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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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IMPROVEMENT OF TRADITIONAL BALINESE "ONG" TEA-MAKING PROCESS TO EXTEND SHELF LIFE TO SUPPORT ECOTOURISM IN BANJAR LANTANGIDUNG, GIANYAR, BALI Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Pratiwi, Ni Luh Putu Yumi Mega; Rustini, Ni Made; Kusuma, David Ali Jaya; Mulia, Komang Oki Budi
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.v8i3.514

Abstract

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a type of probiotic drink produced from the tea fermentation process. The bacteria contained in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit so that they can open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product that can improve the community's economy and support the development of ecotourism in Banjar Lantangidung
Comparative Analysis of Production Results and Farming Costs of Tuber Shallots and True Shallot Seed (TSS) in the Off-Season of Sandy Coastal Land Ismarlin, Ina Fitria; Shoyfiyah, Safira
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.v8i3.518

Abstract

The decline in shallot production was caused by low seed quality in quantity and price. One of the government's efforts to overcome the problem of shallot productivity is by using True Shallot Seed (TSS) seeds. This research aimed to determine the comparison of production results and farming costs for tuber shallot and True Shallot Seed (TSS). This research was conducted in Parangtritis Village, Kapanewon Kretek, Bantul Regency. The research method used was comparative with a sample of 14 tuber shallot farmers and 33 TSS shallot farmers. The sample in this study was selected using a saturated sampling technique. The research results show that the average production of tuber shallot and TSS in the off-season on sandy coastal land is 475 kg/1000 m2 and 398 kg/1000 m2. A comparison of the production results of tuber shallot and TSS using SPSS shows Sig. (2-tailed) of 0.597 > 0.05, which means there is no significant (real) difference between the average production of tuber shallot and TSS. The cost of farming TSS shallots during the off-season on sandy coastal land is Rp. 7,106,500, while farming tuber shallot is Rp. 9,427,000. This shows that the costs of farming TSS shallots are cheaper than the costs of farming tuber shallots. Based on this research, it is necessary to increase the role of extension workers and the independence of farmers in developing tuber shallot and TSS shallot farming, which is more prospective to be cultivated in the off-season on sandy coastal land.
The Effect of Adding Coconut Dregs (Cocos nucifera L.) on “Wajik” Characteristics Sayuti, Kesuma; Syukri, Daimon; Padilah, Rahmi
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.v8i3.519

Abstract

This study aims to determine the effect of adding coconut dregs on the characteristics of wajik based on organoleptic and chemical tests. The research design used was a Completely Randomized Design (CRD) with 5 treatments, namely A (without adding coconut dregs), B (addition of 1% coconut dregs), C (addition of 2% coconut dregs), D (addition of 3% coconut dregs), and E (addition of 4% coconut dregs) with 3 replications. The research data were statistically analyzed using Analysis of Variance (ANOVA) and continued with Duncan's New Multiple Range Test (DNMRT) analysis at the 5% level. The results showed that adding coconut dregs had a significant effect on, fat content, crude fiber, sucrose, total energy, and organoleptic including color, aroma, taste, and texture. However, it had no significant effect on ash content. The best treatment was wajik with the addition of 3% coconut dregs, with ash content of 0.78%, fat content of 14.31%, protein content of 2.58%, crude fiber of 6.42%, total energy of 329.51 kcal, and a liking level for color 3.80 (like), aroma 3.84 (like), taste 3.60 (like), and texture 3.80 (like).
Application of the Agropolitan Concept through Digital Marketing Training and Environmental Implications for MSMEs in Gunung Anyar District, Surabaya City Harya, Gyska Indah; Mindari, Wanti; Setyadi, Taufik; Pratama, Arista; Mukaromah, Siti; Fadil, Cholid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.521

