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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 81 Documents
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Search results for , issue "Vol. 9 No. 2 (2025)" : 81 Documents clear
Retrofitting the MyFord 254S lathe with PLC and SCADA control for spindle motor speed regulation Tumembow, Moody; Wensen, Harry Oktavianus
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.533

Abstract

The MyFord 254S lathe in the Mechanical Engineering Department of Politeknik Negeri Manado (Polimdo) will be retrofitted with new technology or features into the old system, becoming semi-automatic, combining PLC and SCADA technology. This research uses the experimental method, where the author designs by creating a ladder diagram in CX-Programmer software and uploading it to the Omron PLC, whose output will be connected to the Variable Frequency Drive (VFD) to control and drive a 3-phase induction motor as a spindle driver with a single-phase AC input voltage on the VFD. It creates a control design in NB-Designer software to be uploaded to the Omron HMI as a SCADA control display. The ladder diagram programming on the Omron PLC designed with CX-Programmer software includes motor frequency options of 15 Hz (602 rpm), 20 Hz (802 rpm), 25 Hz (1003 rpm), 30 Hz (1204 rpm), 35 Hz (1404 rpm), 40 Hz (1605 rpm), 45 Hz (1806 rpm), and 50 Hz (2006 rpm). As a result of the addition of PLC and SCADA to this lathe machine, the spindle speed can be easily adjusted compared to manual settings, as it only requires pressing on the HMI. Contribution to Sustainable Development Goals (SDGs):SDG 9 – Industry, Innovation, and InfrastructureSDG 4 – Quality EducationSDG 12 – Responsible Consumption and Production
Redesign and Testing of Coconut Fiber Chopping Machine Using 3 Phase 7.5 HP Electric Motor Drive Kawulur, Meidy Pingkan Yosefin; Pinangkaan, Niko
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.535

Abstract

The use of machines that shred coconut fiber and are powered by diesel engines in the market has not yet enhanced consumer comfort and efficiency. This is because its combustion results in CO? and NOx, causing air and noise pollution. It is relatively large and requires regular maintenance, which demands space and incurs significant costs. Therefore, an efficient and optimal machine for shredding coconut fiber is needed, one that reduces noise to avoid being loud and is pollution-free. The coconut fiber shredder, powered by an electric motor, is an innovation that offers a solution for producing household products and agricultural fertilizers aimed at enhancing comfort and efficiency for consumers, thereby increasing economic value in the community. This study aims to develop an environmentally friendly machine for shredding coconut fiber, powered by a 3-phase 7.5 hp electric motor for low noise, minimal vibration, and improved time efficiency. The resulting machine facilitates the production of coconut coir and powder, which can be utilized for household and agricultural products. Contribution to Sustainable Development Goals:SDG 7 : Affordable and Clean EnergySDG 9 : Industry, Innovation and InfrastructureSDG 12 Responsible Consumption and Production): SDG 13: Climate Action  SDG 8: Decent Work and Economic Growth
Antioxidant Activity and Essential Oil Content in Butterfly Pea Flower Herbal Tea (Clitoria ternatea) and Siam Orange Peel Extract (Citrus nobilis) Encapsulated Anggraini, Tuty; Yenrina, Rina; Salisma, Marlis; Syukri, Daimon
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.551

Abstract

This study aims to determine the antioxidant activity and essential oil content in a mixture of butterfly pea flower herbal tea and encapsulated siam orange peel extract with the best characteristics. The design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatments given in this study were A (without mixing encapsulated siam orange peel extract), B (mixing encapsulated siam orange peel extract 1%), C (mixing encapsulated Siamese orange peel extract 2%), D (mixing encapsulated siam orange peel extract 3%), E (mixing encapsulated siam orange peel extract 4%). The research data were analyzed statistically using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that the ratio of mixing encapsulated siam orange peel extract had a significantly different effect on water content, pH value, anthocyanin content, and antioxidant activity. The more the encapsulated siam orange peel extract is mixed, the higher the water content, the lower the pH value, the lower the anthocyanin content, the lower the antioxidant activity, and the higher the essential oil content as limonene, which is 3.90%. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land
Application of Verticulture Techniques in Learning to Increase Environmental Awareness and Interest in Agriculture among Children in Kemiri Village, Puspo District, Pasuruan Nurussyahban, Al Hisyam; Aldila, Fitri Yulinar; Permana Putra, Mas Ardian; Rozci, Fatchur
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.568

