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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 70 Documents
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Search results for , issue "Vol. 7 No. 3 (2023)" : 70 Documents clear
The Utilization of Technology in the Production of Trichocompost Fertilizer and its Subsequent Application to Chrysanthemum Plants at the Pudak Lestari Agro Ornamental Plant Farmer Group A. A. S. Putri Risa Andriani; Amelia R Nicolas; Yohanes Parlindungan Situmeang; I Nengah Suaria; Made Suarta; Ni Putu Anom Sulistiawati; Ketut Agung Sudewa; Ni Komang Alit Astiari
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.v7i3.341

Abstract

The ornamental plant farmer group Agro Pudak Lestari has long cultivated chrysanthemums. In the cultivation of chrysanthemums, the Agro Pudak Lestari farmer group experienced several obstacles, namely yields that did not meet market criteria caused by white rust disease. Antagonistic microorganisms (Trichoderma sp.) effectively control white rust disease. White rust disease is a soil infectious disease so countermeasures are carried out by making compost containing the biological agent Trchoderma (Trichocompost fertilizer). From the survey results, the results of flower damage due to rust disease reached 80%. Furthermore, after the application of Trichocompost fertilizer treatment, it suppressed rust disease by 56.4%. From this activity, it was able to reduce yield losses by 23.4% and increase farmers' income by 28.2%. The use of Trichocompost fertilizer can overcome white rust disease in chrysanthemum plants so it can increase farmer productivity.
Factors Affecting Readiness of Teachers in Distance Education and its Effect on the Learner's Performance M Escobido
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.v7i3.166

Abstract

The main thrust of this study was to determine factors affecting teachers' readiness in distance education and its effect on the learners’ learning performance. This study utilized a descriptive-correlational approach in determining perceptions of the factors affecting teachers’ readiness for distance education. Moreover, the instrument utilized to gather data was a modified survey questionnaire. It was found that there is a significant relationship between learners’ learning performance and the perceived factors affecting teachers’ readiness for distance learning. Among the factors affecting teachers' readiness for distance learning, only the management of learning greatly influences learners’ learning performance. The researcher recommended that DepEd should boost the teachers’ attitude towards modular distance learning delivery modality by providing the needs of the teachers; school administrators should come- up with adequate training courses, webinars, seminars, and/or workshops should be provided to the teachers considering their teaching-learning needs in the new normal; teachers must be supported and guided to boost their varied teaching styles and weaknesses as they adjust into the new normal and should uplift their attitude more towards distance learning modality since they play a more significant part in its success and parents should also have to take part during this time of crisis, they should provide assistance and support to their child as they have this significant role to fill in as replacements to their teachers.
Enhancing the Value of Coffee Husks as Organic Fertilizer in Windu Sari Farming Group, Batukaang Village, Kintamani Bangli Yohanes Parlindungan Situmeang; I Dewa Nyoman Sudita; I Komang Swedi; Stefanus Nahak; Haris Rematwa; Ni Luh Putu Sulis Dewi Damayanti
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.v7i3.342

Abstract

Coffee Husks produced from coffee processing are waste that can be used as raw material for making organic fertilizer. Utilizing coffee Husks as organic fertilizer can increase added value and farmers' income while reducing the smell from piles of coffee Husk waste, which can pollute the environment. Development efforts to overcome this problem include processing coffee Husk waste into compost. In this service activity, partners will be introduced to and trained in the technology for making quality compost fertilizer and managing coffee farming businesses to provide added value and improve the farmer's economy. This service aims to increase the added value (value added) of coffee Husk waste as organic fertilizer in the Windu Sari Farming Group. The problems found in farmer groups are the problem of piles of coffee husk waste, which have not been appropriately handled, and the problem of technology for making compost fertilizer, which has not been fully understood by partners, as well as farming business management problems related to group strengthening. The method used in community service in Batukaang Village is the Participatory Action and Learning System (PALS). This method aims to make the partner group an object in service activities through various forms such as education, training, counseling, as well as coaching and mentoring. The PALS method is implemented in several stages: (1) awareness phase, (2) capacity building phase, mentoring phase, and (3) institutionalization phase. The results obtained from this service program are in the form of a technology package for making compost fertilizer. From the service that has been carried out in the form of counseling, training, and the practice of making organic fertilizer compost, the response from the community, in this case, the Windu Sari Farmers Group, has been excellent. The participants' enthusiasm was seen from the many questions submitted to the service team regarding compost-making technology and its benefits for agriculture.
An Investigation of the Allelopathic Properties of Various Weed Species in the Eastern Denpasar Region of Bali AASPR Andriani; Setianingsih Ni Luh Putu Putri; N Nazir; W S Dewi; E. R. Indrayatie; P.K. Kalimutu
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.v7i3.344

