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 12 Documents
 1   2 
Search results for , issue "VOLUME 8 ISSUE 1, JUNE 2025" : 12 Documents clear
Proximate analysis of dairy-free, ready-to-use complementary food developed with MOCAF, mung bean flour, and tempeh flour Widya Indriani; Rayyane Mazaya Syifa Insani; Darren Delfino
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.v8i1.1230

Abstract

Cow’s milk is a common ingredient added to commercial complementary foods (CCFs) as a source of protein. Despite that, 2–7.5% of Indonesian infants are estimated to have cow’s milk protein allergy (CMPA) and are at risk of deficiencies in protein, fat, and micronutrients due to avoiding dairy-contained CCFs. This study aimed to develop a dairy-free, ready-to-use complementary food (RUCF) by utilizing plant-based protein sources. Tempeh flour, mung bean flour, modified cassava flour (MOCAF), sugar, inulin, micronutrient mix, and palm oil were mixed in a low-speed Stephan mixer at 75oC for 15 minutes. The ratios of tempeh flour (TF) and mung bean flour (MBF) were 12:20, 16:16, and 20:12 (w/w). Proximate and micronutrient (vitamin B12, calcium, and zinc) contents were determined and compared to the standard regulation of complementary food by the Indonesian Food and Drug Association (PerBPOM) No. 24/2019.  There was no significant difference between the three formulas for energy, moisture, total carbohydrate, and total fat contents (p > 0.05). The formula with a TF-to-MBF ratio of 20:12 had significantly higher ash and protein contents compared to other treatments (p<0.05). In comparison to the standard nutrient content, the fat content of all formulas exceeded the maximum standard of 4.5 g/100 kcal. Furthermore, vitamin B12 content was lower than the minimum standard of 0.05 µg/100 kcal. Although all formulas majorly fulfilled the regulatory range of nutrient content for CCF, product reformulation is necessary to adjust fat, vitamin B12, and other nutrients that has not fulfilled the regulations.
Organoleptic quality and shelf-life of dry noodle from maize flour and fish hydrolysate protein (Mizepi) for emergency food Resti, Nina; Ayustaningwarno , Fitriyono; Anjani, Gemala; Syauqy, Ahmad; Nuryanto, Nuryanto; Chasanah, Ekowati; Purwani, Endang Yuli; Afifah, Diana Nur
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.v8i1.1262

Abstract

Natural disasters have crucial impacts on food aspects. This problem can be addressed by innovations in nutrient-dense products. However, the reality is that innovation in emergency food products is still minimal, especially in those with high protein content. This research created Mizepi products made from maize flour and Fish Protein Hydrolysate (FPH) for existing emergency food requirements. This organoleptic quality research was conducted on 112 consumer panelists with seven formulations of Mizepi and compared them with maize flour and FPH in grams such as F1 (1:1), F2 (4:7), F3 (4:11), F4 (7:4), F5 (7:11), F6 (11:4), and F7 (11:7) using the Hedonic Test and Just About Right (JAR) on nine scales. Selection of the best formulation was analyzed using the Effectiveness Index Test method. The shelf life test was carried out on the best formulation, namely F4 using the Accelerated Shelf-Life Testing (ASLT) method at temperatures of 35 oC, 45 oC and 50 oC respectively. Samples were observed every 7 days for 28 days. Parameters using water content and Free Fatty Acid (FFA). The organoleptic quality test with hedonic test explained that the product with the most preferred categories is in terms of aroma (F6), color (F1), texture (F4), flavor (F6 and F4), and overall (F4). The most favorable JAR test results for color of all samples were the same, namely yellow, savoriness (F4 and F6), typical savory aroma of corn (F5, F6, F7), typical savory aroma of fish (F3), and crunchy texture (F4). Test results for the shelf life of Mizepi products in the best formulation can be stored well for 46 days at a temperature of 35 oC with water content parameters. The best formulation of F4 meets emergency food requirements, namely it is acceptable in terms of taste, and acceptable.
Chilli paste processing using high-pressure and conventional approaches Mahmud Ab-Rashid Nor Khaizura; Arkan Binatara Pratama; Phang Kin Chorng; Azizah Mohamad; Ezzat Mohamad Azman; Noranizan Mohd Adzahan
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.v8i1.1279

