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Life Cycle Assessment of the Solok Rice Production System in the Gunung Talang District, Solok Regency, West Sumatra Shabrina Nashya Aswin; Alfi Asben; Novizar Nazir
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

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.

Characteristics of Vinegar from Black Sticky Rice Tapai with Different Cooking Methods Wiwit Juita Sari; Alfi Asben; Novelina
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.v7i2.300

This study aims to (i) determine differences in the cooking method of steaming and cooking method of boiling on the characteristics of vinegar from black sticky rice tapai, (ii) to determine the antioxidant and anthocyanin activity of vinegar from black sticky rice tapai using the steaming method and cooking method of boiling, (iii), to determine the cooking technique that produces the best product based on organoleptic testing and also to find out the results of consumer acceptance tests on vinegar from the best black sticky rice tapai with commercial products. The treatment in this study was the black sticky rice cooking technique by steaming and boiling. The data obtained were analyzed using paired t-test. The results showed that the use of the steaming method and the boiling method had a significant effect (P<0.05) on several characteristics of the vinegar produced from black sticky rice tapai, such as acetic acid content, alcohol content, sugar content, anthocyanin content, pH, and antioxidant activity. The total anthocyanins produced in vinegar from black sticky rice tapai using the steaming method were 20.22% and 20.14% for the boiling method, and the antioxidant activity of vinegar from black sticky rice tapai using the steaming method was 92.52% and 92.11% for the boiling method. Based on the organoleptic test, the best product obtained from the highest average preference of panelists for vinegar from black sticky rice tapai was the boiling method with parameters of color, aroma, and taste. Furthermore, in the consumer acceptance test, vinegar from black sticky rice tapai had a higher average preference value compared to commercial products with each parameter, such as color (4.04), aroma (3.92), and taste (3.88).

Physicochemical Characteristics of Carrot Chips (Dried Slices) with Differences in Temperature and Drying Time Misbhatul Laily; Alfi Asben; Khandra Fahmy
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.v7i3.331

Carrots are one of the vegetable commodities that are rich in nutrients. This research is about drying carrots to extend the shelf life of vegetable products and maintain the nutritional content contained in carrots. Carrots are dried to produce a product like nutritious carrot chips. This research uses vacuum oven drying with different temperatures and drying times to determine the correct temperature and drying time to maintain carrot chips' nutritional content and physical appearance. The research design was a Completely Randomized Design (CRD) with two factors, namely drying temperature (50°C, 60°C, 70°C) and drying time (6 hours, 8 hours, 10 hours). Carrot chips with different temperatures and drying times significantly affected water content, total carotene, color index, and texture. Carrot chip products with vacuum oven drying at 60°C for 10 hours gave results with a water content of 4.24%, the highest total carotene value of 57.15 mg/100g, color appearance with an L* index of 35.68, a * of 20.91, b* of 17.63, texture value of 281.65 N/m2. As well as having organoleptic test results that were liked by the panelists regarding the color and texture of the carrot chips.

ANALYSIS OF THE COMPARISON OF SAGA SEED TEMPEH WITH SOYBEAN TEMPEH ON THE PROXIMATE QUALITY VALUE OF THE PRODUCT Hasibuan, Saddam; Asben, Alfi; Permata, Deivy Andhika
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.v8i3.470

Tempe merupakan salah satu makanan kesukaan masyarakat Indonesia. Namun seiring dengan bertambahnya jumlah penduduk, kebutuhan akan tempe juga meningkat sedangkan bahan baku dalam pengolahan tempe yaitu kacang kedelai tidak mencukupi bagi para penghasil tempe. Selain kacang kedelai, tempe dapat dibuat dari bahan baku lain seperti biji saga. Hal ini dikarenakan saga memiliki kandungan protein yang lebih tinggi dibandingkan dengan kacang kedelai. Untuk mengoptimalkan pemanfaatan saga, maka perlu dilakukan perbandingan tempe kedelai dengan tempe saga yang dihasilkan. Penelitian ini bertujuan untuk mengkaji perbedaan tempe kedelai dengan tempe saga. Desain penelitian yang digunakan adalah membandingkan tempe kedelai dengan tempe saga dengan menggunakan uji Independent T test. Hasil yang diperoleh selanjutnya dianalisis dengan menggunakan program SPSS. Hasil penelitian menunjukkan bahwa perbandingan tempe saga dan tempe kedelai memberikan pengaruh yang nyata (p˂0,05) terhadap protein, kadar air, serat kasar, flavonoid dan tekstur. Namun tidak terdapat pengaruh yang nyata (p˃0,05) terhadap kadar abu dan kadar lemak.

