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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 87 Documents
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Search results for , issue "Vol. 8 No. 2 (2024)" : 87 Documents clear
Capital Structure, Financial Performance, and Macroeconomic Conditions: Evidence From Indonesia Stock Exchange Sukma Febrianti; Mustaruddin Mustaruddin; Nur Afifah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.380

Abstract

his study aims to analyze the influence of capital structure, financial performance, and macroeconomic conditions on firm value (Tobin's Q) in companies included in the Kompas 100 index (100 companies with good liquidity and large market capitalization) listed on the Indonesia Stock Exchange between 2018 and 2022. A total of 50 companies with historical data for 5 years were analyzed amounting to 250 observational data. The data analysis method used is panel data regression analysis processed using Eviews software version 10. The results show that financial performance has a significant positive effect on firm value, and capital structure has a negative but not significant effect on firm value. Among the macroeconomic variables, inflation has a negative influence while interest rates have a positive influence, both of which are significant on firm value. However, GDP growth shows an influence that is not significant towards changes in firm value. The determinants of firm value are very complex thus each company needs to identify the key factors influencing them. It is recommended for further research to include corporate governance and firm growth variables.
The Effect of Milkfish Bone Meal (Chanos chanos) Addition and Sodium Bicarbonate (NaHCO3) Concentration on the Physicochemical and Organoleptic Characteristics of Tortilla Chips Mahatma Bintang Safir Kelana; Ulya Sarofa; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.381

Abstract

Tortillas are a corn-based snack, yellow, and have a thin shape and crunchy texture. The addition of fish bone meal can increase calcium levels but also decrease the texture of the tortilla. The addition of sodium bicarbonate aims to improve the texture by increasing the swelling power and crispness of the product. This research aims to determine the effect of the substitution of milkfish bone meal with the addition of sodium bicarbonate on the physicochemical and organoleptic characteristics of tortilla chips. This study used a Completely Randomized Design (CRD) with two factors and two replications, factor I was the concentration of milkfish bone meal (10%, 15%, and 20%) and factor II was the concentration of sodium bicarbonate (0.25%, 0.50 %, and 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with ash content, protein content, fat content, and calcium content. The research results of the best treatment based on physicochemical parameters were tortilla chips with the addition of fish bone meal 10% and a sodium bicarbonate concentration of 0.75%. This is the best-treated tortilla chip product with a water content value of 5.080%; ash content 2.995%; protein content 5.87%; fat content 5.380%; carbohydrates 82.521%, calcium 3.396%, expansion volume 19.912%; breaking power 278,350 gf; amylose 37.750%; and starch content 62.516%;
Consumer Purchasing Decisions to Buy Ornamental Plants through E-Commerce in Denpasar City Wijaya Kusuma I Gusti Agung Bagus; I Gusti Agung Ayu Ambarawati; I Dewa Ayu Sri Yudhari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.382

Abstract

Ornamental plants have an attractive aesthetic value as well as being visually appealing when planted outdoors or indoors. E-commerce has revolutionized consumer purchasing habits, expanding its influence to diverse sectors, such as the ornamental plant industry. This study investigates the type of platform used in the ornamental plant business in Denpasar and examines the influence of convenience, content, response, security, and trust in purchasing decisions for ornamental plants through e-commerce in Denpasar. The results of this study are that convenience and trust have a positive and insignificant effect on purchasing decisions. Content, security, and response have a positive and significant effect on purchasing decisions. response has a significant effect on increasing purchasing decisions for ornamental plants through e-commerce in Denpasar.
The Role of Financial Literacy and Entrepreneurial Orientation on MSME Sustainability: The Mediating Effect of E-Commerce Endang Kristiawati; Giriati; Wendy; Helma Malini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.383

