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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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The effects of water addition and baking time on process optimization of pumpkin muffins: a pilot plant scale study Rina Rismaya; Elvira Syamsir; Budi Nurtama; Nawawee Tohyeng
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.v5i2.711

Abstract

Pumpkin muffins are rich in fiber but have low expansion volume and high hardness. To date, research on pumpkin muffins has only been conducted on a laboratory scale. Therefore, a pilot plant study is needed to optimize its production on an industrial scale. This work aimed to determine the processing conditions that could produce the optimum quality of pumpkin muffins on a pilot plant scale. Water addition and baking time were chosen as optimization variables, color, moisture content, expansion volume and hardness were selected as response variables. Optimization was conducted using Response Surface Methodology in Design Expert 7.0® program. The mathematical models for brightness and hue were cubic models, and those for moisture content, expansion volume, and hardness were quadratic models. Optimization results with a desirability value of 0.884 were obtained from the addition of 48% water and baking time of 22 minutes. The resulting pumpkin muffins had lightness of 41.21, hue of 70.74, moisture content of 27.96%, expansion volume of 185.39%, and hardness of 2.91 N and contained 27.96% moisture, 2.23% ash, 18.59% fat, 5.85% protein, 45.37% carbohydrates, and 8.76% dietary fiber. These findings provide new insights for researchers and bakery industries to improve the quality of muffins from local food sources.
Consumer preference of food pairing tea: Sensory approach Dase Hunaefi; Inas Zahidah; Zulfa Nur Hanifa; Philipp Fuhrmann; Iryna Smetanska
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.v5i2.714

Abstract

Food pairing is a method for identifying the suitability of certain foods and drinks with each other. The current study aimed to investigate how many different food items can be combined with tea as well as the characteristics of these food items. The research was conducted by stages, including an online survey of the most popular tea companion food products, a focus group discussion, and sensory tests using the Check-All-That-Apply (CATA) method. The survey respondents liked the combination of sweet tea and biscuits. Approximately 30 consumer panelists tasted sweet tea and three kinds of coconut biscuit together and then determined the preferred attributes of the combination. CATA results showed that the preferred attributes of consumers in the ideal combination are buttery, creamy, coconut savory, sandy, and sweet. The product pair closest to the ideal is tea with “Biscuit B” (T-B), the combination of which can increase sweetness, raise buttery and creamy mouthfeel, and decrease sandy texture.
Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition Dini Nur Hakiki; Athiefah Fauziyyah; Sri Wijanarti; Nabila Aisya Putri Pribadi; Nur Hidayah
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.v5i2.732

Abstract

This study aimed to develop bligo juice as functional food by adding Bligo Peel Extract (BPE) with concentrations of 1%, 2%,and 3%. The characteristics of bligo juice before and after BPE addition were investigated by proximate analysis, examination of total solids, viscosity, vitamin C, and antioxidant capacity, and sensory evaluation. Results showed that BPE addition increased the vitamin C levels, antioxidant activity, carbohydrates, fats, and acceptance of color, flavor, and viscosity of bligo juice but decreased its acceptance of taste and acceptability. The addition of 1% BPE provided the highest acceptance rate compared with other variations. In summary, BPE addition increases the vitamin C, antioxidant activity, and carbohydrate content of bligo juice, thus improving its health benefits.
Traditional Indonesian food: A bibliometric review from 2013-2022 Muspirah Djalal; Jamyang Tashi Wangdi; Andi Dirpan; Februadi Bastian; Rindam Latief; Andi Fadiah Ainani; Dewi Sisilia Yolanda
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.v5i2.736

Abstract

Traditional food is a heritage of a country and therefore brings pride to a country or region. A bibliometric analysis of traditional Indonesian food was conducted in this paper to see the trend over the last decade, analyze the contribution of countries, and analyze the most frequently used keywords. A total of 102 documents were gathered from 66 different sources, including 57 articles, 36 conference papers, 4 reviews, 4 book chapters, and 1 data paper. According to this review, Indonesia is the most productive country in terms of producing articles (92) in this field, as well as having the most citations (315), despite having the lowest average number of citations per article. Surya R was the most productive author, with four documents, and Nuraida L had the most citations, with 111. Tempeh was also the most frequently used keyword, with 13 occurrences. It was hoped that this overview would help to advance research in traditional Indonesian food.
Characteristics of forest honey from several areas in Riau Province, Indonesia Sri Desfita; Wulan Sari; Yusmarini Yusmarini; Usman Pato; Grażyna Budryn
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.v5i2.912

