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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 850 Documents
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Utilization of Clinoptilolite Zeolite to Reduce P-Phenylenediamine (PPD) Dye Content from Hair Color Wash Waste Rahmadani, Rara; Zilfa, Z; Wendari, Tio Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.702

Abstract

Environmental pollution is a global problem that requires serious attention worldwide. Various human activities contribute to increased levels of pollutants, including liquid waste. One example is the hair colouring process, which generates waste that is harmful to both the environment and human health. This waste contains explicitly hazardous components such as synthetic dyes, for example, p-phenyldiamine dyes. Therefore, this study aims to utilise zeolite clinoptilolite (an adsorbent) for the absorption or removal of dyes in hair dye wash water waste. Based on the parameters of the dye content contained in the waste to determine the effect of adsorbent mass, contact time and concentration on the adsorption process. Determination of dye adsorption capacity using UV-VIS spectrophotometry. FTIR and XRD characterized Zeolite before and after adsorption. This study shows that adsorption lasts for 45 minutes using 0.6 grams of zeolite, with a dye sample volume of 20 mL for dye absorption. After the adsorption process at optimal conditions, the per cent adsorption of hair dye wash water waste was 81.78%. Analysis of the zeolite before and after adsorption using FTIR revealed a change in the spectrum, characterised by a shift in wavenumbers, indicating that the adsorption process had occurred. Characterization of zeolite using XRD showed that there was no change in zeolite structure. From these data, it can be concluded that the adsorption method can reduce the content of dyes in hair dye.     Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water SDG 11: Good Health and Well-beingSDG 13: Industry, Innovation, and InfrastructureSDG 15: Climate Action
Hedonic Test on Pempek with Beta Carotene Fortification from Different Concentrations of Carrot Puree Badrul, Ahlam Inayatullah; Aldilla Sari Utami; Nia Boru Ritonga; Ira Gusti Riani; Munir, Muhammad Abdurrahman
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.715

Abstract

Pempek is a traditional food from South Sumatra that is highly regarded and very popular among the people of Indonesia. This food is usually made with tapioca, minced fish, water, salt and MSG. This study aims to create an innovation, namely beta carotene fortification in pempek dough. Hedonic tests were conducted to determine the level of respondent preference for the addition of carrot concentration in terms of color, aroma, flavor and texture. This study employed a Completely Randomised Design (CRD) with four treatments and three replications, namely: P0 (0% carrot puree), P1 (5% carrot puree), P2 (10% carrot puree), and P3 (18% carrot puree). Hedonic test data were analysed statistically using analysis of variance, and further DMRT tests were conducted. The results of this study indicate that the addition of 10% carrots to making snakehead fish pempek has a very significant effect (P < 0.01) on improving the hedonic colour, taste, aroma, and texture. It can be concluded that the addition of carrot, up to 10% as a source of beta-carotene, in making pempek can increase the level of panellists' preference for colour, taste, aroma, and texture. The best treatment is the addition of 10% carrots to the formulation of snakehead fish pempek, in terms of its colour, taste, aroma, and texture. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Effect of Extractant-to-Semi Refined Carrageenan Water Ratio on the Physicochemical Characteristics of Carrageenan from Kappaphycus striatum: English Alvianto, Dikianur; Lalu Danu Prima Arzani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.719

Abstract

Kappaphycus striatum, a red seaweed rich in sulfated polysaccharides, serves as a promising raw material for carrageenan production due to its favorable gelling and stabilizing properties. This study aimed to investigate the effect of different extractor solvent ratios on the physicochemical characteristics of refined carrageenan derived from K. striatum. Refined carrageenan was extracted from semi-refined material using hot water at solvent-to-seaweed ratios of 1:40, 1:50, and 1:60, followed by precipitation with isopropyl alcohol. The parameters assessed included moisture content, yield, gel strength, sulfate content, and viscosity. Moisture content remained relatively constant across treatments (?10–11%) and complied with FAO/JECFA standards. In contrast, yield and gel strength increased significantly with higher solvent ratios, with the highest values observed at the 1:60 ratio (30.04% yield; 1090.23 g/cm² gel strength). Sulfate content also increased, peaking at 21.42% for the same treatment. Viscosity was highest at the 1:50 ratio (87 cP), indicating a favorable balance between molecular hydration and structural integrity. All treatments produced carrageenan within acceptable quality standards for commercial use. The results demonstrated that the extraction solvent ratio played a critical role in determining the performance characteristics of refined carrageenan. Therefore, adjusting the water-to-seaweed ratio during extraction may serve as a practical approach to optimize carrageenan properties for targeted industrial applications.Contribution to Sustainable Development Goals (SDGs): SDG 1 :No povertySDG  9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Consumer Preference Analysis of Surabaya Residents towards UHT Milk Products Using Conjoint Analysis with Cluster Sampling Technique Handy Wiranata; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.720

