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AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)

ajarcde
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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 890 Documents

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Intensity of Basal Stem Rot Disease by Ganoderma in Oil Palm Plantations on Peatlands and Minerals Herry Wirianata; Fariha Wilisiani; Sri Gunawan; Yefta Mahardika
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 1 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Basal stem rot caused by Ganoderma boninense is the main disease of oil palm plantations. The disease decreases yield, causes plant death, shortens economic life, and accelerates replanting. The purpose of this study is to compare the development of this disease in third-generation oil palm plantations in peat soil and mineral soils. Observations were made to verify secondary census data for 4 years on affected (endemic) rotten stems. Observations were made on each of the 3 blocks for peat soil and mineral soil with palm oil planting year 2011-2012. The results showed that stem base rot develops faster with a higher severity in peat soil than yellow-red podsolic soil. The availability of organic matter in both soil and oil palm plant residues becomes an important source of nutrients for pathogenic fungi in completing the cycle of disease in plantations.

Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter Novia Andriani; Rina Yenrina; Novizar Nazir
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 3 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.

Study of Herbal Toothpaste Made from Virgin Coconut Oil and Gambier (Uncaria gambir Roxb) Zaadah Zaadah; Novizar Nazir; Novelina Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 3 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The purpose of this study was to find out the effect of utilizing virgin coconut oil (VCO) and gambir (Uncaria gambir Roxb) in several combinations on the manufacture of herbal toothpaste on its characteristics and antibacterial activity. The research design used is a Completely Randomized Design (CRD) with five treatments and three repeats so that in this study 5 x 3 there were 15 combinations of treatments. The resulting research data is then analyzed using the F test and if the data differs is real then proceed with the Duncan News Multiple Range Test (DNMRT) tests to find out the 5% significance level between treatments. The determination of formulations in the manufacture of toothpaste using a concentration of 10% VCO as a toothpaste base refers to the previous research formula and the addition of 0.9%, 1.8%, 2.6%, 3.5%, and 4.3% of gambier. Based on research that has been done, it can be concluded that the addition of gambir concentrations has a real influence on the pH value and foam formation but does not affect homogeneity, hedonic values (color, aroma, taste, texture, and overall value) and the diameter of the bland zone against Streptococcus mutans bacteria. The best toothpaste preparation is treatment 3, which is the addition of 2.6% of the toothpaste base preparation with a pH value of 8.42, homogeneous, foam height of 10.70 mm, color preference (3.85), the aroma (4.25), flavor (3.30), texture (3.45), overall (3.80), strong indicator bland zone diameter (34.55 mm).

The Effect of Work Opportunity Requirements Checklist (WORC) to Grade 12 Work Immersion Students Norelyn H. Data; Shella Mae W. Pareja
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The purpose of this study was to examine the effect of the Work Opportunity Requirements Checklist (WORC) for Grade 12 students who will undergo work immersion program to reduce failure by compensating for potential limits of human memory and attention; to ensure consistency and completeness in carrying out a task; to analyze the needs and special requirements for work immersion program; to help students stay more organized; assuring them they will not skip any important step in the process; to help move quickly; be more efficient, and save time. In this research process, researchers used the method of quantitative method. Data for the study were collected through a survey form. During the one-month implementation of the work immersion program, students were exposed to securing and preparing work immersion documents. After the data gathering, tabulation, evaluation, and analysis, the researchers concluded that the Work Opportunity Requirements Checklist (WORC) has improved students’ soft skills abilities such as self-management, self-motivation, decision making, time management, being responsible, goal setting, prioritizing, focus, attention to detail, and enhanced their retention skills. Furthermore, the students-participants had experienced success in organizing their work documents and minimizing mistakes in accomplishing the work immersion requirements, their organizational skills indeed are well in the progress.

