Wahyudi David | Universitas Bakrie (original) (raw)

Papers by Wahyudi David

Research paper thumbnail of Organic agriculture in Indonesia: challenges and opportunities

Organic Agriculture, 2016

Research paper thumbnail of Sustainability of vegetable farming system in upland areas of Indonesia

Sustainability of Vegetable Farming System (VFS) is an issue which excites people in upland areas... more Sustainability of Vegetable Farming System (VFS) is an issue which excites people in upland areas of Indonesia. The dominant use of land on the sloping areas is for vegetable cultivation, the sustainability of which has come under question as a result of region developments. Based on these problems, the objectives of the study are to identify the social, economic and environmental issues in VFS and their sustainability in upland areas of Indonesia and propose specific sustainable action programs.

Research paper thumbnail of Impact of socio-ecology interaction on local food security and food culture

Research paper thumbnail of Water Usage Pattern on Different Group Residing in Vicinity Harapan Rainforest

Agriculture and Agricultural Science Procedia, 2016

Research paper thumbnail of Reliance of Suku Anak Dalam to Harapan Rainforest, Indonesia: foodstuff collection preference

International Journal of Agricultural Resources, Governance and Ecology, 2015

Research paper thumbnail of Role of Matrilineal System, Gender and Education in Traditional Farming Systems and Food Culture in West Sumatra Indonesia

The objective of this paper is to describe and detect the role of matrilineal system, gender and ... more The objective of this paper is to describe and detect the role of matrilineal system, gender and education in Traditional Farming System (TFS) and food culture in West Sumatra, Indonesia. The contribution of these parameters for a sustainable rural development was investigated, too. The methods include the following steps: (a) field description gender (household activities) and education (female in TFS and food culture), (b) a survey on activities based on matrilineal, gender and education. A participatory approach was used in four different sites in West Sumatra; every field technique was carried out together with local stakeholders. The data was coded and classified into several groups and clustered by using MAXQDA 10. The results suggest that the matrilineal system is still controlling farm to fork activities. Farming itself is considered as men's job but farming decisions and cooking are considered as women's job. Education of women directly is related to passing the knowledge of the food culture to the daughters but not for traditional farming.

Research paper thumbnail of Indonesian food security assessment

In 2008, up to 38 million Indonesian live under poverty. Food supply in some parts of Indonesia u... more In 2008, up to 38 million Indonesian live under poverty. Food supply in some parts of Indonesia up to today is still insecure. Most people rely on their own crops harvest. With stagnating agriculture productivity, many people are unfavourably affected. But the national food production data actually shows contradictive figures. Recent statistic shows that the production from 1999 until 2006 Indonesian food production is stable between 50-57 million tons in total. The total consumption is only 32.7 million tons, assuming per capita consumption is 141 kg year. Therefore, food insecurity in some part of Indonesia is caused by other factors than insufficient production. This literature review is looking for the potential causes of food insecurity in the household level. There is abundance of statistical data from Indonesian government, Food and Agriculture Organisation and World Food Programme that is sufficient to create preliminary assumption of the potential factors contributing to the food insecurity in Indonesia.

Research paper thumbnail of Preservative agent of Indigenous plants in SumatraPicung (Pangium Edule Renw) as Traditional food Preservative

Research paper thumbnail of Investigation of energy consumption in drying lemon balm (Melissa Oficinalis L) using solar tunnel dryer

This study was conducted to investigate the energy consumption in drying lemon balm (Melissa offi... more This study was conducted to investigate the energy consumption in drying lemon balm (Melissa officinalis L) using a solar tunnel dryer. The effect of the radiation is very restrictive for the herb especially the lemon balm. Using sunny and shadowy conditions energy consumption, quantity of oil extracted using distillation method and colour was investigated. In both the conditions there were no significant differences in energy consumption. The average daily efficiency of collectors was found to be 52% and efficiency energy for whole tunnel dryer was 44 %. The colour of lemon balm was significantly different based on the subjective quality under sunny and shadowy condition. Under the shadowy conditions the colour appearances of the lemon balm was good according to L*a*b* CIELAB system. However, the colour change cannot be analysed by human eyes. Amounts of oil quantity were obtained at different temperature. The lemon balm oils were obtained using DAB-9 Kommentar method and were foun...

