PFTJ Pasundan Food Technology Journal最新文献_第5页

DAYA HAMBAT EKSTRAK BAWANG PUTIH TERHADAP S.aureus dan TOTAL MIKROBA DALAM DAGING 大蒜提取物对奥雷厄斯和肉中的微生物的抑制力

PFTJ Pasundan Food Technology Journal Pub Date : 2020-01-16 DOI: 10.23969/pftj.v6i3.2171

Dede Zainal Arief, N. S. Achyadi, Risma Franisa

引用次数: 0

PENAMBAHAN KOLAGEN SISIK DAN TULANG IKAN GURAMI (Osphronemus goramy) PADA MINUMAN JUS JAMBU BIJI (Psidium guajava L)

PFTJ Pasundan Food Technology Journal Pub Date : 2020-01-16 DOI: 10.23969/pftj.v6i3.2174

引用次数: 1

CHARACTERISTIC OF CARBONATED DRINK WITH DIFFERENT TYPE OF RHIZOMES 不同根茎类型碳酸饮料的特性

PFTJ Pasundan Food Technology Journal Pub Date : 2020-01-16 DOI: 10.23969/pftj.v6i3.2120

{"title":"CHARACTERISTIC OF CARBONATED DRINK WITH DIFFERENT TYPE OF RHIZOMES","authors":"","doi":"10.23969/pftj.v6i3.2120","DOIUrl":"https://doi.org/10.23969/pftj.v6i3.2120","url":null,"abstract":"This research aimed to study the characteristics of carbonated bir pletok with different types of rhizome composition. The research design used factorial randomized design with 1 factor, it’s the type of rhizome which comprised of javanese turmeric, cutcherry, and fingerroot. Carbonated bir pletok was analysed of total dissolved solids, color and sensory analysis. The total dissolved solids of Carbonated rhizome drinks range from 5.76 to 8.13 ˚brix. Color analysis showed no significant difference (p <0.05) on the level of brightness (L *) and the level of redness (a *). While the yellowish level (b *) showed a significant difference (p> 0.05) between rhizome drinks samples (javanese turmeric, cutcherry, and finger root) to the control. Brightness level (L *) ranges from 42,236-38,182. The redness level (a *) ranges from 55,212-59,135. The yellowish level (b *) ranges from 7,6323-21,586. The result of hedonic analysis showed fingerroot bir pletok rather liked. Hedonic characteristics of fingerroot bir pletok for color intensity, ginger aroma, bitter flavor, pungent flavor, carbonation and overall of 3.80, 3.93, 3.10, 3.16. dan 3.70 respectively. The results of descriptive analysis showed the treatment of javanese turmeric, cutcherry, and fingerroot were not significantly different from the control (p <0.05) on the carbonation parameters. While the parameters of color intensity, ginger aroma, bitter flavor, pungent flavor showed significant differences (p> 0.05).","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82418291","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}

引用次数: 0

PENGARUH PERBANDINGAN SARI EDAMAME (Glycin Max L. Merrill) DENGAN SARI BLACK MULBERRY (Morus nigra L.) DAN KONSENTRASI PENSTABIL TERHADAP KARAKTERISTIK MINUMAN EDAMUBERRY 将欧美辛(Max L. Merrill)与黑桑树精华(Morus nigra L)的比较效果。和稳定浓度的饮料EDAMUBERRY特性

PFTJ Pasundan Food Technology Journal Pub Date : 2020-01-16 DOI: 10.23969/pftj.v6i3.2170

