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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
Implementation of Problem Based Learning (PBL) Model in Indonesian Language Teaching for Grade IV Primary School Students Amalia Tri Ariani; Amanda Diva Fidiati; Dianita Ayu Permata; Andika Hilda Rizki; Wahyu Sukartiningsih; Zulfin Rachma Mufidah
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.v9i2.650

Abstract

study aims to analyze the application of the Problem Based Learning (PBL) learning model in teaching the Indonesian Language in class IV SDN Lidah Kulon 1 Surabaya. The background of this research departs from the low interest and attention of students to Indonesian language learning, especially in speaking skills, caused by the dominant use od the lecture method. The research method used is qualitative with data collection techniques in the form of observation, interviews, and documentation. The results of this study show that the application of the Problem-Based Learning (PBL) model helps increase students’ active involvement, strengthen critical thinking, and improve learning outcomes following the Criteria for Achieving Learning Objectives (KKTP). With proper planning, implementation, and evaluation, the problem-based learning (PBL) model proved effective in creating a more interactive and meaningful learning atmosphere for students.Contribution to Sustainable Development Goals (SDGs):SDG 4: Quality Education
Efficiency of Production Factor Use in Cabbage Farming in Banyuroto Village, Sawangan Sub-District, Magelang DistrictS Sriyadi, Sriyadi; Putri, Tasya; Isnawan, Bambang
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.v9i2.651

Abstract

Banyuroto Village is located in a hilly area in Sawangan District, Magelang Regency so it is very suitable for cabbage horticulture farming. We conducted this study to analyze the factors affecting production in Banyuroto Village and the efficiency of using these factors. We conducted a census on three farmer groups in Kenayan and Grintingan hamlets, resulting in a total sample of 80 farmers. The method used is a quantitative approach using Cobb-Douglas type production function analysis. The analysis of cabbage farming showed that the variables of land area, seeds, manure, phonska fertilizer, HNO fertilizer, Calcium fertilizer, solid pesticides, liquid pesticides, and labor had a significant effect on cabbage production. Partially, seeds, phonska fertilizer, and labor production factors affect cabbage production. To analyze the efficiency of the use of production factors, labor production factors in its use is efficient. Contribution to Sustainable Development Goals (SDGS):SDG 1: No Poverty SDG 2: Zero HungerSDG 12: Responsible consumption and production      SDG 13: Climate Action
Characteristics of Carcass and Marbling Score of Male Bali Cattle Using Herbal Supplement of Molasses Block Based on Fermented Pineapple Peel Bulkaini, Bulkaini; Djoko Kiswolro; Fahrullah, Fahrullah; Sumadi, I Ketut; Nazir, Novizar
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.v9i2.655

Abstract

Bali cattle are well-adapted to tropical climates and produce stable, standard-compliant carcasses. This study evaluated carcass traits and marbling scores in nine male Bali cattle (206–245 kg) fed with herbal molasses block (HMB) supplements containing fermented pineapple peel. The cattle were randomly assigned to three dietary treatments (3 replicates each) in a Completely Randomized Design:The research material consisted of: Nine male Bali cattle weighing 206-245 kg, concentrate composed of local ingredients, including: pineapple peel fermented with lactic acid bacteria, ground corn, rice bran, molasses and HMB. Nine Bali cattle were placed in individual pens Randomly Based on a Completely Randomized design with 3 treatments and 3 replications. Feeding treatment: P0 = 39% Ground corn + 61% rice bran + 0% fermented pineapple peel + field grass (adlibitum); P1 = 15% ground corn + 65% rice bran + 20% fermented pineapple peel LAB + field grass (ad libitum) and P2 = 12% ground corn + 73% rice bran + 15% pineapple peel without lactic acid bacteria fermentation + field grass + HMB (adlibitum). The research variables consisting of carcass characteristics and marbling scores were analyzed using analysis of variance using the SPSS version 25 program. The results of the study showed that the addition of pineapple peel without lactic acid bacteria fermentation of 15% in the ration and herbal molasses block (P2) produced carcasses of 52.34% significantly (P>0.05) higher than carcasses in P0 (50.55%) and P1 (49.70%). Carcass length ranges from 144.50±0.50-155.50±4.50 cm. The meat index ranges from 0.89 to 0.98. The area of the rib eye ranged from 28.50-33.00 cm2 and was not significantly different (P>0.05) between treatments. The marbling score of male Bali beef based on treatment was 1.81. The use of fermented pineapple peel in the form of HMB can improve the quality characteristics of Bali male cattle carcasses with a carcass percentage reaching 52.34%; carcass length 155.50 cm, meat index 0.89 and rib eye area 28.50 cm2. The resulting meat has a relatively low marbling score, bright meat color with white meat fat. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and Production
The Influence of Group Roles in the Utilization of Tofu Pulp in KWT Lestari Maju Selopamioro Village, Kapanewon Imogiri, Bantul Regency Maryati, Sri; Puspitojati, Endah; Sukadi, Sukadi
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.v9i2.656

