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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 25 Documents
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Effect of Vacuum Packaging on Fish Products Titi Rachmawati; Eka Andriani
Bulletin of Culinary Art and Hospitality Vol. 3 No. 1 (2023)
Publisher : Universitas Negeri Malang

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Abstract

Fish is one of the foodstuffs containing nutrients, especially protein, needed for the human body. In addition to protein, the nutrients contained in fish also vary. As a food source rich in nutritional content that can be easily found and obtained in Indonesia, many people have started making products or processed food from freshwater fish. Therefore, the quality of fish products, both in the form of direct products and processed products, must be maintained. Meanwhile, packaging factors can affect the growth of microorganisms such as fungi and bacteria. One of the packaging types is vacuum packaging. Vacuum packaging is one of the packaging methods with no air or oxygen within the packaging that is popular among the public. Therefore, the purpose of this study is to determine the effect of vacuum packaging, especially on fish products. Using descriptive analysis, this research adopted the qualitative research method. In addition to qualitative methods and descriptive analysis, this research also used a literature study method. Our results showed that the benefits of vacuum packaging for fish products are: 1) more durable and long-lasting products, 2) fresher products, and 3) more hygienic products because they are not airtight.
Effect of Okara on Physicochemical and Sensory Properties of Soda Cracker Mansoor Abdul Hamid; Fong Suk Zean; Yeap Chi Hong; Sugianto Sugianto
Bulletin of Culinary Art and Hospitality Vol. 3 No. 1 (2023)
Publisher : Universitas Negeri Malang

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Abstract

Using Okara flour, this study evaluates its effect on the quality of soda crackers. Nine formulations were produced; namely, the cracker with 15, 20, and 25 percent okara flour was developed with 8, 10, and 12 percent margarine, respectively. Four formulations were chosen using the BIB test on the mean score. The best okara cracker was identified through a hedonic test by trained panelists based on the attributes of color, aroma, taste, texture, crispness, and overall acceptance. Proximate analysis was conducted on the best formulation showing that the best recipe consisted of 6.44 percent moisture, 12.96 percent protein, 8.65 percent fat, 2.41 percent ash, 2.35 percent crude fiber, 67.30 percent carbohydrate, 14.62 percent dietary fiber, and 428.12 kcal/g energy content. The color of the best formulation was significantly (p less than 0.05) darker than the control sample due to its high protein content. Therefore, the rate of Millard reaction had increased compared to the control sample. Additionally, the hardness and fracturability of the okara cracker were found to be significantly (p less than 0.05) higher than the control sample, mainly due to the high protein content in the cracker. The stack height decreased as okara content increased high water absorption and weak gluten formation. Hence, it could be claimed as a product with high dietary fiber and a source of protein.
Etlingera Elatior (Kecombrang Flower) Juice as a Halal Health Beverage Mazarina Devi; Heri Pratikto; Aji Prasetya Wibawa; Muntholib Muntholib; Nurul Falah Hashim; Tuatul Mahfud
Bulletin of Culinary Art and Hospitality Vol. 3 No. 1 (2023)
Publisher : Universitas Negeri Malang

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Abstract

The need for halal food and beverage products continuously increases in every country, especially in Indonesia. This condition encourages the guarantees for halal products circulating in the market. The study of Etlingera elatior has been widely carried out, reporting its potential to be used as a health drink. However, until now, there have not been many studies examining Etlingera elatior as a halal product. This study aims to make a halal and rich antioxidant drink from Etlingera elatior. This study used experimental research with a completely randomized design (CRD). The treatment given was the long blanching time of Etlingera elatior with the identical formula. The materials used in this study consisted of ingredients for making Etlingera elatior drinks and chemical analysis materials. The data analysis included the assessment of the alcohol content and antioxidant capacity of Etlingera elatior juice. From the analysis of the alcohol content, it was found that the Etlingera elatior beverage had a negative alcohol content but a high antioxidant capacity which was good for health. The results of the ethanol content analysis on the Etlingera elatior juice with different blanching time (one minute, one minute and a half, and two minutes) was negative, with a qualitative orange color. This study shows that the Etlingera elatior juice beverage has met the quality standards for zinc (Zn) thus, it is safe for consumption. Also, based on the DMRT results, each Etlingera elatior juice formula is significantly different from one another. Therefore, the Etlingera elatior juice is a halal beverage, good for human health. The results of this study have implications for related stakeholders to develop halal beverage products made from Etlingera elatior and serve it as a potential culinary product to be marketed.
Khamir Cake with Sweetener Variations as a Potential Snack for People with Type II Diabetes Mellitus Dina Fatimah; Yunda Maymanah Rahmadewi; Cita Eri Ayuningtyas
Bulletin of Culinary Art and Hospitality Vol. 3 No. 1 (2023)
Publisher : Universitas Negeri Malang

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Abstract

Khamir is a traditional cake mostly found in Pemalang City, Central Java, Indonesia. This cake was an acculturation product from Arab and Pemalang cultures, so this cake is commonly consumed by people of Pemalang and Arabic descent. Khamir cake is made primarily from a large quantity of wheat flour and sugar. Due to its high sugar content, people with diabetes of history of diabetes are not suggested to consume this cake. This study aims to explore healthy food development (theoretical), produce khamir cake alternative for people with type II diabetes mellitus (practical), along with exploring consumers’ preferences for khamir cake made from brown sugar, honey, stevia sugar, and corn sugar (practical). This research was quantitative experiment research. We used a questionnaire as an instrument to gather the respondents’ preferences for the produced alternative khamir cake. In this study, we prepared khamir cake with the sugar variation from brown sugar, honey, stevia sugar, and corn sugar.
Snack Calorie Intake, Breakfast Frequency, and Nutritional Status in Adolescence Zahra Anggita Pratiwi; Emy Huriyati; Toto Sudargo
Bulletin of Culinary Art and Hospitality Vol. 3 No. 1 (2023)
Publisher : Universitas Negeri Malang

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Abstract

Poor eating habit is one of the causes of obesity in adolescents. A balanced diet is achieved every day, beginning with breakfast. Breakfast is often termed the most important meal of the day because it provides the food and energy we need for all upcoming activities. Snack consumption is thought to have an association with breakfast habits. People who do not tend to have breakfast replace it with snack consumption. This study has two main objectives: the first is to discover differences in adolescent characteristics, snack calorie intake, and total energy based on breakfast frequency, and the second is to discover differences in breakfast frequency based on adolescent nutritional status. It was a descriptive cross-sectional study in which proportionate stratified random sampling was used to select 140 adolescents. This study found that there was a significantly higher proportion of female adolescents who rarely had breakfast than male adolescents (p equal to 0.014; p less than 0.05). It showed that adolescents who rarely eat breakfast have a higher average energy snack than those who eat breakfast frequently. Obese adolescents were likely to eat breakfast, although this is not statistically significant. The researchers suggest a need for specific promotion for female adolescents regarding healthy breakfasts because this study found that female adolescents are more dominant in not having breakfast.

Page 3 of 3 | Total Record : 25

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