Research paper thumbnail of Panduan Penulisan Karya Ilmiah

Research paper thumbnail of Perception of young people toward their traditional food

To explore the potential of traditional food and foster the nutrition awareness, the perception o... more To explore the potential of traditional food and foster the nutrition awareness, the perception of young people toward their traditional food is becoming important. Young generation is a potential market for fast food vendors. Young people has characteristic to changes and has specific preference in appetite and style. The objective of this study is to look the awareness of young people for their food preference including their traditional food. This is self-assessment of local youth to their traditional food. Observation and in-depth interview were used to collect data. Fifty-four respondents consist of twenty-nine male and twenty-four female from two demographic backgrounds were interviewed on their experiences and opinions toward their traditional food. Fourteen questions were asked. The respondent age are ranged between 17-24 years old. The substantial findings of the survey include the fact that young people more concern about the nutrition of food compare to perception of the ...

Research paper thumbnail of Indigenous Knowledge of Minangkabau Community in the Conservation of Local Plant and Genetic Diversity

This paper discusses the current issues on achieving sustainable food security through understand... more This paper discusses the current issues on achieving sustainable food security through understanding the role of indigenous knowledge in conserving plant and genetic diversity of local agricultural product in Minangkabau. Minangkabau is an ethnic group indigenous to the highlands of West Sumatera (Indonesia). It is amongst the world’s largest matrilineal society. In Minangkabau ceremonies, food plays a central role which honour religious and life cycle rites. The food ingredients and spices are rich in biodiversity, creating a demand for genetic diversity conservation for supporting food security in the future. Conservation of genetic diversity of the ingredients and spices are passed through indigenous knowledge as verbal communications which consist of beliefs, customs, tools, techniques, and rituals. These kinds of knowledge are in sense of producing, choosing, and preparing foods’ ingredients and spices. The Minangkabau maintains their farmland in a unique way in order to achiev...

Research paper thumbnail of Physicochemical Properties of Japanese Scad (Decapterus Maruadsi) Surimi Prepared using the Acid and Alkaline Solubilization Methods

International Journal of Scientific and Engineering Research

The physicochemical properties of Japanese scad (Decapterus maruadsi) surimi prepared using the a... more The physicochemical properties of Japanese scad (Decapterus maruadsi) surimi prepared using the acid solubilization method (ACS), alkaline solubilization method (ALS), and conventional method (CON) were investigated and compared. In CON, the fish was mechanically deboned, washed, screw pressed, treated by adding cryoprotectants, and frozen. For ACS and ALS, the minced meat was homogenized, solubilized with acid pH 3 or alkaline pH 12, respectively, and centrifuged to separate insoluble materials from soluble protein. The soluble protein was collected and adjusted to the isoelectric point of proteins (5.4), and the precipitated proteins then were centrifuged to collect the protein isolate. Cryoprotectants were added and the product was frozen. ACS yielded the highest protein recovery, ALS yielded the highest lipid reduction, and CON yielded the lowest protein recovery and lipid reduction. ACS and ALS generated products with higher protein and lower fat contents compared with CON, whe...

Research paper thumbnail of Characteristic of Pangium Edule Reinw as food preservative from different geographical sites

The objective of this study is to evaluate effectiveness of Picung (Pangium Edule Reinw) from two... more The objective of this study is to evaluate effectiveness of Picung (Pangium Edule Reinw) from two geographical sites (P1: Picung from Batusangkar; P2: Picung from Bogor) in preserving Mackerel (Rastrellinger sp) which is bought fresh from fishermen. Analysis conducted on fish include: moisture content, pH, crude protein and anti-microbial properties in traditional fish recipe. The traditional recipe is Pado fish which consists of dried picung pulp, coconut and other spices. Mean were compared using student t-test and the level of significant different was determined at p < 0.05. The t-test uses 2-sample assuming equal variance analysis. The result shows that there is no significant different in moisture content, pH and crude protein between P1 and P2 (p>0.05). Cyanide level of both picung after submerged in water for 1 day is 17.5 mg/kg and 30.1 mg/kg. Further, according to SNI: 01-7152-2006 the level of cyanide acid after applies in traditional recipe is 1 mg/kg. Salmonella s...

