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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Microbiology Indonesia agriTECH JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Industria: Jurnal Teknologi dan Manajemen Agroindustri Animal Production : Indonesian Journal of Animal Production Jurnal Gizi Klinik Indonesia Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Manajemen Transportasi & Logistik (JMTRANSLOG)
Winiati Pudji Rahayu
Department Of Food Science And Technology, Faculty Of Agricultural Technology, Bogor Agricultural University, Campus IPB Dramaga, PO Box 220 Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Transportation Veterinary Other

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Pemahaman dan Penerimaan Label Gizi Front of Pack Produk Snack oleh Siswa SMA di Depok Ikrima, Iftita Rakhma; Giriwono, Puspo Edi; Rahayu, Winiati Pudji
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (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.2023.10.1.42

Abstract

Labels play a crucial role in providing essential information that helps consumers choose their food products. Despite this, the comprehension and acceptance of nutrition labels remain low. The objective of this study was to compare the understanding and acceptance of nutrition labels with and without Front of Pack (FoP) in adolescents aged between 15 and 18 years. The FoP nutrition label is a labeling system that simplifies nutritional information and displays it on the front of food packaging. It includes three types: daily intake guide (DIG), multi-traffic light (MTL), and health star rating (HSR). The study targeted high school students in Depok, selected through stratified sampling based on school accreditation. Only 11.1% of respondents reported reading nutrition labels. The results of the Chi-square test indicated a significant difference (p <0.05) in the use of nutrition labels based on exposure to nutrition, nutritional knowledge, and label reading. ANOVA test results showed significant differences in comprehension and acceptance of the four labels. The HSR label was the most comprehensible (63.7%), followed by DIG (58.7%), nutrition fact panel/NFP (51.1%), and MTL (45.7%). Additionally, respondents rated the HSR label as the most preferred, attractive, and easiest to understand.
Effect of Thawing Process on the Quality of Chicken Thigh Meat Anggita Reizda Siman; Winiati Pudji Rahayu; Uswatun Hasanah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.385-395

Abstract

Frozen meat handling, especially during the thawing stage, can affect meat quality and influence the final product. This study aimed to evaluate the effects of thawing method and duration on the quality of frozen and steamed chicken thigh meat. The experiment was arranged in a completely randomized design with two replications. The thawing methods included room temperature (4, 5, 6 h), blast thawing (75, 105, 135 min), and cold temperature (18, 21, 24 h). The observations included drip loss, total plate count (TPC), total free fatty acids (FFA), and soluble protein content. The effect of thawing on steamed meat quality was evaluated for the texture, protein content, fat content, and hedonic scores. The data were statistically analyzed using one-way ANOVA test continued by independent sample t-test. The results showed that thawing duration within the same method did not significantly affect drip loss or TPC, but longer thawing times increased FFA across all methods. Prolonged thawing at room and cold temperature significantly reduced soluble protein content. Thawing at cold temperature for 18 h was the most effective with the lowest drip loss (1.12%) and the highest soluble protein content (34.4 mg/g). Results of steamed meat analysis showed significant differences in texture and fat content between thawed and fresh meat, but no significant differences was observed in protein content or hedonic scores
Co-Authors Afrilia Sandra Ramadhani Agesti, Puja Amiroh Amiroh Amiroh Amiroh, Amiroh Andro Frando Situmorang Anggita Reizda Siman Anjani Anggitasari Arie Norman Riandi Bangun Raharjo Betty Sri Laksmi Jenie Budi Nurtama C Hanny Wijaya Dase Hunaefi Dede Robiatul Adawiyah Dharmawan, I P G Arya Dian Herawati Dr. Adolf J.N. Parhusip Dwi Rahayu Dyah Sista Raharjanti Eko Hari Purnomo Ervizal AMZU Feri Kusnandar Galih Nugroho Gerardus YosuaYosua Gita, Sophia Ekaristi Dharma Hanifah Nuryani Jenie Harsi D. Kusumaningrum I P G Arya Dharmawan Iftita Rakhma Ikrima Jian Septian KIKI NURTJAHJA Lilis Nuraida MADE ASTAWAN Maharani, Katarina Meike Meilan Lisangan Nanda, Riska Dwi Ni Made Vina Citanirmala Nugraha Edhi Suyatma Nugroho, Galih Nuri Andarwulan Nurwitri, Caecillia Chrismi Okky Setyawati Dharmaputra Okky Setyawati Dharmaputra Oryssa Sathalica Pradianti Palupi, Nurheni Sri Pipi Puspita Sari Puspa Mega Hayati Puspo Edi Giriwono Putri, Permata Adinda Qonitatin Wafiyah Ratih Dewanti -Hariyadi Ratih Paramastuti Rizal Syarie Rizal Syarief Ruki Fanaike Santi Ambarwati SEDARNAWATI YASNI Septian, Jian Siti Nurjanah Siti Nurjanah Siti Nurulfalah Situmorang, Andro Frando Sophia Ekaristi Dharma Gita Tasya Fitri Yunada Taufikkilah Romadhon Tita Rialita Tjahja Muhandri Triana Setiawardani, Triana Uswatun Hasanah Uswatun Hasanah Wibisono Adhi Wibisono Adhi, Wibisono Wibisono Wibisono Wibisono Wibisono Widiati Purnawita WIDYA EKA PRAYITNO Wisnu Broto Wiwit Arif Wijaya Yanti Ratnasari yermia, yermia yermia Yosua, Gerardus