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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
Optimization of Antioxidant Activity of Water-Soluble Fraction of Wader Pari Fish (Rasbora Argyrotaenia) Fermentation Using Response Surface Methodology Safitri Indah Nurcahyaningsih; Sri Winarti; Muhammad Alfid Kurnianto
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.v8i2.391

Abstract

Rusip processed by fermentation can potentially contain bioactive peptides as antioxidants and antimicrobials. This study aims to optimize the bioactive content in producing rusip from wader pari fish with the Response Surface Methodology (RSM) method. There were 20 recommended formulas based on factors such as sugar concentration, salt concentration, and fermentation duration. The results showed that salt concentration, fermentation duration, and sugar concentration significantly affected antioxidant activity in rusip. The optimal formulation produced involves the addition of liquid palm sugar with a concentration of 11.22%, salt concentration of 15%, and fermentation duration of 8.9 days. Verification of activity response showed results with antioxidant activity of 56.78%.
The Effect of the Proportion of Basil Leaf: Kenikir Leaf and Drying Time on the Physiochemical and Organoleptic of Herbal Tea Bag Milenia Fitria Cholifah; Ulya Sarofa; M. Alfid Kurnianto
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.v8i2.393

Abstract

Tea is a processed drink that is widely popular in the world. Tea contains many benefits, such as its antioxidant content, which fights free radicals. Kenikir leaves are a plant that has exceptionally high antioxidant activity. Basil leaves are an herbal plant with a distinctive fragrant aroma from its essential oils and many health benefits. This research aims to determine the effect of the proportion of basil leaves and kenikir leaves and the drying time on tea bags' physicochemical and organoleptic content. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is the proportion of basil leaves: kenikir leaves (25:75,50:50,75:25), and factor II is the drying time (120 minutes, 150 minutes, 180 minutes). The data obtained were analyzed statistically using analysis of variance (ANOVA) followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The best research results were obtained in the proportion of basil leaves and kenikir leaves of 25:75 with a drying time of 120 minutes producing tea bags with characteristics of water content of 7.79%, ash content of 6.2%, product antioxidant activity of 88.99%, the antioxidant activity of the brewed water was 73.31%, total phenols were 15.29 mg/GAE/g, flavonoids were 10.33 mgQE/g, and the color values L*, a*, b* were 45.97 respectively; 6.10; 21.70. With a color organoleptic characteristic value of 4.48 (Yellow); aroma of 3.52 (somewhat unpleasant); and taste of 3.48 (Slightly Bitter).
Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation Yeny Andrea Muslimah; 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.v8i2.394

Abstract

Fruit leather is a delectable treat crafted from pureed and dehydrated fruit. Carica fruit (Carica pubescens) contains fiber and pectin, which are requirements for making fruit leather. Lime (Citrus aurantifolia) was added as an acid in the gel formation. The addition of carrageenan is expected to improve the plasticity of fruit leather. One of the qualities of fruit leather is determined by its shelf life. This study seeks to assess the physicochemical and organoleptic attributes of carica and lime fruit leather, as well as to analyze the estimation of shelf life resulting from the optimal treatment. Factorial completely randomized design (CRD) with two factors was utilized in the study. Factor I involved the ratio of carica puree to lime juice (95:5, 90:10, 85:15), while factor II consisted of different carrageenan concentrations (0,3%, 0,6%, 0,9%) with two replications. The results were documented in English. The data was subjected to analysis of variance (ANOVA) followed by Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The most effective treatment was found to be a blend of 95% carica puree to 5% lime juice, combined with 0.9% carrageenan. The test results revealed a moisture content of 15,33%, crude fiber content of 2,55%, pH level of 4.65, tensile strength of 4,45 N, vitamin C concentration of 12,20 mg/100g, antioxidant activity of 25,23%, color intensity of 3,24 (neutral), aroma profile of 3,04 (neutral), taste rating of 4,00 (like), texture score of 3,12 (neutral), total dietary fiber content of 4,45%, and an estimated shelf life of 70 days at 10⁰C (under refrigeration), 10 days at 30⁰C (at room temperature), and 3 days at 50⁰C.
Determination of Household Food Consumption Patterns in East Baturaja District OKU Regency L Veranita; Munajat Munajat; Y Sari; 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.v8i2.395

