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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 67 Documents
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Search results for , issue "Vol. 7 No. 1 (2023)" : 67 Documents clear
Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard) Darmadi, Ni Made; Dewa Gede Semara Edi; I Wayan Sudiarta
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.205

Abstract

Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12; TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7
Addition Of Chain Extender To Improve Flexible Polyurethane Foam Characteristics Of Palm Oil Polyol Neswati, Neswati; Nazir, Novizar; Arief, Syukri; Yurniwati
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.206

Abstract

The use of 100% palm oil polyol without the addition of a chain extender produced foam which initially expands and then collapses so that the resulting foam has tight pores, dense texture, and brittle (brittle). It was necessary to use a chain extender to improve the flexible properties of the foam. This study aimed to examine the ratio of palm oil polyols with a chain extender to produce flexible polyurethane foam with good characteristics. The treatment of this study was a combination of types and comparisons of palm oil polyols with chain extenders which were carried out 3 times, consisting of factor A = type of chain extender (diethylene glycol (DEG), diethanolamine (DEA), and polyethylene glycol (PEG)-400) and factor B = ratio of palm oil polyols. with a chain extender (80%:20%; 70%:30%; 60%:40%; 50%:50%). The obtained foam was observed visually, foam development, and foam density. The best sample for each type of extender was analyzed by FTIR. The results showed that 40% PEG-400 has succeeded in producing flexible polyurethane foam with higher expansion (291.22%), lower density (29 kg/m3), and visually has the best flexible properties. Based on FTIR analysis, the use of PEG-400 in the polyol system can increase the reactivity of palm oil polyols to isocyanates.
Education and Training on the Production of Organic Fertilizers and Biopesticides for Cocoa Farmers in Pulukan Village, Jembrana, to boost organic cocoa production: Education and Training on Making Organic Fertilizers and Biopesticides for Cocoa Farmers Rai, I Nyoman; Sudana, I Made; Yohanes , Setiyo; Wiraatmaja, I Wayan
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.207

Abstract

Pulukan Village, located in the Jembrana Regency of Bali, is one of the primary communities that produce organic cocoa. The huge demand for organic cocoa beans has not been satisfied due to the poor production per hectare. One of the causes is that cocoa farmers in the village have trouble obtaining the recommended volumes of organic fertilizers and biopesticides. To raise the yield of organic cocoa, this service is provided to farmers to enhance their knowledge and ability to create organic fertilizers and biopesticides from local components. The activities are implemented through counselling and training on producing organic fertilizers and biopesticides, followed by support in applying organic fertilizers and biopesticides. Participants in training and mentoring are encouraged to work together and learn concurrently. The implementation of the counselling on the production of organic fertilizers and biopesticides was excellent, as indicated by the fact that 93.33 per cent of participants said they comprehended the material presented very well, and 100 percent said it was fascinating and very beneficial. Participants could produce excellent organic fertilizers and biopesticides due to training activities involving direct practice. As a result of training in plots, organic fertilizers, and biopesticides can improve farmers' ability to directly implement fertilizing methods and disease pest management in organic cocoa farming. Applying organic fertilizers and biopesticides in the plot revealed that cocoa trees treated with organic fertilizers and biopesticides had greater growth and fewer disease-causing insect infestations than control trees.This motivated the service volunteers to implement the plot's best practices on their organic cocoa crops.
Increasing the Added Value of Moringa Leaf into Processed Food Products by Family Welfare Movement (PKK) Merta Nadi Banjar Lantagidung, Gianyar, Bali Ni Luh Putu Putri, Setianingsih; Semariyani, A.A. Made; Sudiarta, I Wayan
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.211

Abstract

Br. Lantangidung most of the people's livelihood as farmers and silver craftsmen. Some residents grow Moringa plants for their daily food consumption. The processing of food products during the pandemic is growing rapidly, resulting in increasingly diverse and widespread processed products on the market. To empower rural communities through increasing knowledge, attitudes, skills, and behavior, it is necessary to have activities and mentoring programs that are in accordance with the needs of the community. This community service activity was carried out by PKK Merta Nadi Br. Lantangidung, Sukawati District, Bali Province. Moringa leaves are an untapped commodity in Br. Lantangidung is a processed food product. The processing of Moringa leaves into various products such as chips and Moringa leaf noodles have been produced and marketed by PKK, but marketing is still limited around Banjar. PKK women do not yet have adequate entrepreneurial, production management, and marketing skills. The solution to overcome partner problems is to provide the right technology for processing Moringa leaf chips and noodles, equipment assistance, knowledge of product packaging and labeling, and marketing. The implementation of community service activities has been running smoothly. The number of participants who took part in this activity was 10 people. Based on the evaluation results, this group mastered the technology of making chips and Moringa leaf noodles to reach 100%. Further assistance is needed for the group so that the resulting Moringa leaf chips and noodle products are of higher quality, have a longer shelf life, and have a wider marketing
Development of Flavor Variants and Packaging in the Fish Processing Community in Perancak Village, Jembrana District, Jembrana Regency, Bali Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Rudianta, , I Nyoman; Armaeni, Ni Komang
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.215

