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Destiana Adinda Putri
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Jurnal Teknologi dan Mutu Pangan
Published by Universitas Bumigora
ISSN : -     EISSN : 29627826     DOI : https://doi.org/10.30812/jtmp
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JTMP-Jurnal Teknologi dan Mutu Pangan merupakan wadah bagi akademisi, peneliti dan praktisi untuk mempublikasikan hasil karya orisinil yang belum pernah diterbitkan sebelumnya. Adapun fokus dan ruang lingkup topik yang diterbitkan pada jurnal ini meliputi: Ilmu pangan; Teknologi pangan; Mikrobiologi pangan; Nutrisi pangan; Pengolahan pangan; Pengawetan pangan; Pengemasan pangan; Kimia pangan; Analisis pangan; Keamanan pangan; Bahan tambangan pangan; Teknologi pascapanen; Pengendalian mutu; Pangan fungsional; Evaluasi sensori. Manajemen Rantai Pasok Manajemen Mutu Pangan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 87 Documents
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Analisis Rantai Pasok Ketersediaan Bahan Baku Produk Pertanian Jenis Beras dengan Metode Supply Chain Operations Reference: Supply Chain Analysis of Raw Material Availability of Rice Type Agricultural Products with the Supply Chain Operations Reference Method Jauhara, Laeela; Tanggasari, Devi
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3736

Abstract

Supply chain management affects the availability, sufficiency, and quality of raw material inventory. With effective supply chain management, the inventory will always be well-maintained, meeting the needs and demands when required, especially at UD. Fajar Samudra. The purpose of this research is to understand the supply chain management regarding raw material inventory at UD. Fajar Samudra using a descriptive qualitative research method that addresses in more detail the specific and in-depth issues studied at UD. Fajar Samudra. In qualitative research, the population and sample are referred to as informants (company executives, warehouse managers, and the three largest suppliers at UD. Fajar Samudra). The research results indicate that the supply chain management at UD. Fajar Samudra shows that the supply chain management has not been able to meet the raw material inventory due to several issues in the field. These issues include inadequate procurement of raw materials due to the selection of rice types that do not match the requirements, damaged rice quality due to distribution processes, and unfulfilled quantity needs or demands, leading to dissatisfaction among consumers, as measured by the Supply Chain Operations Reference (SCOR) performance metrics. The advice that can be given to UD. Fajar Samudra is to make improvements by conducting forecasting based on historical sales data, engaging suppliers that implement management information systems, and implementing line balancing to enhance production strategies.
Analisis Ketersediaan Bahan Baku Industri Tahu dan Tempe melalui Pendekatan Supply Chain Management: Analysis of Raw Material Availability of Tofu and Tempeh Industry through Supply Chain Management Approach Handayani, Yuni; Tanggasari, Devi
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3740

Abstract

Supply Chain Management (SCM) is a crucial component in the manufacturing industry. SCM involves key activities such as designing new products, planning production and inventory, executing production, shipping activities, and procuring raw materials, especially at UD. Rahayu. UD. Rahayu is a culinary business specializing in tofu and tempeh, operating since 1980 and continuing to date. The business has consumers in various places. During the red months (when the sky is bright), UD. Rahayu reduces its production, impacting the production process and raw material availability at UD. Rahayu. The objective of this research is to examine Supply Chain Management and the distribution patterns of raw materials for tofu and tempeh from local suppliers at UD. Rahayu. The research was conducted using qualitative methods, including observation, in-depth interviews, and the distribution of questionnaires to relevant parties involved in the study, containing pertinent questions. The results indicate that the inventory risk of raw materials is not solely due to a lack of suppliers; several factors influence it, such as the risk of damaged raw materials, mismatched specifications, delayed arrival of raw materials, and excess raw material risk. Consequently, the success of a supply chain, particularly in the availability of raw materials, can have a positive impact on meeting the production needs of UD. Rahayu. This research makes an important contribution to our understanding of Supply Chain Management in the context of culinary businesses, as well as providing a basis for further research in this area.
Pengaruh Lama Pemanasan pada Penurunan Kualitas Mutu Minyak Goreng Sawit Komersial: Effect of Heating Duration on The Deterioration of Commercial Palm Cooking Oil Quality Telaumbanua, Melati Claudia; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3751

Abstract

The quality of palm cooking oil is an important parameter that must be considered. Repeated use of cooking oil at high temperatures and prolonged exposure can change the physical characteristics of the oil and result in oil degradation and increase polar components such as triacylglycerol dimers and oligomers that can increase the risk of heart and gastrointestinal diseases. This study aims to analyze the deterioration of palm cooking oil during the frying process. Cooking oil samples were heated at 150-160 ℃ for 45, 60 and 90 minutes. This study used the observation method of free fatty acid content, peroxide number and total oxidative value (TOTOX value). The results showed that heating at a temperature of 150-160 ℃ caused a decrease in quality characterized by an increase in free fatty acid content, peroxide number and TOTOX value. Based on the results of the research conducted, it shows that of the three samples of packaged palm cooking oil tested, packaged palm cooking oil Y is the best quality oil by having the lowest fatty acid content, peroxide number and TOTOX value among packaged palm cooking oils X and Z. This study makes an important contribution in recognizing the negative impact of repeated use of palm cooking oil at high temperatures, by identifying deterioration through observations of free fatty acid content, peroxide number, and TOTOX value, which have significant implications for cardiovascular and gastrointestinal health.
Perbandingan Parameter Mutu Crude Palm Oil Produksi PT XYZ Terhadap Ketetapan Mutu Standar Nasional Indonesia: Comparison of Quality Parameters of Crude Palm Oil Production of PT.XYZ to the Indonesian National Standard Quality Requirements Soliawati, Soliawati; Utama, Qabul Dinanta
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3753

