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All Journal Jurnal Ilmu Tanah dan Lingkungan (Journal of Soil Science and Environment) INFORMASI (Jurnal Informatika dan Sistem Informasi) Journal of Functional Food and Nutraceutical KIDDO: Jurnal pendidikan Islam Anak Usia Dini Al-Ittishol : Jurnal Komunikasi dan Penyiaran Islam AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa ENGAGEMENT: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS International Journal on ObGyn and Health Sciences Al-ATHFAL: Jurnal Pendidikan Anak AL-ATHFAL: Jurnal Pendidikan Anak JISE Environation (Environmental Engineering Journal of Community Dedication) Dental Agromedis Jurnal Bisnis dan Pembangunan
Rosida
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Research of Gelatin and Sucrose Augmentation on Physicochemical and Organoleptic Characteristics of Tepache Jelly Candy Putri, Wulandari Rusadi; Rosida; Rosida, Dedin F.
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.385

Abstract

Tepache is a traditional Mexican beverage crafted from pineapple peels, celebrated for its potent antioxidant properties. This research seeks to evaluate the influence of incorporating gelatin and sucrose on the physicochemical and sensory characteristics of jelly candies, while also determining the ideal combination of gelatin and sucrose augmentations that result in a jelly candy preferred by consumers. The experimental design utilized a fully randomized factorial arrangement with two distinct factors. Factor I focused on varying gelatin concentrations of 15%, 25%, and 35%, whereas Factor II involved different stages of sucrose augmentation at 40%, 50%, and 60%. Data analysis was carried out through analysis of variance, followed by the DMRT test in instances of notable variations. The research revealed that the most optimal treatment entailed incorporating 25% gelatin and 60% sucrose, outcoming in jelly candy with a moisture content of 18.55%, ash content of 0.67%, pH of 4.75, vitamin C content of 42.31 mg/100g, the antioxidant activity of 58.55%, omitting sugar content of 13.92%, pattern of 9.25N, and an average liking score, encompassing color (3.36 - neutral), aroma (3.32 - neutral), taste (3.72 - neutral), and pattern (3.76 - neutral).
The Effect Proportions of Koro Beans (Canavalia ensiformis) and Carrot (Daucus carota) with Soy Protein Isolate Addition on the Characteristics of Analog Sausage Asy’ari, Aidha Safa; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.659

Abstract

Analog sausage is a sausage made from plant-based food ingredients. Koro beans can be used as the main ingredient because they are high in protein and low in fat. We use carrots as coloring because they contain carotenoid compounds. We added soy protein isolate (SPI) to boost the product's protein content and enhance its texture. This study aimed to determine the effect of the proportion of koro beans and carrots, with the addition of soy protein isolate, on the characteristics of analog sausage. This research used a completely randomized design (CRD) factorial pattern with two factors. Factor I is the proportion of koro beans to carrots (80:20; 70:30; 60:40), and Factor II is the addition of soy protein isolate (5%; 10%; 15%). We analyzed the data using ANOVA and DMRT tests at the 5% level. The best mix was 80% koro beans and 20% carrots with 15% soy protein isolate, resulting in a sausage that had 57.52% moisture, 1.38% ash, 27.76% protein, 4.11% fat, 88.44% water-holding capacity, 3027.15 g hardness, and 927.95 g chewiness, and taste tests rated it with a color score of 3.08, aroma of 3.28, taste of 2.72, and texture of 3.2.Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Characteristics Of Purple Waxy Corn Yoghurt Powder (Zea mays var ceratina kulesh) With The Foam Mat Drying Method (Study Of The Addition Of Maltodextrin And Tween 80) Wairooy, Rachmalia Atika Salma; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.660

Abstract

This study's main ingredient in making yogurt powder is purple waxy corn. This study studied the making of purple waxy corn yoghurt powder because it contains a lot of anthocyanins and antioxidants. To speed up the delivery process and maintain the viability of lactic acid bacteria and other heat-resistant compounds, it is necessary to add maltodextrin and tween 80. This study aimed to analyze the effect of the addition of maltodextrin and tween 80 on the characteristics of yogurt powder and determine the best treatment combination of these variations. The method used was a Complete Random Design (RAL) with a 3x3 setup, where Factor I was the amount of maltodextrin added (6%, 10%, 14%) and Factor II was the amount of tween 80 added (0.8%, 1%, 1.2%). We analyzed the obtained data using ANOVA, followed by a further DMRT test of 5%. The results showed a real interaction (p?0.05). Purple waxy corn yogurt powder with the addition of maltodextrin 14% and tween 80 1.2% is the best treatment that produces yogurt powder with a moisture content value of 3.66; ash content 0.5; solubility 88.03; viscosity 283; total dissolved solids 17.75; pH 4.56 total BAL 8.45 log. CFU/ml; antioxidant activity 65.25 and protein 0.39. The organoleptic characteristics yielded scores of 4.32 for color, 4.20 for texture, 4.04 for aroma, and 4.28 for taste. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation, and InfrastructureSDG 12:: Responsible Consumption and Production
Physicochemical and Sensory Characteristics of Flakes made of Proportion of Breadfruit Flour (Artocarpus altilis) and Mocaf (Modified Cassava Flour) and Concentration of Sodium Bicarbonate Kurniasari, Novia Indah; Rosida, Dedin Finatsiyatull; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.662

