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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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Karakteristik Fisikokimia Tepung Talas Beragam Varietas Asal Jawa Barat dan Potensi Aplikasinya Laeli Dyah Tantri Cahyaningrum; Tjahja Muhandri; Dase Hunaefi; Vallerina Armetha; Ahmad Fadli Alghifari; Edi Santosa
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.2026.13.1.9

Abstract

Taro (Colocasia esculenta, Xanthosoma sagittifolium, and Xanthosoma undipes) is a food crop with substantial genetic and morphological diversity, offering considerable potential for applications in the food industry. This study aimed to characterize the physicochemical properties of flours produced from 13 taro varieties cultivated in West Java, Indonesia, and to evaluate their potential uses in food processing. Comprehensive analyses were conducted, including proximate composition, functional properties, and pasting profile assessments. The results revealed significant variation among the varieties in both chemical composition and physical charac-teristics. The Belitung variety exhibited the highest amylose content (23.00%), the highest peak viscosity (5029 cP), and the lowest initial pasting temperature (81.35 °C), indicating strong potential for diverse food processing applications. The S28 variety had the highest protein content (11.50%) and the lowest oxalic acid level (1.07%), while the Beneng variety demonstrated the highest dietary fiber content (19.10%) and water absorption capacity (4.26 mL/g). The Pratama 3 variety yielded the highest flour output (29.67%). All varieties were deemed safe for consumption, with hydrogen cyanide (HCN) levels below 3 ppm. These findings highlight the considerable diversity among taro varieties and underscore their potential as alternative raw materials for developing a wide range of food products.
Kesesuaian Penggunaan Bahan Tambahan Pangan pada Bumbu Olahan Skala Industri Rumah Tangga Pangan di Jawa Timur Aida Khoirullisa; Retno Anggrina Khalistha Dewi; Sutrisno Koswara; Winiati P. Rahayu
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.2026.13.1.92

Abstract

The appropriate use of food additives in accordance with regulatory standards is one of the commitments that home food industry actors must fulfil after the issuance of distribution permits. Spice products are among the food items produced by home food industries and often involve the use of food additives during production. This study aimed to analyze the types and groups of food additives and to evaluate their compliance with food categories in seasoning products processed by IRTP. Secondary data were obtained from the SPP-IRT application for the East Java region specifically the composition of spices products. Home food industry’s spice products consisted of five groups, of which three groups of products met the criteria for sampling in this study, namely sauces and similar products, spices and condiments, and processed soybean spices and sauces. Analysis of 118 samples revealed the use of food additives from 12 different categories. Food additives classified under GMP maximum limit types were more prevalent, accounting for 58% of the usage within industry. The overall compliance rate for the use of food additives in seasoning products was 69%. Instances of non-compliance included the use of food additives inconsistent with the designated food category (10%) and the omission of specific food additives' names in the product composition data by producers (15%). These results highlight the necessity of education and stricter control for home food industries regarding the use of food additives in seasoning.
Karakteristik Fisik dan Antikapang Edible Film Whey Protein dengan Bubuk Rempah Sebagai Pembungkus Kopi Syahrizal Nasution; Finna Fathin Fadilla; Anjelin Novita Sari; Lasuardi Permana
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.2026.13.1.60