Abstract

Surabaya is one of the cities in East Java Province with a relatively high level of activity and birth rate. Along with the increasing population, the community's food needs have also risen, particularly in terms of their preferences for consuming UHT milk. Various factors, including flavour variants, price, packaging material, expiration date, nutritional content, and other attributes, influence consumer preferences for UHT milk. This study aims to identify the attributes with the highest importance values for consumers when selecting UHT milk products, as well as to determine consumer preferences regarding the attribute variables of UHT milk products. The attributes examined in this study include packaging material, flavor variants, price, expiration date, and nutritional content. The research was conducted using a survey method, with the number of respondents determined by Slovin’s formula, and respondent sampling was carried out using a cluster sampling technique. According to consumer preferences, the most preferred UHT milk product is packaged in cans, with a utility value of 0.167. The desired range for the price attribute, with a utility value of 0.220, is less than 5,000 IDR. Regarding flavor, the chocolate variant is most favored, with a utility value of 0.369. For expiration date, UHT milk with the longest shelf life of over 12 months (before opening) has a utility value of 0.060. Lastly, for nutritional content, high protein content is preferred with a utility value of 0.208. The best choice for UHT milk has the following features: it comes in a can, costs less than 5,000 IDR, is chocolate-flavored, has an expiration date of 6–12 months, and is lactose-free. Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero HungerSDG 3 – Good Health and Well-beingSDG 12 – Responsible Consumption and ProductionSDG 9 – Industry, Innovation, and Infrastructure
Color Changes in Chili (Capsicum frutescens L.) During Thin-Layer Drying Musdalifah, Nuzlul; Muhidong, Junaedi; Supratomo, Supratomo
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.722

Abstract

This study investigates the effects of hot water blanching and air velocity on the color stability of chilli (Capsicum frutescens L.) during thin-layer drying. The objective was to determine optimal pre-treatment and drying conditions that preserve visual quality and enhance drying efficiency. A controlled laboratory-scale dryer was used, applying blanching at 90°C for 3 minutes and air velocities of 1.0 m/s and 1.5 m/s. Color parameters (L*, a*, b*), total color change (?E*), and hue angle shift (?H*) were measured periodically. Statistical analysis was conducted using ANOVA and Tukey HSD tests. The results show that blanching significantly improved color retention and reduced enzymatic browning. Higher air velocity accelerated drying and enhanced uniformity, with the combination of blanching and 1.5 m/s airflow yielding the best outcomes in terms of color stability and drying time. Interaction effects between blanching and airflow were synergistic, contributing to improved product quality. These findings align with previous studies and reinforce the importance of integrated drying strategies. In conclusion, the study demonstrates that combining blanching with optimized airflow enhances drying kinetics and preserves the visual quality of chili. These insights are valuable for small-scale processors and contribute to the development of efficient postharvest technologies. Future research should explore nutrient retention, aroma profiles, and advanced modeling of drying behavior. Contribution to Sustainable Development Goals (SDGs):SDG2: Zero HungerSDG 4: Quality EducationSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
The Effect of Coconut Shell Liquid Smoke Concentration and Drying Duration on the Chemical Characteristics and Organoleptic Properties of Analog Jerky Azzahra, Raidza; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.723

Abstract

This study aims to determine the optimal treatment combination of coconut shell liquid smoke concentration and drying duration for the chemical and organoleptic characteristics of oyster mushroom and red bean analog jerky. This study employs a completely randomized design (CRD) with a two-factor factorial structure and three replications. Factor I: concentration of coconut shell liquid smoke (0%, 0.5%, and 1%) and Factor II: drying duration (5 hours, 6 hours, and 7 hours). The chemical data were examined using ANOVA and the Duncan's Multiple Range Test (DMRT) to see if there were significant differences at a 5% level, while the taste and smell data were checked with the Friedman test at the same 5% level. The best results were found with a coconut shell liquid smoke concentration of 0.5% and a drying time of 6 hours, showing 12.48% moisture, 1.04% ash, 20.62% protein, and 10.96% fat, along with preference scores of 2.5 for color (dislike), 3.04 for aroma (like), 3.2 for taste (like), and 3.16 for texture (like). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Fermentation Characteristics and Sensory Evaluation of Durian Yoghurt as a Synbiotic with Skim Milk and Sugar Formulations: English Romadhon, Taufikkilah; Emmawati, Aswita; Marwati, Marwati; Yuliani, Yuliani; Rahmawati, Rini; Martati, Martati
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.724