Abstract

Flakes are a thin, sheet-shaped food with a brownish-yellow color and are usually consumed with milk as a breakfast menu. In this research, we will make flakes using a combination of breadfruit flour and Mocaf flour. The purpose of this research was to determine the effect of the proportion of breadfruit flour and mocaf flour and the concentration of sodium bicarbonate on the physicochemical and organoleptic characteristics of the quality of the flakes produced. This research used a completely randomized design (CRD) factorial pattern with two factors and two replications. Factor I is the proportion of breadfruit flour and mocaf flour consisting of 10:90, 20:80, and 30:70. Factor II is the concentration of sodium bicarbonate, namely 0.3%, 0.4%, and 0.5%. If there is a significant difference, it will be continued with the DMRT 5% further test. The best treatment results were obtained in the treatment of the proportion of breadfruit flour (20%) and mocaf flour (80%) and sodium bicarbonate concentration of 0.4%, namely water content 3.48%, ash content 2.63%, fat content 1.67%, protein content 3.81%, carbohydrate content 87.22%, starch content 78.58%, rehydration power 125.32% and organoleptic values, which include color 3.72 (Slightly brownish yellow), aroma 3.48 (Slightly languorous), taste 3.92 (Slightly savory), and crunchiness 3.92 (slightly crunchy). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation, and InfrastructureSDG 13: Climate Action
Effect of Microwave Exposure and Cooling Time on Physicochemical Characteristics of Modified Sorghum Starch (Sorghum bicolor L. Moench) Putri, Ajeng Ananda; Anggreini, Riski Ayu; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.664

Abstract

Sorghum (Sorghum bicolor L. Moench) is a cereal with high starch content. However, natural (native) starch still has many weaknesses in its characteristics. One way to improve it is to modify the starch to have good characteristics and increase its functional value. Physical modification of starch is often used to enhance the properties of natural (native) starch. The starch modification technique with microwave heating and cooling is one of the physical methods that can improve starch characteristics. This study aimed to determine the effect of microwave exposure time and cooling time on the physicochemical characteristics of modified white sorghum starch. This research used a completely randomized design (CRD) with 2 factors and 3 replications. The first treatment is microwave exposure time (2 minutes, 3 minutes, 4 minutes), and the second is cooling time (12 hours, 24 hours, 36 hours). Treatments with significant effect were further tested with the DMRT (Duncan's Multiple Range Test) 5%. The results showed that the best treatment in the sample was modified sorghum starch treated with microwave exposure time of 4 minutes and cooling time of 12 hours which had physicochemical characteristics of moisture content of 8.27%, ash content of 0.78%, starch content of 69.13%, amylose 32.41%, amylopectin of 36.70%, viscosity of 4.97 mPas, swelling power of 27.59 g/g, solubility of 10.68%. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Effect of Gelatin And Egg White Addition on the Characteristics Marshmallow Made from Siwalan and Red Dragon Fruit Peel Rafi Ahnaf, Muhammad Noval; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.678

Abstract

Marshmallow is a type of confectionery with a soft, light and chewy texture made from fruits, one of which is siwalan and red dragon fruit skin. In its manufacture, treatment is needed, namely the addition of gelatin and egg white. In this study, marshmallow siwalan and red dragon fruit skin will be made with the treatment of adding gelatin and egg white. The purpose of this study was to determine the effect of gelatin and egg white addition treatment on the physicochemical and organoleptic characteristics of marshmallows produced and to determine the best treatment of marshmallows with the addition of gelatin and egg white favored by panelists. This study used a completely randomized design (CRD) factorial pattern with two factors and two replicates. Factor I is the addition of gelatin (10%, 12%, 14% b/v) and factor II is the addition of egg white (6%, 8%, 10% b/v). If there is a significant difference, it will be continued with the 5% DMRT test. The best treatment results were obtained in the treatment (A2B3) with the addition of gelatin (12%) and egg white (10%), namely Moisture Content 59.44%, Aw Value 0.63, Color Test (a*) 11.63, Chewiness 61.78%, Antioxidant 30,45% and organoleptic values which include Color 5.40, Aroma 4.44, Taste 4.76, Texture 4.28 producing marshmallow siwalan and red dragon fruit skin with the best quality and best panelist acceptance.
Effect of Wheat Flour and Modified Canna Flour Proportions and Glycerol Monostearate (GMS) Addition on the Physicochemical and Sensory Characteristics of Sweet Bread Ramadhanty, Indira Putri; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.686

