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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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Identifikasi Komponen Antibakteri Pada Ekstrak Buah Takokak Menggunakan Kromatografi Lapis Tipis Hilda Utami Anwar; Nuri Andarwulan; Nancy Dewi Yuliana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
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

. Turkey berry (Solanum torvum Swartz) is one of medicinal plants and indigenous vegetables which grows abundantly in Indonesia. It has been known to have antibacterial activity against some pathogen bacteria, including Bacillus cereus. The aim of this study was to determine turkey berry’s metabolites that have antibacterial activity by TLC method. The dried turkey berry was extracted by eight different combinations of methanol and water. These extracts were then divided into two parts: for antibacterial activity analysis and for TLC analysis. Extract with good antibacterial activity and showed more spots in TLC was further identified by two-dimentional TLC. The Rf score of this extract was also compared with reference compounds. F1 extract which was extracted by methanol:water (1:0) showed the highest diameter of inhibition. It also had more TLC spots than other extracts. F1 extract was then chosen to be identified by two dimentional TLC. It showed 14 sub-spots which have maximum absorption at 200-400 nm. Some sub-spots of F1 extract also showed similar Rf score with reference compounds. Based on its TLC profile, F1 extract contain saponin, gallic acid, quercetin, myricetin, kaempferol, and apigenin. However, since TLC has limited resolution, it is possible that F1 contains other flavonoids and phenolic acids that may also responsible for its antibacterial activity.
Korelasi Antara Sifat Sensori dan Fisikokimia Teh Hijau Dede Robiatul Adawiyah; Miss Sathita Wisetsombat; Piyaporn Chueamchaitrakun
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
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

. This research aimed to study the physicochemical properties especially phenolic content and color, sensory properties), and correlation between those parameters with sensorial properties of green teas from in different countries (Thailand, China, Indonesia, and Japan). The phenolic content was analyzed by the spectrophotometer. Color was analyzed by Chromameter using a white tile (D6:Y=94.4, x=0.3172, y=0.3339). The sensory properties for some sensory attributes of green tea (bitter taste, burn odor, fermented odor, astringency, and green odor) was performed by using quantitative descriptive analysis (QDA) method. The greatest amounts of total phenolic content (952.46 mg GAE/100 mL) were found for green tea leaves from Thailand (Am Nouy). The lowest amounts of total phenolic content were found from another tea samples with values ranging from 122.83 mg GAE/100 mL. The lowest color values of a* coming from Wawee Nature Group (-8.52) whereas the highest color value of a* was from Chanya (6.41). For Quantitative descriptive analysis, the burned fermented and aroma dry is teh Hijau Asli GMQ 2, Tong Tji, Chanya, Kepaladjenggot. Green and bitter is Teh Hijau Asli GMQ 1, Am nuoy, Royal project (TH), Wawee tea (TH), and Sencha. The positively correlation was found between bitter taste with green aroma, and b*; fermented with burned and aroma dry; dry aroma with burned and b*. The negatively correlation was found between burned aroma with total phenolic content and L*.
Evaluasi Mutu Cookies Garut yang Digunakan pada Program Pemberian Makanan Tambahan (PTM) untuk Ibu Hamil Steisianasari Mileiva; Nurheni Sri Palupi; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
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

During pregnancy, nutritional deficiencies often occur due to an increase in nutrition needs. As the deficiencies happens, the mother is at risk of giving birth to a baby with Low Birth Weight (LBW), neural tube defects, and disability. One way of prevention is to implement the Feeding program for pregnant women. In the Feeding program of South East Asian Food and Agricultual Science and Technology (SEAFAST) Center, arrowroot (garut) cookies are fortified with iron (Fe), zinc (Zn), iodine (I), vitamin A, vitamin C, and folic acid. Research carried out included evaluating functional characteristics (nutrient content), organoleptics, and shelf life of Non Fortified Cookies (CNF) and Fortified Cookies (CF). Some levels of nutrients do not fully meet the quality requirements of the Indonesian National Standard (SNI) for biscuits. Consumption ± 56 g of cookies per day is not enough for additional nutritional needs for pregnant women. Some deficiencies can be fulfilled and even exceeded by consuming milk, but lack of folic acid is still very large. The amount and type of fortification did not cause CF sensory deviations. Fortification of vitamins and minerals does not provide much difference between the shelf life of CNF and CF as determined by the critical moisture content approach.
Formulasi Daging Kelapa Modifikasi dengan Uji Organoleptik serta Analisis Sifat Fisikokimianya Nancy Dewi Yuliana; Slamet Budijanto; Arya Suryadilaga
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
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

