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Articles by Anwar Kasim
Total Records ( 3 ) for Anwar Kasim
  Rini B. , Anwar Kasim , Teguh Tegas Kata and Daimon Syukri
  Background and Objective: The resin that is naturally synthesized from the bark of the Durio zibethinus (Murr.) plant can be used to prepare the wood varnish. In this study, efforts were made to characterize the Ambalau resin that use to produce the wood varnish and assessed its quality. Materials and Methods: The research design of this study was exploratory research design. The properties of extracted Ambalau resin were analyzed and compared with that of Agathis dammara resin as the commercially available resin for varnish production. Moreover, the qualities of produced varnish were also further analyzed and compared with the common standard for wood Varnish. Results: As the results, the Ambalau resin as the raw material of varnish has similar properties compared to Agathis dammara but lower in softening point. The varnish produced from Ambalau resin had also met the quality parameter of wood varnish according to the International Standard for wood Varnish, despite the improvement of a better drying time need to be considered. Conclusion: Naturally synthesized resin from Durio zibethinus (Murr.) bark has been discovered to have basic characteristics for the production of wood varnish with further studies.
  Rahmi Eka Putri , Anwar Kasim , Emriadi and Alfi Asben
  Background and Objective: Cinnamon is one of the plantation crops found in West Sumatra. The main product of cinnamon is the dry bark, while the use of the wood is still limited to firewood. This study was designed to discover other alternatives of cinnamon wood as raw material for pyrolysis. This study aimed to determine the effectiveness of the liquid smoke from various levels of pyrolysis time against Bacillus sp. and Staphylococcus aureus. Materials and Methods: The liquid smoke as pyrolysis result was taken every 30 min, during the all pyrolysis period of 240 min. The effectiveness of liquid smoke against bacteria was observed by the antibacterial activity of the Inhibition Zone (IZ), the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC). Results: The results showed that the liquid smoke from the cinnamon wood was a "very strong" anti-bacterial. The best pyrolysis time of cinnamon wood was 240 min as the most effective time. The IZ of cinnamon liquid smoke with pyrolysis time of 240 min against Bacillus sp. was 31.7 mm, while the IZ of S. aureus was 39.7 mm. The MIC was 1.56% for Bacillus sp. and 0.39% for S. aureus. MBC was 3.13% for Bacillus sp. and 0.78% for S. aureus. Conclusion: The longer pyrolysis time, the stronger the antibacterial properties. Pyrolysis time for 240 min produced the most effective liquid smoke in inhibiting the growth of Bacillus sp. and S. aureus. The result of IZ, MIC and MBC concluded that Bacillus sp. was more resistant than S. aureus to liquid smoke of cinnamon.
  Wahyudi David , Anwar Kasim and Angelika Ploeger
  Meals are human creation that unconsciously represents the way in which part of the world they are living and based on they culture background. Recently, the issue about food is not only how to prepare it but as well as how to get nutritious food supporting human health from limited natural resources. From this view point, choosing food gives an insight not only on the nutrition itself but about cultural and environmental factors as well. The objective of this study is to investigate if biodiversity plays still an important role in supporting local food security and sustaining nutrition intake in a matriarchal system. The study was done in Minangkabau; in coastal area, hilly area and lake area of West Sumatera, Indonesia. Participatory Rural Appraisal (PRA) was used to investigate biodiversity and nutrition intake. Qualitative and quantitative research technique include: In-depth interview and survey were carried out. The data was coded and clustered by using MAXQDA10. The results indicate that the matriarchal system is still playing an important role in nutrition intake in Minangkabau. The mother plays important roles in kitchen activity, meal decision and land ownership, although she is not involved directly into farming. The mother plays important role to increase the nutrition intake in the household by using local food diversity or by cultivating spices in the backyard. Thus matriarchal system generates kitchen representing women activity and play still an important role in managing the farm to fork activities.
 
 
 
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