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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 2, december 2026" : 5 Documents clear
Enhancing physicochemical and functional properties of jack bean (Canavalia ensiformis) starch with heat-moisture treatment Beti Cahyaning Astuti; Choiroel Anam; M. Zukhrufuz Zaman; Danar Praseptiangga
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.2183

Abstract

Heat-moisture treatment (HMT) represents a standard procedure used to adjust the properties of jack bean starch (JBS) and enhance its functionality in food applications. Therefore, this study aimed to analyze the influence of HMT on the JBS’s functional and physicochemical properties. Native starch was subjected to HMT with varying moisture contents (15, 20, and 25%) and durations (1, 2, and 3 h) at a constant temperature of 110°C. The influence of HMT on the physicochemical properties, pasting properties, crystalline pattern, crystallinity, and morphology of starch granules was evaluated. Color analysis revealed a decline in lightness (L*) and greenness (a*), accompanied by an increase in yellowness (b*) as the heating time increased. Swelling power and solubility decreased with increasing moisture content. Meanwhile, amylose content increased with prolonged heating compared to that of native starch. Elevated moisture content and extended heating duration increased pasting temperature and peak time but simultaneously reduced breakdown viscosity. X-ray diffraction (XRD) exhibited that HMT maintained the A-type crystalline pattern of the native starch. Nevertheless, the crystallinity showed a complex trend, increasing at 25% moisture after one hour of heating (from 42.95 to 43.19%). FTIR spectra confirmed that HMT did not change the molecular structure of the starch, even though higher moisture content led to surface damage and granule cracking. HMT effectively modified jack bean starch, offering potential for improved functionality in food applications.
Integration of edible coatings with postharvest storage technologiesfor fruits and vegetables: A systematic review and network analysis Mariani Mariani; Serli Hatul Hidayat; Sriwati Malle; Gusni Sushanti; Frida Arruanminaga; Rahmaniar Rahmaniar; Andi Dirpan
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.2267

Abstract

Integrating edible coating applications with optimized storage technologies represents a promising strategy to enhance the physicochemical stability, microbial safety, and shelf life of fruits and vegetables. This systematic review and network analysis examines global research trends in integrating edible coatings with storage technologies such as refrigeration, modified atmosphere packaging (MAP), controlled atmosphere storage (CA), and cold-chain systems. Following PRISMA guidelines, a comprehensive literature search was conducted in Scopus, yielding 425 initial records. After screening and eligibility assessment, 47 key studies were included in the final analysis. The results show a consistent growth in publications since the mid-2000s with a sharp increase after 2014, peaking in 2024. Spain emerged as a central hub of international collaboration, while key journals served as main dissemination channels. The most frequently combined components were chitosan, alginate, and pectin as biopolymers; essential oils and plant extracts as active compounds; and refrigeration and MAP as storage technologies. Network analysis revealed that biopolymers functioned as central connectors that repeatedly link with the other components. The integrated coating-storage systems improved several postharvest quality attributes of fruits and vegetables to varying degrees, including shelf-life extension ranging from 2 to more than 60 days, preservation of nutritional quality, significant reduction in microbial loads, and maintenance or improvement of sensory attributes. Future research is predicted to focus on active phenolic coatings with controlled release in MAP, smart packaging with real-time monitoring, integration of scavengers and moisture absorbers with coatings, and development of bio-based sensors for detecting temperature abuse in the cold chain. These findings provide a comprehensive knowledge map and research agenda for advancing sustainable postharvest quality management of fresh produce.
Impact of brewing water type on the physicochemical, antioxidant, and sensory quality of cold brew coffee Nurul Shaiedah Zulkifli; Nuraina Azira Azhar; Nuratikah Abdullah; Siti Rashima Romli; Lay Jing Seow; Addion Nizori; Feri Eko Hermanto; Eng Keng Seow
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.2240

Abstract

Cold brew coffee has gained popularity due to its smoother flavour, lower acidity, and reduced bitterness compared with hot-brewed coffee. However, scientific evidence on the influence of brewing water composition on cold brew quality remains limited. Variations in water pH and mineral content may substantially affect extraction efficiency, chemical composition, and product consistency, highlighting the need for guidance on water selection. This study evaluated the effects of seven brewing water types (mineral, drinking, alkaline, reverse osmosis, tap, distilled, and deionized) on the physicochemical (colour, pH, total soluble solids, and caffeine), antioxidant (total phenolic content, total flavonoid content, DPPH radical scavenging activity, and ferric reducing antioxidant power), and sensory (aroma, acidity, bitterness, aftertaste, and overall acceptability) properties of cold brew coffee prepared from light- and dark-roasted beans under controlled conditions. Brewing water type significantly influenced physicochemical and antioxidant properties (p < 0.05). Light-roasted coffee brewed with mineral water exhibited higher pH (5.47), total phenolic content (16.60 mg GAE/g), and total flavonoid content (6.28 mg QE/g), indicating enhanced extraction of bioactive compounds. Alkaline water produced greater antioxidant activity for both roasting levels, with DPPH radical scavenging activity ranging from 5.82–8.29%, while tap water resulted in a higher caffeine content (161.18–201.41 mg/100 mL). Sensory attributes showed no significant differences among water types (p > 0.05); however, reverse osmosis water achieved higher overall acceptability scores. Multivariate analyses (PCA and PLSR) confirmed that water composition strongly influenced extraction behavior and antioxidant functionality, whereas sensory preference was not directly associated with phenolic concentration. These findings demonstrate the critical role of brewing water chemistry in determining cold brew coffee quality and provide quantitative guidance for water selection.
Nanotechnology-based strategies for foodborne pathogen detection and control Nguyen Nhat Nam; Pham Nguyen Tuong Van
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.1973

Abstract

Nanotechnology is a dynamic tool that has been endeavored to implement in the food industry, especially in pathogen assessment and shelf life enhancement. In this connection, this review paper systematically highlights the advances in nanotechnology, covering areas such as pathogen detection, packaging, and preservation techniques in food safety. In the technical aspects, we focus on the recent development of various nanomaterials for the monitoring of food pathogens. In this section, the progress strategy of nanomaterials-assisted sensing systems, such as SERS and electrochemical-based sensors, is emphasized, revealing their benefits of high-accuracy and sensitivity detection methods. Finally, we address the advancement of nanoemulsion technology for food packaging and the preservation of pathogens to provide insights into the overall application of nanomaterials for food microbiology.
Foam mat drying process optimization using response surface methodology for high-quality, low-moisture tomato powder production Asri Widyasanti; Tirta Adipratama; Nor Nadiah Abdul Karim Shah
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.1997

Abstract

Tomatoes are highly perishable due to their high water content, making tomato powder production an effective preservation approach. Foam mat drying offers advantages such as faster drying, lower costs, and minimal quality loss by converting liquid tomato puree into stable foam before dehydration. However, the process optimization of key parameters such as drying temperature, drying time, and maltodextrin concentration has not been fully explored. This study employed Response Surface Methodology (RSM) with a Box–Behnken Design to determine the optimal process conditions for producing high-quality tomato powder with low moisture content and high yield. Experiments were conducted with drying temperatures of 55–65°C, drying times of 2–4 hours, and maltodextrin concentrations of 15–25%. The optimal process conditions were 63.15°C for 3.95 hours with 25% maltodextrin, producing tomato powder with a yield of 18.65% and moisture content of 2.97%. These results highlight the potential of RSM-based foam mat drying optimization for enhancing product quality and process efficiency in food dehydration technology.

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