Jurnal Mutu Pangan : Indonesian Journal of Food Quality
The Research and Development (R&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&D Division is often considered the backbone of the company to ensure its continued growth. To allow the R&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. 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, No. 225/E/KPT/2022). "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. 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
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
Copyright (c) 2025 Jurnal Mutu Pangan https://creativecommons.org/licenses/by-sa/4.0
Pengaruh Blansir dan Konsentrasi CMC terhadap Karakteristik Sirup Kulit Kopi Robusta (Coffea canephora)
Coffee processing frequently generates large amounts of coffee husk waste due to the absence of subsequent utilization, thereby contributing to environmental pollution. However, the presence of antioxidant compounds in coffee husk waste offers potential for its valorization into functional food products such as syrup beverages. The formulation of syrup requires the addition of stabilizing and thickening agents, such as carboxymethyl cellulose (CMC), to maintain product stability and achieve a desirable viscosity that meets consumer preferences. Blanching is applied to improve the characteristics of the syrup product. This study aimed to investigate the potential of robusta coffee husk as a natural source of antioxidants and to evaluate the effects of varying CMC concentrations on the physicochemical and sensory properties of coffee husk syrup. Three blanching treatments—no blanching, hot water blanching, and steam blanching—were applied to the coffee husks, combined with CMC concentrations of 0.05%, 0.10%, and 0.15%. Among all treatments, the combination of steam blanching and 0.10% CMC produced the most favorable results, with IC₅₀ (175.51 μL/mL), L* (31.82), a* (7.57), b* (9.26), color index (50.58 °Hue), total dissolved solids (72.71 °Brix), viscosity (68.73 cP), and total microbes (3.1×10² CFU/mL). These values meet the quality requirements established by the Indonesian National Standard for syrup products (SNI 3544:2013), which specifies a maximum total plate count of 5.0×10² CFU/mL.
Copyright (c) 2025 Adinda Khairun Nisah, Nauas Domu Marihot Romauli https://creativecommons.org/licenses/by-sa/4.0
Effect of Drying Temperature and Slice Thickness on Drying Kinetics, Moisture Diffusivity, Energy Use, and Color Change in Convectively Dried Chayote Squash Slices
Insufficient fiber intake is strongly associated with chronic diseases. Chayote squash (Sechium edule), widely available in Indonesia, has potential as a fiber source, and drying provides a practical method for its use in food products. This study evaluated the drying kinetics, specific energy consumption (SEC), total color change (ΔE*ab), and effective moisture diffusivity (Deff) of chayote slices under different temperatures (50, 60, and 70 °C) and thicknesses (3 and 6 mm) to determine the optimum drying conditions. Drying time (DT) ranged from 150 min (70 °C, 3 mm) to 350 min (50 °C, 6 mm). The approximation of diffusion and the Midilli and others models best represented the drying kinetics. The highest SEC was 3.40×10⁶ kJ·kg⁻¹ (60 °C, 3 mm), while other treatments showed no significant differences. Deff increased with temperature and thickness (3.38×10⁻¹⁰ to 1.28×10⁻⁹ m²·s⁻¹). Food color, an important factor influencing consumer acceptance, showed no significant ΔE*ab differences across treatments. The optimum drying condition determined was 70 °C with 3 mm slices (DT of 149 min, ΔE*ab of 16.62, SEC of 3.02×10⁶ kJ·kg⁻¹). These findings provide insights into designing chayote drying processes that achieve desirable quality while minimizing energy consumption.
