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Jufriadif Na`am
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Faculty of Agricultural Technology. Andalas University. Limau Manis Campus, Padang. Indonesia 25163
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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 35 Documents
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Search results for , issue "Vol. 10 No. 2 (2026)" : 35 Documents clear
Integrated Analysis of Inverter Temperature Effects, Protection, and Zero-Export Control in On-Grid PV Systems Alamsyah, Achmad Zidan; Risantia, Muhamad Iqbal; Wahyu Deka Setiyawan; Nur Alif Mardiyah; Ilham Pakaya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (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.v10i2.1048

Abstract

This study presents an integrated field-based assessment of inverter-room temperature effects, protection-system readiness, and zero-export control in a 33.04 kWp grid-connected photovoltaic (PV) system at an industrial facility in Indonesia. The study addresses a practical reliability gap by combining thermal analysis, before-interconnection protection review, and power-flow regulation in one framework. Field observations were conducted for two operating days from 10:00 to 15:00 at 15-minute intervals. The thermal assessment used 12 paired A/C ON and A/C OFF intervals with irradiance differences of 2-10 W/m² to minimize irradiance-related bias. A paired t-test, correlation analysis, and linear regression were applied. Increasing inverter-room temperature from 21.66 °C to 28.73 °C reduced average inverter output from 24.156 kW to 23.621 kW. The average reduction was 0.535 kW or 2.21%, with empirical sensitivity of 0.076 kW/°C and a statistically significant paired-output difference (p < 0.001). The protection assessment confirmed that the before-interconnection panel supports overcurrent interruption, surge mitigation, grounding, and local isolation, although detailed fault-current coordination and grounding-resistance tests were outside the present scope. Zero-export control reduced surplus grid export from 66.18 kWh to 0.00 kWh; the potential curtailed-energy share was 38.56%. These findings demonstrate that thermal control, protection readiness, and export regulation are complementary measures for improving industrial on-grid PV reliability in tropical operating conditions.. Contribution to Sustainable Development Goals (SDGs):SDG 7: Affordable and Clean EnergySDG 9: Industry, Innovation and InfrastructureSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate Action
Physicochemical and Sensory Properties of Crispy Waffles with MOCAF, Modified Banana Flour, and Sodium Bicarbonate Chairina, Maria Michelle Angela; Rosida, Rosida; Putra, Andre Yusuf Trisna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (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.v10i2.1061

Abstract

This study evaluated the effects of MOCAF: modified banana flour ratio and sodium bicarbonate concentration on the physicochemical, textural, and sensory properties of crispy waffles as a local flour-based snack prototype intended for gluten-free product development. A factorial completely randomized design was used with two factors: MOCAF: modified banana flour ratios of 85:15, 75:25, and 65:35, and sodium bicarbonate concentrations of 0.1, 0.3, and 0.5%. Physicochemical and texture-scoring data were analyzed by ANOVA followed by Duncan’s Multiple Range Test at 5% significance, while hedonic data were analyzed using the Friedman test. The flour ratio significantly affected moisture and starch contents, sodium bicarbonate affected starch content, and the factor interaction significantly affected protein, fat, crude fiber, hardness, and fracture. Hedonic color, aroma, taste, and texture did not differ significantly, whereas texture scoring differed among treatments. The best formulation was obtained from the 65:35 MOCAF: modified banana flour ratio with 0.1% sodium bicarbonate, producing crispy waffles with 2.68% moisture, 1.78% ash, 3.97% protein, 24.03% fat, 2.93% crude fiber, 31.73% starch, 3.65% total dietary fiber, 3.06% resistant starch, 515.42 N hardness, and 492.90 N fracture. The formulation showed balanced physicochemical, textural, and sensory properties and has potential for further development as a gluten-free crispy waffle prototype based on local flours. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
The Effect of Packaging Defect Types on Consumer Purchase Decisions of Wafer Roll Products by PT XYZ in Surabaya City Sari, Selvina Puspita; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (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.v10i2.1071

