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

{"title":"Solid Organic Fertilizer Packaging in Karang Ayu Cattle Group in Ayunan Village, Abiansemal Sub-District, Badung","authors":"Ni Made, Ayu Gemuh, R. Astiti, A.A.Rai, Sita Laksmi, Gusti Agung, Putu Eryani","doi":"10.29165/ajarcde.v7i2.291","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.291","url":null,"abstract":"Packaging has become increasingly essential. Packaging no longer serves only as a container for wrapping food or beverage products to protect them from dirt, dust, air, impact, and sunlight, but also as a promotional tool that attracts purchasers' attention. Increased income from the marketing of organic fertilizer products produced from cow manure will encourage breeders to increase their cattle population. Consumers will choose products with appealing packaging over those with plain or simple packaging that is unattractive. Cows produce manure that can be processed into organic fertilizer in addition to flesh. In the village of Ayunan, a substantial amount of processed organic fertilizers manufactured from cow manure are produced. The marketing management process for partner-produced organic fertilizer products is extremely constrained, particularly in terms of product packaging, which is crucial to product marketing. The primary issue that will be addressed is how to create attractive packaging that will encourage consumers to purchase products. Presentations, demonstration plots, and direct practice of packaging organic fertilizer products produced by partners are employed. This activity is anticipated to increase breeders' knowledge and their ability to market their products, increasing breeders' income and prosperity. \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":"2023-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121384097","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":"Quality of Fermented Coffee Skin Waste with Several Types of Probiotics and Fermentation Time","authors":"I. Dewa, Nyoman Sudita, Gusti Agus Maha, Putra Sanjaya","doi":"10.29165/ajarcde.v7i2.258","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.258","url":null,"abstract":"\u0000 \u0000 \u0000 \u0000Coffee skin waste, which is abundant in Bali's coffee-producing regions, has not been utilized and has become a public health hazard. Therefore, it is necessary to make an effort to utilize it as a beneficial raw material for animal feed, while simultaneously enhancing its quality through fermentation. Using various types of probiotics, the research conducted seeks to improve the quality of the fermentation of coffee skin waste. The study employed a completely randomized design with four kinds of probiotics: EM-4 (P1), Bio Bali Tani (P2), MOL from coffee husk (P3), and Aspergillus niger (P4), with each treatment being administered three times. In weeks 1, 2, and 3, the grade of the fermented product was evaluated in the laboratory. The results demonstrated that fermentation of coffee skin residue improved the quality of coffee skin by reducing the crude fiber content from 27.17–29.46% to 19.18–19.44% and increasing the crude protein content from 9.53–10.23% to 11.56–17.67%. The optimal fermentation period was 2 weeks, with a protein concentration of 14.67%, which was significantly different (P 0.05) from 1 week and 3 weeks. It was statistically significant (P 0.05) that LMO probiotics were 16.67% higher than EM-4 probiotics, Bio-Bali Tani, and Aspergillus niger probiotics. It can be concluded that the fermentation of coffee skin waste as animal feed can enhance the crude protein (CP) content, with local microorganisms (LMO) and a fermentation time of two weeks being optimal. \u0000  \u0000 \u0000 \u0000 \u0000 \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130438186","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 Bibliometric Visualization and Mind Mapping for Dadih Development","authors":"Shinta Mutia Sari, Hijratun Amini, Lucia Saraswati, Fachrur Rozi, N. Nazir, F. Azima, Rahmayani Rahmayani","doi":"10.29165/ajarcde.v7i2.287","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.287","url":null,"abstract":"Beneficial lactic acid bacteria (LAB) are used to produce dadih, contributing to its health benefits. Dadih is fermented with lactic acid bacteria that convert lactose into glucose and galactose, enhancing digestibility. Despite its potential, dadih has limited appeal due to its traditional production methods and restricted market availability. To address this issue, the article suggests employing methodical concept development techniques, such as Mind Mapping, to generate innovative ideas for dadih product development. In addition, bibliometric analysis is used to obtain insight into the research trends and prospects in the field of food technology as they pertain to local fermented dadih products. The findings from the VOSviewer analysis reveal various aspects of dadih research, including mutagenicity, food safety, and fermented dairy products. Using these insights and mind-mapping techniques, this study advances dadih product development knowledge and is a foundation for future research. \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125362574","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":"Development of Flavor Variants and Packaging in the Fish Processing Community in Perancak Village, Jembrana District, Jembrana Regency, Bali","authors":"Ni Made, Ayu Suardani Singapurwa, I. Putu, I. Rudianta, N. K. Armaeni","doi":"10.29165/ajarcde.v7i1.215","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.215","url":null,"abstract":"Pedetan\" is a kind of food product made of dried fish with traditional Balinese spices which are manufactured by people in the Jembrana Regency, Bali. It is made from lemuru fish (Sardinella Lemuru) which is mostly produced in the coastal areas of Jembrana Regency. \"Pedetan\" is also one of the superior