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Organoleptic Quality of Corn Flour (Zea mays l.) by Oven Method Abriana, Andi; Tenri Fitriyah, Andi; Laga, Suriana; Sumiati, Sumiati
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.v3i1.234

Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80Â°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60Â°C; 3.71 of aroma, color, and texture score (like) at 70Â°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80Â°C. The best result from organoleptic evaluation test was corn flour by drying at 80 Â° C with 4.24 of average score and included preferred category.

Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers Erina Septianti; Salengke; Jumriah Langkong; Nandi K. Sukendar; Arini Putri Hanifa
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.v3i1.235

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.

Characteristic Quality of Pinrangâ€™s Cocoa Beans During Fermentation Used Styrofoam Containers Septianti, Erina; Salengke; Langkong, Jumriah; K. Sukendar, Nandi; Hanifa, Arini Putri
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.v3i1.235

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47Â°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.

The Study of Chemical Contents, Daily Values, and Microbiology of Chicken Chili Sauce Agus Hadi Prayitno; Rusna Meswari; Muhammad Diauddin
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.v3i1.257

The chicken chili sauce was made by sautéing chili, onion, garlic, salt, sugar, monosodium glutamate, and chicken using palm oil. The chili sauce nutrition was improved by adding chicken meat because it contains animal protein which was liked by the community. This study was examined the chemical content, daily values, and microbiology of chicken chili sauce. The chemical content parameters tested included water content, fat, protein, carbohydrate, energy, and vitamin C. The nutritional adequacy rate was calculated based on the chemical content of chili sauce with a serving size of 20 g. The microbiological parameters tested were total plate count, Salmonella, Staphylococcus, and Coliform. The data obtained were analyzed descriptively. The results showed that the chemical content of chicken chili sauce consisted of 12.18% water, 0.88% ash, 7.88% protein, 55.91% fat, 3.14% carbohydrate, 3.69% sugar, 627 kcal energy, 41 mg sodium, 5 mg vitamin C, and 7 mek O2/kg peroxide numbers. The daily values of chicken chili sauce were calculated based on the average energy sufficiency of 2,150 kcal per person per day with a serving size of 20 g then by consuming chili sauce per serving can meet the daily needs of fat 16.69%, protein 2.63%, carbohydrate 1.42%, sodium 0.55%, and vitamin C 1.11%. The chicken chili sauce was safe for consumption because the bacterial contamination was still low with a total plate count of 1.4x102 CFU/mg, Salmonella, Staphylococcus, and Coliform were negative.

The Study of Chemical Contents, Daily Values, and Microbiology of Chicken Chili Sauce Hadi Prayitno, Agus; Meswari, Rusna; Diauddin, Muhammad
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.v3i1.257

The chicken chili sauce was made by sautÃ©ing chili, onion, garlic, salt, sugar, monosodium glutamate, and chicken using palm oil. The chili sauce nutrition was improved by adding chicken meat because it contains animal protein which was liked by the community. This study was examined the chemical content, daily values, and microbiology of chicken chili sauce. The chemical content parameters tested included water content, fat, protein, carbohydrate, energy, and vitamin C. The nutritional adequacy rate was calculated based on the chemical content of chili sauce with a serving size of 20 g. The microbiological parameters tested were total plate count, Salmonella, Staphylococcus, and Coliform. The data obtained were analyzed descriptively. The results showed that the chemical content of chicken chili sauce consisted of 12.18% water, 0.88% ash, 7.88% protein, 55.91% fat, 3.14% carbohydrate, 3.69% sugar, 627 kcal energy, 41 mg sodium, 5 mg vitamin C, and 7 mek O2/kg peroxide numbers. The daily values of chicken chili sauce were calculated based on the average energy sufficiency of 2,150 kcal per person per day with a serving size of 20 g then by consuming chili sauce per serving can meet the daily needs of fat 16.69%, protein 2.63%, carbohydrate 1.42%, sodium 0.55%, and vitamin C 1.11%. The chicken chili sauce was safe for consumption because the bacterial contamination was still low with a total plate count of 1.4x102 CFU/mg, Salmonella, Staphylococcus, and Coliform were negative.

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

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).

Utilization of Cocoa Bean Husk Extract (Theobroma cacao L) on The Product Chocolate Cookies langkong, Jumriah; Mahendradatta, Meta; M. Tahir, Mulyati; Nur Faidah Rahman, Andi; Abdullah, Nurlaila; Marina, N
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

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

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

The Effect of Kluwih (Artocarpus communis) Fruit Flesh Addition to the Nutrition Content of Mackerel Tuna Fish Abon Abdullah, Nurlaila; Latief, Rindam; Bastian, Februadi; K.Sukendar, Nandi; Djalal, Muspirah; Restu Pala?langan, Melinda
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

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

Study in vitro and in silico on effectiveness noni fruit extract (Morinda Citrifolia) to reducing hypertension La Ode Abdul Haris Hijriansyah; Hermilasari Hermilasari; Hardyanty Subair; Irianto Irianto; Andi Alief Utama Armyn; Supartina Hakim
jurnal1 VOLUME 3 ISSUE 2, DECEMBER 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i2.329

Hypertension is one of the major causes of stroke. Stroke can be prevented by controlling hypertension. Noni fruit proved to have antihypertensive effect. Noni Fruit contains scopoletin and xeronin compounds that play a role in antihypertensives. This study aims to determine the effectiveness of noni fruit extract to controlling hypertension. The research method used is pre-test and post-test matched control group. The 6 Wistar rats were divided into 3 groups consisting of 1 treatment group and 2 control groups. Group P1 was induced by using ketamine 0.05 ml + epinephrine 0.2 ml + 6 ml noni fruit extract, group K (-) induced by ketamine 0.05 ml + epinephrine 0.2 ml without extract, and group K (+) induced by using ketamine 0.05 ml + epinephrine 0.2 ml + captopril 2.5 mg. The results showed that epinephrine can be used as a hypertensive inducer. Noni fruit extract as much as 6ml can provide antihypertensive effects. In Vitro, test result showed that noni fruit extract can reduce blood pressure by an average decrease in blood pressure of 58,5 mmHg While captopril 25,5 mmHg. in addition to the in vitro test, the results of the in-silico test showed that the noni fruit extract can significantly reduce blood pressure compared to anti-hypertensive drugs (captopril). the value of scopoletin in noni fruit is -7.6. and captopril only -5.7.

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Contact Name
Andi Dirpan

Contact Email
dirpan@unhas.ac.id

Phone
+6281287741963

Journal Mail Official
-

Editorial Address
Jl. Perintis Kemerdekaan, Makassar, Indonesia

Location
Kota makassar,

Sulawesi selatan

INDONESIA

Abstract

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Abstract

Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Andi Dirpan

Contact Email dirpan@unhas.ac.id

Phone +6281287741963

Journal Mail Official -

Editorial Address Jl. Perintis Kemerdekaan, Makassar, Indonesia

Location Kota makassar, Sulawesi selatan INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Andi Dirpan

Contact Email
dirpan@unhas.ac.id

Phone
+6281287741963

Journal Mail Official
-

Editorial Address
Jl. Perintis Kemerdekaan, Makassar, Indonesia

Location
Kota makassar,

Sulawesi selatan

INDONESIA