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Victoria Kristina Ananingsih
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JFCN: Journal of Food, Culinary, and Nutrition
Published by Universitas Katolik Soegijapranata
ISSN : -     EISSN : 30634121     DOI : https://doi.org/10.24167
Core Subject :
JFCN publishes peer-reviewed original research papers covering all aspects of food, nutrition, and culinary science
Arjuna Subject : -
Articles 22 Documents
 1   2   3 
Pinch Analysis of Heat Exchanger Networks in A Simulated Milk Pasteurization Plant Gelbert Jethro Sanyoto; Novita Ika Putri
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 1: October 2025
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i1.14321

Abstract

The dairy industry depends on milk pasteurization to achieve both product safety and nutritional value  through  its  controlled  heat  treatment  process.  However,  due  to  substantial  energy  usage, finding new methods which will boost operational efficiency is required. The research investigates the  Heat  Exchanger  Network  (HEN)  of  a  conventional  milk  pasteurization  facility  through  pinch analysis to minimize energy usage and production expenses. A High Temperature Short-Time (HTST) pasteurization system was simulated in SuperPro Designer v9.0 using data obtained from an existing plant with a capacity of 4,500 kg per hour. The hot and cold stream interactions were then analyzed using HINT v2.2 to find the pinch points and help redesign the heat recovery system. The analysis resulted  in  two  enhanced  HEN  configurations  which  became  Alternative  A  and  B.  The  analysis showed  Alternative  B  provided  the  optimal  solution  between  heat  recovery  and  cooling  demand requirements  which  would  result  in  $2,200  annual  utility  cost  savings.  The  $427,000  capital requirement  may  extend  the  payback  period  but its  success  depends  on  particular  factors  which include  local  energy  expenses  and  operational  efficiency.  The  research  demonstrates  that  pinch analysis provides essential value for  dairy processing operations because it helps improve energy efficiency and enables better sustainable decision-making.
INDONESIAN FOOD NEOPHOBIA SCALE AND ITS APPLICATION ON ETHNIC FOOD STUDY Probo Y. Nugrahedi; Yohanes Kristo Sugiarto Utomo; Inneke Hantoro
JFCN: Journal of Food, Culinary, and Nutrition Vol 1, No 1: October 2024
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v1i1.4663

Abstract

Indonesia is rich with traditions and ethnicities, including the ethnic foods. The acceptance of ethnic food to consumers, especially with regards to culinary tourism, should be fully considered. However, food neophobia can be one of the traits that determine consumer acceptance of ethnic food. Measurement of food neophobia has been developed in the form of Food Neophobia Scale (FNS). Nevertheless, the cross-country application of this scale could impact in result bias as different language and cultural perception of each item in the questionnaire could be perceived differently. This study aims to develop a suitable and reliable Indonesian version of FNS and to test it among respondents towards several ethnic foods. Results show that the Indonesian version of FNS is reliable and valid. Application of FNS to measure the degree of neophobia in ethnic foods, namely pempek Palembang, sayur umbut rotan, ayam betutu, and sate ulat sagu, to 100 respondents shows the variety of neophobia levels that could be due to the respondent familiarity to the ethnic foods. We therefore propose the Indonesian FNS to be reliable and valid for its application to assess food neophobia trait in Indonesia.
Innovative Functional Fruit Leather from Bidara Fruit and Citrus Peel with Carrageenan for Sustainable Food Processing Caroline Noel Amaris Purnomo; Karyn Gracia Hartono; Karla Katina Salim Nohkarsan
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 1: October 2025
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i1.14316

