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Jufriadif Na`am
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Faculty of Agricultural Technology. Andalas University. Limau Manis Campus, Padang. Indonesia 25163
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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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Study of Pineapple Subgrade Substitution and Fermentation Time on The Physicochemical and Microbiological Characteristics of Cowpea Based (Vigna unguilata)-Based Probiotic Yoghurt Ramadhanty, Chairunnisa Safira; Winarti, Sri; Pratiwi, Yunita Satya
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.v9i2.732

Abstract

Yoghurt is pasteurised animal milk, then fermented with lactic acid bacteria until the desired acidity, smell, and taste are achieved. The main ingredients for making yoghurt in this study are cowpea and pineapple. Cowpea (Vigna unguiculata L.) is a high-protein local food, ranking after soybeans. Subgrade pineapple is a smaller pineapple fruit with a length ? 9.9 cm and a weight ? 0.4 kg, which is rich in antioxidants and has a high vitamin C content. The purpose of this study was to analyse the effect of subgrade pineapple substitution and fermentation time on the physicochemical and microbiological characteristics of cowpea probiotic yoghurt, and then determine the best treatment combination of these variations. The method used was a Completely Randomised Design (CRD) factorial pattern, with Factor I being subgrade pineapple juice substitution (10%, 20%, and 30%) and Factor II being fermentation time (15 hours, 20 hours, and 25 hours). The data obtained were analysed using ANOVA followed by DMRT, further tests at the 5% level. The results showed a significant interaction (p ? 0.05). Yoghurt with 30% subgrade pineapple substitution and 20 hours fermentation time treatment is the best treatment that produces yogurt with a total acid value of 1.10%, pH value of 3.53, viscosity of 462.2 mPa.s., vitamin C 37.75 mg/100ml, total LAB 8.44 log CFU/ml, antioxidant 33.90 mg AEAC/g, protein 0.70%. 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
Chemical and Microbiological Characteristics of Canned Rendang Seasoning (Temperature and Sterilization Time Study) Syahidah, Fathimah Sarah; Yulistiani, Ratna; Nurhikmat, Asep
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.v9i2.735

Abstract

This study aimed to evaluate the effects of sterilization temperature and time on the chemical and microbiological characteristics of canned rendang seasoning. A Completely Randomized Design (CRD) with two factors was employed, using sterilization treatments at 121°C and 126°C for 10 and 15 minutes. Observed parameters included F0 value , moisture content, protein, fat, ash, and the prevalence of Clostridium botulinum. The highest F0 value was recorded at 126°C for 10 minutes (28.70 minutes); however, the treatment of 121°C for 15 minutes (F0 = 5.98 minutes) was selected as optimal, as it meets food safety standards without compromising chemical quality. Microbiological analysis yielded negative results for C. botulinum across all treatments up to day 30 of storage. Chemical characteristics remained relatively stable, with moisture content ranging from 58.55% to 58.94%, ash content from 4.119% to 4.339%, protein content from 28.486% to 28.731%, and fat content from 17.697% to 18.111%, with no significant differences among treatments. Sterilization at 121°C for 15 minutes is recommended as the optimal condition for producing safe and high-quality canned rendang seasoning suitable for both domestic and export markets. 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
Chemical Characteristics of Legen Drinks from Street Vendors in Surabaya SARTIKA, LUTFITA DEWI; 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.v9i2.738

Abstract

Legen is a traditional drink made of siwalan sap and it is very popular in East Java. This research aims to identify chemical characteristics of legen drinks sold by 10 local street vendors in Surabaya. This study is an exploratory and descriptive survey employing a cross-sectional approach. Data were collected by observation, interviews, and questionnaires regarding vendor characteristics, involving 10 street vendors selling legen drinks in Surabaya who operate throughout the year. The observed parameters include pH, total sugar, total acidity, and alcohol content. The observations showed that the vendors were predominantly male (90%), with the remaining 10% is female. The vendors’ ages ranged from 26 to 55 years, with most having completed junior high school (40%) and senior high school (40%). Only one vendor had been selling for more than 20 years. The selling price of the product ranged from IDR 13,000 to 15,000 per 1,500 mL bottle, with most of the legen (80%) sourced from Tuban. The chemical analysis showed that the average pH was 2.85, the average total acidity was 0.22, the average total sugar content was 10.60, and the average alcohol content was 1.02. Contribution to Sustainable Development Goals (SDGs):SDG 3 – Good Health and Well-beingSDG 8 – Decent Work and Economic GrowthSDG 11 – Sustainable Cities and CommunitiesSDG 12 – Responsible Consumption and Production
Characteristics of the Physicochemical Properties of Sago and Banana-Based Snack Bars as Functional Foods Koja, Reni; Wellyalina; Abdi
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.v9i2.739

Abstract

Snack bar is one of the most suitable products for ready-to-eat food.  This research aims to develop a snack bar made from sago flour and banana with the substitution of tempeh flour as the protein source. This research used an exploratory method consisting of 4 treatments and 3 replications. The treatment used is the difference in the ratio of using sago flour and tempeh flour in 1:1, 2:1, 1:2, and control treatment (wheat flour), making snack bars. The result show that for water content (16-17%), ash (0.52 - 0.78%), fat (13.78-17.89%), protein (2.45-8.68%.) carbohydrate (56.62-65.73%), fiber (0.24-0.78%), total energy (396.71-422.22 kcal), hardness (152.02-215.06 N/cm2), color (L value 26.51-44.33), and organoleptic test with parameters tested were the color, taste, aroma and texture of the snack bar. The formulation using sago, tempeh, and banana flour can be used as a reference for making snack bar formulas as functional foods that contain complex nutrients and are useful as a source of energy for the body. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
Digital Innovation and Effective Management to Expand the Market for Taro Chips with Zero Waste Concept in Wanagiri Village, Buleleng, Indonesia Suriati, Luh; Datrini, Luh Kade; Prayoga, I Kadek Mahabojana Dwi; Mardewi, Ni Ketut; Chindrawati, Anak Agung Sagung Manik; Damayanti, Ni Luh Putu Sulis Dewi; Putra, I Putu Ajus Raditya; Putri , Ni Kadek Sintya Pradnyani
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.v9i2.741

Abstract

This community engagement project aimed to empower local microenterprises in Wanagiri Village, Buleleng, by introducing digital innovation and effective business management to enhance the production and market expansion of taro chips. Two main community partners, the PKK women's group and the Wanagiri Youth Taro Processing Group (KPT), previously relied on conventional methods with limited market reach and minimal waste utilisation. The intervention implemented a five-phase strategy: (1) socialisation and stakeholder mapping, (2) training and technology introduction, (3) hands-on practice, (4) mentoring, and (5) evaluation and sustainability planning. Key outputs included standardised hygienic production processes (GMP/SSOP), financial bookkeeping systems, digital marketing capability through social media and marketplaces, new branding and packaging, and a prototype for processing taro waste into animal feed. The program significantly improved partners' production volume, quality, digital literacy, and business sustainability. This initiative demonstrates how community-based digital innovation and management capacity building can transform local agribusinesses, increase household income, and contribute to sustainable rural development. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 9: Industry, Innovation, and Infrastructure
Optimization of Flavonoid Compounds from Avocado Seeds Using Ethanol Solvent through Response Surface Methodology (RSM) Laurentcya, Treyna Dara; Fergilang, Jibraltar; Sari, Ni Ketut; Nurherdiana, Silvana Dwi
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.v9i2.742

Abstract

This research aimed to optimize the extraction of flavonoid compounds from avocado seeds (Persea Americana Mill.) using ethanol as a solvent through Response Surface Methodology (RSM). Avocado seeds are known to contain bioactive compounds, including flavonoids, which exhibit antioxidant properties. Extraction was performed via maceration using 96% ethanol, with varying extraction times (1–5 days) and seed powder-to-solvent ratios (10–50% w/v). The results demonstrated that prolonged extraction time and higher solvent ratios significantly increased flavonoid yield, peaking at 6.5090% (5 days, 50% w/v). RSM optimization (25 data points) identified optimal conditions at 4.99414 days and a 39.6367% w/v ratio, yielding 3.65815% flavonoids. GC-MS analysis detected degraded flavonoid derivatives (e.g., avocadenofuran), attributed to high-temperature processing. The study confirms ethanol-based maceration as an effective method for flavonoid extraction, with time and solvent ratio being critical factors. These findings support potential applications in the food and pharmaceutical industries for the development of antioxidant products. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Evaluating Sensory Quality of Instant Noodles Colored with Carbonized Black Glutinous Rice Straw Rahayu, Lisa Fitri; Murtini, Erni Sofia
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.v9i2.740

