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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 52 Documents
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Search results for , issue "Vol. 9 No. 1 (2025)" : 52 Documents clear
Consumer Preference Analysis of Snack Bar Product Attributes in Surabaya Using Conjoint Analysis Method Herdianto, Ferly Wirawan; Yulistiani, Ratna; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.604

Abstract

This study examines consumer preferences for snack bar attributes in Surabaya using the conjoint analysis method. The research aims to identify key product attributes that influence purchasing decisions and provide recommendations for manufacturers to develop healthier snack bar products. Data were collected through a survey of 100 purposively selected respondents. The study analyzed attributes such as flavor, texture, composition, packaging, weight, and price, evaluating 16 stimulus combinations using a Likert scale. The findings indicate that consumers prefer snack bars with a sweet taste, sticky texture, single-pack packaging, a weight of 25 grams, and a price above Rp10,000. Conjoint analysis reveals that price and taste exert the greatest influence on consumer preferences. These insights offer valuable guidance for snack bar manufacturers in optimizing product development and enhancing market competitiveness. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-being SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production
Characteristics of the Anthocyanin Biosensor for Detecting Freshness of Gourami Fish (Osphronemus Gouramy) Putri, Pridata Gina; Ningtyas, Kurnia Rimadhanti; Deary Amethy Zahrotinufus; Syah, Fahrul; Agassi, Taufik
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.608

Abstract

Biosensors are a form of innovation that overcomes the quality assurance problem of fishery products by observing the level of product freshness through color changes on the Biosensor in real-time, along with changes in the pH of the product. This research aims to obtain the best formulation of a starch-based biosensor with the addition of red dragon fruit peel anthocyanin extract as a freshness sensor and to determine the characteristics of a starch-based biosensor with the addition of anthocyanin extract as a freshness sensor. The starches used in this research were potato starch (A), cassava starch (B), corn starch (C), wheat starch (D), and sago starch (E). The results of this research are that the wheat starch biosensor (D) is the treatment with the characteristic results that most meet the JIS, namely the thickness value produced by wheat starch is 0.115 mm, the tensile strength value is 1,580 Mpa, and the elongation value is 109.489%. For the color characteristics of the best Biosensor, wheat starch has an L* value of 26, a* value of 24, a b* value of 25.2, and a Hue value of 16° hue. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Supply Chain Performance Evaluation for Songket Pandai Sikek SMEs: A Case Study of Rumah Songket Lima Saudara Ghina Haura Tsamarah; Devi Maulida Rahmah; Efri Mardawati; Amelia Hariry
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.616

Abstract

The clothing and leather, food and chemical industries are small and medium enterprise (SME) sectors that play an important role in the economy of Tanah Datar Regency, West Sumatra. X Koto District dominates 71.2% of the clothing and leather industry business units, especially in Nagari Pandai Sikek which is famous for the production of Songket Pandai Sikek. As time goes by, the use of songket is no longer limited to traditional events, but also as a wider fashion product. Although the Songket Pandai Sikek industry continues to grow, challenges are still faced, such as high worker turnover and lack of utilization of marketing technology. The supply chain performance scores in Rumah Songket Lima Saudara in 2023 and 2024 respectively were 94.55 and 94.06 which fit in Excellent category, but the business had weaknesses in excess inventory and production volume. Strategies that can be implemented to strengthen the weaknesses include recruiting social media strategist employees, giving forecasting training for financial manager, improving customer relationship, implementing reward system for workers, creating detailed financial records and collaborating with similar businesses.
Physicochemical and Sensory Characteristics of Kecombrang (Etlingera elatior) Flower Leather (The Study of Type and Concentration of Hydrocolloids Treatment) Nugroho, Satrio Ari; Rosida Rosida; Rahmawati Rahmawati
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.620

Abstract

Flower leather is a processed food product made primarily from flowers as the main ingredient. It is a thin, sheet-like product with a distinctive consistency and taste, depending on the type of raw material used. The addition of various types of hydrocolloids is carried out to improve the texture of flower leather. Other ingredients used include granulated sugar and citric acid. The method used was a Completely Randomized Design (CRD) with a factorial pattern, where Factor I was the type of hydrocolloid (carrageenan, gum arabic, and CMC), and Factor II was the hydrocolloid concentration (0.3%, 0.6%, 0.9%). The obtained data were analyzed using ANOVA, followed by the DMRT post hoc test at a 5% significance level. The results showed a significant interaction (p<0.05). Flower leather with the addition of carrageenan at a concentration of 0.9% is the best treatment with the characteristics of water content 7.99%, water activity 0.5, yield 27.05%, pH 4.84, crude fiber content 2.32%, and tensile strength 2.781 N. The resulting of organoleptic properties, including color, aroma, taste, texture, and overall preference, were rated at 4.2 (like), 3.4 (somewhat like), 3.08 (somewhat like), 3.44 (somewhat like), and 3.28 (somewhat like).
Effect of Proportion of Jack bean Flour, Tapioca Flour, and Corn Starch on the Nutrition of Instant Milkfish Crabstick Ismiyatul Finani, Nadira; Rosida, Dedin Finatsiyatul; Yusuf Trisna P, Andre
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.624

