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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Winiati P. Rahayu
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Industrial & Manufacturing Engineering Public Health

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SUSU FERMENTASI DENGAN BIJI NANGKA SEBAGAI PREBIOTIK Winiati P. Rahayu; Suliantari Suliantari; Umi Kartika Safitri; Wibisono Adhi
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 2 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2020.31.2.138

Abstract

Jackfruit seeds (Artocarpus heterophyllus Lam.) contain dietary fiber, thus it is potential as prebiotic to be used in fermented milk drink. This research aimed to obtain the fermented milk composition made from fresh milk and jackfruit seed flour containing active lactic acid bacteria (LAB), preferred hedonic level and to identify the chemical properties of the resulting fermented milk. Variables of this research were the jackfruit seed flour concentrations of 4, 5, 6% (w/v) and two LAB used (Lactobacillus plantarum and Lactobacillus brevis). The composition was selected based on the viable number of LAB, pH value, and sensory quality. The selected composition was the fermented milk made of fresh milk and 4% (w/v) jackfruit seed flour and L. brevis. The viable number of LAB of the fermented milk was 10.59 log CFU/mL. The sensory quality of the fermented milk was neutral until rather preferred for color, flavor, taste, texture, and overall. The chemical contents (%b/b) of product was 78.16% of moisture content, 2.34% of ash content, 2.85% of fat content, 3.15% of protein content, 13.51% of carbohydrate content, and 1.73% of lactic acid content.
SIMPLEKS DAN MULTIPLEKS PRE-ENRICHMENT-PCR UNTUK DETEKSI Salmonella Enteritidis DAN Typhimurium PADA KARKAS AYAM Siti Nurjanah; Winiati P. Rahayu; Ratih Dewanti-Hariyadi; Ni Gusti Ayu Made Widyatari Asthiti; Rahadina Praba Melati
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.2.148

Abstract

A PCR assay has been developed and applied to detect Salmonella contamination in chicken carcasses. However, a concentration fewer than 3 cells per gram lead to false-negative results due to difficulties in the DNA extraction. The objective of this study was to evaluate of the influence of pre-enrichment on the sensitivity of simplex and multiplex PCR methods the detection of for Salmonella spp., S. Enteritidis and S. Typhimurium in chicken carcasses. Artificial contamination was done using very low number of Salmonella Hadar, S. Enteritidis dan S. Typhimurium and pre-enrichment was carried out by 8 hours incubation in non-selective (BPW) medium. The results showed that simplex PCR could detect Salmonella spp., S. Enteritidis and S. Typhimurium at initial numbers of 2.3, 0.9 and 2.3 MPN/mL of cells in broth medium, respectively. A multiplex PCR could detect mixed culture of the three Salmonella serovars at an initial number of 0.73 MPN/mL of cells. When compared to non-enrichment treatment, simplex pre-enrichment-PCR gave an increase in the percentage of positive results in chicken carcasses (n= 12), from 75 to 100% for Salmonella spp., from 8 to 58% for S. Typhimurium, and from 58 to 75% for S. Enteritidis. Increasing in the positive percentage was also occurred at multiplex pre-enrichment-PCR, however the concentration of S. Enteritidis primer was not optimum for detection. Pre-enrichment step significantly increases the sensitivity of PCR-based assay for detection Salmonella.
Titik Kritis Keamanan Pangan pada Tahap Pengolahan dan Penyajian Beberapa Jenis Minuman Es Siti Nurjanah; Qonitatin Wafiyah; Winiati P. Rahayu; C. C. Nurwitri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 2 (2021): 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.2021.8.2.80

Abstract

In small vendors, iced beverages potentially contain microbiological and chemical hazards. The objective of this study was to identify critical points of hazard during processing and serving steps various types of most popular iced beverages. Based on processing step, there were identified nine types of iced beverages i.e. coconut, grass jelly, sliced fruit, orange, mixed, cendol, juice, blended and flavouring ice. The study was conducted by observation 90 vendors addressed to processing step, utilities, and environ-mental condition at low, middle and high economic scale of vendors. The critical points were determined according to the principles of HACCP. The results showed that more complex of processing step, lower economic scale and poor of facilities caused more critical points. Mixed ice (containing fruits, grass jelly and jelly) that sold at lower economic scale vendor has the most critical points number (11 out of 14), i.e. ice cube, water mixture, syrup, ice washing, ice downsizing, ice storage, fruits and ingredients washing process, fruit and jelly slicing process and storage, and mixing process. On the medium economic scale vendor, there were 1-3 critical points number and on the highest economic scale there was only one critical point number which was in the mixing process.
Pengetahuan dan Praktik Keamanan Pangan Ibu di Jakarta Selama Masa Pandemi Covid-19 Widya Aprilita Minamilail; Lilis Nuraida; Winiati P. Rahayu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 2 (2022): 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.2022.9.2.84

