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Contact Name
Dr. agr. Wahyudi David
Contact Email
wahyudi.david@bakrie.ac.id
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Journal Mail Official
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Editorial Address
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Location
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)
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Articles 3 Documents
Search results for , issue " Vol 3, No 2 (2015)" : 3 Documents clear
Welcoming to International Conference on Sustainable Agriculture, Food, and Energy (SAFE 2015) Nazir, Novizar
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 2 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

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Chemical Composition and Protein Quality of Fish Sauces (Kecap Ikan and Nampla) Ahmad Puat, Siti Nurfarhana; Huda, Nurul; Wan Abdullah, Wan Nadiah; Mubarek Al-Karkhi, Abbas Fadhl; Ardiansyah, .
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 2 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Chemical analyses were carried out on two commercial fish fermented products; kecap ikan which made from Indonesia and nampla from Thailand. Chemical composition, colour and amino acid composition were determined and the result shows the significant difference (p<0.05) in the parameters between two commercial fish sauces. Protein content in kecap ikan and nampla were 1.60 and 10.85 % respectively. Degree of protein hydrolysis was determined by precipitating the soluble nitrogen in 10% trichloroacetic acid (TCA) with 64.62% for kecap ikan which higher (p<0.05) than 56.10% degree hydrolysis in nampla. To assess the protein quality of these products, amino acid composition was determined. Total amino acid constitute for 707.8 mg/100mL protein in kecap ikan and nampla containing 8480.3 mg/100mL protein. Chemical score, amino acid score and essential amino acid index were 0.00, 0.00 and 0.56 for kecap ikan and 4.22, 5.88 and 7.32 for nampla. Protein digestibility is high in kecap ikan and nampla with 66.51 and 66.26% respectively. Protein digestibility-corrected amino acid score value was only 10.70 % in kecap ikan while 100% in nampla. The quality of protein in nampla indicates that it can provide complete essential amino acid to human. However, the quantity of protein and amino acid was not significant as source of essential amino acid in human diet because of limited daily intake. Keywords— Fermented fish product, fish sauce, kecap ikan, nampla, protein quality
The Spirit of Ritual in Community Engagement (Case Study in Subak) Martiningsih, Ni Gst. Ag. Gde Eka
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 2 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Many differences between the philosophy of Hinduism in Bali and the religious understanding of the younger generation with the older generation. Where there has been a change in view of the ritual performed by Hindus, especially among the younger generation. While on the other hand rituals by several groups including farmers (in the subak organization) are still something that is still being done and taboos to be broken. Just as Subak Wongaya Betan who still believes that the spirit of rituals is associated with their implementation in the field of agriculture. The rituals based on the awareness of something that is profane which farmers believe determines the success of their farm. Subak Wongaya Betan still implements continuous rituals collectively and personally. These rituals are usually performed in temple to water resources and environment in areas of subak such as Ulun Danu (the God of Waters or Lord Vishnu), Subak Temple (Pura Ulun Suwi and Bedugul) and family temple.  In one growing season Subak Wongaya Betan implement collective rituals such as: (1) Mapag Toya (fetch water); (2) mesaba (a ritual at the time of harvest would), and nangluk merana (pest and diseases eradication). As for personal rituals subak members are still carrying out rituals such as: (1) ngendagin (start the processing of land), (2) ngurit and mawiwit (paddy sowing).  Totally all of the ritual have to be conducted by subak’s member in one step of plantation are around 12 rituals.  In addition there are some rituals that are incidental in accordance with the purposes of the subak example pemelaspasan (inauguration) if Subak build infrastructure associated with the water control system. In connection with the preparation and execution of this ritual, although there was already a division of tasks and activities between members of Subak men with female members, but usually women will be more involved. This is because women will be involved from the time of the preparation of offerings and rituals. In this case the member of Subak presented the concept of rituals according to Hindu society and how the ritual activities can be tighten the social relationship between the member of subak and village.  One of the advantages of these phenomena is when the spirit of ritual always stands in rural community engagement.Keywords: Spirit, ritual, community engagement, subak

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