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Pasundan Food Technology Journal (PFTJ)
Published by Universitas Pasundan
ISSN : 23561742     EISSN : 26151405     DOI : https://dx.doi.org/10.23969/pftj
Core Subject : Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering
Pasundan Food Technology Journal (PFTJ) adalah majalah ilmiah berisi tulisan yang diangkat dari hasil penelitian dalam bidang Teknologi Pangan. PFTJ diharapkan dapat menjadi media untuk menyampaikan suatu penemuan atau inovasi ilmiah tentang Teknologi Pangan kepada para praktisi yang bergerak dalam bidang industri pangan maupun yang bergerak dalam bidang pendidikan.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 148 Documents
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KAJIAN LAMA PEMBEKUAN DAN JENIS DAGING TERHADAP KUALITAS DAGING SAPI (Bos primigenius taurus), AYAM BROILER (Gallus domesticus), IKAN PATIN (Pangasius sp) DAN DAGING KAMBING (Capra aegagrus hircus) YANG DITHAWING Yudi Garnida
Pasundan Food Technology Journal (PFTJ) Vol 7 No 2 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i2.3004

Abstract

This research aims to study and analyse the freesing long study and the type of meat to quality beef (Bos primigenius taurus), broiler chicken (Gallus domesticus), fish catfish (Pangius sp) and goat meet (Capra aegagrus hircus) in the thawing. Preliminary research and primary research. Preliminary research on the method of election is the champion and thawing on broiler chicken meat with the analysis of the levels of the protein. The main research was done using 4x2 factorial experiment design pattern in a random design group (RAK) consisting of 2 factors, namely a long freeze 14 days and 20 day, as well as the factors type of beef, chicken broile, meat fish and catfish goat meat with deutonomy as much as 3 times. The result of preliminary research which include analysis of protein levels on broiler chicken meat using some method of thawing obtained resutl of selectd method using microwave thawing at temperature of 30oC with decreased levels of protein most low of 1.21 %. The result of the research show that the main factor of the old chemical response to the freezing of water of water content, levels, and the levels of protein, microbiology test response TPC, as well as the response of organoleptic color, texture and scent on meat that has been frozen, meat type factor effect on the chemical response of water content, and the levels of protein, microbiology test response TPC, as well as the response of organoleptic color, texture and scent meat that has been frozen, but has no effect against a chemical response levels of grey and the interaction between the long freezing meat types and effect on the response organoleptic attribute color and scent of the attribute.
ANALISIS KANDUNGAN ENZIM DIASTASE PADA MADU SINGKONG HASIL PROSES VACUUM EVAPORATION DAN VACUUM COOLING Anang Lastriyanto; Silvi Astri Cahyani
Pasundan Food Technology Journal (PFTJ) Vol 8 No 2 (2021): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v8i2.3917

Abstract

Honey that has a moisture content above 22% should be done moisture reduction process. reduction of water content is done so that honey does not undergo fermentation and has a longer shelf life. One of the ways that can be used to reduce water content in honey is evaporation. Evaporation is of converting some of the water content in the material into steam by utilizing temperatures close to the boiling point of water. However, the minor content of honey, such as the diastase enzyme, is very sensitive to high temperatures. Therefore, vacuum evaporation is used so that the process uses a lower temperature to minimize the damage to the diastase enzyme. The research method was carried out in 3 stages, namely sampling, evaporation process, and sample testing. The results of this study indicate that the process of vacuum evaporation and vacuum cooling can change the proximate content of cassava honey to comply with SNI.
PENGARUH PERBANDINGAN TEPUNG TALAS BOGOR (Colocasia esculenta L. Schott) DENGAN TEPUNG UBI JALAR ORANYE (Ipomea Batatas L) DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK CRACKERS SAYURAN Hasnelly Hasnelly
Pasundan Food Technology Journal (PFTJ) Vol 7 No 2 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i2.2979

