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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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Community Service in Assisting Culinary Students of STU Tangeb, Abianbase Village, Mengwi, Badung Regency in Producing Innovative Bakery Products Semariyani, A.A.Made; Mangku, I Gede Pasek; Sugiana, I Gusti Ngurah
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.v9i3.799

Abstract

This community service activity was carried out to assist Culinary students at STU Tangeb in producing innovative bakery products, aiming to broaden their knowledge of bakery production, including raw materials, processing, packaging and labelling, industrial management, digital marketing, and procedures for obtaining production permits (PIRT). The methods used in this program included interviews to identify problems and the direct participation of partners in the production of various bakery products (such as Danish pastry, pizza, flavoured sweet bread, sponge cake, chiffon cake, and brownies), packaging and labelling, bookkeeping, and digital marketing. The objective of this program was to provide solutions to the problems faced by partners in innovative bakery production, financial bookkeeping, marketing, and licensing (PIRT). The results of the programme show that partners acquired skills in producing innovative bakery products (with various variations/creations). Print and electronic media have published this community service activity, and YouTube has also uploaded the video documentation. Contribution to Sustainable Development Goals (SDGs):SDG 2:    Zero HungerSDG 12: Responsible Consumption And Production
Community Empowerment in Social Capital Perspective (Study on Kalianget Salt Farmer Group in Sumenep Regency) Yuliastina, Roos; Isyanto, Isyanto; Setiani, Puspita Pebri
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.v9i3.803

Abstract

Community empowerment is an alternative development paradigm that aims to empower society and foster independence. From the perspective of social capital development, it can increase community empowerment. Social capital can increase a sense of ownership and trust within the community. A sense of trust and ownership among community members can ensure sustainable development. The research method used qualitative methods. Data collection techniques used observation and interviews. There were seven informants: four coastal residents from Karanganyar village and four from Pinggirpapas village, Kalianget subdistrict, Sumenep Regency. The results of the research showed that three dimensions of social capital, including (1) Networks or ties, (2) Trust, and (3) Values and Norms. The explanation of the three elements of social capital includes (1) Social Network, a pattern of exchange interactions based on the principle of benefit or advantage; (2) Community Trust, communities or groups unite and contribute to each other; (3) Values and Norms: general standards regarding individual behavior and attitudes related to social life in society. Contribution to Sustainable Development Goals (SDGs):SDG 11: Sustainable Cities and CommunitiesSDG 17: Partnership for the Goals
Integrating Modern Cassava Processing And Digital Marketing To Strengthen Local Businesses In Angat Buhay Village, Philippines Indiani, Ni Luh Putu; Mangku, I Gede Pasek; Putra, I.B. Udayana; Sumayo, Romeo M.; Lestari, Ni Luh Metri; Wibawa, I Made Aryan Satriya; Darmawan, Kadek Dinda Rahayu
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.v9i3.814

Abstract

This international community service program was carried out in Angat Buhay Village, Philippines, with the aim of increasing community capacity in cassava processing and digital marketing. The main problem of partners is the limited skills of food technology, production facilities, and offline and digital marketing. The solutions provided include training in cassava processing (mocaf and chips), the provision of modern tools (graters, dryers, vacuum sealers), as well as training in digital marketing strategies through social media and marketplaces. The results of the activity show an increase in the production capacity of partners, partners to produce new products (mocaf and chips), partners have social media, and an increase in sales through digital channels. The program also strengthens international academic collaboration (Warmadewa - UNC).
Synthesis of Ammonium Silicate Liquid Fertilizer from Rice Husk Ash Santi, Sintha Soraya; Pramuji, Faiq Hawaari Ahmad; Juventino, Syahdhan Adiyah Islami; Puspitawati, Ika Nawang
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.v9i3.822

Abstract

This study aims to synthesise liquid ammonium silicate fertiliser ((NH?)?SiO?) from rice husk ash and to determine the effects of varying ammonium hydroxide (NH?OH) concentration and reaction temperature on the resulting silica (Si) and nitrogen (N) content. Rice husk ash is used as a silica source because it contains high levels of SiO?, up to 82%. The research process includes three main stages: raw material preparation; silica extraction using 10% NaOH at 80°C for 120 minutes; and a synthesis reaction between the extracted silica and an NH?OH solution (5–25%) at 30–110°C for 60 minutes. Silica content analysis was carried out using UV-Vis spectrophotometry, while nitrogen content was analyzed using the Kjeldahl method. The results showed that increasing NH?OH concentration and reaction temperature significantly increased silica content, while increasing temperature tended to decrease nitrogen content due to ammonia volatility. The best conditions were obtained at a NH?OH concentration of 25%, a reaction temperature of 70°C, a silica content of 5.2701%, and a nitrogen content of 17.1637%. The results meet the SNI 02-6681-2002 standard for liquid macro compound fertilizers, which requires a minimum content of 4% for silica and nitrogen. Thus, rice husk ash has great potential as an alternative raw material for the manufacture of environmentally friendly ammonium silicate liquid fertilizers. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Development of Balinese Ong Tea as a Probiotic Drink at Taruna Warmadewa Vocational School, Denpasar Sudiarta, I Wayan; Semariyani, A.A. Made; Aditya, Ketut Tegar; Susilawati, Ni Wayan; Bira, Ela Tara Wini; Tiba, Andika Umbu
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.v9i3.841

