Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2020-02-04T08:49:45+07:00 Prof.Dr. Nuri Andarwulan Open Journal Systems <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 Center publish Jurnal Mutu Pangan : Indonesian Journal of Food Quality. The online version of the journal can be accessed at; <a href=""></a></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: or</p> Pengaruh Fortifikasi Zat Besi Menggunakan Fe-Sulfat, Fe-Fumarat dan Na Fe EDTA Terhadap Kualitas Sensori Produk-Produk Olahan Tepung Terigu 2020-01-17T04:48:36+07:00 Dede Robiatul Adawiyah Tjahja Muhandri Subarna Subarna Sugiyono Sugiyono <em>The consumption of wheat flour in Indonesia is very high reaching 5.9 million tons during year 2016 and tends to increase steadily every year. The National Standardization Agency of Indonesia (BSN) of Wheat Flour (2009) requires the fortification with minimum iron of 50 ppm (as Fe-elemental). Study conducted byIndonesian ministry of health based on WHO recommendation (2006) states that for wheat consumption 75-149 g/day, fortificication wheat flour with iron should be as much as 60 ppm (in the form of Fe-fumarate or Fe-sulphate) or 40 ppm (in the form of NaFeEDTA compound), zinc 55 ppm (in the form of zinc oxide compound), and folic acid 2.6 ppm. The aim of this research was to evaluate the effect of fe fortification using 3 types of fe fortifcants: Ferous fumarat, Ferous sulfat and NaFeEDTA), zinc (in form of Zn oksida), vitamin B1, vitamin B2, asam folat (as premix) on sensory quality of wheat flour products such as bread, pao, cookies, noodle and macaroni. The result showed that Fe fortification using Fe-sulfat, Fe-fumarat dan Na Fe-EDTA in wheat flour did not significantly affect sensory properties of breads and pao. For cookies, NaFeEDTA slightly affect on texture (slightly harder). For noodle and macaroni, NaFeEDTA dan ferous-sulfat affect on color of productss to become darker. Overall, fe-fumarat was recommended fortificant for iron fortification of wheat flour with the lowest effect on sensory properties of wheat products.</em> 2019-10-31T17:12:55+07:00 Copyright (c) 2019 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Optimasi Formula Tahu Lembut Instan dan Rasio Air Rehidrasi dalam Pengembangan Wedang Tahu sebagai Pangan Fungsional 2020-01-16T08:12:09+07:00 Nurheni Sri Palupi Nida Raihana Zhafira Budi Nurtama <em>Soft tofu dessert is a traditional food which is known due to its health benefits. Nowadays, people are not only considering the health benefits of food but also its practicality and shelf life. The development of instant soft tofu dessert is expected for solving the problem. Instant soft tofu dessert is a mix of instant soft tofu and ginger drink. The objective of this study was to obtain the optimum formula and rehydration ratio of instant soft tofu, identify the sensory, chemical, physical characteristics of instant soft tofu dessert, and determine the antioxidant activity of instant soft tofu dessert. Optimization of instant soft tofu’s formula and rehydration process was conducted by using Response Surface Methodology (RSM) with the variables were the concentration of soymilk powder, carrageenan, and volume of water. Responses that was measured were hardness, gummine ss and chewiness. The result of optimal formula and rehydration process consisted of 93.2% soybean powder, 6.8% carrageenan and water volume ratio was 1:8. The hardness of optimal soft tofu was 154.60 gf, gumminess was 28.53 gf, and chewiness was 16.16 gf. Consumption of soft tofu dessert in 38 g serving size generated energy 175.78 kkal, 19.55% AKG of protein, 9.52% AKG of fat, and 5.50% AKG of carbohydrate. The antioxidant activity of instant soft tofu dessert was 16.16 ppm AEAC (ascorbic acid equivalent antioxidant capacity). The result of sensory test of color, flavour, texture, and overall attributes showed that the panelist preference for instant soft tofu dessert is higher than the traditional soft tofu dessert significantly (p&lt;0.05).