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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 54 Documents
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The integrated disease management of early blight in organically grown tomato under hill condition of Sikkim, India Shivakoty, Pravesh; Basu, Amitava; Maji, Pijush Kanti; Thapa, Sukhram
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 2 (2023): December 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.v11i2.231

Abstract

Tomato (Lycopersicon esculentum Mill.) is the most widely cultivated vegetable crop in the world and early blight caused by Alternaria spp. is one of the major production constraints. Survey was conducted during kharif seasons of 2018-19 &2019-20 in four districts of Sikkim. Maximum early blight disease severity was recorded in south district of Sikkim. Pathogenicity test of isolates collected from different location were established. Morphological, cultural, and molecular identification of the pathogen reveal pathogen as Alternaria spp. Five different bio-control agents i.e., Trichoderma harzianum, T. Viride, Pseudomonas fluorescens, Bacillus subtilis and Bacillus cereus were evaluated against the test pathogens. Among the bio-control agents tested, Trichoderma harzianum (74.89%) and Trichoderma viride (69.41%) showed maximum percent growth inhibition. Open field experiment was conducted with eleven treatments formulated by integrating the different organic inputs, biocontrol agents and copper-based fungicide as chemical check. Organic treatment T9 {Susceptible Variety + Soil treatment with Trichoderma harzianum @1:25(1kg Trichoderma + 25 Kg of FYM) + cow dung slurry 10% + Nimbicidine 0.3% + Panchagavya 10% + Cow Urine 10%} consistently showed the best result among the bioresources tested. Keywords: Tomato, Organic, Bio agent and Integrated disease management
Fall armyworm, Spodoptera frugiperda (J.E. Smith) damage on rice in the Philippines Valdez, Evelyn M; Rillon, Genaro S.; Joshi, Ravindra; dela Cruz, Kennedy B.; Donayre, Dindo King M.; Martin, Edwin C.; Sandoval, Femia R.; Quilang, Eduardo Jimmy P.; Aquino, Minda Flor; Pascual, Maria Katrina; Jr, Jose Mariano; Aquino, Evergilio; Faheem, Muhammad; Annamalai, Sivapragasam
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 2 (2023): December 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.v11i2.233

Abstract

Fall armyworm (FAW), Spodoptera frugiperda (J.E. Smith) (Lepidoptera: Noctuidae) is a global invasive pest of corn, and is also common on sorghum, rice and millets, and is reported to be a larval host of 353 cultivated and uncultivated plants . FAW, a native to the tropical and subtropical regions of north, Central, and South America, continues to rapidly spread to Africa and Asia since 2016, threatening food security worldwide . In the Philippines, its first damage on corn was reported in June 2019 in Piat, Cagayan , while that on rice was in May 2021 in Gonzaga, Cagayan, and subsequently to other municipalities in Region 2 . Unlike corn, however, little is known about FAW damage and host preference for rice in the Philippines. Rice, a key food security crop for the Philippines and in Asia, is amongst the key host of the FAW elsewhere (e.g., USA) . The injury that the FAW will inflict in the rice plant should be known and assessed to quantify the potential yield losses, and predict when an intervention is necessary to avoid incurring potential yield losses. With this background, we conducted FAW monitoring and damage assessment in the areas reported to have FAW occurrence starting May 2021. During 2021 and 2022 assessment periods, monitoring was conducted during the months of May, June, and July. However, starting January 2023, the monitoring and damage assessments were conducted monthly with the exception for May and June wherein it was done weekly since these months coincided with the seedling stage of the rice in a majority of rice-growing areas in the Philippines and where FAW attack was reported during the previous years. FAW larval population and damage were assessed in rice seedbeds. The number of FAW larvae were counted and visual damage was estimated in a 1 m2 quadrat with three replicates.
Water management and irrigation for bulb onion (Allium cepa L.) growth and development in the Papua New Guinea Highlands Aku, Rodney; Kristiansen, Paul; Coleman, Michael
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 2 (2023): December 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.v11i2.251

