Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi <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 (<a href="https://drive.google.com/file/d/1MR6FwxZf3OFaqlCjSrrZ8ymkeVL5SWpj/view?usp=share_link" target="_blank" rel="noopener">newly classified as SINTA 3, 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> en-US jurnalmutupangan@gmail.com (Prof.Dr. Winiati P. Rahayu) jurnalmutupangan@gmail.com (Secretariat Jurnal Mutu Pangan) Tue, 01 Oct 2024 00:00:00 +0700 OJS 3.1.2.4 http://blogs.law.harvard.edu/tech/rss 60 Table of Content https://jai.ipb.ac.id/index.php/jmpi/article/view/59406 adminjmpi ITP Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/59406 Mon, 30 Sep 2024 15:07:55 +0700 Aktivitas Antioksidan dan Profil Sensori Minuman Sari Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Ekstrak Jahe Merah https://jai.ipb.ac.id/index.php/jmpi/article/view/52899 <p><em>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&lt;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.</em></p> Ahmad Pandiansyah, Nurul Asiah, Kurnia Ramadhan, Ardiansyah Ardiansyah Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/52899 Mon, 30 Sep 2024 00:00:00 +0700 Perubahan Komponen Kimia Fungsional pada Umbi, Tepung, dan Beras Analog Ubi Jalar Ungu https://jai.ipb.ac.id/index.php/jmpi/article/view/49346 <p><em>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</em>–<em>namely moisture, ash, protein, fat, carbohydrates, anthocyanin, and β-carotene</em>–<em>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.</em></p> Haikal Samhana, Dias Indrasti Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/49346 Mon, 30 Sep 2024 11:28:09 +0700 Pemanfaatan Kecambah Kacang Hijau dan Kacang Kedelai sebagai Sumber Nitrogen pada Produksi Nata de Pina https://jai.ipb.ac.id/index.php/jmpi/article/view/48557 <p><em>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).</em></p> Humaira Puspita Putriutami, Ilham Marvie, Dina Fithriyani Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/48557 Mon, 30 Sep 2024 12:57:03 +0700 Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga https://jai.ipb.ac.id/index.php/jmpi/article/view/52114 <p><em>T</em><em>o 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.</em></p> Nadya Mara Adelina, Sarah Giovani, Maryam Jameelah, Rosianajayanti Rosianajayanti, Syarifah Fatimah Zahra Assagaf Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/52114 Mon, 30 Sep 2024 00:00:00 +0700 Karakteristik Fisik Beras Analog dari Jagung Berkadar Amilosa Sedang dengan Menggunakan Ulir Ekstruder Kecepatan Menengah https://jai.ipb.ac.id/index.php/jmpi/article/view/49041 <p><em>Indonesia has the highest rice consumption rate in the world, averaging 130 kg per capita per year. Despite government efforts to reduce this through food diversification programs, there has been little success. One approach to reducing rice consumption is to process non-rice ingredients into rice analogues that have similar characteristics to traditional rice. The amylose content of the ingredients plays a significant role in determining the physical properties of these rice analogues. Additionally, the screw speed of the extruder used in the production process also influences these physical characteristics. This study aimed to explore the impact of extruder screw speed and material amylose content on the physical properties of rice analogues. Local corn flour was mixed with high-amylose corn starch to create mixtures with amylose contents of 16.99, 19.35, 21.72% and 24.08%. The tested screw speeds were 100, 125, and 150 rpm. The evaluated physical characteristics included the hardness of the rice analogues, bulk density, cooked rice hardness, gumminess, and sensory properties of the cooked rice. The results showed that as amylose levels increased, the hardness of the rice analogues, cooked rice hardness, and gumminess also increased. Similarly, increasing the screw speed of the extruder led to higher cooked rice hardness, gumminess, and rice analogue hardness, but it decreased bulk density. The optimal extruder operating conditions were found to be an amylose content of 21.72% and a screw speed of 100 rpm, producing rice analogues with a hardness of 3610 g<sub>f</sub>, a bulk density of 0.63 g/mL, a cooked rice hardness of 3200 g<sub>f</sub>, and gumminess of 1200 g<sub>f</sub>.</em></p> Faleh Setia Budi, Purwiyatno Hariyadi, Slamet Budijanto, Imam Perdana Putra Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/49041 Mon, 30 Sep 2024 13:29:34 +0700 Penentuan Kecukupan Panas serta Evaluasi Sensori Produk Opor Ayam Steril PT XYZ https://jai.ipb.ac.id/index.php/jmpi/article/view/53742 <p><em>Chicken opor, a seasoned dish made with chicken, spices, and coconut milk, has the potential to be developed into a practical and shelf-stable food product using proper preservation technology. Besides utilizing retort pouch packaging, a key factor in processing sterile chicken opor is ensuring an effective sterilization process. This study aimed to evaluate the thermal adequacy of the sterilization process for chicken opor produced by PT XYZ and to assess consumer acceptance of its sensory attributes. The product was packaged in 300 g retort pouches, with 44 units filling the sterilization basket. Heat distribution was tested using 30 temperature sensors, and heat penetration was assessed with 15 sensors placed at various locations in a 50 L pressure cooker. Sensory evaluation was conducted with 75 panelists using a hedonic rating scale. The results showed that heat distribution within the pressure cooker was uniform. The thermal adequacy, necessary to meet the commercial sterility standard, was achieved with a 70 minutes sterilization process after reaching the maximum temperature of 110 °C, yielding a minimum F0 value of 4.8 minutes. The hedonic rating test indicated moderate to high acceptance of PT XYZ's sterilized chicken opor among the panelists.</em></p> Tjahja Muhandri, Putri Aslamiah Zahra, Dian Herawati, Harum Fadhilatunnur Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/53742 Mon, 30 Sep 2024 13:54:23 +0700 Formulasi Serbuk Wedang Tahu dan Pendugaan Umur Simpan Menggunakan Metode Kadar Air Kritis https://jai.ipb.ac.id/index.php/jmpi/article/view/53093 <p><em>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.</em></p> Aliya Husna, Nurheni Sri Palupi, Feri Kusnandar, Azis Boing Sitanggang Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/53093 Tue, 01 Oct 2024 10:37:46 +0700 Back Matter https://jai.ipb.ac.id/index.php/jmpi/article/view/59408 adminjmpi ITP Copyright (c) 2024 Jurnal Mutu Pangan : Indonesian Journal of Food Quality https://jai.ipb.ac.id/index.php/jmpi/article/view/59408 Mon, 30 Sep 2024 15:17:06 +0700