Abstract

This study investigated the sensory impact of incorporating a liquid black colourant derived from black glutinous rice straw carbon into instant noodles. The colourant was formulated by dispersing fine carbon in fructose syrup and processed through sonication to enhance stability, then added to noodle dough at concentrations ranging from 0% to 6%. A sensory evaluation was conducted with 25 untrained panellists, who assessed colour, aroma, taste, texture, and overall acceptability using a nine-point hedonic scale. Results showed that the 4% concentration achieved the highest sensory scores, offering an appealing colour, a pleasant aroma, a good taste, and a consistent texture. Higher concentrations reduced acceptability due to off-flavor and aroma. These findings support the use of carbonised rice straw as a sustainable, natural colourant in instant noodle production. 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 Action
The Effectiveness of Self-Study in Improving the Grammar Competence of Students of the Department of Food Science and Agricultural Product Technology: A Classroom-Based Investigation Marnita, Rina
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.v9i1.579

Abstract

This study investigates the effectiveness of self-study as a supplementary strategy for improving grammar competence among first-year students in the Department of Food Science and Agricultural Product Technology at a public university in West Sumatra, Indonesia. Conducted within a General English course limited to six class meetings, the study addressed the challenge of grammar instruction in a heterogeneous classroom. A self-study module, comprising curated online resources and structured assignments, was implemented to support grammar learning outside classroom hours. Findings indicate a marked improvement in grammar scores, particularly among students with lower initial proficiency levels. Self-assessment and perception surveys also showed a high level of engagement and acceptance of the self-study approach. These results suggest that structured self-study can be an effective method to complement formal instruction in time-constrained, diverse educational settings. Contribution to Sustainable Development Goals (SDGs):SDG 4: Quality Education
Characteristics and Glycemic Index of Corn “Kipang” added by Coconut Dregs Refdi, Cesar Welya; Sayuti, Kesuma; Yasen, Nadia Mardiah; Fajri, Prima Yaumil
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.v9i1.613

Abstract

This study aimed to investigate the impact of incorporating coconut dregs on the characteristics of corn kipang, identify the optimal addition level based on organoleptic and chemical tests, and determine the glycemic index of kipang products with coconut dreg additions. The research design was completely randomized (CRD) with six treatments and three replications. The treatments given in this study were A (0%), B (2% coconut dregs), C (4% coconut dregs), D (6% coconut dregs), E (8% coconut dregs), and F (10% coconut dregs). The research data were statistically analyzed using ANOVA and continued with DNMRT analysis at the 5% level. The best treatment based on chemical analysis of organoleptic tests, chemical analysis of corn kipang with the addition of coconut dregs is treatment F (addition of 15% coconut dregs) with the following average values: moisture content (8.13%), ash content (1.67 %), fat (6.90%), protein (4.04%), carbohydrates (79.27%), crude fiber (4.40%), glycemic index (56.35%) and organoleptic acceptance values with the average panelists' preference for color was 3.77 (liked), aroma 4.07 (liked), and taste 4.27 (liked), and crispness 4.10 (liked). Corn kipang products with 10% coconut dregs are classified as medium IG category (56.35), while corn kipang products without adding coconut dregs are classified as high IG category (75.31). This shows that adding coconut dregs can reduce the IG value of a product. Contribution to Sustainable Development Goals (SDGs)SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Extraction and Characterization of Pectin from Kepok Banana Peel and Its Application as a Base Material for Edible Coating on Strawberries Elinda Fithriana; Refilda; Yefrida
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.v9i2.654

Abstract

Strawberries are fruits rich in nutrients and bioactive compounds, but have a short shelf life due to their high respiration rate. The use of edible coatings from natural ingredients such as pectin can help extend the shelf life and maintain the quality of strawberries. This study aims to extract pectin from banana peels, characterize the pectin obtained, and apply it as a base material for edible coating for strawberries. The edible coating solution was made from kepok banana peel pectin (1%), carboxymethyl cellulose (1%), and glycerol (1%). The results of the extraction of banana peel pectin obtained an equivalent weight value of 695.76 mg, degree of esterification 71.71%, methoxyl content 7.98%, pH 2.99, antioxidant capacity 19.845 mgAA/gFW, FTIR results identify the main functional groups of pectin (C-H, O-H, and C-O-C), XRD Shows the amorphous structure of pectin. Edible coating of kepok banana peel pectin exhibits a bright colour with a tendency towards green and blue. Strawberries coated with an edible film derived from kepok banana peel pectin were monitored over a 6-day period (days 0 to 6) at room temperature (25°C). The coating effectively delayed visible decay until day 4, with cumulative weight loss reaching 33.33% by day 6. Contribution to Sustainable Development Goals (SDGs):SDG 6: Good Health and Well-beingSDG 11: Industry, Innovation, and InfrastructureSDG 13: Responsible Consumption and ProductionSDG 15: Climate Action

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