Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://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>The Research and Development (R&amp;D) Division in the food industry holds a crucial role in the creation of new food products and addressing any issues related to existing ones. The department becomes particularly active when quality and safety problems arise with food products, when new competitors enter the market, or when similar products are developed. The R&amp;D Division is often considered the backbone of the company to ensure its continued growth. To allow the R&amp;D Department to perform optimally, adequate literature support is imperative. Scientific journals and research publication outputs can serve as a source of inspiration and reference material in solving problems in the food industry.</p> <p>To address the need for literature, especially for practitioners in the food industry, the Department of Food Science and Technology at Bogor Agricultural University (IPB University), in collaboration with the Indonesian Food and Beverage Producers Association (GAPMMI), the South East Food and Agricultural Science and Technology (SEAFAST) Center, and the Indonesian Food Technologists Association (PATPI), has published open access "Jurnal Mutu Pangan" or "Indonesian Journal of Food Quality". The first journal edition was published in April 2014. The journal has been accredited by the Directorate General of Higher Education (DGHE) in the Republic of Indonesia since 2018, and reaccredited in 2022 (newly classified as SINTA 3, <a href="https://arjuna.kemdikbud.go.id/files/info/Hasil_Akreditasi_Jurnal_Ilmiah_Periode_III_Tahun_20226.pdf">No. 225/E/KPT/2022)</a>.</p> <p>"Jurnal Mutu Pangan" is published twice a year, in April and October, and covers manuscripts of research results and brief communications relevant to the needs of practitioners in the food industry. This includes articles on the development of methods and products, food processing technology, policy studies, food regulation, risk analysis, quality system design, food security, business design, feasibility studies, as well as quality, nutrition, and health. Each article provides a concise overview of the practical applications of the research results and their potential to be used in the food industry.</p> <p>For further information or inquiries, please reach out to the Editor in Chief of "Jurnal Mutu Pangan" through the Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB University), Dramaga, Bogor 16680; Telephone/Fax: (62-251-8620517; E-mail: 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 Table of Content https://journal.ipb.ac.id/index.php/jmpi/article/view/43924 adminjmpi ITP Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-10-31 2022-10-31 9 2 Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji https://journal.ipb.ac.id/index.php/jmpi/article/view/40536 <p><em>One aspect of cultural diversity is traditional food. Traditional food serves as a means of expressing thanks, performing cultural rituals, building kinship as well as being a source of nutrition. West Kalimantan is one of the multi-ethnic provinces in Indonesia, hence it offers a wide range of traditional foods. The existence of traditional food is threatened to be shifted or replaced by the presence of ready-to-eat food, which is intensively promoted in various media, with the main target being the young age group. This study aimed to determine student’s preferences in Pontianak towards traditional food in West Kalimantan and compare its nutritional composition with ready-to-eat food. This research was conducted using a survey to 150 respondents using online questionnaire. Data were analyzed by the Chi-Square program. The three types of traditional foods that respondents liked the most were tested for their nutritional composition and compared with the nutritional composition of ready-to-eat foods like chicken nugget, hamburger, and fried chicken. The results showed that students in Pontianak had a high preference (90.7%) for traditional West Kalimantan food. West Kalimantan's most preferred traditional foods were kerupuk basah (n=51), bubur pedas (n=49), and ikan asam pedas (n=25). The results showed a relationship between student preferences for food knowledge, nutritional information, taste, and appearance of traditional West Kalimantan foods. The nutritional composition test showed that, in general, traditional foods have higher water content and lower fat content than ready-to-eat food.