Copyright (c) 2025 Tina Nurkhoeriyati, Ignatius Arya Krishna Rustandi, Mwewa Chikonkolo Mwape https://creativecommons.org/licenses/by-sa/4.0
Characteristics of Pasta Substituted with Modified Taro and Yellow Yam Flour
Heat-moisture treatment (HMT) is a starch modification technique that alters the starch profile from type B to type C, characterized by low swelling power, low solubility, and strong texture stability, making it suitable for pasta production. In addition, HMT can modify physicochemical properties. This study was conducted to evaluate the physicochemical and sensory characteristics of pasta made with HMT-modified taro and yellow sweet potato flour, and to determine the treatment combination that produced the best overall quality. The experimental design used was a Randomized Group Design (RGD) with two factors: type of flour (T) and proportion of flour substitution (P). The physicochemical parameters analyzed included rehydration capacity, color, protein, fat, moisture, ash, and carbohydrate content, along with sensory evaluation. The results showed that the interaction of the two factors significantly affected all sensory parameters. The pasta with the best sensory characteristics was sample T1P3, with the following physicochemical properties: rehydration capacity (55.63%); color L* (18.71); a* (2.51); b* (3.35); protein content (12.99%); fat content (3.63%); moisture content (8.03%); ash content (3.64%); and carbohydrate content (71.71%). Sensory scores included flavor (3.87), texture (3.73), color (3.80), and overall acceptability (3.80).
Copyright (c) 2025 Hadana Sabila Arsyistawa, Nur Aini, Hidayah Dwiyanti, Retno Setyawati https://creativecommons.org/licenses/by-sa/4.0
Penentuan Masa Simpan Ekstrak Etil Asetat Buah Andaliman Pada Kemasan Botol Kaca dan PET dengan Metode Accelerated Shelf-Life Test (ASLT)
Andaliman is an endemic flora in the region around Lake Toba and is commonly used as a spice by the Batak ethnic community. Andaliman fruit in extract form has a lot of potential as an antimicrobial, anti-inflammatory and antioxidant. All the benefits possessed by andaliman extract have the potential to be widely used by the community. Therefore, it is important to know the shelf-life of the extract and the most suitable type of packaging to extend its shelf-life. This study aims to estimate the shelf-life of andaliman fruit extract and the packaging that can extend the shelf-life of the extract. The estimated shelf-life was calculated using the accelerated shelf-life test (ASLT) method using Arrhenius approach with the parameter of total flavonoids. This study used two types of packaging, namely glass bottle and plastic bottle stored at 37, 45, and 55 °C for 1 month with weekly testing. The results showed that andaliman fruit extract in plastic bottle packaging can last for 7.8 months at 37 °C and 6.8 months at 55 °C. While stored in glass bottle, andaliman fruit extract can last up to 12.4 months at 37 °C and 10.5 months at 55 °C. Based on these data, it is known that the shelf-life of extracts is influenced by storage temperature and packaging. The higher the temperature, the shorter the shelf-life and the smaller the permeability, the longer the shelf-life.
Copyright (c) 2025 Siti Basyariah Putri Lubis, Elisa Julianti, Albiner Siagian https://creativecommons.org/licenses/by-sa/4.0
Korelasi Sidik Jari Teh Putih (Camellia sinensis) dan Aktivitas Antioksidannya Menggunakan Spektrofotometri Inframerah Transformasi Fourier (FTIR) dan Analisis Data Multivariat
White tea, made from young tea leaves dried without enzymatic fermentation, retains higher antioxidant content and has a unique sensory profile based on its growing region and processing method. Fourier transform infrared resonance (FTIR) spectrophotometry measures the absorption of infrared radiation by molecular bonds, generating a unique fingerprint. FTIR can monitor changes in the chemical composition during tea processing. Each producer may have different processing techniques that affect tea quality. A study analyzed white tea samples from five producers in Java, Indonesia, using FTIR fingerprinting and antioxidant activity. Sample D from Central Java had the highest DPPH antioxidant activity, followed by samples E (from West Java), H (from East Java), and P and G (from West Java). FTIR fingerprint analysis identified common absorption peaks at wave numbers 1242 (ester), 1600–1400 (ring double bond), 3518 cm⁻¹ (phenol), 2360 (amine), and 1400–1200 cm⁻¹ (carbonyl). Orthogonal partial least squares–discriminant analysis (OPLS-DA) grouped the samples into two classes regardless of the region: D, E, and H in class 1, and P and G in class 2. Wave numbers attributed to amine, aromatic, and aldehyde groups were among the discriminating markers for class 1 and class 2. The results of OPLS analysis revealed a strong positive correlation between wave numbers 1258, 1342, 1466, 2392, and 2685 cm⁻¹. These wave numbers were found at higher intensities in sample D, which had the highest antioxidant activity. Thus, they can be used as important markers for white tea with good antioxidant activity.