Abstract

Pedetan" is a kind of food product made of dried fish with traditional Balinese spices which are manufactured by people in the Jembrana Regency, Bali. It is made from lemuru fish (Sardinella Lemuru) which is mostly produced in the coastal areas of Jembrana Regency. "Pedetan" is also one of the superior products from the Jembrana area, because it is one of many authentic foods of Jembrana. The development of traditional manufacturing was carried out with several improvements by applying basic feasibility in food processing. However, a study for business development and product marketing development on aspects of quality management and safety of raw materials and products was necessary to be conducted. The improvement was carried out in several sequenced activities starting from the processing step, so that the community could apply the technology being shared and was able to handle problems in the production of "Pedetan". After that, knowledge sharing on kinds of good processing methods, sanitation, and hygiene was done. Furthermore, the improvement also covered quality control starting from the selection of raw materials to the distribution of food products. Everything had been made sure to be carried out properly. The improvement of the production method managed to produce several product variants, decent packaging, and labeling. Based on the results of community service activities, new flavor variants were created which made it into 6 flavor variants in total, namely the original flavor, the Balado flavor, the sweet spicy flavor, the sweet flavor, the silver herring fish variant, and the cutlassfish variant.
Application of Fermented Feed Technology and Semi-Intensive Pig Farming System in the Women's Farmer Group "Suka Nadi" Pejarakan Village, Gerokgak District, Buleleng Regency Yan Tonga; I Gede Sutapa; I Ketut Agung Sudewa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.216

Abstract

Bali pig is one of the meat-producing livestock commodities that has great potential to be developed because it has beneficial properties and abilities, but its presence on the island of Bali has begun to decline and is only found in certain areas such as in Buleleng, Karangasem, and Klungkung Regencies. Bali's pig population in Bali Province from 2017-2019 decreased by 27.51%. Likewise, it also occurs in Buleleng Regency by 26.09% and in Pejarakan Village, Gerokgak District, Buleleng Regency by approximately 50%. Some of the factors that influence this decline include feed management and the farming system. Likewise, related to the provision of animal feed ingredients derived from food crops such as corn, bananas, and peanuts, the partners have not really understood in an effort to increase the productivity of these food crops as animal feed. Based the enormous potential and opportunity for Balinese pigs and felt very profitable by the Suka Nadi Peasant Women's Group (KWT) in Pejarakan Village which is located 145 km from the provincial capital with a total of 28 members now still doing Balinese pig farming business on a small scale/household even though it experiences a mortality rate of 25% because in its maintenance it is still with an extensive farming system and makeshift feed. The death of the livestock is caused by being crushed by the mother and getting sick because the livestock lacks the nutrients and feed provided. The problem is that partners do not really understand efforts to increase the productivity of Bali pig livestock, especially regarding the management of the provision and feeding of their livestock. The solution provided is to provide an understanding of knowledge and skills about efforts to increase the productivity of local pig livestock, especially regarding the management of the provision and feeding with fermented feed technology and efforts to increase the productivity of food crops as animal feed ingredients. The method were surveys, interviews, discussions, counseling/training in theory and practice as well as monitoring and evaluation. The output produced is that partners have understood about efforts to increase the productivity of Bali pigs and food crops (corn) as animal feed ingredients and are able to make fermented animal feed so that the provision of feed is more quality, effective and efficient and the partners have a place to make small-scale fermented feed/households.
Improving the Quality of Rabbit Manure in Livestock Farming Groups in The Bedugul Tourist Area, Tabanan-Bali Wirajaya, Anak Agung Ngurah Mayun Wirajaya; Made Sri Yuliartini; I Gusti Agus Maha Putra Sanjaya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.218

Abstract

To support the growth and development of plants in the Bedugul tourist area, in addition to using inorganic fertilizers, most farmers still use organic fertilizer derived from chicken manure which is easily obtained in large quantities from outside the Candikuning Village area. Only now, the source of organic fertilizer that can be used from solid and liquid rabbit manure in Candikuning Village still needs to be carried out further processing to improve the quality of rabbit manure as a nutrient source fertilizer for plants. Livestock farmer groups can use this opportunity in Candikuning Village to supply organic fertilizer from solid and liquid rabbit manure. The group's problem is that solid and liquid rabbit manure has not been processed optimally, there is no house where the drying and fermentation process has not been carried out, and packaging and labeling have not been carried out. Therefore, partner groups need to be facilitated by processing technology and improving the quality of rabbit waste, packaging and labeling, product quality testing in the laboratory, and partner group business management. This Community service program is carried out in livestock farming groups in Candikuning Village, Baturiti District, Tabanan Regency-Bali Province. The method used to achieve the goal is through socialization, counseling, mentoring, training, and applying technology with direct practice in the field. In this activity, the output target that has been achieved is that the partner group is independently able to utilize solid and liquid rabbit manure waste into "SOF" (Solid Organic Fertilizer) and "LOF" (Liquid Organic Fertilizer) with good quality has been packaged and labeled so that it can compete in the market and increase the income of the partner group.
Comparative Analysis of Value-Added Analysis at Five Dadiah Agro-industry Centers in West Sumatra Province Nurul, Nurul Hathiqah; Kurnia Harlina Dewi; Rina Yenrina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.220

