Jurnal Mutu Pangan : Indonesian Journal of Food Quality

Table of Content

2025-04-09T17:58:36+07:00

Optimasi Aktivitas Antioksidan Minuman Herbal Celup Berbahan Bunga Telang dan Serai

2025-04-09T18:07:11+07:00

Butterfly pea flowers and lemongrass are developed as functional herbal drinks because have antioxidant benefits. The combination of the two was innovated herbal drink packaged in tea bags, so it was necessary to create an optimal formula. This study aims to measure on the response antioxidant activity and total flavonoid content from the combination of butterfly pea flower(A), lemongrass(B), and drying time(C). Additionally, the study to obtain the optimal formulation and validated its antioxidant activity, total flavonoid content, as physical characteristics (pH and color intensity) and organoleptic characteristics herbal beverage combination of butterfly pea flower and lemongrass packaged in tea bag. The research utilized a Box-Behnken design with variable combinations: (A) 0.50–1.00 g, (B) 1.00–1.50 g, and (C) 23–25 hours (using an oven drying method at approximately 55 °C). The results indicated that variables A, B, C, their interactions (AB, AC, and BC), had no significant effect (p>0.05) on antioxidant activity. However, the total flavonoid content was influenced differently. Variables B, C, and their interaction (BC) had a significant effect (p<0.05) on total flavonoid content, while other variables did not show significant effects. The optimal formulation for the herbal beverage (200 mL) is (A) 0.50 g, (B) 1.22 g, and (C) 24 hours. This formulation yielded a validated IC₅₀ antioxidant activity of 23.36±6.62 ppm, a total flavonoid content of 255.07±25.10 mg QE/L, and satisfactory physical and organoleptic characteristics aligning with standards from previous research. The optimized formulation is recommended as a functional beverage due to its flavonoid, which provides potential antioxidant benefits for the body.

Meta-analysis of the Effect of Garlic on Microbial Count in Meat Products

2025-04-09T18:06:54+07:00

Garlic (Allium sativum L.) is a natural ingredient used for microbiological control in meat products. This study aimed to analyze the effect of garlic addition on microbial count reduction in meat products through meta-analysis. The meta-analysis was conducted using 304 extracted data points from 10 articles, analyzed with the Hedges' d method. The results showed that the addition of garlic significantly reduced microbial counts (p<0.05) in three types of meat products: raw meatballs (minced mutton), ground beef, and raw chicken meat. Among the different forms of garlic tested, freeze-dried powder, oven-dried powder, and microencapsulated essential oil were the most effective in reducing microbial counts. Garlic treatment led to a reduction in seven types of tested microbes, except for Staphylococcus aureus. The highest microbial reductions were observed for Listeria monocytogenes (-6.626 to -2.009 log₁₀ CFU/g), sulfite-reducing anaerobes (-4.521 to -2.193 log₁₀ CFU/g), and Escherichia coli (-2.771 to -1.225 log₁₀ CFU/g).

Pengaruh Komposisi Susu Cair terhadap Sifat Reologi dan Potensi Risikonya pada Kecukupan Proses Termal

2025-04-09T18:06:36+07:00

The viscosity and density of liquid milk are influenced by temperature and composition. This study aimed to evaluate the effect of differences in liquid milk composition on rheological properties and assess its potential risk to the adequacy of the thermal process. The liquid milk used in this research included fresh milk from three different regions, full-fat recombinant milk (fat content >3%), partially skimmed recombinant milk (fat content >0.5%), and recombinant milk with cocoa solids (fat content >2%). The results showed that in 2022, fresh milk samples from West Java, Central Java, and East Java had total solids of 11.7±0.14%, 11.5±0.14%, and 12.1±0.19%, respectively; fat content of 3.6±0.15%, 4.0±0.13%, and 4.0±0.13%; and protein content of 2.9±0.04%, 2.9±0.06%, and 3.0±0.06%. All samples exhibited Newtonian fluid behavior, with density and viscosity decreasing as temperature increased. Differences in the density and viscosity of liquid milk affected the maximum flow speed in the holding tube but did not significantly impact the F₀ value. In sterilization practices with F₀ values ranging from 5.2 to 10.9 minutes, variations in maximum flow rates among fresh milk from different regions and different types of recombinant milk did not pose a risk to food safety, as the adequacy of the thermal process was still achieved (F₀>3.0 minutes).

