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Results in Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal: 31

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Jumriah Langkong, Meta Mahendradatta, Mulyati M. Tahir, Andi Nur Faidah Rahman, Nurlaila Abdullah, N Marina
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 42-48; doi:10.20956/canrea.v3i1.279

Abstract:
Cocoa bean husk is one of the byproducts of cocoa, which is only utilized as animal feed and low economic value. The economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into a powder and applied to a product into cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study is to know the amount of powder that is added and its impact on the cookies product. The analysis was done for the sensory test. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control), whereas the taste and texture were treatment A1 (addition of 5% powder).
Dzul Fadly, Sulvi Purwayantie, Andi Imam Arundhana
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 1-9; doi:10.20956/canrea.v3i1.246

Abstract:
Food choices with high antioxidant and low glycemic values may benefit the body's health. High total phenolic content will influence the antioxidant activity that works as a body shield from free radicals. On the other hand, higher glycemic values will increase the risk of non-communicable disease, specifically diabetes mellitus. It will be thoughtful to know the antioxidant activity and glycemic values of the food that consumed. Such in the case of non-meat products, including patty burger, which intended for meat patty burger substitution. This study aims to analyze the values of total phenolic content, antioxidant activity, glycemic response, glycemic index, and glycemic load of the non-meat burger patty. This is an experimental study with a completely randomized design. The total phenolic content was determined by Folin-ciocalteu method. Antioxidant activity was determined by DPPH method. The glycemic values were determined by an incremental area under the curve (iAUC) method. The values of total phenolic content and antioxidant activity of non-meat patty burger was in line. More phenolic content results in a higher antioxidant activity. Non-meat patty burger has a lower glycemic response compared to a reference food. Its glycemic index is high. However, it has a low glycemic load. Non-meat burger patty has phenolic substances result in antioxidant activity, while its consumption with the right serving size may contribute a low glycemic effect and protect blood glucose stability.
Nurlaila Abdullah, Andi Dirpan, Februadi Bastian, Nandi K.Sukendar, Muspirah Djalal, Melinda Restu Pala’Langan
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 34-41; doi:10.20956/canrea.v3i1.280

Abstract:
One of the plants that are easily found in tropical country including Indonesia, but has not been used optimally is Kluwih fruit (Artocarpus communis). In fact, the fiber content in Kluwih is similar to meat that makes it good to be used as abon ingredient. Abon normally made of meat that makes the price generally high. To reduce the prices of abon to be affordable by the middle and lower classes, abon products can be made from vegetable ingredients (such as Kluwih) combined with meat. The research methods consisted of three treatments with different in the amount of Kluwih and Mackerel tuna fish ratio. We concluded that Kluwih fruit could be used as a substitute for meat in Abon making. The Kluwih addition in Fish Abon making affects the nutrition content of the Mackerel tuna abon final product significantly
Erina Septianti, Salengke, Jumriah Langkong, Nandi K. Sukendar, Arini Putri Hanifa
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 10-25; doi:10.20956/canrea.v3i1.235

Abstract:
Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.
Andi Abriana, Andi Tenri Fitriyah, Suriana Laga, Sumiati Sumiati
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 26-33; doi:10.20956/canrea.v3i1.234

Abstract:
Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.
Sunrixon Carmando Yuansah
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 69-74; doi:10.20956/canrea.v2i2.116

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Nandi K Sukendar, Abu Bakar Tawali, Salengke Salengke, Adiansyah Syarifuddin, Andi Hasizah Mochtar, Andi Fakhruddin
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 98-105; doi:10.20956/canrea.v2i2.214

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Sciprofile linkFatmawati Mustakin, Mulyati M Tahir
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 75-80; doi:10.20956/canrea.v2i2.174

Abstract:
Glikogen adalah jenis utama karbohidrat tersimpan yang ditemukan pada hewan. Glikogen terbentuk sebagai deposit glukosa berlebih di dalam tubuh yang digunakan sebagai cadangan energi. Tujuan penelitian ini adalah untuk mengetahui prosedur untuk ekstraksi glikogen dan untuk menentukan kandungan glikogen dalam beberapa bahan makanan. Metode yang digunakan dalam lab ini adalah ekstraksi dan pengujian yodium. Bahan yang digunakan di laboratorium ini adalah TCA, etanol, NaCl, yodium, hati ayam, hati sapi, otak sapi, sapi, dan daging ayam. Hasil yang diperoleh di laboratorium ini, yaitu hati ayam setelah menambahkan yodium ke oranye kecoklatan, hati sapi coklat, daging sapi coklat, daging sapi coklat, dan otak coklat jernih dan kadar rendemen tertinggi, yaitu pada hati sapi sebesar 55% dan terendah ditemukan pada otak sapi, yaitu sama dengan 0% Hasil pada sapi adalah 0%. Kesimpulan yang diperoleh dari penelitian ini adalah bahwa prosedur untuk mengekstraksi glikogen dilakukan dengan menggunakan beberapa pelarut dan sampel hati ayam menghasilkan rendemen sebesar 32,64%, hati sapi sebesar 55%, daging ayam sebesar 9,5%, daging sapi sebesar 9,5%, daging sapi sebesar 29,80%, dan sapi otak sebesar 0%.
Amran Laga, Tuflika Primi Putri, Adiansyah Syarifuddin, Nuril Hidayah, Muhpidah Muhpidah
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 90-97; doi:10.20956/canrea.v2i2.213

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Amran Laga, Jumriah Langkong, Muhpidah Muhpidah
Canrea Journal: Food Technology, Nutritions, and Culinary Journal pp 62-68; doi:10.20956/canrea.v2i1.212

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