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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Purwiyatno Hariyadi
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Public Health

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Pengaruh Komposisi Susu Cair terhadap Sifat Reologi dan Potensi Risikonya pada Kecukupan Proses Termal Ashari Widhiasmoro; Purwiyatno Hariyadi; Eko Hari Purnomo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.26

Abstract

The viscosity and density of liquid milk are influenced by temperature and composition. This study aimed to evaluate the effect of differences in liquid milk composition on rheological properties and assess its potential risk to the adequacy of the thermal process. The liquid milk used in this research included fresh milk from three different regions, full-fat recombinant milk (fat content >3%), partially skimmed recombinant milk (fat content >0.5%), and recombinant milk with cocoa solids (fat content >2%). The results showed that in 2022, fresh milk samples from West Java, Central Java, and East Java had total solids of 11.7±0.14%, 11.5±0.14%, and 12.1±0.19%, respectively; fat content of 3.6±0.15%, 4.0±0.13%, and 4.0±0.13%; and protein content of 2.9±0.04%, 2.9±0.06%, and 3.0±0.06%. All samples exhibited Newtonian fluid behavior, with density and viscosity decreasing as temperature increased. Differences in the density and viscosity of liquid milk affected the maximum flow speed in the holding tube but did not significantly impact the F₀ value. In sterilization practices with F₀ values ranging from 5.2 to 10.9 minutes, variations in maximum flow rates among fresh milk from different regions and different types of recombinant milk did not pose a risk to food safety, as the adequacy of the thermal process was still achieved (F₀>3.0 minutes).
Karakteristik Fisik Beras Analog dari Jagung Berkadar Amilosa Sedang dengan Menggunakan Ulir Ekstruder Kecepatan Menengah Faleh Setia Budi; Purwiyatno Hariyadi; Slamet Budijanto; Imam Perdana Putra
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.107

Abstract

Indonesia has the highest rice consumption rate in the world, averaging 130 kg per capita per year. Despite government efforts to reduce this through food diversification programs, there has been little success. One approach to reducing rice consumption is to process non-rice ingredients into rice analogues that have similar characteristics to traditional rice. The amylose content of the ingredients plays a significant role in determining the physical properties of these rice analogues. Additionally, the screw speed of the extruder used in the production process also influences these physical characteristics. This study aimed to explore the impact of extruder screw speed and material amylose content on the physical properties of rice analogues. Local corn flour was mixed with high-amylose corn starch to create mixtures with amylose contents of 16.99, 19.35, 21.72% and 24.08%. The tested screw speeds were 100, 125, and 150 rpm. The evaluated physical characteristics included the hardness of the rice analogues, bulk density, cooked rice hardness, gumminess, and sensory properties of the cooked rice. The results showed that as amylose levels increased, the hardness of the rice analogues, cooked rice hardness, and gumminess also increased. Similarly, increasing the screw speed of the extruder led to higher cooked rice hardness, gumminess, and rice analogue hardness, but it decreased bulk density. The optimal extruder operating conditions were found to be an amylose content of 21.72% and a screw speed of 100 rpm, producing rice analogues with a hardness of 3610 gf, a bulk density of 0.63 g/mL, a cooked rice hardness of 3200 gf, and gumminess of 1200 gf.
Optimasi Proses Maserasi Vanili (Vanilla tahitensis JW Moore) Kering pada Produksi Ekstrak Vanili Menggunakan RSM Nizar Saeful Muslim; Purwiyatno Hariyadi; Nuri Andarwulan
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.47

Abstract

The vanilla extraction process is widely practiced in Indonesia for Vanilla planifolia Andrews. However, with the growing popularity of Vanilla tahitensis JW Moore, this variety shows potential to replace Vanilla planifolia Andrews. As a result, an efficient and optimized extraction method is essential for Vanilla tahitensis JW Moore. In this study, Response Surface Methodology (RSM) was employed to optimize the maceration process, aiming to produce a vanilla extract with the most desirable characteristics. The key parameters evaluated included extraction effectiveness, final ethanol content, hedonic (aroma) test score, lightness, and total soluble solids. Based on the RSM results, the optimal conditions were determined to be a 60% ethanol concentration and a 28-day maceration time, with a desirability value of 0.786. Verification experiments validated these predictions, achieving an extraction effectiveness of 79.13%, ethanol content of 58.60%, a hedonic score of 4.36, lightness of 4.66, and total soluble solids of 20.28 °Brix. All outcomes fell within the 95% prediction interval. The vanilla extract produced meets the US-FDA standards, which require a minimum ethanol content of 35% v/v in the final product. The resulting extract is of high quality, with a rich vanillin aroma and a dark brown color that is well-accepted.
Co-Authors Ashari Widhiasmoro Eko Hari Purnomo Faleh Setia Budi Imam Perdana Putra Nizar Saeful Muslim Nuri Andarwulan Slamet Budijanto