Abstract

This study presented a comparative analysis between chilli paste processed using high-pressure processing (HPP) and traditional thermal treatment (TT) to assess their influence on bioactive attributes, physicochemical properties, and safety. Five distinct processing parameters were examined: untreated (control), HPP at 200, 400, and 600 MegaPascals (MPa), respectively, treated for 6 minutes, and TT at 80°C for 10 minutes.  Significant differences (p<0.05) were observed between HPP and TT across most physicochemical properties and all bioactive constituents, barring the hue angle (h), Aw, and pH. HPP-treated samples closely resembled the control in terms of physicochemical and bioactive characteristics. Notably, HPP at 400 MPa yielded the highest concentrations of ascorbic acid (AA), cumulative phenolic compounds (CPC), and radical scavenging activity (RSA). Conversely, HPP at 600 MPa exhibited the most robust pungency properties, as reflected by capsaicin (CAP), dihydrocapsaicin (DHC), and Scoville heat units (SHU). TT samples had the most microbial inactivation, although a 5-log reduction level was not reached.  Bacillus cereus (ATCC 14579) count, total plate count (TPC), and yeast and mould count (YMC) reductions are intensified at higher HPP pressures. HPP applied at 400-600 MPa for 6 minutes was deemed superior in maintaining quality compared to TT, while also retaining safety levels. In summary, HPP proves to be a proficient technique for processing chilli paste, with minimal disruption to its physicochemical and bioactive attributes. HPP at 400-600 MPa for 6 minutes is a promising alternative, offering both quality preservation and safety advantages over traditional methods.
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.
Physicochemical characteristics and SPME-GC-MS based volatilomics for discrimination of beef and pork patties Rusydah, Muthia Kautsar; Indrasti, Dias; Budi, Faleh Setia; Regiyana, Yane; Rohman, Abdul; Dachriyanus; Abu Bakar, Nor Kartini; Yuliana, Nancy Dewi
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.v8i1.1454

Abstract

Beef is the preferred main ingredient for patties due to its high nutritional value; however, it is also a costly commodity. As a result, beef is often adulterated or partially substituted with pork, which can raise ethical and religious concerns. This study aimed to investigate the physicochemical and volatilome characteristics of patties made from beef, pork, and their mixtures at varying ratios, both with and without added seasonings (salt, pepper, and garlic). Physicochemical properties—including proximate composition, water-holding capacity, cooking loss, texture, and color—were analyzed to assess how pork and seasoning additions influence the characteristics of beef patties. Volatilome analysis was performed using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Data were analyzed using principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) to identify volatile compounds affected by the inclusion of pork. The results showed that adding 25% pork and seasoning altered the physicochemical properties of beef patties. These additions also affected the volatilome profiles. Key volatile marker compounds identified included Dimethyl disulfide (beef patties), Naphthalene (mixed patties), and Hexanal (pork patties) in seasoned samples. For unseasoned samples, potential markers were 3,7,11- Trimethyl-1-dodecanol, Hexadecane, and Nonanal for beef patties; Naphthalene, Octanal, and Heptanal for mixed patties; and Hexanal, (E)-2-Octenal, (E)-2-Heptenal, and 2-Pentylfuran for pork patties. These findings demonstrate that both physicochemical and volatilomic analyses are effective tools for distinguishing between patties made from beef, pork, and their mixtures. Future studies should evaluate whether these compositional changes influence the sensory properties of the patties. As a chemical validation, quantification of the identified markers using reference compounds is also required.
Modification of heat moisture treatment (HMT) of sago and sweet potato starch for the diversification of dry noodle products Shanti Fitriani; Yusmarini; Emma Riftyan; Erpiani Siregar; Mohamad, Nizaha Juhaida; Chairani, Shauma Fithra; Ayu, Nur Lidya
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.v8i1.1481

