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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
Effect of Microwave Exposure and Cooling Time on Physicochemical Characteristics of Modified Sorghum Starch (Sorghum bicolor L. Moench) Putri, Ajeng Ananda; Anggreini, Riski Ayu; 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.v9i2.664

Abstract

Sorghum (Sorghum bicolor L. Moench) is a cereal with high starch content. However, natural (native) starch still has many weaknesses in its characteristics. One way to improve it is to modify the starch to have good characteristics and increase its functional value. Physical modification of starch is often used to enhance the properties of natural (native) starch. The starch modification technique with microwave heating and cooling is one of the physical methods that can improve starch characteristics. This study aimed to determine the effect of microwave exposure time and cooling time on the physicochemical characteristics of modified white sorghum starch. This research used a completely randomized design (CRD) with 2 factors and 3 replications. The first treatment is microwave exposure time (2 minutes, 3 minutes, 4 minutes), and the second is cooling time (12 hours, 24 hours, 36 hours). Treatments with significant effect were further tested with the DMRT (Duncan's Multiple Range Test) 5%. The results showed that the best treatment in the sample was modified sorghum starch treated with microwave exposure time of 4 minutes and cooling time of 12 hours which had physicochemical characteristics of moisture content of 8.27%, ash content of 0.78%, starch content of 69.13%, amylose 32.41%, amylopectin of 36.70%, viscosity of 4.97 mPas, swelling power of 27.59 g/g, solubility of 10.68%. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Nutritional and Sensory Characteristics of Catfish and Oyster Mushrooms Meatballs Nuro, Jamilatun; Rosida, Dedin Finatsiyatull; Priyanto, Anugerah Dany
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.v9i2.665

Abstract

Catfish is a type of aquaculture product that can be used to make meatballs. Catfish meat is white and has a savory taste. It is also nutritious. Using oyster mushrooms to make meatballs can increase their hardness because they contain pectin, which forms a colloidal dispersion in hot water and a chewy gel when cooled. Carrageenan is a gelling agent that increases the tenderness of catfish meatballs. This study aims to determine the effect of the proportion of catfish and oyster mushrooms on the nutritional value of catfish meatballs. The research employed a completely randomized design (CRD) factorial pattern, with factor I representing the proportion of catfish and oyster mushrooms (90:10, 80:20, and 70:30) and factor II representing the percentage of carrageenan added (1%, 2%, and 3%). The results of the study indicate that the optimal treatment involves a proportion of 80% catfish and 20% oyster mushrooms, along with the addition of 3% carrageenan, yielding a moisture content of 68.54%, ash content of 1.33%, protein content of 14.79%, fat content of 4.36%, carbohydrate content of 10.98%, and sensory value with appearance 8.08 (very like), aroma 7.96 (like), texture 7.79 (like), and taste 8.04 (very like). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Study of Fishball Chips with the Use of Different Types of Fish and Frying Temperatures on Nutritional Content Fatmawati, Amilia Dwi; Rosida, Dedin Finatsiyatul
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.v9i2.666

Abstract

Fishball chips are snacks made from processed meatballs that are thinly sliced ??and then fried. This study used types of anchovies, mackerel and tongue and the use of frying temperatures of 70 ° C, 80 ° C, 90 ° C with a vacuum frying method. The use of this vacuum frying method in the processing of processed fish products such as fishball chips is an alternative to produce products that are crispier and lower in oil and are able to maintain the taste and color of the product. The purpose of this study was to determine the effect of fish type and frying temperature on the quality of fishball chips. This study used a Completely Randomized Design (CRD) factorial pattern with two replications. Factor 1 is the type of fish (anchovy, indian mackerel, tongue), factor 2 is the frying temperature with the vacuum frying method (70 ?, 80 ?, 90 ?). Data were analyzed using ANOVA and advanced DMRT tests at the 5% level. The best treatment was indian mackerel type with frying temperature of 80? which produced fish meatball chips with moisture content of 4,07%, ash content of 6,19%, protein content of 32,79%, fat content of 26,80%, and carbohydrate content of 30,14%.
Study of the Hydrolysis Process Using Bromelain Enzymes on the Characteristics of Hydrolyzed Protein from Jengki Anchovies (Stolephorus indicus) Yumni , Dalilah Edenya Zata; 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.v9i2.667

