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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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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.
Chemical and sensory properties of single-origin chocolate made from cocoa beans with different fermentation durations Sunarharum, Wenny Bekti; Wahyuni, Nuril L; Saputro, Arifin D.; Dimas RA, Muhammad; Efrat, Novianus
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.v8i1.1753

Abstract

Cocoa is an important agricultural commodity, with global demand rising due to its central role in chocolate production. As the world’s third-largest cocoa producer, Indonesia plays a significant role in the global market, with cocoa beans as an essential export commodity. Recently, single-origin chocolate has gained popularity due to its unique sensory qualities, particularly its aroma and flavor, which are influenced by volatile compounds produced during fermentation. This study investigating the proximate composition, volatile compounds, and aroma profiles of single-origin chocolate derived from cocoa beans subjected to different fermentation treatments or durations: nonfermented/NF, half-fermented/HF (3-day fermentation), and fully fermented/FF (6-day fermentation). The proximate composition of the cocoa beans, nibs, and chocolate products was analyzed, while the chocolate products were further examined for volatile compounds using GC‒MS and sensory aroma profiles through descriptive analysis. The length of the fermentation process affects the chemical and sensory characteristics of single-origin chocolate. Fully fermented cocoa beans and nibs contain the highest fat and protein, along with the least carbohydrates. Chocolate that is unfermented, partially fermented, or fully fermented can be identified by the distinct differences in their volatile compound profiles. These results underscore the critical role of fermentation timing in developing desirable chemical and aromatic characteristics, providing valuable insights for enhancing the production of high-quality single-origin chocolate.
Physicochemical properties of corn flour modified by mixed-culture (Aspergillus sp. and Lactobacillus fabifermentans) fermentation Sukainah, Andi; Putra, Reski Praja; Tawakal, Intan Syafinaz Mohamen Amin; Fadilah, Ratnawaty
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.v8i1.1788

Abstract

Corn flour has undergone numerous modifications, however, the use of fermentation with Indigenous mixed cultures (molds and bacteria) followed by pregelatinization has not been extensively explored. The aim of the study was to assess the impact of fermentation with indigenous mixed cultures, specifically Aspergillus sp. (AS) and Lactobacillus fabifermentans (LF), on the physicochemical properties of modified corn flour, as well as its application in product quality. Corn flour was fermented using mixed cultures of AS and LF in a Complete Random Design (CRD) at five different ratios (AS: LF) of 1:0, 1:1, 1:2, 1:3, and 0:1. Each culture was incubated for 120 hours for AS and 48 hours for LF, then diluted by mixing 1 mL of the culture with 10 mL of sterile water. This diluted solution (according ratio) was aseptically added to a sterile corn flour dispersion at a ratio of 1:2 (w/v) and fermented under microaerophilic conditions for 48 hours. The fermented dispersions were dried and subsequently steamed (80°C) for 15 minutes at a 30% (w/v) ratio to prepare samples for analysis of amylose content, starch content, pasting, and rheological properties. The optimal AS: LF ratio determined through statistical analysis was 1:3, resulting in a final pH of 3.60 ± 0.10. The physicochemical properties of the corresponding steamed samples were as follows: amylose content (%), 17.45 ± 0.62; starch content (%), 68.94 ± 0.69; apparent consistency index (cP), 25,286 ± 512.9; and apparent power-law index, 0.32 ± 0.005, indicating pseudoplastic rheological behavior. The modified corn flour (AS: LF at 1:3) was then used in a 50% formulation for making bread and noodles. The resulting products showed potential for larger-scale development.
A decade of intelligent packaging for meat with insight from smart packaging literature: Trends, innovations, and future prospects - a systematic review and network analysis Hidayat, Serli Hatul; Novrain, Abel Yandi; Irwan, Irwan
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1694

Abstract

Packaging no longer serves merely as a protector or wrapper for products, but also functions to maintain quality, safety, and extendthe shelf life of food products. Especially for meat products, the demand for packaging systems capable of monitoring quality inreal-time continues to grow. This is because meat products are susceptible to damage due to contamination and microbialoxidation. Therefore, intelligent packaging offers a solution by integrating sensor and indicator technologies to detect changes inthe environment such as pH, temperature, and volatile compounds. This study aims to examine trends, publications, and researchdevelopments in intelligent packaging for meat packaging from 2014 to 2024 using bibliometric methods. Additionally, a systematicliterature review method was used to examine the application of various types of intelligent packaging on meat. Data was collectedfrom the Scopus database, which covers various applications of intelligent packaging on meat products. The application ofintelligent packaging shows an increasing trend each year. The most commonly applied technologies include pH indicators, gas sensors,temperature-time indicators, and RFID. These technologies can be used to monitor the freshness, temperature, and quality of meat.These findings underscore that smart packaging is no longer merely a future innovation but a strategic solution ready for adoption bythe food industry to enhance the safety, efficiency, and competitiveness of meat products in the global market.  
Purification of phycocyanin from Spirulina platensis by combination diafiltration/ ultrafiltration membrane Agustini, Tri Winarni; Anggo, Apri Dwi; Yuliani, Yuliani
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1121

Abstract

Phycocyanin, a blue pigment derived from the cyanobacterium Spirulina platensis, is typically purified through either single-step or multi-step processes. The purity of phycocyanin is crucial for its applications as a food colorant, in cosmetics, as a biomarker, and for analytical purposes. In this study, we report the purification of phycocyanin using a multi-step process involving extraction, ammonium sulfate precipitation, and diafiltration/ultrafiltration (DF/UF) with cycle times of 20, 30, and 40 minutes. The aim of this research to determine the effect of DF/UF time on flux, retention rates and purity on phycocyanin purification. The combination of DF/UF allowed the improving the purity of the phycocyanin in the retentate fraction. Sample that have been extracted and ammonium sulphate precipitation, were purified by ultrafiltration membrane using of hydrophilic polyethersulfone (PESH) membrane of 50 kDa MWCO. The DF/UF system was operated at 1.0 ± 0.1 Psi and at 24 ± 1oC. sample were collected during both DF/UF process in order to evaluated flux, retention rates and purity ratio of phycocyanin. The best DF/UF process were operate at 40 min per cycle, with a mean permeate flux 6.89 L/m2h and retention rate 96.99% was found to be optimal. This process resulted in phycocyanin with purity and concentration of 2.54 and 0.30 mg/mL, respectively. Hence, the DF/UF process were operated at 40 min per cycle potential for a biomarker application.
Sensory profile analysis of Sumbawa ruminants milk using quantitative descriptive analysis and check-all-that-apply methods Sari, Ratna Nurmalita; Lalu Heri Rizaldi; Ariskanopitasari; Siti Nurjanah
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1200

Abstract

West Nusa Tenggara, particularly Sumbawa had suitable condition for livestock production, including cow, buffalo, equine, and goat. Those ruminants produce milk that contains notable nutrients for human body. This research aimed to use Quantitative Descriptive Analysis (QDA) and Check All That Apply (CATA) method by using trained and consumer panelist, consecutively. Ten trained panelists were obtained after prior selection process and training.  Based on QDA result, bovine milk had yellowish color, salty and bitter taste. Sumbawa buffalo milk associated with thickness and creaminess. Meanwhile, equine milk appearance was white with rancid aroma and taste. Goat milk dominated with barny taste and aroma. Symmetrical plot in CATA result showed the different sensory profile among different Sumbawa ruminants milk

Page 12 of 13 | Total Record : 128

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