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All Journal Jurnal Tumbuhan Obat Indonesia Agrointek CEMARA Jurnal Riset Kimia Jurnal Optimasi Sistem Industri Jurnal Agroindustri Jurnal Litbang Industri Sistemasi: Jurnal Sistem Informasi Industria: Jurnal Teknologi dan Manajemen Agroindustri Seminar Nasional Teknologi Informasi Komunikasi dan Industri Indonesian Food Science and TechnologyJournal Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pertanian Gema Agro Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Contagion: Scientific Periodical Journal of Public Health and Coastal Health JURNAL REKAYASA Journal of Environmental Science and Sustainable Development Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Applied Science, Engineering, and Technology International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Oil Palm Research and Review Jurnal Litbang Industri Journal of Scientech Research and Development Journal of Fibers and Polymer Composites SAINTI: Majalah Ilmiah Teknologi Industri Cross-border SAINTEK
Novizar Nazir
Fakultas Teknologi Pertanian Universitas Andalas
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Application of Bibliometric Visualization and Mind Mapping for Dadih Development Mutia Sari, Shinta; Amini, Hijratun; Saraswati, Lucia; Rozi, Fachrur; Nazir, Novizar; Azima, Fauzan; Rahmayani, Rahmayani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
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.v7i2.287

Abstract

Beneficial lactic acid bacteria (LAB) are used to produce dadih, contributing to its health benefits. Dadih is fermented with lactic acid bacteria that convert lactose into glucose and galactose, enhancing digestibility. Despite its potential, dadih has limited appeal due to its traditional production methods and restricted market availability. To address this issue, the article suggests employing methodical concept development techniques, such as Mind Mapping, to generate innovative ideas for dadih product development. In addition, bibliometric analysis is used to obtain insight into the research trends and prospects in the field of food technology as they pertain to local fermented dadih products. The findings from the VOSviewer analysis reveal various aspects of dadih research, including mutagenicity, food safety, and fermented dairy products. Using these insights and mind-mapping techniques, this study advances dadih product development knowledge and is a foundation for future research.
Life Cycle Assessment of the Solok Rice Production System in the Gunung Talang District, Solok Regency, West Sumatra Aswin, Shabrina Nashya; Asben, Alfi; Nazir, Novizar
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
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.v7i2.299

Abstract

Solok rice is an important agricultural commodity that contributes significantly to the economic prosperity of the West Sumatra region. As indigenous knowledge from West Sumatra, the development and preservation of Solok rice can stimulate a nationwide increase in rice production. The cumulative effects of the entire sequence of activities comprising Solok rice production will impact environmental quality due to increased output. Therefore, a Life Cycle Assessment (LCA)-based environmental impact assessment of Solok rice production is necessary. The analysis results indicate that the total greenhouse gas emissions from Solok rice production equal 1.94 kg CO2eq per kilogram of rice. The subsequent potential effects include acidification at a rate of 0.06 kilograms of SO2-equivalent per kilogram of rice and eutrophication at a rate of kilograms of PO43-equivalent per kilogram of rice. The calculation of net energy yielded a Net Energy Value (NEV) of 18.36 GJ and a Net Energy Ratio (NER) greater than 1. To mitigate emission values in the land and environment, the current system improvement emphasizes fertilizer consumption, increasing the use of organic materials, and instituting production waste recycling.
Research Trends on the Use of Avocado Starch for Biofilm Production: Bibliometric Analysis Using VOSviewer Nazir, Novizar; Hariry, Amelia; Widiyastuti, W.; Panatarani , Camelia; Praseptiangga, Danar; Aziz, Rizki; Syamani, Firda Aulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.359

Abstract

Avocado starch has gained attention as a potential bio-based material due to its unique features that make it suitable for forming biofilms. This work thoroughly examines the changing field of research focused on using avocado starch for biofilm applications. It uses VOSviewer, a tool for analyzing bibliometric data, to uncover important insights using a database of Scopus-indexed journal publishers. This study aimed to determine research trends on the use of avocado starch for biofilm production. The Scopus database collected information on research trends in the use of avocado starch for biofilm production. To obtain search results, subject categories with titles, keywords, and abstract criteria from the use of avocado starch extraction, biofilm/bioplastic production, and biocomposite were used as a reference. Using VOSviewer, search result extraction was performed. The results of bibliometric mapping were then further evaluated. The findings of the bibliometric study are demonstrated through network visualization, overlay visualization, and density visualization. The findings indicate that starch produced from avocados has the potential to be a viable resource for manufacturing biofilms. However, further investigation is required to enhance the overall quality of the produced biofilm.
Development of Agarwood Oil Research and Benefit: Bibliometric Analysis Saputra, Hendra; Satria, Benni; Nazir, Novizar; Anggraini, Tuty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (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.v8i1.374

