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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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Articles 7 Documents
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Search results for , issue "Vol. 5 No. 1 (2018)" : 7 Documents clear
Karakteristik Fisikokimia dan Sensori Mayonnaise pada Berbagai Komposisi Asam Lemak dari Penggunaan Minyak Nabati Berbeda Hanifah Nuryani Lioe; Nuri Andarwulan; Dwi Rahmawati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

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Abstract

Mayonnaise is an oil in water emulsion and used as condiment. Different vegetable oils used for mayonnaise production give different fatty acid compositions. The objective of this study was to determine physicochemical and sensory properties of mayonnaise in the use of different vegetable oils, by analyzing pH, color and viscosity as well as aroma and taste profiles by quantitative descriptive analysis. Sesame oil, palm oil, coconut oil, soybean oil, sunflower oil, a mixture (1:1)of coconut oil and sunflower oil or palm oil and soybean oil were used in formulations to give different compositions of polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA). Mayonnaise characteristics including pH, color (L) and viscosity values which were ranged at 3.12–3.87, 87.47–89.58 and 3700–5513 cp respectively, were less associated to different fatty acid compositions. This also happened to sensory profiles. However principal component analysis result could map SFA/MUFA/PUFA with different characteristics of mayonnaise color, aroma and taste. Mayonnaise samples which correlated to PUFA had lighter color, and characteristics of oily taste and oil aroma, with the use of sunflower oil, meanwhile samples of soybean oil which also correlated to PUFA had the characteristics of mustard aroma, savory taste, acid taste, eggy aroma and mustard taste. MUFA correlated to sweet taste. Characteristics of lemon aroma was close to SFA with the use of coconut oil or its mixture. Therefore, color, aroma and taste of mayonnaise can be affected by the use of different fatty acid compositions.
Pengembangan Mi Kering Berbahan Dasar Tepung Ubi Jalar Ungu (Ipomoea batatas L.) sebagai Pangan Fungsional Tinggi Serat Lidwina Lidwina; Puspo Edi Giriwono; Rimbawan Rimbawan
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

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Indonesia is currently experiencing double nutrition problems, both malnutrition and over nutrition. Over nutrition can lead to obesity and degenerative diseases. One solution to overcome this problem is developing high-fiber food products which helps to improve gastrointentestinal function. Sweet potato flour is used as a source of fiber and a source of carbohydrate. Several formulas were designed and those with the highest content of sweet potatoes and acceptance score were further analyzed. Formula 1 has a water content of 14.08%, ash content 7.11%, fat content 0.36%, protein content 7.56%, and carbohydrate content of 71.11%. Cooking loss in F1 was 19.34%. Results of the analysis showed that total phenolic content of F1 has amounted to 27.0 mg GAE/100 g. While the result of total dietary fiber content analysis was 14.65% dw or equal to 12.58% ww. However, the highest acceptance score is in Formula 3. This formula contains moisture content of 13.51%, ash content 7.07%, fat content 0.13%, protein content 9.02%, and carbohydrate content of 70.33%. Cooking loss of this formula was 13.84%. Results of the analysis showed that total phenolic content of F3 was 15.9 mg GAE/100 g. Analysis of dietary fiber content showed 13.32% dw or equal to 11.52% ww. Based on Indonesian regulations, the fiber content of both formulas can be regarded as high fiber dry noodles as in contains no less than 6 g per 100 g.
Profil Penanganan Pangan, Pola Konsumsi dan Status Gizi Keluarga: Studi Kasus di Kecamatan Kopo, Serang, Banten Sigit Purwonugroho; Nurheni Sri Palupi; Siti Nurjanah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

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Abstract

Household food handling practices is important to ensure safe food consumed by family members. Consumption of safe food is needed to support optimal nutritional status. The Indonesia Food and Drug Agency (2015) data showed that foodborne illness in families i.e 40.98%. This indicates a high food safety risk in household processed food, therefore it is necessary to study and evaluate the food handling practices in family. The purpose of this study was to provide data of food handling practices, consumption pattern and family nutrition status in Kopo, Serang, Banten. The study involved 100 respon-dents (family) consisting of father, mother and two children. Data were obtained through questionnaire, surveys and physical observation of respondents. The design of this study was cross-sectional and descriptive analysis. The assessment suggested that 74% of families have been implemented good food handling practices. Percentage of good nutritional status of each family member includes father (70%), mother (83%) and children (95%). 76% respondents consume six or more groups of food sources such as carbohydrates, animal and plant proteins, fats, fruits and vegetables while some other respondents lacked of animal protein and fruit consumption.  
Pemenuhan Persyaratan Label Produk Pangan yang Dijual Secara Online terhadap Peraturan Label Pangan Endah Ernawanti; Feri Kusnandar; Nur Wulandari
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