Abstract

This study aimed to analyze the influence of the role of the Women Farmers Group (KWT) in the use of tofu pulp in KWT Lestari Maju, Selopamioro Village, Kapanewon Imogiri, Bantul Regency. The method used was a descriptive quantitative approach with multiple linear regression analysis techniques.  The research sample of 32 people was selected by purposive sampling. The independent variables studied included the role of groups as learning classes, cooperation vehicles, and production units, while the dependent variable was the use of tofu pulps. The results showed that the role of groups as a learning class (56.07%), a vehicle for cooperation (57.18%), and a production unit (67.10%) was in the medium category. KWT Lestari Maju classified the utilization of tofu pulps as a medium category, with an average utilization of 41.33%. The regression analysis indicated that the simultaneous variables of learning classes, cooperation vehicles, and production units significantly affect the utilization of tofu pulps (Simultaneous value F 7.513 Sig 0.001 and determination R2 0.387 Sig < 0.05). However, partially, the role as a learning class of Sig 0.008 and production unit of Sig 0.027 has a significant influence, while the cooperation vehicle is not significant Sig 0.348. This indicates that the role of groups was significant in increasing the use of tofu pulp waste into products with selling value, such as crackers. However, there is still a need to strengthen cooperation and continuous further training. Contribution to the Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 15: Life on Land
Green Manufacturing Practices for Improving Sustainability Performance in Packaging Manufacturing MSMEs Hasibuan, Sawarni; Kandasamy, J; Purba, H Hardi; Jaqin, C
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.v9i2.657

Abstract

To achieve efficient and environmentally sustainable manufacturing, it is necessary to identify lean and green wastes inherent in processes, analyze their causes, and formulate and implement a strategy for waste elimination. This community service activity aims to systematically disseminate how to integrate lean and green paradigms to increase operational efficiency while reducing the environmental impact of packaging Small, Micro, and Medium Enterprises (MSMEs) in Bekasi.  Training on applying the green value flow mapping process provides a systematic approach to identifying green wastes using lean tools such as VSM and RCA, in a real case, and packaging manufacturing MSMEs. Participants will be encouraged to learn how to simplify the creation of green value flow mapping and integrate it with traditional VSM to get a novel Green-Integrated VSM (GIVSM) to visualize lean and green waste in value streams.  As an activity partner is Vellore Institute of Technology (VIT), India. The outcome of this activity will be published in online media and journals. Implementation of community service activities through self-assessments, presentations, discussions, consultations, and guidance in developing partner research and roadmaps. Contribution to Sustainable Development Goals (SDGs):SDG 12: Sustainable Production & ConsumptionSDG 9: Industrial Innovation & Responsible ProductionSDG 13: Climate ActionSDG 17: Partnership for Sustainability
The Role of Glucose and Fructose for the Energy Recovery of Washed Boer Buck Spermatozoa Sumadiasa, I Wayan Lanus; Aminurrahman, Aminurrahman; Lukman HY, Lukman HY; Rodiah, Rodiah; Yuliani, Enny; Zaenuri, Lalu Ahmad; Ilhamsyah, Ilhamsyah
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.v9i2.658

