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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 10 Documents
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Search results for , issue "Vol. 3 No. 2 (2016): Jurnal Mutu Pangan" : 10 Documents clear
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.
Pengaruh Penambahan Emulsifier terhadap Mutu Sensori Roti Tawar selama Penyimpanan Andreas Dalton; Sugiyono Sugiyono; Elvira Syamsir
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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This study was aimed to determine the effect of emulsifier addition to the quality sensory of fresh bread during storage and to determine the choosen concentration of emulsifier. The emulsifier of mono and diglycerides was added into flour along with other raw materials. The bread was processed with direct method. In this experiment, two treatments were applied, i.e. emulsifier concentration (0.1, 0.2, 0.3, 0.4, 0.5% to the weight of wheat flour) and storage at room temperature (1,2,3,4 days). Sensory tests were done each day using a scoring method with six trained panelists. Sensory parameters tested consist of external characteristics (volume, color of crust, symetry of form, character of crust) and inter-nal characteristics (crumb,color crumb, aroma, taste, texture, and chewing). The results of the research showed that the emulsifier did not affect significant external quality of pan bread. but emulsifier could improve significant the quality of sensory pan bread (texture and mastication). During storage there were decreases in the internal quality in all pan bread, but pan bread with the addition of emulsifiers had a better quality than pan bread without emulsifiers. The addition of emulsifier could not reduce staling. The choosen concentration of emulsifier was 0.1% of wheat flour.
Karakteristik Adonan dan Roti Tawar dengan Penambahan Enzim dan Asam Askorbat pada Tepung Terigu Agus Sutriyono; Feri Kusnandar; Tjahja Muhandri
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

Wheat flour containing a 33-39% wet gluten is commonly applied in pan bread processing, however, it is expensive. The use of wheat flour containing a lower wet gluten yields a lower quality bread. This objective of this research was to produce acceptable quality pan bread using enzyme-treated wheat flour containing medium wet gluten content (31.8%). Wheat flour was treated by adding enzymes and ascorbic acid. The combination of enzymes (30 ppm α-amylase, 26 ppm α-glucosidase, 16 ppm xylanase), and 40 ppm ascorbic acid yielded dough resistancy and extensibility as well as the bread qua-lity that miccked those made of high wet gluten wheat flour (35.0%).
Penerapan Audit Internal Terpadu dalam Sistem Manajemen Terpadu Berdasarkan PAS 99:2012 Di Industri Perisa Pika Mustika; Lilis Nuraida; Harsi Dewantari Kusumaningrum
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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Individually implementation of management system standard of quality (ISO 9001), food safety (FSSC 22000), and halal assurance (HAS 23000) require a lot of resources in a food company. This study aimed to develop perangkat of internal audit (IA) by integrating the three standards into an Integrated Management System (IMS) based on the management system requirements framework, PAS 99:2012. The study was started by integrating all the major requirements of standards follows the Deming's PDCA cycle approach consisting of 7 clauses. The perangkat of IA was developed based on the IMS and implemented in PT IBP. Evaluation the effectiveness of the perangkat of IMS IA is done by analyzing the gap of IA results with external audit results. For integration of the standards, the most standard used as a case of IMS was the standard of FSSC 22000. The result of IA using the developed perangkat of IA was in agreement with the result of external audit. This suggest that the integration of the audit system has adequately covered all requirements based on the 3 standards. In addition, there is an opportunity to improve the ability of internal auditors in assessing the conformity of the implementation of planning.
Efektivitas Program Pembinaan Industri Rumah Tangga Sari Buah di Kota Depok Puspa Mega Hayati; Winiati Pudji Rahayu; Siti Nurjanah
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 main factor that causes food safety problem in home industries is lack of good manu-facturing practices (GMP) implementation. The objective of this research were to evaluate the imple-mentation of GMP, identify coliform and Escherichia coli contamination in fruit juices, evaluate effec-tiveness of fostering assisted program based on implementation of GMP criteria, and compose the recommendation of fostering assisted program for fruit juice home industries in Depok. The fostering assisted program have been given for certain periode to lower level home industries showed the decrease of unconformities factors for industries D, E, F and increase of industries level. The effectiveness scores of fostering assisted program provided for industry D and E were 1, and F was 0.83; indicated the good achievement. There were not found coliform and Escherichia coli in juice samples from industries D, E, and F (starfruit juice samples), whereas there found coliform in guava juice samples from industry F (5.2 x 102 APM/mL) and the result of Escherichia coli test was negative before fostering assisted program. After fostering assisted program, the result of coliform test to guava juice samples of F was negative.
Karakteristik Amilografi Tepung Jagung Termodifikasi dengan Fermentasi Spontan dan Perendaman dalam Larutan Kalsium Hidroksida Tjahja Muhandri; Papang Sulton Nularif; Dase Hunaefi
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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The research was aimed to study the effect of spontaneous fermentation and soaking in 1% (w/v) calcium hydroxide (Ca(OH)2) of the corn grits (cultivar varieties of P21) on the yield of corn flour and its pasting properties. Spontaneous fermentation with the ratio water to grits of 3 : 1 was conducted in a closed container for 12, 24, 48, and 72 hours, while the soaking treatment in a solution of 1% (w/v) Ca(OH)2 was performed for 1, 2, and 3 hours with the ratio solution to the grits of 2:1. The results showed that spontaneous fermentation and soaking in a solution of Ca(OH)2 of corn grits increased the yield and peak viscosity of corn flour. Those treatments also decreased the initial gelatinization tempe-rature, maximum gelatinization temperature, viscosity breakdown and retrogradation of the corn flour.
