cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Wahyudi David
Contact Email
wahyudi.david@bakrie.ac.id
Phone
-
Journal Mail Official
wahyudi.david@bakrie.ac.id
Editorial Address
Food Science and Technology Universitas Bakrie Jl. H. R. Rasuna Said Kav C 22 Kawasan Epicentrum Kuningan Jakarta Selatan 12920
Location
Kota adm. jakarta selatan,
Dki jakarta
INDONESIA
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 49 Documents
 1   2   3   4   5 
Moisture sorption isotherm modelling and thermodynamic functions of White Maize Ogi enriched with Drumstick (Moringa oleifera) seeds Oladeji, Oluwatoyin Ajoke; Taiwo, Kehinde Adekunbi; Akanbi, Charles Taiwo
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.v12i2.370

Abstract

The study predicted the behaviour of enriched white maize ogi during storage at different temperature and; evaluate thermodynamic functions and fitness of experimental data into sorption models. Moisture sorption isotherm of sample products was determined for different water activities, aw, (0.1-0.8) at room temperature RT, (28±2), 35 and 40 oC using gravimetric method. The experimental data was fitted into four models (GAB, BET, Hasley and Oswin), fitness of the models assessed statistically by calculating coefficient of determination (r2), root mean square (RMS), and mean relative percent deviation modulus (E) and thermodynamics properties determined using Clausius-Clapeyron equation. Results showed that equilibrium moisture content of the product increased with increasing water activity, showing type II sorption isotherm, and decrease with increase in temperature at the same water activity. Statistical parameters revealed that GAB and Oswin models had better fit (r2 > 97%, E < 10%) for the experimental data than other models. Monolayer moisture contents, Mo, energy requirement and spontaneity of moisture sorption behaviour of Moringa oleifera seeds enriched maize products (Ogi-Moringa) were affected by method of incorporation of Moringa oleifera seed during processing. Sample with fermented Moringa oleifera seed had higher optimum keeping moisture content (3.928-7.33) as presented by Mo and require greater energy, to remove water molecules than required for the other sample.
Effects of added fluted pumpkin seed flour on the chemical composition, physical and sensory quality of acha-wheat bread Ayo, Jerome Adekunle; Tailem, Paul; Osabo, Peace; Kave, Sughen
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.v12i2.407

Abstract

This study investigated the effect of incorporating fluted pumpkin seed flour (FPSF) into acha-wheat bread on its chemical composition, physical attributes, and sensory qualities. Acha-wheat bread samples were prepared by substituting wheat flour with varying percentages (5%, 10%, 15%and 20%) of FPSF. Proximate analysis revealed that the addition of FPSF significantly increased the protein and dietary fiber content of the bread from 10.79- 13.03 and 0.04-0.21%, while ash and fat content also showed slight increment from 1.40-2.50 and 5.47-6.71% respectively. The moisture content decreased marginally with increasing FPSF concentration. The physical characteristics: loaf volume decreased with higher FPSF levels which could be attributed to reduced gluten content and impaired gas retention. However, crust and crumb color improved, yielding a golden colour and appealing appearance. Generally, sensory evaluation showed that bread with up to 10% FPSF substitution was the most preferred in terms of taste, texture, and overall quality. Incorporating FPSF in acha-wheat bread enhances its nutritional profile and certain physical qualities up to a certain level, it may necessitate adjustments in formulation to optimize sensory attributes and maintain consumer acceptability.
Characterisation of mucilage extract of Paku Midin (Stenochlaena palustris) Wilfred, Ernielyn; Rawi, Muhamad Hanif
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.v12i2.408

Abstract

Plant mucilage has a wide range of uses in the food industry. S. palustris is one of the wild plants containing mucilage, in addition, it also contains beneficial phytochemical compounds belonging to phenolic and flavonoid families. This study was conducted to determine the chemical composition of mucilage extract from S. palustris through phytochemical and physicochemical analysis, besides, determining the amount of mucilage extract yield at different maturity. The study design has two treatments, namely mucilage from young and mature leaves. Mucilage extraction is carried out using aqueous extraction technique. This research offers greater focus on specific physicochemical properties namely pH, color, and water holding capacity. The phytochemical of plant mucilages was measured using instrumental approaches of UV-Vis highlighting on phytochemical components like flavonoid and phenolic compounds. The results indicate mucilage extract of young leaves is higher than mature leaves. Meanwhile, physicochemical analysis data suggest the acid nature of mucilage is due to the presence of uronic acid, water holding capacity of mucilage from young leaves is higher than mature leaves, and each samples have obvious color differences. Phytochemical analysis reveals total phenolic content for young leaf mucilage was higher at 0.041 mg GAE/g ± 0.003, while total flavonoid content was higher in mature leaf mucilage at 0.166 mg CEQ/g ± 0.002. Overall, this study not only explains clear relationship between leaf maturity and mucilage production, but further on characterizing the physicochemical and phytochemical properties of mucilage extract from S. palustris for two different treatments.
A Nutrientional composition, functional, and sensory quality of acha-based masa supplemented with groundnut paste Ayo, Jerome Adekunle; Paul, Tailem; Mohammed, Zuwaira Abdulhamid; Osabo, Peace; Yakubu, Mabe; Balkisu, Stephen
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 1 (2025): June 2025
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.v13i1.470

