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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)
Arjuna Subject : -
Articles 4 Documents
Search results for , issue " Vol 5, No 1 (2017)" : 4 Documents clear
Improving the Physicochemical Properties of Commercial Bovine Gelatin using Succinylation Alias, Nur Aliyana Binti; Omosebi, Benedict Oludare; David, Wahyudi; Huda, Nurul
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 1 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Commercial bovine gelatin was modified by using succinic anhydride and resultant changes in physicochemical properties such as Bloom strength, foaming properties and extent of succinylation were investigated. The result indicated that addition of succinic anhydride at varying concentrations of 0.04, 0.08, 0.12 and 0.16 g/g of sample increased the degree of succinylation from 0% to 14%, while Bloom strength increased from 131.97% to148.60% but at higher concentration decreased from 133.50% to128.0%. Foaming capacity increased from 171.67% to 210.70%   but a substantial constant decrease in foaming stability with time.Keywords- Gelatin,  Succinic anhydride, gel strength, foaming capacity,  physicochemical properties,  
Dietary pattern on elderly patient with hypertension : a qualitative analysis David, Wahyudi; Darwin, Charles
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 1 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

many studies have been revealed that hypertension in elderly patient has significant factor in mortality. The non-drug treatment has been arisen since there are many complication drugs usage on this age. One of treatment which related to the hypertension is the lifestyle or dietary pattern. The qualitative analysis was performed to understand the multifactor of hypertension in elderly patient. Eighteen of elderly women with hypertension have been observed to understand how the dietary pattern influences the profile of hypertension of elderly patient. The patient age are ranged 56-84 years old. The substantial findings of this study include the fact that the more elderly concern on their eating behaviour, the more they could maintain their normal blood pressure. There are an evidence that patient has higher vegetable intake could reduce their high blood pressure constantly. However, stress and physiological condition of patient may stimulate the blood pressure in several cases.Keywords— Dietary pattern, hypertension elderly patient, qualitative analysis
The Effect of Succinylation on the Physicochemical Properties of Commercial Fish Gelatin Bahar, Mohamad Ikhwan Nazmi; Omosebi, Benedict Oludare; Ardiansyah, .; Huda, Nurul
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 1 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

There has been growing interest in improving the physicochemical properties of gelatin especially fish gelatin due to its inferior rheological and functional properties compared to mammalian gelatin. The effect of chemical modification (succinylation) on the physicochemical properties fish gelatin by over varying degree of succinylation (0.0 – 11.11%). was investigated. For succinylated fish skin gelatin, physicochemical properties such as gel strength (Bloom), emulsion activity and foaming activity increased from 126.06% to 178.66%, 41.8% to 68.9%, and 14.5% to 65.1% respectively.  However succinylation decrease emulsion and foaming stability of succinylated fish skin gelatin from 67.6% to 44.7% and 97.7 to 69.6% respectively.  Therefore, the result showed the improvement of physicochemical properties of succinylated fish skin gelatin was influenced by degree of succinylation.   Keywords- Fish gelatin, gel strength, emulsion and foaming capacity, and succinylation
The novel fraction of rice bran as functional food ingredients Ardiansyah, .
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 1 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

A life style-related disease has become prevalent worldwide including in Indonesia as a result of changes in lifestyle and eating habits.  Intake of western diet with low dietary fiber and less exercise activity are causes of this diseases and major risk factors of death in recent years. These diseases associated with a number of serious medical complications, such as coronary heart disease, hypertension, type 2 diabetes, nonalcoholic fatty liver, and certain cancers. Currently, there is increasing linked science and knowledge between functional food, diet intake, and health. Consumption of various functional food and nutraceutical derived from edible plants, vegetables, fruits, cereals, and fermented food has been regarded as a preventive factor against these diseases. Therefore, any active compounds from food having the ability to reduce life style-related diseases are a potential candidate for functional food. Hypertension is one manifestation of life style-related diseases and continues to be a top major cause of death beside stroke in Indonesia (Pusdatin, 2015).  The control and management of hypertension through food intake has been a focus of public health strategies in the recent years. A 5-mm Hg decrease in hypertension has been equated with a 16% decrease in this disease (FitzGerald et al., 2004).

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