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Asia Pacific Journal of Sustainable Agriculture, Food and Energy
Published by Universitas Bakrie
ISSN : 23381345     EISSN : -     DOI : -
Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE), publish two times a year, publish papers in English reporting the results of original research in the following areas: Sustainable Agriculture, Food Technology and Sustainable Nutrition, Community Development and Scientific Communication, and Other related topics deemed relevant by the Editorial Board (Special Issues)
Arjuna Subject : -
Articles 46 Documents
Mocaf Bread enriched with Mung Bean (Vigna radiata L.) as a source of protein Yenrina, Rina; Murtius, Wenny Surya; Putri, Nezly N
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

This study aim to determine the effect of substitution Mocaf ( Modified Cassava Flour) and mung bean flour on bread making .The treatments used were A (60% Wheat flour: 40% Mocaf), B (60% Wheat flour: 35% Mocaf: 5% mung bean flour), C (60% Wheat flour: 30% Mocaf: 10% mung bean flour), D (60% wheat flour: 25% Mocaf: 15% mung bean flour).The results showed that the substitution Mocaf and mung bean flour significantly different influence on the increase of water content, ash content, protein content, color, flavor, degree of development and reduced levels of carbohydrates, sugar. But the influence did not differ significantly to fat content, aroma and texture. The results of organoleptic tests and chemical analysis showed the product D was the best product with the average preference for colour, flavour, texture and taste (3.63 to 32.90), moisture content (27.19%), ash content (1, 36%), protein content (9.57%), fat content (7.79%), carbohydrate content (52.67%), sugar (14.37%) and degree of development (57, 23%).Keywords: Mocaf Bread, Mung Bean (Vigna radiata L.), source of protein
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.?
Influence of relative humidity on development of chilling injury of cucumber fruits during low temperature storage Fahmy, Khandra; Nakano, Kohei
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 the effect of relative humidity (RH) on development of the chilling injury (CI) symptoms and the shelf life of cucumber fruits. The fruits were stored at 5?C with RH conditions set at high (99%), medium (80%) and low (60%) for 5 days. During storage, gas composition in the chamber was maintained as same as ambient. After storage at 5?C, the fruits were stored at room temperature (24.5?C) for 6 days to check shelf life. Fruits were weighed before and after storage at 5?C to determine weight loss. Skin colour, firmness, electrolyte leakage and malondialdehyde (MDA) content were also evaluated before and after storage at 5?C, as well as every 2 days during shelf life period. The water loss of fruit was suppressed at high RH compared with low or medium RH after storage. Skin colour change (L*, C*, h?) was also maintained at high RH after storage 5?C. In addition, yellowing index increased rapidly of the fruits stored at low RH during shelf life period, while at medium and high RH was supressed at early stage of storage but increased thereafter. No significant different in the firmness was observed after storage at 5?C and during shelf life period. The electrolyte leakage and MDA content which are an indicator of cell membrane damage caused by CI of the fruits stored at low and medium RH increased significantly within 5?C storage period, while at high RH was supressed, however, after storage at 5?C, significant different was not found among them. During shelf life condition, the increase of electrolyte leakage had similar trends with MDA content, which these values increased rapidly of the fruits stored at low RH. While, on the fruits stored at medium RH, the increase of electrolyte leakage and MDA content was observed on the last day of shelf life condition, conversely, these values were supressed of the fruits stored at high RH. These results suggest that controlled RH during distribution process in low temperature is critical due to influence development of CI and acceptable quality of fruit. Storage at high RH not only suppressed the water loss, but also minimized the CI symptoms.? ? Keywords? cucumber fruits, chilling injury, relative humidity, shelf life.
Study on Durian Processing Technology and Defleshing Machine Dang, Thien-Ngon; Nguyen, Bich Huy
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 1 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

In food processing industry, durian flesh contains many nutrients as raw material for the production of cakes, icecream, and flavoring, etc. Recently, the durian pulp units are separated from husk and durian defleshing have also been done byhand-craft devices which has low productivity and is not ensure production and food safety. This paper presents the researchresults of designing and manufacturing the durian defleshing machine and proposed durian flesh processing technology. Themachine separates durian husk automatically and durian defleshing by means of centrifugation. Experimental testing shows thatthe principle of centrifugal horizontal cage for defleshing might be applied and get good result. The productivity of the machineoperates at about 30-40 kg / hour with the percentage of pulp separation can be reached at 90% and the one for defleshing is over95% at the cage rotation is 500 rpm. The machine also passes the requirements of food safety.Keywords?Pulp durian; defleshing machine; food processing, food safety.
Current Situations and Solutions for Renewable Energy Development in Vietnam Nguyen, Bich Huy; Tuan, Nguyen Anh
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 1 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

