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Dr. agr. Wahyudi David
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Asia Pacific Journal of Sustainable Agriculture, Food and Energy
Published by Universitas Bakrie
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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)
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Articles 8 Documents
Search results for , issue " Vol 2, No 2 (2014): Global Action For Sustainable Agriculture, Food and Energy" : 8 Documents clear
Ethnobotanical Study of Edible Ferns Used in Bali Indonesia Sujarwo, Wawan; Lugrayasa, Nyoman; Caneva, Giulia
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

With very few exception ferns have not been widely used as sources of food and medicine. An ethnobotanical study was conducted to investigate Balinese ethnobotanical knowledge of edible ferns. We interviewed fifty informants of different age, sex, and villages to obtain information on traditional knowledge of edible ferns. Investigations were made by interrogating village leaders, religious leaders, farmers, and elderly people. The study has resulted in the documentation of 4 edible fern species. These species were distributed across 3 families and 3 genera. Woodsiaceae was the dominant family (2 species, Diplazium esculentum (Retz.) Swartz and Diplazium repandum Bl.), followed by Blechnaceae (Blechnum orientale L.) and Thelypteridaceae (Pneumatopteris callosa (Blume) Nakai.). All species were green vegetables. Pneumatopteris callosa is also used for treatment of various ailments like fever and hypertension. Documentation of these species may provide basic information for conservation, possibly further exploitation, and will preserve local traditional knowledge.Keywords— ethnobotany, traditional knowledge, edible ferns, pteridophytes, Bali
Selenium Recovery and Conversion by a Filamentous Fungus, Aspergillus oryzae Strain RIB40 Kimura, Hiromi; Arima, Toshi-Hide; Oku, Takashi; Sakaguchi, Toshifumi
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

A filamentous fungus (koji mold), Aspergillus oryzae strain RIB40 could be applied for selenium recovery and conversion. The granular cell-aggregates (mycelial cells) were able to reduce and convert selenite into nano-sized elemental selenium depositions when the granules were incubated under aerobic condition shaking at 120 rpm with a 100 ml baffled Erlenmeyer flask contained 20 ml of PD (potato dextrose) medium. In the aerobic condition, selenite (1 mM) was removed completely (over 99 %) from the culture within 24 hours by the mycelial cell-granules of strain RIB40. The cells turned red-orange due to the formation of elemental selenium nanospheres. Results of total selenium quantity determination in the red-orange coloured cellular granules by the atomic absorption method showed that most of selenite which disappeared from the culture were recovered to the granular cell-aggregates. These results demonstrate that a filamentous fungus, Aspergillus oryzae strain RIB40 can be used as an effective bio-material for recovery and reduction, and conversion of selenium-oxyanion in bioremediation, elemental resource recycling, biomineralization and biofabrication.Keywords— Aspergillus oryzae, Selenite reduction, Selenium recovery. 
Effect of Fat Extraction Treatment on The Physicochemical Properties of Duck Feet Collagen and Its Application in Surimi Yiin, Tan Ai; Huda, Nurul; Ariffin, Fazilah; Easa, Azhar Mat
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

Duck feet were the byproduct or waste from the duck meat production and the duck feet collagen was evaluated as an alternative Halal collagen to improve the quality of surimi based-product. Duck feet collagen was extracted by treated the duck feet with 5% lactic acid and 36 hours soaking periods. Alcohol (methanol-MDFC, ethanol-EDFC and 1-butanol-BDFC) is used to reduce the fat content in the duck feet collagen. 1-butanol showed the lowest level of fat content than other two alcohol defatted treatments. The yield of BDFC obtained from this treatment was 9.59%. The BDFC was light (90.40) in color. The swelling percentage of BDFC was 216.66%. There were 20 of amino acids detected in all duck feet collagen treated by different alcohol defatted treatments and the BDFC consist of 53.900 mg/g (19.21%) imino acids. Duck feet collagen was added to sardine surimi to study its effect on physicochemical properties. Duck feet collagen was able to improve the folding test score of sardine surimi from 3.00 to 5.00.  Sardine surimi added with BDFC has the lowest cooking loss (2.46%), highest gel strength (2601.51 g.mm), and highest hardness (6.98 kg) value. Duck feet collagen has the ability to enhance the quality of low grade sardine surimi and its effect is better than bovine and fish collagen. Keywords— Poultry waste, duck feet, collagen extraction, fat reduction, physicochemical properties
Bio-efficacy of Pseudomonas fluorescens (7% WP and 5% SC formulations) against bacterial wilt disease of chili Basu, Amitava
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

