2024-03-29T15:57:55Z
http://journal.bakrie.ac.id/index.php/APJSAFE/oai
oai:journal.bakrie.ac.id:article/1821
2018-12-13T00:02:17Z
APJSAFE:ART
Comparative Study: Physico-Chemical Properties of Virgin Coconut Oil Using Various Culture
Asiah, Nurul; Universitas Bakrie
Cempaka, Laras; Universitas Bakrie
Maulidini, Tiara; Universitas Bakrie
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.
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
RISTEK DIKTI PDP no 036/SPK/LPP-UB/III/2018
2018-11-12
Peer-reviewed Article
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/pdf
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/1821
10.36782/apjsafe.v6i2.1821
Asia Pacific Journal of Sustainable Agriculture, Food and Energy; Vol 6, No 2 (2018): -; 1-5
en
oai:journal.bakrie.ac.id:article/1826
2018-12-13T00:02:17Z
APJSAFE:ART
Quality Characteristics of Meatball Prepared from Different Ratios of Chicken and Duck Meat
Mohd Aripin, Nor Halini; Food Technology Program, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
Huda, Nurul; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, 88400, Sabah, Malaysia
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.
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
2018-11-12
Peer-reviewed Article
application/pdf
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/1826
10.36782/apjsafe.v6i2.1826
Asia Pacific Journal of Sustainable Agriculture, Food and Energy; Vol 6, No 2 (2018): -; 6-9
en
oai:journal.bakrie.ac.id:article/1827
2018-12-13T00:02:17Z
APJSAFE:ART
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; Food Technology Program, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
Nafchi, Abdorreza Mohammadi; Food & Chemical Engineering Department, Islamic Azad University, Damghan, Iran
Huda, Nurul; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, 88400, Sabah, Malaysia
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.
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
2018-11-12
Peer-reviewed Article
application/pdf
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/1827
10.36782/apjsafe.v6i2.1827
Asia Pacific Journal of Sustainable Agriculture, Food and Energy; Vol 6, No 2 (2018): -; 10-15
en
oai:journal.bakrie.ac.id:article/1828
2018-12-13T00:02:17Z
APJSAFE:ART
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; Food Technology Program, School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
Nafchi, Abdorreza Mohammadi; Food & Chemical Engineering Department, Islamic Azad University, Damghan, Iran
Huda, Nurul; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, 88400, Sabah, Malaysia
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.
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
2018-11-12
Peer-reviewed Article
application/pdf
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/1828
10.36782/apjsafe.v6i2.1828
Asia Pacific Journal of Sustainable Agriculture, Food and Energy; Vol 6, No 2 (2018): -; 16-21
en
oai:journal.bakrie.ac.id:article/1891
2019-08-05T02:12:05Z
APJSAFE:ART
Sustainability of Organic Vegetable Farming in Rural Bangladesh
Rokonuzzaman, Mohammed; Bangabandhu Sheikh Mujibur Rahman Agricultural University
Monira, Mersiful Jannat; Bangabandhu Sheikh Mujibur Rahman Agricultural University
Haque, Md. Enamul; Bangabandhu Sheikh Mujibur Rahman Agricultural University
Hossain, Md. Motaher; Bangabandhu Sheikh Mujibur Rahman Agricultural University
Barau, Aliyu Akilu; Usmanu Danfodiyo University
Organic farming is considered as a sustainable way to produce food for the world growing population. In Bangladesh, the preference for organic food is increasing and there is opportunity to grow more vegetables. But, it is argued that the expansion of organic farming practices has remained limited despite organic agricultural movement in the country since 1980s. Thus, the main objective of this study was to examine the sustainability of organic vegetables farming (OVF) in rural Bangladesh. A cross sectional study was undertaken in five selected villages across the country where 60% of the OVF from the villages was sampled as respondents. The data was collected using semi-structured interview schedule. Frequency, percent, mean, and Pearson Product Moment Correlation were used in the analysis. Results reveal that the respondents were socioeconomically marginal. The average score of the sustainability measurement index of the economic dimension was 91/180 (moderate sustainably). The average score of the index of socio-territorial dimension was 124.75/180, so high sustainably. The Average score of the index of agro-ecological dimension was 154.25/180, also high sustainably. A positively weak significant association was obtained between education, farm size, farming experience, annual income and membership of association, and sustainability of OVF. On the other hand, the association between age and sustainability of OVF was negatively weak significant. The overall sustainability of organic vegetable farming (OVF) was moderate. Ensuring availability of organic pesticides, training and subsidy by agencies (GOs and NGOs) would go a long way to nurture the sustainability of organic farming in rural Bangladesh.Keywords— Farming, Organic, Rural, Sustainability, Vegetables.