Abstract

Sago starch and sweet potato starch, rich in carbohydrates, exhibit considerable potential as raw materials for dried noodle production. However, the functional limitations of native starches in food processing require modification, such as heat-moisture treatment (HMT). While HMT enhances starch functionality, the resulting starches exhibit low protein content, requiring supplementation with protein-rich ingredients such as mung bean flour. This study aimed to evaluate the potential of HMT-modified sago and sweet potato starches, combined with mung bean flour, for the diversification of dried noodle products. The initial findings revealed that HMT modification significantly improved the water-holding capacity, swelling power, solubility, and amylose content of the native sago starch. Pasting analysis indicated similar functional profiles for sago and sweet potato starches, with notable differences observed in HMT-treated sweet potato starch.  A one-factor completely randomized design was employed, incorporating six treatments (P1R1, P1R2, P1R3, P2R1, P2R2, P2R3), where P1 represents HMT sago starch and P2 represents HMT sweet potato starch, combined with mung bean flour in ratios of R1 (100:0), R2 (70:30), and R3 (50:50). Each treatment was conducted in triplicates. The findings demonstrated that the treatments significantly enhanced elongation, water absorption, ash content, and protein content, while reducing the rehydration time and moisture content in the dried noodles. Among the formulations, P2R3 (a 50:50 ratio of HMT sweet potato starch to mung bean flour) emerged as the best treatment. This study highlights the potential of HMT-modified starches combined with protein-rich flour to develop nutritionally enriched and functionally superior dried noodle products.
Comparative metabolomic analysis of Tempe from velvet bean, soybean, and their combination Ramdhani, Rizal Pauzan; Tryas, Anisha Ayuning; Astawan, Made; Wresdiyati, Tutik; Sardjono, Ratnaningsih Eko; Rafidha Irdiani; Putri, Sastia Prama
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.v8i1.1487

Abstract

Tempe, an Indonesian fermented soybean product, is a popular choice as a source of protein. Currently, Indonesia is very dependent on imported soybeans. Therefore, using local beans as raw material for tempe is necessary to reduce import dependence. Velvet beans (Mucuna pruriens) are legumes that have not been well utilized because they have many anti-nutritional compounds. Velvet beans have high carbohydrate and protein contents and other metabolites that can be utilized as antioxidant functional foods.Therefore, this research aims to analyzed the metabolites profile and explore the potential of velvet beans to partially replace soybeans in making tempe. Velvet bean seeds (VBS) and the tempe made from soybeans (SBT), velvet beans (VBT), and their combination (CSVT) were analyzed for metabolites profile by Gas Chromatography-Mass Spectrometry (GC-MS), and antioxidant activity by DPPH test (IC50). Multivariate Principal Component Analysis (PCA) of the metabolomics study showed that all samples were separated based onPrincipal Component (PC) 1 with 58.3% variation caused by fermentation process. It was shown that organic acids and sugar derivatives were on the positive axis, while amino acids were on the negative axis. In addition, the samples were separated based on PC2 with a variation of 35.8%, which was caused by differences in its bioactive components. Allantoin and DOPA compounds were on the negative axis, while genistein and daidzein were on the positive axis. The lowest IC50 value for tempe was found in VBT (361 ppm),then followed by CSVT (2,216 ppm) and SBT (15,704 ppm). These results indicate that adding velvet beans to make tempe can increase its antioxidant capacity. CSVT had more diverse metabolites, which could increase their antioxidant activity. Furthermore, CSVT presents a promising avenue for local functional food diversification, particularly in supporting efforts to reduce the consumption of imported soybeans.
Development and efficacy assessment of an intense pulsed light sterilization device for pickled fruits and vegetables Wasuri, Boonthong; Chainok, Piyamas; Na Thaisong, Phinthida; Chainok, Bopit
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.v8i1.1721

