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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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Application of Design Thinking and Chemical Analysis of the Taro Chip Industry in Several Taro Chip Industries in Padang Panjang City Amelia Sari, Dice; Kasim, Anwar; Kasim, Fitriani
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.v9i1.594

Abstract

Taro is an important source of carbohydrates, providing 23.7 g per 100 g of raw taro, but its potential use has not been fully realized, one option for its utilization is to produce taro chips. This research aims to use design thinking methodology to create an innovative product development strategy aligned with market demand. The research strategy is to improve the business through design thinking techniques. According to the survey results, the packaging used is in the form of a standing pouch, which features a naturally random shape of taro chips and a citrus leaf balado flavor variant on the chips created through design thinking. Chemical analysis of the taro chips revealed a moisture content of 5.08%, ash of 1.62%, protein of 3.08%, fat of 26.67%, and carbohydrate of 63.56%, following the SNI 01-4305-1996 standard. Contribution to Sustainable Development Goals (SDGs)SDG 2: Zero hunger SDG 3: Good Health and Well-beingSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production
Optimization of Oil Palm Empty Fruit Bunches Cellulose-based Bioplastic Formulation with Response Surface Methodology (RSM) Herianti, Putri; Andhika Permata, Deivy; Neswati
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.v9i1.596

Abstract

Bioplastics are one of the alternatives to replace synthetic plastics. Bioplastics are plastics made from natural materials readily decomposed by microorganisms so that they are environmentally friendly. Oil Palm Empty Fruit Bunches (OPEFB) have cellulose content that can be utilized as raw material in the manufacture of bioplastics. This research aims to determine the best formulation of OPEFB cellulose-based bioplastics as environmentally friendly packaging. The method used in this research is the Response Surface Methodology (RSM) optimization method in the Mixture (Optimal Custom Design) section found in the Design Expert version 13 application. The factors analyzed in making bioplastics are glycerol, starch, CMC, and chitosan. Bioplastic observations include tensile strength, elongation, elasticity, thickness, water resistance, and biodegradation. The result of OPEFB cellulose obtained in this study is 71.88%, where the cellulose produces strong bioplastic properties. The optimum solution of bioplastic formulation produced is the addition of glycerol of 0.89 g, starch of 2.99 g, CMC of 2.11 g, and chitosan of 3 g Laboratory verification responses produced are tensile strength of 12 MPa, elongation of 31.34%, elasticity of 890.67 MPa, thickness of 0.25 mm, water resistance of 88.95%, and biodegradation of 4.34%/day. Contribution to Sustainable Development Goals (SDGs):SDG 9: Industry, Innovation and Infrastructure SDG 12: Responsible Consumption and ProductionSDG 13: Climate ActionSDG 14: Life Below WaterSDG 15: Life on LandSDG 17: Partnerships for the Goals
Organoleptic Characteristics of Instant Uduk Rice with Different Types of Rice Varieties and Steaming Time Pramesthi, Azzahra Nur Shifa; Ratna Yulistiani
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.v9i1.602

Abstract

Instant uduk rice is a quick-cooking rice that can be prepared within 3-5 minutes and is characterized by porous rice grains. Different types of rice varieties and the gelatinization process during steaming are known to affect the organoleptic properties of instant uduk rice. The purpose of this study was to determine the effect of different types of rice varieties and steaming time on the physicochemical and organoleptic characteristics of instant uduk rice. This research method used a completely randomized design (CRD) factorial pattern of 2 factors with 2 replications. Factor I was rice variety (IR 42, IR 64, and Sintanur) and factor II was steaming time (20, 30, 40 minutes). Organoleptic testing in this study used a scoring test. The data obtained will be analyzed using Analysis of Variance (ANOVA). The results showed that different varieties of rice and steaming time affected the organoleptic properties of instant uduk rice.
Research Trends on Acrylamide Formation and Mitigation in Coffee Processing over Last Ten Years: A Comprehensive Bibliometric Study Nazir, N; Syukri, Daimon; Anggraini, Tuty; Fadri, Rince Alfia; Afriliana, Asmak; Kusnadi, Joni; Putri, Annisyia Zarina; Hariry, Amelia; Ito, Nobutaka
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.v8i3.606