Abstract

Fish protein hydrolysates have great potential in various fields, particularly in food. Researchers developed fish hydrolysates enzymatically to utilize anchovies and produce functional fish-based food products that meet standards. This study aims to find out how different amounts of bromelain enzyme and how long the hydrolysis process lasts affect the chemical properties of anchovy protein hydrolysate. The study employed a complete randomized design (CRD) factorial design with two factors and two replications. The first factor was bromelain enzyme concentration (6%, 7%, 8%). The second factor was hydrolysis time (4 hours, 5 hours, 6 hours). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level. If we observed significant interactions between the two treatments, we conducted a post-hoc DMRT test at 5%. The best treatment used 8% enzyme concentration and took 6 hours, leading to a moisture content of 82.91%, ash content of 2.46%, soluble protein content of 8.12%, and fat content of 3.27%. SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
Characteristics Apple Fruit Bar: Addition Green Tea, Moringa Leaves Tea and Bay Leaves Tea Gandhi, Fadia Putri Mahatma; Rosida, Dedin Finatsiyatull; Wicaksono, Luqman Agung
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.v9i2.668

Abstract

Because about 95% of polyphenols do not absorb in the small intestine and instead enter the large intestine, they can provide calming or anti-stress benefits. Therefore, we developed Fruit Bar products using phenol-rich food ingredients like green tea, dried moringa, and dried bay leaves. This study aims to determine the effect of adding different infusions and types of tea on the quality of Fruit bars. This study used a Completely Randomized Design (CRD) with two factors: the type of tea (green tea, moringa leaf tea, bay leaf tea) and the amount of infusion added (40%, 50%, 60%), and the results were analyzed using 5% ANOVA. The best result came from adding 60% green tea infusion, which led to a water content of 23.00%, a pH of 3.5, crude fiber of 0.93%, a polyphenol content of 25.83 mg GAE/g, and an antioxidant activity of 78%.Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
Breadnut Seed Flour (Artocarpus camansi): Potential Utilization as natural stabilizers to Impact the Physicochemical Properties and Organoleptic Value of Ice Cream Kisworo, Djoko; Pertiwi, Indah Cahya; Bulkaini, Bulkaini; Fahrullah, Fahrullah; 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.v9i2.670

Abstract

This study aimed to investigate the potential of breadnut seed flour (Artocarpus camansi) as a natural stabilizer in ice cream by evaluating its impact on physicochemical and organoleptic properties. A completely randomized design (CRD) was employed, with breadnut seed flour concentration as the single factor. Five treatment formulations were tested, consisting of varying ratios of skim milk to breadnut seed flour: 100:0 (P0, control), 87.5:12.5 (P1), 75:25 (P2), 67.5:32.5 (P3), and 50:50 (P4). The evaluated parameters included chemical properties (moisture, ash, and crude fiber content), physical properties (overrun and melting resistance), and organoleptic attributes (color, flavor, taste, and texture), assessed through both descriptive and affective methods. Data were analyzed using SAS software at a 5% significance level, with significant differences further examined using the Least Significant Difference (LSD) test. The results demonstrated that breadnut seed flour significantly influenced (p < 0.05) moisture, ash, crude fiber content, and descriptive evaluations of taste, flavor, texture, and color. Affective evaluations also indicated significant effects on flavor, texture, and color, though taste preference remained unaffected. The optimal formulation was the 12.5% breadnut flour treatment (P1), which exhibited favorable characteristics: 60.45% moisture, 1.96% ash, 0.86% crude fiber, 65.83% overrun, and 44.77 minutes of melting resistance. Organoleptically, this treatment produced ice cream with a creamy color, pleasant aroma, smooth texture, and high acceptability among panelists. These findings suggest that breadnut seed flour can effectively serve as a natural stabilizer in ice cream, with the 12.5% incorporation level providing the best balance of physicochemical and sensory properties. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Effect of pectin and sucrose concentrations on the physical characteristics of seablite (Suaeda maritima) vegetable leather Anggraeni, Sherly Nur; Dedin Finatsiyatul Rosida; Pratiwi, Yunita Satya
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.v9i2.671

Abstract

Suaeda maritima, a coastal plant, has potential as a functional food ingredient due to its high antioxidant content (80.36%) and the presence of vitamin A, beta-carotene, and vitamin E. The innovation of processing Suaeda maritima leaves into vegetable leather aims to enhance their utility and consumer acceptability. Vegetable leather is a plant-based product made by grinding and drying vegetables into flexible sheets. Adding pectin and sucrose is necessary to develop the texture and improve flavor. This study aimed to check the moisture content, pH, plastic texture (1st fracture deformation), and lightness of Suaeda maritima vegetable leather using different amounts of pectin (1%, 2%, 3%) and sucrose (15%, 20%, 25%). The experimental design used was a two-factor, completely randomized design (CRD) with two replications, followed by ANOVA and 5% DMRT analysis. The results showed that the best treatment was the combination of 3% pectin and 25% sucrose, which produced vegetable leather with a moisture content of 19.48%, pH of 3.67, 1st fracture deformation value of 0.03 mm, and a lightness value of 32.01. 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
Characteristics of Green Tea Kombucha with Added Jasmine Flowers Rahma, S.A.; Novelina, Novelina; Ismed
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.v9i2.672

