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Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Published by Universitas Hasanuddin
ISSN : -     EISSN : 26219468     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Canrea Journal: Food Technology, Nutritions, and Culinary Journal (E-ISSN 2621-9468) merupakan publikasi ilmiah bidang pangan sebagai media komunikasi dan informasi yang mencakup aspek hulu dan hilir pangan yang diharapkan dapat berkontribusi terhadap perkembangan pangan dan intelektual. Artikel yang dipublikasikan bersifat original berupa hasil penelitian murni atau terapan 5 tahun terakhir, review (ulasan), analisa kebijakan (analysis policy), dan catatan penelitian (research note) dalam bahasa indonesia.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 9 Documents
 1 
Search results for , issue "VOLUME 5 ISSUE 1, JUNE 2022" : 9 Documents clear
KAJIAN MAKANAN VEGETARIAN KHAS BALI (Ragam, Proses Pengolahan, dan Nutrisi) Ni Putu Eka Trisdayanti; AA. Gd. Putra KP. Dalem; Made Purwa Dana Atmaja
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.461

Abstract

Changing diet preference to vegetarian is certainly not easy. Most people are very dependent on the delicious taste of meat, so it is very difficult to switch to plant-based foods. In addition, tourists visiting Bali, especially vegetarians, will find it difficult to enjoy Balinese specialties, which are predominantly made from meat. With these issues in mind, and to suit the demands of both local communities and tourists, some vegetarian vendors in Bali started to offer vegetarian versions of traditional Balinese foods. The sample of Balinese traditional plant-based foods was analysed for their nutritional content. The data were analysed using the descriptive qualitative method. The Balinese traditional plant-based foods found in Ubud were Sate Lilit, Kuah Kare, Balinese soup, Sayur Urap, Betutu, Lawar, Tum, Dendeng/Ati, Sisit, Sate, and Urutan; which is made similar to Balinese food processing using Balinese spices (Base Genep) contains good nutrition.
Utilization of waste from trimming process for the development of pangasius fish nugget Laudya Jenita; Fransisca; Agus Purnomo Wibisono
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.513

Abstract

Currently, the processing of pangasius fish is limited in most industries in Indonesia. This fish can be processed into nuggets, but the texture is a common issue determined by the composition of the meat and fat. Therefore, optimal composition is needed to produce the desired texture. The fat used was derived from the trimmings, waste of the Pangasius fillet factory. This study, then, aims to determine the effect of substitution of fillet with trimmings on chemical and sensory characteristics of fish nugget. Furthermore, it obtains the best formulation using 6 ratios of fillet and trimmings at 100:0, 60:40, 50:50, 40:60, 30:70, and 20:80. Proximate analysis of moisture, ash, carbohydrate, protein, and fat content was conducted, while acceptance testing was used in sensory analysis. The results showed that the substitution of trimmings only resulted in significant difference in fat content. This is due to the direct proportionality between the percentage of trimmings, and the fat content of nuggets. Meanwhile, the sensory analysis only resulted in significant differences in crispness, hardness and overall. In conclusion, nugget with 20:80 treatment was the best formulation because it has the highest preference value and can utilize waste optimally.
Macromolecular distribution of a mixed system on dodol ulame by Confocal Laser Staining Microscopy (CLSM) Gusti Setiavani; Sugiyono; Adil Basuki Ahza; Nugraha Edhi Suyatma; Jamyang Tashi Wangdi
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.569

Abstract

The aim of this study was to learn more about the macromolecular distribution of the food matrix system in the traditional food Dodol Ulame in order to better understand the interactions between starch, fat and sugar. Microstructural stages included dye selection, staining/coloring, material mixing, and observation. The starch was stained with APTS and the fat with Nile red. The starch was stained using the double staining method with covalent labeling. The samples were analyzed with a Zeiss Inverted LSM 800 AXIO Observer equipped with an AXIO cam 503 color camera and an excitation wavelength of 665 nm and 543 nm. The results indicated that GR was polyhedral. Fat and sugar are evenly distributed in the matrix system. Some of the fat interacts with the starch granules to form a coating that prevents the starch from interacting with the sugar and inhibits the imbibition of water into the starch granules at 50 °C and 70°C. Amylose escapes from the granules and reacts with the sugar solution at a higher temperature of 90 °C, while the free fat acts as a lubricant between the particles. This shows how flour, fat and sugar interact to affect the manufacturing process and the final properties of dodol ulame.
Effect of chlorophyll in alginate-based edible film in inhibiting spoilage of fish snacks Eko Nurcahya Dewi; Asmi Citra Malina A.R. Tassakka; Mochammad Yuwono; Eko Agus Suyono; Lukita Purnamayati; Jamaluddin Fitrah Alam
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.571

Abstract

Edible films are environmentally biodegradable materials used for food packaging. The edible green alga Caulerpa racemosa has antimicrobial properties; however, its chlorophyll-based bioactive compounds can be damaged when heated so it is prepared in microcapsules. Our research evaluated the effect of Caulerpa microcapsules on an alginate-based edible film on film properties and food spoilage. The microcapsules were used at concentrations of 0%, 0.5%, 1%, and 1.5%. The edible film was measured for film properties, total phenolic content (TPC), antioxidant activity (DPPH), functional group (FTIR) and microstructure (SEM). Food spoilage was evaluated on a popular fish-based product (fish bubble snacks). Bacterial strains of Escherichia coli and Staphylococcus aureus were used to evaluate antimicrobial effectiveness of the edible films. The addition of Caulerpa microcapsules had no significant negative effect on physical properties of the alginate-based film, while the smoother and more homogenous surface should enhance the barrier properties of the film. The slow and evenly distributed release of active compounds from the microcapsules increased resistance to Rhizopus sp. and significantly reduced the proliferation of E. coli but not S. aureus on coated fish snacks. Caulerpa racemosa can be used to enhance the effectiveness of alginate-based films in delaying spoilage and could extend product shelf-life
Revisiting how the Javanese traditional food safety practice significantly reduces cyanide concentration of marketed cassava roots Wresti L. Anggayasti; Sri Herminingrum; Andi Kurniawan
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.578

