Jurnal Mutu Pangan : Indonesian Journal of Food Quality
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.
Articles
10 Documents
Search results for
, issue
"Vol. 2 No. 2 (2015): Jurnal Mutu Pangan"
:
10 Documents
clear
<![CDATA[Identifikasi Atribut Rasa dan Aroma Mayonnaise dengan Metode Quantitative Descriptive Analysis ]]>
<![CDATA[Dwi Rahmawati]]>;
<![CDATA[Nuri Andarwulan]]>;
<![CDATA[Hanifah Nuryani Lioe]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[Quantitative descriptive analysis (QDA) is a descriptive sensory technique commonly used to develop sensory description of a food product with some attributes and their references together with specific scores. Trained panelists were involved in the analysis. The QDA analysis consists of focus group discussion (FGD), panelists training, and sensorial evaluation. This study determined sensory attributes of mayonnaise and their references by QDA. Eleven sensorial attributes of mayonnaise were obtained by FGD. The aroma attributes were identified as lemon aroma, eggy aroma, mustard aroma, and oily aroma. The taste attributes were salty taste, umami taste, sweet taste, sour taste, eggy taste, mustard taste and oily taste. The result of sample evaluation by QDA showed that oily aroma and oily taste gave strong attributes on mayonnaise. ]]>
<![CDATA[Karakteristik Tekstur Brownies yang Dipanggang dengan Microwave dengan Penambahan Pati Termodifikasi ]]>
<![CDATA[Medi Nova]]>;
<![CDATA[Feri Kusnandar]]>;
<![CDATA[Elvira Syamsir]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[Microwave-baked brownies easily experiences high moisture loss and staling during storage. This research studied the effects of modified starch addition in the formula of brownies premix to the texture characteristics and staling inhibition of microwave-baked brownies during storage. Three types of modified starches, i.e. pregelatinized and crosslinked waxy corn starch (PIW), pregelatinized potato starch (PK), and pregelatinized or hydroxypropylated-substituted waxy corn (PHW) were tested. The microwave was set at medium-high heating temperature (90-95ºC, 600 watts) for 5 minutes. The texture characteristics (hardness, cohesiveness, adhesiveness)and sensory characteristics (pore of crumb, moistness, softness, density and overall acceptance) were evaluated during storage. Freshly microwave-baked brownies with the addition of starch PIW or PHW for 1% had excellent texture. However, brownies with the addition of starch PHW showed the most stable texture and least staling after three-day storege based on its moistness, density and overall acceptability. However, the product had softness for two-day storage.]]>
<![CDATA[Karakterisasi Sifat Fisikokimia dan Fungsional Terigu Modifikasi Panas ]]>
<![CDATA[Lena Nur Aulana]]>;
<![CDATA[Sugiyono Sugiyono]]>;
<![CDATA[Elvira Syamsir]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[Based on the availability of water, heat treatment modifications of wheat flour can be classified into two basic methods, they are dry and wet heating modifications. The different methods would influence the characteristics and the suitable application of the flour. The objective of this research was to characterize the physicochemical and functional properties of dry and wet heating-treated wheat flours. Heat treated wheat flour had lower moisture content compared to untreated flour. The moisture content of dry heated flour was lower than wet heated flour, while the protein content of dry and wet heated wheat flour had no significant difference. Functional characteristics of wet heated wheat flour on water absorption parameter gave the highest value than dry heated and untreated flour. Gluten index of wet heated wheat flour was lower than dry heated and untreated flour. Granular microscopic view showed that heated wheat flour still had birefringence property, while dry heated flour had even more granular birefringence than wet heated flour. According to the pasting properties, heat treated wheat flour showed higher stability and higher ability to bind water than untreated flour, this characteristics was suitable to be used in products that needs water retention and freeze thaw stability.]]>
<![CDATA[Optimasi Proses Pengolahan Margarin Krim Skala Pabrik ]]>
<![CDATA[Henni Rizki Septiana]]>;
<![CDATA[Dede Robiatul Adawiyah]]>;