Abstract

Honey quality is influenced by several factors, including transportation conditions and length of storage. This study aimed to investigate the composition, characteristics, and quality of honey from several regions in Riau and Riau honey sent to Java Island. Honey samples were obtained from five districts in Riau Province, namely, Inderagiri Hulu, Kuantan Singingi, Pelalawan, Bengkalis, and Kampar Regencies. The honey parameters observed were based on the Indonesia National Standard (SNI) of honey. Data were analyzed descriptively by comparing the characteristics of honey samples from Riau Province. Results showed a significant difference between honey sent and those not sent between islands. Significant differences were mainly observed in hydroxymethylfurfural (HMF) levels. Almost all honey samples sent to Java Island had HMF levels above 50 mg/kg. Meanwhile, all Riau honey samples from the five regions had HMF levels below 50 mg/kg. The diastase enzyme activity was slightly higher in the honey samples from the five regions. Land transportation to the island decreased the quality of honey as indicated by the high levels of HMF and decreased diastase enzyme activity. Therefore, mileage and storage conditions must be considered in the delivery of Riau honey to other regions.
Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients Laras Cempaka; Afifah Amalia Rizki; Nurul Asiah; Wahyudi David; Kurnia Ramadhan; Arnia Sari Mukaromah; Hegar Pramastya; Fadly Husain; Nurul Huda
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.680

Abstract

Indonesia is highly diverse in culture, ethnicity, religion, and natural resources. The diversity is also obvious in its cuisine. Soto is an example of an iconic Indonesian dish found in many parts of the country. Despite sharing a similar name, the recipes vary according to their place of origin. Until now, how many variants of Soto are in Indonesia is not exactly known. This review aimed to discuss the characteristics of Soto based on ingredients. Soto is a soup composed of spices-flavored broth and various solid ingredients, such as vegetables and protein-and carbohydrate-rich foods. Every region in Indonesia has a different recipe of Soto; some use non-turmeric soup or coconut milk soup. The carbohydrate ingredients are mainly soun (cellophane noodle) and potato. The protein ingredients are mainly composed of chicken, egg, and beef. Vegetables consist of bean sprouts, tomatoes, and cabbage. Fried garlic, shallot, spring onion, and crackers are added as a garnish. The diversity of the ingredient makes the distinction among Soto: diversity of locality and diversity of ingredients. Approximately 46 types of Soto are reviewed in this article. Most of the Soto recipes use chicken, bean sprouts, soun, boiled egg, garlic, white pepper, red onion, ginger, and bay leaf as the main ingredients. Soto becomes an identity of its geographical origins and has distinction based on the main recipes.
Characterization of collagen from Java barb (Barbonymus gonionotus) skin and its effect on selected properties of yogurt Asep A. Prihanto; Happy Nursyam; Yoga D. Jatmiko; Siti Nur H. Oslan; Abdul A. Jaziri; Febriantoni; Karina D. Maudy
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.716

Abstract

Wastes of Barbonymus gonionotus (Java barb) skin can be processed as collagen as a food additive. Yogurt is a functionaldrink that has gained attention.  This study aimed to characterize yogurt added with collagen from Java barb skin. The solutions used to extract the collagen were (A) 1:10 (w/v) for 24 h, (B) 1:20 (w/v) for 24 h, (C) 1:10 (w/v) for 36 h, and (D) 1:20 (w/v) for 36 h. The obtained collagen was added to yogurt at concentrations of 1%, 2%, and 3%. The yogurt was then examined for its protein content, pH, and titratable acidity. The highest yield of collagen was obtained from treatment D, with a value of 52.54% ± 0.94%. All the extracted collagens had triple-helix structures. The presence of α1 and α2 was also confirmed by sodium dodecyl-sulfate polyacrylamide gel electrophoresis, and the amino acid patterns were found to be either Gly-Pro-Ala or Gly-Pro-Arg. The addition of collagen to yogurt at a concentration of 3% produced a significant increase in protein content (3.82%). In comparison, pH and titratable acidity did not show any significant changes. However, the titratable acidity at a collagen concentration of 3% showed a small increase of 1.14% ± 0.71% at the end of fermentation. In conclusion,collagen was successfully extracted with relatively high yields, and collagen-added yogurt met industry standards. The addition of collagen at a concentration of 3% increased the protein content of yogurt and only had a slight effect on its selected characteristics.
Factors affecting the selection of Kadazandusun ethnic foods among students of Universiti Malaysia Sabah, Malaysia Adilah Md Ramli; Dg Khairunisa Ahmad Sapawi; Shalawati Ibrahim; Saw Chin Weon
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.923

