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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 44 Documents
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Search results for , issue "Vol. 10 No. 1 (2026)" : 44 Documents clear
Dynamo Revit Application-Based Earned Value Identification Mechanism Stieward, Gabriel Hotasi; Putra, I Nyoman Dita Pahang
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.v10i1.928

Abstract

The rapid development of the construction industry in Indonesia reflected in the increasing volume of projects, growing design complexity, and higher demands for efficiency, requires effective project planning and control to ensure that implementation proceeds efficiently and successfully. However, schedule delays and cost overruns remain two major issues frequently encountered in construction projects, particularly when planning, execution, and control processes are not optimally integrated. This study aims to implement Building Information Modelling (BIM) 5D as a tool for monitoring project time and cost, combined with the Earned Value Management (EVM) method, in the construction of the Ambengan Batu Multipurpose Building. The project’s 3D model was developed using Autodesk Revit and subsequently linked to scheduling and cost data through visual programming using Dynamo. EVM values, including Planned Value (PV), Earned Value (EV), and Actual Cost (AC) were calculated to obtain performance indicators such as Schedule Variance (SV), Cost Variance (CV), Schedule Performance Index (SPI), and Cost Performance Index (CPI). All analytical results were then visualized using a color-coding system applied to the BIM model elements, enabling project performance conditions to be quickly and effectively interpreted. The findings of this study are expected to demonstrate that the integration of BIM 5D with EVM provides more accurate, transparent, and easily evaluated monitoring of project time and cost compared to conventional methods. This approach has been shown to enhance the effectiveness of project control and offers significant visual support for decision-making. Contribution to Sustainable Development Goals (SDGs):SDG 9: Industry, Innovation and InfrastructureSDG 11: Sustainable Cities and CommunitiesSDG 12: Responsible Consumption and Production
Determination of Beta-Carotene Content in Carrot-Fortified Snakehead Fish Pempek after Sequential Freezing–Thermal Treatment and Vacuum Packaging Using HPLC Utami, Aldilla Sari; Badrul, Ahlam Inayatullah; Nia Boru Ritonga; Ira Gusti Riani; Muhammad Abdurrahman
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.v10i1.931

Abstract

This study evaluated the effect of carrot puree concentration on the final ?-carotene content of snakehead fish (Channa striata) pempek subjected to integrated freezing–thermal–vacuum processing. Four formulations were prepared with varying carrot concentrations (0 g, 150 g, 300 g, and 500 g). ?-Carotene was quantified using a validated HPLC-PDA method with a C18 column and detection at 450 nm. The calibration curve showed excellent linearity (R² = 0.9986), with calculated limits of detection (LOD) and quantification (LOQ) of 0.13 mg/L and 0.40 mg/L, respectively. The measured ?-carotene concentrations ranged from 0.27 to 0.67 mg/kg, with the highest value observed in the 500 g carrot formulation. Statistical analysis confirmed a significant effect of carrot concentration on ?-carotene content (p < 0.05), demonstrating a clear dose-dependent relationship. These findings support the application of carrot puree as a functional fortification ingredient in traditional fish-based products. Future studies may investigate optimized thermal conditions or protective strategies to further improve carotenoid stability during processing. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-being
The Impact of Freezing Time of Chicken Carcass on Chemical Composition, Antioxidant Properties, and Organoleptic Value of Taliwang Chicken Dishes Agustini, Endang; Bulkaini, Bulkaini; Kisworo, Djoko; Fahrullah, Fahrullah; Nazir, Novizar; Bidura, Bidura
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.v10i1.932

Abstract

The Taliwang chicken dish has been one of the most popular dishes on Lombok Island since the Selaparang Kingdom. This study aims to determine the effect of the length of time chicken carcasses are frozen on the chemical composition, antioxidant levels, and organoleptic value of Taliwang chicken dishes. The materials used were the carcasses of 20 superior Balitbangtan native chickens aged 6 weeks, as well as several natural spices and chemicals, to test the chemical characteristics, antioxidant levels, and organoleptic properties of Taliwang chicken dishes. The research was conducted using an experimental method based on a completely randomised design with a one-way pattern, with four treatments of frozen storage time (days): L0 = no storage; L1 = 2 days; L2 = 4 days; and L3 = 6 days, with five replications. The research variables, such as chemical composition, were analysed using the proximate method; antioxidant levels were analysed using the DPPH method; and organoleptic evaluation was analysed using the sensory test method. The research data were analysed using analysis of variance, followed by Duncan's test, in SPSS version 25. The results showed that the length of frozen storage had a very significant effect (P < 0.01) on the antioxidant content and organoleptic value of Taliwang chicken dishes, but no significant effect (P > 0.05) on the protein, fat, or water content. The protein content of Taliwang chicken dishes, based on the length of frozen storage, ranged from 27.25% to 28.57%; the antioxidant content ranged from 64.62% to 95.75%; and the dishes were classified as having a delicious aroma, taste, and texture. The optimal storage period for chicken carcasses before processing is 4 days, yielding an antioxidant content of 95.75%. The nutritional content and organoleptic properties indicate that Taliwang chicken dishes remain suitable for consumption. Contribution to Sustainable Development Goals (SDGs)SDG 2 – Zero HungerSDG 3 – Good Health and Well-BeingSDG 12 – Responsible Consumption and Production
Static Retort Thermal Processing for Shelf-Life Extension of Traditional Rendang: Preliminary Study of Quality Attributes and Consumer Acceptance Nazir, Novizar; Azima, Fauzan; Yasman, Rendri; Azmi, Aida Firdaus Nurul; Putri, Aisyah Shakira
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.v10i1.939

Abstract

Rendang, a traditional Indonesian meat dish with significant cultural and economic value, faces distribution challenges due to its short shelf life. This study evaluated static retort thermal processing to improve rendang’s physicochemical properties, microbiological safety, and consumer acceptance. Rendang samples were sterilised at 125 °C for 0, 5, 10, 15, and 20 minutes, then analysed for composition, Total Plate Count (TPC), and sensory properties. Sterilisation affected product composition, with moisture, ash, and protein showing biphasic trends, while fat content increased steadily with increasing processing time. Microbiological analysis showed that TPC dropped from 70 CFU/g in untreated samples to 15 CFU/g or below-detectable levels (<10 CFU/g) after retort processing, confirming effective sterilisation. Sensory evaluation found that all treatments maintained acceptable colour, aroma, and flavour. Consumer acceptance was high for up to six months of storage, but declined for longer shelf lives, suggesting psychological factors may influence acceptability. Overall, static retort processing at 125 °C for 10–15 minutes offers an optimal balance of safety and quality, making it suitable for extending rendang’s shelf life. Contribution of This Research to the Sustainable Development Goals (SDGs)SDG 2 – Zero Hunger.SDG 3 – Good Health and Well-being.SDG 9 – Industry, Innovation, and Infrastructure.SDG 12 – Responsible Consumption and Production

Page 5 of 5 | Total Record : 44

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