Abstract

Acrylamide, a potentially carcinogenic compound, forms during high-temperature food processing and has garnered significant attention in the coffee industry due to its implications for public health and food safety. This study analyzes research trends on acrylamide formation and mitigation in coffee processing over the past decade, utilizing bibliometric methods and VOSviewer software. A dataset of publications from 2014 to 2024 was examined to uncover key research themes, leading contributors, and collaborative networks in the field. The analysis reveals a growing body of research focused on understanding the mechanisms of acrylamide formation, developing mitigation strategies, and balancing quality preservation with regulatory compliance. Emerging trends, such as metabolomic approaches and advanced roasting techniques, highlight a shift towards more targeted and sustainable solutions. Additionally, the findings emphasize notable international collaborations, though further interdisciplinary research is needed to address existing gaps and enhance practical applications. This bibliometric study provides valuable insights into the scientific landscape of acrylamide research in coffee processing, offering a foundation for future studies and innovations aimed at ensuring food safety while maintaining coffee quality.  
Implementation of SWOT Analysis in Improving Employee Performance at Elan Chocolate Surabaya Ilham, Rizky Kharizma; Indah, Pawana Nur; Tondang, Ika Sari
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.v9i1.564

Abstract

Elan Chocolate Company as one of the best MSMEs in Surabaya does not guarantee to have a good human resource system. This study aims to find out the condition of the Company as seen from the SWOT analysis which aims to improve the performance of Elan Chocolate Surabaya employees. The sample collection method was purposive sampling with a total of 6 respondents. Data collection using interviews assisted by questionnaires. The first objective was analyzed with qualitative descriptive, namely classifying Elan Chocolate Surabaya employees. The second objective was analyzed by likert analysis assisted by a questionnaire by identifying the performance of Elan Chocolate Surabaya employees. The third objective is to analyze the condition of the Company using a SWOT analysis to find out the Company's position in order to find out the Company's best strategy in improving employee performance. The results of the study show that, 1) the classification of employees is quite diverse, but the average employee who graduated from junior high school, has an age range of 20-25 years. 2) Employee performance is assessed, especially in the production division, there are 4 types of assessments, quality, quantity, efficiency, and creativity. The assessment was found to be an average of the total value of the entire production division starting from quality (3.49), quantity (3.54), efficiency (3.53), and creativity (3.53). 3) The results of the SWOT analysis of the Company's condition found a SWOT matrix in Quadrant I. This means that the Company's condition is aggressive. The strategy that must be applied to Elan Chocolate Surabaya is the one that supports the policy of the strategy to improve employee performance. Contribution to Sustainable Development Goals (SDGs)SDG 8: Decent Work and Economic GrowthSDG 4: Quality EducationSDG 9:  Industry, Innovation, and Infrastructure SDG 12:  Responsible Consumption and Production.
Analysis of the Influence of Instagram Social Media on Brand Loyalty Through Brand Trust and Brand Equity on Bilka Supermarket Product Salesin Surabaya Badriyyah, Shania; Mubarokah; Setyadi, Taufik
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.v9i1.569

Abstract

trust, and equity, and examine the management strategies Bilka uses to maintain product purchases via social media. A quantitative approach with questionnaires was used, involving active Instagram users. Descriptive statistical analysis and SEMPLS were applied. The results show a diverse consumer age range, with most respondents aged 18-35. Instagram significantly influences brand loyalty, trust, and equity, which positively impacts sales. The management strategies include continuous promotions, active consumer interaction, and attractive offers. In conclusion, Instagram is an effective tool for strengthening consumer relationships and boosting sales when the right strategies are applied. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
The Characteristics of Tortilla Chips Made from Proportions of White Corn Flour and Tapioca, and NaHCO3 Addition Balqis Rosalinda; Rosida, Rosida; Putra, Andre Yusuf Trisna
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.v9i1.603

Abstract

Tortilla chips are snacks with thin and crispy characteristics made from the main ingredient of corn flour. This study used white corn flour, tapioca flour, and NaHCO3. In this study, white corn flour was used as the main ingredient for making tortilla chips, tapioca flour was used as a binder, and sodium bicarbonate was used to add texture. The purpose of this study was to determine the effect of the proportion of white corn flour: tapioca flour, and the addition of NaHCO3 on the characteristics of tortilla chips and to obtain the best treatment based on good physical, chemical, and organoleptic properties, and preferred by panelists. The design of this study was a Completely Randomized Design (CRD) with two factors, namely the proportion of white corn flour: tapioca flour (90:10, 80:20, 70:30) and the addition of sodium bicarbonate (0.2%, 0.4%, 0.6%). The best treatment was tortilla chips with a proportion of white corn flour: tapioca flour (70:10) with the addition of sodium bicarbonate (0.2%). The treatment resulted in a moisture content of 8.89%, ash content of 6.00%, protein content of 11.02%, lipid content of 4.64%, starch content of 60.40%, amylose content of 12.25%, amylopectin content of 48.15%; and the average organoleptic results showed a color preference score of 3.76 (like); aroma 3.84 (like); taste 4.16 (like); and texture 3.88 (like), total dietary fiber content of 4.71%, and calcium content of 493.85 mg/100g. Contribution to Sustainable Development Goals (SDGs):Goal 2: Zero HungerGoal 3: Good Health and Well-beingGoal 8: Decent Work and Economic GrowthGoal 12: Responsible Consumption and ProductionGoal 17: Partnerships for the Goals
Exploring Lecturers' Proficiency in Argumentative Writing: Rhetorical Strategies, Coherence, and Linguistic Challenges Marnita, Rina; Zulprianto, Zulprianto
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (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.v8i2.607

