Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi <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="https://drive.google.com/file/d/1MR6FwxZf3OFaqlCjSrrZ8ymkeVL5SWpj/view?usp=share_link" 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: jurnalmutupangan@apps.ipb.ac.id</p> en-US jurnalmutupangan@gmail.com (Prof.Dr. Winiati P. Rahayu) jurnalmutupangan@gmail.com (Secretariat Jurnal Mutu Pangan) Fri, 13 Oct 2023 11:18:51 +0700 OJS http://blogs.law.harvard.edu/tech/rss 60 Table of Content https://jurnal.ipb.ac.id/index.php/jmpi/article/view/50798 adminjmpi ITP Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/50798 Fri, 13 Oct 2023 11:15:20 +0700 Profil Sensori Minuman Yuzu (Citrus junos) Komersial https://jurnal.ipb.ac.id/index.php/jmpi/article/view/48444 <p><em>The yuzu product development process in general was related to the level of consumer preference or acceptance which could not be separated from the sensory aspect. The purpose of this study was to obtain a map of the sensory profile characteristics of the ideal product, to identify the sensory and emotional profile characteristics, as well as to observe the correlation between sensory attributes and preference for yuzu drink based on consumer perceptions. The methods used included consumer surveys, ideal profile methods, and check-all-that-apply (CATA) as consumer-based methods. The consumer survey involved 108 respondents to assess general consumer preferences. The sensory evaluation panel consisted of 47 consumer panelists. The samples for sensory evaluation included 4 commercial yuzu beverage products available in Jakarta. The results of ideal profile mapping for yuzu beverage products with codes A, B, C, and D indicated that product A closely matched the ideal sensory profile, with sensory attributes of sweetness, acidity, freshness, citrus, and bitterness. The yuzu drink samples with codes A and C provided the same distinctive sensory attributes both in the mouth and upon swallowing, with their respective distinctive attributes being sweetness and freshness. The sweetness and freshness were correlated with consumer preferences (overall liking) when the product was in the mouth, and the freshness was correlated with preferences when the product was swallowed. The emotional profile mapping results revealed that consumers favored products associated with the "pleasure" emotion as found in product A and "relaxing" emotion as found in product D.</em></p> Lani Nurlela, Tjahja Muhandri, Dede Robiatul Adawiyah, Saraswati Saraswati Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/48444 Mon, 09 Oct 2023 13:46:32 +0700 Penentuan Indikator Umur Simpan Minuman Botanikal Berbahan Dasar Jahe Merah dan Bawang Putih https://jurnal.ipb.ac.id/index.php/jmpi/article/view/47741 <p><em>Botanical beverages are made from plant extracts that can be packaged to extend their shelf-life. The shelf-life of foods and beverages can be estimated by mathematical modelling, usually by employing linear equation model. To accurately estimate the shelf-life, it is necessary to determine the indicators. This study aimed to determine the shelf-life indicators of a botanical beverage made from red ginger and garlic which were prepared under boiling condition and packaged in glass bottles at hot condition. The product was stored at 27, 33, and 40°C and their quality attributes comprising sensory, visual consistency, viscosity, pH, and total microbe were observed weekly. The data obtained were mathematically modeled using linear equations to determine the order of the reaction (n) and the rate constant (k) of the change in quality attributes. The coefficient of determination (R<sup>2</sup>) for the equation of change in quality attributes at 27, 33, and 40°C were 0.19, 0.21, 0.62; 0.10, 0.01, 0.01; 0.02, 0.19, 0.89 respectively for viscosity, pH, and total microbe. The total microbe is the most appropriate quality indicator for estimating shelf-life of this botanical beverage.</em></p> Nabila Lathifah Fatmawati, Setya Budi Muhammad Abduh, Ahmad Ni'matullah Al-Baarri Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/47741 Mon, 09 Oct 2023 14:54:44 +0700 Pengaruh Penambahan Tepung Rumput Laut terhadap Daya Terima Nasi IR 64 https://jurnal.ipb.ac.id/index.php/jmpi/article/view/45270 <p><em>IR 64 rice in Indonesia are among the highest sold, with a percentage of 26.09% while IR 42 rice was 10%, Muncul rice was 8.24% and Setra Ramos rice at 5.94%. However, white rice has a low fibre content. This research was conducted to determine the effect of adding seaweed flour (Eucheuma spinosum) on consumer acceptance of IR 64-cooked rice. The aspects studied were rice's taste, colour, aroma, and