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Dr. agr. Wahyudi David
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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 49 Documents
Influence of relative humidity on development of chilling injury of cucumber fruits during low temperature storage Fahmy, Khandra; Nakano, Kohei
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 1, No 1 (2013)
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 (413.31 KB) | DOI: 10.36782/apjsafe.v1i1.356

Abstract

The objective of this study is to evaluate the effect of relative humidity (RH) on development of the chilling injury (CI) symptoms and the shelf life of cucumber fruits. The fruits were stored at 5°C with RH conditions set at high (99%), medium (80%) and low (60%) for 5 days. During storage, gas composition in the chamber was maintained as same as ambient. After storage at 5°C, the fruits were stored at room temperature (24.5°C) for 6 days to check shelf life. Fruits were weighed before and after storage at 5°C to determine weight loss. Skin colour, firmness, electrolyte leakage and malondialdehyde (MDA) content were also evaluated before and after storage at 5°C, as well as every 2 days during shelf life period. The water loss of fruit was suppressed at high RH compared with low or medium RH after storage. Skin colour change (L*, C*, h°) was also maintained at high RH after storage 5°C. In addition, yellowing index increased rapidly of the fruits stored at low RH during shelf life period, while at medium and high RH was supressed at early stage of storage but increased thereafter. No significant different in the firmness was observed after storage at 5°C and during shelf life period. The electrolyte leakage and MDA content which are an indicator of cell membrane damage caused by CI of the fruits stored at low and medium RH increased significantly within 5°C storage period, while at high RH was supressed, however, after storage at 5°C, significant different was not found among them. During shelf life condition, the increase of electrolyte leakage had similar trends with MDA content, which these values increased rapidly of the fruits stored at low RH. While, on the fruits stored at medium RH, the increase of electrolyte leakage and MDA content was observed on the last day of shelf life condition, conversely, these values were supressed of the fruits stored at high RH. These results suggest that controlled RH during distribution process in low temperature is critical due to influence development of CI and acceptable quality of fruit. Storage at high RH not only suppressed the water loss, but also minimized the CI symptoms.    Keywords— cucumber fruits, chilling injury, relative humidity, shelf life.
Characteristic of Pangium Edule Reinw as food preservative from different geographical sites Kasim, Anwar; David, Wahyudi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 1, No 1 (2013)
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 (439.123 KB) | DOI: 10.36782/apjsafe.v1i1.371

Abstract

The objective of this study is to evaluate effectiveness of Picung (Pangium Edule Reinw) from two geographical sites (P1: Picung from Batusangkar; P2: Picung from Bogor) in preserving Mackerel (Rastrellinger sp) which is bought fresh from fishermen. Analysis conducted on fish include: moisture content, pH, crude protein and anti-microbial properties in traditional fish recipe. The traditional recipe is Pado fish which consists of dried picung pulp, coconut and other spices. Mean were compared using student t-test and the level of significant different was determined at p < 0.05. The t-test uses 2-sample assuming equal variance analysis. The result shows that there is no significant different in moisture content, pH and crude protein between P1 and P2 (p>0.05). Cyanide level of both picung after submerged in water for 1 day is 17.5 mg/kg and 30.1 mg/kg. Further, according to SNI: 01-7152-2006 the level of cyanide acid after applies in traditional recipe is 1 mg/kg. Salmonella sp were detected negative during 72h storage. Cyanide acid was not significantly different between two samples (p>0.05). There is no significant different in effectiveness in preserving the food between (P1) and (P2). Total microbes ranged between 2.2 x104 - 7.0 x104 for 24h storage it is confirmed with SNI 01-2729.1-2006 total maximum microbe is 5.5 x 105 colony/gr. It may be some influence of traditional recipe prolong the preservation time.     Keywords— Pangium Edule Reinw, food preservative, geographical sites. 
Mocaf Bread enriched with Mung Bean (Vigna radiata L.) as a source of protein Yenrina, Rina; Murtius, Wenny Surya; Putri, Nezly N
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 1, No 1 (2013)
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 (190.33 KB) | DOI: 10.36782/apjsafe.v1i1.378

Abstract

This study aim to determine the effect of substitution Mocaf ( Modified Cassava Flour) and mung bean flour on bread making .The treatments used were A (60% Wheat flour: 40% Mocaf), B (60% Wheat flour: 35% Mocaf: 5% mung bean flour), C (60% Wheat flour: 30% Mocaf: 10% mung bean flour), D (60% wheat flour: 25% Mocaf: 15% mung bean flour).The results showed that the substitution Mocaf and mung bean flour significantly different influence on the increase of water content, ash content, protein content, color, flavor, degree of development and reduced levels of carbohydrates, sugar. But the influence did not differ significantly to fat content, aroma and texture. The results of organoleptic tests and chemical analysis showed the product D was the best product with the average preference for colour, flavour, texture and taste (3.63 to 32.90), moisture content (27.19%), ash content (1, 36%), protein content (9.57%), fat content (7.79%), carbohydrate content (52.67%), sugar (14.37%) and degree of development (57, 23%).Keywords: Mocaf Bread, Mung Bean (Vigna radiata L.), source of protein
Solar Cooling and Dehumidification Systems - a review Nguyen, Bich Huy; Nguyen, Hay
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 1 (2014): Agriculture Food and Energy for Future
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 (847.071 KB) | DOI: 10.36782/apjsafe.v2i1.412