Abstract

This study examines lecturers' competence in argumentative writing, emphasizing the rhetorical tactics, coherence, and linguistic difficulties encountered during the process. This research seeks to uncover the strengths and opportunities for growth in academic writing among lecturers, given its crucial role in higher education. The study used a qualitative methodology to investigate a sample of argumentative essays authored by lecturers from diverse fields, assessing the efficacy of their rhetorical methods in articulating and substantiating arguments. The research further examines the coherence of their work, assessing the logical structure and connectivity of ideas and arguments. The research also examines prevalent linguistic obstacles, including clarity, syntax, and vocabulary concerns, that affect the overall quality of argumentative writing. The results indicate that although instructors have robust subject expertise, deficiencies in language competency and argumentative techniques frequently impede the clarity and effectiveness of their work. This study elucidates the necessity for professional development programs designed to improve instructors' academic writing skills, specifically in formulating coherent and rhetorically successful arguments.
The Influence of Individual Characteristics, Training and Career Development on Employee Performance PT Hotel KTM Resort Maisyarah; Saputra, Asron
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.v9i1.609

Abstract

This study analyzes the influence of individual characteristics, Training, and career development on employee performance at PT Hotel KTM Resort in Batam, Indonesia. Despite the significant role of human resources in the hospitality industry, challenges such as low employee focus and delayed career progression hinder performance. Using quantitative methods, the research examined data from 115 employees to evaluate the effects of these variables. The findings indicate that training and career development significantly impact employee performance, while individual characteristics do not considerably influence performance outcomes. Training programs tailored to employee needs and structured career development pathways enhanced job satisfaction, motivation, and overall productivity. Furthermore, simultaneous analysis revealed that these variables collectively explain 37.7% of performance variation, suggesting other influencing factors. Recommendations include improving training quality, creating clear career advancement opportunities, and adopting holistic HR management practices focusing on supportive leadership and work environments. By implementing these strategies, PT Hotel KTM Resort can enhance employee engagement, reduce turnover rates, and improve service quality. These insights contribute to the hospitality sector's broader understanding of human resource management, emphasizing the importance of investment in employee development initiatives. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 4: Quality EducationSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and Infrastructure
Effect of Different Cascara Tea Formulas on the Addition of Dayak Onion and Stevia Harahap, Risda Munarti Rusdy; Kasim, Anwar; Kasim, Fitriani
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.v9i1.612

Abstract

Formulation in making tea is necessary to produce quality products with a distinctive taste and optimal health benefits. Cascara is a dried tea product produced from coffee skin waste. It has been reported to have potential as a natural antioxidant because it contains secondary metabolite compounds such as polyphenols. Dayak onion bulbs are reported to contain flavonoids that are useful for preventing and alleviating complaints due to degenerative diseases such as hypertension and controlling blood sugar levels. Stevia is a plant known as sugar leaves or non-calorie natural sweeteners whose dried leaves have 30 times the sweetness of sucrose. The purpose of this study was to combine coffee fruit skin (cascara), Dayak onion, and stevia in herbal tea formulations to explore health potential and see the effect of differences in cascara, dayak onion, and stevia tea formulations on pH values, moisture content, and ash content according to the Indonesian National Standard (SNI). This study used a Factorial Completely Randomized Design (CRD). The results of this study indicate that the moisture content of herbal tea bags ranges from 9.05%-11.48%, with certain formulations (C, D, E, and F) meeting SNI standards. The ash content of herbal tea bags ranges from 3.58%-7.35%, reflecting the mineral content, with higher stevia concentrations correlating with increased ash content. The pH value of the brewed herbal tea ranges from 4.34-5.12, indicating that higher concentrations of Dayak onion produce higher pH values while increasing stevia concentrations lower pH. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land

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