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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 5 Documents
 1 
Search results for , issue "VOLUME 9 ISSUE 1, JUNE 2026" : 5 Documents clear
A comprehensive review of plant-based meal replacements as a low-calorie solution for weight management Nurizzati, Nurizzati Y; Aida , Aida FMNA; Nur Shahirah N; Raseetha , Raseetha S; Ahmad Zahin Ilman O; Nor Ashikin Z; Abzar, A Abzar; Rasyiqah Nabihah Binti Roslli
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1821

Abstract

Meal replacement can be the preferred option over the regular meal during breakfast, lunch, and dinner. The convenience of meal replacement products contributes to the popularity not only for working adults, but meal replacement also appeals to individuals with hectic schedules and those juggling household responsibilities. Meal replacement products often contain a combination of important nutrients focused on providing a balanced and convenient alternative to traditional and regular meals. These products typically include a combination of protein, carbohydrates, healthy fats, vitamins and minerals, as well as dietary fibres to meet the nutritional requirements of the body. There are also a number of meal replacement products with distinct ingredients to fit the preferences of the individuals. Despite its popularity, there are still different perceptions of individuals towards meal replacement products. In this review, the types of meal replacement products as well as the ingredients and benefits of the meal replacements and traditional meal has been compared. Furthermore, the effectiveness of meal replacement intake on satiety has also been studied. Satiety is defined as the period between meals that reduces appetite and discourages overeating. Besides that, the effectiveness of meal replacement products on weight loss and metabolic health has been explored. Finally, the benefits and drawbacks of meal replacement products has been discussed in detail.
Scopus based bibliometric analysis of margarine for the period of 2012-2021 Sarvar Khodjaev; Shakhnozakhon Salijonova; Madina Khamidova; Alvina Farooqui
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1247

Abstract

Margarine is an important fat-based food product widely consumed worldwide, and its formulation has evolved toward improved nutritional and functional properties. This study aimed to perform a bibliometric analysis of margarine-related scientific publications indexed in the Scopus database over the period 2012-2021. The data were collected using the keyword “margarine” in titles, abstracts, and keywords, followed by filtering based on subject area, language, and publication period. A total of 204 publications were selected and analyzed using Microsoft Excel and VOSviewer to evaluate publication trends, leading countries, authors, journals, funding organizations, and keyword co-occurrence networks. The results showed a gradual increase in publications, with a noticeable rise in 2020-2021. Research articles accounted for 87% of all publications, indicating the experimental nature of studies in this field. The United States and Brazil were identified as the leading contributors, while journals such as Food Chemistry and Nutrients demonstrated high citation impact. Co-authorship and keyword analyses revealed limited international collaboration and a strong focus on topics such as trans-fat reduction, functional ingredients, and fat substitutes. In conclusion, although the number of publications has increased in recent years, the overall volume of research remains limited. The findings highlight the need for stronger international collaboration, increased research funding, and further studies aimed at improving the quality and functionality of margarine products.
Physicochemical, textural, and sensory properties of wheat-based crackers substituted with tilapia (Oreochromis niloticus) and green seaweed (Ulva lactuca) flours Nani Ratnaningsih; Badraningsih Lastariwati; Arum Widyastuti Perdani
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1427

Abstract

Crackers are a popular snack made from wheat flour that is low in protein and minerals. Tilapia (Oreochromis niloticus) and green seaweeds, such as Ulva lactuca, contain high protein and minerals that can prevent nutritional deficiencies in children; however, their application in bakery products remains a challenge. The objective of research was to evaluate the physicochemical, texture, and sensory characteristics of wheat-based crackers (F0) with the substitution of 25% tilapia flour (F1) and the addition of 1-3% Ulva lactuca flour (F2, F3, F4). Protein and iron content of tilapia crackers (F1) were increased by 98% and 18%, respectively, compared to F0. Furthermore, adding Ulva lactuca flour to tilapia crackers enhanced protein and iron content by 111-122 % and 63-89 %, respectively, compared to F0. Substitution of tilapia and Ulva lactuca flours also increased the browning index, cohesiveness, adhesiveness, crispiness, and resilience but decreased the lightness (L*), a*, and b*, hardness, and crunchiness of crackers. However, the higher addition of Ulva lactuca decreased the physicochemical, color, texture properties, and sensory acceptance. Tilapia crackers with the addition of 1% Ulva lactuca contain 23.06 ± 0.05 g/100 g of protein and 7.57 ± 0.27 mg/100 g of iron and are more preferred than other formulations, suggesting a high in protein and iron snack for children.
Effect of hydrocolloids type and concentration to the physical properties of plant-based nugget Desak Putu Ariska Pradnya Dewi; Emilia Lestari; Michelle Natali Sugianto; Widya Indriani; Rayyane Mazaya Syifa Insani
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1132

Abstract

This study investigated the effect of adding hydrocolloids to the cooking andmoisture loss, water holding capacity and texture of plant-based nuggets.Methylcellulose, carrageenan, and xanthan gum were incorporated atconcentration of 1 and 2% during plant-based nugget formulation. Theresults found that addition of hydrocolloids at higher concentrationssignificantly altered the physical properties of plant-based nuggets.Methylcellulose was able to reduce the cooking and moisture loss, whilecarrageenan improved the water holding capacity and texture of plant-basednuggets. On the other hand, although xanthan gum was able to alter severalproperties of the plant-based nuggets, utilization with other hydrocolloidsmay improve the properties of plant-based nuggets. Overall, the studyhighlights the potential of specific hydrocolloid to enhance physicalproperties of plant-based meat alternatives, contributing to the developmentof product.
Foods for the Gods: Exploring the role of foods as ceremonial and religious offerings in the island of Bali, Indonesia Reggie Surya; Felicia Tedjakusuma
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1875

Abstract

Bali, the only Hindu-majority province in Muslim-majority Indonesia, has a unique tradition strongly founded on religious and spiritual values. The importance of religion among Balinese is reflected in various religious ceremonies, during which are presented beautiful and colorful offerings made of local crops and Balinese ethnic foods. This review aims to explore the use of food as offering in Balinese religious ceremonies, as well as its philosophical values. Fruits, traditional cakes (sanganan or jaja), and Balinese traditional cuisine are incorporated in numerous kinds of Balinese offerings, including canang sari, jotan (saiban), and penjor. Even though each offering has its unique characteristic and the same food might contribute to different values in different types of offerings, the use of food in religious offerings is in general an expression of gratitude and an action of giving back to nature and the gods. The elements of an offering are carefully arranged to represent certain philosophical values or specific God manifestations in Balinese Hinduism known as Nawa Dewata, the nine names of God manifestations ruling in the nine different directions. Some food offerings are also presented to the demons. In Bali, food is strongly intertwined with faith and culture. Therefore, studying the use and the value of food in Balinese ceremonial offerings would help to understand Balinese culture and tradition in a thorough manner.

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