<![CDATA[Nuri Andarwulan]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[Formulation of cream margarine (fat content <80%) has higher water content and more vulnerable to water separation if it is not properly processed. This research is aim to optimize parameter process of cream margarin production by controlling cooling temperature in A unit and C unit rotation in margarine processing unit (MPU), determine minimum throughput of margarine processing unit (MPU), product characterization by conducted chemical and physical analysis and study the effect of direct transport and product’s position in the truck to cream margarine hardness value.. The result showed that the optimum process parameter is SP 6 (AAACAC - 33°C; 21°C; 17°C; 300 rpm; 18°C; 30 rpm which gives expected hardness value. Minimum throughput of margarine processing unit that can achieve 60 gr/cm2 in day 2 is 3000 kg/hour. Product characterization showed that melting point of cream margarin is 36.8°C, water content is 28%, salt content is 2.2%, pH is 4, droplet size is 3.4–4.1μm and solid fat content in 20, 30, 35, and 40°C respectively are 20%, 11%, 7% and 3%. Product that experienced direct transportation give lower hardness value during storage and product’s position in the truck also gives significant impact to hardness value. ]]>
<![CDATA[Perubahan Sikap Keamanan Pangan Siswa Berdasarkan Persepsi Orang Tua dan Anak ]]>
<![CDATA[Winiati Pudji Rahayu]]>;
<![CDATA[Siti Nurulfalah]]>;
<![CDATA[Ruki Fanaike]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[Food safety program in school is one of effort to keep children from the risk of consuming unsafety foods. Food safety programs that applied in school were posting food safety poster, conducting food safety extension, establishing food safety team, operating food safety car, and accessing klubpompi websites. This research was aim to gain knowledge of school chlidren’s attitude alteration after receiving food safety program and parents support in food safety program in school. The survey was conducted to 397 children and 195 parents, and the results were processed by SPSS program using correlation and contingency analysis. The survey results showed the activities that give significant effect to attitude alteration of school children in the West part of Indonesia were adhering poster and establishing food safety team in school. Meanwhile posting food safety poster and conducting food safety extension in school have given significant effect in the East part of Indonesia. Attitude alteration of school children to buy food at school canteen than at food vendors outside school canteen is in high category in the West part of Indonesia (66%) and very high in the East part of Indonesia (94%). ]]>
<![CDATA[Peranan Pola Konsumsi dan Gaya Hidup terhadap Prevalensi Diabetes Tipe 2 di Indonesia ]]>
<![CDATA[Anita Roserlina]]>;
<![CDATA[Nurheni Sri Palupi]]>;
<![CDATA[Endang Prangdimurti]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[Type 2 diabetes is a metabolic disease associated with lifestyle, including consumption behaviors. This study was conducted to examine the relationship between behaviors of consumption and lifestyle on prevalence of type 2 diabetes in Indonesia. The risk factor determined by univariate analysis. Relation between diabetes prevalence risk factors analyzed using bivariate methods. To determine main risk factors of diabetes used multivariate analysis. Scoring models developing to predict type 2 diabetes risk based on sensitivity and specificity test from major risk factors, to obtain cut off point score for respondents who predicted have diabetes risk. Analysis showed that factor of sweet beverages consumption has OR value (odds ratio) 1.25. This value means that respondents who frequently consume sweetened foods and drinks will be at diabetes risk 1.25 times, compared from not consume. Risk value of consumption food made from flour is 1.22. Diabetes risk for respondents who have moderate physical activity is 1.15 times and strenuous physical activity is 1.26 times. Diabetes risk for not consume fruits and vegetables is 1.12 times and 1.2 times from respondents who consumed. Calculations models predicted risk of type 2 diabetes determined based on the value of the score (cut-off point) ≥20.]]>
<![CDATA[Pola Konsumsi Pangan Ibu Pasca Melahirkan di RSIA Thaha Bakrie Samarinda ]]>
<![CDATA[Afrilia Sandra Ramadhani]]>;
<![CDATA[Made Astawan]]>;
