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. 2 (2017)" : 7 Documents clear
Perubahan Mutu Beras Analog Jagung Selama Penyimpanan dan Penentuan Umur Simpannya dengan Metode Arrhenius Feri Kusnandar; Mutia Khonza; Slamet Budijanto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (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

Corn is a carbohydrate that can be processed into corn-rice analog. The product has acceptable physical and sensory qualities. However, its quality changes during storage and shelf-life has not been reported. The objective of this research was to evaluate quality changes of corn-rice analog during storage and to predict its self-life using accelerated shelf-life testing (ASLT) applying Arrhenius model. Corn-rice analog was stored at 35, 45, and 55oC, and periodically analyzed for 35 days. The analyses included the changes of thio barbituric acid (TBA) number, colour, and sensory quality (rancid odor and color intensity). The TBA number did not inconsistently change during storage. The significant quality changes was due to colour changes (L, a, and b values) of corn-rice analog and rancid odor and color by panelist for corn rice analog before and after cooking. The b value parameter was the most critical quality parameter. Based on its b value, the rice analog had shelf-life of 3 month 17 days at room temperature (25oC).
Identifikasi Komponen Antibakteri Pada Ekstrak Buah Takokak Menggunakan Kromatografi Lapis Tipis Hilda Utami Anwar; Nuri Andarwulan; Nancy Dewi Yuliana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (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

. Turkey berry (Solanum torvum Swartz) is one of medicinal plants and indigenous vegetables which grows abundantly in Indonesia. It has been known to have antibacterial activity against some pathogen bacteria, including Bacillus cereus. The aim of this study was to determine turkey berry’s metabolites that have antibacterial activity by TLC method. The dried turkey berry was extracted by eight different combinations of methanol and water. These extracts were then divided into two parts: for antibacterial activity analysis and for TLC analysis. Extract with good antibacterial activity and showed more spots in TLC was further identified by two-dimentional TLC. The Rf score of this extract was also compared with reference compounds. F1 extract which was extracted by methanol:water (1:0) showed the highest diameter of inhibition. It also had more TLC spots than other extracts. F1 extract was then chosen to be identified by two dimentional TLC. It showed 14 sub-spots which have maximum absorption at 200-400 nm. Some sub-spots of F1 extract also showed similar Rf score with reference compounds. Based on its TLC profile, F1 extract contain saponin, gallic acid, quercetin, myricetin, kaempferol, and apigenin. However, since TLC has limited resolution, it is possible that F1 contains other flavonoids and phenolic acids that may also responsible for its antibacterial activity.
Korelasi Antara Sifat Sensori dan Fisikokimia Teh Hijau Dede Robiatul Adawiyah; Miss Sathita Wisetsombat; Piyaporn Chueamchaitrakun
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (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 aimed to study the physicochemical properties especially phenolic content and color, sensory properties), and correlation between those parameters with sensorial properties of green teas from in different countries (Thailand, China, Indonesia, and Japan). The phenolic content was analyzed by the spectrophotometer. Color was analyzed by Chromameter using a white tile (D6:Y=94.4, x=0.3172, y=0.3339). The sensory properties for some sensory attributes of green tea (bitter taste, burn odor, fermented odor, astringency, and green odor) was performed by using quantitative descriptive analysis (QDA) method. The greatest amounts of total phenolic content (952.46 mg GAE/100 mL) were found for green tea leaves from Thailand (Am Nouy). The lowest amounts of total phenolic content were found from another tea samples with values ranging from 122.83 mg GAE/100 mL. The lowest color values of a* coming from Wawee Nature Group (-8.52) whereas the highest color value of a* was from Chanya (6.41). For Quantitative descriptive analysis, the burned fermented and aroma dry is teh Hijau Asli GMQ 2, Tong Tji, Chanya, Kepaladjenggot. Green and bitter is Teh Hijau Asli GMQ 1, Am nuoy, Royal project (TH), Wawee tea (TH), and Sencha. The positively correlation was found between bitter taste with green aroma, and b*; fermented with burned and aroma dry; dry aroma with burned and b*. The negatively correlation was found between burned aroma with total phenolic content and L*.
Evaluasi Mutu Cookies Garut yang Digunakan pada Program Pemberian Makanan Tambahan (PTM) untuk Ibu Hamil Steisianasari Mileiva; Nurheni Sri Palupi; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (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

During pregnancy, nutritional deficiencies often occur due to an increase in nutrition needs. As the deficiencies happens, the mother is at risk of giving birth to a baby with Low Birth Weight (LBW), neural tube defects, and disability. One way of prevention is to implement the Feeding program for pregnant women. In the Feeding program of South East Asian Food and Agricultual Science and Technology (SEAFAST) Center, arrowroot (garut) cookies are fortified with iron (Fe), zinc (Zn), iodine (I), vitamin A, vitamin C, and folic acid. Research carried out included evaluating functional characteristics (nutrient content), organoleptics, and shelf life of Non Fortified Cookies (CNF) and Fortified Cookies (CF). Some levels of nutrients do not fully meet the quality requirements of the Indonesian National Standard (SNI) for biscuits. Consumption ± 56 g of cookies per day is not enough for additional nutritional needs for pregnant women. Some deficiencies can be fulfilled and even exceeded by consuming milk, but lack of folic acid is still very large. The amount and type of fortification did not cause CF sensory deviations. Fortification of vitamins and minerals does not provide much difference between the shelf life of CNF and CF as determined by the critical moisture content approach.
Formulasi Daging Kelapa Modifikasi dengan Uji Organoleptik serta Analisis Sifat Fisikokimianya Nancy Dewi Yuliana; Slamet Budijanto; Arya Suryadilaga
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (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