Stock predictions and virtual population analysis of three invasive fish species in the Shatt Al-Arab River, Iraq Abdul-Razak Mohamed
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Carassius auratus, Oreochromis aureus and Coptodon zillii are invaded fish in the Iraqi waters and are well established and considered one of the dominant species in different natural waters of the country. The stock predictions and virtual population analysis of these species in the Shatt Al-Arab River were studied from November 2015 to October 2016 using the FiSAT II software. A total of 1,511 individuals of C. auratus, 1,353 O. aureus and 1,285 C. zillii were measured to analyze the length-frequencies. The growth was positive allometric for all species. The asymptotic length (L∞) was computed as 21.2, 27.0 and 29.3 cm for C. auratus, O. aureus and C. zillii, respectively. The rates of total mortality (Z), fishing (F), natural (M) and exploitation (E) for C. auratus were 2.69, 1.09, 1.60 and 0.59, O. aureus 2.49, 1.08, 1.41 and 0.57 and C. zillii 1.51, 0.84, 0.68 and 0.45, respectively. The present exploitation rates (E) for O. aureus and C. zillii are lower than the biological target reference points for both species expressing a case of under-exploitation of both species, while C. auratus was operating nearby the exploited situation. Virtual population analysis (VPA) showed that the maximum fishing mortality for the three species occurred in the mid-lengths, with maximum values at the length of 16 cm for C. auratus and O. aureus and 15 cm for C. zillii. Therefore, the present study proposes that more yields can get through increasing the fishing activities on these invasive species, such as increasing the number of fishing boats and decreasing the mesh size to decline their abundances in the long term.

The Development Strategy of The Shallot as A Commodıty Featured in OKU Dıstrıct Pakhruddin Pakhruddin; Munajat Munajat; Rini Efriyanty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 1 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Shallot is the one commodity vegetable featured long been cultivated by farmers in Indonesia. Shallot is also the main commodity in the prioritized development of vegetable lowlands in Indonesia in addition to the already hundreds of years cultivated, as well as is one of the sources of income of farmers and the country's economy. The study aimed to examine whether the shallot is the main commodity in the OKU District and the strategy of developing shallot planting in the OKU District. The research results show that the commodity shallot sub in OKU District with the analysis of the LQ had an index value of 0.42 = LQ < 1. Thus, shallot plantation is a sector in which its production fails to meet the needs of District OKU due to the lack of the role of the sector in the regional economy. It does not have the advantages of the comparative and categorized the non-base or not commodities is a sub-sector of the non-base following the value of LQ < 1. The government conduct management improvement coaching for farmer groups so that institutions in the downstream sector and agribusiness are strong. It is necessary to implement four development strategies to develop shallot planting as a commodity in the OKU District.

Chemical and Sensory Properties of Palopo (Local Soft Cheese) Produced Using Natural Additive as Milk Coagulant Djoko Kisworo
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Palopo is a traditional food that originated in Taliwang, West Sumbawa. This traditional processed product is made of buffalo milk mixed with palm sugar and a natural coagulant of wild eggplant (Solanum carolinense). The purpose of this study was to determine the use of four natural coagulants such as Solanum carolinense; Caloutropis gigantea; Wrigthia javanica; and Averrhoa bilimbi L. as milk coagulant on the quality of soft cheese (palopo). The study used a Completely Randomized Design (CRD), consisting of 4 treatments, Juice of four natural coagulants in 2.5 %, and repeated 5 times. The data obtained were analyzed using ANOVA (Analysis of Variance) at a 5 % level using Statistical Analysis System (SAS) Software and continued tested using Least Significant Difference (LSD). The results showed that the addition of the treatments gave a significant effect on chemical and organoleptic quality. It was concluded that the treatment of CG (Caloutropis gigantea) was the best in terms of the chemical content and organoleptic value. The overall panelists' acceptability of the palopo were the CG (Caloutropis gigantea) treatment, Moreover, the most preferred palopo' taste ranged from CG, SI, and WJ respectively, with the brownish-yellow color, slightly milky aroma, slightly chewy texture, sweet taste so that the panelists liked it.

The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Putu Candra; I Nyoman Rudianta; Putu Chiana Adi Arandini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

CV. P-RS is a company engaged in the production of pastry, bakery, and also pastry & bakery one of Croissant, ingredients provider. Croissant is a type of pastry (laminated roll-in fat), more precisely folded pastry covered with fat (korsvet) or butter with the addition of yeast in the dough. Most of its products are distributed to hotels, restaurants, cafes, catering and retail throughout the island of Bali. Therefore, the quality of all their products is guaranteed. The implementation of an Integrated Quality Management program based on the concept of HACCP (Hazard Analysis Critical Control Point) must be applied in the entire series of handling and processing processes. The implementation of the HACCP food safety management system in CV. P-RS has been running in accordance with SNI 01-4852-1998 regarding the hazard analysis system and critical point control (HACCP) as well as guidelines for its application. The things that underlie the need for the implementation of a food safety management system in CV. P-RS is a trend in consuming safe products accompanied by meeting the needs of consumers who want safe products. Critical Control Point (CCP) of the croissant production process includes weighing of raw materials and supporting materials, metal detecting, and oven.

Utilization of fruit extract as acidulant on physicochemical and sensory properties of cottage cheese with addition calcium chloride Eva amelia Reza Hanum; Ratna Yulistiani; Ulya Sarofa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

This research aimed to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic characteristics of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions. Data analysis using ANOVA was continued with Duncan's multiple range test (DMRT) at the 5% confidence level. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels, that was wuluh starfruit 30% (A1), lime 7.5% (A2), lemon 7.5% (A3), and concentration of calcium chloride (B) which consists of three levels (0.01% (B1), 0.02% (B2), and 0.03% (B3)). Parameters observed included pH, titratable acidity, moisture content, yield, calcium content, fat content, protein content, ash content, hardness, and organoleptic analysis including taste, aroma, color, and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value, titratable acidity, yield, moisture content, calcium content, fat content, protein content, ash content, hardness, and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.03% calcium chloride was the best treatment with pH 5.05, titratable acidity 3.25%, moisture content 60.80%, yield 22.05%, calcium 1.16 mg/100 g, ash content 2,13%, fat content 0.090%, protein content 18.87%, hardness 14.87 gf, and taste not sour, not fruity, quite white, and not hard.d to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic properties of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions to produce 27 treatments. Data analysis using ANOVA was continued with Duncan's new multiple range test (DNMRT) at a significance level of 5%. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels. that was wuluh starfruit 30% (A1). lime 7.5% (A2). lemon 7.5% (A3) and concentration of calcium chloride (B) which consists of three levels (0.01% (B1). 0.02% (B2). and 0.03% (B3)). Parameters observed included pH. titratable acidity. water content. yield. calcium. fat content. protein content. ash. hardness and organoleptic analysis including taste. aroma. color. and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value. titratable acidity. yield. water content. hardness. yield. calcium. fat content. protein content. ash. and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.02% calcium chloride was the best treatment with pH 5.14. titratable acidity 2.99%. water content 62.04%. yield 24.98%. calcium 1.152 mg/100 g. 0.074% fat. 17.89% protein. 12.45 of hardness. and taste not sour. not fruity. moderate yellowish-white color. and not hard.

Production Performance and Carcass Quality of Male Bali Cattle by Feeding Fermented Pineapple Peel Bulkaini Bulkaini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Bali cattle are local Indonesian cattle that were first developed on the island of Bali with unique properties, namely resistance to heat grip and not selective for feed. This research was conducted to assess the production performance and carcass quality of male Bali cattle by feeding fermented pineapple peel. The materials and methods used were twelve male Bali cattle with an average initial weight of 168.46 ± 11.95 kg placed in individual cages randomly based on a Completely Randomized Design with 3 treatments and 4 tails as replications. namely: T0=Native grasses +(39% milled corn+61% rice bran+0% fermented pineapple peel); T1=Native grasses +(10% milled corn+70% bran+20% fermented pineapple skin with tape yeast); and T2=Native grasses +(15% milled corn +65% bran+20% pineapple peel fermented by lactic acid bacteria). The research data consisting of production performance and carcass quality were analyzed by analysis of variance using the SPSS version 16 software program and continued with Duncan's test at the 5% confidence level. The results showed that the addition of pineapple peel fermented by lactic acid bacteria as much as 20% in the ration could provide the highest daily body weight gain of male Bali cattle (0.66 kg/head/day), low FCR (8.01), high protein consumption (630.18g/head/day), high carcass percentage (55.17%), high meat index (1.00) with large rib eye area (55.97 cm2). Conclusion: The addition of pineapple peel fermented by lactic acid bacteria in the ration of as much as 20% can improve the production performance and carcass quality of male Bali cattle.

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Jufriadif Na`am

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ajarcde.safenetwork@gmail.com

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Faculty of Agricultural Technology. Andalas University. Limau Manis Campus, Padang. Indonesia 25163

Location
Kota padang,

Sumatera barat

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Jufriadif Na`am

Contact Email jufriadifnaam@upiyptk.ac.id

Phone +6287895670026

Journal Mail Official ajarcde.safenetwork@gmail.com

Editorial Address Faculty of Agricultural Technology. Andalas University. Limau Manis Campus, Padang. Indonesia 25163

Location Kota padang, Sumatera barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Jufriadif Na`am

Contact Email
jufriadifnaam@upiyptk.ac.id

Phone
+6287895670026

Journal Mail Official
ajarcde.safenetwork@gmail.com

Editorial Address
Faculty of Agricultural Technology. Andalas University. Limau Manis Campus, Padang. Indonesia 25163

Location
Kota padang,

Sumatera barat

INDONESIA