<![CDATA[Winiati Pudji Rahayu]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[Food taboos are practiced in some Indonesian culture. For example there is a tendency that postpartum mother is not recommended to consume protein sources in Samarinda, East Kalimantan. The objective of this study was to evaluate food intake of pospartum mothers, including variety of food taboos which it can affect to mothers. The research involved 40 postpartum respondents, age 19-40 years. Respondents were interviewed using a questionnaire and food recall form. Analysis of data is Univariate and Bivariate analysis, bivariate analysis using chi-square stastical test with 90% level of significance (α=0.10). The result showed 65% of respondents had taboos to certain foods. The most that 80% avoided food was seafood. Factors that affect food taboos from the neigborhood and education level of respondents.]]>
<![CDATA[Peranan Klaim Gizi dan Kesehatan pada Susu Pertumbuhan sebagai Penentu Keputusan Pembelian ]]>
<![CDATA[Ayu Puspitalena RTR]]>;
<![CDATA[Nurheni Sri Palupi]]>;
<![CDATA[Puspo Edi Giriwono]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[This moment, it has not been known the role of nutrition and health claims as purchasing decision determination. Objective of the research is to study the role of nutrition and health claims on the labels of growing up milk as purchasing decision and to analyze corellation of respondent's characteristics which have influence. Study was conducted by survey, data were analyzed descriptively and statistically. Label of growing up milk for children 1-3 years old read by 70% respondent and 30% occasionally, and 23% of respondents do not read nutrition and health claims. Nutritional and health claims have a role as a determinant of purchasing decisions for consumers of 24%. As for the 76% purchase decision is influenced by other factors such as suitable with a child, nutrient content, good taste or price. The role of nutritional and health claims as a determinant of purchase decisions are influenced by factors of education, family expenses per month and expenditure for milk per month. As for the other factors that include age, occupation, number of children, place of purchase, and frequency of purchases did not affect the role of nutrition and health claims as a determinant of purchase. ]]>
<![CDATA[Keamanan Pangan untuk Semua ]]>
<![CDATA[Adhi S Lukman]]>;
<![CDATA[Feri Kusnandar]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[Food safety requirement must be fulfilled by food producers in all food chain in order to ensure the product safety when arrives to consumers. The government is responsible for protecting public by setting rules and oversight in whole food supply chain. Enforcement of food safety regulations and intensive oversight by government in the production and distribution of food needs to be applied in an integrated manner without any discrimination, either food types or business scale of food producers. Continuous efforts should be made to raise public awareness of the importance of food safety as well as strengthen the national food safety management system.]]>
<![CDATA[Kepedulian Konsumen terhadap Label dan Informasi Bahan Tambahan Pangan (BTP) pada Label Kemasan Pangan di Kota Bogor ]]>
<![CDATA[Hendry Noer Fadlillah]]>;
<![CDATA[Lilis Nuraida]]>;
<![CDATA[Eko Hari Purnomo]]>
<![CDATA[ Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 2 No. 2 (2015): Jurnal Mutu Pangan ]]>
Publisher : <![CDATA[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
<![CDATA[Food additives are widely used in many food products. Producers must inform food additives used on the label of food products. Consumers are expected to read label to get information about the composition and ingredients of the product, including food additives. The aim of the research was to evaluate consumer awareness on food label and food additives in Bogor city. Data was collected by survey and processed statistically using SPSS. The respondents were divided into two groups. The first group was 15-24 years old, and the second group was >24 years old respondent. The numbers of respondent were 201 people for group 15-24 and 150 for >24 years old. The result showed, respondents who always read label were 33% of 15-24 group and 67% of >24 group. Of the respondent reading label, 95% of 15-24 years old and 73% of >24 years old recognized the term of food additives. Statistic analysis by Chi square showed correlation between education to the habit of respondents in reading label. Similar trend was also observed for income. Higher income and education respondents read label more frequent. ]]>
