VOLUME 2 ISSUE 2, DESEMBER 2019
VOLUME 2 ISSUE 2, DESEMBER 2019

Canrea Journal: Food Technology, Nutrition, and Culinary Journal is an international peer-reviewed journal that publishes original research and review papers on food technology, nutrition, and culinary with a special emphasis on traditional food, particularly traditional Indonesian foods, as well as other regions that have similar or relevant culinary to Indonesian food. The topics of the articles may include but are not limited to the chemistry, microbiology, biotechnology, processing, packaging, functional, and sensory aspects of traditional and contemporary foods.

Articles

Sunrixon Carmando Yuansah
69-74
POTENSI PEMBUATAN GULA NON-DIGESTIBLE DARI SELULOSA DAN HEMISELULOSA MENGGUNAKAN HIDROLISIS ENZIMATIS: (The Potential for Non-Digestible Sugar Production from Cellulose and Hemicellulose using Enzymatic Hydrolysis)
: https://doi.org/10.20956/canrea.v2i2.116
Abstract views: 1210 , PDF downloads: 1931
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fatmawati mustakim, Mulyati M Tahir
75-80
ANALISIS KANDUNGAN GLIKOGEN PADA HATI, OTOT, DAN OTAK HEWAN: (Analysis Of Glicogen Content On Heart, Muscle, And Animal Brain)
: https://doi.org/10.20956/canrea.v2i2.174
Abstract views: 16441 , PDF downloads: 108078
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Fitrah Pangerang, Nila Rusyanti
81-89
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)
: https://doi.org/10.20956/canrea.v2i2.210
Abstract views: 642 , PDF downloads: 747
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Amran Laga, Tuflika Primi Putri, Adiansyah Syarifuddin, Nuril Hidayah, Muhpidah Muhpidah
90-97
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)
: https://doi.org/10.20956/canrea.v2i2.213
Abstract views: 1559 , PDF downloads: 2710
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Nandi K Sukendar, Abu Bakar Tawali, Salengke Salengke, Adiansyah Syarifuddin, Andi Hasizah Mochtar, Andi Fakhruddin
98-105
PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR: (Changes in Physical-Chemical Properties During The Fresh Cocoa Fermentation Process)
: https://doi.org/10.20956/canrea.v2i2.214
Abstract views: 1260 , PDF downloads: 2460
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