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Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Published by Institut Pertanian Bogor
ISSN : 23555017     EISSN : 26849550     DOI : 10.29244
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Chemistry Public Health
JMP is published twice a year, i.e. in April and October. In accordance to the objectives of the Jurnal Mutu Pangan, the scope of the manuscript as the result of research and brief communication related to the needs of practitioners in the food industry, both texts on the development of methods and products, food processing technology, policy studies or food regulation, risk analysis, quality system design and food security, business design or feasibility studies, as well as quality, nutrition and health. In each presented text, practical application that contains briefly the benefits of research results and their potential to be applied in the food industry. On volume 1 (1) April 2014 as the first edition, the manuscript of the results of research on Food, Nutrition and Health Policies, Food Quality, and Process Technology was presented.
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Search results for , issue "Vol. 12 No. 2 (2025): Jurnal Mutu Pangan" : 10 Documents clear
Pemanfaatan Bubuk Bawang Merah Brebes untuk Meningkatkan Durabilitas Mi Basah Rahmawati, Yuniarti; Purwanti, Yunika; Masrikhiyah, Rifatu
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.2025.12.2.161

Abstract

Wet noodles are a highly perishable food product due to their high water content (32–35%). The use of synthetic preservatives can negatively impact health. One potential alternative to synthetic pre-servatives is Brebes shallots (Allium cepa L.), which are rich in phenolic compounds. This study aimed to evaluate the effectiveness of Brebes shallot powder as a natural preservative for wet noodles. The research used an experimental method with a completely randomized design (CRD), where wet noodles were enriched with varying proportions of shallot powder (0, 5, 10, 15, 20, and 25%). Analyses were performed on shelf life, physical parameters (elasticity and water absorption), chemical properties (proximate and phenolic content), and sensory attributes. The results showed that the 25% shallot powder treatment achieved the longest shelf life, lasting 67.33 hours—five times longer than the control group (without preservatives), which lasted only 15.33 hours. The measured total phenolic content increased from 0.51 to 2.08%. In terms of sensory attributes, the use of shallot powder significantly affected the taste, aroma, color, and texture of the wet noodles, although elasticity decreased as the proportion of shallot powder increased.
Penentuan Masa Simpan Ekstrak Etil Asetat Buah Andaliman Pada Kemasan Botol Kaca dan PET dengan Metode Accelerated Shelf-Life Test (ASLT) Lubis, Siti Basyariah Putri; Julianti, Elisa; Siagian, Albiner
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.2025.12.2.109

Abstract

Andaliman is an endemic flora in the region around Lake Toba and is commonly used as a spice by the Batak ethnic community. Andaliman fruit in extract form has a lot of potential as an antimicrobial, anti-inflammatory and antioxidant. All the benefits possessed by andaliman extract have the potential to be widely used by the community. Therefore, it is important to know the shelf-life of the extract and the most suitable type of packaging to extend its shelf-life. This study aims to estimate the shelf-life of andaliman fruit extract and the packaging that can extend the shelf-life of the extract. The estimated shelf-life was calculated using the accelerated shelf-life test (ASLT) method using Arrhenius approach with the parameter of total flavonoids. This study used two types of packaging, namely glass bottle and plastic bottle stored at 37, 45, and 55 °C for 1 month with weekly testing. The results showed that andaliman fruit extract in plastic bottle packaging can last for 7.8 months at 37 °C and 6.8 months at 55 °C. While stored in glass bottle, andaliman fruit extract can last up to 12.4 months at 37 °C and 10.5 months at 55 °C. Based on these data, it is known that the shelf-life of extracts is influenced by storage temperature and packaging.  The higher the temperature, the shorter the shelf-life and the smaller the permeability, the longer the shelf-life.
Kajian Peraturan dan Persepsi Konsumen tentang Pencantuman Klaim Natrium Pada Pangan Olahan Antara Prahasti, Gita Eka; Kusnandar, Feri; Palupi, Nurheni Sri
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.2025.12.2.178