Abstract

This study aims to compare the value added of buffalo milk processing production into Dadiah at each Dadiah agro-industry center in West Sumatra Province. The research was conducted in five Dadiah agro-industry centers in West Sumatra Province: Agam District, Lima Puluh Kota District, Tanah Datar District, Sijunjung District, and Solok District. The research was conducted in March-July 2022. The research method used is a case study. Respondents in this study were Dadiah entrepreneurs with owner status. The number of respondents in the survey was 31 Dadiah business actors, with respondent criteria The value added analyzed is Dadiah business actors who process high buffalo milk raw materials in each district. Data analysis using the Hayami method. The results showed that in the production of buffalo milk processing into Dadiah the value-added ratio of Dadiah agroindustry in Sijunjung District was 89.83. higher than the value-added ratio of another dadiah agroindustry in West Sumatra Province. Dadiah processing production in every agroindustry in West Sumatra Province provides a high level of profit found in dadiah agroindustry in Sijunjung District. With a profit rate of IDR 69,948.25/Month, higher than other Dadiah agroindustry in West Sumatra Province.
Development of Ornamental Fish Cultivation to Support Fisheries Tourism In The Sari Nadi Group, Marga District, Tabanan, Bali S.A.M.Putri, Suryani; Rejeki, I G.A.D. Seri; Arya, I Wayan; Pratama, I Gede Agus Surya; Andriani, A.A.S.Putri Risa; Leba, Meriana Kasi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.221

Abstract

Koi fish (Cyprinus carpio) is an ornamental fish that has a beautiful body shape and color, so it has high economic value. Indicators of beauty in ornamental fish can be seen in the brilliant color, physical shape and completeness, behavior, and health conditions or stamina. These koi fish are often used as aquarium decorations and are art for consumption enthusiasts. The community demands the beauty of Koi fish, so farmers need to maintain the color of ornamental fish by providing feed that contains color pigments. Carotenoids are the main natural components that make color pigments, positively affecting red and orange colors. Carotenoids can come from spirulina, which contains phycocyanin, chlorophyll-a, and carotene. Carotene is composed of xantophyll (37%), carotene (28%), and zeaxanthin (17%). Providing a source of color pigment in fish feed is one of the efforts to get a bright color evenly distributed in fish. Feeding containing 8% spirulina was effective in increasing color pigmentation in the red swordtail (Xiphophorus helleri). The addition of 1.2% spirulina flour to artificial feed significantly increased color intensity and was the highest result in increasing color intensity of Koi fish.
The Shelf-Life Prediction of Black Garlic Chili Sauce and “Cahyo” Garlic Chili Sauce with Accelerated Shelf-Life Testing (ASLT) Method Based on The Arrhenius Model Indra Purnama, Afridho Laksono; Yulistiani, Ratna; Agung Wicaksono, Luqman; Setyarini, Wahyu; Arizandy, Radita Yuniar; Putri Febrianti, Nadya Dwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.227

Abstract

Sambal is often found in various menu variants served in the Indonesian food industry; this is a supporting factor for creating bottled chili sauce. In this research, fermented black garlic chili sauce was made with black garlic as raw material to provide added value in the form of antibacterial and antioxidant compounds, as well as giving a novelty value to the product as well as a differentiator in the elements of color, aroma, consistency, and taste of the product. The final product consumers receive is compared to "Cahyo" garlic chili sauce produced by PT. Deltasari Indah Restaurant. Sambal contains oil/fat, which is quickly rancid, thus affecting the element of consumer acceptance. Therefore, it is necessary to predict the shelf life of bottled chili products. This research aims to predict the shelf life of the black garlic chili sauce and “Cahyo” garlic chili sauce products in bottles produced by PT. Deltasari Indah Restaurant with the ASLT method, the Arrhenius model approach; Knowing the difference in the shelf life of bottled chili products stored at different temperature conditions; and determining the proper temperature and storage conditions to get the maximum shelf life for packaged chili products. This study uses the Accelerated Shelf-Life Testing method with the Arrhenius model. Based on the pH value parameter, the shelf life of black garlic chili sauce was 33 days, and “Cahyo” garlic chili sauce was 45 days. These two results are the results of the shelf life obtained from calculations at 20?C and 25?C then the average value is taken.

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