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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 The Proportion of Tambaqui and Mung Beans on the Physicochemical and Organoleptic Characteristics of Nugget with the Addition of Carrageenan Astiardi, Salma Meilla; Rosida
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.v9i3.829

Abstract

This study aims to determine the effect of the proportion of tambaqui and mung beans with the addition of carrageenan on the physicochemical and organoleptic characteristics of nuggets. In this study, nuggets were made from tambaqui due to its high protein and mineral content, along with mung beans, which are rich in vegetable protein and fiber. The experiment used a completely randomized design (CRD) with two factors and two replications. Factor 1 is the proportion of tambaqui and mung bean mash (90:10; 80:20; 70:30), and factor 2 is the addition of carrageenan (1%; 1.5%; 2%). The data obtained were analyzed statistically using ANOVA and followed by DMRT further tests at a significance level of 5%. The best results were showed that the treatment of the proportion of tambaqui and mung bean mash (70:30) and the addition of 1% carrageenan was the best treatment producing nuggets with physicochemical characteristics of chewiness 602.727 gf, water content 60.283%, ash content 1.196%, protein content 22.765%, fat content 6.573%, and organoleptic characteristics showed that each attribute had an average taste preference of 3.60 (slightly like), aroma 3.84 (slightly like), color 3.44 (slightly like), texture 2.92 (dislike), and overall appearance 3.68 (slightly like). SDG 2: Zero Hunger SDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Physical Characteristic of Glucose Syrup From Gracilaria sp. Pramidanirwa, Intan Ramadhita; Rosida, Dedin Finatsiyatull
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.v9i3.832

Abstract

The growing gap between domestic sugar production and consumption in Indonesia suggests that there are alternative carbohydrate sources beyond sugarcane. Seaweed Gracilaria sp. represents a promising renewable biomass due to its high cellulose content; however, its rigid lignocellulosic matrix limits enzymatic conversion efficiency. This study examines the physical characteristics of glucose syrup produced from Gracilaria sp. via microwave-assisted inorganic salt pretreatment, followed by cellulolytic hydrolysis with Viscozyme® L. The glucose syrup was assessed for yield, ash content, and total dissolved solids (TDS) based on standard analytical protocols. The results indicate that the pretreatment successfully enhanced enzymatic accessibility, yielding glucose syrup with physical properties comparable to conventional sweeteners used in food applications. These findings highlight the potential of Gracilaria spp. as a sustainable raw material for sweetener production and reinforce the importance of physical characterisation as a determinant of product stability and compliance with food quality standards. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Zero Waste Innovation PKM: Utilization of "Talas Togog" towards Food Security in the Pkk Group of Batuan Village, Gianyar-Bali Muliarta, I Nengah; Ni Luh Putu Putri, Setianingsih; Rustini, Ni Made; Pranajaya, I.G.M. Raditya Abimanyu; Adol, Ewaldus; Namu, Fransico Mario
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.v9i3.787

Abstract

Taro Togog" has a high nutritional content and has the potential to be processed into various economically valuable food products, namely tubers and stems, applying the principle of zero waste, and producing innovative products such as taro flour and chips. The purpose of the community service is to increase production capacity and product quality to support local food security. Issues raised include production efficiency and product quality of Taro Togog, so that it can attract the younger generation to consume and preserve local food. Thus, relevant and straightforward innovations can have a significant impact on food security at the community level. Through training and mentoring, the Batuan Village partner group has the knowledge and skills to process waste into products with market value. This not only reduces environmental problems by implementing the zero waste concept but also increases local food independence. Contribution to Sustainable Development Goals (SDGs):SDG 2   : Zero HungerSDG 12 : Responsible Consumption and ProductionSDG 17 : Partnerships for the Goals
Development of Cocoa Superior Products Through Upstream–Downstream Training in Bodag Village, Kare District, Madiun Wardani, Ratna Mustika; Budi, Luluk Sulistiyo; Rohcahyani, Fadilla Eka; Choirum Rindah Istiqaroh; Rhavida Anniza Andyani
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.v9i3.830

