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Jufriadif Na`am
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AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Published by Asia Pacific Network for Sustainable Agriculture, Food and Energy
ISSN : 25810405     EISSN : 25810405     DOI : https://doi.org/10.29165
Core Subject : Science, Education, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) publishes papers on innovative applications, development of new technologies, and efficient solutions in agriculture, engineering, computing, economic, social, information technology, food, energy, and scientific research to improve knowledge and practice in the field of purposive community change: Rural and community development, geography and regional planning, rural cooperatives, community health; capacity building, social work, community empowerment, sustainable development, human resource development; social capital, economic development, urban studies, student community service activities, and relevant subjects. The Asia Pacific Network for Sustainable Agriculture, Food, and Energy (SAFE-Network) is a peer-reviewed journal that publishes AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment). The objective of AJARCDE is to provide a forum for studying and applying research in community development and empowerment studies. This unique interdisciplinary journal covers a range of research methods, including: - Case studies - Comparative studies - Community-based participatory or action research - Examine community problem - Policy Analysis - Program evaluation - Survey research - Theory and model development
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 37 Documents
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Search results for , issue "Vol. 10 No. 1 (2026)" : 37 Documents clear
Physicochemical Characteristics of Gluten-Free Gyoza Wrappers Made from Rice Flour and Mocaf with the Addition of Kappa Carrageenan Putri, Nur Dyah Bela; Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.915

Abstract

This study examines the production of gluten-free gyoza wrappers from rice flour and mocaf with the addition of kappa carrageenan. Mocaf has a high amylopectin starch , causing the resulting product to have a sticky texture. Rice flour has a higher amylose than Mocaf, a property that correlates strongly with the ability of gluten-free dough to form a more stable and viscoelastic structure. Kappa carrageenan has the ability to form strong gels through the formation of double helix structures that associate with each other, thereby increasing the viscoelastic properties of food systems. In combination with starch, carrageenan interacts through hydrogen bonds and physical associations, producing a more stable composite gel network that is able to retain water and increase the flexibility and integrity of the dough structure. The purpose of this study was to determine the effect of rice flour and mocaf proportions with the addition of kappa carrageenan on the physicochemical and organoleptic characteristics of gluten-free gyoza wrappers, as well as the best treatment that produces gluten-free gyoza wrappers with organoleptic qualities that are close to or equal to commercial gyoza wrappers. This study used a completely randomized design (CRD) with a factorial pattern and three replicates. The first factor was the proportion of rice flour: mocaf (40:60; 50:50; and 60:40), while the second factor was the addition of kappa carrageenan (8, 10, and 12%). The data were analyzed using ANOVA and DMRT post-hoc test at a 5% confidence level. The best treatment was found in the rice flour: mocaf ratio (40:60) with 8% carrageenan addition, which produced a moisture of 53.72%; ash of 1.67%; starch of 41.97%; amylose of 9.46%; amylopectin of 32.51%; color of 2.56 (same as bone white with R); aroma of 3.04 (same as neutral with R) and texture of 4.04 (slightly more elastic than R).Contribution to Sustainable Development Goals (SDGs):SDG 6: Zero HungerSDG 3: Good Health and Well-being SDG 9: Industry, Innovation and InfrastructureSDG 11: Sustainable Cities and Communities
Identification of Bioactive Components in Various Purslane Species and Their Potential as Fuctional Food Aditya, Alayda Rahma Putri; Sri Winarti; Hadi Munarko
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.917

Abstract

Portulaca pilosa. This study aims to identify the chemical and bioactive components of various purslane types and their potential as functional foods. The functional effects analysed include antioxidant activity and in vitro inhibition of ?-amylase. This study used a completely randomized design (CRD) with 3 replicates. The results showed that the chemical and bioactive components differed significantly among purslane species. The bioactive components identified included vitamin C, TDF (total dietary fiber), total phenols, omega-3, omega-6, and omega-9 fatty acids. All purslane flour species contained omega fatty acids dominated by omega-3, particularly ?-linolenic acid (ALA, C18:3 ?-3), omega-6 dominated by linoleic acid (C18:2 ?-6), and omega-9 dominated by oleic acid (C18:1 ?-9c). he antioxidant activity of purslane ranged from 143.64 to 536.03 AAE/100 g, and its ability to inhibit ?-amylase enzyme activity ranged from 64.99 to 82.05%. All purslane flours showed strong ?-amylase inhibitory activity with IC?? ? 50 ?g/mL. These findings indicate that purslane species have high potential as functional food ingredients. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-Being|SDG 12: Responsible Consumption and Production
The Effect of Carrageenan and Glycerol Addition on the Physicochemical Characteristics of Nori, an Analogue of Genjer Leaves (Limnocharis flava) Simangunsong, Sukma Ayu Puspa; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.918

Abstract

Analogue nori is produced through cooking, molding, and drying processes using non- seaweed materials. This study utilized genjer leaves (Limnocharis flava) as the primary raw material due to their physical resemblance to commercial nori, with carrageenan added as a gelling agent to improve structural compactness and glycerol as a plasticizer to enhance moisture retention and flexibility. The objective was to determine the optimal carrageenan–glycerol proportion to obtain the best physicochemical qualities. A two-factor Completely Randomised Design with two replications was applied, consisting of carrageenan (1%, 1.5%, and 3%) and glycerol (1%, 1.5%, and 2%) concentrations. The optimal treatment (3% carrageenan and 2% glycerol) produced analogue nori with 14.44% moisture, 12.03% ash, 17.22% fat, 5.31% crude fiber, 5.74% dietary fiber, 40.57% antioxidant activity, 0.45 mg/kg lead, and a tensile strength of 0.0148 N/mm², indicating its potential as a functional nori alternative Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12 : Responsible Consumption and ProductionSDG 14 : Life Below Water
Sensory Profile and Consumer Preference Analysis of Robusta and Arabica Coffee with Ginger and Lemongrass Addition Shafaningrum, Rizkia Ayu; Jariyah; Yunita Satya Pratiwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.919

