cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Jufriadif Na`am
Contact Email
jufriadifnaam@upiyptk.ac.id
Phone
+6287895670026
Journal Mail Official
ajarcde.safenetwork@gmail.com
Editorial Address
Faculty of Agricultural Technology. Andalas University. Limau Manis Campus, Padang. Indonesia 25163
Location
Kota padang,
Sumatera barat
INDONESIA
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 892 Documents
 21   22   23   24   25 
Developing the Spirit of Entrepreneurship through Training in Making Sprinkle Chili Powder (Bon Cabe) Ni Made Ayu Gemuh Rasa Astiti; Anak Agung Made Semaryani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.356

Abstract

Entrepreneurship is a constantly changing field, and people are always looking for chances to start businesses that will not only help them reach their own goals but also grow their communities' economies. One way is to make Sprinkle Chili Powder, which is also known as Bon Cabe. Many people love this versatile and well-known condiment, which makes it a great business chance for people who want to start their own business. To use this potential, a full training program has been created to encourage people to be entrepreneurial and teach them how to make high-quality Bon Cabe. Consumers will tend to choose products with attractive packaging, compared to products whose packaging is plain or simple and unattractive. There are quite a lot of chilli products produced in the Sidekarya Farmer Group. The process of processing chilli products into chilli bonds produced by partners is very constrained, especially in product processing, packaging and marketing according to prices. The main problem that will be the focus of solving the problem is how to make processed chillies into BonCabe (Sprinkle Chili Powder) and improve the product packaging so that it can attract consumers to buy products, Participants who want to get into the lucrative business of Bon Cabe making can use this training program as a stepping stone. Participants will not only learn the skills they need to be great entrepreneurs, but they will also help the local economy grow and become more diverse by combining classroom learning with hands-on experience. The program shows how real training can change the lives of people who want to become entrepreneurs and help them reach their full potential. It's not just about producing a well-liked condiment; it's also a life-changing event that enables people to turn their dreams into successful businesses.
Study of the Preference Value of High-Fiber Crackers: Study of the Preference Value of High Fiber Crackers Berta Patrisiya; Dedin Finatsiyatull Rosida; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.357

Abstract

Crackers are a type of biscuit made from hard dough that has been fermented. They are flat, have a salty taste, have a crunchy texture, and have layers when broken. Fermentation time influences the product's appearance, aroma, and nutritional quality. The Indonesian population does not consume enough fiber, which can increase obesity rates. Dietary fiber is contained in mocaf flour, red bean flour, and rice bran. The research aims to determine the proportion of wheat flour, mocaf flour, red bean flour, and rice bran with variations in fermentation time, on the preference value of crackers. This research used a Completely Randomized Design (CRD), arranged factorially with 2 factors. Factor I is the ratio of wheat flour, mocaf flour, red bean flour, and rice bran 70:21:4.5:4.5; 70:15:7.5:7.5; and 70:9:10.5:10.5. Factor II fermentation time 20 minutes; 40 minutes; and 60 minutes. The best treatment is crackers with a ratio of 70:21:4.5:4.5 with 40 minutes of fermentation. It has a color score of 3.38 (brownish yellow), an aroma score of 3.36 (normal), a taste score of 3.40 (normal), and a texture score of 3.36 (normal).
Research Trends on the Use of Avocado Starch for Biofilm Production: Bibliometric Analysis Using VOSviewer Novizar Nazir; Amelia Hariry; W. Widiyastuti; Camelia Panatarani; Danar Praseptiangga; Rizki Aziz; Firda Aulya Syamani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.359

Abstract

Avocado starch has gained attention as a potential bio-based material due to its unique features that make it suitable for forming biofilms. This work thoroughly examines the changing field of research focused on using avocado starch for biofilm applications. It uses VOSviewer, a tool for analyzing bibliometric data, to uncover important insights using a database of Scopus-indexed journal publishers. This study aimed to determine research trends on the use of avocado starch for biofilm production. The Scopus database collected information on research trends in the use of avocado starch for biofilm production. To obtain search results, subject categories with titles, keywords, and abstract criteria from the use of avocado starch extraction, biofilm/bioplastic production, and biocomposite were used as a reference. Using VOSviewer, search result extraction was performed. The results of bibliometric mapping were then further evaluated. The findings of the bibliometric study are demonstrated through network visualization, overlay visualization, and density visualization. The findings indicate that starch produced from avocados has the potential to be a viable resource for manufacturing biofilms. However, further investigation is required to enhance the overall quality of the produced biofilm.
Evaluating the Quality and Added Value of Durian Peel Briquettes Using Tar Waste as Adhesive Fahrulsyah Fahrulsyah; K R Ningtyas; T.N Agassi; M. P. M Harahap
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.360

