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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 2: april 2026" : 6 Documents clear
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.
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
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.
Development and Characterization of A Plant-Based Jerky from Indonesian Local Crops as A Sustainable Meat Analogue Anita Carolina Lie Sidarta; Gabriella Charleen; Nicholas Ethan Sunjaya
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.v2i2.15056

Abstract

Plant-based meat products have gained increasing attention as sustainable alternatives to animal-based foods. However, achieving a texture comparable to meat remains a major challenge. This study aimed to develop a plant-based jerky using cassava leaves (Manihot esculenta), okra (Abelmoschus esculentus), and sago flour as locally available Indonesian commodities. The product was formulated at a ratio of 2:2:1 (cassava leaves : okra : sago flour) and processed through grinding, steaming, molding, marinating, and cabinet drying. Texture profile analysis showed that the developed plant-based jerky exhibited properties comparable to commercial beef jerky, with hardness values of 2281.3 and 2200.3 gf, respectively. Color analysis revealed L*, a*, and b* values of 23.85, 1.07, and 5.12, respectively. Proximate analysis indicated moisture, carbohydrate, fiber, protein, and fat contents of 17.25%, 59.53%, 13.45%, 5.32%, and 4.45%, respectively. The combination of cassava leaf proteins, okra mucilage, and sago starch successfully produces a compact and chewy structure resembling conventional jerky. These findings demonstrate the potential of local plant-based ingredients to produce an affordable and sustainable jerky alternative, supporting food diversification and the utilization of indigenous agricultural resources
Literature Review: From Grain to Functional Food: Physicochemical Properties and Processing Applications of Pearl Millet (Pennisetum glaucum) Clarinda Djuali
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.v2i2.15054

Abstract

Pearl millet is the sixth most important cereal grain consumed by approximately one-third of the global population and has long served as a staple food for many communities worldwide. However, this cereal is still often perceived as a food for lower socioeconomic groups and is therefore rarely included in the diets of elite populations. In fact, pearl millet contains a wide range of functional components that remain largely underrecognized. This review aims to provide a comprehensive overview of pearl millet, covering its physicochemical characteristics, nutritional and functional components, as well as processing technologies. The crop’s tolerance to drought, low-fertility soils, and extreme temperatures makes pearl millet more resilient that other cereal crops such as wheat and rice, thereby positioning it as a superior option for food security. In West Sulawesi, pearl millet is used in traditional foods such as porridge and cakes, and it can also be processed into various products including couscous, bread, mnin-alcoholic beveragess, and beer. Prior to consumption or use in food products, pearl millet requires processing due to its bitter taste and susceptibility to rancidity. Processing technologies such as fermentation, extrusion, and flour production enhance the nutritional value and functional properties of pearl millet.
Ulvan from Ulva lactuca as A Potential Marine-derived Prebiotic for Functional Foods: A Review Cepi Permana; Muhamad Rifai; Alberta Rika Pratiwi; Dyah Wulandari
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.v2i2.15049

Abstract

Ulvan, which comes from the green seaweed Ulva lactuca as a sulfated polysaccharide, has gained more research interest as a possible marine-based prebiotic. The review aims to evaluate the potential of ulvan derived from Ulva lactuca as a marine-based prebiotic by analyzing studies published between 2016 and 2026. Relevant articles were collected from scientific databases focusing on ulvan characteristics, digestibility, fermentation by gut microbiota, and its potential application in functional food products. The research demonstrated through laboratory experiments and animal research that ulvan retains its original form throughout its passage from the upper gastrointestinal tract to the colon, where microbes use ulvan as their fermentation substrate. Experimental results show that the Lactobacillus and Bifidobacterium bacteria groups demonstrate higher growth rates. Fermentation products like short-chain fatty acids help maintain intestinal balance. Most available evidence comes from experimental and animal studies. The scientific community has not established whether humans show similar reactions because of a lack of thorough clinical research. Research studies show that ulvan has potential to function as a prebiotic, but it has not yet become an established prebiotic component for clinical use. Therefore, ulvan derived from Ulva lactuca represents a promising marine-based prebiotic candidate with potential application as a functional food component, although further clinical studies are required

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