Abstract

Agarwood oil, derived from the fragrant resinous wood of the Aquilaria and Gyrinops trees, has attracted great attention due to its diverse pharmacological properties and commercial value. The complex chemical composition of agarwood oil, consisting of more than 150 chemical compounds, has been linked to its therapeutic potential in treating chronic inflammatory diseases, anxiety, depression, and insomnia. This research uses exploratory, descriptive research. The research used in this research is the literature study method regarding the development of agarwood oil research and its benefits. Documents from the Scopus website are saved in the following form: RIS-type files. Analysis was conducted using VOSviewer 1.6.18 for Windows software. The research results show that there has been a decline in the trend of research on agarwood oil over the last 10 years; most research on agarwood oil has been carried out by Malaysia and China and followed by Japan. Research has revealed numerous benefits of agarwood oil, indicating its potential for development into derivative goods, particularly in the health and fragrance industries.
The Effect of Saccharomyces cerevisiae Addition on the Antioxidant Activity of Arabica Coffee Beans (Coffea arabica) using Natural Fermentation Method Fansukri, Abdullah Haekal Marzie; Novelina, Novelina; Nazir, Novizar
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.v8i2.416

Abstract

Coffee is not only a regular consumption but can also be said to be part of today's lifestyle. However, despite the popularity of coffee products among the public, many people do not know the contents of coffee which are beneficial for the body. There are many antioxidant compounds in coffee, and antioxidants are an antidote to free radicals, inhibiting oxidation. The post-harvest process of coffee and the fermentation process during post-harvest coffee can affect the content and compounds contained in coffee. Fermentation generally uses bacteria, fungi, and yeast. The type of yeast used in research is Saccharomyces cerevisiae; its metabolic products can influence the antioxidant content of coffee beans. This research aims to determine the effect of Saccharomyces cerevisiae concentration on antioxidant activity in coffee beans. This research treatment consisted of without the adding starter (A), fermentation with a concentration of 1.5% (B), fermentation with a concentration of 2% (C), fermentation with a concentration of 2.5% (D), fermentation with a concentration of 3% (E). The data obtained were analyzed statistically using ANOVA and continued with DNMRT at the 5% level. Chlorogenic acid and caffeine were tested using High-Performance Liquid Chromatography (HPLC) to determine how much of these compounds are contained in the coffee beans. The results of this research show that differences in Saccharomyces cerevisiae concentrations significantly affect the 5% level of the degree of acidity (pH) and antioxidant activity. The best treatment was obtained in treatment E, with a pH value of 5.9 and antioxidant activity of 54.72%.
Family Welfare Empowerment (PKK) of Ban Village Karangasem through Product Development Based on Roselle and Mangoes Suriati, Luh; Nazir, Novizar; Azmi, AFMN; Zamri, SFM; Singapurwa, NMAS; Semariyani, AAM; Mangku, IGP; Sudiarta, IW; Candra, IP; Setianingsih, NPP; Putra, IPAR; Pratiwi, NLPYM; Mulia, IKOB; Kusuma, DAJ; Winduyasa, IW; Prastiawan, IBO; Girindra, AANS
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.460

Abstract

Community empowerment through the development of roselle and mango-based food products in Ban Village, Karangasem, Bali, aims to enhance community independence and welfare by developing roselle and mango-based food products in Ban Village, Karangasem, Bali. The focus is on effective food processing, fostering entrepreneurial spirit, and providing training in product diversification and marketing. Collaboration with universities and networks supports sustainable development, increases the economic value of local agricultural products, opens new market opportunities, and encourages sustainable ecotourism while preserving local wisdom in Ban Village. The initiative involves 15 members of the Ban Village PKK group, established in 2010. The implementation method is structured and includes coaching, training, mentoring, and consultation to address various challenges in adding value for partners. Community service activities are conducted through lectures, discussions, demonstrations, training sessions, and Q&A. As a result, the community empowerment activities significantly increased the knowledge and skills of PKK members in processing and marketing roselle and mango products, such as roselle tea and mango dodol, thereby creating new sources of income. Despite the progress, most participants require further training in packaging and product variety. Diversification efforts have increased the economic value of local agricultural products, providing stable profits for farmers.
Characteristics of Carcass and Marbling Score of Male Bali Cattle Using Herbal Supplement of Molasses Block Based on Fermented Pineapple Peel Bulkaini, Bulkaini; Djoko Kiswolro; Fahrullah, Fahrullah; Sumadi, I Ketut; Nazir, Novizar
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.v9i2.655