Abstract

Excessive salt intake is a major risk factor for hypertension and cardiovascular disease, and reducing consumption is an effective strategy to mitigate this health concern. Salt intake is regulated through various government policies, including BPOM Regulation Number 1 of 2022, which outlines general requirements for nutritional content claims on processed foods, including those related to sodium levels and comparative statements. This study had three main objectives: (1) to compare regulations on low-sodium claims for processed foods across different countries and Codex standards; (2) to identify processed foods with low-sodium claims currently available in the Indonesian market; and (3) to evaluate consumer perceptions of processed foods carrying such claims. Regulations in Indonesia, Malaysia, Singapore, Thailand, Europe, the United States, Australia, New Zealand, and Codex permit sodium content claims across all food product categories, including intermediate processed foods, provided that the specific requirements of each jurisdiction are met. In Indonesia, intermediate processed foods such as seasonings and cooking sauces that bear sodium content claims and have obtained distribution permits are already available in the market. The presence of sodium-related claims has been shown to significantly and positively influence consumer perceptions and purchasing behavior. Survey results further revealed that consumers recognize variability in the amount of salt they consume from different processed food products.
Mutu Fisikokimia dan Sensori Keripik Jamur Tiram (Pleurotus ostreatus) serta Biaya Produksinya Namirah, Aisyah Maryam; Sugiyono, Sugiyono; Adawiyah, Dede Robiatul
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.2025.12.2.118

Abstract

The increased consumption of oyster mushrooms in Indonesia faces challenges due to their short shelf life, which makes it difficult to sell them in fresh form. One of the solutions is to process them into oyster mushroom chips, which offer a longer shelf life and appeal as a snack product. This study aimed to evaluate oyster mushroom chips' physicochemical and sensory qualities and calculate their production costs. The research was conducted in two stages. In the first stage, oyster mushroom chips were produced by applying a pretreatment to the fresh oyster mushrooms (blanching and rinsing), and coating them using different flours (wheat flour and a mixture of wheat and rice flour). The resulting oyster mushroom chips were analyzed for their sensory quality. In the second stage, the chips were produced using the best treat-ment identified in the first stage, followed by frying at different temperatures (150 °C or 155 °C). The resulting chips were analyzed for physicochemical and sensory quality, and their production cost was calcu-lated. The results of the first stage showed that the combination of rinsing and wheat flour coating produced chips that were significantly preferred by the panelists for taste, aroma, and texture attributes. The second stage showed that there were no significant sensory quality differences between chips fried at 150 °C or 155 °C. However, the frying temperature caused significant differences in the fat, protein, carbohydrate, crude fiber content, and total energy of the chips. The production cost of the oyster mushroom chips was Rp 31,748 per 250 g package.
Characteristics of Pasta Substituted with Modified Taro and Yellow Yam Flour Arsyistawa, Hadana Sabila; Aini, Nur; Dwiyanti, Hidayah; Setyawati, Retno
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.2025.12.2.151

Abstract

Heat-moisture treatment (HMT) is a starch modification technique that alters the starch profile from type B to type C, characterized by low swelling power, low solubility, and strong texture stability, making it suitable for pasta production. In addition, HMT can modify physicochemical properties. This study was conducted to evaluate the physicochemical and sensory characteristics of pasta made with HMT-modified taro and yellow sweet potato flour, and to determine the treatment combination that produced the best overall quality. The experimental design used was a Randomized Group Design (RGD) with two factors: type of flour (T) and proportion of flour substitution (P). The physicochemical parameters analyzed included rehydration capacity, color, protein, fat, moisture, ash, and carbohydrate content, along with sensory evaluation. The results showed that the interaction of the two factors significantly affected all sensory parameters. The pasta with the best sensory characteristics was sample T1P3, with the following physicochemical properties: rehydration capacity (55.63%); color L* (18.71); a* (2.51); b* (3.35); protein content (12.99%); fat content (3.63%); moisture content (8.03%); ash content (3.64%); and carbohydrate content (71.71%). Sensory scores included flavor (3.87), texture (3.73), color (3.80), and overall acceptability (3.80).
Effect of Drying Temperature and Slice Thickness on Drying Kinetics, Moisture Diffusivity, Energy Use, and Color Change in Convectively Dried Chayote Squash Slices Nurkhoeriyati, Tina; Rustandi, Ignatius Arya Krishna; Mwape, Mwewa Chikonkolo
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.2025.12.2.141

