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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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Distribution of aid and outreach as an effort to develop snack food MSME in Galengdowo village, Wonosalam, Jombang Lestari, Danik Dwi; Panggayuh, Danang Andrian Fajar; Setiawan, Risqi Firdaus
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.446

Abstract

The development of micro, small and medium enterprises (MSMEs) in the snack food sector is an important strategy to improve the local economy and empower rural communities. This research explores the effectiveness of aid distribution and outreach as an effort to develop snack food MSMEs in Galengdowo Village, Wonosalam, Jombang. Using a qualitative approach, a case study was conducted to examine the impact of capital assistance, training, and the introduction of digital technology on increasing production capacity, product quality, and market access for MSMEs. The study results show that the assistance provided has had a significant positive impact, including improvements in business management, online marketing, and development of partnership networks. Socialization regarding marketplaces and digital marketing strategies has also proven effective in increasing product visibility and creating added value for MSMEs. However, challenges such as limited information technology infrastructure remain obstacles that need to be overscome to support the sustainable growth of MSMEs in the future.
Shelf-Life Prediction of Shredded Duck “Cahyo” by Accelerated Shelf-Life Testing (ASLT) technique Based on The Arrhenius Model Febrianti, Nadya Dwi Putri; Yulistiani, Ratna; Wicaksono, Luqman Agung; Purnama, Afridho Laksono Indra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.447

Abstract

Shredded Duck "Cahyo" PT Deltasari Indah Restaurant is a shredded product made from duck meat. The shelf life of Shredded Duck "Cahyo" can be used as an indication in determining the time and expiration date. Expiration information is one of the important information that must be included in each food packaging. examinations made from the repository to changes in quality decline are carried out to decide the shelf life of Shredded Duck "Cahyo". Therefore, a study was conducted to forecast the shelf life of Shredded Duck "Cahyo" PT Deltasari Indah Restaurant. This study's objectives are to decide the critical criteria for determining the shelf life of Shredded Duck "Cahyo" and to forecast the shelf life of Shredded Duck "Cahyo" products stored at different thermal state conditions. In this study, Accelerated Shelf Life Testing utilizing the Arrhenius model was employed. Shredded Duck "Cahyo" packaged in PET jars underwent repository at thermal states of 30?C, 40?C, and 50?C for 28 days, by examinations conducted every 7 days. Key criteria analyzed encompassed water content, Free Fatty Acid (FFA) levels, and total microbial presence. The critical criterion selected was the Free Fatty Acid (FFA) criterion, given its low activation energy (Ea) and high R2 value. outcomes indicated that utilizing the Arrhenius model ASLT approach, the shelf lives of Shredded Duck "Cahyo" at 30?C, 40?C, and 50?C were 58 days, 51 days, and 44 days, respectively. Considering actual repository conditions (20?C and 25?C), the average shelf life of Shredded Duck "Cahyo" was decided to be 65.5 days.
Physicochemical Characteristics of Beef Meatballs at Various Post Mortem Phases with the Addition of Seaweed Flour (Gracillaria sp.) Wahyuningtyas, Ririh; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.448

Abstract

The post-mortem phase of meat influences the physicochemical quality of the beef meatballs produced. The post mortem phase is the phase that meat goes through after slaughter. The post mortem phase is divided into 3, namely prerigor, rigor mortis and post rigor. Seaweed (Gracillaria sp.) can be used as a natural chewy meatball. This research aims to determine the best treatment combination between the post-mortem phase of meat and the addition of seaweed flour on the physicochemical characteristics and preferences of beef meatballs. This research used a completely randomized design with a factorial pattern with 2 factors with two replications. Factor I is the post mortem phase (pre-rigor, rigormortis and post-rigo). Factor II is the addition of seaweed flour (3%, 4% and 5%). The observation data were analyzed using ANOVA, if there were significant differences, the Duncan Multiple Range Test was carried out at the 5% level. The best treatment results were pre-rigor beef treatment with the addition of 5% seaweed flour, producing meatballs with characteristics of 69.05% water content, 2.93% ash content, 1.55% fat, 12.49% protein, 12.92N elasticity level, 47.22% water holding capacity. , Color preference level 4 (like really), aroma 4.07 (like really), taste 4.17 (like really) and texture 4.50 (like really).
Analysis Of The Added Value Of Goat Manure As Organic Fertilizer In Carangwulung Village, Wonosalam District Rizkiyah, Salsabila Putri Ainur; Avivah, Elmira Dhiva; Armana, Andru; Rahman, Toriq Aulia; Rozci, Fatchur
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.449

