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Bulletin of Culinary Art and Hospitality
Published by Universitas Negeri Malang
ISSN : -     EISSN : 27978249     DOI : https://doi.org/10.17977
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Health Professions
Bulletin of Culinary Art and Hospitality publishes articles on practice, theory, and research in culinary art and hospitality. This journal published regularly two times a year in June and December. Bulletin of Culinary Art and Hospitality published by Universitas Negeri Malang and organized by Department of Industrial Technology.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol. 2 No. 2 (2022)" : 5 Documents clear
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.716 KB) | DOI: 10.17977/um069v2i22022p41-47

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.008 KB) | DOI: 10.17977/um069v2i22022p48-50

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.664 KB) | DOI: 10.17977/um069v2i22022p51-56

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.967 KB) | DOI: 10.17977/um069v2i22022p57-60

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.395 KB) | DOI: 10.17977/um069v2i22022p61-69

Abstract

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.

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