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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 93 Documents
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Search results for , issue "Vol. 8 No. 3 (2024)" : 93 Documents clear
Effectiveness of Printed Modules in the Performance of Grade VI Learners in Science of Baquioen Elementary School ABARRA, ALEXANDER
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.504

Abstract

The primary goal of this action research was to assess the effectiveness of printed modules on the performance of Grade VI pupils in Science during the school year 2021-2022 at Baquioen Elementary School, Sual District, SDO I Pangasinan. Specifically, this study aimed to determine the performance of the Grade VI pupils in science during the pre-test and post-test. It also sought to find answers if there is a significant difference in the performance of the respondents after utilizing printed modules in 8 weeks. This action research project utilized the quasi-experimental method, more especially the single group pre-test and post-test design. An independent variable is changed in a quasi-experiment without participants being randomly assigned to one condition or another. The primary tools used to acquire the required data were the pre-and post-test questionnaires. The researcher developed these questionnaires, and the master teacher in charge of testing then validated them. The school principal gave his approval before things were put into practice. The statistical methods employed to address the specific questions were the main and t-test. Based on the results found there was a significant improvement in the performance of the respondents after they were exposed to printed modules in 8 weeks with a mean difference of 10.48. Therefore, it was proven that there is a significant difference between the scores of pre-test and post-test. Thus, the hypothesis was rejected.
Morphological Diversity of F1 Ornamental Chili Generation from Single Cross Hybridization Aziza, Elea Nur; Anam, Khoirul; Khoiriyah, Annisa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.508

Abstract

Ornamental chilli (Capsicum annuum L.) belongs to the Solanaceae family and is highly popular for its aesthetic value. Ornamental chilli plants are edible, with attractive plant architecture and fruit shapes, as well as varying levels of spiciness. The most preferred traits in ornamental chilli plants include compact size (suitable for potted plants), diverse and unique fruit shapes and colors, and upright fruit orientation. This study aims to investigate the morphological diversity in the F1 generation resulting from a single cross-hybridization between two ornamental chilli varieties, namely the Medusa Pepper, known for its compact growth habit, and the Black Pearl Pepper, characterized by purple-coloured fruits and leaves. Analysis of the qualitative data shows that the F1 generation shares a high degree of morphological similarity with the female parent, Black Pearl Pepper, with a similarity value exceeding 75%, while it exhibits no significant resemblance to the male parent, Medusa Pepper, with a similarity value of 0%. The F1 generation from the single cross demonstrates limited morphological variation, with all observed traits being largely influenced by dominant characteristics, including fruit color, plant habit, and leaf color.
Effect of the Addition of Egg White and Maltodextrin on the Characteristics of Dayak Onion Powder (Eleutherine palmifolia) by Foam Mat Drying Method Rosda, Sabila; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.511

Abstract

Dayak onion is a plant that has antioxidant content and chemical components that can be used as spices, flavor enhancers, fragrances, and food preservatives whose use is limited. Dayak onions that are easily damaged are processed into powder to make them more durable. The manufacture of powder products is carried out using the foam mat drying method with the addition of foaming agent, namely egg white, and foam stabilizer, namely maltodextrin. This study aims to determine the effect of the addition of egg whites and maltodextrin on the physicochemical and organoleptic characteristics of Dayak onion powder by the foam mat drying method. This study used a two-factor Complete Random Design (CRD) with three replicates. The observation data was processed using ANOVA at a confidence level of 5%, if there is a significant influence, a further DMRT test of 5% is carried out. The results showed that there was a significant interaction between the addition of egg white and maltodextrin in different moisture content, phenol content, and solubility. The best treatment was obtained with the addition of 8% egg white and 15% maltodextrin with 7.32% moisture content; 2.11% ash content; 51.08% antioxidant activity; 3.37 mg GAE/g phenol content; 46.65% solubility; 54.03 L; 21.00 a*; 11.43 b*; and color hedonic score 3.96 (quite red); aroma hedonic score 3.36 (slightly scented of Dayak onions); texture hedonic score 2.92 (slightly rough); 0.01% flavonoid content; and 9.35 ppm anthocyanin content.
Characterization of Siam Orange Peel Pectin Using NADES and Pre-Treatment of Pressing Temperature Putri, Rizky Astricia; Kasim, Anwar; Kasim, Fitriani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.513