Optimasi Proses Produksi Biskuit Tinggi Protein Berbasis Soy Protein Concentrate (SPC)

2025-04-09T18:06:19+07:00

Most biscuits contain an unbalanced macronutrient composition, high in carbohydrates and fat but low in protein. Additional protein sources can be incorporated to enhance their protein content. Soy protein concentrate is a highly digestible plant-based protein source. However, adding high amounts of protein can result in a harder biscuit texture, which may reduce consumer acceptance. The increased hardness caused by the natural properties of protein can be modified by altering its structure through preheating treatment. This study aimed to determine the optimal formulation based on the protein concentration and preheating temperature of soy protein concentrate to produce high-protein biscuits with good acceptability. Optimization was performed using response surface methodology (RSM) with a central composite design (CCD), evaluating biscuit hardness, stiffness, porosity, and fractal dimension. According to the RSM design, 13 experimental runs with 5 center points were conducted using Design Expert 13 software. Based on biscuit attributes such as hardness, stiffness, fractal dimension, and porosity, the optimal formulation was achieved with a protein content of 12.614% and a preheating treatment at 72.93 °C.

Optimasi Proses Maserasi Vanili (Vanilla tahitensis JW Moore) Kering pada Produksi Ekstrak Vanili Menggunakan RSM

2025-04-14T08:56:52+07:00

The vanilla extraction process is widely practiced in Indonesia for Vanilla planifolia Andrews. However, with the growing popularity of Vanilla tahitensis JW Moore, this variety shows potential to replace Vanilla planifolia Andrews. As a result, an efficient and optimized extraction method is essential for Vanilla tahitensis JW Moore. In this study, Response Surface Methodology (RSM) was employed to optimize the maceration process, aiming to produce a vanilla extract with the most desirable characteristics. The key parameters evaluated included extraction effectiveness, final ethanol content, hedonic (aroma) test score, lightness, and total soluble solids. Based on the RSM results, the optimal conditions were determined to be a 60% ethanol concentration and a 28-day maceration time, with a desirability value of 0.786. Verification experiments validated these predictions, achieving an extraction effectiveness of 79.13%, ethanol content of 58.60%, a hedonic score of 4.36, lightness of 4.66, and total soluble solids of 20.28 °Brix. All outcomes fell within the 95% prediction interval. The vanilla extract produced meets the US-FDA standards, which require a minimum ethanol content of 35% v/v in the final product. The resulting extract is of high quality, with a rich vanillin aroma and a dark brown color that is well-accepted.

Pengaruh Fluktuasi Suhu Penyimpanan Beku terhadap Perubahan Mutu Pre-baked Kroisan dan Produk Akhir

2025-04-09T18:05:44+07:00

Frozen pre-baked products are widely used in the bakery industry as they enhance productivity, ensure product availability, and expand distribution networks. One of the pastry products that incorporates pre-baked dough is the croissant. However, in practice, frozen storage facilities often experience temperature fluctuations, which can affect the quality of both pre-baked products and their final baked forms. Storage under unstable temperature conditions tends to cause greater product deterioration compared to storage at stable temperatures. This study aimed to compare the quality changes in pre-baked croissants (PBCr) and their final baked products due to temperature fluctuations during PBCr frozen storage. The research was conducted in a bakery industry setting (PT XYZ) by observing product characteristics after freezing (PBCr) and after baking. The observed parameters included weight, volume, and color intensity. Storage under fluctuating temperature conditions led to a significant decline in product quality (p<0.05) in terms of both weight and volume for both PBCr and the final baked products. Conversely, in stable frozen storage conditions, quality deterioration occurred but was not statistically significant. The weight of PBCr showed a significant reduction ranging from -5.7 to -6.5%, while the weight of the final baked products decreased by -15.2 to -18.9%. Volume analysis showed varied results, with both increases and decreases in the volume of PBCr and the final products during storage. Meanwhile, the color intensity of the final products did not show significant differences between PBCr stored under stable and fluctuating temperature conditions.

Instant Porridge Formulation Based on Cassava Flour and Tempe Flour Composite for Children

2025-04-09T18:05:26+07:00

Improving the nutrition of affordable and economically weaning food is an effective strategy to prevent stunting in children. Cassava, as a source of carbohydrates, and tempe, as a source of protein, when processed into composite flour, have the potential to serve as key ingredients in instant weaning food. This study was conducted in two stages. The first stage involved preparing the raw materials by making composite flour. The formula optimization process was carried out using a mixed experiment optimization method and D-optimal design to identify the best formula. The formula was selected based on predetermined response measurements, including maximum protein content, viscosity within the desired range, rehydration power within range, and appropriate density. In the second stage, the selected formula was evaluated through analysis of its physicochemical properties, sensory attributes, and in vitro protein and starch quality. The optimization results indicated that the best cassava-tempe porridge (CTP) formula consisted of 24.58% tempe flour and 43.42% cassava flour (based on the total material). The nutritional composition (moisture, ash, fat, protein, and carbohydrate content) and microbiological count (total plate count) were as follows: 3.27%, 3.39%, 8.29%, 18.74%, 66.31%, and 7.5×10¹ CFU/g, respectively. In terms of physical properties, CTP exhibited a viscosity of 2306.67 cP, rehydration power of 3.67 mL/g, density of 0.45 g/mL, and a color (L*) of 83.06. The starch and protein digestibility were 74.60% and 81.25%, respectively. The optimized CTP formula met the quality standards outlined in SNI 7111:2005 for instant powdered complementary foods for infants. The sensory evaluation revealed a hedonic score for the attributes of color (6.31), aroma (6.24), viscosity (6.46), taste (6.06), and overall acceptability (6.06), indicating that the product was well-liked.

