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

{"title":"Factors Affecting Readiness of Teachers in Distance Education and its Effect on the Learner's Performance","authors":"M. Escobido","doi":"10.29165/ajarcde.v7i3.166","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i3.166","url":null,"abstract":"The main thrust of this study was to determine factors affecting teachers' readiness in distance education and its effect on the learners’ learning performance. This study utilized a descriptive-correlational approach in determining perceptions of the factors affecting teachers’ readiness for distance education. Moreover, the instrument utilized to gather data was a modified survey questionnaire. It was found that there is a significant relationship between learners’ learning performance and the perceived factors affecting teachers’ readiness for distance learning. Among the factors affecting teachers' readiness for distance learning, only the management of learning greatly influences learners’ learning performance. The researcher recommended that DepEd should boost the teachers’ attitude towards modular distance learning delivery modality by providing the needs of the teachers; school administrators should come- up with adequate training courses, webinars, seminars, and/or workshops should be provided to the teachers considering their teaching-learning needs in the new normal; teachers must be supported and guided to boost their varied teaching styles and weaknesses as they adjust into the new normal and should uplift their attitude more towards distance learning modality since they play a more significant part in its success and parents should also have to take part during this time of crisis, they should provide assistance and support to their child as they have this significant role to fill in as replacements to their teachers.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139226430","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":"Community Service Strengthening Goat Livestock Group in Catur Village, Kintamani-Bangli District","authors":"I. Dewa, Nyoman Sudita, Y. P. Situmeang, I. K. Swedi, Stefanus Nahak, Ni Luh, Putu Sulis, Dewi Damayanti","doi":"10.29165/ajarcde.v7i3.345","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i3.345","url":null,"abstract":"The province administration of Bali consistently promotes the formation of livestock farming communities, namely in goat farming, using housing and livestock aid initiatives. The \"Subak Abian Pebunut\" goat farming group in Catur Village, Kintamani District, Bangli, is among the recipients of government aid in goat farming. Despite its relatively short duration of operation, the group above needs support and instruction, particularly in maintenance management and feeding techniques. This is particularly relevant in effectively utilizing a substantial quantity of coffee waste via fermentation. The primary objective of this community service initiative is to modify the behavior of individuals within the group. Specifically, the focus is on enhancing their knowledge, abilities, and attitudes. It is important to note that the delivered content is derived from prior research studies. The approach employed in this community service initiative involves disseminating educational resources, followed by practical instruction on the fermentation of coffee skins. Additionally, trials and evaluations are conducted on goats to assess their growth and gauge their response to the practices above. The implementation of community service has yielded notable outcomes in knowledge acquisition, specifically in the discovery of the potential for fermenting coffee skins to produce animal feed of superior quality. In terms of actual implementation, the active involvement of all group members is ensured to facilitate the subsequent execution of the probiotic component blending and coffee skin fermentation procedures. In the context of trials and assessments, it was seen that the administration of fermented coffee skins to goats yielded notable outcomes in terms of their growth, as opposed to a control group of goats that did not get coffee skins. Based on the findings of this community service initiative, it can be inferred that the participants expressed satisfaction in acquiring knowledge and hands-on experience in producing fermented feed using coffee skins. Additionally, they observed the direct impact of feeding fermented coffee skins to livestock over one month, specifically examining the animals' response to consumption and its influence on the growth of goats.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"27 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139246529","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":"The Effect of the Addition of Red Kidney Bean Skin Powder (Phaseolus vulgaris L.) on the Physical, Chemical, and Organoleptic Characteristics of Red Kidney Bean Tempeh","authors":"Novelina Novelina, Linda Wati, Purnama Dini Hari, Qurrata A'yun","doi":"10.29165/ajarcde.v7i3.348","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i3.348","url":null,"abstract":"Red kidney bean tempeh production is generally made by beans without the epidermis, but in this study, the epidermis was removed from the red beans, dried and powdered, and then added back to the tempeh red beans. This research aims to determine the effect of adding red bean skin powder on the physical, chemical, and organoleptic properties of the tempeh produced. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. The treatment in this research was wet peeled red beans without skin (control) and the addition of red kidney bean skin powder starting from 15%, 30%, 45%, and 60% in red kidney beans before fermentation. Research data was analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of this research showed that the treatments caused significantly different texture values, water content, ash content, protein content, crude fiber content, and iron (Fe) content, but no significant differences in fat content or carbohydrate content. The best treatment based on physical, chemical and organoleptic analysis was treatment C (addition of 30% red bean skin powder) with an average texture value of 2.01 N/cm2, water content of 61.63%, ash content of 0.72%, protein content of 15.83%, fat content of 1.51%, carbohydrate content of 20.30%, crude fiber content of 6.95%, iron content of 5.00 mg/g coliform content of 0.32 APM/g, and salmonella negative/g. The organoleptic test values were color 6.20 (preferred), texture 6.15 (preferred), taste 4.05 (less preferred), and aroma 4.45 (less preferred).","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139247972","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 Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour","authors":"Rosa Andiani, D. Rosida, Muhammad Alfid Kurnianto","doi":"10.29165/ajarcde.v7i3.346","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i3.346","url":null,"abstract":"The development of gluten-free noodles has become an option for those with gluten intolerance or aiming to reduce their gluten intake. Mocaf (Modified Cassava Flour), rich in starch and porang flour with glucomannan content, can be used as the base ingredient for making gluten-free noodles. This research aims to determine the optimal proportions of gluten-free noodles based on mocaf and porang flour. This research used a completely randomized design (CRD) with 1 factor, namely the proportion of mocaf flour and porang flour in 3 levels (60:40, 50:50, and 40:60). Observation data were analyzed using analysis of variance (ANOVA) and Tukey's further test at the 5% level. The results showed that the lowest water content of the noodles was found in treatment 60: 40 mocaf and porang flour, with a moisture content of 7.52%. The highest starch content was found in the treatment of 60:40 mocaf and porang flour, with a starch content of 44.04%. The highest crude fibre content was found in the 40:60 mocaf and porang flour treatment, with 6.52% crude fibre content.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139261247","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":"An Investigation of the Allelopathic Properties of Various Weed Species in the Eastern Denpasar Region of Bali","authors":"Aaspr Andriani, Setianingsih Ni Luh Putu Putri, N. Nazir, W. S. Dewi, E. R. Indrayatie, P.K. Kalimutu","doi":"10.29165/ajarcde.v7i3.344","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i3.344","url":null,"abstract":"Weeds are plants that live wild on cultivated land, which can reduce the productivity of cultivated plants. Phytochemical content in weeds has various benefits besides food, such as vegetable pesticides, pharmaceuticals, industry, and cosmetics. For this reason, this research aims to analyze the content of secondary metabolite compounds and measure the levels of allelopathic phytochemical compounds in several weed plants. Various substances have been identified in the form of allelopathy, namely flavonoids, tannins, phenolic acids, ferulic acid, coumarins, terpenoids, steroids, cyanohydrins, quinones, cinnamic acid, and their derivatives. Compounds identified as allelochemical compounds are flavonoids, tannins, phenolic acids, ferulic acid, coumarins, steroids, terpenoids, cinnamic acids, and their derivatives. Exploratory methods to identify plant types, experimental methods with phytochemical screening tests to characterize types of secondary metabolite compounds, and allelopathic toxicity tests Based on the results and discussion that have been presented, it can be concluded that the weeds Echinochloa crus-galli, Panikum repen, Euphorbia hirta, Ageratum conyzoides, and Imperata cindrica contain flavonoid, tannin, and phenol compounds. The weeds with the highest scores in the phytochemical test are Echinochloa crusgalli and Ageratum conyzoides.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139262240","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":"Characterization of Biobriquette from Carbonized Durian Peel Using Coconut Shell as the Binder","authors":"G. Soeherman, Pridata Gina Putri, Deary Amenthy Zahrotinufus Joen, Iyan Indrawan, Nurma Pratiwi","doi":"10.29165/ajarcde.v7i3.347","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i3.347","url":null,"abstract":"This research aimed to study the characteristics of carbonized durian peel biobriquette using tar as a binder. A 1:10 ratio of binder and carbonized durian peel was used. The 25, 50, and 75% (coded as P1, P2, and P3, respectively) tar were used as a binder alongside tapioca flour to produce a binder with different tar concentrations. The briquette characteristics determined moisture content, ash content, calorific value, density, and water-absorbing capacity. Moisture content ranged from 9.32% to 9,41% for treatments P1 to P3, while the ash content ranged from 12,29% to 13,09%, showing no significant difference among the treatments. Massive difference was observed in calorific value, as P1 gives 5106/35 cal g-1 calorific value while P2 and P3 give 9267.56 and 9694.53 cal g-1, respectively. The density observed was relatively low, ranging from 0.5029 g cm-3 to 0,5685 g cm-2. As for water-absorbing capacity, P3 absorbed the least amount of water, 29.43%. From this research, we can conclude that coconut shell tar has the potential to be utilized as a binder in forming biobriquette from carbonized durian peel.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139261477","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":"Characteristics of Kawa Daun with Differences in the Drying Time and Thickness of Arabica Coffee Leaves","authors":"Jeany Ristia, Anwar Kasim, Novelina Novelina","doi":"10.29165/ajarcde.v7i3.311","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i3.311","url":null,"abstract":"Kawa daun is a beverage that is typical of West Sumatra and is created from dried coffee leaves.The purpose of this study is to ascertain the water content of kawa daun powder, pH value, total dissolved solids, the hedonic test for steeping kawa daun during drying using a microwave, the thickness of the pile of Arabica coffee leaves, and the preferred brew of kawa daun tea among the panelists. This study used a completely randomized design (CRD) factorial pattern with 2 factors. Factor A drying time for 3, 7, and 11 minutes. Factor B number of piles of leaves 2, 4, 6, 8, and 10 leaves. The resulting coffee leaf powder and kawa daun brew were then tested using hedonic tests for color, aroma, and taste as well as water content, pH value, and total dissolved solids. The panelists' chosen and favorite kawa daun drink composition was dried with 10 piles of leaves for 11 minutes. The properties of coffee leaf powder include a water content of 4.11%, a pH value of 6.4, 1.3 °Brix of total dissolved solids, and hedonic scores of 4.95 (very like), 4.40 (like), and 4.80 (very like) for color, scent, and taste.