Jurnal Mutu Pangan : Indonesian Journal of Food Quality最新文献

Kadar Bioaktif dan Aktivitas Antioksidan Seduhan Kopi Arabika dengan Variasi Metode Penyeduhan 不同冲泡方法冲泡的阿拉比卡咖啡的生物活性含量和抗氧化活性

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2024-04-01 DOI: 10.29244/jmpi.2024.11.1.11

Christian Liguori, Puspo Edi Giriwono, Dian Herawati

{"title":"Kadar Bioaktif dan Aktivitas Antioksidan Seduhan Kopi Arabika dengan Variasi Metode Penyeduhan","authors":"Christian Liguori, Puspo Edi Giriwono, Dian Herawati","doi":"10.29244/jmpi.2024.11.1.11","DOIUrl":"https://doi.org/10.29244/jmpi.2024.11.1.11","url":null,"abstract":"Coffee contains abundant bioactive compounds related to health, among which are phenolic acids and diterpenes. This study aimed to investigate phenolic acids and diterpenes content in Arabica Gayo coffee, and its in-vitro antioxidant activities due to different brewing methods. The manual brewing methods used were tubruk (steeping), V60 drip, and hanging drip bag. The analysis conducted was determination of phenolic acid content as chlorogenic acid isomers (as 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), and 5-caffeoylquinic acid (5-CQA)), diterpenes content (as cafestol and kahweol), and antioxidant activity using DPPH and FRAP method. The result showed that tubruk brew had 3-CQA, 4-CQA, and 5-CQA content of 0.38, 0.45, and 1.11 mg/mL, respectively, while V60 brew contained 0.39, 0.45, and 1.18 mg/mL, respectively. They were significantly higher than those in the drip bag, 0.25, 0.33, and 0.85 mg/mL, respectively. Cafestol and kahweol content in tubruk were significantly higher, reaching 3.03 and 7.86 mg/L consecutively, as in V60 were 0.40 and 1.02 mg/L and in drip bag were 0.46 and 0.85 mg/L. DPPH result displayed no significant difference per sample volume (918.45-921.17 mg ascorbic acid equivalent/L). FRAP result showed tubruk brew has the highest activity with 635.12 mg gallic acid equivalent/L, compared to V60 and drip bag brew at 560.91 and 551.10 mg gallic acid equivalent/L, consecutively. The results revealed that brewing methods affect the bioactive content of the final brew, in this research were phenolic acids and diterpenes. Various methods may differ in the variety and amount of other extracted bioactive compounds, so which affects the antioxidant activities of coffee brew.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"50 35","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140795983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2023-04-14 DOI: 10.29244/jmpi.2023.10.1.8

Elva Hariana Puspa, S. B. M. Abduh, Sri Mulyani

{"title":"Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt","authors":"Elva Hariana Puspa, S. B. M. Abduh, Sri Mulyani","doi":"10.29244/jmpi.2023.10.1.8","DOIUrl":"https://doi.org/10.29244/jmpi.2023.10.1.8","url":null,"abstract":"Frozen yogurt has the tendency to undergo recrystallization during storage, resulting in a sandy texture that necessitates the use of a stabilizer. The purpose of this study was to investigate the impact of milkfish bone gelatin on the quality of frozen yogurt, as the product may recrystallize during storage, leading to undesirable sandiness that requires a stabilizer. Various concentrations of milkfish bone gelatin stabilizer (0, 0.3, 0.6, and 0.9% (w/w)) were added to frozen yogurt, and the samples were tested for total solids, overrun, melting time, LAB profile, and sensory characteristics. The results showed that the addition of gelatin from milkfish bone increased total solids and melting time, decreased overrun, maintained the cell count of LAB, and softened the texture. However, there was no significant difference (p>0.05) observed in non-fishy aroma, white color, hedonic scores, and sour taste of frozen yogurts after one week of storage. The PCA analysis indicated distinct clusters between frozen yogurt with and without the addition of milkfish bone gelatin, which was consistent with ANOVA and Kruskal Wallis results. Based on the findings, the recommended treatment is to add 0.3% milkfish bone gelatin to frozen yogurt with a total solids content of 34.53%, overrun of 17.58%, melting time of 14.75 minutes, LAB profile of 4.2×108 CFU/mL, white color score of 7.64, non-fishy odor score of 8.40, sour taste score of 6.44, soft texture score of 7.88, and overall preference score of 8.20 (on a 1-10 scale).","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114770522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Compliance Level to Food Labelling Regulation for Micro and Small-sized Enterprises Products: A Descriptive Study in Wonosobo District, Indonesia 微型和小型企业产品食品标签法规合规水平:印度尼西亚Wonosobo地区的描述性研究

