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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 80 Documents
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Search results for , issue "Vol. 9 No. 3 (2025)" : 80 Documents clear
Study on the Proportion of Orange Peel and Orange Juice with Sugar Addition on the Physicochemical and Organoleptic Characteristics of Siam Orange Jam Mazaya El-Maula, Ghitsna; Rosida, Rosida; Dedin Finatsiyatul Rosida
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.v9i3.833

Abstract

Siam oranges (Citrus nobilis) are abundant commodities, with the fruit flesh being commonly utilized, while the peel is often discarded as waste. The peel contains flavonoids, limonin, hesperidin, and pectin, which function as antioxidants and natural gelling agents. This study used both the peel and juice of Siam oranges, with the addition of sugar. The orange juice serves as a solvent for the mixture of ingredients, while sugar adds sweetness and helps maintain the consistency of the jam during cooking. The aim of this study was to investigate the effects of different proportions of orange peel and juice, with varying sugar concentrations, on the physicochemical and organoleptic characteristics of Siam orange jam, and to determine the optimal formulation. The experiment was designed using a Randomized Complete Block Design in a factorial pattern with two replications. Factor 1 consisted of the proportion of orange peel to orange juice (10:90, 20:80, 30:70), and Factor 2 involved sugar concentration (60%, 65%, 70%) with two replications. Data were analyzed using ANOVA and Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the best treatment was the 30:70 ratio of Siam orange peel to juice with 65% sugar (A3G2), which produced jam with the following characteristics: moisture content of 36.99%; pH of 3.44; total dissolved solids (TDS) of 64.24°Brix; reducing sugar of 20.32%; vitamin C content of 16.48 mg/100g; antioxidant activity of 52.10%; spreadability of 7.12 cm; crude fiber of 0.71%; and hedonic test scores for texture (3.16, slightly like), taste (3.12, slightly like), color (4.16, like), aroma (3.40, slightly like), and overall (3.24, slightly like). 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 ProductionSDG 13: Climate Action
Evaluation Of Several Brands And Frying Cycles On The Characteristics Of Used Cooking Oil Firdaus, Salsabila; Yulistiani, Ratna
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.v9i3.834

Abstract

Repeated use of cooking oil alters its physical and chemical structure and the quality of fried foods. This study aimed to evaluate the quality of used cooking oil across brands and frying cycles, in accordance with SNI 7709:2019. The research used a Completely Randomized Design (CRD) in a factorial pattern with two factors and three replications. Factor I: cooking oil brands (Sunco, Minyak Kita, Bulk). Factor II: number of frying cycles (4 and 5 cycles). Data were analysed using ANOVA, the 5% DMRT post hoc test, and the Friedman test for sensory evaluation. The results showed that used cooking oil of the Sunco brand with 4 and 5 frying cycles still met SNI 7709:2019 standards, with physicochemical characteristics of color, aroma, and clarity preferred by panelists; water content (0.10% and 0.10%); free fatty acid content (0.17% and 0.26%); peroxide value (0.47 meq O?/kg and 0.47 meq O?/kg); and smoke point (238.88°C and 235.44°C). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Efficiency of Fly Ash and Corncob as Alternative Adsorbents for Reducing Fe2+ and Mn2+ in Groundwater Devitasari, Lucia Adelina; Mohamad Mirwan
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.v9i3.836

Abstract

Groundwater quality deterioration is common in densely populated areas and industrial zones due to elevated levels of Fe2+ and Mn2+, which alter water's physical properties and pose potential health risks. This study aimed to assess the effectiveness of fly ash and corn cobs as alternative adsorbents for the reduction of Fe2+ and Mn2+ concentrations in groundwater via continuous adsorption processes, with variations in adsorbent bed height and sampling time utilizing 40% H3PO4 as an activator. The results demonstrated that both fly ash and corn cobs were effective, achieving optimum removal efficiencies of 99.7% for Fe²+ and 89.2% for Mn2+ using fly ash, and 99.2% for Fe2+ and 87.7% for Mn2+ using corn cobs. Increasing the height of the adsorbent bed and extending the sampling time improved the removal efficiency of Fe2+ and Mn2+. FTIR analysis confirmed the involvement of –OH, Si–O, C=O, and C–O functional groups in the adsorption process. The Thomas model indicated that Qo decreased while KT increased with increasing adsorbent height. Corn cob exhibited a higher adsorption capacity, whereas fly ash demonstrated faster kinetic rates, with R² values ranging from 0.8052 to 0.9807. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 12: Responsible Consumption and Production
Analysis of Consumer Preferences Toward Frozen Chicken Nugget Products in Surabaya Tri Redyta Febryanti; Ulya Sarofa; Yushinta Aristina Sanjaya
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.v9i3.838

