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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.
Arjuna Subject : -
Articles 161 Documents
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Pengembangan Mi Kering Berbahan Dasar Tepung Ubi Jalar Ungu (Ipomoea batatas L.) sebagai Pangan Fungsional Tinggi Serat Lidwina Lidwina; Puspo Edi Giriwono; Rimbawan Rimbawan
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

Indonesia is currently experiencing double nutrition problems, both malnutrition and over nutrition. Over nutrition can lead to obesity and degenerative diseases. One solution to overcome this problem is developing high-fiber food products which helps to improve gastrointentestinal function. Sweet potato flour is used as a source of fiber and a source of carbohydrate. Several formulas were designed and those with the highest content of sweet potatoes and acceptance score were further analyzed. Formula 1 has a water content of 14.08%, ash content 7.11%, fat content 0.36%, protein content 7.56%, and carbohydrate content of 71.11%. Cooking loss in F1 was 19.34%. Results of the analysis showed that total phenolic content of F1 has amounted to 27.0 mg GAE/100 g. While the result of total dietary fiber content analysis was 14.65% dw or equal to 12.58% ww. However, the highest acceptance score is in Formula 3. This formula contains moisture content of 13.51%, ash content 7.07%, fat content 0.13%, protein content 9.02%, and carbohydrate content of 70.33%. Cooking loss of this formula was 13.84%. Results of the analysis showed that total phenolic content of F3 was 15.9 mg GAE/100 g. Analysis of dietary fiber content showed 13.32% dw or equal to 11.52% ww. Based on Indonesian regulations, the fiber content of both formulas can be regarded as high fiber dry noodles as in contains no less than 6 g per 100 g.
Profil Penanganan Pangan, Pola Konsumsi dan Status Gizi Keluarga: Studi Kasus di Kecamatan Kopo, Serang, Banten Sigit Purwonugroho; Nurheni Sri Palupi; Siti Nurjanah
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

Household food handling practices is important to ensure safe food consumed by family members. Consumption of safe food is needed to support optimal nutritional status. The Indonesia Food and Drug Agency (2015) data showed that foodborne illness in families i.e 40.98%. This indicates a high food safety risk in household processed food, therefore it is necessary to study and evaluate the food handling practices in family. The purpose of this study was to provide data of food handling practices, consumption pattern and family nutrition status in Kopo, Serang, Banten. The study involved 100 respon-dents (family) consisting of father, mother and two children. Data were obtained through questionnaire, surveys and physical observation of respondents. The design of this study was cross-sectional and descriptive analysis. The assessment suggested that 74% of families have been implemented good food handling practices. Percentage of good nutritional status of each family member includes father (70%), mother (83%) and children (95%). 76% respondents consume six or more groups of food sources such as carbohydrates, animal and plant proteins, fats, fruits and vegetables while some other respondents lacked of animal protein and fruit consumption.  
Pemenuhan Persyaratan Label Produk Pangan yang Dijual Secara Online terhadap Peraturan Label Pangan Endah Ernawanti; Feri Kusnandar; Nur Wulandari
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

Nowdays pre-packaged foods are not only marketed conventionally but also through online shops (e-commerce). Online sale food products must comply with Indonesian food labelling regulation to ensure their safety and quality. This study was aimed to evaluate the fulfilment of online food product labels, and the awareness of consumers that frequently purchase online food products. The most online food products that sold are dried food products which mostly produced by small medium enterprises (SMEs). Through the evaluation of labels from the food products sold in Tokopedia, there were only 412 (23%) products registered officially. Labels were further evaluated in terms of their conformity to the Labelling Regulation of Head of Indonesian National Agency of Drug and Food Control (NADFC) Number 12 Year 2016 and HK.03.1.23.04.12.2205 Year 2012. There were only 28% of food products (from those 23% of food products officially registered) that complied with the labelling regulation. Moreover, the analysis of consumer awareness for those who shopped in Tokopedia by surveying 56 respondent indicated that they were more concerned on the halal information of the food products.
Pengaruh Perbedaan Jenis Kedelai terhadap Kualitas Mutu Tahu Nuri Andarwulan; Lilis Nuraida; Dede R. Adawiyah; Ria Noviar Triana; Denny Agustin; Desty Gitapratiwi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (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

