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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.
Arjuna Subject : -
Articles 195 Documents
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Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri Budi, Faleh Setia; Fadhilatunnur, Harum; Novandra, Dhiorama Akbar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): 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.2023.10.1.24

Abstract

Instant powder drinks are gaining popularity due to their practicality, durability, and ease of storage. As a result, fresh celery was converted into instant celery powder. The foam-mat drying technique was utilized to produce the celery powder because of its low drying temperature of 60°C and relatively fast drying process. To prevent food deterioration and enhance the characteristics of celery powder, the blanching process was employed. Tween 80 was also used to produce foam, which facilitated the foam mat drying process of celery. This study aimed to examine the impact of blanched or un-blanched treatment and the concentration of tween 80 on the physical and chemical characteristics of celery powder. The experiment used a completely randomized design with two factors, namely blanching treatment and the concentration of tween 80 (0.1%, 0.5%, 1.0%). Yield, water content, solubility in water, antioxidant activity, total phenol, and yield of celery powder were tested. The results indicated that increasing the concentration of tween 80 had a positive effect on the yield, solubility, antioxidant activity, and total phenols of celery powder products, but had a negative impact on the moisture content of the product. The treatment of un-blanced/blanching had a positive effect on the solubility, antioxidant activity, and total phenol of the product but a negative impact on the yield and moisture content of the product. The best celery powder product was produced by treating it with blanching and tween 80 concentration of 1%. It had the following characteristics: solubility of 93.87±0.28%, antioxidant activity of 251.22±4.67 mg AEAC/100 g, phenolic total of 77.44±2.80 mg GAE/100 g, and moisture content of 4.59±0.02%. The yield of celery powder obtained was 12.38±0.2%.
Evaluasi Sistem Jaminan Keamanan Pangan di Restoran Multicabang PT XYZ Area Jakarta Maharani, Katarina; Rahayu, Winiati Pudji; Nurjanah, Siti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): 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.2023.10.1.54

Abstract

Improper restaurant management causes potential food safety hazards which can lead to decline in public health. This study aims to evaluate food safety system at restaurant multisite PT XYZ area Jakarta to determine the knowledge of managers and knowledge, attitudes and practices of food handler about food safety, analyze level correlation between knowledge food handlers with attitudes and practices, correlate food safety knowledge restaurant managers with E. coli contamination and also observed general food safety implementation in restaurant. Data collection was by filling out questionnaires by 136 food handlers and 44 restaurant manager and observation of food safety in 44 restaurants. The results showed that restaurant managers had good knowledge of food safety and 63.6% had attended food safety training. Food handlers had good knowledge, attitudes, and practices (77.21, 84.56, 80.15%). Statistical analysis did not indicate a significant correlation between knowledge and attitudes. However, it was found that there is correlation between knowledge with practice and attitudes with practice. Observation result of restaurant food safety implementation showed that 93.8% had a good implementation. The knowledge of restaurant managers correlated positively with the implementation of restaurant food safety practices, but did not correlate with the presence of E.coli. The presence of E.coli did not indicate corelation with restaurant observation value. Testing E.coli at 44 restaurants showed that 9 of the salad samples and 3 of the sushi samples were detected by E.coli, while the ice coffee milk did not detect E. coli.
Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt Puspa, Elva Hariana; Abduh, Setya Budi Muhammad; Mulyani, Sri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): 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.2023.10.1.8

Abstract

Frozen yogurt has the tendency to undergo recrystallization during storage, resulting in a sandy texture that necessitates the use of a stabilizer. The purpose of this study was to investigate the impact of milkfish bone gelatin on the quality of frozen yogurt, as the product may recrystallize during storage, leading to undesirable sandiness that requires a stabilizer. Various concentrations of milkfish bone gelatin stabilizer (0, 0.3, 0.6, and 0.9% (w/w)) were added to frozen yogurt, and the samples were tested for total solids, overrun, melting time, LAB profile, and sensory characteristics. The results showed that the addition of gelatin from milkfish bone increased total solids and melting time, decreased overrun, maintained the cell count of LAB, and softened the texture. However, there was no significant difference (p>0.05) observed in non-fishy aroma, white color, hedonic scores, and sour taste of frozen yogurts after one week of storage. The PCA analysis indicated distinct clusters between frozen yogurt with and without the addition of milkfish bone gelatin, which was consistent with ANOVA and Kruskal Wallis results. Based on the findings, the recommended treatment is to add 0.3% milkfish bone gelatin to frozen yogurt with a total solids content of 34.53%, overrun of 17.58%, melting time of 14.75 minutes, LAB profile of 4.2×108 CFU/mL, white color score of 7.64, non-fishy odor score of 8.40, sour taste score of 6.44, soft texture score of 7.88, and overall preference score of 8.20 (on a 1-10 scale).
Pemahaman dan Penerimaan Label Gizi Front of Pack Produk Snack oleh Siswa SMA di Depok Ikrima, Iftita Rakhma; Giriwono, Puspo Edi; Rahayu, Winiati Pudji
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): 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.2023.10.1.42

