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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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PROFILE OF VOLATILE COMPONENTS IN COCOA BEANS (THEOBROMA CACAO) FROM HIGHLAND AND LOWLAND AREAS OF BANTAENG, SOUTH SULAWESI Norman Hanif; Jumriah Langkong; Adiansyah Syarifuddin
jurnal1 VOLUME 3 ISSUE 2, DECEMBER 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i2.332

Abstract

Volatile profiles of cocoa from highlands and lowlands have not been reported in scientific journals. Therefore, this study aims to determinethe volatile profiles of cocoa beans from highland and lowland regions. Cocoa beans were extracted using Maceration method and analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). The results of this study indicate that the highest free fatty acid content (FFA) of 7.18% was obtained in sample from the highland with 3 days of fermentation (A1B1), the highest water content (4.29%) was obtained incocoa beans sample from lowland with 5 days of fermentation (A1B2), the highest ash content (4.28%) was obtained in cocoa beans sample from lowland with 3 days of fermentation (A2B1), the highest protein content (13.32%)was obtained in sample from the highland with 5 days of fermentation (A1B2), and the highest fat content(49.85%)was obtained incocoa beans sample from lowland with 3 days offermentation. Another differentiating characteristic between cocoa beans from lowland and highland was the occurrenceofn-Hexadecanoic acid and 3,7-dimethyl-3,7-dihydro-1h-purine-2,6-dione- in samples from lowland.
The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt Erina Septianti; Wanti Dewayani; Riswita Syamsuri
jurnal1 VOLUME 3 ISSUE 2, DECEMBER 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i2.333

Abstract

Yoghurt was produced through the fermentation of bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. In making yoghurt, various kinds of milk can be used such as: fresh milk, skim milk and full cream milk. The purpose of the study is to provide yoghurt in accordance with the right application of milk and yoghurt starter. The findings of research provide scientific information that useful for the technology development in the field of cow's milk processing industry. The study began with making starter, processing milk to be yoghurt and storing them in cold temperatures for four weeks. The study used a factorial Completely Randomized Design with three replications. The first factor is the number of starter/Lactic Acid Bacteria (e1 = Lactobacillus bulgaricus and Streptococcus thermophillus; e2 = combination of Lactobacillus bulgaricus, Streptococcus thermophillus, Bifidobacterium longum and Lactobacillus casei). The another factor is types of milk (s1 = fresh milk and s2 = skim milk). The parameter was discussed are physicochemical analysis including pH, protein, fat and lactose content. The results was showed the types of milk and the amount of starter used had a significant effect on fat content, protein content and lactose of the yoghurt produced did not match the pH value of yoghurt during storage at 4 weeks. The pH value obtained from fresh milk ingredients with a combination of 4 starters, a good level of yoghurt protein is produced from fresh milk ingredients with a combination of 2 starters, good fat content obtained from skim milk ingredients with a combination of 2 starters and fresh milk with a combination of 4 starters, while good lactose content in a combination of 2 starters both in fresh milk and skim milk.
Studi Pengaruh Suhu Penyimpanan terhadap Mutu Pisang Kepok (Musa paradisiaca formatypica) Andi Nur Faidah Rahman; Victor Crystaline Muhammad; Februadi Bastian
jurnal1 VOLUME 4 ISSUE 1, JUNE 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i1.338

Abstract

Kepok bananas are processed bananas that have ABB genotype, the letter B indicates that banana kepok has a stronger resistance to disease and chilling injury in cold temperatures storage. Storage at cold temperatures can extend the shelf life of bananas, because cold temperatures can slow down the respiration and enzymatic processes. The purpose of this study is to observe the effect of storage temperature on quality and shelf life, and to determine optimum storage temperature. The method used is storage temperature at room, 15oC and 10oC until the banana is damaged. The parameters observed were respiration patterns, weight loss, hardness, fruit skin color, total acid, vitamin C, pH, and total soluble solids. The results showed that bananas stored at cold temperatures (10oC and 15oC) can last up to 20 days while at room temperature only lasts for 10 days. Kepok bananas stored at 10oC have not shown symptoms of chilling injury.
Microbiological characteristics of goat’s milk kefir with the addition of mangosteen (Garcinia mangostana L.) peel extract listya purnamasari; Defi S. Cahyaningrum; Mochammad S. Sunarno; Viagian Pastawan; Epi Tauik
jurnal1 VOLUME 3 ISSUE 2, DECEMBER 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i2.353

