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The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken Lismi Animatul Chisbiyah; Mazarina Devi; Issutarti Issutarti
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Alpinia purpurata (Vieill.) K. Schum is a spice that has the ability to inhibit bacterial growth and has a good antioxidant capacity. This study aims to determine the effect of adding Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30%, 40% on day 0, 1, and 2 on the number of bacteria, antioxidant capacity and hedonic properties which include the taste, aroma, and color of Red ginger fried chicken. This type of research was an experimental research with a completely randomized factorial design (CRD). The data obtained were then analyzed statistically using ANOVA and continued with Duncan's Multiple Range Test (DMRT) to obtained differences. Each treatment was repeated twice. The results showed that the addition of the concentration of Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30% and 40% in Red ginger fried chicken had a significant effect on the number of bacteria and antioxidant capacity on day 0, 1, 2 and had a significant effect on the hedonic properties on day 0. (taste, color and aroma) on the hedonic properties on day 0. (taste, color and aroma). The addition of Alpinia purpurata (Vieill.) K. Schum 40% gave the best results on the number of bacteria, antioxidant capacity and hedonic properties. To conclude, the higher the addition of Alpinia purpurata (Vieill.) K. Schum to Red ginger fried chicken resulted on the lower the number of bacteria and the greater the antioxidant capacity and the more preferred hedonic properties.

Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring Fisal Ahmad; Nur Ezzliana Ismail; Tuan Zainazor Tuan Chilek; Amir Izzwan Zamri; Mohamad Khairi Mohd Zainol; Rahijan Abdul Wahab; Mansoor Abdul Hamid
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

The growing consumer demand for healthy food products has turned the interest of industry and researcher in the development of foods enriched with fibre source. Oat and corn cob powder is one of the fibre sources that rich in insoluble fibers, such as cellulose, hemicellulose and lignin which beneficial the consumer in many ways for a healthy diet. The objective of this study was to investigate the effect of oat and corn cob powder incorporation on the sensory acceptability and physicochemical properties of putu piring at different levels of percentage ratio of oat and corn cob (control 0 percent OP: 0 percent CCP A, 0 percent OP: 100 percent CCP B, 30 percent OP:70 percent CCP C, 50 percent OP:50 percent CCP D, 70 percent OP:30 percent CCP E and 100 percent OP: 0 percent CCP F). Physical analysis showed that the colour of putu piring for L* value ranges from 74.17 to 19.76, a* value ranges from 0.23 to 1.90 and b* value ranges from 13.97 to 20.65. Sensory evaluation results showed that putu piring control (formulation A) scored the highest and no significant different (p lower than 0.05) compare followed by 30 percent OP: 70 percent CCP (formulation C) and 50 percent OP: 50 percent CCP (formulation D) in all attributes being evaluated. Proximate analysis showed that putu piring incorporated with oat and corn cob powder has significantly different (p lower than 0.05) in terms of crude fibre content. It is interesting to note that the incorporation of oat and corn cob powder yielded putu piring can improves the nutritive value of the product to become high fibre products.

Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children Sunsya Putri Cahyaning Gusti; Ummi Rohajatien; Soenar Soekopitojo; Budi Wibowotomo; Mazarina Devi; Rizki Yulianingrum; Wiwik Wahyuni
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Autism Spectrum Disorder (ASD) has a digestive disorder called intestinal mucosal hypermeability, it happens because autism children cannot digest foods that contain gluten and casein, this problem can be overcome by implementing the GFCF (gluten-free casein-free) diet. The purpose of this study was to analyze the dream pastry business opportunity, which is a sheet-shaped puff pastry dough applying GFCF diet therapy. This puff pastry dough is in the shape of a sheet so that it is easy to make creation foods according to the autism children’s favorites. Dream Pastry product design is made from MOCAF flour as a source of gluten-free carbohydrates. It combined with Moringa leaf powder as a natural colorant. Dream Pastry's product development analysis consists of developing product concepts and developing business opportunities. The product concept development consists of processing MOCAF, Moringa leaves to the MOCAF-Moringa combination. Meanwhile, business opportunity analysis uses open a business straight in demand and the analysis of STP (Segmenting, Targeting, Positioning). The analysis were carried out using Market Sizing, while the market potential prediction used TAM (Total Available Market) of autism children recorded in Indonesia as many as 16,987 students. Then, for the SAM (Served Available Market), the author chose East Java as the initial market niche for product distribution. Also, the prediction of sales in the first month called SOM (Share of Market) as many as 106 boxes.

Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree Kukuh Saputryasto; Titi Mutiara Kiranawati; Laili Hidayati
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Ice cream made from added with bitter melon puree it is hoped will get a unique taste. The processing of this ice cream utilizes the abundant yield of bitter melon from an area. This study aims to examine the chemical properties (vitamin C, and β-carotene) and physical properties (viscosity, overrun, and melting power). The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of bitter melon puree with three percentages (50 percent, 40 percent, 30 percent). The data obtained were then analyzed using the ANOVA method if there was a difference followed by DMRT. There are significant differences in vitamin C levels, β-carotene levels, viscosity, overrun value, and melting power. The highest levels of vitamin C were found in the addition of bitter melon puree by 50 percent, the highest β-carotene levels were found in the addition of bitter melon puree by 50 percent, viscosity was found in the addition of bitter melon puree by 50 percent, the highest overrun value was found in the addition of bitter melon puree by 50 percent, and the highest melting power was found in the addition of bitter melon puree by 50 percent. The conclusion obtained from this study is that the addition of more bitter melon puree will increase levels of vitamin C, β-carotene levels, viscosity, overrun, and melting power.

The Influence of Office Employees’ Eating Behaviour Due to Stress: The Case of Universiti Malaysia Sabah Office Employees Dg. Khairunisa Ahmad Sapawi; Ng Hui Ming
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

It is common for stressful people to seek relief through eating their favourite foods or comfort foods. However, these foods can be unhealthy if taken too frequently. The study focuses on determining the university office employees’ choice of comfort foods and investigating the influence of stress on their eating behaviours. Among all of Universiti Malaysia Sabah office employees, 337 were selected through stratified sampling. Self-administered questionnaires were used to collect data. Descriptive and one-way ANOVA analysis were used. Findings showed most respondents were within medium level of stress. Based on the findings of IES, the differences on stress levels on respondents’ comfort food intake were significant (F (2, 334) =8.71, p lower than 0.05). However, respondents are found to enjoy consuming comfort foods regardless of stress levels and will choose comfort foods to satisfy hunger. This highlights the importance of diet intervention to be included as a component in stress management as to aid the prevention of diet-related diseases among the university office employees.

Food Menu Recommendations Based on Recommended Dietary Allowances using Genetic Algorithm Muhammad Ardhian Megatama; Wayan Firdaus Mahmudy; Edy Santoso
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

Nowadays, there are still often unbalanced nutritional problems such as overnutrition or malnutrition. Many factors can affect it, one of which is an unbalanced diet. One solution that can be done is a system for optimizing nutritional needs. In this study, the method used for optimization is genetic algorithms. Genetic algorithms are one of the metaheuristic methods that are often used for optimization problems. A particular chromosome representation is designed to provide suitable solutions. The system can provide food recommendations with nutrients close to a person's nutritional needs by using the genetic algorithm. Based on the test results obtained, the difference in nutrition from food recommendations with nutritional needs is below 5 percent.

Effect of Moringa Leaves Powder Incorporated into Chocolate on the Quality and Stability Properties Mansoor Abdul Hamid; Jason Siew Kin Ming; Mayrana Md. Nor; Hasmadi Mamat; Jahurul Haque Akanda
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

This study was carried out to determine the effect of the addition of Moringa oleifera (Moringa) leaves powder? on the antioxidant and sensory properties of chocolate. Three formulations with different percentage of Moringa leaves powder (1, 3, and 5 percent) were studied. Through the hedonic sensory test, there is no significant difference (p less than 0.05) between the formulations for all attributes except the taste. Chocolate with 5 percent Moringa leaves showed the highest total phenolic content and antioxidant activity compared to the other formulations. The addition of moringa leaves caused decreased the chocolate hardness while increased the chocolate average particle size. After 8 weeks of storage, no bloom formation was observed on the surface of the chocolate but the hardness found to be decreased. chocolate associated with moringa leaves powder has potential with health benefit and still has good quality chocolate character.

Utilization of Shrimp Waste as a Raw Material in Shrimp Sauce and Its Application on Shrimp Sauce Tilapia Dishes Shanti Dri Lestari; Mazarina Devi; Teti Setiawati
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