Abstract

MSMEs play an important role, but there are still many problems to improve their performance. The effect of financial literacy and entrepreneurial orientation on general performance is the purpose of this study. This research was conducted at MSMEs in Pontianak City and Singkawang City. The research method used is descriptive quantitative. Quantitative research is an attempt by a researcher to gain knowledge by providing data in the form of numbers which will then be used to analyze information. The data used in this research is primary data. The soil test results show that the significance value of the two-tailed test is 0.00 <0.05, so e-commerce can mediate the effect of financial literacy on MSME performance. The Sobel test results also show that the significance value of the two-tailed test is 0.00 <0.05, so e-commerce can mediate the effect of Entrepreneurial Orientation on MSME performance. Understanding financial literacy and the use of e-commerce will help MSMEs manage their finances and leverage business opportunities more effectively, as well as make it easier to access financial resources needed for business sustainability.
Research of Gelatin and Sucrose Augmentation on Physicochemical and Organoleptic Characteristics of Tepache Jelly Candy Wulandari Rusadi Putri; Rosida; Dedin F. Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.385

Abstract

Tepache is a traditional Mexican beverage crafted from pineapple peels, celebrated for its potent antioxidant properties. This research seeks to evaluate the influence of incorporating gelatin and sucrose on the physicochemical and sensory characteristics of jelly candies, while also determining the ideal combination of gelatin and sucrose augmentations that result in a jelly candy preferred by consumers. The experimental design utilized a fully randomized factorial arrangement with two distinct factors. Factor I focused on varying gelatin concentrations of 15%, 25%, and 35%, whereas Factor II involved different stages of sucrose augmentation at 40%, 50%, and 60%. Data analysis was carried out through analysis of variance, followed by the DMRT test in instances of notable variations. The research revealed that the most optimal treatment entailed incorporating 25% gelatin and 60% sucrose, outcoming in jelly candy with a moisture content of 18.55%, ash content of 0.67%, pH of 4.75, vitamin C content of 42.31 mg/100g, the antioxidant activity of 58.55%, omitting sugar content of 13.92%, pattern of 9.25N, and an average liking score, encompassing color (3.36 - neutral), aroma (3.32 - neutral), taste (3.72 - neutral), and pattern (3.76 - neutral).
Effectiveness of Social Forestry in Increasing Community Income in Mekakau Ilir District Tibyan Tibyan; Munajat Munajat; Fifian Permata sari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.386

Abstract

This research aims to analyze variables related to the effectiveness of social forestry in increasing people's income in Mekakau Ilir District. This research uses a type of quantitative research with descriptive statistics used to create a picture of the facts of the variables studied. Data collection techniques were carried out using observation, distributing questionnaires, and interviews. The analysis technique used is effectiveness analysis. The results of the research show that the level of effectiveness of social forestry in increasing the income of the Mekakau Ilir community is in the quite effective category, namely 49.78%. This was obtained by presenting the distribution of answers from 63 respondents.
The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee Sania Khoiri Rahma; Ulya Sarofa; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.387

Abstract

Coffee is a refreshing beverage which loved by any community. The addition of spices to coffee enhances the health benefits. Spices used are ginger, galangal, lemongrass, pandanus, and cinnamon. Instant spice coffee may be created through crystallization with sugar as a crystallizing agent. This study used Completely Randomize Design (CRD) from a two-factor factorial pattern. Factor I is the proportion of ginger and spice extract (2:8, 3:7, and 4:6), and factor II is the additional sugar (25.35%, and 45%). The data was analyzed using the Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) follow-up tests at a 5% level. The best treatment is combining the proportion of ginger and spice extract 4:6 with the addition of 45% sugar that produces instant spice coffee with a yield of 37,73%, water level 1.32%, ash level of 1.39%, solubility of 93.13 %, soluble speed 0.14g/s, total soluble solids of 17.15% brix, antioxidant activity of 85.66%, total phenol of 15.43 mgGAE/g.
Characteristics of Vegan Corned Beef (Study of Soybean Paste Proportions : Gluten Flour and Lecithin Addition) Ruth Marlinauli Manurung; Rosida Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.388