texture. This research started with making seaweed flour, which added 0.5% CaO as a bleaching agent during the soaking process. Then the seaweed flour was added to the rice before cooking at different contents of 5, 6, and 7%. Furthermore, the rice is cooked using Liwet technique. This rice was then tested organoleptically with four expert panelists (Culinary Education lecturers) and 30 semi-trained panelists (students of the Pendidikan Tata Boga Program, Universitas Negeri Jakarta). Based on the results of the Friedman test, with a confidence level of 95%, it shows that there is no influence on the aspects of aroma, texture, and colour, but there is an influence on the aspects of taste. Tukey's test results with α= 0.05 showed a tendency for liking the addition of 6% flour. According to 4 expert panelists, adding 6% has the characteristic taste of rice that is almost strong; the colour is close to the original white rice. The aroma of seaweed is barely prominent and has an almost fluffier texture.</em></p> Fa'izah Fauzi, Alsuhendra Alsuhendra, Efrina Efrina Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/45270 Mon, 09 Oct 2023 13:48:03 +0700 Perbandingan Asam Fenolat dan Total Fenolik Kopi Arabika Bogor dari Pengolahan Pascapanen dan Tingkat Sangrai Berbeda https://jurnal.ipb.ac.id/index.php/jmpi/article/view/50104 <p><em>Coffee is rich in phenolic compounds, which can be evaluated by the total phenolic or specific individual phenolics. The composition and concentration of phenolics in coffee are affected by various factors, including postharvest and roasting. This study aimed to compare the ratio of phenolic acid (measured as chlorogenic acid) to total phenolic in Bogor arabica coffee, considering different postharvest treatments and roasting levels. The coffee samples were treated with different postharvest (dry, wet, and honey) and roasting processes (light and dark). Green coffee bean was used as a control. The roasting process involved heating the coffee at temperatures ranging from 147.9 to 178.8°C for light roasting, and 190.2 to 200°C for dark roasting (10 minutes each). The color of the coffee beans, concentration of phenolic acid in the coffee extract, and total phenolic in the coffee extract were analyzed using a colorimeter, HPLC, and spectro-photometer respectively. The results showed that roasting significantly intensified the dark color of Bogor arabica coffee. Among the phenolic acids, the 5-CQA isomer emerged as the most dominant and was also the most susceptible to degradation during roasting. As the roasting level increased, the concentration of phenolic acid consistently decreased. Interestingly, the total phenolic initially increased in light roasted coffee but decreased in dark roasted coffee. Green coffee beans exhibited the highest proportion of phenolic acid (83%), whereas dark roasted coffee had the lowest proportion (19%). Although light roasted coffee had the highest total phenolic, its phenolic acid concentration decreased significantly compared to green coffee beans.</em></p> Muhammad Reza, Dian Herawati, Feri Kusnandar Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/50104 Mon, 09 Oct 2023 13:48:49 +0700 Evaluasi Kecukupan Panas dan Pengembangan Proses Alternatif dalam Sterilisasi Komersial Jamur Kancing dalam Kaleng https://jurnal.ipb.ac.id/index.php/jmpi/article/view/41555 <p><strong><em>.</em></strong> <em>This research aimed to evaluate the adequacy of heat treatment and redesign the commercial sterilization process for canned button mushrooms to ensure that the product meets the minimum sterilization requirement without undergoing excessive processes. The study conducted tests on heat distribution and penetration, calculated the sterilization value (F<sub>0</sub>) using the trapezium and Ball methods, and designed an alternative sterilization process to avoid excessive procedures. The sterilization process for canned mushrooms, with a can dimension of 300x407, involved a temperature of 132°C for 16 minutes, resulting in an F<sub>0</sub> value of 161.7 minutes. This value far exceeds the required minimum F<sub>0</sub> value. To optimize the process, an alternative sterilization procedure was developed. It involved a temperature of 126°C, a process time of 10 minutes, and an initial product temperature of 40–50°C. This alternative process yielded an F<sub>0</sub> value of 10 minutes. Furthermore, additional alternative process conditions were designed, with considerations to various process times (Pt), initial temperatures (Ti), retort temperatures (TR), and F<sub>0</sub> values.