Abstract

Weeds are plants that live wild on cultivated land, which can reduce the productivity of cultivated plants. Phytochemical content in weeds has various benefits besides food, such as vegetable pesticides, pharmaceuticals, industry, and cosmetics. For this reason, this research aims to analyze the content of secondary metabolite compounds and measure the levels of allelopathic phytochemical compounds in several weed plants. Various substances have been identified in the form of allelopathy, namely flavonoids, tannins, phenolic acids, ferulic acid, coumarins, terpenoids, steroids, cyanohydrins, quinones, cinnamic acid, and their derivatives. Compounds identified as allelochemical compounds are flavonoids, tannins, phenolic acids, ferulic acid, coumarins, steroids, terpenoids, cinnamic acids, and their derivatives. Exploratory methods to identify plant types, experimental methods with phytochemical screening tests to characterize types of secondary metabolite compounds, and allelopathic toxicity tests Based on the results and discussion that have been presented, it can be concluded that the weeds Echinochloa crus-galli, Panikum repen, Euphorbia hirta, Ageratum conyzoides, and Imperata cindrica contain flavonoid, tannin, and phenol compounds. The weeds with the highest scores in the phytochemical test are Echinochloa crusgalli and Ageratum conyzoides.
Community Service Strengthening Goat Livestock Group in Catur Village, Kintamani-Bangli District I Dewa Nyoman Sudita; Yohanes Parlindungan Situmeang; I Komang Swedi; Stefanus Nahak; Ni Luh Putu Sulis Dewi Damayanti
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.v7i3.345

Abstract

The province administration of Bali consistently promotes the formation of livestock farming communities, namely in goat farming, using housing and livestock aid initiatives. The "Subak Abian Pebunut" goat farming group in Catur Village, Kintamani District, Bangli, is among the recipients of government aid in goat farming. Despite its relatively short duration of operation, the group above needs support and instruction, particularly in maintenance management and feeding techniques. This is particularly relevant in effectively utilizing a substantial quantity of coffee waste via fermentation. The primary objective of this community service initiative is to modify the behavior of individuals within the group. Specifically, the focus is on enhancing their knowledge, abilities, and attitudes. It is important to note that the delivered content is derived from prior research studies. The approach employed in this community service initiative involves disseminating educational resources, followed by practical instruction on the fermentation of coffee skins. Additionally, trials and evaluations are conducted on goats to assess their growth and gauge their response to the practices above. The implementation of community service has yielded notable outcomes in knowledge acquisition, specifically in the discovery of the potential for fermenting coffee skins to produce animal feed of superior quality. In terms of actual implementation, the active involvement of all group members is ensured to facilitate the subsequent execution of the probiotic component blending and coffee skin fermentation procedures. In the context of trials and assessments, it was seen that the administration of fermented coffee skins to goats yielded notable outcomes in terms of their growth, as opposed to a control group of goats that did not get coffee skins. Based on the findings of this community service initiative, it can be inferred that the participants expressed satisfaction in acquiring knowledge and hands-on experience in producing fermented feed using coffee skins. Additionally, they observed the direct impact of feeding fermented coffee skins to livestock over one month, specifically examining the animals' response to consumption and its influence on the growth of goats.
Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour Rosa Andiani; Dedin Finatsiyatull Rosida; Muhammad Alfid Kurnianto
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.v7i3.346

Abstract

The development of gluten-free noodles has become an option for those with gluten intolerance or aiming to reduce their gluten intake. Mocaf (Modified Cassava Flour), rich in starch and porang flour with glucomannan content, can be used as the base ingredient for making gluten-free noodles. This research aims to determine the optimal proportions of gluten-free noodles based on mocaf and porang flour. This research used a completely randomized design (CRD) with 1 factor, namely the proportion of mocaf flour and porang flour in 3 levels (60:40, 50:50, and 40:60). Observation data were analyzed using analysis of variance (ANOVA) and Tukey's further test at the 5% level. The results showed that the lowest water content of the noodles was found in treatment 60: 40 mocaf and porang flour, with a moisture content of 7.52%. The highest starch content was found in the treatment of 60:40 mocaf and porang flour, with a starch content of 44.04%. The highest crude fibre content was found in the 40:60 mocaf and porang flour treatment, with 6.52% crude fibre content.
Characterization of Biobriquette from Carbonized Durian Peel Using Coconut Shell as the Binder Giffary Pramafisi Soeherman; Pridata Gina Putri; Deary Amethy Zahrotinufus Joen; Iyan Indrawan; Nurma Pratiwi
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.v7i3.347