Abstract

Water is crucial for nutrient intake, transportation, temperature regulation, and photosynthesis in bulb onion (Allium cepa L.) growth and development. Water scarcity, caused by climate variability and particularly during prolonged dry periods, has proved to be an obstacle to cultivating bulb onions in the Papua New Guinea (PNG) Highlands. Farmers have a limited grasp of the interdependence of soil, water, and plants. They have traditionally depended on precipitation, and water from streams and rivers, to irrigate their bulb onion crops. The main method for providing irrigation support is manual irrigation, with agricultural organisations assisting with basic irrigation technologies. Despite farmers and organisations efforts to improve irrigation practices, the prolonged dry season still raises labour demands for bulb onion farms. Farmers’ lack of knowledge about irrigation technology and soil water conservation contributes to this issue. Moreover, the lack of irrigation suppliers worsens the issue of limited soil water in onion farms. This paper gives an overview of onion production in PNG, focusing on irrigation practices and constraints in the Highlands region. It aims to stress irrigation’s importance in crop growth and explore PNG’s irrigation methods and soil moisture conservation practices. There is a need for a sustainable irrigation and soil water conservation system that is easy to use and incorporates crop water requirements. This system is vital for watering onions and conserving soil moisture, promoting their growth and yield. In this context, the use of mulch and irrigation systems can preserve and enhance soil moisture during prolonged dry phases.
The effect of varying levels of potassium hydroxide-treated false Yam seed meal on growth performance, haematology and serum biochemistry of male broiler chickens Mohammed, Alhassan
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 11 No. 2 (2023): December 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.v11i2.254

Abstract

This study was carried out to evaluate sequential treatment of false yam seeds as substitute for maize in broiler chicken diets on their growth, carcass, haematology and serum biochemistry. Ripped fruits of false yam plants growing in the wild were harvested by hand picking. The fruits were partially sun-dried to reduce their moisture content and facilitate cracking to obtain the false yam seeds (FYS). The fresh FYS were crushed with a stone to reduce size, increase surface area and facilitate processing. The freshly crushed false yam seeds were subjected to multiple-stage processing where seeds were first soaked in ordinary water (i.e., addition of fresh seeds in ordinary water at a ratio of 1:2, wt/vol) for 12 days with water being changed every 3 days. After the 12 days of soaking, the seed sample was washed with clean ordinary water. In the second stage of processing, soaked FYS was soaked in a solution of 1M concentration of potassium hydroxide at a ratio of 1:2 (wt/vol) for 24 hours, after which the sample was washed thoroughly with clean ordinary water. The last stage of processing involved blanching of potassium hydroxide-treated seeds, firstly by immersing the sample in hot water (900C) for 20 minutes and then transferring it into cold water (40C) for 40 minutes. The treated seed sample was then washed with clean water, sun-dried to approximately 12% moisture on a cement floor and ground into gritty flour using a hammer mill. The treated false yam seed meal was labeled as KOH_T FYSM. At 21 d of age, 128 birds were individually weighed and then randomly assigned to one of four dietary treatments in quadruplicate lots. Each replicate had 8 male broilers. The mean live-weight of birds in each replicate was 883 g (±0.05). The four treatments included the control without KOH_T FYSM; treatments 2, 3 and 4 contained 100, 300 and 500g/kg KOH_T FYSM respectively replacing maize (wt. /wt. basis) in a completely randomized design. The birds were fed various diets for 35 d. The growth response of male broiler chickens fed diets supplemented with varying levels of KOH_T FYSM revealed no significant (P<0.05) difference in all growth parameters measured. Carcass dress weight and carcass dressing showed no significant (P>0.05) difference at 500g/kg. However, the relative weight of organs revealed a significant (P<0.041) increase in the heart weight and a reduction in the weights of the liver and the spleen. Haematological parameters evaluated revealed a significant (P<0.05) decrease in the haemoglobin, mean corpuscular volume, mean corpuscular haemoglobin and mean corpuscular haemoglobin concentration as KOH_T FYSM was increased in the diets. The economics of replacing maize with KOH_T FYSM in the diets of male broilers revealed that price per kg of feed reduces as the test material was increased in the diets. Inclusion of KOH_T FYSM up to 500g/kg in the diets of male broilers had no adverse effect on their growth performance. However, its inclusion influenced internal organ weights such as the liver, spleen and heart. Economics of feeding KOH_T to broilers did not increase cost of feeding, suggesting that, There is an economic value for using this product for broiler chickens as an alternative to maize during periods of scarcity and can be recommended for use by farmers where this plant is available.
The effect of boiled false yam tuber meal on feed digestibility and egg laying performance of Lohmann Brown Layer Chickens Mohammed, Alhassan; Nani, I.A; Dei, H.K
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 1 (2024): June 2024
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.v12i1.291

