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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
Chemical and Microbiological Characteristics of Canned Rendang Seasoning (Temperature and Sterilization Time Study) Syahidah, Fathimah Sarah; Yulistiani, Ratna; Nurhikmat, Asep
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.v9i2.735

Abstract

This study aimed to evaluate the effects of sterilization temperature and time on the chemical and microbiological characteristics of canned rendang seasoning. A Completely Randomized Design (CRD) with two factors was employed, using sterilization treatments at 121°C and 126°C for 10 and 15 minutes. Observed parameters included F0 value , moisture content, protein, fat, ash, and the prevalence of Clostridium botulinum. The highest F0 value was recorded at 126°C for 10 minutes (28.70 minutes); however, the treatment of 121°C for 15 minutes (F0 = 5.98 minutes) was selected as optimal, as it meets food safety standards without compromising chemical quality. Microbiological analysis yielded negative results for C. botulinum across all treatments up to day 30 of storage. Chemical characteristics remained relatively stable, with moisture content ranging from 58.55% to 58.94%, ash content from 4.119% to 4.339%, protein content from 28.486% to 28.731%, and fat content from 17.697% to 18.111%, with no significant differences among treatments. Sterilization at 121°C for 15 minutes is recommended as the optimal condition for producing safe and high-quality canned rendang seasoning suitable for both domestic and export markets. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and ProductionSDG 9: Industry, Innovation and Infrastructure
Chemical Characteristics of Legen Drinks from Street Vendors in Surabaya SARTIKA, LUTFITA DEWI; Yulistiani, Ratna
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.v9i2.738

Abstract

Legen is a traditional drink made of siwalan sap and it is very popular in East Java. This research aims to identify chemical characteristics of legen drinks sold by 10 local street vendors in Surabaya. This study is an exploratory and descriptive survey employing a cross-sectional approach. Data were collected by observation, interviews, and questionnaires regarding vendor characteristics, involving 10 street vendors selling legen drinks in Surabaya who operate throughout the year. The observed parameters include pH, total sugar, total acidity, and alcohol content. The observations showed that the vendors were predominantly male (90%), with the remaining 10% is female. The vendors’ ages ranged from 26 to 55 years, with most having completed junior high school (40%) and senior high school (40%). Only one vendor had been selling for more than 20 years. The selling price of the product ranged from IDR 13,000 to 15,000 per 1,500 mL bottle, with most of the legen (80%) sourced from Tuban. The chemical analysis showed that the average pH was 2.85, the average total acidity was 0.22, the average total sugar content was 10.60, and the average alcohol content was 1.02. Contribution to Sustainable Development Goals (SDGs):SDG 3 – Good Health and Well-beingSDG 8 – Decent Work and Economic GrowthSDG 11 – Sustainable Cities and CommunitiesSDG 12 – Responsible Consumption and Production
Characteristics of the Physicochemical Properties of Sago and Banana-Based Snack Bars as Functional Foods Koja, Reni; Wellyalina; Abdi
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.v9i2.739

Abstract

Snack bar is one of the most suitable products for ready-to-eat food.  This research aims to develop a snack bar made from sago flour and banana with the substitution of tempeh flour as the protein source. This research used an exploratory method consisting of 4 treatments and 3 replications. The treatment used is the difference in the ratio of using sago flour and tempeh flour in 1:1, 2:1, 1:2, and control treatment (wheat flour), making snack bars. The result show that for water content (16-17%), ash (0.52 - 0.78%), fat (13.78-17.89%), protein (2.45-8.68%.) carbohydrate (56.62-65.73%), fiber (0.24-0.78%), total energy (396.71-422.22 kcal), hardness (152.02-215.06 N/cm2), color (L value 26.51-44.33), and organoleptic test with parameters tested were the color, taste, aroma and texture of the snack bar. The formulation using sago, tempeh, and banana flour can be used as a reference for making snack bar formulas as functional foods that contain complex nutrients and are useful as a source of energy for the body. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
Digital Innovation and Effective Management to Expand the Market for Taro Chips with Zero Waste Concept in Wanagiri Village, Buleleng, Indonesia Suriati, Luh; Datrini, Luh Kade; Prayoga, I Kadek Mahabojana Dwi; Mardewi, Ni Ketut; Chindrawati, Anak Agung Sagung Manik; Damayanti, Ni Luh Putu Sulis Dewi; Putra, I Putu Ajus Raditya; Putri , Ni Kadek Sintya Pradnyani
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.v9i2.741

Abstract

This community engagement project aimed to empower local microenterprises in Wanagiri Village, Buleleng, by introducing digital innovation and effective business management to enhance the production and market expansion of taro chips. Two main community partners, the PKK women's group and the Wanagiri Youth Taro Processing Group (KPT), previously relied on conventional methods with limited market reach and minimal waste utilisation. The intervention implemented a five-phase strategy: (1) socialisation and stakeholder mapping, (2) training and technology introduction, (3) hands-on practice, (4) mentoring, and (5) evaluation and sustainability planning. Key outputs included standardised hygienic production processes (GMP/SSOP), financial bookkeeping systems, digital marketing capability through social media and marketplaces, new branding and packaging, and a prototype for processing taro waste into animal feed. The program significantly improved partners' production volume, quality, digital literacy, and business sustainability. This initiative demonstrates how community-based digital innovation and management capacity building can transform local agribusinesses, increase household income, and contribute to sustainable rural development. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 9: Industry, Innovation, and Infrastructure
Optimization of Flavonoid Compounds from Avocado Seeds Using Ethanol Solvent through Response Surface Methodology (RSM) Laurentcya, Treyna Dara; Fergilang, Jibraltar; Sari, Ni Ketut; Nurherdiana, Silvana Dwi
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.v9i2.742

Abstract

This research aimed to optimize the extraction of flavonoid compounds from avocado seeds (Persea Americana Mill.) using ethanol as a solvent through Response Surface Methodology (RSM). Avocado seeds are known to contain bioactive compounds, including flavonoids, which exhibit antioxidant properties. Extraction was performed via maceration using 96% ethanol, with varying extraction times (1–5 days) and seed powder-to-solvent ratios (10–50% w/v). The results demonstrated that prolonged extraction time and higher solvent ratios significantly increased flavonoid yield, peaking at 6.5090% (5 days, 50% w/v). RSM optimization (25 data points) identified optimal conditions at 4.99414 days and a 39.6367% w/v ratio, yielding 3.65815% flavonoids. GC-MS analysis detected degraded flavonoid derivatives (e.g., avocadenofuran), attributed to high-temperature processing. The study confirms ethanol-based maceration as an effective method for flavonoid extraction, with time and solvent ratio being critical factors. These findings support potential applications in the food and pharmaceutical industries for the development of antioxidant products. 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
Evaluating Sensory Quality of Instant Noodles Colored with Carbonized Black Glutinous Rice Straw Rahayu, Lisa Fitri; Murtini, Erni Sofia
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.v9i2.740

Abstract

This study investigated the sensory impact of incorporating a liquid black colourant derived from black glutinous rice straw carbon into instant noodles. The colourant was formulated by dispersing fine carbon in fructose syrup and processed through sonication to enhance stability, then added to noodle dough at concentrations ranging from 0% to 6%. A sensory evaluation was conducted with 25 untrained panellists, who assessed colour, aroma, taste, texture, and overall acceptability using a nine-point hedonic scale. Results showed that the 4% concentration achieved the highest sensory scores, offering an appealing colour, a pleasant aroma, a good taste, and a consistent texture. Higher concentrations reduced acceptability due to off-flavor and aroma. These findings support the use of carbonised rice straw as a sustainable, natural colourant in instant noodle production. 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 13: Climate Action
Extraction and Characterization of Pectin from Kepok Banana Peel and Its Application as a Base Material for Edible Coating on Strawberries Elinda Fithriana; Refilda; Yefrida
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.v9i2.654

Abstract

Strawberries are fruits rich in nutrients and bioactive compounds, but have a short shelf life due to their high respiration rate. The use of edible coatings from natural ingredients such as pectin can help extend the shelf life and maintain the quality of strawberries. This study aims to extract pectin from banana peels, characterize the pectin obtained, and apply it as a base material for edible coating for strawberries. The edible coating solution was made from kepok banana peel pectin (1%), carboxymethyl cellulose (1%), and glycerol (1%). The results of the extraction of banana peel pectin obtained an equivalent weight value of 695.76 mg, degree of esterification 71.71%, methoxyl content 7.98%, pH 2.99, antioxidant capacity 19.845 mgAA/gFW, FTIR results identify the main functional groups of pectin (C-H, O-H, and C-O-C), XRD Shows the amorphous structure of pectin. Edible coating of kepok banana peel pectin exhibits a bright colour with a tendency towards green and blue. Strawberries coated with an edible film derived from kepok banana peel pectin were monitored over a 6-day period (days 0 to 6) at room temperature (25°C). The coating effectively delayed visible decay until day 4, with cumulative weight loss reaching 33.33% by day 6. Contribution to Sustainable Development Goals (SDGs):SDG 6: Good Health and Well-beingSDG 11: Industry, Innovation, and InfrastructureSDG 13: Responsible Consumption and ProductionSDG 15: Climate Action
Edible Coating Formulated from Cocoa Pod Husk Pectin and Sungkai Leaf Extract to Extend Tomato Shelf Life Humaira, H; Refilda; Yefrida
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.v9i2.707

Abstract

Tomato (Solanum lycopersicum L.) is a climacteric fruit that continues to ripen after harvest, leading to rapid spoilage and a short shelf life. This study investigated the use of cocoa pod husk pectin (Theobroma cacao L.) extracted via acid hydrolysis as a base material for edible coating, characterized by Fourier Transform Infrared (FTIR) spectroscopy. Various formulations were developed by combining cocoa pectin with sungkai leaf extract (Peronema canescens Jack) and compared to standard pectin (K, PC1–PC6). Physicochemical properties of tomatoes were analyzed over 15 days of storage (days 0, 3, 6, 9, 12, and 15), focusing on weight loss, decay rate, total soluble solids, titratable acidity, total antioxidant content, and total phenolic content. FTIR confirmed similar functional groups between cocoa pectin and standard pectin. Among the formulations, PC2 (pectin + aqueous sungkai extract) showed the best performance with 8.10% weight loss, 8.89% decay rate, 2.50° Brix, 0.36% titratable acidity, 0.65 mg AA/g FW antioxidant content, and 4.90 mg GAE/g FW phenolic content after 15 days at room temperature. Overall, cocoa pectin combined with sungkai leaf extract effectively maintained tomato quality and extended shelf life. Contribution to Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption and ProductionSDG 2: Zero Hunger
Effect of Composite Flour Proportions (Mocaf, Pedada Fruit, Soybean) and GMS (Glycerol Monostearate) Addition on the Characteristics of Analog Rice Reni Dwi Anggraini; Jariyah
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.v9i2.734

Abstract

Analogue rice is an artificial rice made from carbohydrate sources, both in form and nutritional composition that are almost similar to rice. This study utilised flour (mocaf, pedada fruit, soybean) as raw materials due to their limited availability. The addition of GMS functions as a stabiliser and emulsifier during extrusion, making the extrudate non-sticky, improving physical properties and texture, reducing the occurrence of excessive extrudate development, and improving the shape of the final product of analogue rice after the hydration process. This study aims to analyse the effect of composite flour proportions (mocaf, pedada fruit, soybean) and GMS (Glyserol Monostearate) addition on the characteristics of analogue rice, and to obtain the best treatment of analogue rice with product characteristics preferred by panellists. The study was arranged by using a Completely Randomized Design (CRD) with two factors and two replications. Factor I, namely the flour proportions (mocaf, pedada fruit, soybeans) consisting of (75:5:20; 70:10:20; 65:15:20), while factor II was the addition of GMS (1%, 2%, 3%). The best treatment results were obtained at the proportions of flour (mocaf, pedada fruit, soybean) (75:5:20) with the addition of 1% GMS resulting in a water content of 4.96%, ash content of 1.55%, fat content of 3.08%, protein content of 8.45%, carbohydrate content of 81.96%, starch content of 66.34%, amylose content of 20.24%, rehydration power of 124.02%, and expansion volume of 145.80%. Contribution to Sustainable Development Goals (SDGs):SDG 2 (Zero Hunger)SDG 12 (Responsible Consumption and Production)SDG 9 (Industry, Innovation, and Infrastructure).
Nutrition Education For Pregnant Women to Reduce Anemia and Accelerate the Reduction of Stunting in Toddlers Aritonang, Evawany Yunita; T.Sabrina; Lubis, Satia Negara; Manalu, Sarah Patumona; Yasmine Anggia Sari; T.Calysta Mauditrice; Ginting, Aisyah Amira
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.v9i2.744

Abstract

Anemia and stunting are significant public health issues that require immediate attention to prevent adverse impacts on maternal and child health, as well as the overall quality of human resources. One of the leading causes of maternal mortality is iron deficiency anemia, often compounded by inadequate antenatal care (ANC). In addition, poor maternal nutritional status negatively affects pregnancy outcomes, such as low birth weight, and hinders optimal growth and development in infants—factors that contribute to the risk of stunting. In both Indonesia and Vietnam, the prevalence of anemia among pregnant women remains high, ranging between 30–40%. Similarly, the prevalence of stunting in both countries is also elevated, estimated at 20–30%. Given this situation, early intervention through nutrition education for pregnant women is crucial to improve dietary patterns that meet balanced nutritional needs. Moreover, monitoring antenatal care practices is necessary to assess the level of compliance and ensure proper pregnancy management. This community engagement activity involves collaboration with health workers from the sub-health centers (Puskesmas Pembantu) in Medan, Indonesia, and Hanoi, Vietnam, as local partners. It is expected that by empowering pregnant women through nutrition education, maternal nutritional status can be improved, thereby contributing to the fulfillment of the First 1,000 Days of Life (HPK) nutrition framework and ultimately supporting efforts to prevent stunting.

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