AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)最新文献_第8页

The Effect of the Addition of Citrus Fruits Juice on The Physical and Chemical Characteristics of Sapodilla (Manikara zapota) Sliced Jam 柑桔汁的加入对切汁果酱理化特性的影响

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2023-02-13 DOI: 10.29165/ajarcde.v7i2.248

K. Sayuti, E. Mutiara, D. Silvy

引用次数: 0

Nanocellulose Research Trends from Pineapple Plant Waste in Indonesia: Bibliometric Analysis Using VosViewer 印度尼西亚菠萝植物废料纳米纤维素研究趋势:使用VosViewer进行文献计量学分析

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2023-02-13 DOI: 10.29165/ajarcde.v7i2.247

Amelia Hariry, E. Mardawati, N. Masruchin

引用次数: 0

The Shelf-Life Prediction of Black Garlic Chili Sauce and “Cahyo” Garlic Chili Sauce with Accelerated Shelf-Life Testing (ASLT) Method Based on The Arrhenius Model 基于Arrhenius模型的黑蒜辣椒酱和“Cahyo”蒜辣椒酱加速保质期预测方法

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2023-01-30 DOI: 10.29165/ajarcde.v7i1.227

Afridho Laksono Indra Purnama, R. Yulistiani, Luqman Agung Wicaksono, W. Setyarini, R. Y. Arizandy, Nadya Dwi Putri Febrianti

{"title":"The Shelf-Life Prediction of Black Garlic Chili Sauce and “Cahyo” Garlic Chili Sauce with Accelerated Shelf-Life Testing (ASLT) Method Based on The Arrhenius Model","authors":"Afridho Laksono Indra Purnama, R. Yulistiani, Luqman Agung Wicaksono, W. Setyarini, R. Y. Arizandy, Nadya Dwi Putri Febrianti","doi":"10.29165/ajarcde.v7i1.227","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.227","url":null,"abstract":"Sambal is often found in various menu variants served in the Indonesian food industry; this is a supporting factor for creating bottled chili sauce. In this research, fermented black garlic chili sauce was made with black garlic as raw material to provide added value in the form of antibacterial and antioxidant compounds, as well as giving a novelty value to the product as well as a differentiator in the elements of color, aroma, consistency, and taste of the product. The final product consumers receive is compared to \"Cahyo\" garlic chili sauce produced by PT. Deltasari Indah Restaurant. Sambal contains oil/fat, which is quickly rancid, thus affecting the element of consumer acceptance. Therefore, it is necessary to predict the shelf life of bottled chili products. This research aims to predict the shelf life of the black garlic chili sauce and “Cahyo” garlic chili sauce products in bottles produced by PT. Deltasari Indah Restaurant with the ASLT method, the Arrhenius model approach; Knowing the difference in the shelf life of bottled chili products stored at different temperature conditions; and determining the proper temperature and storage conditions to get the maximum shelf life for packaged chili products. This study uses the Accelerated Shelf-Life Testing method with the Arrhenius model. Based on the pH value parameter, the shelf life of black garlic chili sauce was 33 days, and “Cahyo” garlic chili sauce was 45 days. These two results are the results of the shelf life obtained from calculations at 20˚C and 25˚C then the average value is taken. \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127300715","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

Economic Feasibility of Kemojo Cake Products Using Stevia Extract (Stevia rebaudiana B.) 甜叶菊提取物(Stevia rebaudiana B.)制作Kemojo蛋糕的经济可行性

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2023-01-26 DOI: 10.29165/ajarcde.v7i1.243

Dita Fitriani, Kurniasih Dewi, D. Syukri

{"title":"Economic Feasibility of Kemojo Cake Products Using Stevia Extract (Stevia rebaudiana B.)","authors":"Dita Fitriani, Kurniasih Dewi, D. Syukri","doi":"10.29165/ajarcde.v7i1.243","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.243","url":null,"abstract":"This study aims to determine the feasibility of kemojo cake products using stevia as a sweetener produced on an industrial scale. The research method used a descriptive method with mathematical analysis. The research begins with making assumptions and analysing parameters, components and cost structure, investment funding requirements and working capital. These parameters calculate production, revenue, and cash flow projections. Determination of the economic feasibility of kemojo cake products with Net Present Value (NPV), Incremental Rate of Return (IRR), Net B/C and Pay Back Period (PBP). The assumption of a year's production of kemojo cakes is 31,680 boxes for at IDR 35,000.00/box. The proportion of capital comes from 60% own capital and 40% credit. The average operational costs per year are IDR 675,083,359.00, variable costs IDR 549,813,919.00 and fixed costs IDR 125,269,440.00. The average income per year is IDR 1,108,800,000.00 while expenses are IDR 770,378,416.00. The profit earned was IDR 287,658,346. Profit on sales of 20.40% with 15% tax per year. This business BEP occurs in sales of an average value of Rp 338,421,584 or 25.94% of production capacity per year. The results showed that the NPV was Rp 279,583,647, the IRR was 79%, and the Net B/C was 2.22 times. Based on existing criteria or assumptions, this business is feasible to carry out with PBP for two years, or the capital invested in this business can be returned before the project ends (3 years). \u0000 \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128240139","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

