Jurnal Mutu Pangan : Indonesian Journal of Food Quality最新文献_第2页

Pengembangan Produk Keripik Kelapa Skala Industri Kecil 椰子片产品的规模很小

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-10-31 DOI: 10.29244/jmpi.2022.9.2.103

M. Awaludin, N. Andarwulan, N. Wulandari

{"title":"Pengembangan Produk Keripik Kelapa Skala Industri Kecil","authors":"M. Awaludin, N. Andarwulan, N. Wulandari","doi":"10.29244/jmpi.2022.9.2.103","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.2.103","url":null,"abstract":"XYZ is a small industrial scale coconut chips producer who wants to develop their products and market. This study aimed to describe ideal characteristic of coconut chips, develop XYZ product and their marketing strategy. The research used survey method by distributing online questionnaires to respondents, and sensory tests (CATA, RATA, hedonic) by untrained panelists. As quantitative descriptive research, it was conducted in four stages: consumer surveys, mapping of sensory attributes of coconut chips by PCA, product improvement, and development of marketing strategies through STPD analysis and business model canvas (BMC). The results showed that the market opportunity for coconut chips was still available and prospective. Crispness, sweet taste, sweet aftertaste, and caramel aroma were ideal product characteristics of coconut chips after mapping of sensory attributes from three competitor products and XYZ product. XYZ product weakness was corrected for its sweet taste attribute by reformulation to increase sweetness, and the selected formula used a ratio of weight of sugar and coconut chips 2:8 (w:w). Efforts to increase consumer interest in product need to be carried out through marketing strategies targeting young people and the target market for the middle class, as well as a differentiating in the use of natural ingredients without preservatives and artificial coloring.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"315 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":"134255879","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 Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis 面粉的化学成分和反应性质对甜面包的质量有什么影响

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-10-31 DOI: 10.29244/jmpi.2022.9.2.67

Feri Kusnandar, Harya Danniswara, Agus Sutriyono

{"title":"Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis","authors":"Feri Kusnandar, Harya Danniswara, Agus Sutriyono","doi":"10.29244/jmpi.2022.9.2.67","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.2.67","url":null,"abstract":"Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"6 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":"116272290","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

Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji Pontianak市的学生对传统加里曼丹西部食品的偏好，以及营养成分与快餐的比较

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-10-31 DOI: 10.29244/jmpi.2022.9.2.58

Wahdah, Lucky Hartanti, Maherawati

{"title":"Preferensi Mahasiswa di Kota Pontianak terhadap Makanan Tradisional Kalimantan Barat dan Perbandingan Komposisi Nutrisinya dengan Pangan Siap Saji","authors":"Wahdah, Lucky Hartanti, Maherawati","doi":"10.29244/jmpi.2022.9.2.58","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.2.58","url":null,"abstract":"One aspect of cultural diversity is traditional food. Traditional food serves as a means of expressing thanks, performing cultural rituals, building kinship as well as being a source of nutrition. West Kalimantan is one of the multi-ethnic provinces in Indonesia, hence it offers a wide range of traditional foods. The existence of traditional food is threatened to be shifted or replaced by the presence of ready-to-eat food, which is intensively promoted in various media, with the main target being the young age group. This study aimed to determine student’s preferences in Pontianak towards traditional food in West Kalimantan and compare its nutritional composition with ready-to-eat food. This research was conducted using a survey to 150 respondents using online questionnaire. Data were analyzed by the Chi-Square program. The three types of traditional foods that respondents liked the most were tested for their nutritional composition and compared with the nutritional composition of ready-to-eat foods like chicken nugget, hamburger, and fried chicken. The results showed that students in Pontianak had a high preference (90.7%) for traditional West Kalimantan food. West Kalimantan's most preferred traditional foods were kerupuk basah (n=51), bubur pedas (n=49), and ikan asam pedas (n=25). The results showed a relationship between student preferences for food knowledge, nutritional information, taste, and appearance of traditional West Kalimantan foods. The nutritional composition test showed that, in general, traditional foods have higher water content and lower fat content than ready-to-eat food.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"9 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":"121646044","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

Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan 春药和触觉的特性

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-10-31 DOI: 10.29244/jmpi.2022.9.2.111

Zulfa Tiara Salsabila Rusmiadi, A. Al-Baarri, A. Legowo

{"title":"Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan","authors":"Zulfa Tiara Salsabila Rusmiadi, A. Al-Baarri, A. Legowo","doi":"10.29244/jmpi.2022.9.2.111","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.2.111","url":null,"abstract":"Analog nori is made from ingredients other than seaweed using alternative ingredients such as green plant leaves. The innovation of using pohpohan leaves can minimize the import of Porphyra as the main ingredient of nori by the addition of starch and carrageenan as hydrocolloids can improve the nori quality. This research aimed to optimize nori's physical, chemical, and sensory properties from pohpohan leaves by the difference in yam starch ratio and carrageenan concentrations. The research used a factorial Completely Randomized Design (CRD) with a ratio of pohpohan leaves and yam starch (90:10, 80:20, 70:30, w:w) and carrageenan concentrations (2% and 3%). The results showed that the addition of yam starch and carrageenan significantly affected (p<0.05) the tensile strength, moisture content, and ash content and did not significantly affect (p>0.05) the fibre content of nori. The physicochemical quality of nori showed a tensile strength increased between 1.18-7.43 Mpa; water content decreased between 8.43-10.24%, ash content decreased between 10.14-12.96%, and crude fibre decreased between 13.63-16.85%. The sensory evaluation showed that the panellists' preference for nori taste, colour, and texture had a significant effect (p<0.05), with the highest preference value from taste 3.65, colour 4.28, and texture 4.24 on a scale of 1(dislike)-5(like). In contrast, the appearance and aroma of nori had no significant effect (p>0.05).","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"17 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":"131371749","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

Pengetahuan dan Praktik Keamanan Pangan Ibu di Jakarta Selama Masa Pandemi Covid-19 母亲在Covid-19大流行期间在雅加达的食品安全知识和实践

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-10-31 DOI: 10.29244/jmpi.2022.9.2.84

Widya Aprilita Minamilail, Lilis Nuraida, Winiati P. Rahayu

{"title":"Pengetahuan dan Praktik Keamanan Pangan Ibu di Jakarta Selama Masa Pandemi Covid-19","authors":"Widya Aprilita Minamilail, Lilis Nuraida, Winiati P. Rahayu","doi":"10.29244/jmpi.2022.9.2.84","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.2.84","url":null,"abstract":"Many reports revealed that the household is considered as the main contributor for foodborne diseases. Although Covid-19 is not a foodborne diseases, Covid-19 pandemic has forced people to adapt to new habits especially regarding hygiene and sanitaion practices. This may have some implication on behaviour at household level contributing to food safety. The present study aimed to describe food safety knowledge and practices in the households during the Covid-19 pandemic. This study applied an online survey with mothers as respondents and the questionnaire was distributed through social media. Respon-dents were determined purposively with the inclusion criteria: women aged 21-64 years, married, had children, lived or settled in Jakarta for at least one year, and played a role in household food procurement. From the target of 400 respondents, 443 respondents met the requirements for data analysis. The survey results showed that education and income moderately correlated with food safety knowledge and practices. Although more than half of respondents (65.2%) still have inadequate knowledge on food safety and Covid-19, higher number of respondents (71.3%) were considered to have good practices to enhance food safety and prevent Covid-19 infections. During the pandemic there were changes in behaviours as shown by an increase of respondents cooking at home (65.5%) compared to before the pandemic (56.4%) and eating habits in restaurants, which decreased during the pandemic (10.6%) compared to before the pandemic (23.7%). In chosing food source, taste and cleanliness were the main considerations. More than half of the respondents (58.7%) obtained information about COVID-19 and food safety from social media.","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":"121614983","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

Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-06-30 DOI: 10.29244/jmpi.2022.9.1.53