{"title":"PENGARUH PERBANDINGAN SARI EDAMAME (Glycin Max L. Merrill) DENGAN SARI BLACK MULBERRY (Morus nigra L.) DAN KONSENTRASI PENSTABIL TERHADAP KARAKTERISTIK MINUMAN EDAMUBERRY","authors":"","doi":"10.23969/pftj.v6i3.2170","DOIUrl":"https://doi.org/10.23969/pftj.v6i3.2170","url":null,"abstract":"The purpose of this research was to determine the effect of edamame juice ratio with black mulbery juice and concentration of stabilizer to the characteristics of Edamuberry beverage. The Research consist of two stages : preminary research and main research. The main research conducted is to make Edamuberry beverage by using stabilizer that has been obtained form preliminary research. This research design was used factorial pattern 3x3 in Randomized Block Design (RBD), which consists of two factors. The ratio of edamame juice to black mulber y juice of three levels are 1:2, 1,5:1,5, 2:1 and concentration of stabilizer of three levels are 0,1%, 0,2% and 0,3%. The response in the research was flavor, colour, taste, protein content of the kjedahl method, vitamin C content iodimetry method, and viscosity with viscometer. The result of preliminary research showed that Edamuberry beverage with additions CMC stabilizer prefered by consumers and have viscosity 145 mPas, stability 13,7oBrix, and pH 5,9. The result of main research were showed that : the ratio of edamame juice to black mulbery juice affected the colour, taste, protein content, vitamin C content and viscosity but does not affected flavor. CMC concentration affected the colour, taste and viscosity. The interaction ratio of edamame juice to black mulbery juice and CMC concentration affect to colour, taste and viscosity. The selected sample in the main research is a1b1 (ratio of edamame juice to black mulbery juice 1:2 and CMC concentration 0,1%) with a protein content 3,301%, vitamin C content 27,007 mg/100g and viskosity 91,667 mPas.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90070247","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}

引用次数: 0

AKTIVITAS ANTIOKSIDAN DAUN PEGAGAN (Centella asiatica L.Urban) DAN BUNGA KRISAN (Crhysanthemum sp) PADA TIGA VARIASI SUHU PENGERINGAN 在三种不同干燥温度下，一种是刺小叶的抗氧化剂活性(Urban Centella asiatica L.Urban)和菊花(Crhysanthemum sp)

PFTJ Pasundan Food Technology Journal Pub Date : 2020-01-16 DOI: 10.23969/pftj.v6i3.1215

Marleen Sunyoto

引用次数: 3

OPTIMALISASI PEMBUATAN ENZYME MODIFIED CHEESE (EMC) DENGAN KECEPATAN PENGADUKAN DAN SUHU FERMENTASI YANG BERVARIASI 优化生产的酶(EMC)搅拌速度和不同的发酵温度

PFTJ Pasundan Food Technology Journal Pub Date : 2020-01-16 DOI: 10.23969/pftj.v6i3.2173

Yudi Garnida

{"title":"OPTIMALISASI PEMBUATAN ENZYME MODIFIED CHEESE (EMC) DENGAN KECEPATAN PENGADUKAN DAN SUHU FERMENTASI YANG BERVARIASI","authors":"Yudi Garnida","doi":"10.23969/pftj.v6i3.2173","DOIUrl":"https://doi.org/10.23969/pftj.v6i3.2173","url":null,"abstract":"Enzyme Modified Cheese (EMC) is the cheese flavor that was being made through an accelerated enzymatic process by biochemical processes that occur on protein and fat in natural cheese. The research objective is to determine the effect of stirring speed and temperature of fermentation in the manufacture of Enzyme Modified Cheese (EMC) that was made with raw materials Cheddar cheese. The benefits of this research are as diversification to dairy products thereby increasing the economic value and flavor. The study consisted of preliminary and primary research. The preliminary study aims to determine the optimal fermentation time consisting of 6 hours, 8 hours and 10 hours in the manufacturing of Enzyme Modified Cheese (EMC) that taken for the reference for main research. The main research aims to determine the stirring speed and optimal fermentation temperature for the manufacture of Enzyme Modified Cheese (EMC). Stirring speed used was 50 RPM, 60 RPM, and 70 RPM, while the fermentation besides, temperature used was 400C, 450C, and 500C. The experimental design to be used in the research was (3x3) factorial in a randomized block design (RBD) with three replications. Preliminary and primary research responses include chemical response that consists of a water amount, protein amount and fat amount, as well as sensory responses to the aroma and flavor. Based on the results of this study concluded that the sample was selected from the preliminary study is a sample with a fermentation time of 10 hours. Results of a major study presented stirring speed factors affect the water amount, fat amount, aroma and flavor. Fermentation temperature factors affect the water amount, fat amount, aroma and flavor. The interaction between the rate of stirring and the temperature of fermentation affect the water amount, protein amount, aroma and flavor.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"238 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77007639","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}

