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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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Preparation of Curcuma xanthorrizha Roxb. with pressure blanching on the antioxidant activity and preference level of cookies Dwiyati pujimulyani; Bayu Kanetro; Audrey Amira Crystalia; Sulkhan Windrayahya; Dian Ayu Rahmasari
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.v8i2.1214

Abstract

Curcuma xanthorrizha Roxb. (CX) contains curcuminoids which are natural antioxidants to fight free radicals. Blanching can increase the antioxidant activity of a product. One blanching method is pressure blanching using an autoclave. The type of solvent determines the antioxidants extracted in a food. The purpose of this study was to determine the appropriate time to maintain the bioactive compounds in CX from the appropriate blanching for the preparation of cookies with the addition of CX powder. This study used a two factorial Completely Randomised Design (CRD), namely the length of time of pressure blanching (0, 2.5, 5, 7.5 and 10 min) and the type of solvent (80% methanol, 80% ethanol, and 80% acetone) for CX powder and the best results were used to make CX cookies with variation of selected CX powder (1.5, 3 and 4.5 g) and baking temperature (130, 140 and 150 °C). The results showed that CX powder with a pressure blanching time of 5 min had the highest antioxidant activity 2,2-diphenyl-1-picrylhidrazyl (DPPH), antioxidant activity Ferric Reducing Antioxidant Power (FRAP), total phenol content (TPC), flavonoids, β-carotene and condensed tannins. The addition of CX powder and variations in baking temperature had a significant effect on the chemical properties, and the preference level of the cookies produced. The selected cookies product is the addition of 1.5 g CX powder and baking temperature of 130 °C which has a moisture content of 3.17%, protein content of 10.81%, DPPH antioxidant activity of 32.10% RSA, TPC 9.08 mg GAE/g, and total flavonoids 0.61 mg QE/g.
Gen Z sensory perspective on turmeric-based jamu transformed into kombucha through convolutional neural network approach Fibrianto, Kiki; Zubaidah, Elok; Bimo, Igoy; Miftachurrochmah, Anis; Safindra, Naswadhia; Putri, Belvania Nabila
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.v8i2.1272

Abstract

Jamu, an Indonesian traditional herbal drink, is widely consumed for health maintenance but is often perceived as bitter, pungent, and outdated by younger generations. To preserve this cultural heritage, transforming jamu into kombucha offers both improved sensory appeal and functional benefits. This study examined the characteristics and sensory perception of kombucha made from turmeric and a mix of turmeric–tamarind leaves, evaluated at serving temperatures of 25°C and 9°C. Sensory evaluation employed Rate-All-That-Apply (RATA) and Temporal Dominance of Sensations (TDS), validated using Facial Emotion Recognition (FER) and Facial Landmarks Distance (FLD) analyses via a Convolutional Neural Network (CNN). Results showed that, despite pungent or bitter notes, sourness was the dominant attribute across samples (p < 0.05). Sourness was perceived for a longer duration in kombucha served at 9°C compared to 25°C. Although GC–MS detected bitterness, it did not significantly affect preference (p > 0.05). FER results were dominated by positive expressions (p < 0.05), confirming overall acceptance, while FLD analysis revealed significant changes in five facial landmarks associated with positive emotions. Male participants exhibited more positive expressions than females (p < 0.05). These findings suggest that converting jamu into kombucha effectively enhances its palatability and emotional acceptance, making it a promising strategy to modernize traditional beverages. Jamu based kombucha can thus serve as a culturally rooted, functional drink suitable for Gen Z consumers and adaptable to various serving temperatures.
Hygiene compliance in Moroccan mass catering establishments: A cross-sectional assessment Friki, Firdaous; Chamlal, Hamid; Barakat, Imane; Belaoufi, Halima; Moustakim, Rachida; El Habazi, Abdellah; Fassouane, Abdelaziz; Belahsen, Rekia
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.v8i2.1489

Abstract

With meals prepared outside the home posing a higher risk of foodborne outbreaks, the growing trend towards eating out raises concerns about the quality of meals served in mass catering establishments (MCEs). This study aimed to assess the determinants of hygiene in MCEs and identify the factors with the highest levels of non-compliance. A cross-sectional descriptive survey was conducted in six MCEs. Data on kitchen managers and food preparation workers (FPWs) were collected using a questionnaire. Data on hygiene status were collected through observations during food preparation and interviews with establishment managers and FPWs. Hygiene status was assessed using the method recommended by the Moroccan Ministry of Health for the inspection of food establishments. The result showed that 67% of the establishments outsource the management of their canteens. No establishment has a HACCP plan. 88% of FPWs were women. Among them 28% have never been to school, and the majority (88%) have never received any hygiene training. Two thirds of the establishments have a compliance rate of over 50% with 63% as the highest rate and the lowest compliance rate of 30%. Regarding the compliance rates according to the 5 dimensions assessed, the highest rates are obtained for Environment and Raw Material dimensions. However, Method and Labor dimensions have recorded the highest non-compliance rates. This study highlights the urgent need to enhance food handlers' knowledge of good hygiene practices and recommends implementing the HACCP system to ensure food safety in MCEs.
Potential of flavor enhancer from crude hydrolysate derived from Pomacea canaliculata and Filopaludina javanica using papain Yusuf Trisna Putra, Andre; Finatsiyatull Rosida, Dedin; Dany Priyanto, Anugerah; Kongpichitchoke, Teeradate; Havanapan, Phattara-Orn
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.v8i2.1149

