Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Applied Agricultural Science and Technology
Tedjakusuma, Felicia
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Effect of different feed on nutritional content of black soldier fly (Hermetia illucens): A systematic review and meta-analysis Lo, Diana; Loho, Luna; Afandi, Frendy Ahmad; Romulo, Andreas; Tedjakusuma, Felicia; Somma, Tammara; Kaburuan, Emil Robert; Zulkarnain, Arif; Khatri-Chhetri, Rupak
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1153

Abstract

Black Soldier Fly (Hermetia illucens) or BSF is commonly used in food industry as a meat substitute to reduce food waste and environmental pollution. It could grow effectively using organic material such as manure and food waste. In this study, a comparison of the nutritional content of BSF fed with manure and food waste will be determined by conducting a systematic review and meta-analysis. The information about protein, fat, carbohydrate, ash, and calcium content of manure or food waste fed BSF from various scientific database sources was analyzed and discussed. There were 720 literatures selected to be included in the meta-analysis dataset, with the main selection criteria: original research articles published in the last ten years with nutritional data on manure and food waste fed BSF. From the literature screening process, 8 articles were obtained and included in the meta-analysis. Based on meta-analysis, it was found that the food waste fed BSF group has approximately 16% higher protein content, 33% higher fat content, but 59% lower ash content if compared to manure fed BSF group. However, the use of food waste as BSF feed did not give a significant effect on BSF carbohydrate and calcium content when compared to manure fed BSF.
Tumpeng: Cultural, historical, and nutritional analysis of Indonesia’s traditional rice dish Surya, Reggie; Nurfatimah, Ratna Palupi; Nugroho, David; Tedjakusuma, Felicia
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1375

Abstract

Tumpeng, a traditional Indonesian ceremonial dish characterized by its distinctive conical shape, accompanied by an array of side dishes. Tumpeng holds significant cultural, philosophical, and nutritional value within Indonesian society. Despite its prominence in Indonesian culinary traditions, there exists a notable gap in comprehensive literature addressing the multifaceted aspects of tumpeng. This review aims to fill this gap by providing a comprehensive examination of tumpeng, encompassing its historical evolution, philosophical underpinnings, varieties, and nutritional attributes. The historical evolution of tumpeng is rooted in ancient Hinduism in Indonesia which has evolved and adapted, reflecting the dynamic interplay between culture, religion, and tradition in Indonesian society. Philosophically, tumpeng embodies the concepts of gratitude, harmony, and community. It serves as a means of expressing gratitude to the divine and fostering communal unity through shared meals and ceremonies. Additionally, tumpeng holds symbolic significance in various cultural rituals and celebrations, reflecting the interconnectedness between spirituality, tradition, and everyday life. The review also explores the 15 varieties of tumpeng, ranging from traditional ceremonial dishes to modern adaptations for special occasions. Each variation of tumpeng carries its own unique cultural significance and culinary characteristics, highlighting the diversity of Indonesian cuisine and culinary traditions. Furthermore, a nutritional analysis reveals the potential health benefits of tumpeng, with its balanced combination of staple foods, proteins, vegetables, and other nutritious ingredients. Tumpeng offers a rich source of essential nutrients, contributing to overall health and well-being when consumed as part of a balanced diet.
The Effect of Hydrolyzed Pectin as a Sugar Substitute on The Physicochemical Properties of Pineapple Spread Lo, Diana; Michellina, Michellina; Tedjakusuma, Felicia; Huang, Cian-Song
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.175

Abstract

Pineapple is a fruit that is widely produced in Indonesia. Pineapple can be processed into jam or fruit spread to extend its shelf life. However, jam contains high amount of sugar. High consumption of sugar in the diet can contribute to a high kilojoules diet or known as 'energy dense' and thus contribute to the development of health problems like obesity or diabetes. Sugar has important role in the jam. It binds water molecules to build spreadable product. Pectin can also bind water molecules and cannot be digested by human body but addition of pectin as sugar replacement cannot build spreadable product because pectin molecules is much longer than sucrose. Thus, depolymerization through hydrolysis is needed on pectin molecule. Therefore, the purpose of this research was to determine the effect of different hydrolyzed pectins as substitute for sucrose in a pineapple spread. The physicochemical properties of hydrolyzed pectin (viscosity and color value) and pineapple spreads made from the hydrolyzed pectin (color value, degree of brix, water activity, syneresis and spreadability) were investigated. The results showed that pectin treated with 0.05 M of HCl for 96 h produced the best pineapple spreads based on water activity and percentage of syneresis results. Moreover, pineapple spreads made from pectin treated with 0.05 M of HCl for 96 h has the most similar color and spreadability to the one with sucrose.
Co-Authors Afandi, Frendy Ahmad Arif Zulkarnain, Arif David Nugroho Huang, Cian-Song Kaburuan, Emil Robert Khatri-Chhetri, Rupak Lo, Diana Loho, Luna Michellina, Michellina Nurfatimah, Ratna Palupi Romulo, Andreas Somma, Tammara Surya, Reggie