Abstract

An experiment was conducted to determine feed digestibility and egg laying performance of layer chickens fed diets containing boiled false yam tuber meal (BFYTM). The false yam tubers were peeled with a knife and chopped into small chips (~2 cm), boiled for 2 hours in boiling water, sun-dried to a moisture content of about 12% and ground into a gritty meal. The BFYTM replaced maize at dietary levels of 0, 50, 75 and 100 g/kg in maize-fishmeal based diets. At 20 weeks of age, 16 Lohmann brown layer chickens were randomly allotted to the four dietary treatments in a Completely Randomized Design, with one hen per cage for the digestibility trials using the total collection method. At 19 weeks of age, 240 Lohmann brown pullets were randomly allotted to the four dietary treatments and fed diets containing BFYTM which replaced maize at dietary levels of 0, 50, 75 and 100 g/kg in maize-fishmeal based diets for 16 weeks. Each treatment replicated four times in a Completely Randomized Design, with initial mean live weight of 1.45 kg per bird per replicate. The birds were housed in deep litter pens. Feed and water were provided ad libitum from 19 to 35 weeks of age. Data collected were subjected to one-way Analysis of Variance (ANOVA) using GenStat. There was no significant (p>0.05) difference in the dry matter digestibility among treatment groups. The crude protein digestibility was not significantly (p>0.05) different between control birds and birds fed 50 g/kg BFYTM diet, but higher (p<0.05) than those birds fed diets containing 75 and 100 g/kg BFYTM diets. Hens on the 50 g/kg BFYTM diets exhibited a higher (p<0.05) fat digestibility than those on the control diet and their counterparts fed the 75 and 100 g/kg BFYTM diets. Ash digestibility was lower (p<0.05) for birds fed the control diets than those birds fed BFYTM based diets, but similar (p>0.05) ash digestibility was recorded within the diets containing BFYTM. Mean feed intake of the hens was similar (p>0.05) for all treatments. Mean egg weight and mortality were not significantly different (p>0.05) among treatments. Mean hen-day egg production, egg mass and feed efficiency of the control birds were higher (p<0.05) than those of their counterparts fed the BFYTM-based diets. Based on this study, it can be concluded that 50 g/kg BFYTM in the diet of layer chickens had no adverse effect on nutrient digestibility of feed, but had adverse effect on egg production.
Quality evaluation of bread produced from blends of wheat and acha flours complemented with Defatted Bambara Groundnut Flour Ayo, J.A; Esan, Y.O; Okpasu, A; Gbuusu, B; Mohammed, Z.A; Tyvakase, T
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 1 (2024): June 2024
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.v12i1.332

