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Victoria Kristina Ananingsih
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INDONESIA
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
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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.
QUANTIFICATION OF BIOACTIVE COMPOUNDS IN FREEZE-DRIED FERMENTED BITTER MELON (Momordica charantia L.) EXTRACT USING Lactobacillus fermentum LLB3 Michael Sean; Sherlina Audrey Marcellino; Lindayani Lindayani; Laksmi Hartajanie
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.v1i1.11552

Abstract

Bitter melon (Momordica charantia L.) is one of the plant-based functional foods, which has many health benefits potential due to its bioactive compounds. The usage of Lactobacillus fermentum LLB3 to ferment bitter melon juice has been studied to increase its functional activities. However, the amount of bioactive compounds contained in the fermented juice have not been studied. Therefore, this research provides the quantification of bioactive compounds, including total phenolic and total flavonoid contained in fermented bitter melon juice. Bitter melon fruit was juiced, filtered, and pasteurized at 80°C for 5 minutes. Fermentation was done by using Lactobacillus fermentum LLB3 with incubation times of 24, 48, and 72 hours. The samples were freeze-dried, and the bioactive components were quantified using the spectrophotometry (UV-Vis) method. All data obtained were analyzed statistically to determine the significance of the difference. Both total phenolic and total flavonoid contents were found to be increased by the pasteurization proses due to the thermal treatment applied. However, the fermentation process did not perform any increase either in total phenolics or total flavonoids. Furthermore, the freeze-drying process did not give a significant effect on flavonoid contents, but higher values of phenolic content were obtained.
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
Chemical Characteristics Profile of Temulawak (Curcuma xanthorrhiza) Extract Processed Using a Miniplant-Scale Extractor with Variations in Temperature and Time Bang, Jonathan Clarence Agathon; Victoria Kristina Ananingsih
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.v1i2.13232

Abstract

Temulawak (Curcuma zanthorrhiza) is a herbal plant native to Indonesia that contains bioactive compounds, such as curcuminoids, which possess antioxidant and anti-inflammatory properties. This study aims to examine the effect of varying extraction temperatures (70°C, 75°C, and 80°C) and extraction times (10, 20, 30, 40, 50, and 60 minutes) on the antioxidant activity and total phenol content of temulawak extract. The extraction was carried out using the conventional method, and the analysis was performed using the DPPH assay for antioxidant activity and the Folin-Ciocalteu method for total phenol content. The results showed that an extraction temperature of 75°C for 60 minutes yielded the highest antioxidant activity at 63.73%, with a phenol concentration of 63.56 mg GAE/g. At 70°C, antioxidant activity increased from 15.39% at 10 minutes to 60.84% at 60 minutes; however, this temperature was less efficient than 75°C. The extraction at 80°C resulted in the highest pH (7.95) but also increased the risk of bioactive compound degradation, as indicated by the increased variability in antioxidant activity. Overall, an extraction temperature of 75°C with an extraction time of 60 minutes provided optimal results, producing an extract with high antioxidant activity and total phenol content without significant degradation. This study provides valuable insights for optimizing the temulawak extraction process in the health and pharmaceutical industries.
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. 
THE EVALUATION OF MICROBIOLOGICAL, PHYSICOCHEMICAL, AND SENSORY PROPERTIES OF RICE BRAN YOGURT WITH CAVENDISH BANANA (MUSA ACUMINATA) PUREE ADDITION AT VARIOUS CONCENTRATIONS Ira Nugerahani; Florencia Irena Cahyadi; Philomena Caroline Hartono; Indah Kuswardani; Susana Ristiarini; Ignatius Srianta; Ihab Tewfik
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.v1i1.4627

Abstract

Cavendish banana is a widely known fruit for its high saccharide content and many volatile aroma compounds (esters and alcohols). Integrating Cavendish banana into rice bran yogurt [RBY] is expected to enhance its sensory properties. However, its contents of starch, simple sugars, and organic acids may affect LAB's growth, which impacts the physicochemical and sensory properties of RBY. The aim of this study was to ascertain the microbiological, physicochemical, and sensory properties of RBY integrated with Cavendish banana puree [CBP] at various concentrations. Experimental yogurts were made from full cream UHT milk supplemented with 1% rice bran and different levels of CBP (0%, 5%, 10%, 15%, 20%, and 25% (w/v)) and then inoculated with a yogurt starter. Results showed that the integration of CBP has significantly (P 0.05) affected the LAB counts, pH, and sensory preferences of RBY (appearance and mouthfeel). However, it has no significant (P 0.05) effect on the titratable acidity (as %lactic acid), syneresis, and taste preference of RBY. Increment levels of CBP integration reduced the appearance and mouthfeel preferences, while taste preference tended to increase up to 15% level of integration. CBP exerted a praising effect on the microbiological, physicochemical, and sensory properties of RBY.
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.
The Role of Ginger in Cognitive and Antidepressant Function: A Preliminary Exploration of the Effect of Added Sugars Jennifer Mariza Lynn; Budi Widianarko; Mellia Harumi
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.v1i2.13176

Abstract

Ginger offers antioxidant, anti-inflammatory, and neuroprotective properties that can enhance cognitive function and act as an antidepressant. However, excessive sugar intake has been linked to cognitive decline and mental health issues. This review explores the role of added sugar on ginger's ability to improve cognitive function and be an antidepressant. This review is a narrative review that utilizes data collected from various sources of relevant scientific literature spanning from 2014 to 2024. The literature search used online databases and search engines with predetermined keywords. Relevant articles were then selected in two stages. The first selection stage was done by looking at the article's suitability based on the title, keywords, and abstract. The second stage was conducted based on predetermined inclusion and exclusion criteria. The research design includes a comprehensive analysis of the role of ginger and sugar and their combination in cognitive function and antidepressant effects. The findings indicate that many sweet ginger products contain high sugar levels, which can reduce ginger’s antioxidant effectiveness and increase oxidative stress. Furthermore, sugar may raise inflammation and amyloid-beta levels, potentially increasing Alzheimer's risk. In conclusion, while ginger holds significant promise for enhancing cognitive function and mood, the adverse effects of added sugar may negate these benefits.
STUDY OF PECTIN CAPABILITY TO ADSORB Cd(II) IN AQUEOUS SOLUTION AND ITS SELECTIVITY WITH Zn MINERAL Meiliana Meiliana; Mellia Harumi
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.v1i1.4625

Abstract

The polluted environment will lead to food chain contamination and risk to human health. As an eco-friendly adsorbent, pectin has been studied to adsorb Cd(II) and other heavy metal ions effectively. It has the potential to prevent heavy metal ions absorption but might interfere mineral absorption during the digestive process. This research aimed to analyze the ability of pectin to adsorb Cd(II) ions in multi metal solutions at stomach condition (pH 2) and small intestine condition (pH 6) with competition to other mineral Zn as essential nutrient. About 0.2 grams of pectin was dispersed into multi metal solution 32 ppm of Cd(II) and 1 ppm of Zn(II) in pH 2 and 6. Metal ions were analyzed using Atomic Absorption Spectroscopy (AAS). The result proved that pectin can adsorb 0.32 ppm (29.03%) of Zn(II) and 13.8 ppm (38.87%) of Cd in pH 2. Pectin was more selective to adsorb Zn(II) in pH 6 where minerals were absorbed. This analogue result also provided distribution coefficient (D) which lead to the increasing of pectin selectivity towards Zn(II) with increasing of pH. The very high performance of pectin was selective for Cd in pH 2 αCd/Zn of 1.55.
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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