cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
jurnalmutupangan@gmail.com
Phone
+62251-8626725
Journal Mail Official
jurnalmutupangan@apps.ipb.ac.id
Editorial Address
Gedung PAU lt. 2 Fateta Kampus Darmaga IPB Bogor.
Location
Kota bogor,
Jawa barat
INDONESIA
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.
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue "Vol. 8 No. 1 (2021): Jurnal Mutu Pangan" : 7 Documents clear
Aplikasi Pre-Heating dan Edible Coating untuk Peningkatan Kualitas Keripik Kentang Adolf Parhusip; Aileen Neysha; Lincoln Halim; Fernando Ogyen Iwantoro
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.2021.8.1.53

Abstract

This study aimed to improve the crispness and to reduce oil absorption in potato chips. Potato chips crispness was improved by applying pre-heating, namely boiling and steaming before frying, while oil absorption was reduced by adding acacia gum as an edible coating. Boiling and steaming was conducted at 100°C for 0, 2, 3, 4, 5, and 6 minutes. Acacia gum (0, 3, 4, 5, and 6%) and calcium chloride (0, 0.5, and 1%) were added in the formulation. Boiling for 4 minutes yielded hardness of 384.902±25.10 g, moisture content of 3.02±0.07%, crispness score of 5.04±0.60 (crispy), and overall hedonic score of 5.10±1.43 (somewhat like). Further process by adding acacia gum 5% and calcium chloride 1% yielded potato chips with fat content of 28.01±1.56%, oil absorption ratio of 0.32±0.03, moisture content of 1.07±0.78%, and hardness level of 411.111±25.32 g. The products recuded oil absorption during frying up to 41.81±5.86%.
Penyederhanaan Informasi Nilai Gizi Pangan Olahan Menggunakan Indeks Nutrient-Rich Foods Yogi Karsono; Nurheni Sri Palupi; Dede Robiatul Adawiyah
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.2021.8.1.34

Abstract

Healthy diet is an effort to reduce the risk of non-communicable diseases (NCDs). The use of scientific terms on nutrition information panels (NIP) is complicated and difficult to understand, so that it becomes an obstacle in delivering accurate nutritional information for consumers. Nutrients-Rich Foods (NRFn,3) Index provides an alternative to simplify NIP. In general, nutrient-rich foods are asso-ciated with high-priced products. This study aimed to analyze correlation between NRFn,3 index with nutrients fulfillment and price of products. NIP of dairy products and their analogues were used as research samples. The NRFn,3 index was determined using two calculation bases, 100 kcal and 100 g of ready-to-consume products. NRF12,3 index score in ready-to-drink (RTD) milk and instant powdered milk positively correlated with the fulfillment of 11 nutrients to encourage. The average NRF12,3 index score per 100 g of instant powdered milk was 91, higher than RTD milk which was only 76. As nutrient-dense foods, they had an index score of NRF12,3 per 100 kcal that was higher per 100 g. Products with higher NRF12,3 index scores tended to be marketed at higher price than that of lower ones.
Implementasi Dokumen Mutu untuk Penurunan Cacat Produksi Sambal Andaliman dalam Botol Iwan Makhmul Rambe; Eko Hari Purnomo
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.2021.8.1.17

Abstract

One of the problems faced during production of bottled andaliman chilli sauce is production defect. The main factor causing this problem is the absence of quality documents that regulates stan-dardization of processes applied in the production division. This research aims to compile quality documents consisting of standard operating procedures (SOP) and work instructions (WI) as guidelines in the production process and evaluate the application of SOP and WI to the defect rate of final product. This research consists of five stages, identification the condition of production facilities at CV XYZ, pre-paration of quality documents, socialization in the production division, evaluation of quality documents for products, and implementation in the production division. In this study, quality documents in the form of SOP and WI were designed based on field observations, employee interviews, and company quality records. The results of this study indicate that the application of quality documents can reduce defective products by 8.56% in one production batch. The company’s losses due to defective products can be reduced by 15.42 million rupiah per month from the total production of 6000 jars.
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%.
Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog Aini Auliana Amar; Feri Kusnandar; Slamet Budijanto
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.2021.8.1.43

