Jurnal Mutu Pangan : Indonesian Journal of Food Quality最新文献_第3页

Consumption of Drinking Water and Its Contribution to Lead (Pb) Exposure in Toddlers Nutritional Status in Indonesia 饮用水消费及其对印度尼西亚幼儿铅暴露的影响营养状况

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-06-30 DOI: 10.29244/jmpi.2022.9.1.36

Muhammad Fadillah, N. Andarwulan, D. Faridah

{"title":"Consumption of Drinking Water and Its Contribution to Lead (Pb) Exposure in Toddlers Nutritional Status in Indonesia","authors":"Muhammad Fadillah, N. Andarwulan, D. Faridah","doi":"10.29244/jmpi.2022.9.1.36","DOIUrl":"https://doi.org/10.29244/jmpi.2022.9.1.36","url":null,"abstract":"Stunting in toddlers is still occurring in Indonesia. Heavy metals, especially lead (Pb), can cause calcium metabolism disorders. Drinking water has the largest contribution to Pb exposure. The research objective was to conduct a risk assessment of Pb from drinking water in toddlers in Indonesia. The Pb risk assessment was carried out by testing Pb levels in drinking water, extracting consumption data from the Individual Food Consumption Survey in 2014 and Basic Health Research in 2013, calculating Pb exposure, characterizing Pb risk, and predicting the correlation of Pb exposure from drinking water to the toddler nutritional status based on length/height-for-age. The average Pb exposure ranged from 0.026-0.082 μg/kgbw/day and the margin of exposure value ranged from 28.05-8.79 thus the risk of Pb from drinking water for toddlers was low. Correlation value between Pb exposure and the toddler nutritional status based on length/height-for-age in provinces with Pb levels more than limit of detection for children aged 0-11, 12-23, 24-35 and 36-47 months was 0.004; -0.038; -0.109 and -0.231, respectively. The resulting correlation from 0.004 to -0.231 were weak therefore Pb exposure from drinking water is unlikely causing stunting in Indonesian toddlers.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"60 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":"126264192","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 Kesiapan Penggunaan Sistem Pembelajaran E-Learning pada Kader Keamanan Pangan Desa 村庄粮食安全工作队的知识和学习系统使用情况

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-06-30 DOI: 10.29244/jmpi.2022.9.1.45

W. P. Rahayu, Ruki Fanaike, Salma Nur Adillah

引用次数: 0

Titik Kritis Keamanan Pangan pada Tahap Pengolahan dan Penyajian Beberapa Jenis Minuman Es 食品安全的转折点，在处理和供应一些冰饮料的阶段

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-03-04 DOI: 10.29244/jmpi.2021.8.2.80

Siti Nurjanah, Qonitatin Wafiyah, W. P. Rahayu, C. C. Nurwitri

{"title":"Titik Kritis Keamanan Pangan pada Tahap Pengolahan dan Penyajian Beberapa Jenis Minuman Es","authors":"Siti Nurjanah, Qonitatin Wafiyah, W. P. Rahayu, C. C. Nurwitri","doi":"10.29244/jmpi.2021.8.2.80","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.2.80","url":null,"abstract":"In small vendors, iced beverages potentially contain microbiological and chemical hazards. The objective of this study was to identify critical points of hazard during processing and serving steps various types of most popular iced beverages. Based on processing step, there were identified nine types of iced beverages i.e. coconut, grass jelly, sliced fruit, orange, mixed, cendol, juice, blended and flavouring ice. The study was conducted by observation 90 vendors addressed to processing step, utilities, and environ-mental condition at low, middle and high economic scale of vendors. The critical points were determined according to the principles of HACCP. The results showed that more complex of processing step, lower economic scale and poor of facilities caused more critical points. Mixed ice (containing fruits, grass jelly and jelly) that sold at lower economic scale vendor has the most critical points number (11 out of 14), i.e. ice cube, water mixture, syrup, ice washing, ice downsizing, ice storage, fruits and ingredients washing process, fruit and jelly slicing process and storage, and mixing process. On the medium economic scale vendor, there were 1-3 critical points number and on the highest economic scale there was only one critical point number which was in the mixing process.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131668148","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

Tingkat Asupan Makronutrien dan Gaya Hidup terhadap Risiko terjadinya Obesitas di Lima Provinsi di Indonesia 在印度尼西亚的五个省，Makronutrien的摄入率和生活方式对肥胖风险的影响

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-03-04 DOI: 10.29244/jmpi.2021.8.2.88

