https://jai.ipb.ac.id/index.php/jmpi/issue/feed Jurnal Mutu Pangan : Indonesian Journal of Food Quality 2020-09-17T11:14:00+07:00 Prof.Dr. Nuri Andarwulan jurnalmutupangan@gmail.com Open Journal Systems <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 Center 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/; <a href="http://gapmmi.or.id/">http://gapmmi.or.id/</a></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> https://jai.ipb.ac.id/index.php/jmpi/article/view/32181 Pengembangan Produk Minuman dari Daging Buah Manggis (Garcinia mangostana L.) Beku 2020-08-19T15:31:47+07:00 Nuri Andarwulan nuri@seafast.org Fadhilah Nur’Azizah nuri@seafast.org Sutrisno Koswara skoswara@seafast.org <p><em>Mangosteen peel extract is manufactured as nutraceutical with high antioxidant properties. The industry does not process the flesh of the mangosteen fruit yet. The aim of this research was to study the formulation of ready to drink (RTD) mangosteen fruit juice and the stability of its product during storage. The RTD was processed with a hot fill protocol. The organoleptic liking rate of three fruit juice formulas was 5.36 to 5.74 on a scale of 7. The selected formula consisted of fruit pulp and water in the ratio of 1:2.33 or 300:700 g, sugar 70 g, dark red synthetic colorant 0.0680 g, artificial mangosteen flavoring 2.0 g, CMC 0.25 g, ascorbic acid 0.25 g, and sodium benzoate 0.10 gin the total weight of the mangosteen fruit juice of 1 000 g. The physicochemical characteristics (pH, viscosity and total soluble solid) of mangosteen fruit juice decreased during storage. The microbiological characteristic of raw mangosteen pulp and its RTD complied with &nbsp;BSN standard (2014) for fruit juice products.</em></p> 2020-08-19T15:31:46+07:00 Copyright (c) 2020 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/32153 Formulasi Campuran Bahan Pengemulsi untuk Bolu Sponge 2020-09-16T12:42:24+07:00 Hanifah N. Lioe hnlioe@gmail.com Aida Fadhilah hanifahlioe@apps.ipb.ac.id Istiqamah Istiqamah hanifahlioe@apps.ipb.ac.id <p><em>To make a sponge cake, a mix of emulsifiers provides an improved aeration. The aim of this research was to formulate the mix of distilled monoglycerides (DMG) and polyglycerol esters (PGE), which had yellowish color, in a gel form for its application in sponge cake. The formula of the gel consists of primary and secondary food additives: 15.3% DMG, 6.5% PGE, 25.8% other emulsifiers and carrier including colorings (ponceau and tartrazine), 26.1% sorbitol, and 26.3% water. DMG and PGE had different colors from their expected standard color, white. The formula of DMG (15.3%) and PGE (6.5%) mix, comprising 21.8% of the formula above, was re-formulated by 100:0, 75:25, 50:50, 25:75, and 0:100 ratios of DMG to PGE. The physical characteristics of the formula consisting of color characteristic by chromameter, sensory score by R-Index method and gel spreadability were compared to the formula using standard materials of DMG and PGE. The formula was then applied for sponge cake. The specific gravity of sponge cake batter, height of sponge cake after baking, as well as sensory characteristics of crumb structure and crumb color of sponge cake were analyzed. The results of physical characterization of formula revealed that the use of 100% of PGE and the use of DMG up to 50% did not significantly differ from the standard formula. The combination of DMG and PGE formula did not affect batter specific gravity, cake height and crumb structure, but affected color of the crumb. </em></p> 2020-04-30T00:00:00+07:00 Copyright (c) https://jai.ipb.ac.id/index.php/jmpi/article/view/31468 Preferensi Siswa Sekolah Menengah Atas terhadap Pencarian Informasi Keamanan Pangan Jajanan Anak Sekolah di Jakarta 2020-08-14T17:42:23+07:00 Winiati Puji Rahayu wini_a@hotmail.com Martha Uli Intan Sari Sinaga marthauli2@gmail.com Yanti Kamayanti Latifa kamayanti.latifa@gmail.com <p><em>School snack food (SSF) needs to be a priority of food safety guarantees because the consumption of SSF concerns the quality of the young generation. The method of delivering information on