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Contact Name
Jufriadif Na`am
Contact Email
jufriadifnaam@upiyptk.ac.id
Phone
+6287895670026
Journal Mail Official
jufriadifnaam@upiyptk.ac.id
Editorial Address
Blok D2/07/12 Komplek UNAND Lubuk Kilangan
Location
Kota padang,
Sumatera barat
INDONESIA
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
ISSN : 25810405     EISSN : 25810405     DOI : 0.29165
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, 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. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) is a peer-reviewed journal that is published by Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network). The objective of AJARCDE is to provide a forum for the study and applied research in the areas of 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
Articles 7 Documents
Search results for , issue "Vol. 6 No. 2 (2022): AJARCDE (Asian Journal of Applied Research for Community Development and Empowe" : 7 Documents clear
The Effect of Work Opportunity Requirements Checklist (WORC) to Grade 12 Work Immersion Students Data, Norelyn H.; Pareja, Shella Mae W.
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022): AJARCDE (Asian Journal of Applied Research for Community Development and Empowe
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.v6i2.90

Abstract

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 Mohamed, Abdul-Razak
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022): AJARCDE (Asian Journal of Applied Research for Community Development and Empowe
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.v6i2.91

Abstract

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.
Chemical and Sensory Properties of Palopo (Local Soft Cheese) Produced Using Natural Additive as Milk Coagulant Kisworo, Djoko
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022): AJARCDE (Asian Journal of Applied Research for Community Development and Empowe
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.v6i2.93

Abstract

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 Singapurwa, Ni Made Ayu Suardani; Semariyani, A.A. Made; Candra, I Putu; Rudianta, I Nyoman; Arandini, Putu Chiana Adi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022): AJARCDE (Asian Journal of Applied Research for Community Development and Empowe
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.v6i2.94

Abstract

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 Hanum, Eva amelia Reza; Yulistiani, Ratna; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022): AJARCDE (Asian Journal of Applied Research for Community Development and Empowe
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.v6i2.95

Abstract

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 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): AJARCDE (Asian Journal of Applied Research for Community Development and Empowe
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.v6i2.96

Abstract

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.
Occurrences Salmonella sp. and Escherichia Coli in Bulk and Packaged Chicken Sausages in Surabaya, Indonesia Nur, Deana Fyra Adi; Yulistiani, Ratna; Rosida, Dedin F.; Raharjo, Dadik
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022): AJARCDE (Asian Journal of Applied Research for Community Development and Empowe
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.v6i2.99

Abstract

Salmonella sp. and Escherichia coli are pathogenic bacteria that cause foodborne diseases that often contaminate food and are harmful to human health. Sales of unpackaged (bulk) sausages accompanied by poor hygiene and environmental sanitation conditions have a high potential for Salmonella and Escherichia coli contamination. The purpose of this study was to compare the contamination level of bacterial, Salmonella sp. and Escherichia coli in bulk and packaged chicken sausages as well as to determine the relationship between the hygiene and sanitation of traders and the level of bacterial contamination, Salmonella sp. and Escherichia coli contamination in chicken sausages sold at traditional markets in Surabaya, Indonesia. This research is a cross-sectional study and purposive sampling method. The results showed that the level of bacterial contamination in the bulk chicken sausage was higher (5.98 Log CFU/g) than in packaged chicken sausage (4.83 Log CFU/g). Salmonella sp. contamination in the bulk chicken sausage was higher (44.44%) than in packaged chicken sausage (10.00%) and Escherichia coli contamination in the bulk chicken sausage was higher (22.22%) than in packaged chicken sausage (20.00%). There is a significant relationship between the hygiene and sanitation of traders with the contamination level of bacteria, Salmonella sp., and Escherichia coli in bulk and packaged chicken sausages.

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