Abstract

Semen contains various biochemical substances, both beneficial for life functions and toxic substances that can damage spermatozoa, such as metabolic wastes and free radicals. Semen washing will optimize spermatozoa fertility, as harmful substances and the main energy source are removed. Therefore, giving fructose or glucose is necessary for energy recovery. The washed Boer Bucks semen was stored in Tris-egg yolk (TEY) without glucose or fructose (T1), TEY plus 1% glucose (TEYG, T2), and TEY plus 1% fructose (TEYF, T3). Each treatment was repeated 5 times to observe motility, viability, abnormalities, and intact plasma membrane (IPM) spermatozoa. We analyzed the data using analysis of variance (ANOVA) and the SPSS-20 application. In 8 hours of storage, the results indicated that the average motility of spermatozoa in T1, T2, and T3 was 42.00 ± 1.67%, 44.33 ± 2.88%, and 49.00 ± 2.53%. The viability percentages were 45.67 ± 1.21%, 48.00 ± 1.41%, and 53.50 ± 2.59%, while the abnormality percentages were 15.33 ± 0.52%, 14.50 ± 1.05%, and 12.17 ± 1.17%. The IPM was 42.67 ± 1.21%, 44.50 ± 1.05%, and 49.33 ± 1.75%. In conclusion, glucose or fructose can maintain the quality of spermatozoa post-washed, with the best quality obtained from 1% fructose/100 ml of diluent. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 12: Responsible Consumption and Production
The Effect Proportions of Koro Beans (Canavalia ensiformis) and Carrot (Daucus carota) with Soy Protein Isolate Addition on the Characteristics of Analog Sausage Asy’ari, Aidha Safa; Rosida
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.v9i2.659

Abstract

Analog sausage is a sausage made from plant-based food ingredients. Koro beans can be used as the main ingredient because they are high in protein and low in fat. We use carrots as coloring because they contain carotenoid compounds. We added soy protein isolate (SPI) to boost the product's protein content and enhance its texture. This study aimed to determine the effect of the proportion of koro beans and carrots, with the addition of soy protein isolate, on the characteristics of analog sausage. This research used a completely randomized design (CRD) factorial pattern with two factors. Factor I is the proportion of koro beans to carrots (80:20; 70:30; 60:40), and Factor II is the addition of soy protein isolate (5%; 10%; 15%). We analyzed the data using ANOVA and DMRT tests at the 5% level. The best mix was 80% koro beans and 20% carrots with 15% soy protein isolate, resulting in a sausage that had 57.52% moisture, 1.38% ash, 27.76% protein, 4.11% fat, 88.44% water-holding capacity, 3027.15 g hardness, and 927.95 g chewiness, and taste tests rated it with a color score of 3.08, aroma of 3.28, taste of 2.72, and texture of 3.2.Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Characteristics Of Purple Waxy Corn Yoghurt Powder (Zea mays var ceratina kulesh) With The Foam Mat Drying Method (Study Of The Addition Of Maltodextrin And Tween 80) Wairooy, Rachmalia Atika Salma; Rosida
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.v9i2.660