Abstract

This research aimed to study the characteristics of carbonized durian peel biobriquette using tar as a binder. A 1:10 ratio of binder and carbonized durian peel was used. The 25, 50, and 75% (coded as P1, P2, and P3, respectively) tar were used as a binder alongside tapioca flour to produce a binder with different tar concentrations. The briquette characteristics determined moisture content, ash content, calorific value, density, and water-absorbing capacity. Moisture content ranged from 9.32% to 9,41% for treatments P1 to P3, while the ash content ranged from 12,29% to 13,09%, showing no significant difference among the treatments. Massive difference was observed in calorific value, as P1 gives 5106/35 cal g-1 calorific value while P2 and P3 give 9267.56 and 9694.53 cal g-1, respectively. The density observed was relatively low, ranging from 0.5029 g cm-3 to 0,5685 g cm-2. As for water-absorbing capacity, P3 absorbed the least amount of water, 29.43%. From this research, we can conclude that coconut shell tar has the potential to be utilized as a binder in forming biobriquette from carbonized durian peel.
The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh Novelina Novelina; Linda Wati; Purnama Dini Hari; Qurrata A'yun
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.v7i3.348

Abstract

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).
Food Safety of Shrimp Paste Products in Sidoarjo Regency Judging from the Presence of Microbiological Contamination and Chemical Contamination Dania Salshabilla Aprilia; Rosida; Anugerah Dany Priyanto
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.v7i3.354

Abstract

Shrimp paste is a processed fishery product made from shrimp, fish or both. Food safety is the conditions and efforts needed to prevent food from three possible contaminations, namely microbiological, chemical and other contamination that can disturb, harm and endanger human health. This research aimed to determine the relationship between hygiene and sanitation and microbiological contamination (Escherichia coli and Salmonella); and determine the presence of contamination (rhodamine B and lead) qualitatively and quantitatively in shrimp paste circulating in Sidoarjo Regency. This research was carried out by taking 23 samples from 23 traders in the centre of Sidoarjo Regency using the purposive sampling method. This research consisted of an interview process, sanitation hygiene observations, microbiological contamination analysis (Escherichia coli and Salmonella) and chemical contamination analysis (rhodamine B and lead). The results of microbiological analysis on 23 samples of shrimp paste in Sidoarjo Regency were positive for the presence of Escherichia coli bacteria. Two samples of shrimp paste had values ​​< 3.6 MPN/g, and data was obtained that environmental sanitation practices correlated with Escherichia coli contamination in shrimp paste samples in Sidoarjo with (p<0.05). The presence of Salmonella bacteria and rhodamine B chemical contamination was not detected in all samples of shrimp paste in Sidoarjo Regency. However, 14 samples of shrimp paste were identified as contaminated with the heavy metal lead >1.0 mg/kg. Based on the results of these four parameters, the "I" shrimp paste sample has fulfilled the SNI (2716:2016) criteria well when compared with 22 other types of shrimp paste in Sidoarjo Regency.
Study of the Preference Value of High-Fiber Crackers: Study of the Preference Value of High Fiber Crackers Berta Patrisiya; Dedin Finatsiyatull Rosida; Luqman Agung Wicaksono
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.v7i3.357

Abstract

Crackers are a type of biscuit made from hard dough that has been fermented. They are flat, have a salty taste, have a crunchy texture, and have layers when broken. Fermentation time influences the product's appearance, aroma, and nutritional quality. The Indonesian population does not consume enough fiber, which can increase obesity rates. Dietary fiber is contained in mocaf flour, red bean flour, and rice bran. The research aims to determine the proportion of wheat flour, mocaf flour, red bean flour, and rice bran with variations in fermentation time, on the preference value of crackers. This research used a Completely Randomized Design (CRD), arranged factorially with 2 factors. Factor I is the ratio of wheat flour, mocaf flour, red bean flour, and rice bran 70:21:4.5:4.5; 70:15:7.5:7.5; and 70:9:10.5:10.5. Factor II fermentation time 20 minutes; 40 minutes; and 60 minutes. The best treatment is crackers with a ratio of 70:21:4.5:4.5 with 40 minutes of fermentation. It has a color score of 3.38 (brownish yellow), an aroma score of 3.36 (normal), a taste score of 3.40 (normal), and a texture score of 3.36 (normal).

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