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2023-04-14 DOI: 10.29244/jmpi.2023.10.1.33

Rimbawan Rimbawan, Anna Vipta Resti Mauludyani, Akifa Laila Rusyda

{"title":"Compliance Level to Food Labelling Regulation for Micro and Small-sized Enterprises Products: A Descriptive Study in Wonosobo District, Indonesia","authors":"Rimbawan Rimbawan, Anna Vipta Resti Mauludyani, Akifa Laila Rusyda","doi":"10.29244/jmpi.2023.10.1.33","DOIUrl":"https://doi.org/10.29244/jmpi.2023.10.1.33","url":null,"abstract":"Food labelling is an effective tool in protecting consumer health with respect to safety and nutrition. Complying with labelling regulations is essential in preventing product recalls. Thus, the objective of this study was to determine the extent of adherence to food labelling regulations by micro and small-sized enterprises (MSEs) in Wonosobo District, in accordance to the existing guidelines. Primary data were collected through a market survey approach, with analysis conducted through purposive sampling in shops, stalls, home industries, markets, and supermarkets. Content analysis was employed to evaluate four categories of processed food: flour/starch-based products, water-based flavored drinks, processed fruit products, and processed grain, nut, and tuber products, totaling 92 products. The compliance level with labelling regulations was evaluated based on the principal display panel, labelling formats, general labelling requirements, and prohibited statements on the label. The results revealed that the compliance level of labelling flour/starch-based products was good, with an average of 75%. In contrast, the average compliance level for water-based flavored drink products was 58%, while the average compliance levels for processed fruit products and processed grain, nut, and tuber products were 54 and 59%, respectively, indicating a lower level of compliance compared to flour/starch-based products.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122860186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri 白垩和80对芹菜粉特性的影响

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2023-04-14 DOI: 10.29244/jmpi.2023.10.1.24

Faleh Setia Budi, Harum Fadhilatunnur, Dhiorama Akbar Novandra

{"title":"Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri","authors":"Faleh Setia Budi, Harum Fadhilatunnur, Dhiorama Akbar Novandra","doi":"10.29244/jmpi.2023.10.1.24","DOIUrl":"https://doi.org/10.29244/jmpi.2023.10.1.24","url":null,"abstract":"Instant powder drinks are gaining popularity due to their practicality, durability, and ease of storage. As a result, fresh celery was converted into instant celery powder. The foam-mat drying technique was utilized to produce the celery powder because of its low drying temperature of 60°C and relatively fast drying process. To prevent food deterioration and enhance the characteristics of celery powder, the blanching process was employed. Tween 80 was also used to produce foam, which facilitated the foam mat drying process of celery. This study aimed to examine the impact of blanched or un-blanched treatment and the concentration of tween 80 on the physical and chemical characteristics of celery powder. The experiment used a completely randomized design with two factors, namely blanching treatment and the concentration of tween 80 (0.1%, 0.5%, 1.0%). Yield, water content, solubility in water, antioxidant activity, total phenol, and yield of celery powder were tested. The results indicated that increasing the concentration of tween 80 had a positive effect on the yield, solubility, antioxidant activity, and total phenols of celery powder products, but had a negative impact on the moisture content of the product. The treatment of un-blanced/blanching had a positive effect on the solubility, antioxidant activity, and total phenol of the product but a negative impact on the yield and moisture content of the product. The best celery powder product was produced by treating it with blanching and tween 80 concentration of 1%. It had the following characteristics: solubility of 93.87±0.28%, antioxidant activity of 251.22±4.67 mg AEAC/100 g, phenolic total of 77.44±2.80 mg GAE/100 g, and moisture content of 4.59±0.02%. The yield of celery powder obtained was 12.38±0.2%.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125454290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluasi Sistem Jaminan Keamanan Pangan di Restoran Multicabang PT XYZ Area Jakarta 评估雅加达PT XYZ地区餐馆的食品安全系统

