cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Andi Dirpan
Contact Email
dirpan@unhas.ac.id
Phone
+6281287741963
Journal Mail Official
-
Editorial Address
Jl. Perintis Kemerdekaan, Makassar, Indonesia
Location
Kota makassar,
Sulawesi selatan
INDONESIA
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 7 ISSUE 2, DECEMBER 2024" : 9 Documents clear
Understanding spices and herbs as source food of potassium (macromineral): How does the cooking method influence it? Farapti, Farapti; Firda Prasetyo, Aghnaita; Furqonia, Annisaa Wulida; Majid, Hazreen Abdul
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1052

Abstract

Population studies reported that most of the world's population consume an amount of potassium that falls below the recommended intake levels. The most prominent source of potassium are fruits, vegetables, and nuts. However, there is still limited study that shows spices and herbs (SH) contain high potassium. Potassium is a nutrient that is intimately linked to diet quality; however, the cooking process of SH frequently results in a reduction of its nutrient. This study is a literature review based on an electronic database concerning the nutritional content and the effect of cooking on the content of macromineral’s in SH. The data presented in this study were derived from Indonesian and United States food composition databases. The study found that SH mostly contains potassium in the category of medium to very high, as well as low sodium. The highest potassium content is found in turmeric, which is 2,080 mg/100 g. SH have long been used for culinary and medicinal purposes that require cooking methods, although the cooking process (dry heat cooking and moist heat cooking) affects the micromineral content in SH, especially moist heat cooking (steaming, blanching, and boiling), which significantly reduces potassium content. A comprehensive review of the extant literature in the field has confirmed that SH contains high potassium content and cooking process can decrease its potassium content. It is necessary to conduct further experimental research to prove potassium content of SH and the effect of other cooking processes on macromineral content in SH.
A bibliometric analysis of Indonesian ethnic food studies Wargadalem, Farida R.; Nasyaya, Annada; Santoso, Anang Dwi
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1060

Abstract

This study examines the evolution and growth of research on ethnic cuisine in Indonesia over a thirty-year period (1993–2023) using a bibliometric analysis. The findings revealed that research in this field has grown with an average annual expansion of 6.7%. Thematic evolution highlights a shift in focus from the cultural and regional aspects of ethnic cuisine to scientific and nutritional dimensions, such as health benefits, functional foods, and modernized practices. Additionally, this study identifies key trends, including the role of gender and age in shaping food preferences, the contrasts between rural and urban dietary behaviors, and influence of globalization on traditional food systems. A trend of collaborative research was observed, with international partnerships involving nations such as Malaysia, Japan, China, and Canada underscoring the global appeal and relevance of Indonesian ethnic food research. This study highlights the growing interdisciplinary and international nature of research in this field. Recommendations for future studies include exploring diverse perspectives,  and expanding cross-national research to address the dynamic challenges and opportunities in ethnic cuisine studies.
Characterization of resistant starch (type III) produced from banana (Musa acuminata x balbisiana CV Awak) pseudostem Ho, Lee Hoon; Segar, Rashneve; Mathihalagan, Fairus Shalini; Zakaria, Siti Husna; Tuan Mazlam, Sharifah Amirah Husna
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1109

Abstract

Banana (Musa acuminata x balbisiana cv. Awak) contains minerals, vitamins, fiber, proteins, carbohydrates, and other vital nutrients. Unfortunately, the banana pseudostem are left as a waste after harvesting. It is rationale to process banana pseudostem into useful product such as functional food ingredients for the application of food industry. The present study aimed to determine the functional properties of resistant starch (type III) produced from banana pseudostem as well as to observe the morphology of resistant starch produced. The native starch from banana pseudostem was isolated and processed into resistant starch (type III) by autoclaving process. The characterization of resistant starch of banana pseudostem (RSBP) was compared with native banana starch and commercial starch (i.e., corn and potato starches) in terms of functional group, crystalline structure, paste clarity, pH, freeze thaw stability, particle size distribution, and morphology. The results showed that the hydroxy, alkene, carbonyl, and alkane groups were found presence in all the evaluated starches. However, the sulphate group was only existed in RSBP. Moreover, RSBP obtained a B-type crystalline structure. Native starch of banana pseudostem exhibited a smooth surface devoid of dents with a mixture of irregular granule shapes of oval, spheroid, and elongated granule shape. All the evaluated starches were categorized as acidic food ingredient. Potato starch exhibited the highest value for paste clarity and particle size distribution. RSBP had significant higher freeze thaw stability than other starches. Banana pseudostem can be considered a feasible low-cost raw material for production of resistant starch (type III) then, a suitable functional food can be developed, depending on the desired end-product quality.
Assessment of food safety knowledge, attitudes, and practices among street food vendors in Malaysia Abdul Aziz , Nur Amelia Syakira; Kamarulzaman, Nitty Hirawaty; Abdul Hadi, Ahmad Hanis Izani
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1156