</em> 2019-10-31T17:12:55+07:00 Copyright (c) 2019 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pendugaan Umur Simpan Produk Pastry dengan Quantitative Descriptive Analysis (QDA) dan Metode Arrhenius 2020-01-17T05:16:26+07:00 Dase Hunaefi Fitriyah Ulfah <em>The Unclear and limited shelf-life of pastry become the problem for SMEs. The objective of the study was to determine shelf-life using sensory evaluations by Quantitative Descriptive Analysis (QDA). The fresh pastries are Croissants with chocolate and cheese fillings and also in Apple Danishes. As a supporting data, proximate analysis was done on the three samples. The rancidity analysis was done using the Thiobarbituric Acid (TBA) method to measure the malondialdehyde level. TBA method was conducted. Determination of shelf-life Sensory evaluations was performed by ten trained panelists </em>analysed<em> sensory characteristic changes during storage. The sensory characteristics identified were taste, aroma, rancidity, hardness, crust and crumb, and the filling consistency changes during storage. Shelf-life apple danish, chocolate croissant and cheese croissant by QDA in a row were 6, 6 and 5 days. Meanwhile, Arrhenius method showed that fresh pastries have much longer shelf-life. Shelf-life Apple danish, chocolate croissant and cheese croisaant by Arrhenius method were 48, 35 and 48 days, respectively. Therefore, in the case of shelf-life prediction of pastries, QDA method resulted better accurate method in prediction of shelf-life.</em> 2019-10-31T17:12:56+07:00 Copyright (c) 2019 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Efektivitas Metode Pembelajaran terhadap Pengetahuan Keamanan Pangan Siswa Sekolah Tingkat Menengah 2020-01-17T02:46:35+07:00 Yanti Ratnasari Rahmawati Rahmawati Winiati P Rahayu <em>Food safety education program needs to be given to the high school community, especially for junior and senior high school students who are entering adolescence. Appropriate learning methods required in the delivery of food safety information. The aim of this study was determining the effect of the way food safety intervention with active and passive learning method to the food safety knowledge of high school students. Analysis of different test with independent t-test on both active and passive learning methods of intervention showed there was no different between both methods. The result of the effect of food safety intervention with active and passive learning methods by paired sample t-test showed increasing the average score of food knowledge (p≤0.05) between before and after the intervention of 2.18 and 2.54 %. Based on the distribution of score of knowledge, active learning method just increased significantly only for senior high school students in science program. Correlation analysis showed the higher school level did not ensure higher food safety knowledge as well.</em> 2019-10-31T17:12:56+07:00 Copyright (c) 2019 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Penambahan Bekatul dan Angkak pada Produk Agar-agar sebagai Alternatif Cemilan Pengikat Kolesterol 2020-01-17T02:52:36+07:00 Hasim Hasim Didah Nur Faridah Ditha Mithania <em>The prevalence of hypercholesterolemia in Indonesia reaches 11.2%. Hypercholesterolemia can occur due to lack of exercise, consume too much food containing fat and cholesterol, and lack of fiber intake. Rice bran and red yeast rice contain fiber and phytochemical compounds that can reduce cholesterol, including alkaloids, saponins, tannins, flavonoids, and phenolics. The purpose of this study is to use rice bran and red yeast rice as an alternative snack that can potentially bind cholesterol. Rice bran and red yeast rice are added to agar to obtain gelatin snacks with high fiber content and phytochemical compounds. Agar is made into three formulas. Hedonic rating tests have been carried out, so that obtain the formula that is most preferred by consumers. The test results show that the formula with the addition of sodium citrate of 0.3% is most preferred, with the addition of bran and red yeast rice each of 30 and 0.8 grams and the use of agar for 7 grams. Gelatin products contain 14.80% food fiber and total flavonoids by 0.02%. The total phenolic was not detected in agar products. The results of the cholesterol-binding test in vitro showed that gelatin products can bind cholesterol by 60.11%.