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
2019-08-02
Peer-reviewed Article
application/pdf
application/pdf
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/1891
10.36782/apjsafe.v7i1.1891
Asia Pacific Journal of Sustainable Agriculture, Food and Energy; Vol 7, No 1 (2019): _; 1-9
en
oai:journal.bakrie.ac.id:article/1944
2020-01-03T02:11:06Z
APJSAFE:ART
Knowledge, Attitudes and Practices Regarding Food Hygiene and Sanitation of Food Street Handlers in the Public Elementary School at Greater Jakarta, Indonesia
Cempaka, Laras; Universitas Bakrie
Rizki, Afifah Amalia; Universitas Bakrie
Asiah, Nurul; Universitas Bakrie
This study was conducted to determine the level of knowledge, attitudes and practices of food street handlers at public elementary school in Greater Jakarta, a major capital of Indonesia, regarding food hygiene and sanitation. Data were collected from 400 food handlers using cross sectional study method through questionnaires which consisted of questions about the knowledge, attitude, and practice (KAP) of handling food. The results show that the food handlers have excellent knowledge and attitude, but slightly good practices towards food hygiene and sanitation with mean score (SD) of 82.32 (±11.55), 80.15 (±10.1), 53.04 (±10.67), respectively. There is a significant correlation between the level of education and the participation of food hygiene training on the KAP level (p<0.05). The results of the correlation test show that there is a significantly positive correlation between knowledge and attitudes (p = 0.000; r= 0.758), attitudes and practice (p = 0.000; r= 0.367), and knowledge and practice (p = 0.000; r= 0.300). Logistic regression shows that food handlers that have excellent knowledge level have 3 times greater tendency to have excellent food hygiene practices. Keywords— attitude, food handlers, food hygiene, food street, knowledge, practice
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
2019-12-23
Peer-reviewed Article
application/pdf
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/1944
10.36782/apjsafe.v7i2.1944
Asia Pacific Journal of Sustainable Agriculture, Food and Energy; Vol 7, No 2 (2019); 1-8
en
oai:journal.bakrie.ac.id:article/1945
2020-01-03T02:11:06Z
APJSAFE:ART
Preference Mapping of Organic Brown Rice in Different Storage Types
Wiguna, Komang Rai Artha; Universitas Bakrie
Ardiansyah, Ardiansyah; Universitas Bakrie
David, Wahyudi; Universitas Bakrie
Organic Brown Rice (OBR) is whole grain of organic rice with the inedible outer hull removed. Though it is evident that OBR is better than white rice, most consumers choose white rice because of its appearance. OBR has a shelf life of approximately six months, but hermetic storage, refrigeration or freezing can extend its lifetime. Sensory evaluation is one of the effective tools to measure the quality parameters in grains. This study is aimed at determining the dominant attributes that can be used as quality parameters and packaging appropriate for several varieties of OBR. Projective mapping was used to assess three varieties of OBR (Ciherang, Pandan Wangi, and Mentik Wangi). Three types of packaging, viz., Polyamide (PA) Vacuum (0.35±0.005 mm), Low Density Polyethylene (LDPE) Zipper (0.15±0.005 mm), and plastic boxes High Density Polyethylene (HDPE) (2.16±0.005 mm) were used in these studies. Thirty-four voluntarily naïve panelists (47% male and 53% female; age between 18-24 years) participated in these studies. MFA and HCA on Principal Component were used to obtain the properties position of OBR, as well as different storage times. The result shows that panelists were consistent and able to distinguish between varieties as well as different packaging during 12 weeks of storage. Aroma and colours become the dominant attributes in distinguishing OBR during 12 weeks of storage. PA Vacuum and HEPE packaging accounts for the lowest loss of moisture content and delays the increase of free fatty acid. This study proved that the sensory evaluation method can determine the quality of OBR. Keywords—Multifactor Analysis, napping, organic brown rice; storage; sensory evaluation.
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
2019-12-23
Peer-reviewed Article
application/pdf
application/pdf
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/1945
10.36782/apjsafe.v7i2.1945
Asia Pacific Journal of Sustainable Agriculture, Food and Energy; Vol 7, No 2 (2019); 9-22
en
http://journal.bakrie.ac.id/index.php/APJSAFE/article/downloadSuppFile/1945/6082
http://journal.bakrie.ac.id/index.php/APJSAFE/article/downloadSuppFile/1945/6086
oai:journal.bakrie.ac.id:article/1948
2020-01-03T02:11:06Z
APJSAFE:ART
Sensory and Chemical Changes of Cold and Hot Brew Arabica Coffee at Various Resting Time
Asiah, Nurul; Universitas Bakrie
Aqil, Mustofa; Universitas Bakrie
Dwiranti, Nabiilah Salmaa; Universitas Bakrie
David, Wahyudi; Universitas Bakrie
Ardiansyah, Ardiansyah; Universitas Bakrie
Coffee is one of the most popular beverages which are rich in sensory attributes. What is the best time for brewing coffee after roasting is important question for consumer. In general, people do not directly brew coffee that has just been roasted. The chemical change which causes sensory changes still continues during the resting time. Enjoying coffee is about taste, everyone has different preferences. Some people prefer bitter coffee; some people like the sour taste and some others consume sweet coffee. Therefore, information about sensory and chemical profile is needed to give several options for consumer to choose their brewing method and brewing time before the coffee has decreased in sensory quality. This current study aims to know sensory and chemical changes of cold and hot brew Arabica coffee at various resting time. The materials were coffee beans Arabica Jawa Gunung Halu obtained from Cibeber, Sidangkerta Village, Mekarsari District, Bandung Regency, West Java. The roasted bean stored at various resting time (1, 3, 5, 7, and 9 days) than brewed in cold and hot brew methods. Sensory evaluation was conducted by 10 trained panelists using quantitative descriptive analysis (QDA). Furthermore, chemical analyses which were evaluated consist of the value of pH, brix and Total Dissolved Solid (TDS). The results showed that longer resting time followed by sensory characteristics changes on aroma, after taste, sweetness that is in line with chemical attributes change in Brix. Moreover color change in line with TDS change. While the different brewing techniques show that hot brew has higher value than cold brew in most all of parameters except Brix value. Keywords— chemical, coffee, panelists, resting time, sensory
Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)
2019-12-23
Peer-reviewed Article
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/pdf
http://journal.bakrie.ac.id/index.php/APJSAFE/article/view/1948
10.36782/apjsafe.v7i2.1948
Asia Pacific Journal of Sustainable Agriculture, Food and Energy; Vol 7, No 2 (2019); 23-26
en