Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jagb.journal.ipb.ac.id/index.php/jmpi <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 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 (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> 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), the National Agency of Drug and Food Control, and the Sou en-US Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2355-5017 Karakterisasi Serat Pangan, Kapasitas Pengikatan Air dan Kemampuan Emulsifikasi Biji Selasih dan Chia https://jagb.journal.ipb.ac.id/index.php/jmpi/article/view/36498 <p><em>Selasih (Ocimum basilicum) and chia seed (Salvia hispanica L.) are plant-based sources that have a unique characteristic of being able to form a gel when hydrated because they have a poly-saccharide layer that can bind water. The purpose of this study was to characterize selasih seed, Indo-nesian indigenous basil seed, compared to chia seeds which have been widely studied. The characteri-zation leads to functional properties for health and their potential to be applied to food products including crude fiber content, water holding capacity (WHC), and emulsification ability. The value of total dietary fiber which was quite high in both seeds (48.78 to 54.07%) had potential as a source of healthy dietary fiber. The selasih seed has water holding capacity and emulsion capacity that not significantly different from chia seed. The emulsification ability of selasih seeds and chia seeds needs proving by being applied to processed food products such as bakery products and processed meat products (sausages).</em></p> Dede Robiatul Adawiyah Felia Prima Wefiani Kezia Patricia Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-03-04 2022-03-04 8 2 63 69 10.29244/jmpi.2021.8.2.63 Atribut Minuman Teh Kemasan Siap Minum yang Memengaruhi Persepsi Konsumen di Kabupaten Tegal https://jagb.journal.ipb.ac.id/index.php/jmpi/article/view/39223 <p><em>Ready-to-drink packaged tea drinks have various attributes affecting consumer perception. This study aims to identify the attributes of ready-to-drink packaged tea drinks that became the main concern, considered important, and affecting purchasing decisions by consumers in Tegal Regency. The method used was a purposive sampling survey. Data were analyzed by chi-square tests. The survey involved 150 respondents, which majority was woman (60.00%), aged 15-24 year (68.67%), had diploma/bachelor degree (54.67%), worked as student (50.67%), and earned less than Rp1,000,000 (62.67%) per month. As many as 93.34% respondent bought packaged tea drinks at minimarkets and grocery stalls for themselves (45.33%) and family (50.00%). Purchase made with a frequency of 1-2 times a week (35.33%) to once a month (40.66%). The attributes of packaged tea drinks were taste and aroma (38.67%), halal (29.33%), and expiration date (13.33%). The attributes of packaged tea drinks considered as very important were halal (92.67%), expiration date (82.00%), and taste and aroma (61.33%). Attributes of packaged tea drinks affecting purchasing decisions were taste and aroma (98.67%), expiration date (98.00%), and halal (96.67%). Taste and aroma was the main attributes that influence the perception of respondents in Tegal Regency in buying packaged tea beverage products.</em></p> Dias Indrasti Fina Siliyya Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-03-04 2022-03-04 8 2 70 79 10.29244/jmpi.2021.8.2.70 Titik Kritis Keamanan Pangan pada Tahap Pengolahan dan Penyajian Beberapa Jenis Minuman Es https://jagb.journal.ipb.ac.id/index.php/jmpi/article/view/38477 <p><em>In small vendors, iced beverages potentially contain microbiological and chemical hazards. The objective of this study was to identify critical points of hazard during processing and serving steps various types of most popular iced beverages. Based on processing step, there were identified nine types of iced beverages i.e. coconut, grass jelly, sliced fruit, orange, mixed, cendol, juice, blended and flavouring ice. The study was conducted by observation 90 vendors addressed to processing step, utilities, and environ-mental condition at low, middle and high economic scale of vendors. The critical points were determined according to the principles of HACCP. The results showed that more complex of processing step, lower economic scale and poor of facilities caused more critical points. Mixed ice (containing fruits, grass jelly and jelly) that sold at lower economic scale vendor has the most critical points number (11 out of 14), i.e. ice cube, water mixture, syrup, ice washing, ice downsizing, ice storage, fruits and ingredients washing process, fruit and jelly slicing process and storage, and mixing process. On the medium economic scale vendor, there were 1-3 critical points number and on the highest economic scale there was only one critical point number which was in the mixing process.</em></p> Siti Nurjanah Qonitatin Wafiyah Winiati P. Rahayu C. C. Nurwitri Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-03-04 2022-03-04 8 2 80 87 10.29244/jmpi.2021.8.2.80 Tingkat Asupan Makronutrien dan Gaya Hidup terhadap Risiko terjadinya Obesitas di Lima Provinsi di Indonesia https://jagb.journal.ipb.ac.id/index.php/jmpi/article/view/39168 <p><em>The problem of obesity is increasing in developed and developing countries. This study aims to analyze data on sociodemographic, consumption behavior, lifestyle, macronutrient intake, and adequacy of nutrition on the prevalence of obesity in adults based on secondary data from RISKESDAS 2013 and SKMI 2014 for the 19–55-year age group in the provinces of North Sulawesi, DKI Jakarta, East Kalimantan, West Papua, and North Sumatra. The relationship of obesity factors was analyzed by bivariate analysis, the risk factors of obesity were analyzed by multivariate analysis, and the level of macronutrients adequacy refers to recommended dietary allowances for adults</em>.