</em> 2019-10-31T17:12:56+07:00 Copyright (c) 2019 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Reduksi Purin pada Emping Melinjo Melalui Pre-treatment Perendaman Emping Mentah 2020-01-29T09:40:48+07:00 Hanifah Nuryani Lioe Dahrul Syah Annisa Defriana <em>Melinjo chips (emping as local name) has high purine content which can be related to the high uric acid level in blood that lead to joint inflamation due to the sendimentation of uric acid. The objective of this research is to prove that soaking process can reduce purine content in emping and to know the effect of the soaking process length in purine reduction. Soaking time (2, 5, and 12 hours) and emping brand (Sriti, A1 and Koki) were used as the treatments. Purine compounds such as adenine and hypoxanthine were analyzed by using High Performance Liquid Chromatography (HPLC) method with C18 column and UV detector. The three emping samples were also analyzed by using sensory evaluation to know the consumer preference toward the treated fried emping. Results obtained from this research were that soaking process can reduce both adenine and hypoxanthin content in emping. Soaking for 2 hours in water could reduce adenine content 13 – 39% and hypoxanthine content 4 – 60%. Soaking process for 2 hours on emping could reduce up to 50% of total purine base content in A1 brand, however, soaking time was not directly proportional to the decrease in purine levels. Purine content after 5 and 12 hours soaking tend to be fluctuative. Emping samples that were soaked in the water have a decrease in preference by the panelists either in color, aroma, taste, texture or in overall, but still accepted by panelists. </em> 2019-10-31T17:12:56+07:00 Copyright (c) 2019 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Penggunaan TVP dan Aplikasi Pasteurisasi dalam Pembuatan Sosis Sapi Goreng di PT. X 2020-01-29T09:43:12+07:00 Akbar Pradana Joko Hermanianto Sugiyono Sugiyono <p><strong><em>Abstract</em></strong><em>. </em><em>With the price of beef that fluctuates from time to time, Company ‘X’ attempted the innovation with analog me</em><em>a</em><em>t or Textured Vegetable Protein (TVP) to replace some of percentage of me</em><em>a</em><em>t used in the formula. The objective of this research is to create fried beef sausage formula with TVP to improve the cost and understand the effectiveness of pasteurization for the product to extend the shelf life.</em> <em>This research showed that 2% of TVP can replace 7% of me</em><em>a</em><em>t from the total me</em><em>a</em><em>t used in the existing formula of fried beef sausage. This research also proved the result from the application of 30 minutes pasteurization for both fried beef sausage formula with TVP and the existing one. Fried beef sausage with </em><em>pasteurization application</em><em> can achieve 4</em><em>5</em><em> days of shelf life compare to the existing formula </em><em>without pasteurization application </em><em>only only 3</em><em>0</em><em> days and can reduce 9% of the cost and decrease the product return from the market due to spoilage from 4% to 0.5%.</em></p> <p>&nbsp;</p> <p><strong>Keywords</strong>: fried beef sausage, Textured Vegetable Protein (TVP), pasteurization</p> <p>&nbsp;</p> <p><strong>DOI: </strong><a href=""></a></p> 2020-01-20T01:29:44+07:00 Copyright (c) 2019 Jurnal Mutu Pangan : Indonesian Journal of Food Quality Kecukupan Pasteurisasi Sistem Kontinyu Krimer Kental Manis dan Pengaruhnya Terhadap Stabilitas Selama Penyimpanan 2020-02-04T08:49:45+07:00 Anis Zamaluddien Feri Kusnandar Eko Hari Purnomo <p>A sweetened condensed creamer (SCC) is a well-known dairy-based product used in various food products. SCC has pH of 6.00 and water activity (aw) of less than 0.8. A pasteurization process is applied in SCC processing to inactivate potential pathogenic microorganism in order to yield safely consumed product with a long shelf-life. The aim of this study was to evaluate thermal process adequacy of SCC in a commercial scale continuous pasteurization at 85°C and 95°C. Thermal process adequacy was determined by comparing the pasteurization value (P) of the process with standardized P value at different D cycles (2D, 3D, and 6D) of targeted microorganism and lipase enzyme. Pasteurization process at both 85°C and 95°C satisfactorily inactivated targeted microorganism (vegetative cells, coliform, yeast and mould, Salmonella, S aureus, and L monocytogenes). However, the designed pasteurization did not sufficiently inactivate lipase enzyme. SCC processed at 85°C had a longer shelf-life in term of its viscosity (292.4 days) than that of pasteurized at 95°C (174.5 days).</p> <p>&nbsp;</p> <p><strong>Keywords: </strong>pasteurization value, rheology, shelf-life, sweetened condensed creamer, thermal process</p> <p>&nbsp;</p> <p><strong>DOI: </strong><span class="value"><a href=""></a></span></p> 2020-01-17T08:49:08+07:00 Copyright (c) 2019 Jurnal Mutu Pangan : Indonesian Journal of Food Quality