Abstract

Masa, a fermented cereal-based snacks that is becoming popular but relatively low in nutrient contents. This study examined the nutrient composition, functional properties, and sensory quality of acha-based masa supplemented with groundnut paste. Masa flour blends of acha and groundnut paste were prepared in varying ratios (100:0, 95:5, 90:10, 85:15, 80:20) and analyzed using standard laboratory methods at the Central Laboratory of Federal University, Wukari. Results showed that the inclusion of groundnut paste improved the nutritional profile of flour blend masa. The functional properties, physical properties, sensory evaluation, proximate, mineral, and vitamin content were determined. The water absorption decreased from (12.75 to 66.25%), oil absorption decreased from (70.50 to 66.83%), swelling capacity increased from (50.25 to 83.42%), forming capacity increased from (20.50 to 70.50%), the bulk density increased from (0.49 to 0.50%). The taste increased from (3.45 to 3.90%), aroma increased from (4.30 to 4.85%), colour increased from (4.00 to 4.55%), the appearance increased from (4.80 to 5.05%), the texture increases from (4.15 to 5.35%), general acceptability increased from (4.15 to 5.45%). The moisture composition increased from (15.56 to 10.34%), crude protein increased from (11.39 to 12.27%), lipid increased from (2.25 to 2.45%), crude fiber increased from (5.01 to 5.22%), ash content increased from (0.21 to 0.24%). The Fe decreased from (1.94 to 1.81%), the Ca decreased from (3.22 to 2.75%), Mg increased from (0.23 to 0.51%). Vitamin B1 increased from (84.94 to 171.49%), Vitamin B2 increased from (0.00 to 271.82%), Vitamin K increased from (0.28 to 0.93%). Therefore, the sensory evaluation revealed that the taste, aroma, texture, and overall acceptability of masa suggest that groundnut supplemented acha-masa can serve as a functional food to address protein energy malnutrition. However, fortification required to balance the reduction of iron, calcium, and certain vitamins. The sample containing (5%) groundnut paste was the most preferred and acceptable. While the sample without groundnut paste was the poorest.
DNA isolation in processed goat meat products (tongseng) Sophian, Alfi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 1 (2025): June 2025
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.v13i1.477

Abstract

DNA isolation from processed goat meat products (tongseng) was conducted to evaluate the quality of DNA extracted from these processed meat products. This study is intended to serve as a reference for similar research and to support the development of specific DNA detection assays using real-time PCR or authentication tests. The methodology employed in this study utilized standard testing procedures, with DNA quality parameters including concentration and purity measured using a nanophotometer at an A260/A280 ratio. The DNA isolation results are presented in Table 1 below. The table demonstrates that the isolated DNA concentration values ranged from 695,4 ng/µL to 708,4 ng/µL, with a mean concentration of 701,5 ng/µL. The purity values, measured at the A260/A280 ratio, ranged from 2,07 to 2,08, with an average purity value of 2,08. Based on the research findings, it can be concluded that the DNA isolated from processed goat meat food products exhibited good quality, as evidenced by the mean concentration value of 701,5 ng/µL and purity of 2,08. For future research, it is recommended to conduct similar studies on food products from other categories to obtain comprehensive information that can support species DNA identification assays or product authentication tests.
DNA isolation from processed shrimp food products (shrimp tempura) Sophian, Alfi
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 1 (2025): June 2025
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.v13i1.478

Abstract

DNA isolation is an important step that must be carried out in research or testing the identification of DNA species based on molecular techniques using PCR or real-time PCR. The purpose of this study was to determine the quality of DNA isolated from shrimp processed food products in shrimp tempura preparations. One of the benefits of this research is that it can be a source of information and reference for similar research. The method used in this research is the DNA isolation method using the spin column technique. Analysis of the quality of the isolated DNA was based on the parameters of the concentration value and DNA purity measured by a nanophotometer at the ratio of A260/A280. Data analysis was carried out by calculating the average concentration and purity values ​​obtained from measurements using a nanophotometer and then calculating the standard deviation values ​​and comparing them. Based on the results of the research conducted, it was concluded that the DNA isolated from the results showed the value of concentration and purity of DNA which was included in the good DNA category. The results of statistical tests on data uniformity show that the data analyzed in this study are homogeneous.
Assessing the sustainability and resilience of cacao-cased farming systems in Pili, Camarines Sur, the Philippines Komarudin, Nurul Amri; Wai, Eaint Thet; Rohman, Nusron Habibur; Endonela, Leah
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 1 (2025): June 2025
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.v13i1.484

