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Jurnal Mutu Pangan : Indonesian Journal of Food Quality
ISSN : 23555017     EISSN : 26849550     DOI : 10.29244
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.
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Articles 140 Documents
Tren Flavor Produk Pangan di Indonesia, Malaysia, Filipina, dan Thailand Lisa Norisza Sjahwil; Nuri Andarwulan; Purwiyatno Hariyadi
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

This study aimed to determine avor trend of food products launched within major ASEAN countries of Indonesia, Malaysia, Filipina and Thailand in 2006 – 2010 where their domestic market continues to grow. Materials used in this study were secondary data-subscribed via Mintel, Euromoni- tor, Datamonitor and other literatures associated with launches, demographic, and culinary information. Product launches positively correlate with Gross Domestic Product (GDP) (R2=0.796). The ve common food categories of food products launched were non-alcoholic beverages, bakery, sauce and seasonings, snacks and dairy products. Domestic ranking (rank 1–4) of these food categories was slightly difference for each country. The 5th rank for each country was different i.e. Malaysia with dairy products, Indonesia with baby foods, Philippines with sugar and gum confectionery and Thailand with meals and meal centers. The difference was mostly related to social-economy factor. Flavor trends in non-alcoholic beverages were fruits and chocolate; bakery were chocolate, strawberry, vanilla and dairy such as cheese, milk and but- ter; sauce and seasonings were chili-pepper, soy sauce, tomato, barbeque; snacks were cheese, barbeque, spice/spicy and dairy products were chocolate, strawberry, vanilla.
Peningkatan Kualitas Cita Rasa Makanan Rumah Sakit untuk Mempercepat Penyembuhan Pasien Liber Liber; Nuri Andarwulan; Dede Robiatul Adawiyah
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

Provision of nutrition and ensuring its suf cient consumption in hospital is one key aspect in the care of hospitalized patients. The objectives of this study were: (1) to identify the kind of foods and im- provement of its sensory quality in the hospital menu, (2) to analyze the effect of improved sensory quality on consumption and nutrient intake of patients, health status, and duration of medical treatment. Different kinds of food were identi ed from a 10 days hospital menu by hospital chef and nutritionist. Their sensory quality was improved by adding commercial seasoning powder. This intervention study was conducted as a blind random control trial at a state hospital involving 100 TBC patients. The food consumption and nutrient intake for patients given seasoned food showed signi cant increase (t-test p= 0.000 for P< 0.05) compared with control (1574.2±10.9 g/day vs. 1355.4±51.7 g/day respectively). Whereas nutrient intake of patients receiving intervention was higher: energy (2213.3±16.8 kcal), protein (83±1.8 g), fat (62.5±0.7 g), carbohydrate (331±13 g), vitamin C (89.3±3.4 mg) and zinc (9.5±0.2 mg). However, iron intake of showed no difference (t-test p= 0.566 for P> 0.05). Furthermore, the body weight and BMI of patients receiving intervention increased by (1.3±1 kg) and (0.5±0.4); while control patients weight and BMI decreased by (-1,2±1.1 kg) and (-4.3±0.4), respectively. The duration of treatment in hospital for patients receving seasoned food was 4.5 days shorter than control. Thus, improving sensory quality of hospital foods increased the nutrient intake and decreased duration of medical treatment in hospitalized patients. 
Identifikasi Sumber Glutamat Bebas pada Menu Hidangan Indonesia Nuri Andarwulan; Lilis Nuraida; Purwiyatno Hariyadi; Siti Madanijah; Zulaikhah Zulaikhah; Desty Gitapratiwi
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

