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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 4 Documents
Search results for , issue " Vol 6, No 2 (2018): -" : 4 Documents clear
Comparative Study: Physico-Chemical Properties of Virgin Coconut Oil Using Various Culture Asiah, Nurul; Cempaka, Laras; Maulidini, Tiara
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 6, No 2 (2018): -
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Using various culture to produce Virgin Coconut Oil (VCO) by applied fermentation methods are important aspect impacted on characteristic of VCO. The objective of this research is to investigate the physico-chemical properties of VCO produced by various culture. The cultures were used in fermentation methods are Saccharomyces cerevisiae, Lactobacillus plantarum, and Rhizopus oligosporus. Research activities were conducted in two stages; the first stage was the production of VCO by fermentation at 35oC for 24 hours. Then, physico-chemical properties of products were analyzed using standart methods. Results showed that moisture content, acid number and iodine number of VCO produced using Saccharomyces cerevisiae lower than others. Density, viscosity and peroxide number has almost the same value. Nevertheless, all of physico-chemical properties conform to the Asian and Pacific Coconut Community (APCC) and Standar Nasional Indonesia for VCO product.Keywords— culture, fermentation, physico-chemical properties, quality, Virgin Coconut Oil. 
Quality Characteristics of Meatball Prepared from Different Ratios of Chicken and Duck Meat Mohd Aripin, Nor Halini; Huda, Nurul
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 6, No 2 (2018): -
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Abstract- The aim of this study was to determine the effects of different ratios of chicken and duck meat on the quality (proximate composition and physicochemical characteristics) of meatball. Meatball was produced by using 5 different ratios of duck and chicken meat (A = 0:100, B = 25:75, C = 50:50, D = 75:25, and E = 100:0).  Increase in the ratio of duck meat caused increases in moisture, ash, and carbohydrate (by difference), but decreases in protein and fat. The range of moisture, protein, fat, ash and carbohydrate content of meat ball in this study were 68.26 – 73.42 %, 10.45 – 5.88 %, 10.88 – 8.50 %, 1.84 – 2.86 %, 8.56 – 10.99 %, respectively. Mineral analysis showed that increase in the duck meat ratio caused increasing trends in Ca, Na, Fe, P, Zn and Mg contents.  The range of Ca, K, Na, Fe, P, Zn, and Mg was 0.6393 – 1.9973 mg/g, 0.0013 – 0.0016mg/g, 0.2912 – 0.6040 mg/g, 0.0187 – 0.0411 mg/g, 0.0884 – 0.4113 mg/g, 0.0025 – 0.1010 mg/g, and 0.2090 – 0.4848 mg/g, respectively. Physicochemical, juiciness showed increasing values by increasing duck meat ratio in meatball, meanwhile folding test showed decreasing values. The range for juiciness and folding test values were 6.09 – 11.24 % and 4.79 – 2.20 % respectively. Determination of texture and colour by instrument showed significant differences (P<0.05) among samples, whereby the L* value decreased, but the* and b* values increased with the increase in duck meat ratio.  The highest L* value (lightness) (65.89) was observed in formulation A which contained 100% chicken meat, while the lowest L* value (55.65) was observed in formulation E containing 100% duck meat. The addition of duck meat thus contributed to a darker colour product. Texture analysis showed decreasing values of shear stress (253.31 – 541.50) with the increase of duck meat ratio.   Keywords- Meatball, proximate composition, physicochemical characteristics, chicken meat, duck meat.
Film Opacity, Water Vapor Permeability, Water Solubility and Fourier Transform Infrared Radiation (FTIR) of a Biodegradable Film Based on a Duck Feet Gelatin and Polyvinyl Alcohol Blend Binti Che Wan, Nur Harizah; Nafchi, Abdorreza Mohammadi; Huda, Nurul
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 6, No 2 (2018): -
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

Abstract- A biodegradable film was prepared from a blend of duck feet gelatin and polyvinyl alcohol (PVA) and was plasticized by glycerol. The effects of using a different ratio of duck feet gelatin to PVA (A=0:100, B=20:80, C=40:60, D=60:40, E=20:80, and F=100:0) on the quality properties were examined, including an analysis of film opacity, water vapor permeability, water solubility and fourier transform infrared radiation (FTIR). The film made from pure gelatin had a low lightness value (95.13) compared to a sample without gelatin that had a lightness value of 96.91. The spectra of the films prepared from blends of duck feet gelatin and PVA (Sample B to D) were similar to those from the pure duck feet gelatin films (Sample F), indicating that there were no major changes in the functional groups of the gelatin produced by interactions between the PVA and the duck feet gelatin. The blended film with the ratio of duck feet gelatin to PVA (sample C=40:60) showed good properties for use as a biodegradable film compared to blended films with other ratios.   Keywords- Duck feet, biodegradable film, film opacity, water vapor permeability, water solubility.
Tensile Strength, Elongation at Breaking Point and Surface Color of a Biodegradable Film Based on a Duck Feet Gelatin and Polyvinyl Alcohol Blend Binti Che Wan, Nur Harizah; Nafchi, Abdorreza Mohammadi; Huda, Nurul
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 6, No 2 (2018): -
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 (329.309 KB)

Abstract

Abstract- A biodegradable film was prepared from a blend of duck feet gelatin and polyvinyl alcohol (PVA) and was plasticized by glycerol. The effects of using a different ratio of duck feet gelatin to PVA (A=0:100, B=20:80, C=40:60, D=60:40, E=20:80, and F=100:0) on the quality properties were examined, including an analysis of thickness, tensile strength, elongation at breaking point and surface color. The gelatin extracted from duck feet had a bloom value of 306.9 g. The tensile strength of the films increased as the concentration of the duck feet gelatin increased. However, the percentage of elongation at breaking point decreased, as tensile strength and elongation at breaking point have an inversely proportional relationship. The film made from pure gelatin had a low lightness value (95.13) compared to a sample without gelatin that had a lightness value of 96.91. The blended film with the ratio of duck feet gelatin to PVA (40:60) showed good properties for use as a biodegradable film compared to blended films with other ratios.   Keywords- Duck feet, biodegradable film, bloom value, tensile strength and surface color.

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