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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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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.
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.

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