Wahyudi David
Universitas Bakrie

Published : 2 Documents
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Characteristic of Pangium Edule Reinw as food preservative from different geographical sites Kasim, Anwar; David, Wahyudi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 1, No 1 (2013)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

The objective of this study is to evaluate effectiveness of Picung (Pangium Edule Reinw) from two geographical sites (P1: Picung from Batusangkar; P2: Picung from Bogor) in preserving Mackerel (Rastrellinger sp) which is bought fresh from fishermen. Analysis conducted on fish include: moisture content, pH, crude protein and anti-microbial properties in traditional fish recipe. The traditional recipe is Pado fish which consists of dried picung pulp, coconut and other spices. Mean were compared using student t-test and the level of significant different was determined at p < 0.05. The t-test uses 2-sample assuming equal variance analysis. The result shows that there is no significant different in moisture content, pH and crude protein between P1 and P2 (p>0.05). Cyanide level of both picung after submerged in water for 1 day is 17.5 mg/kg and 30.1 mg/kg. Further, according to SNI: 01-7152-2006 the level of cyanide acid after applies in traditional recipe is 1 mg/kg. Salmonella sp were detected negative during 72h storage. Cyanide acid was not significantly different between two samples (p>0.05). There is no significant different in effectiveness in preserving the food between (P1) and (P2). Total microbes ranged between 2.2 x104 - 7.0 x104 for 24h storage it is confirmed with SNI 01-2729.1-2006 total maximum microbe is 5.5 x 105 colony/gr. It may be some influence of traditional recipe prolong the preservation time.     Keywords— Pangium Edule Reinw, food preservative, geographical sites. 
Perception of young people toward their traditional food David, Wahyudi; Darwin, Charles
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 2 (2014): Global Action For Sustainable Agriculture, Food and Energy
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

To explore the potential of traditional food and foster the nutrition awareness, the perception of young people toward their traditional food is becoming important. Young generation is a potential market for fast food vendors. Young people has characteristic to changes and has specific preference in appetite and style. The objective of this study is to look the awareness of young people for their food preference including their traditional food. This is self-assessment of local youth to their traditional food. Observation and in-depth interview were used to collect data. Fifty-four respondents consist of twenty-nine male and twenty-four female from two demographic backgrounds were interviewed on their experiences and opinions toward their traditional food. Fourteen questions were asked. The respondent age are ranged between 17-24 years old. The substantial findings of the survey include the fact that young people more concern about the nutrition of food compare to perception of the favourite food. There are also no evident there is a different of food-related health concern between two different demographic background.Keywords— Perception of young people, Food Culture, Psychology