Abstract

Ethnic food refers to food originating from a specific ethnic group. The study identifies the knowledge and factors in Kadazandusun ethnic food selection among students at the Universiti Malaysia Sabah (UMS). A total of 410 students from Universiti Malaysia Sabah were recruited as respondents through the snowball method. This quantitative study used questionnaires to collect data. The closed-ended questionnaire has four parts: demographics, knowledge, factors affecting food selection, and Kadazandusun ethnic food consumption intention. Data were analyzed using descriptive statistics and presented as frequencies, percentages, and mean values to address the study aims. In this study, 46.8% of the respondents had low knowledge (scale of 0–50) about Kadazandusun ethnic food. As factors that influence food selection, the health factor with an average value of x= 3.39 ± 1.095 received a neutral response toward agreeing compared with the convenience factor (x= 3.17 ± 1.086), taste/sense of food (x= 3.12 ± 1.170), price(x= 3.17 ± 1.134), and habit (x= 2.55 ± 1.164). Therefore, awareness and ethnic food selection factors among students are still low. A mechanism that can promote ethnic food, especially among IPTA students, for sustainability, information dissemination, and consumption of traditional ethnic food, is needed so that it does not disappear.
Market acceptance of new formulated Sundanese Nasi Liwet: How branding affecting selling of traditional culinary Dimas Pinandoyo; M.U.C Afriasih; Muhamad Ridwan; Sucheta Khubber
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.945

Abstract

This research aimed to analyze the effectiveness of new formulated Sundanese Nasi Liwet. Six new formulated Nasi Liwet had been formulated with the innovation of color and condiments. Overall acceptability was conducted. The six new formulated was sold with a different brand, namely “Milwet” with banana tree nuance, “Liwet Kuy” with mega mendung pattern, “Ngeliwet Yuk” with reddish simplicity nuance, “Ngeliwet” with reddish typography emphasis, “Pawon Indung” with Sundanese traditional jug icon, and “Ini Nasi Liwet” with simple blue nuance. It was found that market acceptance differed with overall acceptability. Despite of lowest overall acceptability, “Milwet” performed the highest market acceptance, followed “Ini Nasi Liwet”, “Ngeliwet”, “Liwet Kuy”, and “Pawon Indung”. Applying good brands could be used as an alternative to popularize traditional culinary.    
Pempek: Traditional fishcake dish from South Sumatra, Indonesia Reggie Surya; Welsen Destifen; David Nugroho; Stephanie
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.964

Abstract

Pempek is a traditional fishcake dish from South Sumatra, Indonesia. Its primary ingredients are narrow-barred Spanish mackerel (Scomberomorus commerson) and sago starch. As a dish, Pempek is usually served with a sweet and sour sauce called kuah cuko, containing palm sugar, vinegar, tamarind, and chili pepper. Historically, Pempek is highly influenced by Chinese cuisine.Pempek exists in different varieties, most of which are widely known and available in many Indonesian cities. The variation among different types of Pempek appears due to different additional ingredient, shape, filling, cooking method, and serving style. Some well-known types of Pempek include Pempek adaan (round shaped), Pempek lenjer (cylindrical shaped), Pempek kapal selam (egg stuffed), Pempek keriting (curly shaped), and Pempek kulit (made with fish skin). New innovations on Pempek recipe are also thriving owing to people’s creativity. The popularity of Pempek has made this dish the symbol of identity and pride for the people of South Sumatra. It is also rich in historical and philosophical values that represent the South Sumatran traditional way of life. In addition, Pempek is currently considered to be an Intangible Cultural Heritage by the UNESCO. This review discusses the history, traditional production process, philosophy, nutritional aspects, and different varieties of Pempek.

Page 8 of 13 | Total Record : 128

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