Abstract

Street food in Malaysia is gaining popularity due to its competitive pricing and accessibility for consumers. However, unsanitary methods and processes have raised concerns about foodborne diseases, making it a major food safety concern. This study aims to: 1) investigate the levels of food safety knowledge, attitudes, and practices among street food vendors; 2) determine the associationbetween demographic characteristics and food safety practices; and 3) investigate the factors influencing food safety practices among these vendors. The study was conducted in the Klang Valley area, and a purposive samplingmethod was used to select 268 street food vendors. Descriptive, Chi-square, and logistic regression analyses were conducted to analyse the data. The findings reveal that most street food vendors possess adequate knowledge, favourable attitudes and follow food safety practices. Key factors influencing food safety practices included knowledge, attitudes, education level, type of stall, monthly revenue, food safety training, and typhoid injection. Most notably, monthly revenue emerged as a significant factor, where vendors with higher incomes were more likely to implement good food safety practices. Hence, authorities should offer incentives such as equipment procurement subsidies and microcredit schemes to street food vendors to empower them to overcome financial constraints and invest in necessary practices that ultimately lead to improved food safety standards
Physicochemical characteristics, fatty acids profile, health lipid indices and consumer acceptability of processed cheese prepared from camel milk blended with avocado powder F. M. Ali , Rehab
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1221

Abstract

The aim of the current investigation was to evaluate the impact of different quantities of avocado fruit pulp powder (AFPP) (0, 5, 10, 15, and 20%) on the sensory properties, physicochemical properties, and fatty acid profile of Camel's milk processed cheese (CMPC). CMPC cheese represents the control sample without AFPP addition. At ratios of 100:0, 95:5, 90:10, 85:15, and 80:20, AFPP was used to substitute CMPC cheese (%, w/w). Standard official methods were used to analyze the proximate composition, mineral content, fatty acid profile, health lipid indices, as well as consumer acceptability of CMPC, AFPP, and binary mixtures of them. AFPP was rich in fat, protein, ash, and fibers (58.18, 8.19, 7.48, and 7.00%, respectively). CMPC is mainly composed of moisture (63.03 %), with 23.9%, % of crude protein, 9.15 % of lipids and3.92 % ash. Fat, fiber, ash and energy contents of fortified cheese samples increased significantly with the addition of AFPP. No significant differences were recorded in protein between control cheese samples and those cheese samples containing AFPP. The results also revealed that the K, Mg, Fe, and Zn content in CMPC cheese samples enriched with 20% AFPP were about 2.41, 1.18, 1.72, and 1.30-fold higher, respectively, when compared to control cheese without any addition of AFPP. In fortified cheese samples, the amounts of oleic, linoleic, and linolenic acids significantly increased as the AFPP dosage increased; however, the amounts of myristic, palmitic, and stearic acids decreased as the AFPP concentration increased. The reduction in atherogenic and thrombogenic indices of CMPC cheese samples with different concentrations of AFPP demonstrate the nutritional advantages of CMPC cheese enriched with avocado powder. The sensory evaluation results indicated that all processed cheese samples in the current investigation were acceptable and received high overall acceptability scores ranged from76.19 to 84.60
Sensory properties of gluten-free cookies high in dietary fiber Fibri, Dwi Larasatie Nur; Sunarti; Marsono, Yustinus; Murdiati, Agnes; Putro, Andika Wicaksono; Putri, Rhaesfaty Galih
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1252

Abstract

People with degenerative diseases require dietary and nutrient restrictions, necessitating the development of functional food products. This study aimed to develop gluten-free, high-fiber cookies using FiberCreme™, a commercial creamer containing oligosaccharides, as a substitute for coconut milk. Seventy-four non-trained panelists at the Sensory Laboratory of Universitas Gadjah Mada assessed the cookies using a 9-point Likert scale for attributes such as color, flavor, texture, and overall acceptance. The evaluation followed a randomized design. Sensory evaluation gave results that the level of chalky mouth coating and color uniformity of FiberCreme cookies and commercial cookies were not significantly different. Color, cheesy flavor, savory flavor, sweetness, hardness, and speed of melting in the mouth were not significantly different between FiberCreme and coconut milk cookies. Coconut milk products dominate in the attributes of density and color consistency, commercial items dominate in the attributes of melting speed and cheesy flavor, and FiberCreme cookies do not appear to dominate in any way but give close characteristics both with commercial and coconut milk cookies. Overall acceptance from the most liked were Commercial, FiberCreme and Coconut cookies respectively. These findings provide insights for the food industry in developing high-fiber functional cookies using FiberCreme™, potentially benefiting those with dietary restrictions.  
Exploring the nutritional value, health benefits and concerns associates in selected fermented fish product in Southeast Asia: A review Binti Atun, Mazlinah; Binti Julmohammad, Norliza; Huda, Nurul; Bin Roslan, Jumardi; Mohd Shariff, Amir Husni; Nisa, Fithri Choirun; Yusra
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1270