Abstract

Kefir is one of the fermented milk products. The addition of mangosteen peel extract as a source of antioxidant was aimed to increase the functionality of fermented milk products. The purpose of this research was to study the microbiological characteristics of goat’s milk kefir addition with different concentration (0%, 1%, 2%, and 3%) of mangosteen peel extract. The extract of mangosteen peel was purchased from PT. Haldin Pacific Semesta. The results showed that the addition of mangosteen peel extract did not affect significantly on total lactic bacteria, total plate count, and total coliform, but it affected significantly on total mold and yeast. Total lactic acid bacteria in kefir decreased from kefir grain and bulk starter of kefir, but those populations still same with the standard of microorganisms in prebiotic which is 107 CFU/ml. The conclusion of this study, mangosteen peel extract can be used to decrease total microbial such as mold/yeast at concentration 3% dan 4%.
The potential combination of smart and active packaging in one packaging system in improving and maintaining the quality of fish Dewi Sisilia Yolanda; Andi Dirpan; Andi Nur Faidah Rahman; Muspirah Djalal; Serli Hatul Hidayat
jurnal1 VOLUME 3 ISSUE 2, DECEMBER 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i2.357

Abstract

Fresh food with a long shelf life with little or no preservatives is being a hot issue. In response to the issue, various forms of packaging technology innovation were created, such as smart packaging and active packaging. The packaging innovation in this study was designed to provide quality assurance of packaged food to consumers, especially for Tuna fillets. The purpose of this study was to determine the color change profile of smart indicator labels, to determine the effectiveness of active paper (addition of garlic extract 0%, 5%, 10%, and 15%) when applied to Tuna fillets stored at room temperature (28 ± 2oC), and to find out the level of correlation between smart indicator labels and active paper against various parameters of Tuna fillet rot test like total volatile base nitrogen (TVBN), total bacteria (TPC), and pH. All these parameters were tested at room temperature every 2 hours until 12 hours with two replications. The results obtained showed that the smart label indicator changed color from dark red to yellow when the fillet was decomposed. Active paper with the addition of garlic extract concentration of 15% had the best effectiveness in minimizing the occurrence of any deterioration in the Tuna fillets during storage, which was then followed by a concentration of 10%, 5%, and 0%. The level of correlation between the value of the smart indicator color analysis and the effectiveness of the active paper on various fish rot test parameters showed a positive correlation which showed the same tendency pattern in the detection rate of the decomposition of Tuna fillet.
Isolation of papain-soluble collagen from the skin of snake-head fish (Channa striata) Andi Rahmayanti Ramli; Andi Rezky Annisa; Nur Alim Bahmid; Muhammad Dalvi Mustafa
jurnal1 VOLUME 3 ISSUE 2, DECEMBER 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i2.367

Abstract

Snake-head fish (Channa striata) skin categorized a byproduct contains a higher concentration of collagen. The collagen can be extracted by using protease, which is known as Papain Soluble Collagen (PaSC). This study aimed to isolate the collagen from the snake-head fish skin using papain. The yield percentage and moisture content of PaSC in the skin was determined. Measurements using SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR) were performed to characterize the PaSC and its functional groups. The results showed that the yields and moisture content of PaSC were 8.9% and 6.07%, respectively. The PaSC characterized by two α-chains appeared as collagen type I. Fourier transform infrared (FTIR) spectra of PaSC confirmed a triple-helical structure of collagen. The results indicated that snake-head fish skin could be used as potential resources of collagen and papain can be used as an alternative affordable enzyme.
The physiochemical properties of kefir using honey concentrations Andi Padauleng Meliani Anwar; Fatma Maruddin; Farida Nur Yuliati; Jamyang Tashi Wangdi; Muhammad Ihsan Andi Dagong
jurnal1 VOLUME 4 ISSUE 1, JUNE 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i1.376

