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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 205 Documents
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Effect of Drying Temperature and Slice Thickness on Drying Kinetics, Moisture Diffusivity, Energy Use, and Color Change in Convectively Dried Chayote Squash Slices Nurkhoeriyati, Tina; Rustandi, Ignatius Arya Krishna; Mwape, Mwewa Chikonkolo
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.2025.12.2.141

Abstract

Insufficient fiber intake is strongly associated with chronic diseases. Chayote squash (Sechium edule), widely available in Indonesia, has potential as a fiber source, and drying provides a practical method for its use in food products. This study evaluated the drying kinetics, specific energy consumption (SEC), total color change (ΔE*ab), and effective moisture diffusivity (Deff) of chayote slices under different temperatures (50, 60, and 70 °C) and thicknesses (3 and 6 mm) to determine the optimum drying conditions. Drying time (DT) ranged from 150 min (70 °C, 3 mm) to 350 min (50 °C, 6 mm). The approximation of diffusion and the Midilli and others models best represented the drying kinetics. The highest SEC was 3.40×10⁶ kJ·kg⁻¹ (60 °C, 3 mm), while other treatments showed no significant differences. Deff increased with temperature and thickness (3.38×10⁻¹⁰ to 1.28×10⁻⁹ m²·s⁻¹). Food color, an important factor influencing consumer acceptance, showed no significant ΔE*ab differences across treatments. The optimum drying condition determined was 70 °C with 3 mm slices (DT of 149 min, ΔE*ab of 16.62, SEC of 3.02×10⁶ kJ·kg⁻¹). These findings provide insights into designing chayote drying processes that achieve desirable quality while minimizing energy consumption.
Korelasi Sidik Jari Teh Putih (Camellia sinensis) dan Aktivitas Antioksidannya Menggunakan Spektrofotometri Inframerah Transformasi Fourier (FTIR) dan Analisis Data Multivariat Yusuf, Muhammad Shalahuddin; Hunaefi, Dase; Yuliana, Nancy Dewi
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.2025.12.2.130

Abstract

White tea, made from young tea leaves dried without enzymatic fermentation, retains higher antioxidant content and has a unique sensory profile based on its growing region and processing method. Fourier transform infrared resonance (FTIR) spectrophotometry measures the absorption of infrared radiation by molecular bonds, generating a unique fingerprint. FTIR can monitor changes in the chemical composition during tea processing. Each producer may have different processing techniques that affect tea quality. A study analyzed white tea samples from five producers in Java, Indonesia, using FTIR fingerprinting and antioxidant activity. Sample D from Central Java had the highest DPPH antioxidant activity, followed by samples E (from West Java), H (from East Java), and P and G (from West Java). FTIR fingerprint analysis identified common absorption peaks at wave numbers 1242 (ester), 1600–1400 (ring double bond), 3518 cm⁻¹ (phenol), 2360 (amine), and 1400–1200 cm⁻¹ (carbonyl). Orthogonal partial least squares–discriminant analysis (OPLS-DA) grouped the samples into two classes regardless of the region: D, E, and H in class 1, and P and G in class 2. Wave numbers attributed to amine, aromatic, and aldehyde groups were among the discriminating markers for class 1 and class 2. The results of OPLS analysis revealed a strong positive correlation between wave numbers 1258, 1342, 1466, 2392, and 2685 cm⁻¹. These wave numbers were found at higher intensities in sample D, which had the highest antioxidant activity. Thus, they can be used as important markers for white tea with good antioxidant activity.
Implementasi Kebijakan SPP-IRT oleh Dinas Kesehatan Kabupaten/Kota di Provinsi Jawa Barat Dewi, Retno Anggrina Khalistha; Tio, Yohana Tania; Nuraida, Lilis; Rahayu, Winiati P.
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.2025.12.2.198