One of the innovations to increase the economic value of shrimp waste is the implementation of shrimp waste into shrimp sauce and its use in shrimp sauce tilapia dishes. The purpose of this study was to determine the protein and lead (Pb) content of shrimp waste and shrimp sauce, the degree to which shrimp sauce differed in aroma, taste, and color from commercial oyster sauce, and the degree to which panelists preferred shrimp sauce tilapia dishes via organoleptic tests. This was a two-repetition experimental study with a completely randomized design (CRD). The protein content was determined using the Kjeldahl semi-micro method, whereas the lead content was determined using the spectrophotometric method. The Duo-Trio Test was used to determine the difference in organoleptic properties between shrimp sauce and commercial oyster sauce, whereas ANOVA followed by DMRT was used to analyze the hedonic properties of shrimp sauce tilapia dishes. The results of this study indicate that shrimp waste contains 18.281 percent protein and shrimp sauce contains 6.107 percent protein. The content of lead (Pb) in shrimp waste was 0.750 mg/kg, while the content of lead (Pb) in shrimp sauce was 0.052 mg/kg. The organoleptic tests revealed that shrimp sauce had a distinct aroma, taste, and color from commercial oyster sauce, whereas the hedonic tests revealed no difference in the hedonic properties of the three dishes' aromas, but there were differences in the hedonic properties of their taste and properties. The three dishes exhibit hedonic color. Panelists preferred commercial oyster sauce tilapia dishes over shrimp sauce tilapia dishes and commercial oyster sauce mixed tilapia dishes in terms of aroma, taste, and color (1:1). The shrimp sauce formula should be refined further so that it more closely resembles commercial oyster sauce in terms of aroma, flavor, and color.

The Effect of Adding a Large Red Chili Puree (Capsicum annuum L.) on the Physicochemical Characteristics of Yogurt Titi Mutiara Kiranawati; Soenar Soekopitojo; Setiawan Jati Paksi Pambudi
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

Milk is a liquid obtained from milking dairy cows, one of the processing of milk that is to be yogurt, in general yogurt is consumed as a dessert and also as an additional food such as salad dressings, generally made by adding fruit or vegetables as a dye, flavoring and also to add benefits, one of which is the addition of a large red chili puree (capsicum annuum L) where the manufacture of yogurt with the addition of large red chili puree aims as a diversification of food products and the development of processed yogurt as a complement to foods such as sauces. The research used is experimental research using a Complete Randomized Design with five treatments and 2 times the study, then analyzed physical and chemical properties (color, viscosity, pH, antioxidant capacity and total Lactic Acid Bacteria) in yogurt addition of large red chili puree with the formula of adding 2, 4, 6, 8, and 10 percent, the total percentage of addition of large red chili puree obtained from the total main raw material in the form of milk. The data of the study results in statistical tests using ANOVA and Duncan's Multiple Range Test (DMRT). The results of the analysis showed that the addition of a large red chili puree had a noticeable difference to the color, viscosity, pH, antioxidant capacity, and total LAB. Yogurt with the addition of a large red chili puree can be used as a diversification of processed yogurt products in lieu of sambal, sauces and other complementary foods that have high benefits and can be used to add to the diversity of Indonesian cuisine.

Asking a Chatbot for COVID-19 Food and Nutrition Fahmi Fahmi; Yusrandi Yusrandi; Aji P. Wibawa; Ming Foey Teng; Purnawansyah Purnawansyah
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

Coronavirus 19 (COVID-19) is a disease caused by a new coronavirus called severe acute respiratory syndrome Coronavirus 2 (SARS-CoV-2; previously known as 2019-nCoV). On March 11, 2020, WHO declared COVID-19 a global pandemic, the first pandemic since H1N1 influenza was declared a pandemic in 2009. The disease has hit almost every country in the world and so far, no medicine nor antiviral was found. In some countries where the death rate is high, the number of patients continues to increase. On May 20, 2020, the number of patients exceeded 4.8 million and the toll is 318,000 (6.6 percent). Although the number of new patients in many countries declined after the access rights lockdown (lockdown), the second attack returned to the area where the first attack occurred. The COVID-19 case in Indonesia still shows an increasing trend even though various efforts have been made by the state and society. This research is intended to discuss us regarding the use of chatbots to provide guidance on food and nutrition during the COVID-19 pandemic. The results showed that a review of maintaining a healthy lifestyle by adhering to health protocol during the pandemic of COVID-19, shows that the higher the rating, the more effective it is to reduce the transmission of the corona virus in the future.

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Reviewer

Google Scholar

Contact Name
Eko Pramudya Laksana

Contact Email
publisher@um.ac.id

Phone
-

Journal Mail Official
publisher@um.ac.id

Editorial Address
Semarang St., No 5, Malang, East Java Indonesia

Location
Kota malang,

Jawa timur

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Eko Pramudya Laksana

Contact Email publisher@um.ac.id

Phone -

Journal Mail Official publisher@um.ac.id

Editorial Address Semarang St., No 5, Malang, East Java Indonesia

Location Kota malang, Jawa timur INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Eko Pramudya Laksana

Contact Email
publisher@um.ac.id

Phone
-

Journal Mail Official
publisher@um.ac.id

Editorial Address
Semarang St., No 5, Malang, East Java Indonesia

Location
Kota malang,

Jawa timur

INDONESIA