cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Andi Dirpan
Contact Email
dirpan@unhas.ac.id
Phone
+6281287741963
Journal Mail Official
-
Editorial Address
Jl. Perintis Kemerdekaan, Makassar, Indonesia
Location
Kota makassar,
Sulawesi selatan
INDONESIA
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 81 Documents
 4   5   6   7   8 
The probiotic potential of lactic acid bacteria (LAB) isolated from naniura (a traditional Batak food) Mato Hang
jurnal1 VOLUME 4 ISSUE 1, JUNE 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i1.444

Abstract

Naniura is a traditional Batak food that is made without going through a heating process, but is made through a fermentation process using acid and salt. The use of acid and salt acts as a preservative because it can inhibit the growth of pathogenic microbes and spoilage microbes. In addition, naniura fermentation has the potential to be a growth medium for lactic acid bacteria, most of which strains can act as probiotics. However, the potential for probiotic naniura is still rarely studied and studied, so this review article is made to examine the potential for probiotic naniura and the health effects that can be obtained. The writing of this journal uses the literature study method, namely by collecting information from various scientific sources. Several studies have shown that naniura contains lactic acid bacteria that can act as broad-spectrum antimicrobials and can specifically inhibit the growth of Salmonella typhi, Bacillus cereus, Clostridium botulinum, E. coli and S. aureus. Consuming probiotic foods can have a positive effect on health, including improving the quality of the digestive tract, increasing the immune system in the body and degrading lactose so that it can be used for lactose intolerant sufferers.
The effect of rice types on chao properties during fermentation Meysi Azkiyah; Amran Laga; Meta Mahendradatta; Riku Shimomura
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.380

Abstract

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.
The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance Sumartini; Sellen Gurusmatika; Wan Amira
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.424

Abstract

Seaweed is considered high class marine and fisheries sector in international demand for its derivative products. One of traditional use of seaweed as food is stick snack which is widely consumed due to its crunchiness and deliciousness. The objective of this study was to characterize the proximate analysis, hardness, and sensory perception of stick snack derived from seaweed. Seaweed stick were prepared with varying food additives such as sodium acid phyorposphate (SAPP), steaoryl lactylate (SSL), sodium bicarbonate (NaHCO3), and control (without addition of food additives). The results confirmed that the use of food additives induce change in proximate, hardness, and sensory perception. Seaweed stick with addition NaHCO3 has the highest fat content while seaweed stick with addition of SAPP has the highest crispness. In addition, sensory test showed that seaweed stick with addition with NaHCO3 provide the highest acceptance in texture and flavour.
Chemical composition and antifungal activity of oil extracted from leaves turmeric (Curcuma longa) Rini Yanti; Hermina Nurdiawati; Puji Wulandari; Yudi Pranoto; Muhammad Nur Cahyanto
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.453

Abstract

Turmeric rhizomes are commonly used in the culinary, pharmaceutical, herbal medicine, and beverage industries. On the contrary, turmeric leaves are underutilized. The aims of this study were to extract the essential oil from turmeric leaves, characterize the chemical composition of the oil, and determine its antifungal activities against aflatoxin-producing fungi. Steam distillation was used to extract the essential oil from turmeric leaves. The properties of the oil were identified using GC-MS. Antimicrobial activities against Aspergillus flavus and Aspergillus parasiticus were determined. Spores of the fungi were inoculated into potato dextrose agar plates supplemented with various quantities of turmeric leaves essential oil and incubated at 30°C for 7 days. The oil's primary constituents were α-phelandrene(46.70 %), followed by α-terpinolene (17.39 %), 1,8-cineole (8.78 %), benzene (4.24 %), and 2-β pinene (3.64 %). At low (<1%) concentrations, the oil delayed mycelia formation and at high concentrations it significantly inhibit fungal growth (at 1%) and completely inhibit colony formation (at 2%) Additionally, the result show that turmeric leaves oil can inhibited fungus growth at the lowest concentration (0.25 %) when compared to the control over a seven-day incubation period.
The Pengaruh Pengaplikasian Vacuum Cooling Pasca Pasteurisasi Pada Madu Hutan Riau Terhadap Aktivitas Enzim Diastase dan Sifat Fisik Silvi Astri Cahyani; Anang Lastriyanto; Sandra Malin Sutan; Sumardi Sumardi
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.459

