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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
The Effect of Addition and Soaking Duration of Jackfruit Skin Bioadsorbent On the Purification of Used Cooking Oil Pratama, Raka Adi; Sarofa, Ulya; 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.v9i2.689

Abstract

Used cooking oil that has undergone repeated frying cycles experiences a significant decline in quality due to various degradation processes. The deterioration of fats during frying is primarily caused by the interaction of oil with air (oxidation), prolonged exposure to high temperatures, interaction with food materials, and the presence of burnt residues. Indicators of oil degradation include changes in color, increased viscosity, elevated levels of free fatty acids and peroxides, and a decreased iodine number. Purification of used cooking oil is essential to remove harmful degradation by-products such as water, peroxides, free fatty acids, aldehydes, and ketones. One effective and sustainable method to improve the quality of used cooking oil is adsorption using natural adsorbents. The adsorption process involves mixing the oil with an adsorbent material capable of binding and removing impurities, followed by stirring and filtration. This study aimed to evaluate the effect of adsorbent concentration and soaking time using jackfruit peel—an agricultural waste product—as a low-cost and eco-friendly adsorbent, on the physicochemical properties of used cooking oil. The research utilized a Completely Randomized Design (CRD) with two factors: the concentration of jackfruit peel adsorbent (10%, 20%, 30%) and soaking time (30, 60, and 90 minutes). Data were analyzed using ANOVA, followed by a 5% Duncan Multiple Range Test (DMRT) and the Zeleny method to identify the best treatment combination. The optimal treatment was found to be a 30% adsorbent concentration with a 90-minute soaking time, which significantly improved the quality of the used cooking oil. The results were as follows: color score of 3.75, aroma score of 3.85, clarity score of 4.00, water content of 0.39%, free fatty acid (FFA) level of 0.23%, peroxide value of 7.18 meqO?/kg, iodine value of 66.10 I?/100g, viscosity of 70.33 cP, and a smoke point of 179.20°C. Contribution to the Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption and Production, SDG 3: Good Health and Well-being, SDG 13: Climate ActionSDG 9: Industry, Innovation and Infrastructure
Gambir (Uncaria gambier) Processing and Marketing Techniques in Pesisir Selatan Regency, Indonesia Saputra, Hendra; Azrifirwan
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.v9i2.690

Abstract

This study aims to determine the Gambir processing technique in Pesisir Selatan Regency and the market potential associated with Uncaria Gambir. This study uses a qualitative research methodology that focuses on the socio-economic impact of the Gambir processing system in Pesisir Selatan, which shows the importance of Gambir as a primary livelihood for local communities. This area is characterized by unique Gambir processing techniques that contribute to ecological sustainability and financial viability for farmers. The study results show that Gambir processing is still carried out in traditional ways: harvesting, boiling, pressing, filtering, drying, molding, and drying. Furthermore, for marketing Gambir, it is done by farmers selling to collectors and then selling it to local exporters in Padang City. This study provides information on the important role of Gambir in the economic landscape of Pesisir Selatan. It provides a comprehensive view of processing techniques, market dynamics, and cultivation systems that are important for the sustainable development of this valuable natural resource. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 8 – Decent Work and Economic GrowthSDG 12 – Responsible Consumption and ProductionSDG 15 – Life on Land
The Effect of Merit System Career Development on Employee Performance through Transparency of Career Development in the State Apparatus of Mojokerto Regency Haryadi, M. Sukron; Dyah Sawitri; Dwi Orbaningsih
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.v9i2.703

Abstract

Developing professional and integrity-driven human resources (HR) is key to improving the quality of public services in Indonesia. In this context, career development for civil servants based on a merit system is important to consider, particularly regarding transparency. This study aims to analyze the influence of merit-based career development on transparency and employee performance within the Civil Service (ASN) of Mojokerto Regency. The method used is quantitative with an explanatory research approach, involving 87 employees who experienced transfers and promotions. Data was collected through questionnaires and analyzed using SPSS statistical software. The findings indicate that merit-based career development significantly influences the transparency of the career development system and employee performance, with transparency acting as a mediating variable. The t-test results show that merit-based career development significantly influences employee performance, and transparency in career development increases motivation and job satisfaction. The conclusion of this study emphasizes that transparent and fair career development policies can improve overall employee performance. Therefore, it is recommended that policymakers in Mojokerto Regency design and implement more transparent policies in the career development process and conduct regular evaluations to ensure that employee needs are met and organizational performance can continue to be improved. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 16: Peace, Justice, and Strong Institutions
The Role of Students in Educational Activities for Mini Agrotourism Visitors at the Department of Food Security and Agriculture of Surabaya Fitriana, Nisa Hafi Idhoh; Syukrillah, Dhealzy Rheynanda; Ramadhani, Firmansyah; Komariyah, Nur
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.v9i2.692

Abstract

Edutourism is a program where participants travel to a place or area in a group to engage in a learning experience that is directly related to the destination. This educational tourism activity is carried out at the Mini Agrotourism, owned by the Surabaya City Food Security and Agriculture Service (DKPP), on Jl. Pagesangan Timur. This activity aims to discover the role of mentoring in improving visitors' understanding of the agricultural sector. The educational visit process through Goldenmelon includes creating an account, filling in data, selecting a destination, and uploading an application letter online until it gets approval from the officer. After that, the visit is carried out with the assistance of an officer, followed by reporting activities and periodic evaluations to improve services. The DKPP Surabaya Mini Agrotourism is an educational tourism destination that offers interactive activities such as plant introductions, cultivation practices, and interactions with livestock for all ages. We carry out activities in a structured manner and conclude with a satisfaction survey to evaluate our services. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 4: Quality EducationSDG 13: Climate Action
Implementation of The Development of Balas Klumprik Grand Forest Park, Surabaya : English Nisa Hafi Idhoh Fitriana; Alifia Salma Az Zahra; Attar Yusuf Alvero; Sekar Jasmine
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.v9i2.695

Abstract

Balas Klumprik Grand Forest Park (Tahura) in Surabaya plays a strategic role in environmental conservation, ecological education, and urban sustainability. Amidst the rapid urbanisation of Surabaya, this forest park is designed to function as an integrated green space that combines conservation, education, and recreation. This study aims to comprehensively analyse the implementation of development strategies in the park, identify the challenges faced during their execution, and explore the potential for future optimisation. A qualitative descriptive method was used, supported by primary and secondary data obtained through interviews, observations, and documentation. The results show that development efforts are translated into programs such as horticultural cultivation, plant propagation, and digital promotion. However, the implementation still faces challenges, including limited financial and human resources, low public participation, lack of infrastructure, and pressures from surrounding urban development. Despite these constraints, Tahura Balas Klumprik has strong ecological and social potential to become a centre of educational ecotourism and a hub for community-based environmental empowerment. This study provides several recommendations, including innovation in educational tourism programs, infrastructure improvements, and digitalization. Strengthening multi-stakeholder collaboration and sustainable management is essential to maximize the park’s role in supporting the Sustainable Development Goals (SDGs), particularly goals 11 and 15. Contribution to Sustainable Development Goals (SDGs):SDG 11: Sustainable Cities and CommunitiesSDG 15: Life on Land
The Effect of the Addition of Green Tea Extract on the Stability of Sappan Extract Due to Ultraviolet Radiation Tarumiyo, Aureli Amaliyah; Dewi, Kurnia Harlina; Asben, Alfi
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.v9i2.697

Abstract

This study aimed to evaluate the effect of green tea extract addition on the stability of Caesalpinia sappan (sappanwood) extract under ultraviolet (UV) radiation exposure. A completely randomized factorial design was employed using two factors: the combination ratio of sappanwood and green tea extract (100%:0%, 85%:15%, and 70%:30%) and the duration of UV exposure (0, 30, and 60 minutes). Parameters analysed included colour, antioxidant activity (IC??), total anthocyanin content, and spectrophotometric absorbance. The results demonstrated that both factors significantly affected the stability of the extract. The addition of green tea extract, particularly at a ratio of 85% sappanwood to 15% green tea, yielded the highest antioxidant activity (6.77 ?g/mL) and anthocyanin total (4.98%), indicating enhanced stability due to the antioxidant and photoprotective effects of catechins. However, the longer the exposure time, the lower the antioxidant activity and total anthocyanin. These findings emphasize the possible use of green tea as a natural copigment to enhance the photostability of brazilin-containing herbal extracts, thereby broadening their functional and pharmaceutical applications. Contribution to Sustainable Development Goals (SDGs):SDG 9  : Industry, Innovation, and InfrastructureSDG 13: Climate ActionSDG 15: Life on Land
Kinetics of Glucose Synthesis from the Peel of the King Banana (Musa textilia) by Enzymatic Hydrolysis Muchamad Fajar Alamsyah; Sunarto, Sandy Ryan Hendrawanto; Redjeki, Sri; Erliyanti, Nove Kartika
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.v9i2.708

Abstract

Indonesia is one of the agricultural countries with an abundance of farm products, including bananas. The utilisation of banana peel waste has a very high value if used as a raw material for glucose production. One method used for glucose production is enzymatic hydrolysis. The objective of this study is to investigate the effect of liquefaction time and saccharification time on the rate of enzymatic hydrolysis reaction, as well as to determine the kinetic equation for the enzymatic hydrolysis synthesis of banana peel glucose. The stages of this study include the raw material preparation stage, the enzymatic hydrolysis stage, and the final content analysis stage. Glucose content analysis was performed using a portable refractometer. The Michaelis-Menten method was used to determine the reaction constant. This study was conducted with an initial substrate concentration of 30% (w/v) at liquefaction times of 80, 100, 120, 140, and 160 minutes. Additionally, saccharification times of 12, 16, 20, 24, and 28 hours were employed. The dextrin formed during liquefaction was 29.6%, 29.2%, 28.8%, 28.5%, and 27.8%, respectively. These dextrin levels were used as reactants in the saccharification process to produce glucose. The glucose formed from the hydrolysis of banana peel carbohydrates with a dextrin content of 29.6% and a saccharification time of 12 hours was 4.2%. The reaction rate equation formed from this process is   Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Physical Characteristics of Ice Cream with the Addition of Butterfly Pea Flower Extract and Porang Glucomannan Flour (Amorphophallus muelleri) Qisthina, Yaumil; Asben, Alfi; Anggraini, Tuty
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.v9i2.710

Abstract

This study aims to determine the interaction between the use of various butterfly pea flower extracts with the concentration of porang glucomannan flour on the physical characteristics of ice cream. This study employed a Factorial Completely Randomised Design (CRD) with two factors: butterfly pea flower extract and different concentrations of porang glucomannan flour. Each treatment was repeated 3 times. Data analysis was conducted using Analysis of Variance (ANOVA), followed by Duncan's New Multiple Range Test (DMRT) at a significance level of 5%. There is an interaction between variations in various different butterfly pea flower extracts and the concentration of porang glucomannan flour on the Hue and viscosity of ice cream. Variations in various butterfly pea flower extracts significantly affect the melting power, and viscosity of ice cream. The concentration of porang glucomannan flour significantly affects the Hue, melting power, and viscosity of ice cream. The best product is the treatment with the addition of 35% butterfly pea flower extract and 0.3% porang glucomannan flour, characterised by an average Hue value of 253.56°, an overrun of 36.37%, a melting power of 37.67 minutes, and a viscosity of 62 Cp. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Local Food Diversification as a Pillar of Sustainable Food Development: A Critical Review of Global and Local Perspectives Fiza, Nora; Erwin; Nazir, Novizar; Tanjung, Faidil
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.v9i2.712

Abstract

This study presents a critical narrative review of national and international literature published between 1995 and 2024 to examine the conceptual and empirical contributions of local food diversification in building sustainable food systems. Local food diversification plays a strategic role in building a more equitable, inclusive, and sustainable food system. A narrative critical review method was employed, allowing for thematic synthesis of peer-reviewed publications obtained from databases such as Scopus, ScienceDirect, Google Scholar, and accredited national journals. Literature selection focused on the keywords: local food diversification, food security, agroecology, local wisdom, and sustainable food systems. The collected data were analysed by mapping findings into five key dimensions: ecology, socio-culture, economy, technology, and policy and institutions. Findings highlight that agroecological diversification based on local biodiversity improves climate resilience and food availability, while also preserving cultural identity and empowering rural economies. Technological innovation and participatory policy approaches are essential to support local food systems. Strengthening multi-sector collaboration, research funding, and community participation is key to positioning local food diversification as a foundation for inclusive and resilient national food policy. This study emphasises the importance of strengthening institutions, research funding, and cross-sector collaboration to make local food diversification the foundation of the national food security strategy. By placing local values and diversity as pillars of policy, Indonesia can realise a future food system that is resilient, sovereign, and aligned with the principles of sustainability. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 12: Responsible Consumption and ProductionSDG 13: Climate ActionSDG 15: Life on Land
Fermentation of Broiler Chicken Manure to Overcome Flies in Selulung Village, Kintamani, Bangli, Bali Astiti, Ni Made Ayu Gemuh Rasa; Radu, Valentin; Sulistyawan, Dedhy; Amblayasa, Anak Agung Bagus; Kartana, I Wayan; Situmeang, Yohanes Parlindungan; Mahardika, Ida Bagus Komang
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.v9i2.700

Abstract

This applied research aims to evaluate the effectiveness of the fermentation of broiler chicken manure as a method of fly control in Selulung Village, Kintamani, Bangli, Bali. The broiler chicken manure fermentation method involves mixing chicken manure with other ingredients, including microorganisms from EM4 and cow manure that has been left for one month, and water to dissolve molasis. The mixture is then fermented for three months. The results of the service show that the fermentation of broiler chicken manure as citrus plant fertilizer can reduce the number of flies around the garden and the surrounding environment. In addition, the fermentation of broiler chicken manure can also reduce unpleasant odors and improve environmental quality. The result demonstrates that fermenting a mixture of 1 part chicken manure and husk, 1 part cow manure, 0.01 part EM4, and 0.01 part molasses, dissolved in 0.05 parts water, can be an effective and environmentally friendly method for controlling flies in Selulung Village. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 12: Responsible Consumption and Production SDG 13: Climate ActionSDG 15: Life on Land

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