Abstract

Despite being one of the most popular staple foods in Indonesia, cassava roots contain cyanide that can cause death without proper processing. In traditional market, however, the variant of the roots, hence their exact cyanide concentration, is mostly unknown. Despite that, Javanese have successfully been curbing the cassava poisoning risk through generations. To revisit the role of the local food safety practice in reducing the cyanide concentration, this study investigated and simulated how Javanese in Malang Regency, East Java, Indonesia, traditionally prepare cassava roots for consumption. Two commonly marketed roots; white and yellow; were selected and cooked by steaming or roasting. The cyanide concentration of each stage was measured by picric acid method optimized for cassava roots. The analyses demonstrated that 30 min steaming peeled roots, as well as 50 min steaming and 30 min roasting the unpeeled roots reduced the cyanide content to 12-18 ppm, below the Indonesian acceptable limit of 40 ppm. The cooking duration and temperature of 100-230oC together contributed to decrease the cyanide concentration. Our findings concluded that Javanese applied traditional food safety management through the farmers’ preference to cultivate cassava with low cyanide level, the selection of fresh roots, and the cooking methods.
Valorization of CTC tea waste through kombucha production and insight into GC-MS based metabolomics Soumya Majumder; Arindam Ghosh; Sumedha Saha; Sukanya Acharyya; Sourav Chakraborty; Sahadeb Sarkar; Malay Bhattacharya
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.594

Abstract

This research paper is aimed to deliver a novel approach to prepare a popular probiotic beverage i.e., kombucha from infusion of tea waste to valorize the by-product of tea industry. In this study, a GC-MS based approach in combination with preliminary in vitro biochemical analysis was used to investigate the metabolic profiles, especially the antioxidant compounds produced during the fermentation of waste tea infusion. Waste tea infusion was found to be rich in xanthosine, the precursor of caffeine while the fermented sample was seen to be rich in more bioactive secondary metabolites derived from the substrate compounds i.e., xanthosine and sucrose. In addition, GC-MS based metabolomics helped to propose biosynthesis pathways of the metabolome which suggest the later breakdown of xanthosine and other substrate components into microbial metabolites during fermentation process. These findings are expected to be useful for further studies on production of bioactive formulations from tea waste.
An overview of fermentation in rice winemaking Meiwei Koay; Hui Yin Fan; Clemente Michael Vui Ling Wong
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.629

Abstract

Rice wine is an alcoholic beverage produced via the fermentation of cereals, primarily rice with starter cultures. It is produced and consumed globally, especially in Asian countries. With the growth of the global rice wine market, the development of high-quality rice wines is gaining increasing interest. This paper reviews and discusses the comprehensive research details of rice wines in different regions, including the selection of starch substrates, comparison of starter cultures’ microbial compositions, compositions of rice wines and its health benefits. The simultaneous saccharification and fermentation (SSF) of rice wine, microorganisms involved in the fermentation, and factors affecting the fermentation process are discussed, thus providing an overview of the rice wine fermentation and the involved study perspectives.
Water and ethanol extracts of tamarind (Tamarindus indica) suppress lipid accumulation in 3T3-L1 cells Kenn Rafael Harjadi; Momoko Ishida; Kosuke Nishi; Takuya Sugahara; Agus Budiawan Naro Putra
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.630

Abstract

Obesity is one of the major health problems which could trigger the development of many other non-communicable diseases. Tamarind (Tamarindus indica) is a multi-purpose plant that provides many health benefits, including anti-obesity potentials. In Indonesia, it is often used as a traditional food component in many dishes. A recent in vivo study proved that tamarind might reduce the bodyweight of obese rats. To further investigate the anti-obesity effect of tamarind, an in vitro study using 3T3-L1 pre-adipocytes was conducted. During differentiation, 3T3-L1 cells synthesize and accumulate lipid in the form of triglycerides in the cytoplasm. Tamarind water and ethanol extracts were incorporated into the medium during the differentiation stage of the cells. Oil red O staining assay was used to measure the total lipid accumulated. Results showed that both tamarind water and ethanol extracts exhibited non-cytotoxicity effects on 3T3-L1 cells. In addition, tamarind water extract at 10 mg/mL decreased the total lipid accumulated significantly to 80.5% compared with that of control, while tamarind ethanol extract showed less lipid accumulation inhibitory effect at any doses tested. This study revealed that tamarind water extract has the potential to reduce lipid accumulation, thus showing an anti-obesity effect.
Current situation and future direction of traditional foods: A perspective review Dwi Larasatie Nur Fibri; Siham Ayouaz; Rohmah Fitri Utami; Dimas Rahadian Aji Muhammad
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.633

Abstract

Innovation of traditional foods become a new paradigm in the food industry as an effort to prolong the shelf life of the food following the changes in the society’s life style. The innovation was also supported by the current advance study on packaging technology, microbiology, biotechnology, metabolomics, medicinal properties and health as well as computational methods. This review covers various definition of traditional foods and some terms closely related to traditional foods, including ethnicity and ethnoecology, the progress of innovation of traditional foods as well as the risk of the traditional food innovation in terms of product identity, culture and continuity. Geographical Indications (GI) as a strategy of protection and standardization of traditional food are, therefore, discussed in this review. At the end, a recommendation for the direction of traditional food in the future is given in order to create a paradigm on the future action for protecting traditional foods.

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