</em></p> Wahdah Wahdah Lucky Hartanti Maherawati Maherawati Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-10-31 2022-10-31 9 2 58 66 10.29244/jmpi.2022.9.2.58 Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis https://journal.ipb.ac.id/index.php/jmpi/article/view/41606 <p><em>Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.</em></p> Feri Kusnandar Harya Danniswara Agus Sutriyono Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-10-31 2022-10-31 9 2 67 75 10.29244/jmpi.2022.9.2.67 Pengaruh Penambahan Spirulina platensis sebagai Sumber Protein Nabati pada Daging Analog bagi Vegetarian https://journal.ipb.ac.id/index.php/jmpi/article/view/38335 <p><em>Spirulina platensis is a vegetable protein source that may improve the quality of food product. The objective of this study was to determine the effect of addition S. platensis on analog meat at concentrations of 0, 10, 20, and 30% and to determine the best concentration of addition S. platensis on meat analogs preferred by the panelists. The processing of meat analogs used steaming method at 100°C for 30 minutes. The researched method applied a completely randomized design. The analog meat samples were analyzed in terms of protein content, protein digestibility, moisture content, texture, color, and hedonic tests. The highest protein content and protein digestibility was at concentrations of S. platensis 30%, 32.24 and 62%. The moisture content obtained at 30% concentration was 54.70%, and the texture at 30% concentration was 1.53 N which resembles the texture of animal meat. Analog meat preferred by panelist was at concentration of 20% which had a texture preference of score of 6.33; aroma 5.00 and taste 6.33 from the average 30 panelist score and had a confidence interval value of 5.56&lt;µ&lt;6.22.</em></p> Berliana Luckyta Sari Eko Nurcahya Dewi Ahmad Suheli Fahmi Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-10-31 2022-10-31 9 2 76 83 10.29244/jmpi.2022.9.2.76 Pengetahuan dan Praktik Keamanan Pangan Ibu di Jakarta Selama Masa Pandemi Covid-19 https://journal.ipb.ac.id/index.php/jmpi/article/view/41007 <p><em>Many reports revealed that the household is considered as the main contributor for foodborne diseases.&nbsp; Although Covid-19 is not a foodborne diseases, Covid-19 pandemic has forced people to adapt to new habits especially regarding hygiene and sanitaion practices. This may have some implication on behaviour at household level contributing to food safety. The present study aimed to describe food safety knowledge and practices in the households during the Covid-19 pandemic. This study applied an online survey with mothers as respondents and the questionnaire was distributed through social media. Respon-dents were determined purposively with the inclusion criteria: women aged 21-64 years, married, had children, lived or settled in Jakarta for at least one year, and played a role in household food procurement. From the target of 400 respondents, 443 respondents met the requirements for data analysis. The survey results showed that education and income moderately correlated with food safety knowledge and practices. Although more than half of respondents (65.2%) still have inadequate knowledge on food safety and Covid-19, higher number of respondents (71.3%) were considered to have good practices to enhance food safety and prevent Covid-19 infections. During the pandemic there were changes in behaviours as shown by an increase of respondents cooking at home (65.5%) compared to before the pandemic (56.4%) and eating habits in restaurants, which decreased during the pandemic (10.6%) compared to before the pandemic (23.7%). In chosing food source, taste and cleanliness were the main considerations. More than half of the respondents (58.7%) obtained information about COVID-19 and food safety from social media.</em></p> Widya Aprilita Minamilail Lilis Nuraida Winiati P. Rahayu Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-10-31 2022-10-31 9 2 84 91 10.29244/jmpi.2022.9.2.84 Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020 https://journal.ipb.ac.id/index.php/jmpi/article/view/40978 <p><em>Flavors play a role as a determinant of the acceptability of food product. Halal certificate is a required document in Indonesia. Halal material requirements refer to SK11/Dir/LPPOM MUI/VI/20. This study aimed to obtain a profile of halal critical flavoring materials in BPOM regulation no. 13/2020 based on the document requirements for halal materials in LPPOM's SK11 and propose for non-critical halal flavoring materials. Materials used in this study were data-from BPOM regulation no. 13/2020, halal material requirements SK11/Dir/LPPOM MUI/VI/20 and other literatures associated with material production process information. The research method includes data collection based on CAS numbering, determination of BPOM flavoring materials outside the list of non-critical halal materials, determination of the production process for flavoring material, mapping of halal critical flavoring materials. The results showed that 53.82% (1381/2566) of the flavoring materials in BPOM regulations were halal critical materials. Based on identification results there were 26 types of production processes that have different halal critical sources that affect the required halal supporting documents. 