Jurnal Mutu Pangan : Indonesian Journal of Food Quality最新文献_第4页

Penyederhanaan Informasi Nilai Gizi Pangan Olahan Menggunakan Indeks Nutrient-Rich Foods 利用营养价值指数简化加工食品的营养价值信息

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2021-04-30 DOI: 10.29244/jmpi.2021.8.1.34

Yogi Karsono, Nurheni Sri Palupi, Dede R. Adawiyah

{"title":"Penyederhanaan Informasi Nilai Gizi Pangan Olahan Menggunakan Indeks Nutrient-Rich Foods","authors":"Yogi Karsono, Nurheni Sri Palupi, Dede R. Adawiyah","doi":"10.29244/jmpi.2021.8.1.34","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.1.34","url":null,"abstract":"Healthy diet is an effort to reduce the risk of non-communicable diseases (NCDs). The use of scientific terms on nutrition information panels (NIP) is complicated and difficult to understand, so that it becomes an obstacle in delivering accurate nutritional information for consumers. Nutrients-Rich Foods (NRFn,3) Index provides an alternative to simplify NIP. In general, nutrient-rich foods are asso-ciated with high-priced products. This study aimed to analyze correlation between NRFn,3 index with nutrients fulfillment and price of products. NIP of dairy products and their analogues were used as research samples. The NRFn,3 index was determined using two calculation bases, 100 kcal and 100 g of ready-to-consume products. NRF12,3 index score in ready-to-drink (RTD) milk and instant powdered milk positively correlated with the fulfillment of 11 nutrients to encourage. The average NRF12,3 index score per 100 g of instant powdered milk was 91, higher than RTD milk which was only 76. As nutrient-dense foods, they had an index score of NRF12,3 per 100 kcal that was higher per 100 g. Products with higher NRF12,3 index scores tended to be marketed at higher price than that of lower ones.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"59 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":"133395496","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

Aplikasi Pre-Heating dan Edible Coating untuk Peningkatan Kualitas Keripik Kentang 预加热和可食用的涂料应用程序，以提高薯片的质量

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2021-04-30 DOI: 10.29244/jmpi.2021.8.1.53

A. Parhusip, Aileen Neysha, Lincoln Halim, Fernando Ogyen Iwantoro

引用次数: 2

Perilaku Konsumen Terhadap Jajanan Tradisional di Kabupaten Pekalongan 消费者对庇加隆摄政的传统食品的行为

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2021-04-30 DOI: 10.29244/jmpi.2021.8.1.10

Tjahja Muhandri, U. Hasanah, Aisyah Amanah

{"title":"Perilaku Konsumen Terhadap Jajanan Tradisional di Kabupaten Pekalongan","authors":"Tjahja Muhandri, U. Hasanah, Aisyah Amanah","doi":"10.29244/jmpi.2021.8.1.10","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.1.10","url":null,"abstract":"Traditional snacks are made from local ingredients, cooked by boiling, steaming, frying, or grilling, whose recipes are passed down from predecessors throughout generations. This research was aimed to study consumer behavior in Pekalongan Regency towards traditional snacks and their preferences for traditional and modern snacks. This research was conducted with a survey method using the Google form online questionnaire to 100 respondens. Consumers of traditional snacks, both men and women, came from various ages, occupations, and income groups. The most popular and most consumed traditional snacks included getuk, nagasari, risol, klepon, bolang-baling, onde-onde, rengginang, rempeyek, putu, arem-arem, and apem. The majority of consumers bought traditional snacks at markets, street vendors, and food stalls. As many as 49% of consumers often consumed traditional snacks with a frequency of 1-7 times a week. As many as 79% of consumers from various age groups preferred traditional snacks because of its delicious and unique taste, affordable prices, natural ingredients, no preservatives, and preserving culture. As many as 29.51% of young consumers (≤ 25 years old) preferred modern snacks due to the simplicity, variations, easiness to get, attracti-veness, and hygienic.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"24 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":"115224666","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: 4