Abstract

The income level will influence household spending patterns. In conditions of limited income, low-income or poor households will prioritise allocating their income to buying food. This income will be used to spend on food for survival so it will affect the quantity and quality of household food consumption. Good quality food consumption indicates that nutritional adequacy levels are met. This research analyses the factors influencing household food consumption patterns in East Baturaja District, OKU Regency. This research used a survey method and was carried out in three sub-districts in East Baturaja District, OKU Regency, namely Kemala Raja, Sekar Jaya and Tanjung Baru Villages. The method for determining respondents is random sampling using the Parell et all (1973) formula with the statement if the variance of the total population is unknown, so the best way to determine the sample is to use a percentage of the entire population, namely 2%, 5%, 10%, 20% or 50% of the population. The population is 2126 families, obtained by 2%, namely 42.52 and determined to be 43 families. This research used multiple linear regression models to determine the factors influencing food consumption patterns using multiple linear analyses. Based on the research results, it can be concluded that the factors that influence household food consumption patterns in East Baturaja District, OKU Regency, are income (X1), number of family members (X2), age (X3), and education level (X4). The variable that has the most influence on household food consumption patterns in East Baturaja District, OKU Regency, is the income level variable (X1). Simultaneously or together, the income variable (X1), number of family members (X2), age (X3), and education level (X4) has a significant influence. R2 showed this with a value of 97.9%.
Strategy for Developing Aquaculture Villages in East OKU Regency D Irawan; Y Sari; Fifian Permata Sari fifi; Novayanti Novayanti
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.v8i2.397

Abstract

East OKU Regency, located in South Sumatra, is one of the largest catfish producers through pond cultivation. Recently, the Ministry of Marine Affairs and Fisheries designated East OKU Regency as a center for catfish farming, a status formally recognized by officials from South Sumatra and East OKU Regency. The catfish cultivation village spans 1,200 hectares and produces 30 tons annually. To ensure sustainable and environmentally friendly aquaculture practices, and to enhance fish farmers' incomes, effective development strategies are necessary. This research explores strategies for developing aquaculture villages in East OKU Regency. The study employs a case study method, focusing on Belitang District as a representative example of an aquaculture village in South Sumatra Province. A simple random sampling method was used to select 90 farmer groups from a population of 900 fish farmers. The research data were processed and analyzed using SWOT analysis to identify strategies for advancing fish farming villages in East OKU Regency. The findings suggest that the optimal development strategy (SO Strategy) involves providing training and skills related to technology and production systems to boost catfish output. Additionally, strengthening cultivator group institutions is crucial for facilitating the adoption of product quality standards and improving production quality to meet market demands.
Effect of the Proportion of Rice Flour; Modified White Corn Flour (Zea mays L) and Addition of Sodium Tripolyphosphate (STPP) to Vermicelli Characteristics Elsa Firliana Ramadani; Rosida Rosida; Luqman Agung Wicaksono
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.v8i2.400

Abstract

Vermicelli, a form of food diversification from rice, was investigated in this study using modified rice flour and white corn flour (Zea mays L). The modification of white corn flour, employing the BIMO-CF starter containing various lactic acid bacteria, aimed to increase amylose levels. Sodium Tripolyphosphate (STPP) was added to improve the vermicelli's physical properties, including stickiness, color, hardness, and chewiness. A 2-factor Complete Randomized Design (CRD) with two replicates was utilized. Data were analyzed using ANOVA at a 5% significance level, followed by a DMRT 5% post-hoc test if significant effects were observed. Results demonstrated significant interactions between the proportions of rice flour, modified white corn flour, and STPP on vermicelli’s water content, ash content, protein content, starch content, amylose content, elasticity, and rehydration power. The optimal treatment was a combination of rice flour and modified white corn flour in a 50:50 ratio with 0.3% STPP, resulting in vermicelli with 8.65% water content, 0.72% ash content, 5.60% protein content, 52.5% elasticity, 127.5% rehydration power, and average sensory scores of 4.04 for color, 4.20 for aroma, 3.88 for taste, and 4.16 for texture, indicating favorable consumer acceptance.
Intermittent Irrigation for Improving Rhizobacteri Population Dynamics and Rooting of Local Rice Varieties Bambang Isnawan; Agung Astuti; Zulfa Abida
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.v8i2.401

