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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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Empowerment of Farmer Groups through the Utilization of Rice Husk Waste into Environmentally Friendly Particleboard in Cepoko Village, Jombang Regency Setiawan, Risqi Firdaus; Hafi Idhoh Fitriana, Nisa; Sari Tondang, Ika
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.v9i2.751

Abstract

Cepoko Village, Jombang Regency, is one of the rice production centers that produces large amounts of husk waste. So far, the waste has been burned or discarded, causing environmental problems and failing to provide added value to the community. This service activity aims to empower farmer groups by utilising rice husk waste to produce environmentally friendly board particles. The methods used include problem identification, technical training, production assistance, and participatory evaluation. The production process involves shredding the husk, mixing adhesive materials, pressing, and drying. The results of the activity demonstrate an increase in the community's understanding and technical skills in converting waste into products of economic value. The resulting board particles have the potential to be developed as alternative building materials. This program also has an impact on the growth of environmental awareness and the opening of local, resource-based business opportunities. This activity proves that appropriate technological approaches combined with participatory empowerment can encourage socio-economic transformation at the village level. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent jobs and economic growthSDG 11: Sustainable cities and settlements
Glucose Synthesis from Imperata Cylindrica by Acid Hydrolysis Process Muhammad Ashfal Ashfiya; Ahmad Rizky Safrudin; Ni Ketut Sari; Rachmad Ramadhan Yogaswara
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.v9i2.752

Abstract

Imperata cylindrica, commonly known as alang-alang, is a fast-growing, abundant, and underutilised grass often considered a weed. However, its high cellulose content makes it a promising lignocellulosic biomass for renewable glucose production. This study explores the synthesis of glucose from Imperata cylindrica through acid hydrolysis, with the aim of utilizing this low-cost biomass as a sustainable raw material for bio-based products. The hydrolysis process was investigated using two main variables: hydrolysis time (1, 1.5, 2, 2.5, and 3 hours) and acid concentration (1%, 1.5%, 2%, 2.5%, and 3%). The resulting hydrolysates containing glucose were analyzed using a refractometer, UV-Vis spectrophotometer, and further optimized using Response Surface Methodology (RSM). The highest glucose content obtained by refractometer was 6.5%, while RSM predicted a maximum of 6.49%, and UV-Vis analysis showed 6.34%. All optimal results were achieved under the condition of 2.5 hours of hydrolysis time and a 3% acid concentration. These findings highlight the potential of Imperata cylindrica as a viable and sustainable feedstock for glucose production through acid hydrolysis, contributing to the development of alternative bio-resources. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate ActionSDG 15: Life on Land
Nutritional Content of Dry Noodles Made from Mocaf Flour and Porang Flour and the Addition of Seaweed Extract Savitri, Desta Malda; Dedin Finatsiyatul Rosida
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.v9i2.756

Abstract

Dry noodles are fresh noodles that are dried until the water content reaches 8-10% by drying under sunlight or oven. This study used mocaf flour and porang flour, and the addition of seaweed. The use of mocaf flour as a substitute for wheat flour and porang flour to increase elasticity. The addition of seaweed is an alternative as a thickener for noodle base ingredients. The purpose of this study was to determine the effect of the treatment of the proportion of mocaf flour and porang flour and the addition of seaweed extract on physicochemical characteristics. This study aims to determine the characteristics of water content, ash content, protein content, fat content, and carbohydrate content of dry noodles with the proportion of mocaf flour and porang flour (60:40, 50:50, 40:60) and seaweed extracts (Sargassum sp., Eucheuma cottoni., and Ulva lactuca sp.). The research design used was a two-factor Completely Randomized Design (CRD) with two replications and then analyzed by ANOVA and DMRT 5%. The results of the analysis showed that the best treatment was in the proportion of mocaf flour and porang flour (50:50) and the addition of seaweed extract of Ulva lactuca sp. with a water content of 7.80%, ash content of 1.43%, protein content of 7.37%, fat content of 2.24%, carbohydrate content of 81.20%.
Improving the Skills of the Subak Giri Kusuma Tirta Group in Mengani Village, Bangli, in Processing Waste into Quality Organic Fertilizer Astiari, Ni Komang Alit; Sutapa, I Gede; Suaria, I Nengah; Andriani, Anak Agung Sagung Putri Risa; Rama, Kade Nusde Sari
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.v9i3.549

Abstract

This community service program aimed to empower the "Subak Giri Kusuma Tirta" farmer group in Mengani Village, Bangli, by equipping them with the knowledge and skills to produce high-quality liquid organic fertiliser from waste. The ultimate goal was to improve the quality of their intercropped plants. The activity was implemented in two key stages: a theoretical and practical training session on waste processing, and a final evaluation through a post-test questionnaire. The training was met with strong enthusiasm, with participants actively engaging in discussions and demonstrations. The findings indicated a substantial improvement in participant knowledge, as 95% of respondents reported a full understanding of the material and methods presented. The survey also showed high levels of satisfaction, with 85% of the 15 participants expressing great satisfaction with the training. Notably, 100% of the farmer group expressed interest in applying this new technology to their own farms, signifying a strong motivation to adopt sustainable practices. This successful intervention offers a replicable model for enhancing agricultural quality through effective waste management. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 12: Responsible Consumption and ProductionSDG 13: Climate ActionSDG 15: Life on Land
Processing Cow's Milk into Milk Pudding as an Effort to Improve the Economy Of The Community in Kemiri Village, Puspo Sub-District, Pasuruan District Abdurrahman, Abdurrahman; Ningsih, Indah Rahayu Dwi; Setiawan, Risqi Firdaus
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.v9i3.559

Abstract

Milk pudding-making training is one of the solutions to improve the skills of the Kemiri Village community in processing fresh cow's milk into value-added products, especially milk pudding. The method employed was a two-day interactive training session involving groups of mothers in the village, where participants were taught pudding-making techniques, the selection of high-quality ingredients, and marketing strategies. The results of the training showed an increase in the community's knowledge and skills in processing milk, which has the potential to increase their income. This study concludes that through this training, the community can not only optimally utilise local resources but also create new, sustainable business opportunities and improve the economic welfare of families in Kemiri Village. Contribution to Sustainable Development Goals (SDGs):SDG 1: No Poverty SDG 2: Zero HungerSDG 5: Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
Improving the Skills of Farmers and Women Farmers Groups in Belantih Village, Bangli, in Making Waste-Based Organic Fertilizer Astiari, Ni Komang Alit; Suaria, I Nengah; Singapurwa, Ni Made Ayu Suardani; Sutapa, I Gede; Andriani, Agung Sagung Putri Risa; Rama, Kade Nusde Sari; Saputra, Arya
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.v9i3.575

Abstract

This community service initiative, conducted on June 21, 2025, addressed the dual challenges of inorganic fertilizer scarcity and environmental pollution in Belantih Village, Bangli. The program aimed to empower the Dharma Kriya and Widya Pertiwi farmer groups by enhancing their skills in converting organic waste into valuable solid and liquid fertilizers. The activity employed a hands-on training methodology, which included a theoretical session followed by practical implementation and a final evaluation. The findings revealed a significant increase in participant knowledge, with 95% of respondents reporting a comprehensive understanding of the material and methods, and the remaining 5% reporting a good grasp. All 20 participants expressed a strong desire to adopt the new skills. Specifically, 80% expressed high satisfaction and interest in applying the techniques to improve the quality of their intercropped citrus and coffee plants. In comparison, the remaining 20% were eager to implement the process for personal use. This project successfully demonstrated that a practical, hands-on approach can effectively transfer knowledge and motivate community members to embrace sustainable practices. The adoption of these waste-processing techniques provides a viable and environmentally friendly solution for mitigating fertilizer shortages while simultaneously enhancing agricultural productivity and reducing pollution. Contribution to Sustainable Development Goals (SDGs):SDG 2 -Zero HungerSDG 12 Responsible Consumption and ProductionSDG 13 Climate ActionSDG 15 Life on Land
Encapsulation of Anthocyanins and the Factors Affecting Their Stability as Natural Colorants in Food Products Holinesti, Rahmi; Yusniwati; Anggraini, Tuty; Syukri, Daimon
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.v9i3.586

Abstract

Colorants are commonly added to food products to enhance their visual appeal and increase consumer interest. Among the various types of natural pigments, anthocyanins—derived from fruits, vegetables, flowers, and tuberous plants—have garnered significant scientific interest due to their vivid coloration and associated health-promoting properties. Nevertheless, anthocyanins exhibit considerable sensitivity to environmental variables, including temperature, pH, oxygen exposure, ultraviolet (UV) radiation, and interactions with other molecular constituents. A range of environmental stressors can accelerate the deterioration of anthocyanin pigments during processing and storage, leading to a decrease in colour intensity. To counteract these destabilizing influences, various encapsulation strategies have been developed to protect anthocyanins from degradation. Among these, spray drying is widely recognized for its efficacy in maintaining both the physicochemical integrity and biofunctional performance of anthocyanin molecules. This review discusses the strategic importance of encapsulation in enhancing anthocyanin stability and examines the primary degradation mechanisms relevant to their application in food systems. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Sustainable product development for small medium enterprise Purba, Humiras Hardi; Hasibuan, Sawarni; Jaqin, Choesnul
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.v9i2.743

Abstract

Developing new products based on sustainable product development is not easy. It is necessary to consider various aspects such as price, quality, consumers, competitors, and others. Large-scale companies have the resource capacity to develop new products. However, for small and medium enterprises (SMEs) with limited capital and equipment, developing new products that are successful in the market response is a complicated job. This community service activity aims to educate SMEs about sustainable new product development and the basic procedures for developing a new product. It is carried out in collaboration with partners from PERMAI Penang, targeting Indonesian workers in Malaysia who may be trying to develop independent businesses. Specifically, this training will help participants 1) Identify the type of product to be developed, 2) Understand all aspects related to new product development, 3) Understand the standard stages of product development. By increasing the knowledge of independent entrepreneurship among workers in Pulau Pineng Malaysia, we hope that more SMEs will succeed in developing products or services for consumers. Empowering employees to prioritize their welfare by knowing the basics of new product development will create additional income for migrant workers who take part in this training.Contribution to Sustainable Development Goals (SDGs):SDG 9: Industrial Innovation & Responsible ProductionSDG 12: Sustainable Production & ConsumptionSDG 11: Sustainable Cities and CommunitiesSDG 17: Partnership for Sustainability
Community Empowerment Through the Utilization of Microorganism Enzymes (EMO) to Enhance Food Security Jumriah; Ferianzo, Nico; Sheftiana, Ulfah Sarach; Nico, Ratna Setiani; Dwinhoven, Ifhan; Relatami, Andi N Renita
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.v9i3.758

Abstract

This community service program aimed to empower local communities by utilising Microorganism Enzymes (EMO) to support food security. EMO was applied to process organic waste into organic fertilizer as a substitute for chemical fertilizers, while also enabling the use of rainwater as a clean water source. The implementation methods included socialisation, training on EMO production, its application in agriculture, and an impact evaluation. The results indicated an increase in community knowledge and skills in producing and utilising EMO, as well as cost savings in fertilisers, pesticides, and water storage, along with improvements in the quality of urban vegetable production. This program contributes to achieving sustainable food security and aligns with the United Nations' Sustainable Development Goals (SDGs). Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation and Infrastructure
Chemical Characteristics of Fishball from Indian Mackerel and Oyster Mushroom with the Addition of Seaweed Porridge Diana, Adella Farah; Rosida, Dedin Finatsiyatul; Kurnianto, Muhammad Alfid
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.v9i2.760

Abstract

Fishball is a processed product made from fish meat, tapioca flour, and spices, which then undergoes grinding, mixing of the dough, molding, and boiling until fully cooked. Indian mackerel can enhance the nutritional value of fish balls because it contains high animal protein, while the addition of oyster mushrooms provides plant-based protein and fibre. Fishball also utilises seaweed as an additional hydrocolloid source, serving as a stabiliser and gelling agent that lends the fishball a chewy texture. The objective of this study was to determine the effect of different proportions of Indian mackerel and oyster mushrooms with the addition of seaweed porridge on the chemical characteristics of fishball. The research employed a Completely Randomized Design (CRD) with a two-factor factorial pattern and three replications, followed by analysis using ANOVA and DMRT at 5%. The first factor was the proportion of Indian mackerel and oyster mushrooms (90:10, 70:30, and 50:50). The second factor was the type of seaweed Eucheuma cottoni, Gracilaria sp., and Ulva lactuca. The best treatment was found in the proportion of Indian mackerel and oyster mushrooms (90:10) with the addition of Eucheuma cottoni seaweed porridge, which resulted in a composition of 73.11% moisture, 1.45% ash, 12.44% protein, 2.05% fat, and 10.94% carbohydrates. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production

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