Abstract

The high population of goats in Carangwulung Village causes high amounts of animal waste to be produced on the goat farm, of course, this must be managed well so that it does not hurt the environment. The chairman of LMDH "Rimba Jaya Makmur" manages goat manure to be used as organic fertilizer which will later be commercialized and used to fertilize plants owned by LMDH. The main aim of this research is to determine the added value of goat manure which produces organic goat manure fertilizer. The location for this research was deliberately chosen in Carangwulung Village, Wonosalam District, specifically in the LMDH "Rimba Jaya Makmur" for research because the head of the LMDH "Rimba Jaya Makmur" manages goat dung. The method used is the Hayami method. The results of this research are that in managing the production of goat manure fertilizer, it has an input of 2000 kg and gets an output of 1,999 kg, thus providing added value, namely Rp. 939/kg, where the added value is > 50%, so it is classified as high and the business is worth continuing.
Content Marketing Optimization to Increase Consumer Engagement at Brand Necerel on Instagram platform Hisyam, Al Hisyam Nurussyahban; Muhammad, Denlora Nor; Abdurahman, Abdurahman; Setiawan, Risqi Firdaus
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.450

Abstract

Content Marketing Optimization to Increase Consumer Engagement at Brand Necerel on Instagram Platform. Introduction, Marketing 4.0 provides an important role for marketers to guide the customer journey from the initial stage to the final stage. Content Marketing is a marketing strategy that ensures definite identification with strong analysis to attract the attention of potential customers distributed through digital media. The main purpose of implementing content marketing is to increase customer engagement. Methods: MBKM Independent Internship activities for students of the National Development University “Veteran” East Java at Qurota Academy as Digital Marketers at @Necerel.id began on February 19 - June 19, 2024. Internship activities are carried out face-to-face (Offline) at the Office located at Jalan Selat Karimata Block E3/1, Sawojajar, District. Kedungkandang, Malang City, East Java, 65139. The results of this study help optimize Content Marketing to Increase Consumer Engagement in the Brand Necerel on the Instagram platform.
Analysis of the Quality of Fresh and Used Cooking Oil Among Fried Catfish Street Vendors in the Eastern Region of Lamongan Sub-District, Lamongan District Azzury, Novita Mizzalluna; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.451

Abstract

Cooking oil that is repeatedly used by vendors can cause damage and a decline in quality. Moreover, it can pose health risks. Repeated use of cooking oil leads to various degradation reactions such as oxidation, hydrolysis, and polymerization. This research aims to analyze the quality differences between initial and used cooking oil. The study is a survey with a cross-sectional study method. The sampling technique used purposive sampling (13 vendors) with data analysis using a paired t-test at a 5% significance level. Cooking oil samples were taken twice a day. The chemical quality analysis results of 13 initial cooking oil samples showed that the percentage that did not meet SNI 7709:2019 standards for water content was 46.15%, free fatty acids were 46.15%, and peroxide values were 69.23%. For used cooking oil samples, the percentages that did not meet SNI 7709:2019 standards for water content were 92.30%, free fatty acids were 100%, and peroxide values were 100%. The average TBA value for all initial-use cooking oil samples was 0.44 mg MDA/kg, and for used cooking oil samples was 0.65 mg MDA/kg, both higher than the reference sample (0.15 mg MDA/kg).. The t-test results showed that there were quality differences between the initial and used cooking oil used by street vendors selling pecel lele in the eastern region of Lamongan District.
Socialization of Self-Watering Pots from Gallon Waste for Sustainable Waste Management: Collaboration with PKK Mungkung Village, Nganjuk Regency Hidayat, Hana Safira; Tamtamalia, Herlin Dwi Dita; Samputri , Ghea Lintang; Mubarokah, Mubarokah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.452

Abstract

Community service activities carried out in Mungkung Village on May 15 2024 took the form of socialization and practice of decorating self-watering pots which was attended by Mungkung Village PKK women. Group 01 KKNT MBKM led this activity to educate the public about the benefits and how to make self-watering pots from used gallons, in line with the principles of Sustainable Development (SDGs), especially SDG 12 and 15. The results of this activity show that the use of waste gallons Self -watering pots are effective in providing water automatically to plants, improving the quality of plant growth, and reducing plastic waste. The discussion also includes challenges that may be faced such as arranging drainage and monitoring potted plant nutrition. The practice of decorating self-watering pots involves creative decoration techniques, strengthens community participation in sustainable activities and inspires creativity in efforts to protect the environment. This activity not only provides practical solutions for waste management, but also raises awareness of the importance of contributing to sustainable development through simple local innovations.
The Effect of Different Stabilizers on the Characteristics of Gluten-Free Dried Noodle from Arrowroot and Mung bean Flour Rosano Darmawan, Stefanus; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.453