Abstract

Honey is defined as a traditional natural liquid which usually has a sweet taste derived from the nectar of flowers. The main component of honey is a natural saturated sugar solution consisting of a mixture of complex carbohydrates and contains various important micro-nutrients such as vitamins, minerals, enzymes, and organic compounds. These micro-nutrients are very susceptible to damage during the honey processing process. In this study, a cooling method in the form of vacuum cooling was applied with the aim of maintaining the micro-nutrients in honey. Vacuum cooling that is applied after the pasteurization process aims to release the latent heat trapped in the honey in a relatively short time and minimize damage to micronutrient, especially the diastase enzyme. The research design consisted of 2 factors, namely the volume chamber consisting of 12.5%, 25%, and 50%. The second factor is the cooling method which consists of conventional and vacuum cooling. The samples from the research were tested on diastase enzyme activity and the physical properties of honey such as moisture content, density, and acidity. The results showed that cooling with the vacuum cooling method had lower water content, low acidity, high density, and better diastase enzyme activity compared to conventional cooling.
Mikroenkapsulasi Tiga Pewarna Alami dengan Konsep Warna Dasar Cyan, Magenta, Yellow (CMY) dari Ekstrak Bunga Telang, Kayu Secang, dan Kunyit Musdalifa; Muthia Chairany; Nur Haliza; Februadi Bastian
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.496

Abstract

Synthetic dyes in food can cause severe problems for health, so they need to be replaced by natural dyes. However, natural dyes are unstable, and encapsulation is one way to maintain the stability of natural dyes. This study was conducted to determine the best microencapsulation coating, storage stability, and color variations produced by butterfly pea, sappan wood, and turmeric extracts. The coating materials used were maltodextrin, carrageenan, and carboxy methyl cellulose (CMC) using the following formulations: 85% maltodextrin and 15% carrageenan (formula A) and 90% maltodextrin and 10% carrageenan (formula B) for coating butterfly pea and sappan wood extracts. Turmeric extracts were coating using 85% maltodextrin and 15% carrageenan (formula A) and 75% CMC and 25% starch (formula C). The encapsulation with maltodextrin (90%) and carrageenan (10%) was the best of encapsulation formula for butterfly pea and sappan wood extract. However, the encapsulation with maltodextrin (85%) and carrageenan (15%) was the best of encapsulation formula for turmeric extract. The green color was obtained from mixing butterfly pea and turmeric dyes in 1:4 ratio, purple from mixing butterfly pea and sappandyes in 1:8 ratio, and orange from mixing turmeric and sappan dyes in 1:2 ratio.
Utilization of black rice (Oryza sativa L. indica) extract in making sarabba as functional drink Meta Mahendradatta; Ulfa Mutmainnah Alri; Mariyati Bilang; Abu Bakar Tawali
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.511

Abstract

Indonesian traditional drink such as Sarabba is generally consumed for its taste. However, this drink has certain functional properties which originated from its basic ingredients. To enhance its functional properties, other natural ingredients such as black rice extract can be added to the basic ingredients. Therefore, the objectives of this study were to obtain the best treatment for the use of black rice extract in producing of Sarabba and to determine the effect of drying time on proximate value, anthocyanin, and thiamine contents; and solubility level of the product. The black rice used in this study was a local type variety that contains high amount of anthocyanins, a group of flavonoids, which is beneficial to health. Black rice was mixed with water at different ratios, grinded, and filtered. The filtrate obtained was used in formulation and the drink obtained was analyzed organoleptically. The best result of sensory evaluation based on color, taste, odor and texture was found in treatment 70% rice: 30% water. The treatment with the highest organoleptic score was used in this second stage of this study which involve drying of the Sarabba drink for 1, 1.5, and 2 hours. Proximate, anthocyanin, thiamine contents and solubility of the powder were determined. The result showed that best content of water (1.67%), carbohydrate (0.11%) and solubility level (20 seconds) were obtained at two hours drying. The best content of ash (2.3%), anthocyanin (11.83%), thiamin (0.056%) and fat (0.03) were obtained from one hour drying. The highest protein content (4.78%) was obtained from 1.5 hours drying treatment.
KAJIAN MAKANAN VEGETARIAN KHAS BALI (Ragam, Proses Pengolahan, dan Nutrisi) Ni Putu Eka Trisdayanti; AA. Gd. Putra KP. Dalem; Made Purwa Dana Atmaja
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.461