</em></p> Feri Kusnandar, Huda Hainun Dafiq, Winiati P. Rahayu, Dandy Irmawan Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/41555 Mon, 09 Oct 2023 14:02:28 +0700 Risiko Paparan Formaldehida dari Beberapa Jenis Ikan pada Masyarakat di Kecamatan Dramaga, Bogor, Jawa Barat https://jurnal.ipb.ac.id/index.php/jmpi/article/view/48286 <p><em>Residual formaldehyde compounds may be found in fish either naturally or intentionally added. Exposure of formaldehyde from food can cause damage to the gastrointestinal tract, liver, kidney, and is carcinogenic in humans. This study aims to estimate the risk value of formaldehyde exposure level due to fish consumption in the community population in Dramaga Subdistrict with deterministic approach. Fish consumption data was obtained from a consumption survey using a semi food frequency questionnaire (FFQ). The fish consumption survey was conducted on 505 respondents with an age range of 5-60 years and over. Formaldehyde analysis was conducted on four types of fish that are popular and often consumed by the community, namely salted peda fish, salted anchovy rice fish, salted japuh fish, and fresh anchovy fish. The results showed that formaldehyde levels in four types of fish range from 8.30 – 105.09 mg/kg. The average daily consumption of salted peda, salted anchovy rice, salted japuh, and fresh anchovy was 11.58±8.32; 8.85±4.93; 7.72±4.51; and 9.85±6.45 (g/day). The average daily exposure values of formaldehyde in salted peda, salted anchovy rice, salted japuh, and fresh anchovy were 0.0025; 0.0088; 0.0146; and 0.0014 (mg/kg bw/day). The overall of daily exposure value is still below the maximum oral exposure limit of 0.2 (mg/kg bb/day). The value of exposure risk with hazard quotient (HQ) in four types of fish is 0.007</em><em>–0.073. The HQ was found to be below 1, indicating risk level of exposure to formaldehyde in the community in Dramaga Subdistrict&nbsp; is still within safe limits.</em></p> Alfin Maulana Wihardi, Puspo Edi Giriwono, Dias Indrasti Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/48286 Mon, 09 Oct 2023 14:26:15 +0700 Prevalensi Cemaran Bakteri Indikator Sanitasi dan Patogen pada Daging Ayam dan Produk Olahannya di Indonesia: Sistematika Review dan Meta-Analisis https://jurnal.ipb.ac.id/index.php/jmpi/article/view/47148 <p><em>Chicken meat, a staple of the Indonesian diet, undergoes extensive examination for contamination across diverse regions, yielding different findings. Using a comprehensive meta-analysis approach</em> <em>by combining previous </em><em>researchees</em><em>, making the results </em><em>are </em><em>widely applicable and understandable. </em><em>This</em><em> research aim</em><em>ed</em><em> to </em><em>obtain</em><em> prevalence of bacterial contamination and pathogenic agents in both raw chicken meat and processed chicken products</em><em> in</em><em> Indonesia. The investigation occur</em><em>ed</em><em> in two sequential phases: first, a systematic review, including literature retrieval from databases like Google Scholar, Cross Ref, Pro Quest, PubMed, and Science Direct, followed by literature screening and data extraction. Then, in the second stage</em><em> was conducted </em><em>a meta-analysis. Effect size measurements, primarily the proportion/prevalence of bacterial contamination, are calculated using the random-effects model via the DerSimonian–Laird method. Analysis of 44 studies from 25 carefully selected literature sources shows that the prevalence of bacterial contami</em><em>-</em><em>nation in Indonesian chicken meat and its processed derivatives is 32.8% (95% CI: 21.6-44.1, I2 = 99.49%). To address the noticeable heterogeneity, sub-group meta-analyses</em><em> was performed</em><em>, </em><em>which was </em><em>categorized by sample type, the specific contaminating bacteria, and the sampling location. The sub-group meta-analysis based on sample type highlights processed chicken meat as having the highest prevalence at 47.8%. When broken down by bacterial type, contamination rates reveal E. coli (45.3%), Salmonella sp. (30.6%), Campylo</em><em>-</em><em>bacter sp. (20%), and L. monocytogenes (15.7%) as significantly influencing the prevalence of bacterial contamination in Indonesian samples. Geographically, traditional markets emerge as the primary source of bacteria-contaminated samples, with a prevalence rate of 31.2%.</em></p> Sri Madiarti Sipayung, Winiati P. Rahayu, Siti Nurjanah Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/47148 Mon, 09 Oct 2023 14:27:41 +0700 Back Matter https://jurnal.ipb.ac.id/index.php/jmpi/article/view/50799 adminjmpi ITP Copyright (c) 2023 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jurnal.ipb.ac.id/index.php/jmpi/article/view/50799 Fri, 13 Oct 2023 11:17:48 +0700