AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)最新文献

{"title":"Increasing the Added Value of Moringa Leaf into Processed Food Products by Family Welfare Movement (PKK) Merta Nadi Banjar Lantagidung, Gianyar, Bali","authors":"Setianingsih Ni Luh Putu Putri, A. Semariyani, I Wayan Sudiarta","doi":"10.29165/ajarcde.v7i1.211","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.211","url":null,"abstract":"Br. Lantangidung most of the people's livelihood as farmers and silver craftsmen. Some residents grow Moringa plants for their daily food consumption. The processing of food products during the pandemic is growing rapidly, resulting in increasingly diverse and widespread processed products on the market. To empower rural communities through increasing knowledge, attitudes, skills, and behavior, it is necessary to have activities and mentoring programs that are in accordance with the needs of the community. This community service activity was carried out by PKK Merta Nadi Br. Lantangidung, Sukawati District, Bali Province. Moringa leaves are an untapped commodity in Br. Lantangidung is a processed food product. The processing of Moringa leaves into various products such as chips and Moringa leaf noodles have been produced and marketed by PKK, but marketing is still limited around Banjar. PKK women do not yet have adequate entrepreneurial, production management, and marketing skills. The solution to overcome partner problems is to provide the right technology for processing Moringa leaf chips and noodles, equipment assistance, knowledge of product packaging and labeling, and marketing. The implementation of community service activities has been running smoothly. The number of participants who took part in this activity was 10 people. Based on the evaluation results, this group mastered the technology of making chips and Moringa leaf noodles to reach 100%. Further assistance is needed for the group so that the resulting Moringa leaf chips and noodle products are of higher quality, have a longer shelf life, and have a wider marketing","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121032227","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}

{"title":"Application of Hazard Analysis of Critical Control Point (HACCP) on \"Urutan\" Chicken Products at Dapur Ayuna Catering","authors":"A. Semariyani, I Wayan Sudiarta, Ni Made Ayu Suardani Singapurwa","doi":"10.29165/ajarcde.v7i1.203","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.203","url":null,"abstract":"This Applied Research is expected to be able to identify, analyze and control the hazards that may occur in the food manufacturing process. Hazard Analysis Critical Control Point (HACCP) is a food safety system by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the final product in order to meet the requirements for healthy, safe, and halal food products. Dapur Ayuna Catering is a catering company for the general public that processes traditional Balinese menus, one of which is a sequence of orders made not only made from pork but also made from chicken meat to meet the wishes of consumers who should not or are allergic to pork and casings. The sleeve used is a synthetic casing made from collagen. This company has implemented HACCP in every food production including in the manufacture of chicken orders. This type of research is descriptive with the method of observation of the production process of chicken (Balinese sausage) menus. The application of HACCP in the production process of Urutan menus is to control the temperature and time during the production process to prevent microbial growth in food.  Of the ten applications of HACCP according to  Indonesian National Standard SNI No. 01-4852-1998 regarding the HACCP system, only one point of application is not in accordance with SNI, namely monitoring. Monitoring activities are not carried out routinely during the empon-empon washing process in the manufacture of 'basa genep' (Bali complete spices) and the storage of the final product has not been carried out in a special freezer because it is still using a refrigerator for households so that it is still one with other product storage. The HACCP system at the Dapur Ayuna Catering for Urutan chicken products for the general public has been implemented properly starting from receiving raw materials, processing, packaging, labeling, and storage (storage freezer). Critical of every CCP that has been set by Dapur Catering Ayuna Buduk Mengwi Badung. It takes handling and prevention of contamination in every stage of the chicken menu processing process with the aim that the food consumed by consumers is safe from contamination. \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131957327","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}

