PFTJ Pasundan Food Technology Journal最新文献

{"title":"EKSTRAKSI ANTOSIANIN PADA BUNGA TELANG (CLITORIA TERNATEA L.): SEBUAH ULASAN","authors":"Muhammad Rifqi Suryana","doi":"10.23969/pftj.v8i2.4049","DOIUrl":"https://doi.org/10.23969/pftj.v8i2.4049","url":null,"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.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74408122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISIS PERBEDAAN KUALITAS RANDANG DAGING DENGAN MENGUNAKAN RESEP STANDAR DI KABUPATEN AGAM","authors":"Elida","doi":"10.23969/pftj.v8i2.4196","DOIUrl":"https://doi.org/10.23969/pftj.v8i2.4196","url":null,"abstract":"Tujuan penelitian ini adalah untuk melihat perbedaan kualitas randang daging dengan mengunakan resep yang telah di standarkan di empat nagari yang ada di kabupaten Agam. Resep yang digunakan yaitu resep yang didapatkan di Nagari Sungai Tanang, Tabek Panjang, Baso dan Duo Koto. Jenis penelitian adalah metode campuran. Informan penelitian adalah Bundo Kanduang, dengan teknik pengumpulan data melalui observasi wawancara dan dokumentasi kemudian dilanjutkan dengan eksperimen. Hasil penelitian yaitu kualitas randang yang ada di empat nagari Kabupaten Agam memiliki perbedaan pada setiap kualitasnya yang dilihat dari aspek bentuk, warna, aroma, tekstur dan rasa.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78663955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"POTENSI GELATIN DARI BERBAGAI SUMBER DALAM MEMPERBAIKI KARAKTERISTIK MARSHMALLOW: REVIEW","authors":"Rafida Cahyaningrum, Kesya Khansa Safira, Gina Nazilah Lutfiyah, Sarah Izdihar Zahra, Aza Aisyah Rahasticha","doi":"10.23969/pftj.v8i2.4035","DOIUrl":"https://doi.org/10.23969/pftj.v8i2.4035","url":null,"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.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91282645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISIS KANDUNGAN ENZIM DIASTASE PADA MADU SINGKONG HASIL PROSES VACUUM EVAPORATION DAN VACUUM COOLING","authors":"Anang Lastriyanto, Silvi Astri Cahyani","doi":"10.23969/pftj.v8i2.3917","DOIUrl":"https://doi.org/10.23969/pftj.v8i2.3917","url":null,"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.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73653852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PEMISAHAN KAFEIN DENGAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) TERHADAP 4 JENIS BIJI KOPI ROBUSTA","authors":"","doi":"10.23969/pftj.v8i2.4172","DOIUrl":"https://doi.org/10.23969/pftj.v8i2.4172","url":null,"abstract":"Penelitian ini untuk melakukan isolasi terhadap kafein dari biji kopi Robusta yang berasal dari 4 daerah di Jawa Barat dengan metode Microwave Assisted Extraction (MAE) dan menentukan kadar kafein tertinggi dari kopi-kopi tersebut. Variabel yang diamati antara lain jenis pelarut dan kadar kafein hasil ekstraksi kopi. Hasil penelitian menunjukkan bahwa nilai rendemen tertinggi berdasarkan berat kering kafein diperoleh ekstrak dengan pelarut diklorometana sebesar 0,48-0,86%. Proses isolasi kafein dinilai berhasil dari hasil pengujian KLT dan GC-MS. Hasil pengujian kadar kafein menunjukkan kadar kafein tertinggi dimiliki oleh biji kopi Robusta Gunung Halu sebesar 2,29% dengan ekstraksi menggunakan diklorometana.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79367169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"NILAI NUTRIENT DAN PERSEN AKG FOOD BARS BERBAHAN TEPUNG GARUT DAN PISANG","authors":"N. Choiriyah, Irra Chrisyanti Dewi, Sonia Anggun Sanjaya","doi":"10.23969/pftj.v7i3.3232","DOIUrl":"https://doi.org/10.23969/pftj.v7i3.3232","url":null,"abstract":"Tujuan penelitian untuk mengetahui efek perbandingan tepung garut dan buah pisang kepok terhadap nilai nutrient dan Angka Kecukupan Gizi (AKG) food bars. Perlakuan yang digunakan dalam pembuatan food bars yaitu tepung garut:pisang= 50:125 g (S1), perlakuan tepung garut:pisang= 75:100 g (S2) dan perlakuan tepung garut:pisang= 100:75 g (S3). Proses pembuatan food bars dilakukan dengan pencampuran margarin, gula dan garam hingga terbentuk foam, kemudian penambahan tepung garut, tepung terigu dan puree pisang kepok. Selanjutnya, pengulenan adonan, pencetakan dan pemanggangan 180oC dengan waktu 30 menit. Parameter yang dianalisis yaitu nilai nutrient dan persen Angka Kecukupan Gizi (AKG). Desain penelitian adalah Rancangan Acak Lengkap, analisis data menggunakan ANOVA one way dengan uji lanjut DMRT α < 0,05. Kadar air yang dihasilkan sebesar 9,66 %- 11,09 %. Kadar protein ketiga food bars sekitar 6,32-6,58 %. Kadar karbohidrat ketiga food bars sebesar 61,84 %-64,56 %. Kadar lemak produk antara 10,23-10,76 %. Nilai energi produk food bars yang dihasilkan antara 363,29 kcal/100 g-373,59 kcal/100 g. Takaran saji produk food bars per sajian adalah 60 gram. sampel S1, S2, S3 masing-masing dapat memenuhi kebutuhan energi harian sebesar 10,42; 10,14 dan 10,33 % per sajian. Food bars S1, S2 dan S3 dapat memenuhi kebutuhan protein harian masing-masing sebesar 6,33; 6,33 dan 6,67 % per sajian. Food bars S1, S2 dan S3 dapat memenuhi kebutuhan karbohidrat harian sebesar 11,92; 11,42 dan 11,82 % per sajian. Food bars S1, S2 dan S3 dapat memenuhi kebutuhan lemak harian sebesar 8,96; 9,70 dan 9,42 % per sajian.