Copyright (c) 2025 Muhammad Shalahuddin Yusuf, Dase Hunaefi, Nancy Dewi Yuliana https://creativecommons.org/licenses/by-sa/4.0
Persepsi dan Tantangan Sertifikasi Perikanan Berkelanjutan oleh Perusahaan Pengolahan Produk Perikanan
The Sustainable Development Goals (SDGs) reflect a commitment to utilizing natural resources for human well-being. This includes efforts to promote a sustainable food system, including fishery products known as blue food. Sustainable aquaculture certification is important to ensure that products come from responsible sources, considering aspects of food safety, environment, animal welfare, and social responsibility. This study aims to assess the perception of companies towards the certification, including knowledge, attitudes, behaviors, and challenges in sustainable aquaculture certification. The survey was conducted on thirty respondents from aquaculture processing companies, divided into fifteen certified companies and fifteen uncertified companies. Certified companies showed good knowledge and attitude percentage scores (100%), and good behavior (93.3%). Meanwhile, uncertified companies had good knowledge (80%) and attitude (93.3%), but lower behavior (73.3%). This shows a behavioral gap in the uncertified group, even though they have a positive attitude towards sustainability certification. Significant correlations (p<0.05) between variables were identified between knowledge-behavior (rs=0.515), attitude-behavior (rs=0.639), attitude-challenge (rs=0.620), and behavior-challenge (rs=0.902). In uncertified companies, no significant correlation was found. This finding indicates that certified companies have a strong relationship between understanding, attitude, and behavior even though the companies are aware of the major challenges in implementation, while uncertified companies face structural or motivational barriers that hinder behavior even though they have a positive attitude. The main challenge faced by certified and uncertified companies is the limited knowledge of the team in implementation, with percentages of 40 and 46%, respectively. In addition, both groups of companies also face challenges related to the excessive cost of certification, which is recognized by 33% of each group.
Copyright (c) 2025 Padma Rizki Dwi Arieanti Arsyad, Winiati P. Rahayu, Siti Nurjanah https://creativecommons.org/licenses/by-sa/4.0
Pemanfaatan Bubuk Bawang Merah Brebes untuk Meningkatkan Durabilitas Mi Basah
Wet noodles are a highly perishable food product due to their high water content (32–35%). The use of synthetic preservatives can negatively impact health. One potential alternative to synthetic pre-servatives is Brebes shallots (Allium cepa L.), which are rich in phenolic compounds. This study aimed to evaluate the effectiveness of Brebes shallot powder as a natural preservative for wet noodles. The research used an experimental method with a completely randomized design (CRD), where wet noodles were enriched with varying proportions of shallot powder (0, 5, 10, 15, 20, and 25%). Analyses were performed on shelf life, physical parameters (elasticity and water absorption), chemical properties (proximate and phenolic content), and sensory attributes. The results showed that the 25% shallot powder treatment achieved the longest shelf life, lasting 67.33 hours—five times longer than the control group (without preservatives), which lasted only 15.33 hours. The measured total phenolic content increased from 0.51 to 2.08%. In terms of sensory attributes, the use of shallot powder significantly affected the taste, aroma, color, and texture of the wet noodles, although elasticity decreased as the proportion of shallot powder increased.
