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All Journal Pasundan Food Technology Journal (PFTJ)
Dede Zaenal Arief
Universitas Pasundan
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

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Journal : Pasundan Food Technology Journal (PFTJ)

 1 
KORELASI SUHU PASTEURISASI DAN PERBANDINGAN BAHAN BAKU TERHADAP pH, TOTAL ANTHOSIANIN DAN DAYA ANTIOKSIDAN MINUMAN KELAPA ROSELA Dede Zaenal Arief
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.v8i3.5116

Abstract

Penelitian dilakukan untuk mengetahui korelasi suhu pasteurisasi dan perbandingan ekstrak rosella (Hibiscus sabdariffa) dengan air kelapa (Cocos nucifera) terhadap pH, intensitas warna dan daya antioksidan minuman air kelapa yang ditambah dengan ekstrak bunga rosela. Penelitian dibagi ke dalam 4 tahapan yaitu, penentuan konsentrasi ekstrak bunga rosela, menguji tingkat korelasi suhu pasteurisasi terhadap pH, kadar anthosianin, dan daya antioksidan minuman, menguji tingkat korelasi perbandingan ekstrak bunga rosella dengan air kelapa terhadap pH, kadar anthosianin, dan daya antioksidan minuman, serta menguji tingkat kesukaan panelis terhadap perbandingan bahan yang digunakan dan spesifikasi sampel minuman yang terpilih. Hasil penelitian menunjukan suhu pasteurisasi dan perbandingan ekstrak rosella dengan air kelapa berkorelasi dengan pH, kadar anthosianin, dan daya antioksidan dari sampel minuman yang diuji. Sampel minuman yang paling disukai oleh panelis adalah sampel dengan suhu pasteurisasi 65°C dan dengan perbandingan ekstrak bunga rosela dengan air kelapa 25%:75%. Minuman tersebut memiliki pH 3.30, kadar anthosianin 1,086 ppm, daya antioksidan 90,008 ppm, dan kadar vitamin C 30,22 mg/100ml.
KARAKTERISTIK FRUIT LEATHER JAMBU BIJI MERAH (Psidium guajava L) DENGAN JENIS BAHAN PENGISI Dede Zaenal Arief
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 (277.288 KB) | DOI: 10.23969/pftj.v5i1.813

Abstract

Tujuan penelitian yang telah dilakukan untuk menentukan jenis bahan pengisi yang mampu memperbaiki karakteristik fruit leather jambu biji merah. Manfaat dari penelitian diantaranya sebagai upaya penganeka ragaman produk olahan buah jambu biji merah yang sering berlimpah saat musim berbuah. Penelitian dilakukan dengan rancangan percobaan Acak Kelompok (RAK) dengan 2 faktor, dan diulang sebanyak 3 kali. Produk fruit leather jambu biji merah yang terpilih adalah produk dengan perlakuan j1t1 (jenis pengisi dekstrin dan suhu pengeringan 500C). Jenis bahan pengisi dan suhu pengeringan hanya berpengaruh terhadap kadar air. Dari hasil pengamatan tidak terjadi interaksi antara jenis pengisi dan suhu pengeringan terhadap karakteristik fruit leather jambu biji merah.
IDENTIFICATION AND INHIBITION OF BIOACTIVE COMPOUNDS FROM NUTMEG ( Myristica fragrans Houtt ) AND THE APPLICATION AS ANTIBACTERIAL AGENT Dede Zaenal Arief; Hervelly Velly
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 (375.167 KB) | DOI: 10.23969/pftj.v4i3.647

Abstract

The purpose of this research is to determine the most effective of nutmeg meat products to inhibit the specific spoilage bacteria based on inhibitory zone and determine the power of antibacterial compounds in nutmeg meat to inhibit and kill specific spoilage bacteria based on the number of growth of spoilage bacteria. This research consists of two stages: The purpose of first stage is to determine the most effective of nutmeg meat products as an antimicrobial agent to inhibit gram-positive and gram-negative bacteria with inhibition test response. The second stage of the main research continued from preliminary research that consists of three steps. The purpose of first step is to determine the best long immersion antimicrobial substances against bacteria growth in fresh meat for 0 minute, 5 minutes, 10 minutes, 15 minutes and 20 minutes. The purpose of second step is to determine the correlation between the concentration of antimicrobial agent 5%, 10%, 15%, 20% and 25% of the microbial growth number in fresh meat stored within 5 days. The analysis was performed using total plate count method. The purpose of third step is to determine the level of concentration that is acceptable to consumers. Based on the results of research was obtained that the nutmeg meat essential oil can inhibit the growth of gram positive and negative bacteria. If concentration of antimicrobial substances are higher, so that the power of inhibit to against spoilage bacteria in fresh meat is higher. The selected concentration by organoleptic test that acceptable by consumers is 10%.
Co-Authors Hervelly, Hervelly