cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
jurnalmutupangan@gmail.com
Phone
+62251-8626725
Journal Mail Official
jurnalmutupangan@apps.ipb.ac.id
Editorial Address
Gedung PAU lt. 2 Fateta Kampus Darmaga IPB Bogor.
Location
Kota bogor,
Jawa barat
INDONESIA
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.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol. 4 No. 1 (2017)" : 7 Documents clear
Sistem Sertifikasi Halal dengen Sistem CEROL-SS23000 untuk Berbagai Kategori Produsen Pangan Ha Phi Ro; Feri Kusnandar; Joko Hermanianto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Abstract

Consuming halal food is a mandatory for every muslim. For this reason, it is important for food producers to provide halal food. Demand of halal food increases significantly in line with the growth of muslim population and the awareness of muslim to consume halal food. Halal food production has become the concern of food producers in the last twenty years, including in Indonesia. The assurance of halal food production by food producers are applied through certification process. In Indonesia, the process of halal certification was conducted by the Indonesian Council of Ulama (MUI), namely the Institute for Foods, Drugs, and Cosmetics (LPPOM MUI). Indonesia has become the pioneer in the establishment of halal certification system. Currently LPPOM MUI has established Halal Certification Online Service System (CEROL-SS23000) in order to facilitate the halal certification process. This research studied the implementation of halal certification system for various food producer categories conducted by LPPOM MUI in applying the CEROL-SS23000 system. The primer data was obtained through survey to some categories of food producers to gain perception from food producers on the CEROL-SS23000 application. The survey showed that food producers satisfied with the CEROL-SS23000 system in facilitating the halal certification process.
Aktivitas Antimikroba Ekstrak Jahe Kering Beku Terhadap Beberapa Bakteri Patogen Siti Nurjanah; Sarah Fathia
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Abstract

Ginger (Zingiber officinale Roscoe) has a potential as antimicrobial agent by inhibit or kill microbes. Freeze dried ginger extract is prepared for applying into food matrix easily. The objectives of this study was to evaluate the antimicrobial activity of freeze dried ginger extracts by multistage maceration using hexane, ethyl acetate and etanol against foodborne pathogen Staphylococcus aureus, Bacillus cereus and Salmonella enterica serovar Typhimurium. Ginger extracts were prepared by multistage maceration method using with different polarity of solvents i.e. hexane, ethyl acetate and etanol then freezed dried. Antimicrobial activity of the ginger extract were assayed by agar well diffusion method with Diameter Inhibition Zone (DIZ) and dillution broth method. The yield of hexane, ethyl acetate and etanol ginger extracts from multistage maceration were respectively 3.57; 3.17; 3.02 g/100 g dry ginger. The DIZ value of hexane, ethyl acetate and etanol ginger extracts for Staphylococcus aureus were 5.0, 5.7, 1.3 mm respectively and 6.1, 6.6, 6.0 mm for Bacillus cereus, however there was no inhibitory zone for Salmonella Typhimurium. The ethyl acetate ginger extract showed highest inhibition zone. The ethyl acetate ginger extract can reduced the growth of B.cereus and S. aureus as much as 85 and 47% from the normal growth level, however required higher concentration for reach 90% reduction.
Pengembangan Produk Krim Biskuit Rasa Lemon dengan Pewarna Lemak Bubuk dan Olein Minyak Sawit Merah Maria Afrida; Nuri Andarwulan; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Abstract

Biscuit cream is an emulsion product which contains fat, sugar, and other ingredients, like milk powder, flavouring, and colorant. Indonesia, as the largest palm oil producer in the world, has a great potential to developed palm oil-based biscuit cream product. One potential product for developed is biscuit cream lemon with red palm oil-based fat powder and red palm oil as colorant. This research devided into some steps, i.e fat powder production, characterization of raw materials, determination of biscuit cream-control formula, manufacture of biscuit cream with fat powder and red palm oil as colorant, and physic, chemist, and sensory analysis of biscuit cream. The result showed that fat powder can not be used as the only colorant in biscuit cream because it provides strong unpleasant palm oil aroma, covers lemon flavor and lemon aroma, and harden the biscuit cream texture. Red palm olein then used together with fat powder to provides color and characterization as expected. The result showed that biscuit cream using fat powder and olein MSM has different characterization with biscuit cream control. The result from sensory evaluation of aroma, flavor, and texture profil showed that biscuit cream using fat powder and olein MSM has similiarity with biscuit cream control profil. 
Evaluasi Profil Sensori Sediaan Pemanis Komersial Menggunakan Metode Check-All-That-Apply (CATA) Dede Robiatul Adawiyah; Kariska Iswari Yasa
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Abstract

