Jurnal Mutu Pangan : Indonesian Journal of Food Quality

Table of Content

adminjmpi ITP — Thu, 28 Mar 2024 14:52:35 +0700

Ketersediaan Tempe yang Menerapkan Cara Produksi Pangan yang Baik di Jabodetabek serta Pengetahuan Konsumen untuk Membelinya

Kemal Komala, Ratih Dewanti-Hariyadi, Nur Wulandari — Thu, 28 Mar 2024 14:45:51 +0700

Tempe is a nutritious, healthy, and affordable food. Tempe production is simple, but less hygienic under traditional production, therefore can have inconsistent quality, safety, and reduce consumer interest. In Indonesia, Good Manufacturing Practices (GMP) implementation is a basic requirement for food industries, including tempe industries, in producing safe food products. It is yet unknown the availability of GMP tempe, especially in Jabodetabek area and how it relates to consumers' willingness to purchase. This study aimed to determine the availability of GMP tempe in Jabodetabek and to analyze the knowledge, perceptions, and willingness of Jabodetabek consumers to purchase GMP tempe. The research method included observing the GMP-applying tempe availability and surveying consumers' knowledge and willing-ness to purchase GMP-applying tempe using google form questionnaire. Data analysis used descriptive and Spearman correlation test. The results showed that GMP-applying tempe was available in almost half (38%) of market sample in Jabodetabek. GMP-applying tempe was available in small number (1%) of traditional markets and most (72%) supermarkets. Most of the respondents (54%) were used to consuming good quality tempe. Almost all respondents (78%) understood the advantage of GMP-applying tempe. Most respondents (67%) were willing to purchase GMP-applying tempe with a maximum price increase of 20% from regular tempe.

Kadar Bioaktif dan Aktivitas Antioksidan Seduhan Kopi Arabika dengan Variasi Metode Penyeduhan

Christian Liguori, Puspo Edi Giriwono, Dian Herawati — Mon, 01 Apr 2024 09:11:48 +0700

Coffee contains abundant bioactive compounds related to health, among which are phenolic acids and diterpenes. This study aimed to investigate phenolic acids and diterpenes content in Arabica Gayo coffee, and its in-vitro antioxidant activities due to different brewing methods. The manual brewing methods used were tubruk (steeping), V60 drip, and hanging drip bag. The analysis conducted was determination of phenolic acid content as chlorogenic acid isomers (as 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)), diterpenes content (as cafestol and kahweol), and antioxidant activity using DPPH and FRAP method. The result showed that tubruk brew had 3-CQA, 4-CQA, and 5-CQA content of 0.38, 0.45, and 1.11 mg/mL, respectively, while V60 brew contained 0.39, 0.45, and 1.18 mg/mL, respectively. They were significantly higher than those in the drip bag, 0.25, 0.33, and 0.85 mg/mL, respectively. Cafestol and kahweol content in tubruk were significantly higher, reaching 3.03 and 7.86 mg/L consecutively, as in V60 were 0.40 and 1.02 mg/L and in drip bag were 0.46 and 0.85 mg/L. DPPH result displayed no significant difference per sample volume (918.45-921.17 mg ascorbic acid equivalent/L). FRAP result showed tubruk brew has the highest activity with 635.12 mg gallic acid equivalent/L, compared to V60 and drip bag brew at 560.91 and 551.10 mg gallic acid equivalent/L, consecutively. The results revealed that brewing methods affect the bioactive content of the final brew, in this research were phenolic acids and diterpenes. Various methods may differ in the variety and amount of other extracted bioactive compounds, so which affects the antioxidant activities of coffee brew.

Mutu Ikan Patin (Pangasianodon hypophthalmus) yang Dilapis Ekstrak Daun Mimba (Azadirachta indica A Juss.) selama Penyimpanan Dingin

Fardania Azhari, Rahmawati Rahmawati — Thu, 28 Mar 2024 14:46:37 +0700

Catfish (Pangasianodon hypophthalmus) like other animal products decay quickly. The way to extend the shelf life is with edible coating which is added with neem leaf (Azadirachta indica A Juss.) extract as an antibacterial agent. The research objective was to find out the effect of neem leaf extract as an antibacterial on coated fresh catfish during cold stored. The study used a completely randomized design with two independent variables and two replications. The first independent variable was the concentration of neem leaf extract with levels of 2.5; 5; 7.5% v/v. The second was storage time of 0, 2, and 3 days. The results of the ANOVA test showed that the concentration of neem leaf extract and the duration of storage time affected the quality of catfish meat which was coated and stored in the refrigerator except for moisture content parameter. The best formulation was obtained in edible coating with a concentration of 7.5% neem leaf extract and storage time of 3 days. The quality of the coated fish had a moisture content of 72.05% db, ash 2.66% db, protein 9.33% db, fat 1.91% db, carbohydrates 14.06% db and TPC 5.57 log CFU/g. The results of the organoleptic test on fish fried without seasoning showed the color, texture, aroma and taste were pale white (ln 3,7), soft (ln 3,6), fishy (ln 3,6), and not bitter (ln 3,7) respectively, which the panelists liked.

