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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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Karakteristik Tekstur Brownies yang Dipanggang dengan Microwave dengan Penambahan Pati Termodifikasi Medi Nova; Feri Kusnandar; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): 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

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Abstract

Microwave-baked brownies easily experiences high moisture loss and staling during storage. This research studied the effects of modified starch addition in the formula of brownies premix to the texture characteristics and staling inhibition of microwave-baked brownies during storage. Three types of modified starches, i.e. pregelatinized and crosslinked waxy corn starch (PIW), pregelatinized potato starch (PK), and pregelatinized or hydroxypropylated-substituted waxy corn (PHW) were tested. The microwave was set at medium-high heating temperature (90-95ºC, 600 watts) for 5 minutes. The texture characteristics (hardness, cohesiveness, adhesiveness)and sensory characteristics (pore of crumb, moistness, softness, density and overall acceptance) were evaluated during storage. Freshly microwave-baked brownies with the addition of starch PIW or PHW for 1% had excellent texture. However, brownies with the addition of starch PHW showed the most stable texture and least staling after three-day storege based on its moistness, density and overall acceptability. However, the product had softness for two-day storage.
Karakterisasi Sifat Fisikokimia dan Fungsional Terigu Modifikasi Panas Lena Nur Aulana; Sugiyono Sugiyono; Elvira Syamsir
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): 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

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Abstract

Based on the availability of water, heat treatment modifications of wheat flour can be classified into two basic methods, they are dry and wet heating modifications. The different methods would influence the characteristics and the suitable application of the flour. The objective of this research was to characterize the physicochemical and functional properties of dry and wet heating-treated wheat flours. Heat treated wheat flour had lower moisture content compared to untreated flour. The moisture content of dry heated flour was lower than wet heated flour, while the protein content of dry and wet heated wheat flour had no significant difference. Functional characteristics of wet heated wheat flour on water absorption parameter gave the highest value than dry heated and untreated flour. Gluten index of wet heated wheat flour was lower than dry heated and untreated flour. Granular microscopic view showed that heated wheat flour still had birefringence property, while dry heated flour had even more granular birefringence than wet heated flour. According to the pasting properties, heat treated wheat flour showed higher stability and higher ability to bind water than untreated flour, this characteristics was suitable to be used in products that needs water retention and freeze thaw stability.
Optimasi Proses Pengolahan Margarin Krim Skala Pabrik Henni Rizki Septiana; Dede Robiatul Adawiyah; Nuri Andarwulan
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): 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

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Abstract

Formulation of cream margarine (fat content <80%) has higher water content and more vulnerable to water separation if it is not properly processed. This research is aim to optimize parameter process of cream margarin production by controlling cooling temperature in A unit and C unit rotation in margarine processing unit (MPU), determine minimum throughput of margarine processing unit (MPU), product characterization by conducted chemical and physical analysis and study the effect of direct transport and product’s position in the truck to cream margarine hardness value.. The result showed that the optimum process parameter is SP 6 (AAACAC - 33°C; 21°C; 17°C; 300 rpm; 18°C; 30 rpm which gives expected hardness value. Minimum throughput of margarine processing unit that can achieve 60 gr/cm2 in day 2 is 3000 kg/hour. Product characterization showed that melting point of cream margarin is 36.8°C, water content is 28%, salt content is 2.2%, pH is 4, droplet size is 3.4–4.1μm and solid fat content in 20, 30, 35, and 40°C respectively are 20%, 11%, 7% and 3%. Product that experienced direct transportation give lower hardness value during storage and product’s position in the truck also gives significant impact to hardness value. 
Proses Pengeringan Sohun dengan Pemanasan Bertahap dalam Oven Gerardus YosuaYosua; Winiati Pudji Rahayu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): 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