Abstract

Recently, cooling system, especially air-conditioning system, can not be absent in many fields such as appliances (homes, schools, shopping malls, factories, and theaters), food, agro-products and pharmaceutical storages, and so forth. Most of the conventional cooling systems driven by electrical power while solar energy, rather than a burning fuel, can provide the heat energy for these refrigeration processes. This paper reviews how, what, and where the solar energy can be applied for cooling systems. The types of sorption processes and the electrical and thermo-mechanical systems using solar energy have been analyzed. Many studies indicated that the absorption system is most suitable for solar cooling systems. Both theoretical and experimental results also showing that solar sorption refrigeration and air-conditioning are reasonable at present and for future applications. The cost of system, the simple and combine-system in designing, maintaining and controlling of system via using network and the simulation for the system are some perspectives need to study to develop the solar cooling systems. Keywords: solar energy, cooling systems, air conditioning, renewable energy
Effect of Potassium Level on Quality traits of Indonesian Potato Tubers Wibowo, Condro; Wijaya, Krissandi; Sumartono, Gregorius Hadi; Pawelzik, Elke
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 1 (2014): Agriculture Food and Energy for Future
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 (697.137 KB) | DOI: 10.36782/apjsafe.v2i1.424

Abstract

The rate of K2O can affect yield and process-grade tubers of potato (Solanum tuberosum L.). The Indonesian cultivars Tenggo and Krespo were examined for effects of K2O level on selected quality traits. Both new cultivars are intended for processing purposes. The result showed that dry matter, K, Mg and Mn contents were not affected by K2O supply. Citric acid content of cultivar Tenggo increased up to 2.64 mg 100 g-1 Dry Matter due to application of 100 kg ha-1 K2O , whereas ascorbic and chlorogenic acid contents were not affected by K2O level. Malic and fumaric acid in cultivar Krespo, and tartaric and fumaric acids in cultivar Tenggo increased due to application of 100 kg ha-1 of K2O. Regarding the oxidative potential no differences between the cultivars were found.
Unripe Areca (Areca catechu. L) Nut Syrup as A Functional Drinks Addition with Powdered Cassia Vera Extract Yenrina, Rina; Nazir, Novizar; Lubis, Alfian Syukri
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 1 (2014): Agriculture Food and Energy for Future
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 (201.905 KB) | DOI: 10.36782/apjsafe.v2i1.475

Abstract

This study aims to determine the effect of addition of powdered Cassia vera exstract on chemical composition and organoleptic value of unripe areca nut syrup. This research used Completely Randomized Design consist of four treatments and three replications. However, chemistry, physics, and microbiology testing take two of the most preferred product and one control products. Observational data were analyzed by using a statistical program 8, followed by Tukey test at 5% level. The treatments were: A (without addition of cassia vera as control), B (addition 2% of cassia vera exstract), C (addition 4% of cassia vera ), and D (addition 6% of cassia vera). The observations were the analysis of raw materials unripe areca nut includes moisture, ash, fat, protein, antioxidants activity, alkaloids measurement, tannins and carbohydrates. Moreover, chemical analysis of areca nut syrup includes moisture content, ash, sugar, antioxidants, and tannins. And viscosity test for physical analysis. For microbiological analysis such as total plate count and organoleptic test includes taste, odor, and color preference had choosen by the preference test methods. The results, indicates that the addition of powdered cassia vera extract into areca nut syrup significantly had different influence on ash content, water content, sugar content, antioxidant level, viscosity, and tannin level. As on total plate count and alkaloids measurement also had a significant effect on areca nut syrup processing. The results of Organoleptic test showed that the product C was the most preferred product by panelists who chose like-really like level at 95%-100%. Product C as the most preferred product, has an average 42,347% of water content, 0,061% ash content, 71,333% sugar, 15,273% antioxidant level, 7,21% tannin content, viscosity 0,933 dPa.S, alkaloids measurement (+), and total plate count 4,0×10².  Key words : syrup, areca nut, cassia vera, tannin, and antioxidant.
Ethnobotanical Study of Edible Ferns Used in Bali Indonesia Sujarwo, Wawan; Lugrayasa, Nyoman; Caneva, Giulia
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 2 (2014): Global Action For Sustainable Agriculture, Food and Energy
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 (497.344 KB) | DOI: 10.36782/apjsafe.v2i2.759