引用次数: 0

KAJIAN PERBANDINGAN BUAH BLACK MULBERRY (Morus nigra L.) DENGAN AIR TERHADAP KARAKTERISTIK SPREADABLE PROCESSED CHEESE BLACK MULBERRY 加健PERBANDINGAN BUAH黑桑(Morus nigra L.)登干空气蒸干酪加工黑桑椹

PFTJ Pasundan Food Technology Journal Pub Date : 2020-01-16 DOI: 10.23969/pftj.v6i3.2175

Kajian Perbandingan, Buah Black, M. Nigra, L. Dengan, Airterhadap Karakteristik, Spreadable Processed, Cheese Black

{"title":"KAJIAN PERBANDINGAN BUAH BLACK MULBERRY (Morus nigra L.) DENGAN AIR TERHADAP KARAKTERISTIK SPREADABLE PROCESSED CHEESE BLACK MULBERRY","authors":"Kajian Perbandingan, Buah Black, M. Nigra, L. Dengan, Airterhadap Karakteristik, Spreadable Processed, Cheese Black","doi":"10.23969/pftj.v6i3.2175","DOIUrl":"https://doi.org/10.23969/pftj.v6i3.2175","url":null,"abstract":"Tujuan dari penelitian ini untuk menetapkan jumlah buah black mulberry dengan air yang tepat dalam pembuatan spreadable processed cheese black mulberry dengan karakteristik terbaik. Serta meningkatkan daya guna buah black mulberry menjadi bentuk olahan pangan yang awet dan meningkatkan usaha penganekaragaman produk makanan menjadi suatu produk yang dapat diterima oleh masyarakat. Metode penelitian yang dilakukan terdiri penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan dilakukan untuk mendapatkan perbandingan natural cheese dan cheddar cheese yang paling optimal yang akan digunakan. Penelitian utama dilakukan untuk mendapatkan perbandingan buah black mulberry dengan air yang terbaik untuk karakteristik spreadable processed cheese black mulberry. Rancangan Acak Kelompok (RAK) yang terdiri dari satu faktor dengan 5 taraf. Jumlah perlakuan yang diberikan adalah 4 kali ulangan, yaitu faktor perbandingan buah black mulberry dengan air 2:1; 1,5:0,5; 1:1; 0,5:1,5; dan 1:2. Variable respon pada penelitian ini adalah uji organoleptik meliputi warna; aroma; tekstur; dan rasa. Respon kimia meliputi kadar protein, lemak, air, dan vitamin C. Respon fisik meliputi viskositas. Nilai gizi per sajian dalam 10 gram produk spreadable processed cheese black mulberry yang terpilih, memiliki energi total 38,86 kkal, protein 1,47 gram, lemak total 2,08 gram, dan karbohidrat total 3,55 gram.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80835978","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}

引用次数: 0

THE EFFECT OF RATIO WHITE SWEET POTATO FLOUR AND RED BEAN FLOUR ON THE PHYSICAL CHARACTERISTICS ON COMPOSITE FLAKES 白薯粉与红豆粉配比对复合薄片物理特性的影响

PFTJ Pasundan Food Technology Journal Pub Date : 2020-01-16 DOI: 10.23969/pftj.v6i3.1781