Abstract

Pectin has been widely used as a gelling agent, thickener, and stabilizer, especially in the food industry. Pectin is obtained by extracting plant parts such as orange peel. Solvents are needed in the pectin extraction process. Usually, inorganic solvents used, such as HCl and H2SO4, have negative impacts on researchers and the environment. In this study, NADES (Natural Deep Eutectic Solvent) was used with citric acid and sucrose, which are safer and more environmentally friendly. Pre-treatment by pressing was carried out to reduce the water content so that the orange peel could be changed into a simplex and ready to be extracted from its pectin. This study aims to see the effect of pre-treatment pressing temperature and the ratio of materials and volume of NADES on the characteristics of the pectin produced. The results showed that pre-treatment pressing temperature and the ratio of materials and volume of NADES had a significant effect (p <0.05) on the equivalent number, methoxyl content, galacturonic acid content, degree of esterification, and water content.
IMPROVEMENT OF TRADITIONAL BALINESE "ONG" TEA-MAKING PROCESS TO EXTEND SHELF LIFE TO SUPPORT ECOTOURISM IN BANJAR LANTANGIDUNG, GIANYAR, BALI Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Pratiwi, Ni Luh Putu Yumi Mega; Rustini, Ni Made; Kusuma, David Ali Jaya; Mulia, Komang Oki Budi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.514

Abstract

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a type of probiotic drink produced from the tea fermentation process. The bacteria contained in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit so that they can open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product that can improve the community's economy and support the development of ecotourism in Banjar Lantangidung
Comparative Analysis of Production Results and Farming Costs of Tuber Shallots and True Shallot Seed (TSS) in the Off-Season of Sandy Coastal Land Ismarlin, Ina Fitria; Shoyfiyah, Safira
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.518

Abstract

The decline in shallot production was caused by low seed quality in quantity and price. One of the government's efforts to overcome the problem of shallot productivity is by using True Shallot Seed (TSS) seeds. This research aimed to determine the comparison of production results and farming costs for tuber shallot and True Shallot Seed (TSS). This research was conducted in Parangtritis Village, Kapanewon Kretek, Bantul Regency. The research method used was comparative with a sample of 14 tuber shallot farmers and 33 TSS shallot farmers. The sample in this study was selected using a saturated sampling technique. The research results show that the average production of tuber shallot and TSS in the off-season on sandy coastal land is 475 kg/1000 m2 and 398 kg/1000 m2. A comparison of the production results of tuber shallot and TSS using SPSS shows Sig. (2-tailed) of 0.597 > 0.05, which means there is no significant (real) difference between the average production of tuber shallot and TSS. The cost of farming TSS shallots during the off-season on sandy coastal land is Rp. 7,106,500, while farming tuber shallot is Rp. 9,427,000. This shows that the costs of farming TSS shallots are cheaper than the costs of farming tuber shallots. Based on this research, it is necessary to increase the role of extension workers and the independence of farmers in developing tuber shallot and TSS shallot farming, which is more prospective to be cultivated in the off-season on sandy coastal land.
The Effect of Adding Coconut Dregs (Cocos nucifera L.) on “Wajik” Characteristics Sayuti, Kesuma; Syukri, Daimon; Padilah, Rahmi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.519

Abstract

This study aims to determine the effect of adding coconut dregs on the characteristics of wajik based on organoleptic and chemical tests. The research design used was a Completely Randomized Design (CRD) with 5 treatments, namely A (without adding coconut dregs), B (addition of 1% coconut dregs), C (addition of 2% coconut dregs), D (addition of 3% coconut dregs), and E (addition of 4% coconut dregs) with 3 replications. The research data were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) analysis at the 5% level. The results showed that adding coconut dregs had a significant effect on, fat content, crude fiber, sucrose, total energy, and organoleptic including color, aroma, taste, and texture. However, it had no significant effect on ash content. The best treatment was wajik with the addition of 3% coconut dregs, with ash content of 0.78%, fat content of 14.31%, protein content of 2.58%, crude fiber of 6.42%, total energy of 329.51 kcal, and a liking level for color 3.80 (like), aroma 3.84 (like), taste 3.60 (like), and texture 3.80 (like).
Preservation with Different Smoking Techniques to Extend the Shelf Life of “Urutan” Chicken AA Made Semariyani; Sudiarta, I Wayan; Singapurwa , Ni Made Ayu Suardani; Suariani, Luh
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.522