Research paper thumbnail of Pangium Edule Reinw as Traditional Foodstuff for Organic Food Preservative

The objective of this paper is to describe the potency of Picung (Pangium edule reinw) as traditi... more The objective of this paper is to describe the potency of Picung (Pangium edule reinw) as traditional foodstuff for organic food preservative of West Sumatra, Indonesia. Part of the tree, such as; oil-cake, fruit, seed meat, leaf, bark were used as preservative agent. It is used in preserving mackerel (Rasrellinger sp). Some parameters were examined includes cyanide acid, fish freshness, pH, water content, Protein, microbes analysis ( Total Plate Count (TPC). The complete randomized plot design was used . Picung with 6 %, 8 %, 10 % , 12 % and 14 % respectively added (w/w) to fish recipe. The result showed, only the meat of picung could preserve mackerel more then a day. All percentage of addition of Picung was all accepted according standard fish freshness. But, nevertheless, residue of cyanide acid may still left over and it suggested using the lowest amount.

Research paper thumbnail of Karakteristik Pangium Edule Reinw sebagai Bahan Baku Biodiesel

Penelitian ini bertujuan untuk melakukan karakterisasi minyak daging picung (pangium Edule Reinw)... more Penelitian ini bertujuan untuk melakukan karakterisasi minyak daging picung (pangium Edule Reinw) sebagai bahan baku alternatif biodiesel. Penelitian dilakukan dengan mengekstrak daging picung baik melalui fermentasi ataupun non fermentasi. Penelitian ini menggunakan statistik Uji T pengamatan berpasangan untuk mengetahui perbedaan masing-masing kelompok (fermentasi dan non fermentasi) dan 5 ulangan. Pengamatan dilakukan dengan dua tahap, pertama terhadap minyak daging picung hasil ekstraksi meliputi: rendemen, sifat kimia minyak dan sifat fisika minyak. Tahap kedua meliputi pengamatan terhadap biodiesel, asam lemak bebas, viskositas, densitas, bilangan asam, bilangan penyabunan dan bilangan iodium. Dari hasil penelitian ini di ketahui, perbedaan sifat fisiko kimia yang paling menonjol adalah kandungan asam lemak bebas daging biji picung fermentasi yaitu sebesar 51,94% sedangkan untuk kandungan asam lemak bebas minyak biji picung non fermentasi hanya 2,5 %. Kedua perlakuan diatas sa...

Research paper thumbnail of Kualitas Pangan Organik: Tinjauan Analisis Biokristalisasi

Persepsi kualitas pangan organik meningkat seiring dengan keingintahuan konsumen terhadap bagaima... more Persepsi kualitas pangan organik meningkat seiring dengan keingintahuan konsumen terhadap bagaimana, kapan dan dimana pangan tersebut diproduksi. Sehingga, autentisitas produk pangan organik sangat dibutuhkan untuk memenuhi harapan konsumen terkait dengan kualitas dibandingkan produk konvenssional. Oleh karena itu perlu metode yang dapat digunakan untuk mengetahui, apakah benar pangan organik itu berbeda dan lebih baik dari pangan konvensional. Salah satu metode yang telah dikembangkan adalah analisis biokristalisasi. Metode ini menggunakan CuCl2.2H2O yang dikondisikan khusus, sehingga larutan tersebut membentuk kristal yang berpola khusus. Pola-pola yang terbentuk dapat dianalisa dengan menggunakan analisis gambar yang diterjemahkan kedalam bentuk angka statistik dan dianalisis lanjut dengan Analisys of Varians (ANOVA). Kesulitan yang ada hingga saat ini adalah belum adanya standardisasi dari hasil gambar yang ada, belum lagi beberapa produk dan varietas memiliki pola yang sangat b...

Research paper thumbnail of Sensory Test of Smoke Tilapia (Oreochormis niloticus) with Variation of Distillation Temperature and Concentration

Liquid smoke application for food is effective ways in preserving fish compare to traditional smo... more Liquid smoke application for food is effective ways in preserving fish compare to traditional smoke processes. The quality of liquid smoke is depending on the source of liquid smoke, concentration and distillation temperature in refined. This study aimed to determine the effect of temperature distillation of several sources of liquid smoke and different concentrations of liquid smoke to tilapia (Oreochormis niloticus) sensory perception. Liquid smoke is obtained from coconut shell (A1),corn cobs (A2), bamboo (A3), cinnamon bark (A4), sago bark (A5). The distillation temperature for refining of liquid smoke are varies from 130°C (B1), 140°C (B2) to 150°C (B3). The Tilapia sample immersed with liquid smoke 1% (C1), 1.5% (C2), 2% (C3), and 2.5% (C4) of total immersion. Analysis was conducted on total phenol content, sensory tests, moisture content, ash content, protein content, fat content, and total plate count test. The results showed that total phenol content of smoked tilapia range...