Coconut (Cocos nucifera L.) is a multipurpose plant, either for food or non-food purposes. Coconut meat texture was various, depending on the age of coconuts. This was an obstacle in the coconut beverage industry for using natural coconut meat. The purpose of this study was to create an acceptable modified coconut meat formula, with physical characteristic in accordance with the real coconut meat. The modified coconut meat consisted of real coconut meat, coconut milk, water, and agar which percentages are 71.30, 16.13, 12.10, and 0.26%, respectively. The percentages of carrageenan and konjac for each formula was F1 (0.00:0.23), F2 (0.23:0.00), F3 (0.03:0.20), F4 (0.20:0.03), F5 (0.10:0.13). To find the most preferable formula, a hedonic test was done with tested parameters as follow: taste, aroma, texture, visual appearance and overall. F5 formula was the most preferable formula. Physical analysis of F5 with texture analyzer produces a hardness value of 240.50 gf which is significantly different from real coconut meat control (p≤0.05), ie 325.80 gf. While the value of F5 gel compactness was not significantly different from control (p≤0.05) indicated by the area of F5 (705.73 gs) and control (695.80 gs). Analysis of whiteness with chromameter showed that all samples were not significantly different (p≤0.05) as compared to the control. Result of gel stability observation showed that chart of F5 formula was tend to descend upon time (50.34 to 45.75 g), while the chart of control was ascend at start, but tend to stable upon time (50.78 to 59.24 g). The result of proximate analysis showed that, F5 has 92.06±0.06% water content, 0.25±0.00% ash content, 2.54±0.52% fat content, 0.37±0.0% protein content, 0.17±0.02% crude fiber content, and 4.62±0.56% carbohydrate content.
Fraksinasi Minyak Sawit Kasar dengan Pelarut Organik dalam Pembuatan Konsentrat Karotenoid Nur Wulandari; Herher Hernawati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
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

Efforts to collect carotenoid components from palm oil by crystallization fractionation method with organic solvents can improve the added value of palm oil. The objective of this research was to study the process of crude palm oil fractionation with various organic solvents and find out the types of organic solvent that can produce carotenoid concentrates with high concentration and recovery, and know the effect of organic solvent treatment on the content of tocopherol in carotenoid concentrate. This study consisted of two stages, the CPO raw material characterization stage and the solvent selection phase. The solvents used were acetone, benzene, ethanol, diethyl ether, hexane, isopropanol, carbon tetrachloride, metanol, petroleum ether, and toluene. Fractionation is carried out at gradually lowered temperatures from room temperature (2 oC) to 20oC, 15oC and lower temperature. Result showed that solvents that produce high concentrations and recovery of carotenoids at stage 1 were acetone, hexane, petroleum ether, diethyl ether, benzene, and toluene. The results of stage 2 for solvent selection showed that the sample with acetone solvent had the highest carotenoid concentration but the recovery was still low at 28.58%.
Ketahanan dan Kulturabilitas Cronobacter Sakazakii terhadap Stres Kering pada Simulasi Proses Pengeringan Siti Nurjanah; Ratna Nurmalita Sari; Ratih Dewanti-Hariyadi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 2 (2017)
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

