Communication in Food Science and Technology

PENGEMBANGAN YOGHURT BERBAHAN DASAR SUSU SKIM DENGAN PENAMBAHAN VARIASI KONSENTRASI BULIR JERUK KEPROK BW

2026-06-30T16:24:18+00:00

Yoghurt is a dairy product that goes through a fermentation process by lactic acid bacteria. In this study, the material used in the process of making yogurt is skim milk added with BW tangerine pulp. The purpose of this study was to determine the effect of adding various concentrations of BW tangerine pulp on acidity, pH, total LAB and sensory characteristics of yogurt. This research was conducted using a completely randomized design (CRD). The research was conducted with three treatments of variations in BW tangerine pulp concentration in duplo. The concentrations of BW tangerine pulp used in this study were 0%, 5%, 10%, and 15%. The data obtained will be analyzed using SPSS One Way - ANOVA at a significance level of 5%, followed by Duncan's Multiple Range Test (DMRT) at a significance level of 5%. The results of this study show that the lowest pH value in the sample with 15% orange pulp addition was 4.08 and the highest pH value in the 0% sample was 4.49. The lowest acidity level was found in the 0% sample at 1.58%, and the highest was found in the sample with 15% orange pulp at 2.04%. The total lactic acid bacteria did not differ significantly, ranging from 8.49 to 8.52 log CFU/ml. Hedonic testing showed that the aroma parameter most preferred by the panelists was in the sample with 10% orange pulp addition, with values of 3.6 and 4.16, respectively. The texture parameter most preferred by the panelists was in the sample with 5% orange pulp addition, with a value of 3.74. and for the color parameter and overall sample most preferred by the panelists was the sample with the addition of 15% orange pulp with values of 4 and 3.64, respectively. Based on the ranking test, the sample most preferred by the panelists was the sample with the addition of 15% orange pulp with a value of 0.39.

Evaluasi Penerapan CPPOB pada UMK Bandeng Presto di Kecamatan Palas, Kabupaten Lampung Selatan

2026-06-30T16:24:18+00:00

This study aims to assist the Bandeng Presto MSE in implementing Good Manufacturing Practices (GMP) as an effort to improve food safety and fulfill distribution permit requirements. Activities were carried out through field visits, initial gap assessments, preparation of quality documents, food safety training, and final evaluations. The results of the initial gap assessment showed 34 non-compliances with a GMP rating of "Very Poor". After improving production facilities, preparing 11 quality manual documents, 17 SOPs, 44 monitoring forms, and training on GMP and SSOPs for owners and employees, there was a significant increase in the understanding and implementation of food safety standards. The final gap assessment showed a decrease in the number of findings to 13 with no critical findings, resulting in an increase in the GMP rating to "Good". The Bandeng Presto MSE successfully obtained a GMP Implementation Permit from the BPOM with a validity of five years. This study shows that an intensive and educational mentoring approach can improve MSE compliance with food safety standards and strengthen the competitiveness of local processed products.

The Readiness Analysis of ISO 22000:2018 Implementation at Rumah Tempe Indonesia, Bogor: Clauses 9 and 10

2026-06-30T16:24:18+00:00

The implementation of an effective food safety management system (FSMS) is essential to ensure product safety and to meet international standards in the food industry. This study aimed to evaluate the readiness of Rumah Tempe Indonesia (RTI), Bogor, in implementing ISO 22000:2018, with particular emphasis on Clause 9 (Performance Evaluation) and Clause 10 (Improvement). A qualitative case study approach was employed based on ISO 22000:2018 requirements. Data were collected through document review, direct observation, and informal interviews with relevant personnel. The results indicated that RTI has implemented several foundational elements of an FSMS, including hazard analysis documentation and procedures for handling nonconforming products. However, the performance evaluation system has not yet been fully established, as evidenced by incomplete monitoring records, the absence of scheduled internal audits, and the lack of formal management review practices. Furthermore, although continual improvement initiatives have been initiated, documentation and verification of corrective actions remain inconsistent. Overall, RTI demonstrates partial readiness for ISO 22000:2018 certification. Strengthening documentation, formalizing performance evaluation processes, and enhancing top management involvement are recommended to improve FSMS effectiveness and support continual improvement.