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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 71 Documents
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Search results for , issue "Vol. 9 No. 3 (2025)" : 71 Documents clear
Study of the Proportion of Catfish and Duck Meat on the Physicochemical Characteristics of Nugget with the Addition of Sodium Alginate Binding Material Ferdianza, Ryan Setya; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.731

Abstract

A nugget is a type of processed meat restructuring, namely meat that is ground and seasoned, then enveloped by flour adhesive and breadcrumb coating (breading). The purpose of this study was to evaluate the effects of different proportions of catfish and duck meat, as well as the addition of sodium alginate, on the physicochemical and organoleptic characteristics of nuggets. This study used a factorial completely randomized design (CRD) with two factors and two replications. Factor I is the treatment of the proportion of catfish and duck meat. Factor II is the addition of sodium alginate binder (0.5%; 0.75%, or 1%). The data obtained were analyzed using analysis of variance (ANOVA) with a significance level of 5%. If there were differences between treatments, then DMRT 5% further test was conducted. The best results came from using a mix of 70% catfish and 30% duck meat with 1% sodium alginate, which created nuggets with 59.32% moisture, 1.28% ash, 8.75% fat, 16.86% protein, a texture value of 563.470 gf, and a water binding capacity of 81.74%. In the taste test, the average scores were 4.12 for color (slightly like), 4.01 for aroma (slightly like), 3.88 for taste (like), and 3.72 for texture (like). Contribution to Sustainable Development Goals (SDGs)SDG 2–Zero Hunger:SDG 3 – Good Health and Well-being:SDG 9 – Industry, Innovation, and Infrastructure:SDG 12 – Responsible Consumption and Production:
Financial Feasibility Analysis of Sweet Hami Melon Cultivation with DRFT Hydroponic System (Dynamic Root Floating Technique) (Case Study: Indogarden Greenhouse Tuban) Harya, Gyska Indah; Khairani, Fahril Laili; Laksono, Heksa Budi; Naldi, Brian Pikto; Wikarsa, Ommar Galih
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.733

Abstract

This study aims to analyse the financial feasibility of the melon cultivation of the Sweet Hami variety with the DRFT (Dynamic Root Floating Technique) hydroponic system at Indogarden Greenhouse, Tuban. The research method employed is a descriptive quantitative approach, utilising primary data collected through interviews and secondary data sourced from the Indogarden Greenhouse Farm's business bookkeeping records for the period 2023–2025. The business feasibility analysis used the criteria of Net Present Value (NPV), Internal Rate of Return (IRR), Benefit-Cost Ratio (B/C), and Payback Period (PP). The results of the analysis showed that the premium melon cultivation business at Indogarden Greenhouse is feasible to develop. This is indicated by the NPV value of Rp72,869,633.98 (positive) at an interest rate of 6.5%, IRR of 29%, which is greater than the interest rate of 6.5%, B/C ratio of 1.7 (more than 1), and a payback period of 4 harvests. These financial indicators consistently show that investment in this premium melon farming business can provide significant profits and return on capital in a relatively short time, so it has high potential for sustainability. 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
Improving the Skills of the Subak Giri Kusuma Tirta Group in Mengani Village, Bangli, in Processing Waste into Quality Organic Fertilizer Astiari, Ni Komang Alit; Sutapa, I Gede; Suaria, I Nengah; Andriani, Anak Agung Sagung Putri Risa; Rama, Kade Nusde Sari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.549

Abstract

This community service program aimed to empower the "Subak Giri Kusuma Tirta" farmer group in Mengani Village, Bangli, by equipping them with the knowledge and skills to produce high-quality liquid organic fertiliser from waste. The ultimate goal was to improve the quality of their intercropped plants. The activity was implemented in two key stages: a theoretical and practical training session on waste processing, and a final evaluation through a post-test questionnaire. The training was met with strong enthusiasm, with participants actively engaging in discussions and demonstrations. The findings indicated a substantial improvement in participant knowledge, as 95% of respondents reported a full understanding of the material and methods presented. The survey also showed high levels of satisfaction, with 85% of the 15 participants expressing great satisfaction with the training. Notably, 100% of the farmer group expressed interest in applying this new technology to their own farms, signifying a strong motivation to adopt sustainable practices. This successful intervention offers a replicable model for enhancing agricultural quality through effective waste management. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 12: Responsible Consumption and ProductionSDG 13: Climate ActionSDG 15: Life on Land
Processing Cow's Milk into Milk Pudding as an Effort to Improve the Economy Of The Community in Kemiri Village, Puspo Sub-District, Pasuruan District Abdurrahman, Abdurrahman; Ningsih, Indah Rahayu Dwi; Setiawan, Risqi Firdaus
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.559

Abstract

Milk pudding-making training is one of the solutions to improve the skills of the Kemiri Village community in processing fresh cow's milk into value-added products, especially milk pudding. The method employed was a two-day interactive training session involving groups of mothers in the village, where participants were taught pudding-making techniques, the selection of high-quality ingredients, and marketing strategies. The results of the training showed an increase in the community's knowledge and skills in processing milk, which has the potential to increase their income. This study concludes that through this training, the community can not only optimally utilise local resources but also create new, sustainable business opportunities and improve the economic welfare of families in Kemiri Village. Contribution to Sustainable Development Goals (SDGs):SDG 1: No Poverty SDG 2: Zero HungerSDG 5: Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
Improving the Skills of Farmers and Women Farmers Groups in Belantih Village, Bangli, in Making Waste-Based Organic Fertilizer Astiari, Ni Komang Alit; Suaria, I Nengah; Singapurwa, Ni Made Ayu Suardani; Sutapa, I Gede; Andriani, Agung Sagung Putri Risa; Rama, Kade Nusde Sari; Saputra, Arya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.575

Abstract

This community service initiative, conducted on June 21, 2025, addressed the dual challenges of inorganic fertilizer scarcity and environmental pollution in Belantih Village, Bangli. The program aimed to empower the Dharma Kriya and Widya Pertiwi farmer groups by enhancing their skills in converting organic waste into valuable solid and liquid fertilizers. The activity employed a hands-on training methodology, which included a theoretical session followed by practical implementation and a final evaluation. The findings revealed a significant increase in participant knowledge, with 95% of respondents reporting a comprehensive understanding of the material and methods, and the remaining 5% reporting a good grasp. All 20 participants expressed a strong desire to adopt the new skills. Specifically, 80% expressed high satisfaction and interest in applying the techniques to improve the quality of their intercropped citrus and coffee plants. In comparison, the remaining 20% were eager to implement the process for personal use. This project successfully demonstrated that a practical, hands-on approach can effectively transfer knowledge and motivate community members to embrace sustainable practices. The adoption of these waste-processing techniques provides a viable and environmentally friendly solution for mitigating fertilizer shortages while simultaneously enhancing agricultural productivity and reducing pollution. Contribution to Sustainable Development Goals (SDGs):SDG 2 -Zero HungerSDG 12 Responsible Consumption and ProductionSDG 13 Climate ActionSDG 15 Life on Land
Encapsulation of Anthocyanins and the Factors Affecting Their Stability as Natural Colorants in Food Products Holinesti, Rahmi; Yusniwati; Anggraini, Tuty; Syukri, Daimon
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.586

Abstract

Colorants are commonly added to food products to enhance their visual appeal and increase consumer interest. Among the various types of natural pigments, anthocyanins—derived from fruits, vegetables, flowers, and tuberous plants—have garnered significant scientific interest due to their vivid coloration and associated health-promoting properties. Nevertheless, anthocyanins exhibit considerable sensitivity to environmental variables, including temperature, pH, oxygen exposure, ultraviolet (UV) radiation, and interactions with other molecular constituents. A range of environmental stressors can accelerate the deterioration of anthocyanin pigments during processing and storage, leading to a decrease in colour intensity. To counteract these destabilizing influences, various encapsulation strategies have been developed to protect anthocyanins from degradation. Among these, spray drying is widely recognized for its efficacy in maintaining both the physicochemical integrity and biofunctional performance of anthocyanin molecules. This review discusses the strategic importance of encapsulation in enhancing anthocyanin stability and examines the primary degradation mechanisms relevant to their application in food systems. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Community Empowerment Through the Utilization of Microorganism Enzymes (EMO) to Enhance Food Security Jumriah; Ferianzo, Nico; Sheftiana, Ulfah Sarach; Nico, Ratna Setiani; Dwinhoven, Ifhan; Relatami, Andi N Renita
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.758

Abstract

This community service program aimed to empower local communities by utilising Microorganism Enzymes (EMO) to support food security. EMO was applied to process organic waste into organic fertilizer as a substitute for chemical fertilizers, while also enabling the use of rainwater as a clean water source. The implementation methods included socialisation, training on EMO production, its application in agriculture, and an impact evaluation. The results indicated an increase in community knowledge and skills in producing and utilising EMO, as well as cost savings in fertilisers, pesticides, and water storage, along with improvements in the quality of urban vegetable production. This program contributes to achieving sustainable food security and aligns with the United Nations' Sustainable Development Goals (SDGs). Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation and Infrastructure
Effect of Trigona Bee Propolis Extract in Duck Egg Yolk Tris Diluent on the Quality of Boer Goat Spermatozoa at 5°C Adawiah, S; Zaenuri, Lalu; Sumadiasa, IWL
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.762