Kontribusi Makanan Sepinggan Sebuah Kantin Sekolah di Jakarta dalam Pemenuhan Kebutuhan Gizi Siswa SMP Ros Maria Andesko; Nurheni Sri Palupi; Didah Nur Faridah
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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Nutrient recommendation in school meals should meet about (80-120)% out of a third of the requirement daily adolescent intake. School canteen should provide healthy and nutritious balanced meals. This study was conducted in one school canteen in Jakarta to (1) determine nutritional quality of school meals, (2) assess adequency level of nutrient, (3) comparing adequency level of nutrient in group of Indonesian menus and international. Conversion of food weight or its composition into nutritional value was used for determining nutritional quality, using references from Tabel Komposisi Pangan Indonesia 2009, Informasi Kandungan Gizi Pangan Jajanan Anak Sekolah BPOM 2013, and ASEAN Food Compo-sition Database 2014. Adequency level was assesed by comparing nutrient value with students needs. The school meals had average for carbohydrate content (57.0±20.4 g), protein (16.6±5.7 g), fat (16.9±9.1 g), energy (454±147 kcal), vitamin A (134±111 mcg) and iron (3.0±1.7 g). More than 56% of school meals were did not meet the standard. Indonesian and international menus had average for carbohydrate content (53.2±17.9 g; 58.7±21.2 g), protein (17.9±6.0 g; 16.1±5.7 g), fat (15.3±7.7 g; 17.7±9.8 g), energy (427±142 kcal; 466±146 kcal), vitamin A (139±130 mcg; 131±103 mcg) and iron (4.5±2.1 mg; 2.3±1.3 mg).
Korelasi Informasi Nilai Gizi terhadap Keputusan Pembelian Biskuit dan Kukis oleh Konsumen Jakarta dan Sekitarnya I Kadek Putra Yudha Prawira; C Hanny Wijaya; Endang Prangdimurti
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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A healthy diet can be done when the nutritional composition in the product consumed is known clearly. Today, information regarding nutrients composition in processed food products are avai-lable on the food label, particularly the nutrition fact. However, when the information is not used pro-perly, then healthy diet also can not be done properly and may impact on health conditions. Unfortu-nately, information regarding how often consumers Jakarta and the surrounding areas read the nutrition fact is still unknown yet. Moreover, whether the correlation between reading frequency on nutrition fact label and purchase decisions of biscuit-cookie products is also unknown. This study was conducted to determine those correlations. The data were collected through an online survey upon 424 respondents in Jakarta and the surrounding areas. The result showed that the reading frequency on nutrition fact label was positively correlated to the purchase decision of biscuit-cookie products (Pearson correlation 0.447), which is mean the more often read the nutrition fact tend to take the decision in purchasing bis-cuit-cookies products. However respondents were still more concern in the price and sensory charac-teristics (taste, texture, aroma, etc.) of biscuit-cookies instead of the composition and nutrition fact.
Regulasi Pengawasan Impor Pangan Segar di Indonesia dan Kesenjangannya dengan Kriteria Pengawasan Impor Pangan ASEAN Fujio Lamtarida Panggabean; Dedi Fardiaz; Eko Hari Purnomo
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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Role of food import control in food trading is essential to protect consumer health and facilitate fair trade. Based on provision of ASEAN Trade in Goods Agreement (ATIGA), all country members of ASEAN including Indonesia is required to harmonize its national regulations, including food import control regulations with international regulations. This study was aimed to assess gap between fresh food import control regulations in Indonesia and ASEAN food import control criteria, assessing the implementation of Fresh Food Plant Origin (FFPO) import controls as case study, and developing recommendations. The results showed gap beetween fresh food import control regulations in Indonesia and ASEAN food import control criteria. Gaps identified were risk-based sampling plan, respond to emergency situations and decision making for non-conforming product by action: destroy by inspector; order to recondition, process, or designate as non-food use. Case study showed the implementation of FFPO import control need improvement. Amandement of regulation, upgrading the capacity of existing laboratories and personnel competency are needed for strengthening fresh food import control regula-tion in Indonesia.
Analisis Pemenuhan Persyaratan Subbab 103 dan 106 US FDA FSMA di Industri Minyak Cengkeh Indonesia Lendrawati Lendrawati; Ratih Dewanti Hariyadi; Nur Wulandari
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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Nowadays, intentional contamination of food product has become an additional concern in food safety management system (FSMS) such as that in the United State Food Drug Adminstration (US FDA) Food Safety Modernization Act (FSMA). Therefore, it is necessary to raise awareness and take into consideration of intentional contamination into any production chain. The purpose of this study was to provide recommendation for updating the FSMS in PT XYZ to integrate intentional contamination. The research was conducted by reviewing regulations related to the safety of clove oil as flavoring agents, identify adulterant compounds in clove oil, assessing the existing food safety management system in PT XYZ, performing gap analysis using the main provision of  FSMA pertaining hazard analysis and risk-based preventive controls (section 103) and protection against intentional adulteration (section 106) as reference, and developing recommendations for the gaps. Pertaining to section 103 and section 106 requirements, the assessment suggested that PT XYZ fullfilled 54% of the requirements i.e  52% (section 103) and 2% (section 106). Education to raise employee awareness and develop a food defense plan are recommended to meet the FSMA requirement.

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