Abstract

With very few exception ferns have not been widely used as sources of food and medicine. An ethnobotanical study was conducted to investigate Balinese ethnobotanical knowledge of edible ferns. We interviewed fifty informants of different age, sex, and villages to obtain information on traditional knowledge of edible ferns. Investigations were made by interrogating village leaders, religious leaders, farmers, and elderly people. The study has resulted in the documentation of 4 edible fern species. These species were distributed across 3 families and 3 genera. Woodsiaceae was the dominant family (2 species, Diplazium esculentum (Retz.) Swartz and Diplazium repandum Bl.), followed by Blechnaceae (Blechnum orientale L.) and Thelypteridaceae (Pneumatopteris callosa (Blume) Nakai.). All species were green vegetables. Pneumatopteris callosa is also used for treatment of various ailments like fever and hypertension. Documentation of these species may provide basic information for conservation, possibly further exploitation, and will preserve local traditional knowledge.Keywords— ethnobotany, traditional knowledge, edible ferns, pteridophytes, Bali
Bio-efficacy of Pseudomonas fluorescens (7% WP and 5% SC formulations) against bacterial wilt disease of chili Basu, Amitava
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 2 (2014): Global Action For Sustainable Agriculture, Food and Energy
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 (415.739 KB) | DOI: 10.36782/apjsafe.v2i2.769

Abstract

Bacterial wilt caused by Ralstonia solanacearum is an important disease of chili crop in West Bengal. P.  fluorescens was employed to manage R. solanecearum under field condition. The combined use of seed and soil treatment were most effective (0.83 to 10.82% PDI) than sole use of seed or soil treatment (3.33 to 24.98% PDI). Vegetative growth and yield of chili were also influenced through integration of seed and soil treatments with P. fluorescens 7% WP @ 10 g/kg seed + 2.5 kg/ha as well as with P. fluorescens 5% SC applied @ 10 ml/kg seed + 2.5 lit/ha . The seed treatment when followed by soil treatment showed best result in respect of fresh root weight (6.63-7.43 g), dry root weight (2.53-2.80 g), fresh shoot  weight (55.45-60.23 g), dry shoot weight (24.25-26.33 g), plant height (44.83-47.53 cm) and yield (257.18-265.60 kg/ha) than  control. There was no adverse effect of P. fluorescens 7% WP and P. fluorescens 5% SC on soil beneficial microbes. The products increased the root and shoot weight, dry weight of seedlings and seedling vigor index than control. The per cent root colonization in sterilized and non sterilized soil was in the range of 80-89%.It may be concluded that, the combined application of P. fluorescens 7% WP as seed treatment @ 10 g/kg seed + soil treatment @ 2.5 Kg/ha or P. fluorescens 5% SC as seed treatment @ 10 ml/kg seed + soil treatment @ 2.5 lit/ha is suggested for effective management of bacterial wilt of chili. Keywords— Chili, wilt, Ralstonia solanecearum, Pseudomonas flurorescens, biocontrol.
Selenium Recovery and Conversion by a Filamentous Fungus, Aspergillus oryzae Strain RIB40 Kimura, Hiromi; Arima, Toshi-Hide; Oku, Takashi; Sakaguchi, Toshifumi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 2 (2014): Global Action For Sustainable Agriculture, Food and Energy
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 (397.662 KB) | DOI: 10.36782/apjsafe.v2i2.770

Abstract

A filamentous fungus (koji mold), Aspergillus oryzae strain RIB40 could be applied for selenium recovery and conversion. The granular cell-aggregates (mycelial cells) were able to reduce and convert selenite into nano-sized elemental selenium depositions when the granules were incubated under aerobic condition shaking at 120 rpm with a 100 ml baffled Erlenmeyer flask contained 20 ml of PD (potato dextrose) medium. In the aerobic condition, selenite (1 mM) was removed completely (over 99 %) from the culture within 24 hours by the mycelial cell-granules of strain RIB40. The cells turned red-orange due to the formation of elemental selenium nanospheres. Results of total selenium quantity determination in the red-orange coloured cellular granules by the atomic absorption method showed that most of selenite which disappeared from the culture were recovered to the granular cell-aggregates. These results demonstrate that a filamentous fungus, Aspergillus oryzae strain RIB40 can be used as an effective bio-material for recovery and reduction, and conversion of selenium-oxyanion in bioremediation, elemental resource recycling, biomineralization and biofabrication.Keywords— Aspergillus oryzae, Selenite reduction, Selenium recovery. 
Perception of young people toward their traditional food David, Wahyudi; Darwin, Charles
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol 2, No 2 (2014): Global Action For Sustainable Agriculture, Food and Energy
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 (483.378 KB) | DOI: 10.36782/apjsafe.v2i2.780

Abstract

To explore the potential of traditional food and foster the nutrition awareness, the perception of young people toward their traditional food is becoming important. Young generation is a potential market for fast food vendors. Young people has characteristic to changes and has specific preference in appetite and style. The objective of this study is to look the awareness of young people for their food preference including their traditional food. This is self-assessment of local youth to their traditional food. Observation and in-depth interview were used to collect data. Fifty-four respondents consist of twenty-nine male and twenty-four female from two demographic backgrounds were interviewed on their experiences and opinions toward their traditional food. Fourteen questions were asked. The respondent age are ranged between 17-24 years old. The substantial findings of the survey include the fact that young people more concern about the nutrition of food compare to perception of the favourite food. There are also no evident there is a different of food-related health concern between two different demographic background.Keywords— Perception of young people, Food Culture, Psychology