cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Jufriadif Na`am
Contact Email
jufriadifnaam@upiyptk.ac.id
Phone
+6287895670026
Journal Mail Official
ajarcde.safenetwork@gmail.com
Editorial Address
Faculty of Agricultural Technology. Andalas University. Limau Manis Campus, Padang. Indonesia 25163
Location
Kota padang,
Sumatera barat
INDONESIA
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
 2   3   4   5   6 
Search results for , issue "Vol. 8 No. 2 (2024)" : 87 Documents clear
A Technological Innovation Drip Irrigation for Dry Land Chile Farming in Rural Salut, Kayangan Sub-District, North Lombok Regency, West Nusa Tenggara, Indonesia: Technological Innovation Drip Irrigation for Dry Land Chile Farming in Rural Salut, Kayangan Sub-District, North Lombok Regency, West Nusa Tenggara, Indonesia Halil, Halil
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.v8i2.422

Abstract

The high cost of manual irrigation in dry land vegetable farming is a serious problem in dry land farming which is always faced by farming households every year. Therefore, innovation in drip irrigation technology with an automatic gravity control system using plastic waste is very necessary for irrigation of dray land vegetables farms. This research aims to analyze and find the level of savings in irrigation water use, cost efficiency and profitability of drip irrigation technology. It was a the short to medium-term Action research method starting at the beginning of the dry season. The research approach applied is participatory action research, namely action research by applying a rural community participatory approach. The results showed that innovative drip irrigation technology was able to save water and casual labors. Drip irrigation technology is very profitable, financially and economically feasible to develop in dry land vegetable farming. However, there is concern that there is a tendency for this technology to be difficult to implement in rural areas of Rural Salut because of the relatively expensive materials and equipment for drip irrigation. Therefore, irrigation equipment can be adjusted or adapted to overcome the high cost by replacing some components with cheaper and more readily available materials. The water requirement for chili cultivation in one growing season is around 22,000 liters per 500 m2 at the cost of IDR 150,000. Meanwhile, by manual method (surface flow), namely by draining water from drilled wells to the planting area of ​​75,000 liters per 500 m2 with a monastery of IDR 400,000. It proves that the drip irrigation technology can save water and energy consumption. The chili farming calculations show that the financial turnover obtained from chili cultivation using drip irrigation technology was IDR 5,525,000 per 500 M2, while that obtained by local farmers was IDR 3,365,000.00 per 500 M2.
Empowering Farmers Through Assistance in Producing Alternative Photosynthetic Bacteria (PSB) Fertilizers for Corn Crops in Sigi District Sinuhaji, Brenda; Wong, Gilbert; Serly, Putri; Setiawan, Risqi Firdaus; Virnanda, Putri
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.v8i2.423

Abstract

Edufarmers Foundation is an institution under the auspices of PT. Japfa Comfeed Indonesia, Tbk., was established to accelerate farmers' productivity and develop the potential of Indonesian youth in agriculture. As part of this initiative, they have created a farmer field school program, where empowerment activities for farmers to increase agricultural productivity occur. One of the activities involves mentoring farmers in producing alternative photosynthetic bacteria fertilizers made from affordable materials to help increase crop productivity while reducing input costs. This activity aims to educate and assist farmers in reducing farming costs by utilizing alternative fertilizers made from materials available at home while still emphasizing the productivity of cultivated crops.
Physical And Organoleptic Characteristics Of Tiwul Cookies Bidari, Ananda Rahma Ayu; Rosida, Dedin F
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.v8i2.425

Abstract

Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy when broken, and have a solid cross-section. This study focuses on developing cookie products using tiwul flour as an alternative carbohydrate source to replace wheat flour. The addition of jewawut of high-starch food ingredients is needed to improve the texture of the cookies. Animal protein food ingredients used in this study include freshwater snail and anchovy flour. This research aims to determine the effect of the proportion of tiwul flour and jewawut flour with the addition of freshwater snail flour and anchovy flour on the physical and organoleptic characteristics of cookies and determine the best treatment based on physicochemical parameters. The research design used in this research was a Complete Randomized Design (CRD) with a 2-factor factorial pattern with 2 replications. The treatment used was proportions of tiwul and jewawut flour (80%:10%, 70%:20%, 60%:30%) and the addition of anchovy and freshwater snail flour (10%, 5%:5%, 10%). The observation variable data was tested statistically using analysis of variance at a=5% using the DMRT follow-up test. The best treatment with the proportion tiwul 60% : jewawut 30% : anchovy 5% : freshwater snail flour 5%. Which was the best treatment with a water content of 3,79%, ash content of 3,25%, fat content of 26,11%, color of 2,47 (brown), aroma of 4,03 (typical of cookies), taste of 3,70 (sweet savory), and texture 3,73 (crunchy)
Counseling on the Making of the Innovative Herbal Drink "GoldenBlend Tonic" in an Effort to Empower Women Farmers in Gelam Village, Candi, Sidoarjo Maharani, Sephia; Wijaya, Nasywa Aulia; Damayanti, Tiara; Winanda, Nadia Ayu; Setiawan, Risqi Firdaus
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.v8i2.428