The study aimed to evaluate free glutamate content occurs naturally in prepared foods or dish menus. Fifteen selected Indonesian dish menus were categorized to three major groups, i.e. dish menu with monosodium glutamate (MSG) addition, dish menu with seasoning and/or condiment containing glutamate addition, and dish menu with MSG, seasoning and/or condiment containing glutamate addition. Each dish menu was prepared at the kitchen laboratory by standardizing the ingredients, composition and cooking process, followed by analysis of free glutamate content in dish menu, its raw material mix, and basic seasoning using HPLC method. The study results showed that raw materials such as chicken, fermented-tofu solid waste (oncom), meatball, cabbage, fried onion, tomato, and fried potato contributed to the free glutamate content in dish menus. Addition of MSG, seasoning and/or condiments de nitely contributed to free glutamate content in the dish menus, ranged 9.8-142.9% for MSG added and 7.9- 100% for seasoning and/or condiments added. The dish menus with MSG addition which contributed to higher free glutamate content were fried tempe, rice cake with vegetable soup in coconut milk, and spiced chicken soup. Meanwhile, the dish menus with seasoning/ condiment addition contributed to higher free glutamate content were stir-fry water crest, mixed vegetable in chicken soup, chicken rice porridge. Cooking practices could increase or reduce free glutamate content in dish menus, ranged from -86.2 to 43.3%. 
Peningkatan Skala Produksi Mikroenkapsulat Minyak Sawit Merah dengan Pengering Semprot Dede R. Adawiyah; Leonardus B. Raditya Prabowo; Purwiyatno Hariyadi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.9

Abstract

Red palm oil (RPO) contains high carotene which can be used as coloring agent and source of provitamin A. Drying technology by means of spray dryer is used in order to concomitantly reduce moisture content of RPO microencapsulates and maintain its carotene content. The objective of this research was to study the scale-up process of the RPO microencapsulate production from laboratory scale (8.3 mL/min) to pilot plant scale (300 mL/min). At laboratory scale, using Buchi 190 spray dryer, the optimum formulation of (Maltodextrin:Gum Arabic) : RPO was (35:15) : 40 or 0.8 parts of RPO compared to one part of microencapsulate coating. At pilot-scale (i.e., 300 mL/minute), the optimum formulation from lab-scale could not be considered as the optimum one based on carotene content as main parameter. At constant parameter inlet temperature of 215oC, outlet temperature of 110oC, pump pressure of 4.5 bar, cyclon speed of 2500 m3/hour, and flow rate of 300 mL/minute, the best microencapsulates could be produced at ratios of coating agent and RPO ranging from 1:0.3-1:0.6. At pilot scale, flow rate and droplet size were the most important factors in order to produce the dry microencapsulates.
Effect of Waiting Time and Process Temperature on the Quality of Commercially Sterilized Flavored Liquid Milk Nur Fitriana Dewi; Eko Hari Purnomo; Purwiyatno Hariyadi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.17

Abstract

In Indonesia, commercially sterilized flavored liquid milk is regulated requiring minimum F0-value of 3.0 minutes. Due to batch thermal processing operation, a waiting time, period for product holding before sterilization process at room temperature, is necessary. Waiting time is identified as a critical factor due to potential increase in initial microbial load. Consequently, increase of waiting time might be associated with the need of higher F0-value. The objective of this study was to evaluate the effect of waiting time (0, 1, 2, 3, 4, 5, and 6 hours) and process temperatures (121.9, 122.6, and 123.9˚C) for fixed processing time (10 minutes) on the selected quality parameters of commercially sterilized flavored liquid milk. Our result showed no significant increase on the number of microbes, pH, and viscosity of the milk after waiting time up to 6 hours. After sterilization, all products tested with waiting time up to 6 hours and processing temperature at 121.9˚C (F0–value of 11.00-13.54 minutes), 122.6˚C (F0–value of 15.49-17.01 minutes), 123.9˚C (F0–value of 20.53-21.46 minutes) were organoleptically acceptable. However, decrease of vitamin B1 (6-7, 9.6-10.4, 22-23%), vitamin C (45-50, 100, and 100%) were observed at processing temperature of 121.9, 122.6, and 123.9˚C, respectively. These findings shows that the use of processing temperature of 121.9˚C (F0-value of 11.00-13.54 minutes) is consider to be the best alternative to produce commercially sterilized flavored liquid milk having waiting time up to 6 hours.
Evaluasi Derajat Homogenisasi (Homodegree) dan Korelasinya dengan Ukuran Partikel Lemak Susu Sterilisasi Komersil Azis Boing Sitanggang; Azizah Luthfiyah Assa’adiyah; Dahrul Syah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.24

