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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 149 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.
Enhancing physicochemical and functional properties of jack bean (Canavalia ensiformis) starch with heat-moisture treatment Beti Cahyaning Astuti; Choiroel Anam; M. Zukhrufuz Zaman; Danar Praseptiangga
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.2183

Abstract

Heat-moisture treatment (HMT) represents a standard procedure used to adjust the properties of jack bean starch (JBS) and enhance its functionality in food applications. Therefore, this study aimed to analyze the influence of HMT on the JBS’s functional and physicochemical properties. Native starch was subjected to HMT with varying moisture contents (15, 20, and 25%) and durations (1, 2, and 3 h) at a constant temperature of 110°C. The influence of HMT on the physicochemical properties, pasting properties, crystalline pattern, crystallinity, and morphology of starch granules was evaluated. Color analysis revealed a decline in lightness (L*) and greenness (a*), accompanied by an increase in yellowness (b*) as the heating time increased. Swelling power and solubility decreased with increasing moisture content. Meanwhile, amylose content increased with prolonged heating compared to that of native starch. Elevated moisture content and extended heating duration increased pasting temperature and peak time but simultaneously reduced breakdown viscosity. X-ray diffraction (XRD) exhibited that HMT maintained the A-type crystalline pattern of the native starch. Nevertheless, the crystallinity showed a complex trend, increasing at 25% moisture after one hour of heating (from 42.95 to 43.19%). FTIR spectra confirmed that HMT did not change the molecular structure of the starch, even though higher moisture content led to surface damage and granule cracking. HMT effectively modified jack bean starch, offering potential for improved functionality in food applications.
Integration of edible coatings with postharvest storage technologiesfor fruits and vegetables: A systematic review and network analysis Mariani Mariani; Serli Hatul Hidayat; Sriwati Malle; Gusni Sushanti; Frida Arruanminaga; Rahmaniar Rahmaniar; Andi Dirpan
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.2267

Abstract

Integrating edible coating applications with optimized storage technologies represents a promising strategy to enhance the physicochemical stability, microbial safety, and shelf life of fruits and vegetables. This systematic review and network analysis examines global research trends in integrating edible coatings with storage technologies such as refrigeration, modified atmosphere packaging (MAP), controlled atmosphere storage (CA), and cold-chain systems. Following PRISMA guidelines, a comprehensive literature search was conducted in Scopus, yielding 425 initial records. After screening and eligibility assessment, 47 key studies were included in the final analysis. The results show a consistent growth in publications since the mid-2000s with a sharp increase after 2014, peaking in 2024. Spain emerged as a central hub of international collaboration, while key journals served as main dissemination channels. The most frequently combined components were chitosan, alginate, and pectin as biopolymers; essential oils and plant extracts as active compounds; and refrigeration and MAP as storage technologies. Network analysis revealed that biopolymers functioned as central connectors that repeatedly link with the other components. The integrated coating-storage systems improved several postharvest quality attributes of fruits and vegetables to varying degrees, including shelf-life extension ranging from 2 to more than 60 days, preservation of nutritional quality, significant reduction in microbial loads, and maintenance or improvement of sensory attributes. Future research is predicted to focus on active phenolic coatings with controlled release in MAP, smart packaging with real-time monitoring, integration of scavengers and moisture absorbers with coatings, and development of bio-based sensors for detecting temperature abuse in the cold chain. These findings provide a comprehensive knowledge map and research agenda for advancing sustainable postharvest quality management of fresh produce.
Impact of brewing water type on the physicochemical, antioxidant, and sensory quality of cold brew coffee Nurul Shaiedah Zulkifli; Nuraina Azira Azhar; Nuratikah Abdullah; Siti Rashima Romli; Lay Jing Seow; Addion Nizori; Feri Eko Hermanto; Eng Keng Seow
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.2240

Abstract

Cold brew coffee has gained popularity due to its smoother flavour, lower acidity, and reduced bitterness compared with hot-brewed coffee. However, scientific evidence on the influence of brewing water composition on cold brew quality remains limited. Variations in water pH and mineral content may substantially affect extraction efficiency, chemical composition, and product consistency, highlighting the need for guidance on water selection. This study evaluated the effects of seven brewing water types (mineral, drinking, alkaline, reverse osmosis, tap, distilled, and deionized) on the physicochemical (colour, pH, total soluble solids, and caffeine), antioxidant (total phenolic content, total flavonoid content, DPPH radical scavenging activity, and ferric reducing antioxidant power), and sensory (aroma, acidity, bitterness, aftertaste, and overall acceptability) properties of cold brew coffee prepared from light- and dark-roasted beans under controlled conditions. Brewing water type significantly influenced physicochemical and antioxidant properties (p < 0.05). Light-roasted coffee brewed with mineral water exhibited higher pH (5.47), total phenolic content (16.60 mg GAE/g), and total flavonoid content (6.28 mg QE/g), indicating enhanced extraction of bioactive compounds. Alkaline water produced greater antioxidant activity for both roasting levels, with DPPH radical scavenging activity ranging from 5.82–8.29%, while tap water resulted in a higher caffeine content (161.18–201.41 mg/100 mL). Sensory attributes showed no significant differences among water types (p > 0.05); however, reverse osmosis water achieved higher overall acceptability scores. Multivariate analyses (PCA and PLSR) confirmed that water composition strongly influenced extraction behavior and antioxidant functionality, whereas sensory preference was not directly associated with phenolic concentration. These findings demonstrate the critical role of brewing water chemistry in determining cold brew coffee quality and provide quantitative guidance for water selection.
Nanotechnology-based strategies for foodborne pathogen detection and control Nguyen Nhat Nam; Pham Nguyen Tuong Van
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.1973

Abstract

Nanotechnology is a dynamic tool that has been endeavored to implement in the food industry, especially in pathogen assessment and shelf life enhancement. In this connection, this review paper systematically highlights the advances in nanotechnology, covering areas such as pathogen detection, packaging, and preservation techniques in food safety. In the technical aspects, we focus on the recent development of various nanomaterials for the monitoring of food pathogens. In this section, the progress strategy of nanomaterials-assisted sensing systems, such as SERS and electrochemical-based sensors, is emphasized, revealing their benefits of high-accuracy and sensitivity detection methods. Finally, we address the advancement of nanoemulsion technology for food packaging and the preservation of pathogens to provide insights into the overall application of nanomaterials for food microbiology.
Foam mat drying process optimization using response surface methodology for high-quality, low-moisture tomato powder production Asri Widyasanti; Tirta Adipratama; Nor Nadiah Abdul Karim Shah
jurnal1 VOLUME 9 ISSUE 2, DECEMBER 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i2.1997

Abstract

Tomatoes are highly perishable due to their high water content, making tomato powder production an effective preservation approach. Foam mat drying offers advantages such as faster drying, lower costs, and minimal quality loss by converting liquid tomato puree into stable foam before dehydration. However, the process optimization of key parameters such as drying temperature, drying time, and maltodextrin concentration has not been fully explored. This study employed Response Surface Methodology (RSM) with a Box–Behnken Design to determine the optimal process conditions for producing high-quality tomato powder with low moisture content and high yield. Experiments were conducted with drying temperatures of 55–65°C, drying times of 2–4 hours, and maltodextrin concentrations of 15–25%. The optimal process conditions were 63.15°C for 3.95 hours with 25% maltodextrin, producing tomato powder with a yield of 18.65% and moisture content of 2.97%. These results highlight the potential of RSM-based foam mat drying optimization for enhancing product quality and process efficiency in food dehydration technology.

Page 15 of 15 | Total Record : 149

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