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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 128 Documents
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The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies Eko Yuliastuti Endah Sulistyawati; Rina Rismaya; Adhi Susilo; Dini Nur Hakiki; Alutsyah Luthfian
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1048

Abstract

Cookies are preferred by many people of all ages but are poor in dietary fiber. Gembili (Dioscorea esculenta L.) is a high-fiber local food ingredient, which is quite abundant in Indonesia but has not been utilized optimally. The purpose of this study was to determine the effect of gembili flour substitution on dietary fiber contents and chemical and sensory characteristics of cookies. This study used a one factor completely randomized design with three treatment levels of gembili flour substitution (0%, 50%, and 100%), which were repeated three times. Gembili flour substitution significantly increased the ash content and dietary fiber but significantly decreased the sensory quality and protein content of cookies. Based on the sensory evaluation, cookies with 50% substitution of gembili flour were the selected product because these did not differ significantly from the control cookies (0% gembili flour) for all sensory attributes tested, except for aroma. Although the hedonic ratings of gembili flour cookies were still lower than those of the control cookies, they contained a higher content of dietary fiber. Therefore, gembili flour, which is high in dietary fiber content, can be used as a functional ingredient in cookies and in other bakery products. These findings are expected to provide new insights for research and bakery industries in developing high fiber cookies from local food sources.
Effects of different cooking preparations on the nutritional composition and antioxidant properties of Etlingera coccinea (Blume) S. Sakai & Nagam (Tuhau) Azmi, Nur Hanisah; Jaulis, Effa Zahirah
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1067

Abstract

Tuhau (Etlingera coccinea) is a traditional plant widely consumed in Southeast Asia due to its unique flavor and potential health benefits. However, the influence of various cooking preparations on its nutritional composition and antioxidant activities remains understudied. This research aimed to investigate the effect of different cooking methods on Tuhau, providing valuable insights for optimizing its preparation for enhanced health benefits. Tuhau rhizomes were purchased, sliced, and divided into six groups representing different cooking preparations: control, pickled, stir-fried, deep-fried, boiled, and blanched. Proximate analysis was conducted to determine the nutritional composition, including ash, protein, fat, moisture, crude fiber, and carbohydrate content. The antioxidant activities of the cooked Tuhau samples were evaluated using DPPH and ABTS radical scavenging assays, while the total phenolic content (TPC) was determined using the Folin-ciocalteu method. Uncooked Tuhau samples were used as a control for comparison. The findings indicate that different cooking methods significantly influence the nutritional composition and antioxidant activities of Tuhau. Cooking processes, such as boiling and blanching, increased the moisture content, while stir-frying and deep-frying led to higher fat content. Moreover, deep-fried Tuhau exhibited the highest crude fiber content and TPC, which could contribute to its enhanced antioxidant activities. However, the weak correlation between antioxidant assays and total phenolic content suggests that other compounds may also contribute to the observed antioxidant properties of Tuhau. This study demonstrates that cooking preparations impact the nutritional composition and antioxidant activities of Tuhau. The findings provide valuable insights for optimizing the cooking methods of Tuhau to enhance its health benefits. Further research is warranted toexplore other nutritional compositions and the use of Tuhau as a food ingredient in a variety of food products.
In vitro bioactivities and simulated gastrointestinal digestion studies on Guras-based traditional fermented drinks collected from Singalila ridge of the Himalayas Majumder, Soumya; Ghosh, Arindam; Bhattacharya, Malay
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.1125

Abstract

Guras or Rhododendron wine and its distilled form (Raksi) are popular traditional and therapeutic drinks served in the Rhododendron growing regions of the Himalayas, mainly in the northern and northeastern part of India, Nepal and Indo-Nepal Singalila ridge. In this research, lali Guras (Rhododendron arboreum Sm.) based traditional beverages such as unfermented decoction (as control), fermented Guras wine and distilled spirit Guras ko Raksi were collected from Singalila ridge of the Himalayas for analysis. In vitro experiments such as physicochemical and qualitative and quantitative biochemical tests; antioxidant assays (DPPH and iodometric assay); antibacterial assay; and simulated gastrointestinal digestion were carried out. Phytochemically rich unfermented decoction exhibited the best results in total phenolic content assay (82.18±1.13 mg/100 mL gallic acid equivalent) and fatty acid quantification (1.86±0.08%) test while the wine was found to be the most potential sample in all bioactivity tests. The wine was found to contain high amounts of glycoside and fermented distilled liquor Guras Raksi showed high presence of glycerol. Both the fermented samples exhibited high rate of digestion in simulated human digestion system compared to the phenolic rich unfermented decoction. This research validated the therapeutic potential of these Guras-based beverages in high-altitude conditions like Singalila by focusing on their biochemistry.
Phytochemical characterization and antibacterial evaluation of crude saps from medicinal plants in Palestinian cuisine Sawalha , Hazem; Khasib, Said; Mansour, Bayan; Awwad, Yousef; Abu Arra, Zain; Kmail, Abdalsalam O.
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1133

