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Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Published by Universitas Bakrie
ISSN : 23381345     EISSN : 28088948     DOI : -
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science
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 (review paper, research paper, short comunnication, case report, editorial, reviews and news) 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 : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 5 Documents
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Search results for , issue "Vol. 11 No. 1 (2023): June 2023" : 5 Documents clear
Effect of Multi-Enzyme Supplementation on Growth Performance of Rabbits Mohammed, Alhassan
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.162

Abstract

The aim of this study is to determine the effect of enzyme supplementation in diets of rabbits on their growth performance, carcass and organ characteristics as well as haematological profile of rabbits. The rabbits were fed commercial diets containing 15% crude protein and metabolizable energy of 2650 kcal. The treatment diets were formulated by adding the enzyme (Kemzyme Plus) to the diets at 0mg/kg, 250mg/kg, 500mg/kg and 1000mg/kg respectively. Twenty (20) weaner rabbits were divided into four groups of five rabbit per group. Each group represent a treatment with 5 replications in a Complete Randomized Design (CRD). The results of growth performance indicated that rabbits fed diets containing 1000mg/kg of Kemzyme had a significant higher (P<0.05) feed intake than those rabbits fed 250 and 500mg/kg of the Kemzyme, which had a comparable feed intake but higher (P<0.05) than those rabbits fed the control diet. The control group had the lowest (P<0.05) weight gain and those rabbits fed the diet containing 1000mg/kg of Kemzyme had the highest (P<0.05) weight gain. Rabbits fed diets containing 250 and 500mg/kg of Kemzyme had the highest (P<0.05) feed conversion efficiency than those rabbits fed diets containing 1000mg/kg of Kemzyme. The control group had the lowest (P<0.05) feed conversion efficiency. Rabbits fed diets containing 1000mg/kg of Kemzyme had a significantly higher dress weight than those rabbits fed diets containing 250 and 500mg/kg of Kemzyme which were comparable but higher (P<0.05) than those of the control group. All those rabbits fed diets containing the Kemzyme had significantly higher carcass dressing than those of the control group, but those rabbits fed diets containing 250mg/kg of Kemzyme had similar (P>0.05) carcass dressing with the control. There was significant difference (P<0.05) among the treatment groups in terms of lung weight. In both the kidney and the liver, those rabbits fed the control diet had the highest kidney and liver weights and those rabbits fed diets containing 250mg/kg of Kemzyme had the lowest (P<0.05) weights. All those rabbits fed diets containing Kemzyme had superior (P<0.05) quality of blood in terms red blood cells, packed cell volume and haemoglobin than those rabbits fed the control diet. However, mean corpuscular volume was high (P<0.05) in the control group than those fed diets containing Kemzyme. Mean corpuscular haemoglobin concentration and white blood cells were not affected (P>0.05) by the inclusion of Kemzyme in the diets of the rabbits. In conclusion, supplementing diets with multi-enzyme (Kemzyme Dry-Plus) in increasing levels of 250mg/kg, 500mg/kg, and 1000mg/kg improved the growth performance of the weaner rabbits.
Chitosan and Drying Temperature Optimization on the Quality of Bage Lemuru Fish using RSM Methods Afgani, Chairul Anam; Mikhratunnisa; Hadi, Sofyan; Komarudin, Nurul Amri; Nuraisyah, Anni; Isworo, Rhestu
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.167

Abstract

Bage is a traditional fermented fish in Sumbawa made from lemuru fish (Sardinella lemuru). The aims of this study were to determine the chemical properties (moisture content and crude protein), microbial properties, and the panellist’s preferences for bage fish products after the addition of chitosan during the process. Optimization analysis using Response Surface Methodology showed that the temperature acquired was 60.93˚C. The chitosan concentration amounted to 3.51%, resulting in a water content of 23.47% and protein content of 49.91%. The number of microbial colonies in all treatments did not exceed the maximum limit of salted fish category product, based on SNI 8273 – 2016, but the fungal growth was found in samples with a temperature of 53 and 55˚C on the 20th day. The highest level of panellist preference for taste and aroma of bage fish was at a treatment temperature of 60 ° C with the addition of chitosan 4.62%, whereas the best texture was obtained by treatment at a temperature of 53˚C with the addition of 4.62% chitosan
Morphology, Nest Characters, and Behavior: Taxonomic Aids in Facilitating Identification of Tetragonula biroi Friese (Hymenoptera: Apidae: Meliponini) Nicolas, Amelia
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.204

Abstract

Tetragonula biroi Friese, the most popular stingless bee species in the Philippines, belongs to Tetragonula, a difficult genus to deal with due to the high character variability of workers. This paper provides a detailed description of the morphological characters, nest features, and behavioral characteristics of T. biroi to help facilitate its classification and identification. Proper identification of stingless bees is crucial in biodiversity conservation, genetic improvement, and pest management.
Defatting and Fermentation Treatment on The Bioactive Compounds of Rice Bran Ramadhan, Febiana Putri; Budijanto, Slamet; Ardiansyah
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.205

Abstract

Rice bran is a by-product of brown rice milling process. The aim of this study was to determine the effect of fermentation on the changes of total phenolic content, antioxidant activity, and bioactive components in rice bran with the combination of defatting treatment. Coloured rice bran (white, red, and black) was used in this study. Total phenolic content (TPC) and antioxidant activity were analysed with Folin-Ciocalteau and DPPH radical scavenging activity (RSA) method, respectively. Bioactive component of rice bran was analysed by HPLC. The highest TPC and RSA were shown on defatted and fermented white rice bran (288.18±2.52 mg GAE/100 g DB and 67.95±0.75%, respectively). The highest γ-oryzanol content and ferulic acid were shown in non-defatted fermented black rice bran and defatted fermented black rice bran with 24.83 mg/g and 1.45 mg/g sampel, respectively. The results of this study indicated that the fermentation treatment could increase the bioactive component of rice bran. Furthermore, combination of defatting and fermentation was only effective on white rice bran.
Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA) Cempaka, Laras; Annisaa, Dhita Noor; David, Wahyudi; Ramadhan, Kurnia
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 1 (2023): June 2023
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v11i1.209

Abstract

Chocolate drinks are widely consumed due to their rich flavor and polyphenol content. Previous research has highlighted the flavor richness and high polyphenol content of Arabica coffee. This study aims to examine the effects of adding Arabica coffee on the physical characteristics and sensory profiles of chocolate drinks. The composition of the chocolate drinks used in this study includes fermented cocoa powder, Java Preanger Arabica coffee powder, Cascara Arabica, and stevia sweetener. Physicochemical analysis methods encompass color testing, pH measurement, and total soluble solids (TSS) determination. The five tested formulations resulted in a slightly dark yellowish-red color, with pH values ranging from 5.82 ± 0.10 to 6.22 ± 0.08, and TSS content ranging from 5.17 ± 0.76 to 5.90 ± 0.46. In addition to physicochemical analysis, sensory analysis was conducted using the Check-All-That-Apply (CATA) method facilitated by XLSTAT. Although no formulations matched the ideal product, the most preferred formulation consisted of 80% cocoa and 20% coffee, attributed to its sweet flavor. With lower percentages of coffee addition, attributes such as chocolate flavor, sweetness, caramel flavor, and milk flavor became more prominent in the chocolate drinks.

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