AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 最新文献_第4页

Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.) Mocaf面粉(改性木薯粉)和Ketapang种子混合制成饼干的营养价值

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2020-04-20 DOI: 10.29165/ajarcde.v4i1.38

R. Yenrina, T. Anggraini, Annesa Kadri

{"title":"Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.)","authors":"R. Yenrina, T. Anggraini, Annesa Kadri","doi":"10.29165/ajarcde.v4i1.38","DOIUrl":"https://doi.org/10.29165/ajarcde.v4i1.38","url":null,"abstract":"Efforts in developing food products continue to be carried out such as utilizing local commodities so that non-wheat flour processing can be used as a substitute for making food products in order to overcome dependence on wheat flour. One such effort is to make cookies from local ingredients, modified cassava flour known as MOCAF (Modified cassava flour). This research was aimed to determine the effective mixture of Mocaf flour and ketapang seed on the characteristic of cookies based on nutritional value. The research design used a completely randomized design (CRD), with 5 treatments and 3 replications. This data was analyzed with ANOVA (analysis of variance) and if the data was significantly different analyzed continued with Duncan’s New Multiple Range Test (DNMRT) at the level 5%. The treatments used were A (100% Mocaf flour : 0% Ketapang seed), B (90% Mocaf flour : 10% Ketapang seed), C (80% Mocaf flour : 20% Ketapang seed), D (70% Mocaf flour : 30% Ketapang seed), E (60% Mocaf flour : 40% Ketapang seed). The results showed that the Mocaf flour and ketapang seed comparison significantly influenced the protein content, fat content, energy, texture, free fatty acid, and carbohydrate content, but not significantly affect moisture content and ash content.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126300392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang 印尼传统药材“kalio”和干人当挥发性成分的气相色谱鉴别

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2020-04-19 DOI: 10.29165/ajarcde.v4i1.34

R. Rini, D. Syukri, F. Azima

{"title":"GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang","authors":"R. Rini, D. Syukri, F. Azima","doi":"10.29165/ajarcde.v4i1.34","DOIUrl":"https://doi.org/10.29165/ajarcde.v4i1.34","url":null,"abstract":"Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between \"kalio\" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"122 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127040145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Community Partnership Program on Business of Food Processed Based on Cocoa Commodity 以可可为原料的食品加工企业社区合作项目

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2019-12-23 DOI: 10.29165/AJARCDE.1.1.2

P. N. Indah, S. Widayanti, Indriya Radiyanto

{"title":"Community Partnership Program on Business of Food Processed Based on Cocoa Commodity","authors":"P. N. Indah, S. Widayanti, Indriya Radiyanto","doi":"10.29165/AJARCDE.1.1.2","DOIUrl":"https://doi.org/10.29165/AJARCDE.1.1.2","url":null,"abstract":"The purpose of Community Partnership Program (CPP) by the team from UPN \"Veteran\" East Java is to give a touch of science and technology on community activities. This CPP is intended to accelerate the creative economic activities of the community, by providing skills training in producing various cocoa-based foods and beverages. The method used in facilitating the improvement of skills of farmers community in micro enterprises in the processing of local products in the form of cocoa powder and fat is to conduct training Lecture and practice method is the basic theory in the operation of post harvest equipment of cocoa beans. In addition, the materials used in producing foods and drinks based on the hygiene of cocoa, nutritional value and the acceptable to the community and have an economical added value. It also provides mentoring with simple management materials and marketing to foster an understanding of entrepreneurship and the sustainability of business activities and the marketing of results. Based on the above facts, the purpose of the community service program that has been implemented is expected to increase the selling value of cocoa products, and the people's income in the region","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133548122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The Empowerment of Village Unit Cooperation for Rejuvenation of Oil Palm Plantation in Dharmasraya Regency, West Sumatera Province 西苏门答腊省达摩萨耶县油棕种植区村落单位合作振兴赋权

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2019-12-23 DOI: 10.29165/AJARCDE.2.1.11