Research paper thumbnail of Role of Indigenous Knowledge in Traditional Farming System on Natural Resources Management

The objective of this paper is to describe the dynamics of indigenous knowledge (IK) in tradition... more The objective of this paper is to describe the dynamics of indigenous knowledge (IK) in traditional farming system and to detect the contribution of indigenous knowledge for sustainable development in West Sumatera Indonesia. The method includes survey role of IK on traditional farming system (TFS) and food security. A participatory rural appraisal (PRA) approach was used in research site; every field technique was carried out together with local stakeholder. The data was coded and classified into several groups and clustered by using MAXQDA 10. The result showed, that the role of IK on TFS is positively supporting food security, evidence showed that the site which still practising IK tend to have the highest -biodiversity related to food ingredient-. Furthermore, understanding of local wisdom is needed as the basis for local food security policy to avoid contra productive relationship between local policy and managing local natural resources.

Research paper thumbnail of Role of Matrilineal System, Gender and Education in Traditional Farming Systems and Food Culture in West Sumatra Indonesia

The objective of this paper is to describe and detect the role of matrilineal system, gender and ... more The objective of this paper is to describe and detect the role of matrilineal system, gender and education in Traditional Farming System (TFS) and food culture in West Sumatra, Indonesia. The contribution of these parameters for a sustainable rural development was investigated, too. The methods include the following steps: (a) field description gender (household activities) and education (female in TFS and food culture), (b) a survey on activities based on matrilineal, gender and education. A participatory approach was used in four different sites in West Sumatra; every field technique was carried out together with local stakeholders. The data was coded and classified into several groups and clustered by using MAXQDA 10. The results suggest that the matrilineal system is still controlling farm to fork activities. Farming itself is considered as men's job but farming decisions and cooking are considered as women's job. Education of women directly is related to passing the knowledge of the food culture to the daughters but not for traditional farming.

Research paper thumbnail of Organic agriculture in Indonesia: challenges and opportunities

Organic Agriculture, 2016

Research paper thumbnail of Sustainability of vegetable farming system in upland areas of Indonesia

Sustainability of Vegetable Farming System (VFS) is an issue which excites people in upland areas... more Sustainability of Vegetable Farming System (VFS) is an issue which excites people in upland areas of Indonesia. The dominant use of land on the sloping areas is for vegetable cultivation, the sustainability of which has come under question as a result of region developments. Based on these problems, the objectives of the study are to identify the social, economic and environmental issues in VFS and their sustainability in upland areas of Indonesia and propose specific sustainable action programs.

Research paper thumbnail of Impact of socio-ecology interaction on local food security and food culture

Research paper thumbnail of Water Usage Pattern on Different Group Residing in Vicinity Harapan Rainforest

Agriculture and Agricultural Science Procedia, 2016

Research paper thumbnail of Reliance of Suku Anak Dalam to Harapan Rainforest, Indonesia: foodstuff collection preference

International Journal of Agricultural Resources, Governance and Ecology, 2015

Research paper thumbnail of Role of Matrilineal System, Gender and Education in Traditional Farming Systems and Food Culture in West Sumatra Indonesia

The objective of this paper is to describe and detect the role of matrilineal system, gender and ... more The objective of this paper is to describe and detect the role of matrilineal system, gender and education in Traditional Farming System (TFS) and food culture in West Sumatra, Indonesia. The contribution of these parameters for a sustainable rural development was investigated, too. The methods include the following steps: (a) field description gender (household activities) and education (female in TFS and food culture), (b) a survey on activities based on matrilineal, gender and education. A participatory approach was used in four different sites in West Sumatra; every field technique was carried out together with local stakeholders. The data was coded and classified into several groups and clustered by using MAXQDA 10. The results suggest that the matrilineal system is still controlling farm to fork activities. Farming itself is considered as men's job but farming decisions and cooking are considered as women's job. Education of women directly is related to passing the knowledge of the food culture to the daughters but not for traditional farming.

