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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 Fluktuasi Suhu Penyimpanan Beku terhadap Perubahan Mutu Pre-baked Kroisan dan Produk Akhir Akbar, Kelvin Muhammad; Suyatma, Nugraha Edhi; Nurtama, Budi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): 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.2025.12.1.57

Abstract

Frozen pre-baked products are widely used in the bakery industry as they enhance productivity, ensure product availability, and expand distribution networks. One of the pastry products that incorporates pre-baked dough is the croissant. However, in practice, frozen storage facilities often experience temperature fluctuations, which can affect the quality of both pre-baked products and their final baked forms. Storage under unstable temperature conditions tends to cause greater product deterioration compared to storage at stable temperatures. This study aimed to compare the quality changes in pre-baked croissants (PBCr) and their final baked products due to temperature fluctuations during PBCr frozen storage. The research was conducted in a bakery industry setting (PT XYZ) by observing product characteristics after freezing (PBCr) and after baking. The observed parameters included weight, volume, and color intensity. Storage under fluctuating temperature conditions led to a significant decline in product quality (p<0.05) in terms of both weight and volume for both PBCr and the final baked products. Conversely, in stable frozen storage conditions, quality deterioration occurred but was not statistically significant. The weight of PBCr showed a significant reduction ranging from -5.7 to -6.5%, while the weight of the final baked products decreased by -15.2 to -18.9%. Volume analysis showed varied results, with both increases and decreases in the volume of PBCr and the final products during storage. Meanwhile, the color intensity of the final products did not show significant differences between PBCr stored under stable and fluctuating temperature conditions.
Peningkatan Higiene Sanitasi Dapur Sentral PT XYZ dengan Analisis VRIO (Valuable, Rare, Imitate to Cost, Organized) Tobing, Febby Barita Lumban; Sugiyono, Sugiyono; Rahayu, Winiati P.
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): 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.2025.12.1.76

Abstract

Cases of food poisoning often originate from households or food service businesses that do not follow proper handling procedures. PT XYZ is a food service business with a central kitchen that supplies 60 outlets. This study aimed to analyze the implementation of hygiene and sanitation practices during operations using the VRIO method, conducted in three research stages. The company demonstrated a commitment to hygiene and sanitation, with observations showing a compliance rate of 80.04%, categorized as good. However, the company had not yet obtained formal certification. A strong correlation (p<0.01) was found between the knowledge level and training of food handlers, as well as the knowledge level of the person in charge of food services, and the implementation of hygiene and sanitation practices. The resource factor showed below-standard performance in the complaint handling system, work environment, and employee capabilities. Similarly, the capability factor demonstrated suboptimal performance in several areas, including raw material storage, the ability to address emerging issues, production efficiency, storage and disposal of goods, supervision and control, and efforts to enhance employee competence in hygiene and sanitation practices.
Instant Porridge Formulation Based on Cassava Flour and Tempe Flour Composite for Children Utami, Sri Inten; Astawan, Made; Muhandri, Tjahja
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): 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.2025.12.1.66

Abstract

Improving the nutrition of affordable and economically weaning food is an effective strategy to prevent stunting in children. Cassava, as a source of carbohydrates, and tempe, as a source of protein, when processed into composite flour, have the potential to serve as key ingredients in instant weaning food. This study was conducted in two stages. The first stage involved preparing the raw materials by making composite flour. The formula optimization process was carried out using a mixed experiment optimization method and D-optimal design to identify the best formula. The formula was selected based on predetermined response measurements, including maximum protein content, viscosity within the desired range, rehydration power within range, and appropriate density. In the second stage, the selected formula was evaluated through analysis of its physicochemical properties, sensory attributes, and in vitro protein and starch quality. The optimization results indicated that the best cassava-tempe porridge (CTP) formula consisted of 24.58% tempe flour and 43.42% cassava flour (based on the total material). The nutritional composition (moisture, ash, fat, protein, and carbohydrate content) and microbiological count (total plate count) were as follows: 3.27%, 3.39%, 8.29%, 18.74%, 66.31%, and 7.5×101 CFU/g, respectively. In terms of physical properties, CTP exhibited a viscosity of 2306.67 cP, rehydration power of 3.67 mL/g, density of 0.45 g/mL, and a color (L*) of 83.06. The starch and protein digestibility were 74.60% and 81.25%, respectively. The optimized CTP formula met the quality standards outlined in SNI 7111:2005 for instant powdered complementary foods for infants. The sensory evaluation revealed a hedonic score for the attributes of color (6.31), aroma (6.24), viscosity (6.46), taste (6.06), and overall acceptability (6.06), indicating that the product was well-liked.
Implementasi Program Manajemen Risiko Keamanan Pangan Bertahap pada Industri Pangan Steril Komersial di Yogyakarta Setyaningsih, Tyas; Sulistiadi, Wahyu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): 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.2025.12.1.97