Pemenuhan Peraturan Pelabelan pada Produk IRTP di Kabupaten Kebumen

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2021-04-30 DOI: 10.29244/jmpi.2021.8.1.25

J. Hermanianto, Audia Ari Purwandani, Tjahja Muhandri

引用次数: 0

Implementasi Dokumen Mutu untuk Penurunan Cacat Produksi Sambal Andaliman dalam Botol 阿达利曼在罐子里生产桑巴利曼缺陷的质量文档的实施

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2021-04-30 DOI: 10.29244/jmpi.2021.8.1.17

E. Purnomo, Iwan Makhmul Rambe

{"title":"Implementasi Dokumen Mutu untuk Penurunan Cacat Produksi Sambal Andaliman dalam Botol","authors":"E. Purnomo, Iwan Makhmul Rambe","doi":"10.29244/jmpi.2021.8.1.17","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.1.17","url":null,"abstract":"One of the problems faced during production of bottled andaliman chilli sauce is production defect. The main factor causing this problem is the absence of quality documents that regulates stan-dardization of processes applied in the production division. This research aims to compile quality documents consisting of standard operating procedures (SOP) and work instructions (WI) as guidelines in the production process and evaluate the application of SOP and WI to the defect rate of final product. This research consists of five stages, identification the condition of production facilities at CV XYZ, pre-paration of quality documents, socialization in the production division, evaluation of quality documents for products, and implementation in the production division. In this study, quality documents in the form of SOP and WI were designed based on field observations, employee interviews, and company quality records. The results of this study indicate that the application of quality documents can reduce defective products by 8.56% in one production batch. The company’s losses due to defective products can be reduced by 15.42 million rupiah per month from the total production of 6000 jars.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"13 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":"116843268","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 Sensori Cheese Tea dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), dan Ideal Profile Method (IPM) Karakterisasi Sensori Cheese Tea dengan Method Check All That Apply (CATA)， Emotional Sensory Mapping (ESM)， and Ideal Profile Method (IPM)

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2021-04-30 DOI: 10.29244/jmpi.2021.8.1.1

D. Hunaefi, Ziyad Muhammad Farhan

{"title":"Karakterisasi Sensori Cheese Tea dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), dan Ideal Profile Method (IPM)","authors":"D. Hunaefi, Ziyad Muhammad Farhan","doi":"10.29244/jmpi.2021.8.1.1","DOIUrl":"https://doi.org/10.29244/jmpi.2021.8.1.1","url":null,"abstract":"Cheese tea is a drink made from a combination of tea and cheese foam. This product is very popular today, and some businesses are interested in developing this product. The objective of this research is to identify the sensory profile of cheese tea through new methods in sensory evaluation: IPM, CATA and ESM. The CATA method is used to define the sensory profile and emotional characteristics of the cheese tea product and the IPM method is used to optimize the product by collecting the ideal customer information. The number of panelists used for each test was 30. The selection was based on the frequency of cheese tea consumption 1 to 2 times per week. Attributes will be gained via the focus group discussion (FGD). CATA data analysis was processed using XLSTAT software with CATA Analysis tools while IPM data was processed with SensTools.Net applications with tools for IPA analysis. The cheese tea products most favored by customers based on the outcome of the CATA are products with a sweet scent, a milky aroma, cheesy aroma, a milky taste and a sweet taste, as well as the dominant emotional 'calm'. Product cheese tea C is the nearest product to its ideal product characteristics. In order to further improve the product “cheese tea C”, it is necessary to boost the strength of the characteristics of the creamy mouthfeel, the viscosity of the mouthfeel and the aroma of the cheese while at the same time reducing the intensity of the toasted aroma, the milky aroma, the umami, the salty taste, the milky taste and the sweet taste.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"361 15","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132340409","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

Implementasi Penerbitan Sertifikat Produksi Pangan Industri Rumah Tangga Di Provinsi Gorontalo 戈隆塔洛省发放家庭工业食品生产证书的执行证书

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2020-10-30 DOI: 10.29244/jmpi.2020.7.2.52