Abstract

Many reports revealed that the household is considered as the main contributor for foodborne diseases. Although Covid-19 is not a foodborne diseases, Covid-19 pandemic has forced people to adapt to new habits especially regarding hygiene and sanitaion practices. This may have some implication on behaviour at household level contributing to food safety. The present study aimed to describe food safety knowledge and practices in the households during the Covid-19 pandemic. This study applied an online survey with mothers as respondents and the questionnaire was distributed through social media. Respon-dents were determined purposively with the inclusion criteria: women aged 21-64 years, married, had children, lived or settled in Jakarta for at least one year, and played a role in household food procurement. From the target of 400 respondents, 443 respondents met the requirements for data analysis. The survey results showed that education and income moderately correlated with food safety knowledge and practices. Although more than half of respondents (65.2%) still have inadequate knowledge on food safety and Covid-19, higher number of respondents (71.3%) were considered to have good practices to enhance food safety and prevent Covid-19 infections. During the pandemic there were changes in behaviours as shown by an increase of respondents cooking at home (65.5%) compared to before the pandemic (56.4%) and eating habits in restaurants, which decreased during the pandemic (10.6%) compared to before the pandemic (23.7%). In chosing food source, taste and cleanliness were the main considerations. More than half of the respondents (58.7%) obtained information about COVID-19 and food safety from social media.
Evaluasi Kecukupan Panas dan Pengembangan Proses Alternatif dalam Sterilisasi Komersial Jamur Kancing dalam Kaleng Feri Kusnandar; Huda Hainun Dafiq; Winiati P. Rahayu; Dandy Irmawan
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.100

Abstract

. This research aimed to evaluate the adequacy of heat treatment and redesign the commercial sterilization process for canned button mushrooms to ensure that the product meets the minimum sterilization requirement without undergoing excessive processes. The study conducted tests on heat distribution and penetration, calculated the sterilization value (F0) using the trapezium and Ball methods, and designed an alternative sterilization process to avoid excessive procedures. The sterilization process for canned mushrooms, with a can dimension of 300x407, involved a temperature of 132°C for 16 minutes, resulting in an F0 value of 161.7 minutes. This value far exceeds the required minimum F0 value. To optimize the process, an alternative sterilization procedure was developed. It involved a temperature of 126°C, a process time of 10 minutes, and an initial product temperature of 40–50°C. This alternative process yielded an F0 value of 10 minutes. Furthermore, additional alternative process conditions were designed, with considerations to various process times (Pt), initial temperatures (Ti), retort temperatures (TR), and F0 values.
Prevalensi Cemaran Bakteri Indikator Sanitasi dan Patogen pada Daging Ayam dan Produk Olahannya di Indonesia: Sistematika Review dan Meta-Analisis Sri Madiarti Sipayung; Winiati P. Rahayu; Siti Nurjanah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): 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.2023.10.2.116

Abstract

Chicken meat, a staple of the Indonesian diet, undergoes extensive examination for contamination across diverse regions, yielding different findings. Using a comprehensive meta-analysis approach by combining previous researchees, making the results are widely applicable and understandable. This research aimed to obtain prevalence of bacterial contamination and pathogenic agents in both raw chicken meat and processed chicken products in Indonesia. The investigation occured in two sequential phases: first, a systematic review, including literature retrieval from databases like Google Scholar, Cross Ref, Pro Quest, PubMed, and Science Direct, followed by literature screening and data extraction. Then, in the second stage was conducted a meta-analysis. Effect size measurements, primarily the proportion/prevalence of bacterial contamination, are calculated using the random-effects model via the DerSimonian–Laird method. Analysis of 44 studies from 25 carefully selected literature sources shows that the prevalence of bacterial contami-nation in Indonesian chicken meat and its processed derivatives is 32.8% (95% CI: 21.6-44.1, I2 = 99.49%). To address the noticeable heterogeneity, sub-group meta-analyses was performed, which was categorized by sample type, the specific contaminating bacteria, and the sampling location. The sub-group meta-analysis based on sample type highlights processed chicken meat as having the highest prevalence at 47.8%. When broken down by bacterial type, contamination rates reveal E. coli (45.3%), Salmonella sp. (30.6%), Campylo-bacter sp. (20%), and L. monocytogenes (15.7%) as significantly influencing the prevalence of bacterial contamination in Indonesian samples. Geographically, traditional markets emerge as the primary source of bacteria-contaminated samples, with a prevalence rate of 31.2%.
Co-Authors C. C. Nurwitri Dandy Irmawan Feri Kusnandar Huda Hainun Dafiq Lilis Nuraida Ni Gusti Ayu Made Widyatari Asthiti Qonitatin Wafiyah Rahadina Praba Melati Ratih Dewanti -Hariyadi Siti Nurjanah Sri Madiarti Sipayung Suliantari Suliantari Umi Kartika Safitri Wibisono Adhi Widya Aprilita Minamilail