Abstract

Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. Banggai yam can be processed into flour and applied as an ingre-dient in analogue rice. This study aimed to evaluate the physical and chemical composition, total phenol and antioxidant activity of banggai yam flours, and the physical properties, total phenol and antioxidant activity of their analogue rice. Five varieties of banggai yams (Harum, Banggai, Pasus, Doso, and Penus) were compared. Banggai yam flours were composed of moisture (12.21-12.74%wb), ash (2.18-2.75%db), protein (10.41-11.68%db), fat (1.05-3.38%db), and carbohydrate (83.22-85.77%db). All banggai flours had different color (L, a, and b values) intensities, and contained starch (65.38-68.40% db) with amylose content of 38.96-45.09% (db). The total phenol ranged from 30.48-116.90 mg GAE/ 100 g, and showed antioxidant activity (58.71-89.50% inhibition). The pasting profile varied among five yam flours. The initial pasting temperatures of banggai yam flour were relatively high (82.5-83.7°C). All banggai yam flour increased in viscosity up to a peak and experienced slight viscosity breakdown during the heating phase, as well as showed a setback viscosity during cooling phase. Rice analogue of yam flours made by extrusion technology had a relatively low bulk density (0.47-0.56 g/mL), and required a long cooking time (7-9 minutes). The rice analog had different levels of total phenol and antioxidant activities. The level of total phenol and antioxidant activity of analogue rice from Harum yam showed the highest compared to those other analogue rice.
Perilaku Konsumen Terhadap Jajanan Tradisional di Kabupaten Pekalongan Tjahja Muhandri; Uswatun Hasanah; Aisyah Amanah
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.2021.8.1.10

Abstract

Traditional snacks are made from local ingredients, cooked by boiling, steaming, frying, or grilling, whose recipes are passed down from predecessors throughout generations. This research was aimed to study consumer behavior in Pekalongan Regency towards traditional snacks and their preferences for traditional and modern snacks. This research was conducted with a survey method using the Google form online questionnaire to 100 respondens. Consumers of traditional snacks, both men and women, came from various ages, occupations, and income groups. The most popular and most consumed traditional snacks included getuk, nagasari, risol, klepon, bolang-baling, onde-onde, rengginang, rempeyek, putu, arem-arem, and apem. The majority of consumers bought traditional snacks at markets, street vendors, and food stalls. As many as 49% of consumers often consumed traditional snacks with a frequency of 1-7 times a week. As many as 79% of consumers from various age groups preferred traditional snacks because of its delicious and unique taste, affordable prices, natural ingredients, no preservatives, and preserving culture. As many as 29.51% of young consumers (≤ 25 years old) preferred modern snacks due to the simplicity, variations, easiness to get, attracti-veness, and hygienic.
Karakterisasi Sensori Cheese Tea dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), dan Ideal Profile Method (IPM) Dase Hunaefi; Ziyad Muhammad Farhan
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.2021.8.1.1

Abstract

Cheese tea is a drink made from a combination of tea and cheese foam. This product is very popular today, and some businesses are interested in developing this product. The objective of this research is to identify the sensory profile of cheese tea through new methods in sensory evaluation: IPM, CATA and ESM. The CATA method is used to define the sensory profile and emotional characteristics of the cheese tea product and the IPM method is used to optimize the product by collecting the ideal customer information. The number of panelists used for each test was 30. The selection was based on the frequency of cheese tea consumption 1 to 2 times per week. Attributes will be gained via the focus group discussion (FGD). CATA data analysis was processed using XLSTAT software with CATA Analysis tools while IPM data was processed with SensTools.Net applications with tools for IPA analysis. The cheese tea products most favored by customers based on the outcome of the CATA are products with a sweet scent, a milky aroma, cheesy aroma, a milky taste and a sweet taste, as well as the dominant emotional 'calm'. Product cheese tea C is the nearest product to its ideal product characteristics. In order to further improve the product “cheese tea C”, it is necessary to boost the strength of the characteristics of the creamy mouthfeel, the viscosity of the mouthfeel and the aroma of the cheese while at the same time reducing the intensity of the toasted aroma, the milky aroma, the umami, the salty taste, the milky taste and the sweet taste.

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2021 2021


Reset
Filter By Issues
All Issue Vol. 10 No. 2 (2023): Jurnal Mutu pangan Vol. 10 No. 1 (2023): Jurnal Mutu Pangan Vol. 9 No. 2 (2022): Jurnal Mutu pangan Vol. 9 No. 1 (2022): Jurnal Mutu Pangan Vol. 8 No. 2 (2021): Jurnal Mutu Pangan Vol. 8 No. 1 (2021): Jurnal Mutu Pangan Vol. 7 No. 2 (2020): Jurnal Mutu Pangan Vol. 7 No. 1 (2020): Jurnal Mutu Pangan Vol. 6 No. 2 (2019) Vol. 6 No. 1 (2019) Vol. 5 No. 2 (2018) Vol. 5 No. 1 (2018) Vol. 4 No. 2 (2017) Vol. 4 No. 1 (2017) Vol. 3 No. 2 (2016): Jurnal Mutu Pangan Vol. 3 No. 1 (2016): Jurnal Mutu Pangan Vol. 2 No. 2 (2015): Jurnal Mutu Pangan Vol. 2 No. 1 (2015): Jurnal Mutu Pangan Vol. 1 No. 2 (2014): Jurnal Mutu Pangan Vol. 1 No. 1 (2014): Jurnal Mutu Pangan More Issue