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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 892 Documents
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Characterization of Biobriquette from Carbonized Durian Peel Using Coconut Shell as the Binder Soeherman, Giffary Pramafisi; Putri, Pridata Gina; Joen, Deary Amethy Zahrotinufus; Indrawan, Iyan; Pratiwi, Nurma
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.v7i3.347

Abstract

This research aimed to study the characteristics of carbonized durian peel biobriquette using tar as a binder. A 1:10 ratio of binder and carbonized durian peel was used. The 25, 50, and 75% (coded as P1, P2, and P3, respectively) tar were used as a binder alongside tapioca flour to produce a binder with different tar concentrations. The briquette characteristics determined moisture content, ash content, calorific value, density, and water-absorbing capacity. Moisture content ranged from 9.32% to 9,41% for treatments P1 to P3, while the ash content ranged from 12,29% to 13,09%, showing no significant difference among the treatments. Massive difference was observed in calorific value, as P1 gives 5106/35 cal g-1 calorific value while P2 and P3 give 9267.56 and 9694.53 cal g-1, respectively. The density observed was relatively low, ranging from 0.5029 g cm-3 to 0,5685 g cm-2. As for water-absorbing capacity, P3 absorbed the least amount of water, 29.43%. From this research, we can conclude that coconut shell tar has the potential to be utilized as a binder in forming biobriquette from carbonized durian peel.
The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh Novelina, Novelina; Wati, Linda; Purnama Dini Hari; Qurrata A'yun
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.v7i3.348

Abstract

Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).
Egg Shells as an Adsorbent for the Adsorption of Lead (Pb) and Iron (Fe) Metals Yusmartini, Eka Sri Yusmartini; Mardwita, Mardwita; Atikah, Atikah; Kaswari, Suli Cahaya
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.v8i1.349

Abstract

An eggshell is estimated to have around 10,000–20,000 pores; this condition created a chance for the eggshells to be used as an adsorbent. This research aims to activate egg shells used as an adsorbent. Egg shells were applied as an adsorbent in solutions of lead (Pb) and iron (Fe). Test parameters for adsorption capacity were carried out on the optimum mass and absorption contact time with lead (Pb) and iron (Fe) while using the eggshell waste as an adsorbent. The adsorbent quality of egg shells was tested using parameters such as ash content, water content, and adsorption capacity towards methyl blue. This research aims to utilize egg shells as an adsorbent to absorb lead (Pb) and iron (Fe) content using an adsorption process. There are 3 stages of a method for this research to establish: adsorbent preparation, adsorbent activation, and the adsorption process. The adsorption process was carried out with variations of the mass sample, which are 0.75 grams, 1 gram, 1.25 grams, 1.50 grams, and 2 grams and time variations when contact occurred in 20, 30, 40, 50, and 60 minutes. The outcome of this research showed that the highest adsorption capacity at the optimum mass of Pb metal was 1.5 grams at 98.914% and for Fe metal at 96.386%. The highest adsorption capacity results were influenced by Pb metal contact time in 40 minutes, which was 99.30%, and the best capacity for adsorption of Fe metal was at a contact time in 50 minutes, which was 99.82%.
Food Safety of Shrimp Paste Products in Sidoarjo Regency Judging from the Presence of Microbiological Contamination and Chemical Contamination Aprilia, Dania Salshabilla; Rosida; Dany Priyanto, Anugerah
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.v7i3.354

Abstract

Shrimp paste is a processed fishery product made from shrimp, fish or both. Food safety is the conditions and efforts needed to prevent food from three possible contaminations, namely microbiological, chemical and other contamination that can disturb, harm and endanger human health. This research aimed to determine the relationship between hygiene and sanitation and microbiological contamination (Escherichia coli and Salmonella); and determine the presence of contamination (rhodamine B and lead) qualitatively and quantitatively in shrimp paste circulating in Sidoarjo Regency. This research was carried out by taking 23 samples from 23 traders in the centre of Sidoarjo Regency using the purposive sampling method. This research consisted of an interview process, sanitation hygiene observations, microbiological contamination analysis (Escherichia coli and Salmonella) and chemical contamination analysis (rhodamine B and lead). The results of microbiological analysis on 23 samples of shrimp paste in Sidoarjo Regency were positive for the presence of Escherichia coli bacteria. Two samples of shrimp paste had values ??< 3.6 MPN/g, and data was obtained that environmental sanitation practices correlated with Escherichia coli contamination in shrimp paste samples in Sidoarjo with (p<0.05). The presence of Salmonella bacteria and rhodamine B chemical contamination was not detected in all samples of shrimp paste in Sidoarjo Regency. However, 14 samples of shrimp paste were identified as contaminated with the heavy metal lead >1.0 mg/kg. Based on the results of these four parameters, the "I" shrimp paste sample has fulfilled the SNI (2716:2016) criteria well when compared with 22 other types of shrimp paste in Sidoarjo Regency.
Developing the Spirit of Entrepreneurship through Training in Making Sprinkle Chili Powder (Bon Cabe) Astiti, Ni Made Ayu Gemuh Rasa; Semaryani, Anak Agung Made
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 Patrisiya, Berta; Rosida, Dedin Finatsiyatull; Wicaksono, Luqman Agung
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 Nazir, Novizar; Hariry, Amelia; Widiyastuti, W.; Panatarani , Camelia; Praseptiangga, Danar; Aziz, Rizki; Syamani, Firda Aulya
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; Ningtyas, K R; Agassi, T.N; Harahap, M. P. M
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.) Salsabila, Aurellia; 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) Salvania, Hafidha; 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).

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