Abstract

Crude palm oil (CPO) is oil synthesized from the flesh of the palm fruit. CPO has several components that determine its quality, such as moisture content, impurity content, free fatty acid content (FFA), Deterioration of Bleachability Index (DOBI), carotene content, and Iodine Value (IV). Analysis of the physicochemical properties of CPO is needed to determine the quality of the CPO produced, by comparing the test results with the applicable quality standards. This study aims to analyze the quality of CPO produced by PT XYZ and compare it with the SNI 01-2901-2006 quality standard applicable in Indonesia. This research was conducted using the CPO sampling method from PT XYZ. The parameters observed include moisture content, dirt content, ALB, DOBI, and copper and iron metal content. The analysis results show that the moisture content, impurity content, and FFA of PT XYZ CPO samples have met the CPO quality requirements in accordance with SNI provisions. The tested crude palm oil has an average value of 12% moisture content, 0.02% impurity content, ALB 3.33% DOBI 2.38, Cu content 0.31 ppm and Fe content 4.82 ppm. This research makes an important contribution in assessing the quality of crude palm oil (CPO) produced by PT XYZ, ensuring that critical parameters such as moisture content, dirt content, and ALB are in accordance with SNI quality standards, so that the results can be a guideline for the palm oil industry in maintaining the quality of its products.
Review-Tanaman Porang (Amorphophallus muelleri Blume) dan Potensinya untuk Diversifikasi Pangan: Porang (Amorphophallus muelleri Blume) and Its Potential for Food Diversification-A Review Emilda, Emilda
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3755

Abstract

The threat of a food crisis must be addressed immediately, especially ensuring the fullfillment of staple foods such as rice. The food diversification program should be used as an anticipatory strategy. Because Indonesia has a diversity of local food from tubers and cereals as a substitute for rice. The porang plant is one of the local foods that has the potential to be developed. The aim of makingthis article is to analyze the potential and opportunities for developing porang to encourage of food diversification programs. The method used is a literature review with a descriptive approach using secondary literature. The results shows that porang has been widely cultivated. This plant has great potential as a substitute for rice because of its high carbohydrate content. Apart from that, porang is rich in glucomannan which is very good for health. Glucomannan is a water-soluble polysaccharide fiber which is beneficial for the body such as maintaining body weight, controlling cholesterol, reducing the risk of cancer, etc. Porang is widely used by the food industry as an emulsifier and thickener. However, the provision of quality seeds in sufficient quantities and the availability of glucomannan purification technology that is easily accessible to the public are obstacles in developing porang. To overcome this, an integrated, comprehensive and harmonious policy is needed starting from the production aspect, price guarantees and providing technology for processing porang tubers. On the other hand, this policy must also be supported by the community by starting to build the habit of consuming porang in households
Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda: Estimation of Shelf Life of Homemade Tomato Sauce Using Arrhenius Model at Different Storage Temperatures Meikapasa, Ni Wayan Putu; Pravitri, Kartika Gemma; Arzani, Lalu Danu Prima
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4058

Abstract

Homemade tomato sauce products have the advantage of having a composition that can be ensured to contain minimal harmful chemicals. However, like other processed products, of course, the product will experience a decrease in quality along with the length of storage time. This study aims to determine changes in the quality of tomato sauce produced on a home scale (homemade ketchup) during one month of storage at storage temperatures of 10oC, 250oC, and 350oC. The method used to predict shelf life is the Arrhenius calculation model, which observes changes in pH, aw, and Total Microbes. The findings showed that the pH of tomato sauce tended to decrease with the length of storage time. The number of microbes increased with the increasing temperature and length of storage. Meanwhile, temperature and length of storage did not affect water activity. However, aw tends to increase with the temperature and length of storage. The results of estimating the shelf life with the Arrhenius model based on the water activity (aw) parameter showed that the shelf life of the sauce was 151.75 days with a quality decline rate of 0.001068/day at a storage temperature of 10oC; 96.07 days with a quality decline rate of 0.001685/day at a storage temperature of 25oC and 72.6 days with a quality decline rate of 0.002227/day at a storage temperature of 35oC. The implications of this study indicate that storage at 10oC can extend the shelf life of both tomato sauce products, so producers and consumers need to consider the optimal storage temperature based on the results of this study.
Review: Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan: Potential of Mare Milk and Its Derivatives as Functional Food and Health Benefits Potential-A review Fajriani, Laksmi Nur; Anisah, Anisah; Isasih, Widani Darma
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4097