Abstract

Frozen chicken nuggets are processed ground chicken with binding agents and seasonings, coated with breadcrumbs, heated, packaged, and frozen to maintain quality. Increasingly fierce competition between brands requires manufacturers to produce products that meet consumer needs. This study aims to analyze consumer preferences for frozen chicken nugget product attributes using Conjoint Analysis and Multiple Linear Regression. The results show that the attributes most influential on consumer preferences are flavor variants (28.46%), followed by package size (27.92%), price (27.12%), and crumb texture (16.51%), with the highest preference for the original variant, price <Rp20,000, packaging 100–250 grams, and bread crumbs coating. Regression analysis shows that brand, testimonials, availability, packaging design, product image (USP), and advertising have a significant positive effect on purchasing decisions, whereas labels do not. Simultaneously, all variables had a significant effect with a model contribution of 54.4%. The implications of this study indicate that the marketing strategy for frozen chicken nuggets in Surabaya should focus on increasing product availability, strengthening the brand image, and leveraging advertising and testimonials as promotional media. Contribution to Sustainable Development GoalsSDG 9 (Industry, Innovation, and Infrastructure)SDG 12 (Responsible Consumption and Production)SDG 8 (Decent Work and Economic Growth).
Effectiveness of Copper Desorption from Activated Carbon Using Variations of Acid Solution Concentration Maharani, Regita; Mirwan, Mohamad; Zakiyayasin Nisa’, Syadzadhiya Qothrunada
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.v9i3.840

Abstract

The presence of heavy metals, such as copper (Cu²?), in industrial wastewater poses environmental problems due to their toxicity and resistance to natural degradation. One of the treatment methods used is adsorption with activated carbon, which has a high surface area and porosity. However, the adsorption capacity decreases after several cycles of use, necessitating regeneration via desorption. This study aims to determine the effectiveness of Cu²? ion desorption from activated carbon using various concentrations of HCl solution and to analyze morphological changes in the adsorbent after desorption. The desorption experiments were carried out with HCl concentrations of 0.05 M, 0.1 M, 0.15 M, 0.2 M, and 0.25 M, and with contact times of 30, 60, 90, and 120 minutes. The Cu ion concentration was analyzed using an Atomic Absorption Spectrophotometer (AAS), and the surface morphology was characterized using a SEM. The outcomes showed that increasing the HCl concentration enhanced desorption efficiency, reaching a maximum of 49.9% at 0.25 M, with an optimum contact time of 90 minutes. SEM analysis revealed changes in the pore structure and surface morphology of the activated carbon after desorption, indicating the release of metal ions from the adsorbent surface. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Improving Storage Technique Coffee Green Beans and Application of Digital Management Business in “Tri Guna Karya” Catur Village, Kintamani, Bangli I Gede Pasek Mangku; I Gde Suranaya Pandit; Ni Luh Putu Indiani; Tridtitanakiat, Pavalee Chompoorat
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.v9i3.759

Abstract

Coffee is the most popular and traded drink in the world. The cultivar, environmental conditions, and agricultural management determine the physical quality, coffee taste, and chemical composition of coffee beans. The purpose of this community service was to improve the knowledge and skill level of the Triguna Karya group in terms of the technique of green bean storage; therefore, the quality and safety of the green beans can be maintained. Moreover, to increase the marketing skill strategy using a number of social media. The method used was survey, observation, mentoring, knowledge transfer, practice, documentation, and evaluation. The result showed that the group of Triguna Karya stored green coffee beans poorly in the warehouse, even though they have known postharvest handling and processing of coffee well. The group did not use temperature and humidity control during storage of green beans; therefore, they can be damaged and decrease in quality and safety. In general, the participant have understood about Facebook but less in how to use the Instagram and TikTok applications. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 12:  Responsible Consumption and ProductionSDG 8 : Decent Work and Economic Growth
Community Service in Assisting Culinary Students of STU Tangeb, Abianbase Village, Mengwi, Badung Regency in Producing Innovative Bakery Products Semariyani, A.A.Made; Mangku, I Gede Pasek; Sugiana, I Gusti Ngurah
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.v9i3.799

