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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 135 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.
A comprehensive review of plant-based meal replacements as a low-calorie solution for weight management Nurizzati, Nurizzati Y; Aida , Aida FMNA; Nur Shahirah N; Raseetha , Raseetha S; Ahmad Zahin Ilman O; Nor Ashikin Z; Abzar, A Abzar; Rasyiqah Nabihah Binti Roslli
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1821

Abstract

Meal replacement can be the preferred option over the regular meal during breakfast, lunch, and dinner. The convenience of meal replacement products contributes to the popularity not only for working adults, but meal replacement also appeals to individuals with hectic schedules and those juggling household responsibilities. Meal replacement products often contain a combination of important nutrients focused on providing a balanced and convenient alternative to traditional and regular meals. These products typically include a combination of protein, carbohydrates, healthy fats, vitamins and minerals, as well as dietary fibres to meet the nutritional requirements of the body. There are also a number of meal replacement products with distinct ingredients to fit the preferences of the individuals. Despite its popularity, there are still different perceptions of individuals towards meal replacement products. In this review, the types of meal replacement products as well as the ingredients and benefits of the meal replacements and traditional meal has been compared. Furthermore, the effectiveness of meal replacement intake on satiety has also been studied. Satiety is defined as the period between meals that reduces appetite and discourages overeating. Besides that, the effectiveness of meal replacement products on weight loss and metabolic health has been explored. Finally, the benefits and drawbacks of meal replacement products has been discussed in detail.
Scopus based bibliometric analysis of margarine for the period of 2012-2021 Sarvar Khodjaev; Shakhnozakhon Salijonova; Madina Khamidova; Alvina Farooqui
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1247

Abstract

Margarine is an important fat-based food product widely consumed worldwide, and its formulation has evolved toward improved nutritional and functional properties. This study aimed to perform a bibliometric analysis of margarine-related scientific publications indexed in the Scopus database over the period 2012-2021. The data were collected using the keyword “margarine” in titles, abstracts, and keywords, followed by filtering based on subject area, language, and publication period. A total of 204 publications were selected and analyzed using Microsoft Excel and VOSviewer to evaluate publication trends, leading countries, authors, journals, funding organizations, and keyword co-occurrence networks. The results showed a gradual increase in publications, with a noticeable rise in 2020-2021. Research articles accounted for 87% of all publications, indicating the experimental nature of studies in this field. The United States and Brazil were identified as the leading contributors, while journals such as Food Chemistry and Nutrients demonstrated high citation impact. Co-authorship and keyword analyses revealed limited international collaboration and a strong focus on topics such as trans-fat reduction, functional ingredients, and fat substitutes. In conclusion, although the number of publications has increased in recent years, the overall volume of research remains limited. The findings highlight the need for stronger international collaboration, increased research funding, and further studies aimed at improving the quality and functionality of margarine products.
Physicochemical, textural, and sensory properties of wheat-based crackers substituted with tilapia (Oreochromis niloticus) and green seaweed (Ulva lactuca) flours Nani Ratnaningsih; Badraningsih Lastariwati; Arum Widyastuti Perdani
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1427

Abstract

Crackers are a popular snack made from wheat flour that is low in protein and minerals. Tilapia (Oreochromis niloticus) and green seaweeds, such as Ulva lactuca, contain high protein and minerals that can prevent nutritional deficiencies in children; however, their application in bakery products remains a challenge. The objective of research was to evaluate the physicochemical, texture, and sensory characteristics of wheat-based crackers (F0) with the substitution of 25% tilapia flour (F1) and the addition of 1-3% Ulva lactuca flour (F2, F3, F4). Protein and iron content of tilapia crackers (F1) were increased by 98% and 18%, respectively, compared to F0. Furthermore, adding Ulva lactuca flour to tilapia crackers enhanced protein and iron content by 111-122 % and 63-89 %, respectively, compared to F0. Substitution of tilapia and Ulva lactuca flours also increased the browning index, cohesiveness, adhesiveness, crispiness, and resilience but decreased the lightness (L*), a*, and b*, hardness, and crunchiness of crackers. However, the higher addition of Ulva lactuca decreased the physicochemical, color, texture properties, and sensory acceptance. Tilapia crackers with the addition of 1% Ulva lactuca contain 23.06 ± 0.05 g/100 g of protein and 7.57 ± 0.27 mg/100 g of iron and are more preferred than other formulations, suggesting a high in protein and iron snack for children.

Page 14 of 14 | Total Record : 135

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