Abstract

Insufficient fiber intake is strongly associated with chronic diseases. Chayote squash (Sechium edule), widely available in Indonesia, has potential as a fiber source, and drying provides a practical method for its use in food products. This study evaluated the drying kinetics, specific energy consumption (SEC), total color change (ΔE*ab), and effective moisture diffusivity (Deff) of chayote slices under different temperatures (50, 60, and 70 °C) and thicknesses (3 and 6 mm) to determine the optimum drying conditions. Drying time (DT) ranged from 150 min (70 °C, 3 mm) to 350 min (50 °C, 6 mm). The approximation of diffusion and the Midilli and others models best represented the drying kinetics. The highest SEC was 3.40×10⁶ kJ·kg⁻¹ (60 °C, 3 mm), while other treatments showed no significant differences. Deff increased with temperature and thickness (3.38×10⁻¹⁰ to 1.28×10⁻⁹ m²·s⁻¹). Food color, an important factor influencing consumer acceptance, showed no significant ΔE*ab differences across treatments. The optimum drying condition determined was 70 °C with 3 mm slices (DT of 149 min, ΔE*ab of 16.62, SEC of 3.02×10⁶ kJ·kg⁻¹). These findings provide insights into designing chayote drying processes that achieve desirable quality while minimizing energy consumption.
Korelasi Sidik Jari Teh Putih (Camellia sinensis) dan Aktivitas Antioksidannya Menggunakan Spektrofotometri Inframerah Transformasi Fourier (FTIR) dan Analisis Data Multivariat Yusuf, Muhammad Shalahuddin; Hunaefi, Dase; Yuliana, Nancy Dewi
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.2025.12.2.130

Abstract

White tea, made from young tea leaves dried without enzymatic fermentation, retains higher antioxidant content and has a unique sensory profile based on its growing region and processing method. Fourier transform infrared resonance (FTIR) spectrophotometry measures the absorption of infrared radiation by molecular bonds, generating a unique fingerprint. FTIR can monitor changes in the chemical composition during tea processing. Each producer may have different processing techniques that affect tea quality. A study analyzed white tea samples from five producers in Java, Indonesia, using FTIR fingerprinting and antioxidant activity. Sample D from Central Java had the highest DPPH antioxidant activity, followed by samples E (from West Java), H (from East Java), and P and G (from West Java). FTIR fingerprint analysis identified common absorption peaks at wave numbers 1242 (ester), 1600–1400 (ring double bond), 3518 cm⁻¹ (phenol), 2360 (amine), and 1400–1200 cm⁻¹ (carbonyl). Orthogonal partial least squares–discriminant analysis (OPLS-DA) grouped the samples into two classes regardless of the region: D, E, and H in class 1, and P and G in class 2. Wave numbers attributed to amine, aromatic, and aldehyde groups were among the discriminating markers for class 1 and class 2. The results of OPLS analysis revealed a strong positive correlation between wave numbers 1258, 1342, 1466, 2392, and 2685 cm⁻¹. These wave numbers were found at higher intensities in sample D, which had the highest antioxidant activity. Thus, they can be used as important markers for white tea with good antioxidant activity.
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.
Pengaruh Blansir dan Konsentrasi CMC terhadap Karakteristik Sirup Kulit Kopi Robusta (Coffea canephora) Nisah, Adinda Khairun; Romauli, Nauas Domu Marihot
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.2025.12.2.169

Abstract

Coffee processing frequently generates large amounts of coffee husk waste due to the absence of subsequent utilization, thereby contributing to environmental pollution. However, the presence of antioxidant compounds in coffee husk waste offers potential for its valorization into functional food products such as syrup beverages. The formulation of syrup requires the addition of stabilizing and thickening agents, such as carboxymethyl cellulose (CMC), to maintain product stability and achieve a desirable viscosity that meets consumer preferences. Blanching is applied to improve the characteristics of the syrup product. This study aimed to investigate the potential of robusta coffee husk as a natural source of antioxidants and to evaluate the effects of varying CMC concentrations on the physicochemical and sensory properties of coffee husk syrup. Three blanching treatments—no blanching, hot water blanching, and steam blanching—were applied to the coffee husks, combined with CMC concentrations of 0.05%, 0.10%, and 0.15%. Among all treatments, the combination of steam blanching and 0.10% CMC produced the most favorable results, with IC₅₀ (175.51 μL/mL), L* (31.82), a* (7.57), b* (9.26), color index (50.58 °Hue), total dissolved solids (72.71 °Brix), viscosity (68.73 cP), and total microbes (3.1×10² CFU/mL). These values meet the quality requirements established by the Indonesian National Standard for syrup products (SNI 3544:2013), which specifies a maximum total plate count of 5.0×10² CFU/mL.
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.

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