65.38% (17/26) of critical halal sources came from raw materials, 30.77% (8/26) critical halal sources came from raw materials and manufacturing processes. The criticality of halal flavoring materials depends on the source of the raw material and the production process. Flavors obtained from the chemical synthesis process (414/1381) can be proposed as non-critical halal flavorings.</em></p> Sarah Fathia Tjahja Muhandri Nugraha Edhi Suyatma Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-10-31 2022-10-31 9 2 92 102 10.29244/jmpi.2022.9.2.92 Pengembangan Produk Keripik Kelapa Skala Industri Kecil https://journal.ipb.ac.id/index.php/jmpi/article/view/41355 <p><em>XYZ is a small industrial scale coconut chips producer who wants to develop their products and market. This study aimed to describe ideal characteristic of coconut chips, develop XYZ product and their marketing strategy. The research used survey method by distributing online questionnaires to respondents, and sensory tests (CATA, RATA, hedonic) by untrained panelists. As quantitative descriptive research, it was conducted in four stages: consumer surveys, mapping of sensory attributes of coconut chips by PCA, product improvement, and development of marketing strategies through STPD analysis and business model canvas (BMC). The results showed that the market opportunity for coconut chips was still available and prospective. Crispness, sweet taste, sweet aftertaste, and caramel aroma were ideal product characteristics of coconut chips after mapping of sensory attributes from three competitor products and XYZ product. XYZ product weakness was corrected for its sweet taste attribute by reformulation to increase sweetness, and the selected formula used a ratio of weight of sugar and coconut chips 2:8 (w:w). Efforts to increase consumer interest in product need to be carried out through marketing strategies targeting young people and the target market for the middle class, as well as a differentiating in the use of natural ingredients without preservatives and artificial coloring.</em></p> Mohamad Awaludin Nuri Andarwulan Nur Wulandari Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-10-31 2022-10-31 9 2 103 110 10.29244/jmpi.2022.9.2.103 Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan https://journal.ipb.ac.id/index.php/jmpi/article/view/42290 <p><em>Analog nori is made from ingredients other than seaweed using alternative ingredients such as green plant leaves. The innovation of using pohpohan leaves can minimize the import of Porphyra as the main ingredient of nori by the addition of starch and carrageenan as hydrocolloids can improve the nori quality. This research aimed to optimize nori's physical, chemical, and sensory properties from pohpohan leaves by the difference in yam starch ratio and carrageenan concentrations. The research used a factorial Completely Randomized Design (CRD) with a ratio of pohpohan leaves and yam starch (90:10, 80:20, 70:30, w:w) and carrageenan concentrations (2</em><em>%</em><em> and 3%). The results showed that the addition of yam starch and carrageenan significantly affected (p&lt;0.05) the tensile strength, moisture content, and ash content and did not significantly affect (p&gt;0.05) the fibre content of nori. The physicochemical quality of nori showed a tensile strength increased between 1.18-7.43 Mpa; water content decreased between 8.43-10.24%, ash content decreased between 10.14-12.96%, and crude fibre decreased between 13.63-16.85%. The sensory evaluation showed that the panellists' preference for nori taste, colour, and texture had a significant effect (p&lt;0.05), with the highest preference value from taste 3.65, colour 4.28, and texture 4.24 on a scale of 1(dislike)-5(like). In contrast, the appearance and aroma of nori had no significant effect (p&gt;0.05).</em></p> Zulfa Tiara Salsabila Rusmiadi Ahmad Ni'matullah Al-Baarri Anang Mohamad Legowo Copyright (c) 2022 Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2022-10-31 2022-10-31 9 2 111 118 10.29244/jmpi.2022.9.2.111