Abstract

Fermented fish is a staple food in Southeast Asian cuisine with a unique flavor and nutritional properties. This paper provides a comprehensive review of fermented fish, its types and methods of fermentation, nutritional value, health benefits, and risks. The paper highlights traditional and modern methods of fermentation using various types of fish and provides examples of popular fermented fish dishes. The nutritional value of fermented fish is emphasized, including their high protein and amino acid content, omega-3 fatty acids, vitamins, and minerals. Moreover, fermented fish has demonstrated promising health benefits such as improved cardiovascular health, gut health, and anti-cancer properties. However, high sodium content and potential risks of histamine poisoning, or other foodborne illnesses require caution in the consumption of these foods. The paper concludes by underscoring the cultural and public health significance of fermented fish and highlighting the potential for further research on the health benefits and risks of this traditional food.    
Production, biological activities and functional food of modified cassava flour (mocaf) Khasanah, Yuniar; Anastasia Wheni Indrianingsih; Triwitono, Priyanto; Agnes Murdiati
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1280

Abstract

Cassava is predominantly produced in tropical regions, including Asia, Africa, and South America. In the developing countries, cassava includes in the big four comestibles with other commodities such as rice, wheat, and maize. It offers several advantages over other crops, such as affordability, ease of consumption, drought tolerance, the ability to grow on in marginal land at lower cost, and beeing the biggest producer of carbohydrates per hectare. However, cassava tuber is quickly perishable, because of its high-water content, making it more susceptible to rotting. To extend their shelf life, one approach is the production of modified cassava flour (mocaf).  Mocaf is typically produced through a fermentation process by microorganism involving lactic acid bacteria. Studies have demonstrated that mocaf can serve as the primary ingredients for various food and various foods and snacks, such as cookies, cake, noodles, and others food traditionally made with wheat flour or starch-based material. Compared to regular cassava flour,mocaf offers improved flavor and color and is also more cost-effective than wheat flour. The use of mocaf is promising since several studies also showed the use of mocaf to produce functional foods for human health. The purpose of this review was to elaborate the published articles on the production, biological activities, and functional food from modified cassava flour. The promising potential of mocaf is summarized, along with data on its biological activities in food and health contexts. Furthermore, recommendations for future research on the industrial applications of mocaf are provided.
Promoting nasi goreng as Indonesian cultural heritage: Harmony in taste, history and tourism aspects Amiruddin, Achmad; Adi, Prakoso; Mulyani, Rizka; Chi-Ming , Hsieh; Hidayat, Serli Hatul
jurnal1 VOLUME 7 ISSUE 2, DECEMBER 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i2.1326

Abstract

Culinary diversity, such as nasi goreng, which is easily found both at street food to luxury restaurants in Indonesia, is the most popular thing for foreign tourists. The development of nasi goreng over time has solidified its status as a globally recognized cultural and national identity of Indonesia. Recently, nasi goreng stands as a national dish, rivaling and surpassing other international delicacies in popularity and flavor. However, there is a pressing need to promote the unique characteristics of Indonesian nasi goreng globally to enhance the international appeal and boost regional tourism potential. This review aims to delve into the history, diversity and uniqueness of Indonesian nasi goreng, examining the role in enhancing local tourism and promoting Indonesia’s cultural heritage. Our study showed that although nasi goreng is served in the same way, each nasi goreng in Indonesia has unique characteristics depending on the characteristics of the region. The variation in complementary ingredients across different regions contributes to Indonesia’s rich diversity of nasi goreng types. The beauty of tourism is also present in all regions of Indonesia. Promoting Indonesian culinary tourism should expose various traditional Indonesian foods and promote the beauty of tourism from the origin of the food itself. Therefore, exploring the rich history and unique flavors of Indonesian nasi goreng not only highlights the essence of the nation's culinary heritage but also serves as a gateway to promoting Indonesia as a vibrant and enticing tourist destination on the global stage.

Page 1 of 1 | Total Record : 9

 1 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue VOLUME 8 ISSUE 2, DECEMBER 2025 VOLUME 8 ISSUE 1, JUNE 2025 VOLUME 7 ISSUE 2, DECEMBER 2024 VOLUME 7 ISSUE 1, JUNE 2024 VOLUME 6 ISSUE 2, DECEMBER 2023 VOLUME 6 ISSUE 1, JUNE 2023 VOLUME 5 ISSUE 2, DECEMBER 2022 VOLUME 5 ISSUE 1, JUNE 2022 VOLUME 4 ISSUE 2, DECEMBER 2021 VOLUME 4 ISSUE 1, JUNE 2021 VOLUME 3 ISSUE 2, DECEMBER 2020 VOLUME 3 ISSUE 1, JUNE 2020 VOLUME 2 ISSUE 2, DESEMBER 2019 VOLUME 2 ISSUE 1, JUNI 2019 VOLUME 1 ISSUE 2, DESEMBER 2018 VOLUME 1 ISSUE 1, JUNI 2018 More Issue