Abstract

This study aimed to determine the quality of Boer goat spermatozoa when stored at 5°C in a duck egg yolk-tris diluent supplemented with propolis extract. The material used was fresh semen collected from ±2-year-old Boer goats using an artificial vagina. This research employed a laboratory experimental method with a Completely Randomized Design (CRD), consisting of four propolis extract treatments: 0% (T0), 0.25% (T1), 0.5% (T2), and 1% (T3), with five replications. Observed variables included motility, viability, and abnormality. Observations were conducted every day at the same time. Data were analysed using Analysis of Variance (ANOVA) and subsequently tested with Duncan's multiple range test. The research results indicate that the best average sperm motility was found in T1, at 54.40±11.14%, followed by T0 at 41.00±12.36%, T2 at 40.40±11.76%, and T3 at 39.60±2.88%. The highest sperm viability was observed in T1, 58.40±6.06%, followed by T3, 49.20±4.65%, T2, 45.60±9.04%, and T0, 44.00±6.85%. The lowest sperm abnormality was found in T1, 4.60±1.87%, followed by T2, 6.00±1.87%, T3, 5.80±4.81%, and T0, 5.00±2.44%. In conclusion, among the four different diluents, the addition of 0.25% propolis extract in Tris-diluted egg yolk diluent showed the highest ability to maintain the quality of Boer goat spermatozoa for three days at a storage temperature of 5°C. Further studies are needed on the effects of different concentrations of propolis extract, various egg yolks, and different temperatures Contribution to Sustainable Development Goals (SDGs)SDG 2 (Zero Hunger)SDG 3 (Good Health and Well-being) SDG 12 (Responsible Consumption and Production)
Sensory Profiling of Mocaf (Modified Cassava Flour) Cookies with Substitution of Gomphrena globosa L. Powder Using the RATA (Rate-All-That-Apply) Method Widyanti, Erika Deva; Anggreini, Riski Ayu; Putra, Andre Yusuf Trisna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.763

Abstract

Gomphrena globosa L. flowers are edible flowers containing betacyanin and bioactive compounds that can contribute to the sensory attributes of food products, such as purple color and floral aroma. This study aimed to describe the sensory profile of mocaf-based cookies with Gomphrena globosa L. flower powder substitution (0%, 5%, 10%, 15%, and 20%) using the Rate-All-That-Apply (RATA) method. The evaluation was conducted by 70 untrained panelists using 22 sensory attributes, which were analyzed through the Kruskal-Wallis test and Principal Component Analysis (PCA). PCA results showed that sample F0 (100% mocaf) was dominant in sweet, caramel, fatty, and yellow color attributes; F1 (5%) in savory, crispy, light, and gritty attributes; F2 and F4 (10% and 20%) in firm, dry, bitter, burnt, throat irritation, and floral aroma attributes; whereas F3 (15%) was associated with floral, languid, ashy, roasted, purple, and brown color attributes
The Transformation of “Teh Ong”: Turning a Traditional Drink with Various Flavor Variants into a Superior Product in Banjar Lantangidung, Sukawati Ni Luh Putu Putri, Setianingsih; Sudiarta, I Wayan; Rustini, Ni Made; Pratiwi, , Ni Luh Putu Yumi Mega; Jelita, Ni Putu Ayu Bunga; Indra, I Kadek
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.764

Abstract

This community service program, "Teh Ong” was implemented in Banjar Lantangidung, Sukawati, to elevate the traditional beverage into a superior product. Teh Ong, a local beverage with various ginger and honey flavors, was previously managed without a professional approach. The program focused on providing comprehensive training to the local community, covering aspects of product and production management. Partners were taught to standardize production processes to maintain consistent quality and explore new, marketable flavor combinations. The program also focused on improving packaging, marketing, and product legality. This training enabled the community to design more attractive packaging and develop effective marketing strategies. Overall, the program has had a significant positive impact. Residents of Banjar Lantangidung have gained increased knowledge and skills in professionally managing Teh Ong. This has positioned Teh Ong not only as a local culinary heritage but also as a product with significant potential to boost the local economy. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals

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