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INDONESIA
Jurnal Mutu Pangan (Indonesian Journal of Food Quality)
ISSN : 23555017     EISSN : 26849550     DOI : -
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.
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Articles 91 Documents
Tren Flavor Produk Pangan di Indonesia, Malaysia, Filipina, dan Thailand Sjahwil, Lisa Norisza; Andarwulan, Nuri; Hariyadi, Purwiyatno
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 1 (2014)
Publisher : Jurnal Mutu Pangan (Indonesian Journal of Food Quality)

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Abstract

This study aimed to determine avor trend of food products launched within major ASEAN countries of Indonesia, Malaysia, Filipina and Thailand in 2006 – 2010 where their domestic market continues to grow. Materials used in this study were secondary data-subscribed via Mintel, Euromoni- tor, Datamonitor and other literatures associated with launches, demographic, and culinary information. Product launches positively correlate with Gross Domestic Product (GDP) (R2=0.796). The ve common food categories of food products launched were non-alcoholic beverages, bakery, sauce and seasonings, snacks and dairy products. Domestic ranking (rank 1–4) of these food categories was slightly difference for each country. The 5th rank for each country was different i.e. Malaysia with dairy products, Indonesia with baby foods, Philippines with sugar and gum confectionery and Thailand with meals and meal centers. The difference was mostly related to social-economy factor. Flavor trends in non-alcoholic beverages were fruits and chocolate; bakery were chocolate, strawberry, vanilla and dairy such as cheese, milk and but- ter; sauce and seasonings were chili-pepper, soy sauce, tomato, barbeque; snacks were cheese, barbeque, spice/spicy and dairy products were chocolate, strawberry, vanilla.
Konsistensi Mutu Pilus Tepung Tapioka: Identifikasi Parameter Utama Penentu Kerenyahan (Quality Consistency of Tapioca Starch Pilus: Identification of Main Parameters for Crispiness) Imam, Rosita Hardwianti; Primaniyarta, Mutiara; Palupi, Nurheni Sri
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
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Abstract

The quality of nal product is important aspect of product acceptability and it is affected frequently by the quality of raw materials. Pilus is a fried round-shaped snack and is made from tapioca with a mixture of spices, then fried before it is ready to be consumed as a snack or a side dish companion. Pilus has a crispy texture. Generally, major pilus industry requires the large quantities of tapioca, but is often constrained to obtain supplier that provides consistent tapioca quality. The objective of this research was to characterize tapioca starch as raw material of pilus; to determine the testing parameters that correlate to crispness of pilus; to evaluate the consistency of tapioca starch quality from suppliers. The tested quality parameters included starch, amylose, amylopectin contents, swelling power, starch pasting profile, texture analysis and sensory quality. Tapioca starch had of 77-81% of starch, 22-28% of amylose- amylopectin ratio, 2.43-6.91% of swelling power, and 8.01- 10.67 kgf of the crispness value. The relevant parameters to specify pilus crispness were amylose amylopectin ratio and peak viscosity ofstarch pasting profiles. The quality of raw materials used in pilus processing was inconsistent. 
Free Glutamate Intake from Foods Among Adults: Case Study in Bogor and Jakarta Nuraida, Lilis; Madaniyah, Siti; Andarwulan, Nuri; Briawan, Dodik; Lioe, Hanifah Nuryani; Zulaikhah, Zulaikhah
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
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Abstract

Monosodium glutamate (MSG) is a flavor enhancer which has been used for nearly a century to bring out the best avor of food. Its principal component is an amino acid called glutamate or L-glutamic acid. Free glutamate also exists naturally in foods. The aim of the present study was to estimate the exposure of consumers to free glutamates from foods in Jakarta and Bogor, Indonesia. The study was conducted in Jakarta urban area and rural area of Bogor with 222 respondents above 19 years of age. The survey used Food Frequency Questionnaire to estimate the consumption of food predicted to contain free glutamate. The data of food consumption was used to design food samples to be taken from the survey site and analyze for free glutamate content. Analyses of free glutamate content in food were conducted using HPLC with fluorescent detector. The results revealed the most frequent and the highest amount of food consumed both in Jakarta and Bogor area was dish menus of cereal categories. The average food consumption, excluding rice, in Bogor was 816.73 g/cap/day, while in Jakarta was 823.82 g/cap/day with dish menus contribution accounted to more than 70%. Free glutamate content of food samples ranged from undetected to more than 6 mg/g. Free glutamate intake in Bogor was comparable with that of Jakarta, i.e. 2013.76 mg/cap/day and 2068.97 mg/cap/day respectively. The main source of glutamate intake in both in Bogor and Jakarta was dish menus contributing to more than 80% of the total free glutamate intake. Free glutamate intake from food prepared outside the household was comparable with that of food prepared at home. 
Peningkatan Kualitas Cita Rasa Makanan Rumah Sakit untuk Mempercepat Penyembuhan Pasien (Improving Sensory Quality of Hospital Foods to Reduce the Treatment Duration of Hospitalized Patient) Liber, Liber; Andarwulan, Nuri; Adawiyah, Dede Robiatul
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
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Abstract