Abstract

This community service activity was carried out to assist Culinary students at STU Tangeb in producing innovative bakery products, aiming to broaden their knowledge of bakery production, including raw materials, processing, packaging and labelling, industrial management, digital marketing, and procedures for obtaining production permits (PIRT). The methods used in this program included interviews to identify problems and the direct participation of partners in the production of various bakery products (such as Danish pastry, pizza, flavoured sweet bread, sponge cake, chiffon cake, and brownies), packaging and labelling, bookkeeping, and digital marketing. The objective of this program was to provide solutions to the problems faced by partners in innovative bakery production, financial bookkeeping, marketing, and licensing (PIRT). The results of the programme show that partners acquired skills in producing innovative bakery products (with various variations/creations). Print and electronic media have published this community service activity, and YouTube has also uploaded the video documentation. Contribution to Sustainable Development Goals (SDGs):SDG 2:    Zero HungerSDG 12: Responsible Consumption And Production
Community Empowerment in Social Capital Perspective (Study on Kalianget Salt Farmer Group in Sumenep Regency) Yuliastina, Roos; Isyanto, Isyanto; Setiani, Puspita Pebri
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.v9i3.803

Abstract

Community empowerment is an alternative development paradigm that aims to empower society and foster independence. From the perspective of social capital development, it can increase community empowerment. Social capital can increase a sense of ownership and trust within the community. A sense of trust and ownership among community members can ensure sustainable development. The research method used qualitative methods. Data collection techniques used observation and interviews. There were seven informants: four coastal residents from Karanganyar village and four from Pinggirpapas village, Kalianget subdistrict, Sumenep Regency. The results of the research showed that three dimensions of social capital, including (1) Networks or ties, (2) Trust, and (3) Values and Norms. The explanation of the three elements of social capital includes (1) Social Network, a pattern of exchange interactions based on the principle of benefit or advantage; (2) Community Trust, communities or groups unite and contribute to each other; (3) Values and Norms: general standards regarding individual behavior and attitudes related to social life in society. Contribution to Sustainable Development Goals (SDGs):SDG 11: Sustainable Cities and CommunitiesSDG 17: Partnership for the Goals
Integrating Modern Cassava Processing And Digital Marketing To Strengthen Local Businesses In Angat Buhay Village, Philippines Indiani, Ni Luh Putu; Mangku, I Gede Pasek; Putra, I.B. Udayana; Sumayo, Romeo M.; Lestari, Ni Luh Metri; Wibawa, I Made Aryan Satriya; Darmawan, Kadek Dinda Rahayu
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.v9i3.814

Abstract

This international community service program was carried out in Angat Buhay Village, Philippines, with the aim of increasing community capacity in cassava processing and digital marketing. The main problem of partners is the limited skills of food technology, production facilities, and offline and digital marketing. The solutions provided include training in cassava processing (mocaf and chips), the provision of modern tools (graters, dryers, vacuum sealers), as well as training in digital marketing strategies through social media and marketplaces. The results of the activity show an increase in the production capacity of partners, partners to produce new products (mocaf and chips), partners have social media, and an increase in sales through digital channels. The program also strengthens international academic collaboration (Warmadewa - UNC).
Synthesis of Ammonium Silicate Liquid Fertilizer from Rice Husk Ash Santi, Sintha Soraya; Pramuji, Faiq Hawaari Ahmad; Juventino, Syahdhan Adiyah Islami; Puspitawati, Ika Nawang
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.v9i3.822

Abstract

This study aims to synthesise liquid ammonium silicate fertiliser ((NH?)?SiO?) from rice husk ash and to determine the effects of varying ammonium hydroxide (NH?OH) concentration and reaction temperature on the resulting silica (Si) and nitrogen (N) content. Rice husk ash is used as a silica source because it contains high levels of SiO?, up to 82%. The research process includes three main stages: raw material preparation; silica extraction using 10% NaOH at 80°C for 120 minutes; and a synthesis reaction between the extracted silica and an NH?OH solution (5–25%) at 30–110°C for 60 minutes. Silica content analysis was carried out using UV-Vis spectrophotometry, while nitrogen content was analyzed using the Kjeldahl method. The results showed that increasing NH?OH concentration and reaction temperature significantly increased silica content, while increasing temperature tended to decrease nitrogen content due to ammonia volatility. The best conditions were obtained at a NH?OH concentration of 25%, a reaction temperature of 70°C, a silica content of 5.2701%, and a nitrogen content of 17.1637%. The results meet the SNI 02-6681-2002 standard for liquid macro compound fertilizers, which requires a minimum content of 4% for silica and nitrogen. Thus, rice husk ash has great potential as an alternative raw material for the manufacture of environmentally friendly ammonium silicate liquid fertilizers. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action

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