Abstract

Jack bean (Canavalia ensiformis) is a local legume with a high protein content, offering potential as an alternative to wheat flour. The addition of tapioca starch and corn starch in fish jelly products aims to improve texture and enhance gel strength. This study aims to determine the optimal combination of jack bean flour, tapioca flour, and corn starch proportions, along with the appropriate carrageenan concentration, to produce high-quality instant crab sticks. A completely randomized design (CRD) was used with two factors: the proportion of jack bean flour, tapioca flour, and corn starch (10:70:20, 20:50:30, and 30:30:40) and the concentration of carrageenan (1.5%, 2.5%, and 3.5% w/b). Data were analyzed using Two-Way ANOVA at a 5% significance level, followed by DMRT at 5% if significant interactions were found. The best formulation was obtained using a proportion of 20% jack bean flour, 50% tapioca flour, and 30% corn starch, combined with 2.5% carrageenan. This formulation yielded a moisture content of 11.05%, ash content of 3.67%, fat content of 4.84%, protein content of 31.89%, and carbohydrate content of 48.47%. These findings highlight the potential of jack bean flour as a functional ingredient in the development of high-protein, wheat-free crabsticks. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-Being.SDG 9: Industry, Innovation, and Infrastructure.SDG 12: Responsible Consumption and ProductionSDG 13: Climate Action.
Effect of the Addition of Tapioca Flour and Moringa Leaf Puree (Moringa oleifera) on Proximate Analysis of Shellfish Siomay Nurun Nafiah, Nisa; Finatsiyatull Rosida, Dedin
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.625

Abstract

Moringa leaf puree is rich in amino acids, making it a valuable nutritional ingredient, while tapioca flour, due to its amylose and amylopectin content, enhances the chewiness of food products. Mollusks, particularly clams and snails, are excellent sources of protein and minerals. This study aimed to evaluate the effects of tapioca flour and moringa leaf puree addition on the nutritional composition of siomay made from shellfish. A randomized block design with two factors was employed: (1) the type of shellfish (blood clam, green clam, and rice snail) and (2) the proportion of tapioca flour to moringa leaf puree (50:50, 75:25, and 100:0). The best formulation was obtained from siomay made with rice snail and a tapioca flour-to-moringa puree ratio of 75:25, yielding a moisture content of 50.14%, ash content of 5.6%, fat content of 2.82%, protein content of 9.84%, and carbohydrate content of 31.60%. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger. SDG 3: Good Health and Well-being.  SDG 12: Responsible Consumption and Production. SDG 14: Life Below Water
Physicochemical and Organoleptic Characteristics of Purple Corn (Zea mays L.) Extract Ice Cream: The Effect of Skim Milk and CMC Addition Rahmati, Firdaus; Rosida, Rosida; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.627

Abstract

Ice cream is a popular frozen dessert widely consumed due to its creamy texture and delicious taste. However, the growing demand for healthier and functional foods has encouraged the development of ice cream formulations incorporating natural ingredients with health benefits. Purple corn (Zea mays L.) is a rich source of anthocyanins, which act as powerful antioxidants. This study aims to investigate the effect of skim milk and Carboxymethyl Cellulose (CMC) on the physicochemical and organoleptic properties of purple corn extract ice cream. A completely randomized factorial design was used with two factors: skim milk levels (10%, 15%, 20%) and CMC levels (0.1%, 0.2%, 0.3%). The results showed that increasing. Skim milk levels improved overrun, texture, and consumer acceptability, while CMC enhanced viscosity and melting resistance. The combination of 20% skim milk and 0.3% CMC yielded the best overall quality, with high protein content, stable overrun, improved texture, and enhanced antioxidant properties. These findings highlight the potential of purple corn extract as a functional ingredient in ice cream production, offering nutritional benefits and natural anthocyanin pigments. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 2: Good Health and Well-Being SDG 9: Industry, Innovation, and InfrastructureSDG 15: Responsible Consumption and Production
Nutritional Study of RUTF Snack Bar from Jackfruit Seed Flour, Durian Seed Flour, and Cempedak Seed Flour Indriyanti Putri, Tiara; F. Rosida, Dedin
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.629

