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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 195 Documents
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Free Glutamate Intake from Foods Among Adults: Case Study in Bogor and Jakarta Lilis Nuraida; Siti Madaniyah; Nuri Andarwulan; Dodik Briawan; Hanifah Nuryani Lioe; Zulaikhah Zulaikhah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): 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

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Abstract

Monosodium glutamate (MSG) is a flavor enhancer which has been used for nearly a century to bring out the best avor of food. Its principal component is an amino acid called glutamate or L-glutamic acid. Free glutamate also exists naturally in foods. The aim of the present study was to estimate the exposure of consumers to free glutamates from foods in Jakarta and Bogor, Indonesia. The study was conducted in Jakarta urban area and rural area of Bogor with 222 respondents above 19 years of age. The survey used Food Frequency Questionnaire to estimate the consumption of food predicted to contain free glutamate. The data of food consumption was used to design food samples to be taken from the survey site and analyze for free glutamate content. Analyses of free glutamate content in food were conducted using HPLC with fluorescent detector. The results revealed the most frequent and the highest amount of food consumed both in Jakarta and Bogor area was dish menus of cereal categories. The average food consumption, excluding rice, in Bogor was 816.73 g/cap/day, while in Jakarta was 823.82 g/cap/day with dish menus contribution accounted to more than 70%. Free glutamate content of food samples ranged from undetected to more than 6 mg/g. Free glutamate intake in Bogor was comparable with that of Jakarta, i.e. 2013.76 mg/cap/day and 2068.97 mg/cap/day respectively. The main source of glutamate intake in both in Bogor and Jakarta was dish menus contributing to more than 80% of the total free glutamate intake. Free glutamate intake from food prepared outside the household was comparable with that of food prepared at home. 
Perubahan Mutu Fisik dan Mikrobiologi Gel Cincau Hijau Kemasan selama Penyimpanan Endang Prangdimurti; Dian Herawati; R. Dani Briantoto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): 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

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Abstract

Traditional green grass jelly has a limited shelf life due to its poor microbiological and physical (syneresis) properties. Improvement of green grass jelly quality has been done by reformulation of the jelly with the combination of thermal application (steaming and pasteurization). The objective of this research was to study the stability of physical and microbiological properties of steamed (CHK) and pasteurized (CHP) green grass during storage at low temperature (5-100C). CHP have greater syneresis than CHK, with the level of syneresis reaching 6.66% and 4.90%, respectively, on the 15th day of storage. In general, up to 15 days of storage, CHK could preserve its quality better than CHP, in term of syneresis level, texture, and green color. It was also shown that pH is one parameter that is stable during the storage of both CHK and CHP, which is ranged between 6.5-7.3. The microbiological quality of both fresh and stored pasteurized jelly contained fewer microorganisms (1 log) than the steamed jelly. Pasteurized green grass jelly has a prolonged shelf life until 12 days of storage at refrigerated temperature. 
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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Abstract

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.
Kepedulian Konsumen terhadap Label dan Informasi Bahan Tambahan Pangan (BTP) pada Label Kemasan Pangan di Kota Bogor Hendry Noer Fadlillah; Lilis Nuraida; Eko Hari Purnomo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): 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

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Abstract

Food additives are widely used in many food products. Producers must inform food additives used on the label of food products. Consumers are expected to read label to get information about the composition and ingredients of the product, including food additives. The aim of the research was to evaluate consumer awareness on food label and food additives in Bogor city. Data was collected by survey and processed statistically using SPSS. The respondents were divided into two groups. The first group was 15-24 years old, and the second group was >24 years old respondent. The numbers of respondent were 201 people for group 15-24 and 150 for >24 years old. The result showed, respondents who always read label were 33% of 15-24 group and 67% of >24 group. Of the respondent reading label, 95% of 15-24 years old and 73% of >24 years old recognized the term of food additives. Statistic analysis by Chi square showed correlation between education to the habit of respondents in reading label. Similar trend was also observed for income. Higher income and education respondents read label more frequent. 
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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Abstract

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%).
Pengaruh Fortifikasi Zat Besi Menggunakan Fe-Sulfat, Fe-Fumarat dan Na Fe EDTA Terhadap Kualitas Sensori Produk-Produk Olahan Tepung Terigu Dede Robiatul Adawiyah; Tjahja Muhandri; Subarna Subarna; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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.2019.6.54