Provision of nutrition and ensuring its suf cient consumption in hospital is one key aspect in the care of hospitalized patients. The objectives of this study were: (1) to identify the kind of foods and im- provement of its sensory quality in the hospital menu, (2) to analyze the effect of improved sensory quality on consumption and nutrient intake of patients, health status, and duration of medical treatment. Different kinds of food were identi ed from a 10 days hospital menu by hospital chef and nutritionist. Their sensory quality was improved by adding commercial seasoning powder. This intervention study was conducted as a blind random control trial at a state hospital involving 100 TBC patients. The food consumption and nutrient intake for patients given seasoned food showed signi cant increase (t-test p= 0.000 for P< 0.05) compared with control (1574.2±10.9 g/day vs. 1355.4±51.7 g/day respectively). Whereas nutrient intake of patients receiving intervention was higher: energy (2213.3±16.8 kcal), protein (83±1.8 g), fat (62.5±0.7 g), carbohydrate (331±13 g), vitamin C (89.3±3.4 mg) and zinc (9.5±0.2 mg). However, iron intake of showed no difference (t-test p= 0.566 for P> 0.05). Furthermore, the body weight and BMI of patients receiving intervention increased by (1.3±1 kg) and (0.5±0.4); while control patients weight and BMI decreased by (-1,2±1.1 kg) and (-4.3±0.4), respectively. The duration of treatment in hospital for patients receving seasoned food was 4.5 days shorter than control. Thus, improving sensory quality of hospital foods increased the nutrient intake and decreased duration of medical treatment in hospitalized patients. 
Pengetahuan Pelabelan Produsen Industri Rumah Tangga Pangan di Kota Bogor (Food Labeling Knowledge of Small-Medium Enterprises in Bogor) Septian, Jian; Rahayu, Winiati Pudji
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
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Abstract

Labeling is an important part of food packaging that must comply to the labeling regulation. The objective of this research was to evaluate the knowledge of Small-Medium Enterprises (SMEs) in food labeling regulation and their compliance . The research was conducted by surveying 88 SMEs operating in Bogor as respondents and evaluating their food product labels. More than 55 % food labels comply to the labeling regulation but only 16 % of SMEs producers understood well about the food labeling regulation. Fifty percent of respondents obtained information on food labeling regulation from Indonesian Health District Of ce. The results of spearman correlation test showed that the correlation between SMEs producers characteristics (age, education, occupation, and socio-economic status) were not significant (p>0.05) with their perception regarding food labeling. 
Strategi Implementasi Pencantuman Informasi Kandungan Gula, Garam, dan Lemak untuk Pencegahan Risiko Penyakit Tidak Menular (Implementation Strategy on the Inclusion of Information on Sugar, Salt, and Fats Contents to prevent the Risk of Non-communicable Diseases) Indrayana, Stefanus; Palupi, Nurheni Sri
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
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Abstract

In Indonesia, the growth of food processing industry and ready to eat food/dishes follow the growth of fast-food outlets, fast-food chains, and restaurants. The changes of food consumption pattern in Indonesian consumers is shown by the increase in consumption of processed and fast foods rich in energy, high in sugar, salt, and fat, but low in fiber. Combined with the lack of physical activities or exercise, there may be an increase in non-communicable diseases (NCD) risks. The role of all stakeholders is needed to protect consumers from NCD risks, particularly hypertension, stroke and coronary heart disease, which are partly due to excessive intake of sugar, salt, and fat. In response to this problem, the Ministry of Health has issued a regulation on the Inclusion of Information on Sugar, Salt, and Fats (SSF) Contents (# 30/2013), as well as Health Messages for Processed and Ready to Eat Food. The government has also launched the 2014 Nutrition Balance Guideline. To support its implementation, the business sector can play a significant role in the form of food product reformulation/development, consumer education about the importance of food labeling reading and understanding, as well as providing a clear nutritional information in a more appealing way as it may help consumer decision making when buying processed food products. Educational institutions in all levels can play an active role through its education program, such as course content enrichment. The synergic role between the government, businesses, and educational institutions in educating consumer effectively is essential to minimize NCD risks.
Analisis Pemenuhan Persyaratan Food Savety System Certification 22000 di Industri Kemasan Pangan (Compliance Analysis of FSSC 22000 Requirements in a Food Packaging Industry) Zamrudi, Jamal; Kusumaningrum, Harsi Dewantari; Nuraida, Lilis
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
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Abstract