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122190699","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":"The Effect of Foaming Agent and Maltodextrin Concentrations on the Characteristics of Bidara Fruit Powder Drink, Strawberry and Butterfly Pea Flower","authors":"Nanda Mazidatu Zulfa, U. Sarofa","doi":"10.29165/ajarcde.v7i2.313","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.313","url":null,"abstract":"This research aimed to determine the effect of the concentration of foaming agent and maltodextrin on the characteristics of bidara fruit powder drink, strawberry, and butterfly pea flower. The study used a completely randomized design (CRD) with two factors and three replications. Data analysis used ANOVA followed by Duncan multiple range test (DMRT) at 5% confidence level. The first factor was the concentration of the foaming agent (egg white) (5% (F1), 6% (F2), 7% (F3)). The second factor was the concentration of maltodextrin 7.5% (M1), 10% (M2) and 12.5% ​​(M3)). Parameters observed included moisture content, ash content, yield, pH value, antioxidant activity, vitamin C, solubility, color, and organoleptic analysis including taste, aroma and color. The results of the treatment of egg white and maltodextrin concentrations had a significant effect on water content, yield, pH, antioxidant activity, vitamin C, solubility, and color. The best treatment in this research was bidara fruit powder drink with a concentration of foaming agent (7%) and 12.5% ​​maltodextrin with 35% water content, 0.88% ash content, pH 5.95, 68.86% antioxidant activity, vitamin C 141 mg/100g, color L 3.15, a -0.20, b -2.55 and yield 25.33%, taste score 3.94 (like), aroma 1.19 (very dislike ), color 4.38 (like), and anthocyanin content 8.60 mg/L.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125606523","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":"The Effect of Cassia Vera Additional in Physico Chemical Properties of Instant Powder Drink Meniran Extract With Stevia Sugar Sweetener","authors":"N. Boru, G. Riani, E. N. Khairunnisa, A. S. Utami, Tika Handayani","doi":"10.29165/ajarcde.v7i2.305","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.305","url":null,"abstract":"This research was aimed to know the characteristic of in addition meniran extract (Phyllanthus niruri) physico-chemical in instant drink powder and know the best quality of addition meniran. This research was used Completely Randomized Design (CRD) that consists of 5 treatments and 3 repetitions. The data were analyzed statistically by using ANOVA and followed by Duncan’s New Multiple Range Test (DNMRT) on the level 5%. The treatment in research the addition of meniran extract by 0,2 g; 0,4 g; 0,6 g; 0,8 g; and 1,0 g. The observations to the result of instant powder of drink which produced were physical analysis such as timing soluble, insoluble water content. The chemical analysis which were observed such as water content, ash content, total sugar, total polyphenol, total antioxidant activity, and lignan compound (filantin). The microbiological analysis was total plate number and organoleptic test (color, smell, flavor and appearance). The result of this research showed that the difference the concentration of the adition of meniran extract were significantly on the analysis of ash content, total polyphenol, total antioxidant activity, total plate number, organoleptic test and it was not significant to the  timing soluble, insoluble water content, water content, and total sugar. Based on organoleptic test, the best product in instant powder of drink was in the treatment C (the addition of meniran extract by 0,6 g) with a rate of 4,30 of color, 4,30 of smell, 4,50 of flavor and 4,50 of appearance. The result of physico-chemical analysis instant powder of drink of treatment C (the addition of meniran extrac by 0,6 g) the value of the analysis of timing soluble by 65,60 second, insoluble water content by 1,31%, total sugar by 20Brix, lignan content (filantin) + , and total plate numbers 1,1 x 103 cfu/ml.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130897195","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":"Estimation of Edamame Flour Shelf Life Using the Critical Moisture Approach","authors":"Ahmad Maulana Fikri Handoyo, U. Sarofa","doi":"10.29165/ajarcde.v7i2.309","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.309","url":null,"abstract":"This research aimed to estimate the shelf life of edamame flour products using the Accelerated Shelf Life Testing (ASLT) with the critical moisture content approach in various types of packaging. This research was conducted in two stages, the first stage was in the process of making flour, then the second stage was estimating the shelf life. Shelf life estimation was carried out with two repetitions on three different types of packaging materials, those are polypropylene plastic, metalized plastic and aluminum foil. Then the data obtained will be analyzed utilizing simple linear regression using Microsoft Excel. Based on the results of estimating shelf life using the critical moisture content  approach, it can be seen that edamame flour with polypropylene plastic packaging has a shelf life of 172 days, metalized plastic packaging has a shelf life of 585 days, and aluminum foil packaging has a shelf life of 229 days. Based on research results, it can be seen that the critical moisture content affects the shelf life of edamame flour and the best packaging for storing edamame flour is using metalized plastic packaging.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126721820","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}