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All Journal Pasundan Food Technology Journal (PFTJ) AgriHealth: Journal of Agri-food, Nutrition and Public Health
Ina Siti Nurminabari
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pasundan, Bandung
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Public Health

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Pendugaan Umur Simpan Sambal Gami Dikemas dalam Jar Polyethylene Terephthalate (PET) Ina Siti Nurminabari; Sumartini Sumartini; Nadyne Kusumah
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 3, No 1 (2022): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v3i1.59678

Abstract

“Sambal gami” is a typical sauce from Bontang, East Kalimantan, but there has been no research estimating its shelf life. This study aimed to determine the rate of deterioration and estimate the shelf life of “sambal gami” using the Accelerated Shelf Life Testing method based on the Arrhenius approach. “Sambal” was packaged in a Polyethylene Terephthalate plastic jar and stored at 25°C, 30°C and 40°C. Parameters observed during storage Free Fatty Acid (FFA) levels and the number of microbes. The results showed the smallest activation energy value to activate the shelf life of sambal gami, the parameter of FFA levels, namely in the zero-order reaction with linear regression y = 0.3404x + 1.5304, R2 value = 0.9796, quality constant of 0.336 and has shelf life of 6 days at 25°C. Based on the parameters of the total number of microbes that occur in the first-order reaction, with linear regression y = 0.2491x + 7.9356, R2 value = 0.9854, the quality degradation constant is 0.263 and has a shelf life of 5 days at 25°C. The headspace obtained on the package is 40.8%. An excellent standard index for headspace is 10% of pack height.
KAJIAN PENAMBAHAN SKIM DAN SANTAN TERHADAP KARAKTERISTIK YOGHURT DARI WHEY ina siti nurminabari
Pasundan Food Technology Journal (PFTJ) Vol 5 No 1 (2018): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.895 KB) | DOI: 10.23969/pftj.v5i1.810

Abstract

The purpose of this research was to obtain the the correlation ratio between the addition of skim milk and coconut milk on the characteristics yoghurt whey. The research method consists of two phases: a preliminary study and the main study. Preliminary studies done of the analysis of raw materials to the whey and coconut milk. The main research undertaken is to determine the correlation of the addition comparison of the characteristics skim milk yoghurt and whey. The design used is linear regression. The factor used is the ratio of the addition between skim and coconut milk (a) (a1 = 16: 6, a2 = 14: 8, a3 = 12: 10, a4 = 10: 12, a5 = 8: 14, and a6 = 6: 16). The response in the study include chemical response (analysis of lactic acid levels, pH, levels of protein, carbohydrates and fat), biological response (total cells) and organoleptic (color, viscosity, oddor, and taste). The results showed that the analysis of raw materials showed whey contains lactose component of 4.27%, amounting to 1.39% fat, and protein at 0.79%, while milk contains components for 32.007% fat and 1.56% protein. Comparison and skim milk used to provide correlation lactic acid content and pH of the yoghurt whey. Total number of cells in yoghurt whey in the range of 5,533,333 to 8,966,667 cells / ml. The addition comparison and skim milk does not affect the organoleptic testing the color and flavor but affect the viscosity and aroma. Selected product is on treatment a1 with a protein content of 5.808% and a fat content of 1, 089%.
PENDUGAAN UMUR SIMPAN TEH HITAM (Camellia sinensis) CELUP GRADE FANNING DALAM KEMASAN PRIMER BERBEDA Ina Siti Nurminabari
Pasundan Food Technology Journal (PFTJ) Vol 8 No 3 (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.v8i3.4648

Abstract

Teh hitam merupakan salah satu minuman yang banyak dikonsumsi oleh masyarakat. Teh hitam dibuat dari daun teh Camellia sinensis melalui proses oksidasi enzimatis oleh enzim polifenol oksidase, sehingga memberi ciri khas teh hitam berwarna merah dan berasa tajam. Teh hitam pada penelitian ini diperoleh dari Laboratorium Mini Processing PPTK Gambung, diolah menggunakan metode orthodox. Proses pengolahan teh hitam secara orthodox meliputi penerimaan pucuk teh segar, pelayuan, penggilingan, oksidasi enzimatis, pengeringan, sortasi, dan pengepakan. Tujuan penelitian adalah pendugaan umur simpan teh hitam celup dikemas dengan kemasan primer kertas, nilon, dan poliester, pada suhu penyimpanan 15oC, 25oC, dan 35oC dengan metode Accelerated Shelf Life Testing (ASLT) model Arrhenius. Manfaat penelitian ini adalah mengetahui umur simpan teh hitam yang dikemas dengan model kantung (celup) dari kertas, nilon, poliester. Metode penelitian terdiri dari rancangan perlakuan jenis kemasan (kertas, nilon, dan poliester) dan suhu penyimpanan (15oC, 25oC, dan 35oC); rancangan percobaan meliputi pengemasan teh dan lama penyimpanan pada hari ke-0, 7, 14, 21, dan 28; rancangan respon terdiri dari kadar air; dan rancangan analisis data menggunakan metode Arrhenius. Hasil penelitian menunjukkan bahwa metode Accelerated Shelf Life Testing (ASLT) dapat digunakan untuk memprediksi umur simpan teh hitam celup dalam kemasan primer berbeda. Teh hitam yang dikemas menggunakan kemasan kertas, nilon, dan polyester dalam suhu berbeda memiliki umur simpan yang berbeda. Teh hitam celup grade fanning dikemas kertas pada temperatur 35oC mempunyai umur simpan 2 hari, dikemas dengan nilon 14 hari, dan dikemas dengan poliester 15 hari.
PENGARUH PERBANDINGAN SERBUK KAYU MANIS (Cinnamomum burmannii) DENGAN CENGKEH (Syzygium aromaticum L.) DAN KONSENTRASI GULA STEVIA (Stevia rebaudiana B.) TERHADAP KARAKTERISTIK TEH CELUP DAUN MENGKUDU (Morinda citrifolia L.) ina siti nurminabari
Pasundan Food Technology Journal (PFTJ) Vol 6 No 1 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (353.866 KB) | DOI: 10.23969/pftj.v6i1.1504

