Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-07-11T15:13:45+07:00 Prof.Dr. Winiati P. Rahayu Open Journal Systems <p style="padding: 10px; border-bottom: 1px solid #aaa; background: #520100; color: white;"><span style="color: white;">Jurnal Mutu Pangan : Indonesian Journal of Food Quality<br></span></p> <p>Research and Development (R&amp;D) Department in food industry plays an important role on developing new food products and solving any problem related existing product. While some problems rise related to the quality and safety of food products sold are faced or there are competitors of food product launched in the market or when similar food products are developed, becomes the busiest division for finding the solutions. The R&amp;D department in order to the business continues to grow, so the Department is often referred to as the core of the company. In order that the R&amp;D Department can play its role optimally, the literature that supports R&amp;D activities is urgently needed. Scientific journal and publication from the research results can be one of the source of idea generation and as a reference to get the solution to the problem in the food industry.</p> <p>JMP is a peer reviewed journal that has been <strong>Accredited</strong> by Directorate General of Higher Education (DGHE), Republic of Indonesia No. 85/M/KPT/2020.</p> <p>To fulfill the needs for literature, especially for practitioners in the Food Industry, the 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), <span lang="en">the National Agency of Drug and Food Control</span>, and the South East Food and Agricultural Science and Technology (SEAFAST) Center, and Indonesian Food Technologists Association (PATPI) publish Jurnal Mutu Pangan : Indonesian Journal of Food Quality. The online version of the journal can be accessed at;;;</p> <p>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.</p> <p>For further information and correspondence, please contact the Jurnal Mutu Pangan, Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural University, Dramaga, Bogor 16680; Telephone / Fax: (0251): 8620517; E-mail: or</p> Table of Content 2022-07-02T11:16:24+07:00 adminjmpi ITP 2022-06-30T17:25:30+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Preferensi Konsumen terhadap Minuman Fungsional Berbasis Ekstrak Kumis Kucing (Orthosiphon aristatus) sebagai Jamu 2022-07-11T14:51:39+07:00 Christofora Hanny Wijaya Cindy Carolina <p><em>The development of Java tea extract-based functional drink as a new concept of jamu (Indonesian Traditional Herbal) drink has been carried out since 2006. However, there was no available consumer preference information, hence this study was conducted. This research aimed to identify the factors that influence consumer preferences on purchasing jamu specifically on the intensity of sensory attributes of ideal jamu. This allow pursuing the final target to determine the consumer acceptance towards concentrate Java tea extract-based functional drink. A chi-square analysis was performed to determine the relationship between the respondent’s demographic factors and consumer preferences for jamu. The demographic factors showed a significant association with consumer preferences for jamu at a significance level of 5%, except education. Aroma of spices was most preferable attribute for jamu, followed by sweetness, sourness and astringent attributes. Ethnicity, occupation, budget allocation for purchasing jamu per month influenced the preferable sensory attribute. The intensity of the sensory attributes of concentrated Java tea extract-based functional drinks was significantly incompatible to an ideal jamu drink, according to Wilcoxon test results. This result showed that consumers did not consider the developed concentrate having jamu criteria. The intensity of sweetness and astringency that met the consumer preference, orange aroma, and freshness attribute at high intensity, plus the unpleasant sensory characteristics of jam which could not be detected in the product might provide the product’s strengths that make the developed product potentially acceptable by market.