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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 890 Documents
 84   85   86   87   88 
Enhancing Productivity and Family Income Through Development of Coffee Plant Breeding and Postharvest Handling Technology Mangku, I Gede Pasek; Situmeang, Yohanes Parlindungan; Indiani, Ni Luh Putu; Miyazawa, Naori
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.765

Abstract

the UUT group's family income. Agrosemesta aims to increase the productivity, capabilities, and skills of farmers' groups in the coffee business. This activity aimed to improve coffee farmers' knowledge, skills, and capabilities in breeding coffee plants, green bean storage, and marketing strategies. The method used consists of surveys, observations, mentoring, knowledge transfer, practice, documentation, and evaluation. The result showed that the UUT group. Agrosemesta has sufficient knowledge and skills to develop coffee breeding programs and has used social media to promote and increase market access. Otherwise, in terms of storage, green beans are not yet stored properly in the warehouse. The group did not use temperature and humidity control during green bean storage due to limited financial and skill resources. However, the group has a strong commitment to improving breeding techniques for coffee plants, green bean storage, and the marketing strategy to grow the coffee business in the future. Contribution to Sustainable Development Goals (SDGs):SDG 2 : Zero HungerSDG 9 : Industry, Innovation, and InfrastructureSDG 12 : Responsible Consumption and Production
The Effect of Washing Methods on The Quality of Etawah Goat Sperm Lukman, H.Y.; Sumadiasa, I Wayan Lanus; Yuliani, Enny; Zaenuri, Lalu Ahmad; Aminurrahman; Musanip
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.839

Abstract

This study aims to evaluate the effectiveness of washing methods (swim-up and centrifugation) in an isotonic medium on the quality of Crossbred Etawah (PE) goat sperm. The material used was fresh semen from healthy male PE goats aged 2-3 years. Sperm collection was carried out using an artificial vagina twice a week. Immediately after semen collection, the quality of fresh semen was examined macroscopically and microscopically. Based on the results of this examination, it was declared good and then processed for research. The research method used in this study was a laboratory experiment using a Completely Randomized Design (CRD) with three treatments and seven replicates. The semen was divided into three parts as treatments. P0 was the control without washing. The isotonic solution with andromed medium was treated with P1, which was centrifuged at 1500 rpm for 15 minutes, and P2 (sperm swimming in isotonic solution with andromed medium). The variables observed were progressive motility, viability, intact plasma membrane (IPM), and spermatozoa abnormalities. The data were analysed using analysis of variance (ANOVA) and Duncan's post hoc test in SPSS 16. The results showed that the best percentage of motility, viability, intact plasma membrane, and spermatozoa abnormalities in 7-hour storage at room temperature were in P0 at 54.00±8.21, 57.20±8.98, 52.00±7.58, and sperm abnormalities at P1 were slightly better at 5.00±3.31. The analysis between treatments P0 and P1 did not show a significant difference, but treatment P2 showed a significant difference. Contribution to Sustainable Development Goals (SDGs):SDG 2  : No HungerSDG 3  : Good Health and Well-BeingSDG 4  : Quality EducationSDG 12: Responsible Consumption and Production
Effect of Absorbent Type on the Absorption Durability of Biogas Purification Muhammad, Fitrah Guna; Ibadurrahman, Muhammad Watsieq; Yogaswara, Rachmad Ramadhan; Karaman, Novel; Suprihatin, Suprihatin; Sani, Sani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.873

Abstract

Biogas purification is essential to increase methane concentration and reduce impurities such as carbon dioxide and hydrogen sulfide, which decrease calorific value and cause corrosion in energy systems. This study evaluates the effect of absorbent solution type on biogas purification efficiency and absorption durability using chemical absorption methods. Alkaline solutions including sodium hydroxide (NaOH), potassium hydroxide (KOH), calcium hydroxide (Ca(OH)?), and their binary mixtures were employed at a concentration of 20% (w/v). Biogas derived from molasses fermentation was passed through bubble column absorbers and analysed using an Orsat apparatus over 2–10 days of absorption. Results show that all absorbents significantly increased methane concentration while reducing CO? and H?S. The highest methane concentration of 86.75% was achieved using KOH on day four, exceeding the Indonesian biogas quality standard (SNI 8019:2014). Absorbent saturation occurred after approximately six days, indicated by declining purification performance. These findings confirm that chemical absorption using alkaline solutions is effective for biogas upgrading, with KOH demonstrating the best overall performance and durability. Contribution to Sustainable Development Goals (SDGs):SDG 7: Affordable and Clean EnergySDG 15: Life on Land
Value Added Analysis of Strawberries at Each Supply Chain Actor in Nagari Balingka, Agam Regency Kostantia, Siska; Santosa, Santosa; Permata, D.A.
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.883

