Published June 25, 2019
VOLUME 2 ISSUE 1, JUNI 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

Jalil Genisa, 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))
DOI: https://doi.org/10.20956/canrea.v2i1.189
Abstract views: 1868 PDF downloads: 9750
pdf
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)
DOI: https://doi.org/10.20956/canrea.v2i1.175
Abstract views: 1336 PDF downloads: 1460
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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)
DOI: https://doi.org/10.20956/canrea.v2i1.177
Abstract views: 3009 PDF downloads: 4586
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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)
DOI: https://doi.org/10.20956/canrea.v2i1.113
Abstract views: 13562 PDF downloads: 15854
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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)
DOI: https://doi.org/10.20956/canrea.v2i1.120
Abstract views: 15665 PDF downloads: 27767
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Laras Budyghifari, Sitti Syuhada Dwi Arista, Andi Nur Fajri Suloi, Amran Laga
38-43
PENGARUH KONSENTRASI KENTOS KELAPA TERHADAP DEGRADASI LEMAK DAGING AYAM: (The Effect of Coconut Embrio (Kentos) Concentration on Chicken Fat Degradation)
DOI: https://doi.org/10.20956/canrea.v2i1.176
Abstract views: 1772 PDF downloads: 2361
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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)
DOI: https://doi.org/10.20956/canrea.v2i1.211
Abstract views: 3493 PDF downloads: 4664
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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)
DOI: https://doi.org/10.20956/canrea.v2i1.192
Abstract views: 1383 PDF downloads: 2074
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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)
DOI: https://doi.org/10.20956/canrea.v2i1.212
Abstract views: 2251 PDF downloads: 3324
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