products from the Jembrana area, because it is one of many authentic foods of Jembrana. The development of traditional manufacturing was carried out with several improvements by applying basic feasibility in food processing. However, a study for business development and product marketing development on aspects of quality management and safety of raw materials and products was necessary to be conducted. The improvement was carried out in several sequenced activities starting from the processing step, so that the community could apply the technology being shared and was able to handle problems in the production of \"Pedetan\". After that, knowledge sharing on kinds of good processing methods, sanitation, and hygiene was done. Furthermore, the improvement also covered quality control starting from the selection of raw materials to the distribution of food products. Everything had been made sure to be carried out properly. The improvement of the production method managed to produce several product variants, decent packaging, and labeling. Based on the results of community service activities, new flavor variants were created which made it into 6 flavor variants in total, namely the original flavor, the Balado flavor, the sweet spicy flavor, the sweet flavor, the silver herring fish variant, and the cutlassfish variant. \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":"2023-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115055050","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 Maltodextrin Concentration and Roasting Time on the Physicochemical and Sensory Characteristics of Nori Snack Made from Sea Grape (Caulerpa sp.)","authors":"Anggita Ulfia Savitri, J. Jariyah, R. Yulistiani","doi":"10.29165/ajarcde.v7i2.286","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.286","url":null,"abstract":"Nori snack is dried edible seaweed, which is made from drying and roasting so its texture is crispy and thin. Commercial nori snack is usually made from Porphyra seaweed which cannot be cultivated in Indonesia. Sea grapes (Caulerpa sp.), a local seaweed that is widely cultivated in Indonesia, have the potential to be used as an alternative material for nori snacks. The formation of nori with the addition of Eucheuma cottonii gives a nori snack texture that tends to be elastic and less crunchy. Crispness is the main parameter to consider in choosing nori snacks. The addition of maltodextrin as a texture enhancer is needed to give a compact and crispy texture, and roasting time can also increase the level of crispness in nori products. This study aims to determine the physicochemical and organoleptic characteristics of sea grape nori snacks (Caulerpa sp.). Factorial completely randomized design (CDR) with two factors. Factor I was the maltodextrin concentration (1, 2, and 3%), while factor II was a roasting time (1, 2, and 3 minutes) and two replications. The data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% significance level. The best treatment was the addition of 3% maltodextrin and a roasting time of 3 minutes. The results obtained were a moisture content of 6.13%, ash content of 12.45%, protein content of 17,07%, a yield of 6.22%, a breaking strength of 5.23%, and an average score of preference for the aroma of 2.8 (dislike), the colour of 3.5 (standard), the taste of 4.05 (like), and crispness of 4.10 (like). \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127960695","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 Trichoderma Composting Technology in the Women's Farmer Group, Sanur Kauh Village, South Denpasar District, Denpasar City, Bali Province","authors":"A. Andriani, N. Rukmini, I. G. S. Rejeki","doi":"10.29165/ajarcde.v7i2.280","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.280","url":null,"abstract":"The problem being faced by farmer groups in the rainy season is the increased growth of fungi that cause plant diseases, such as Rigdiforus lignosus fungi, Fusarium oxysporum, Rizoctonia solani, Fusarium monilifome, Sclerotium rolfsii, and Sclerotium rilfisil fungi. With the concept of controlling plant-disrupting organisms (OPT) naturally, to get healthy plant cultivation free from disease (especially plant diseases caused by pathogenic fungi), Trichoderma compost (TrichoCompost Fertilizer) is applied. Interviews, face-to-face, counseling, and direct practice methods will do the method to implement this training. This activity aims to train participants to understand how to make Trichoderma compost as organic fertilizer to get healthy organic vegetables. The output target to be achieved is using appropriate technology in cow manure processing technology into compost plus Trichoderma sp. Based on the results of activities, Trichoderma compost can suppress pathogenic fungi by 98.53% so that farmer groups produce healthy plants free of pathogenic diseases. \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114562836","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":"Housewives' Role in Protecting the Environment Through Recycling Cement Bags with Ecoprint","authors":"Fidiana Fidiana, Triyonowati Triyonowati, Endang Dwi R, B. Budiyanto, Dini Widyawati, W. Rochdianingrum","doi":"10.29165/ajarcde.v7i2.281","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.281","url":null,"abstract":"Maintaining the sustainability of the environment is a shared responsibility. This effort can be made by recycling existing waste. One of the wastes that has the potential to be reprocessed is cement bag waste. These cement bags have the characteristics of thick paper, no pattern, and neutral base color. Based on these characteristics, the ecoprint technique is a suitable choice. Ecoprint is considered suitable because it uses natural materials that do not damage the environment, and the motif patterns are obtained from leaves and flowers that fall in the environment around the house. This processing technique uses raw materials from the surrounding environment and can maximize organic waste in the surrounding environment. The results of this process can be used as home decoration, bags, and hats with a high and exclusive selling value. The selling price of ecoprint products for bags is around $15-$25. Wall displays are around $10-$20, depending on the type of item and how it is done.