Abstract

Empowerment of Women Farmers Group (KWT) must be done so that local potential can be utilized and agricultural products can be processed into high-value economic products. One of the local potentials that can be developed is Family Medicinal Plants (TOGA). Besides being beneficial for health, TOGA also has high economic value when sold as raw materials for traditional medicine and instant herbal drinks. The empowerment effort carried out is counseling on making the innovative herbal drink GoldenBlend Tonic, a combination of high-quality spices. Community Service activities were carried out at the Gelam Village Hall, Candi District, Sidoarjo, attended by 25 people from the Gelam Village KWT. This activity aims to empower the local women farmers by providing knowledge and skills in processing agricultural products into high-value economic products. The method used is counseling involving presentations, discussions, and direct practice. The result of this activity is an increased understanding and skills of the KWT regarding innovative herbal drink products. In the future, it is expected that the Gelam Village KWT can develop new products, increase productivity, and strengthen the economy of their families and communities.
Harnessing the Potential of Storytelling on Social Media: A Game-Changer for Halal Tourism Marketing Strategies Setiawan, Harry Setiawan; Afifah, Nur; Mustaruddin, Mustaruddin
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.v8i2.429

Abstract

This study aims to investigate the role of storytelling on social media as a moderating variable in the relationship between Muslim tourists' emotional experiences and their intention to revisit halal tourism destinations. With the growing Muslim population and increasing purchasing power, the halal tourism industry has significant growth potential. However, to capitalize on this potential, a better understanding of the factors influencing Muslim tourists' experiences and behavior is needed. Using a quantitative approach and structural equation modeling, this research examines the impact of storytelling on social media on the relationships between halal destination attributes, halal-friendly services, emotional experiences, and revisit intentions. The analysis results demonstrate that storytelling on social media significantly moderates the relationship between emotional experiences and revisit intentions, strengthening the influence of emotional experiences on post-visit behavioral intentions. These findings contribute to the advancement of tourism marketing and consumer behavior theories, as well as provide practical implications for the halal tourism industry in designing effective marketing strategies through social media storytelling.
Environmental-Based Coffee Agroforestry Development Strategy in Pujon Forest Area Bilqis, Melinda; Putra , M. Ardian Permana; Purba, Kenny Prizky; Faizah, Fifi Nur
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.v8i2.430

Abstract

Agroforestry for coffee in the Pujon forest area needs development considering the importance of community well-being and livelihoods around the forest. Additionally, the forest environment must be preserved to prevent natural disasters in the surrounding areas. The main purpose of this research is to identify strengths that can be enhanced, evaluate weaknesses that need improvement, explore opportunities for development, and identify threats that need to be addressed in the context of environmentally based agroforestry in the Pujon forest area. The location was intentionally chosen in the Pujon subdistrict, Malang City. The Pujon forest area was selected for the study because the local community utilizes the land by growing vegetables, which increases the potential for natural disasters. The IFE matrix, EFE matrix, and SWOT analysis were applied. The IFE analysis yielded scores of 1.71 for strengths and 1.52 for weaknesses. Meanwhile, the EFE analysis scored 1.79 for opportunities and 1.64 for threats. The SWOT matrix analysis indicates that the strategy for developing environmentally based coffee agroforestry in the Pujon forest area falls within quadrant I. Therefore, the recommended strategy is to provide moral and material support to farmers who are willing to cultivate coffee plants, aiming to reduce the potential for natural disasters and utilize productive land.
Characteristics of Herbal Tea Bags From a Mixture of Pandan Leaf Powder (Pandanus amaryfolius Roxb.) and Red Ginger (Zingiber officinale var. Rubrum) Novelina, Novelina; Wellyalina, Wellyalina; Faramida, Shella
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.v8i2.431

Abstract

This study investigated the effect of a mixture of pandan leaves and red ginger on the characteristics of herbal tea bags. Utilizing a completely randomized design (CRD) with 5 treatments and 3 replications, the data were statistically analyzed using ANOVA, followed by Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The treatments involved varying ratios of pandan leaves to red ginger: A (90:10 g), B (80:20 g), C (70:30 g), D (60:40 g), and E (50:50 g). Observations included tests for water content, ash content, polyphenol content, IC50 antioxidant activity, total plate count, and organoleptic properties. The results demonstrated that the mixture of pandan leaves, and red ginger significantly affected water content, ash content, total polyphenols, and IC50 antioxidant activity. Based on chemical, microbiological, and organoleptic analyses, treatment D (60:40 g) was identified as the optimal formulation, yielding the following values: water content (6.55%), ash content (4.44%), total polyphenols (28.63 mg GAE/g), antioxidant IC50 (100.31 ppm), total plate count (6.4 x 10^2), and organoleptic scores for color (3.70%), aroma (3.40%), and taste (3.10%).
Characteristics of Biodegradable Foam with Proportional Treatment of Tapioca Flour and Soybean Peel Flour with Added Glycerol: Characteristics of Biodegradable Foam with Proportional Treatment of Tapioca Flour and Soybean Peel Flour with Added Glycerol Fauzi, Arini Rista; Sarofa, Ulya; Rosida, Dedin F
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.v8i2.433