Abstract

Intermittent irrigation is one of the rice cultivation technologies developed in Indonesia and the world. This study aims to determine the interaction between superior rice varieties with a watering system and rhizobacteria population dynamics, root development, and rice yield. This research was conducted for four months. The study used experimental methods on land compiled with a Factorial 3x4 Strip-Plot experiment design with a Completely Randomized Block Design (RCBD). Factor I is a watering system consisting of 3 treatments i.e. conventional irrigation, intermittent irrigation ten days of dry 5-day watering, and intermittent irrigation seven days of dry 3-day watering. Factor II is rice varieties consisting of 4 i.e. Cempo Merah, Inpari 23, Sintanur, and Inpari 42. The results showed no interaction between the irrigation system and rice varieties to rhizobacteria populations, rooting, and rice yields. The 7-day drying watering system has a relatively larger population of Rhizobacteria in week 16 and increases the length of the roots than other watering treatments. Intermittent irrigation provides grain weight per clump, which is no different from conventional irrigation. Inpari 23 rice varieties have a population of Rhizobacteria week 16 more and weigh 1000 seeds higher than the varieties Inpari 42. The yield of superior rice varieties Inpari 23, Sintanur, and Inpari 42 is higher than Local Cempo Merah rice varieties. Inpari 23, Sintanur, and Inpari 42 varieties can be cultivated by intermittent irrigation.
The Analysis of the Community Food Barns Role In Maintaining Food Reserves Availability in Buay Pemuka Peliung Sub-District, East OKU District Aidin Eka Putra; Munajat Munajat; Yunita 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.v8i2.402

Abstract

This study aimed to determine the role of community food barns in maintaining food reserve availability in Buay Pemuka Peliung Sub-District, East OKU District, and to identify the factors influencing household food availability among farmers in the same area. The research employed a quantitative descriptive method and utilized multiple regression analysis for data evaluation. The findings indicated that community food barns are crucial in ensuring food security for farmers in Buay Pemuka Peliung Sub-District. Specifically, the food barns serve three main functions: storing food, mitigating food shortages during crop failures or droughts, and increasing group income among farmers. The presence of these food barns has proven to be highly beneficial, providing secure storage for farmers' harvests. Moreover, the study identified several factors influencing household food availability among farmers, including land area (X1), income (X2), paddy prices (X3), number of family members (X4), farmer's age (X5), and education level (X6). Among these, the variable that had the most significant impact on household food availability was the land area, with a partial regression coefficient (beta coefficient) value of 3.099.
Characteristics of Restructured Mackerel Meat Jerky (Study of Mackerel Meat Proportion: Young Jackfruit) and Addition of Na-Alginate Citra Melia Agustin; 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.v8i2.405

Abstract

Restructured jerky is a processed meat product created by binding small meat pieces with binders such as sodium alginate (Na-Alginate). This study aimed to determine the optimal combination of mackerel and young jackfruit proportions with Na-Alginate to produce high-quality restructured jerky. A completely randomized design (CRD) with a two-factor factorial arrangement and two replications was employed. Factor I varied the proportions of mackerel to young jackfruit (65:35, 50:50, 35:65), and Factor II varied the Na-Alginate addition (0.25%, 0.50%, 0.75%). Data were analyzed using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) for post-hoc comparisons. The optimal result was achieved with a mackerel to young jackfruit ratio of 65:35 and 0.50% Na-Alginate, producing restructured jerky with the following characteristics: 8.02% water content, 0.44% ash content, 2.32% crude fiber, 42.20% yield, 0.47% water activity (aw), 22.84% protein content, 2.98% fat content, and hedonic organoleptic scores for color (3.56, like), aroma (3.00, like), taste (3.16, like), and texture (3.16, like).
The Effect of Japanese Papaya Leaf Powder (Cnidoscolus aconitifolius) as a Natural Preservative of Block Fish During Cold Temperature Storage Muchammad Vishal Nazaruddin; Sri Winarti; 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.v8i2.406

Abstract

Mackerel (Rastelliger Sp.) is a small pelagic fish commonly consumed as a source of animal protein. Due to its high susceptibility to spoilage, effective storage and the use of natural preservatives are essential to extend its shelf life. Japanese papaya leaf powder, which contains alkaloids, flavonoids, tannins, and saponins, has potential as a natural preservative due to its antimicrobial properties. This study aims to evaluate the optimal combination of Japanese papaya leaf powder concentration and storage duration on the quality of mackerel stored at low temperatures. A completely randomized factorial design was employed, with two factors: the concentration of Japanese papaya leaf powder (0%, 6%, 8%, and 10%) and storage duration (0, 2, 4, and 6 days). Data were analyzed using ANOVA at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) at the same significance level. The results indicated that the best treatment combination was 10% Japanese papaya leaf powder and 4 days of storage. This combination yielded a moisture content of 64.51%, a total microbial count of 6.6 cfu/g, a total volatile basic nitrogen (TVBN) level of 23.28 mg/100g, a pH of 5.34, a trimethylamine (TMA) level of 6.15 mg/100g, and a water holding capacity (WHC) of 53.11%. The organoleptic assessment showed that the mackerel maintained acceptable color and aroma, indicating effective preservation.

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