Copyright (c) 2025 Yuniarti Rahmawati, Yunika Purwanti, Rifatu Masrikhiyah https://creativecommons.org/licenses/by-sa/4.0
Mutu Fisikokimia dan Sensori Keripik Jamur Tiram (Pleurotus ostreatus) serta Biaya Produksinya
The increased consumption of oyster mushrooms in Indonesia faces challenges due to their short shelf life, which makes it difficult to sell them in fresh form. One of the solutions is to process them into oyster mushroom chips, which offer a longer shelf life and appeal as a snack product. This study aimed to evaluate oyster mushroom chips' physicochemical and sensory qualities and calculate their production costs. The research was conducted in two stages. In the first stage, oyster mushroom chips were produced by applying a pretreatment to the fresh oyster mushrooms (blanching and rinsing), and coating them using different flours (wheat flour and a mixture of wheat and rice flour). The resulting oyster mushroom chips were analyzed for their sensory quality. In the second stage, the chips were produced using the best treat-ment identified in the first stage, followed by frying at different temperatures (150 °C or 155 °C). The resulting chips were analyzed for physicochemical and sensory quality, and their production cost was calcu-lated. The results of the first stage showed that the combination of rinsing and wheat flour coating produced chips that were significantly preferred by the panelists for taste, aroma, and texture attributes. The second stage showed that there were no significant sensory quality differences between chips fried at 150 °C or 155 °C. However, the frying temperature caused significant differences in the fat, protein, carbohydrate, crude fiber content, and total energy of the chips. The production cost of the oyster mushroom chips was Rp 31,748 per 250 g package.
Copyright (c) 2025 Aisyah Maryam Namirah, Sugiyono Sugiyono, Dede Robiatul Adawiyah https://creativecommons.org/licenses/by-sa/4.0
Kajian Peraturan dan Persepsi Konsumen tentang Pencantuman Klaim Natrium Pada Pangan Olahan Antara
Excessive salt intake is a major risk factor for hypertension and cardiovascular disease, and reducing consumption is an effective strategy to mitigate this health concern. Salt intake is regulated through various government policies, including BPOM Regulation Number 1 of 2022, which outlines general requirements for nutritional content claims on processed foods, including those related to sodium levels and comparative statements. This study had three main objectives: (1) to compare regulations on low-sodium claims for processed foods across different countries and Codex standards; (2) to identify processed foods with low-sodium claims currently available in the Indonesian market; and (3) to evaluate consumer perceptions of processed foods carrying such claims. Regulations in Indonesia, Malaysia, Singapore, Thailand, Europe, the United States, Australia, New Zealand, and Codex permit sodium content claims across all food product categories, including intermediate processed foods, provided that the specific requirements of each jurisdiction are met. In Indonesia, intermediate processed foods such as seasonings and cooking sauces that bear sodium content claims and have obtained distribution permits are already available in the market. The presence of sodium-related claims has been shown to significantly and positively influence consumer perceptions and purchasing behavior. Survey results further revealed that consumers recognize variability in the amount of salt they consume from different processed food products.
Copyright (c) 2025 Gita Eka Prahasti, Feri Kusnandar, Nurheni Sri Palupi https://creativecommons.org/licenses/by-sa/4.0
Implementasi Kebijakan SPP-IRT oleh Dinas Kesehatan Kabupaten/Kota di Provinsi Jawa Barat
The Certificate of Fulfillment of Home Industry Processed Food Production Commitments (SPP-IRT) is a legal authorization granted to home industries (IRTP) to produce and distribute processed food products (P-IRT). This study aimed to evaluate the suitability of SPP-IRT issuance in West Java Province and to identify the obstacles encountered in its implementation across different regions. The research was conducted using survey data from 17 respondents, each representing a District/City Health Office in West Java. The level of implementation was categorized into four groups—appropriate, moderately appropriate, less appropriate, and not appropriate—based on scores for main and additional criteria. The District/City Health Offices in West Java achieved 96.47% compliance with the main monitoring criteria and 94.12% compliance with the additional criteria. Fourteen health offices (82.35%) were categorized as appropriate, while three (17.65%) were categorized as less appropriate. The main obstacles reported by the District/City Health Offices included limited human resources, insufficient time, and inadequate budgets. Suggested solutions included increasing the number of certified food safety instructors and district food inspectors, improving time management and work prioritization, and optimizing budget allocation.
