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Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Published by Universitas Hasanuddin
ISSN : -     EISSN : 26219468     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Canrea Journal: Food Technology, Nutritions, and Culinary Journal (E-ISSN 2621-9468) merupakan publikasi ilmiah bidang pangan sebagai media komunikasi dan informasi yang mencakup aspek hulu dan hilir pangan yang diharapkan dapat berkontribusi terhadap perkembangan pangan dan intelektual. Artikel yang dipublikasikan bersifat original berupa hasil penelitian murni atau terapan 5 tahun terakhir, review (ulasan), analisa kebijakan (analysis policy), dan catatan penelitian (research note) dalam bahasa indonesia.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 57 Documents
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PENGARUH PENGGUNAAN JENIS GULA TERHADAP MUTU KURMA TOMAT: (The effect of different sugar type on the quality of tomato date) Amran Laga; Jumriah Langkong; Muhpidah Muhpidah
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.212

Abstract

The processing of tomatoes into the product was able to maintain the storability and also increased the economic value of fresh tomatoes. Different types of sugar gave different results for the quality and the panelist preference of tomatoe dates. The analysis of water content showed that the use of sugar had the lowest moisture content of 13.8%, acidity level of 5.31 and was able to maintain a level of vitamin C after processing of 60.25%. While the use of brown sugar in tomato dates Showed moisture content of 14.8%, acidity level of 5.84 and only able to maintain vitamin C levels after processing of 37.82%. The panelist preference showed that tomato dated with sugar was more preferred than tomato date s with brown sugar
PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT: (Utilization Of Cocono Seed Skin (Theobroma Cacao L) Become Chocolate Cookies Products) Jumriah langkong; Meta Mahendradatta; Mulyati M Tahir; Nurlaila Abdullah; Marina Reski
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.211

Abstract

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).
KAJIAN PENGARUH JENIS PENGERING DAN KONSENTRASI MALTODEKSTRIN TERHADAP PRODUK MINUMAN TEH - SECANG EFFERVESCENT: (Study Effect Dryer and Concentration of Maltodextrin to Drink Tea Products–Sappan Wood Effervescent) Mulyati M. Tahir; Jumriah Langkong; Abu Bakar Tawali; Nurlaila Abdullah; Surahman Surahman
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.192

Abstract

Tea and sappanwood have long been believed to have health benefits for human body. The content of antioxidants were able to scavange free radicals. To combine the attributes of the product in the preparation (instant), sparkle taste, and have health benefits. This effervescent beverage is prepare to combine of bioactive components in tea and sappanwood so it will produce health tea-sappanwood beverage. The purpose of this study was to determine the best concentration of maltodextrin and the right type dryer in making of tea-sappanwood effervescent. The research method was Completely Randomized Design (CRD) with two factors. Factor I was the concentration of the maltodextrin consists of 6 levels (5%, 8%, 11%, 14%, 17%, and 20%). Factor II was a type of dryer consisting of 2 levels (vacuum and freeze dryer). The analysis performed include moisture content, pH, antioxidant activity, and the organoleptic properties against color, flavor, and taste. The results showed that the best concentration was using maltodextrin concentration of 17%-20% It had a moisture content of 1.99%, pH of 6.16, antioxidant activity of 85.73% the results of the organoleptic properties (colour, flavor, and taste) favored by panelists. On the other hand, freeze dryer was the best dryer method. Result analysis of moisture content, pH, and antioxidant activity were 2.24%, 6.28, 82.49% respectively and the organoleptic properties (colour, flavor, and taste) are favored by panelists.
PEMANFAATAN DAUN PALLIASA (Kleinhovia hospita L) SEBAGAI BAHAN ALTERNATIF DALAM MEMPERTAHANKAN KESEGARAN IKAN KEMBUNG (Rastrelliger sp): (The Utilization of Palliasa Leaves (Kleinhovia hospita L) as an Alternative to Sustain Quality of Mackerel (Rastrelliger sp)) Jalil Genisa; A Nur Faidah Rahman; Kurniati Tajuddin
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.189