SSF safety is an effective way to increase awareness of food safety. This study aimed to explore the preferences of high school students for the search for food safety information. The survey was conducted to 100 SMA and MA students in DKI Jakarta; the results were processed by SPSS program using chi-square analysis. The survey results showed that 60% of students liked information from online media. Fifty percent of respondents considered the source of information as the primary consideration, and 46% believed the government was a trusted source. SMA students prioritized information sources, while MA students prioritized sources and the title of information, which were positively correlated (p&lt;0.05) with the infographic elements. Female students liked social networking and trusted the government and family. The male students preferred online media and trusted the government, family, and peers who are positively correlated with the type of media and trusted parties. The higher the level of parent’s education, the more knowledge about the development of information technology which is positively correlated with the choice of media types for students.</em></p> 2020-04-30T00:00:00+07:00 Copyright (c) 2020 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/32149 Perubahan Karakteristik Fisik Model Minuman Biji Chia Akibat Proses Pemanasan, Perubahan pH, Penambahan Gula dan Garam 2020-08-15T08:25:30+07:00 Feri Kusnandar fkusnandar@apps.ipb.ac.id Asep Safari fkusnandar@apps.ipb.ac.id Elvira Syamsir elvira_tpg@yahoo.com <p>Chia seed has high nutritional contents and bioactive components potentially used as a food ingredient in beverage products. This study aimed to evaluate the changes of physical characteristics (water absorption capacity or DIA, seed thickness, and viscosity) of chia seeds in beverage models due to heating temperature (70, 90<sup>o</sup>C) and time (1, 2 hours), pH (3, 5, 7), sugar, (0, 15% ) salt salt (1% KCl and 1% CaCl<sub>2</sub>) in 3% and 5% chia seeds. The results showed that the pH of the beverage model affected the DIA, viscosity and thickness of the chia seed gum capsules. The higher the pH, the greater the DIA, thickness and viscosity. Sugar concentration and heating time did not affect the physical characteristics of chia seeds, whereas the heating temperature only had a significant effect on pH 3. Addition of CaCl<sub>2</sub> 1% caused the increase of DSA for approximately twice compared to that of KCl 1%. The addition of chia seeds up to 5% in salt solutions did not affect the DIA.</p> 2020-08-14T17:41:23+07:00 Copyright (c) 2020 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/32216 Karakterisasi Fisik Pati Tapioka Modifikasi Gabungan Hidroksipropilasi dengan Ikat Silang 2020-09-17T11:14:00+07:00 Didah Nur Faridah didah_nf17@yahoo.co.id Ali Thonthowi didah_nf@apps.ipb.ac.id <p><em>Native tapioca starch has a weakness in its functional properties which causes limited use of starch as a food ingredient. This weakness can be overcome by applied double modifications with hydroxypropylation and cross-linking processes. The hydroxypropylation was applied using various concentrations of propylene oxide (8, 10, and 12%), then followed by crosslinking modifications using a combination of STPP (Sodium tripolyphosphate) and STMP (sodium phosphate) with a ratio of 2%: 5%. The results of the double modification can changed the physical and chemical characteristics of starch. These changes include the gelatinization temperature of modified tapioca starch (66.00 – 68.00 <sup>o</sup>C) which is lower than the natural starch (68.45 <sup>o</sup>C). The peak viscosity of modified tapioca starch (&gt; 5735 cP) was higher than the original starch (5635 cP) with the viscosity setback was also higher (3136-3564 cP) than the original starch (1192 cP). Modified starch has a lower viscosity decrease value (698-1530 cP) than the original starch (4089 cP). Double modified tapioca starch has heat-resistant and stirring properties</em></p> 2020-09-17T11:13:59+07:00 Copyright (c) 2020 Jurnal Mutu Pangan : Indonesian Journal of Food Quality