The development potential for renewable energy in Vietnam is very huge and divergence. Unfortunately, at present, this energy source has been used for commercial electricity production is very low in which it takes within 1% in total energy used. The target for next years is commercial electricity generated by renewable energy try to take 5% and 11% in 2020 and 2050, respectively. This paper reviews the current situation of renewable used in Viet Nam and analyzes some important issues related to the national policies development for renewable energy such as legal framework, financial supports, and renewable energy consumption prices and so on. These policies shall help to promote investment in renewable energy; to increase the structure used renewable energy, and to develop renewable energy in Vietnam.Keywords: Renewable energy, energy policy, sustainable development in Vietnam
Community Participation on Rural Development; Importance of High land cultivation, Chena for Prevalence of Traditional Crop Varieties and Rural Sustainability Gunathilaka, Navarathna Mudiyanselage Tharindu; Herath, Iresha Chamalee
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 1 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Since ancient time, cultivation is emerged as a peculiar culture in Sri Lanka."Chena" that is the unique high land cultivation method in Sri Lanka, represents a vital role on behalf of in-situ conservation of traditional crop varieties. Beside, Chena is one of the iconic symbols of rural sustainability. For the study participatory observations, semi structured interviews, group discussions were carried out in this area. Here we observed, many rare traditional varieties in rice, vegetables, grains, yams, fruits, pulses, leaf vegetables and medicinal herbs are conserved in Chena cultivation through both species level and genetic level. And also they preserve the propagation unit, seed among their small communities as a genetic resource. Then they use these protected seed as the foundation seed for the next season. Chena cultivation has been assimilated to the Sinhalese rural life pattern via the culture and socio economics. Rituals, customs, spiritual beliefs and cultural practices related to Chena persist among them. Most important socio economic role is it mainly concentrates on the rural food security without influence of market oriented intentions. This role is fortified by climate changing endurance capabilities of crops in high land cultivation. Hence, ancient people depended completely on Chena crops when their staple food, rice production is in climate challenges. And the high level of nutrients, caloric energy and deliciousness ensure a healthy life of people. Further Chena's traditional varieties are feasible in providing a substantial harvest excluding chemical treatments. This cultivation system demonstrates that the essentiality of community participation for conserve the ethnobotanical values, resources and knowledge, and it servers for their own sustainability. But this high land cultivation is in a critical stage in present Sri Lanka. Some governing decisions and agricultural policy making have enervated this traditional cultivation event. And modern corporatocracy jeopardizes the value of traditional crops varieties by promoting gene modification. Further proposed seed act in Sri Lanka (2014) has been badly oriented to violate community seed right. These all make severe effects on Chena cultivation. Here we urge the attention of relevant authorities for reconsider this livelihood practice and make better implementations in near future. These implementations should come up with an integrated model for development, protect the livelihoods and agro diversity. It helps to ensure the cultivators' rights, social justice and rural sustainability.Keywords? Community participation, Chena, Traditional crops, Sustainability
Influence of pre-treatments on Jengkol Bean (Pithecellobium lobatum, Benth) toward Sulfuric Content Yenrina, Rina; Kasim, Anwar; Delfiana, Winda
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 1 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

