Garuda - Garba Rujukan Digital

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

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

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

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

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

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.

Users' Satisfaction with Service Quality of Nutribid Application During the COVID-19 Pandemic Rihla Syamila Az Zahra Zahra; Eka Andriani; Al Mukhlas Fikri; Mu-Yeh Kuo
Bulletin of Culinary Art and Hospitality Vol. 2 No. 2 (2022)
Publisher : Universitas Negeri Malang

During the COVID-19 pandemic, nutritional problems are observed to be increasing, such as obesity, minimum nutritious food intake, and micronutrient deficiency. The dreadful effects of COVID-19 on the health sectors, combined with the advanced technology development, had prompted the emergence of Nutribid application. Nutribid is an online health service application focusing on nutritional health. This study aimed to investigate the users' satisfaction with the service quality of Nutribid application during the COVID-19 pandemic. This quantitative research approach used the descriptive method. The univariate test was used to analyze the data through mean and frequency distribution. The users' satisfaction was examined from 5 aspects, namely responsiveness, empathy, reliability, tangibles, and assurances. We obtained scores of 86.32, 88.8, 88.84, 87.84, and 88.52 percent for responsiveness, empathy, reliability, tangibles, and assurances, respectively. These scores indicate that the users present great satisfaction with the services from Nutribid. This result is also supported by the average results of the Likert scale of more than 81 percent. Our findings can be used as a reference for user satisfaction with the services of the Nutribid application.

The Effect of Addition of Squid Ink (Loligo sp.) to Pizza Dough on Its Organoleptic Properties and Antioxidant Activity Sabrina Miftahul Sidika; Eka Andriani; Al Mukhlas Fikri
Bulletin of Culinary Art and Hospitality Vol. 2 No. 2 (2022)
Publisher : Universitas Negeri Malang

The use of squid ink (Loligo sp.) in food can be an innovative opportunity for the culinary community in the manufacture of processed food products and their antioxidant content. This study aims to identify and analyze the organoleptic properties and antioxidant content of squid ink pizza dough (Loligo sp.). Organoleptic testing was carried out on pizza dough with 10, 20, and 30% addition of squid ink involving 30 semi-trained students as the panelists. Further, the samples with the best organoleptic test result were used as squid ink pizza dough samples tested for antioxidant activity analysis using the DPPH method. The antioxidant test involved three treatments, namely pizza dough with squid ink (Loligo sp.) without the baking process, pizza dough without squid ink (Loligo sp.) with the baking process, and pizza dough with squid ink (Loligo sp.) and baking process. The results showed no significant effect on organoleptic properties in hedonic testing, but there was a significant effect from the addition of 10, 20, and 30 percent squid ink (Loligo sp.) on color and taste in hedonic quality testing. Meanwhile, the antioxidant activity on pizza dough with the addition of squid ink (Loligo sp.) has an inactive antioxidant activity value (IC50 more than 200 ppm). The results of this study can be used as a reference for a food product that incorporates squid ink (Loligo sp.).

Macronutrient and Sensory Analysis of Block, Crystal, and Liquid Coconut Sugar Cassandra Permata Nusa; Rimbawan Rimbawan
Bulletin of Culinary Art and Hospitality Vol. 2 No. 2 (2022)
Publisher : Universitas Negeri Malang

This study aimed to determine the nutritional content of the block, crystal, and liquid coconut sugar, along with the preferred coconut sugar type, through sensory analysis. The design of this research was descriptive analysis. The nutrient content analysis method was carried out proximately, while sensory analysis used a hedonic test and a hedonic quality test. The results showed that crystal coconut sugar had the highest energy, fat, protein, and carbohydrate content of 377 kcal/100g, 0.56 percent, 1.29 percent, and 91.7 percent, respectively. Block coconut sugar presented energy of 363.14 kcal/100g, 0.46 percent fat, 1.2 percent protein, and 88.55 percent carbohydrates. Meanwhile, liquid coconut sugar showed 293.7 kcal/100g of energy, 0.22 percent fat, 1.24 percent protein, and 71.69 percent carbohydrates. The results of the sensory analysis showed no significant differences between each form of coconut sugar in aroma (p=0.66) and texture (p=0.08) elements from the hedonic test. Additionally, there were significant differences in the color and taste attributes (p=0.00). Contrastingly, the hedonic quality test showed significant differences in all attributes of all forms of coconut sugar. Besides, crystal coconut sugar was preferred over the block and liquid coconut sugar. It has a slightly typical brown sugar aroma, insignificant fine to fine texture, dark brown to light brown color, and slightly sweet to sweet taste. Therefore, crystal coconut sugar is the most preferred form with the highest nutritional content.

The Role of Food Product Packaging Labels on Product Purchase Interest Noviarama Dwi Prayusi; Eka Andriani
Bulletin of Culinary Art and Hospitality Vol. 2 No. 2 (2022)
Publisher : Universitas Negeri Malang

Excellent and correct labeling is needed to support a food product. However, not all producers, such as small and medium enterprises (MSMEs), can implement it. In this study, the researcher used the literature study method. The method was employed to collect the related data from various sources, such as journals, books, and other types of literature. Thereby, the data can be presented as further research descriptions. In addition, the data unveiled that labels did not only convey information but also served as advertising and product branding. Excellent labeling helped consumers to choose the needed products. Thus, the role of food labeling is significant. Labels also played a role in educating the public and boosted the product's value. Likewise, labeling could be an attractive marketing strategy to increase products' competitiveness. Inexorably, glamorous packaging could attract consumers' attention and ultimately seduce them to buy the product.

Design of Vacuum Packaging Tools to Increase the Resistance of Processed Cook Fish Products Brilliant Mahardika; Eka Andriani
Bulletin of Culinary Art and Hospitality Vol. 2 No. 2 (2022)
Publisher : Universitas Negeri Malang

Processed snakehead fish product is a fishery product that is prone to decay during storage for a certain time. One of the efforts to inhibit the rotting of processed snakehead fish products in the form of nuggets is by packaging using a vacuum machine. Therefore, in this study will carry out the design of a vacuum machine. The design of this vacuum and packaging machine is carried out for the purpose of extending its service life and increasing the selling value of processed snakehead fish nugget products. The machine to be designed is expected to be capable of packaging in a short time and at an affordable price. This machine has several parts, for example, vacuum motor, vacuum clamp, body frame, and impulse sealer. The machine to be made has dimensions of 700mm (height) × 700mm (length) × 500mm (width) using an Arashi Ais type impulse sealer with a size of 40cm and the vacuum motor used is the V115N 2 CFM type. This vacuum machine is equipped with an on/off switch in the vacuum clamp section whose main function is to connect and break the electric current that enters the vacuum motor so that the vacuum motor will immediately start and stop. How to operate this vacuum machine is very easy, as easy as inserting a plastic package containing snakehead fish products into the sealer and clamping the vacuum clamp at the end of the package. This vacuum machine is equipped with an on/off switch in the vacuum clamp section whose main function is to connect and break the electric current that enters the vacuum motor so that the vacuum motor will immediately start and stop. How to operate this vacuum machine is very easy, as easy as inserting a plastic package containing snakehead fish products into the sealer and clamping the vacuum clamp at the end of the package. This vacuum machine is equipped with an on/off switch in the vacuum clamp section whose main function is to connect and break the electric current that enters the vacuum motor so that the vacuum motor will immediately start and stop. How to operate this vacuum machine is very easy, as easy as inserting a plastic package containing snakehead fish products into the sealer and clamping the vacuum clamp at the end of the package.

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

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