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh perbandingan tepung talas Bogor dengan tepung ubi jalar oranye dan waktu fermentasi terhadap karakteristik crackers sayuran. Metode penelitian dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yang dilakukan adalah menganalisis kadar air, kadar oksalat, dan uji sifat amilografi pada bahan baku serta menentukan formulasi terbaik Pada penelitian utama digunakan Rancangan Acak Kelompok (RAK) Rancangan perlakuan yang dilakukan pada penelitian ini terdiri dari dua faktor yaitu faktor pertama adalah perbandingan tepung talas Bogor dengan tepung ubi jalar oranye (t) terdiri dari t1 (3:70, t2 (1:1), t3 (7:3) faktor kedua adalah waktu fermentasi (f) terdiri dari f1 (20 menit), f2 (40menit), f3 (60 menit). Rancangan respon dalam penelitian ini adalah organoleptik terhadap warna, rasa, aroma, kerenyahan, dan respon kimia yang meliputi analisis kadar air, kadar abu, kadar karbohidrat, kadar lemak, kadar protein dan kadar serat serta sampel terpilih dilakukan analisis betakaroten. Hasil penelitian pendahuluan menunjukkan bahwa kandungan oksalat pada talas 56,14mg/100g, pada tepung talas 8,68mg/g, kadar air tepung talas 4,97%, kadar air tepung ubi jalar 6,5%, Peak Viscosity tepung campuran terjadi pada suhu 94oC selama 5 menit dan formulasi terpilih yaitu formulasi tiga. Hasil penelitian utama menunjukkan bahwa perbandingan tepung talas Bogor dengan tepung ubi jalar oranye dan waktu fermentasi tidak berpengaruh terhadap kadar karbohidrat dan kadar lemak dari crackers sayuran tetapi mempengaruhi warna, rasa, aroma, kerenyahan, kadar air, kadar abu, kadar protein, dan kadar serat. Berdasarkan hasil pemilihan sampel terpilih yang didapatkan yaitu pada perlakuan t2f1 (perbandingan tepung talas Bogor dengan tepung ubi jalar oranye 1:1 dan waktu fermentasi selama 20 menit) dengan nilai rata-rata warna 3,80, rasa 3,80, aroma 4,00, kerenyahan 4,10, kadar air 4,58%, kadar abu 1,5%, kadar lemak11,87%, kadar protein 11,82%, karbohidrat 60,97%, kadar serat 6,19% dan betakaroten 19,3902 ppm.
PENGARUH VARIASI EKSTRAK BUAH NAGA (HYLOCEREUS POLYRHIZUS) DAN KOSENTRASI STARTER TERHADAP KARAKTERISTIK YOGHURT KACANG MERAH (KIDNEY BEANS) Lusi Marlina
Pasundan Food Technology Journal (PFTJ) Vol 8 No 1 (2021): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v8i1.3772

Abstract

Ditinjau dari Etimologi, asal kata yoghurt dari bahasa Turki yoğurt (pengucapan: [jɔˈurt]) ditinjau dari kata sifat ‘yoğun’, dengan arti “padat” dan “tebal”, apabila ditinjau dari kata kerja yoğurmak, mempunyai arti “memijat” dan memiliki kemungkinan yang berarti “membuat padat”. Yoghurt dihasilkan melalui proses fermentasi bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus. Penelitian ini menggunakan kacang merah sebagai bahan dasar yoghurt dan ekstrak buah naga merah sebagai bahan tambahan pangan (pewarna). Kacang merah sebagai sumber protein nabati yang potensial sedangkan ekstrak buah naga merah memiliki antioksidan yang tinggi. Penelitian ini bertujuan untuk mengetahui kadar protein, kadar pH, dan organoleptik pada yoghurt dengan formulasi kacang merah, yoghurt plain dan ekstrak buah naga merah yang berbeda. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 3 faktor. Faktor pertama kacang merah 20 ml (X1), 40 ml (X2), 60 ml (X3). Faktor kedua yoghurt plain 6% ( Y1), 10% ( Y2). Faktor ketiga ekstrak buah naga merah tanpa ekstrak buah naga merah ( Z1), 15% ( Z2), 20% ( Z3). Hasil Penelitian menunjukkan bahwa ada pengaruh nyata dan interaksi antara kacang merah dan ekstrak buah naga merah terhadap kadar protein yoghurt. Kombinasi perlakuan kacang merah 60 ml dan ekstrak buah naga merah 20 % merupakan hasil yoghurt terbaik dengan kadar protein 4,28 %. melalui pengamatan organoleptik diperoleh warna merah, aroma agak sedap, rasa asam, tekstur kental, dan daya terima masyarakat yang tinggi. Yoghurt kombinasi kacang merah dan ekstrak buah naga merah pada semua perlakuan memenuhi Standar Nasional Indonesia (SNI 2981:2009) karena memiliki kadar protein rata-rata diatas 2,7 %.
TEKNOLOGI PEMBUATAN ADSORBEN DARI LIMBAH EKSTRAKSI BIOSILIKA SEKAM PADI Prima Luna
Pasundan Food Technology Journal (PFTJ) Vol 7 No 3 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i3.3001