Abstract

Canna flour is a processed product derived from Canna edulis Kerr and can potentially be an alternative local carbohydrate source. It contains high starch content, ranging from 80–90%, with amylose levels around 20–30%. Modification of canna flour is carried out to address its limitations when used in sweet bread applications. Glycerol monostearate (GMS) aids in improving the volume expansion of sweet bread made with substitute flour. This research aimed to determine the effect of the proportion of wheat flour and modified canna flour on the physicochemical and sensory characteristics of sweet bread. This research used a completely random setup with two factors: the mix of wheat flour and modified canna flour in ratios of 90:10, 80:20, and 70:30, and the amount of GMS added at 3%, 4%, and 5%. The results of the research indicate that the optimal treatment involves a proportion of 90% wheat flour and 10% modified canna flour, along with the addition of 5% GMS, namely moisture content 26.24%, ash content 2.40%, fat content 3.48%, protein content 4.88%, carbohydrate content 63%, and sensory value with color 3.60, aroma 2.44, taste 2.60, and texture 2.90. Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero HungerSDG 12 – Responsible Consumption and ProductionSDG 9 – Industry, Innovation and InfrastructureSDG 3 – Good Health and Well-beingSDG 8 – Decent Work and Economic Growth
The Effect of Addition and Soaking Duration of Jackfruit Skin Bioadsorbent On the Purification of Used Cooking Oil Pratama, Raka Adi; Sarofa, Ulya; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.689

Abstract

Used cooking oil that has undergone repeated frying cycles experiences a significant decline in quality due to various degradation processes. The deterioration of fats during frying is primarily caused by the interaction of oil with air (oxidation), prolonged exposure to high temperatures, interaction with food materials, and the presence of burnt residues. Indicators of oil degradation include changes in color, increased viscosity, elevated levels of free fatty acids and peroxides, and a decreased iodine number. Purification of used cooking oil is essential to remove harmful degradation by-products such as water, peroxides, free fatty acids, aldehydes, and ketones. One effective and sustainable method to improve the quality of used cooking oil is adsorption using natural adsorbents. The adsorption process involves mixing the oil with an adsorbent material capable of binding and removing impurities, followed by stirring and filtration. This study aimed to evaluate the effect of adsorbent concentration and soaking time using jackfruit peel—an agricultural waste product—as a low-cost and eco-friendly adsorbent, on the physicochemical properties of used cooking oil. The research utilized a Completely Randomized Design (CRD) with two factors: the concentration of jackfruit peel adsorbent (10%, 20%, 30%) and soaking time (30, 60, and 90 minutes). Data were analyzed using ANOVA, followed by a 5% Duncan Multiple Range Test (DMRT) and the Zeleny method to identify the best treatment combination. The optimal treatment was found to be a 30% adsorbent concentration with a 90-minute soaking time, which significantly improved the quality of the used cooking oil. The results were as follows: color score of 3.75, aroma score of 3.85, clarity score of 4.00, water content of 0.39%, free fatty acid (FFA) level of 0.23%, peroxide value of 7.18 meqO?/kg, iodine value of 66.10 I?/100g, viscosity of 70.33 cP, and a smoke point of 179.20°C. Contribution to the Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption and Production, SDG 3: Good Health and Well-being, SDG 13: Climate ActionSDG 9: Industry, Innovation and Infrastructure
PENGARUH KERAGAMAN PRODUK DAN FREE SHIPPING TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN SHOPEE (Studi Mahasiswa Politeknik Kotabaru) Andriansyah; Muhdar; Rosida
JURNAL BISNIS DAN PEMBANGUNAN Vol. 13 No. 2 (2024): Jurnal Bisnis dan Pembangunan
Publisher : Program Magister Ilmu Administrasi Bisnis FISIP Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/02ec2s62

