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Jufriadif Na`am
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jufriadifnaam@upiyptk.ac.id
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Faculty of Agricultural Technology. Andalas University. Limau Manis Campus, Padang. Indonesia 25163
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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 1,074 Documents
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Proximate Characteristics and Digestibility of Protein in Mushroom Rendang Produced by Sterilization Using a Modified Pressure-Cooking Method Rendri Yaswan; Novizar Nazir; Daimon Syukri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1308

Abstract

Mushroom rendang is one of several plant-based ready-to-eat food alternatives with the potential to become a commercial product. However, the thermal sterilization process required to ensure food safety may potentially affect the product’s nutritional quality. This study aims to investigate changes in the proximate composition and protein digestibility of mushroom rendang following sterilization utilizing a modified pressure sterilization method. Samples were placed in retort pouches and sterilized in a modified pressure cooker for 50, 70, and 90 minutes after venting. Proximate analysis included moisture, ash, protein, fat, and carbohydrates, following AOAC methods. Protein digestibility was determined using an in vitro method. We examined the data using ANOVA and Duncan’s post-hoc test at a 95% confidence level. The results showed that sterilization time had a significant effect (p < 0.05) on several proximate parameters and protein digestibility. Moisture, protein, and fat levels decreased as sterilizing time rose, however, carbohydrate content increased correspondingly due to the moisture reduction. Protein digestibility increased with mild sterilization because protein denaturation improved enzyme access. Whereas it decreased with longer sterilization times due to the production of protein aggregates and Maillard reaction products. Concisely, sterilization using a modified pressure cooker produced mushroom rendang with consistently good nutritional characteristics and has the potential to serve as an economical alternative sterilization technology for small-scale food industries. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 12 Sustainable consumption and consumption
Analysis of the Sensory Attribute Profile of Kupang Crackers Produced by MSMEs in Candi District, Sidoarjo Regency Using the Rate-All-That-Apply (RATA) Method Atzmarany Putri Arprassinta; Ulya Sarofa; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1313

Abstract

Kupang crackers are a traditional processed food product from Sidoarjo Regency that exhibit diverse sensory characteristics due to differences in raw materials and processing methods among MSMEs. This study aims to identify the sensory attribute profiles of kupang crackers produced by MSMEs in Candi District, Sidoarjo Regency using the Rate-All-That-Apply (RATA) method, analyze the relationships among sensory attributes using Principal Component Analysis (PCA), and evaluate consumer preference levels through hedonic testing and preference mapping. The study utilized seven samples of kupang crackers selected through purposive sampling from different SMEs in Candi Subdistrict and involved 100 consumer panelists’. RATA and hedonic data were analyzed using the Kruskal-Wallis test and Dunn's post-hoc test, while. PCA and preference mapping were used to fillustrate the relationship between sensory characteristics and consumer preferences using XLSTAT 2019. The results showed that most sensory attributes differed significantly across samples, except for umami aroma, saltiness, and umami taste. PCA explained 69.26% of the variance in the sensory data and indicated differences in sensory characteristics among the samples. Overall, the hedonic test results indicated differences in consumer liking levels, while preference mapping showed that the characteristics of white color, sweet taste, and crispy texture tended to be associated with higher consumer preferences. Conversely, fatty, oily, rough, and gritty attributes tended to fall within regions of lower preference. The research results can serve as a basis for MSMEs to evaluate and develop the sensory characteristics of kupang crackers in accordance with consumer preferences. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 12: Responsible, Consumption, and ProductionSDG 2: Zero Hunger
The Effect of Coconut Shell Liquid Smoke Concentration on the Sensory Characteristics and Total Bacterial Count of Catfish Meatballs Substituted with Oyster Mushrooms During Storage Anindita Wahyu Noer Anggraini; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1326

Abstract

This study aimed to determine the effect of coconut shell liquid smoke concentration on the sensory characteristics at Day 0 and the total bacterial count during storage of catfish meatballs substituted with oyster mushrooms. A completely randomized design was used with treatments of 0.5%, 1%, 1.5%, and 2% (v/v) coconut shell liquid smoke. Sensory evaluation was conducted at Day 0 using a hedonic scale with 30 semi-trained panelists who evaluated color, aroma, taste, and texture. Sensory data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test (DMRT) at a 5% significance level. The treatment with the best sensory characteristics was selected using the De Garmo Effectiveness Index and subsequently evaluated for total bacterial count during 12 days of storage at 6°C and 30°C. The best treatment was 1.5% coconut shell liquid smoke, with sensory scores of 4.43 (somewhat like) for color, 4.90 (like) for aroma, 5.30 (like) for taste, and 4.83 (like) for texture. At 30°C, total bacterial count increased from a baseline of 3.70 log CFU/g to 7.30 log CFU/g on Day 4, remained at 7.30 log CFU/g on Day 8, and reached 8.10 log CFU/g on Day 12. At 6°C, total bacterial count increased from 3.70 log CFU/g to 4.42 log CFU/g, 4.67 log CFU/g, and 5.19 log CFU/g on Days 4, 8, and 12. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Formulation of Slice Jam from Star Gooseberry (Phyllanthus acidus): Effect of Sucrose and Carrageenan Concentration on Physicochemical and Sensory Characteristics Shellien Arik Subekti; Rosida Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1328

Abstract

Star gooseberry (Phyllanthus acidus) is a tropical fruit rich in vitamin C, phenolic compounds, and pectin, but its utilization remains limited due to high acidity and short shelf life. This study aimed to analyze the effects of sucrose and kappa-carrageenan concentrations on the physicochemical and sensory characteristics of star gooseberry slice jam and to determine the best formulation. A two-factor Completely Randomized Design was employed, comprising sucrose (55%, 60%, 65%) and kappa-carrageenan (2%, 4%, 6%) with two replications. Sensory evaluation was conducted by 30 semi-trained panelists. Results showed that the interaction between sucrose and carrageenan significantly affected ($p \le 0.05$) antioxidant activity, texture profile (hardness, cohesiveness, gumminess), and sensory scores for taste, color, and texture. Based on the De Garmo effectiveness index, the optimal formulation was 65% sucrose and 4% carrageenan (effectiveness value 1.317). This treatment yielded a slice jam with 7.41% moisture, pH 3.55, 77.70% total soluble solids, 73.54% total sugar, 76.37% antioxidant activity, 18.83 mg/100 g vitamin C, 107.65 N hardness, 0.432 cohesiveness, ?0.00111 J adhesiveness, and 46.51 N gumminess.. Contribution to Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption and Production- loss.SDG 3: Good Health and Well-being SDG 2 : Zero HungerSDG 8 : Decent Work and Economic Growth-

Page 108 of 108 | Total Record : 1074

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