Abstract

Mare milk is a type of milk that is widely consumed in several Asian and Eastern European countries and has the potential to be developed into functional food. In several countries such as Mongolia and Kazakhstan, Mare milk is widely consumed in the form of fresh milk or fermented milk which is usually called koumiss, while in Indonesia it is still widely consumed in the form of natural fermented milk. However, horse milk is not as popular as cow's milk or other types of milk, so it is necessary to develop products from mare milk, so that they are more accepted. The aim ofthis study is to explain the products that can be developed from mare milk and their potential in the health sector. The method used was a literature review with a descriptive approach using secondary literature through fourth steps, namely identification, screening, eligibility, included and a review process to obtain 16 articles. The finding of this study show that mare milk has begun to be developed into several products such as koumiss, yogurt, and dangke . Some of these products are fermented products. It's just that improvements are needed in terms of sensory characteristics to increase the level of acceptance because mare milk has a distinctive taste and aroma. Apart from that, mare milk is also known to have potential health benefits as an antibacterial, improving the digestive tract, and lowering cholesterol.
Evaluation of Sensory Attributes of Soft Candy Using Taro Leaf Extract as Influenced by Variations of Gelatin and Glucose Syrup Maharani, Regita Suci; Arzani, Lalu Danu Prima
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4177

Abstract

Although taro is widely grown in Indonesia, it is one of the underutilized crops which is a good source of nutrition. one part of taro that is rarely utilized is the leaves. The objective of this research is to determine the effect of glucose syrup and gelatin concentrations on the organoleptic properties (preference for color, taste, and texture) of soft candy made from taro leaf extract. The method used in this research is experimental which is arranged in a Completely Randomized Factorial Design (CRD) with two factors, which are The concentrations of are (25%, 35%, 45%) and the concentrations of gelatin are (20%, 25%, 30%). Each treatment being repeated three times. The obtained data were analyzed using ANOVA (analysis of variance), and Duncan’s test was conducted if significant differences were obtained. The results shows that soft candy with 35% glucose syrup and 25% gelatin had the highest preference for color. The formulation with 35% glucose syrup and 30% gelatin was most preferred for aroma. The formulation with 45% glucose syrup and 30% gelatin received the highest scores for texture (3.90±0.308) and flavor (3.95±0.63). This research demonstrates that optimizing glucose syrup and gelatin concentrations in soft candies made from underutilized taro leaf extract can significantly enhance specific sensory attributes like texture and flavor. This study can contribute in providing valuable insights for future product development and highlighting the potential of taro leaves as a valuable food ingredient.
Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda: Evaluation of Gluten-Free Composite Bread Characteristics with Different Hydrocolloid Concentrations and Proofing Times Indahsari, Irawati Nur; Sutrisno, Aji; Ulandari, Devy
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4207

Abstract

Bread is generally made from wheat flour which contains gluten is known to have a negative effect on celiac disease patients, so other alternative ingredients are needed in making gluten-free bread. However, the use of these ingredients has a weakness in ability to retain gas during the proofing process, so a hydrocolloid additive, namely Carboxy methyl cellulose (CMC). The aim of this research is to determine the effect of adding CMC and proofing time on the physical characteristics of gluten-free bread. The research method used was a factorial randomized block design (RBD). Factors used in this research was the CMC concentration (1%, 2%, 3%) and the proofing time (30 and 45 minutes). A total of 6 treatment combinations were repeated 3 times to obtain a total of 18 experimental units. Data analysis took the form of analysis of variance (ANOVA) and further DMRT/BNT tests. The results showed that the addition of CMC and proofing time had a significant effect (p¡0.05) on physical characteristics such as volume development, hardness, and stalling rate. This study shows that the addition of CMC and the right proofing time can improve the physical characteristics of gluten-free white bread This research contributes to finding alternative products for people with celiac disease to get white bread products with good physical qualities.
Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning: Organoleptic Characteristics of Brownis Made from Wheat and Yellow Sweet Potato Composite Flour Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4247

Abstract

Brownis are a cake product that is widely consumed by the public, and is prepared traditionally. Brownis tend to contain unbalanced nutrients. So it is considered a food that has little health benefits. One way to increase the nutritional value of Brownis is to substitute other ingredients that have complete nutritional content, namely yellow sweet potato flour. It is known that yellow sweet potatoes contain carbohydrates, minerals, antioxidants and fiber. This research aims to determine the effect of the percentage of yellow sweet potato on organoleptic test results in terms of color, aroma, taste, texture and appearance. The method used is the hedonic test to determine the level of preference and the best formulation. The hedonic scale uses a score of 1: dislike very much, 2: dislike, 3: neutral, 4: like, and 5: like very much. Formulation of brownie products with substitution percentages for yellow sweet potato, namely 0%, 25% and 50%. Based on the research results, the 25% yellow sweet potato flour substitution formulation was the product most preferred by panelists based on the hedonic value of taste, texture, appearance and color. So it can be concluded that the brownie product with the addition of 25% yellow sweet potato is the best formulation in this study. This research contributes to providing practical solutions to improve the nutritional value of brownis products.

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