Abstract

“Urutan” chicken is one of the processed meat products processed through the manufacture of meat dough, fat and complete Balinese spices ("Basa Genep"). Extending the shelf life of “urutan” chicken can be done by smoking process either by cold smoking method or hot smoking. Smoke can preserve food ingredients due to the presence of acid, phenolic and carbonyl compounds. The method used in this study is Randomized Block Design (RBD) with a factorial pattern consisting of 2 factors, namely Factor I is Hot Smoking Technique consisting of 3 levels and Factor II is Smoking Time consisting of 4 levels so that 12 treatment combinations are obtained and 2 repetitions are carried out so that 24 experimental units are obtained. The parameters observed include phenol content, water content, ash content, fat content, protein content, Esherichia coli and Salmonella sp. Statistical analysis shows that smoking time has a significant effect (sig <0.05) on the phenol content of “urutan” chicken, but does not have a significant effect (sig> 0.05) on the fat and protein content of “urutan” chicken. The fat content of “urutan” chickens in the smoking duration treatment at a temperature of 100 ° C ranged from 9.798 - 11.870%. The lowest fat content was obtained in 2 hours of smoking, which was 9.798% which was not significantly different from other treatments. The protein content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 11.788 -12.197%. The smoking duration did not have a significant effect on the protein content of “urutan” chickens, which was probably because the smoking duration of 0.5 -2 hours had not denatured the protein sequence. The phenol content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 0.206 - 0.312%. The highest phenol content was obtained in 2 hours of smoking at a smoking temperature of 100 ° C, which was 0.312%. The results showed that the longer the smoking, the higher the phenol content of “urutan” chickens. The lowest pH value was obtained in the 100 °C 2-hour smoking treatment of 5.16, which was significantly different from other treatments. The highest water content was obtained in the 100 °C 2-hour temperature treatment of 63.19%, which was significantly different from other treatments
Characteristics of Buffalo Milk Curd on Variations in Fermentation Time HANANI, IZZAH; Dewi, Kurnia Harlina; Anggraini, Tuty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.527

Abstract

Curd is a processed product from buffalo milk through a fermentation process. The clumping of fresh buffalo milk into curd occurs due to the presence of Lactic Acid Bacteria (LAB) in buffalo milk. Curd contains lactic acid bacteria (LAB), which are beneficial for health. These bacteria not only extend the shelf life of food by inhibiting the growth of spoilage and pathogenic bacteria but also produce bioactive compounds that are good for the body. LAB contained in curd even has probiotic properties. This research used a starter of 10% buffalo milk curd. In one production, 4500 ml of fresh buffalo milk and 500 ml of starter are used, yielding 3.8 kg of buffalo milk curd. The results of observations during 7 days of fermentation were water content (81.25-72.53%), ash content (0.93-0.89%), protein content (8.97-7.94%), fat content (7 .72-7.10%), carbohydrate content (1.13-11.54%), pH value (5.72-4.27), temperature (26.87-28.43oC), Total Lactic Acid Bacteria (1.6x109- 8.1x109 cfu/ml).
Physical and Microbiological Characteristics of Dadih Powder with Different Types and Concentrations of Encapsulated Ingredients Entrijayanti, Febria Putri; Dewi, Kurnia Harlina; Anggraini, Tuty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.530

Abstract

Dadih is one of the buffalo milk preparations that is rich in nutritional content and has the potential to be developed in West Sumatra. This research discusses the drying of dadih to extend the shelf life and maintain the nutritional content contained in the dadih. Dadih is dried to produce a product in the form of dadih powder. This study used food dehydrator drying with different types and concentrations of encapslanes to determine the right type and concentration of encapslanes to maintain the nutritional content and physical appearance of dadih powder. The research design used was a completely randomized design (CRD) with two factors, namely encapsulant type (CMC and Maltodextrin) and encapsulant concentration (0%, 10%, 20% and 30%). The results showed that dadih powder with different encapsulant types and concentrations had a significant effect on LAB viability, taste, and color. The dadih powder product with the addition of 20% maltodextrin gave the results of Total Lactic Acid Bacteria of 1.19 x 104 cfu/ml, the highest LAB viability of 77.01%,. And has organoleptic test results that are preferred by panelists on the color and taste of dadih powder.

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