Abstract

Adsorbent from lignocellulosic waste constitutes an alternative in industry due to the large amount and easy to get. The unique characteristics of activated carbon from lignocellulosic waste as well as more economically with regard to mass production were the reasons for the development of by-products of this rice husk biosilica waste. This research aimed to produce adsorbent from waste of nanobiosilica powder extraction. Calcination or treatment without impregnation) and with impregnation were applied in this study. Calcination was carried out by heating the residual waste at 600 ° C; 700 ° C; and 800 ° C; however the impregnation process was carried out by immersing the residual waste with catalysts ZnCl2, H3PO4, and KOH with ratio 1: 1 and 1: 2 for 24 hours. Subsequently, carbonisation was carried out at 600 ° C; 700 ° C; and 800 ° C for 1 and 3 hours with variations in mesh sizes of 10, 20, 80, and 100 mesh. The results showed that the waste of nanobiosilica extraction still contained high SiO2 (89.86%) so that it could be used as raw material for adsorber to apply in water purification applications. The calcination treatment showed the highest absorption as well as the area of the pore surface. The best particle size was 100 mesh and calcined at 800 ° C in which has a pore surface area meet the requirement of commercial activated charcoal, which is 15.83 m² / g.
POTENSI GELATIN DARI BERBAGAI SUMBER DALAM MEMPERBAIKI KARAKTERISTIK MARSHMALLOW: REVIEW Rafida Cahyaningrum; Kesya Khansa Safira; Gina Nazilah Lutfiyah; Sarah Izdihar Zahra; Aza Aisyah Rahasticha; Nur Aini
Pasundan Food Technology Journal (PFTJ) Vol 8 No 2 (2021): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v8i2.4035

Abstract

Marshmallow merupakan jenis makanan ringan yaitu sejenis permen lunak (soft candy) dengan salah satu bahan utama pembuatannya adalah gelatin. Gelatin merupakan hidrokoloid yang memiliki sifat dapat melakukan perubahan secara reversible atau dapat kembali ke keadaan semula dari bentuk sol menjadi gel atau gel menjadi sol, yang pada pembuatan marshmallow berperan penting sebagai gelling agent. Tujuan dari penelitian ini untuk mengetahui potensi penggunaan gelatin dalam memperbaiki karakteristik marshmallow. Dari hasil, didapatkan bahwa gelatin dapat mempengaruhi karakteristik dari marshmallow, yaitu kadar air, kadar abu, kadar vitamin C, tekstur dan elastisitas, tetapi tidak dengan kadar gula reduksi nya. Karakteristik marshmallow yang dihasilkan juga bergantung pada banyaknya atau proporsi gelatin yang ditambahkan.
PERBANDINGAN SARI KACANG KEDELAI DENGAN BUBUR UMBI BIT DAN KONSENTRASI SANTAN TERHADAP KARAKTERISTIK ES KRIM NABATI Nana Sutisna Achyadi
Pasundan Food Technology Journal (PFTJ) Vol 7 No 2 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i2.2980

Abstract

The purpose of this study was to determine the comparison of soybean milk with beetroot extract and concentrate of coconut milk on the characteristics of vegetable ice cream.This research method was conducted in two stages, namely preliminary research consist of analysis of total dissolved solids from the ratio of soybeans to water, namely (1: 4), (1: 6) and (1: 8). The primary research was carried out by using a 3x3 factorial system of randomized block design (RBD)/ Rancangan Acak Kelompok (RAK) with three repetitions. Factor (A) was comparison of soybean juice with beetroot porridge, consisting of 3 (three) levels a1 = 1: 1, a2 = 1: 2, a3 = 2: 1, and factor (B) was the use of coconut milk concentration, consisting of 3 (three ) level b1 = 18%, b2 = 20% and b3 = 22%. The results showed that the comparison of soybean milk with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture. Coconut milk concentration affects organoleptic test of texture attributes. The interaction between soybean juice comparison with beetroot extract and concentration of coconut milk on vegetable ice cream affected the organoleptic test of taste attributes but did not affect the fat content, protein content, overrun, melting time and organoleptic test of the color attributes, aroma and texture. The comparison of soybean juice with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture.
STABILITAS ANTOSIANIN NASI MERAH INSTAN AKIBAT PENGARUH VARIETAS BERAS MERAH (ORYZA NIVARA. L) DAN TEKNIK PEMASAKAN MENGGUNAKAN METODE PENGERINGAN BEKU (FREEZE DRYING) Sarah Maharani
Pasundan Food Technology Journal (PFTJ) Vol 7 No 3 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i3.3031