Cronobacter sakazakii is an opportunistic pathogen that has been isolated from several dried food products and reported can survive in dry conditions. Survival on dry stress can be observed using microscopy due to losses of their culturability in the medium. This study aimed to observe the survival and culturability of C. sakazakii on dry stress and ability to recover their culturability or resuscitation. This research was carried out in 3 steps: drying cells by desiccation, survival cell enumeration, and resuscitation. The bacteria used were two isolates Green fluorescence protein (pGFPuv) mutants of C. sakazakii, namely E2 and Yrt2a, that have ampicillin resistance and similar growth pattern with their wild-type. Desiccation was conducted by placed bacterial cells in incubator at 30, 35, 400 and 500C for 2 hours and air-drying stored at 210C for 72 hours. The culture able cells were enumerated on tryptone soy agar (TSA) and total cells include non-culturable cells were enumerated using fluorescence microscopy. Both of C. sakazakii isolates can survive for all of treatment. Total cells of E2 and Yrt2a decreased 2-3 and 4-5 log cells respectively. Both of isolates loss their ability to grow on medium, however suplementation the medium growth using pyruvate can resuscitate their cells and recover their culturability. Resuscitation of C. sakazakii cells might be as potential risk for increasing bacterial contaminant in food.
Sistem Sertifikasi Halal dengen Sistem CEROL-SS23000 untuk Berbagai Kategori Produsen Pangan Ha Phi Ro; Feri Kusnandar; Joko Hermanianto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Consuming halal food is a mandatory for every muslim. For this reason, it is important for food producers to provide halal food. Demand of halal food increases significantly in line with the growth of muslim population and the awareness of muslim to consume halal food. Halal food production has become the concern of food producers in the last twenty years, including in Indonesia. The assurance of halal food production by food producers are applied through certification process. In Indonesia, the process of halal certification was conducted by the Indonesian Council of Ulama (MUI), namely the Institute for Foods, Drugs, and Cosmetics (LPPOM MUI). Indonesia has become the pioneer in the establishment of halal certification system. Currently LPPOM MUI has established Halal Certification Online Service System (CEROL-SS23000) in order to facilitate the halal certification process. This research studied the implementation of halal certification system for various food producer categories conducted by LPPOM MUI in applying the CEROL-SS23000 system. The primer data was obtained through survey to some categories of food producers to gain perception from food producers on the CEROL-SS23000 application. The survey showed that food producers satisfied with the CEROL-SS23000 system in facilitating the halal certification process.
Aktivitas Antimikroba Ekstrak Jahe Kering Beku Terhadap Beberapa Bakteri Patogen Siti Nurjanah; Sarah Fathia
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Ginger (Zingiber officinale Roscoe) has a potential as antimicrobial agent by inhibit or kill microbes. Freeze dried ginger extract is prepared for applying into food matrix easily. The objectives of this study was to evaluate the antimicrobial activity of freeze dried ginger extracts by multistage maceration using hexane, ethyl acetate and etanol against foodborne pathogen Staphylococcus aureus, Bacillus cereus and Salmonella enterica serovar Typhimurium. Ginger extracts were prepared by multistage maceration method using with different polarity of solvents i.e. hexane, ethyl acetate and etanol then freezed dried. Antimicrobial activity of the ginger extract were assayed by agar well diffusion method with Diameter Inhibition Zone (DIZ) and dillution broth method. The yield of hexane, ethyl acetate and etanol ginger extracts from multistage maceration were respectively 3.57; 3.17; 3.02 g/100 g dry ginger. The DIZ value of hexane, ethyl acetate and etanol ginger extracts for Staphylococcus aureus were 5.0, 5.7, 1.3 mm respectively and 6.1, 6.6, 6.0 mm for Bacillus cereus, however there was no inhibitory zone for Salmonella Typhimurium. The ethyl acetate ginger extract showed highest inhibition zone. The ethyl acetate ginger extract can reduced the growth of B.cereus and S. aureus as much as 85 and 47% from the normal growth level, however required higher concentration for reach 90% reduction.
Pengembangan Produk Krim Biskuit Rasa Lemon dengan Pewarna Lemak Bubuk dan Olein Minyak Sawit Merah Maria Afrida; Nuri Andarwulan; Dede Robiatul Adawiyah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Biscuit cream is an emulsion product which contains fat, sugar, and other ingredients, like milk powder, flavouring, and colorant. Indonesia, as the largest palm oil producer in the world, has a great potential to developed palm oil-based biscuit cream product. One potential product for developed is biscuit cream lemon with red palm oil-based fat powder and red palm oil as colorant. This research devided into some steps, i.e fat powder production, characterization of raw materials, determination of biscuit cream-control formula, manufacture of biscuit cream with fat powder and red palm oil as colorant, and physic, chemist, and sensory analysis of biscuit cream. The result showed that fat powder can not be used as the only colorant in biscuit cream because it provides strong unpleasant palm oil aroma, covers lemon flavor and lemon aroma, and harden the biscuit cream texture. Red palm olein then used together with fat powder to provides color and characterization as expected. The result showed that biscuit cream using fat powder and olein MSM has different characterization with biscuit cream control. The result from sensory evaluation of aroma, flavor, and texture profil showed that biscuit cream using fat powder and olein MSM has similiarity with biscuit cream control profil. 
Evaluasi Profil Sensori Sediaan Pemanis Komersial Menggunakan Metode Check-All-That-Apply (CATA) Dede Robiatul Adawiyah; Kariska Iswari Yasa
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 4 No. 1 (2017)
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

Table-top sweetener is sweeteners in the form of granule, powder, tablet or liquid ready to be consumed as final product are packed in disposable packaging. CATA is a simple and valid tools for gathering information about food products based on consumer perception. There were two steps in CATA method: a panelist selection part and a sensory testing part. The objective of this study were to (1) profiled sensory characteristics of ideal sweetener and commercial table-top sweeteners by non-diabetic and diabetic panelists, (2) identified the panelist preferences mapping for commercial table-top sweeteners, and (3) identified the potential sensory attributes in table-top sweetener development. CATA analysis results with XLSTAT 2016 software indicates that perception ideal sweeteners by non-diabetic panelists have a sensory profile that sweet, sweet aftertaste, body and cooling. A, B, and D come closest to the ideal sweetener. Meanwhile perception ideal sweetener by diabetic panelists have a sensory profile that sweet and body. D come closest to ideal sweetener. D is the most favored product by non-diabetic and diabetic panelists, because D get a preference value above the average from all panelists. There is no correlation between the sensory attributes and panelist preference that significant at 5% sign level, it means that there is no table-top sweetener sensory attributes that control panelist preference significantly. In product development, table-top sweeteners for non-diabetic consumer must not have a bitter aftertaste and nice to have a sweet aftertaste. Meanwhile table top sweeteners for diabetic consumer must have a body attribute but not significant at 5% test level.

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