Abstract

Teh Ong, a fermented beverage rich in probiotic benefits, has enormous potential for further development. The purpose of community service is to develop a Balinese Teh Ong product as a probiotic drink at SMK Taruna Warmadewa Denpasar. This activity focuses on training and mentoring students majoring in hospitality and culinary arts to produce original Teh Ong. During implementation, the community service team guides the fermentation process for Teh Ong and ensures adherence to hygienic production operational standards. The mentoring aims to produce quality Teh Ong products and to foster students' entrepreneurial spirit and creativity. The result of this community service is the formation of a Teh Ong production group at the school, which can produce this probiotic drink independently. The resulting Teh Ong Original product boasts an authentic, refreshing taste and rich health benefits that support digestion. This success demonstrates that the development of locally innovative products can be an effective educational tool while also opening economic opportunities for the younger generation.Contribution to Sustainable Development Goals (SDGs):SDG 3:  Good Health and Well-BeingSDG 4: Quality Education
Effects of Organic Fertilizer and Sulfur- and Zinc-Enriched NPK Fertilizer on the Growth and Yield of White Eggplant (Solanum melongena L.) Mahardika, Ida Bagus Komang; Situmeang, Yohanes Parlindungan; Prakerti, Ni Luh Adelia Darma
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.v9i3.842

Abstract

This study investigates the effects of organic fertilizer and NPK fertilizer enriched with sulfur (S) and zinc (Zn) on the growth and yield of white eggplant (Solanum melongena L.). A factorial experiment was conducted to evaluate vegetative and generative responses under varying fertilizer dosages. Results demonstrated that both fertilizers independently exerted significant effects on vegetative growth, particularly plant height and leaf number. The optimal treatments—30 tons/ha of organic fertilizer (O3) and 600 kg/ha of NPK fertilizer (Z3)—produced the tallest plants (62.95 cm) and the highest leaf count (14.78 leaves), indicating enhanced photosynthetic capacity and plant vigor. Generative development also improved with increased fertilizer dosages. Treatment O3 yielded 23.00 flowers and 14.67 fruits per plant, a 13.83% increase over the lowest dose. Treatment Z3 resulted in 24.00 flowers and 56.07 fruits per plant, an 8.47% increase compared to Z1, highlighting the critical role of Zn and S in reproductive organ formation. Furthermore, fresh fruit weight significantly increased under both treatments, with O3 producing 1,710.00 g and Z3 yielding 1,768.78 g per plant—representing 13.85% and 19.63% improvements, respectively. These findings confirm that precise fertilizer combinations can substantially enhance the productivity and quality of white eggplant harvests
The Potential of Rice Husk Biopellets as a Substitute Fuel Rusdianasari, Rusdianasari; Kalsum, Leila; Hasan, Abu; Syaritri, Dwi; Arza, Tasya Dwi Putri; Octhaviana, Vivi; Nor, Siti Najdah Binti Mohd; Jamil, Maizun Binti; Risdzuan, Aiman Arif Bin
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.v9i3.844

Abstract

One of Indonesia's greatest waste crops, rice husk, has not yet been fully exploited. Rice husk has a high lignocellulose content, increasing its potential as a renewable energy source, particularly in the form of biopellets. The procedure of creating biopellets is the focus of this study. biopellets made from rice husk and evaluate their quality using proximal, ultimate, value, density, and heat criteria. The study's stages include drying the raw material, milling it to a uniform size, using a pellet mill for pelletisation, and testing the biopellets for quality in compliance with SNI 8951:2020. The study's findings revealed that rice husk biopellets have sufficient calories and low water content after undergoing optimal drying. However, the high relative ash content is the main problem in using it as a feedstock for co-firing, necessitating quality enhancement through chemical treatment or blending with other biomass. Overall, biopellets derived from rice husks have the potential to serve as an environmentally acceptable and cost-effective alternative energy source for household and industrial use. Contribution to Sustainable Development Goals (SDGs): SDG 11: Sustainable Cities and Communities SDG 13: Climate ActionSDG 15: Life on Land
Application of Bioplastic with Corn Cob Cellulose and Chitosan as Active Packaging for Pempek Products Pratiwi, Nurma; Putri, Pridata Gina; Fahrulsyah; Agassi, Taufik Nugraha; Joen, Deary Amethy Zahrotinufus
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.v9i3.845