Sirly Eka Nur Intan, Nurheni Sri Palupi, Endang Prangdimurti

{"title":"Tingkat Asupan Makronutrien dan Gaya Hidup terhadap Risiko terjadinya Obesitas di Lima Provinsi di Indonesia","authors":"Sirly Eka Nur Intan, Nurheni Sri Palupi, Endang Prangdimurti","doi":"10.29244/jmpi.2021.8.2.88","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.2.88","url":null,"abstract":"The problem of obesity is increasing in developed and developing countries. This study aims to analyze data on sociodemographic, consumption behavior, lifestyle, macronutrient intake, and adequacy of nutrition on the prevalence of obesity in adults based on secondary data from RISKESDAS 2013 and SKMI 2014 for the 19–55-year age group in the provinces of North Sulawesi, DKI Jakarta, East Kalimantan, West Papua, and North Sumatra. The relationship of obesity factors was analyzed by bivariate analysis, the risk factors of obesity were analyzed by multivariate analysis, and the level of macronutrients adequacy refers to recommended dietary allowances for adults. Results showed that sociodemographic factors, consumption behavior, and lifestyle were associated significantly with obesity. Sufficient consumption of fruits (at least 5 servings/day for 7 days/week) reduced the risk by 0.957 times. Consumption of energy (1759.22 kcal/ person/day), protein (77.82 g/person/day), and fat (52.49 g/person/day) in obese adults was higher than in normal adults (1690.14 kcal/person/day; 68.80 g/person/day; 45.34 g/person/day). The intake of protein (p = 0.018) and fat (p = 0.002) also the adequacy of protein (p = 0.015) in obese and normal adults showed significant differences.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128905622","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

Atribut Minuman Teh Kemasan Siap Minum yang Memengaruhi Persepsi Konsumen di Kabupaten Tegal 在Tegal地区，包装饮料的特性影响着消费者的感知

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-03-04 DOI: 10.29244/jmpi.2021.8.2.70

Dias Indrasti, Fina Siliyya

{"title":"Atribut Minuman Teh Kemasan Siap Minum yang Memengaruhi Persepsi Konsumen di Kabupaten Tegal","authors":"Dias Indrasti, Fina Siliyya","doi":"10.29244/jmpi.2021.8.2.70","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.2.70","url":null,"abstract":"Ready-to-drink packaged tea drinks have various attributes affecting consumer perception. This study aims to identify the attributes of ready-to-drink packaged tea drinks that became the main concern, considered important, and affecting purchasing decisions by consumers in Tegal Regency. The method used was a purposive sampling survey. Data were analyzed by chi-square tests. The survey involved 150 respondents, which majority was woman (60.00%), aged 15-24 year (68.67%), had diploma/bachelor degree (54.67%), worked as student (50.67%), and earned less than Rp1,000,000 (62.67%) per month. As many as 93.34% respondent bought packaged tea drinks at minimarkets and grocery stalls for themselves (45.33%) and family (50.00%). Purchase made with a frequency of 1-2 times a week (35.33%) to once a month (40.66%). The attributes of packaged tea drinks were taste and aroma (38.67%), halal (29.33%), and expiration date (13.33%). The attributes of packaged tea drinks considered as very important were halal (92.67%), expiration date (82.00%), and taste and aroma (61.33%). Attributes of packaged tea drinks affecting purchasing decisions were taste and aroma (98.67%), expiration date (98.00%), and halal (96.67%). Taste and aroma was the main attributes that influence the perception of respondents in Tegal Regency in buying packaged tea beverage products.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132459343","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

Optimasi Proses Ekstrusi Texturized Vegetable Protein di PT XYZ

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-03-04 DOI: 10.29244/jmpi.2021.8.2.113

Dede Yoga Ahmadi, B. Nurtama, T. Muhandri

{"title":"Optimasi Proses Ekstrusi Texturized Vegetable Protein di PT XYZ","authors":"Dede Yoga Ahmadi, B. Nurtama, T. Muhandri","doi":"10.29244/jmpi.2021.8.2.113","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.2.113","url":null,"abstract":"Texturized vegetable protein (TVP) is one of the meat analogue products made by modifying the structure of vegetable protein come to be meat-like texture. Several advantages could be obtained by consuming meat analogue. It could reduce the risk of disease and could be consumed by someone who could not consume meat, either because of health problems or beliefs meat consumption will increase continually inline with increasing population, economic level, and public awareness to nutrition. The TVP using was increased as a protein source alternative. The TVP demand of PT. XYZ increase continued to, but the number of production machines was limited. The companies need to optimize their available machines to meet their demand. This research aimed to optimize the production capacity of TVP. Defatted soy flour was used as the source of protein. Several parameter used in this research were flour flow capacity, water flow capacity, screw rotation speed, and extruder temperature. The response parameters used were water absorption, water content, color, bulk density, and grain shape. The data was collected by 21 runs that is repeated twice for each run. The optimization process was carried out using Design Expert 10 (DX-10) through Response Surface Method (RSM). The optimum of process conditions combination of the TVP extrusion were: flour flow capacity 225kg/hour; water flow capacity 35.54 Hz; extruder temperature 130.70°C; and the screw rotation speed 375.18 rpm. The verification result showed that the value of each response was within the Confident Interval (CI) range. \u0000 ","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123116810","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

Karakterisasi Serat Pangan, Kapasitas Pengikatan Air dan Kemampuan Emulsifikasi Biji Selasih dan Chia 食物纤维的特性，水的结合能力和茜草籽和奇异籽的钙化能力

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-03-04 DOI: 10.29244/jmpi.2021.8.2.63

Dede R. Adawiyah, Felia Prima Wefiani, Kezia Patricia

引用次数: 2

Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi 木薯粉的化学特性与几种改良方法

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-03-04 DOI: 10.29244/jmpi.2021.8.2.97

