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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 6 Documents
 1 
Search results for , issue "VOLUME 6 ISSUE 1, JUNE 2023" : 6 Documents clear
Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients Laras Cempaka; Afifah Amalia Rizki; Nurul Asiah; Wahyudi David; Kurnia Ramadhan; Arnia Sari Mukaromah; Hegar Pramastya; Fadly Husain; Nurul Huda
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.680

Abstract

Indonesia is highly diverse in culture, ethnicity, religion, and natural resources. The diversity is also obvious in its cuisine. Soto is an example of an iconic Indonesian dish found in many parts of the country. Despite sharing a similar name, the recipes vary according to their place of origin. Until now, how many variants of Soto are in Indonesia is not exactly known. This review aimed to discuss the characteristics of Soto based on ingredients. Soto is a soup composed of spices-flavored broth and various solid ingredients, such as vegetables and protein-and carbohydrate-rich foods. Every region in Indonesia has a different recipe of Soto; some use non-turmeric soup or coconut milk soup. The carbohydrate ingredients are mainly soun (cellophane noodle) and potato. The protein ingredients are mainly composed of chicken, egg, and beef. Vegetables consist of bean sprouts, tomatoes, and cabbage. Fried garlic, shallot, spring onion, and crackers are added as a garnish. The diversity of the ingredient makes the distinction among Soto: diversity of locality and diversity of ingredients. Approximately 46 types of Soto are reviewed in this article. Most of the Soto recipes use chicken, bean sprouts, soun, boiled egg, garlic, white pepper, red onion, ginger, and bay leaf as the main ingredients. Soto becomes an identity of its geographical origins and has distinction based on the main recipes.
Characterization of collagen from Java barb (Barbonymus gonionotus) skin and its effect on selected properties of yogurt Asep A. Prihanto; Happy Nursyam; Yoga D. Jatmiko; Siti Nur H. Oslan; Abdul A. Jaziri; Febriantoni; Karina D. Maudy
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.716

Abstract

Wastes of Barbonymus gonionotus (Java barb) skin can be processed as collagen as a food additive. Yogurt is a functionaldrink that has gained attention.  This study aimed to characterize yogurt added with collagen from Java barb skin. The solutions used to extract the collagen were (A) 1:10 (w/v) for 24 h, (B) 1:20 (w/v) for 24 h, (C) 1:10 (w/v) for 36 h, and (D) 1:20 (w/v) for 36 h. The obtained collagen was added to yogurt at concentrations of 1%, 2%, and 3%. The yogurt was then examined for its protein content, pH, and titratable acidity. The highest yield of collagen was obtained from treatment D, with a value of 52.54% ± 0.94%. All the extracted collagens had triple-helix structures. The presence of α1 and α2 was also confirmed by sodium dodecyl-sulfate polyacrylamide gel electrophoresis, and the amino acid patterns were found to be either Gly-Pro-Ala or Gly-Pro-Arg. The addition of collagen to yogurt at a concentration of 3% produced a significant increase in protein content (3.82%). In comparison, pH and titratable acidity did not show any significant changes. However, the titratable acidity at a collagen concentration of 3% showed a small increase of 1.14% ± 0.71% at the end of fermentation. In conclusion,collagen was successfully extracted with relatively high yields, and collagen-added yogurt met industry standards. The addition of collagen at a concentration of 3% increased the protein content of yogurt and only had a slight effect on its selected characteristics.
Factors affecting the selection of Kadazandusun ethnic foods among students of Universiti Malaysia Sabah, Malaysia Adilah Md Ramli; Dg Khairunisa Ahmad Sapawi; Shalawati Ibrahim; Saw Chin Weon
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.923

Abstract

Ethnic food refers to food originating from a specific ethnic group. The study identifies the knowledge and factors in Kadazandusun ethnic food selection among students at the Universiti Malaysia Sabah (UMS). A total of 410 students from Universiti Malaysia Sabah were recruited as respondents through the snowball method. This quantitative study used questionnaires to collect data. The closed-ended questionnaire has four parts: demographics, knowledge, factors affecting food selection, and Kadazandusun ethnic food consumption intention. Data were analyzed using descriptive statistics and presented as frequencies, percentages, and mean values to address the study aims. In this study, 46.8% of the respondents had low knowledge (scale of 0–50) about Kadazandusun ethnic food. As factors that influence food selection, the health factor with an average value of x= 3.39 ± 1.095 received a neutral response toward agreeing compared with the convenience factor (x= 3.17 ± 1.086), taste/sense of food (x= 3.12 ± 1.170), price(x= 3.17 ± 1.134), and habit (x= 2.55 ± 1.164). Therefore, awareness and ethnic food selection factors among students are still low. A mechanism that can promote ethnic food, especially among IPTA students, for sustainability, information dissemination, and consumption of traditional ethnic food, is needed so that it does not disappear.
Market acceptance of new formulated Sundanese Nasi Liwet: How branding affecting selling of traditional culinary Dimas Pinandoyo; M.U.C Afriasih; Muhamad Ridwan; Sucheta Khubber
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.945