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Abstract

Nowdays pre-packaged foods are not only marketed conventionally but also through online shops (e-commerce). Online sale food products must comply with Indonesian food labelling regulation to ensure their safety and quality. This study was aimed to evaluate the fulfilment of online food product labels, and the awareness of consumers that frequently purchase online food products. The most online food products that sold are dried food products which mostly produced by small medium enterprises (SMEs). Through the evaluation of labels from the food products sold in Tokopedia, there were only 412 (23%) products registered officially. Labels were further evaluated in terms of their conformity to the Labelling Regulation of Head of Indonesian National Agency of Drug and Food Control (NADFC) Number 12 Year 2016 and HK.03.1.23.04.12.2205 Year 2012. There were only 28% of food products (from those 23% of food products officially registered) that complied with the labelling regulation. Moreover, the analysis of consumer awareness for those who shopped in Tokopedia by surveying 56 respondent indicated that they were more concerned on the halal information of the food products.
Evaluasi Perbedaan Varietas Kacang Kedelai terhadap Mutu Produk Susu Kedelai Dede R. Adawiyah; Nuri Andarwulan; Ria Noviar Triana; Denny Agustin; Desty Gitapratiwi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

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Abstract

In Indonesia, soybean (Glycine max L.) is used as main ingredients in the processing of soya milk. Soya milk is produced by soaking of soybeans, wet milling, filtering the soy slurry. Different soybean varieties may affect to the chemical composition and sensory of soya milk, such as protein content, total solid and beany flavor attribute. This research objective was to study the effect of different soybean varieties obtained from American Soybean Association (ASA), International Marketing (New IP, IP 1 year old of storage, US, Argentina and Indonesia) to soya milk’s quality (chemical and sensory properties). Soybeans contained 8.67-9.95% of water, 5.15-5.36% of ash, 30.33-36.49% of protein and 15.91-25.11% of fat. The water content of soya milk ranged from 94.06 to 97.03%, while the protein content reached up to 3.00%. The highest yield, total solid and total solid recovery soya milk production was resulted from IP soybean that reaches up to 760%, 5.94% and 49.62%. The highest fat content of soya milk was 1.94%. The highest protein recovery of soya milk was resulted from Argentine soybean which was equal to 66.99%. The best variety of soybean for soymilk making is US soybean especially due to its lowest characteristics beany flavor as compared to that of soymilk from other varieties of soybean tested. Soymilk from US soybean also provide highest viscosity among all soymilk tested. However, US soybean provide the less yield of soymilk as compared to that of IP soybean 1 year old (IP soybean after one year storage). 
Karakteristik Pati Sagu (Metroxylon sp.) Hasil Modifikasi Ikat Silang Dwi Karmila Syafriyanti; Nuri Andarwulan; Purwiyatno Hariyadi; Andri J. Laksana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

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The utilization of sago starch is very low in Indonesia while sago is the starch producing plant which grows abundantly in Indonesia. In order to increase sago starch applications, such modification is needed. This research was aimed to conduct cross-linked modification upon the sago starch, thus evaluate its physicochemical characteristics. Cross-linked modifications included by varying phosphoryl chloride (POCl3) concentrations (i.e., 0–0.050%) and the reacting times (i.e, 0–60 minutes). Cross-linked modifi-cation yielded in a lower paste clarity, solubility, and swelling power and could increase peak viscosity, holding viscosity, final viscosity, setback, breakdown, gelatinization temperature, gel strength, amylose content, and gelatinization enthalpy. It is found that some granules of cross-linked starch lost its maltose cross property. Concentration of POCl3 was very influential to the change of modified starch characteristics, and the highest level of modification was achieved by 0.050% POCl3.
Cookies Kaya Serat Pangan dengan Bahan Dasar Tepung Asia (Ampas) Ubi Jalar Tjahja Muhandri; Disty Septieni; Subarna Subarna; Sutrisno Koswara; Dase Hunaefi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

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Sweet Potato Asia Fluor (SPAF) is a by product from starch extraction that contain high level of dietary fiber. In this present studies, this flour (by product) was applied in cookies production as a wheat flour replacer. The aim of the research was to study cookies formulation using sweet potato asia flour in cookies production compliance claiming of high level of dietary fiber. The formulations were fixed using 100 gram of SPAF but with different amount of margarine (75, 65 dan 55% of 100 gram of SPAF) and egg yolk (16, 14, dan 12% of 100 gram SPAF). Dough bulk density, product bulk density, expansion ratio, texture, and pores structure, and also hedonic’s rating test were performed to analyse the cookies quality physically. Selected formula from hedonic test was analized proximate, dietary fiber and AKG. The higher concentration egg yolk and margarine in dough, the lower dough and cookies’ density, and the lower hardness. The selected formula based on sensory evaluation was egg yolk 12% and margarine 55 %. In 20 grams serving size, cookies contained total energy 101kcal, 1% RDA of protein, 9% RDA of fat, 4% RDA of carbohydrate, and 5% RDA of dietary fiber based on a 2150 kcal diet. The selected formula had 6.5% dietary fiber in which comply to the BPOMN regulation of claiming high in dietry fiber (minimum 6%).

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