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2023-04-14 DOI: 10.29244/jmpi.2023.10.1.54

K. Maharani, W. P. Rahayu, Siti Nurjanah

{"title":"Evaluasi Sistem Jaminan Keamanan Pangan di Restoran Multicabang PT XYZ Area Jakarta","authors":"K. Maharani, W. P. Rahayu, Siti Nurjanah","doi":"10.29244/jmpi.2023.10.1.54","DOIUrl":"https://doi.org/10.29244/jmpi.2023.10.1.54","url":null,"abstract":"Improper restaurant management causes potential food safety hazards which can lead to decline in public health. This study aims to evaluate food safety system at restaurant multisite PT XYZ area Jakarta to determine the knowledge of managers and knowledge, attitudes and practices of food handler about food safety, analyze level correlation between knowledge food handlers with attitudes and practices, correlate food safety knowledge restaurant managers with E. coli contamination and also observed general food safety implementation in restaurant. Data collection was by filling out questionnaires by 136 food handlers and 44 restaurant manager and observation of food safety in 44 restaurants. The results showed that restaurant managers had good knowledge of food safety and 63.6% had attended food safety training. Food handlers had good knowledge, attitudes, and practices (77.21, 84.56, 80.15%). Statistical analysis did not indicate a significant correlation between knowledge and attitudes. However, it was found that there is correlation between knowledge with practice and attitudes with practice. Observation result of restaurant food safety implementation showed that 93.8% had a good implementation. The knowledge of restaurant managers correlated positively with the implementation of restaurant food safety practices, but did not correlate with the presence of E.coli. The presence of E.coli did not indicate corelation with restaurant observation value. Testing E.coli at 44 restaurants showed that 9 of the salad samples and 3 of the sushi samples were detected by E.coli, while the ice coffee milk did not detect E. coli.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"316 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116637180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Analisis Lean Manufacturing Produksi Saus Gulai dengan Metode Value Stream Mapping Lean Manufacturing产品与价值流生产方法进行比较

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2023-04-14 DOI: 10.29244/jmpi.2023.10.1.15

Rifky Khoeruddin, Dias Indrasti

引用次数: 1

Pemahaman dan Penerimaan Label Gizi Front of Pack Produk Snack oleh Siswa SMA di Depok 了解并接受Depok的高中生在零食产品包装前的营养标签

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2023-04-14 DOI: 10.29244/jmpi.2023.10.1.42

