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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. 2 No. 1 (2022)" : 5 Documents clear
Saturated And Unsaturated Fatty Acids Contents Analysis in Nasi Padang Chicken Gulai and Nasi Kandar Chicken Curry Hashim Fadzil Ariffin; Laili Hidayati; Afellia Febrianti
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.153 KB) | DOI: 10.17977/um069v2i12022p1-6

Abstract

Nasi Padang chicken gulai and Nasi Kandar chicken curry are traditional dishes made with coconut milk, thick sauce, and creamy gravy due to their lengthy processing. Chicken curry has a slightly spicy flavor, a reddish yellow sauce color, and a stronger aroma due to the addition of spices and herbs during the cooking process. This study aims to determine the saturated fatty acid and unsaturated fatty acid content in chicken gulai and chicken curry. The data of chicken gulai’s and chicken curry’s fatty acid was collected using Shimadzu’s GC (Gas Chromatography) instrument. As this study used an experimental research design, then T-test was employed in the data analysis process. The analysis results indicated that the saturated fatty acid content of chicken gulai and chicken curry was identical, as both were prepared using the same heated coconut milk. However, for an extended period, the saturated fatty acid content of chicken gulai and chicken curry increased, while the unsaturated fatty acid content remained unchanged, owing to the high spice content from some ingredients used in their processing. Besides, essential oils were also found in spices.
Consumers’ Behaviour towards Sustainable Packaging: A Study among the Students and Alumni of Faculty of Food Science and Nutrition Universiti Malaysia Sabah Mansoor Abdul Hamid; Keneswary Ravichanthiran; Oslida Martony
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.856 KB) | DOI: 10.17977/um069v2i12022p7-19

Abstract

This study aims to identify the consumers’ behavior toward sustainable packaging. This study involved 284 students and alumni of the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah. A questionnaire was used to garner the data, covering the participants’ demographic, consumers’ behavior, and meal preferences, as well as their knowledge of the benefit of sustainable packaging and the danger of migration of chemical substances into food from the food packaging. The obtained data were subjected to descriptive analysis. It is found that most of the respondents (71.5 percent) were aware of the benefits of sustainable packaging and the risk of migration of chemical products into food. However, the purchase of sustainably packaged products was only 43.3 percent. The education level and income of the respondents have significantly affected their purchasing behaviour. However, the family size of the respondents does not affect their purchasing behaviour. The low purchase of sustainably packaged products may be caused by numerous factors such as higher cost of sustainably packaged products, lack of information, availability, and awareness of sustainably packaged products.
The Effect of Using Pegagan Leaves (Centella Asiatica L. Urban) Extract on The Physical Properties and Antioxidant Capacity of Mochi Ice Cream Ummi Rohajatien; Laili Hidayati; Yeri Ayu Safitri
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.299 KB) | DOI: 10.17977/um069v2i12022p20-24

Abstract

Pegagan leaf is a popular medicinal plant widely found in Indonesia. Pegagan can also be used in food and beverage products, such as mochi ice cream. This study aims to determine the physical properties (color and textures) and antioxidant capacity of mochi ice cream with different pegagan leaf extract concentrations of 20, 30, and 40 percent. This experimental study used a CRD (Completely Randomized Design), with treatment carried out twice for each concentration. The data obtained were analyzed using a one-way ANOVA (Analysis of Variance) test. If a real difference was observed, then the DMRT (Duncan's Multiple Range Test) was carried out. The results showed that the highest color brightness (L) mochi ice cream was obtained from a 20 percent concentration of pegagan leaf extract. The highest level of greenish color (a-) was obtained from 40 percent pegagan leaf extract, while the highest level of yellowish color (b+) was obtained from 20 percent pegagan leaf extract. The highest textures was obtained from a concentration of 20 percent pegagan leaf extract, and the highest antioxidant capacity was obtained from 40 percent pegagan leaf extract. Therefore, pegagan leaf extract concentration affects mochi ice cream's color, textures, and antioxidant content.
Quality Test of Peanut Sauce Made from Different Ratio of Hyacinth Beans (Lablab purpureus (L.) Sweet) and Groundnut (Arachis hypogaea L.) Budi Wibowotomo; Issutarti Issutarti; Jesi Kurnia Dewi Treeseff
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.654 KB) | DOI: 10.17977/um069v2i12022p25-32

Abstract

This study aims to analyze the proximate content (protein, fat, water content, ash content, and carbohydrate), as well as the effect of hyacinth beans and groundnuts ratios on the organoleptic properties of peanut sauce. This study was an experimental study using a Completely Randomized Design (CRD). The results showed that the hyacinth beans and groundnuts ratio significantly affected the proximate test results, hedonic quality of texture, color, and panelist preferences on the color of peanut sauce. The highest protein content was found in the 50:50 hyacinth beans and groundnuts ratio with the lowest water and carbohydrate content. Meanwhile, the lowest fat and ash content were observed in the 90:10 ratio of hyacinth beans and groundnuts. The highest texture hedonic qualities were identified in peanut sauce with a 50 percent: 50 percent hyacinth and groundnuts ratio, compared to the crude category (3.61). Additionally, the highest hedonic color values were observed in the peanut sauce made from 50:50 and 70:30 ratios, with the values of 3.63 and 3.7, respectively. Meanwhile, in the category of slightly dark chocolate, the preferred level is the value of 4.19 and 4.21, respectively. The hedonic quality of taste and flavor ranges between 4.11-4.17 (delicious, tasty) and 4.51-4.66 (a bit not rotten-rotten). The preference level for texture, taste, and flavor showed no significant difference with the values of 4.24-4.31 (similar), 4.13-4.16 (similar), and 4.1-4, 39 (similar), respectively, on all samples.
An Overview of Indian Culinary Journey with Glimpse of Regional Cuisine Anusua Ghosh
Bulletin of Culinary Art and Hospitality Vol. 2 No. 1 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (721.446 KB) | DOI: 10.17977/um069v2i12022p33-40

Abstract

With diversity in race, religion, culture, and language, Indian cuisine is unique to each region. The varied nature of the cuisine is mainly based on what is grown and harvested, depending on the climate and region. Various spices and herbs are added to enhance the flavor and to keep the food fresh. Moreover, spices and herbs are also used for medicinal purposes. History suggests that earlier people consumed traditional food and followed the dietary rules outlined in Ayurveda. In Ayurveda, food and wellbeing are highly related, with nutrition plays as a central role in ensuring a balance of the mind, body, and spirit. The influence of various invaders and traders such as the Greeks, Mughals, Mongols, the Chinese, British, and the Portuguese at different phases in time have immensely contributed to enriching and transforming the food culture of India. This article presents an overview of the Indian culinary journey with emphasis on regional cuisine from the northern to the southern and western to the eastern part of the sub-continent.

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