Copyright (c) 2025 Retno Anggrina Khalistha Dewi, Yohana Tania Tio, Lilis Nuraida, Winiati P. Rahayu https://creativecommons.org/licenses/by-sa/4.0
Optimasi Proses Maserasi Vanili (Vanilla tahitensis JW Moore) Kering pada Produksi Ekstrak Vanili Menggunakan RSM
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.
Copyright (c) 2025 Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Implementasi Program Manajemen Risiko Keamanan Pangan Bertahap pada Industri Pangan Steril Komersial di Yogyakarta
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.
Optimasi Aktivitas Antioksidan Minuman Herbal Celup Berbahan Bunga Telang dan Serai
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
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
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)
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.
Pengaruh Fluktuasi Suhu Penyimpanan Beku terhadap Perubahan Mutu Pre-baked Kroisan dan Produk Akhir
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
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)
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
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.
Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Formulasi Serbuk Wedang Tahu dan Pendugaan Umur Simpan Menggunakan Metode Kadar Air Kritis
Indonesia silken tofu dessert is a traditional dish made from silken tofu and ginger sauce. To enhance its shelf life, this study explored the development of silken tofu dessert into a powdered form. Traditionally, silken tofu is coagulated using calcium sulfate (CaSO₄), but there has been little research on the optimal concentration of CaSO₄ necessary for forming curd in powdered silken tofu comparable to the traditional version. This study aimed to identify the ideal concentration of CaSO₄ as a coagulant to be added to powdered silken tofu and to estimate its shelf life using the critical moisture method. Sensory testing was conducted to select the appropriate concentration of CaSO₄, comparing different levels to a control method. The results revealed significant differences between the powdered silken tofu dessert and the traditional counterpart. Among the three CaSO₄ concentrations tested (3, 5, and 7%), the dessert prepared with 3% CaSO₄ exhibited the closest resemblance to the traditional silken tofu dessert. A single serving of this powdered silken tofu dessert provides 125 kcal of total energy, accounting for 12% of the recommended daily allowance (RDA) for protein, 3% for total fat, and 6% for carbohydrates. When packaged in metallized plastic and stored at a relative humidity of 78% and a temperature of 30 °C, the shelf life of the powdered silken tofu dessert is extended up to 12 months.
Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga
To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely randomized design (CRD) was employed, testing five formulations with varying ratios of mocaf flour to dragon fruit peel flour. The results indicated that 73% of panelists preferred the crispiness of cookies containing 25% dragon fruit peel flour, while 60% were satisfied with the color of cookies containing 45% dragon fruit peel flour. Physical analysis showed no significant differences in thickness or bake loss, but there were notable differences in diameter, spread ratio, and color. As the proportion of dragon fruit peel flour increased, the cookies showed significant improvements in chemical characteristics, including higher levels of moisture, ash, fat, protein, and fiber content. Additionally, the content of total phenolics and antioxidant activity increased with higher ratios of dragon fruit peel flour, reaching 1.14 mg GAE/g for total phenolics and 662.64 mg AAE/g for antioxidant activity. FTIR analysis revealed a consistent absorbance pattern across samples, with minor variations in peak intensities at specific wavenumbers. Based on the sensory, physical, and chemical evaluations, cookies containing 45% dragon fruit peel flour were recommended for production.
Pemanfaatan Kecambah Kacang Hijau dan Kacang Kedelai sebagai Sumber Nitrogen pada Produksi Nata de Pina
Pineapple skin, a by-product of the pineapple industry in Lampung, has significant potential for utilization. Pineapple peel extract can be used as a fermentation medium for nata de pina, thereby enhancing its added value. The production of nata de pina requires a nitrogen source that is safe for human consumption and poses no food safety risks. Legume sprouts, such as mung bean and soybean sprouts, have the potential to serve as nitrogen sources in the production of nata de pina. This study aimed to investigate the effect of varying concentrations of nitrogen sources from mung bean or soybean sprouts on the properties of nata de pina, including pH, total acidity, thickness, yield, moisture content, crude fiber, ash content, and sensory attributes (color, aroma, texture). Mung bean and soybean sprout juices were used at two concentration levels, 25% and 50% of the volume of pineapple peel juice (v/v). Data were analyzed using One-Way ANOVA with a 5% significance level, followed by DMRT if significant effects were observed. Nata de pina produced with the addition of 50% soybean juice demonstrated optimal results, with a thickness of 1.4 cm, yield of 67.5%, moisture content of 97.7%, crude fiber of 2.2%, and ash content of 0.16%. The sensory evaluation revealed scores of 4.26 for color (like), 2.92 for aroma (moderate), 3.78 for texture (like), and 3.78 for overall preference (like).