</em></p> 2022-06-30T17:08:14+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Atribut Mutu Keripik Pisang Masak dengan Menggunakan Metode Importance Performance Analysis (IPA) 2022-07-11T14:53:48+07:00 Citra Resmi Hayuningtyas Bambang Herry Purnomo Nurhayati Nurhayati <p><em>The food processing industry currently produces various kinds of products with local food brands. In Lumajang Regency, the availability of banana var. Mas Kirana (Musa acuminate 'lady Finger') is very abundant so that it provides significant business opportunities. This study determined the quality attributes of ripe banana chips from SMEs in Lumajang Regency. Questionnaires were distributed to 100 responden</em><em>t</em><em>s. The results of the questionnaire were processed using the Importance Performance Analysis (IPA) method. The results showed that the quality attributes of ripe banana chips based on the IPA method were ease of breaking, taste stability, packaging information, packaging safety, and shelf life. The </em><em>key</em><em>&nbsp;attributes of the "Freezing" brand were the ease of breaking attribute (3.90), taste stability attribute (3.86) and packaging safety attribute (3.97). The </em><em>key</em><em>&nbsp;attributes of the </em><em>b</em><em>urno </em><em>s</em><em>ari brand were the taste attributes (3.94), and packaging information attributes (3.83). The </em><em>key</em><em>&nbsp;attribute of the "Kurnia" brand was the taste attribute. It means that (3.94). This means that all brands sampled on ripe banana chips products have good quality (satisfying consumers) with certain attribute that stand out in each brand. </em></p> 2022-06-30T17:09:41+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris 2022-07-11T15:00:29+07:00 Farha Herzegovina Sugiyono Sugiyono Nugraha Edhi Suyatma <p><em>Sliced kebab meat is produced by roasting raw kebab meat to make it easier to distribute at cold temperature. However, its quality could be damaged if it is distributed for long period, so preservative is needed. The study consisted of two phases. The first phase determined the type and concentration of preservatives consisting of potassium sorbate at concentrations of 750, 1000, 1250 ppm, and sodium nitrite at concentrations of 30, 50, and 100 ppm used a completely randomized design. The second phase was carried out to study the stability of sliced kebab meat with the addition of selected preservatives during refrigeration storage (5</em><em>°</em><em>C). The results showed that the best treatment was the use of potassium sorbate </em><em>at</em><em> 1250 ppm which resulted in the lowest mean total plate count (TPC), mold yeast values, and the highest scores of sensory attributes. The stability could be maintained at refrigeration storage for up to 14 days. On the 14th day, the sliced kebab meat had a pH value of 6.59, a</em><em><sub>w</sub></em><em>&nbsp;of 0.70, total acidity of 0.55%, TPC of 2.81 logs CFU/g, the color score of 3.8 (slightly brownish red), the aroma of 4 (typical meaty smell), the taste of 3.8 (slightly the savory), the texture of 3.5 (neutral) and overall of 3.5 (</em><em>rate as </em><em>like</em><em>d</em><em>).</em></p> 2022-06-30T17:11:05+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pengeringan Cabai Merah (Capsicum annuum L.) dengan Kombinasi Oven Microwave dan Kipas Angin 2022-07-11T15:04:05+07:00 Harum Fadhilatunnur Subarna Subarna Zhofran Murtadho Tjahja Muhandri <p><em>This study </em><em>was </em><em>aimed to obtain the best drying method of red chilies </em><em>(Capsicum annuum L.)</em><em>&nbsp;using</em><em>&nbsp;a</em><em>&nbsp;combination of </em><em>microwave</em><em>&nbsp;and fan as well as the characteristics of the dried chilies. Samples were subjected to drying step I, equilibration, and drying step II. Each drying step consisted of heating in </em><em>microwave</em><em>&nbsp;followed by blowing with fan repeatedly. The treatment of drying step I were 90 seconds of heating followed by 3 minutes of blowing for 7 cycles and 120 seconds of heating followed by 4 minutes of blowing for 5 cycles. Equlibration was done for 1, 2, and 3 hours. The drying step II consisted of 60 seconds of heating followed by 2 minutes of blowing repeatedly until final moisture content of </em><em><u>&lt;</u></em><em>10%. All samples were analyzed for their moisture content, color, and vitamin C. The drying rates tend to decrease slowly during drying step I but faster during drying step II. The L* and a* of all samples were not significantly different (p</em><em>&nbsp;</em><em>&gt;</em><em>&nbsp;</em><em>0.05). The vitamin C of samples ranged between </em><em>66.53-72.68 mg/100 g</em><em>&nbsp;and significantly decreased with increasing equilibration time. The treatment resulting in the best quality product with shortest drying time was 120 seconds of heating followed by 4 minutes of blowing for 5 