Abstract

Homogenization is one of the key processes in the production of UHT milk. This process is designed to reduce the size of fat globule, thus decreases the possibility of milk fat separation during storage. To ease the monitoring of successful homogenization process, homogenization degree (homodegree, oH) is commonly used instead of direct measurement of fat globule size using particle size analyser (PSA). This study was aimed to investigate the correlation between the resulted homodegree and the results of particle size analysis using PSA. There were two UHT milk variants used, A and B. Within this study, UHT milk fat globule of variant A dan B had mean diameter of 0.314 ± 0.020 μm and 0.228±0.005 μm, respectively. By this, a higher value of oH was resulted from UHT milk variant A. The homodegree was sensitive respective to the change of particle size of UHT milk for each variant. Additionally, homodegree was found to have a poor correlation, i.e., based on coefficient of determination (R2) especially for smaller size of fat globules (d10). However, this correlation was evaluated to increase for larger fat globules (d50, d90). Homodegree was also found to have poor correlation either with pressure or inlet temperature applied in homogenization. Despite some miscorrelation found between the homodegree and pressure or temperature of homogenization, measuring homodegree below 13.5 was still found sufficient to indicate successful homogenization in which UHT milk fat globule size was below 0.4 μm. Keywords: fat globule, homodegree, homogenization, particle size analysis, UHT milk
Evaluasi Penerapan Sistem Mutu Safe Quality Food: Lesson Learned di Industri Pangan PT XYZ Siti Nurjanah; Muhammad Fahrizal Setiawan
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.30

Abstract

Safe Quality Food (SQF) is food safety and quality management system that apllied food safety principles (US National Advisory Committee on Microbiological Criteria for Food) combined with HACCP system (Codex). SQF standards contains of Module 2 and another modules that suitable for specific porpuses industry. The objectives of this research were to calculate the fulfillment 9 clauses of SQF Module 2 requirements and its corrective actions to increase the effectiveness of SQF implementation. PT XYZ has been certified SQF management system level 3 for Module 2 and evaluated implementation of this system regularly. This research was conducted in steps: assessment of implementation SQF 7.2 (Module 2), analysis of gap using GAP Analysis Tool, and evaluation of corrective actions for continuous improvement process. Quantitative data showed that PT XYZ complied 100% for 6 out of 9 clauses of SQF 7.2 Module, and 3 others clauses have implemented 93% (clause of document control and record), 99% (clause of attaining food safety and quality), and 94% (clause of training). Corrective action have decided and implemented effectively. Corrective action were making distribution document's SOP, matrix of hazard significance determination refers to Codex, implementing pre and post-test for evaluating staff's competencies, and integrated audit system between SQF and ISO 9001:2015 using iAuditor application.
Profil Komposisi BTP Campuran, Pelabelan, dan Penggunaannya pada Industri Rumah Tangga Pangan (IRTP) di DKI Jakarta Dewi Monita Sari; Nuri Andarwulan; Dedi Fardiaz
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 6 No. 1 (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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2019.6.38