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121699894","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 Sustainable Pig Nutrition by Partial Replacement of Soybean Meal with Copra Meal","authors":"C. Thomtisang, D. Amornlerdpison, L. Hsia, Wantamas Jantasin","doi":"10.29165/ajarcde.v7i2.276","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.276","url":null,"abstract":"The sustainability of the pig industry can be improved through nutrition by increasing efficiency in an environmentally friendly environment. Alternative feed ingredients from agricultural waste or industrial by-products have attracted sustainable pig production systems. This study aimed to investigate the effects of sustainable pig nutrition by partially replacing soybean meal with copra meal. A total of 18 crossbred (L.Y.D.) growing female pigs were reared under three dietary treatments. Treatments were 1) corn-soybean meal diet (CON), 2) white copra meal, and 3) brown copra meal. The experimental results indicated no significant difference (P>0.05) in feed intake and weight gain for pigs fed the three experimental diets. However, pigs fed the white copra meal diet tended to have better feed intake than brown copra meal treatment. At week 2 of the experimental period, pigs fed copra meal diets had better feed efficiency than the CON diet (P<0.001). In conclusion, sustainable pig nutrition with copra meal may be used as an alternative for partial soybean meal in pig diets. \u0000  \u0000  \u0000  \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132087299","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 of Wanagiri Taro Processing Group, Sukasada District, Buleleng Regency","authors":"L. Suriati, N. K. Mardewi, D. K. T. Sukmadewi, L. K. Datrini, A. A. S. M. Cindrawati, N. L. P. Sulis_Dewi, N. P. G. Satria_Kesumayasa, I. W. Widiantara_Putra, I. P. A. Raditya_Putra","doi":"10.29165/ajarcde.v7i2.264","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.264","url":null,"abstract":"Development prospects and opportunities for processed foods derived from taro have recently increased. Taro crackers are one of the snack foods that are in high demand among consumers. The Taro Processing Group of Wanagiri Village, Sukasada District, Buleleng Regency, formed in 2020 with ten members, participates in Regional Superior Product Development Programme activities. Partners have produced and marketed taro tubers processed into taro chips, but the process has not been exhaustive, and partners wish to increase the quantity and quality. As a result of their lack of knowledge in the fields of processing and effective business management, partners encounter difficulties in managing production and marketing.   This activity aims to equip the Wanagiri Village Taro Processing Group with the skills and knowledge to manage local natural resources and the entrepreneurial mentality to capitalise on business opportunities related to Wanagiri Village conditions.  The implementation method involves coaching, training, mentoring, and structured consultation on various partner-related issues.  Regional Leading Product Development Programme Wanagiri Taro Processing Group, Sukasada District, Buleleng Regency, has yielded positive results.   The Wanagiri Taro Processing Group increased its value and enhanced its living conditions.  Regional Leading Product Development Programme application is possible. The community can assimilate up to 80% of knowledge regarding the processing of taro chips with varying flavours, product packaging, and marketing, which will aid in product development.  In addition, comprehension exists regarding cultivating taro plants in the backyard, using taro processing waste as animal fodder, and business management.  This activity should be performed continuously, along with assistance, so that the group can independently produce and sell taro snacks with various flavors. \u0000  \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114250920","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":"Quality Evaluation of Frigate Mackarel Fish Pindang and Flying Fish Pindang from Fish Processing Centers in Kusamba Village, Klungkung Regency, Bali","authors":"I. G. Pandit","doi":"10.29165/ajarcde.v7i2.274","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.274","url":null,"abstract":"Pindang is one of the traditional processed products derived from fish. Various types of fish can be processed into pindang, namely frigate mackerel fish, flying fish, sardinella, tuna, mackarel, cakalang and milkfish. Various types of fish cause various types of processing are carried out by the community and will eventually produce different quality. The purpose of this study was to evaluate and analyze the chemical, microbiological and organoleptic quality produced. Quality evaluation in comparative experimental research by comparing the quality of frigate mackarel fish pindang with flying fish. Parameters evaluated included chemical parameters, namely water content, salt content, histamine content, total volatile bases content, and trimethylamine content, microbiological parameters such as the number of bacteria, as well as organoleptic parameters including appearance, smell, texture, and taste. Based on the results of the study, the quality of frigate mackerel pindang with flying fish had significantly different qualities, especially in chemical assessment and organoleptic assessment.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129535741","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}