Analysis Of Entrepreneurial Spirit on The Success of Broiler Plasma Farmer in Gianyar District, Bali Province 巴厘省Gianyar区肉鸡血浆养殖户成功的创业精神分析

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2023-01-11 DOI: 10.29165/ajarcde.v7i2.239

I. Sanjaya, I. Sudita, N. K. Suwitari

{"title":"Analysis Of Entrepreneurial Spirit on The Success of Broiler Plasma Farmer in Gianyar District, Bali Province","authors":"I. Sanjaya, I. Sudita, N. K. Suwitari","doi":"10.29165/ajarcde.v7i2.239","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.239","url":null,"abstract":"The growth in broiler chicken population is consistent with rising public demand for chicken and Bali's growing economy in the new normal period of Covid-19. The entrepreneurial spirit is critical to the advancement of the broiler industry. The purpose of this study is to examine: 1) the level of entrepreneurial spirit of farmers, 2) which indicators of entrepreneurial spirit and farmer characteristics have the most dominant influence on the success of broiler business, and 3) the influence of entrepreneurial spirit and farmer characteristics on the success of broiler business in Gianyar Regency, Bali Province. The study used a purposive sampling strategy, with simple random sampling on 40 farmers utilizing a standardized questionnaire to collect primary research data. Partial Least Squares was used to examine the data (PLS). The findings revealed that the majority of respondents had a strong entrepreneurial spirit. Breeders' entrepreneurial spirit is influenced by self-confidence, initiative, a desire for success, a leadership spirit, and likes, with liking challenges being the strongest indicator of this characteristic. While age, education, skills, quantity of chickens owned, and knowledge all impact the individual features of breeders. The most important reflecting indicator is the number of chickens owned. \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":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131550877","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

Increased Attravtiveness and Shelf Life of Siamese Tangerines (Citrus Nobilis L.) Using Various Palmitic, Stearic, and Oleic Acid Emulsions and Mixtures 提高暹罗柑(Citrus Nobilis L.)的吸引力和保质期使用各种棕榈酸，硬脂酸和油酸乳液和混合物

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2023-01-11 DOI: 10.29165/ajarcde.v7i2.204

Setianingsih Ni Luh Putu Putri, N. M. Suaniti, I. Wirawan

{"title":"Increased Attravtiveness and Shelf Life of Siamese Tangerines (Citrus Nobilis L.) Using Various Palmitic, Stearic, and Oleic Acid Emulsions and Mixtures","authors":"Setianingsih Ni Luh Putu Putri, N. M. Suaniti, I. Wirawan","doi":"10.29165/ajarcde.v7i2.204","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.204","url":null,"abstract":"Food demand is increasing in tandem with population growth. The Siamese tangerine fruit is one example of a highly sought-after fruit. Siamese tangerines, whether fresh or processed, can quickly ruined if not handled carefully. The purpose of this research is to boost the attractiveness and shelf life of various types of emulsions. Palmitic, stearic, and oleic acid emulsions, as well as their combinations, are employed. Organoleptic test analysis, vitamin C content, water content, and component identification by Gas Chromatography - Mass Spectrometry were performed on Siamese tangerine fruit (GC-MS). Evaluation of organoleptic analysis tests is carried out by hedonic tests (color, aroma, texture, overall taste and acceptance), and scoring tests (color and texture). The application of mixed emulsions (palmitic, stearic and oleic acids) will increase the attractiveness and shelf life of Siamese tangerine fruits. The results of measuring vitamin C levels and water content have an influence on various types of emulsions. Citrus fruits treated with mixed emulsions (palmitic, stearic and oleic acids) experienced the lowest quality decline in vitamin C levels of 14.4851 mg / 100g and water content of 91.8401%. Overall the content of essential compounds in the peel of Siamese tangerines contains essential compounds dl- Limonene with an abundance of different areas in each emulsion treatment.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"199 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114656213","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

Development of Innovative Taro-Based Product Management with Zero-Waste Concept to Increase the Independence of PKK Wanagiri 开发以零浪费概念为基础的创新芋头产品管理，以增加PKK Wanagiri的独立性

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2023-01-09 DOI: 10.29165/ajarcde.v7i1.235

