Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2023-04-17T11:57:27+07:00 Prof.Dr. Winiati P. Rahayu Open Journal Systems <p>The Research and Development (R&amp;D) Division in the food industry holds a crucial role in the creation of new food products and addressing any issues related to existing ones. The department becomes particularly active when quality and safety problems arise with food products, when new competitors enter the market, or when similar products are developed. The R&amp;D Division is often considered the backbone of the company to ensure its continued growth. To allow the R&amp;D Department to perform optimally, adequate literature support is imperative. Scientific journals and research publication outputs can serve as a source of inspiration and reference material in solving problems in the food industry.</p> <p>To address the need for literature, especially for practitioners in the food industry, the Department of Food Science and Technology at Bogor Agricultural University (IPB University), in collaboration with the Indonesian Food and Beverage Producers Association (GAPMMI), the South East Food and Agricultural Science and Technology (SEAFAST) Center, and the Indonesian Food Technologists Association (PATPI), has published open access "Jurnal Mutu Pangan" or "Indonesian Journal of Food Quality". The first journal edition was published in April 2014. The journal has been accredited by the Directorate General of Higher Education (DGHE) in the Republic of Indonesia since 2018, and reaccredited in 2022 (<a href="" target="_blank" rel="noopener">newly classified as SINTA 3, No. 225/E/KPT/2022</a>).</p> <p>"Jurnal Mutu Pangan" is published twice a year, in April and October, and covers manuscripts of research results and brief communications relevant to the needs of practitioners in the food industry. This includes articles on the development of methods and products, food processing technology, policy studies, food regulation, risk analysis, quality system design, food security, business design, feasibility studies, as well as quality, nutrition, and health. Each article provides a concise overview of the practical applications of the research results and their potential to be used in the food industry.</p> <p>For further information or inquiries, please reach out to the Editor in Chief of "Jurnal Mutu Pangan" through the Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB University), Dramaga, Bogor 16680; Telephone/Fax: (62-251-8620517; E-mail:</p> Table of Content 2023-04-17T11:57:27+07:00 adminjmpi ITP 2023-04-14T12:11:09+07:00 Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pengaruh Informasi Produk dan Harga terhadap Urutan Kesukaan Produk Susu Cokelat Siap Minum pada Konsumen Anak-Anak 2023-04-14T12:34:06+07:00 Dede Robiatul Adawiyah Amalia Rakhmadani Lince Lince <p><em>Milk consumption in Indonesia decreased from 3.53 in 2020 to 2.72 kg per capita per year in 2021, prompting the food industry to enhance their products to increase milk consumption and gain a wider market. The hedonic ranking test requires panelists to rank the samples from most preferred to least preferred. Studies on food preferences have involved children to obtain accurate data for child consumers. This research aimed to determine the effect of price and product form information on the preference for chocolate milk products among children consumers. The samples consisted of four chocolate milk products in powder and ready-to-drink forms from two producers. The study recruited 120 children (46 boys and 74 girls aged 10-12 years) from schools in Jabodetabek. The hedonic ranking test method was used in three presentation types: (1) blind test (without additional information) 1 and 2, (2) price test, and (3) price test with product form information. Data analysis involved the Friedman test and LSD rank. Results indicated that the blind test 1, blind test 2, and price test showed a significant difference in preference at a significance level of 0.05. However, the price test with product form information did not demonstrate any significant differences in preferences, although some samples changed their ranking, specifically ready-to-drink milk. The milk drink with the lowest price was ranked 2.</em></p> 2023-04-14T09:38:47+07:00 Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt 2023-04-14T12:33:47+07:00 Elva Hariana Puspa Setya Budi Muhammad Abduh Sri Mulyani <p><em>Frozen yogurt has the tendency to undergo recrystallization during storage, resulting in a sandy texture that necessitates the use of a stabilizer. The purpose of this study was to investigate the impact of milkfish bone gelatin on the quality of frozen yogurt, as the product may recrystallize during storage, leading to undesirable sandiness that requires a stabilizer. Various concentrations of milkfish bone gelatin stabilizer (0, 0.3, 0.6, and 0.9% (w/w)) were added to frozen yogurt, and the samples were tested for total solids, overrun, melting time, LAB profile, and sensory characteristics. The results showed that the addition of gelatin from milkfish bone increased total solids and melting time, decreased overrun, maintained the cell count of LAB, and softened the texture. However, there was no significant difference (p&gt;0.05) observed in non-fishy aroma, white color, hedonic scores, and sour taste of frozen yogurts after one week of storage. The PCA analysis indicated distinct clusters between frozen yogurt with and without the addition of milkfish bone gelatin, which was consistent with ANOVA and Kruskal Wallis results. Based on the findings, the recommended treatment is to add 0.3% milkfish bone gelatin to frozen yogurt with a total solids content of 34.53%, overrun of 17.58%, melting time of 14.75 minutes, LAB profile of 4.2×108 CFU/mL, white color score of 7.64, non-fishy odor score of 8.40, sour taste score of 6.44, soft texture score of 7.88, and overall preference score of 8.20 (on a 1-10 scale).</em></p> 2023-04-14T09:59:12+07:00 Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Analisis Lean Manufacturing Produksi Saus Gulai dengan Metode Value Stream Mapping 2023-04-14T12:33:29+07:00 Rifky Khoeruddin Dias Indrasti <p><em>Work productivity can be improved by minimizing waste on the production line. This study aimed to identify the flow process, evaluate constraints and waste, and design improvements in curry sauce production. Using Value Stream Mapping based on Lean Manufacturing principles, the study analyzed the production process through three stages: (1) current state mapping; (2) identification of constraints and waste; and (3) development of a future state map. The waste identified on the production line included worker/product movement, waiting time, and overproduction, resulting in a total lead time of 25621.4 seconds. Future state improvements, such as the implementation of Standard Operational Procedures (SOP), optimization of worker numbers, maintenance of equipment, and use of efficient machines, reduced the lead time to 25018.2 seconds. The study demonstrates the potential for increased productivity and resource/energy utilization through production line improvements.</em></p> 2023-04-14T10:31:19+07:00 Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri 2023-04-14T12:33:11+07:00 Faleh Setia Budi Harum Fadhilatunnur Dhiorama Akbar Novandra <p><em>Instant powder drinks are gaining popularity due to their practicality, durability, and ease of storage. As a result, fresh celery was converted into instant celery powder. The foam-mat drying technique was utilized to produce the celery powder because of its low drying temperature of 60°C and relatively fast drying process. To prevent food deterioration and enhance the characteristics of celery powder, the blanching process was employed. Tween 80 was also used to produce foam, which facilitated the foam mat drying process of celery. This study aimed to examine the impact of blanched or un-blanched treatment and the concentration of tween 80 on the physical and chemical characteristics of celery powder. The experiment used a completely randomized design with two factors, namely blanching treatment and the concentration of tween 80 (0.1%, 0.5%, 1.0%). Yield, water content, solubility in water, antioxidant activity, total phenol, and yield of celery powder were tested. The results indicated that increasing the concentration of tween 80 had a positive effect on the yield, solubility, antioxidant activity, and total phenols of celery powder products, but had a negative impact on the moisture content of the product. The treatment of un-blanced/blanching had a positive effect on the solubility, antioxidant activity, and total phenol of the product but a negative impact on the yield and moisture content of the product. The best celery powder product was produced by treating it with blanching and tween 80 concentration of 1%. It had the following characteristics: solubility of 93.87±0.28%, antioxidant activity of 251.22±4.67 mg AEAC/100 g, phenolic total of 77.44±2.80 mg GAE/100 g, and moisture content of 4.59±0.02%. The yield of celery powder obtained was 12.38±0.2%. </em></p> 2023-04-14T10:45:15+07:00 Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Compliance Level to Food Labelling Regulation for Micro and Small-sized Enterprises Products: A Descriptive Study in Wonosobo District, Indonesia 2023-04-14T12:32:46+07:00 Rimbawan Rimbawan Anna Vipta Resti Mauludyani Akifa Laila Rusyda <p>Food labelling is an effective tool in protecting consumer health with respect to safety and nutrition. Complying with labelling regulations is essential in preventing product recalls. Thus, the objective of this study was to determine the extent of adherence to