Abstract

The Certificate of Fulfillment of Home Industry Processed Food Production Commitments (SPP-IRT) is a legal authorization granted to home industries (IRTP) to produce and distribute processed food products (P-IRT). This study aimed to evaluate the suitability of SPP-IRT issuance in West Java Province and to identify the obstacles encountered in its implementation across different regions. The research was conducted using survey data from 17 respondents, each representing a District/City Health Office in West Java. The level of implementation was categorized into four groups—appropriate, moderately appropriate, less appropriate, and not appropriate—based on scores for main and additional criteria. The District/City Health Offices in West Java achieved 96.47% compliance with the main monitoring criteria and 94.12% compliance with the additional criteria. Fourteen health offices (82.35%) were categorized as appropriate, while three (17.65%) were categorized as less appropriate. The main obstacles reported by the District/City Health Offices included limited human resources, insufficient time, and inadequate budgets. Suggested solutions included increasing the number of certified food safety instructors and district food inspectors, improving time management and work prioritization, and optimizing budget allocation.
Pengaruh Blansir dan Konsentrasi CMC terhadap Karakteristik Sirup Kulit Kopi Robusta (Coffea canephora) Nisah, Adinda Khairun; Romauli, Nauas Domu Marihot
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.2025.12.2.169

Abstract

Coffee processing frequently generates large amounts of coffee husk waste due to the absence of subsequent utilization, thereby contributing to environmental pollution. However, the presence of antioxidant compounds in coffee husk waste offers potential for its valorization into functional food products such as syrup beverages. The formulation of syrup requires the addition of stabilizing and thickening agents, such as carboxymethyl cellulose (CMC), to maintain product stability and achieve a desirable viscosity that meets consumer preferences. Blanching is applied to improve the characteristics of the syrup product. This study aimed to investigate the potential of robusta coffee husk as a natural source of antioxidants and to evaluate the effects of varying CMC concentrations on the physicochemical and sensory properties of coffee husk syrup. Three blanching treatments—no blanching, hot water blanching, and steam blanching—were applied to the coffee husks, combined with CMC concentrations of 0.05%, 0.10%, and 0.15%. Among all treatments, the combination of steam blanching and 0.10% CMC produced the most favorable results, with IC₅₀ (175.51 μL/mL), L* (31.82), a* (7.57), b* (9.26), color index (50.58 °Hue), total dissolved solids (72.71 °Brix), viscosity (68.73 cP), and total microbes (3.1×10² CFU/mL). These values meet the quality requirements established by the Indonesian National Standard for syrup products (SNI 3544:2013), which specifies a maximum total plate count of 5.0×10² CFU/mL.
Persepsi dan Tantangan Sertifikasi Perikanan Berkelanjutan oleh Perusahaan Pengolahan Produk Perikanan Arsyad, Padma Rizki Dwi Arieanti; Rahayu, Winiati P.; Nurjanah, Siti
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.2025.12.2.188

Abstract

The Sustainable Development Goals (SDGs) reflect a commitment to utilizing natural resources for human well-being. This includes efforts to promote a sustainable food system, including fishery products known as blue food. Sustainable aquaculture certification is important to ensure that products come from responsible sources, considering aspects of food safety, environment, animal welfare, and social responsibility. This study aims to assess the perception of companies towards the certification, including knowledge, attitudes, behaviors, and challenges in sustainable aquaculture certification. The survey was conducted on thirty respondents from aquaculture processing companies, divided into fifteen certified companies and fifteen uncertified companies. Certified companies showed good knowledge and attitude percentage scores (100%), and good behavior (93.3%). Meanwhile, uncertified companies had good knowledge (80%) and attitude (93.3%), but lower behavior (73.3%). This shows a behavioral gap in the uncertified group, even though they have a positive attitude towards sustainability certification. Significant correlations (p<0.05) between variables were identified between knowledge-behavior (rs=0.515), attitude-behavior (rs=0.639), attitude-challenge (rs=0.620), and behavior-challenge (rs=0.902). In uncertified companies, no significant correlation was found. This finding indicates that certified companies have a strong relationship between understanding, attitude, and behavior even though the companies are aware of the major challenges in implementation, while uncertified companies face structural or motivational barriers that hinder behavior even though they have a positive attitude. The main challenge faced by certified and uncertified companies is the limited knowledge of the team in implementation, with percentages of 40 and 46%, respectively. In addition, both groups of companies also face challenges related to the excessive cost of certification, which is recognized by 33% of each group.
Pengaruh Jenis dan Konsentrasi Bahan Penstabil terhadap Karakteristik Fisikokimia dan Sensori Ready to Drink Parijoto Isti Handayani; Aisyah Tri Septiana; Muna Verentsya Salsabila
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.1