Abstract

Tujuan dari penelitian ini mengevaluasi, menganalisa serta membuktikan bahwa varietas beras merah (Oryza nivara. L) dan teknik pemasakan berpengaruh dan dengan metode pengeringan beku (Freeze drying) dapat menjaga stabilitas antosianin nasi merah (Oryza nivara. L) instan. Metode penelitian terdiri dari penelitian tahap pertama meliputi analisis bahan baku : analisis kadar antosianin, protein dan serat pangan (dietary fiber), penelitian tahap kedua menggunakan rancangan analisis Rancangan Acak Kelompok (RAK) 2 faktor meliputi varietas beras merah Inpari 24, Inpara 7, dan Inpago 7 dan teknik pemasakan Dimasak Matang dan Dimasak Setengah Matang. Terdapat 6 perlakuan, 4 kali ulangan, 24 satuan percobaan. Respon pada penelitian tahap kedua meliputi respon kimia (kadar antosianin), respon fisik (waktu rehidrasi), dan respon organoleptik (warna, aroma, rasa, dan tekstur). Olah data menggunakan metode statistik SPSS 21.0 Post Hoc Dunnet’s. Penelitian tahap ketiga analisis sampel terpilih dari penelitian tahap kedua dengan dua metode pengeringan yaitu metode pengeringan beku (freeze drying) dan pengeringan panas (tunnel drying). Hasil penelitian menunjukkan adanya interaksi antara varietas beras merah dan teknik pemasakan. Hasil penelitian tahap pertama menunjukkan hasil uji kadar antosianin, protein dan serat pangan (dietary fiber) dengan nilai tertinggi pada varietas Inpari 24 adalah 5,35 mg/l, 7,15%, dan 16,34%. Hasil penelitian tahap kedua dengan olah data statistik SPSS 21.0 Two Way Anova Post Hoc Dunnet’s diperoleh hasil sampel a1b2 unggul berdasarkan respon kimia kadar antosianin (5,13 mg/l) dan respon organoleptik berdasarkan atribut warna (4,72), rasa (4,12), dan tekstur (4,20). Hasil penelitian tahap ketiga analisis sampel a1b2 perbandingan dengan dua metode pengeringan yaitu metode pengeringan beku (freeze drying) dan metode pengeringan panas (tunnel drying) terhadap stabilitas nutrisi nasi merah instan secara kimia dan fisik yaitu sampel dengan metode pengeringan beku (freeze drying) memiliki nilai terbaik pada kadar antosianin (5,13 mg/l), protein (4,181%), serat pangan (dietary fiber) (12,01%) dan waktu rehidrasi (4 menit 19 detik).
Ekstraksi Antosianin Pada Bunga Telang Muhammad Rifqi Suryana
Pasundan Food Technology Journal (PFTJ) Vol 8 No 2 (2021): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v8i2.4049

Abstract

Anthocyanin is a compound that forms natural dyes in plants in giving colors orange, red, and purple. Anthocyanins can be found in red, purple, dark red plants such as berries and ornamental plants such as Butterfly pea (Clitoria ternatea). Butterfly pea (Clitoria ternatea) have a high enough potential for the food industry including being used as food coloring and used as traditional medicine. Process extraction anthocyanin of Butterfly pea (Clitoria ternatea) using different methods produces extracts with different total anthocyanins. In the future, further research is needed to be able to extract anthocyanin in telang flowers to produce an extract with high total anthocyanin and not easily damaged.
VARIASI WAKTU EKSTRAKSI DAN JENIS ASAM PADA PROSES PRODUKSI GELATIN TULANG IKAN NILA (Oreochromis niloticus) Neneng Suliasih; Nabella Respatyana
Pasundan Food Technology Journal (PFTJ) Vol 7 No 2 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i2.2982

Abstract

The purpose of this research is to find out determine the effect of the most effective extraction time and to determine the effect of the most effective type of acid in the production process of gelatin bone of tilapia fish. This research was using by Split Plot Design (SPD) with 3 times replication, so make 27 experiments were obtained. For main plot is extraction time (4 hours, 5 hours and 6 hours) and subplot is type of acid (4% chloride acid, 3% acetic acid and 6% citrate acid). Response in this research is physical response such as gel gelatin strength, viscosity and rendement total, chemical response such as pH, protein content and ash content and test of bone gelatin of tilapia fish with commercial gelatin. The main research result showed that the extraction time had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content. Types of acid had significant effect on gelatin gel strength, gelatin renedement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content, and interaction of time of extraction and type of acid had significant effect on gelatin gel strength, gelatin viscosity, gelatin rendement, acidity degree (pH) of gelatin, gelatin protein content and gelatin ash content to the extraction process of bone gelatin of tilapia fish. Based on the comparative test, the characteristics of gelatin of tilapia bone that close to commercial gelatin are a3b2 treatment (6 hours of extraction time, 3% acetic acid) with the result of gelatin gel strength 132,93 bloom; viscosity 5,83 cP; the amount of rendement 16,94; pH 6,10; protein content 83,62%; and ash content of 0.64%.

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