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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Nandi K Sukendar
Program Studi Ilmu dan Teknologi Pangan, Departemen Teknologi Pertanian, Universitas Hasanuddin, Makassar, Indonesia
Agriculture, Biological Sciences & Forestry

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STUDI PEMBUATAN MINUMAN ISOTONIK BERBAHAN BAKU AIR KELAPA TUA (COCOS NICIFERA L) DAN EKSTRAK BELIMBING WULUH (AVVERHOA BILIMBI L) MENGGUNAKAN METODE STERILISASI NON-THERMAL SELAMA PENYIMPANAN: (Study Of Making Isotonic Drinks Based Raw Old Coconut Water (Cocos nucifera L) And Extract Of Star fruit (Avverhoa bilimbi L) By Using Sterilization non-Thermal For Storage) Jumriah Langkong; Nandi K Sukendar; Zulfikar Ihsan
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.22

Abstract

Isotonic drinks is one type of beverages that serves to replace body fluids lost due to physical activity. The drink is made from raw materials of coconut water and extract ”wuluh” starfruit with the addition of sugar. Coconut water used from an optimally mature of coconut and young “wuluh” starfruit. The material formulation was conducted with coconut water as much as 88%, extract “wuluh” starfruit 5%, and the addition of sugar as much as 7%. Isotonic beverage was prepared by extracting “wuluh” starfruit and preparing coconut before mixing all ingredients. The treatment was filtering using by micro filter (0.5 and 0.1 micron) and without filtering. The mixing process of the material was carried out hygienically to obtain a viable product. Based on product visualization testing by using a filter tool can longer than without a filter tool.
STUDI PENGAWETAN LARUTAN ENZIM BROMELIN KASAR SECARA FILTRASI DAN PENAMBAHAN NATRIUM BENZOAT: (Study Of Preservation Crude Bromelain Enzyme By Filtration And Addition Of Sodium Benzoate) Nandi K Sukendar; Amran Laga; Try Permata Siade
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.23

Abstract

(Ananas comosus (L) Merr) is a plant that contains enzyme bromelin in the fruit, leaf and skin but more in the stem. In general, enzymes are produced and marketed in powder form. However, producing enzymes in powder form requires high process technology and very expensive cost. The purpose of this research were to know how to prepare bromelin enzyme in liquid form and it preservation technique, and to know the quality of bromelin enzyme during storage. This research was conducted through 3 stages: 1. Extraction of bromelin from pineapple stem, 2. Physical and Chemical preservation and 3. Observation of enzyme storage. The results of the study showed that preservation of enzyme bromelin physically and chemically still performed enzyme activity on day 32, while enzyme without preservation did not show activity at day 24. Bromelin enzyme with physical preservation was better than chemical preservation.
STUDI PEMBUATAN NUGGET FUNGSIONAL DARI IKAN CAKALANG (KATSUWONUS PELAMIS L.) DENGAN EKSTRAK BUAH MENGKUDU (MORINDA CITRIFOLIA L.): (Studi of Making Fungsional Nugget from Skipjack Fish (Katsuwonus pelamis L.) with Noni Fruit Ekstrak (Morinda citrifolia L.) Jalil Genesa; Nandi K Sukendar; Shinta Regia
jurnal1 VOLUME 1 ISSUE 1, JUNI 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i1.24

Abstract

Nugget skipjack fish with noni fruit extract is a processed food from fish meat. It is milled with the addition of noni fruit extract as a value added (fuctional) on nugget products. Noni fruit is less favored by people due to the bitter taste and the aroma is sting. Therefore , it was carried out addition of extract from noni fruit on nugget processed products. This research aimed to produce functional nugget product from skipjack fish with noni fruit extract and to know chemical and physical content of nugget and alkaloids content in nugget. The parameters were water content, ash content, fat content, protein content, carbohidrate content, organoleptic test, and alkaloids content. The expremental design was Randomized Block Design with 3 treatments and 3 replications. Alkaloids content was present in all treatments . The best treatment based on physical, chemical, and oreganoleptics test of nugget was F3 treatment (60% fih meat + 7% extract of noni + 23% filler + 10% ice water). Result of organoleptics test texture 3.59 (likes), color 3.48 (rather like), aroma 3.63 (like), and taste 3.77 (like).
Co-Authors Amran Laga Jalil Genesa Jumriah Langkong Shinta Regia Try Permata Siade Zulfikar Ihsan