Abstract

The food industry has increased so the need for food packaging has also increased. One of the packaging that is often used is Styrofoam, where Styrofoam contains chemical substances namely styrene, butyl hydroxytoluene, and polytyrene which can migrate to food and is harmful to humans because it is carcinogenic. One of the alternatives to styrofoam is bio-foam. Biofoam is an alternative packaging to replace styrofoam because it is made from natural raw materials, namely a mixture of starch, fibers, and synthetic polymers that are easily biodegradable. The natural ingredients used in the study were tapioca flour as a source of starch and yellow soybean hull flour as a source of fiber. The purpose of this study was to determine the effect of the ratio of proportions in opioids and yellow soybean hulls with the addition of glycerol on the characteristics of the bio-foam produced. This study uses a completely random design method with 2 factors. Factor I is the ratio of tapioca flour and yellow soybean hull flour, which is 70:30, 50:50, and 30:70. Factor II is the addition of glycerol by 5%, 10%, and 15%. The observation data was analyzed using ANOVA, if there was a real interaction or influence on the two treatments, then a DMRT test was carried out with a confidence level of 5%. The best treatment results were obtained through the Zeleny method, namely the treatment of the proportion of tapioca flour as a basic ingredient: yellow soybean hulls flour (30:70) and the addition of glycerol of 15% with the results of the analysis of moisture content of 15.76%, starch content of 17.53%, density of 1.13 gr/cm3, water absorption of 14.67%, biodegradability of 8.14% (±8 weeks) and tensile strength of 11.03Mpa
The Influence of the Proportion of Bones and Meat Catfish (Clarias batrachus) and Frying Time on the Quality of Catfish Floss Qotima, Khusnul; Winarti, Sri
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.v8i1.434

Abstract

Catfish is a freshwater fish that is often found but has not been used optimally. One alternative use of catfish is processed into catfish floss. This research aims to determine the effect and best treatment of the proportion of bones and meat of catfish with frying time. This research used a completely randomized design (CRD) factorial with 2 factors and 2 replications. Factor I is the proportion of bone: meat of catfish (30:70, 50:50, 70:30). Factor II is the frying time (60 minutes, 90 minutes, 120 minutes). Observation data were analyzed using ANOVA with a level of 5%. If there were significant differences between treatments, the DMRT test was continued. The best treatment in this study was a long frying treatment of 60 minutes with the proportion of bone: catfish meat (30:70) producing shredded catfish with calcium levels (6.78%), water content (8.81%), ash content (7.04%), fat content (27.02%), TBA number (0.18mg.MDA/kg), color scoring test 1.28 (yellow) and aroma scoring test 4.48 (slightly burnt).
Effect of Substitution of Wheat Flour and Pedada Flour (Sonneratia caseolaris) to Characteristic of White Bread Irmawati, Irmawati; Jariyah, Jariyah; Sarofa, Ulya
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.v8i2.435

Abstract

White bread is a food product generally derived from wheat flour that is consumed by the majority of people around the world. Innovations continue to be made to increase the nutritional value of bread. The use of pedada fruit (Sonneratia caseolaris) as a local food rich in fiber is an alternative to mixing with wheat flour. This study was conducted to determine the physical and organoleptic properties of wheat flour white bread with pedada flour. Organoleptic quality assessment was conducted with the participation of 25 panelists. Sensory attributes that are referenced by panelists include color, aroma, taste, texture, and overall. Data analysis used a T-test to determine the real difference between two treatments with a significant level (<0.05) including development volume, number of pores, texture, and organoleptic test. White Bread with a proportion of 80% wheat flour and 20% pedada produced a loaf volume (138.04%), porosity (11,722/cm2), and texture with texture analyzer (5,892 gf). The organoleptic test showed that the bread with 80% wheat flour and 20% pedada flour received positive ratings in terms of color and aroma, but received low ratings in terms of texture and taste.

Page 4 of 9 | Total Record : 87

 2   3   4   5   6 

Filter by Year

2024 2024


Reset
Filter By Issues
All Issue Vol. 10 No. 1 (2026) Vol. 9 No. 3 (2025) Vol. 9 No. 2 (2025) Vol. 9 No. 1 (2025) Vol. 8 No. 3 (2024) Vol. 8 No. 2 (2024) Vol. 8 No. 1 (2024) Vol. 7 No. 3 (2023) Vol. 7 No. 2 (2023) Vol. 7 No. 1 (2023) Vol. 6 No. 3 (2022) Vol. 6 No. 2 (2022) Vol. 6 No. 1 (2022) Vol. 5 No. 3 (2021) Vol. 5 No. 2 (2021) Vol. 5 No. 1 (2021) Vol. 4 No. 3 (2020) Vol. 4 No. 2 (2020) Vol. 4 No. 1 (2020) Vol. 3 No. 1 (2019) Vol. 2 No. 1 (2018) Vol. 1 No. 1 (2017) More Issue