Abstract

Teh herbal adalah minuman yang terbuat dari bunga, daun, biji, akar atau buah kering tanpa menggunakan daun teh (Camelia sinensis). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan serbuk kayu manis dengan cengkeh dan konsentrasi gula stevia terhadap karakteristik teh daun mengkudu. Metode penelitian ini menggunakan metode RAK (Rancangan Acak Kelompok) dengan pola faktorial 3 x 3. Metode penelitian ini dibagi dua, yaitu penelitian pendahuluan dan penelitian utama. Berdasarkan hasil penelitian pendahuluan didapatkan aktivitas antioksidan pada setiap bahan baku yaitu serbuk kayu manis, serbuk cengkeh, daun mengkudu kering dan pucuk daun mengkudu masing-masing sebesar 6,43 ppm, 7,51 ppm, 69,59 ppm, 75,71 ppm dan memiliki kadar air masing-masing sebesar 8 %,11%, 7%, dan 12,72%. Sedangkan pada penelitian utama didapat rata-rata kadar air pada teh daun mengkudu berkisar antara 7,33 % - 9,33 %. Rata-rata kadar karbohidrat berkisar antara 1,28% - 1,70%. Serta aktivitas antioksidan pada seduhan teh daun mengkudu yaitu sebesar 747,132 ppm.
PENGARUH KONSENTRASI PENSTABIL DAN SUKROSA TERHADAP KARAKTERISTIK SARI BONGGOL NANAS (Ananas comosus l. merr) INSTAN DENGAN METODE KOKRISTALISASI ina siti nurminabari
Pasundan Food Technology Journal (PFTJ) Vol 6 No 2 (2019): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.61 KB) | DOI: 10.23969/pftj.v6i2.1641

Abstract

Pineapple is one of the fruit plants that has long been widely known by the public. Pineapple is not native to Indonesia, this plant comes from the American continent. The purpose of this study was to study the effect of CMC stabilizer and sucrose concentration on the characteristics of instant pineapple cork extract (Ananas comosus L. merr) with the cocrystallization method. The benefit of this research is to add insight to the research, add and develop science and technology regarding pineapple hump juice as food preparations, and to lift local raw materials that have not been utilized so that they have added value and increase the use value and economic value of pineapple corm. The experimental design method used in the study of cocrystallization of pineapple hump juice was a 3 x 3 factorial experimental design in a randomized block design (RBD), carried out 3 (three) times repetition, to obtain 27 experimental units. The experiment variable consisted of CMC (p) and sucrose (s) stabilizer concentration. The response in this study is the chemical response, namely reducing sugar content, crude fiber content, vitamin C content, water content. Physical response is soluble time. Organoleptic responses include aroma, color, and taste. The results showed that the levels of vitamin C extract of pineapple extract in the introduction were 55.73 mg / 100 grams, the reduction level of pineapple cusp extract was 18.92%, and the crude fiber content of pineapple cusp extract was 0.953%. The results of the main research testing that the concentration of CMC stabilizer and sucrose affect the water content, soluble time, organoleptic response, namely color, and aroma. The interaction between stabilizer and sucrose concentrations influences the water content, when soluble the organoleptic response to color, and Rome.
PENGARUH FORMULA DAN PERBANDINGAN BUMBU SERBUK DENGAN SANTAN SERBUK TERHADAP KARAKTERISTIK BUMBU GULAI SERBUK DENGAN METODE FOAM-MAT DRYING Neneng Suliasih; Ina Siti Nurminabari
Pasundan Food Technology Journal (PFTJ) Vol 4 No 3 (2017): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (381.645 KB) | DOI: 10.23969/pftj.v4i3.645

Abstract

Tujuan dari penelitian ini adalah untuk mempelajari formula dan perbandingan bumbu serbuk dengan santan serbuk dalam pembuatan bumbu gulai serbuk dengan menggunakan metode foam-mat drying, sehingga diperoleh karakteristik yang baik yang dapat di manfaatkan untuk bumbu masakan gulai. Penelitian dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor A (Formula) yang terdiri dari 2 taraf yaitu a1 (formula 1), dan a2 (formula 2) dan faktor B (perbandingan bumbu serbuk dengan santan serbuk) yang terdiri dari 3 taraf yaitu b1 (1 : 1,5), b2 (1 : 1), dan b3 (1,5 : 1). Respon dalam penelitian adalah respon organoleptik (warna, aroma, dan rasa), respon kimia (kadar air dan kadar lemak), dan respon fisik (uji kadar rendemen). Berdasarkan hasil penelitian, diketahui bahwa formula berpengaruh terhadap warna, aroma, dan kadar lemak, perbandingan bumbu serbuk dengan santan serbuk berpengaruh terhadap warna, aroma, rasa, kadar air, dan kadar lemak serta interaksi antara formula dan perbandingan bumbu serbuk dengan santan serbuk berpengaruh terhadap aroma, rasa dan kadar lemak. Perlakuan terpilih yaitu produk bumbu gulai dengan menggunakan formula 2 (a2) dan perbandingan bumbu serbuk dengan santan serbuk (1,5 : 1) (b3) yang memiliki kadar air 10,88%, kadar lemak 10,97% dan kadar rendemen rata-rata untuk formula 2 (a2) sebesar 28,41%.
Co-Authors Nadyne Kusumah Neneng Suliasih Sumartini Sumartini