Abstract

Enzymatic hydrolysis is an effective technique for breaking down proteins into peptides and free amino acids. Among the amino acids released, glutamic acid (glutamate) plays a key role in generating the umami taste in snails. This study aimed to produce a natural flavor enhancer through the enzymatic hydrolysis of proteins derived from Pomacea canaliculata (PCP) and Filopaludina javanica (FJP) using papain enzyme. The hydrolysis process was conducted by adding papain to PCP and FJP slurries at different enzyme-to-substrate (E/S) ratios of 1:10, 1:20, and 1:100 (w/v). The reaction was carried out at 54 °C for 3, 6, 9, 12, 15, and 18 hours. After incubation, the supernatant was collected and analyzed for the degree of hydrolysis, total peptide content, total amino acids, sensory properties, and peptide sequence identification using LC-ESI-MS/MS. The highest degree of hydrolysis was obtained at an E/S ratio of 1:10 after 18 hours, yielding 89.28% for PCP and 76.27% for FJP. The highest peptide concentrations were 15.28 mg/mL and 8.60 mg/mL for PCP and FJP hydrolysates, respectively. Increasing enzyme concentration positively influenced panelists’ preferences for taste, color, and aroma attributes. The identified umami peptides from PCP and FJP typically contained 8–39 amino acids. In the PCP hydrolysate, Ala and Gly residues were identified at the N-terminal region of several peptides, including AVGLSHSNNTKDVMEKSK, GFMCSVDDQHTSSVLLLSYNAITGLGFTTCVTMIA, and GEMAAHYGTMDGGPGM. In the FJP hydrolysate, Gly was predominantly present at the N-terminal of peptides such as GLPGLPGLPGPK, GPLGPLGPQGIP, and GMMPPGMMPPEGMPP
Characterization of physicochemical properties and sensory profile of commercial sorghum crystal sugar (Sorghum bicolor L) Mirlanda; Dede Robiatul Adawiyah; Dias Indrasti
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.v8i2.1445

Abstract

Sorghum crystal sugar has the potential as an alternative healthy sugar with low-glycemic index that can be consumed by diabetics or dieters. This study aimed to characterize the physicochemical and sensory properties of sorghum sugar based on consumer preferences. Three samples of sorghum crystal sugar from producers with health department licenses and halal certification for physicochemical and sensory analysis. The physicochemical results showed that the three sorghum sugar products have higher moisture content, ash content, and reducing sugars but lower sucrose and pH solution compared to commercial sucrose. The relative sweetness levels of samples 983, 782, and 661 compared to a 7.50% sucrose reference solution were 0.95, 0.92, and 0.91 using the magnitude estimation method. Sensory profiling was conducted using the Check-All-That-Apply (CATA) and Rate-All-That-Apply (RATA) methods. The CATA results indicated that the panelists perceived sorghum sugar to have sensory attributes such as sweet taste, sweet aroma, sweet aftertaste, and burned caramel. Sample 983 was the closest to the ideal sorghum crystal sugar, and there was no significant correlation between sensory attributes and panelists preferences at the 5% significance level. In the development of sorghum crystal sugar, undesirable sensory attributes include burnt scorched, bitter, sticky, amber, wet earthy, and burnt sugar aftertaste. Sample 983 was the most preferred among the three samples, with a liking score of 4.06 and a profile of sweet aroma, gritty, and sweet aftertaste. Sample 782, with a liking score of 3.76, was characterized by attributes such as wet earthy, burned caramel, burnt sugar aftertaste, amber, and sweet aroma. Meanwhile, sample 661 received the lowest liking score of 3.52, with sensory attributes of bitter, burnt scorched, sour fermented, bitter aftertaste, cereal, and sticky.
Effect of coconut milk-rice ratios and cooling-reheating cycles in amylose-lipid complex of buras: Indonesian traditional rice cake Pranoto, Yudi; Sabrina, A'isyah Mutiara; Prawira, Muhammad Aditya
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.v8i2.1486