Abstract

This study presents the development and efficacy assessment of an intense pulsed light (IPL) sterilization device tailored for the pickled fruit and vegetable industry. The project aimed to (1) design and construct a compact IPL unit for industrial use, (2) validate its microbial reduction performance through laboratory and field testing, and (3) promote technology transfer via operational trials. The prototype integrates a xenon lamp, pulse generation circuit, conveyor belt, and control interface, allowing precise adjustment of exposure parameters. Experimental results showed over 90% microbial reduction within 120 seconds at an average light intensity of 1.7 mW/cm² and a frequency of one pulse per second. The findings demonstrate the device’s potential for improving food safety without compromising product quality. Furthermore, the study evaluates its industrial applicability, highlighting opportunities for broader adoption and scalability across production settings.
Ranking of masak lemak cili padi cuisine: A Delphi study Rasli, Amran; Ibrahim, Siti Sara; Abas, Imelda Hermilinda; Md. Nasir, Nur Hanisah; Kasmon, Balkis; Sutrisno, Nazatul Aqilah
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.v8i1.1738

Abstract

The masak lemak cili padi dish is closely associated with Negeri Sembilan. Migrants from Padang, Indonesia, known as the Minangkabau, introduced their cultural heritage to this Malaysian state through their traditional cuisine. The masak lemak cili padi dishes are renowned in Negeri Sembilan, attracting tourists and customers from various ethnic backgrounds. This study aims to apply the Delphi method, a structured communication technique that involves a panel of experts, to rank the nine types of masak lemak cili padi dishes at Restaurant X, the biggest restaurant in Negeri Sembilan that specialises in this cuisine. The Delphi method is chosen for its ability to reach consensus among a group of experts, in this case, 30 participating customers. Based on Kendall’s coefficient of concordance W=0.351 and p<0.001, the nine dishes’ ranking was deemed consistent. The study revealed that masak lemak cili padi using smoked beef, chicken, smoked duck, and crab were the most popular choices for the 30 participating customers. The least popular are gulai pucuk, smoked catfish, telur itik, fish/prawn and siput sedut. Restaurant X is recommended to focus more on the traditional masak lemak cili padi dishes, particularly smoked beef, chicken, and duck. The usage of customers instead of subject matter experts, coupled with the robustness in conducting the Delphi study to scientifically rank the masak lemak cili padi dishes, are the major contribution of this study.
Development and sensory evaluation of edible flower incorporation in pastry products using avant-garde techniques Mendoza Guevara, Kluivert Raúl; Paz Sánchez, Javier Alfonso; Bohórquez-Medina, Sofía Lorena; Bohórquez- Medina, Andrea L.
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.v8i1.1740

Abstract

Edible flowers have traditionally been used as decorative elements in haute cuisine, their potential as a main ingredient in the creation of distinctive flavors has been little investigated, especially in the field of pastry. The aim of this research was to develop a gastronomic proposal that utilizes innovative techniques for incorporating edible flowers into pastry products and to evaluate their acceptability. The edible flowers used in this study were Hibiscus (Jamaica), Jasmine, and Lavender. For each flower, three samples were prepared with varying concentrations. To determine the optimal formulation and its acceptability, a sensory evaluation was conducted with an expert panel consisting of 10 participants. The panel assessed key attributes, including aroma, color, flavor, texture, aftertaste, and overall acceptability, using a 9-point Likert scale.  The findings revealed that Hibiscus sample 1, with a dosage of 15 g, was the most acceptable, making it ideal for use in pastry creams. For Jasmine, sample 3, containing 5 g, was preferred, while for Lavender, sample 2, with 3 g, was favored due to the flower’s more intense flavor. This research proposes using edible flowers as the main element in pastry products, demonstrating their successful integration into various preparations and their role as unique components in desserts.

Page 1 of 2 | Total Record : 12

 1   2 

Filter by Year

2025 2025


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