Abstract

Whey protein–based edible films represent an environmentally friendly alternative to conventional plastic packaging. The incorporation of natural bioactive compounds may further enhance their functional properties, including antimicrobial activity. This study aimed to evaluate the effects of ginger (Zingiber officinale) and cinnamon (Cinnamomum sp.) powder at different concentrations on the physical characteristics and antifungal activity of whey protein–based edible films intended for coffee powder packaging. Two types of edible films were prepared using the casting method: films containing ginger powder and films containing cinnamon powder, each formulated at concentrations of 0, 1, 2, and 3% (w/w). The films were evaluated for thickness, biodegradability, tensile strength, elongation, brewing time of ground coffee, and antifungal activity against Aspergillus niger. The results showed that ginger powder did not significantly affect film thickness, biodegradability, or elongation (p>0.05), but significantly influenced brewing time, tensile strength, and antifungal activity (p<0.05). The film containing 3% ginger exhibited the fastest brewing time (3.16 s), the lowest tensile strength (0.35 MPa), and the largest inhibition zone against A. niger (18.42 mm). Cinnamon powder significantly affected thickness, brewing time, tensile strength, and antifungal activity, but not biodegradability or elongation. The 3% cinnamon formulation produced the largest inhibition zone (18.67 mm), while the 1% formulation showed the highest tensile strength (0.93 MPa). Overall, the incorporation of ginger and cinnamon powders enhanced the antifungal functionality of whey protein–based edible films, indicating their potential as sustainable packaging materials for coffee powder.
Optimasi dan Validasi Ketinggian Air di Rotary Water Immersion Retort pada Proses Pasteurisasi Minuman Rasa Buah Puteri Stevia Nutrihaliza Kurniawan; Winiati P. Rahayu
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.2026.13.1.71

Abstract

Blackcurrant smoothie beverages produced by PT XYZ has water activity >0.85 and acidity levels ranging from 3.8–4.2. The preservation of this product can be achieved through pasteurization to eliminate the target microorganism that can survive at pH below 4.6. PT XYZ implements a water immersion retorts system for pasteurization. One of the critical parameters for sufficient heat in this type of retort is the water level. This study aims to evaluate the current standard water level, which was relatively high (70%), to achieve a more efficient process, as well as the validation of heat adequacy and product safety. The water level targets (45, 55, and 65%) were achieved by reducing the filling step time, which was determined by comparing the average existing water level to the target water level. The evaluation of heat adequacy was conducted by comparing the process pasteurization value with the standard pasteurization value using the 5D microbial reduction cycle concept. The results revealed that pasteurization with water levels below the current standard was sufficient to reduce Escherichia coli (E. coli) and Bacillus polymyxa (B. polymyxa). At water levels of 55 and 65%, validation was confirmed through the total plate count (0 CFU/mL) and E. coli (0 MPN/mL) analysis, which meet the required standards for blackcurrant smoothie beverages.
Pengaruh Program Pangan Aman Goes to Campus Batch 4 terhadap Pengetahuan Mahasiswa dan Penerapan CPPOB di UMK Pangan Olahan Indriemayatie Asri Gani; Sugiyono Sugiyono; Winiati P. Rahayu; Athiah Kamila
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.2026.13.1.80

Abstract

Micro, Small, Enterprises (MSEs) of food products in Indonesia face a major challenge related to food safety. To address this issue, one of the Food and Drug Supervisory Agency (BPOM's) efforts was to launch the Safe Food Goes to Campus (SFGS) program in collaboration with the Ministry of Education, Culture, Research, and Technology. SFGS involved students as agents of change to help business actors understand and implement food safety practices. This research aimed to measure the knowledge of participants regarding good manufacturing practices for processed food (GMP), measure the effectiveness of the SFGS program in fulfilling GMP in MSEs of food products, and develop recommendations for the SFGS program. The research population consisted of 114 SFGS program participants and 114 MSEs of food products. The research was conducted using a survey and a quasi-experimental one-group pre-test post-test design. The data analysis method used a normality test, bivariate analysis, and N-gain test. The results of the analysis showed that SFGS improved students’ know-ledge and had a positive impact on the implementation of GMP in MSEs of food products. Based on the N-gain test, the percentage of the SFGS program effectiveness on students’ knowledge reached 79% for the briefing stage and 90% for the food safety instructor training stage. The application of GMP in MSEs of food products after assistance has in-creased compared to before assistance, as shown by the increase in MSEs of food product Class from D to A by 36%.

Page 21 of 21 | Total Record : 205

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