This research had been carried out at Laboratory of Agricultural Product Technology, Faculty Of Agricultural Technology, Andalas University-Padang from August 2014 ? October 2014. Jengkol bean content djengkolic acid. Djengkolic acid is one of the types of amino acids containing sulfur and spread evenly in jengkol bean. Consumption of jengkol bean can give bad smell effect when breathing or urinating, this odor arising from Djengkolic acid which breaking down into sulfur containing-thiol compounds which is volatile. This research is aimed to decrease of sulfur level from jengkol bean by giving some treatments. This research used eksplorative design with 4 treatments and 3 replications. Treatments were consist of boiling jengkol in ash solution, boiling jengkol in whiting solution, boiling jengkol in water and aging jengkol in soil. Result of this research obtained that differences of treatments on jengkol resulting different effect toward water content, ash content, sulfur content and pH. The most drastic decrease of sulfur is to use whiting and followed by the use of kitchen ash, boiling in water and aging in the soil.?Keywords: Jengkol bean, Some treatment and Sulfur?
Solar Cooling and Dehumidification Systems - a review Nguyen, Bich Huy; Nguyen, Hay
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 1 (2014): Agriculture Food and Energy for Future
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Recently, cooling system, especially air-conditioning system, can not be absent in many fields such as appliances (homes, schools, shopping malls, factories, and theaters), food, agro-products and pharmaceutical storages, and so forth. Most of the conventional cooling systems driven by electrical power while solar energy, rather than a burning fuel, can provide the heat energy for these refrigeration processes. This paper reviews how, what, and where the solar energy can be applied for cooling systems. The types of sorption processes and the electrical and thermo-mechanical systems using solar energy have been analyzed. Many studies indicated that the absorption system is most suitable for solar cooling systems. Both theoretical and experimental results also showing that solar sorption refrigeration and air-conditioning are reasonable at present and for future applications. The cost of system, the simple and combine-system in designing, maintaining and controlling of system via using network and the simulation for the system are some perspectives need to study to develop the solar cooling systems. Keywords: solar energy, cooling systems, air conditioning, renewable energy
Effect of Potassium Level on Quality traits of Indonesian Potato Tubers Wibowo, Condro; Wijaya, Krissandi; Sumartono, Gregorius Hadi; Pawelzik, Elke
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 1 (2014): Agriculture Food and Energy for Future
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

The rate of K2O can affect yield and process-grade tubers of potato (Solanum tuberosum L.). The Indonesian cultivars Tenggo and Krespo were examined for effects of K2O level on selected quality traits. Both new cultivars are intended for processing purposes. The result showed that dry matter, K, Mg and Mn contents were not affected by K2O supply. Citric acid content of cultivar Tenggo increased up to 2.64 mg 100 g-1 Dry Matter due to application of 100 kg ha-1 K2O , whereas ascorbic and chlorogenic acid contents were not affected by K2O level. Malic and fumaric acid in cultivar Krespo, and tartaric and fumaric acids in cultivar Tenggo increased due to application of 100 kg ha-1 of K2O. Regarding the oxidative potential no differences between the cultivars were found.
Unripe Areca (Areca catechu. L) Nut Syrup as A Functional Drinks Addition with Powdered Cassia Vera Extract Yenrina, Rina; Nazir, Novizar; Lubis, Alfian Syukri
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 1 (2014): Agriculture Food and Energy for Future
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

This study aims to determine the effect of addition of powdered Cassia vera exstract on chemical composition and organoleptic value of unripe areca nut syrup. This research used Completely Randomized Design consist of four treatments and three replications. However, chemistry, physics, and microbiology testing take two of the most preferred product and one control products. Observational data were analyzed by using a statistical program 8, followed by Tukey test at 5% level. The treatments were: A (without addition of cassia vera as control), B (addition 2% of cassia vera exstract), C (addition 4% of cassia vera ), and D (addition 6% of cassia vera). The observations were the analysis of raw materials unripe areca nut includes moisture, ash, fat, protein, antioxidants activity, alkaloids measurement, tannins and carbohydrates. Moreover, chemical analysis of areca nut syrup includes moisture content, ash, sugar, antioxidants, and tannins. And viscosity test for physical analysis. For microbiological analysis such as total plate count and organoleptic test includes taste, odor, and color preference had choosen by the preference test methods. The results, indicates that the addition of powdered cassia vera extract into areca nut syrup significantly had different influence on ash content, water content, sugar content, antioxidant level, viscosity, and tannin level. As on total plate count and alkaloids measurement also had a significant effect on areca nut syrup processing. The results of Organoleptic test showed that the product C was the most preferred product by panelists who chose like-really like level at 95%-100%. Product C as the most preferred product, has an average 42,347% of water content, 0,061% ash content, 71,333% sugar, 15,273% antioxidant level, 7,21% tannin content, viscosity 0,933 dPa.S, alkaloids measurement (+), and total plate count 4,0?10?.? Key words : syrup, areca nut, cassia vera, tannin, and antioxidant.