Aktivitas Antioksidan dan Profil Sensori Minuman Sari Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Ekstrak Jahe Merah
The diversification and product development of kidney bean and ginger products have not yet been fully explored, especially in relation to antioxidant activity and sensory profiles. This study aims to evaluate the antioxidant activity, total phenolic compounds (TPC), sensory profile, and consumer acceptance of a kidney bean drink with added red ginger extract. Three variations of the kidney bean drink were tested, each containing different concentrations of red ginger extract: 0, 4, and 8%. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while TPC was determined using the Folin Ciocalteu method. Sensory analysis was conducted using the free choice profiling (FCP) method, with results analyzed through generalized procrustes analysis (GPA) to identify the sensory characteristics of the samples. Additionally, a hedonic test was used to assess the level of panelists' preference for each sample. The results showed that the addition of red ginger extract significantly affected (p<0.05) the antioxidant activity, TPC, sensory profile, and consumer acceptance of the kidney bean drink. Antioxidant activity demonstrated a substantial percentage of DPPH inhibition, ranging from 38.01 to 58.00%. TPC content values ranged from 0.91 to 1.80 mg GAE/g. The kidney bean drink exhibited various sensory attributes, including brown color, ginger aroma, caramel aroma, sweet taste, spicy taste, beany taste, liquid mouthfeel, creamy mouthfeel, spicy aftertaste, and beany aftertaste. The hedonic test results showed that panelists' preferences ranged from neutral to somewhat liking, with scores between 4.00 and 5.10.
Perubahan Komponen Kimia Fungsional pada Umbi, Tepung, dan Beras Analog Ubi Jalar Ungu
The purple sweet potato tuber, rich in functional chemical components, offers potential for development into high-value products such as flour, which can then be processed into analog rice. This research aims to evaluate the changes in functional chemical components–namely moisture, ash, protein, fat, carbohydrates, anthocyanin, and β-carotene–along with antioxidant activity during the processing of purple sweet potato tubers into flour and analog rice. The chemical composition of the tubers was found to be as follows: moisture content of 78.00% on a wet basis (wb), ash content of 9.70% on a dry basis (db), fat content of 5.47% (db), protein content of 26.93% (db), carbohydrate content of 58.41% (db), anthocyanin content of 31.79 mg/100 g (db), β-carotene content of 17.73 mg/100 g (db), and antioxidant activity of 65.70%. The composition of the resulting flour included water (6.71% wb), ash (2.40% db), fat (1.06% db), protein (3.80% db), carbohydrate (92.75% db), anthocyanin (3.47 mg/100 g db), β-carotene (1.51 mg/100 g db), and antioxidant activity (45.59%). The chemical content of the analog rice was as follows: water (8.43% wb), ash (1.78% db), fat (1.62% db), protein (4.13% db), carbohydrate (92.50% db), anthocyanin (0.71 mg/100 g db), β-carotene (1.05 mg/100 g db), and antioxidant activity (8.38%). Processing the tubers into flour resulted in a reduction of fat, protein, anthocyanins, β-carotene, and antioxidant activity, while carbohydrate content increased. Similarly, the conversion of flour into analog rice led to decreased levels of carbohydrates, anthocyanins, β-carotene, and antioxidant activity, whereas fat and protein levels increased after transfor-mation into analog rice. The processing stages that significantly contributed to these changes in chemical components included drying, formulation, and extrusion.