Abstract

Kefir has a sour taste and distinctive aroma. This condition affects the level of consumer acceptance. The level of consumer acceptance of kefir can be improved by adding a sweetener, namely honey. This study aims to determine the characteristics of kefir made from commercial liquid milk to total lactic acid, pH value, viscosity, organoleptic (taste and preference) panelists to kefir with the addition of honey. This study used a completely randomized design (CRD). The treatment of this research was 4 honey concentrations (5%, 7%, 9% and without the addition of honey (0%) as a control) and was repeated 3 times. Kefir addition of honey is made in the following way: the liquid milk is sterilized at 105oC for 5 minutes and then the sterile milk is cooled down to a temperature of about 40oC. After chilling, sterile milk was inoculated with 3% (v/v) pre-propagated kefir starter and incubated at 37oC for 24 hours. Furthermore, kefir was added with honey treatment with a concentration of 5%, 7% and 9% (v/v) respectively and homogenized. Kefir honey is carried out in a series of tests including total lactic acid, acidity (pH), viscosity, organoleptic (taste and preference). The results showed that the different use of honey kefir did not change the lactic acid content. Increasing use of honey concentration causes pH value, viscosity, sweetness, and preference to increase. The best use of honey concentration in making kefir is 9%.
Sensory characteristic of new formulated Bir Pletok ice cream Dimas Pinandoyo; Asriadi Masnar; Ratih Titik Haryati; Sachin Badguja
jurnal1 VOLUME 4 ISSUE 1, JUNE 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i1.395

Abstract

Bir Pletok is one of traditional heritage of Betawi Culinary. Till day, Bir Pletok’s popularity is decreasing especially in young generation. This research aimed to get a new option of Bir Pletok product so that the acceptability and popularity of Bir Pletok as one of Betawi traditional culinary heritage can be preserved. Ice cream was made using mixing and freezing method. The composition for formulation was 3:1 for milk: Bir Pletok. Sensory characteristic measured with 7 levels hedonic methods. Triangle test was conducted to standardized the panelist. Panelist subjected for sensory test was semi trained panelist. Research was conducted in Politeknik Negeri Media Kreatif Art Culinary Department. Research found that overall acceptability of ice cream still medium (4.96). Respondents tend to slightly like the taste of Bir Pletok ice cream (5.47); neutrally respond to the aroma (4.67) and color (4.07), and tend to like the mouthfeel (5.53) and slightly like the after taste (5.07) of the ice cream.
Sweet bread chemical properties optimalization based on baking temperature and duration Devi Dwi Siskawardani; Warkoyo Warkoyo; Jumpen Onthong
jurnal1 VOLUME 4 ISSUE 1, JUNE 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i1.416

Abstract

Bread is main food in several country. Sweet bread is one popular type that has a lasting sweet taste and soft textured with or without stuffing. Baking is the most important process of bread production. The temperature and time required in the baking varies according to the type of bread, big dough, and baking pan in the oven used. This research aimed to identify the optimum level of baking temperature and duration to the chemical properties of sweet bread. Randomized Complete Block Design (RCBD) Factorial with 2 factors and 3 replications were applied for this research. The first factor was baking temperature consisted 4 level (T1= 180 oC, T2= 190 oC, T3= 200 oC, T4= 210 oC), and the second factor was baking duration which composed 4 level (A1= 10 minutes, A2= 15 minutes, A3= 20 minutes, A4= 25 minutes). The results showed that there wasn’t interaction between baking temperature and duration to water content, fat, protein, and carbohydrate, but it was interaction to the ash content. The baking temperature and duration separatelly had significantly effect to the all parameter. The best result according to the SNI 01-3840-1995 was S4W4 (185 oC: 14 minutes) with water content (23.572%), fat (10.906), protein (1.105%), carbohydrate (62.940 %), and ash content (1.736 %).
The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product Joko Hermanianto; Dhita Sari; Nugraha Edhi Suyatma
jurnal1 VOLUME 4 ISSUE 1, JUNE 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i1.418

Abstract

Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well as their ability to be stable at cooking temperatures with a long shelf life. The use of Isolated Soy Protein (ISP) shapes the character of meatballs because of its functional properties, including good water holding capacity and emulsion stability formation in a mixture of processed meat products. This research aims to technically determine the multiple emulsion properties of ISP at doses of 0%, 2%, 4%, and 8% and obtain a meatball formulation with a long shelf life that suits the target consumer. The tests include the ISP emulsification, meatball peel formation, product stability, Arrhenius shelf life method, and the sensory evaluation of the hedonic test. Subsequently, data were processed in a completely randomized 1x5 and a 4x3 factorial design using SPSS. The emulsification properties of ISP were determined by producing OE (Oil Emulsion) and PG (Purine Gel). Furthermore, ISP was discovered to change the percentage of meat consumed by approximately 2% as the characteristics of meatball products desired by consumers were achieved. The best formulation of meatballs was achieved with 2% dry ISP in the first mixing and was conducted at a boiling point of 65°C

Page 5 of 13 | Total Record : 128

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