Research paper thumbnail of Indonesian food security assessment

In 2008, up to 38 million Indonesian live under poverty. Food supply in some parts of Indonesia u... more In 2008, up to 38 million Indonesian live under poverty. Food supply in some parts of Indonesia up to today is still insecure. Most people rely on their own crops harvest. With stagnating agriculture productivity, many people are unfavourably affected. But the national food production data actually shows contradictive figures. Recent statistic shows that the production from 1999 until 2006 Indonesian food production is stable between 50-57 million tons in total. The total consumption is only 32.7 million tons, assuming per capita consumption is 141 kg year. Therefore, food insecurity in some part of Indonesia is caused by other factors than insufficient production. This literature review is looking for the potential causes of food insecurity in the household level. There is abundance of statistical data from Indonesian government, Food and Agriculture Organisation and World Food Programme that is sufficient to create preliminary assumption of the potential factors contributing to the food insecurity in Indonesia.

Research paper thumbnail of Preservative agent of Indigenous plants in SumatraPicung (Pangium Edule Renw) as Traditional food Preservative

Research paper thumbnail of Investigation of energy consumption in drying lemon balm (Melissa Oficinalis L) using solar tunnel dryer

This study was conducted to investigate the energy consumption in drying lemon balm (Melissa offi... more This study was conducted to investigate the energy consumption in drying lemon balm (Melissa officinalis L) using a solar tunnel dryer. The effect of the radiation is very restrictive for the herb especially the lemon balm. Using sunny and shadowy conditions energy consumption, quantity of oil extracted using distillation method and colour was investigated. In both the conditions there were no significant differences in energy consumption. The average daily efficiency of collectors was found to be 52% and efficiency energy for whole tunnel dryer was 44 %. The colour of lemon balm was significantly different based on the subjective quality under sunny and shadowy condition. Under the shadowy conditions the colour appearances of the lemon balm was good according to L*a*b* CIELAB system. However, the colour change cannot be analysed by human eyes. Amounts of oil quantity were obtained at different temperature. The lemon balm oils were obtained using DAB-9 Kommentar method and were foun...

Research paper thumbnail of Panduan Penulisan Karya Ilmiah

Research paper thumbnail of Perception of young people toward their traditional food

To explore the potential of traditional food and foster the nutrition awareness, the perception o... more To explore the potential of traditional food and foster the nutrition awareness, the perception of young people toward their traditional food is becoming important. Young generation is a potential market for fast food vendors. Young people has characteristic to changes and has specific preference in appetite and style. The objective of this study is to look the awareness of young people for their food preference including their traditional food. This is self-assessment of local youth to their traditional food. Observation and in-depth interview were used to collect data. Fifty-four respondents consist of twenty-nine male and twenty-four female from two demographic backgrounds were interviewed on their experiences and opinions toward their traditional food. Fourteen questions were asked. The respondent age are ranged between 17-24 years old. The substantial findings of the survey include the fact that young people more concern about the nutrition of food compare to perception of the ...

Research paper thumbnail of Indigenous Knowledge of Minangkabau Community in the Conservation of Local Plant and Genetic Diversity

This paper discusses the current issues on achieving sustainable food security through understand... more This paper discusses the current issues on achieving sustainable food security through understanding the role of indigenous knowledge in conserving plant and genetic diversity of local agricultural product in Minangkabau. Minangkabau is an ethnic group indigenous to the highlands of West Sumatera (Indonesia). It is amongst the world’s largest matrilineal society. In Minangkabau ceremonies, food plays a central role which honour religious and life cycle rites. The food ingredients and spices are rich in biodiversity, creating a demand for genetic diversity conservation for supporting food security in the future. Conservation of genetic diversity of the ingredients and spices are passed through indigenous knowledge as verbal communications which consist of beliefs, customs, tools, techniques, and rituals. These kinds of knowledge are in sense of producing, choosing, and preparing foods’ ingredients and spices. The Minangkabau maintains their farmland in a unique way in order to achiev...