Abstract

Bali cattle are well-adapted to tropical climates and produce stable, standard-compliant carcasses. This study evaluated carcass traits and marbling scores in nine male Bali cattle (206–245 kg) fed with herbal molasses block (HMB) supplements containing fermented pineapple peel. The cattle were randomly assigned to three dietary treatments (3 replicates each) in a Completely Randomized Design:The research material consisted of: Nine male Bali cattle weighing 206-245 kg, concentrate composed of local ingredients, including: pineapple peel fermented with lactic acid bacteria, ground corn, rice bran, molasses and HMB. Nine Bali cattle were placed in individual pens Randomly Based on a Completely Randomized design with 3 treatments and 3 replications. Feeding treatment: P0 = 39% Ground corn + 61% rice bran + 0% fermented pineapple peel + field grass (adlibitum); P1 = 15% ground corn + 65% rice bran + 20% fermented pineapple peel LAB + field grass (ad libitum) and P2 = 12% ground corn + 73% rice bran + 15% pineapple peel without lactic acid bacteria fermentation + field grass + HMB (adlibitum). The research variables consisting of carcass characteristics and marbling scores were analyzed using analysis of variance using the SPSS version 25 program. The results of the study showed that the addition of pineapple peel without lactic acid bacteria fermentation of 15% in the ration and herbal molasses block (P2) produced carcasses of 52.34% significantly (P>0.05) higher than carcasses in P0 (50.55%) and P1 (49.70%). Carcass length ranges from 144.50±0.50-155.50±4.50 cm. The meat index ranges from 0.89 to 0.98. The area of the rib eye ranged from 28.50-33.00 cm2 and was not significantly different (P>0.05) between treatments. The marbling score of male Bali beef based on treatment was 1.81. The use of fermented pineapple peel in the form of HMB can improve the quality characteristics of Bali male cattle carcasses with a carcass percentage reaching 52.34%; carcass length 155.50 cm, meat index 0.89 and rib eye area 28.50 cm2. The resulting meat has a relatively low marbling score, bright meat color with white meat fat. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and Production
Breadnut Seed Flour (Artocarpus camansi): Potential Utilization as natural stabilizers to Impact the Physicochemical Properties and Organoleptic Value of Ice Cream Kisworo, Djoko; Pertiwi, Indah Cahya; Bulkaini, Bulkaini; Fahrullah, Fahrullah; Nazir, Novizar
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.v9i2.670

Abstract

This study aimed to investigate the potential of breadnut seed flour (Artocarpus camansi) as a natural stabilizer in ice cream by evaluating its impact on physicochemical and organoleptic properties. A completely randomized design (CRD) was employed, with breadnut seed flour concentration as the single factor. Five treatment formulations were tested, consisting of varying ratios of skim milk to breadnut seed flour: 100:0 (P0, control), 87.5:12.5 (P1), 75:25 (P2), 67.5:32.5 (P3), and 50:50 (P4). The evaluated parameters included chemical properties (moisture, ash, and crude fiber content), physical properties (overrun and melting resistance), and organoleptic attributes (color, flavor, taste, and texture), assessed through both descriptive and affective methods. Data were analyzed using SAS software at a 5% significance level, with significant differences further examined using the Least Significant Difference (LSD) test. The results demonstrated that breadnut seed flour significantly influenced (p < 0.05) moisture, ash, crude fiber content, and descriptive evaluations of taste, flavor, texture, and color. Affective evaluations also indicated significant effects on flavor, texture, and color, though taste preference remained unaffected. The optimal formulation was the 12.5% breadnut flour treatment (P1), which exhibited favorable characteristics: 60.45% moisture, 1.96% ash, 0.86% crude fiber, 65.83% overrun, and 44.77 minutes of melting resistance. Organoleptically, this treatment produced ice cream with a creamy color, pleasant aroma, smooth texture, and high acceptability among panelists. These findings suggest that breadnut seed flour can effectively serve as a natural stabilizer in ice cream, with the 12.5% incorporation level providing the best balance of physicochemical and sensory properties. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Estimation of Marbling Score by Ultrasonography and Visual Methods of Male Bali Beef Based on Muscle Location and Storage Time Abrori, Muh. Muazdzamzam Lil; Bulkaini, Bulkaini; Hasma, Hasma; Kisworo, Djoko; Fahrullah, Fahrullah; Nazir, Novizar; Muhammad Ashari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.807