{"title":"Education and Training on Making Organic Fertilizers and Biopesticides for Cocoa Farmers in Pulukan Village, Jembrana, as an effort to increase organic cocoa production","authors":"Rai I Nyoman, Sudana I Made, Setiyo Yohanes, Wiraatmaja I Wayan","doi":"10.29165/ajarcde.v7i1.207","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.207","url":null,"abstract":"Pulukan Village, Jembrana Regency, Bali, is one of the village center of organic cocoa production. The high demand for organic cocoa beans cannot be met because the production per hectare is still low. One of the reasons is that cocoa farmers in the village have difficulty obtaining organic fertilizers and biopesticides in sufficient quantities as recommended. This community service was carried out to improve the knowledge and skills of farmers in making organic fertilizers and biopesticides using local materials as an effort to increase the productivity of organically cultivated cocoa. The method of implementing the activities was through counseling and training on the manufacture of organic fertilizers and biopesticides, then followed by mentoring in the application of organic fertilizers and biopesticides resulting from training in Demonstration Plots. In training and mentoring participants were invited to work together and learning by doing. The implementation of counseling on the manufacture of organic fertilizers and biopesticides was very successful, indicated by 93.33% of participants stating that they understood very well the material being taught and 100% stating that the material presented was very interesting and very useful for them. Training activities for making organic fertilizers and biopesticides through hands-on practice resulted in participants being able to make organic fertilizers and biopesticides very well. The application of organic fertilizers and biopesticides as a result of training in demonstration plots can improve farmers' skills in direct application of fertilization methods and pest and disease control in organic cocoa cultivation. The results of the application of organic fertilizers and biopesticides in the demonstration plot showed that cocoa trees given organic fertilizers and sprayed with biopesticides had better growth and lower pest and disease attacks than controls. This encourages the participants to apply the best practices from the demonstration plots to be applied in their respective organic cocoa gardens.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115098072","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}

{"title":"Addition Of Chain Extender To Improve Flexible Polyurethane Foam Characteristics Of Palm Oil Polyol","authors":"Neswati -, N. Nazir, S. Arief, Yurniwati","doi":"10.29165/ajarcde.v7i1.206","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.206","url":null,"abstract":"The use of 100% palm oil polyol without the addition of a chain extender produced foam which initially expands and then collapses so that the resulting foam has tight pores, dense texture, and brittle (brittle). It was necessary to use a chain extender to improve the flexible properties of the foam. This study aimed to examine the ratio of palm oil polyols with a chain extender to produce flexible polyurethane foam with good characteristics. The treatment of this study was a combination of types and comparisons of palm oil polyols with chain extenders which were carried out 3 times, consisting of factor A = type of chain extender (diethylene glycol (DEG), diethanolamine (DEA), and polyethylene glycol (PEG)-400) and factor B = ratio of palm oil polyols. with a chain extender (80%:20%; 70%:30%; 60%:40%; 50%:50%). The obtained foam was observed visually, foam development, and foam density. The best sample for each type of extender was analyzed by FTIR. The results showed that 40% PEG-400 has succeeded in producing flexible polyurethane foam with higher expansion (291.22%), lower density (29 kg/m3), and visually has the best flexible properties. Based on FTIR analysis, the use of PEG-400 in the polyol system can increase the reactivity of palm oil polyols to isocyanates.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126077053","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}

{"title":"Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard)","authors":"N. M. Darmadi, Dewa Gede Semara Edi, I Wayan Sudiarta","doi":"10.29165/ajarcde.v7i1.205","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.205","url":null,"abstract":"Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12;  TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128678097","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}