Abstract

This study's main ingredient in making yogurt powder is purple waxy corn. This study studied the making of purple waxy corn yoghurt powder because it contains a lot of anthocyanins and antioxidants. To speed up the delivery process and maintain the viability of lactic acid bacteria and other heat-resistant compounds, it is necessary to add maltodextrin and tween 80. This study aimed to analyze the effect of the addition of maltodextrin and tween 80 on the characteristics of yogurt powder and determine the best treatment combination of these variations. The method used was a Complete Random Design (RAL) with a 3x3 setup, where Factor I was the amount of maltodextrin added (6%, 10%, 14%) and Factor II was the amount of tween 80 added (0.8%, 1%, 1.2%). We analyzed the obtained data using ANOVA, followed by a further DMRT test of 5%. The results showed a real interaction (p?0.05). Purple waxy corn yogurt powder with the addition of maltodextrin 14% and tween 80 1.2% is the best treatment that produces yogurt powder with a moisture content value of 3.66; ash content 0.5; solubility 88.03; viscosity 283; total dissolved solids 17.75; pH 4.56 total BAL 8.45 log. CFU/ml; antioxidant activity 65.25 and protein 0.39. The organoleptic characteristics yielded scores of 4.32 for color, 4.20 for texture, 4.04 for aroma, and 4.28 for taste. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation, and InfrastructureSDG 12:: Responsible Consumption and Production
Study of Analog Rice from Modified Kimpul Flour, Corn Flour, and Rice Field Snail (Pila ampullacea) Flour on Its Chemical and Sensory Characteristics Sabilla Choirun Nisak; Rosida, Dedin Finatsiyatull
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.v9i2.661

Abstract

Analog rice is an imitation of rice made from ingredients such as tubers and cereals that look like rice. In this study, analog rice will be made from the addition of modified kimpul flour, corn flour, and Rice Field Snail flour. The purpose of this study was to determine the effect of the addition of modified kimpul flour and corn flour with Rice Field Snail flour on the quality of analog rice and to get the best treatment for the addition of modified kimpul flour and corn flour with Rice Field Snail flour on the quality of analog rice that consumers like. This study uses a Completely Randomized Design (CRD) with two factors: the first factor is the mix of modified kimpul flour and corn flour in three different ratios (60%:40%, 70%:30%, and 80%:20%), and the second factor is the amount of Rice Field Snail flour in three different levels (5%, 10%, and 15%).  The data obtained 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, then further tests are carried out with the DMRT (Duncan's Multiple Range Test) method at 5%. The best treatment results were obtained by analog rice with the treatment of adding the proportion of modified kimpul flour and corn flour (70%:30%) with 15% rice field snail flour, which produced a moisture content of 8.24%, an ash content of 4.53%, a fat content of 1.02%, a starch content of 30.37%, a resistant starch content of 10.50%, a protein content of 12.01%, a rehydration capacity of 113.89%, and a volume expansion of 120.79%, as well as texture (3.52), color (3.20), taste (3.40), and aroma (3.68). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Physicochemical and Sensory Characteristics of Flakes made of Proportion of Breadfruit Flour (Artocarpus altilis) and Mocaf (Modified Cassava Flour) and Concentration of Sodium Bicarbonate Kurniasari, Novia Indah; Rosida, Dedin Finatsiyatull; Rosida
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.v9i2.662

Abstract

Flakes are a thin, sheet-shaped food with a brownish-yellow color and are usually consumed with milk as a breakfast menu. In this research, we will make flakes using a combination of breadfruit flour and Mocaf flour. The purpose of this research was to determine the effect of the proportion of breadfruit flour and mocaf flour and the concentration of sodium bicarbonate on the physicochemical and organoleptic characteristics of the quality of the flakes produced. This research used a completely randomized design (CRD) factorial pattern with two factors and two replications. Factor I is the proportion of breadfruit flour and mocaf flour consisting of 10:90, 20:80, and 30:70. Factor II is the concentration of sodium bicarbonate, namely 0.3%, 0.4%, and 0.5%. If there is a significant difference, it will be continued with the DMRT 5% further test. The best treatment results were obtained in the treatment of the proportion of breadfruit flour (20%) and mocaf flour (80%) and sodium bicarbonate concentration of 0.4%, namely water content 3.48%, ash content 2.63%, fat content 1.67%, protein content 3.81%, carbohydrate content 87.22%, starch content 78.58%, rehydration power 125.32% and organoleptic values, which include color 3.72 (Slightly brownish yellow), aroma 3.48 (Slightly languorous), taste 3.92 (Slightly savory), and crunchiness 3.92 (slightly crunchy). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation, and InfrastructureSDG 13: Climate Action

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