Abstract

This research aimed to analyze the effectiveness of new formulated Sundanese Nasi Liwet. Six new formulated Nasi Liwet had been formulated with the innovation of color and condiments. Overall acceptability was conducted. The six new formulated was sold with a different brand, namely “Milwet” with banana tree nuance, “Liwet Kuy” with mega mendung pattern, “Ngeliwet Yuk” with reddish simplicity nuance, “Ngeliwet” with reddish typography emphasis, “Pawon Indung” with Sundanese traditional jug icon, and “Ini Nasi Liwet” with simple blue nuance. It was found that market acceptance differed with overall acceptability. Despite of lowest overall acceptability, “Milwet” performed the highest market acceptance, followed “Ini Nasi Liwet”, “Ngeliwet”, “Liwet Kuy”, and “Pawon Indung”. Applying good brands could be used as an alternative to popularize traditional culinary.    
Pempek: Traditional fishcake dish from South Sumatra, Indonesia Reggie Surya; Welsen Destifen; David Nugroho; Stephanie
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.964

Abstract

Pempek is a traditional fishcake dish from South Sumatra, Indonesia. Its primary ingredients are narrow-barred Spanish mackerel (Scomberomorus commerson) and sago starch. As a dish, Pempek is usually served with a sweet and sour sauce called kuah cuko, containing palm sugar, vinegar, tamarind, and chili pepper. Historically, Pempek is highly influenced by Chinese cuisine.Pempek exists in different varieties, most of which are widely known and available in many Indonesian cities. The variation among different types of Pempek appears due to different additional ingredient, shape, filling, cooking method, and serving style. Some well-known types of Pempek include Pempek adaan (round shaped), Pempek lenjer (cylindrical shaped), Pempek kapal selam (egg stuffed), Pempek keriting (curly shaped), and Pempek kulit (made with fish skin). New innovations on Pempek recipe are also thriving owing to people’s creativity. The popularity of Pempek has made this dish the symbol of identity and pride for the people of South Sumatra. It is also rich in historical and philosophical values that represent the South Sumatran traditional way of life. In addition, Pempek is currently considered to be an Intangible Cultural Heritage by the UNESCO. This review discusses the history, traditional production process, philosophy, nutritional aspects, and different varieties of Pempek.
Isolation and some basic characteristics of lactic acid bacteria from beetroot (Beta vulgaris L.) —A preliminary study Setayesh Zamanpour; Reza Rezvani; Ali Jafarzadeh Isfahani; Asma Afshari
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.980

Abstract

The carbohydrate content of fruit and vegetable juices has made them a suitable environment for the growth of lactic acid bacteria. Various studies have shown that beetroot can be a good substrate for the production of probiotic drinks for consumers. Therefore, this study was performed to isolate and identify lactic acid bacteria from beetroot juice. Beetroot juice was prepared from two kilograms of washed beetroot with a cold press. Sterile samples of beetroot juice were first enriched in MRS broth and then cultured on MRS agar. Gram and catalase tests were used for the initial detection of lactic acid bacteria. Then, to identify the species of lactic acid bacteria, biochemical confirmation tests such as the melting of gelatin, and the growth of bacteria has been studied in the ideal condition that is 15-45° C, sugars fermentation, gas production from glucose, and growth in at different concentrations of salt were performed. The final verification of species was done using polymerase chain reaction-amplified 16S rRNA-specific DNA. All isolates formed creamy white round colonies on MRS agar medium, were gram-positive, were able to grow in anaerobic conditions, and were also rod-shaped and catalase-negative. Based on biochemical tests, four types of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus salivarius, and Lactobacillus acidophilus) were identified. The findings of this study indicated the presence and diversity of lactic acid bacteria in beet juice, which can be a potential platform for the production of probiotic beetroot juice as a non-dairy product.

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