cycles, 1 hour of equilibration and 60 seconds of heating followed by 2 minutes of blowing for 10 cycles. </em></p> 2022-06-30T17:13:06+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Consumption of Drinking Water and Its Contribution to Lead (Pb) Exposure in Toddlers Nutritional Status in Indonesia 2022-07-11T15:07:55+07:00 Muhammad Fadillah Nuri Andarwulan Didah Nur Faridah <p>Stunting in toddlers is still occurring in Indonesia. Heavy metals, especially lead (Pb), can cause calcium metabolism disorders. Drinking water has the largest contribution to Pb exposure. The research objective was to conduct a risk assessment of Pb from drinking water in toddlers in Indonesia. The Pb risk assessment was carried out by testing Pb levels in drinking water, extracting consumption data from the Individual Food Consumption Survey in 2014 and Basic Health Research in 2013, calculating Pb exposure, characterizing Pb risk, and predicting the correlation of Pb exposure from drinking water to the toddler nutritional status based on length/height-for-age. The average Pb exposure ranged from 0.026-0.082 μg/kgbw/day and the margin of exposure value ranged from 28.05-8.79 thus the risk of Pb from drinking water for toddlers was low. Correlation value between Pb exposure and the toddler nutritional status based on length/height-for-age in provinces with Pb levels more than limit of detection for children aged 0-11, 12-23, 24-35 and 36-47 months was 0.004; -0.038; -0.109 and -0.231, respectively. The resulting correlation from 0.004 to -0.231 were weak therefore Pb exposure from drinking water is unlikely causing stunting in Indonesian toddlers.</p> 2022-06-30T17:14:43+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Evaluasi Kesiapan Kader Keamanan Pangan Desa dengan Penerapan Sistem Pembelajaran Elektronik (E-Learning) 2022-07-11T15:11:30+07:00 Winiati P. Rahayu Ruki Fanaike Salma Nur Adillah <p>The development of the Villages Food Safety Movement Program requires learning materials which are easy-to-understand and accessible for Village Food Safety Cadres (KKPD). The number of respondents were 16 person for three groups of respondents which were eight persons of PKK member, four persons of teacher, and four persons of neighborhood youth association member. They were divided into two group which were telefon gengam and laptop group. The result showed that only a design of the food safety introduction module in the mobile phone group (25.0%) was good, while the other 75.0% were very good. The design and material content from other modules were scored very good. Respondents’ knowledge scores after training showed an increase in 13 points (52.00%), 11 statements were remain same (44.00%), and there were a decrease in 1 statement (4%). Generally, KKPD mobile phone group had the readiness in terms of technology, human resource, and innovation but for laptop group has to increase in term of human resource factor.</p> 2022-06-30T17:16:35+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai 2022-07-11T15:13:45+07:00 Miranti Anada Putria Dewi Erowati Fitri Fitri Lidya Novita <p>The implementation of hygienic snacks starting from processing and serving is an important factor that must be considered by all food producers and sellers. Teluk Binjai in Dumay City has various vendors selling various kinds of snacks, one of which includes grilled meatballs. The purpose of this study was to see personal hygiene of processors and traders as well as the identification of Salmonella sp contamination in grilled meatballs in Teluk Binjai, Dumai City. There were three merchants found at the location. This type of research is descriptive observational with total sampling technique. In general, it was found that the processing staff and traders of grilled meatballs did not meet the personal hygiene requirements as only 40% processors that keep hand, hair and head clean. This can be caused by various factors such as lack of knowledge of processors and traders about the importance of application of good personal hygiene. All samples of grilled meatballs at traders did not contain Salmonella sp. However, this does not rule out the possibility of other microbiological contamination in grilled meatballs. There is a need for further research on the factors that influence the application of personal higiene in snack foods and the identification of other types of microbiology in grilled meatballs.</p> 2022-06-30T17:18:06+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality