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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
Uptake of Nitrogen, Phosphorus, and Kalium nutrients in various local rice varieties with various irrigations Isnawan, Bambang; Aini, Lis Noer; Septiana, Timami Nur; Supangkat, Gatot
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.v9i2.675

Abstract

Intermittent irrigation in cultivating rice plants can reduce and save water needs. The study aims to identify NPK nutrient uptake in various kinds of irrigation to select the suitability of local rice varieties in several types of irrigation. The research was conducted in the Experimental Land, Soil, and Plant Nutrition Laboratory and Production Laboratory of the Faculty of Agriculture, University of Muhammadiyah Yogyakarta, for five months. The research method was conducted using a field experiment with a Randomized Complete Block Design (RCBD) of 3 repetitions and a 3 by 4 strip plot layout. Factor I, namely irrigation, includes conventional irrigation (A1), ten days of inundation and five days of drying (A2), and seven days of inundation and three days of drying (A3). Factor II is the rice varieties, including Rojolele Genjah (V1), Pandan Wangi (V2), Mentik Wangi (V3), and Ciherang (V4). The results showed no interaction between the irrigation type and the variety of the observed parameters. Irrigation does not affect the absorption of N, P, and K, but it affects the weight of rice clump grain. Variety influences the uptake of P and K in rice plants. The Pandan Wangi variety has a higher P absorption than other varieties. Rojolele varieties have higher K absorption than Pandan Wangi and Ciherang varieties. The grain weight per rice clump of the Pandan Wangi variety is heavier than that of other varieties. Grain weight per rice clump with 10-day intermittent irrigation: 5-day drying is heavier than conventional irrigation. It is necessary to develop rice cultivation of the Pandan Wangi variety with intermittent irrigation because it does not reduce the absorption of N, P, and K, and the grain per clump is heavier Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 6: Clean Water and SanitationSDG 12: Responsible Consumption and Production
Kirkpatrick Based Evaluation of IT-Oriented Extension to Improve Services in the PPHPM Farmers Cooperative Arief Darmawan, Figo; Nurlaela, Siti; Yekti, Ananti
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.v9i2.676

Abstract

Evaluation of extension activities is a process of assessing an extension program. Therefore, it is essential to conduct evaluations in every extension activity to determine the program's success. The purpose of this study is to measure evaluation outcomes using the Kirkpatrick method, specifically Level 1 (Reaction) and Level 2 (Learning), regarding the use of information technology to improve services in the PPHPM Cooperative in Purwobinangun Village, Pakem Sub-district, Sleman Regency. This research was conducted in April 2025 using a descriptive analysis method with evaluation questionnaires distributed to 20 PPHPM cooperative administrators. The results showed that Level 1 evaluation scored 32.3 or an average of 4.61. Level 2 evaluation, conducted through pre-tests and post-tests, indicated improvements in knowledge (0.15), attitudes (0.5), and skills (2.75). The Extension Effectiveness (EE) in improving knowledge was 1.5% (categorized as less effective), attitudes 2% (less effective), and skills 91.67% (effective). The Extension Behavior Change Effectiveness (EBCE) in the aspects of knowledge was 50% (moderately effective), attitudes 55% (moderately effective), and skills 91.67% (effective).
Effect of Gelatin And Egg White Addition on the Characteristics Marshmallow Made from Siwalan and Red Dragon Fruit Peel Rafi Ahnaf, Muhammad Noval; 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.v9i2.678

Abstract

Marshmallow is a type of confectionery with a soft, light and chewy texture made from fruits, one of which is siwalan and red dragon fruit skin. In its manufacture, treatment is needed, namely the addition of gelatin and egg white. In this study, marshmallow siwalan and red dragon fruit skin will be made with the treatment of adding gelatin and egg white. The purpose of this study was to determine the effect of gelatin and egg white addition treatment on the physicochemical and organoleptic characteristics of marshmallows produced and to determine the best treatment of marshmallows with the addition of gelatin and egg white favored by panelists. This study used a completely randomized design (CRD) factorial pattern with two factors and two replicates. Factor I is the addition of gelatin (10%, 12%, 14% b/v) and factor II is the addition of egg white (6%, 8%, 10% b/v). If there is a significant difference, it will be continued with the 5% DMRT test. The best treatment results were obtained in the treatment (A2B3) with the addition of gelatin (12%) and egg white (10%), namely Moisture Content 59.44%, Aw Value 0.63, Color Test (a*) 11.63, Chewiness 61.78%, Antioxidant 30,45% and organoleptic values which include Color 5.40, Aroma 4.44, Taste 4.76, Texture 4.28 producing marshmallow siwalan and red dragon fruit skin with the best quality and best panelist acceptance.
Chemical Characterization of Powdered Broth from the Use of Catfish Head Extract and Mulberry Fruit Alvianita, Bella; Finatsiyatull Rosida , Dedin
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.v9i2.679

Abstract

One dried product that can enhance flavor in various food products is powdered broth. Glutamic acid is the main compound responsible for the umami taste in powdered broth products. This compound is naturally present in raw materials such as patin fish headss and mulberry fruit, which were used as the main components in this study. This research aimed to examine how different amounts of patin fish head extract and mulberry fruit liquid, along with varying levels of maltodextrin, affect the qualities of the powdered broth produced. The study employed a completely randomized design (CRD) with a two-factor factorial pattern. The first factor was the ratio of patin fish head extract to mulberry filtrate (1:2, 1:1, and 2:1), and the second factor was maltodextrin concentration (10%, 15%, and 20%). We analyzed the data using 5% ANOVA, and if we found significant differences, we proceeded with DMRT tests. The results indicated that the optimal treatment was the extract ratio of patin fishhead to mulberry (2:1) with a 10% maltodextrin addition. The resulting powdered broth had a moisture content of 14.80%, ash content of 1.88%, fat content of 6.08%, protein content of 12.06%, carbohydrate content of 66.41%, and yield of 12.56%. 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
Utilization of Vegetable Waste to Produce Local Microorganisms by Gapoktan Patri in Selopamioro Village, Bantul Meyzita, Chania; Euriga, Epsi; Fauziah, Nicky Oktav
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.v9i2.682

Abstract

This study aims to examine the implementation and evaluation of an agricultural extension program based on the utilization of vegetable waste to produce local microorganisms by the Farmers Group Association (Gapoktan Patri) in Selopamioro Village, Bantul. The research was conducted through an extension activity using lecture and demonstration methods, targeting 20 Patri Farmers Group Association (Gapoktan) members. The analysis showed that the extension program improved farmers’ knowledge, attitudes, and skills, as measured by pre-test and post-test questionnaires. Knowledge increased by 6%, attitudes by 3.14%, and skills by 67.5%. Furthermore, the evaluation of the extension program revealed that its effectiveness was 6% for knowledge (less effective), 3% for attitudes (less effective), and 67% for skills (effective). Meanwhile, the effectiveness of behavior change was 24% for knowledge (less effective), 21% for attitudes (less effective), and 89% for skills (effective). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 12: Responsible Consumption and ProductionSDG 4: Quality EducationSDG 13: Climate Action
Effect of Using Pedada Fruit (Sonneratia caseolaris) Pectin with Glycerol as Edible Coating Rahmah, Yunia Adilatur; Jariyah; 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.v9i2.683

Abstract

Pectin, a natural polysaccharide, is widely utilized in the food industry, particularly as a base material for edible coatings due to its film-forming ability. Pedada fruit (Sonneratia caseolaris), a mangrove species rich in pectin, remains an underutilized resource despite its potential. This study aims to explore the application of pectin extracted from pedada fruit as a component of edible coatings, with the addition of glycerol as a plasticizer to enhance flexibility and reduce brittleness commonly observed in pure pectin films. A completely randomized design (CRD) with a factorial pattern was employed, consisting of two factors: pectin concentration (1%, 2%, and 3%) and glycerol concentration (1%, 2%, and 3%), each replicated three times. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) for treatments showing significant differences. Results indicated that increasing concentrations of pectin and glycerol significantly affected the water vapor transmission rate, film thickness, and viscosity of the edible coating. The optimal formulation was achieved with 3% pectin and 2% glycerol, yielding a water vapor transmission rate of 4.083 g/m²/day, film thickness of 0.128 mm, and viscosity of 1022.23 mPa·s. These findings highlight the potential of pedada-based pectin as an eco-friendly alternative for sustainable food packaging solutions. Contribution to Sustainable Development Goals (SDGs): SDG 12 – Responsible Consumption and Production: SDG 13 – Climate Action: SDG 14 – Life Below WaterSDG 15 – Life on Land:
Physicochemical and Organoleptic Characteristics of Black Noodles with Substitution of Black Soybean Flour and Addition of Glycerol Monostearate Rahmadini, Fachma Airisa; Winarti, Sri; Putra, Andre Yusuf Trisna
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.v9i2.684