Miranti Anada Putria, Dewi Erowati, Fitri, Lidya Novita

{"title":"Higiene Pengolah dan Pedagang serta Identifikasi Cemaran Salmonella sp pada Bakso Bakar di Teluk Binjai, Kota Dumai","authors":"Miranti Anada Putria, Dewi Erowati, Fitri, Lidya Novita","doi":"10.29244/jmpi.2022.9.1.53","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.1.53","url":null,"abstract":"The implementation of hygienic snacks starting from processing and serving is an important factor that must be considered by all food producers and sellers. Teluk Binjai in Dumay City has various vendors selling various kinds of snacks, one of which includes grilled meatballs. The purpose of this study was to see personal hygiene of processors and traders as well as the identification of Salmonella sp contamination in grilled meatballs in Teluk Binjai, Dumai City. There were three merchants found at the location. This type of research is descriptive observational with total sampling technique. In general, it was found that the processing staff and traders of grilled meatballs did not meet the personal hygiene requirements as only 40% processors that keep hand, hair and head clean. This can be caused by various factors such as lack of knowledge of processors and traders about the importance of application of good personal hygiene. All samples of grilled meatballs at traders did not contain Salmonella sp. However, this does not rule out the possibility of other microbiological contamination in grilled meatballs. There is a need for further research on the factors that influence the application of personal higiene in snack foods and the identification of other types of microbiology in grilled meatballs.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"233 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122479177","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

Preferensi Konsumen terhadap Minuman Fungsional Berbasis Ekstrak Kumis Kucing (Orthosiphon aristatus) sebagai Jamu 消费者对功能性饮料的偏爱为草本植物

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-06-30 DOI: 10.29244/jmpi.2022.9.1.1

C. H. Wijaya, Cindy Carolina

{"title":"Preferensi Konsumen terhadap Minuman Fungsional Berbasis Ekstrak Kumis Kucing (Orthosiphon aristatus) sebagai Jamu","authors":"C. H. Wijaya, Cindy Carolina","doi":"10.29244/jmpi.2022.9.1.1","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.1.1","url":null,"abstract":"The development of Java tea extract-based functional drink as a new concept of “Jamu” drink has been carried out since 2006. However, there was no consumer preference survey, hence this study was conducted. This research aimed to identify the factors that influence consumer preferences on buying “Jamu” specify the intensity of sensory attributes of ideal “Jamu” accordingly in the Bogor area. This would allow pursuing the final target to determine the consumer acceptance towards concentrate Java tea extract-based functional drink as a Jamu. A chi-square analysis was performed to determine the relationship between the respondent’s demographic factors and consumer preferences for Jamu. The demographic factors showed a significant association with consumer preferences for Jamu at a significance level of 5 %. Each demographic factor had a different influence on consumer preferences. The intensity of the sensory attributes of concentrated Java tea extract-based functional drinks was significantly incompatible with an ideal Jamu, according to Wilcoxon test results. This result showed that consumers did not consider the developed concentrate having Jamu criteria sensorically. The intensity of sweetness and astringency that met the consumer preference, orange aroma, and freshness attribute at high intensity, plus the unpleasant sensory characteristics of Jamu which could not be detected in the product might provide the product’s strengths that make the developed product potentially acceptable by market.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122232470","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

Atribut Mutu Keripik Pisang Masak dengan Menggunakan Metode Importance Performance Analysis (IPA)

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-06-30 DOI: 10.29244/jmpi.2022.9.1.10

Citra Resmi Hayuningtyas, B. Purnomo, N. Nurhayati

{"title":"Atribut Mutu Keripik Pisang Masak dengan Menggunakan Metode Importance Performance Analysis (IPA)","authors":"Citra Resmi Hayuningtyas, B. Purnomo, N. Nurhayati","doi":"10.29244/jmpi.2022.9.1.10","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.1.10","url":null,"abstract":"The food processing industry currently produces various kinds of products with local food brands. In Lumajang Regency, the availability of banana var. Mas Kirana (Musa acuminate 'lady Finger') is very abundant so that it provides significant business opportunities. This study determined the quality attributes of ripe banana chips from SMEs in Lumajang Regency. Questionnaires were distributed to 100 respondents. The results of the questionnaire were processed using the Importance Performance Analysis (IPA) method. The results showed that the quality attributes of ripe banana chips based on the IPA method were ease of breaking, taste stability, packaging information, packaging safety, and shelf life. The key attributes of the \"Freezing\" brand were the ease of breaking attribute (3.90), taste stability attribute (3.86) and packaging safety attribute (3.97). The key attributes of the burno sari brand were the taste attributes (3.94), and packaging information attributes (3.83). The key attribute of the \"Kurnia\" brand was the taste attribute. It means that (3.94). This means that all brands sampled on ripe banana chips products have good quality (satisfying consumers) with certain attribute that stand out in each brand.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126826753","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