Abstract

Labels play a crucial role in providing essential information that helps consumers choose their food products. Despite this, the comprehension and acceptance of nutrition labels remain low. The objective of this study was to compare the understanding and acceptance of nutrition labels with and without Front of Pack (FoP) in adolescents aged between 15 and 18 years. The FoP nutrition label is a labeling system that simplifies nutritional information and displays it on the front of food packaging. It includes three types: daily intake guide (DIG), multi-traffic light (MTL), and health star rating (HSR). The study targeted high school students in Depok, selected through stratified sampling based on school accreditation. Only 11.1% of respondents reported reading nutrition labels. The results of the Chi-square test indicated a significant difference (p <0.05) in the use of nutrition labels based on exposure to nutrition, nutritional knowledge, and label reading. ANOVA test results showed significant differences in comprehension and acceptance of the four labels. The HSR label was the most comprehensible (63.7%), followed by DIG (58.7%), nutrition fact panel/NFP (51.1%), and MTL (45.7%). Additionally, respondents rated the HSR label as the most preferred, attractive, and easiest to understand.
Evaluasi Kecukupan Panas dan Pengembangan Proses Alternatif dalam Sterilisasi Komersial Jamur Kancing dalam Kaleng Kusnandar, Feri; Dafiq, Huda Hainun; Rahayu, Winiati P.; Irmawan, Dandy
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.100

Abstract

. This research aimed to evaluate the adequacy of heat treatment and redesign the commercial sterilization process for canned button mushrooms to ensure that the product meets the minimum sterilization requirement without undergoing excessive processes. The study conducted tests on heat distribution and penetration, calculated the sterilization value (F0) using the trapezium and Ball methods, and designed an alternative sterilization process to avoid excessive procedures. The sterilization process for canned mushrooms, with a can dimension of 300x407, involved a temperature of 132°C for 16 minutes, resulting in an F0 value of 161.7 minutes. This value far exceeds the required minimum F0 value. To optimize the process, an alternative sterilization procedure was developed. It involved a temperature of 126°C, a process time of 10 minutes, and an initial product temperature of 40–50°C. This alternative process yielded an F0 value of 10 minutes. Furthermore, additional alternative process conditions were designed, with considerations to various process times (Pt), initial temperatures (Ti), retort temperatures (TR), and F0 values.
Pengaruh Penambahan Tepung Rumput Laut terhadap Daya Terima Nasi IR 64 Fauzi, Fa'izah; Alsuhendra, Alsuhendra; Efrina, Efrina
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.84

Abstract

IR 64 rice in Indonesia are among the highest sold, with a percentage of 26.09% while IR 42 rice was 10%, Muncul rice was 8.24% and Setra Ramos rice at 5.94%. However, white rice has a low fibre content. This research was conducted to determine the effect of adding seaweed flour (Eucheuma spinosum) on consumer acceptance of IR 64-cooked rice. The aspects studied were rice's taste, colour, aroma, and texture. This research started with making seaweed flour, which added 0.5% CaO as a bleaching agent during the soaking process. Then the seaweed flour was added to the rice before cooking at different contents of 5, 6, and 7%. Furthermore, the rice is cooked using Liwet technique. This rice was then tested organoleptically with four expert panelists (Culinary Education lecturers) and 30 semi-trained panelists (students of the Pendidikan Tata Boga Program, Universitas Negeri Jakarta). Based on the results of the Friedman test, with a confidence level of 95%, it shows that there is no influence on the aspects of aroma, texture, and colour, but there is an influence on the aspects of taste. Tukey's test results with α= 0.05 showed a tendency for liking the addition of 6% flour. According to 4 expert panelists, adding 6% has the characteristic taste of rice that is almost strong; the colour is close to the original white rice. The aroma of seaweed is barely prominent and has an almost fluffier texture.
Prevalensi Cemaran Bakteri Indikator Sanitasi dan Patogen pada Daging Ayam dan Produk Olahannya di Indonesia: Sistematika Review dan Meta-Analisis Sipayung, Sri Madiarti; Rahayu, Winiati P.; Nurjanah, Siti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.116

Abstract

Chicken meat, a staple of the Indonesian diet, undergoes extensive examination for contamination across diverse regions, yielding different findings. Using a comprehensive meta-analysis approach by combining previous researchees, making the results are widely applicable and understandable. This research aimed to obtain prevalence of bacterial contamination and pathogenic agents in both raw chicken meat and processed chicken products in Indonesia. The investigation occured in two sequential phases: first, a systematic review, including literature retrieval from databases like Google Scholar, Cross Ref, Pro Quest, PubMed, and Science Direct, followed by literature screening and data extraction. Then, in the second stage was conducted a meta-analysis. Effect size measurements, primarily the proportion/prevalence of bacterial contamination, are calculated using the random-effects model via the DerSimonian–Laird method. Analysis of 44 studies from 25 carefully selected literature sources shows that the prevalence of bacterial contami-nation in Indonesian chicken meat and its processed derivatives is 32.8% (95% CI: 21.6-44.1, I2 = 99.49%). To address the noticeable heterogeneity, sub-group meta-analyses was performed, which was categorized by sample type, the specific contaminating bacteria, and the sampling location. The sub-group meta-analysis based on sample type highlights processed chicken meat as having the highest prevalence at 47.8%. When broken down by bacterial type, contamination rates reveal E. coli (45.3%), Salmonella sp. (30.6%), Campylo-bacter sp. (20%), and L. monocytogenes (15.7%) as significantly influencing the prevalence of bacterial contamination in Indonesian samples. Geographically, traditional markets emerge as the primary source of bacteria-contaminated samples, with a prevalence rate of 31.2%.
Penentuan Indikator Umur Simpan Minuman Botanikal Berbahan Dasar Jahe Merah dan Bawang Putih Fatmawati, Nabila Lathifah; Abduh, Setya Budi Muhammad; Al-Baarri, Ahmad Ni'matullah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.73

