cover
Contact Name
Dr. agr. Wahyudi David
Contact Email
wahyudi.david@bakrie.ac.id
Phone
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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 3 Documents
Search results for , issue " Vol 5, No 2 (2017)" : 3 Documents clear
A mini-review of conventional rice milling: It is suitable for organic rice David, Wahyudi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 2 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.092 KB)

Abstract

Many attempt has been made in previous study to understand how milling processing influence the nutritional properties of rice. However, there is no study address how the milling processing can be adopted to the organic rice. This study is preliminary stage to understand the influence of milling processing on rice as a food system. This article has reviewed 54 articles comparing refined and whole grain rice and categorized into production cost, bioactive compound, and pesticide/residue contamination as well as consumer perception. The result shown that milling processing as one of value chain contributes the significant impact on nutritional properties of rice. If the organic rice using the conventional “milling processing principle” it will resulted the equal feature of nutritional properties both organic rice and conventional, thus expectation of consumer for healthier properties of organic rice may not be suitable anymore.Keywords- Organic food system, milling processing, organic rice, whole grain 
Effect of Added Succinylated Fish Gelatin on the Textural Profile of Stored Sardine Surimi Gel Bahar, Mohamad Ikhwan Nazmi; Omosebi, Benedict Oludare; Ardiansyah, A; Huda, Nurul
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 2 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.298 KB)

Abstract

Gelatin is a biopolymer with unique functional properties that are very useful in food, pharmaceutical, cosmetic, and photographic applications. Low quality gelatin such as that from fish has limited application because its gels have inferior rheological and functional properties. However, researchers are looking for ways to use this abundant resource. In this study, the effect of adding succinylated fish gelatin to stored sardine surimi was investigated. Changes in the   physicochemical properties of surimi gels depended on the degree of succinylation of the fish gelatin. As the degree of succinylation increased, expressible moisture and water holding capacity of surimi gels increased from 0.56 to 18.07% and from 2.86 to 20.45%, respectively. The lightness value of surimi gels also increased. Addition of succinylated fish gelatin had no effect on gel folding test results, but it did improve texture of the gels.  With increasing succinylation of fish gelatin, hardness of the gels increased from 11.11 to 77.78%, springiness from 0 to 20.83%, cohesiveness from 0 to 67.5%, gumminess from 9.38 to 200%, and chewiness from 8.7 to 265.22%. In summary, addition of succinylated fish gelatin improved the physicochemical properties of surimi gels.   Keywords- Fish gelatin, surimi, succinic anhydride, texural profile, water holding capacity
Sensory quality of brown rice Inpari 24 after 3 months of storage Amelia, Putri; Ardiansyah, Ardiansyah; David, Wahyudi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 5, No 2 (2017)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.348 KB)

Abstract

Brown rice contributes to high bioactive content for human health however rancidity was the obstacle to store it properly. This research aims to estimate shelf life of brown rice Inpari 24 with polyethylene and polyethylene vacuum packaging by sensory analysis method.  The shelf life test based on the ISO 16779: 2015 by using 10 panelists. Brown rice was store under non-vacuum packaging treatment (PE) and vacuum packaging (PEV) for 3 months. The results show, in the preference plot, there was decreasing of acceptance of the panelist on PE and PEV from 0-3 month. In hazard function, panelists recognize that sensory changes in PE faster than PEV. There is no significant different of moisture content for both PE and PEV during 3 months evaluation. Free fatty acids in PE are increasing over three month meanwhile PEV remain stable. Overall evaluation, PEV shows better performance for storage mode in term of preference and perception of panelist. Keywords- brown rice, sensory analysis, panelist, shelf life, non-vacuum, vacuum, Inpari 24

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