<em> Results showed that sociodemographic factors, consumption behavior, and lifestyle were associated significantly with obesity. Sufficient consumption of fruits (at least 5 servings/day for 7</em><em> days/week) reduced the risk by 0.957 times</em><em>. Consumption of energy (1759.22 kcal/ person/day), protein (77.82 g/person/day), and fat (52.49 g/person/day) in obese adults was higher than in normal adults (1690.14 kcal/person/day; 68.80 g/person/day; 45.34 g/person/day). The intake of protein (p = 0.018) and fat (p = 0.002) also the adequacy of protein (p = 0.015) in obese and normal adults showed significant differences. </em></p> Sirly Eka Nur Intan Nurheni Sri Palupi Endang Prangdimurti Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-03-04 2022-03-04 8 2 88 96 10.29244/jmpi.2021.8.2.88 Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi https://jagb.journal.ipb.ac.id/index.php/jmpi/article/view/36444 <p><em>The limited use of cassava for industrial purposes encourages the development of various derivative products from cassava including cassava flour. However, cassava flour has unfavorable characteristics when used directly as raw material for food products so it must be modified. The aims of this study were to modify cassava flour, and to identify characteristic from several modified cassava flour. The cassava variety used was cimanggu. This study used completely randomized design (CRD) with three treatments of modification, each in triplicate. The modification methods used were spontaneous fermentation of cassava flour suspension for 36 hours (TSFS), fermentation of sliced cassava for 48 hours (TG), and heat moisture treatment of cassava flour at moisture content of 20% with temperature of 121<sup>o</sup>C for 15 minutes (TS HMT). The modified cassava flour was dried, then analyzed for amylose content, whiteness index, and pasting properties</em>. <em>The results showed that</em> <em>TSFS modification increased amylose content and pasting temperature, but it decreased the breakdown viscosity. TG modification increased the amylose content, whiteness index, viscosity (peak, final, setback), and pasting temperature, but it decreased breakdown viscosity. TS HMT modification increased pasting temperature, but it decreased viscosity (peak, breakdown, final, setback) and whiteness index.</em></p> Bella Dwi Pasca Tjahja Muhandri Dase Hunaefi Budi Nurtama Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-03-04 2022-03-04 8 2 97 104 10.29244/jmpi.2021.8.2.97 Efektivitas Lama dan Metode Blansir terhadap Kadar Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu (Ipomoea batatas l.) https://jagb.journal.ipb.ac.id/index.php/jmpi/article/view/36564 <p><em>Purple sweet potato, as one of the tubers with a large area of production and utilization in Indonesia, contains bioactive compounds (including anthocyanin) that are beneficial to health. Anthocyanins give purple pigment, which accumulates with other compounds having antioxidant activity. Heat treatment in purple sweet potato processing at certain times and methods resulted in the degradation of different bioactive compounds. Steamed and boiled blanching methods are common t o prevent this damage. Research on the effect of blanching and drying methods on the content of bioactive compounds of purple sweet potato (Ipomoea batatas l.) was carried out through several stages1) the preparation of purple sweet potato slices using a slicer and 2) directly placing it in a container filled with water to avoid oxidation. Inactivation of the browning-causing polyphenol oxidase enzyme was carried out by steaming and boiling at a boiling temperature (above 100°C) with sampling every 5 minutes for 15 minutes. The best treatment was steamed blanching for 5 minutes with anthocyanin levels of 77.64 mg/kg and antioxidants of 134.54 ppm, categorized as weak activity.</em></p> Laras Budyghifari Amran Laga Nandi K. Sukendar Muhpidah Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-03-04 2022-03-04 8 2 105 112 10.29244/jmpi.2021.8.2.105 Optimasi Proses Ekstrusi Texturized Vegetable Protein di PT XYZ https://jagb.journal.ipb.ac.id/index.php/jmpi/article/view/37487 <p><em>Texturized vegetable protein (TVP) is one of the meat analogue products made by modifying the structure of vegetable protein come to be meat-like texture. Several adv</em><em>a</em><em>ntages could be obtained by consuming meat analogue. It could reduce the risk of disease and could be consumed by someone who could not consume meat, either because of health problems or beliefs</em> <em>meat consumption </em><em>will </em><em>increase continually </em><em>in</em><em>line with increasing population, economic level, and public awareness to nutrition.</em> <em>The TVP using was increased as a protein source alternative. The TVP demand of PT</em><em>.</em><em> XYZ increase continued to, but the number of production machines was limited. The </em><em>c</em><em>ompanies need to optimize their available machines to meet their demand. This research aim</em><em>ed</em><em> to optimize the production capacity of TVP. Defatted soy flour was used as the source of protein. Several parameter used in this research were flour flow capacity, water flow capacity, screw rotation speed, and extruder temperature. The response parameters used were water absorption, water content, color, bulk density, and grain shape. The data was collected by 21 runs that is repeated twice for each run. The optimization process was carried out using Design Expert 10 (DX-10) through Response Surface Method (RSM). The optimum of process conditions combination of the TVP extrusion were: flour flow capacity 225kg/hour; water flow capacity 35</em><em>.</em><em>54 Hz; extruder temperature 130</em><em>.</em><em>70</em><em>°</em><em>C; and the screw rotation speed 375</em><em>.</em><em>18 rpm. The verification result showed that the value of each response was within the Confident Interval (CI) range.</em></p> <p><em>&nbsp;</em></p> Dede Yoga Ahmadi Budi Nurtama Tjahja Muhandri Copyright (c) 2021 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-03-04 2022-03-04 8 2 113 120 10.29244/jmpi.2021.8.2.113