{"title":"Regional Leading Product Development Program (PPUD) Innovative Products Processed by Coconuts and Nuts at Sri Nadhi Business Study Group in Carangsari Village, Badung","authors":"I Wayan Sudiarta, A. A. Made Semariyani, Ni Made Ayu Suardani Singapurwa, Ni Made Darmadi","doi":"10.29165/ajarcde.v7i1.200","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.200","url":null,"abstract":"The Regional Leading Product Development Program in Carangsari Village, Petang District, Badung Regency, Bali was carried out at the Sari Nadhi Business Study Group. Processing of agricultural products, especially coconut into coconut oil, has been produced and marketed by partners, but not intensively, and partners want to have new superior products by processing local agricultural products, especially coconut and nuts to support Carangsari Tourism Village. Partners do not know the field of business management, so they experience obstacles in managing production and marketing. The solutions to solve the problems faced by partners are: Providing Appropriate Technology in processing products made from coconut and nuts; Providing knowledge about good processing methods (GMP), sanitation and processing hygiene (SSOP) storage and packaging, marketing, and business management; and provide assistance with processing equipment and business capital. The output targets that have been achieved are applied technology for processing coconut and nuts; The activity has been published in several online mass media, the turnover of the two partners has increased; Product quality and quantity increased.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129061497","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}

{"title":"Chemical Quality Analysis of Male Quick Meat with Rate Containing Fermented Rice Bran","authors":"I. G. S. Rejeki, N. K. Mardewi, N. Rukmini, A. Andriani, S. Suryani","doi":"10.29165/ajarcde.v7i1.199","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.199","url":null,"abstract":"Abstract. Quail is a small but fat land fowl. One of the most popular types of quail is the quail (Coturnix coturnix japonica). Quail is a diversified source of meat and egg products. In raising quail, the cost of feed is very high, reaching 70% of the total cost of quail production. Rice bran is an industrial waste that still has a high enough nutritional value but has the disadvantage that it contains high fiber, to overcome this, it needs to be fermented to improve the quality of the feed ingredients. The protein content of rice bran ranges from 8 -12%, rice bran is very taken into account in the preparation of poultry rations. This study used a completely randomized design with 5 treatments and 3 replications. Each replication consisted of 3 quail so the number of quail used was 45. The treatments were as follows: P0 = Treatment of 100% artificial ration, P1 = Treatment of 95% ration + 5% fermented rice bran, P2 = Treatment of 90% ration + 10% fermented rice bran, P3 = Treatment of 85% ration + 15 % fermented rice bran, P4 = treatment 80% ration + 10% fermented rice bran. The data obtained will be analyzed using variance and if between treatments shows a significant effect, then proceed with Duncan's New Multiple Range Test (DNMRT).. The results showed that the provision of rations containing fermented rice bran had no significant effect (P>0.05) on the variables of Protein Content, Cooking Loss, and Water Holding Capacity, while the water content variable showed significant results (P<0.05). At the level of administration, 20% fermented rice bran produced the optimal chemical quality of male quail meat.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"199 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114353120","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}

{"title":"Improving the Skills of Orange Farmers in Belantih Village, Bangli, in an Effort to Prevent Fruit Loss through Organic Cultivation Technology","authors":"Astiari Ni Komang Alit, N. Sulistiawati, I. N. Suaria, A. A. R. Andriani, N. M. A. S. Singapurwa, I. Sutapa","doi":"10.29165/ajarcde.v7i1.192","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.192","url":null,"abstract":"Action Research Program for Regional Leading Product Development was conducted in Belantih Village, Bangli. The purpose of this activity is to improve the skills of citrus farmers in Belantih Village, Bangli, in an effort to prevent fruit loss through organic cultivation technology. Participants are administrators and members of the Dharma Kriya farmer group. Implementation of activities using a learning by doing approach. The method of implementing the activity is through counseling and mentoring as well as technology transfer to prevent flower and fruit loss by applying techniques for pruning twigs, water shoots and unproductive branches as well as administering NPK Guano fertilizer at a dose of 500 g/tree, and spraying Agrodyke fertilizer to all parts of the plant at a dose of 500 g/tree. 40 g/l of water. The results of the counseling and mentoring showed that through the implementation of the learning by doing method, they stated that they could easily understand and understand how to do prevention technology so that flowers and fruit do not fall off easily. Based on the results of the tabulation of the questionnaire given, it was found that 92.00% of the 25 respondents stated that they were very satisfied and those who expressed satisfaction were 8.00% with the PPPUD service activities carried out, which means that there were no respondents who expressed dissatisfaction or dissatisfaction. 96.00% of respondents stated that they were very interested in practicing flower and fruit loss prevention technology in their own gardens and the remaining 4.00% said they were interested. This means that 100% of the participants are interested in implementing it in their own gardens.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129268839","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}