Abstract

Marbling refers to white fat granules within muscle fibres that enhance meat tenderness and flavour. This study aimed to determine the marbling score of male Bali beef using two methods: ultrasonography and visual assessment based on muscle location and storage duration. Five intensively raised male Bali cattle (average weight 227 kg) were examined. Visual assessment used 0.5 kg samples from sirloin, rib, and round muscles, analysed with ImageJ and Minitab 17. Results showed that both muscle location and storage duration significantly affected (P < 0.01) the marbling score. The ultrasonography method yielded marbling scores of 1.06–1.44, while the visual method produced 1.10–1.50. The ultrasonography method proved reliable for predicting marbling without slaughter, with higher marbling observed in passive muscles (sirloin) than in active muscles (rib and round). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
Co-Authors Abrori, Muh. Muazdzamzam Lil ADIF, RIANDY MARDHIKA Aisman Aisman Alfi Asben Amelia Hariry Amini, Hijratun Anak Agung Sagung Putri Risa Andriani Anak Agung Sagung Putri Risa Andriani Andriani, Novia Anwar Kasim Aprialis Aprialis Aprialis, Aprialis Aswin, Shabrina Nashya Atqonnul Fadli Azmi, AFMN Azmi, Aida Firdaus Muhammad Nurul Bangun, Sri Melda Br Benni Satria Bulkaini (Bulkaini) Camelia Panatarani Candra, IP Cesar Wellya Refdi Cesar Welya Refdi Daimon Syukri Danar Praseptiangga Danar Praseptiangga Desniorita Desniorita Dewi Larasati Dewi Larasati, Dewi Diana Sylvi Dina Rahmayanti Dinata, Wanda Krisna Djoko Kiswolro Djoko Kisworo Dzulqa, Rahma Dzulqa Eko Rini Indrayatie Emil Salim Erwin Ery Pratiwi F Failisnur Fachrur Rozi Fachrur Rozi Fahrullah, Fahrullah Faidil Tanjung Fansukri, Abdullah Haekal Marzie Farida Yani Fauzan Azima Felga Zulfia Radiana Felga Zulfia Rasdiana Felga Zulfia Rasiana Firda Aulya Syamani Firdawati Firdawati fitriana, ika Fitriana, Ika Fiza, Nora Fransiska Angelina G Rezekinta Girindra, AANS Gumala, Rilda Gunarif Taib Gustiarini Rika Putri Hardisman Hariry, Amelia Hasbullah Hasbullah Haslina Haslina Haslina Haslina Hasma Hasma Hathiqah, Nurul Hendra Saputra Hendra Saputra Heni Pujiastuti Hermiza Mardesci Hijratun Amini I Ketut Sumadi Idil Saputra Ilyas, R.A Insannul Kamil, Insannul Irfan Suliansyah Ismed Ismed Ismed Ismed Jufriadif Na`am, Jufriadif Kalimutu, Krisnawan Kamil, Insannul Krisnawan Kalimutu Kusuma, DAJ Lee, Tzong-Ru (Jiun-Shen) Leffy Hermalena Lipoeto, Nur Indrawati Lubis, Alfian Syukri Lucia Saraswati Luh Suriati Malrianti, Yefsi Mangku, IGP Masrul Djalal Masrul Djalal Masrul, Masrul Melinda Noer Muhammad Ashari Mulia, IKOB Mutia Sari, Shinta Nalwida Rozen Nasution, Saidah Nauli Neswati Neswati Neswati Neswati Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Nika Rahma Yanti Nilma Yuliza Nilma Yuliza, Nilma Ninsix, Retti Nofialdi, Nofialdi Nofialdi, Nofialdi Norman Ferdinal Novelina Novia Andriani Nurul Hathiqah Panatarani , Camelia Pertiwi, Indah Cahya Prastiawan, IBO Pratiwi, Ery Pratiwi, NLPYM Pulungan, Sutan Purnama Dini Hari Putra, IPAR Rahma Dzulqa Dzulqa RAHMAT SYAHNI Rahmatika Rahmatika Rahmatika, Rahmatika Rahmayani Rahmayani Rahmayani Rahmayani Rasyid, Rosfita Reni Koja Retti Ninsix Riandy Mardhika Adif Rika Ampuh Hadiguna Rilda Gumala Rina Yenrina Rince Alfia Fadri Rince Alfia Fadri Rini B Rini Rini Rizki Aziz Rozi Atifah Nur RR. Ella Evrita Hestiandari Salim, Emil Santosa Santosa Santosa Santosa Santosa Santosa Santosa Santosa Saputra, Idil Saraswati, Lucia Sari, Wiwit Juita Sayuti, Kesuma Semariyani, AAM Setianingsih, NPP Shabrina Nashya Aswin Shabrina Nashya Aswin Shinta Mutia Sari Singapurwa, NMAS Siregar, Rahmad Syukur Sudiarta, IW Syamani, Firda Aulya Syukri Arief Syukri Arif Tuty Anggraini W. Widiyastuti Wanda Krisna Dinata Warnita Wellyalina, Wellyalina Welya Refdi, Cesar Widiyastuti, W. Widyatmani Sih Dewi Winduyasa, IW Wiwit Juita Sari Yani, Farida Yaswan, Rendri Yonariza Yonariza Yurniwati Yurniwati Yurniwati Yusniwati Yusniwati Zaadah Zaadah Zaadah, Zaadah Zamri, SFM