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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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Effect of chlorophyll in alginate-based edible film in inhibiting spoilage of fish snacks Eko Nurcahya Dewi; Asmi Citra Malina A.R. Tassakka; Mochammad Yuwono; Eko Agus Suyono; Lukita Purnamayati; Jamaluddin Fitrah Alam
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.571

Abstract

Edible films are environmentally biodegradable materials used for food packaging. The edible green alga Caulerpa racemosa has antimicrobial properties; however, its chlorophyll-based bioactive compounds can be damaged when heated so it is prepared in microcapsules. Our research evaluated the effect of Caulerpa microcapsules on an alginate-based edible film on film properties and food spoilage. The microcapsules were used at concentrations of 0%, 0.5%, 1%, and 1.5%. The edible film was measured for film properties, total phenolic content (TPC), antioxidant activity (DPPH), functional group (FTIR) and microstructure (SEM). Food spoilage was evaluated on a popular fish-based product (fish bubble snacks). Bacterial strains of Escherichia coli and Staphylococcus aureus were used to evaluate antimicrobial effectiveness of the edible films. The addition of Caulerpa microcapsules had no significant negative effect on physical properties of the alginate-based film, while the smoother and more homogenous surface should enhance the barrier properties of the film. The slow and evenly distributed release of active compounds from the microcapsules increased resistance to Rhizopus sp. and significantly reduced the proliferation of E. coli but not S. aureus on coated fish snacks. Caulerpa racemosa can be used to enhance the effectiveness of alginate-based films in delaying spoilage and could extend product shelf-life
Revisiting how the Javanese traditional food safety practice significantly reduces cyanide concentration of marketed cassava roots Wresti L. Anggayasti; Sri Herminingrum; Andi Kurniawan
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.578

Abstract

Despite being one of the most popular staple foods in Indonesia, cassava roots contain cyanide that can cause death without proper processing. In traditional market, however, the variant of the roots, hence their exact cyanide concentration, is mostly unknown. Despite that, Javanese have successfully been curbing the cassava poisoning risk through generations. To revisit the role of the local food safety practice in reducing the cyanide concentration, this study investigated and simulated how Javanese in Malang Regency, East Java, Indonesia, traditionally prepare cassava roots for consumption. Two commonly marketed roots; white and yellow; were selected and cooked by steaming or roasting. The cyanide concentration of each stage was measured by picric acid method optimized for cassava roots. The analyses demonstrated that 30 min steaming peeled roots, as well as 50 min steaming and 30 min roasting the unpeeled roots reduced the cyanide content to 12-18 ppm, below the Indonesian acceptable limit of 40 ppm. The cooking duration and temperature of 100-230oC together contributed to decrease the cyanide concentration. Our findings concluded that Javanese applied traditional food safety management through the farmers’ preference to cultivate cassava with low cyanide level, the selection of fresh roots, and the cooking methods.
Valorization of CTC tea waste through kombucha production and insight into GC-MS based metabolomics Soumya Majumder; Arindam Ghosh; Sumedha Saha; Sukanya Acharyya; Sourav Chakraborty; Sahadeb Sarkar; Malay Bhattacharya
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.594

Abstract

This research paper is aimed to deliver a novel approach to prepare a popular probiotic beverage i.e., kombucha from infusion of tea waste to valorize the by-product of tea industry. In this study, a GC-MS based approach in combination with preliminary in vitro biochemical analysis was used to investigate the metabolic profiles, especially the antioxidant compounds produced during the fermentation of waste tea infusion. Waste tea infusion was found to be rich in xanthosine, the precursor of caffeine while the fermented sample was seen to be rich in more bioactive secondary metabolites derived from the substrate compounds i.e., xanthosine and sucrose. In addition, GC-MS based metabolomics helped to propose biosynthesis pathways of the metabolome which suggest the later breakdown of xanthosine and other substrate components into microbial metabolites during fermentation process. These findings are expected to be useful for further studies on production of bioactive formulations from tea waste.
An overview of fermentation in rice winemaking Meiwei Koay; Hui Yin Fan; Clemente Michael Vui Ling Wong
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.629

