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Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Published by Universitas Hasanuddin
ISSN : -     EISSN : 26219468     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Canrea Journal: Food Technology, Nutritions, and Culinary Journal (E-ISSN 2621-9468) merupakan publikasi ilmiah bidang pangan sebagai media komunikasi dan informasi yang mencakup aspek hulu dan hilir pangan yang diharapkan dapat berkontribusi terhadap perkembangan pangan dan intelektual. Artikel yang dipublikasikan bersifat original berupa hasil penelitian murni atau terapan 5 tahun terakhir, review (ulasan), analisa kebijakan (analysis policy), dan catatan penelitian (research note) dalam bahasa indonesia.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
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Search results for , issue "VOLUME 2 ISSUE 2, DESEMBER 2019" : 5 Documents clear
: Potential for Non-Digestible Sugar Production from Cellulose and Hemicellulose using Enzymatic Hydrolysis Sunrixon Carmando Yuansah
jurnal1 VOLUME 2 ISSUE 2, DESEMBER 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i2.116

Abstract

Cellulose and hemicellulose are components of lignocellulose biomass that are very abundant in nature and have the potential to be developed as one of the food ingredients, such as non-digestible sugar. The utilization of cellulose and hemicellulose in the production of non-digestible sugar can be done by biodegradation using ezymatic hydrolysis. Enzymatic hydrolysis is chosen because it is generally more environmentally friendly than chemical hydrolysis using acids or bases or physical hydrolysis which requires high energy. The enzymes used are cellulolytic and hemicellulolytic enzymes where the products produced are disaccharides such as cellobiose and oligosaccharides such as xylooligosaccharides (XOS), manooligosaccharides (MOS) and cellodextrins and other types of sugars which are cellulose and hemicellulose derivatives.
ANALISIS KANDUNGAN GLIKOGEN PADA HATI, OTOT, DAN OTAK HEWAN: (Analysis Of Glicogen Content On Heart, Muscle, And Animal Brain) fatmawati mustakim; Mulyati M Tahir
jurnal1 VOLUME 2 ISSUE 2, DESEMBER 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i2.174

Abstract

Glycogen is the main type of stored carbohydrate found in animals. Glycogen is formed as excess glucose deposits in the body which are used as energy reserves. The purpose of this analysis is to find out the procedure for glycogen extraction and to determine the glycogen content in some food ingredients. The method used in this lab is iodine extraction and testing. The materials used in this lab are TCA, ethanol, NaCl, iodine, chicken liver, beef liver, beef brain, beef, and chicken meat. The results obtained in this lab, namely chicken liver after adding iodine to brownish orange, beef liver brown, chicken meat brown, beef brown, and brown brains clear brown and highest rendemen levels, namely in the liver of cattle by 55% and the lowest is found in the brains of cattle, which is equal to 0% The yield in cattle is 0%. The conclusions obtained from this analysis are that the procedure for extracting glycogen was carried out using several solvents and samples of chicken liver produced a yield of 32.64%, beef liver by 55%, chicken meat at 9.5%, beef at 29.80%, and cow's brain by 0%.
EVALUASI MUTU BERAS MERAH DAN BERAS HITAM LOKAL PADA LAHAN PERLADANGAN KABUPATEN BULUNGAN, KALIMANTAN UTARA: Evaluation Of Red Rice Quality And Local Black Rice On Land Breaking, Bulungan District, Kalimantan Utara Fitrah Pangerang; Nila Rusyanti
jurnal1 VOLUME 2 ISSUE 2, DESEMBER 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i2.210

Abstract

Bulungan Regency is one of the contributors to the production of local rice commodities in North Kalimantan. This study aims to identify the characteristics and quality of local brown rice and black rice traditionally cultivated on farms. This research was conducted by exploratory methods. The amount of rice taken is 1 kg. Each brown rice and local black rice were analyzed for physical properties and quality of rice according to SNI quality class 01-6128-2015. The results of the analysis of the physical properties of local brown rice are of medium and short size. Medium size, namely Tanjung.Tanjung Palas with size (6.3 mm), and BM. Teras Baru (6.0 mm), while the short size is BM. Clubers with sizes (5.0 mm), BM. Selimau (5.3 mm) and BM Pimping (5.0 mm). Whereas the local black rice has medium and short sized categories. Medium size namely BH. Selimau (6.3 mm) and BH. Tobulo (6.0 mm), while the short size is BH. Braid (5.0 mm). The form of local brown rice has a round and medium shape. Round shape on BM. Club and BM. Teras Baru, while the form of medium rice in BM.Selimau, BM. Tanjung Palas and BM. Pimping. Whereas black rice has a medium and slim shape. Medium form at BH.Pejalin and BH.Tobulo, slim form of rice at BH. Selimau. Judging from the quality of rice shows that local brown rice that meets quality standards, namely BM. Tanjung Palas with medium quality class 3. While black rice that meets quality standards is Pejalin black rice with medium quality class 3. While red rice and other local black rice do not meet quality standards. This shows that Bulungan local rice needs to be done better postharvest handling to improve the quality of rice so that the rice produced is able to compete in the market. Conclusion Local Bulungan rice has characteristics with varying size and shape of rice, namely round, slender medium with relatively low quality.
PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP SIFAT FUNGSIONAL PATI UBI JALAR UNGU (Ipomea batatas L.): (The Effect of Ascorbic Acid Addition on Functional Characteristic of Purple Sweet Potato (Ipomea batatas L.) Starch) Amran Laga; Tuflika Primi Putri; Adiansyah Syarifuddin; Nuril Hidayah; Muhpidah Muhpidah
jurnal1 VOLUME 2 ISSUE 2, DESEMBER 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i2.213

Abstract

Purple sweet potato starch is known for its anthocyanin content and has a high carbohydrate content, especially starch. Starch extraction in purple sweet potato can cause browning due to the presence of PPO enzymes which results in decreased anthocyanin content in the resulting starch. Ascorbic acid can be used as an anti-browning agent. The analysis results obtained are the drying of purple sweet potato starch can be done for 4 hours because at that time the water content has been constant for a long time of further drying. The anthocyanin content of purple sweet potato starch decreases with increasing concentration of the addition of ascorbic acid, but the addition of ascorbic acid causes an increase in antioxidants of purple sweet potato starch because ascorbic acid is one type of antioxidant
PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR: (Changes in Physical-Chemical Properties During The Fresh Cocoa Fermentation Process) Nandi K Sukendar; Abu Bakar Tawali; Salengke Salengke; Adiansyah Syarifuddin; Andi Hasizah Mochtar; Andi Fakhruddin
jurnal1 VOLUME 2 ISSUE 2, DESEMBER 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i2.214

Abstract

Cocoa is a plantation commodity that requires fermentation to improve the quality of flavor and aroma. Research on changes in physical and chemical properties during the spontaneous fermentation process of fresh cocoa beans for weight scales of 20, 40 and 60 kg have been carried out. This study aims to obtain information as an indicator of the success rate of the fermentation process of fresh cocoa beans, both on a small and large scale. The fermentation process lasts for 6 days with stirring starting on the second day until the sixth day, with an interval of 24 hours. The study design uses a randomized block design method (RBD) with two factors, namely the weight scale of seeds per box and fermentation time with three replications. The data obtained were analyzed qualitatively and quantitatively. Based on the observed parameter indicators, namely temperature, pH and total acid, there was no significant difference in the profile of the physico-chemical properties during the fermentation process between the three weight scale levels. The physico-chemical condition shows a straight relationship with the quality of fermented cocoa beans, in accordance with the results of the cut test.

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