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Jurnal Teknologi dan Mutu Pangan
Published by Universitas Bumigora
ISSN : -     EISSN : 29627826     DOI : https://doi.org/10.30812/jtmp
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
JTMP-Jurnal Teknologi dan Mutu Pangan merupakan wadah bagi akademisi, peneliti dan praktisi untuk mempublikasikan hasil karya orisinil yang belum pernah diterbitkan sebelumnya. Adapun fokus dan ruang lingkup topik yang diterbitkan pada jurnal ini meliputi: Ilmu pangan; Teknologi pangan; Mikrobiologi pangan; Nutrisi pangan; Pengolahan pangan; Pengawetan pangan; Pengemasan pangan; Kimia pangan; Analisis pangan; Keamanan pangan; Bahan tambangan pangan; Teknologi pascapanen; Pengendalian mutu; Pangan fungsional; Evaluasi sensori. Manajemen Rantai Pasok Manajemen Mutu Pangan
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 9 Documents
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Search results for , issue "Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan" : 9 Documents clear
Deteksi Kandungan DNA Babi dalam Produk Olahan Daging dengan Metode Real Time-Polymerase Chain Reaction Kay Almira Aditia; Athiefah Fauziyyah
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3068

Abstract

Changes in the community's paradigm regarding food security, lifestyle, and consumption patterns healthy, and meeting the needs of animal protein makes the government realize it provision of processed meat products that are safe, healthy, whole and halal. Related problemsfood safety and halal in processed meat products, namely the addition of orsubstitution of pork and other ingredients containing pork components. This matter creates a sense of insecurity and public concern regarding religious beliefs, culture, and health problems. The research aims to determine the content of DNA pork in processed meat products, namely shredded, meatballs, beef burgers, and sausages with detecting the content of pig DNA and its derivative components, as well as knowing the performance of the kit reagent (mastermix) using the RT-PCR method or specific DNA amplification techniques species because it has fast analysis time, sensitivity, specificity, and accuracy tall. The processed meat product samples analyzed had an average concentration of DNA between 6.20 ng/µl – 126.47 ng/µl and the average DNA purity value (A260/280) between 1.754 – 1.891. The results of pig DNA detection by RT-PCR method showed that in samples of processed meat products did not detect pig DNA content supported by performance kit (mastermix) that works optimally. The increase in the curve only occurs in the positive control of extracted pork with a Ct value of 18.30 and a positive control from the kit with Ct value of 29.95.
Ulasan Ilmiah: Karakteristik Mutu Nutrisi, Organoleptik dan Mikrobiologis Kefir Susu Kambing Ine Karni
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3060

Abstract

Kefir merupakan produk olahan minuman yang diperoleh melalui proses fermentasi susu pasteurisasi menggunakan starter berupa biji kefir. Kefir dapat dibuat menggunakan susu kambing. Pengolahan susu kambing sebagai kefir merupakan metode yang digunakan untuk meningkatkan kandungan lemak, protein dan karbohidrat susu kambing. Terdapar beberapa faktor yang dapat mempengaruhi kualitas dari kefir susu kambing. Penelitian ini bertujuan untuk mengetahui potensi dari kefir susu kambing berdasarkan parameter nutrisi, organoleptik dan mikrobiologi. Metode yang digunakan dalam penelitian ini adalah studi literatur yang berasal dari berbagai sumber data. Adapun pemilihan jurnal yang disitasi telah melalui proses skrining berdasarkan kriteria inklusi, khusus dan eksklusi. Berdasarkan bebrapa literatur pembuatan kefir susu kambing memerlukan proses fermentasi selama 12 sampai 36 jam dan menggunakan kosntrasi bibit kefir yang berkisar antara 2,5 – 5% menghasilkan produk kefir dengan karakteristik organoleptik yang baik dengan warna putih, aroma khas kefir, rasa asam, dengan tekstur lembut. Kefir susu kambing umumnya memiliki kandungan protein 2,96 – 3,66 %, lemak 2,02 – 5,35%, karbohidrat 2,45 – 5,6%, abu 0,42 – 0,80, etanol 0,72% dengan pH asam. kefir susu kambing memiliki konsentrasi laktosa lebih rendah 0,2-0,5% dari kandungan laktosa susu sapi. Serta mengangdung berbagai jenis mikroorganisme antara lain BAL dan ragi yang ada dalam bibit kefir sangat bervariasi dengan jumlah sekitar 6.4 x 104 hingga 8.5 x 108 dan 1.5 x 105 hingga 3.7 x 108 cfu/ml. Jumlah mikroba pada kefir tersebut telah memenuhi standart sebagai pangan fungsional.
Variasi Suhu dan Lama Pengeringan Terhadap Mutu Masakan Sepat Instan Fadila Hidayatun Oktaviani; Ihlana Nairfana
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3094