Abstract

Concerns  about  food  waste  and  the  need  for  sustainable  functional  food  has  been  growing  and therefore  led  to  the  search  for  fruit  based  functional  snacks  that  are  formulated  with  natural ingredients and also low environmental impact. This review aims to search for the potential of the use of bidara fruit (Ziziphus mauritiana), arabic gum, citrus peel, and carrageenan as a functional fruit leather. Thus, this review fills the gap by integrating underutilized local fruits (bidara) and food industry by-products (citrus peel) with natural hydrocolloids (carrageenan) into a sustainable and functional snack formulation. Literature with year limitations from the last five years was analyzed using databases such as Google Scholar and PubMed with keywords searched such as "fruit leather," "bidara fruit," "citrus peel," "carrageenan," and "functional food”. Bidara fruit, the main ingredient of this fruit leather, is a tropical fruit with high levels of vitamin C, flavonoids and phenolics which makes  it  has  antioxidant  potentials.  Citrus  peel  that  usually is  discarded  as  food  waste,  is  a  rich natural source of pectin that enhances gelling properties of the product and also a valuable source of  polyphenol,  therefore  adding  functional  benefits  and  contributing  to  sustainability  through upcycling. Carrageenan addition enhances the structure by forming stable hydrogen bonds between polysaccharides  and  fruit  pectins,  improving  texture  and  preventing  syneresis.  The  ingredients listed  were  blended  into  a  puree  form  and  then  dried  at  low  temperature  in  order  to  preserve bioactive compounds. The resulting fruit leather exhibits a flexible-chewy texture, appealing sensory characteristics,  and  retained  significant  bioactive  content,  including  vitamin  C  and  phenolic compounds. This review demonstrates that the combination of bidara, citrus peel, and carrageenan can  produce  a  nutrient-rich,  sustainable  fruit  leather  suitable  as  a  healthy  functional  snack.  This product aligns with sustainable development goals (SDGs) by reducing food waste and utilizing local natural resources efficiently. 
Quality of Tea Fermented Drink from Natural Fermentation of Banana (Musa paradisiaca) and Fuji Apple (Malus domestica) Karina Bianca Lewerissa; Monika Rahardjo; Regina Natasya Budi; Rafaelle Jovanka; Bintang Carouline
JFCN: Journal of Food, Culinary, and Nutrition Vol 1, No 2: April 2025
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v1i2.12524

Abstract

Bananas and apples are fruits that are easily found in Indonesia. Those fruits are sometimes wasted during peak seasons. This research aims to increase the additional value of bananas and apples by using them as a starter for fermented tea drinks. Twenty percent of bananas and apples (1:1 ratio) were immersed in a 5% sucrose solution at room temperature. The solution was stirred daily and harvested after 72 hours of fermentation. Results show that the resulting starter contained 2.9 x 1011 CFU/ml lactic acid bacteria with 83 + 9.5% lactic acid content and a total of 1.7 x 1012 CFU/ml microbes. The pH of the starter was 3.7 + 0.1. Microscopic observations show that most microorganisms were yeast and  Gram-positive bacteria (rod and sphere). The starter was then diluted into tea drinks sweetened by glucose 10% with four types of dilution ratios, namely a ratio of 1:5, 1:10, 1:15, and 1:20 (tea: starter). The organoleptic tests on 20 untrained panelists showed that the most preferred tea was the one with 15 times dilution in terms of taste, aroma, and color. The number of lactic acid bacteria in fermented tea with a 1:15 ratio still met the requirements of a probiotic drink.
Comparative Evaluation of Textural and Sensory Characteristics of Sourdough Bread Produced Using Botanical Water from Different Raisin Varieties Monika Rahardjo; Monang Sihombing; Sekar Eka Wahyuningtyas
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 2: April 2026
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i2.15042

Abstract

This study evaluated the effects of botanical water from various raisin varieties on the sensory and textural qualities of sourdough bread. Black, green, and yellow raisins were used to make botanical water, which was then used as a natural fermentation medium. Conventional sourdough was used as the control. Hardness, cohesiveness, springiness, gumminess, chewiness, fracture force, adhesiveness, and stiffness were all measured by texture analysis. Fifty-five untrained panelists used a five-point hedonic scale to rate sensory acceptance. Significant differences were noted in hardness, springiness, gumminess, and stiffness; however, other textural parameters showed no significant variation. Hardness, gumminess, springiness, and stiffness values were highest in sourdough made with yellow raisin botanical water, while the control had the lowest hardness. The sourdough samples stayed within the acceptable range in the sensory evaluation, but the control sample scored highest for color, texture, and overall acceptability. Among the botanical water treatments, green raisin sourdough was the most well-liked. According to the findings, raisin botanical water has an impact on bread structure and fermentation behavior, resulting in quantifiable texture changes and mild variations in sensory perception. Therefore, it is possible to use botanical water from raisins as a natural fermentation medium for making sourdough bread without experiencing severe sensory rejection.
Edible Origami Paper Innovation to Increase Daily Vegetables Intake Femyta Anindya Putri; Amelia Putri Nuladhani; Rachel Abelyana
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 1: October 2025
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i1.14347

