https://jurnal.ipb.ac.id/index.php/jmpi/issue/feed Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-11-03T09:51:19+07:00 Prof.Dr. Winiati P. Rahayu jurnalmutupangan@gmail.com 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 <a href="https://arjuna.kemdikbud.go.id/files/info/Hasil_Akreditasi_Jurnal_Ilmiah_Periode_III_Tahun_20226.pdf">No. 225/E/KPT/2022</a>.</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> https://jurnal.ipb.ac.id/index.php/jmpi/article/view/43924 Table of Content 2022-11-01T10:04:17+07:00 adminjmpi ITP jurnalmutupangan@gmail.com 2022-10-31T22:46:47+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/40536 Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji 2022-11-03T09:51:19+07:00 Wahdah Wahdah wahdahitp@gmail.com Lucky Hartanti lucky.hartanti@faperta.untan.ac.id Maherawati Maherawati maherawati@faperta.untan.ac.id <p><em>One aspect of cultural diversity is traditional food. Traditional food serves as a means of expressing thanks, performing cultural rituals, building kinship as well as being a source of nutrition. West Kalimantan is one of the multi-ethnic provinces in Indonesia, hence it offers a wide range of traditional foods. The existence of traditional food is threatened to be shifted or replaced by the presence of ready-to-eat food, which is intensively promoted in various media, with the main target being the young age group. This study aimed to determine student’s preferences in Pontianak towards traditional food in West Kalimantan and compare its nutritional composition with ready-to-eat food. This research was conducted using a survey to 150 respondents using online questionnaire. Data were analyzed by the Chi-Square program. The three types of traditional foods that respondents liked the most were tested for their nutritional composition and compared with the nutritional composition of ready-to-eat foods like chicken nugget, hamburger, and fried chicken. The results showed that students in Pontianak had a high preference (90.7%) for traditional West Kalimantan food. West Kalimantan's most preferred traditional foods were kerupuk basah (n=51), bubur pedas (n=49), and ikan asam pedas (n=25). The results showed a relationship between student preferences for food knowledge, nutritional information, taste, and appearance of traditional West Kalimantan foods. The nutritional composition test showed that, in general, traditional foods have higher water content and lower fat content than ready-to-eat food.</em></p> 2022-10-31T16:18:19+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/41606 Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis 2022-11-01T10:26:26+07:00 Feri Kusnandar fkusnandar@apps.ipb.ac.id Harya Danniswara fkusnandar@apps.ipb.ac.id Agus Sutriyono fkusnandar@apps.ipb.ac.id <p><em>Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.</em></p> 2022-10-31T16:19:25+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/38335 Pengaruh Penambahan Spirulina platensis sebagai Sumber Protein Nabati pada Daging Analog bagi Vegetarian 2022-11-01T10:26:04+07:00 Berliana Luckyta Sari berlianaluckytasari03@gmail.com Eko Nurcahya Dewi nurdewisatsmoko@gmail.com Ahmad Suheli Fahmi suhaeli.fahmi@live.undip.ac.id <p><em>Spirulina platensis is a vegetable protein source that may improve the quality of food product. The objective of this study was to determine the effect of addition S. platensis on analog meat at concentrations of 0, 10, 20, and 30% and to determine the best concentration of addition S. platensis on meat analogs preferred by the panelists. The processing of meat analogs used steaming method at 100°C for 30 minutes. The researched method applied a completely randomized design. The analog meat samples were analyzed in terms of protein content, protein digestibility, moisture content, texture, color, and hedonic tests. The highest protein content and protein digestibility was at concentrations of S. platensis 30%, 32.24 and 62%. The moisture content obtained at 30% concentration was 54.70%, and the texture at 30% concentration was 1.53 N which resembles the texture of animal meat. Analog meat preferred by panelist was at concentration of 20% which had a texture preference of score of 6.33; aroma 5.00 and taste 6.33 from the average 30 panelist score and had a confidence interval value of 5.56&lt;µ&lt;6.22.</em></p> 2022-10-31T16:20:01+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/41007 Pengetahuan dan Praktik Keamanan Pangan Ibu di Jakarta Selama Masa Pandemi Covid-19 2022-11-01T10:37:37+07:00 Widya Aprilita Minamilail widya_am@apps.ipb.ac.id Lilis Nuraida lnuraida@apps.ipb.ac.id Winiati P. Rahayu wpr@apps.ipb.ac.id <p><em>Many reports revealed that the household is considered as the main contributor for foodborne diseases.&nbsp; Although Covid-19 is not a foodborne diseases, Covid-19 pandemic has forced people to adapt to new habits especially regarding hygiene and sanitaion practices. This may have some implication on behaviour at household level contributing to food safety. The present study aimed to describe food safety knowledge and practices in the households during the Covid-19 pandemic. This study applied an online survey with mothers as respondents and the questionnaire was distributed through social media. Respon-dents were determined purposively with the inclusion criteria: women aged 21-64 years, married, had children, lived or settled in Jakarta for at least one year, and played a role in household food procurement. From the target of 400 respondents, 443 respondents met the requirements for data analysis. The survey results showed that education and income moderately correlated with food safety knowledge and practices. Although more than half of respondents (65.2%) still have inadequate knowledge on food safety and Covid-19, higher number of respondents (71.3%) were considered to have good practices to enhance food safety and prevent Covid-19 infections. During the pandemic there were changes in behaviours as shown by an increase of respondents cooking at home (65.5%) compared to before the pandemic (56.4%) and eating habits in restaurants, which decreased during the pandemic (10.6%) compared to before the pandemic (23.7%). In chosing food source, taste and cleanliness were the main considerations. More than half of the respondents (58.7%) obtained information about COVID-19 and food safety from social media.