Abstract

This study aims to determine the proportion of soybean paste and gluten flour with the addition of soy lecithin on the characteristics of vegan corned beef. This research used a Completely Randomized Design (CRD) with a factorial pattern and three replications. Factor I is the proportion of soybean paste : gluten flour (65:35, 60:40, 55:45). Factor II is the addition of lecithin (0.25%, 0.50%, 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with the values ​​of water content, hardness, emulsion stability, protein content and organoleptic tests. Vegan corned beef with soybean paste treatment: Gluten flour (55:45) with the addition of 0.75% lecithin is the best treatment which produces vegan corned beef with characteristics of 59.72% water content, 31.17% protein content, 17.85 N hardness, emulsion stability 1.90%, as well as a taste preference score of 3.28 (neutral), color 3.44 (neutral), and texture 4.04 (like).
Determinants of Firm Value: Perspectives of Free Cash Flow, Investment Opportunities, Managerial Ownership, and Opportunistic Behavior Wahyu Wijayanto; Mustaruddin Mustaruddin; Nur Afifah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.389

Abstract

This study analyses the effects of free cash flow, investment opportunities, managerial ownership, and opportunistic managerial behaviour on firm value with firm size as a control variable. The research sample comprises 35 manufacturing companies listed on the Indonesia Stock Exchange for 2018-2022. Data were analysed using panel data regression with a random effects model. The results show that free cash flow has no significant effect on firm value, while investment opportunities have a positive and significant impact. Managerial ownership negatively and significantly affects firm value, indicating potential agency conflicts. Opportunistic managerial behaviour also negatively and substantially affects firm value, reflecting management actions prioritising personal interests. Firm size has no significant effect on firm value. This study provides insights into the optimal management of factors such as investment opportunities, ownership structure, and managerial conduct, which are crucial to enhancing firm value and shareholder interests.
The Effect of Tomato Paste Addition on the Quality of Catfish Nuggets and Estimation of Shelf Life by ASLT (Accelerated Shelf-Life Testing) Method Based on Arrhenius Approach. Ernando Setyo Dharmanto; Ulya Sarofa; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.390

Abstract

Catfish nuggets are a type of processed restructured fish meat, namely catfish meat (Clarias sp) which is ground and seasoned, steamed then covered with flour adhesive, breadcrumb coating (breading), and fried. In this research, the manufacture of catfish nuggets with the addition of tomato paste was studied. Tomato paste is used to improve color, texture, fiber addition, and the addition of antioxidant compounds in catfish nuggets. The purpose of this study was to determine the effect of the addition of tomato paste on the quality and organoleptic properties of catfish nuggets, and to estimate the shelf life of catfish nuggets products with the addition of tomato paste in the best treatment. This study used a single-factor Completely Randomized Design (CRD) with three replications. Where the factor is the concentration of tomato paste added consisting of six levels (0%, 10%, 15%, 20%, 25%, 30% w/b). Data were analyzed using ANOVA and BNT further test at 5% level and organoleptic test using scoring test with 25 trained panelists. The treatment of adding 30% concentration of tomato paste is the best treatment that produces tomato paste catfish nuggets with moisture content of 59.974% ± 0.495, ash content of 1.991% ± 0.120, protein content of 7.840% ± 0.092, fat content of 1.583% ± 0.271, carbohydrate content 28.612% ± 0.742, crude fiber content 0.413% ± 0.025, vitamin C content 4.713 mg/100g ± 0.042, and organoleptic test color 4.36 (slightly yellow), texture 4.44 (slightly chewy), aroma 3.84 (slightly pleasant) and taste 3.92 (slightly savory). The best catfish nuggets with 30% paste addition had a shelf life of 12 days at 25°C, a shelf life of 94 days at 3°C, and a shelf life of 474 days at -12°C.

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