Abstract

Pempek is a fish-based food product that is highly susceptible to spoilage due to its elevated water and protein content, which fosters microbial growth. The reliance on conventional plastic packaging, such as polypropylene, raises environmental concerns, underscoring the need for alternative, more eco-friendly packaging solutions that enhance product safety. This study aimed to utilize bioplastics derived from corn cob cellulose and chitosan as active packaging to mitigate the deterioration of pempek during storage. The research involved extracting corn cob cellulose via the organosolv method, fabricating bioplastics via solution casting, packaging the pempek, and assessing Total Plate Count (TPC) and pH levels over 4 days of storage at room temperature. The findings revealed that the active bioplastic significantly inhibited microbial growth. The TPC of pempek packaged in bioplastic was 1–2 logs lower than that of the control on days 2-4. Additionally, the pH of the bioplastic-preserved pempek declined from 6.75 to 5.46, whereas the control increased from 7.77 to 8.17, indicating microbial spoilage. These results suggest that bioplastic incorporating corn cob cellulose and chitosan effectively slows deterioration, enhances microbiological safety, and presents a viable, environmentally friendly packaging alternative for food products. Contribution to Sustainable Development Goals (SDGs):SDG 12 – Responsible Consumption and ProductionSDG 13 – Climate ActionSDG 14 – Life Below WaterSDG 15 – Life on Land
Development of Cookies Made from Breadfruit (Artocarpus altilis) and Plantain (Musa paradisiaca L.) with Different Levels of Ripeness Sayuti, Kesuma; Refdi, Cesar Welya; Wellyalina, Wellyalina; Sari, Intan Derlia
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.v9i3.850

Abstract

Indonesians still depend heavily on wheat flour for cookies, while the use of local foods such as breadfruit and plantain is not yet optimal. Breadfruit is a source of carbohydrates that is high in fiber and low in glycemic index. On the other hand, plantains at a certain level of ripeness contain natural sugars that can act as sweeteners while also affecting the glycemic index. Therefore, the combination of these two ingredients has the potential to produce healthier functional cookies that are suitable for diabetics. This study aims to evaluate the effect of using breadfruit flour and plantain flour with different levels of ripeness on the physicochemical characteristics and glycemic index of cookies. The study used a Completely Randomized Design (CRD) with 4 treatments based on the ripeness level of the plantain (green, greenish yellow, yellow, and yellow with black spots) and 3 replicates. The parameters observed included physical and chemical analysis. Based on the results of the study, it was found that the ripeness level of plantain in cookie formulations significantly affected the moisture content, fat content, protein content, carbohydrate content, dietary fiber content, starch content, total sugar content, glycemic index test, hardness test, colour test, and organoleptic test (colour, aroma, texture, and taste). But does not significantly affect the ash content in the cookie products. The best treatment was obtained in treatment D, which was bananas with a yellow ripeness level and black spots. Thus, it can be concluded that the ripeness level of plantain has a significant effect on the quality of the cookies produced, except for the ash content of the cookies. Cookies made with plantain with the highest ripeness level have the best balance of colour, taste, aroma, and texture, making them the most preferred by the panelists. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Preparation and Performance of Silica Membranes on alpha-Alumina Flat Disk for Bio-CNG (CH4/CO2) Purification Putri, Jesika Kirana; Ramadhanu Dirja; Suprihatin; Hens Saputra; Ade Andini; Arfiana
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.v9i3.852

Abstract

This study focuses on the synthesis and performance evaluation of silica membranes supported on ?-–alumina flat disks for bio–CNG (CO2/CH4) purification. The membranes were fabricated via a sol–gel method using tetraethyl orthosilicate (TEOS) as the silica precursor and cetyltrimethylammonium bromide (CTAB) as the templating agent. CTAB concentrations were varied from 0.01 to 0.09 M, while drying temperatures ranged from 80 to 120 °C. Characterisation through SEM–EDX, XRD, and gas permeation tests revealed that an increase in CTAB concentration produced a more uniform pore structure and enhanced CH4 flux. However, excessive CTAB led to over–templating, resulting in microcracks. The optimal membrane was obtained at 0.05 M CTAB and a drying temperature of 105 °C, yielding a separation factor (?- = 2.14) with stable structural integrity. Gas transport was dominated by Knudsen diffusion, favouring CH4 over CO2, with an experimental CH2/CO4 selectivity (?- = 3.21) exceeding the theoretical Knudsen value (1.66). This indicates that, in addition to Knudsen flow, microstructural factors such as pore interconnectivity and partial defects contributed to CH4 transport through the silica membrane. These findings indicate that silica membranes synthesised under optimised sol–gel conditions exhibit strong potential for efficient bio–CNG upgrading, supporting renewable, low–carbon energy applications. Contribution to Sustainable Development Goals (SDGs):SDG 7: Affordable and Clean EnergySDG 9: Industry, Innovation, and InfrastructureSDG 13: Climate Action

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