Abstract

Sepat is a typical Sumbawa dish made from fresh fish that is grilled and mixed with various kinds of spices and complementary ingredients. Because this dish is served fresh, it can only be found on the island of Sumbawa. Sepat has the potential to beprocessed into instant food to increase its marketability. The purpose of this study was to determine the effect of temperature and drying time using a food dehydrator on the organoleptic quality, water content and total microbes of instant sepat. The study was designed using a factorial completely randomized design, namely drying temperature (P) and drying time (W). Nine combinations of drying temperature and time have been studied. Each treatment was repeated 3 times to obtain 27 experimental units. Data wasthenanalyzedusing ANOVA at 5% significant level. Eachdifferent data was further tested using the Duncan Multiple Range Testat a 5% level. The results showed that the temperature and drying time affected the organoleptic quality (aroma, texture and taste), moisture content and total microbe of instant sepat. The drying temperature is 60 ℃ for 16 hours (P2W2) that resulted sepat with a typical sour taste, a texture thatis not too dry, a water content of 9.37% and a total of 4.0 x 104 colonies/g microbes.
Pengujian Kadar Pengawet Asam Benzoat dan Asam Sorbat Pada Permen Keras Menggunakan Kromatografi Cair Kinerja Tinggi Reizza Muhammad Giyats Al Hisyam Dwi Samara; Nuning Yuningsih; Nezly Nurlia Putri
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3106

Abstract

Hard candy is a type of solid snack made from sugar or a mixture of other sweeteners with or without the addition of other food ingredients and food additives (BTP). Based on the BPOM Regulation No. 11 of 2019 concerning BTP, the use of benzoic acid in hard candy is a maximum of 500 mg/kg body weight while sorbic acid is a maximum of 1000 mg/kg body weight. Excessive consumption of benzoic acid and sorbic acid can endanger health. Food quality control of the use of BTP can be done by routine testing in the laboratory. One of the instruments that can detect BTP is High Performance Liquid Chromatography (HPLC). This study aims to analyze the levels of benzoic acid and sorbic acid in hard candy samples using HPLC instrument. The results of the analysis of benzoic acid and sorbic acid levels in hard candy samples showed that both were not detected by the detector. The LOD value of benzoic acid obtained on HPLC instrument was 4.92 mg/kg and the LOD of sorbic acid was 3.70 mg/kg) which limits its use to meet BPOM regulation No. 11 of 2019. The testing process for benzoic acid and sorbic acid in hard candy samples is also correct and in accordance with the procedure, where the recovery value is in the range of 90-107%, the RPD value is smaller than the 2/3 CV Horwitz value (In benzoic acid, the RPD value is 1.02% and the CV Horwitz value is 6.42 while in sorbic acid the RPD value is 0.75% and the CV Horwitz value is 4.15) with a correlation coefficient that meets the linearity (r) requirement of 0.9999.
Kajian Ilmiah Sifat Fungsional dan Pemanfaatan Rumput Laut Coklat Sargassum sp. Dibidang Pangan Husnita Komalasari; Ine Karni
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3112

Abstract

Sargassum sp. is a seaweed that belongs to the brown seaweed which is commonly found in Indonesian. This seaweed can be utilized in various industrial fields including in the food and health sectors. This study aims to determine the functional properties and utilization of Sargassum sp. in the food sector. The method of this research is literature studies from various sources such as Google Scholar, Science Direct, Pubmed and Research Gate and other. The selection of cited literature has gone through a screening process based on inclusion, special and exclusion criteria. In the health sector, Sargassum sp. has been widely used because of the content of functional compounds including alkaloids, phenolics, pigments, steroids and terpenoids, as well as fucosterols. These functional compounds have various health benefits such as antibiotics, anti-inflammatories, anti-obesity, anti-cancer, antioxidants, as well as lowering cholesterol, blood sugar and blood pressure. Meanwhile, in the food sector, Sargassum sp. can be used as a stabilizer, emulsifier, thickening and gelling agent. This is because Sargassum sp. has alginate content of 20-27%. Alginate is a polymer compound that is colloidal, forms a gel and is hydrophilic. Alginate is also known to have the ability to bind to polyvalent compounds which have better viscosity with better gel strength. Based on the literature review data that has been carried out, it is known that Sargassum sp. has a wide range of functional compound content that is beneficial to health and has various benefits in the food sector.
Analisis Kemampuan Ekstrak Metanol Daun Bidara Indigenous Pulau Sumbawa Sebagai Pengawet Ikan Nila Ihlana Nairfana; Heri Murtawan; Nurul Fatimah
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3121

