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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Winiati P. Rahayu
Divisi Ilmu dan Teknologi Pangan, Fakultas Teknik dan Teknologi, IPB University, Bogor. South-East Asia Food & Agricultural Science and Technology (SEAFAST) Center, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Public Health

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Kesesuaian Penggunaan Bahan Tambahan Pangan pada Bumbu Olahan Skala Industri Rumah Tangga Pangan di Jawa Timur Aida Khoirullisa; Retno Anggrina Khalistha Dewi; Sutrisno Koswara; Winiati P. Rahayu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.92

Abstract

The appropriate use of food additives in accordance with regulatory standards is one of the commitments that home food industry actors must fulfil after the issuance of distribution permits. Spice products are among the food items produced by home food industries and often involve the use of food additives during production. This study aimed to analyze the types and groups of food additives and to evaluate their compliance with food categories in seasoning products processed by IRTP. Secondary data were obtained from the SPP-IRT application for the East Java region specifically the composition of spices products. Home food industry’s spice products consisted of five groups, of which three groups of products met the criteria for sampling in this study, namely sauces and similar products, spices and condiments, and processed soybean spices and sauces. Analysis of 118 samples revealed the use of food additives from 12 different categories. Food additives classified under GMP maximum limit types were more prevalent, accounting for 58% of the usage within industry. The overall compliance rate for the use of food additives in seasoning products was 69%. Instances of non-compliance included the use of food additives inconsistent with the designated food category (10%) and the omission of specific food additives' names in the product composition data by producers (15%). These results highlight the necessity of education and stricter control for home food industries regarding the use of food additives in seasoning.
Optimasi dan Validasi Ketinggian Air di Rotary Water Immersion Retort pada Proses Pasteurisasi Minuman Rasa Buah Puteri Stevia Nutrihaliza Kurniawan; Winiati P. Rahayu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.71

Abstract

Blackcurrant smoothie beverages produced by PT XYZ has water activity >0.85 and acidity levels ranging from 3.8–4.2. The preservation of this product can be achieved through pasteurization to eliminate the target microorganism that can survive at pH below 4.6. PT XYZ implements a water immersion retorts system for pasteurization. One of the critical parameters for sufficient heat in this type of retort is the water level. This study aims to evaluate the current standard water level, which was relatively high (70%), to achieve a more efficient process, as well as the validation of heat adequacy and product safety. The water level targets (45, 55, and 65%) were achieved by reducing the filling step time, which was determined by comparing the average existing water level to the target water level. The evaluation of heat adequacy was conducted by comparing the process pasteurization value with the standard pasteurization value using the 5D microbial reduction cycle concept. The results revealed that pasteurization with water levels below the current standard was sufficient to reduce Escherichia coli (E. coli) and Bacillus polymyxa (B. polymyxa). At water levels of 55 and 65%, validation was confirmed through the total plate count (0 CFU/mL) and E. coli (0 MPN/mL) analysis, which meet the required standards for blackcurrant smoothie beverages.
Pengaruh Program Pangan Aman Goes to Campus Batch 4 terhadap Pengetahuan Mahasiswa dan Penerapan CPPOB di UMK Pangan Olahan Indriemayatie Asri Gani; Sugiyono Sugiyono; Winiati P. Rahayu; Athiah Kamila
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.80

Abstract

Micro, Small, Enterprises (MSEs) of food products in Indonesia face a major challenge related to food safety. To address this issue, one of the Food and Drug Supervisory Agency (BPOM's) efforts was to launch the Safe Food Goes to Campus (SFGS) program in collaboration with the Ministry of Education, Culture, Research, and Technology. SFGS involved students as agents of change to help business actors understand and implement food safety practices. This research aimed to measure the knowledge of participants regarding good manufacturing practices for processed food (GMP), measure the effectiveness of the SFGS program in fulfilling GMP in MSEs of food products, and develop recommendations for the SFGS program. The research population consisted of 114 SFGS program participants and 114 MSEs of food products. The research was conducted using a survey and a quasi-experimental one-group pre-test post-test design. The data analysis method used a normality test, bivariate analysis, and N-gain test. The results of the analysis showed that SFGS improved students’ know-ledge and had a positive impact on the implementation of GMP in MSEs of food products. Based on the N-gain test, the percentage of the SFGS program effectiveness on students’ knowledge reached 79% for the briefing stage and 90% for the food safety instructor training stage. The application of GMP in MSEs of food products after assistance has in-creased compared to before assistance, as shown by the increase in MSEs of food product Class from D to A by 36%.
Co-Authors Aida Khoirullisa Athiah Kamila Indriemayatie Asri Gani Puteri Stevia Nutrihaliza Kurniawan Retno Anggrina Khalistha Dewi Sugiyono Sugiyono Sutrisno Koswara