Tofu is a processed product which is produced by coagulation process of soybean protein extract. The objectives of this study were to evaluate the relation of soybean variety to physicochemical characteristics during processing and the charactiristics of tofu. The soybean (IP new, IP 1 year old, US, Argentina, Indonesia) had moisture content (8.67-9.95%), ash content (5.15-5.36%), protein content (30.33-36.49%),  fat content (15.91-25.11%) and carbohydrate (26.98-35.00%). The highest yield of tofu was found in soybean IP New that was 195.60%, with tofu water content (80.18-83.17%), protein content (8.83-10.69%), and fat content (3.94-6.31%). The highest total solid was found in tofu from Argentina soybean that was 19.82%, while the density of tofu relatively similar (1%) to other tofu. The highest protein recovery and total solid recovery were found in tofu from Argentina soybean (62.05% and 39.62%). Argentina soybean was the best soybean which can be used to produce tofu. That soybean had the best protein recovery and based on texture quality analysis the soybean had similar characteristics with IP New soybean which had the best hardness, elasticity, and cohesiveness.
Karakteristik Mutu Pancake Amerika Berbahan Dasar Mocaf dengan Penggunaan Proporsi Gula Pasir dan Baking Powder Subarna Subarna; Muhammad Irfan Hakim; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (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

Modified Cassava Flour (Mocaf) is a cassava (Manihot esculenta Crantz) flour commodity that have been modified fermentically with the usage of lactic acid bacteria. The purposes of this research are to formulate ingredients and to study the effect of the formulation toward physical and organoleptic cha-racteristics of the pancake made by mocaf. A Completely Randomized Design with the proportion of sugar (20, 30, and 40% based on Mocaf flour) and baking powder (2, 3, and 4% based on Mocaf flour) were used as treatment level. Mocaf pancake that was made with 20% sugar and 4% baking powder has the best physical, and organoleptic compared to the other treatments.
Penentuan Titik Kritis Risiko Mikrobiologi dalam Rantai Penyediaan Minuman Es di Jakarta Irma Septiani; Caecillia Chrismie Nurwitri; Winiati P. Rahayu; Nugroho Indrotristanto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (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

Iced beverages are frequently consumed in Jakarta. Ironically, they have a potential to carry on pathogenic bacteria. The aim of this study was to determine the critical points of microbiological risk in iced beverages supply chain in Jakarta, which was done using the first and second principles of Hazard Analysis Critical Control Point (HACCP). The result showed that critical points (CPs) existed in every part of the supply chain: 2 CPs in home-scale ice producer, 3 CPs in factory-scale ice producer, 5 CPs in the distributor and 3 CPs in iced beverage vendor. The CPs in home-scale ice producer were water used for ice making (for producer who didn’t boil the water), water boiling process, and water filling process, whereas those in factory-scale were water used for ice making, filtration, and ice sorting process. The CPs in ice distributor line were ice transportation, storage, washing, and crushing processes. In iced beverage vendor, the CPs were ice crushing, crushed ice storage, and ingredients mixing processes. The CPs found showed the importance for producer and food safety inspector to be aware and take actions to ensure the safety of iced beverages.
Optimasi Formula Sari Edamame dengan Proses Pasteurisasi Berdasarkan Karakteristik Kimia dan Sensori Rizaludin Nur; Hanifah Nuryani Lioe; Nurheni Sri Palupi; Budi Nurtama
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (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

Edamame is a type of white soybeans from Japan but has been cultivated in Indonesia. It is commonly harvested as immature green soybeans. One of its products is edamame milk. This research is aimed to determine the optimized condition for edamame milk formula in terms of isoflavones, total phenolics, antioxidant activity and sensory characteristics (color, taste, aroma and overall) and to verify the optimized formula at optimum conditions according to the suggested result. The research was conducted in four stages. At 1st stage, pasteurization process at 72⁰C for 15 seconds was selected for edamame milk formula, based on hedonic test result. Optimization at the second step indicated that the optimum formula obtained was 1:6 ratio edamame:water and 0.20% food additive concentration for emulsifier and stabilizer. At the third stage, the verification results showed the product had matched with the prediction values: antioxidant activity at 1.61 mg ascorbic acid/100g, isoflavone content at 41.94 µg/g, total phenolics at 99.92 mg GAE/100 mL and acceptable organoleptic properties (scale 1-7) which gave color at 5.88, taste at 4.69, aroma at 5.36 overall at 5.23. At the four stage, comparison with commercial soybean milks, exhibited that edamame milk had higher content of antioxidant activity, isoflavones and total phenolics.
Sifat Fisikokimia Pati Sagu Termodifikasi dengan Metode Oksidasi Menggunakan Natrium Hipoklorit Erka Fitria; Purwiyatno Hariyadi; Nuri Andarwulan; Ria Noviar Triana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (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