food labelling regulations by micro and small-sized enterprises (MSEs) in Wonosobo District, in accordance to the existing guidelines. Primary data were collected through a market survey approach, with analysis conducted through purposive sampling in shops, stalls, home industries, markets, and supermarkets. Content analysis was employed to evaluate four categories of processed food: flour/starch-based products, water-based flavored drinks, processed fruit products, and processed grain, nut, and tuber products, totaling 92 products. The compliance level with labelling regulations was evaluated based on the principal display panel, labelling formats, general labelling requirements, and prohibited statements on the label. The results revealed that the compliance level of labelling flour/starch-based products was good, with an average of 75%. In contrast, the average compliance level for water-based flavored drink products was 58%, while the average compliance levels for processed fruit products and processed grain, nut, and tuber products were 54 and 59%, respectively, indicating a lower level of compliance compared to flour/starch-based products.</p> 2023-04-14T11:06:01+07:00 Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pemahaman dan Penerimaan Label Gizi Front of Pack Produk Snack oleh Siswa SMA di Depok 2023-04-14T12:32:27+07:00 Iftita Rakhma Ikrima Puspo Edi Giriwono Winiati Pudji Rahayu <p><em>Labels play a crucial role in providing essential information that helps consumers choose their food products. Despite this, the comprehension and acceptance of nutrition labels remain low. The objective of this study was to compare the understanding and acceptance of nutrition labels with and without Front of Pack (FoP) in adolescents aged between 15 and 18 years. The FoP nutrition label is a labeling system that simplifies nutritional information and displays it on the front of food packaging. It includes three types: daily intake guide (DIG), multi-traffic light (MTL), and health star rating (HSR). The study targeted high school students in Depok, selected through stratified sampling based on school accreditation. Only 11.1% of respondents reported reading nutrition labels. The results of the Chi-square test indicated a significant difference (p &lt;0.05) in the use of nutrition labels based on exposure to nutrition, nutritional knowledge, and label reading. ANOVA test results showed significant differences in comprehension and acceptance of the four labels. The HSR label was the most comprehensible (63.7%), followed by DIG (58.7%), nutrition fact panel/NFP (51.1%), and MTL (45.7%). Additionally, respondents rated the HSR label as the most preferred, attractive, and easiest to understand.</em></p> 2023-04-14T11:24:25+07:00 Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Evaluasi Sistem Jaminan Keamanan Pangan di Restoran Multicabang PT XYZ Area Jakarta 2023-04-14T12:32:08+07:00 Katarina Maharani Winiati Pudji Rahayu Siti Nurjanah <p><em>Improper restaurant management causes potential food safety hazards which can lead to decline in public health. This study aims to evaluate food safety system at restaurant multisite PT XYZ area Jakarta to determine the knowledge of managers and knowledge, attitudes and practices of food handler about food safety, analyze level correlation between knowledge food handlers with attitudes and practices, correlate food safety knowledge restaurant managers with E. coli contamination and also observed general food safety implementation in restaurant. Data collection was by filling out questionnaires by 136 food handlers and 44 restaurant manager and observation of food safety in 44 restaurants. The results showed that restaurant managers had good knowledge of food safety and 63.6% had attended food safety training. Food handlers had good knowledge, attitudes, and practices (77.21, 84.56, 80.15%). Statistical analysis did not indicate a significant correlation between knowledge and attitudes. However, it was found that there is correlation between knowledge with practice and attitudes with practice. Observation result of restaurant food safety implementation showed that 93.8% had a good implementation. The knowledge of restaurant managers correlated positively with the implementation of restaurant food safety practices, but did not correlate with the presence of E.coli. The presence of E.coli&nbsp; did not indicate corelation&nbsp; with restaurant&nbsp; observation value. Testing&nbsp; E.coli at 44 restaurants showed that 9 of the salad samples and 3 of the sushi samples were detected by E.coli, while the ice coffee milk did not detect E. coli.</em></p> 2023-04-14T11:40:37+07:00 Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Back Matter 2023-04-14T12:19:30+07:00 adminjmpi ITP 2023-04-14T12:14:30+07:00 Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality