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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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Effect of Trigona Bee Propolis Extract in Duck Egg Yolk Tris Diluent on the Quality of Boer Goat Spermatozoa at 5°C Adawiah, S; Zaenuri, Lalu; Sumadiasa, IWL
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.v9i3.762

Abstract

This study aimed to determine the quality of Boer goat spermatozoa when stored at 5°C in a duck egg yolk-tris diluent supplemented with propolis extract. The material used was fresh semen collected from ±2-year-old Boer goats using an artificial vagina. This research employed a laboratory experimental method with a Completely Randomized Design (CRD), consisting of four propolis extract treatments: 0% (T0), 0.25% (T1), 0.5% (T2), and 1% (T3), with five replications. Observed variables included motility, viability, and abnormality. Observations were conducted every day at the same time. Data were analysed using Analysis of Variance (ANOVA) and subsequently tested with Duncan's multiple range test. The research results indicate that the best average sperm motility was found in T1, at 54.40±11.14%, followed by T0 at 41.00±12.36%, T2 at 40.40±11.76%, and T3 at 39.60±2.88%. The highest sperm viability was observed in T1, 58.40±6.06%, followed by T3, 49.20±4.65%, T2, 45.60±9.04%, and T0, 44.00±6.85%. The lowest sperm abnormality was found in T1, 4.60±1.87%, followed by T2, 6.00±1.87%, T3, 5.80±4.81%, and T0, 5.00±2.44%. In conclusion, among the four different diluents, the addition of 0.25% propolis extract in Tris-diluted egg yolk diluent showed the highest ability to maintain the quality of Boer goat spermatozoa for three days at a storage temperature of 5°C. Further studies are needed on the effects of different concentrations of propolis extract, various egg yolks, and different temperatures Contribution to Sustainable Development Goals (SDGs)SDG 2 (Zero Hunger)SDG 3 (Good Health and Well-being) SDG 12 (Responsible Consumption and Production)
Sensory Profiling of Mocaf (Modified Cassava Flour) Cookies with Substitution of Gomphrena globosa L. Powder Using the RATA (Rate-All-That-Apply) Method Widyanti, Erika Deva; Anggreini, Riski Ayu; Putra, Andre Yusuf Trisna
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.v9i3.763

Abstract

Gomphrena globosa L. flowers are edible flowers containing betacyanin and bioactive compounds that can contribute to the sensory attributes of food products, such as purple color and floral aroma. This study aimed to describe the sensory profile of mocaf-based cookies with Gomphrena globosa L. flower powder substitution (0%, 5%, 10%, 15%, and 20%) using the Rate-All-That-Apply (RATA) method. The evaluation was conducted by 70 untrained panelists using 22 sensory attributes, which were analyzed through the Kruskal-Wallis test and Principal Component Analysis (PCA). PCA results showed that sample F0 (100% mocaf) was dominant in sweet, caramel, fatty, and yellow color attributes; F1 (5%) in savory, crispy, light, and gritty attributes; F2 and F4 (10% and 20%) in firm, dry, bitter, burnt, throat irritation, and floral aroma attributes; whereas F3 (15%) was associated with floral, languid, ashy, roasted, purple, and brown color attributes
The Transformation of “Teh Ong”: Turning a Traditional Drink with Various Flavor Variants into a Superior Product in Banjar Lantangidung, Sukawati Ni Luh Putu Putri, Setianingsih; Sudiarta, I Wayan; Rustini, Ni Made; Pratiwi, , Ni Luh Putu Yumi Mega; Jelita, Ni Putu Ayu Bunga; Indra, I Kadek
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.v9i3.764

Abstract

This community service program, "Teh Ong” was implemented in Banjar Lantangidung, Sukawati, to elevate the traditional beverage into a superior product. Teh Ong, a local beverage with various ginger and honey flavors, was previously managed without a professional approach. The program focused on providing comprehensive training to the local community, covering aspects of product and production management. Partners were taught to standardize production processes to maintain consistent quality and explore new, marketable flavor combinations. The program also focused on improving packaging, marketing, and product legality. This training enabled the community to design more attractive packaging and develop effective marketing strategies. Overall, the program has had a significant positive impact. Residents of Banjar Lantangidung have gained increased knowledge and skills in professionally managing Teh Ong. This has positioned Teh Ong not only as a local culinary heritage but also as a product with significant potential to boost the local economy. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
Sensory Profiling of Milkfish Otak-Otak from Gresik Regency with the Rate-All-That-Apply Method Dwiyanti, Nabilla Nova; 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.v9i3.767

Abstract

The community widely consumes milkfish otak-otak, a traditional food product from Gresik. It is produced by various small and medium enterprises (SMEs), resulting in diverse sensory characteristics across products. This study aimed to assess the taste and smell characteristics of milkfish otak-otak from five small and medium-sized enterprises (SMEs) in Gresik The results revealed that each sample displayed distinctive sensory attributes. Samples B1 and B2 were characterized by orange, brown, and red colors, with smoky aroma, bitter taste, and oily mouthfeel. Sample B3 was associated with sweet, coconut, and fishy aromas, along with sour and sweet tastes, and a dense and chewy texture. Sample B4 was identified by its yellow color, distinctive milkfish flavor, fibrous texture, dry mouthfeel, and throat irritation. In contrast, Sample B5 exhibited dominant attributes such as salty and savory tastes, herbs and spices flavor, spicy and seasoned aromas, spicy mouthfeel, and a soft texture. Preference mapping analysis indicated that Sample B5 had the highest liking score of 75%, driven by the preferred attributes of salty and savory taste, herbs and spice flavor, and seasoning aroma. These findings provide valuable insights for SMEs in improving the formulation and processing of milkfish otak-otak to better match consumer preferences.Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic Growth
Combination of Weed Solution and Concentrate to Control Thrips sp and Aphis sp Pests in Chrysanthemum Plants Andriani, A. A. S. P. R.; Arjana, I Gusti Made; Mahardika, Ida Bagus Komang
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.v9i3.769

Abstract

Chrysanthemum (Chrysanthemum sp.) is one of the ornamental flower commodities that has high economic value. A significant problem for farmers in cultivating chrysanthemums is the presence of Thrips sp. and Aphis sp. pests. Thrips sp. is an insect pest that attacks plants, while Aphis sp. is an aphid pest. Both of these pests can cause significant losses by directly damaging leaves, reducing plant growth, and affecting flower quality. Conventional pest control methods, such as the use of chemical insecticides, can have negative impacts on the environment and human health, and can cause pest resistance to these chemicals. Several types of weeds, such as Echinochloa crus-galli, Panicum repens, Euphorbia hirta, and Ageratum conyzoides, are known to contain active compounds with insecticidal properties, including tannin content. The purpose of this study was to determine the effect of the combination of weed solution and its concentration in controlling Thrips sp. and Aphis sp. pests on chrysanthemums. The research design employed a Factorial Randomized Block Design, conducted in both the field and a greenhouse, with two factors: Factor I, which was a Combination of weed solutions, and Factor II, which was the concentration of the weed solution. The production data obtained were analyzed using Analysis of Variance, followed by the BNT or Duncan 5% distance test. The quality data of chrysanthemum flowers were compared with SNI 01-4478-1988. The variables observed included the intensity of pest attacks, stem diameter, leaf diameter, plant height, and the fresh weight of the plants. Contribution to Sustainable Development Goals (SDGs):SDG 3:-Good Health and Well-beingSDG 12: Responsible Consumption and ProductionSDG 15- Life on Land
Physical, Chemical, and Microbiological Quality of Fresh Cow's Milk in Different Packaging Types During Storage Rukmini, Ni Ketut Sri; Astiti, Ni Made Ayu Gemuh Rasa; Janurianti, Ni Made Defy
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.v9i3.770

Abstract

Milk is a livestock product with high nutritional content, recognized as a source of complete and balanced nutrition for humans, as it contains essential carbohydrates, proteins, fats, minerals, and vitamins. Improper milk handling can also cause a short shelf life and low selling prices, which ultimately will also reduce the income of farmers as milk producers. Good packaging can protect the product from microbial contamination and prevent the oxidation process caused by light and oxygen. The type of packaging certainly affects the physical, chemical, and microbiological quality of fresh cow's milk during storage. The purpose of this study was to determine the physical, chemical, and microbial quality of fresh cow's milk in different packaging during storage. This study used a completely randomized design factorial pattern consisting of 2 (two) factors: the type of packaging and storage time. The observed variables were colour, pH, water content, protein content, and total microbial count. The data obtained were analyzed using ANOVA (analysis of variance); if significant results were found (P < 0.05), they were further analyzed using Duncan's multiple range test. The results showed that the type of aluminum pouch packaging was able to inhibit microbial growth due to its airtight and light-resistant properties, which allowed it to maintain temperature quality during storage. Milk packaged in aluminium packaging of size 7.6 x 104 cfu/ml, which is smaller than milk in glass and plastic bottles. Furthermore, milk packaged in aluminium has the highest protein content during storage, namely 3.302%. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3:Good Health and Well BeingSDG 12: Responsible Consumption and Production
Utilization of Rotten Tomato Juice and Starfruit Juice with the Addition of Potassium Hydroxide in Biobattery Production Sardewi, Tri; Amanah, Tria Rizki; Rusdianasari, Rusdianasari; Junaidi, Robert; Hasan, Abu
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.v9i3.772

Abstract

Indonesia's dependence on fossil fuels underscores the need for the development of environmentally friendly alternative energy sources. This research examines the utilization of rotten tomato waste (Solanum lycopersicum) and starfruit (Averrhoa bilimbi L.) juice as natural electrolytes in the production of bio-batteries, with the addition of potassium hydroxide (KOH) to enhance their performance. Both materials contain organic acids such as citric acid and ascorbic acid, which support electrochemical reactions. The experimental variations included electrolyte solution volumes of 200–400 mL and KOH concentrations of 0.1 M, 1.0 M, and 2.0 M. The parameters tested included pH, conductivity, voltage, current, power, capacity, and the duration of the LED light, as specified in SNI IEC 60086-1:2015. The results show that for rotten tomato extract, the optimal combination of 350 mL with 2.0 M KOH yields the highest conductivity of 15.37 mS/cm and a capacity of 2.87 mAh. For starfruit juice, the optimal combination of 200–250 mL with 1.0 M KOH provides the highest capacity. The addition of KOH generally increases conductivity and power output, but high concentrations (2.0 M) in starfruit extract reduce efficiency due to over-ionization. This research proves that rotten tomato waste and starfruit juice with the addition of KOH have the potential to be efficient, inexpensive, and environmentally friendly bio-battery raw materials and support the utilization of organic waste as a renewable energy source. Contribution to Sustainable Development Goals (SDGs):SDG 7: Affordable and Clean EnergySDG 13: Climate Action
Household Waste Management into Organic Fertilizer in Tangkas Village, Klungkung Situmeang, Yohanes Parlindungan; Mahardika, Ida Bagus Komang; Widyawati, Ida Ayu Trisna; Wunda, Dinasti Dada
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.v9i3.773

Abstract

Tangkas Village, located in Klungkung District, Bali, holds significant potential for organic waste utilization through the activities of the Satwa Winangun Livestock Farmer Group. This group processes cow manure and household waste into organic fertilizer. Despite contributing to waste management and sustainable agriculture, several challenges remain, including suboptimal fertilizer quality, limited application of appropriate technologies, and issues related to packaging, marketing, and product certification. This study aims to (1) improve the quality of organic fertilizer derived from household waste and cow manure through technology transfer and the use of local materials, and (2) enhance the product's added value through business management assistance, marketing strategies, packaging improvements, and certification facilitation. The research outcomes are expected to contribute to increased agricultural productivity, more efficient waste management, and improved competitiveness of organic fertilizer products at both local and regional levels. Contribution to Sustainable Development Goals (SDGs)SDG 2 (Zero Hunger)SDG 8 (Decent Work and Economic Growth) SDG 12 (Responsible Consumption and Production)SDG 13 (Climate Action).
Physicochemical and Organoleptic Characteristics of Snack Bars (Study: Proportion of Flaxseed Flour : Red Rice Flour and Addition of Honey Rifky Andri Pratama; Sarofa, Ulya
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.v9i3.774

Abstract

Snack bars are practical rod-shaped food products generally made from a mixture of nutritious ingredients and consumed as a source of energy and nutrients. The purpose of this study was to determine the optimal treatment combination of flaxseed flour and brown rice flour, supplemented with honey, to produce snack bars with the most beneficial nutritional properties. This study employed a Completely Randomised Design (CRD) with a factorial pattern, involving two factors and three replications. Factor I: flaxseed flour: brown rice flour (20%: 80%; 25%: 35%; 30%: 70%) and factor II: the addition of honey (40%; 45%; 50%). The Data were analysed using ANOVA and Duncan’s Multiple Range Test (DMRT) to determine if there were significant differences at a 5% level, while the organoleptic data were analysed using the Friedman Test at a 5% level. Treatment of flaxseed flour proportions : brown rice flour (30%; 70%) and the addition of honey (40%) is the best treatment that produces a snack bar with the characteristics of water content 12.38%, ash content 2.35%, protein content 11.78%, fat content 8.78%, crude fiber content 5.95%, carbohydrate content 64.57%, total calories 386 (kcal/100 grams), hardness texture 6.388 (N), chewiness texture 189.891, and taste organoleptic test 4.80 (neutral), color 5.00 (like), aroma 4.90 (neutral), texture 4.73 (neutral). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-Being
Organoleptic Assessment, Protein Content, and Fat Content of Broiler Chicken Eggs Soaked in Mangosteen Peel Extract (Garcinia mangostana L.) During Storage Suwitari, Ni Ketut Etty; Rukmini, Ni Ketut Sri; Janurianti, Ni Made Defy
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.v9i3.775

Abstract

The purpose of this study was to determine the organoleptic assessment, protein content, and fat content of broiler chicken eggs soaked in mangosteen peel extract (Garcinia mangostana L.) during storage. The research design used was a completely randomized design factorial pattern consisting of 2 factors. The first factor was the mangosteen peel extract solution with different concentrations (0%, 5%, 10%, and 15%). The second factor was storage for 0, 1, 2, 3, and 4 weeks. The data obtained were analyzed for diversity using an ANOVA test, and if a significant effect was found (P <0.05), then the analysis continued with Duncan's test. The treatment of mangosteen peel extract concentration level did not affect the protein content, fat content, and organoleptic assessment of chicken eggs. Meanwhile, storage time had a very significant effect (P <0.01) on the protein content and fat content of chicken eggs. The protein content of chicken eggs in the treatment with a mangosteen peel concentration level ranged from 8.43% to 8.58%. The highest protein content was obtained on the 4th day of storage, namely 8.76%. The fat content of chicken eggs ranged from 4.33 to 4.51%. The lowest fat content was obtained on the 4-day storage treatment, namely 4.04%. Soaking chicken eggs in mangosteen peel extract and egg storage for up to 4 weeks did not have a significant effect on the organoleptic properties of chicken eggs. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero HungerSDG 3: Good Health and Well-Being

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