Abstract

Mixed food additives had been registered at BPOM since 2012. However regulation concerning mixed food additives was issued in 2016 and applied in 2017. The compliance assessment regarding registered mixed food additives has not been conducted so far. This research was aimed to identify composition and the use of mixed food additives as declared on label, evaluate its compliance with regulation and its use by home food industries in Jakarta. The secondary data regarding the composition of mixed food additives were obtained from BPOM, while the primary data regarding the decralation of mixed food additives were obtained from the market in DKI Jakarta. The results showed that 78% (494/632) registered mixed food additives were flavoring and colouring mixed food additive. The composition of mixed food additives divided into 3 part, namely the primary food additive which has a technological function in the final food product, the secondary food additive which has a technological function on mixed food additives and other ingredients that determine mixed food additives form (liquid, solid, powder, and paste/semisolid). The level of label sample complied with the regulation were 57% (49/86). Regarding to survey result on 18 home food industry, 7 were founded to use 16 kinds of mixed food additives. The application of 4 among these 16 kinds of mixed food additives were exceeded based on maximum limit of the regulation that had been stated by BPOM.
Pengaruh Substitusi Pati Jagung, Pati Kentang, dan Tapioka terhadap Kekerasan dan Sifat Berminyak Pilus Nur Wulandari; Rosita Hardwianti Imam; Ulfah Syarifah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 2 (2016): 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

The production process of pilus at the industrial level still faces problems related to brittle texture and oily taste. The objective of this study was to determine the effect of substitution of corn starch, potato starch, and tapioca on the quality of pilus snack, particularly to overcome brittle texture and oily taste problems. The research stage were characterization of raw materials, preparation of pilus with substitution treatments, and characterization of pilus produced. The starch used had moisture content of 11.86-21.04% (db), pH 4.22-5.13, starch content 92.42-95.13% (db), and amylose to amylopectin ratio 0.40-0.51. The distribution of particle size of starch varied greatly, with a breakdown viscosity value of 2114-8628 cP and viscosity setback of 735-2097 cP. Results showed that several characteristics of pilus snack were affected by substitution treatments, including higher bulk density (0.40-0.52 g/mL), harder texture (4.11-4.74 kgf), lower fat content (27.07-29.76%), and higher hardness rating score (3.0-3.6). The best substitution treatment was demonstrated by 5% corn starch, which reduced brittle texture (hardness increased to 4.74 kgf) and also reduced oily taste (oil content decreased to 27.07%). Pearson’s correlation test between physicochemical parameters of substituted starch with hardness (R2=0.539) and strongly correlated with oily properties (R2=0.733) of pilus.
Karakteristik Fisikokimia dan Sensori Mayonnaise pada Berbagai Komposisi Asam Lemak dari Penggunaan Minyak Nabati Berbeda Hanifah Nuryani Lioe; Nuri Andarwulan; Dwi Rahmawati
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 1 (2018)
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

Mayonnaise is an oil in water emulsion and used as condiment. Different vegetable oils used for mayonnaise production give different fatty acid compositions. The objective of this study was to determine physicochemical and sensory properties of mayonnaise in the use of different vegetable oils, by analyzing pH, color and viscosity as well as aroma and taste profiles by quantitative descriptive analysis. Sesame oil, palm oil, coconut oil, soybean oil, sunflower oil, a mixture (1:1)of coconut oil and sunflower oil or palm oil and soybean oil were used in formulations to give different compositions of polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA). Mayonnaise characteristics including pH, color (L) and viscosity values which were ranged at 3.12–3.87, 87.47–89.58 and 3700–5513 cp respectively, were less associated to different fatty acid compositions. This also happened to sensory profiles. However principal component analysis result could map SFA/MUFA/PUFA with different characteristics of mayonnaise color, aroma and taste. Mayonnaise samples which correlated to PUFA had lighter color, and characteristics of oily taste and oil aroma, with the use of sunflower oil, meanwhile samples of soybean oil which also correlated to PUFA had the characteristics of mustard aroma, savory taste, acid taste, eggy aroma and mustard taste. MUFA correlated to sweet taste. Characteristics of lemon aroma was close to SFA with the use of coconut oil or its mixture. Therefore, color, aroma and taste of mayonnaise can be affected by the use of different fatty acid compositions.

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