Abstract

Indonesia  has  a  low  level  of  vegetable  consumption,  especially  among  children,  even  though  this type of food is essential for growth and health. According to data from the Basic Health Research (Riskesdas),  around  30.8%  of  toddlers  in  Indonesia  experience  stunted  growth,  and  about  10.2% suffer from malnutrition. This condition increases the risk of child mortality up to 11.6 times higher compared to children with adequate growth and nutrition. Children tend to dislike vegetables due to their taste, texture, and early habits of consuming fast food. The proposed innovation of edible origami  paper  serves  as  a  fun,  educational,  and  nutritious  approach  that  is  both  creative  and contextually  appropriate,  particularly  for  promoting  early  nutrition  awareness.  The  innovative formulation  in  this  folding  paper  utilizes  green  spinach,  purple  cabbage,  and  pumpkin  with  the addition of a binding agent. Proximate analysis was conducted  to determine the main nutritional components, including moisture, ash, protein, fat, carbohydrates, and dietary fiber, and the results were compared with those of fresh vegetables. The analysis showed that the edible origami paper has  a  higher  nutrient  density  than  the  fresh  materials  due  to  the  drying  process,  which  reduces moisture content and increases nutrient concentration. The product  also exhibited good physical properties  such  as  high  folding  strength,  allowing it  to  be  folded  like  conventional  origami.  This innovation  is  expected  to  serve  as  a  creative  and  contextual  approach  to  enhancing  children's nutrition awareness from an early age through an enjoyable, educational, and nutritious medium.
COMPARISON BETWEEN β-CYCLODEXTRIN AND MALTODEXTRIN AS ENCAPSULATED AGENTS OF VACUUM DRIED NUTMEG SEED OLEORESIN Victoria Kristina Ananingsih; Bernadeta Soedarini; Sumardi Sumardi; Bong Y.A. Santoso; Bernardine Agatha Adi Konstantia
JFCN: Journal of Food, Culinary, and Nutrition Vol 1, No 1: October 2024
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v1i1.4681

Abstract

Nutmeg is a spice plant native to Maluku, Indonesia. Nutmeg seed oleoresin is widely applied in the food and beverage industry because of its unique flavor and aroma. However, oleoresin has less stable properties to heat, oxygen, and light. Therefore, an encapsulation process is needed to protect oleoresin. The extraction of nutmeg seed oleoresin is carried out by ultrasonication method (Ultrasound Assisted Extraction) because of its lower energy consumption, shorter operating time, and can be carried out at low temperatures and pressures, making it suitable for the extraction of compounds that are sensitive to high temperatures. Nutmeg seed oleoresin encapsulation was carried out by the vaccuum drying method using two types of encapsulants (β-cyclodextrins and maltodextrin) at two treatment levels (7 grams and 10 grams) with two levels of stirring time (5 minutes and 15 minutes). This study aims to study the comparison between β-cyclodextrin and maltodextrin as encapsulated agents of vacuum dried nutmeg seed oleoresin.  Trapped oil was higher on β-cyclodextrin encapsulation than maltodextrin. Moreover, the antioxidant activity of microencapsulates was higher in β-cyclodextrin encapsulant than maltodextrin. The microencapsulate with the best trapped oil value was obtained in the treatment of 10 gram β-cyclodextrin with 15 minutes stirring time which produced 17.5% trapped oil. This treatment resulted in antioxidant activity of 87.06%.
Review: Biogas Production Utilizing Indigenous Bacteria from Liquid Tofu By-product and Organic Botanical Food Waste in Small and Medium Enterprises (SMEs) Karyn Gracia Hartono; Karla Katina Salim Nohkarsan; Caroline Noel Amaris Purnomo
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 2: April 2026
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i2.15059