Abstract

Parijoto (Medinilla speciosa), a native Indonesian fruit with potential health benefits, has limited utilization due to its short shelf life, firm texture, and sour taste. Processing parijoto into a ready to drink (RTD) beverage is a potential strategy to improve its usability and product value. However, the stability of fruit juice beverages depends on maintaining a homogeneous mixture of juice, water, and other ingredients; therefore, stabilizers are required to ensure product quality. This study aimed to evaluate the effects of stabilizer type and concentration on the physicochemical and sensory characteristics of parijoto RTD beverages. A factorial completely randomized design (CRD) was applied with two factors: stabilizer type (carboxymethyl cellulose/CMC, pectin, and a CMC–pectin mixture) and stabilizer concentration (0.25, 0.50, and 0.75%). Physical characteristics analyzed included viscosity, while chemical parameters consisted of pH, total soluble solids, and reducing sugars. Sensory evaluation was conducted using a preference test. The results showed that stabilizer type and concentration significantly affected viscosity, pH, and total soluble solids of the RTD beverage (p<0.05). A significant interaction between stabilizer type and concentration was also observed for viscosity, pH, reducing sugar content, total soluble solids, and sensory preference. The best formulation was obtained with the addition of 0.25% CMC, producing a beverage with viscosity of 9.80 cP, pH 2.92, total soluble solids of 12.99 °Brix, reducing sugar content of 3.74%, and a sensory preference score of 3.78, indicating a favorable level of consumer acceptance. These findings suggest that CMC at low concentration can effectively improve the stability and acceptability of parijoto RTD beverages.
The Effects of Brewing Condition on Tea's Caffeine Content and Sensory Quality Pilandari Lembono; Catherine Theodora Mulyanto; Michelle Michelle; Yosia Gabriel Kurniawan
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.31

Abstract

Tea is a widely consumed beverage in Indonesia due to its distinctive flavor and bioactive compounds, including caffeine and antioxidants. This study aimed to evaluate the effects of brewing temperature and time on caffeine content and sensory acceptability, and to determine the optimal brewing conditions for green and black tea. Indonesian green tea and black tea were brewed at temperatures of 60, 70, 85, and 95 °C for 2, 5, 7, and 10 minutes using a tea-to-water ratio of 1.85 g per 250 mL of water. Caffeine content was determined using UV-Vis spectrophotometry, while sensory evaluation was conducted through a hedonic test to assess consumer preference. The results showed that higher brewing temperatures and longer steeping times increased the extraction of caffeine and antioxidants in both green and black tea. However, these conditions tended to reduce sensory acceptability. Therefore, the optimal brewing conditions were determined by balancing chemical extraction with sensory preference. For green tea, the optimal condition was identified as brewing at 85 °C for 7 minutes, producing a caffeine content of 312.51 ppm and an average hedonic score of 2.78 on a 5-point scale. For black tea, the optimal brewing condition was also 85 °C for 7 minutes, yielding a caffeine content of 283.86 ppm and a hedonic score of 3.93. These findings provide practical guidance for optimizing tea brewing conditions to achieve desirable sensory quality while maintaining beneficial bioactive compounds.
Fishbone Flour Derived from Indian Mackerel (Rastrelliger Kanagurta) to Improve the Calcium and Protein Content of Fish Sausage Alvin Wijaya; Deannisa Fajriaty; Zamzahaila Mohd Zin; Zuraidah Nasution
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.22