Indonesia has the largest sago plantation area in the world with sago flour production  up to 6.84 metric ton a year. Based on this data, sago starch has the potential to be utilized as food ingredients. However, some of its physicochemical characteristics have weaknesses and become its limitation in the processing and its application on food products.  Therefore, the modification process of sago starch by oxidation method could be used to change its characteristics. Oxidation was done by adding 1%, 2%, and 3% sodium hypoclorite for 30, 60, 90, and 120 minutes. Physicochemical characteristics of  native and oxidized sago starch were measured for comparing their swelling power, solubility, gel strength, whiteness index, syneresis, and paste viscosity profile. The results showed that the carboxyl content increased and the amylose content decreased by the process. As compared to native sago starch, oxidation decreased swelling power capability, increased solubility, gel strength, whiteness index, also increased syneresis at the beginning of oxidation process but decreased with increasing time of oxidation and NaOCl concentration. Oxidation also affected the paste viscosity profile by increasing the pasting temperature, decreasing the peak viscosity, holding viscosity, breakdown viscosity, final viscosity, and setback viscosity. These results showed that oxidized sago starch was better physicochemical characteristic than that of native starch in term of increasing the heat and shear resistant and reducing the tendency of retrogradation.
Aplikasi Response Surface Methodology (RSM) dengan Historical Data pada Optimasi Proses Produksi Burger Mawi Prabudi; Budi Nurtama; Eko Hari Purnomo
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (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

Customer satisfaction is a key for an industry because with high grade level satisfaction then expected customer will be loyal to the product and can be loyal customer. Good product quality is a manufacturer that is very concerned about the quality of the product. The enhancement of burger production can be seen from 2014 to 2015, that is 7.12%, then increased by 22.79% in 2016 than 2014. Burger production processes include incoming material, weighing, grinding, raw material mixing, input mixing material to the casing (filler), cooking, cooling, cutting by size, packaging, checking using metal detector, freezing, cold storage, and distribution. On this research used historical data, where the data used is data taken through direct observation with record all data and parameters measured. The data used is as much as 50 data with using 3 factors : speed, diameter and temperature. While the desired response is thickness of product (thick) of 4mm, weight of product (weight) of 14g, bubble (on scale 1-3) maximum on scale 2 and defect (disability product) maximum 5%. The optimum burger production obtained by using Design Expert-7 (DX-7) is at condition 243 rpm speed, 7 cm product diameter, and 11.6 C temperature. This can be proved by the verification result indicating that the thick value of 3.825 mm; weight 14.105 g; bubble on a scale of 2 and the defect is in the range of 4.41%, which means that the overall verification results are in the range of 95% CI low and 95% CI high. This shows that the modeling results of software used can be applied to the daily production of burger products in order to obtain optimal results.
Pengembangan Formula Susu Bubuk dengan Penambahan Kolagen Ikan Berdasarkan Penerimaan Mutu Sensori Aghitia Maulani; Feri Kusnandar; Sugiyono Sugiyono
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 5 No. 2 (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

Collagen is an ingredient that is widely used in food product formulations to provide health effects. Among the sources of collagen is the fish collagen that has potential to be added to powdered milk products. This study aimed to develop powdered milk formula with the addition of fish collagen. Milk powder was treated with the addition of 2%, 2.5%, and 3% fish collagen compared to control (0% collagen). The formulas were evaluated organoleptically by untrained panellist who are consuming milk (n=20) using rating hedonic and intensity of sensory attributes (chocolate aroma, chocolate flavor, milk aroma, milk flavor, sweet taste, and savory taste). The selected formula was then compared to two commercial products without collagen (X and Y) by consumer’s test (n=170) using the Central Location Test (CLT) method for overall acceptance attributes. The results showed that the addition of 2% collagen (formula A) gave overall acceptance which was not significantly different (p>0.05) with that of control. The intensity rating test also showed that the use of collagen 2% had the most closest sensory profile to the control. The sensory acceptance of formula A was not significantly different (p>0.05) compared to commercial product X, but it was significantly better (p<0.05) than that of commercial product Y.

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