Abstract

Mackerel is one of the ingredients that has perishable food. This decay can be caused by the activity of microorganisms such as Salmonella typhi, Staphlococcus aureus and Streptococcus mutanas. Palliasa leaf (Kleinhovia hospita L) is one of herbal plant from south Sulawesi is efficacious and able to act as antibacterial and antifungal. Meanwhile, palliasa leaf contains several antibacterial compounds namely alkaloids, flavonoids, and terpenoids. The purpose of this research was to know the effect of using palliasa leaf extract to freshness of mackerel during storage. Step of research were preparation of raw materials, soaking, storage and testing. Testing conducted include total microbial tests, pH values, moisture content and organoleptic testing. The treatment used was fresh fish immersion in palliasa leaf extract with concentration of 2%, 3% and 4% for 15 minutes. The results showed that soaking in palliasa leaf extract can inhibit microbial growth. Based on result of research of palliasa leaf concentration that is 2%. 3%, and 4% to freshness of mackerel during storage of room temperature can be concluded that the effectiveness of palliasa leaves in maintaining freshness of mackerel ie with palliasa leaf concentration 3% up to 8 hours longer storage than control (without soaking palliasa leaf extract) with average score of 7 (accepted). In addition, the soaking treatment of palliasa leaf extract can increase the organoleptic value of the fish. Palliasa leaf able to inhibit the growth of microorganisms.
EKSTRAKSI DAN KARAKTERISASI GELATIN KULIT IKAN BARONANG (Siganus canaliculatus) DENGAN METODE ENZIMATIS MENGGUNAKAN ENZIM BROMELIN: (Extraction and Characterization of Gelatin from Baronang’s (Siganus canaliculatus) Skin with Enzimatic Methode Using Bromelin Enzyme) Dian Haryati; Lulu Nadhira; Humairah Hera; Nurlaila Abdullah
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.177

Abstract

Basically, gelatin is pure protein food ingredient, obtained from thermal collagen denaturation from animals. Gelatin is used as a stabilizer, gelling agent, binder, thickener, emulsifier, adhesive, whipping agent, and food wrap which is edible coating. Protein levels in fish skin determine the amount of collagen contained in skin tissue, so the baronang fish skin has a considerable opportunity as a source of collagen to be hydrolyzed into gelatin. This study aimed to determine the characteristics of gelatin produced from baronang fish skin by enzymatic extraction and to determine the best treatment of a combination of enzyme concentrations with extraction time. Making gelatine was carried out by hydrolysis using bromelin enzyme at a concentration of 1%, 1.5% and 2% with extraction time of 2 hours, 4 hours and 6 hours. The result, obtained gelatine with water content ranging from 3.13-5.83%, the water content ranged from 0.17-3.56%, ash content 0.35 - 3.65% and protein levels ranged from 91-94, 72%. The chemical characteristics of gelatine from baronang fish skin have a yield of up to 6%, water content <6%, ash content <4% and protein content reaching 94%. The best treatment was obtained at 1% enzyme concentration and extraction for 4 hours with a protein content of 94.72%.
PENGARUH KONSENTRASI KENTOS KELAPA TERHADAP DEGRADASI LEMAK DAGING AYAM: (The Effect of Coconut Embrio (Kentos) Concentration on Chicken Fat Degradation) Laras Budyghifari; Sitti Syuhada Dwi Arista; Andi Nur Fajri Suloi; Amran Laga
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.176

Abstract

Cardiovascular diseases such as hypertension, coronary heart disease, heart failure, and stroke cause 17.9 million people die or 31% of all global deaths (World Health Organization, 2017). This disease is generally caused by high consumption of sources of fat. Thigh chicken meat is one of the highest food that contain fat (7%) compared to beef cuts (6.8%) and lamb meat (4.9-5.2%) with high consumption levels (Dinh et al., 2011). The crude lipase enzyme extract can efficiently hydrolyze fat into free fatty acids and glycerol. This study was conducted to look the effect of the concentration of coconut kentos as a source of lipase enzymes on fat hydrolysis of thigh chicken meat. Coconut kentos is prepared and then applied to chicken meat with a concentration of 1-5% and 10-50%. Parameters of observation include changes in pH, total dissolved solids, and free fatty acids. The best results for each parameter were concentration 10% with free fatty acids2.99%, total dissolved solids 4.1%, and pH of 5.3
PENGARUH PRETREATMENT JERAMI PADI PADA PRODUKSI ENZIM TERMOSTABIL MENGGUNAKAN ISOLAT BAKTERI TERMOFILIK: (The Effect of Rice Straw Pretreatment on Thermostable Enzyme Production Using Thermophilic Bacteria Isolate) Sunrixon Carmando Yuansah; Darmawan Darmawan; Nurdian Fitriana; Amran Laga
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.175