Abstract

Strawberries are a high-value horticultural commodity with a short shelf life, which results in involvement of multiple actors along their supply chain and differences in value creation. This study aims to analyze the value added of strawberries at each main supply chain actor in Nagari Balingka, Agam Regency. The research was conducted from January to August 2025 using a survey method involving strawberry farmers, collectors, wholesalers, and retailers. Value-added analysis was carried out using the Hayami method to calculate value added, value-added ratio, profit, and profit rate for each actor. The results show that farmers generate the highest value added, ranging from Rp 22,852 to Rp 57,140 per kg with a value-added ratio of 46-88%, which is classified as high.  In contrast, collectors, wholesalers, and retailers produce lower value-added, with value-added ratios ranging from 7% to 26%, classified as low to moderate. Differences in value added and profits among actors are influenced by raw material prices, selling prices, and other input costs. Overall, the largest value creation in the strawberry supply chain occurs at the farmer level, while downstream actors mainly function as intermediaries with relatively limited margins. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 8: Decent Work and Economic Growth
Physicochemical and Organoleptic Characteristics of Jelly Drink Produced from Lamtoro Gung (Leucaena leucocephala) Seed Juice, Pineapple Juice, and Kappa Carrageenan Salsabila, Vania Tiara; Sarofa, Ulya; Anggreini, Riski Ayu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.894

Abstract

In this study, jelly drink was produced using lamtoro gung seed juice as a plant-based protein source, proportioned with pineapple juice to enhance aroma and flavor, and kappa carrageenan as a hydrocolloid to form the gel texture of the jelly drink. This study was an experimental research aimed at determining the effects of the proportions of lamtoro gung juice and pineapple juice, as well as the addition of kappa carrageenan, on the physicochemical and organoleptic characteristics of the jelly drink. The study employed a factorial Completely Randomized Design (CRD) with two factors and two replications. Factor I was the proportion of lamtoro gung juice to pineapple juice (60:40, 50:50, and 40:60), while Factor II was the concentration of kappa carrageenan (0.2%, 0.3%, and 0.4%). Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The best treatment was obtained from the proportion of lamtoro gung juice to pineapple juice of 40:60 with the addition of 0.4% carrageenan. This treatment exhibited favorable physicochemical and organoleptic characteristics, including moisture content (77.575%), total solids (22.675%), pH (4.69), total soluble solids (21 °Brix), protein content (0.935%), antioxidant activity (63.12%), vitamin C content (17.89%), syneresis (39.345%), viscosity (630), and hedonic scores for color 3.84 (neutral to slightly liked), aroma 3.36 (neutral to slightly liked), taste 3.84 (neutral to slightly liked), and texture 3.84 (neutral to slightly liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3 – Good Health and Well-BeingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and Production
Effect of Sodium Alginate and Coconut Shell Liquid Smoke Concentration on The Characteristics of Restructuring Catfish (Pangasius sp.) Jerky Sarofa, Ulya; Rosida; Damayanty, Deane
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.895

Abstract

Restructuring is the process of recombining crushed materials into new products with the help of binding agent. The use of sodium alginate as a binding agent and the addition of liquid smoke are expected to improve the character of catfish jerky during restructuring. The purpose of this study was to determine the effect of sodium alginate and liquid smoke addition to physical, chemical and organoleptic properties on the quality of restructuring catfish jerky. This study used a Complete Randomised Design factorial pattern with two factors: calcium alginate concentration (0,5%, 0,75%, 1%) and liquid smoke concentration (1%, 2%, 3%). The data obtained were then analysed using analysis of variance (ANOVA). If there were differences, the Duncan multiple range test (DMRT) was carried out. The research results indicate that there was an interaction between the concentrations of sodium alginate and liquid smoke, with each significantly affecting the yield, moisture content, ash content, protein content, and hardness of the restructured catfish jerky produced. Sensory evaluation showed significant effects on texture, taste, and colour parameters, but no significant effect on aroma. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate ActionSDG 15: Life on Land
Optimization of Supplier Selection and Order Size Determination in Multi-Item and Multi-Period Packaging Procurement AZIZAH, NURUL QOLBI EL; Hadiguna, Rika Ampuh; Amrina, Elita
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.898

