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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 144 Documents
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Physicochemical and nutritional properties of pasta fortified with carrot leaf extract Titi kiranawati; Norman Hariyono; Soenar Soekopitojo; Mansoor Hamid; Igoy Bimo
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.v9i1.1843

Abstract

This study aimed to develop a nutritious pasta product by incorporating carrot leaves (Daucus carota L.) into semolina flour formulations at concentrations of 0%, 5%, 10%, and 15%. Carrot leaves, often considered agricultural waste, are rich in dietary fiber, antioxidants, and chlorophyll. The physicochemical properties of the resulting pasta, such as moisture, ash, protein, fat, carbohydrate content, cooking time, cooking loss, water absorption, and swelling index, were evaluated, alongside sensory attributes such as color, aroma, texture, and taste. Results showed that increasing carrot leaf concentration significantly influenced nutritional content and physical characteristics. Pasta with 10% carrot leaf powder yielded the most acceptable results in terms of sensory evaluation while enhancing nutritional value. The findings support the potential of carrot leaves as a functional ingredient in pasta development, contributing to sustainable food innovation and waste reduction.
A multi-method sensory approach to characterize pasteurized ready-to-eat sausages in the Indonesian market: From attribut escreening totemporal dynamics Shaski Ghina Nurfauziyah; Dase Hunaefi; Faleh Setia Budi; Rifa Adawiyah Atmawanjaya; Dewi Sarastani; Andi Early Febrinda; Mrr. Lukie Trianawati; Rianti Dyah Hapsari; Philipp Lawrence Fuhrmann; Iryna Smetanska
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.v9i1.1878

Abstract

Ready-to-eat (RTE) sausages have become increasingly popular in the Indonesian market due to changing consumer preferences and growing demand for convenient, high-quality protein sources and innovative food products. However, comprehensive sensory studies evaluating these products in the local context remain limited. This study aimed to characterize the sensory attributes and temporal flavor dynamics of five commercial pasteurized RTE sausage brands using a multi-method sensory approach. A total of 144 untrained consumers participated in a Check-All-That-Apply (CATA) and 24 trained panelists conducted Temporal Dominance of Sensations (TDS) evaluations. CATA results revealed distinct sensory profiles among products, with Product 4 showing the strongest alignment with the ideal profile, and Product 2 receiving the highest overall liking score. TDS results further complemented these findings, where Product 2 showed a more prolonged and intense meaty flavor. Product 4 displayed more dynamic sensory transitions during mastication, whereas the lower-liked Product 5 exhibited less intense and less clearly defined dominance patterns. Penalty analysis identified fishy aroma, starchy flavor, and bitter aftertaste as key drivers of disliking. The integration of CATA and TDS sensory data highlights not only which attributes are important, but also how and when they are perceived. These findings may support future food product reformulation and sensory-driven innovation to improve consumer acceptance of innovative RTE protein products.
Development of a local single-origin dark chocolate based on consumer preferences Wenny Bekti Sunarharum; Nuril Lailatul Wahyuni; Ayu Damayanti Candraningtyas; Sudarminto Setyo Yuwono; Arif Yustian Maulana Noor; Tiparat Tikapunya
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.v9i1.2146

Abstract

Chocolate, derived from cocoa, is a widely enjoyed product, with numerous small and medium enterprises in Indonesia processing local single-origin cocoa such as that from Kulon Progo to cater to domestic tastes. This study aims to develop a local single-origin dark chocolate based on consumer preferences for specific attributes and to determine their willingness to pay (WTP). The developed chocolate was then profiled and compared with a commercial dark chocolate. A discrete choice experiment (DCE) was conducted to evaluate consumer preferences for attributes including cocoa content, sugar type, and price (per 50 g), using levels informed by a preliminary survey. The online survey was carried out using Lighthouse Studio 9.12.0, with data analyzed via Hierarchical Bayes (HB). The results revealed that consumers preferred dark chocolate with 80% cocoa content and palm sugar and were willing to pay IDR 48,904.48 for this variant. Based on these preferences, the product was further evaluated for physicochemical properties, including moisture, fat content, hardness, and color. The product is compared to a commercial alternative. Significant differences were observed in adhesiveness, cohesiveness, gumminess, glossiness, and in the L* and a* color values, indicating the need for further development to improve the quality of locally produced dark chocolate
Fortification of cow and soymilk kefir with pomegranate peel extracts: Impact on physicochemical, microbial viability, and sensory properties Imam Adriansyah; Mohamed Said Boulkrane; Sri Handayani Nofiyanti; Darus Dina Imama; Laila Fathiyaturrahmi
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.v9i1.2180

Abstract

Kefir is a fermented beverage valued for its probiotic-associated properties, although its antioxidant capacity remains relatively moderate. Pomegranate peel, a phenolic-rich agro-industrial by-product, offers potential as a sustainable fortifying ingredient for functional beverage development. This study investigated the effects of pomegranate peel extract (PPE) addition (0–20%, w/v) on the physicochemical, microbiological, antioxidant, and sensory characteristics of cow milk and soymilk kefir. Kefir samples were prepared using a commercial starter culture and evaluated for total phenolic content (TPC), antioxidant activity, pH, viscosity, viable lactic acid bacteria (LAB) counts, and sensory acceptance. PPE fortification significantly increased (p < 0.05) TPC and antioxidant activity in both kefir matrices. TPC increased from 55.31 to 182.87 mg GAE/g in cow milk kefir and from 60.91 to 199.29 mg GAE/g in soymilk kefir. LAB counts also increased substantially, with more than a two-fold increase in cow milk kefir and an approximately five-fold increase in soymilk kefir. PPE significantly reduced viscosity in cow milk kefir, while soymilk kefir remained rheologically stable, indicating a matrix-dependent response. Sensory evaluation revealed no statistically significant differences (p > 0.05) in taste, aroma, or color, although higher PPE levels tended to show lower numerical sensory scores, particularly in soymilk kefir. These findings indicate that PPE can enhance the phenolic content, antioxidant potential, and LAB viability of both dairy- and plant-based kefir. Moderate inclusion levels (5–15%) appeared to provide the most balanced functional and sensory profile, supporting the potential use of PPE as a natural fortifying ingredient in fermented beverage formulations.

Page 15 of 15 | Total Record : 144

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