Bella Dwi Pasca, Tjahja Muhandri, Dase Hunaefi, Budi Nurtama

{"title":"Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi","authors":"Bella Dwi Pasca, Tjahja Muhandri, Dase Hunaefi, Budi Nurtama","doi":"10.29244/jmpi.2021.8.2.97","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.2.97","url":null,"abstract":"The limited use of cassava for industrial purposes encourages the development of various derivative products from cassava including cassava flour. However, cassava flour has unfavorable characteristics when used directly as raw material for food products so it must be modified. The aims of this study were to modify cassava flour, and to identify characteristic from several modified cassava flour. The cassava variety used was cimanggu. This study used completely randomized design (CRD) with three treatments of modification, each in triplicate. The modification methods used were spontaneous fermentation of cassava flour suspension for 36 hours (TSFS), fermentation of sliced cassava for 48 hours (TG), and heat moisture treatment of cassava flour at moisture content of 20% with temperature of 121oC for 15 minutes (TS HMT). The modified cassava flour was dried, then analyzed for amylose content, whiteness index, and pasting properties. The results showed that TSFS modification increased amylose content and pasting temperature, but it decreased the breakdown viscosity. TG modification increased the amylose content, whiteness index, viscosity (peak, final, setback), and pasting temperature, but it decreased breakdown viscosity. TS HMT modification increased pasting temperature, but it decreased viscosity (peak, breakdown, final, setback) and whiteness index.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115029022","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

Efektivitas Lama dan Metode Blansir terhadap Kadar Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu (Ipomoea batatas l.) 花青素和紫甘菊抗氧化剂(学名Ipomoea batatas l)的长期和方法。

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2022-03-04 DOI: 10.29244/jmpi.2021.8.2.105

Laras Budyghifari, Amran Laga, Nandi K. Sukendar, Muhpidah

{"title":"Efektivitas Lama dan Metode Blansir terhadap Kadar Antosianin dan Aktivitas Antioksidan Ubi Jalar Ungu (Ipomoea batatas l.)","authors":"Laras Budyghifari, Amran Laga, Nandi K. Sukendar, Muhpidah","doi":"10.29244/jmpi.2021.8.2.105","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.2.105","url":null,"abstract":"Purple sweet potato, as one of the tubers with a large area of production and utilization in Indonesia, contains bioactive compounds (including anthocyanin) that are beneficial to health. Anthocyanins give purple pigment, which accumulates with other compounds having antioxidant activity. Heat treatment in purple sweet potato processing at certain times and methods resulted in the degradation of different bioactive compounds. Steamed and boiled blanching methods are common t o prevent this damage. Research on the effect of blanching and drying methods on the content of bioactive compounds of purple sweet potato (Ipomoea batatas l.) was carried out through several stages1) the preparation of purple sweet potato slices using a slicer and 2) directly placing it in a container filled with water to avoid oxidation. Inactivation of the browning-causing polyphenol oxidase enzyme was carried out by steaming and boiling at a boiling temperature (above 100°C) with sampling every 5 minutes for 15 minutes. The best treatment was steamed blanching for 5 minutes with anthocyanin levels of 77.64 mg/kg and antioxidants of 134.54 ppm, categorized as weak activity.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128884263","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

Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog 薯粉的生理特征和模拟大米中的应用

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2021-04-30 DOI: 10.29244/jmpi.2021.8.1.43

Aini Auliana Amar, Feri Kusnandar, Slamet Budijanto

{"title":"Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog","authors":"Aini Auliana Amar, Feri Kusnandar, Slamet Budijanto","doi":"10.29244/jmpi.2021.8.1.43","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.1.43","url":null,"abstract":"Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. Banggai yam can be processed into flour and applied as an ingre-dient in analogue rice. This study aimed to evaluate the physical and chemical composition, total phenol and antioxidant activity of banggai yam flours, and the physical properties, total phenol and antioxidant activity of their analogue rice. Five varieties of banggai yams (Harum, Banggai, Pasus, Doso, and Penus) were compared. Banggai yam flours were composed of moisture (12.21-12.74%wb), ash (2.18-2.75%db), protein (10.41-11.68%db), fat (1.05-3.38%db), and carbohydrate (83.22-85.77%db). All banggai flours had different color (L, a, and b values) intensities, and contained starch (65.38-68.40% db) with amylose content of 38.96-45.09% (db). The total phenol ranged from 30.48-116.90 mg GAE/ 100 g, and showed antioxidant activity (58.71-89.50% inhibition). The pasting profile varied among five yam flours. The initial pasting temperatures of banggai yam flour were relatively high (82.5-83.7°C). All banggai yam flour increased in viscosity up to a peak and experienced slight viscosity breakdown during the heating phase, as well as showed a setback viscosity during cooling phase. Rice analogue of yam flours made by extrusion technology had a relatively low bulk density (0.47-0.56 g/mL), and required a long cooking time (7-9 minutes). The rice analog had different levels of total phenol and antioxidant activities. The level of total phenol and antioxidant activity of analogue rice from Harum yam showed the highest compared to those other analogue rice.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127382630","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