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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 6 Documents
 1 
Search results for , issue "vol 2, no 1: october 2025" : 6 Documents clear
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.
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. 
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.
Nutritional and Sensory Profiling of Circular Food Product Innovation Through Lush Bites: Utilizing Marine-Agricultural Waste for Sustainable Consumption Nafisah Zainuba Hasan; Adisa Naila Lubna
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.v2i1.14290

Abstract

The growing issue food waste that responsible for an estimated 7,29% of Indonesia’s greenhouse gas emissions in Indonesia over the past 20 years, demands urgent action.  This food waste can be repurposed into a sustainable food innovation that meets the demand for business models integrating circular blue-green economy principles. This study presents Lush Bites, a nutritional food product developed by valorizing shrimp head and onggok, two underutilized nutrient-rich by-products commonly discarded in Indonesia. The formulation process involved detoxification and drying techniques to ensure safety and nutritional retention. Nutritional values were estimated using reliable secondary data from Scopus-indexed publications, highlighting significant contributions of starch (72,43%) and astaxanthin (up to 160.06 μg/g). Organoleptic evaluation was conducted on 35 informed panelists with backgrounds in food science, showing a favourable acceptance, especially in taste and overall attributes (mean 4.0 on a 5-point scale). Lush Bites aligns with green and blue economy goals by turning food waste into a value-added product with a low cost production, supporting SDGs 2, 12, and 13. This research bridges theoretical findings from food waste valorization with practical application, demonstrating a profitable pathway for eco-friendly food production.
A Review of Upcycle Coffee Cherry Husk (Cascara) in Kombucha Fermentation: Enhancing Bioactive Compound Potential Helga Zefanya Wical; Clarinda Djuali; Lamsihar Alex Siregar
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.v2i1.14352

Abstract

The growing concern about managing diabetes and adhering to dietary restrictions has led to the development  of  low-sugar,  nutritious  products.  Kombucha,  a  fermented  tea  produced  with  a symbiotic culture of bacteria and yeast (SCOBY), provides essential probiotics and enzymes that aid digestion and boost the immune system. Cascara, or the dried husk of the coffee cherry, contains bioactive compounds such as  quercetin, chlorogenic acid, and  ferulic acid, making it valuable for managing  oxidative  stress,  diabetes,  and  regulating  enzymes.  Combining  cascara  with  kombucha presents an opportunity to enhance the beverage's health benefits. Generally, fermentation for 10– 14  days  with  100  g/L  sucrose  produced  an  optimal  balance  in  pH,  total  phenolic  content  (TPC), flavonoid  content  (TFC),  and  antioxidant  activity.  Cascara  kombucha  also  demonstrated antibacterial effects  against  Staphylococcus aureus,  Escherichia coli, and  Salmonella enterica. This review  highlights  that  cascara  kombucha  is  not  only  a  promising  functional  beverage  but  also  a sustainable strategy for reducing coffee waste and improving post-harvest economic value. 
Potential Substitution of Plantain Peel (Musa paradisiaca var. Raja) Waste Flour for High-Fiber Crispy Brownies Theodorus Aryo Bimo Susanto; Miryam Rachel; Benediktus Yudo Leksono
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.v2i1.14332

Abstract

Plantain peel (Musa paradisiaca var. Raja) is a high-fiber by-product, containing 50.3% fiber, with 16.54% pectin as a prebiotic. Plantain peel utilization is a response to 13 million tons produced annually, which contributes to environmental issues. Utilization of plantain peel in crispy brownies production offers a potential solution as ingredients with health benefits. Additionally, chicken eggshell from the previous steps were incorporated to reduce food by-product. The aim of this study is to identify the utilization of plantain peel and chicken eggshell for crispy brownies production as a functional food. The research was conducted using a systematic literature review based on research articles from 2015 until 2025 from digital base research articles, regarding the potential of plantain peel and eggshell in crispy brownies production. The addition of plantain peel has multiple health benefit like prebiotic, improvement of SCFAs production, and high phenolic components with antioxidant activity. The utilization of chicken eggshell is not just enchancing the calcium concentration in crispy brownies, which can improve teeth, bone and immune system, but also supporting the circular economy concept. The application of plantain peel and chicken eggshell utilization supports the sensory properties to crispy brownies.

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