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Contact Name
Dr. agr. Wahyudi David
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wahyudi.david@bakrie.ac.id
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Kota adm. jakarta selatan,
Dki jakarta
INDONESIA
Asia Pacific Journal of Sustainable Agriculture, Food and Energy
Published by Universitas Bakrie
ISSN : -     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 3 Documents
Search results for , issue " Vol 1, No 1 (2013)" : 3 Documents clear
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.

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