Peningkatan Higiene Sanitasi Dapur Sentral PT XYZ dengan Analisis VRIO (Valuable, Rare, Imitate to Cost, Organized)

2025-04-09T18:05:10+07:00

Cases of food poisoning often originate from households or food service businesses that do not follow proper handling procedures. PT XYZ is a food service business with a central kitchen that supplies 60 outlets. This study aimed to analyze the implementation of hygiene and sanitation practices during operations using the VRIO method, conducted in three research stages. The company demonstrated a commitment to hygiene and sanitation, with observations showing a compliance rate of 80.04%, categorized as good. However, the company had not yet obtained formal certification. A strong correlation (p<0.01) was found between the knowledge level and training of food handlers, as well as the knowledge level of the person in charge of food services, and the implementation of hygiene and sanitation practices. The resource factor showed below-standard performance in the complaint handling system, work environment, and employee capabilities. Similarly, the capability factor demonstrated suboptimal performance in several areas, including raw material storage, the ability to address emerging issues, production efficiency, storage and disposal of goods, supervision and control, and efforts to enhance employee competence in hygiene and sanitation practices.

Pengetahuan, Sikap, dan Perilaku Higiene dan Sanitasi Penjamah Pangan di Taman Tegalega Kota Bandung

2025-04-09T18:04:52+07:00

Tegalega Park is one of the well-known tourist destinations in Bandung, renowned for its historical significance. The high number of visitors makes it a potential market for vendors, including street food vendors. Food processors and handlers must maintain proper sanitation and hygiene to prevent microbial contamination and ensure food safety. This study aimed to assess the knowledge, attitudes, and hygiene and sanitation practices of food handlers in Tegalega Park, examine the correlation between these factors, and propose recommendations for improvement. A survey methodology was employed, with food handlers as respondents. Questionnaires were distributed directly in printed form, and respondents were selected purposively based on the criteria of being street food vendors operating in Tegalega Park. A total of 154 qualified respondents participated in the study. The results indicated that food handlers demonstrated good knowledge, attitudes, and hygiene and sanitation practices, with scores of 53.90% for knowledge, 54.55% for attitudes, and 57.79% for hygiene and sanitation practices (all ≥70% threshold). Respondent characteristics, including age, education level, work experience, and training experience, showed a positive correlation with knowledge, attitudes, and hygiene and sanitation practices. The correlation between attitudes and practices was stronger than that between knowledge and attitudes or knowledge and practices. Overall, there is still a need to enhance knowledge, attitudes, and practices through the equitable distribution of cleaning facilities and targeted counselling or training programs.

Implementasi Program Manajemen Risiko Keamanan Pangan Bertahap pada Industri Pangan Steril Komersial di Yogyakarta

2025-04-09T20:31:22+07:00

Changes in consumer demand for convenient food have spurred the development of commercially sterile food products produced by micro and small enterprises (MSEs). However, commercially sterile food carries the risk of botulism, which can lead to illness or even death. This risk has prompted the government to issue an Indonesian Food and Drug Authority Regulation Number 10 of 2023, which outlines the implementation of the Food Safety Risk Management Program (RMP) in processed food production facilities. This regulation requires MSEs to adopt a phased RMP to ensure food safety. This research aims to assess the performance of RMP implementation among MSEs. A qualitative approach was used, incorporating data from in-depth interviews, observations, and document reviews. The results indicate that budgets, costs, and incentives were inadequate in terms of resources. "Budgets" refers to the Indonesian Food and Drug Authority's budget to implement the policy, while "costs" refers to the expenses MSEs incur to comply with the policy. The research also identified weaknesses in the implementation characteristics, particularly in the availability of human resources (HR) and standard operating procedures (SOPs). The Indonesian Food and Drug Authority’s HR capacity is only 59.8% met, and the availability of SOPs among MSEs remains low. The study concluded that the performance of policy implementation achieved only 48%, due to the absence of documented policy targets, lack of resource support, and insufficient HR and SOP availability. To improve the effectiveness of implementation, it is recommended to set clear performance targets, adjust budgets, provide incentives, and establish SOPs that MSEs can adopt.

Back Matter

2025-04-09T17:58:43+07:00