Abstract

Tilapia (Oreochromis niloticus) is one type of freshwater fish that has good prospects for development. Mentioning one of the weaknesses of tilapia is that it is easy to experience a decrease in freshness, microorganism activities that occur in fish or the presence of fat oxidation processes that cause damage and deterioration in quality in fish. Bidara (Ziziphus mauritiana) leaves contains, alkaloids, flavonoids, phenols, tannins and saponins so that they can be used as natural preservatives for fish because of the activity of flavonoids and phenols found in bidara leaves can be used as antimicrobial and natural preservatives. The purpose of this study was to determine the effect of bidara leaf methanol extract on the quality of tilapia freshness and tilapia microbiology. This study used 2 methods, organoleptic results using empirical methods with methanol extract concentrations of bidara leaves 0%, 5%, 10% and 15%, while bacterial tests used the TPC (Total Plate Count) method. Based on the results of the study showed that the methanol extract of bidara leaves was able to maintain the quality of tilapia freshness based on the appearance of the eyes, gills, mucus, meat, aroma and texture and the number of microbes. The best treatment is a 5% extract concentration that is able to maintain the freshness of the fish for up to 9 hours. Total cell during storage of 3 hours, 6 hours and 12 hours are still included in the SNI requirements, which is no more than 5.0 x 105 cell/g.
Pengaruh Konsentrasi Larutan Garam Dan Lama Fermentasi Terhadap Mutu Kimchi Daun Bawang Lokio Connie Daniela; Dewi Restuana Sihombing
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3123

Abstract

Kimchi is a fermented product made from various types of vegetables with a mixed with seasonings including onions, garlic, and red chili, is believed to offer numerous health benefits. Lokio Cheves are from Batak onion plants which commonly used as medicinal and food ingredient which is abundant in North Sumatera. However, due to its short shelf life, processing the lokio cheves are necessary to extend its shelf life through fermentation process. Given the beneficial properties of kimchi and the abundance of daun bawang lokio, the utilization of this local food source to diversifying kimchi is essential to enhance its benefits and market value. Lactobacillus bacteria which play a role in the fermentation process can produce high levels of lactic acid, enhancing the digestive system's functionality and shelf life. This study aims to investigate the effect of salt solution concentration and fermentation time on the quality of chive chives kimchi. The method of this study used a completely randomized design (CRD) with a two-factor factorial pattern with two repetitions. Factor I was salt concentration 2%;4%;6%; and 8%. Factor II is the fermentation time, 2, 4, 6, 8 (days). The rusults showed, the best treatment was obtained from a salt concentration of 8% with a fermentation time of 2 days resulting in kimchi with total lactic acid bacteria of 2.32 (mg/100g), total dissolved solids of 3.67oBrix, a moisture content of 9.5%, and a pH of 5.17. The best treatment was carried out by antioxidant test, and the antioxidant obtained was 73.4%.
Pengaruh Penggunaan Tray Dryer Pada Proses Pengeringan Daun Kelor Terhadap Karakteristik Kimianya: Kajian Suhu Reti Meilita; Devi Tanggasari
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3144

Abstract

Moringa oleifera is a plant commonly found in tropical and subtropical regions such as Indonesia. Minimum utilization of Moringa leaves is one of the problems amid the abundant availability of Moringa leaves. Drying process using a tray-dryer (rack-type drier) is one suitable method for handling moringa leaves. This study aimed to determine the effect of using a tray dryer on the reseach parameters; moisture contect, relative humidity, drying rate and moisture ratio. The method in this study, a one-factor completely randomized design (RAL) was used with 3 treatments (45℃, 50℃ and 55℃)with a drying time of 1 hour. Research data were analyzed using SPSS. The results showed that the drying temperature had a significant effect on moisture content, relative humidity, drying rate, moisture ratio. The best treatment was at a drying temperature of 55℃ which resulted in a moisture content value of 27,56%, a relative humidity of the drying chamber of 32,20%, a drying rate of 0,148 kg/s, and a moisture ratio of up to 0.
Ulasan Ilmiah: Hubungan Resiko Keamanan Pangan dan Kepercayaan Konsumen dalam Rantai Pasok Produk Susu Alnadia Yusriya Hibatullah; Lillah Asritafriha; Syadza Hanifah
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3146

Abstract

In 2019 and 2020, the condition of the food safety system in Indonesia was still relatively low. This was showed by the rise in food safety incidents, one of which is in dairy products. The incidents that occurred had led to reduced consumer confidence in the quality and safety of dairy products, even though these products provide an important source of nutrition for growing children. The benefits of milk can be optimally obtained by maintaining food safety standards and ensuring that dairy products are tested as healthy for consumers. Therefore, this article aims to discuss the relation between food safety risk and consumer confidence in the dairy product supply chain as well as future perspectives that can be adopted by the industry to increase consumer confidence in the dairy product supply chain. This research paper investigates by literature review. The findings reveal that ensuring the safety of dairy products are the strategy to establish and maintain consumer trust. The consumer trust can be achieved when operators, distributors, and food vendors consistently deliver a safe product with relevant standards. To enhance consumer trust can be done by reforming and improving the quality assurance of products certified by authorized regulatory bodies and establishing traceability of the food supply chain. Emerging trends that are expected to revolutionize the food industry include transparency, sustainability, and health-oriented approaches, with blockchain technology being one of the promising solutions.

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