Abstract

Synbiotic products are a combination of probiotics and prebiotics in food that work synergistically to enhance the survival of beneficial microbes and provide greater health benefits. Durian contains simple sugars, dietary fiber, and oligosaccharides that can be utilized by probiotics as a nutrient source for their growth. This study aims to evaluate the potential of durian (Durio zibethinus) as a prebiotic ingredient in the formulation of synbiotic yoghurt by observing its effects on fermentation characteristics, including microbiological, chemical, and sensory properties, when combined with different concentrations of skim milk and sugar (0%, 5%, and 10%). Total bacteria, lactic acid bacteria (LAB), and titratable acidity increased, while the pH value of the product decreased during the fermentation process. The addition of skim milk and sugar influenced the sensory profile of the product, with the best treatment observed in skim milk and sugar 5% (P8), ba Synbiotic products are a combination of probiotics and prebiotics in food that work synergistically to enhance the survival of beneficial microbes and provide greater health benefits. Durian contains simple sugars, dietary fiber, and oligosaccharides that probiotics can utilize as a nutrient source for their growth. This study aims to evaluate the potential of durian (Durio zibethinus) as a prebiotic ingredient in the formulation of synbiotic yoghurt by observing its effects on fermentation characteristics, including microbiological, chemical, and sensory properties, when combined with different concentrations of skim milk and sugar (0%, 5%, and 10%). Total bacteria, lactic acid bacteria (LAB), and titratable acidity increased, while the pH value of the product decreased during the fermentation process. The addition of skim milk and sugar influenced the sensory profile of the product, with the best treatment observed in skim milk and sugar 5% (P8), based on hedonic scores for aroma, texture, and taste of the yoghurt after 24 hours of fermentation. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12:  Responsible Consumption and ProductionSDG 13: Climate Actionased on hedonic scores for aroma, texture, and taste of the yoghurt after 24 hours of fermentation.
Effect of Sesame Flour Type and Percentation on the Physicochemical and Organoleptic Properties of Combro Chips Khoirina, Adhian Dini Khoirina; Susanto, Wahono Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.725

Abstract

This research aimed to evaluate the application of the three types of sesame flour (white sesame flour, black sesame flour, and mixed sesame flour) and the addition of sesame flour at three different percentages (5%, 10% and 15%) on physicochemical and organoleptic characteristics of combro chips. Sesame flour has a potential functional seasoning alternative that could enhance nutritional value and consumer acceptability of traditional cassava-based snacks. This study uses a Completely Randomized Design (CRD) factorial with 2 factors. All quantitative data were analyzed using ANOVA (Analysis of Variance) with statistical software (?=5%). The study found that the type of sesame flour had no significant effect on the physical and chemical properties of combro chips, while increasing its percentage significantly influenced all attributes except moisture. Higher flour levels raised protein, fat, ash, and breaking force, indicating a firmer texture. Chips with 5% white sesame flour were most preferred for taste, texture, and color, whereas those with black and mixed sesame flour were less favored. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
Comparative Evaluation of IRI Predictions Using MEPDG 2015 with New Mexico and Virginia Local Calibrations in Indonesia Yuliani, Gita; Hariyadi, Eri Susanto; Sjafruddin, Ade
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.726

Abstract

This study aims to evaluate the accuracy of IRI prediction using the MEPDG 2015 method with two different local calibration parameters—New Mexico and Virginia—by comparing them against actual field conditions in Indonesia. The analysis was conducted on six segments of the North Coast National Road (Pantura), totaling 55.87 km, using input data from 2020 and field measurements from 2021 to 2023. Pavement responses were analyzed using ELMOD 6 and KENPAVE, and predictions were made for rutting, fatigue cracking, and IRI. The results showed that MEPDG 2015 with Virginia calibration produced the smallest relative deviation (?15.66%) compared to the field data, indicating better alignment with actual pavement performance than the New Mexico calibration. The findings confirm the importance of selecting calibration parameters appropriate to local climate and structural conditions. MEPDG 2015 with Virginia calibration is recommended for future IRI prediction in areas with similar environmental characteristics to western Indonesia. Contribution to Sustainable Development Goals (SDGs):SDG 9: Industry, Innovation and InfrastructureSDG 11: Sustainable Cities and CommunitiesSDG 12: Responsible Consumption and Production
Study of the Proportion of Catfish and Duck Meat on the Physicochemical Characteristics of Nugget with the Addition of Sodium Alginate Binding Material Ferdianza, Ryan Setya; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.731

Abstract

A nugget is a type of processed meat restructuring, namely meat that is ground and seasoned, then enveloped by flour adhesive and breadcrumb coating (breading). The purpose of this study was to evaluate the effects of different proportions of catfish and duck meat, as well as the addition of sodium alginate, on the physicochemical and organoleptic characteristics of nuggets. This study used a factorial completely randomized design (CRD) with two factors and two replications. Factor I is the treatment of the proportion of catfish and duck meat. Factor II is the addition of sodium alginate binder (0.5%; 0.75%, or 1%). The data obtained were analyzed using analysis of variance (ANOVA) with a significance level of 5%. If there were differences between treatments, then DMRT 5% further test was conducted. The best results came from using a mix of 70% catfish and 30% duck meat with 1% sodium alginate, which created nuggets with 59.32% moisture, 1.28% ash, 8.75% fat, 16.86% protein, a texture value of 563.470 gf, and a water binding capacity of 81.74%. In the taste test, the average scores were 4.12 for color (slightly like), 4.01 for aroma (slightly like), 3.88 for taste (like), and 3.72 for texture (like). Contribution to Sustainable Development Goals (SDGs)SDG 2–Zero Hunger:SDG 3 – Good Health and Well-being:SDG 9 – Industry, Innovation, and Infrastructure:SDG 12 – Responsible Consumption and Production:

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