Abstract

Consumer-based sensory profile assessment of the use of spices in coffee beverages is necessary to determine consumer acceptance. This study aims to describe the sensory profile and analyse the relationship between the sensory profile and consumer preferences for robusta and arabica ground coffee with the addition of ginger and lemongrass at various concentrations.  The sensory profile was determined using the rate-all-that-apply (RATA) method, resulting in 22 attributes covering the sensory attributes of robusta and arabica coffee with the addition of ginger and lemongrass, namely sweet aroma, sour aroma, bitter aroma, roasted aroma, nutty aroma, cocoa aroma, spicy aroma, sour taste, bitter taste, roasted taste, burnt taste, nutty flavor, cocoa flavor, gingery flavor, lemongrass flavor, mouthfeel body, mouthfeel rough, mouthfeel mouth drying, mouthfeel burnt, aftertaste bitter, aftertaste sour, and aftertaste spicy. The panellists' preference mapping showed that 60%–80% of panellists had above-average preference scores for sample K1 625, a robusta coffee treatment with the addition of 5% ginger and 5% lemongrass, with a dominant bitter aroma. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 8: Decent work and economic growthSDG 9: Industry, innovation, and infrastructure
Performance of Fixed-Bed Adsorption Reactor for Total Chromium Removal from Batik Wastewater Using Bioadsorbents and Zeolite Rizqy, Winda Nurmalia; Putro, Raden Kokoh Haryo; Sitogasa, Praditya Sigit Ardisty Sitogasa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.921

Abstract

Industrial batik wastewater contains total chromium, a heavy metal that can pollute aquatic environments. This study aims to evaluate the performance of a fixed-bed adsorption reactor in reducing total chromium concentrations in batik wastewater using coconut shell, corn cob, and zeolite adsorbents. The batik wastewater was obtained from Jemursari, Surabaya, with an initial total chromium concentration of 2.349-2.374 mg/L and a pH of 8. The bioadsorbents were prepared through carbonization at 500–600 °C, followed by chemical activation using 3 M H?PO?. The adsorption process was conducted continuously in a 5 L laboratory-scale fixed-bed reactor, with sampling times at 10, 40, 70, and 100 minutes. The results showed that total chromium removal efficiency increased significantly within the first 40 minutes for all adsorbents. The highest removal efficiency was achieved using zeolite at 87.8%, followed by coconut shell at 81.9% and corn cob at 73.1%. The superior performance of zeolite was attributed to its ion-exchange mechanism and physical properties, which are well-suited to continuous-flow systems. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 12: Responsible Consumption and ProductionSDG 11: Sustainable Cities and CommunitiesSDG 14 : Life Below Water
The Use of Activated Carbon from Banana Peels and Cassava Peels in Reducing Iron (Fe) Contaminants in the Porong River in Sidoarjo Rahmantio, Muhammad Alvando; Jawwad, Muhammad Abdus Salam
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.922

Abstract

This study aims to evaluate the effectiveness of activated carbon produced from banana peels and cassava peels in reducing iron (Fe) levels in the water of the Porong River, Sidoarjo. Activated carbon was produced through a carbonization process and chemical activation using a 15% H?PO? solution. Tests were conducted with varying column heights (20, 40, 60, 80 cm) and sampling times (30–150 minutes). The results showed that cassava peel activated carbon was more effective in removing Fe with a maximum removal percentage of 83.13% at a column height of 80 cm and a sampling time of 150 minutes, while banana peels reached 72.22%. This study proves the potential of organic waste as an environmentally friendly adsorbent for the remediation of water contaminated with heavy metals. Contribution to Sustainable Development Goals (SDGs):SDG 6  – Clean Water and SanitationSDG 12 – Responsible Consumption and ProductionSDG 9 – Industry, Innovation and InfrastructureSDG 14 – Life Below Water
Monitoring Methane CH4 and Carbon Dioxide CO2 Concentrations at Wonorejo Compost Center Bota, Gaudentius Indra Ardhanu; Cahyonugroho, Okik Hendriyanto
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.924

Abstract

Composting organic waste can generate greenhouse gases, such as methane (CH4) and carbon dioxide (CO2), which may affect environmental quality and public health. This study aims to design and implement an Internet of Things (IoT)-based monitoring system for CH4 and CO2 concentrations at Wonorejo Kompos Center. The system utilizes an ESP32 microcontroller integrated with MQ-4 and MQ-135 gas sensors. Measurement data are displayed on an LCD and transmitted to cloud-based storage via a WiFi connection. Data collection was conducted over 2 weeks with a 4-hour measurement interval. The results indicate that the average CO2 concentration was approximately ±106 ppm, while CH4 concentrations ranged from 0.01 to 0.09 ppm. Comparison with gas chromatography (GC) laboratory analysis shows differences in absolute values; however, the IoT system consistently captures gas concentration trends. This system demonstrates potential as a real-time greenhouse gas monitoring solution in organic waste processing facilities.Contribution to Sustainable Development Goals (SDGs):SDG 11: Sustainable Cities and CommunitiesSDG 12: Responsible Consumption and ProductionSDG 13 : Climate Action

Page 4 of 4 | Total Record : 37

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