Abstract

Changes in consumer demand for convenient food have spurred the development of commercially sterile food products produced by micro and small enterprises (MSEs). However, commercially sterile food carries the risk of botulism, which can lead to illness or even death. This risk has prompted the government to issue an Indonesian Food and Drug Authority Regulation Number 10 of 2023, which outlines the implementation of the Food Safety Risk Management Program (RMP) in processed food production facilities. This regulation requires MSEs to adopt a phased RMP to ensure food safety. This research aims to assess the performance of RMP implementation among MSEs. A qualitative approach was used, incorporating data from in-depth interviews, observations, and document reviews. The results indicate that budgets, costs, and incentives were inadequate in terms of resources. "Budgets" refers to the Indonesian Food and Drug Authority's budget to implement the policy, while "costs" refers to the expenses MSEs incur to comply with the policy. The research also identified weaknesses in the implementation characteristics, particularly in the availability of human resources (HR) and standard operating procedures (SOPs). The Indonesian Food and Drug Authority’s HR capacity is only 59.8% met, and the availability of SOPs among MSEs remains low. The study concluded that the performance of policy implementation achieved only 48%, due to the absence of documented policy targets, lack of resource support, and insufficient HR and SOP availability. To improve the effectiveness of implementation, it is recommended to set clear performance targets, adjust budgets, provide incentives, and establish SOPs that MSEs can adopt.
Pengetahuan, Sikap, dan Perilaku Higiene dan Sanitasi Penjamah Pangan di Taman Tegalega Kota Bandung Pratiwi, Nurani Putri Setya; Rahayu, Winiati P.; Nurjanah, Siti
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): 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.2025.12.1.84

Abstract

Tegalega Park is one of the well-known tourist destinations in Bandung, renowned for its historical significance. The high number of visitors makes it a potential market for vendors, including street food vendors. Food processors and handlers must maintain proper sanitation and hygiene to prevent microbial contamination and ensure food safety. This study aimed to assess the knowledge, attitudes, and hygiene and sanitation practices of food handlers in Tegalega Park, examine the correlation between these factors, and propose recommendations for improvement. A survey methodology was employed, with food handlers as respondents. Questionnaires were distributed directly in printed form, and respondents were selected purposively based on the criteria of being street food vendors operating in Tegalega Park. A total of 154 qualified respondents participated in the study. The results indicated that food handlers demonstrated good knowledge, attitudes, and hygiene and sanitation practices, with scores of 53.90% for knowledge, 54.55% for attitudes, and 57.79% for hygiene and sanitation practices (all ≥70% threshold). Respondent characteristics, including age, education level, work experience, and training experience, showed a positive correlation with knowledge, attitudes, and hygiene and sanitation practices. The correlation between attitudes and practices was stronger than that between knowledge and attitudes or knowledge and practices. Overall, there is still a need to enhance knowledge, attitudes, and practices through the equitable distribution of cleaning facilities and targeted counselling or training programs.
Pemanfaatan Bubuk Bawang Merah Brebes untuk Meningkatkan Durabilitas Mi Basah Rahmawati, Yuniarti; Purwanti, Yunika; Masrikhiyah, Rifatu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): 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.2025.12.2.161

Abstract

Wet noodles are a highly perishable food product due to their high water content (32–35%). The use of synthetic preservatives can negatively impact health. One potential alternative to synthetic pre-servatives is Brebes shallots (Allium cepa L.), which are rich in phenolic compounds. This study aimed to evaluate the effectiveness of Brebes shallot powder as a natural preservative for wet noodles. The research used an experimental method with a completely randomized design (CRD), where wet noodles were enriched with varying proportions of shallot powder (0, 5, 10, 15, 20, and 25%). Analyses were performed on shelf life, physical parameters (elasticity and water absorption), chemical properties (proximate and phenolic content), and sensory attributes. The results showed that the 25% shallot powder treatment achieved the longest shelf life, lasting 67.33 hours—five times longer than the control group (without preservatives), which lasted only 15.33 hours. The measured total phenolic content increased from 0.51 to 2.08%. In terms of sensory attributes, the use of shallot powder significantly affected the taste, aroma, color, and texture of the wet noodles, although elasticity decreased as the proportion of shallot powder increased.
Penentuan Masa Simpan Ekstrak Etil Asetat Buah Andaliman Pada Kemasan Botol Kaca dan PET dengan Metode Accelerated Shelf-Life Test (ASLT) Lubis, Siti Basyariah Putri; Julianti, Elisa; Siagian, Albiner
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): 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.2025.12.2.109