Table-top sweetener is sweeteners in the form of granule, powder, tablet or liquid ready to be consumed as final product are packed in disposable packaging. CATA is a simple and valid tools for gathering information about food products based on consumer perception. There were two steps in CATA method: a panelist selection part and a sensory testing part. The objective of this study were to (1) profiled sensory characteristics of ideal sweetener and commercial table-top sweeteners by non-diabetic and diabetic panelists, (2) identified the panelist preferences mapping for commercial table-top sweeteners, and (3) identified the potential sensory attributes in table-top sweetener development. CATA analysis results with XLSTAT 2016 software indicates that perception ideal sweeteners by non-diabetic panelists have a sensory profile that sweet, sweet aftertaste, body and cooling. A, B, and D come closest to the ideal sweetener. Meanwhile perception ideal sweetener by diabetic panelists have a sensory profile that sweet and body. D come closest to ideal sweetener. D is the most favored product by non-diabetic and diabetic panelists, because D get a preference value above the average from all panelists. There is no correlation between the sensory attributes and panelist preference that significant at 5% sign level, it means that there is no table-top sweetener sensory attributes that control panelist preference significantly. In product development, table-top sweeteners for non-diabetic consumer must not have a bitter aftertaste and nice to have a sweet aftertaste. Meanwhile table top sweeteners for diabetic consumer must have a body attribute but not significant at 5% test level.
Peningkatan Umur Simpan Produk Santan Kelapa dengan Aplikasi Bahan Tambahan Pangan dan Teknik Pasteurisasi Nur Wulandari; Indri Lestari; Novi Alfiani
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Abstract

Preservation method is needed to maintain the quality and increase the shelf life of coconut milk, one of which is a combination of food additives addition and pasteurization. This study was aimed to determine the effect of food additives addition and pasteurization in extending shelf life of coconut milk. The study was conducted by using coconut milk and it started by determining of coconut blanching method, followed by producing coconut milk (treated by non-preheating and preheating process in 75°C for 15 minutes), addition of food additives (antioxidants, stabilizers, emulsifiers, preservatives), packaging, and pasteurization (75°C for 30 minutes). The quality of coconut milk was observed during storage in room temperature. The results showed that the best blanching method was hot water method at 90°C for 5 minutes. While the best antioxidants, stabilizers, and preservatives for non-preheating coconut milk were butilatedhydroxytoluene (BHT), carboxymethylcellulose (CMC), and methylparaben respectively, whereas for preheating coconut milk were BHT, carrageenan, and potassium sorbate consecutively. In addition, it was also known that the addition of food additives, preheating treatment, and pasteurization had a significant effect on decreasing the number of microbes and being able to maintain changes in pH, free fatty acids, emulsion stability, and organoleptic quality during storage, so that it can extended the shelf life of coconut milk.
Studi Pencemaran Logam Berat pada Beras di Daerah Pengolahan Emas Tanpa Izin, Kecamatan Nanggung, Kabupaten Bogor Laksmi Istikasari; Dedi Fardiaz; Nuri Andarwulan
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Abstract