Abstract

The study investigated the quality of bread produced from blends of wheat and acha flours complemented with defatted bambara groundnut flour (DBGNF). Chemical composition, physicochemical properties and sensory evaluation were carried out on the breads while the flour blends were assessed for functional properties. DBGNF was incorporated into wheat-acha flour blends at 5, 10, 15, 20 and 25% respectively with 100% wheat and acha flour breads as controls. Moisture, crude protein, crude fibre, and ash content of the breads increased from 24.17 to 27.20, 11.69 to 13.12, 0.26 to 0.77 and 1.06 to 1.19% respectively while crude fat and carbohydrate content decreased from 8.67 to 7.66% and 54.20 to 50.20% with increased level of DBGNF. Phosphorus and iron increased from 162.2 to 229.82 and 0.87 to 1.24 mg/100g whereas zinc decreased from 0.52 to 0.09 mg/100g with addition of DBGNF. Phenol, flavonoid and carotenoid contents decreased from 45.50 to 41.96, 28.74 to 19.68 and 0.20 to 0.02 mg/100g respectively. The foaming, emulsifying, swelling, water and oil absorption capacity of the flour blends increased while bulk density decreased with addition. Vitamins B1 and B2 content decreased with increasing DBGNF inclusion. The loaf weight increased while loaf volume and loaf volume index decreased with increasing level of DBGNF. Bread sample containing 10% DBGNF was not significantly different from the 100% wheat bread in terms of sensory attributes. The research showed that the addition of DBGNF improved the functional quality and nutrient composition of the composite bread and the sample containing 10% DBGNF was the most preferred.
The consumer purchase motivation of Organic Food in Online Retail Rina Yanti; Wahyudi David; Ardiansyah
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 1 (2024): June 2024
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.v12i1.333

Abstract

Organic food relies on consumer confidence as the driver of its buying process. Generally, consumers purchase it directly to ensure its organic guarantee. The increasing purchase of agricultural products and organic food online in Indonesia shows consumer confidence in organic products sold in e-commerce. These studies aimed to determine the driving factors of purchasing organic food through online retailing, the types of organic food purchased, and the relationship between consumer motivation and purchasing decisions. This study uses a cross-sectional method with a purposive sampling technique, and the data is processed using SPSS with General Linear Model analysis. The results from 102 respondents in Indonesia showed that convenience, practicality, and time efficiency as the biggest motivation of consumers (85.30%). On the other hand, pleasure is the slightest consumer motivation (1.0%). Vegetables and processed seeds/nuts are widely purchased as fresh and processed organic foods. The relationship between consumer motivation and online purchasing decisions is that both variables affect one another. The consumer motivation driving factors are diverse product variants, attractive packaging, organic labels, nutritional value, discounts, time efficiency in purchasing, easy-to-find online stores, and advertising. Affordable prices do not motivate consumers to purchase organic food online. Therefore, organic food consumers in Indonesia purchase products through online retailing for convenience.
Effect of substituting cashew nut paste (Anarcadium occidentale) with baking fat on the quality of acha (Digitaria exillis) -Orange Fleshed Sweet Potato (Ipomoea batatas) Based Biscuit Ayo, Jerome; Gbuusu, Bem; Omosebi, Mary; Kundam, Dorcas; Myange, Levy
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 1 (2024): June 2024
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.v12i1.334

Abstract

The aim of this research was to determine the effect of substituting cashew nut paste into baking fat on the quality of acha-orange fleshed sweet potato base biscuits. Preliminary studies was carried out on acha-OFSP at ratio 100:% acha, 95:5% acha-OFSP; 90:10% acha-OFSP, 85:15% Acha-OFSP, 80:20%, 75:5% acha-OFSP and ratio 80:20 of acha-orange fleshed sweet potato flour blends was preferred by the panellist to be used in the maim work. The experimental design were coded as follows: A-100:30:0, B-100:25:5, C-100:20:10, D-100:15:15, E-100:10:20, F-5:25, G-100:0:30 of acha-orange fleshed sweet potato: baking fat: cashew nut paste blends. The biscuits produced were analysed for proximate, minerals, vitamins, phytochemical, physical and sensory of blends biscuits. The proximate composition of the biscuit; moisture, fat, fibre, ash, protein, carbohydrate ranged from 5.96-13.36, 15.26-24.41, 1.43-2.31, 0.94-1.44 12.47-22.60, 47.20-59.99. Minerals composition of the biscuit; Ca, K, Mg and P, ranged from 35.54-49.46, 44.64-63.50, 23.13-40.73, 11.43-21.50. Vitamins composition of the biscuit; E, B2, B12 ranged from 0.32-0.48, 0.20-0.56, 0.09-0.36. Phytochemicals composition of the biscuit; flavonoids, carotenoids and phenolic ranged from 1.09-1.66, 2.08-2.57, 10.46-17.91. Physical properties; break strength, diameter, thickness, volume, weight and density ranged from 927.50-3442.50(g), 3.70-3.78(cm), 0.26-0.28(mm), 10 (cm), 5.38-6.72(g), 0.53-0.70. The average means of the aroma, texture, colour, taste and overall acceptability range from 5.90-6.75, 4.60-6.85, 5.26-7.30, 5.30-7.05, 5.65-6.80.The substitution of cashew nut paste into baking fat improved the micro, macro nutrients content and the physical of acha- OFSP flour blends based biscuits.
Impact of Okara Tempe powder concentration and particle size on color and sensory properties of cookies Ramadhan, Kurnia; Salsabillah, Syifa; Asiah, Nurul; Cempaka, Laras
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 2 (2024): December 2024
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.v12i2.192