Iftita Rakhma Ikrima, Puspo Edi Giriwono, W. P. Rahayu

{"title":"Pemahaman dan Penerimaan Label Gizi Front of Pack Produk Snack oleh Siswa SMA di Depok","authors":"Iftita Rakhma Ikrima, Puspo Edi Giriwono, W. P. Rahayu","doi":"10.29244/jmpi.2023.10.1.42","DOIUrl":"https://doi.org/10.29244/jmpi.2023.10.1.42","url":null,"abstract":"Labels play a crucial role in providing essential information that helps consumers choose their food products. Despite this, the comprehension and acceptance of nutrition labels remain low. The objective of this study was to compare the understanding and acceptance of nutrition labels with and without Front of Pack (FoP) in adolescents aged between 15 and 18 years. The FoP nutrition label is a labeling system that simplifies nutritional information and displays it on the front of food packaging. It includes three types: daily intake guide (DIG), multi-traffic light (MTL), and health star rating (HSR). The study targeted high school students in Depok, selected through stratified sampling based on school accreditation. Only 11.1% of respondents reported reading nutrition labels. The results of the Chi-square test indicated a significant difference (p <0.05) in the use of nutrition labels based on exposure to nutrition, nutritional knowledge, and label reading. ANOVA test results showed significant differences in comprehension and acceptance of the four labels. The HSR label was the most comprehensible (63.7%), followed by DIG (58.7%), nutrition fact panel/NFP (51.1%), and MTL (45.7%). Additionally, respondents rated the HSR label as the most preferred, attractive, and easiest to understand.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133965030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Informasi Produk dan Harga terhadap Urutan Kesukaan Produk Susu Cokelat Siap Minum pada Konsumen Anak-Anak 产品信息和价格对儿童最喜欢的巧克力牛奶消费品的影响

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2023-04-14 DOI: 10.29244/jmpi.2023.10.1.1

Dede R. Adawiyah, Amalia Rakhmadani, Lince Lince

{"title":"Pengaruh Informasi Produk dan Harga terhadap Urutan Kesukaan Produk Susu Cokelat Siap Minum pada Konsumen Anak-Anak","authors":"Dede R. Adawiyah, Amalia Rakhmadani, Lince Lince","doi":"10.29244/jmpi.2023.10.1.1","DOIUrl":"https://doi.org/10.29244/jmpi.2023.10.1.1","url":null,"abstract":"Milk consumption in Indonesia decreased from 3.53 in 2020 to 2.72 kg per capita per year in 2021, prompting the food industry to enhance their products to increase milk consumption and gain a wider market. The hedonic ranking test requires panelists to rank the samples from most preferred to least preferred. Studies on food preferences have involved children to obtain accurate data for child consumers. This research aimed to determine the effect of price and product form information on the preference for chocolate milk products among children consumers. The samples consisted of four chocolate milk products in powder and ready-to-drink forms from two producers. The study recruited 120 children (46 boys and 74 girls aged 10-12 years) from schools in Jabodetabek. The hedonic ranking test method was used in three presentation types: (1) blind test (without additional information) 1 and 2, (2) price test, and (3) price test with product form information. Data analysis involved the Friedman test and LSD rank. Results indicated that the blind test 1, blind test 2, and price test showed a significant difference in preference at a significance level of 0.05. However, the price test with product form information did not demonstrate any significant differences in preferences, although some samples changed their ranking, specifically ready-to-drink milk. The milk drink with the lowest price was ranked 2.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"12 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120843514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pengaruh Penambahan Spirulina platensis sebagai Sumber Protein Nabati pada Daging Analog bagi Vegetarian

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-10-31 DOI: 10.29244/jmpi.2022.9.2.76

Berliana Luckyta Sari, Eko Nurcahya Dewi, Ahmad Suheli Fahmi

{"title":"Pengaruh Penambahan Spirulina platensis sebagai Sumber Protein Nabati pada Daging Analog bagi Vegetarian","authors":"Berliana Luckyta Sari, Eko Nurcahya Dewi, Ahmad Suheli Fahmi","doi":"10.29244/jmpi.2022.9.2.76","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.2.76","url":null,"abstract":"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","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123194577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-10-31 DOI: 10.29244/jmpi.2022.9.2.92

Sarah Fathia, Tjahja Muhandri, Nugraha Edhi Suyatma

{"title":"Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020","authors":"Sarah Fathia, Tjahja Muhandri, Nugraha Edhi Suyatma","doi":"10.29244/jmpi.2022.9.2.92","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.2.92","url":null,"abstract":"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.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"9 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131672469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0