Abstract

This program aims to foster environmental awareness and interest in farming in children in Kemiri Village, Pasuruan Regency. Through educational approach and hands-on practice, the children were taught about verticulture technique, which is vertical plant cultivation. This activity includes counseling on the basic concepts of verticulture, planting training, and assistance in plant care. The results showed an increase in children's understanding of the importance of sustainable agriculture and basic skills in farming. By using simple and easily available planting media, this program successfully facilitates fun and effective learning. It is hoped that this program can inspire children to implement verticulture practices in the surrounding environment and become a generation that cares about the environment.
Characteristics of Sambung Nyawa (Gynura procumbens) mix with Cinnamon (Cinnamomum burmannii) as Functional Drink Instant Powder Ulsiani, Della; Yenrina, Rina; Azima, Fauzan
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.618

Abstract

Instant powder drinks are practical, water-soluble beverage products with a long shelf life. This study developed a functional instant powder drink from sambung nyawa (Gynura procumbens) leaf extract, enriched with cinnamon bark extract to enhance flavor and antioxidant properties. The goal was to see how different amounts of cinnamon bark powder (0%, 15%, 20%, 25%, and 30%) affected the physical, microbial, and taste qualities of the final drink and to find the best recipe. A completely randomized design with three replications was used. We analyzed the data using ANOVA and DNMRT at a 5% significance level. Results showed that cinnamon addition significantly affected total polyphenols, antioxidant activity (IC50), titratable acidity, dissolving time, taste, and aroma, but had no significant effect on moisture content, ash content, water-insoluble fraction, total plate count, or color. The best mix included 30% cinnamon, which resulted in 2.11% moisture, 0.33% ash, 0.99% total acidity, 201.45 mg GAE/g total polyphenols, 78.75 mg/L IC50, 33.44 seconds to dissolve, 0.93% insoluble part, 2.37×10³ CFU/g total plate count, and good ratings for color (3.7, liked), taste (3.33, neutral), and aroma (3.67, liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and Production
Effect of Hydrogenation Process in Several Palm Oil Derivatives on Its Application as Edible Wax to Replace Paraffin in Wax Applications Ahmad Husni Lubis; Puspasari, Ifa; Diana
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.640

Abstract

Wax is mostly produced using paraffin as its formulation, but nowadays, for food safety and environmental reasons, edible wax has become highly possible as a substitute. The hydrogenation process has been carried out on several derivatives of palm oil, namely refined palm stearine (RPS), refined palm oil (RPO), palm soft stearin (SST), Palm mid-olein (MOL), and Palm Mid Fraction (PMF) through 3 types of hydrogenation processes, namely: (1) complete hydrogenation with a target iodine value <1, (2) partial hydrogenation with limiting hydrogen gas consumption, and (3) partial hydrogenation with limiting reaction time. The hydrogenated products were characterized and compared to commercial paraffin and wax according to several parameters such as Solid Fat Content, crystallization rate, melting rate, melting point, smoke point, and flash point. Furthermore, we applied the hydrogenated products to both the wax products and a mixture of hydrogenated and paraffin products. The wax produced was then evaluated based on several parameters, such as hardness, combustion flame, melting diameter, and combustion time. The findings concluded that all hydrogenated products can be used as raw materials for wax, either their self or hydrogenated and paraffin formulation products. Waxes made from Refined Hydrogenated Palm Stearin (RHPS)-1 and Refined Hydrogenated Palm Oil (RHPO)-1 are the hardest wax in terms of texture. In contrast, in the case of flame, the waxes made from hydrogenated products formulated with paraffin and paraffin itself have brighter flame than the others and Refined Hydrogenated Soft Stearin (RHSST)-1 and Refined Hydrogenated Palm Mid Fraction (RHPMF)-1 waxes are the waxes that burn the longest. Each wax has certain characteristics that can be related to the hydrogenated product used. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Effect of Salak Seed Flour (Salacca edulis) and Tapioca Flour Addition on the Quality of Chicken Meatballs Ismuning Dinar Rahmani, Ismuning; Sarofa, Ulya; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.646