Research paper thumbnail of Physicochemical Properties of Japanese Scad (Decapterus Maruadsi) Surimi Prepared using the Acid and Alkaline Solubilization Methods

International Journal of Scientific and Engineering Research

The physicochemical properties of Japanese scad (Decapterus maruadsi) surimi prepared using the a... more The physicochemical properties of Japanese scad (Decapterus maruadsi) surimi prepared using the acid solubilization method (ACS), alkaline solubilization method (ALS), and conventional method (CON) were investigated and compared. In CON, the fish was mechanically deboned, washed, screw pressed, treated by adding cryoprotectants, and frozen. For ACS and ALS, the minced meat was homogenized, solubilized with acid pH 3 or alkaline pH 12, respectively, and centrifuged to separate insoluble materials from soluble protein. The soluble protein was collected and adjusted to the isoelectric point of proteins (5.4), and the precipitated proteins then were centrifuged to collect the protein isolate. Cryoprotectants were added and the product was frozen. ACS yielded the highest protein recovery, ALS yielded the highest lipid reduction, and CON yielded the lowest protein recovery and lipid reduction. ACS and ALS generated products with higher protein and lower fat contents compared with CON, whe...

Research paper thumbnail of Characteristic of Pangium Edule Reinw as food preservative from different geographical sites

The objective of this study is to evaluate effectiveness of Picung (Pangium Edule Reinw) from two... more The objective of this study is to evaluate effectiveness of Picung (Pangium Edule Reinw) from two geographical sites (P1: Picung from Batusangkar; P2: Picung from Bogor) in preserving Mackerel (Rastrellinger sp) which is bought fresh from fishermen. Analysis conducted on fish include: moisture content, pH, crude protein and anti-microbial properties in traditional fish recipe. The traditional recipe is Pado fish which consists of dried picung pulp, coconut and other spices. Mean were compared using student t-test and the level of significant different was determined at p < 0.05. The t-test uses 2-sample assuming equal variance analysis. The result shows that there is no significant different in moisture content, pH and crude protein between P1 and P2 (p>0.05). Cyanide level of both picung after submerged in water for 1 day is 17.5 mg/kg and 30.1 mg/kg. Further, according to SNI: 01-7152-2006 the level of cyanide acid after applies in traditional recipe is 1 mg/kg. Salmonella s...

Research paper thumbnail of Pangium Edule Reinw as Traditional Foodstuff for Organic Food Preservative

The objective of this paper is to describe the potency of Picung (Pangium edule reinw) as traditi... more The objective of this paper is to describe the potency of Picung (Pangium edule reinw) as traditional foodstuff for organic food preservative of West Sumatra, Indonesia. Part of the tree, such as; oil-cake, fruit, seed meat, leaf, bark were used as preservative agent. It is used in preserving mackerel (Rasrellinger sp). Some parameters were examined includes cyanide acid, fish freshness, pH, water content, Protein, microbes analysis ( Total Plate Count (TPC). The complete randomized plot design was used . Picung with 6 %, 8 %, 10 % , 12 % and 14 % respectively added (w/w) to fish recipe. The result showed, only the meat of picung could preserve mackerel more then a day. All percentage of addition of Picung was all accepted according standard fish freshness. But, nevertheless, residue of cyanide acid may still left over and it suggested using the lowest amount.

Research paper thumbnail of Karakteristik Pangium Edule Reinw sebagai Bahan Baku Biodiesel

Penelitian ini bertujuan untuk melakukan karakterisasi minyak daging picung (pangium Edule Reinw)... more Penelitian ini bertujuan untuk melakukan karakterisasi minyak daging picung (pangium Edule Reinw) sebagai bahan baku alternatif biodiesel. Penelitian dilakukan dengan mengekstrak daging picung baik melalui fermentasi ataupun non fermentasi. Penelitian ini menggunakan statistik Uji T pengamatan berpasangan untuk mengetahui perbedaan masing-masing kelompok (fermentasi dan non fermentasi) dan 5 ulangan. Pengamatan dilakukan dengan dua tahap, pertama terhadap minyak daging picung hasil ekstraksi meliputi: rendemen, sifat kimia minyak dan sifat fisika minyak. Tahap kedua meliputi pengamatan terhadap biodiesel, asam lemak bebas, viskositas, densitas, bilangan asam, bilangan penyabunan dan bilangan iodium. Dari hasil penelitian ini di ketahui, perbedaan sifat fisiko kimia yang paling menonjol adalah kandungan asam lemak bebas daging biji picung fermentasi yaitu sebesar 51,94% sedangkan untuk kandungan asam lemak bebas minyak biji picung non fermentasi hanya 2,5 %. Kedua perlakuan diatas sa...