Abstract

Andaliman is an endemic flora in the region around Lake Toba and is commonly used as a spice by the Batak ethnic community. Andaliman fruit in extract form has a lot of potential as an antimicrobial, anti-inflammatory and antioxidant. All the benefits possessed by andaliman extract have the potential to be widely used by the community. Therefore, it is important to know the shelf-life of the extract and the most suitable type of packaging to extend its shelf-life. This study aims to estimate the shelf-life of andaliman fruit extract and the packaging that can extend the shelf-life of the extract. The estimated shelf-life was calculated using the accelerated shelf-life test (ASLT) method using Arrhenius approach with the parameter of total flavonoids. This study used two types of packaging, namely glass bottle and plastic bottle stored at 37, 45, and 55 °C for 1 month with weekly testing. The results showed that andaliman fruit extract in plastic bottle packaging can last for 7.8 months at 37 °C and 6.8 months at 55 °C. While stored in glass bottle, andaliman fruit extract can last up to 12.4 months at 37 °C and 10.5 months at 55 °C. Based on these data, it is known that the shelf-life of extracts is influenced by storage temperature and packaging.  The higher the temperature, the shorter the shelf-life and the smaller the permeability, the longer the shelf-life.
Kajian Peraturan dan Persepsi Konsumen tentang Pencantuman Klaim Natrium Pada Pangan Olahan Antara Prahasti, Gita Eka; Kusnandar, Feri; Palupi, Nurheni Sri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): 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.2025.12.2.178

Abstract

Excessive salt intake is a major risk factor for hypertension and cardiovascular disease, and reducing consumption is an effective strategy to mitigate this health concern. Salt intake is regulated through various government policies, including BPOM Regulation Number 1 of 2022, which outlines general requirements for nutritional content claims on processed foods, including those related to sodium levels and comparative statements. This study had three main objectives: (1) to compare regulations on low-sodium claims for processed foods across different countries and Codex standards; (2) to identify processed foods with low-sodium claims currently available in the Indonesian market; and (3) to evaluate consumer perceptions of processed foods carrying such claims. Regulations in Indonesia, Malaysia, Singapore, Thailand, Europe, the United States, Australia, New Zealand, and Codex permit sodium content claims across all food product categories, including intermediate processed foods, provided that the specific requirements of each jurisdiction are met. In Indonesia, intermediate processed foods such as seasonings and cooking sauces that bear sodium content claims and have obtained distribution permits are already available in the market. The presence of sodium-related claims has been shown to significantly and positively influence consumer perceptions and purchasing behavior. Survey results further revealed that consumers recognize variability in the amount of salt they consume from different processed food products.
Mutu Fisikokimia dan Sensori Keripik Jamur Tiram (Pleurotus ostreatus) serta Biaya Produksinya Namirah, Aisyah Maryam; Sugiyono, Sugiyono; Adawiyah, Dede Robiatul
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): 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.2025.12.2.118

Abstract

The increased consumption of oyster mushrooms in Indonesia faces challenges due to their short shelf life, which makes it difficult to sell them in fresh form. One of the solutions is to process them into oyster mushroom chips, which offer a longer shelf life and appeal as a snack product. This study aimed to evaluate oyster mushroom chips' physicochemical and sensory qualities and calculate their production costs. The research was conducted in two stages. In the first stage, oyster mushroom chips were produced by applying a pretreatment to the fresh oyster mushrooms (blanching and rinsing), and coating them using different flours (wheat flour and a mixture of wheat and rice flour). The resulting oyster mushroom chips were analyzed for their sensory quality. In the second stage, the chips were produced using the best treat-ment identified in the first stage, followed by frying at different temperatures (150 °C or 155 °C). The resulting chips were analyzed for physicochemical and sensory quality, and their production cost was calcu-lated. The results of the first stage showed that the combination of rinsing and wheat flour coating produced chips that were significantly preferred by the panelists for taste, aroma, and texture attributes. The second stage showed that there were no significant sensory quality differences between chips fried at 150 °C or 155 °C. However, the frying temperature caused significant differences in the fat, protein, carbohydrate, crude fiber content, and total energy of the chips. The production cost of the oyster mushroom chips was Rp 31,748 per 250 g package.
Characteristics of Pasta Substituted with Modified Taro and Yellow Yam Flour Arsyistawa, Hadana Sabila; Aini, Nur; Dwiyanti, Hidayah; Setyawati, Retno
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): 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.2025.12.2.151

Abstract

Heat-moisture treatment (HMT) is a starch modification technique that alters the starch profile from type B to type C, characterized by low swelling power, low solubility, and strong texture stability, making it suitable for pasta production. In addition, HMT can modify physicochemical properties. This study was conducted to evaluate the physicochemical and sensory characteristics of pasta made with HMT-modified taro and yellow sweet potato flour, and to determine the treatment combination that produced the best overall quality. The experimental design used was a Randomized Group Design (RGD) with two factors: type of flour (T) and proportion of flour substitution (P). The physicochemical parameters analyzed included rehydration capacity, color, protein, fat, moisture, ash, and carbohydrate content, along with sensory evaluation. The results showed that the interaction of the two factors significantly affected all sensory parameters. The pasta with the best sensory characteristics was sample T1P3, with the following physicochemical properties: rehydration capacity (55.63%); color L* (18.71); a* (2.51); b* (3.35); protein content (12.99%); fat content (3.63%); moisture content (8.03%); ash content (3.64%); and carbohydrate content (71.71%). Sensory scores included flavor (3.87), texture (3.73), color (3.80), and overall acceptability (3.80).

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