Abstract

Durian peel has a cellulose content that reaches 64.51%. The high cellulose value in durian peel has the potential to be an energy source for making bio-briquettes. Charcoal biobriquettes require adhesive to hold the charcoal powder together, affecting the calorific value. In this research, the adhesive used was tapioca flour and tar. To measure the quality of durian peel briquettes, the water content, ash content, calorific value, and added value of the product were tested. The research showed that durian peel briquettes treated with variations in tapioca flour and tar adhesive (3:1) had good quality. This can be seen from the water content of 9.41% and the ash content of 13.6%; these values ​​are still by the Minister of Energy and Mineral Resources Regulation No. 47 of 2006. The calorific value of the briquette product is 9694.53 cal/g and entered into SNI standards. Calculation or analysis of product-added value is calculated using the Hayami method. IDR is the added value from the one-time processing of durian peel bio briquette production with 30 kg of raw materials. IDR. 7000/kg. Based on the added value ratio when connected to Hubeis theory, the added value of this biobriquette product is in the high category (>40%).
The Effect of Preliminary Treatment and Storage Time on the Quality of Infused Water Drinks of Butterfly Pea Flower (Clitoria ternatea), Siamese Oranges (Citrus nobilis), and Mint Leaves (Mentha piperita L.) Aurellia Salsabila; Ulya Sarofa; Andre Yusuf Trisna Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.361

Abstract

Infused wateris a natural alternative drink that contains various vitamins. In this research, an infused water drink will be made made from butterfly pea flowers, Siamese oranges and mint leaves. The aim of this research is to analyze the effect of pretreatment and storage time on the quality of the infused water produced and to identify the best treatment between pretreatment and storage time based on the physicochemical, microbiological and organoleptic characteristics of infused water drinks. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is storage temperature (room temperature (27°C), refrigerator temperature (5°C), and room temperature that has been pasteurized (60°C for 15 minutes)). Factor II is storage time (1 hour, 3 hours and 6 hours). If there is a real difference, the further test will be continued with 5% DMRT. The best treatment results were obtained in the pre-pasteurization treatment at room temperature with a storage time of six hours which produced infused water with valuepH 5.257; vitamin C 19.57 mg/100g; antioxidant capacity (IC50) 2.187; total acid 0.312%; total phenol 1,261 mgGAE/gr; total plate count 1,950 Log CFU/ml; color preference score 3.80; aroma preference score 3.6; taste preference score 3.45.
The Effect of Skim Milk and Carboxy Methyl Cellulose Concentrations on the Characteristics of Tamarillo Velva (Cyphomandra betacea) Hafidha Salvania; Ratna Yulistiani; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.362

Abstract

This research aims to determine the effect of skim milk and Carboxy Methyl Cellulose (CMC) concentrations and determine the best formulation for making tamarillo Velva. The research used a Completely Randomized Design (CRD) with 2 factors and 2 replications. Data analysis using ANOVA was continued with the Duncan multiple range test (DMRT) at a confidence level of 5%. The 1st factor is the concentration of skim milk (5% (S1), 7.5% (S2), 10% (S3)). The 2nd factor is the CMC concentration (0.25% (C1), 0.50% (C2), and 0.75% (C3)). The parameters observed include analysis of total dissolved solids, vitamin C content, protein content, antioxidant analysis, overrun, melting time, viscosity, and organoleptic analysis, including texture, taste, aroma, and color. The results of the treatment with the concentration of skim milk and CMC had a significant effect on viscosity, overrun, melting time, vitamin C content, total dissolved solids, texture, and color. The best treatment in this study was velva with a concentration of skim milk (10%) and CMC (0.25%) with an antioxidant activity value of 28.20%, vitamin C 16.56 mg/100g, protein 1.60 g, total dietary fiber 14.05%, total dissolved solids 26.9°brix, overrun 15.78%, viscosity 2079 m.Pas, melting time 20.83 minutes, texture scoring test 3.32 (quite soft), and average preference for taste 3.64 (somewhat like), color 3 (somewhat like), aroma 3.6 (somewhat like).
Characteristic of Antioxidant-Rich “Teh Talua” Instant Using the Foam Mat Drying Method Rasdiana, Felga Zulfia; Ismed, Ismed; Refdi, Cesar Welya; Fauzi, Yusma Resti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.364

Abstract

This research aims to determine the formulation and characteristics of the best instant “teh talua” with the addition of red ginger and areca nut. In this study, 5 treatments were used, namely without addition (control), with the addition of red ginger juice (5% and 10%), and with the addition of areca nut extract (5% and 10%). The data obtained were subjected to statistical analysis using Analysis of Variant (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The results showed that each treatment had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, water activity (Aw), and antioxidant activity. The best treatment is treatment B (with the addition of red ginger juice 5%) with a water content of 17.90%, ash content of 1.58%, protein content of 3.09%, fat content of 12.39%, carbohydrate content of 64.98%, water activity (Aw) 0.523%, and antioxidant activity 54.98%.
Quantification of Touch DNA on Glass, Plastic, and Ceramic Glasses Novenalitha K. Sinukaban; I Ketut Junitha; Ni Nyoman Wirasiti; Ni Luh Suriani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.365

