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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.
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Articles 7 Documents
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Search results for , issue "Vol. 6 No. 1 (2019)" : 7 Documents clear
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.
Karakter Tepung Komposit Talas Beneng dan Daun Kelor pada Kukis Eko Yuniarsih; Dede Robiatul Adawiyah; Elvira Syamsir
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.2019.6.46

Abstract

Beneng taro (Xanthosoma undipes) has the highest fiber content among other taro, but its protein content is low. Processing of taro flour is still a cake product that does not last long. Cookies from beneng taro are expected to increase the added value. Moringa leaf flour is added to supplement the nutritional content of the cookies. The physical characteristics of composite flour taro beneng with Moringa oleifera leaves and the effect of adding moringa leaf flour to the physico-chemical characteristics of beneng taro cookies has been conducted. The ratio of beneng taro flour:moringa leaf flour in composite flour is 100:0; 99:1; 98:2; 97:3; 96:4; and 95:5. Water content of composite flour decreased with the addition of moringa leaf flour. The composite flour color L and a* decreased, while the colors b*, C, and 0h increased with increasing moringa leaves. The peak viscosity of composite flour paste tends to increase with the addition of moringa leaf flour up to 2%, whereas the addition of 3-5% decreases it. The viscosity breakdown, final viscosity, time reached the highest viscosity, and the temperature of the composite flour gelatinization had no effect with the addition of moringa leaf flour up to 5%. The degree of development and texture of the cookies did not affect the addition of moringa leaf flour to composite flour. The colors of L* and a* are smaller with increasing amounts of moringa leaf flour, which tends to be dark and brownish in color. The color of b*, C, and 0h of the cookies increased with the increasing number of moringa leaf flour. Cookie with 3% moringa leaf flour is most preferred and has a moisture content of 4.36%, 2.04% protein, 27.66% fat, 62.75% carbohydrate, 3.21% ash, 2.75% crude fiber, 14.9% dietary fiber, and 497.5 kcal/100 calories g.
Validasi Metode Pendugaan Umur Simpan Produk Pangan Renyah dengan Metode Kadar Air Kritis Novi Alfiyani; Nur Wulandari; Dede R. Adawiyah
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

Abstract

Abstract. Shelf life of food products is one of the most important information listed on food packaging labels. A dry crisp food product has a relatively long shelf life with sogginess as damage parameters. This research is aimed to obtain a validated procedure for shelf life estimation of dry crisp food products by critical moisture content method, so it can be used as a standard procedure in shelf life estimation. The research was conducted with seven repetitions by using potato chips as food model and it started by determination of initial moisture content, critical moisture content, weight of dry food solids, other variables, and determination of MSI curve of GAB model to obtain slope b and equilibrium moisture content. Shelf life was calculated by using Labuza’s Equation, then shelf life data obtained and the parameters affecting it, were validated by using precision criteria based on Relative Standard Deviation (RSD) less than 2/3 RSDH (Horwitz equation) value. The result showed that both of shelf life data and all affecting parameters, has been validated. Shelf life at 75 and 80% RH were 22.21±0.08 months and 11.44±0.08 months, RSD value were 0.37 and 0.74%, as well as 2/3 RSDH value were 0.84 and 0.92% respectively. Thus, it can be concluded that procedure of shelf life estimation of dry crisp food products by using critical moisture content method was a valid and an appropriate method for its purpose, and can produce accurate shelf life calculation. Keywords: critical moisture content method, dry crisp food product, Labuza’s equation, method validation, shelf life DOI: https://doi.org/10.29244/jmpi.2019.6.1.1

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