Abstract

The objective of this study is to assess the impact of jasmine flower enrichment on the quality attributes of green tea kombucha.The research design was the treatment of adding jasmine flowers with concentrations A (0%), B (0.4%), C (0.8%), D (1.2%), and E (1.6%), repeated three times. The data obtained were analyzed statistically using analysis of variance (ANOVA). If significantly different, the data analysis was continued with the DNMRT (Duncan's New Multiple Range Test) at a significance level of 5%. The results showed that the addition of jasmine flowers had a significant effect on the degree of acidity (pH), total acetic acid, and sugar content. However, the addition of jasmine flowers to green tea kombucha did not significantly affect the results of the analysis of ethanol content, antioxidant activity, and essential oil compounds. The best treatment was the addition of 0.8% jasmine flowers, with a pH value of 3.31, acetic acid content of 2.18%, ethanol content of 0.36%, total sugar content of 2.77%, antioxidant activity of 46.14% in 1000 ppm, total microbes of 5.2 x 106 CFU/ml and essential oil compounds of 1.12%, and the sensory attribute value of kombucha was like. Contribution to Sustainable Development Goals (SDGs)SDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and ProductionSDG 9: Industry, Innovation and Infrastructure
Efficacy of Nano Biochar Coated Urea in Enhancing Soybean Growth and Yield Hariyono; Putra, Anggi Rama; Mulyono; Isnawan, Bambang Heri
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.v9i2.673

Abstract

One agricultural product with significant economic worth is soybeans. In Indonesia, soybean production is still low, while demand is high. Soybean productivity on coastal sandland can be increased by increasing the effectiveness of fertilizer with the use of nano biochar-coated urea fertilizer. This investigation seeks to evaluate the efficacy of nano-biochar coatings applied to various forms of urea as a nitrogen slow-release mechanism to enhance the growth and yield of soybean crops in coastal sandy terrain. This empirical research was executed within the Agricultural Experiment Greenhouse at Muhammadiyah University of Yogyakarta from March to June 2022. The methodology employed was experimental research utilizing a single-factor design organized according to a Completely Randomized Design (CRD) comprising six treatments. Each treatment included six plant samples with three replications, specifically: Urea Prill, Nano Biochar Coated Urea Prill, Urea Granules, Nano Biochar Coated Urea Granules, Urea Tablet, and Nano Biochar Coated Urea Tablet. The findings indicated that applying nano-biochar derived from coconut shells to urea prill significantly promotes the growth and yield of soybeans within coastal sandy soil. In future agronomic applications, nano biochar-coated urea prill can enhance urea's efficacy and improve soybean yields. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 6: Clean Water and Sanitation SDG 13: Climate Action SDG 15: Life on Land
Identification of Phytochemical from Seaweed Extracts ( Eucheuma cottonii., Gracilaria sp., and Gelidium sp. ) Using Microwave-Assisted Extraction (MAE) Sheravina, Tata Machreta; Rosida, Dedin Finatsiyatul; Priyanto, Anugerah Dany
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.v9i2.674

Abstract

This study looks at the chemical profiles of three types of red seaweed—Eucheuma cottonii, Gracilaria sp., and Gelidium sp.—using a method called microwave-assisted extraction (MAE) with a mix of ethanol and water for 7, 8, and 9 minutes. Qualitative screening was performed for seven secondary metabolites: alkaloids, flavonoids, phenols, tannins, saponins, triterpenoids, and steroids. The results showed that flavonoids and phenolic compounds were found in all the seaweed samples, but saponins were only found in the Gelidium sp. extracts. In contrast, alkaloids, tannins, triterpenoids, and steroids were not detected in any seaweed species. Phenolic compounds exhibited the highest positive intensity, while the flavonoid content appeared relatively low. Solvent composition and extraction duration influenced the extraction efficiency of the MAE method for bioactive compounds. These findings provide a valuable basis for future studies on the potential bioactivities of red seaweeds as natural sources in functional food and pharmaceutical applications. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water

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