Pengeringan Cabai Merah (Capsicum annuum L.) dengan Kombinasi Oven Microwave dan Kipas Angin 用微波炉和风扇组合干燥红辣椒（Capsicum annuum L.）

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-06-30 DOI: 10.29244/jmpi.2022.9.1.26

Harum Fadhilatunnur, Subarna, Zhofran Murtadho, Tjahja Muhandri

{"title":"Pengeringan Cabai Merah (Capsicum annuum L.) dengan Kombinasi Oven Microwave dan Kipas Angin","authors":"Harum Fadhilatunnur, Subarna, Zhofran Murtadho, Tjahja Muhandri","doi":"10.29244/jmpi.2022.9.1.26","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.1.26","url":null,"abstract":"This study was aimed to obtain the best drying method of red chilies (Capsicum annuum L.) using a combination of microwave and fan as well as the characteristics of the dried chilies. Samples were subjected to drying step I, equilibration, and drying step II. Each drying step consisted of heating in microwave followed by blowing with fan repeatedly. The treatment of drying step I were 90 seconds of heating followed by 3 minutes of blowing for 7 cycles and 120 seconds of heating followed by 4 minutes of blowing for 5 cycles. Equlibration was done for 1, 2, and 3 hours. The drying step II consisted of 60 seconds of heating followed by 2 minutes of blowing repeatedly until final moisture content of <10%. All samples were analyzed for their moisture content, color, and vitamin C. The drying rates tend to decrease slowly during drying step I but faster during drying step II. The L* and a* of all samples were not significantly different (p > 0.05). The vitamin C of samples ranged between 66.53-72.68 mg/100 g and significantly decreased with increasing equilibration time. The treatment resulting in the best quality product with shortest drying time was 120 seconds of heating followed by 4 minutes of blowing for 5 cycles, 1 hour of equilibration and 60 seconds of heating followed by 2 minutes of blowing for 10 cycles.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134434302","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: 2

Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris 山梨酸钾对切丽烤肉质量的影响

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-06-30 DOI: 10.29244/jmpi.2022.9.1.16

Farha Herzegovina, Sugiyono, N. E. Suyatma

{"title":"Pengaruh Penambahan Kalium Sorbat terhadap Mutu Daging Kebab Iris","authors":"Farha Herzegovina, Sugiyono, N. E. Suyatma","doi":"10.29244/jmpi.2022.9.1.16","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.1.16","url":null,"abstract":"Sliced kebab meat is produced by roasting raw kebab meat to make it easier to distribute at cold temperature. However, its quality could be damaged if it is distributed for long period, so preservative is needed. The study consisted of two phases. The first phase determined the type and concentration of preservatives consisting of potassium sorbate at concentrations of 750, 1000, 1250 ppm, and sodium nitrite at concentrations of 30, 50, and 100 ppm used a completely randomized design. The second phase was carried out to study the stability of sliced kebab meat with the addition of selected preservatives during refrigeration storage (5°C). The results showed that the best treatment was the use of potassium sorbate at 1250 ppm which resulted in the lowest mean total plate count (TPC), mold yeast values, and the highest scores of sensory attributes. The stability could be maintained at refrigeration storage for up to 14 days. On the 14th day, the sliced kebab meat had a pH value of 6.59, aw of 0.70, total acidity of 0.55%, TPC of 2.81 logs CFU/g, the color score of 3.8 (slightly brownish red), the aroma of 4 (typical meaty smell), the taste of 3.8 (slightly the savory), the texture of 3.5 (neutral) and overall of 3.5 (rate as liked).","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"102 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115730463","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