Article Per Year (5 Year)
p-Index From 2019 - 2024
0.751
P-Index
This Author published in this journals
All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Muspirah Djalal
Department Of Agriculture Technology, Faculty Of Agriculture, Hasanuddin University,Indonesia
Agriculture, Biological Sciences & Forestry

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : Canrea Journal: Food Technology, Nutritions, and Culinary Journal

 1 
The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon Abdullah, Nurlaila; Latief, Rindam; Bastian, Februadi; K.Sukendar, Nandi; Djalal, Muspirah; Restu Pala?langan, Melinda
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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
The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon Nurlaila Abdullah; Rindam Latief; Februadi Bastian; Nandi K.Sukendar; Muspirah Djalal; Melinda Restu Pala’langan
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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
The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish Dewi Sisilia Yolanda; Andi Dirpan; Andi Nur Faidah Rahman; Muspirah Djalal; Serli Hatul Hidayat
jurnal1 VOLUME 3 ISSUE 2, DECEMBER 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i2.357

Abstract

Fresh food with a long shelf life with little or no preservatives is being a hot issue. In response to the issue, various forms of packaging technology innovation were created, such as smart packaging and active packaging. The packaging innovation in this study was designed to provide quality assurance of packaged food to consumers, especially for Tuna fillets. The purpose of this study was to determine the color change profile of smart indicator labels, to determine the effectiveness of active paper (addition of garlic extract 0%, 5%, 10%, and 15%) when applied to Tuna fillets stored at room temperature (28 ± 2oC), and to find out the level of correlation between smart indicator labels and active paper against various parameters of Tuna fillet rot test like total volatile base nitrogen (TVBN), total bacteria (TPC), and pH. All these parameters were tested at room temperature every 2 hours until 12 hours with two replications. The results obtained showed that the smart label indicator changed color from dark red to yellow when the fillet was decomposed. Active paper with the addition of garlic extract concentration of 15% had the best effectiveness in minimizing the occurrence of any deterioration in the Tuna fillets during storage, which was then followed by a concentration of 10%, 5%, and 0%. The level of correlation between the value of the smart indicator color analysis and the effectiveness of the active paper on various fish rot test parameters showed a positive correlation which showed the same tendency pattern in the detection rate of the decomposition of Tuna fillet.
Traditional Indonesian food: A bibliometric review from 2013-2022 Muspirah Djalal; Jamyang Tashi Wangdi; Andi Dirpan; Februadi Bastian; Rindam Latief; Andi Fadiah Ainani; Dewi Sisilia Yolanda
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.736

Abstract

Traditional food is a heritage of a country and therefore brings pride to a country or region. A bibliometric analysis of traditional Indonesian food was conducted in this paper to see the trend over the last decade, analyze the contribution of countries, and analyze the most frequently used keywords. A total of 102 documents were gathered from 66 different sources, including 57 articles, 36 conference papers, 4 reviews, 4 book chapters, and 1 data paper. According to this review, Indonesia is the most productive country in terms of producing articles (92) in this field, as well as having the most citations (315), despite having the lowest average number of citations per article. Surya R was the most productive author, with four documents, and Nuraida L had the most citations, with 111. Tempeh was also the most frequently used keyword, with 13 occurrences. It was hoped that this overview would help to advance research in traditional Indonesian food.
Co-Authors Abdullah, Nurlaila Andi Fadiah Ainani Andi Nur Faidah Rahman Dewi Sisilia Yolanda Dewi Sisilia Yolanda Dirpan, Andi Februadi Bastian Februadi Bastian Februadi Bastian Jamyang Tashi Wangdi K.Sukendar, Nandi Melinda Restu Pala’langan Nandi K.Sukendar Nurlaila Abdullah Restu Pala?langan, Melinda Rindam Latief Rindam Latief Serli Hatul Hidayat