Asia Pacific Journal of Sustainable Agriculture, Food and Energy最新文献

{"title":"Sensory and Chemical Changes of Cold and Hot Brew Arabica Coffee at Various Resting Time","authors":"N. Asiah, M. Aqil, Nabiilah Salmaa Dwiranti, W. David, A. Ardiansyah","doi":"10.36782/apjsafe.v7i2.1948","DOIUrl":"https://doi.org/10.36782/apjsafe.v7i2.1948","url":null,"abstract":"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","PeriodicalId":338387,"journal":{"name":"Asia Pacific Journal of Sustainable Agriculture, Food and Energy","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131551975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preference Mapping of Organic Brown Rice in Different Storage Types","authors":"Komang Alit Artha Wiguna, A. Ardiansyah, W. David","doi":"10.36782/apjsafe.v7i2.1945","DOIUrl":"https://doi.org/10.36782/apjsafe.v7i2.1945","url":null,"abstract":"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 naive 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 .","PeriodicalId":338387,"journal":{"name":"Asia Pacific Journal of Sustainable Agriculture, Food and Energy","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124362811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of clip project on the livelihood outcomes of Sheabutter processing women in Karaga District of Northern Region, Ghana","authors":"A. Bawa, P. Atengdem","doi":"10.36782/apjsafe.v9i2.115","DOIUrl":"https://doi.org/10.36782/apjsafe.v9i2.115","url":null,"abstract":"The poverty situation in northern Ghana is a major challenge to sustainable development. As a result of socio-cultural factors, women are vulnerable and their poverty situation is even more overwhelming. Development agencies, Governmental and Non- Governmental Organizations have adopted and implemented different strategies aimed at reducing poverty in these areas. Micro-credit delivery to the poor especially women is one of these strategies that seems to be making impact towards improving the livelihoods of the rural poor women. In recognition of the fact that the shea industry has a great potential and could help alleviate poverty in the five northern regions of Ghana, and most especially among the rural women, the Community Life Improvement Programme (CLIP) was established in 1997 to help boost the shea industry through the initiation of micro-credit scheme to help the northern women patronize, intensify and expand the sheabutter processing micro-business. This study was therefore conducted in 2015 to evaluate the impact of the CLIP project on the livelihood outcomes of women in the micro-scale sheabutter processing in Karaga district of Northern region. By means of purposive and snow ball sampling techniques, 110 respondents (consisting of 80 beneficiary and 30 non-beneficiary women) were interviewed for the study. An interview guide and focus group discussions were used to obtain information from the sheabutter processing women. Relevant literature documents of the CLIP project were also consulted. From the survey, the activities undertaken by the CLIP project to improve the livelihood of the beneficiary sheabutter processors were identified and the impact of the project on the beneficiary women assessed. The results of the study revealed that the livelihood outcomes of the beneficiary women have been improved. The study further revealed that the livelihood outcomes of the beneficiary women were far better off as compared to that of the non-beneficiary women of the CLIP project. The study recommended that, the CLIP project should expand its base to cover many more sheabutter processing women in the target communities, and intensify its training and monitoring activities.","PeriodicalId":338387,"journal":{"name":"Asia Pacific Journal of Sustainable Agriculture, Food and Energy","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128070807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Additional Article of Helen Et. Al","authors":"Editorail Board","doi":"10.36782/apjsafe.v2i3.788","DOIUrl":"https://doi.org/10.36782/apjsafe.v2i3.788","url":null,"abstract":"","PeriodicalId":338387,"journal":{"name":"Asia Pacific Journal of Sustainable Agriculture, Food and Energy","volume":"73 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114249732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}