Journal of Food and Nutrition Research

ISSN (Print): 2333-1119

ISSN (Online): 2333-1240

Editor-in-Chief: Prabhat Kumar Mandal

Website: http://www.sciepub.com/journal/JFNR

   

Article

Improving Productivity of Unoccupied Land Through Wetland Cultivation at the Former Shifting Cultivation Areas at the Forest Regions of Kapuas District, Central Kalimantan, Indonesia

1Faculty of Agriculture, Department of Forestry, Palangka Raya University, Indonesia

2Faculty of Teacher Training and Education, Palangka Raya University, Indonesia


Journal of Food and Nutrition Research. 2016, 4(1), 46-50
doi: 10.12691/jfnr-4-1-8
Copyright © 2016 Science and Education Publishing

Cite this paper:
Wahyudi, INyoman Sudyana, Johanna Maria R., Renhart Jemi, Hendra Toni. Improving Productivity of Unoccupied Land Through Wetland Cultivation at the Former Shifting Cultivation Areas at the Forest Regions of Kapuas District, Central Kalimantan, Indonesia. Journal of Food and Nutrition Research. 2016; 4(1):46-50. doi: 10.12691/jfnr-4-1-8.

Correspondence to:  Wahyudi, Faculty of Agriculture, Department of Forestry, Palangka Raya University, Indonesia. Email: isanautama@yahoo.com

Abstract

Forest region management model in Indonesia applied the separated pattern between forest a real versus non forest areal although a portion of forest area in the form of unoccupied and neglected land already be used to agriculture, plantation, and settlement. The peoples at the surrounding forest regions had been depended of their life on the shifting cultivation pattern to get food during the long time ago. This cultivation cause degraded forest and lose out of the children education. This research was focused to replace the shifting cultivation with settled cultivation in order to minimize degraded forest at the forest regions using the intensive cultivation. The research was located at Mandau Talawang Sub-District, Kapuas District, Central Kalimantan Province, Indonesia at 2010to 2014. Data of paddy yileds from settled cultivation and shifting cultivation were got from 15households were taking by random. Data analysis using the homogenity test, analysis of varians and least significans different (LSD) test using SPSS 19.0 for Windows. Research result indicated that produce paddy yields from settled cultivation are significantly more than shifting cultivation, namely 0.91 to 1.07 ton ha-1 or 1.01 ton ha-1 in average and 4.1 to 5.24 ton ha-1 or 4.78 ton ha-1 in average respectively. Thereby, settled cultivation could to reduce degraded forest, to improve unoccupied and neglected land productivity at the forest regions, and keep the local children education.

Keywords

References

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Article

The Evaluation of Consumer Behavior Influence on the Buying Process of Dairy Products in Minas Gerais State, Brazil

1Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil

2Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil

3Departamento de Ingeniería de Alimentos, Universidad de Córdoba, Córdoba, Colombia

4Departamento de Ciência da Computação, Universidade Federal de Viçosa, Minas Gerais, Brazil


Journal of Food and Nutrition Research. 2016, 4(1), 51-59
doi: 10.12691/jfnr-4-1-9
Copyright © 2016 Science and Education Publishing

Cite this paper:
Vinícius Rodrigues Arruda Pinto, Laura Fernandes Melo, Douglas Fernando Balbino, Juliana Farias de Novaes, Maria Claudia Negrete, Thiago Duarte de Sousa. The Evaluation of Consumer Behavior Influence on the Buying Process of Dairy Products in Minas Gerais State, Brazil. Journal of Food and Nutrition Research. 2016; 4(1):51-59. doi: 10.12691/jfnr-4-1-9.

Correspondence to: Vinícius  Rodrigues Arruda Pinto, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil. Email: viniciusrodriguesarruda@yahoo.com.br

Abstract

Data on the consumption and buying behavior of milk and dairy products, collected in Viçosa, State of Minas Gerais, Brazil was used to predict the consumption profile of such products in an effort to better understand the dairy market. This study set out to identify the preferences of consumers of dairy products as well as the most appropriate marketing strategies for increasing the competitiveness of small and medium-sized dairy industries. Three hundred people responded to a structured questionnaire applied in interview form. Most of the consumers (73%, specifically) would pay for a better quality, functional product, of which 58.48% attributed their answers to health concerns. "Low fat" and "cholesterol-free" were pointed out by 50% of the interviewed consumers as essential features of healthy products. Overall, most of these potential consumers buy milk (95%), yogurt (86.3%), and mozzarella (82.6%). On the other hand, moldy fine cheese was the least purchased dairy product (93%). Recommendations of doctors and nutritionists played a fundamental role in the buying intention of 70% of the consumers. Furthermore, tasting the product at the store and suggestions from friends were reported by 54.7% and 47.7% of the potential consumers, respectively, to stimulate the purchase and consumption of new dairy products. Correspondence analysis was performed to verify the relationship between the favorite purchase locations and the studied dairy products. In addition, a Pearson correlation analysis (p<0.05) was applied to the reasons for buying intention and to the gender of the panelists, highlighting low to moderate correlations (r =-0.53) for men and women.

Keywords

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Article

Artichoke (Cynara scolymus L.) Leaves and Heads Extracts as Hypoglycemic and Hypocholesterolemic in Rats

1Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt

2Food Technology Research Institute, Agriculture Research Center, Giza, Egypt


Journal of Food and Nutrition Research. 2016, 4(1), 60-68
doi: 10.12691/jfnr-4-1-10
Copyright © 2016 Science and Education Publishing

Cite this paper:
Mona Mohamed Abdel Magied, Salah EL Din Hussien, Sahar Mohamed Zaki, Rania Mohamed EL Said. Artichoke (Cynara scolymus L.) Leaves and Heads Extracts as Hypoglycemic and Hypocholesterolemic in Rats. Journal of Food and Nutrition Research. 2016; 4(1):60-68. doi: 10.12691/jfnr-4-1-10.

Correspondence to: Mona  Mohamed Abdel Magied, Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt. Email: mon_nas_prof_cairo@yahoo.com

Abstract

Artichoke (Cynara scolymus L., Asteraceae family), an edible vegetable from the Mediterranean area, is a good source of phenolic compounds. Two varieties of artichoke were used in this study Green Globe (G) and Violet (V). Five major active phenolic compounds were identified into the aqueous methanolic extracts of artichoke leaves and heads. These compounds were identified as Chlorogenic acid, Cynarin, 1, 5-di-o-Caffeoylquinic, luteolin and apigenin. On the other hand, the artichoke aqueous leaves extract (ALE) and aqueous heads extracts (AHE) for the two varieties were used as hypoglycemic and hypocholesterolemic experiments by using albino rats. ALE was used in the concentration of (1.5 g/kg/day) for the two varieties. AHE was used in two different concentrations (1.5 and 3 g/kg/day). Rats were administrated orally by these different concentrations. Results show the effect of ALE and AHE extracts on the glucose level of diabetic rats. The superior effect was with G4 (Group No. 4) rats administrated 1.5 g LEG/kg/day (Leaves Extract of Green Globe). On the other hand results of the influence of artichoke leaves and heads as hypocholesterolemic action was in a positive way on the level of total cholesterol and reduced LDL and triglycerides levels and increased the level of glutathione peroxides, meanwhile it reduced the level of malondialdehyde (MDA) in rats serum. G3 (Group No. 3) [HFD (high fat diet) +1%cholesterol+1.5g LEG/kg/day] recorded the best results as hypocholesterolemic effect which could be attributed to their phenolic content. Our results indicated that, artichoke especially leaves extract of Green Globe (LEG) has good action as hypoglycemic and hypocholesterolemic.

Keywords

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