Abstract

The increasing production of liquid tofu by-products and botanical food waste by SMEs highlights the need for sustainable waste management while providing significant potential for biogas generation. Liquid tofu by-products and organic botanical food waste have potential for biogas production, with a focus on the role of indigenous microbial in the process. This review aims to evaluate and synthesize current research regarding the utilization of liquid tofu by-products and botanical food waste for biogas generation, with particular emphasis on the role of indigenous microorganisms and the applicability of such systems in SMEs. This review was conducted by gathering information from articles retrieved from scientific databases using keywords such as biogas production, liquid tofu by-product, indigenous bacteria, etc. From the data collection process, the gathered information will be analyzed and synthesized to conclude. The reviewed studies indicate that co-digestion of liquid tofu by-products and botanical food waste can improve substrate balance, optimize the carbon-to-nitrogen ratio, and enhance methane production compared with single-substrate digestion. The findings suggest that small-scale biogas systems utilizing these waste streams could contribute to waste reduction, renewable energy production, and sustainable waste management in SMEs. In conclusion, combining liquid tofu by-products with botanical food waste can generate more biogas than the digestion of using vegetable waste alone
Bioactive Compound and Fatty Acid Profile Analysis of Cold-pressed Flavor Oil Antonius Yulianto Djoko Pamungkas; Jose Abi Shalom Harris Purnama; Yohanes Alan Sarsita Putra; Lindayani -; Dyah - Wulandari
JFCN: Journal of Food, Culinary, and Nutrition Vol 1, No 2: April 2025
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v1i2.13245

Abstract

Flavor oil is an innovative cooking oil mixed with herbs, spices, and fruit extract oils. This product innovation uses sunflower oil obtained through a cold press extraction method, which preserves the nutrients of the raw ingredients. In this study, there are four sunflower oil-based flavor oil variants: F1 (garlic oil), F2 (F1 + rosemary oil), F3 (F1 + red curry oil and chilli), and F4 (lemon oil, mandarin orange oil, and pineapple oil). Fatty acid content was analyzed using a Chromatography Ionized Detector (GC-FID). In contrast, micronutrients (vitamins A, E, D3, and minerals) were analyzed using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), Performance Liquid Chromatography-Photodiode Array (HPLC-PDA), and Liquid Chromatography Tandem-Mass Spectrometry (LC-MS/MS). Research results show that all four products contain higher levels of unsaturated than saturated fatty acids. Oleic and linoleic acids dominate the composition of the unsaturated fatty acids. These products also contain vitamins A (32.81 - 1354.88 mcg/100g), E (16.49 - 30.55 mg/100g), and D3 (0 - 0.48 mcg/100g). Mineral content includes potassium (2.59 - 4.6 mg/100g), magnesium (0.29 - 0.44 mg/100g), zinc (0.06 - 0.12 mg/100g), and calcium (0.33 - 1.39 mg/100g). Based on literature studies, these products' fatty acids and micronutrients play a role in preventing cardiovascular diseases and high blood pressure, making them suitable as practical cooking oils that support a healthy lifestyle.
Physicochemical Modulation by Tapioca Starch in Oyster Mushroom (Pleurotus ostreatus) Powder Sofia Maru; Erni Setijawaty; Ignasius Radix AP Jati
JFCN: Journal of Food, Culinary, and Nutrition Vol 2, No 2: April 2026
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v2i2.15033

Abstract

Oyster mushroom (Pleurotus ostreatus) is a nutritious and affordable food ingredient; however, its high moisture content results in a short shelf life. This study aimed to evaluate the effect of tapioca concentration on the physicochemical properties of oyster mushroom powder. The experiment was arranged in a single-factor randomized block design with six levels of tapioca concentration (2.5, 5.0, 7.5, 10.0, 12.5, and 15.0%) and four replications. Observed parameters included moisture content, water activity (aw), color characteristics (lightness, chroma, and hue), protein content, and crude fiber content. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test when significant differences were observed. The results showed that oyster mushroom powder had moisture content of 2.65–5.84%, aw of 0.145–0.506, lightness of 64.26–74.70, chroma of 10.42–18.90, hue of 76.50–83.74, protein content of 7.93–13.00%, and crude fiber content of 4.95–9.57%. Increasing tapioca concentration significantly reduced moisture content, aw, protein content, and crude fiber content of the powder.

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