Life Cycle Assessment of the Solok Rice Production System in the Gunung Talang District, Solok Regency, West Sumatra Shabrina Nashya Aswin; Alfi Asben; Novizar Nazir
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

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.

Characteristics of Vinegar from Black Sticky Rice Tapai with Different Cooking Methods Wiwit Juita Sari; Alfi Asben; Novelina
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.v7i2.300

This study aims to (i) determine differences in the cooking method of steaming and cooking method of boiling on the characteristics of vinegar from black sticky rice tapai, (ii) to determine the antioxidant and anthocyanin activity of vinegar from black sticky rice tapai using the steaming method and cooking method of boiling, (iii), to determine the cooking technique that produces the best product based on organoleptic testing and also to find out the results of consumer acceptance tests on vinegar from the best black sticky rice tapai with commercial products. The treatment in this study was the black sticky rice cooking technique by steaming and boiling. The data obtained were analyzed using paired t-test. The results showed that the use of the steaming method and the boiling method had a significant effect (P<0.05) on several characteristics of the vinegar produced from black sticky rice tapai, such as acetic acid content, alcohol content, sugar content, anthocyanin content, pH, and antioxidant activity. The total anthocyanins produced in vinegar from black sticky rice tapai using the steaming method were 20.22% and 20.14% for the boiling method, and the antioxidant activity of vinegar from black sticky rice tapai using the steaming method was 92.52% and 92.11% for the boiling method. Based on the organoleptic test, the best product obtained from the highest average preference of panelists for vinegar from black sticky rice tapai was the boiling method with parameters of color, aroma, and taste. Furthermore, in the consumer acceptance test, vinegar from black sticky rice tapai had a higher average preference value compared to commercial products with each parameter, such as color (4.04), aroma (3.92), and taste (3.88).

Physicochemical Characteristics of Carrot Chips (Dried Slices) with Differences in Temperature and Drying Time Misbhatul Laily; Alfi Asben; Khandra Fahmy
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.v7i3.331

Carrots are one of the vegetable commodities that are rich in nutrients. This research is about drying carrots to extend the shelf life of vegetable products and maintain the nutritional content contained in carrots. Carrots are dried to produce a product like nutritious carrot chips. This research uses vacuum oven drying with different temperatures and drying times to determine the correct temperature and drying time to maintain carrot chips' nutritional content and physical appearance. The research design was a Completely Randomized Design (CRD) with two factors, namely drying temperature (50°C, 60°C, 70°C) and drying time (6 hours, 8 hours, 10 hours). Carrot chips with different temperatures and drying times significantly affected water content, total carotene, color index, and texture. Carrot chip products with vacuum oven drying at 60°C for 10 hours gave results with a water content of 4.24%, the highest total carotene value of 57.15 mg/100g, color appearance with an L* index of 35.68, a * of 20.91, b* of 17.63, texture value of 281.65 N/m2. As well as having organoleptic test results that were liked by the panelists regarding the color and texture of the carrot chips.