Abstract

This research aims to determine the effect of product diversity and free shipping on consumer purchasing decisions. The location of this research was carried out at the Kotabaru Polytechnic. This research used a quantitative approach. The samples taken in this study were 50 people using saturated sampling techniques. The results of this research show that there is an influence of product diversity and free shipping on consumer purchasing decisions on the Shopee online buying and selling site at Kotabaru Polytechnic.
Pengaruh Fasilitas Dan Promosi Terhadap Minat Berkunjung Masyarakat Pada Objek Wisata Pantai Gedambaan Kabupaten Kotabaru Andriansyah; Muhdar; Rosida; Rahmawardani
JURNAL BISNIS DAN PEMBANGUNAN Vol. 13 No. 3 (2024): Jurnal Bisnis dan Pembangunan
Publisher : Program Magister Ilmu Administrasi Bisnis FISIP Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jbp.1313i3.46

Abstract

The method used in this study is a quantitative method using linear analysis coupled with the help of SPSS version 25. The aim is to find out how the influence of facilities and promotions on people's interest in visiting the Gedambaan Beach tourist attraction in Kotabaru Regency. The research method used is a quantitative method with a type of descriptive research. Interest in Visiting (Y) is a bound variable, while Facilities (X1) and Promotion (X2) are independent variables. The results of the study show that based on the simultaneous/joint test (test proves that all independent variables, namely the Facility (X1) and Promotion (X2) variables, there is a significant influence on the bound variable, namely the Visiting Interest variable (Y) where it is known that the Fcal value is greater than the Ftable value or 35.097 > 3.09 with a sig value. F is 0.000 which is smaller than 0.05 or 0.000 < 0.05. Based on the test on a per-sial/individual basis (t-test), it turns out that the results of the study prove that the independent variables, namely the Facility (X1) and Promotion (X2) variables, have a significant effect on the dependent variable, namely Visiting Interest (Y). Statistically, it can be concluded that the Facility and Promotion variables have a precise/individual relationship with the interest in visiting the community. Based on the test of the determination coefficient (R2), it can be concluded that Facilities (X1) and Promotion (X2) have an effect of 40.8% on the bound variable (Y), namely Visiting Interest. Meanwhile, the remaining 59.2% was influenced by other variables that were not included in the study.
Co-Authors Aang Rahmad Hidaya Adam Abidin, Muhamad Agusnita, Eka Alfian Adi Saputra Aminiwati Firdaus, Fariha ANDRIANSYAH anggreini, riski ayu Aninda Nyoka Sari Anugrah Prasasty, Erica Aprilia, Dania Salshabilla Aries Dirgayunita Astiardi, Salma Meilla Asy’ari, Aidha Safa Atika Salma Wairooy, Rachmalia Azriel Satria H, Mochamad Baiyatun Barru H.F.S, Hadi Dany Priyanto, Anugerah Dedin Finatsiyatull Rosida Denisa Bilbilana Putri Masyula Denok Risky Ayu Paramita Diah Dian Oktavia Edita Putri Faiza Octavian, Nur Fatwah, Evien Fitri Kurnia Hadi Barru H.F.S Hani Nafi’ah Rachmawati Herwanto, Patah Idawati Ifa Febrianti Ikvina Nurfaidza Putri Ilmi Nur Romadhoni Imam Syairozi Ahmad Falihin Indriana Warih Windasari Iqbal Habibi Jepatrika Gumalindi, Rejila Kurniasari, Novia Indah Kurniawan T, Dandy Mafa Dila, Melkia Maimunah, Ulva Maulinda Suryani Putri Maulisa, Desi Mochammad Januar Abdi Setyo Moh. Zainal Habibillah Muhdar Nafisah, Nailatun Nur Jannah, Rina Nur Khosiah Nurlaily, Rizka NURUL KHOTIMAH Pratama, Raka Adi Pudjiati Widjajati, Endang Puji Lestari, Dewi Putri, Ajeng Ananda Putri, Alimacyntia Listivani Putri, Wulandari Rusadi Rafi Ahnaf, Muhammad Noval Rahmawardani Ramadhanty, Indira Putri Ratna Yulistiani raudatul jannah Rohmadoni, Alfi Rizqi Oktafi Rosida, Dedin F. Salvania, Hafidha Santi, Sintha Soraya Septiana Bintang Maharani Siti Anisatul Adidiah Siti Nur Azizah, Siti Sri Setyowati Sri Sugiarti Sri Sunarti Sri Wijayanti Subekti, Shellien Arik Suwandy, Fanji Arief Ulya Sarofa Umi Maysaroh Vinka Aneliana Virganes Dhifa Azizarachma Wafiq Nur Azizah Wairooy, Rachmalia Atika Salma Wardhani, Raden Roro Regita Prasetyo Widiasari, Indri Yes Matheos Lasarus Malaikosa Yudhi Widya Arthana Rustam Yunita Satya Pratiwi Zaenal Abidin