Abstract

Sausages are widely consumed animal-based food products valued for their convenience and desirable sensory properties. Fish sausages are increasingly popular; however, despite being derived from fish, they often have limited calcium content. This study investigated the effect of incorporating fishbone flour derived from Indian mackerel (Rastrelliger kanagurta) on the protein and calcium content of fish sausages. Fishbone flour was produced via acid extraction and incorporated into sausage formulations containing 100 g of fish meat, with three levels of addition: 0, 2.5, and 5 g. The optimal formulation was determined based on sensory evaluation, physical characteristics, and nutrient composition analysis. The results indicated that the formulation containing 2.5 g of fishbone flour provided the best overall quality and acceptability. This sausage formulation contained 64.24 g of moisture, 1.97 g of ash, 13.04 g of protein, 3.96 g of fat, 16.80 g of carbohydrates, and 165.19 mg of calcium per 100 g of product. A typical serving size equivalent to two sausages provides approximately 93 kcal. The addition of fishbone flour significantly increased the calcium content without compromising sensory quality. The resulting mackerel sausage formulation can potentially meet the nutritional criteria for labeling as a source of protein and calcium. These findings demonstrate the potential of fishbone flour from Indian mackerel as a functional ingredient to improve the nutritional value of fish-based processed products while promoting the utilization of fish processing by-products.
Pemanfaatan Tepung Umbi Gembolo sebagai Prebiotik dan Pengaruh Waktu Inkubasi Pada Karakteristik Yoghurt Sinbiotik Winda Dwi Setiyo Rini; Nur Aini; Prihananto Prihananto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.39

Abstract

Gembolo tuber (Dioscorea bulbifera L.) has potential as a prebiotic ingredient due to its relatively high inulin content (10.96%) and the presence of glucomannan as a major polysaccharide. This study aimed to evaluate the effect of gembolo flour supplementation as a prebiotic in synbiotic yogurt containing Bifidobacterium sp. and Lactobacillus acidophilus on the physicochemical, microbiological, sensory characteristics, and antibacterial activity against Escherichia coli. A completely randomized design with two factors was applied: gembolo flour concentration (1, 2, and 3%) and incubation time (16 and 24 h). The resulting synbiotic yogurt was analyzed for pH, total titratable acidity, total lactic acid bacteria (LAB), antibacterial activity against E. coli, and sensory attributes using a scoring test. The best treatment was further evaluated for proximate composition, viscosity, syneresis, and energy content. The results showed that synbiotic yogurt containing gembolo flour had pH values ranging from 3.53 to 3.81, total titratable acidity of 1.5–1.8%, and total LAB counts of 8.72–9.22 log CFU/mL. Antibacterial activity against E. coli produced inhibition zones ranging from 11.42 to 17.77 mm. Both gembolo flour concentration and incubation time significantly influenced the characteristics of synbiotic yogurt. Based on the multi-attribute Zeleny method, the best treatment was yogurt containing 3% gembolo flour with 24 h incubation. This formulation showed a syneresis value of 8.9%, moisture content of 76.1%, ash content of 1.2%, protein 3.92%, fat 2.8%, carbohydrate 16.1%, and energy value of 103.56 kcal/100 g.
Pengaruh Perlakuan Pendahuluan Biji Sorgum terhadap Mutu Beras Analog Iffadhiya Fathin Adiba; Ridwansyah Ridwansyah; Hotnida Sinaga
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): 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.2026.13.1.52

Abstract

Rice consumption in Indonesia remains very high, highlighting the need for dietary diversification to reduce dependence on rice as the primary staple food. One potential strategy is the development of analog rice using alternative grains such as sorghum. This study aimed to evaluate the effect of different pretreatments applied during sorghum flour production on the quality characteristics of analog rice. A completely randomized design with four treatments was employed: P1 (hulled sorghum), P2 (sorghum soaked in water), P3 (sorghum soaked in 0.3% Na₂CO₃ solution), and P4 (germinated sorghum). Analog rice was produced from a composite flour consisting of sorghum flour, corn flour, and tapioca flour at a ratio of 2:1:1 (w/w/w). The resulting products were evaluated for physical properties, chemical composition, cooking characteristics, and sensory attributes. The results showed that sorghum pretreatment significantly affected (p<0.01) bulk density, cooked rice yield, color parameters (°Hue, L*, a*, and b*), moisture, ash, fat, protein, carbohydrate, crude fiber, starch, amylose, amylopectin, and tannin content of the analog rice. Pretreatment also significantly influenced cooking time and the hedonic score for color (p<0.01), but had no significant effect (p>0.05) on aroma, taste, texture, or overall acceptability. The best analog rice formulation was obtained from germinated sorghum flour, which exhibited a glycemic index of 56.50 and a digestibility value of 58.7%. These results indicate that sorghum pretreatment, particularly germination, can improve the nutritional and functional properties of analog rice.

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