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Asia Pacific Journal of Sustainable Agriculture, Food and Energy
Published by Universitas Bakrie
ISSN : -     EISSN : -
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)
Articles
45
Articles
Dietary pattern on elderly patient with hypertension : a qualitative analysis

David, Wahyudi ( Universitas Bakrie ) , Darwin, Charles ( Department of Psycology, Universitas Putra Indonesia YPTK, Padang Medical Practitioner, Klinik Malahayati, Padang )

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 ( Food Technology Program, Universiti Sains Malaysia, Penang, 11800, Malaysia ) , Omosebi, Benedict Oludare ( Department of Food Technology, Federal Institute of Industrial Research , Oshodi, Lagos State, Nigeria ) , Ardiansyah, . ( Department of Food Technology, Universitas Bakrie, Jakarta, Indonesia ) , Huda, Nurul ( School of Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia )

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, . ( Universitas Bakrie )

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).

Application of Hydrolytic Enzymes for Improvement of Red Dragon Fruit Juice Processing

Truong, N.M. Phuong ( Department of Food Technology, International University - Vietnam National University HCM city ) , Dang, Q Tuan ( Department of Food Technology, International University - Vietnam National University HCM city )

Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 4, No 1 (2016)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

The objective of this study was to improve the extraction efficiency and quality of the juice extracted from red dragon fruit (Hylocereus polyrhizus), by using commercial hydrolytic enzymes, namely Pectinex Ultra SP-L and Viscozyme L. The two enzymes were applied in constant total rate (0.1%), but at different combination ratios, temperatures and enzymatic treatment durations. By the effect of the enzymes, the extraction yield was significantly increased while the juice quality was obviously improved. High extraction yield (86.35%) and reducing sugar content in the juice (28.87 mg/mL) were obtained at temperature 40oC, in 120 min and with a combination of Pectinex Ultra SP-L and Viscozyme L (70/30). Meanwhile, extraction without enzyme treatment resulted in significantly lower yield (54.04%) and less reducing sugar content in juice (20.63 mg/mL). Also, by application of the enzymes at optimal conditions, the juice relative viscosity was reduced from 1.42 to 1.09, while the total acidity increased from 0.47 to 0.75 (g/100 mL), the TPC from 13.68 to 14.16 (mgGAE/100g puree) and the vitamin C content from 27.94 to 32.29 (mg/100g puree) as compared to the treatment without enzymes. Keywords— Cellulase, dragon fruit, fruit juice, hemicellulase, pectinase 

Determination of designing and operating parameters of circulating concurrent-flow rapeseed dryer

Anh Duc, Le ( Nong Lam University, Ho Chi Minh City, Viet Nam )

Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 4, No 1 (2016)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

This study aimed to investigate the designing and operating parameters of the circulating concurrent-flow dryer for rapeseed drying, such as drying section height, airflow rate, grain flow velocity, and drying air temperature, to meet the dryer performance in the best performance conditions, minimum cost, and the quality of seed. The simulation program which exhibited good fitness with experimental data performing on a pilot scale concurrent-flow dryer 200 kg a batch was used in this study. The results showed that the optimal parameters of drying section height, air flow rate, grain flow velocity and drying air temperature were found at 0.52 m, 30 cmm m–2, 5.5 m h–1, and 115oC, respectively. At these conditions, corresponding drying rate reached 3.01 %,w.b., fuel energy consumption was 4977 kJ kg–1 water, and germination rate was 94.5%. Keywords—rapeseed, drying section height, airflow rate, grain flow velocity, drying air temperature. 

Equilibrium moisture content isotherm characteristics of rapeseed

Anh Duc, Le ( Nong Lam University, Ho Chi Minh City, Viet Nam ) , Dong Hyuk, Keum ( Retired Scientist )

Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 4, No 1 (2016)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

The ERH and EMC of rapeseed were determined using static method with a constant environment chamber for various combinations of air temperature and relative humidity. The moisture desorption isotherm data are used to determine EMC equation. Four EMC/ERH equations are recommended as the best predictions of equilibrium moisture content for grains and oilseeds over wide ranges of temperatures and relative humidity was used: the Chung-Pfost, modified Halsey, modified Henderson, and modified Oswin, and their estimated parameter were evaluated for goodness of fit. The Modified Halsey equation is identified as the best adequate equation for prediting desorption EMC isotherm of rapeseed. The RMSE for ERH and EMC is 1.909% and 0.281%. The R2 for ERH and EMC is 0.9936 and 0.9925, respectively.    The modified Oswin equation is fairly good fits, and the Chung-Pfost and modified Henderson equation could not available for prediction EMC of rapeseed. Keywords—rapeseed, equilibrium moisture content, isotherm, temperature, saturated salt

Welcoming to International Conference on Sustainable Agriculture, Food, and Energy (SAFE 2015)

Nazir, Novizar ( Universitas Andalas )

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 ( Universiti Sains Malaysia ) , Huda, Nurul ( Universiti Sains Malaysia ) , Wan Abdullah, Wan Nadiah ( University Sains Malaysia ) , Mubarek Al-Karkhi, Abbas Fadhl ( Universiti Sains Malaysia ) , Ardiansyah, . ( Universitas Bakrie )

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 ( Universitas Mahasaraswati Denpasar )

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

Study on Durian Processing Technology and Defleshing Machine

Dang, Thien-Ngon ( HCMC University of Technology and Education ) , Nguyen, Bich Huy ( Nong Lam University )

Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 3, No 1 (2015)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

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Abstract

In food processing industry, durian flesh contains many nutrients as raw material for the production of cakes, icecream, and flavoring, etc. Recently, the durian pulp units are separated from husk and durian defleshing have also been done byhand-craft devices which has low productivity and is not ensure production and food safety. This paper presents the researchresults of designing and manufacturing the durian defleshing machine and proposed durian flesh processing technology. Themachine separates durian husk automatically and durian defleshing by means of centrifugation. Experimental testing shows thatthe principle of centrifugal horizontal cage for defleshing might be applied and get good result. The productivity of the machineoperates at about 30-40 kg / hour with the percentage of pulp separation can be reached at 90% and the one for defleshing is over95% at the cage rotation is 500 rpm. The machine also passes the requirements of food safety.Keywords—Pulp durian; defleshing machine; food processing, food safety.