Bacterial wilt caused by Ralstonia solanacearum is an important disease of chili crop in West Bengal. P.  fluorescens was employed to manage R. solanecearum under field condition. The combined use of seed and soil treatment were most effective (0.83 to 10.82% PDI) than sole use of seed or soil treatment (3.33 to 24.98% PDI). Vegetative growth and yield of chili were also influenced through integration of seed and soil treatments with P. fluorescens 7% WP @ 10 g/kg seed + 2.5 kg/ha as well as with P. fluorescens 5% SC applied @ 10 ml/kg seed + 2.5 lit/ha . The seed treatment when followed by soil treatment showed best result in respect of fresh root weight (6.63-7.43 g), dry root weight (2.53-2.80 g), fresh shoot  weight (55.45-60.23 g), dry shoot weight (24.25-26.33 g), plant height (44.83-47.53 cm) and yield (257.18-265.60 kg/ha) than  control. There was no adverse effect of P. fluorescens 7% WP and P. fluorescens 5% SC on soil beneficial microbes. The products increased the root and shoot weight, dry weight of seedlings and seedling vigor index than control. The per cent root colonization in sterilized and non sterilized soil was in the range of 80-89%.It may be concluded that, the combined application of P. fluorescens 7% WP as seed treatment @ 10 g/kg seed + soil treatment @ 2.5 Kg/ha or P. fluorescens 5% SC as seed treatment @ 10 ml/kg seed + soil treatment @ 2.5 lit/ha is suggested for effective management of bacterial wilt of chili. Keywords— Chili, wilt, Ralstonia solanecearum, Pseudomonas flurorescens, biocontrol.
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 
Protein Quality of Fish Fermented Product: Budu and Rusip Mohd Khairi, Intan Nadiah Binti; Huda, Nurul; Wan Abdullah, Wan Nadiah; Al-Kharki, Abbas Fadhl Mubarek
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

The commercial Budu and Rusip were determined and differentiated of their chemical compositions and colour. The amino acid compositions and protein digestibility data obtained were carried out for determined the protein quality. To assess the nutritional quality of the proteins in these products, the in-vitro protein digestibility and amino acid content were determined. The results showed significant difference (p <0.05) in colour (L*, a*, b*) between Budu and Rusip. The chemical compositions of Budu were 66.92% of moisture content, 11.39% of protein content, 20.72% of salt content, 0.837 of water activity, 5.17 of pH and 60.58% of degree of hydrolysis while Rusip contain 65.21% of moisture content, 42.95% of protein content, 14.76% of salt content, 0.864 of water activity, 4.98 of pH and 12.81% of degree of hydrolysis. The protein digestibility in Budu and Rusip were 67.29% and 67.82%, respectively. According to amino acid data, the predominant amino acid in Budu and Rusip was glutamic acid. Chemical score, amino acid score, essential amino acid index and protein digestibility-corrected amino acid scores (PDCAAS) were calculated from the amino acid data. The results showed that the Rusip provided a comparable quality of protein than Budu.Keywords— Fermented fish product, Anchovy, protein quality, budu, rusip 
The effect of clay minerals on soils interrill erodibility factor and management in Dast- e Tabriz Asghar, Jafarzadeh Ali; Garosi, Unus; Oustan, Shahin; Ahmadi, Abbas
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

Based on some estimation soil erosion in Iran is widespread problem (70% of the country) and susceptibility of the soils to erosion is mostly due to low organic matter, clay percentage, kind of clay and mismanagement of land, etc has accelerated. For this reason, real estimation of different kind of clay influence on soils interrill erodibility factor is required for sustainable management. Clay with a wide variety of physical properties plays an important role in the soils and their erodibility. In order to investigate the effect of clay minerals on soil erodibility, this research work carried out on surface layer samples of eleven soil series with different families. After mineralogical analysis, the type and relative amount of clay minerals in each soil were determined based on qualitative and semi-quantitative methods. According to Pearson correlation coefficient, there is positive and significant correlation between soil erodibility and smectite groups, while quartz, kaolinite- chlorite and chlorite-vermiculite showed negative and significant correlation whith erodibility. Consequently there is a linear correlation  between erodiblity and minerals based on stepwise multiple regressions in these soils. Also there is between clay, sand, saturation percentage, SAR and erodibility significant correlation (P<0.01) while silt, CaCO3 and pH show lower one (P<0.05).Keywords— Minerals, Erodibility, Semi-quantitative, Correlation coefficient, Dasht-e-Tabriz
A Study on Beef Drying Regime towards Sustainable Energy Nguyen, Bich Huy; Nguyen, Hay
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

Beef  is one of the popular meat as the daily food in general and beef processing technology might become one of the interesting food processing research in Vietnam. There are many researchers and industrial companies study on how to create and to develop more kind of instant beef in which the beef drying plays as one of the common food using in Vietnam. For this aspect, finding out the suitable drying regime with the reasonable energy source towards the sustainable is highly attraction. This paper presents the different experimental studies on beef drying using hot-air dryer, heat pump dryer and solar dryer. The results proved that solar energy can be used as a sustainable energy source for forced convection dryer to drying beef with high quality and passing the food standard requirements. The drying regime for beef is as 1) temperature drying is 500C, and 2) the time drying is around 7 hours. The RH of beef might reduce from 75% to 36.7% within 7 hours or the RH rate is around 5.5% per hour when using solar dryer. The quality and color of dried-beef are also tested and it is shown that they are well and satisfied the market requirements. Key words: solar dryer; beef processing; dryer; head pump. 

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