Abstract

This research aims to develop an optimization model that systematically integrates key factors such as price, supplier capacity, Minimum order quantity (MOQ), and ordering costs into a single decision framework. The model was developed using the Capacitated Allocation Supplier Model (CASM) based on Mixed Integer Linear Programming (MILP) with a 12-period horizon (January–December 2025). The objective is to determine the optimal combination of supplier selection and order quantity allocation that minimizes total procurement costs while ensuring supply continuity. The results indicate that the CASM–MILP model successfully reduces total procurement costs from IDR 1.671.889.794,10 to IDR 1.350.088.510, yielding IDR 321.801.284,10, or 19,25% savings. Although the percentage appears modest, the savings are significant since they are achieved without disrupting production schedules or packaging availability. Moreover, the proposed model enhances transparency and rationality in decision-making and lays the foundation for future data-driven procurement systems. Overall, this research demonstrates that the MILP-based optimization approach effectively improves cost efficiency in multi-item and multi-period procurement systems, offering practical contributions for industry management and theoretical insights for operations management studies. Contribution to Sustainable Development Goals (SDGs):SDG 9 – Industry, Innovation and InfrastructureSDG 11– Sustainable Cities and CommunitiesSDG 8 – Decent Work and Economic Growth
Profilling Sensory of Gluten-Free Almond Crispy from Pedada Fruit Flour and Mocaf Flour with the Addition of Anchovy Flour Using the Rate All That Apply (RATA) Method Lesmana, Sofia Balqis; Jariyah; Putra, Andre Yusuf Trisna; Winarti, Sri; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.903

Abstract

Almond crispy is a thin, round cookie characterized by a crunchy texture and a topping of almonds and grated cheese. This study aimed to analyze the sensory profile of almond crispy made from a combination of pedada fruit flour, mocaf flour, and anchovy flour using the Rate All That Apply (RATA) method to identify consumer preferences. Nine formulations were tested with varying ratios of pedada and mocaf flours (5%, 10%, 15%) and different levels of anchovy flour (5%, 10%, 15%). Sensory evaluation involved panellist questionnaires, Focus Group Discussions (FGD), and sensory tests. Data were analyzed using Principal Component Analysis (PCA), preference mapping, and Kruskal-Wallis followed by Dunn’s test at a 5% significance level. Results indicated that samples P0T0 and P1T1 were preferred, exhibiting milky and roasted aromas, milky and sweet tastes, crunchy textures, bright colours, and dry mouthfeels. These findings provide insights into optimizing almond-crispy formulations based on consumer sensory preferences. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Profiling of Sensory Attributes the Fish Bonggolan from Gresik Using the RATA (Rate-All-That-Apply) Method Amrulloh, Muhammad Bagus; Winarti, Sri; Putra, Andre Yusuf Trisna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.905

Abstract

Fish bonggolan is a traditional fish-based snack from Sidayu District, Gresik Regency, produced by local micro, small, and medium enterprises (MSMEs). Variations in raw material composition and processing methods among producers lead to differences in sensory characteristics and consumer acceptance. This study aimed to identify the sensory attribute profiles of fish bonggolan from six different MSMEs in Sidayu District using the Rate-All-That-Apply (RATA) method and to determine sensory attributes influencing consumer preferences. Sensory attributes were identified through a Focus Group Discussion (FGD) involving 10 semi-trained panellists, yielding 17 attributes grouped into aroma, colour, taste, and texture parameters. Sensory evaluation was conducted by untrained panelists using the RATA method combined with a hedonic test. The data were analyzed using the Kruskal–Wallis test followed by Dunn’s post hoc test, Principal Component Analysis (PCA), and preference mapping. The results showed significant differences (p < 0.05) in most sensory attributes among samples, except for leafy aroma and umami taste. PCA revealed distinct sensory profiles for each sample. Preference mapping indicated that sample P2 achieved the highest consumer liking score (80–100%), while sample P6 showed the lowest liking score (20–40%). These findings demonstrate that specific sensory attributes strongly influence consumer acceptance and may serve as a basis for product improvement and market standardization of fish bonggolan. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic GrowthSDG 12 : Responsible Consumption and Production
Profiling of Sensory Attributes Shrimp Crackers from East Java Using The Rate-All-That-Apply Method Ahmad Wahfi Nuris Eko Prasojo; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.907

Abstract

Shrimp crackers are a traditional food that is quite popular among the public. The ingredients used in making shrimp crackers include tapioca flour, shrimp, eggs, sugar, salt, and garlic. The composition and proportion of the raw materials used in shrimp crackers can affect the sensory profile characteristics of the resulting shrimp crackers. This study aims to determine the sensory profile of shrimp crackers and consumer preferences for shrimp crackers from five producers with varying proportions of shrimp and tapioca flour. The sensory profile of shrimp crackers was determined using the Rate-All-That-Apply (RATA) method, which produced 12 sensory attributes, namely seafood aroma, fatty aroma, white color, golden brown color, crunchy texture, dense texture, shrimp flavor, savory flavor, salty flavor, sweet flavor, gritty mouthfeel, and throat irritation mouthfeel. The best sample, based on consumer preference, was sample 964DM, with dominant sensory attributes including seafood aroma, shrimp flavour, savoury flavour, sweet flavour, salty flavour, and dense texture. In sample 964DM, the percentage of shrimp used was the highest among the other samples, at 25%. The panellists' preference results show that sample 964DM is preferred by 80-100% of the panellists. Contribution to Sustainable Development Goals (SDGs):SDG 2 : Zero HungerSDG 9 : Industry, Innovation, and InfrastructureSDG 12 : Responsible Consumption and Production

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