Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi <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 http://journal.ipb.ac.id/index.php/jmpi/; http://gapmmi.or.id/; http://seafast.ipb.ac.id/; http://patpi.or.id/</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: jurnalmutupangan@gmail.com or jurnalmutupangan@apps.ipb.ac.id.</p> en-US jurnalmutupangan@gmail.com (Prof.Dr. Winiati P. Rahayu) jurnalmutupangan@gmail.com (Secretariat Jurnal Mutu Pangan) Fri, 30 Apr 2021 00:00:00 +0700 OJS 3.1.2.4 http://blogs.law.harvard.edu/tech/rss 60 Karakterisasi Sensori Cheese Tea dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), dan Ideal Profile Method (IPM) https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/38480 <p><em>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.</em></p> Dase Hunaefi, Ziyad Muhammad Farhan Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/38480 Fri, 30 Apr 2021 00:00:00 +0700 Perilaku Konsumen Terhadap Jajanan Tradisional di Kabupaten Pekalongan https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36431 <p><em>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.</em></p> Tjahja Muhandri, Uswatun Hasanah, Aisyah Amanah Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36431 Fri, 30 Apr 2021 00:00:00 +0700 Implementasi Dokumen Mutu untuk Penurunan Cacat Produksi Sambal Andaliman dalam Botol https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36275 <p><em>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.</em></p> Iwan Makhmul Rambe, Eko Hari Purnomo Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36275 Fri, 30 Apr 2021 00:00:00 +0700 Pemenuhan Peraturan Pelabelan pada Produk IRTP di Kabupaten Kebumen https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36304 <p><em>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</em><em>.</em><em>81%. The food product with halal label was only 18%.</em></p> Joko Hermanianto, Audia Ari Purwandani, Tjahja Muhandri Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36304 Fri, 30 Apr 2021 00:00:00 +0700 Penyederhanaan Informasi Nilai Gizi Pangan Olahan Menggunakan Indeks Nutrient-Rich Foods https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36226 <p><em>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 (NRF<sub>n,3</sub>) 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 NRF<sub>n,3 </sub>index with nutrients fulfillment and price of products. NIP of dairy products and their analogues were used as research samples. The NRF<sub>n,3 </sub>index was determined using two calculation bases, 100 kcal and 100 g of ready-to-consume products. NRF<sub>12,3 </sub>index score in ready-to-drink (RTD) milk and instant powdered milk positively correlated with the fulfillment of 11 nutrients to encourage. The average NRF<sub>12,3 </sub>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 NRF<sub>12,3 </sub>per 100 kcal that was higher per 100 g. Products with higher NRF<sub>12,3 </sub>index scores tended to be marketed at higher price than that of lower ones. </em></p> Yogi Karsono, Nurheni Sri Palupi, Dede Robiatul Adawiyah Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36226 Fri, 30 Apr 2021 00:00:00 +0700 Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36430 <p><em>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.</em></p> Aini Auliana Amar, Feri Kusnandar, Slamet Budijanto Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/36430 Fri, 30 Apr 2021 00:00:00 +0700 Aplikasi Pre-Heating dan Edible Coating untuk Peningkatan Kualitas Keripik Kentang https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/35730 <p><em>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%.</em></p> Adolf Parhusip, Aileen Neysha, Lincoln Halim, Fernando Ogyen Iwantoro Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/35730 Fri, 30 Apr 2021 00:00:00 +0700