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Abstract

Vermicelli or cellophane noodles is a type of noodle that is made from starch of sago or mung bean. Vermicelli has an appearance like string, spongy and slick in texture, and also transparent. Vermicelli production in small food industries employ the traditional technique of sunlight drying. The use of sunlight result in quality inconsistency, requires intensive labor and extensive drying area. These reasons encourage the authors to conduct a research on vermicelli drying process using oven dryer by gradual drying. Three heating treatments were tested, (A) 65oC for 10 minutes, 100oC for 10 min, and 140oC for 5 min, (B) 80oC for 10 min, 100oC for 10 min, and 130oC for 5 min, (C) 80oC for 15 min and 140oC for 10 min. The recommended drying treatment was at 80oC for 10 min, 100oC for 10 min, and 130oC for5 min. This processing condition produced vermicelli that is very similar to commercial traditional vermicelli. The vermicelli had water content of 13.09%, cooking loss of 11.67%, water absorption of 74.56%, and elongation value of 198%. Oven drying reduced the operational cost by up to 33% compared to that of sunlight drying. This indicated that oven drying can replace sunlight drying technique in traditional vermicelli process thus reducing processing time, production cost and improve vermicelli quality consistence. 
Pengetahuan Pelabelan Produsen Industri Rumah Tangga Pangan di Kota Bogor Jian Septian; Winiati Pudji Rahayu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): 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

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Abstract

Labeling is an important part of food packaging that must comply to the labeling regulation. The objective of this research was to evaluate the knowledge of Small-Medium Enterprises (SMEs) in food labeling regulation and their compliance . The research was conducted by surveying 88 SMEs operating in Bogor as respondents and evaluating their food product labels. More than 55 % food labels comply to the labeling regulation but only 16 % of SMEs producers understood well about the food labeling regulation. Fifty percent of respondents obtained information on food labeling regulation from Indonesian Health District Of ce. The results of spearman correlation test showed that the correlation between SMEs producers characteristics (age, education, occupation, and socio-economic status) were not significant (p>0.05) with their perception regarding food labeling. 
Strategi Implementasi Pencantuman Informasi Kandungan Gula, Garam, dan Lemak untuk Pencegahan Risiko Penyakit Tidak Menular Stefanus Indrayana; Nurheni Sri Palupi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): 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

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Abstract

In Indonesia, the growth of food processing industry and ready to eat food/dishes follow the growth of fast-food outlets, fast-food chains, and restaurants. The changes of food consumption pattern in Indonesian consumers is shown by the increase in consumption of processed and fast foods rich in energy, high in sugar, salt, and fat, but low in fiber. Combined with the lack of physical activities or exercise, there may be an increase in non-communicable diseases (NCD) risks. The role of all stakeholders is needed to protect consumers from NCD risks, particularly hypertension, stroke and coronary heart disease, which are partly due to excessive intake of sugar, salt, and fat. In response to this problem, the Ministry of Health has issued a regulation on the Inclusion of Information on Sugar, Salt, and Fats (SSF) Contents (# 30/2013), as well as Health Messages for Processed and Ready to Eat Food. The government has also launched the 2014 Nutrition Balance Guideline. To support its implementation, the business sector can play a significant role in the form of food product reformulation/development, consumer education about the importance of food labeling reading and understanding, as well as providing a clear nutritional information in a more appealing way as it may help consumer decision making when buying processed food products. Educational institutions in all levels can play an active role through its education program, such as course content enrichment. The synergic role between the government, businesses, and educational institutions in educating consumer effectively is essential to minimize NCD risks.
Aplikasi Mikroenkapsulat Minyak Sawit Merah pada Mi Instan Nur Wulandari; Stephanie Angka; Dede Robiatul Adawiyah; Nurheni Sri Palupi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 1 (2015): 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

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Abstract

Indonesia suffered from several nutrition problems, one of them is vitamin A deficiency. On the other hand, people are concerned about the excess level of syntetic food colorant consumption. Red palm oil (RPO) is one of the solutions of the problem, because its high carotene content can act as pro- vitamin A and yellowish food colorant. Microencapsulation of RPO is one way to protect carotene content during process. The aim of this research is to obtain informations about application of micro-encapsulated RPO (MRPO) in instant noodle. Wall materials used for RPO microencapsulation were maltodextrin and sodium caseinate. MRPO had 1.15% moisture content, 123.42 μg carotene/g powder, and 91.96% water solubility. MRPO then applied in instant noodle as much as 6.5% and 13% of wheat our to ful ll 20% (120 RE/person/day) of Nutrients Labelling Value (NLV) for adults (Kemenkes 2013). Instant noodle with 6.5% MRPO contained 127.89 RE. It also had 10.53% solid loss during cooking and 146.99% elongation. Addition of 6.5% MRPO in instant noodle had similar aroma and taste with commercial one, though it had softer texture and more yellowish color. MRPO process succeeded to keep 61.89 – 79.53% of carotene content during the microencapsulation and noodle making process. 
Inaktivasi Bakteri Patogen Planktonik dan Biofilm oleh Sanitaiser Komersial Ratih Dewanti Hariyadi; Cynthia CynthiaCynthia
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): 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

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Abstract

Cleaning and sanitizing are important aspects in providing quality and safe foods. In the US, contaminated equipment is the third most important factor contributing to foodborne disease outbreaks. The objective of this study was to evaluate the effectiveness of commercial sanitizers against planctonic cells and biofilms of pathogenic bacteria Salmonella Typhimurium and Staphylococcus aureus. Commercial sanitizers used in this study were single sanitizers (quaternary ammonium, peroxy acetic acid, coconut fatty acid) and combined sanitizers (Oxyquart®, Bioclean 520®, Bioclean 540®) at the recommended application concentrations. Of the sanitizers tested on planctonic cells, peroxy acetic acid at 100 ppm as well as Oxyquart® and Bioclean 540® at concentrations of 0.010% are effective against S. Typhimurium; while Oxyquart® at a concentration of 0.005% is the most effective sanitizer against S. aureus. The study also shows that Oxyquart® is more effective against biofilms and capable of inactivating 3.94-5.02 log CFU/cm2 of S. Typhimurium or S. aureus biofilm. 
Analisis Pemenuhan Persyaratan Food Savety System Certification 22000 di Industri Kemasan Pangan Jamal Zamrudi; Harsi Dewantari Kusumaningrum; Lilis Nuraida
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 2 (2014): 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

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Abstract

Food Safety System Certification 22000 (FSSC 22000) as food safety management system recently becomes requisition required by customers, consisting of ISO 22000, PAS 223:2011, and additional requirements. The purpose of this study was to develop recommendations and establish a simple strategy model in compliance with FSSC 22000 requirements. The methods used were identifying food safety regulations related to FSSC 22000, assessing the actual condition of PT XYZ as a case study, developing recommendations on the found gaps, and developing a simple strategy model. PT XYZ has ful lled 63% of the requirements, with in detail compliance of ISO 22000, PAS 223: 2011, and their additional requirements were 55%, 70%, and 20% respectively. Food safety management system has not been well socialized that caused lacking of personnel awareness, infrastructure and documentation implemention, and food safety requirement for supplier selection. The strategy to meet the food safety system requirement incudes action, plan, training, infrastructure improvement, documentation review, food safety training for suppliers, internal audit, and external audit. It was concluded that the strategy model developed has been effective in helping the company to meet the FSSC 22000 requirements. 
Rendemen Giling dan Mutu Beras pada Beberapa Unit Penggiling Padi Kecil Keliling di Kabupaten Banyuwangi Rosiana Ulfa; Purwiyatno Hariyadi; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 1 No. 1 (2014): 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

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Abstract

Rice is the staple food for Indonesians. Consequently, rice milling services are in great demand by the rice farmers. The need of rice milling service has increased the number of mobile small scale rice milling units (PPK-keliling), especially at the rice production area. The objective of this research was to determine and compare the yield of milling and quality of the resulted rice due to milling process at mobile small scale rice milling (PPK-keliling) and large milling units (PPB) operating in Banyuwangi Regency. About 12 kg of rice grain each were milled at 12 different PPK units. The resulted white rice (milled and polished rice) were weighted and analyzed for its composition with respect to head rice, broken rice, small broken rice, rice chaffs (rice hulls) and rice brans. The yield and quality of the resulted milled rice were then compared with that of rice resulted from large rice milling units (PPB). There was no signi cant differ- ence in the yield of milling between PPK-keliling (62.40±3.23%) and PPB (64.54±1.21%). However, rice quality resulted from PPK-keliling (containing 28.87±8.76% and 26.34±9.28% of broken rice and small broken rice, respectively) was signi cantly lower than that from PPB (13.50±3.04% and 11.83±6.45% of broken rice and small broken rice, respectively. Overall, even though there was no signi cant different in term of yield between PPB and PPK-keliling, rice resulted from PPK-keliling has lower quality as com- pared with those of PPB. 

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