M. Noer, I. W. Syarfi, R. Azhari

{"title":"The Empowerment of Village Unit Cooperation for Rejuvenation of Oil Palm Plantation in Dharmasraya Regency, West Sumatera Province","authors":"M. Noer, I. W. Syarfi, R. Azhari","doi":"10.29165/AJARCDE.2.1.11","DOIUrl":"https://doi.org/10.29165/AJARCDE.2.1.11","url":null,"abstract":"The cooperation has long been a pillar of the national economy in Indonesia, especially in developing the economy in rural areas. The Village Unit Cooperation (KUD) was developed to accelerate agricultural development, aimed at improving the farmers 'and peasants' farming in rural areas. KUD has also assisted in the success of regional development programs based on the agricultural sector, one of the plantation sub-sector, which is a partner of the plasma of palm oil farmer group of People’s Core Plantation (PIR) program throughout Indonesia. In the province of West Sumatra, the PIR of palm oil plantations began in the 1980s as a base of regional development, and now the age of harvest has made the age of plants unproductive. Accordingly, KUD Bukit Jaya in Dharmasraya District, one of the KUDs who wishes to apply replanting to farmer groups whose members,t found some obstacles in the implementation. This activity aims to facilitate KUD Bukit Jaya in order to realize the replanting activities in its working area. This action research is conducted using four stages of approach, namely: [1] introduction of problems with dialogical approaches, using interview techniques and discussions with cooperative managers as well as farmers whose gardens have to implement replanting; [2] the team analyzes the problems found and contacts the parties related to issues conveyed by cooperatives and farmers; the parties are insurance companies, bappeda as coordinator of cooperative technical service; [3] holding discussions and discussions with the cooperation, farmer groups and involved parties (insurance companies, cooperative agencies, and district government); [4] agreed on assistance for the preparation of cooperative and peasant group work plans for the preparation and implementation of replanting","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114688158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lethality Test of Some Varieties of Sea Cucumber Extract Against Artemia Salina, as Natural Food Additive in Meat-Based Functional Food 几种海参提取物作为天然食品添加剂在肉类功能性食品中的致病性试验

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 1900-01-01 DOI: 10.29165/ajarcde.v5i3.73

D. Kisworo, Sukirno, Bulkaini

{"title":"Lethality Test of Some Varieties of Sea Cucumber Extract Against Artemia Salina, as Natural Food Additive in Meat-Based Functional Food","authors":"D. Kisworo, Sukirno, Bulkaini","doi":"10.29165/ajarcde.v5i3.73","DOIUrl":"https://doi.org/10.29165/ajarcde.v5i3.73","url":null,"abstract":"Abstract \u0000 Cancer is the main cause of death in the world with the number of sufferers in 2008 as many as 12.7 million with a death rate of 7.6 million people. In Indonesia, it is estimated that there are more than 1 million cancer patients in 2010. One of the ways to prevent cancer is primary prevention by adjusting the pattern and type of food consumed. Functional food introduced by bioactive components from sea cucumbers is an alternative for cancer prevention. The specific objective of this research was to produce meat-based functional foods containing anti-cancer compounds derived from sea cucumbers that can prevent cancer. The preliminary tests conducted were the sea cucumber extract lethality test against Artemia salina, namely the Brine Shrimp Lethality Test (BSLT), and the total bacteria of beef meatballs. The results of the observation of the lathality of sea cucumber extract against Artemia salina and total bacteria of the meatball showed that the sea cucumber extract had high lathality against Artemia salina and was able to reduce the total bacteria in meatballs during storage period. The lathality of sea cucumber extract was strongly influenced or stimulated by heating treatment. Based on the BSLT test, of the five types of sea cucumbers, two of them (Holothuria similis and Pearsonothuria graeffei) have high lathality. Sea cucumber extract was also able to inhibit both bacterial and fungal growth in meatballs during storage at room temperature. \u0000Keywords: Beef Meatballs, Total Bacteria, Sea Cucumber, BSLT.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130736683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0