Coconut (Cocos nucifera L.) is a multipurpose plant, either for food or non-food purposes. Coconut meat texture was various, depending on the age of coconuts. This was an obstacle in the coconut beverage industry for using natural coconut meat. The purpose of this study was to create an acceptable modified coconut meat formula, with physical characteristic in accordance with the real coconut meat. The modified coconut meat consisted of real coconut meat, coconut milk, water, and agar which percentages are 71.30, 16.13, 12.10, and 0.26%, respectively. The percentages of carrageenan and konjac for each formula was F1 (0.00:0.23), F2 (0.23:0.00), F3 (0.03:0.20), F4 (0.20:0.03), F5 (0.10:0.13). To find the most preferable formula, a hedonic test was done with tested parameters as follow: taste, aroma, texture, visual appearance and overall. F5 formula was the most preferable formula. Physical analysis of F5 with texture analyzer produces a hardness value of 240.50 gf which is significantly different from real coconut meat control (p≤0.05), ie 325.80 gf. While the value of F5 gel compactness was not significantly different from control (p≤0.05) indicated by the area of F5 (705.73 gs) and control (695.80 gs). Analysis of whiteness with chromameter showed that all samples were not significantly different (p≤0.05) as compared to the control. Result of gel stability observation showed that chart of F5 formula was tend to descend upon time (50.34 to 45.75 g), while the chart of control was ascend at start, but tend to stable upon time (50.78 to 59.24 g). The result of proximate analysis showed that, F5 has 92.06±0.06% water content, 0.25±0.00% ash content, 2.54±0.52% fat content, 0.37±0.0% protein content, 0.17±0.02% crude fiber content, and 4.62±0.56% carbohydrate content.
Fraksinasi Minyak Sawit Kasar dengan Pelarut Organik dalam Pembuatan Konsentrat Karotenoid Nur Wulandari; Herher Hernawati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (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

Efforts to collect carotenoid components from palm oil by crystallization fractionation method with organic solvents can improve the added value of palm oil. The objective of this research was to study the process of crude palm oil fractionation with various organic solvents and find out the types of organic solvent that can produce carotenoid concentrates with high concentration and recovery, and know the effect of organic solvent treatment on the content of tocopherol in carotenoid concentrate. This study consisted of two stages, the CPO raw material characterization stage and the solvent selection phase. The solvents used were acetone, benzene, ethanol, diethyl ether, hexane, isopropanol, carbon tetrachloride, metanol, petroleum ether, and toluene. Fractionation is carried out at gradually lowered temperatures from room temperature (2 oC) to 20oC, 15oC and lower temperature. Result showed that solvents that produce high concentrations and recovery of carotenoids at stage 1 were acetone, hexane, petroleum ether, diethyl ether, benzene, and toluene. The results of stage 2 for solvent selection showed that the sample with acetone solvent had the highest carotenoid concentration but the recovery was still low at 28.58%.
Ketahanan dan Kulturabilitas Cronobacter Sakazakii terhadap Stres Kering pada Simulasi Proses Pengeringan Siti Nurjanah; Ratna Nurmalita Sari; Ratih Dewanti-Hariyadi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (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

Cronobacter sakazakii is an opportunistic pathogen that has been isolated from several dried food products and reported can survive in dry conditions. Survival on dry stress can be observed using microscopy due to losses of their culturability in the medium. This study aimed to observe the survival and culturability of C. sakazakii on dry stress and ability to recover their culturability or resuscitation. This research was carried out in 3 steps: drying cells by desiccation, survival cell enumeration, and resuscitation. The bacteria used were two isolates Green fluorescence protein (pGFPuv) mutants of C. sakazakii, namely E2 and Yrt2a, that have ampicillin resistance and similar growth pattern with their wild-type. Desiccation was conducted by placed bacterial cells in incubator at 30, 35, 400 and 500C for 2 hours and air-drying stored at 210C for 72 hours. The culture able cells were enumerated on tryptone soy agar (TSA) and total cells include non-culturable cells were enumerated using fluorescence microscopy. Both of C. sakazakii isolates can survive for all of treatment. Total cells of E2 and Yrt2a decreased 2-3 and 4-5 log cells respectively. Both of isolates loss their ability to grow on medium, however suplementation the medium growth using pyruvate can resuscitate their cells and recover their culturability. Resuscitation of C. sakazakii cells might be as potential risk for increasing bacterial contaminant in food.

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