Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi <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 Oct 2020 00:00:00 +0700 OJS http://blogs.law.harvard.edu/tech/rss 60 Implementasi Penerbitan Sertifikat Produksi Pangan Industri Rumah Tangga Di Provinsi Gorontalo https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/37151 <p><em>Every human being has the right to obtain safe and quality food, include food from household industry (industri rumah tangga pangan/IRTP). </em><em>The objective of this research is to </em><em>determine the implementation of BPOM Regulation Number 22 </em><em>year </em><em>2018 related to the </em><em>issuance</em><em>d</em><em> of </em><em>food production certificate of household industries</em><em> (SPP-IRT)</em> <em>by the</em> <em>district health office (DHO) and</em><em> the </em><em>district office of </em><em>one stop integrated </em><em>i</em><em>nvestment service</em><em> (OSIIS). The study was taked from six districts area in Gorontalo. The result showed that three (50%) DHOs included in the group I (obedient), and one DHO each classified into group II (quite obedient), III (somewhat obedient), and IV (less obidient). Three OSHSs issued SPP-IRT </em><em>with recommendation by DHO </em><em>and used </em><em>online single submission (OSS) as application for issuing SPP-IRT certificate.</em></p> Retno Anggrina Khalistha Dewi, Cakra Asrial, Winiati P. Rahayu Copyright (c) 2020 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/37151 Fri, 30 Oct 2020 00:00:00 +0700 Kajian Paparan dan Risiko 3-MCPDE dan GE dari Produk Formula pada Bayi Usia 0-12 Bulan di Indonesia secara Probabilistik https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/33890 <p><em>The </em><em>3-monochloropropane-1.2-diol ester (3-MCPDE) and glycidyl ester</em> (<em>GE) are chemical contaminants detected in vegetable oils and food products containing vegetable oils including formula products. This study aimed to assess the exposure and risk of 3-MCPDE and GE from infants formula products in Indonesia. Prediction of 3-MCPDE and GE levels of formula products was carried out probabilistically using data levels of 3-MCPDE and GE vegetable oil. Estimated daily intake (EDI) of 3-MCPDE and GE of formula products were obtained by multiplying the predicted data by consumption data while risk assessment is done by comparing EDI value with toxicology reference value. The predicted values of 3-MCPDE and GE levels of formula products ranged from 213.60-285.65 and 772.89-922.73 μg/kg. The exposure value of 3-MCPDE and GE of formula products based on Individual Food Consumption Survey (IFCS) was 1.53-2.40 and 5.54-7.11 μg/kgbw/day, while based on serving consumption was 3.31-6.68 and 10.88-21.62 μg/kgbw/day. Results of risk assessment indicated that 3-MCPDE was above 100% (health risk) in exception that of the age group 6-12 months based on IFCS with a value of 76.98-84.34%, the average GE with the T25 margin of exposure (MoE) was 1838-471 which was below 25.000. EFSA defined MoE T25 at 25.000 as GE's low risk to health.</em></p> Wiwi Hartuti, Nuri Andarwulan, Puspo Edi Giriwono Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/33890 Fri, 30 Oct 2020 00:00:00 +0700 Pengetahuan Keamanan Pangan Mahasiswa Mengenai Lima Kunci Keamanan Pangan Keluarga https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/31622 <p><em>Development of the Five Keys for Family Food Safety module for food safety cadres needs to be done to facilitate cadres in understanding the material provided. This study aims to analyze the food safety knowledge of college students and evaluate the Five Keys for Family Food Safety teaching materials developed by the Badan POM. The respondents of the survey were college student of IPB University. The results of the evaluation of food safety knowledge of college students after being educated using the Five Keys for Family Food Safety module showed an increasing in the value of knowledge by 16%. The initial value of college student knowledge was 71 and increased became 87%. Non-parametric test results indicate that there were significant differences between the two values ​​with the Sig. 2 tailed at 0.000. The evaluation results of the Five Keys for Family Food Safety module show very good criteria with an average value of 81%. The values for display, material content and benefit were 81, 82, and 78%. This indicate that Five Keys for Family Food Safety module is ready to be used as teaching material for food safety.</em></p> Marcellinus Elwan Tenggana, Winiati P. Rahayu, Ratna Wulandari Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/31622 Fri, 30 Oct 2020 00:00:00 +0700 Perbedaan Konsumsi Pangan dan Asupan Gizi pada Balita Stunting dan Normal di Lima Provinsi di Indonesia https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/32009 <p><em>Stunting is an important sign of chronic malnutrition that exists in early life with greater infection risk and with many long-term effects, including the need for physical work. Stunting is a problem for the Indonesian people to produce a generation that has global competitiveness.