Abstract

Resistant starch (RS), particularly RS5, has attracted considerable scientific interest due to its potential health-promoting effects, including reduced risk of degenerative diseases. However, research on RS5 in commonly consumed food products, like Buras, a traditional Indonesian dish, remains limited. Buras is made by cooking rice with coconut milk, which contains starch and lipids that can interact to form amylose-lipid complexes. The present study evaluates the effect of varying rice-to-coconut milk ratios and multiple cooling-reheating cycles on the formation of RS5 in Buras. The experimental method involved preparing Buras with four different rice-to-coconut milk ratios: P1 (1:1), P2 (1:2), P3 (1:3), and P4 (1:4). After cooking, Buras were subjected to multiple cooling-heating cycles, where they were cooled at 4°C for 6 hours and reheated in a steamer for 10 minutes. Control samples (S0) underwent no cooling-reheating cycles. Several parameters were measured, including amylose content, RS, starch digestibility, physicochemical characteristics, and complexing index (CI). Results indicated that the P2 ratio (1:2) produced the highest RS (7%) and significantly reduced starch hydrolysis. The amylose-lipid complex in Buras was confirmed through XRD peaks at 13°, 17°, and 20°, as well as FTIR ester group signals. Additionally, multiple cooling-reheating cycles further increased RS content while reducing starch digestibility. The findings suggest that the rice-to-coconut milk ratio and post-cooking processing are crucial for optimizing RS5 formation in Buras, offering potential health benefits and improving its nutritional profile. This research contributes to modernizing traditional recipes while maintaining their cultural significance.
Physicochemical and microbiological analysis of common spices available in Bangladesh Jubair, Abdullah; Hossain, Md. Murad; Zzaman, Wahidu; Sofia Murtini, Erni; Huda, Nurul
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.v8i2.1838

Abstract

This study aimed to assess nutritional composition, quality attributes and microbial load of different variety of turmeric (Curcuma longa), chili (Casicum annuum) and coriander (Coriandrum sativum) collected from different region of Bangladesh during April to October, 2023. Ash content in different spice ranged from 6.07% to 12.03% and protein ranged from 3.27% to 13.20%. Chili had the highest protein and coriander had the lowest. Chili contain more fat (17.21% to 20.21%) than turmeric (0.05% to 12.08%) and coriander (11.21% to 13.04%). In different varieties of chili capsaicin content, the American Trade Association (ASTA) color value and Scoville Heat Unit (SHU) values differed significantly between 0.08% to 0.32%, ASTA 58.1 to ASTA 74.25 and SHU 13000 to SHU 51000 respectively. In terms of analyzing curcumin content and color value of different varieties of turmeric, ranged from 1.98% to 3.02% and 33.26 to 50.74. In case of analyzing microbiological analysis of different spices, the total plate count (TPC) was found ranging from 3200 to 67000 where lowest TPC was found in turmeric (3200 to 8300). Salmonella spp. was detected in one sample of coriander. Nutritional composition, quality attributes and microbial load provide useful information for people who want to buy spices from other countries and for industrial use. 
Development dark chocolate enriched with mangrove leaf powder (Sonneratia alba): Physico-chemical properties, antioxidant activity, and sensory quality Nizori, Addion; Mursyid, Mursyid; Ananda, Rizki; Latief, Madyawati; Tarigan, Indra Lasmana; humaryanto, Humaryanto; azima, Fauzan; Cahyana, Yana; Budiyanto, Budiyanto; Wazzan, Huda; Seow, Eng Keng
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.v8i2.1929

Abstract

The incorporation of mangrove leaf powder into food systems offers an emerging strategy for enhancing the functional value of confectionery products. This study evaluated the effects of Sonneratia alba (S. alba) mangrove-leaf powder on the physicochemical properties, antioxidant capacity, and sensory quality of dark chocolate. Leaves were processed into fine 60-mesh powder and added at concentrations of 0–5.5% (w/w). The analytical assessments included moisture content, total phenolic content (TPC), antioxidant activity using the DPPH method, CIELAB colour parameters, texture hardness, and consumer acceptance. The product underwent enrichment with S. alba produced significant (p < 0.05) increases in TPC (49.06–64.37 mg GAE/g) and antioxidant activity (60.45–69.45%). A strong linear relationship between TPC and DPPH inhibition (R² = 0.934) indicated that phenolics contributed directly to enhanced radical-scavenging performance. Colour measurements showed elevated a* and b* values with increasing leaf concentration, reflecting intensified red–yellow chromaticity from plant pigments. Meanwhile, hardness decreased from 135.33 to 98.95 g/F, suggesting that fibre components disrupted fat crystallisation and softened the chocolate matrix. Sensory evaluation demonstrated that intermediate enrichment levels (4.5%–5.5%) provided the most favourable consumer responses, yielding the highest scores for flavour, texture, and overall acceptance. Collectively, these results indicate that powder from S. alba leaves serves as an effective natural fortifying agent capable of improving the functional profile of dark chocolate without compromising sensory desirability. The findings highlight opportunities to use mangrove biomass as a sustainable, phenolic-rich ingredient for developing clean-label, functional chocolate products.

Page 13 of 13 | Total Record : 128

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