Abstract

Bodag Village in Kare District, Madiun Regency, has an agroecological environment that strongly supports cocoa cultivation, with approximately 40 hectares of farmland managed by the Murah Sandang Farmer Group and strengthened by downstream initiatives through the Bodag Chocolate House. However, this potential has not yet translated into optimal productivity, as farmers face several constraints, including limited availability of organic fertilisers, rising production costs due to higher chemical fertiliser prices, and insufficient understanding of sustainable cultivation practices and the utilisation of organic waste. To address these challenges, this community service program implemented a participatory training on the production and application of Liquid Organic Fertilizer (POC) using locally available materials as a more environmentally friendly and economical alternative. The training included socialization, hands-on POC production, technology application in demonstration plots, and evaluation of program effectiveness. The results showed a significant improvement in participants’ knowledge, indicated by an increase in the number of participants in the “understand” and “highly understand” categories and the disappearance of the “do not understand” category. Participants’ enthusiasm also increased in each training session, and the farmer group successfully produced high-quality liquid and solid organic fertilizers. The program's outcomes demonstrate that the training effectively enhanced farmers’ technical capacity, improved their understanding of sustainable cultivation through organic fertiliser production, and strengthened the sustainability of cocoa farming as Bodag Village’s leading commodity. Contribution to Sustainable Development Goals (SDGs):SDG 2 (Zero Hunger)SDG 4 (Quality Education)SDG 12 (Responsible Consumption and Production)SDG 15 (Life on Land)
Study on the Proportion of Orange Peel and Orange Juice with Sugar Addition on the Physicochemical and Organoleptic Characteristics of Siam Orange Jam Mazaya El-Maula, Ghitsna; Rosida, Rosida; Dedin Finatsiyatul Rosida
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.v9i3.833

Abstract

Siam oranges (Citrus nobilis) are abundant commodities, with the fruit flesh being commonly utilized, while the peel is often discarded as waste. The peel contains flavonoids, limonin, hesperidin, and pectin, which function as antioxidants and natural gelling agents. This study used both the peel and juice of Siam oranges, with the addition of sugar. The orange juice serves as a solvent for the mixture of ingredients, while sugar adds sweetness and helps maintain the consistency of the jam during cooking. The aim of this study was to investigate the effects of different proportions of orange peel and juice, with varying sugar concentrations, on the physicochemical and organoleptic characteristics of Siam orange jam, and to determine the optimal formulation. The experiment was designed using a Randomized Complete Block Design in a factorial pattern with two replications. Factor 1 consisted of the proportion of orange peel to orange juice (10:90, 20:80, 30:70), and Factor 2 involved sugar concentration (60%, 65%, 70%) with two replications. Data were analyzed using ANOVA and Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the best treatment was the 30:70 ratio of Siam orange peel to juice with 65% sugar (A3G2), which produced jam with the following characteristics: moisture content of 36.99%; pH of 3.44; total dissolved solids (TDS) of 64.24°Brix; reducing sugar of 20.32%; vitamin C content of 16.48 mg/100g; antioxidant activity of 52.10%; spreadability of 7.12 cm; crude fiber of 0.71%; and hedonic test scores for texture (3.16, slightly like), taste (3.12, slightly like), color (4.16, like), aroma (3.40, slightly like), and overall (3.24, slightly like). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 8 : Decent Work and Economic GrowthSDG 9 : Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Evaluation Of Several Brands And Frying Cycles On The Characteristics Of Used Cooking Oil Firdaus, Salsabila; Yulistiani, Ratna
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.v9i3.834

Abstract

Repeated use of cooking oil alters its physical and chemical structure and the quality of fried foods. This study aimed to evaluate the quality of used cooking oil across brands and frying cycles, in accordance with SNI 7709:2019. The research used a Completely Randomized Design (CRD) in a factorial pattern with two factors and three replications. Factor I: cooking oil brands (Sunco, Minyak Kita, Bulk). Factor II: number of frying cycles (4 and 5 cycles). Data were analysed using ANOVA, the 5% DMRT post hoc test, and the Friedman test for sensory evaluation. The results showed that used cooking oil of the Sunco brand with 4 and 5 frying cycles still met SNI 7709:2019 standards, with physicochemical characteristics of color, aroma, and clarity preferred by panelists; water content (0.10% and 0.10%); free fatty acid content (0.17% and 0.26%); peroxide value (0.47 meq O?/kg and 0.47 meq O?/kg); and smoke point (238.88°C and 235.44°C). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Efficiency of Fly Ash and Corncob as Alternative Adsorbents for Reducing Fe2+ and Mn2+ in Groundwater Devitasari, Lucia Adelina; Mohamad Mirwan
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.v9i3.836

