VOLUME 2 ISSUE 1, JUNI 2019
VOLUME 2 ISSUE 1, JUNI 2019

Canrea Journal: Food Technology, Nutritions, and Culinary Journal (E-ISSN 2621-9468) is an international peer-reviewed journal publishing research and review papers associated with the food technology, nutritions and culinary of food sources including sea products, cereals, grains, oilseeds, fruits, root crops and animal sources. 

Articles

Jalil Genesa, A Nur Faidah Rahman, Kurniati Tajuddin
1-12
PEMANFAATAN DAUN PALLIASA (Kleinhovia hospita L) SEBAGAI BAHAN ALTERNATIF DALAM MEMPERTAHANKAN KESEGARAN IKAN KEMBUNG (Rastrelliger sp): (The Utilization of Palliasa Leaves (Kleinhovia hospita L) as an Alternative to Sustain Quality of Mackerel (Rastrelliger sp))
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Sunrixon Carmando Yuansah, Darmawan Darmawan, Nurdian Fitriana, Amran Laga
13-18
PENGARUH PRETREATMENT JERAMI PADI PADA PRODUKSI ENZIM TERMOSTABIL MENGGUNAKAN ISOLAT BAKTERI TERMOFILIK: (The Effect of Rice Straw Pretreatment on Thermostable Enzyme Production Using Thermophilic Bacteria Isolate)
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Dian Haryati, Lulu Nadhira, Humairah Hera, Nurlaila Abdullah
19-25
EKSTRAKSI DAN KARAKTERISASI GELATIN KULIT IKAN BARONANG (Siganus canaliculatus) DENGAN METODE ENZIMATIS MENGGUNAKAN ENZIM BROMELIN: (Extraction and Characterization of Gelatin from Baronang’s (Siganus canaliculatus) Skin with Enzimatic Methode Using Bromelin Enzyme)
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Andi Widya Helmalia, putrid putrid, Andi Dirpan
26-31
POTENSI REMPAH-REMPAH TRADISIONAL SEBAGAI SUMBER ANTIOKSIDAN ALAMI UNTUK BAHAN BAKU PANGAN FUNGSIONAL): (The Potential of Traditional Spices as a Source of Natural Antioxidants for Functional Food Raw Materials)
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Lisa Angriani
32-37
POTENSI EKSTRAK BUNGA TELANG (CLITORIA TERNATEA) SEBAGAI PEWARNA ALAMI LOKAL PADA BERBAGAI INDUSTRI PANGAN: (The Potential of Extract Butterfly Pea Flower (Clitoria ternatea L.) as a Local Natural Dye for Various Food Industry)
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Andi Nur Fajri Suloi, Laras Budyghifari, Sitti Syuhada Dwi Arista, Amran Laga
38-43
PENGARUH KONSENTRASI KENTOS KELAPA TERHADAP DEGRADASI LEMAK DAGING AYAM: (The Effect of Coconut Embrio (Kentos) Concentration on Chicken Fat Degradation)
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Jumriah langkong, Meta Mahendradatta, Mulyati M Tahir, Nurlaila Abdullah, Marina Reski
44-50
PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT: (Utilization Of Cocono Seed Skin (Theobroma Cacao L) Become Chocolate Cookies Products)
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Mulyati M. Tahir, Jumriah Langkong, Abu Bakar Tawali, Nurlaila Abdullah, surahman surahman
51-61
KAJIAN PENGARUH JENIS PENGERING DAN KONSENTRASI MALTODEKSTRIN TERHADAP PRODUK MINUMAN TEH - SECANG EFFERVESCENT: (Study Effect Dryer and Concentration of Maltodextrin to Drink Tea Products–Sappan Wood Effervescent)
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Amran Laga, Jumriah Langkong, Muhpidah Muhpidah
62-68
PENGARUH PENGGUNAAN JENIS GULA TERHADAP MUTU KURMA TOMAT: (The effect of different sugar type on the quality of tomato date)
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