Research paper thumbnail of Kualitas Pangan Organik: Tinjauan Analisis Biokristalisasi

Persepsi kualitas pangan organik meningkat seiring dengan keingintahuan konsumen terhadap bagaima... more Persepsi kualitas pangan organik meningkat seiring dengan keingintahuan konsumen terhadap bagaimana, kapan dan dimana pangan tersebut diproduksi. Sehingga, autentisitas produk pangan organik sangat dibutuhkan untuk memenuhi harapan konsumen terkait dengan kualitas dibandingkan produk konvenssional. Oleh karena itu perlu metode yang dapat digunakan untuk mengetahui, apakah benar pangan organik itu berbeda dan lebih baik dari pangan konvensional. Salah satu metode yang telah dikembangkan adalah analisis biokristalisasi. Metode ini menggunakan CuCl2.2H2O yang dikondisikan khusus, sehingga larutan tersebut membentuk kristal yang berpola khusus. Pola-pola yang terbentuk dapat dianalisa dengan menggunakan analisis gambar yang diterjemahkan kedalam bentuk angka statistik dan dianalisis lanjut dengan Analisys of Varians (ANOVA). Kesulitan yang ada hingga saat ini adalah belum adanya standardisasi dari hasil gambar yang ada, belum lagi beberapa produk dan varietas memiliki pola yang sangat b...

Research paper thumbnail of Sensory Test of Smoke Tilapia (Oreochormis niloticus) with Variation of Distillation Temperature and Concentration

Liquid smoke application for food is effective ways in preserving fish compare to traditional smo... more Liquid smoke application for food is effective ways in preserving fish compare to traditional smoke processes. The quality of liquid smoke is depending on the source of liquid smoke, concentration and distillation temperature in refined. This study aimed to determine the effect of temperature distillation of several sources of liquid smoke and different concentrations of liquid smoke to tilapia (Oreochormis niloticus) sensory perception. Liquid smoke is obtained from coconut shell (A1),corn cobs (A2), bamboo (A3), cinnamon bark (A4), sago bark (A5). The distillation temperature for refining of liquid smoke are varies from 130°C (B1), 140°C (B2) to 150°C (B3). The Tilapia sample immersed with liquid smoke 1% (C1), 1.5% (C2), 2% (C3), and 2.5% (C4) of total immersion. Analysis was conducted on total phenol content, sensory tests, moisture content, ash content, protein content, fat content, and total plate count test. The results showed that total phenol content of smoked tilapia range...

Research paper thumbnail of Role of Indigenous Knowledge in Traditional Farming System on Natural Resources Management

The objective of this paper is to describe the dynamics of indigenous knowledge (IK) in tradition... more The objective of this paper is to describe the dynamics of indigenous knowledge (IK) in traditional farming system and to detect the contribution of indigenous knowledge for sustainable development in West Sumatera Indonesia. The method includes survey role of IK on traditional farming system (TFS) and food security. A participatory rural appraisal (PRA) approach was used in research site; every field technique was carried out together with local stakeholder. The data was coded and classified into several groups and clustered by using MAXQDA 10. The result showed, that the role of IK on TFS is positively supporting food security, evidence showed that the site which still practising IK tend to have the highest -biodiversity related to food ingredient-. Furthermore, understanding of local wisdom is needed as the basis for local food security policy to avoid contra productive relationship between local policy and managing local natural resources.

Research paper thumbnail of Role of Matrilineal System, Gender and Education in Traditional Farming Systems and Food Culture in West Sumatra Indonesia

The objective of this paper is to describe and detect the role of matrilineal system, gender and ... more The objective of this paper is to describe and detect the role of matrilineal system, gender and education in Traditional Farming System (TFS) and food culture in West Sumatra, Indonesia. The contribution of these parameters for a sustainable rural development was investigated, too. The methods include the following steps: (a) field description gender (household activities) and education (female in TFS and food culture), (b) a survey on activities based on matrilineal, gender and education. A participatory approach was used in four different sites in West Sumatra; every field technique was carried out together with local stakeholders. The data was coded and classified into several groups and clustered by using MAXQDA 10. The results suggest that the matrilineal system is still controlling farm to fork activities. Farming itself is considered as men's job but farming decisions and cooking are considered as women's job. Education of women directly is related to passing the knowledge of the food culture to the daughters but not for traditional farming.