{"title":"THE EFFECT OF RATIO WHITE SWEET POTATO FLOUR AND RED BEAN FLOUR ON THE PHYSICAL CHARACTERISTICS ON COMPOSITE FLAKES","authors":"","doi":"10.23969/pftj.v6i3.1781","DOIUrl":"https://doi.org/10.23969/pftj.v6i3.1781","url":null,"abstract":"White sweet potato is a local food which is widely produced but its utilization is still lacking. Processing white sweet potato into flour can increase its value so that it can be processed into flakes products by adding red bean flour to increase its nutritional value and characteristics. The purpose of this research is to increase the selling value of white sweet potato and red bean products. Flakes are ready-to-eat foods in the form of small flakes, crispy textures, and have a slightly sweet tasteless taste with low water content. The main ingredients used in this study were white sweet potato flour, red bean flour, sugar, salt, and water. Things to note are the rehydration power and sensory characteristics that are affected by the balance of white sweet potato flour and red bean flour. The research method used was a randomized block design with 5 treatments and 3 replications with duncan further tests. The treatments that were tried were the balance of white sweet potato flour and red bean flour 90:10, 80:20, 70:30, 60:40, and 50:50. The results showed that the balance of effect was significantly different on rehydration power with the smallest value of 31, 934% and the largest of 50.854%. Organoleptic testing includes the color and aroma produce values not significantly different while the crispness and taste produce significantly different values.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86991435","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}

引用次数: 0

KARAKTERISTIK FLAKES YANG DIHASILKAN DARI TEPUNG HANJELI (Coix lacryma jobi L.) TERMODIFIKASI DENGAN METODE HEAT MOISTURE TREATMENT

PFTJ Pasundan Food Technology Journal Pub Date : 2020-01-16 DOI: 10.23969/pftj.v6i3.2172

tugas akhir, Diajukan untuk Memenuhi, Syarat Sidang Sarjana, Lembar Pengesahan, Oleh, Ajeng Galih Nastiti, Karakteristik Flakes, yang dihasilkan, Dari Tepung, Hanjeli Coix

{"title":"KARAKTERISTIK FLAKES YANG DIHASILKAN DARI TEPUNG HANJELI (Coix lacryma jobi L.) TERMODIFIKASI DENGAN METODE HEAT MOISTURE TREATMENT","authors":"tugas akhir, Diajukan untuk Memenuhi, Syarat Sidang Sarjana, Lembar Pengesahan, Oleh, Ajeng Galih Nastiti, Karakteristik Flakes, yang dihasilkan, Dari Tepung, Hanjeli Coix","doi":"10.23969/pftj.v6i3.2172","DOIUrl":"https://doi.org/10.23969/pftj.v6i3.2172","url":null,"abstract":"The aim of this study was obtained suitable conditions on the modification of hanjeli flour with variations of hanjeli flour moisture and heating temperature so as to improve the characteristics of hanjeli flour and increased its used into flakes products. The benefit of this study was an increase the added value of local raw materials that widely used, to utilized the technology of modification method of Heat Moisture Treatment for food processing made from raw hanjeli for hanjeli characteristics can be applied to flakes products. The study was divided into three stages: preliminary, main and second research. The experimental design used in this study was Randomized Block Design (RBD) consist of two factors: moisture level and heating temperature with 3 levels and 3 time replications, so that 27 experimental units were obtained. The treatment design consisted of variations was conducted in moisture a1 (20%), a2 (25%), a3 (30%), and heating temperature b1 (90oC), b2 (100oC), b3 (110oC). The result of this st dy was obtained that the selected sample were a3b1 (moisture level 30% and heating temperature 90oC) with an average water content 9,657%, amylose 8,393% and setback viscosity 955,000 cP. The preparation of flakes from selected modified hanjeli flour was tested for water content, amylose, water absorption of flakes and the organoleptic response.","PeriodicalId":31584,"journal":{"name":"PFTJ Pasundan Food Technology Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91330175","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}

引用次数: 0

Kadar Vitamin C Cabai Rawit (Capsicum frutescens L) Hasil Ozonasi Selama Penyimpanan Suhu Ruang 维生素C辣椒(辣椒辣椒)在室温储存过程中被氧化

PFTJ Pasundan Food Technology Journal Pub Date : 2019-07-31 DOI: 10.23969/PFTJ.V6I2.1296

Mutia Aryanti Tatengkeng

引用次数: 4