Abstract

Gunung Anyar District in Surabaya focuses on agropolitan development to encourage regional economic growth, especially in agribusiness. Micro, Small, and Medium Enterprises (MSMEs) are important in improving the economy, reducing unemployment, and improving welfare. However, MSMEs face challenges with branding, digital marketing, and environmental impact. The community service program by UPN Veteran East Java aims to support the development of MSMEs through digitalization, product branding, and product diversification. The program also discusses environmental issues, including waste management and Urban Farming. Collaboration between local governments, MSMEs, and the community is essential for the success of this program. The program aims to overcome barriers such as low sales turnover and limited market access, strengthen the position of MSMEs in a competitive market, and become an example of sustainable business practices. The Lecturer Team conducts continuous socialization and assistance related to MSME skills in implementing digital marketing, training and mentoring "e-brilliant MSMEs" and maintaining cleanliness and preservation of the surrounding environment to reduce carbon footprint, increase green open space, and meet food needs through urban farming. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero hunger SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 13: Climate ActionSDG 15: Life on LandSDG 16: Peace, Justice, and Strong InstitutionsSDG 17: Partnerships for the Goals
Preservation with Different Smoking Techniques to Extend the Shelf Life of “Urutan” Chicken AA Made Semariyani; Sudiarta, I Wayan; Singapurwa , Ni Made Ayu Suardani; Suariani, Luh
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.v8i3.522

Abstract

“Urutan” chicken is one of the processed meat products processed through the manufacture of meat dough, fat and complete Balinese spices ("Basa Genep"). Extending the shelf life of “urutan” chicken can be done by smoking process either by cold smoking method or hot smoking. Smoke can preserve food ingredients due to the presence of acid, phenolic and carbonyl compounds. The method used in this study is Randomized Block Design (RBD) with a factorial pattern consisting of 2 factors, namely Factor I is Hot Smoking Technique consisting of 3 levels and Factor II is Smoking Time consisting of 4 levels so that 12 treatment combinations are obtained and 2 repetitions are carried out so that 24 experimental units are obtained. The parameters observed include phenol content, water content, ash content, fat content, protein content, Esherichia coli and Salmonella sp. Statistical analysis shows that smoking time has a significant effect (sig <0.05) on the phenol content of “urutan” chicken, but does not have a significant effect (sig> 0.05) on the fat and protein content of “urutan” chicken. The fat content of “urutan” chickens in the smoking duration treatment at a temperature of 100 ° C ranged from 9.798 - 11.870%. The lowest fat content was obtained in 2 hours of smoking, which was 9.798% which was not significantly different from other treatments. The protein content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 11.788 -12.197%. The smoking duration did not have a significant effect on the protein content of “urutan” chickens, which was probably because the smoking duration of 0.5 -2 hours had not denatured the protein sequence. The phenol content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 0.206 - 0.312%. The highest phenol content was obtained in 2 hours of smoking at a smoking temperature of 100 ° C, which was 0.312%. The results showed that the longer the smoking, the higher the phenol content of “urutan” chickens. The lowest pH value was obtained in the 100 °C 2-hour smoking treatment of 5.16, which was significantly different from other treatments. The highest water content was obtained in the 100 °C 2-hour temperature treatment of 63.19%, which was significantly different from other treatments
Performance of Balinese Pigs Fed with Banana Stem and Lamtoro (Leucaena leucocephala) Leaf-Based Diets Fermented for Different Durations in the Sukanadi Women Farmer Group Yan Tonga; Sutapa, I Gede; Yudiastari, Ni Made; Ama, Desandro T.; Jati, Ignasius Ghari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.524

Abstract

Balinese pigs are one of the livestock commodities that the community has raised. However, their maintenance is still carried out traditionally by utilizing makeshift feed ingredients in the vicinity, so the appearance of Balinese pigs is not optimal with indicators, and their growth is still below the NRC standard. With simple maintenance, the weight gain of local pigs can only be achieved 180-260 gr/head/day, which is still below the NRC standard of 500-750 gr/head/day. Therefore, efforts must be made to increase weight gain by improving feed quality through fermentation. This study aims to improve the performance of local Balinese pigs by treating feed with various fermentation times from surrounding materials such as banana stems, forage, and complete feed mixtures (rice bran, fine corn, and concentrates). This study used a complete randomized design with fermented feed treatment with variations in fermentation time, namely feed without fermentation (F0), feed fermented for 14 days (F1), and feed fermented for 28 days (F2). Each treatment used 3 Balinese/local pigs of 2-3 months old weaning age with a weight range of 10-12 kg. The banana stem and lamtoro leaf-based feedstuffs fermented for 28 days showed significant results or the best on the performance of Balinese pigs. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero hunger SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 13: Climate ActionSDG 15: Life on Land
Improvement of Processing and Marketing of Innovative Coconut and Nut-Based Products at the Sari Nadhi Business Study Group, Carangsari Village, Badung Sudiarta, I Wayan; Semariyani , A. A. Made; Rustini, Ni Made; Dewi, Ni Made Putri Pradnya Paramita; Putri, Putu Ananda Icaka; Ni Luh Putu Putri, Setianingsih
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.525