L. Suriati, I. K. Selamet, D. K. T. Sukmadewi

{"title":"Development of Innovative Taro-Based Product Management with Zero-Waste Concept to Increase the Independence of PKK Wanagiri","authors":"L. Suriati, I. K. Selamet, D. K. T. Sukmadewi","doi":"10.29165/ajarcde.v7i1.235","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.235","url":null,"abstract":"The development of innovative products is currently growing rapidly producing a variety of processed products that are increasingly diverse. Taro tubers are one of the potential foodstuffs to be developed. Taro in addition to having carbohydrate component, also contains other components that are good for health. Taro has the disadvantage of itching when consuming taro due to the oxalate compounds contained in it. This has resulted in people being reluctant to process taro. This problem was experienced by one of the groups in Wanagiri Village, namely the Prosperous Family Empowerment Group (PKK) Wanagiri, which is located in Sukasada District, Buleleng Regency, Province Bali, Indonesia. The partner does not yet know the taste of taro, and does not have innovative product management made from taro. Solutions to overcome such problems are: providing knowledge regarding the cultivation and processing of taro, providing training on the processing of taro products (bread, nuggets and jams) and how to package, market and handle processing waste. The method used is active community participation. Community Self-Reliance Activities (KKM) in Wanagiri Village have been running smoothly. The added value of the Wanagiri PKK group and their standard of living has increased. Taro-based innovative product development with a zero-waste concept can be applied. Knowledge of how to process taro into bread, nuggets, chips and jam, product packaging, and marketing can help people to increase self-sufficiency. Mentoring activities should be carried out on an ongoing basis so that groups are able to independently make products (chips, bread, nuggets and jam), wider marketing and ultimately increased welfare. \u0000 ","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134326886","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

Characterization of Empty Fruit Bunch of Palm Oil as Co-firing Biomass Feedstock 棕榈油空果串作为共烧生物质原料的特性研究

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2023-01-09 DOI: 10.29165/ajarcde.v7i1.237

R. Rusdianasari, Iwan Arissetyadhi, L. Kalsum, Y. Bow, Aida Syarif, F. Arifin

{"title":"Characterization of Empty Fruit Bunch of Palm Oil as Co-firing Biomass Feedstock","authors":"R. Rusdianasari, Iwan Arissetyadhi, L. Kalsum, Y. Bow, Aida Syarif, F. Arifin","doi":"10.29165/ajarcde.v7i1.237","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i1.237","url":null,"abstract":"Empty fruit bunches of Palm Oil (EFB) are a potential source of biomass energy because they contain lignocellulose (cellulose, hemicellulose and lignin) so that they can be converted into biopellets for co-firing. The purpose of this research is to determine the raw material properties of EFB in the form of proximate, ultimate, lignin, and biopellets. Using a pelletizer, biopellets are created by adding starch as an adhesive. The raw material characteristics of EFB from proximate analysis revealed moisture content of 11.98%, ash content of 6.53%, volatile matter content of 65.15%, and fixed carbon content of 16.44%. According to the final study results, the biopellets from empty fruit bunches included 48.53% C, 6.05% H, 0.32% N, 36.8% O, and 0.08% Sulphure. The atomic ratio obtained from the final analysis results could be used to determine the calorific value that can be used for fuel; the biopellet calorific value of EFB is 4,583 kcal/kg, with Hardgrove Grindability Index (HGI) values of 78.6 and Ash Fusion Temperature (AFT) 1100oC. The lower the value of the atomic ratio contained, the higher the calorific value contained in a specific fuel.","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128381650","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: 3

Strategy for Developing Small Micro and Medium Enterprises of Culinary in Baturaja City, OKU Regency 巴图拉贾市中小烹饪企业发展战略，OKU摄政

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2022-12-27 DOI: 10.29165/ajarcde.v7i2.234

Robi Vitergo, F. P. Sari, Rini Efrianti, Anggi Fatmayati Manggi

{"title":"Strategy for Developing Small Micro and Medium Enterprises of Culinary in Baturaja City, OKU Regency","authors":"Robi Vitergo, F. P. Sari, Rini Efrianti, Anggi Fatmayati Manggi","doi":"10.29165/ajarcde.v7i2.234","DOIUrl":"https://doi.org/10.29165/ajarcde.v7i2.234","url":null,"abstract":"This study aims to examine internal and external elements in the development of Culinary MSMEs in Baturaja City, OKU Regency, to define the Culinary MSMEs' development plan to improve economic growth in Baturaja City, OKU Regency. This study employed the survey method of research. A SWOT analysis was utilized to analyze the data in this investigation. The study's findings reveal various internal and external aspects. Internal factors include strength, consumer service, promotional media, raw material availability, and labor. Weaknesses include a lack of ability to innovate products, a scarcity of development money, difficulties obtaining raw materials, and technological limits in the manufacturing process. In the meanwhile, external forces present opportunities: the consumer. According to the findings of the study, the development strategies used to develop culinary MSMEs in Baturaja City, OKU Regency are the SO Strategy (difference and development of quality-oriented products and the development of marketing or promotional strategies), the WO Strategy (development of more varied product designs and the development of production processes with the revitalization of more modern machines and equipment), and ST Strategy (a highly competitive product development with a characteristic load local, Credit policy with cheaper interest and simpler process and improvement of the quality of physical infrastructure as well), WT Strategy (Development of promotion to the market with more sophisticated media and Increased role of external institutions, associations of large entrepreneurs in the development of MSME businesses)","PeriodicalId":426418,"journal":{"name":"AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123961532","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

Factors Influencing Farmers' Decision to Participate in the RHL (Forest and Land Rehabilitation) Program in Lengkiti District, OKU Regency 影响OKU县Lengkiti地区农民参与RHL(森林和土地恢复)计划决策的因素

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pub Date : 2022-12-27 DOI: 10.29165/ajarcde.v7i2.232

Dina Oktavia, Munajat, F. P. Sari, Anggi Fatmayati Manggi

引用次数: 0