Abstract

Okara, a byproduct of soymilk production, is traditionally fermented into tempe and is rich in fiber, making it a cost-effective food ingredient. This study evaluates the color and sensory properties of cookies formulated with okara tempe powder (OTP) of varying particle sizes and concentrations. Results indicated that higher OTP concentrations and coarser particle sizes led to darker cookies, with significant changes in redness/greenness (a*), and yellowness/blueness (b*) values. Sensory attributes were evaluated using a hedonic scale, revealing that cookies with higher OTP concentrations received lower overall liking scores. Cookies with 30% OTP were the least favored, showing a wide range of scores. Conversely, cookies with 10% fine OTP particles were generally preferred, with no significant difference in mean hedonic scores compared to control samples. Principal Component Analysis (PCA) of hedonic data showed strong correlations among overall liking, aroma, texture, and taste, while appearance was distinct. Sensory descriptors highlighted differences in color, flavor, and texture between control and OTP-containing cookies. Control samples were characterized by "sweet" and "milky" flavors and a "smooth" texture, whereas OTP cookies had "nutty" flavors, a "coarse" mouthfeel, and a "crunchy" texture. Some panelists noted a "bitter" flavor and "gritty" sensation in cookies with 30% OTP. These findings suggest that OTP can influence the sensory properties of cookies, with potential applications in food product development.
Physicochemical and microbiological properties of Finger Millet and Defatted Sesame seeds flours used as complementary foods Terhemba, Seember; Ariahu, Charles; Gbuusu, Bem; Terhemba, U. I; Nember, T. I; Ariahu, E. C
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 2 (2024): December 2024
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.v12i2.359

Abstract

Finger millet and defatted sesame seeds were studied subject to germination and / or natural fermentation. Various kinds of treatment were given to the product which gave rise to non-germinated (NG) and non-fermented (NF) finger millet, germinated non-fermented (GN) and germinated fermented (GF) finger millet plus defatted sesame flour. Cerelac - commercial maize + soybean product was used as control with samples were formulated to provide 16g protein/100g solid based on their proximate composition using material balancing. Moisture content of complementary food ranged from 7.66- 8.13g/100g. Carbohydrate ranged from 63.92- 64.93g/100g with an equal increase in energy value from 368.04- 369.61kJ/100g. Also, the mineral content of complementary foods showed similar increase for calcium: 252.80- 281.10mg/100g, potassium: 946.35- 994.13mg/100g, iron: 4.87- 6.61mg/100g, zinc: 10.21- 11.45mg/100g with germination and fermentation. As expected, anti-nutritional factors reduced to acceptable values with oxalate ranging from 0.26- 1.96g/100g, tannins 0.44- 1.92g/100g, phytate 0.37- 2.31g/100g and cyanides 0.34-2.13g/100g. Total viable counts (cfu/g) ranged from 0.2×103 - 1.6×103 while there was no detection of E.coli in the samples.

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