Abstract

Groundwater quality deterioration is common in densely populated areas and industrial zones due to elevated levels of Fe2+ and Mn2+, which alter water's physical properties and pose potential health risks. This study aimed to assess the effectiveness of fly ash and corn cobs as alternative adsorbents for the reduction of Fe2+ and Mn2+ concentrations in groundwater via continuous adsorption processes, with variations in adsorbent bed height and sampling time utilizing 40% H3PO4 as an activator. The results demonstrated that both fly ash and corn cobs were effective, achieving optimum removal efficiencies of 99.7% for Fe²+ and 89.2% for Mn2+ using fly ash, and 99.2% for Fe2+ and 87.7% for Mn2+ using corn cobs. Increasing the height of the adsorbent bed and extending the sampling time improved the removal efficiency of Fe2+ and Mn2+. FTIR analysis confirmed the involvement of –OH, Si–O, C=O, and C–O functional groups in the adsorption process. The Thomas model indicated that Qo decreased while KT increased with increasing adsorbent height. Corn cob exhibited a higher adsorption capacity, whereas fly ash demonstrated faster kinetic rates, with R² values ranging from 0.8052 to 0.9807. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 12: Responsible Consumption and Production
Analysis of Consumer Preferences Toward Frozen Chicken Nugget Products in Surabaya Tri Redyta Febryanti; Ulya Sarofa; Yushinta Aristina Sanjaya
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.v9i3.838

Abstract

Frozen chicken nuggets are processed ground chicken with binding agents and seasonings, coated with breadcrumbs, heated, packaged, and frozen to maintain quality. Increasingly fierce competition between brands requires manufacturers to produce products that meet consumer needs. This study aims to analyze consumer preferences for frozen chicken nugget product attributes using Conjoint Analysis and Multiple Linear Regression. The results show that the attributes most influential on consumer preferences are flavor variants (28.46%), followed by package size (27.92%), price (27.12%), and crumb texture (16.51%), with the highest preference for the original variant, price <Rp20,000, packaging 100–250 grams, and bread crumbs coating. Regression analysis shows that brand, testimonials, availability, packaging design, product image (USP), and advertising have a significant positive effect on purchasing decisions, whereas labels do not. Simultaneously, all variables had a significant effect with a model contribution of 54.4%. The implications of this study indicate that the marketing strategy for frozen chicken nuggets in Surabaya should focus on increasing product availability, strengthening the brand image, and leveraging advertising and testimonials as promotional media. Contribution to Sustainable Development GoalsSDG 9 (Industry, Innovation, and Infrastructure)SDG 12 (Responsible Consumption and Production)SDG 8 (Decent Work and Economic Growth).
Effectiveness of Copper Desorption from Activated Carbon Using Variations of Acid Solution Concentration Maharani, Regita; Mirwan, Mohamad; Zakiyayasin Nisa’, Syadzadhiya Qothrunada
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.v9i3.840

Abstract

The presence of heavy metals, such as copper (Cu²?), in industrial wastewater poses environmental problems due to their toxicity and resistance to natural degradation. One of the treatment methods used is adsorption with activated carbon, which has a high surface area and porosity. However, the adsorption capacity decreases after several cycles of use, necessitating regeneration via desorption. This study aims to determine the effectiveness of Cu²? ion desorption from activated carbon using various concentrations of HCl solution and to analyze morphological changes in the adsorbent after desorption. The desorption experiments were carried out with HCl concentrations of 0.05 M, 0.1 M, 0.15 M, 0.2 M, and 0.25 M, and with contact times of 30, 60, 90, and 120 minutes. The Cu ion concentration was analyzed using an Atomic Absorption Spectrophotometer (AAS), and the surface morphology was characterized using a SEM. The outcomes showed that increasing the HCl concentration enhanced desorption efficiency, reaching a maximum of 49.9% at 0.25 M, with an optimum contact time of 90 minutes. SEM analysis revealed changes in the pore structure and surface morphology of the activated carbon after desorption, indicating the release of metal ions from the adsorbent surface. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Improving Storage Technique Coffee Green Beans and Application of Digital Management Business in “Tri Guna Karya” Catur Village, Kintamani, Bangli I Gede Pasek Mangku; I Gde Suranaya Pandit; Ni Luh Putu Indiani; Tridtitanakiat, Pavalee Chompoorat
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.v9i3.759

Abstract

Coffee is the most popular and traded drink in the world. The cultivar, environmental conditions, and agricultural management determine the physical quality, coffee taste, and chemical composition of coffee beans. The purpose of this community service was to improve the knowledge and skill level of the Triguna Karya group in terms of the technique of green bean storage; therefore, the quality and safety of the green beans can be maintained. Moreover, to increase the marketing skill strategy using a number of social media. The method used was survey, observation, mentoring, knowledge transfer, practice, documentation, and evaluation. The result showed that the group of Triguna Karya stored green coffee beans poorly in the warehouse, even though they have known postharvest handling and processing of coffee well. The group did not use temperature and humidity control during storage of green beans; therefore, they can be damaged and decrease in quality and safety. In general, the participant have understood about Facebook but less in how to use the Instagram and TikTok applications. Contribution to Sustainable Development Goals (SDGs): SDG 2: Zero HungerSDG 12:  Responsible Consumption and ProductionSDG 8 : Decent Work and Economic Growth

Page 81 of 85 | Total Record : 850

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