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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Nurlaila Abdullah
Department of Agriculture Technology, Faculty of Agriculture, Hasanuddin University,Indonesia
Agriculture, Biological Sciences & Forestry

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Utilization of Cocoa Bean Husk Extract (Theobroma cacao L) on The Product Chocolate Cookies Jumriah langkong; Meta Mahendradatta; Mulyati M. Tahir; Andi Nur Faidah Rahman; Nurlaila Abdullah; N Marina
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.279

Abstract

Cocoa bean husk is one of the byproducts of cocoa, which is only utilized as animal feed and low economic value. The economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into a powder and applied to a product into cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study is to know the amount of powder that is added and its impact on the cookies product. The analysis was done for the sensory test. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control), whereas the taste and texture were treatment A1 (addition of 5% powder).
The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon Nurlaila Abdullah; Rindam Latief; Februadi Bastian; Nandi K.Sukendar; Muspirah Djalal; Melinda Restu Pala’langan
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.280

Abstract

One of the plants that are easily found in tropical country including Indonesia, but has not been used optimally is Kluwih fruit (Artocarpus communis). In fact, the fiber content in Kluwih is similar to meat that makes it good to be used as abon ingredient. Abon normally made of meat that makes the price generally high. To reduce the prices of abon to be affordable by the middle and lower classes, abon products can be made from vegetable ingredients (such as Kluwih) combined with meat. The research methods consisted of three treatments with different in the amount of Kluwih and Mackerel tuna fish ratio. We concluded that Kluwih fruit could be used as a substitute for meat in Abon making. The Kluwih addition in Fish Abon making affects the nutrition content of the Mackerel tuna abon final product significantly
Co-Authors Andi Nur Faidah Rahman Februadi Bastian Jumriah Langkong Melinda Restu Pala’langan Meta Mahendradatta Mulyati M. Tahir Muspirah Djalal N Marina Nandi K.Sukendar Rindam Latief