Effect of Batter Mix Variations on Sensory Quality of Breaded Shrimp

Iftachul Farida, Anis Khairunnisa — Thu, 28 Mar 2024 14:47:07 +0700

Vaname shrimp is one of the fishery products cultivated at Jembrana Marine and Fisheries Polytechnic with the potential to be developed as breaded shrimp (BS). The objective of this study was to determine the effect of batter mix (BM) on sensory quality of BS. There were three types variation of BM, i.e. mix of all-purpose instant flour:cold water (1:2; B1); mix of all-purpose instant flour:eggs (1:2; B2); mix of all-purpose instant flour:cold water:eggs (2:1:2; B3) with frozen (b) and fried (g) treatment. ANOVA were used to analyze the data, followed by Duncan’s additional tested for significant results. Sensory-hedonic tested showed that effect of BM variation did not significantly differ (p>0.05) on color, compactness, flavor, and overall attribute of frozen BS, as well as flavor, taste, texture, and overall sensory quality of fried BS. Different types of BM also did not show significantly difference on sensory-rating tested (p>0.05) for appearance, flavor, taste, and texture of fried BS. In this test, Bb1 attained first rank for appearance dan Bb3 attained first rank for color, compactness, flavor, and overall of frozen BS. Bg2 attained the first rank for appearance, flavor, texture, and overall attributes and Bg1 was the first rank for the taste attribute of fried BS.

Convolutional Neural Network for Ground Coffee Particle Size Classification

Dimas Zaki Alkani Putra, Achmad Pratama Rifai — Thu, 28 Mar 2024 14:47:30 +0700

Indonesia is the fourth largest coffee-producing country in the world. The popularity of coffee is increasing due to people's curiosity about the origin of coffee, from harvest to the hot cup of coffee on their table. This coffee culture drives innovators to develop coffee processing technology. Currently, there are tens of different coffee brewing methods available, each with their own unique flavor characteristics. The particle size of coffee beans is the basis for brewing coffee using specific methods. Identifying the particle size and calibrating tools to grind coffee requires special skills, expertise, experience, and a time-consuming process. Therefore, this study aims to develop a tool to classify the particle size of ground coffee based on computer vision. The object of this research is ground coffee with various particle sizes, which are acquired through imagery and will be classified using Convolutional Neural Network to provide recommendations for brewing coffee according to the particle size of the ground coffee. To build the classification model, the architectures were trained by full learning and transfer learning using VGG-19, MobileNet, and InceptionV3. The results showed that the classification model using the Convolutional Neural Network using the cellphone camera dataset achieved an accuracy value of 0.80. Meanwhile, with the microscope dataset, the model's accuracy only reached 0.58. Therefore, the classification model using the cellphone dataset is feasible to be implemented to determine the particle size.

Kandungan Gula dan Vitamin C pada Minuman Ready to Drink dengan Klaim Vitamin C

Rima Hidayati — Thu, 28 Mar 2024 14:47:53 +0700

Declining COVID-19 positive case does not reduce food industry, especially ready to drink (RTD) beverages industry, to sell product with vitamin C claim. Furthermore, increasing air pollution and climate change has encouraged consumers to maintain their immune system. Meanwhile, RTD beverages are well known as calorie drink with its high sugar content, hence could increase risk of type 2 diabetes. This research aims to evaluate sugar type, sweetener type, sugar and vitamin C content, and vitamin C claim which stated on the label of vitamin C claimed RTD beverages (food category 14.1.4.1 and 14.1.4.2) that is sold in various minimarket and supermarket in Bogor area, and online shop during February to May 2023. Total sugar content subsequently compared to front of pack (FoP) labelling guidance from United Kingdom (UK), Singapore, and Indonesia. This research has collected 70 samples, that consists of fruit juice drink, fruit flavored drink, fruit drink, tea drink, jelly drink, carbonated flavored drink, and milk flavored drink. As much as 74.28% among the samples contained sugar, mainly from sucrose, above 6 g/100 mL. Besides sugar, 52.74% samples contained sweetener, with stevia as natural sweetener more used than artificial sweetener. Based on sugar FoP labelling guidance, the majority of samples was in medium (amber) category in UK, C (orange) category in Singapore, and orange category in Indonesia. Source of vitamin C was the most claim stated as nutritional content claim, while vitamin C function claim to help collagen formation and maintenance was more mentioned compared to immunity claim.

Kajian Implementasi Informasi “Pilihan Lebih Sehat” Label Kemasan Mi Instan di Indonesia

Laksono Wibowo, Nuri Andarwulan, Dias Indrasti — Thu, 28 Mar 2024 14:48:13 +0700

The habitual and excessive consumption of instant noodles can have adverse effects on health, primarily due to their high salt content. Patterns of excessive salt intake in food consumption are a contributing factor to the prevalence of non-communicable diseases. The Indonesian government has issued labeling regulations regarding the inclusion of information on sugar, salt, fat content and health messages to educate the public in monitoring their daily salt intake independently. This study aims to identify the information provided on instant noodle packaging. The research comprises of inventory and identification of instant noodle packaging labels, as well as the processing of data from these labels. According to the nutrition fact, instant noodle soup has an average salt (sodium) content of 1627.65 mg/100 g and contributes to 109% of the recommended daily salt intake. Salt content in instant noodle soup is higher than in fried instant noodles. Regular instant noodle products with the code ML more frequently include warning about high sugar and salt content. The “healthier choice” instant noodles product has an average sodium level of 697.84 mg/100 g and contributes 47% of the recommended daily salt intake. The total fat, sugar and salt content of the “healthier choice” noodles are 50.63, 13.78, and 36.56% respectively lower than regular fried instant noodles. Awareness of consuming instant noodles with low fat, sugar and salt content is expected to reduce the risk of non-communicable diseases.

Back Matter

adminjmpi ITP — Thu, 28 Mar 2024 14:57:06 +0700