{"title":"Effects of Utilization of Mass Media (Video) in the Academic Performance Children At Risk Due To Pandemic in Grade 2 Pupils of Tayuman Elementary School","authors":"Felipe Ocampo","doi":"10.29165/ajarcde.v7i1.197","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.197","url":null,"abstract":"Mass media denotes a section of the media designed to reach a large audience. It can be referred to as a means of public communication such as television, radio and widely circulated newspapers that tend to reach a large audience with similar social characteristics (Mintz, 2015). Thompson (2014), defined mass media as books, magazines, newspapers, radio, television, cinemas, records, tapes and videos. Mass media is as communication media that reach a large audience, especially television, radio and newspaper. Media can be defined broadly as channels of communication. It is considered in terms of its software and hardware (Ogunmilade, 2014). \u0000This study therefore hopes to explore the effects of the mass media specifically video lessons on the performance level of the children at risk in Grade 2 coming from different sections of Tayuman Elementary School (TES) \u0000 \u0000This study has 23 respondents who are the children at risk of dropping out from all the sections of Grade Two. These pupils may fail or drop from the school due to their reasons some of which are uncontrolled. The researcher used the tabulated individual average results of the LOA for the second quarter as the initial  basis of the study. \u0000The second question was taken from the LOA average results of the 23 pupils who were given the intensive intervention using the video lessons apart from the SLMs and other tasks which they accomplished for the Third quarter. \u0000The researcher then compared the LOA results after the intervention sessions using video lessons vis a vis before where the pupils  did not undergo any intervention. \u0000Then the results were tabulated by the researcher to identify the effects of the intervention administered to the pupils. \u0000 \u0000Whether the variable of stopping or dropping out from the school in controllable or not, the researcher used one of the mass media which is video lessons in conducting intervention to these pupils. The video lessons are from the Marungko booklet which is modified by the Grade One teachers of Tayuman Elementary School. This experimental study was carried out to show the effects of watching videos/video lessons in the performance of the selected Grade 2 pupils at risk of dropping out and failure. \u0000      The finding gave positive results and the videos found out to be beneficial in child’s learning to read and comprehend. Videos help learners put together the ideas of every watching experience.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132884897","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}

{"title":"Teacher’s Application of the Communicative Language Teaching (CLT) in Teaching Oral Communication Towards Instructional Strategies","authors":"E. Arana","doi":"10.29165/ajarcde.v7i1.161","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.161","url":null,"abstract":"The first aim of this descriptive-narrative study is to explore the understandings and attitudes of English teachers of Signal Village National High School regarding adopting Communicative Language Teaching (CLT) in their classroom practices to better understand the appropriateness and effectiveness of Communicative Language Teaching or CLT activities in their classroom teaching practice. The second aim of this research is to investigate and understand the factors that help and hinder secondary teachers’ implementation of CLT in their classrooms.  The study has employed nine English teachers in the school where the researcher is currently working for 15 years. The research outcomes and recommendations resulting from this dissertation have the potential to help the English teachers of Signal Village National High School enhance English teaching efficacy in the following areas: it may help them to identify the main impacts of CLT in a local context and this research may provide potential suggestions for English teachers to improve their teaching strategies and to improve students’ communicative competence. Moreover, insights gained from this research may improve the teaching and learning experiences for both teachers and students of Signal Village National High School, Taguig City. The results of this study might also help both teachers and students change from emphasizing grammar-based translation to a communicative approach, which could motivate secondary students to be more focused on communicative activities and improve students’ communicative competence. Lastly, it might assist policy-makers and users to understand the complexity of introducing communicative English teaching into the K to 12 Curriculum.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121000948","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}