Abstract

Dry noodles are one of the foods made from wheat flour. The availability of wheat in Indonesia does not match consumer demand, necessitating the use of alternative ingredients such as arrowroot flour and mung bean flour. The use of stabilizers like CMC, STPP, and Xanthan Gum is needed to improve the characteristics of dry noodles. This research aims to determine the effect of the proportion of arrowroot flour and mung bean flour with different types of stabilizers on the physicochemical and organoleptic characteristics of dry noodles. The experimental design used was a factorial CRD with two factors. Factor I was the proportion of arrowroot flour and mung bean flour and Factor II was the addition of different types of stabilizers. Data were analyzed using 5% ANOVA and 5% DMRT. There was a significant interaction (p?0.05) on the moisture content, ash, protein, fat, starch, rehydration capacity, cooking loss, elasticity, and organoleptic characteristics of aroma, texture, and overall appearance. There were no significant differences in the organoleptic characteristics of color and taste. The best treatment was the proportion of arrowroot flour and mung bean flour (60:40) with the addition of CMC stabilizer, which resulted in dry noodles with the following characteristics: moisture 11.392%, ash 1.919%, protein 11.592%, fat 1.378%, starch 54.720%, rehydration capacity 110.266%, cooking loss 6.398%, elasticity 0.314 N, aroma 4.200, color 4.040, taste 3.800, texture 4.200, and overall appearance 4.160.
Study of Proportions of Porang Slurry and Coconut Milk and the Addition of Podang Mango Fruit on the Physicochemical And Organoleptic Characteristics of Plant Based Ice Cream Briliansyah, Resi; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.454

Abstract

This research aims to determine the effect of the substitution of coconut milk and porang tuber porridge and the addition of podang mango on the physicochemical and organoleptic quality of vegetable ice cream. The research used a Completely Randomized Design (CRD) with two factors and two replications. Data analysis using ANOVA was continued with the Duncan multiple range test (DMRT) at a confidence level of 5%. The first factor is the substitution of porang tuber slurry for coconut milk (10:90 (A1), 20:80 (A2), 30:70 (A3)). The second factor is the concentration of podang mango (15% (B1), 20% (B2), 25% (B3)). Parameters observed include protein content, overrun, melting speed, color analysis, total dissolved solids, viscosity, fat content, dietary fiber, vitamin C, and organoleptic analysis including texture, aroma, color, and taste. The results of the treatment of porang tuber slurry substitution for coconut milk and the concentration of porang mango had a significant effect on protein content, total solids, overrun, melting time, and viscosity. The best treatment in this study was vegetable ice cream with the substitution of porang tuber slurry for coconut milk (30:70%) and the addition of podang mango (15%) with a protein content of 4.09%, fat content of 3.99%, the dietary fiber content of 4.38%, vitamin C of 26.27%, melting time 18.46 minutes, overrun of 23.09%, viscosity of 1685%, total solids of 38.07%, lightness of 64.60, redness of 47.70, yellowness of 79.21, and average hedonic value of color of 4.0, aroma of 3.67, taste 3.4, and texture of 3.7.
Study of Addition Gelatin and Egg White on The Physicochemical and Organoleptic Characteristics of Sawo Kecik Marshmallows and Telang Flower and Determining The Storage Period Using The ESS Method ( Extended Storage Studies ) Alfiansyah, Romi Angga; Rosida, Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (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.v8i3.455

Abstract

Marshmallow is a confectionery product that has a soft, chewy texture and is white. Problems with a texture that is less soft, less chewy, and less attractive color often arise when processing marshmallows. The addition of butterfly pea flowers can help improve the color, while the use of gelatin and egg whites can be an alternative to improve the texture of marshmallows. This research aimed to determine the best treatment combination between adding gelatin and egg whites to obtain sapodilla marshmallows and butterfly pea flowers with good treatment. This research used a Completely Randomized Design (CRD) with a factorial pattern, two factors, and two replications. Factor 1 is the addition of gelatin (8%; 10%; 12% w/w) and factor 2 is the addition of egg white (4%; 6%; 8% w/w). Data were analyzed using ANOVA and further DMRT tests at the 5% level. The treatment with the addition of 12% gelatin and the addition of 6% egg white was the best treatment which produced sapodilla marshmallows and butterfly pea flowers with characteristic water content values ??of 47.962% ± 0.2942, ash content of 1.355% ± 0.1972, vitamin content of 16.340 mg/100 g ± 0.1556, reducing sugar content 9.595% ± 0.1768, Aw value 0.468% ± 0.0092, texture 3.975 N ± 0.0495 and organoleptic test color 3.60 (rather dislike), taste 4.04 (normal ), aroma 3.12 (somewhat dislike) and texture 6.12 (like) and antioxidant activity IC50 of 35.52 ppm and has a shelf life of 7 days.

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