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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Joko Hermanianto
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Public Health

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Penggunaan TVP dan Aplikasi Pasteurisasi dalam Pembuatan Sosis Sapi Goreng di PT. X Akbar Pradana; Joko Hermanianto; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 2 (2019)
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. With the price of beef that fluctuates from time to time, Company ‘X’ attempted the innovation with analog meat or Textured Vegetable Protein (TVP) to replace some of percentage of meat used in the formula. The objective of this research is to create fried beef sausage formula with TVP to improve the cost and understand the effectiveness of pasteurization for the product to extend the shelf life. This research showed that 2% of TVP can replace 7% of meat from the total meat used in the existing formula of fried beef sausage. This research also proved the result from the application of 30 minutes pasteurization for both fried beef sausage formula with TVP and the existing one. Fried beef sausage with pasteurization application can achieve 45 days of shelf life compare to the existing formula without pasteurization application only only 30 days and can reduce 9% of the cost and decrease the product return from the market due to spoilage from 4% to 0.5%. Keywords: fried beef sausage, Textured Vegetable Protein (TVP), pasteurization DOI: https://doi.org/10.29244/jmpi.2019.6.99
Pemenuhan Peraturan Pelabelan pada Produk IRTP di Kabupaten Kebumen Joko Hermanianto; Audia Ari Purwandani; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (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.2021.8.1.25

Abstract

Label regulations on food products must be adhered by food industries, including SMEs. The lack of awareness or understanding of SMEs on food labeling regulation causes non-complience of SMEe food products with regulations. The objective of this study was to evaluate the level of compliance with labeling regulations and consumer awareness of the labels on SMEs food products in Kebumen. Purposive sampling was used to determine the sample size. The data from product labels was analyzed by content analysis techniques on four distinct groups of elements, i.e. technical labeling, label writing, minimal information, and information that cannot be included. SMEs products that met writing labeling requirement were 27% and those that fulfilled the minimum label information requirement (excluding halal provision) were 40.81%. The food product with halal label was only 18%.
Co-Authors Akbar Pradana Audia Ari Purwandani Sugiyono Sugiyono Tjahja Muhandri