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Andi Dirpan
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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 132 Documents
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Improving the properties of coconut milk-based functional drink with lactic acid bacteria fermentation and addition of herbal leaf Djalal, Muspirah; Amalia, Dinda; Oktavia, Adila; Tahir, Mulyati M; Arifin, Arfina Sukmawati; Hidayat, Serli Hatul; Adi, Prakoso; Wakiah, 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.v8i2.1872

Abstract

Coconut milk possesses potential as promising plant-based milk, alternative to animal milk. With the incorporation of bioactive-rich herbal leaves in combination with fermentation, the coconut milk presents an opportunity for better functional attributes, particularly antioxidant and antibacterial activities. This research investigates the effects of fermentation (lactic acid bacteria (culture)-mediated and spontaneous) and the addition of herbal leaves (cassava, bay, and guava) on the physicochemical and biofunctional properties of coconut milk drinks. Besides analysing antioxidant and antibacterial activities, other parameters analysed in this study include pH, total acidity, soluble solids (°Brix), total dissolved solids (ppm), and viscosity. This study finds that fermentation significantly reduced pH and the soluble solids (°Brix) while increasing total acidity, viscosity, and dissolved solids (ppm). It was also found that both fermentation and the addition of herbal leaves had significant effect on the biofunctional properties of the coconut milk drink in which they are found to enhance the antioxidant activity, with guava leaves exhibiting the highest enhancement. Particularly in guava-enriched formulations, the antibacterial properties were found to increase after fermentation demonstrating notable efficacy against E. coli (up to 7.03 mm) and S. aureus (up to 8.37 mm). This finding underscores the potential of fermentation in combination with herbal leaves to enhance the potential of plant-based milk.
Development of freeze-dried lactic acid bacteria starter for coffee fermentation: Optimizing incubation time and coating formulation Tawali, Abu Bakar; Amelia, Vemy; Zainuddin, Zaraswati Dwyana; Zainal, Zainal; Nur, Nadiah; Mahendradatta, Meta; Fitri, Fitri; Ramli, Andi Rahmayanti
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.v8i2.1928

Abstract

This study aimed to develop a freeze-dried lactic acid bacteria (LAB) starter for coffee fermentation by optimizing incubation time and coating formulation. The research was conducted in two stages: determining the optimal incubation time for the liquid coffee starter and formulating the dry starter coating material. The liquid starter was prepared using coffee skin powder, glucose, peptone, and minerals, and inoculated with Lactobacillus plantarum, Weissella sp., and Leuconostoc mesenteroides. Incubation was performed at room temperature for 24, 28, 32, and 36 h. The optimal incubation time was found to be 32 h, resulting in a LAB viability of 4.2x1013 CFU/mL and a total acid content of 1.76%. The dry starter was prepared by encapsulating the liquid starter with various coating materials (gelatin and gum arabic) at different concentrations (5, 6, and 7%) using the freeze-drying method. The formulation with 5% gum arabic best maintained cell viability at 46.77% over a 4-week storage period. Coffee fermentation using the dry starter showed improved organoleptic qualities, with the best results obtained after 48 h of fermentation. This study presents a sustainable approach to producing high-quality fermented coffee, such as Luwak coffee, without the use of animals.

Page 14 of 14 | Total Record : 132

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