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73468515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"TEKNOLOGI PEMBUATAN ADSORBEN DARI LIMBAH EKSTRAKSI BIOSILIKA SEKAM PADI","authors":"Hoerudin Sri Usmiati Prima Luna, Sunarmani Balai, Besar Penelitian, Dan Pengembangan, Pascapanen Pertanian","doi":"10.23969/pftj.v7i3.3001","DOIUrl":"https://doi.org/10.23969/pftj.v7i3.3001","url":null,"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.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82858042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Jenis Media Kultur Terhadap Konsentrasi Biomassa Nannochloropsis sp.","authors":"Nabila Marthia","doi":"10.23969/pftj.v7i3.3190","DOIUrl":"https://doi.org/10.23969/pftj.v7i3.3190","url":null,"abstract":"This study aims was to determine the effect of media type on biomass concentration and chlorophyll content in Nannochloropsis sp. and determine the best type of media for the highest chlorophyll production in this microalgae. The variables observed were the optimum growth and harvest time for Nannochloropsis sp., biomass concentration, and chlorophyll content from biomass extraction. The results showed that the wet biomass concentration value of Nannochloropsis sp. is 10.98 g / L for Walne media, and 5.10 g / L for Guillard media. Chlorophyll content extracted from dry biomass in microalgae Nannochloropsis sp. with Walne culture media was higher than Guillard media with a total chlorophyll of 353.045 µg / mL. So that the best chlorophyll production is cultivation using Walne culture media.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78830738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH VARIASI SUHU PERENDAMAN TERHADAP KAREKTERISTIK PATI TERMODIFIKASI DARI KULIT SINGKONG DENGAN SUBTITUSI SARI KEDELAI","authors":"Lusi Marlina, Cengristitama","doi":"10.23969/pftj.v7i3.3242","DOIUrl":"https://doi.org/10.23969/pftj.v7i3.3242","url":null,"abstract":"Produksi dan konsumsi singkong di Indonesia setiap tahunnya terus meningkat, dimana limbah pengupasan singkong yang diperoleh berupa kulit juga semakin banyak. Dalam upaya mengurangi limbah tersebut maka perlu adanya berbagai macam pengolahan. Salah satunya dengan mengolahnya menjadi tepung termodifikasi. Pelaksanaan penelitian dilakukan untuk mengamati “Pengaruh Variasi Suhu Perendaman Terhadap Kareketeristik Pati Termodifikasi dari Kulit Singkong dengan Subtitusi Sari Kedelai”. Perlakuan penelitian menggunakan metode eksperimental yang dilakukan di laboratorium, dimana secara garis besar tahapan penelitian yang dilakukan ditunjukkan pada bagan rancangan penelitian seperti yang disajikan berikut ini variasi perendaman yang digunakan berupa berupa suhu perendaman dan konsentrasi starter Bimo-CF. Perlakuan perendaman dengan temperatur (suhu) air 50 0C dan 60 0C, sedangkan konsentrasi starter Bimo-CF yang digunakan yaitu 1,0%w dan 2,5%w. Bahan baku didapat untuk penelitian ini diperoleh dari kulit singkong segar langsung dari pedagang di pasar Antri Cimahi, di sortir, diambil kulit yang baik, dibersihkan, dicuci dan dipotong-potong menjadi irisan (sawut) atau chip dengan ketebalan 1,5 – 2,0 mm, garam dapur merk Refina dengan kandungan NaCl 99,25 %, Starter Bimo-CF yang mengandung bahan aktif berbagai mikroba bakteri asam laktat, yang didapat dari “Balai Besar Penelitian dan Pengembangan Pasca Panen Pertanian” di Bogor, sedangkan susu kedelai yang diperoleh dari pedagang di pasar antri Cimahi. Pati/tepung kulit singkong termodifikasi yang sudah jadi di substitusi dengan sari kedelai agar kandungan protein pada tepung dapat meningkat. Berdasarkan hasil uji analisa berupa uji (water level), (ash level), (protein level), derajat putih dan uji organoleptik diperoleh perlakuan terbaik yaitu pada tepung kulit singkong pada variasi perendaman dengan suhu 500C dan konsentrasi starter sebanyak 1,0%. Dengan kadar air sebesar 2,00%, kadar abu 1,94%, kadar protein 2,52%, kadar HCN 35,3928 mg/kg dan derajat putih sebesar 67,02% yang sudah sesuai dengan SNI 01–2997–1992.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87178514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"STABILITAS ANTOSIANIN NASI MERAH INSTAN AKIBAT PENGARUH VARIETAS BERAS MERAH (ORYZA NIVARA. L) DAN TEKNIK PEMASAKAN MENGGUNAKAN METODE PENGERINGAN BEKU (FREEZE DRYING)","authors":"Sarah Maharani, Yusman Taufik, Yusep Ikrawan","doi":"10.23969/pftj.v7i3.3031","DOIUrl":"https://doi.org/10.23969/pftj.v7i3.3031","url":null,"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).","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73734449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}