This research was based on the issue of environmental pollution by heavy metals originating from gold processing waste without permission in Nanggung District and its impact on rice around the location. The main purpose is to get a map of contamination of heavy metals (Pb, Cd, Cu, Fe, and Hg) in rice and find out the metal's daily intake of rice. The research consists of several stages, namely: (1) Inventory villages that have gold processing activities without permits, (2) Inventory agricultural land and location mapping, (3) Sampling and preparation of samples, (4) Analysis of heavy metals level in rice, (5) Mapping of heavy metal contamination in rice in Nanggung District. Unlicensed gold processing activities were found in seven villages in Nanggung District. Residents of Nanggung District consume rice from their own fields three times a day as much as 150-250 g. Pb levels in rice ranged from 0.44-3.69 ppm with a percentage of 52.63%, Cd was not detected in all rice. Cu content ranges from 0.01-1.19 ppm with a percentage of 78.95%. Fe in all rice with a range of 2.51-43.56 ppm. Hg levels ranged from 13.70-251.30 ppb with a percentage of 100%. Daily Pb and Hg metal intake from rice in some villages exceeded the Joint WHO/FAO Expert Committee on Food Additives (JECFA) Provisional Maximum Torelable Daily Intake (JECFA), all of which is below the PMTDI value. Total Pb and Hg daily intake in Parakan Muncang and Curug Bitung Villages has exceeded PMTDI, while total Cu and Fe intake is still below PMTDI.
Pengujian Mutu Bihun Instan sebagai Produk dalam Program Pemberian Makanan Tambahan (PMT) untuk Ibu Hamil Yulizar Verda Febrianto; Nurheni Sri Palupi; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Abstract

. The purpose of Feeding Program for Pregnant Mother are for adding nutritious value in food for pregnant mothers group in order to increase nutritional status and quality of newborn child. The program were conducted by fortifying nutritious substances for examples, vitamin A, folic acid, vitamin C, Ferrum (Fe), Zinc (Zn), and iodium in instant beehoon product. Proximate analysis and analysis of fortified substances are conducted in this experiment. Organoleptic test was done for determining whether there are any differences between unfortified beehoon and fertified beehoon from organoleptic side of view. Result of analysis shown that fortification could improve nutritious value in instant beehoon. Processing step of instant beehoon has decreased several fortificants, as vitamin A, folic acid, and vitamin C were decreased. However, processing also improved FE, Zn and Iodium content in instant beehoon. Result shown in differentiate test between NF beehoon and F was significantly different in 95% of confidence interval. Shelf-life of NF and F beehoon stored in room temperature (25oC) acording to organoleptic test result were 9.94 and 8.07 months. Meanwhile, shelf-life of NF and F beehoon in room temperature (25oC) according to chromameter were 10.74 and 11.68 months.

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2017 2017


Reset
Filter By Issues
All Issue Vol. 12 No. 2 (2025): Jurnal Mutu Pangan Vol. 12 No. 1 (2025): Jurnal Mutu Pangan Vol. 11 No. 2 (2024): Jurnal Mutu Pangan Vol. 11 No. 1 (2024): Jurnal Mutu Pangan Vol. 10 No. 2 (2023): Jurnal Mutu Pangan Vol. 10 No. 1 (2023): Jurnal Mutu Pangan Vol. 9 No. 2 (2022): Jurnal Mutu Pangan Vol. 9 No. 1 (2022): Jurnal Mutu Pangan Vol. 8 No. 2 (2021): Jurnal Mutu Pangan Vol. 8 No. 1 (2021): Jurnal Mutu Pangan Vol. 7 No. 2 (2020): Jurnal Mutu Pangan Vol. 7 No. 1 (2020): Jurnal Mutu Pangan Vol. 6 No. 2 (2019) Vol. 6 No. 1 (2019) Vol. 5 No. 2 (2018) Vol. 5 No. 1 (2018) Vol. 4 No. 2 (2017) Vol. 4 No. 1 (2017) Vol. 3 No. 2 (2016): Jurnal Mutu Pangan Vol. 3 No. 1 (2016): Jurnal Mutu Pangan Vol. 2 No. 2 (2015): Jurnal Mutu Pangan Vol. 2 No. 1 (2015): Jurnal Mutu Pangan Vol. 1 No. 2 (2014): Jurnal Mutu Pangan Vol. 1 No. 1 (2014): Jurnal Mutu Pangan More Issue