Abstract

Camarines Sur, located in the Bicol Region of the Philippines, is considered one of the most climate-vulnerable provinces. Despite this, it is a model for a robust and proactive disaster risk reduction and management (DRRM) program. The province features a diverse agroecological landscape, ranging from hilly and rolling terrains to plains surrounding Mt. Isarog National Park, which covers an area of 10.112 hectares with an elevation reaching 1.966 meters above sea level. Farming systems include monocropping, intensive multiple cropping, and agroforestry, with sugarcane and corn on downslopes, groundnuts and vegetables on lower slopes, and irrigated or rainfed rice fields. The integration of cacao (Theobroma cacao L.) is increasingly being explored as a means to enhance both the sustainability and resilience of these farming systems. This study aims to assess the sustainability and resilience of cacao cultivation at the farm level in Barangay Binanuanan, Pili, Camarines Sur. A qualitative research design was employed, utilizing semi-structured interviews with local government officials, focus group discussions with farmers, and a Strengths, Opportunities, and Challenges (SOC) analysis. Findings indicate that cacao farming contributes to economic sustainability, as most farmers benefit from diversified income sources, including off-farm employment and family financial support. Ecological sustainability is supported by cacao’s compatibility with existing farming practices. However, social resilience remains limited, as evidenced by the aging farming population and minimal youth engagement in agriculture. To strengthen overall system resilience, targeted interventions promoting youth participation and community engagement in cacao-based farming are recommended.
Climate-smart agriculture and technical efficiency of smallholder maize farmers in Wa East District of Ghana Ibrahim, Adnaan; Anang, Benjamin; Anzagra, Lea; Derbile, Emmanuel
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 1 (2025): June 2025
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.v13i1.487

Abstract

Climate-smart agriculture (CSA) seeks to improve adaptation and mitigation to climate change and eventually, improve the productivity and sustainability of farming. However, CSA adoption particularly among smallholder farmers in developing countries remains low in spite of its potential benefits of improving productivity. Also, empirical evidence of the linkage between CSA adoption and technical efficiency (TE) of smallholder farmers remains scanty. This study therefore examined the drivers of adoption of CSA practices (CSAPs) and how adoption intensity affects TE of smallholder maize production in Wa East District of Ghana. Relying on survey data, generalized Poisson regression and stochastic frontier analysis, the study observed that uptake of multiple CSAPs increased TE of maize producers. The study therefore recommends the provision of CSA training and awareness creation to encourage uptake of multiple CSAPs to increase TE of smallholder maize producers.
Assessing the climate change and its impact on livelihoods of smallholder farmers in Karaga district of Ghana Bawa, Alhassan
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 13 No. 1 (2025): June 2025
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.v13i1.490

Abstract

Agricultural production and food security among smallholder farmers has been threatened as a results of the effect of the changing climate. This study sought to analyse the changing climate and its impact on livelihoods among smallholder rural farmers in the Karaga district of Ghana. The research adopted a mixed-method approach where both quantitative and qualitative data were used. Primary data was obtained from 272 households through interviews, focus group discussions, field observation, and key informant interviews. The findings show that majority of farmers recognize the negative effects of climate change on their livelihoods. Farmers also perceive potential benefits from new technologies such as high-yielding varieties and irrigation that can enhance their well-being. Smallholders also confirmed that the adaptation and mitigation strategies were through indigenous weather forecasting, and bio-insecticides innovations. In the years of crop failure because of climate hazards, smallholder farmers resort to trading, firewood harvesting for sale and charcoal burning as a coping livelihood strategy. The research also reveals that there is no significant differences between gender and adaptation response to the changing climate. The study further reveals that women and children are the most vulnerable during climate-related displacements. In conclusion, the ancient traditional practices of smallholder farmers, such as the use of ‘rain callers’, the use of forest reserves as shrines, indigenous weather forecasting, and the use of bio-insecticide innovation, are still very relevant in adapting to climate variability. The research recommends the promotion of indigenous weather information systems and sustainable agricultural practices to build rural smallholders' capacity to adapt.

Page 5 of 5 | Total Record : 49

 1   2   3   4   5 

Filter by Year

2020 2025


Reset
Filter By Issues
All Issue Vol. 13 No. 1 (2025): June 2025 Vol. 12 No. 2 (2024): December 2024 Vol. 12 No. 1 (2024): June 2024 Vol. 11 No. 2 (2023): December 2023 Vol. 11 No. 1 (2023): June 2023 Vol. 10 No. 2 (2022): December 2022 Vol. 10 No. 1 (2022): June 2022 Vol. 9 No. 2 (2021): December 2021 Vol. 9 No. 1 (2021): June 2021 Vol. 8 No. 1&2 (2020): December 2020