Abstract

The meatballs are a food that all people of various ages favor because they taste good and are nutritious. In this study, chicken meatballs will be made with salak seed flour and tapioca flour. The purpose of this study was to determine the effect of the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs and to determine the best treatment for the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs that consumers like. This study uses the method of Completely Randomized Design (CRD) factorial pattern consisting of 2 factors, where Factor l is the concentration of salak seed flour consisting of three levels (5%, 10%, and 15%) and Factor ll is the concentration of tapioca flour consisting of three levels (25%, 30%, and 35%). The data from the analysis were processed using Analysis of Variance (ANOVA) to determine the presence of significant differences in each treatment. If there is a significant difference, further tests are carried out with the DMRT (Duncan Multiple Range Test) method at 5%. Chicken meatballs obtained the best treatment results with the treatment of adding the concentration of salak seed flour and tapioca flour (10%: 35%) which produced a yield value of 107.75%, moisture content of 69.56%, fat content of 5.48%, protein content of 15.50%, WHC 18.68%, chewiness (hardness 234.93 N and cohesiveness 0.50 mJ), as well as color (4.20), aroma (4.17), taste (4.03) and texture (3.37). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and Infrastructure
Color Change of Red Dragon Skin Anthocyanin Extract Biosensor for Freshness Application of Gurame Fish (Osphronemus Goramy) Agassi, Taufik Nugraha; Putri, Pridata Gina; Ningtyas, Kurnia Rimadhanti; Deary Amethy Zahrotinufus; Fahrulsyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.647

Abstract

Freshness of gourami fish is essential in determining the quality of fishery products because fish in fresh conditions will have good quality, so they are safe for consumption. Innovative packaging allows real-time fish freshness monitoring through color changes on the biosensor label. This study aimed to determine the color changes of the biosensor during application to the product. The results of this study, the biosensor applied to the product at a temperature of 4 ° C had a reddish-brown color until the 6th day of storage and on the 7th to 9th day it changed to greenish yellow, this is by the decrease in product quality indicated by the TVN-N value on the 7th day 19,413 mgN / 100g, the 8th 25,883 mgN / 100g and the 9th 33,650 mgN / 100g. The color of the biosensor on the 9th day is the L * value of 50.6, the a * value of 0.4, the b * value of 49.6, and the Hue value of 47 °. 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 Production
The Effect of Concentration and Immersion Time of Sodium Hydrogen Sulfites as an Anti-Browning Agent in Sliced Apples (Malus sylvestris Mill.) Utama, Nafi; Nusivera, C.D.; Prabasari, Indira; Setiawan, Chandra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.648

Abstract

Sodium hydrogen sulfite or sodium bisulfite (NaHSO3) is a common anti-browning agent to preserve fresh produce. We can maintain the color of fruits and vegetables by inhibiting certain enzymes involved in the browning process. The study evaluates different concentrations (50, 100, 150, and 200 ppm) and immersion time (three and five minutes) of NaHSO3 applied to fresh-cut apples. Sliced apples (n=189 slices) were grouped into nine groups: N50I3 (50 ppm NaHSO3 immersion for three minutes),  N100I3 (100 ppm NaHSO3 immersion for three minutes),  N150I3 (150 ppm NaHSO3 immersion for three minutes),  N200I3 (200 ppm NaHSO3 immersion for three minutes), N50I5 (50 ppm NaHSO3 immersion for five minutes), N100I5 (100 ppm NaHSO3 immersion for five minutes),  N150I5 (150 ppm NaHSO3 immersion for five minutes), N200I5 (200 ppm NaHSO3 immersion for five minutes) and control group. The samples were compared between groups for peroxidase activity (unit/min), polyphenol oxidase activity (unit/min), phenolic content (ppm), total antioxidant activity (%), and discoloration (hue) every three days for 15 days. The results showed that immersing freshly cut fruit of Manalagi apples in NaHSO3 50 ppm for three minutes was the best treatment for inhibiting the enzymatic browning process compared to other treatments. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and ProductionSDG 5: Industry, Innovation and Infrastructure
Enhancing EFL Learners’ Vocabulary Mastery through Quizlet: A Classroom Action Research Study Permatasari, Hani Arum; Nurulia, Aulin; Putri, Cantika; Rohayati, Dedeh; Tugiawati, Lilis
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.649

Abstract

Vocabulary is crucial to language mastery, as it supports developing listening, speaking, reading, and writing skills. However, many students struggle to expand their vocabulary due to limited exposure to authentic language input and ineffective learning strategies. This study is focused on using the digital application Quizlet to enhance students' English vocabulary acquisition through Classroom Action Research (CAR). Quizlet, which incorporates learning strategies such as spaced repetition and retrieval practice, effectively supports vocabulary acquisition and increases learning motivation. Its interactive features, such as live competitions and collaborative learning modes, promote student engagement and autonomy. This study draws attention to the value of Quizlet as a technology-based learning tool that strengthens vocabulary mastery and creates an active, collaborative, and supportive learning environment for English as a Foreign Language (EFL) learners. Contribution to Sustainable Development Goals (SDGs):SDG 4: Quality EducationSDG 9: Industry, Innovation, and InfrastructureSDG 10: Reduced InequalitiesSDG 17: Partnerships for the Goals (potential)

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