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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
The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee Rahma, Sania Khoiri; Sarofa, Ulya; Anggreini, Riski Ayu
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) Marlinauli Manurung, Ruth; 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 Wijayanto, Wahyu; Mustaruddin, Mustaruddin; Afifah, 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.v8i2.389

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. Dharmanto, Ernando Setyo; Ulya Sarofa; Yulistiani, Ratna
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.
Optimization of Antioxidant Activity of Water-Soluble Fraction of Wader Pari Fish (Rasbora Argyrotaenia) Fermentation Using Response Surface Methodology Indah Nurcahyaningsih, Safitri; Winarti, Sri; Alfid Kurnianto, Muhammad
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 Cholifah, Milenia Fitria; Sarofa, Ulya; Kurnianto, M. Alfid
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 Muslimah, Yeny Andrea; 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 10?C (under refrigeration), 10 days at 30?C (at room temperature), and 3 days at 50?C.
Determination of Household Food Consumption Patterns in East Baturaja District OKU Regency Veranita, L; Munajat, Munajat; Sari, Y; Sari, Fifian Permata
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 Irawan, D; Sari, Y; fifi, Fifian Permata Sari; 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 Ramadani, Elsa Firliana; Rosida, Rosida; Wicaksono, Luqman Agung
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.

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