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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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Business Development Strategy of Lumindai Palm Sugar Home Industry with BMC and SWOT Approach Zain, Elvita Putri; Azrifirwan; Permata, Deivy Andhika
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.v8i3.473

Abstract

This study aims to analyze and develop a business strategy of the lumindai palm sugar industry in Sawahlunto City, Indonesia by combining BMC and SWOT approaches. To identify the industry, a BMC mapping is initially performed. The results from the BMC serve as inputs for categorizing business development elements. These elements are then divided into four SWOT categories: Strengths, Weaknesses, Opportunities, and Threats. Each factor within these categories is evaluated and assigned a value, followed by an analysis using IFE and EFE. The IFE analysis yields a score of 3.045, indicating strong internal capital for industry development. Conversely, the EFE score of 2.636 suggests that the industry's external conditions are moderate. The IFE and EFE results then serve as a basis for formulating relevant strategies using the IE matrix. According to the IE matrix, the industry falls into cell IV, placing it in the Grow and Build position. This position is used to develop detailed strategic specifications in the SWOT matrix, which provides actionable insights for industry growth.
The Impact of Self-Efficacy and Employee Mutation on Employee Performance Rahmatika, Ajeng Dian; Kustini, Kustini
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.v8i3.482

Abstract

This study investigates the influence of self-efficacy and employee turnover on employee performance at PT. PLN (Persero) UP2B East Java. Employing a quantitative research design, data was analyzed using Smart PLS software. Given the small population size, a census sampling method was applied, encompassing all 69 employees. Data collection was conducted through observations, interviews, and questionnaires. The analysis included tests for validity and reliability, R-Square evaluation, and hypothesis testing via bootstrapping. The results reveal that both self-efficacy and employee turnover positively influence employee performance. Employees with higher self-efficacy demonstrate superior job performance, and increased employee turnover is also linked to improved performance.
Post-Harvest Handling of Coffee through Coating Application with Zero-waste Concept to Support Green Economy in Wanagiri Village, Sukasada District, Bali: Post-Harvest Handling of Coffee through Coating Application in Wanagiri Village, Sukasada District, Bali Suriati, Luh; Kaca, I Nyoman; Wirajaya, Anak Agung Nguran Mayun; Rabani RS, I Gusti Agung Yogi; Padmarini, Ni Made Andira; Putri, Putu Ananda Icaka; Dewi, Ni Made Putri Pradnya Paramita; Darmawan, Kadek Dinda Rahayu; Patni, Gusti Ayu Yunda Darma
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.v8i3.483

Abstract

The objective of this activity is to enhance the knowledge of the community in Wanagiri Village on more effective and efficient coffee farming techniques, to improve the productivity and quality of life for coffee farmers in the area. The training will focus on developing skills in coffee cultivation, post-harvest processing, and product diversification. The specific type of coffee being highlighted is robusta Wanagiri coffee, which has gained international popularity due to its unique aroma and flavor. The planned activities will include face-to-face training, counseling, and hands-on practice, where experts will provide guidance and support to help the partners understand and apply the technology provided. The ultimate goal is to enable the partners to improve their coffee production and develop diverse coffee products, such as ground coffee, green bean coffee, and instant specialty coffee, to reach a wider market. This activity is scheduled to take place in Wanagiri Village, Sukasada District, Buleleng Regency on August 5th, 2024. After the training and exercise, it was found that the participants understood the material presented by the resource person and were very interested in applying a coating to their coffee to reduce farmer losses and to utilize or process coffee husk waste into animal feed to be fed directly to their livestock or to become organic fertilizer. Good post-harvest handling, including the application of coating technology, is very important in maintaining coffee quality, particularly in preserving aroma and flavor during storage and transport. In addition, the application of zero-waste technology in coffee processing has the potential to reduce waste and increase the value of coffee by-products
Characteristics of Healthy Cornflakes (Study of the Proportion of Pre-Cooked White Corn Flour : Pre-Cooked Red Bean Flour and the Proportion of tapioca) Lihan Candra Asi, Sri Alam Syah; Rosida, Rosida; Wicaksono, Luqman Agung
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.v8i3.484

Abstract

Flakes are a convenient type of food that can be developed to meet the body's nutritional needs. Cornflakes, which have a high starch content, can be combined with protein and fat from red beans and snakehead fish, as well as tapioca as a source of amylopectin that affects the texture of cornflakes. The purpose of this research is to determine the effect of the proportion of white corn flour to red bean flour and the proportion of tapioca. The Randomized Block Design (RBD) method was used with Factor I being the proportion of white corn flour to red bean flour (80:20, 75:25, and 70:30), and Factor II being different proportions of tapioca (5%, 10%, and 15%). The observational data were analyzed using ANOVA and followed by Duncan's test. The best treatment determination was carried out using the De Garmo method. The best cornflakes were obtained with a proportion of 70% pre-cooked white corn flour, 30% pre-cooked red bean flour, and 10% tapioca, resulting in a moisture content of 3.13%, ash content of 2.88%, protein content of 8.26%, carbohydrate content of 80.88%, fat content of 4.90%, starch content of 33.11%, rehydration capacity of 46.54%, and breaking strength of 15.25 N.
Characteristics of Instant Baby Porridge With a Pre-Cooked Flour Formulation (White Rice, Yellow Corn, Red Beans and Snakehead Fish) Aina, Untsa Qurrota; 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.v8i3.485