Abstract

The processing of agricultural products, especially coconuts into VCO, coconut oil, sounding, and tempeh, with several types of processed products for innovative snacks with soybean ingredients has been produced and marketed by partners in Carangsari Village and its surroundings, but with limited marketing, and the products still need to be improved in quality to be able to compete with similar products. The problems faced are that the product quality is inconsistent, the product packaging is still simple, and there is no knowledge of business management and bookkeeping, so there are obstacles in managing production and marketing. The solution to the problems faced is to improve processing technology and packaging technology; turnover increases; product quality and quantity increase Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero HungerSDG 4: Quality EducationSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 17: Partnerships for the Goals
Characteristics of Buffalo Milk Curd on Variations in Fermentation Time HANANI, IZZAH; Dewi, Kurnia Harlina; Anggraini, Tuty
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.v8i3.527

Abstract

Curd is a processed product from buffalo milk through a fermentation process. The clumping of fresh buffalo milk into curd occurs due to the presence of Lactic Acid Bacteria (LAB) in buffalo milk. Curd contains lactic acid bacteria (LAB), which are beneficial for health. These bacteria not only extend the shelf life of food by inhibiting the growth of spoilage and pathogenic bacteria but also produce bioactive compounds that are good for the body. LAB contained in curd even has probiotic properties. This research used a starter of 10% buffalo milk curd. In one production, 4500 ml of fresh buffalo milk and 500 ml of starter are used, yielding 3.8 kg of buffalo milk curd. The results of observations during 7 days of fermentation were water content (81.25-72.53%), ash content (0.93-0.89%), protein content (8.97-7.94%), fat content (7 .72-7.10%), carbohydrate content (1.13-11.54%), pH value (5.72-4.27), temperature (26.87-28.43oC), Total Lactic Acid Bacteria (1.6x109- 8.1x109 cfu/ml).
Physical and Microbiological Characteristics of Dadih Powder with Different Types and Concentrations of Encapsulated Ingredients Entrijayanti, Febria Putri; Dewi, Kurnia Harlina; Anggraini, Tuty
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.v8i3.530

Abstract

Dadih is one of the buffalo milk preparations that is rich in nutritional content and has the potential to be developed in West Sumatra. This research discusses the drying of dadih to extend the shelf life and maintain the nutritional content contained in the dadih. Dadih is dried to produce a product in the form of dadih powder. This study used food dehydrator drying with different types and concentrations of encapslanes to determine the right type and concentration of encapslanes to maintain the nutritional content and physical appearance of dadih powder. The research design used was a completely randomized design (CRD) with two factors, namely encapsulant type (CMC and Maltodextrin) and encapsulant concentration (0%, 10%, 20% and 30%). The results showed that dadih powder with different encapsulant types and concentrations had a significant effect on LAB viability, taste, and color. The dadih powder product with the addition of 20% maltodextrin gave the results of Total Lactic Acid Bacteria of 1.19 x 104 cfu/ml, the highest LAB viability of 77.01%,. And has organoleptic test results that are preferred by panelists on the color and taste of dadih powder.
A Innovative Technology-Based Coffee Agro-Industry Development Strategy to Increase Farmers' Competitiveness in Kare District, Madiun Regency Nur Indah, Pawana; Widayanti, Sri; Indah Harya, Gyska; 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.v8i3.534

Abstract

This research aims to develop a strategy for developing innovative technology-based coffee agroindustry in Kare District, Madiun Regency. The application of modern technology, such as roasting and wet processing, has proven to improve robusta coffee's quality and added value and increase competitiveness in the domestic and international markets. In addition, empowering farmers through training and technical assistance is key to improving their skills in post-harvest technology management. The research method used is mixed-method, with qualitative and quantitative approaches. Data was obtained through a survey with a Likert scale questionnaire, in-depth interviews, field observations, and documentation. SWOT analysis evaluates the strengths, weaknesses, opportunities, and threats in developing coffee agroindustry in the region. The study results show that the coffee industry in Kare District has significant strengths and opportunities, although it still faces challenges related to capital and technology limitations. The recommended strategies are product diversification, institutional capacity building, and more intensive promotion, as well as the development of coffee agro-tourism as a step to improve farmers' welfare and expand market access

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