Abstract

Rice wine is an alcoholic beverage produced via the fermentation of cereals, primarily rice with starter cultures. It is produced and consumed globally, especially in Asian countries. With the growth of the global rice wine market, the development of high-quality rice wines is gaining increasing interest. This paper reviews and discusses the comprehensive research details of rice wines in different regions, including the selection of starch substrates, comparison of starter cultures’ microbial compositions, compositions of rice wines and its health benefits. The simultaneous saccharification and fermentation (SSF) of rice wine, microorganisms involved in the fermentation, and factors affecting the fermentation process are discussed, thus providing an overview of the rice wine fermentation and the involved study perspectives.
Water and ethanol extracts of tamarind (Tamarindus indica) suppress lipid accumulation in 3T3-L1 cells Kenn Rafael Harjadi; Momoko Ishida; Kosuke Nishi; Takuya Sugahara; Agus Budiawan Naro Putra
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.630

Abstract

Obesity is one of the major health problems which could trigger the development of many other non-communicable diseases. Tamarind (Tamarindus indica) is a multi-purpose plant that provides many health benefits, including anti-obesity potentials. In Indonesia, it is often used as a traditional food component in many dishes. A recent in vivo study proved that tamarind might reduce the bodyweight of obese rats. To further investigate the anti-obesity effect of tamarind, an in vitro study using 3T3-L1 pre-adipocytes was conducted. During differentiation, 3T3-L1 cells synthesize and accumulate lipid in the form of triglycerides in the cytoplasm. Tamarind water and ethanol extracts were incorporated into the medium during the differentiation stage of the cells. Oil red O staining assay was used to measure the total lipid accumulated. Results showed that both tamarind water and ethanol extracts exhibited non-cytotoxicity effects on 3T3-L1 cells. In addition, tamarind water extract at 10 mg/mL decreased the total lipid accumulated significantly to 80.5% compared with that of control, while tamarind ethanol extract showed less lipid accumulation inhibitory effect at any doses tested. This study revealed that tamarind water extract has the potential to reduce lipid accumulation, thus showing an anti-obesity effect.
Current situation and future direction of traditional foods: A perspective review Dwi Larasatie Nur Fibri; Siham Ayouaz; Rohmah Fitri Utami; Dimas Rahadian Aji Muhammad
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.633

Abstract

Innovation of traditional foods become a new paradigm in the food industry as an effort to prolong the shelf life of the food following the changes in the society’s life style. The innovation was also supported by the current advance study on packaging technology, microbiology, biotechnology, metabolomics, medicinal properties and health as well as computational methods. This review covers various definition of traditional foods and some terms closely related to traditional foods, including ethnicity and ethnoecology, the progress of innovation of traditional foods as well as the risk of the traditional food innovation in terms of product identity, culture and continuity. Geographical Indications (GI) as a strategy of protection and standardization of traditional food are, therefore, discussed in this review. At the end, a recommendation for the direction of traditional food in the future is given in order to create a paradigm on the future action for protecting traditional foods.
Inhibition effect of Rosella (Hibiscus sabdariffa L.) petal extract in Hard-Candy against Streptococcus mutans Maria Erna Kustyawati; Samsu udayana Nurdin; Dyah Putri Larassati; Anna Pintalita
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.597

Abstract

Hard candy with the addition of roselle flower petal extract is considered an innovative product to improve the functional properties and sensory acceptance of roselle hard candy. The aim of the research was to determine the best concentration of rosella petal extract in hard candy that provided maximal bacterial effect against Streptococcus mutans and acceptable sensory. The research was arranged in Randomized Complete Block Design (RCBD) with six treatments and three replications. The treatments were the ratio concentration of rosella petal extract: water in the formulation for hard candy making (P). The Anova was performed and followed by LSD test at 5%. The results showed that different concentrations of rosella petal extract and water had a significant effect on total microbes, inhibition of S. mutans, and sensory analysis of rosella petal extract hard candy. The best treatment was the formulation of P4 (rosella petal extract: water, 15: 85 mL). It produced rosella petal extract hard candy with a total microbial of 1.5 x 102 cfu/g and S.mutans inhibition of 8.43 mm, and met the SNI 3547.1:2008 requirement standards, except for the reducing sugar content. It was concluded that the hard candy with the additional ingredient of rosella petal extract could potentially help prevent the formation of dental plaque.
Effect of yeast concentration and fermentation time on the characteristics of tuak from coconut sap Ida Bagus Wayan Gunam; Thobie E. B Kaban; Ni Putu Suwariani
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.599