Abstract

Black noodle is an innovative food product formulated by incorporating natural pigment-rich ingredients to enhance visual appeal and nutritional value, setting it apart from conventional noodles. This study aimed to evaluate the effects of black soybean flour substitution and glycerol monostearate (GMS) addition on the physicochemical and organoleptic properties of black noodles, and to determine the optimal formulation. A Completely Randomized Design (CRD) with a factorial pattern was employed, consisting of two factors: black soybean flour substitution (10%, 20%, and 30%) and GMS concentration (1%, 2%, and 3%), with three replications. Data were analyzed using Analysis of Variance (ANOVA), and significant differences were further examined using Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results indicated that both factors significantly influenced moisture content, protein content, antioxidant activity, elasticity, tensile strength, and sensory attributes. The best mixture was found by using 20% black soybean flour and adding 3% GMS, resulting in a moisture content of 57.23%, protein content of 15.97%, antioxidant activity (IC??) of 312.66 ppm, elasticity of 23.67%, and tensile strength of 0.63 N. Organoleptic evaluations showed favorable responses with scores of 4.28 for color (like), 3.72 for aroma (neutral to like), 3.2 for taste (neutral), and 3.96 for texture (neutral to like). 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
Development Probiotic Drink of Siwalan Sap Ready to Drink Using Lactobacillus acidophilus FNCC0051, Lactobacillus plantarum FNCC0027, and Bifidobacterium breve BRL131 Anggraeni, Citra Dwi Wahyu; Sri Winarti; Luqman Agung Wicaksono
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.v9i2.685

Abstract

Siwalan sap is highly perishable due to its elevated sugar content, which promotes spontaneous fermentation shortly after collection. Converting siwalan sap into a probiotic beverage offers a promising alternative for extending shelf life and diversifying its utilization. This study aimed to see how different fermentation times and amounts of starter affect the physical and taste qualities of probiotic siwalan sap and to find the best combination of these factors. A factorial completely randomized design (CRD) was applied, comprising two factors: starter concentration (3%, 6%, and 9%) and fermentation time (16, 20, and 24 hours), with three replications. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) for significant results. Both factors significantly influenced total lactic acid bacteria (LAB), total titratable acidity, pH, reducing sugar content, total soluble solids, and organoleptic attributes (taste, aroma, and color). The best formulation was achieved with a 3% starter concentration and 20 hours of fermentation, yielding an LAB count of 8.751 log CFU/mL, pH of 4.07, a titratable acidity of 0.750%, a reducing sugar of 1.39 mg/100 mL, and total soluble solids of 17.167°Brix. Sensory evaluation indicated moderate acceptance with scores of 3.2 (taste), 3.35 (aroma), and 3.6 (color) on a 5-point hedonic scale. 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 Wheat Flour and Modified Canna Flour Proportions and Glycerol Monostearate (GMS) Addition on the Physicochemical and Sensory Characteristics of Sweet Bread Ramadhanty, Indira Putri; 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.v9i2.686

Abstract

Canna flour is a processed product derived from Canna edulis Kerr and can potentially be an alternative local carbohydrate source. It contains high starch content, ranging from 80–90%, with amylose levels around 20–30%. Modification of canna flour is carried out to address its limitations when used in sweet bread applications. Glycerol monostearate (GMS) aids in improving the volume expansion of sweet bread made with substitute flour. This research aimed to determine the effect of the proportion of wheat flour and modified canna flour on the physicochemical and sensory characteristics of sweet bread. This research used a completely random setup with two factors: the mix of wheat flour and modified canna flour in ratios of 90:10, 80:20, and 70:30, and the amount of GMS added at 3%, 4%, and 5%. The results of the research indicate that the optimal treatment involves a proportion of 90% wheat flour and 10% modified canna flour, along with the addition of 5% GMS, namely moisture content 26.24%, ash content 2.40%, fat content 3.48%, protein content 4.88%, carbohydrate content 63%, and sensory value with color 3.60, aroma 2.44, taste 2.60, and texture 2.90. Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero HungerSDG 12 – Responsible Consumption and ProductionSDG 9 – Industry, Innovation and InfrastructureSDG 3 – Good Health and Well-beingSDG 8 – Decent Work and Economic Growth
Study of Types of Tuber Flours and the Addition of Sodium Tripolyphosphate on the Chemical Characteristics of Milkfish Burger Patties (Chanos chanos) Rusydiana, Indah Nur; Yulistiani, Ratna; 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.v9i2.688

Abstract

The use of tuber flours (potato flour, taro flour, yellow sweet potato flour), which contains high starch content as a filler, requires the addition of sodium tripolyphosphate (STPP) as a binding agent to improve the characteristics of milkfish burger patties. STPP can reduce product shrinkage, increase water binding capacity, and improve texture. This study aimed to determine the optimal combination of tuber flour type and STPP addition to produce mackerel fish burger patties with the best chemical characteristics. This study used a completely randomized design (CRD) with a factorial pattern consisting of two factors and two replications. Factor 1 was tuber flour (potato flour, taro flour, and yellow sweet potato flour), and Factor 2 was the addition of STPP (0.2%, 0.3%, and 0.4%). Data were analyzed using ANOVA and DMRT post-hoc tests at the 5% level. The best treatment was the use of potato flour and a 0.4% addition of STPP, which produced burger patties made from mackerel fish with a moisture content of 61.66%, an ash content of 2.52%, a protein content of 20.25%, a fat content of 1.58%, and a starch content of 11.05%. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate ActionSDG 15: Life on Land

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