Abstract

Changing diet preference to vegetarian is certainly not easy. Most people are very dependent on the delicious taste of meat, so it is very difficult to switch to plant-based foods. In addition, tourists visiting Bali, especially vegetarians, will find it difficult to enjoy Balinese specialties, which are predominantly made from meat. With these issues in mind, and to suit the demands of both local communities and tourists, some vegetarian vendors in Bali started to offer vegetarian versions of traditional Balinese foods. The sample of Balinese traditional plant-based foods was analysed for their nutritional content. The data were analysed using the descriptive qualitative method. The Balinese traditional plant-based foods found in Ubud were Sate Lilit, Kuah Kare, Balinese soup, Sayur Urap, Betutu, Lawar, Tum, Dendeng/Ati, Sisit, Sate, and Urutan; which is made similar to Balinese food processing using Balinese spices (Base Genep) contains good nutrition.
Utilization of waste from trimming process for the development of pangasius fish nugget Laudya Jenita; Fransisca; Agus Purnomo Wibisono
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.513

Abstract

Currently, the processing of pangasius fish is limited in most industries in Indonesia. This fish can be processed into nuggets, but the texture is a common issue determined by the composition of the meat and fat. Therefore, optimal composition is needed to produce the desired texture. The fat used was derived from the trimmings, waste of the Pangasius fillet factory. This study, then, aims to determine the effect of substitution of fillet with trimmings on chemical and sensory characteristics of fish nugget. Furthermore, it obtains the best formulation using 6 ratios of fillet and trimmings at 100:0, 60:40, 50:50, 40:60, 30:70, and 20:80. Proximate analysis of moisture, ash, carbohydrate, protein, and fat content was conducted, while acceptance testing was used in sensory analysis. The results showed that the substitution of trimmings only resulted in significant difference in fat content. This is due to the direct proportionality between the percentage of trimmings, and the fat content of nuggets. Meanwhile, the sensory analysis only resulted in significant differences in crispness, hardness and overall. In conclusion, nugget with 20:80 treatment was the best formulation because it has the highest preference value and can utilize waste optimally.
Macromolecular distribution of a mixed system on dodol ulame by Confocal Laser Staining Microscopy (CLSM) Gusti Setiavani; Sugiyono; Adil Basuki Ahza; Nugraha Edhi Suyatma; Jamyang Tashi Wangdi
jurnal1 VOLUME 5 ISSUE 1, JUNE 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i1.569

Abstract

The aim of this study was to learn more about the macromolecular distribution of the food matrix system in the traditional food Dodol Ulame in order to better understand the interactions between starch, fat and sugar. Microstructural stages included dye selection, staining/coloring, material mixing, and observation. The starch was stained with APTS and the fat with Nile red. The starch was stained using the double staining method with covalent labeling. The samples were analyzed with a Zeiss Inverted LSM 800 AXIO Observer equipped with an AXIO cam 503 color camera and an excitation wavelength of 665 nm and 543 nm. The results indicated that GR was polyhedral. Fat and sugar are evenly distributed in the matrix system. Some of the fat interacts with the starch granules to form a coating that prevents the starch from interacting with the sugar and inhibits the imbibition of water into the starch granules at 50 °C and 70°C. Amylose escapes from the granules and reacts with the sugar solution at a higher temperature of 90 °C, while the free fat acts as a lubricant between the particles. This shows how flour, fat and sugar interact to affect the manufacturing process and the final properties of dodol ulame.

Page 6 of 9 | Total Record : 81

 4   5   6   7   8 

Filter by Year

2018 2023


Reset
Filter By Issues
All Issue VOLUME 6 ISSUE 1, JUNE 2023 VOLUME 5 ISSUE 2, DECEMBER 2022 VOLUME 5 ISSUE 1, JUNE 2022 VOLUME 4 ISSUE 2, DECEMBER 2021 VOLUME 4 ISSUE 1, JUNE 2021 VOLUME 3 ISSUE 2, DECEMBER 2020 VOLUME 3 ISSUE 1, JUNE 2020 VOLUME 2 ISSUE 2, DESEMBER 2019 VOLUME 2 ISSUE 1, JUNI 2019 VOLUME 1 ISSUE 2, DESEMBER 2018 VOLUME 1 ISSUE 1, JUNI 2018 More Issue