Abstract

Stunting prevention can be done by providing Complementary Foods (MP-ASI) to babies aged 6 months and above. Baby porridge is generally made from rice, to increase the nutritional content of instant baby porridge, yellow corn is substituted. Red beans and snakehead fish have high protein content to increase the nutrition of instant baby porridge. The pre-cooking process on flour needs to be done to increase water absorption and solubility in instant baby porridge products. The purpose of this study was to determine the effect of differences in pre-cooked flour formulations (white rice, yellow corn, red beans and snakehead fish) on the physicochemical and organoleptic characteristics of instant baby porridge. The study used a simple Completely Randomized Design (CRD) with one factor, with treatments P1, P2, P3, P4, P5 and P6. Data analysis using ANOVA and further testing of 5% DMRT was carried out if there was a significant difference. Instant baby porridge with pre-cooked flour formulation P3, with a water content of 3.66%, ash content of 2.91%, fat content of 11.88%, protein content of 21.64%, carbohydrate content of 59.88%, starch content of 28.41%, crude fiber content of 2.80%, bulk density of 0.49 g/ml, water absorption capacity of 222.75%, solubility of 28.88%, and organoleptic test of color 3.44 (neutral), aroma 3.36 (neutral), taste 3.64 (like), and texture 3.76 (like).
Effect of Sucrose Concentration on Microbiological, Physicochemical, Antioxidant Activity, and Organoleptic Characteristics of Salak Fruit Juice Beverage Fermented with Lactobacillus Plantarum InaCC B153 Pandanwangi, Aisyah Amelia; Rosida, Rosida; Sudiana, I Made; Napitupulu, Toga Pangihitan; Kanti, Atit
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.v8i3.486

Abstract

Salak is a tropical fruit that has great potential to be made into a healthy fermented beverage. The carbohydrate content and bioactive compounds such as phenolics in salak provide benefits as a source of antioxidants. The fermentation process will produce a probiotic drink that is good for digestive health. The fermentation process involves Lactobacillus plantarum bacteria as probiotic agents. This study aims to determine the effect of sucrose concentration on the characteristics of salak fruit juice probiotic drinks. This study used a completely randomised design (CRD) factorial pattern with sucrose concentration factor (3%, 6%, 9% b/v). The data obtained were analysed using ANOVA followed by DMRT further test at the 5% level. The results showed a significant interaction (p?0.05). Fermented salak fruit juice using 9% sucrose was the best treatment with characteristics of pH 3.80; total microbes 9.023 log CFU/ml; total acid 1,11%; total sugar 13,88%; viscosity 118,35 mPa.s; DPPH antioxidant activity 89.99%. The resulting organoleptic properties including colour, aroma, and taste, overall were 3.40 (moderately liked), 3.08 (moderately liked), 3.76 (moderately liked), and 3,48 (moderately liked).
Sensory Profile of Candied Tomatodates Using the Just About Right Method Diapri, Syafian Putra; Jariyah, Jariyah; Priyanto, Anugerah Dany
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.v8i3.487

Abstract

Candied tomato dates are processed candies made from tomatoes that are dried until they are shaped like dates. Sensory profiles are needed to obtain candied date tomatoes with the most optimal betel lime solution concentration treatment and blanching time based on penalty analysis methods (JAR and hedonic scales). This study used the just about right method combined with the hedonic scale (overall liking) in the treatment of candied date tomatoes with a concentration of betel lime solution (2%, 3% and 4% (b/b)) and blanching time (5 minutes, 10 minutes and 15 minutes). There are 17 sensory attributes that will be tested through the assessment of the JAR scale and the hedonic scale (overall liking). The data obtained was then processed using XLSTAT 2024 software. Based on the results of the penalty analysis, it was shown that the most optimal candied date tomatoes were candied date tomatoes with a concentration treatment of 3% betel lime solution and a blanching time of 15 minutes where there were 14 insignificant test attributes or p-value?0.05. Meanwhile, there are only 3 sensory attributes that need to be optimized or p-value?0.05, namely juicy texture (p-value = 0.002), sweet taste (p-value = <0.0001) and fruity taste (p-value = 0.017).
Characteristics of Juwet Fruit Yoghurt with the Addition of Skim Milk and Lactic Acid Bacteria Starter Wirdayat, Wira; Rosida, Rosida; Anugerah Dany P
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.v8i3.488

Abstract

In this study, the manufacture of juwet fruit yoghurt was studied with different treatments of adding skim milk and lactic acid bacteria starter. Yogurt is a processed milk product made through bacterial fermentation. Yogurt is known as a good source of protein, calcium, and probiotics, which can support digestive health and the immune system. Juwet fruit has a high antioxidant and vitamin C content so that juwet fruit has interesting potential to be made into yoghurt. Skim milk is used to utilize high lactose and protein so that the growth of lactic acid bacteria can grow optimally. Lactic acid bacteria are used for preservation, providing texture, and adding flavor to yoghurt drinks. The purpose of this study was to determine the addition of skim milk and lactic acid bacteria starter on the physicochemical, microbiological, and organoleptic characteristics of juwet yoghurt. This study used a Completely Randomized Design (CRD) factorial pattern consisting of two factors. Factor 1 addition of skim milk (5%, 7%, 9%). Factor 2 addition of starter (5%, 7%, 9%). Each treatment was repeated three times. The data obtained were analyzed using analysis of variance (ANOVA). If there is a significant difference between treatments, it is continued with the Duncan test (DMRT) and organoleptic test using the Scoring test with 25 trained panelists. The treatment of adding 9% skim milk and 9% starter was the best treatment that produced juwet yoghurt with a protein content of 2.1% ± 0.036, total titratable acid 2.1% ± 0.1, total soluble solids 22.7ºBrix ± 1.53, total lactic acid bacteria 10.5 log CFU/ml ± 0.023, pH 3.7 ± 0.058, antioxidants 34.0% ± 0.117, viscosity 6.8% ± 0.058, Vitamin C 5.8 ± 0.3, and organoleptic tests of color 2.88 (rather like), taste 3.24 (rather like), aroma 2.68 (rather like), texture 3.76 (like).
Utilization of Quality Organic Fertilizer at P4S Sari Sedana, Badung, Bali Situmeang, Yohanes Parlindungan; Mahardika, Ida Bagus Komang; Widyawati , Ida Ayu Trisna; Rematwa, Afelinus
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.v8i3.489

Abstract

This Community Partnership Program (CSP) conducted in Desa Selat, Kecamatan Abiansemal, Kabupaten Badung, has achieved significant advancements in organic agricultural development. The program focused on the implementation of both hard and soft technologies. Hard technologies included the development of high-quality organic fertilizers using local waste materials such as livestock manure, biochar, Trichoderma, NPK fertilizers, and dolomite, processed with simple equipment. These innovations addressed local waste management issues and enhanced agricultural productivity. Soft technologies involved comprehensive training on production management, business operations, and marketing strategies, which empowered the P4S Sari Sedana Group with essential skills for sustainable operation. The program demonstrated high relevance to local needs, effectively transforming waste into valuable resources and introducing environmentally friendly production methods. It also fostered active community participation and generated substantial environmental and economic benefits, including increased soil fertility and reduced reliance on chemical fertilizers. The project produced several key outputs: high-quality organic fertilizer, enhanced community skills, scientific publications, intellectual property registration, and online media coverage. Future sustainability will be supported through institutional capacity building, market expansion, product innovation, and ongoing monitoring and evaluation.
Post-Harvest Handling through Processing Oranges into Wine to Increase the Added Value of Oranges when Fruit is Abundant and the Skills of the Women Farmer Group "Widya Pertiwi" in Belantih Village, Kintamani District, Bangli Regency Astiari, Ni Komang Alit; Sulistiawati, Ni Putu Anom; Suaria, I Nengah; Singapurwa, Ni Made Ayu Suardani; Sutapa, I Gede; Andriani, Anak Agung Sagung Putri Risa; Rama, Kade Nusde Sari
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.v8i3.490

Abstract

The community service activity on aimed at post-harvest handling through processing citrus fruits into wine to increase the added value of citrus fruits when the fruit is abundant. And the skills of the farmer women's group "Widya Pertiwi" in Belantih Village, Kintamani District, Bangli Regency. This service activity is carried out through stages, namely providing material and demonstrations on processing oranges into wine and final evaluation (post-test) through distributing questionnaires. The results of counseling and training showed that through training and hands-on practice, they could easily understand how to process citrus fruit into wine, which could be done when the fruit was excessive in the harvest season, to increase added value and income. The results of this activity showed an overall increase in knowledge where 85% of respondents stated that they understood very well, and the remaining 15% indicated that they understood the extension materials and methods provided, which means that there were no respondents who stated that they did not understand or did not understand. Of the 15 respondents who participated in the counseling, 80% indicated they were very satisfied, and the remaining 20% stated they were satisfied participating in the counseling activities. 95% of the respondents indicated they were very interested, and the remaining 5% stated they were interested in practicing turning citrus fruits into wine in their homes. This means that 100% of the participants from the farmer women's group are interested in improving their skills and applying the technology of processing citrus fruits into wine to reduce the occurrence of fruit spoilage when the fruits are abundant in the harvest season.

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