Abstract

Ready-to-Use Therapeutic Food (RUTF) is a nutrient-dense, ready-to-eat product with a long shelf life, making it highly effective for emergency nutrition interventions and malnutrition recovery programs. This study aims to determine the optimal combination of seed-based flour and mackerel fish flour to enhance the physicochemical and organoleptic properties of RUTF snack bars. Jackfruit, durian, and cempedak seeds were selected for their rich nutritional profiles, including protein, fiber, vitamins, and minerals. Mackerel fish flour, with a high protein content (72.96%), was incorporated to improve the protein quality of the formulation. A completely randomized design (CRD) with a factorial arrangement was applied, consisting of two factors: the ratio of fish flour to seed flour (5:95, 10:90, 15:85) and the type of seed flour (jackfruit, durian, cempedak), with two replications. Data were analyzed using ANOVA at a 5% significance level, followed by the DMRT test for significant interactions. The best formulation was achieved using 85% durian seed flour and 15% mackerel fish flour, yielding a moisture content of 2.88%, ash content of 4.01%, protein content of 41.53%, fat content of 44.84%, crude fiber content of 26.23%, starch content of 43.74%, amylose content of 20.33%, carbohydrate content of 9.60%, hardness of 134.2 gf, and total caloric value of 608 kcal. These findings highlight the potential of seed-based flours and fish protein in developing nutritious, shelf-stable RUTF snack bars. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 3: Good Health and Well-SDG 13: Industry, Innovation, and Infrastructure SDG 15: Responsible Consumption and Production
Physical and Organoleptic Characteristics of Non Gluten Macaroni from Composite Flour (Tapioca, Rice, and Corn) with Xanthan Gum Addition Shalsabiella, Shafira Enri; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.630

Abstract

Macaroni is a widely popular pasta product traditionally made from durum semolina wheat flour, which contains high levels of gluten. In this study, gluten-free macaroni was developed using alternative flour sources. The objective of this study was to evaluate the effects of different proportions of tapioca flour, rice flour, and corn flour, along with the addition of anchovy flour and xanthan gum, on the physical (rehydration capacity and cooking loss) and organoleptic (color, aroma, taste, and texture) characteristics of gluten-free macaroni. A factorial Completely Randomized Design (CRD) with two factors and two replications was used. Factor I was the proportion of tapioca flour, rice flour, and corn flour (55:35:10 g, 60:20:20 g, and 65:5:30 g). Factor II was the xanthan gum concentration (1%, 2%, 3%). If a significant difference was detected, further analysis was conducted using Duncan’s Multiple Range Test (DMRT) at a 5% significance level, followed by a hedonic organoleptic evaluation using the Friedman test. The results demonstrated a significant interaction between flour composition and xanthan gum concentration on rehydration capacity, which ranged from 100.52% to 105.47%, and cooking loss, which averaged between 1.28% and 3.19%. Organoleptic evaluation revealed significant differences in color and texture, while taste and aroma were not significantly affected. These findings suggest that optimizing flour composition and xanthan gum concentration can enhance the quality of gluten-free macaroni, providing an alternative for individuals with gluten intolerance. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger by promoting the diversification of food sources, SDG 3: Good Health and Well-Being) by providing a gluten-free alternative beneficial for individuals with gluten intolerance, SDG 12: Responsible Consumption and Production by utilizing locally available, nutrient-rich ingredients such as anchovy flour. Developing gluten-free macaroni not only supports dietary diversity but also contributes to sustainable food production and improved public health.
Differences in Nutritional Value of Rice Crackers with the Addition of Three Types of Leaves (Moringa, Torbangun, and Katuk) Nurifah, Churiyah; Rosida, Dedin Finatsiyatul; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.631

Abstract

Rice crackers are a popular snack made from rice flour, typically characterized by a moisture content of less than 3%. The incorporation of moringa, torbangun, and katuk leaves in their formulation is based on their high iron content, which can help reduce iron deficiency. Additionally, xanthan gum is added to enhance the texture of the final product. This study aimed to evaluate the effects of different leaf types and xanthan gum concentrations on the nutritional properties of rice crackers. A factorial Completely Randomized Design (CRD) was employed, with two factors and two replications. Factor I was the type of leaf (moringa, torbangun, and katuk), while Factor II was the xanthan gum concentration (0.5%, 1%, and 1.5%). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, and significant interactions were further examined using Duncan’s Multiple Range Test (DMRT) at 5%. The results indicated that the type of leaf and xanthan gum concentration had a significant effect (P<0.01) on moisture, ash, fat, protein, and carbohydrate content. The highest moisture (2.93%), ash (3.12%), and protein (1.29%) contents were observed in rice crackers containing moringa leaf and 1.5% xanthan gum. The highest fat content (6.10%) was found in moringa leaf rice crackers with 0.5% xanthan gum, while the highest carbohydrate content (82.55%) was recorded in torbangun leaf rice crackers with 1% xanthan gum. These findings highlight the potential of incorporating iron-rich leaves and xanthan gum to improve the nutritional quality and textural properties of rice crackers. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 3: Good Health and Well-Being SDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action

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