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Wahyudi David
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Food Science and Technology Universitas Bakrie Jl. H. R. Rasuna Said Kav C 22 Kawasan Epicentrum Kuningan Jakarta Selatan 12920
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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 3 Documents
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Search results for , issue "Vol. 8 No. 1" : 3 Documents clear
Biological studies on the natural enemies in suppression of coconut stick insect, Graeffea crouanii (Le Guillou) in Fiji Deesh, Aradhana; Joshi, Ravindra; Jokhan, Anjeela; Khan, Mohammed; Jerard Bosco, Augustine
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 8 No. 1&2 (2020): December 2020
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.v8i1&2.51

Abstract

Coconut stick insect, Graeffea crouanii (Le Guillou) is one of the important pests of coconut palms in Fiji. It causes extensive leaf damage resulting in production losses. The field surveys revealed the presence of several naturally-occurring natural enemies (predators and parasitoids) on G. crouanii in the major coconut growing regions in the Fiji Islands viz., Viti Levu, Vanua Levu and Taveuni. Two species of egg parasitoids, Paranastatus verticalis Eady and Paranastatus nigriscutellatus Eady were recorded as the most prevalent natural enemies, of which P. verticalis was the dominant species. This paper presents information from field and laboratory studies on the pest and dominant natural enemy and role of P. verticalis on the population suppression of G. crouanii in Fiji. The release of P. verticalis and field sanitation were the two best management practices identified that contributed to the improvement of plant health toward the management of G. crouanii.
The transition toward sustainable organic food systems in Indonesia: A case study of organic rice David, Wahyudi; Ardiansyah
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 8 No. 1&2 (2020): December 2020
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.v8i1&2.52

Abstract

The demand for organic food in Indonesia is increasing annually. Organic rice is one of the most consumed organic foods in Indonesia. Organic rice perceive as healthier than conventional rice; however, in the context of the food system (from farm to fork), is organic rice better than conventional rice? To what extent does the transition contribute to sustainability? We have been investigating organic rice in the context of the food system since 2016. Our experiment reveals that (1) organic rice fits the organic principle in the level of farming where less pesticide, better farmer income and protecting biodiversity (2) lower degree of milling in organic rice resulted in the highest nutritional benefit (3) consumer perception depend on nutritional information From this point of view, we conclude that organic rice would be fit for the organic food principle and sustainable way if the rice has a lower degree of milling.
The preference mapping of rice bran tempe cookies Cempaka, Laras; Saraswati, Tiara Indra; Asiah, Nurul; David, Wahyudi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 8 No. 1&2 (2020): December 2020
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.v8i1&2.57

Abstract

Tempe is a traditional indigenous fermentation food from Indonesia. The addition of rice bran as raw material for soybean mixture aims to improve functional properties of tempe. The sensory description and sensory mapping of four formulations rice bran tempe were measured. Seventy-five consumers were recruited to participate in the projective mapping of rice bran tempe cookies at the sensory laboratory of Universitas Bakrie, one of the private universities in Indonesia. The test consists of a descriptive evaluation of products with sensory attributes: taste, color, flavor, texture and aftertaste. Data was used to develop a preference map for rice bran tempe cookies. The cookies formulation consist of rice bran tempe without any addition (RBT1), rice bran tempe with cocoa powder (RBT2), rice bran with dates extract (RBT3), and rice bran tempe with cocoa powder and dates extract (RBT4). Results from preference mapping showed that the position for each rice bran tempe cookies formulation show differently with commercial products. The map shows RBT1 and RBT2 cookies have higher consumer preferences (elevation 40) than RBT3 cookies (elevation 30) or RBT4 cookies (elevation 20). Average overall acceptance scores for the four samples ranged from 4.37 to 4.81 on a 1-9 scale. The addition of rice bran tempe to the cookies formulation has not been accepted by the consumers due to the sensory attributes of bitter taste, dark color, aroma like animal feed, hard texture and bitter aftertaste. The presence of cocoa powder and dates extract has not been able to increase consumer preference of the tempe rice bran cookies.

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