Analysis of The Comparison of Saga Seed Tempeh with Soybean Tempeh on The Proximate Quality Value of The Product Saddam Hasibuan; Alfi Asben; Deivy Andhika Permata
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.v8i3.470

Tempe merupakan salah satu makanan kesukaan masyarakat Indonesia. Namun seiring dengan bertambahnya jumlah penduduk, kebutuhan akan tempe juga meningkat sedangkan bahan baku dalam pengolahan tempe yaitu kacang kedelai tidak mencukupi bagi para penghasil tempe. Selain kacang kedelai, tempe dapat dibuat dari bahan baku lain seperti biji saga. Hal ini dikarenakan saga memiliki kandungan protein yang lebih tinggi dibandingkan dengan kacang kedelai. Untuk mengoptimalkan pemanfaatan saga, maka perlu dilakukan perbandingan tempe kedelai dengan tempe saga yang dihasilkan. Penelitian ini bertujuan untuk mengkaji perbedaan tempe kedelai dengan tempe saga. Desain penelitian yang digunakan adalah membandingkan tempe kedelai dengan tempe saga dengan menggunakan uji Independent T test. Hasil yang diperoleh selanjutnya dianalisis dengan menggunakan program SPSS. Hasil penelitian menunjukkan bahwa perbandingan tempe saga dan tempe kedelai memberikan pengaruh yang nyata (p?0,05) terhadap protein, kadar air, serat kasar, flavonoid dan tekstur. Namun tidak terdapat pengaruh yang nyata (p?0,05) terhadap kadar abu dan kadar lemak.

The Effect of the Addition of Green Tea Extract on the Stability of Sappan Extract Due to Ultraviolet Radiation Tarumiyo, Aureli Amaliyah; Dewi, Kurnia Harlina; Asben, Alfi
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.v9i2.697

This study aimed to evaluate the effect of green tea extract addition on the stability of Caesalpinia sappan (sappanwood) extract under ultraviolet (UV) radiation exposure. A completely randomized factorial design was employed using two factors: the combination ratio of sappanwood and green tea extract (100%:0%, 85%:15%, and 70%:30%) and the duration of UV exposure (0, 30, and 60 minutes). Parameters analysed included colour, antioxidant activity (IC??), total anthocyanin content, and spectrophotometric absorbance. The results demonstrated that both factors significantly affected the stability of the extract. The addition of green tea extract, particularly at a ratio of 85% sappanwood to 15% green tea, yielded the highest antioxidant activity (6.77 ?g/mL) and anthocyanin total (4.98%), indicating enhanced stability due to the antioxidant and photoprotective effects of catechins. However, the longer the exposure time, the lower the antioxidant activity and total anthocyanin. These findings emphasize the possible use of green tea as a natural copigment to enhance the photostability of brazilin-containing herbal extracts, thereby broadening their functional and pharmaceutical applications. Contribution to Sustainable Development Goals (SDGs):SDG 9 : Industry, Innovation, and InfrastructureSDG 13: Climate ActionSDG 15: Life on Land

Physical Characteristics of Ice Cream with the Addition of Butterfly Pea Flower Extract and Porang Glucomannan Flour (Amorphophallus muelleri) Qisthina, Yaumil; Asben, Alfi; Anggraini, Tuty
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.v9i2.710

This study aims to determine the interaction between the use of various butterfly pea flower extracts with the concentration of porang glucomannan flour on the physical characteristics of ice cream. This study employed a Factorial Completely Randomised Design (CRD) with two factors: butterfly pea flower extract and different concentrations of porang glucomannan flour. Each treatment was repeated 3 times. Data analysis was conducted using Analysis of Variance (ANOVA), followed by Duncan's New Multiple Range Test (DMRT) at a significance level of 5%. There is an interaction between variations in various different butterfly pea flower extracts and the concentration of porang glucomannan flour on the Hue and viscosity of ice cream. Variations in various butterfly pea flower extracts significantly affect the melting power, and viscosity of ice cream. The concentration of porang glucomannan flour significantly affects the Hue, melting power, and viscosity of ice cream. The best product is the treatment with the addition of 35% butterfly pea flower extract and 0.3% porang glucomannan flour, characterised by an average Hue value of 253.56°, an overrun of 36.37%, a melting power of 37.67 minutes, and a viscosity of 62 Cp. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production

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