Abstract

In Indonesia, there are many criminal cases. Every criminal offender will certainly bring and leave something at the crime scene that can be used as a trial or evidence. In addition, perpetrators who accidentally or intentionally come into contact with surrounding objects can cause the transfer of trace evidence to these objects. DNA touch left on an object can provide information about the identity of individuals in contact with that object. This study aimed to determine the quantity and quality of DNA Touch in glasses made of glass, plastic, and ceramic that were touched by one proband and two probands. DNA extraction was carried out using the 5% Chelex method. using Univariate and one-way ANOVA. DNA quality was observed based on the comparison results of Å260 and Å280 on the SimpliNano spectrophotometer. The results showed that the concentration of DNA in glass, plastic and ceramics was not significantly different in each treatment. There was no interaction between the type of glass and hand touch, the average DNA concentration. Extracted DNA showed poor quality
Analysis of the Financial Feasibility of Producing an Instant Drink Mixed with Siamese Orange Peel Extract and Cinnamon Extract Anesti Viantika Gea; Tuty Anggraini; Fauzan Azima
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.366

Abstract

Instant drinks are now increasingly popular among people. Because its practical use makes it easier for people to consume it. Then, along with the need to maintain health, drinks made from herbal ingredients have also become the people’s choice. One of the herbal ingredients that can be used is Siamese orange peel and cinnamon. The two ingredients are extracted and dried with a spray dryer, and the powder obtained is added with stevia sugar (1:3) and then packaged in 2 grams/sachet. Feasibility analysis is needed to determine whether this instant drink is feasible if used as a production business. From several financial aspects, the Break Event Point (BEP) receipt was IDR 68,480,496, the BEP production volume was 5,707 boxes, and the BEP price was IDR 8,965/box. Then, the eligibility criteria used are Net Present Value (NPV) obtained at IDR 13,049,296 (NPV>0), Internal Rate of Return (IRR) 16.59% (IRR>interest rate), Net Benefit Cost Ratio (Net B/C) 1.23 (Net B/C>1), and Payback Period (PP) 1 year 4 months (PP<age of business).
Tourist Growth and Adaptation of Local Community in Komodo National Park and Labuan Bajo, Manggarai Barat Regency, Indonesia Imelda Masni Juniaty Sianipar; I Wayan Koko Suryawan
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 1 (2024)
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.v8i1.367

Abstract

The surge in tourism within Komodo National Park and Labuan Bajo, located in the Manggarai Barat Regency of Indonesia, presents both opportunities and challenges for the local community and the environment. This study provides a comprehensive analysis of the significant increase in tourist arrivals and its implications on the ecological and social dynamics of the region. The allure of Komodo National Park's unique biodiversity and Labuan Bajo's picturesque landscapes has led to an unprecedented influx of tourists, emphasizing the critical need for sustainable tourism practices. This research examines the multifaceted impact of this growth on local communities, focusing on shifts in traditional livelihoods, the emergence of environmental pressures, and the strategies implemented to harmonize tourism development with ecological conservation. The study also explores various initiatives undertaken to mitigate the adverse effects of tourism, including community-based tourism projects and sustainable tourism policies. By offering a detailed assessment of these dynamics, the study provides valuable insights into effectively managing the challenges of tourism expansion in ecologically sensitive areas, ensuring the well-being of local communities, and preserving the region's natural heritage.

Page 23 of 90 | Total Record : 892

 21   22   23   24   25 

Filter by Year

2017 2026


Reset
Filter By Issues
All Issue Vol. 10 No. 1 (2026) Vol. 9 No. 3 (2025) Vol. 9 No. 2 (2025) Vol. 9 No. 1 (2025) Vol. 8 No. 3 (2024) Vol. 8 No. 2 (2024) Vol. 8 No. 1 (2024) Vol. 7 No. 3 (2023) Vol. 7 No. 2 (2023) Vol. 7 No. 1 (2023) Vol. 6 No. 3 (2022) Vol. 6 No. 2 (2022) Vol. 6 No. 1 (2022) Vol. 5 No. 3 (2021) Vol. 5 No. 2 (2021) Vol. 5 No. 1 (2021) Vol. 4 No. 3 (2020) Vol. 4 No. 2 (2020) Vol. 4 No. 1 (2020) Vol. 3 No. 1 (2019) Vol. 2 No. 1 (2018) Vol. 1 No. 1 (2017) More Issue