</em> <em>In general, this study aims to determine the effect of food consumption on the adequacy and balance of nutrition between stunted and normal children in 5 provinces in Indonesia. Specifically, this study aims to (1) lassify toddlers based on height according to age in the stunting and normal categories, (2) get a profile of stunting and normal toddler food consumption, (3) analyze data on nutrient intake and food contribution in the stunting group and normal, (4) analyze data on the adequacy and balance of nutrition from food intake in stunting and normal children under five in 5 provinces in Indonesia. This study used secondary data of food consumption data from SKMI 2014 and anthropometric data from Riskesdas 2013 of West Java, Central Java, East Java, West Nusa Tenggara and East Nusa Tenggara provinces. There were 2,039 samples from 5 provinces, 38.4% of them were stunting toddlers. Food consumption of toddlers with normal height was higher than stunting toddlers for eggs and egg products and lower for sugars. Intake of calcium and vitamin A in normal toddlers was significantly higher than stunting toddlers and lower for vitamin C. Both stunting and normal children groups showed deficiency, sufficiency and excess in nutrient intake. Imbalance nutrient intake for both stunting and normal children reached 100%.</em></p> Mariana Prijono, Nuri Andarwulan, Nurheni Sri Palupi Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/32009 Fri, 30 Oct 2020 00:00:00 +0700 Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/33522 <p><em>This study aims to obtain the number of consumption portions (g) of sweet potato and potato variations of bingke which have a low glycemic load (GL) value. GL is the glycemic load of a food after being consumed at a certain amount. The GL value is determined from the glycemic index (GI) value and the carbohydrate content per serving. The glycemic index is food categorization (low, medium, high) based on its speed in increasing glucose levels in the blood. Diabetes mellitus sufferers are advised to pay attention to food consumption based on food categories, especially those with low GI values. However, the amount consumed will also affect the increase in glucose levels in the blood, this is reflected in the GL value. This study was conducted using 10 healthy respondents aged 22 years, normal body mass index (BMI), normal fasting blood sugar, and not smoking. The results obtained by the variety of tuber bingke cakes (sweet potatoes and potatoes) have a high GI value category with a low GL consumption portion of 120 g (2 pieces). As a complement to the data, a survey was also carried out on 100 random respondents which showed that the type of bingke cake the variety of sweet potato was preferred and the number of consumption of one meal of bingke cake was two pieces.This amount can be recommended to be the amount of one consumption (one meal portion).</em></p> Oke Anandika Lestari, Yohana Sutiknyawati Kusuma Dewi, Mardiana Putri Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/33522 Fri, 30 Oct 2020 00:00:00 +0700 Pengaruh Konsentrasi Ekstrak Daun Sirsak Terhadap Penurunan Kualitas Telur Ayam Ras Selama Penyimpanan https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/32025 <p><em>Hen egg is easy to get and affordable. Besides having a complete nutritional content, chicken eggs are also easily damaged due to microbial activity during storage so that it can reduce egg quality. Therefore, a preservation process is needed to maintain egg quality. This study aims to determine the effect of soursop leaf extract concentrations on decreasing the quality of eggs. This research used a completely randomized design with two factors, the first factor was the concentration of soursop leaf extract (20, 30, 40%) and the second was the shelf life (0, 7, 14, 21 and 28 days). Observation included egg white index, egg yolk index, haugh unit, and weights of eggs. The results indicate that eggs with soursop leaf extract immersion treatment can maintain egg quality. The concentration of soursop leaf extract as much as 40% gives better results in maintaining the quality of eggs.</em></p> Isye Jean Liur Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/32025 Fri, 30 Oct 2020 00:00:00 +0700 Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert) https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/37152 <p><em>Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant</em>. <em>This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.</em></p> Layyinan Hafizha Khalish, Nuri Andarwulan, Sutrisno Koswara, Zada Agna Talitha Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://dthh.journal.ipb.ac.id/index.php/jmpi/article/view/37152 Fri, 30 Oct 2020 00:00:00 +0700