Abstract

Tuak is a traditional fermented drink made from the sap of the Palmae family that is favored by rural communities. The quality of tuak varies greatly and depends on the type of microbe that contaminates the sap raw material. This research aimed to get the best yeast concentration and fermentation time, to get the best characteristics of tuak from coconut sap. The first factor was yeast concentration (0, 2, 4, 6, and 8%). The second factor was fermentation time (24, 48, 72, 96, and 120 hours). The research was grouped based on the processing time and got 50 units of the samples. The experiment was carried out at room temperature (± 30°C). The parameter of this research was sensory evaluation test, alcohol content, pH, total dissolved solids, and total sugar. The data of this research were analyzed with analysis of variance, followed by the Duncan’s test. The results showed that yeast concentration 4% w/v and fermentation time of 72 hours produced the best characteristics of tuak from coconut sap with the characteristics of sensory test for the alcohol flavor was between like to really like (4.30), the sour flavour was neutral to like (3.59), the sweet flavour was like to really like (4.85), and overall acceptance was like to really like (4.95) with alcohol content (9.38%), pH (4.2), total dissolved solids (7.52 mg/L) and total sugar (1.54%). The addition of starter culture can speed up the fermentation process and at the same time improve the quality of tuak from coconut sap.
Equilibrium moisture contents and sorption isotherms of Amorphophallus konjac tuber slices Syamsinar Rahmia; Junaedi Muhidong; Salengke; Amran Laga
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.639

Abstract

Amorphophallus konjac fresh tubers are often used as a raw material for making food because it has a fairly high nutritional content. Therefore, it is very important to measure the equilibrium moisture content of fresh andprocessed tuber. The present study aimed to determine the best model to represent the equilibrium moisture content for adsorption and desorption isotherms of Amorphophallus konjac tuber slices. The tuber samples weresliced into slices (3.0 × 3.0 × 0.8 cm) and rinsed in a 0.2% salt solution for approximately 2 min. Half of the samples were blanched in water bath at 80⁰C for 5 min. The samples (blanched (B) and non-blanched (NB)) wereplaced into 6 desiccators containing salt solution with relative humidity of 17%–82%. The desiccators were stored at constant temperatures of 30⁰C (room temperature) and 40⁰C. Three models were comparatively evaluatedin this study: the Henderson, Oswin, and Chung–Pfost. Excel Solver was applied to determine the value of each parameters in the models. The water sorption isotherms type was sigmoidal, indicating the closed relationship between the single layer area of relative humidity samples with the equilibrium moisture content. Based on the magnitudes of coefficient of determination (R²), root mean squared error (RMSE), and Chi-square (χ²) value the Oswin and Chung–Pfost models were found to be the best-fitted models to represent the equilibrium moisture content of A. konjac tuber slices at storage temperatures of 30⁰C and 40⁰C, respectively
In vivo and In vitro anti-diabetic effects of cinnamon (Cinnamomum sp.) plant extract: A review Alyssa MA Nazareno; Listya Purnamasari; Joseph F dela Cruz
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.673

Abstract

Research regarding the enormous potential of medicinal plants for the development of new drugs and the efficient treatment of diabetes mellitus is increasing due to the harmful effects that synthetic drugs may bring such as severe hypoglycemia, abdominal discomfort, lactic acidosis, and more. Cinnamomum sp. (cinnamon) extracts have shown to have significant anti-diabetic effects on type 2 diabetes mellitus in experimental rodent animals in a dose-dependent manner. There are different possible mechanisms of action involved in its anti-diabetic activities. The efficacy of cinnamon extract as an anti-diabetic agent in type 1 diabetes mellitus experimental rodent animal studies explored in this study.

Page 7 of 13 | Total Record : 128

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