Abstract

The consumption of wheat flour in Indonesia is very high reaching 5.9 million tons during year 2016 and tends to increase steadily every year. The National Standardization Agency of Indonesia (BSN) of Wheat Flour (2009) requires the fortification with minimum iron of 50 ppm (as Fe-elemental). Study conducted byIndonesian ministry of health based on WHO recommendation (2006) states that for wheat consumption 75-149 g/day, fortificication wheat flour with iron should be as much as 60 ppm (in the form of Fe-fumarate or Fe-sulphate) or 40 ppm (in the form of NaFeEDTA compound), zinc 55 ppm (in the form of zinc oxide compound), and folic acid 2.6 ppm. The aim of this research was to evaluate the effect of fe fortification using 3 types of fe fortifcants: Ferous fumarat, Ferous sulfat and NaFeEDTA), zinc (in form of Zn oksida), vitamin B1, vitamin B2, asam folat (as premix) on sensory quality of wheat flour products such as bread, pao, cookies, noodle and macaroni. The result showed that Fe fortification using Fe-sulfat, Fe-fumarat dan Na Fe-EDTA in wheat flour did not significantly affect sensory properties of breads and pao. For cookies, NaFeEDTA slightly affect on texture (slightly harder). For noodle and macaroni, NaFeEDTA dan ferous-sulfat affect on color of productss to become darker. Overall, fe-fumarat was recommended fortificant for iron fortification of wheat flour with the lowest effect on sensory properties of wheat products.
Optimasi Formula Tahu Lembut Instan dan Rasio Air Rehidrasi dalam Pengembangan Wedang Tahu sebagai Pangan Fungsional Nurheni Sri Palupi; Nida Raihana Zhafira; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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.2019.6.63

Abstract

Soft tofu dessert is a traditional food which is known due to its health benefits. Nowadays, people are not only considering the health benefits of food but also its practicality and shelf life. The development of instant soft tofu dessert is expected for solving the problem. Instant soft tofu dessert is a mix of instant soft tofu and ginger drink. The objective of this study was to obtain the optimum formula and rehydration ratio of instant soft tofu, identify the sensory, chemical, physical characteristics of instant soft tofu dessert, and determine the antioxidant activity of instant soft tofu dessert. Optimization of instant soft tofu’s formula and rehydration process was conducted by using Response Surface Methodology (RSM) with the variables were the concentration of soymilk powder, carrageenan, and volume of water. Responses that was measured were hardness, gummine ss and chewiness. The result of optimal formula and rehydration process consisted of 93.2% soybean powder, 6.8% carrageenan and water volume ratio was 1:8. The hardness of optimal soft tofu was 154.60 gf, gumminess was 28.53 gf, and chewiness was 16.16 gf. Consumption of soft tofu dessert in 38 g serving size generated energy 175.78 kkal, 19.55% AKG of protein, 9.52% AKG of fat, and 5.50% AKG of carbohydrate. The antioxidant activity of instant soft tofu dessert was 16.16 ppm AEAC (ascorbic acid equivalent antioxidant capacity). The result of sensory test of color, flavour, texture, and overall attributes showed that the panelist preference for instant soft tofu dessert is higher than the traditional soft tofu dessert significantly (p<0.05).
Pendugaan Umur Simpan Produk Pastry dengan Quantitative Descriptive Analysis (QDA) dan Metode Arrhenius Dase Hunaefi; Fitriyah Ulfah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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.2019.6.72

Abstract

The Unclear and limited shelf-life of pastry become the problem for SMEs. The objective of the study was to determine shelf-life using sensory evaluations by Quantitative Descriptive Analysis (QDA). The fresh pastries are Croissants with chocolate and cheese fillings and also in Apple Danishes. As a supporting data, proximate analysis was done on the three samples. The rancidity analysis was done using the Thiobarbituric Acid (TBA) method to measure the malondialdehyde level. TBA method was conducted. Determination of shelf-life Sensory evaluations was performed by ten trained panelists analysed sensory characteristic changes during storage. The sensory characteristics identified were taste, aroma, rancidity, hardness, crust and crumb, and the filling consistency changes during storage. Shelf-life apple danish, chocolate croissant and cheese croissant by QDA in a row were 6, 6 and 5 days. Meanwhile, Arrhenius method showed that fresh pastries have much longer shelf-life. Shelf-life Apple danish, chocolate croissant and cheese croisaant by Arrhenius method were 48, 35 and 48 days, respectively. Therefore, in the case of shelf-life prediction of pastries, QDA method resulted better accurate method in prediction of shelf-life.
Efektivitas Metode Pembelajaran terhadap Pengetahuan Keamanan Pangan Siswa Sekolah Tingkat Menengah Yanti Ratnasari; Rahmawati Rahmawati; Winiati P Rahayu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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.2019.6.79

Abstract

Food safety education program needs to be given to the high school community, especially for junior and senior high school students who are entering adolescence. Appropriate learning methods required in the delivery of food safety information. The aim of this study was determining the effect of the way food safety intervention with active and passive learning method to the food safety knowledge of high school students. Analysis of different test with independent t-test on both active and passive learning methods of intervention showed there was no different between both methods. The result of the effect of food safety intervention with active and passive learning methods by paired sample t-test showed increasing the average score of food knowledge (p≤0.05) between before and after the intervention of 2.18 and 2.54 %. Based on the distribution of score of knowledge, active learning method just increased significantly only for senior high school students in science program. Correlation analysis showed the higher school level did not ensure higher food safety knowledge as well.

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