</em></p> 2022-10-31T16:20:20+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/40978 Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020 2022-11-01T10:27:05+07:00 Sarah Fathia sarahfathia@gmail.com Tjahja Muhandri tjahjamuhandri@apps.ipb.ac.id Nugraha Edhi Suyatma nugrahaedhis@gmail.com <p><em>Flavors play a role as a determinant of the acceptability of food product. Halal certificate is a required document in Indonesia. Halal material requirements refer to SK11/Dir/LPPOM MUI/VI/20. This study aimed to obtain a profile of halal critical flavoring materials in BPOM regulation no. 13/2020 based on the document requirements for halal materials in LPPOM's SK11 and propose for non-critical halal flavoring materials. Materials used in this study were data-from BPOM regulation no. 13/2020, halal material requirements SK11/Dir/LPPOM MUI/VI/20 and other literatures associated with material production process information. The research method includes data collection based on CAS numbering, determination of BPOM flavoring materials outside the list of non-critical halal materials, determination of the production process for flavoring material, mapping of halal critical flavoring materials. The results showed that 53.82% (1381/2566) of the flavoring materials in BPOM regulations were halal critical materials. Based on identification results there were 26 types of production processes that have different halal critical sources that affect the required halal supporting documents. 65.38% (17/26) of critical halal sources came from raw materials, 30.77% (8/26) critical halal sources came from raw materials and manufacturing processes. The criticality of halal flavoring materials depends on the source of the raw material and the production process. Flavors obtained from the chemical synthesis process (414/1381) can be proposed as non-critical halal flavorings.</em></p> 2022-10-31T00:00:00+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/41355 Pengembangan Produk Keripik Kelapa Skala Industri Kecil 2022-11-01T10:25:24+07:00 Mohamad Awaludin mohamad.awaludin05@gmail.com Nuri Andarwulan andarwulan@apps.ipb.ac.id Nur Wulandari wulandari_n@apps.ipb.ac.id <p><em>XYZ is a small industrial scale coconut chips producer who wants to develop their products and market. This study aimed to describe ideal characteristic of coconut chips, develop XYZ product and their marketing strategy. The research used survey method by distributing online questionnaires to respondents, and sensory tests (CATA, RATA, hedonic) by untrained panelists. As quantitative descriptive research, it was conducted in four stages: consumer surveys, mapping of sensory attributes of coconut chips by PCA, product improvement, and development of marketing strategies through STPD analysis and business model canvas (BMC). The results showed that the market opportunity for coconut chips was still available and prospective. Crispness, sweet taste, sweet aftertaste, and caramel aroma were ideal product characteristics of coconut chips after mapping of sensory attributes from three competitor products and XYZ product. XYZ product weakness was corrected for its sweet taste attribute by reformulation to increase sweetness, and the selected formula used a ratio of weight of sugar and coconut chips 2:8 (w:w). Efforts to increase consumer interest in product need to be carried out through marketing strategies targeting young people and the target market for the middle class, as well as a differentiating in the use of natural ingredients without preservatives and artificial coloring.</em></p> 2022-10-31T16:22:42+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/42290 Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan 2022-11-01T10:25:05+07:00 Zulfa Tiara Salsabila Rusmiadi tiara.zulfa00@gmail.com Ahmad Ni'matullah Al-Baarri albari@lecturer.undip.ac.id Anang Mohamad Legowo anangmohlegowo@lecturer.undip.ac.id <p><em>Analog nori is made from ingredients other than seaweed using alternative ingredients such as green plant leaves. The innovation of using pohpohan leaves can minimize the import of Porphyra as the main ingredient of nori by the addition of starch and carrageenan as hydrocolloids can improve the nori quality. This research aimed to optimize nori's physical, chemical, and sensory properties from pohpohan leaves by the difference in yam starch ratio and carrageenan concentrations. The research used a factorial Completely Randomized Design (CRD) with a ratio of pohpohan leaves and yam starch (90:10, 80:20, 70:30, w:w) and carrageenan concentrations (2</em><em>%</em><em> and 3%). The results showed that the addition of yam starch and carrageenan significantly affected (p&lt;0.05) the tensile strength, moisture content, and ash content and did not significantly affect (p&gt;0.05) the fibre content of nori. The physicochemical quality of nori showed a tensile strength increased between 1.18-7.43 Mpa; water content decreased between 8.43-10.24%, ash content decreased between 10.14-12.96%, and crude fibre decreased between 13.63-16.85%. The sensory evaluation showed that the panellists' preference for nori taste, colour, and texture had a significant effect (p&lt;0.05), with the highest preference value from taste 3.65, colour 4.28, and texture 4.24 on a scale of 1(dislike)-5(like). In contrast, the appearance and aroma of nori had no significant effect (p&gt;0.05).</em></p> 2022-10-31T16:23:36+07:00 Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality