Article Per Year (5 Year)
p-Index From 2020 - 2025
1.235
P-Index
This Author published in this journals
All Journal HAYATI Journal of Biosciences Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Winiati P. Rahayu
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Earth & Planetary Sciences Public Health

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Evaluasi Kecukupan Panas dan Pengembangan Proses Alternatif dalam Sterilisasi Komersial Jamur Kancing dalam Kaleng Kusnandar, Feri; Dafiq, Huda Hainun; Rahayu, Winiati P.; Irmawan, Dandy
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.100

Abstract

. This research aimed to evaluate the adequacy of heat treatment and redesign the commercial sterilization process for canned button mushrooms to ensure that the product meets the minimum sterilization requirement without undergoing excessive processes. The study conducted tests on heat distribution and penetration, calculated the sterilization value (F0) using the trapezium and Ball methods, and designed an alternative sterilization process to avoid excessive procedures. The sterilization process for canned mushrooms, with a can dimension of 300x407, involved a temperature of 132°C for 16 minutes, resulting in an F0 value of 161.7 minutes. This value far exceeds the required minimum F0 value. To optimize the process, an alternative sterilization procedure was developed. It involved a temperature of 126°C, a process time of 10 minutes, and an initial product temperature of 40–50°C. This alternative process yielded an F0 value of 10 minutes. Furthermore, additional alternative process conditions were designed, with considerations to various process times (Pt), initial temperatures (Ti), retort temperatures (TR), and F0 values.
Prevalensi Cemaran Bakteri Indikator Sanitasi dan Patogen pada Daging Ayam dan Produk Olahannya di Indonesia: Sistematika Review dan Meta-Analisis Sipayung, Sri Madiarti; Rahayu, Winiati P.; Nurjanah, Siti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.116

Abstract

Chicken meat, a staple of the Indonesian diet, undergoes extensive examination for contamination across diverse regions, yielding different findings. Using a comprehensive meta-analysis approach by combining previous researchees, making the results are widely applicable and understandable. This research aimed to obtain prevalence of bacterial contamination and pathogenic agents in both raw chicken meat and processed chicken products in Indonesia. The investigation occured in two sequential phases: first, a systematic review, including literature retrieval from databases like Google Scholar, Cross Ref, Pro Quest, PubMed, and Science Direct, followed by literature screening and data extraction. Then, in the second stage was conducted a meta-analysis. Effect size measurements, primarily the proportion/prevalence of bacterial contamination, are calculated using the random-effects model via the DerSimonian–Laird method. Analysis of 44 studies from 25 carefully selected literature sources shows that the prevalence of bacterial contami-nation in Indonesian chicken meat and its processed derivatives is 32.8% (95% CI: 21.6-44.1, I2 = 99.49%). To address the noticeable heterogeneity, sub-group meta-analyses was performed, which was categorized by sample type, the specific contaminating bacteria, and the sampling location. The sub-group meta-analysis based on sample type highlights processed chicken meat as having the highest prevalence at 47.8%. When broken down by bacterial type, contamination rates reveal E. coli (45.3%), Salmonella sp. (30.6%), Campylo-bacter sp. (20%), and L. monocytogenes (15.7%) as significantly influencing the prevalence of bacterial contamination in Indonesian samples. Geographically, traditional markets emerge as the primary source of bacteria-contaminated samples, with a prevalence rate of 31.2%.
Phenotypic and Genotypic Antimicrobial Resistance Profile of Salmonella spp. Isolated from Kampung Chicken Carcasses Nurjanah, Siti; Rahayu, Winiati P.; Sanjaya, Stephen
HAYATI Journal of Biosciences Vol. 31 No. 2 (2024): March 2024
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.31.2.229-240

Abstract

Kampung chicken meats have been widely consumed in Indonesia as well as broiler chicken. However, the extensive rearing allowed multidrug-resistant (MDR) bacteria exposure to kampung chicken, including through horizontal gene transfer. This study aimed to observe the correlation between the phenotypic and genotypic antimicrobial resistance profile of Salmonella spp. isolated from kampung chicken carcasses. Phenotypic antimicrobial resistance was evaluated by Kirby-Bauer's disk diffusion method, while the detection of drug resistance genes in seventeen isolates of Salmonella was carried out by PCR. All (17/17) isolates were susceptible to ampicillin and chloramphenicol. Most isolates of Salmonella were resistant to erythromycin (82%; 14/17), while the decreased susceptibility (intermediate category) most occurred in oxytetracycline (82%; 14/17). Salmonella Typhimurium showed a resistance pattern to more antimicrobial groups than S. Newport and S. Weltevreden. Several antimicrobial resistance genes (blaTEM, tetG, cmlA, gyrA) were present in all (17/17) isolates of Salmonella spp. Resistance to antimicrobial agents and the presence of resistance genes were not always related. This study could provide beneficial information regarding the transmission of antimicrobial resistance among Salmonella spp. from kampung chickens.
Peningkatan Higiene Sanitasi Dapur Sentral PT XYZ dengan Analisis VRIO (Valuable, Rare, Imitate to Cost, Organized) Tobing, Febby Barita Lumban; Sugiyono, Sugiyono; Rahayu, Winiati P.
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.2025.12.1.76

Abstract

Cases of food poisoning often originate from households or food service businesses that do not follow proper handling procedures. PT XYZ is a food service business with a central kitchen that supplies 60 outlets. This study aimed to analyze the implementation of hygiene and sanitation practices during operations using the VRIO method, conducted in three research stages. The company demonstrated a commitment to hygiene and sanitation, with observations showing a compliance rate of 80.04%, categorized as good. However, the company had not yet obtained formal certification. A strong correlation (p<0.01) was found between the knowledge level and training of food handlers, as well as the knowledge level of the person in charge of food services, and the implementation of hygiene and sanitation practices. The resource factor showed below-standard performance in the complaint handling system, work environment, and employee capabilities. Similarly, the capability factor demonstrated suboptimal performance in several areas, including raw material storage, the ability to address emerging issues, production efficiency, storage and disposal of goods, supervision and control, and efforts to enhance employee competence in hygiene and sanitation practices.
Pengetahuan, Sikap, dan Perilaku Higiene dan Sanitasi Penjamah Pangan di Taman Tegalega Kota Bandung Pratiwi, Nurani Putri Setya; Rahayu, Winiati P.; Nurjanah, Siti
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.2025.12.1.84

Abstract

Tegalega Park is one of the well-known tourist destinations in Bandung, renowned for its historical significance. The high number of visitors makes it a potential market for vendors, including street food vendors. Food processors and handlers must maintain proper sanitation and hygiene to prevent microbial contamination and ensure food safety. This study aimed to assess the knowledge, attitudes, and hygiene and sanitation practices of food handlers in Tegalega Park, examine the correlation between these factors, and propose recommendations for improvement. A survey methodology was employed, with food handlers as respondents. Questionnaires were distributed directly in printed form, and respondents were selected purposively based on the criteria of being street food vendors operating in Tegalega Park. A total of 154 qualified respondents participated in the study. The results indicated that food handlers demonstrated good knowledge, attitudes, and hygiene and sanitation practices, with scores of 53.90% for knowledge, 54.55% for attitudes, and 57.79% for hygiene and sanitation practices (all ≥70% threshold). Respondent characteristics, including age, education level, work experience, and training experience, showed a positive correlation with knowledge, attitudes, and hygiene and sanitation practices. The correlation between attitudes and practices was stronger than that between knowledge and attitudes or knowledge and practices. Overall, there is still a need to enhance knowledge, attitudes, and practices through the equitable distribution of cleaning facilities and targeted counselling or training programs.
Implementasi Kebijakan SPP-IRT oleh Dinas Kesehatan Kabupaten/Kota di Provinsi Jawa Barat Dewi, Retno Anggrina Khalistha; Tio, Yohana Tania; Nuraida, Lilis; Rahayu, Winiati P.
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (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.2025.12.2.198

Abstract

The Certificate of Fulfillment of Home Industry Processed Food Production Commitments (SPP-IRT) is a legal authorization granted to home industries (IRTP) to produce and distribute processed food products (P-IRT). This study aimed to evaluate the suitability of SPP-IRT issuance in West Java Province and to identify the obstacles encountered in its implementation across different regions. The research was conducted using survey data from 17 respondents, each representing a District/City Health Office in West Java. The level of implementation was categorized into four groups—appropriate, moderately appropriate, less appropriate, and not appropriate—based on scores for main and additional criteria. The District/City Health Offices in West Java achieved 96.47% compliance with the main monitoring criteria and 94.12% compliance with the additional criteria. Fourteen health offices (82.35%) were categorized as appropriate, while three (17.65%) were categorized as less appropriate. The main obstacles reported by the District/City Health Offices included limited human resources, insufficient time, and inadequate budgets. Suggested solutions included increasing the number of certified food safety instructors and district food inspectors, improving time management and work prioritization, and optimizing budget allocation.
Persepsi dan Tantangan Sertifikasi Perikanan Berkelanjutan oleh Perusahaan Pengolahan Produk Perikanan Arsyad, Padma Rizki Dwi Arieanti; Rahayu, Winiati P.; Nurjanah, Siti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (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.2025.12.2.188

Abstract

The Sustainable Development Goals (SDGs) reflect a commitment to utilizing natural resources for human well-being. This includes efforts to promote a sustainable food system, including fishery products known as blue food. Sustainable aquaculture certification is important to ensure that products come from responsible sources, considering aspects of food safety, environment, animal welfare, and social responsibility. This study aims to assess the perception of companies towards the certification, including knowledge, attitudes, behaviors, and challenges in sustainable aquaculture certification. The survey was conducted on thirty respondents from aquaculture processing companies, divided into fifteen certified companies and fifteen uncertified companies. Certified companies showed good knowledge and attitude percentage scores (100%), and good behavior (93.3%). Meanwhile, uncertified companies had good knowledge (80%) and attitude (93.3%), but lower behavior (73.3%). This shows a behavioral gap in the uncertified group, even though they have a positive attitude towards sustainability certification. Significant correlations (p<0.05) between variables were identified between knowledge-behavior (rs=0.515), attitude-behavior (rs=0.639), attitude-challenge (rs=0.620), and behavior-challenge (rs=0.902). In uncertified companies, no significant correlation was found. This finding indicates that certified companies have a strong relationship between understanding, attitude, and behavior even though the companies are aware of the major challenges in implementation, while uncertified companies face structural or motivational barriers that hinder behavior even though they have a positive attitude. The main challenge faced by certified and uncertified companies is the limited knowledge of the team in implementation, with percentages of 40 and 46%, respectively. In addition, both groups of companies also face challenges related to the excessive cost of certification, which is recognized by 33% of each group.
Co-Authors Arsyad, Padma Rizki Dwi Arieanti Dafiq, Huda Hainun Dewi, Retno Anggrina Khalistha Feri Kusnandar Irmawan, Dandy Lilis Nuraida MADE ASTAWAN Pratiwi, Nurani Putri Setya Ramadhani, Afrilia Sandra Sanjaya, Stephen Sipayung, Sri Madiarti Siti Nurjanah Sugiyono Sugiyono Tio, Yohana Tania Tobing, Febby Barita Lumban