Abstract

The packaging validation process at PT XYZ in Surabaya City faces obstacles due to packaging defects that cause problems in terms of time and cost efficiency. In addition, these packaging defects also have the potential to influence consumer purchasing decisions. This study aims to determine the influence of packaging defect types on consumer purchasing decisions for wafer roll products at PT XYZ in Surabaya City. This study was conducted using a survey method with a non-probability sampling technique involving 150 respondents. The types of packaging defects studied include cutterseal folding, cutterseal book folding, longseal folding, and longseal misalignment. Data were analyzed using the SPSS application program version 27.0 through multiple linear regression tests to determine the influence of packaging defect types on consumer purchasing decisions. The results showed that the types of packaging defects, namely cutterseal folding, longseal folding, and longseal misalignment, influenced purchasing decisions, while the cutterseal book folding defect type did not influence purchasing decisions. Overall, the coefficient of determination value showed a figure of 20%, indicating that packaging defect types only contributed 20% to consumer purchasing decisions, and the influence was classified as weak. 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
Analyzing Consumer Preferences For Mie Gacoan Product Attributes Through Conjoint Analysis In Surabaya Pratidina, Grecia; Jariah, Jariyah; Yulistiani , Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aimed to analyze consumer preferences toward Mie Gacoan product attributes in Surabaya using conjoint analysis. The research employed a survey method with 100 respondents selected through non-probability sampling. The attributes examined included noodle variants, menu completeness, payment method, and ordering type. The results showed that noodle variant was the most important attribute (42.42%), followed by menu completeness (28.15%), ordering type (17.83%), and payment method (11.60%). The highest utility values were found for Mie Gacoan's sweet-spicy flavour, the complete bundling package, dine-in service, and the cashless payment method. These findings indicate that product variety and service convenience significantly influence consumer purchasing decisions. The model demonstrated good predictive accuracy (p = 0.000), confirming the reliability of conjoint analysis in explaining consumer preferences. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
Chemical Characteristics of Non-Gluten Cookies (Study of the Proportion of Mocaf Flour and Edamame Flour with the Addition of Margarine) as an Alternative to Snacks for Celiac Sufferers Rachman, Nur Azizah Alifia; Yulistiani, Ratna; Rosida, Dedin Finatsiyatull
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (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.v10i2.1074

Abstract

Cookies are a type of biscuit made from soft dough and have a crispy texture when broken. Non-gluten cookies made from mocaf flour and edamame flour have the potential to be an alternative snack for celiac sufferers, while the addition of margarine plays a role in improving the quality and texture of the product.  The purpose of this study was to determine the effect of the proportion of mocaf flour and edamame flour as well as the addition of margarine on the physical, chemical, and organoleptic characteristics of non-gluten cookies, and to determine the best treatment. The study used a Completely Randomized Design (CRD) factorial pattern with 2 factors and 2 replications. The first factor is the proportion of mocaf flour and edamame which (50%:50%, 60%:40%, 70%:30%). The second factor is the addition of margarine (45%, 55%, 65%). The data was analyzed using Analysis of Variance (ANOVA) and continued with the Duncan test at the 5% level. The results showed that there was a real interaction between the treatment of the proportions of mocaf flour and edamame flour and the addition of margarine to the chemical and physical characteristics of non-gluten cookies. The best treatment was obtained in the proportion of mocaf flour and edamame flour (60%:40%) with the addition of margarine 55% recommended with the criteria of moisture content 4.6%, ash content 1.58%, protein content 10.57%, fat content 27.69%, carbohydrate content 55.56%, fracture strength 845 gf and organoleptic test color 4.2; aroma 3.8; taste 4.16 and texture 4.00 Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 3: Good Health and Well-being SDG 12: Responsible Consumption and Production

Page 4 of 4 | Total Record : 35

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