Retno Anggrina khalistha Dewi, Cakra Asrial, W. P. Rahayu

引用次数: 0

Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert) 采用各种软奶酪(奶油芝士、乳清干酪和cabel)的配方和口味

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2020-10-30 DOI: 10.29244/jmpi.2020.7.2.90

Layyinan Hafizha Khalish, N. Andarwulan, S. Koswara, Zada Agna Talitha

{"title":"Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert)","authors":"Layyinan Hafizha Khalish, N. Andarwulan, S. Koswara, Zada Agna Talitha","doi":"10.29244/jmpi.2020.7.2.90","DOIUrl":"https://doi.org/10.29244/jmpi.2020.7.2.90","url":null,"abstract":"Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"2004 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125805176","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

Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak 庞蒂克市块茎状蛋糕的糖质的质量

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2020-10-30 DOI: 10.29244/jmpi.2020.7.2.80

Oke Anandika Lestari, Y. S. K. Dewi, Mardian Putri

{"title":"Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak","authors":"Oke Anandika Lestari, Y. S. K. Dewi, Mardian Putri","doi":"10.29244/jmpi.2020.7.2.80","DOIUrl":"https://doi.org/10.29244/jmpi.2020.7.2.80","url":null,"abstract":"This study aims to obtain the number of consumption portions (g) of sweet potato and potato variations of bingke which have a low glycemic load (GL) value. GL is the glycemic load of a food after being consumed at a certain amount. The GL value is determined from the glycemic index (GI) value and the carbohydrate content per serving. The glycemic index is food categorization (low, medium, high) based on its speed in increasing glucose levels in the blood. Diabetes mellitus sufferers are advised to pay attention to food consumption based on food categories, especially those with low GI values. However, the amount consumed will also affect the increase in glucose levels in the blood, this is reflected in the GL value. This study was conducted using 10 healthy respondents aged 22 years, normal body mass index (BMI), normal fasting blood sugar, and not smoking. The results obtained by the variety of tuber bingke cakes (sweet potatoes and potatoes) have a high GI value category with a low GL consumption portion of 120 g (2 pieces). As a complement to the data, a survey was also carried out on 100 random respondents which showed that the type of bingke cake the variety of sweet potato was preferred and the number of consumption of one meal of bingke cake was two pieces.This amount can be recommended to be the amount of one consumption (one meal portion).","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130954786","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 Keamanan Pangan Mahasiswa Mengenai Lima Kunci Keamanan Pangan Keluarga 学生的五大家庭食品安全知识

Jurnal Mutu Pangan : Indonesian Journal of Food Quality Pub Date : 2020-10-30 DOI: 10.29244/jmpi.2020.7.2.67

Marcellinus Elwan Tenggana, W. P. Rahayu, R. Wulandari

{"title":"Pengetahuan Keamanan Pangan Mahasiswa Mengenai Lima Kunci Keamanan Pangan Keluarga","authors":"Marcellinus Elwan Tenggana, W. P. Rahayu, R. Wulandari","doi":"10.29244/jmpi.2020.7.2.67","DOIUrl":"https://doi.org/10.29244/jmpi.2020.7.2.67","url":null,"abstract":"Development of the Five Keys for Family Food Safety module for food safety cadres needs to be done to facilitate cadres in understanding the material provided. This study aims to analyze the food safety knowledge of college students and evaluate the Five Keys for Family Food Safety teaching materials developed by the Badan POM. The respondents of the survey were college student of IPB University. The results of the evaluation of food safety knowledge of college students after being educated using the Five Keys for Family Food Safety module showed an increasing in the value of knowledge by 16%. The initial value of college student knowledge was 71 and increased became 87%. Non-parametric test results indicate that there were significant differences between the two values with the Sig. 2 tailed at 0.000. The evaluation results of the Five Keys for Family Food Safety module show very good criteria with an average value of 81%. The values for display, material content and benefit were 81, 82, and 78%. This indicate that Five Keys for Family Food Safety module is ready to be used as teaching material for food safety.","PeriodicalId":405385,"journal":{"name":"Jurnal Mutu Pangan : Indonesian Journal of Food Quality","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126037248","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