Abstract

The emergence and evolution of antibiotic-resistant bacterial strains has shifted interest in herbal therapy. Plants have long been a source of anti-infective compounds. This study investigated the antibacterial activity and phytochemical composition of various Palestinian plants against five human pathogenic bacteria. Antibacterial activity was determined using the Agar Diffusion Method (ADM), as well as the Minimal Inhibitory Concentration (MIC) and Broth Microdilution (BMD) assays. The successful ADM bacterial inhibition zones employing plant extracts were Eucalyptus camaldulensis Dehn. (E. camaldulensis) 9.35 mm, Allium sativum L. (A. sativum) 8.35 mm, Ceratonia siliqua L. (C. siliqua) 7.85 mm, and Amygdalus communis L. (A. communis) 7.85 mm. The MIC50 values against the tested microorganisms varied from 5.69 to 398.5 mg/mL. Furthermore, the MIC50 values for Gram-positive bacteria varied from 5.69 to 233.88 mg/mL, whereas the values for Gram-negative bacteria ranged from 28.65 to 398.5 mg/mL. Most species of bacteria were effectively inhibited by E. camaldulensis and A. sativum extracts. For Gram-positive and Gram-negative bacteria, the MIC50 values for E. camaldulensis were 39.01-40.38 and 31.60-85.37 mg/mL, respectively. The MIC50 values for A. sativum against Gram-positive and Gram-negative bacteria were 5.69-14.85 mg/mL and 38.98-200.11 mg/mL, respectively. The phytochemicals such as flavonoids, steroids, proteins, carbohydrates, and alkaloids in varying amounts, may explain their diverse capability to inhibit bacteria. The present study showed that E. camaldulensis, A. sativum, C. siliqua and A. communis are valuable Palestinian medicinal plants that contain antibacterial agents against the tested bacterial species. However, this study serves as a foundation for further pharmaceutical studies.
Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types Juni Sumarmono; Triana Setyawardani; Mays Tianling; Nur Aini; Condro Wibowo; Tasnim Hunim Mohamed; Jintana Sangsopha; Zainal Aznam Jelan
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.1148

Abstract

The increasing consumption of fermented milk products such as yogurt can be attributed to their health benefits as it contains milk-derived essential nutrients and probiotic lactic acid bacteria added as a starter culture. Yogurt is made from different varieties of fresh and reconstituted milk. The unique characteristics of goat milk provide an opportunity to produce yogurt that meets consumers' preferences. This study determined, evaluated and compared the physical properties, fatty acid composition and the nutrient/health index based on the fatty acids profiles of goat's and cow’s milk set yogurt. The yogurt was made from different milk varieties, which were goat's milk, cow's milk, a combination of goat's and cow's milk, commercial pasteurized full-fat cow's milk, and low-fat cow's milk. Physical properties evaluated were spontaneous or free whey, syneresis, water-holding capacity, viscosity, and texture. The composition of fatty acids was determined, grouped, and used to assess the nutrient/health index. The physical differences between yogurt prepared from goat's milk and cow's milk were established. This study revealed 21 different fatty acids in set yogurt made from goat’s and cow's milk, and the goat’s milk yogurt contained 6 fatty acids in the highest proportion. The yogurt contained an average of 62.3% saturated fatty acids and 37.7% unsaturated fatty acids. This study demonstrated the effect of milk varieties on the variation of yogurt's physical properties and fatty acid composition. This information is valuable to establish the ways to enhance the product's quality.
Effect of different feed on nutritional content of black soldier fly (Hermetia illucens): A systematic review and meta-analysis Lo, Diana; Loho, Luna; Afandi, Frendy Ahmad; Romulo, Andreas; Tedjakusuma, Felicia; Somma, Tammara; Kaburuan, Emil Robert; Zulkarnain, Arif; Khatri-Chhetri, Rupak
jurnal1 VOLUME 7 ISSUE 1, JUNE 2024
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v7i1.1153

Abstract

Black Soldier Fly (Hermetia illucens) or BSF is commonly used in food industry as a meat substitute to reduce food waste and environmental pollution. It could grow effectively using organic material such as manure and food waste. In this study, a comparison of the nutritional content of BSF fed with manure and food waste will be determined by conducting a systematic review and meta-analysis. The information about protein, fat, carbohydrate, ash, and calcium content of manure or food waste fed BSF from various scientific database sources was analyzed and discussed. There were 720 literatures selected to be included in the meta-analysis dataset, with the main selection criteria: original research articles published in the last ten years with nutritional data on manure and food waste fed BSF. From the literature screening process, 8 articles were obtained and included in the meta-analysis. Based on meta-analysis, it was found that the food waste fed BSF group has approximately 16% higher protein content, 33% higher fat content, but 59% lower ash content if compared to manure fed BSF group. However, the use of food waste as BSF feed did not give a significant effect on BSF carbohydrate and calcium content when compared to manure fed BSF.
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

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