Abstract

Botanical beverages are made from plant extracts that can be packaged to extend their shelf-life. The shelf-life of foods and beverages can be estimated by mathematical modelling, usually by employing linear equation model. To accurately estimate the shelf-life, it is necessary to determine the indicators. This study aimed to determine the shelf-life indicators of a botanical beverage made from red ginger and garlic which were prepared under boiling condition and packaged in glass bottles at hot condition. The product was stored at 27, 33, and 40°C and their quality attributes comprising sensory, visual consistency, viscosity, pH, and total microbe were observed weekly. The data obtained were mathematically modeled using linear equations to determine the order of the reaction (n) and the rate constant (k) of the change in quality attributes. The coefficient of determination (R2) for the equation of change in quality attributes at 27, 33, and 40°C were 0.19, 0.21, 0.62; 0.10, 0.01, 0.01; 0.02, 0.19, 0.89 respectively for viscosity, pH, and total microbe. The total microbe is the most appropriate quality indicator for estimating shelf-life of this botanical beverage.
Risiko Paparan Formaldehida dari Beberapa Jenis Ikan pada Masyarakat di Kecamatan Dramaga, Bogor, Jawa Barat Wihardi, Alfin Maulana; Giriwono, Puspo Edi; Indrasti, Dias
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.108

Abstract

Residual formaldehyde compounds may be found in fish either naturally or intentionally added. Exposure of formaldehyde from food can cause damage to the gastrointestinal tract, liver, kidney, and is carcinogenic in humans. This study aims to estimate the risk value of formaldehyde exposure level due to fish consumption in the community population in Dramaga Subdistrict with deterministic approach. Fish consumption data was obtained from a consumption survey using a semi food frequency questionnaire (FFQ). The fish consumption survey was conducted on 505 respondents with an age range of 5-60 years and over. Formaldehyde analysis was conducted on four types of fish that are popular and often consumed by the community, namely salted peda fish, salted anchovy rice fish, salted japuh fish, and fresh anchovy fish. The results showed that formaldehyde levels in four types of fish range from 8.30 – 105.09 mg/kg. The average daily consumption of salted peda, salted anchovy rice, salted japuh, and fresh anchovy was 11.58±8.32; 8.85±4.93; 7.72±4.51; and 9.85±6.45 (g/day). The average daily exposure values of formaldehyde in salted peda, salted anchovy rice, salted japuh, and fresh anchovy were 0.0025; 0.0088; 0.0146; and 0.0014 (mg/kg bw/day). The overall of daily exposure value is still below the maximum oral exposure limit of 0.2 (mg/kg bb/day). The value of exposure risk with hazard quotient (HQ) in four types of fish is 0.007–0.073. The HQ was found to be below 1, indicating risk level of exposure to formaldehyde in the community in Dramaga Subdistrict is still within safe limits.
Profil Sensori Minuman Yuzu (Citrus junos) Komersial Nurlela, Lani; Muhandri, Tjahja; Adawiyah, Dede Robiatul; Saraswati, Saraswati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.63

Abstract

The yuzu product development process in general was related to the level of consumer preference or acceptance which could not be separated from the sensory aspect. The purpose of this study was to obtain a map of the sensory profile characteristics of the ideal product, to identify the sensory and emotional profile characteristics, as well as to observe the correlation between sensory attributes and preference for yuzu drink based on consumer perceptions. The methods used included consumer surveys, ideal profile methods, and check-all-that-apply (CATA) as consumer-based methods. The consumer survey involved 108 respondents to assess general consumer preferences. The sensory evaluation panel consisted of 47 consumer panelists. The samples for sensory evaluation included 4 commercial yuzu beverage products available in Jakarta. The results of ideal profile mapping for yuzu beverage products with codes A, B, C, and D indicated that product A closely matched the ideal sensory profile, with sensory attributes of sweetness, acidity, freshness, citrus, and bitterness. The yuzu drink samples with codes A and C provided the same distinctive sensory attributes both in the mouth and upon swallowing, with their respective distinctive attributes being sweetness and freshness. The sweetness and freshness were correlated with consumer preferences (overall liking) when the product was in the mouth, and the freshness was correlated with preferences when the product was swallowed. The emotional profile mapping results revealed that consumers favored products associated with the "pleasure" emotion as found in product A and "relaxing" emotion as found in product D.

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