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Bulletin of Culinary Art and Hospitality
Published by Universitas Negeri Malang
ISSN : -     EISSN : 27978249     DOI : 10.17977
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Health Professions
Bulletin of Culinary Art and Hospitality publishes articles on practice, theory, and research in culinary art and hospitality. This journal published regularly two times a year in June and December. Bulletin of Culinary Art and Hospitality published by Universitas Negeri Malang and organized by Department of Industrial Technology.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 2 (2021)" : 5 Documents clear
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (374.666 KB) | DOI: 10.17977/um069v1i22021p70-77

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.217 KB) | DOI: 10.17977/um069v1i22021p42-49

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.591 KB) | DOI: 10.17977/um069v1i22021p50-57

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.775 KB) | DOI: 10.17977/um069v1i22021p58-62

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (415.425 KB) | DOI: 10.17977/um069v1i22021p63-69

Abstract

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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