Food Safety System Certification 22000 (FSSC 22000) as food safety management system recently becomes requisition required by customers, consisting of ISO 22000, PAS 223:2011, and additional requirements. The purpose of this study was to develop recommendations and establish a simple strategy model in compliance with FSSC 22000 requirements. The methods used were identifying food safety regulations related to FSSC 22000, assessing the actual condition of PT XYZ as a case study, developing recommendations on the found gaps, and developing a simple strategy model. PT XYZ has ful lled 63% of the requirements, with in detail compliance of ISO 22000, PAS 223: 2011, and their additional requirements were 55%, 70%, and 20% respectively. Food safety management system has not been well socialized that caused lacking of personnel awareness, infrastructure and documentation implemention, and food safety requirement for supplier selection. The strategy to meet the food safety system requirement incudes action, plan, training, infrastructure improvement, documentation review, food safety training for suppliers, internal audit, and external audit. It was concluded that the strategy model developed has been effective in helping the company to meet the FSSC 22000 requirements. 
Proses Pengeringan Sohun dengan Pemanasan Bertahap dalam Oven (Vermicelli Drying Process with Oven Dryer through Gradual Heating) Yosua, Gerardus; Rahayu, Winiati Pudji
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
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Abstract

Vermicelli or cellophane noodles is a type of noodle that is made from starch of sago or mung bean. Vermicelli has an appearance like string, spongy and slick in texture, and also transparent. Vermicelli production in small food industries employ the traditional technique of sunlight drying. The use of sunlight result in quality inconsistency, requires intensive labor and extensive drying area. These reasons encourage the authors to conduct a research on vermicelli drying process using oven dryer by gradual drying. Three heating treatments were tested, (A) 65oC for 10 minutes, 100oC for 10 min, and 140oC for 5 min, (B) 80oC for 10 min, 100oC for 10 min, and 130oC for 5 min, (C) 80oC for 15 min and 140oC for 10 min. The recommended drying treatment was at 80oC for 10 min, 100oC for 10 min, and 130oC for5 min. This processing condition produced vermicelli that is very similar to commercial traditional vermicelli. The vermicelli had water content of 13.09%, cooking loss of 11.67%, water absorption of 74.56%, and elongation value of 198%. Oven drying reduced the operational cost by up to 33% compared to that of sunlight drying. This indicated that oven drying can replace sunlight drying technique in traditional vermicelli process thus reducing processing time, production cost and improve vermicelli quality consistence. 
Aplikasi Mono-Diasilgliserol dari Fully Hydrogenated Palm Kernel Oil sebagai Emulsifier untuk Margarin (The Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil as Emulsifier for Margarine) Triana, Ria Noviar; Andarwulan, Nuri; Affandi, Arief R; Wincy, Wincy; Kemenady, Eddy
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 1, No 2 (2014)
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Abstract

Margarine is a water-in-oil emulsion product which contains a minimum of 80% fat and a maximum of 18% water. Commonly used emulsifier in margarine is mono-diacylglycerol (MDAG), which can be produced from fully hydrogenated palm kernel oil (FHPKO). Our previous research succeeded in producing MDAG from FHPKO by using glycerolysis method at lab-scale. The objective of this study was to evaluate the application of MDAG from FHPKO as a margarine emulsifier at pilot plant scale. The evaluation includes physicochemical characteristics of the resulting margarine, and physico-sensory characteristics of pound cake and sweet bread produced using the margarine as ingredient. Two concentrations of MDAG from FHPKO in the formulation of margarine were applied; i.e the standard commercial concentration (0.3%) and a concentration 2 times higher (0.74%) than that of standard. The result showed that the physicochemical characteristic of margarine using MDAG from FHPKO as emulsifier had the same specification as that of standard margarine. The performance in application and sensory evaluation of texture, aroma and flavor of pound cake and sweet bread made from margarine with FHPKO MDAG show similarity with product made with commercial emulsifier. The MDAG from FHPKO could be used as an alternative emulsifier for margarine. 
Evaluasi Mutu Protein Tepung Tempe dan Tepung Kedelai Rebus pada Tikus Percobaan (Evaluation of Protein Nutritional Quality of Tempe and Boiled Soybean Flours by Rats) Astawan, Made; Wresdiyati, Tutik; Saragih, Armando M
Jurnal Mutu Pangan (Indonesian Journal of Food Quality) Vol 2, No 1 (2015)
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Abstract

Soybean is a strategic commodity in Indonesia and it is the main raw material for food processing such as tempe, tofu,and soy sauce. Tempe is a traditional food that has been known in Indonesia, which is made by fermentation process using Rhizopus sp. The main weakness of fresh tempe is the short shelf- life at room temperature, only last two days. Processing tempe into tempe our is one of efforts to extend the shelf life. This research aimes to evaluate protein nutritional quality of tempe our and soybean our, compared to casein as a standard by using rats as animal model. Weight gain of each group of rats was increased during 28 days of experiment. The protein nutritional quality of tempe our was signi cantly higher (p<0.05) than that of boiled soy our in the value of feed convertion efficiency and true protein digestibility; highly significantly higher (p<0.01) in the value of protein efficiency ratio and net protein ratio; and not significantly different (p>0.05) in the value of biological value and net protein utulization. From the results of protein nutritional quality evaluation, it could be concluded that tempe our had better nutritional quality than boliled soy our, and even better than casein. 

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