Abstract

Rice straw is one of the lignocellulosic substrate that has not been used optimally and mostly just become an agricultural waste if not handled properly. Cellulose and hemicellulose content in lignocellulose structures of rice straw has great potential for thermostable enzymes production from thermophilic bacteria. The purpose of this study were to determine the effect of pretreatment in rice straw substrate on the total number of bacteria and its enzyme activity. The method used in this study include straw flour production, bacteria isolation and multi-level batch selection system, themostable enzyme production, total bacteria and enzyme activity measurement. The results obtained were combination of alkaline delignification and pressurized steam heating treatment resulting higher microbial growth pattern than the pressure steam heating only. Observation of pH showed pH decreasing in each treatment. The enzyme activity obtained showed fluctuating results due to the presence of diauxie phenomenon.
POTENSI EKSTRAK BUNGA TELANG (CLITORIA TERNATEA) SEBAGAI PEWARNA ALAMI LOKAL PADA BERBAGAI INDUSTRI PANGAN: (The Potential of Extract Butterfly Pea Flower (Clitoria ternatea L.) as a Local Natural Dye for Various Food Industry) Lisa Angriani
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.120

Abstract

Butterfly pea flower is a plant containing anthocyanin pigment which has the potential to be developed as a local natural dye in various food industry. Local natural dyes in various industries besides enhancing color quality attributes can also provide antioxidant, anticancer, and anti-inflammatory effects. Butterfly pea flower extract has good stability in acidic conditions. The purpose of this study was to identify the potential of butterfly pea flower extract as a local natural dye for the food industry, this study focused on variations in pH 2-10 and storage temperatures. The results showed that at pH 4-5 anthocyanin Butterfly pea flower had concentrated blue-purple color and very good stability and were able to survive for 2 months did not appear to decrease at room temperature. Butterfly pea flower extract at pH 6-7 has a color that fades after being stored for several days, but can last up to 6 months at refrigerator temperature storage. Butterfly pea flower extract can be used as a local natural dye in the manufacture of ice cream, syrup, coockies, bread and various other types of food products.
ANTI-ALLERGY POTENTIAL OF PETIS EXTRACT ON IMMUNOGLOBULIN E PRODUCTION BY U266 CELLS: (Potensi Anti-alergi Ekstrak Petis terhadap Produksi Imunoglobulin E oleh Sel U266) Rosalind Vivia Tansy; Agus Budiawan Naro Putra; Takuya Sugahara
jurnal1 VOLUME 1 ISSUE 2, DESEMBER 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i2.99

Abstract

Petis, one of Indonesia’s traditional condiment, is most often made from shrimp andshrimp waste. This condiment becomes popular as a savory flavor additive which is mainly produced in East Java, Indonesia. Despite the unique taste and good nutritionalcontent, any particular study regarding its health benefit in Indonesia has not thoroughly evaluated yet. Therefore, the objective of this research was to explore petis potential towards anti-allergy property in vitro. The potential property was evaluated by determining the concentration of Immunoglobulin E (IgE) by U266 cells treated with petis extract using ELISA. In result, petis extract could significantly suppressed IgE production up to 2-fold atits highest concentration compared to control. Further investigation to extrapolate petis functional bioactive compound was conducted by treating petis extract with heat and enzyme (proteinase K). Result showed that heat-and enzyme-treated petis extract still have the ability to suppress IgE production by U266 cells. Thus,it could be assumed that the functional bioactive compound was a heat-stable non-protein compound. Thesepreliminary findings could conclude that petis extract has a potential anti-allergy propertywhich gives an added value towards petis product in Indonesia.
POTENSI REMPAH-REMPAH TRADISIONAL SEBAGAI SUMBER ANTIOKSIDAN ALAMI UNTUK BAHAN BAKU PANGAN FUNGSIONAL): (The Potential of Traditional Spices as a Source of Natural Antioxidants for Functional Food Raw Materials) Andi Widya Helmalia; Putrid Putrid; Andi Dirpan
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.113

Abstract

Along with the development of an increasingly advanced era, people increasingly consume fast food or junk food. This is what causes the emergence of degenerative diseases based on lifestyle. So that comes the functional food concept. Functional food is food or drink that has physiological functions on the body. For example, consuming antioxidants to counteract free radicals that occur in the body. This source of natural antioxidants can come from various types of plants such as fruits, vegetables, spices, tea, or enzymes and proteins. As we have seen, Indonesia is a country rich in spices. This spice can be used as a source of natural antioxidants that have many benefits for the body. The types of spices in Indonesia are ginger, turmeric, cinnamon, secang, and andaliman. Ginger contains antioxidant compounds, namely methyl ester, 9-octadeconic and nortraselogenin. The study of turmeric and acid powder extracts had a comparison of 55% turmeric extract and 45% acid leaf extract resulting in a value of 4.844%. Cinnamon can be an antioxidant source because it contains many compounds such as eugenol, safrole, cinnamaldehyde, tannin, and calcium oxalate. The active components contained in the cage are flavonoids. Andaliman fruit has the potential as an antioxidant and a-glucosidase inhibitor.

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