AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 2021-09-21T08:38:32+07:00 Prof. Dr. Novizar Nazir Open Journal Systems <p><strong>AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment</strong> publishes papers on innovative applications, development of new technologies and efficient solutions in agriculture, engineering, computing, social, information technology, food, energy and scientific research to improve knowledge and practice in the field of purposive community change: Rural and community development, geography and regional planning, rural cooperatives, community health; capacity building, social work, community empowerment, sustainable development, human resource development; social capital, economic development, urban studies, student community service activities, and relevant subjects.</p> Morphometric Character of Puntius binotatus (Pisces: Cyprinidae) Fish as the Sungi River Conservation Base of Tabanan Regency Bali 2021-09-21T08:38:32+07:00 Suryani S.A.M.Putri I Wayan Arya A.A.Sg.Putri Risa Andriani <p><em>Puntius binotatus </em><strong>is a local fish whose population continues to</strong> <strong>decline because </strong><strong>there is not </strong><strong>much in cultivation.&nbsp;&nbsp; </strong><strong>The introduction of this fish </strong><strong>has a negative impact and affects species diversity. Introduced fish in common waters can threaten the presence of native fish due to the phenomenon of hybridization with endemic fish, habitat destruction, predation, and parasites. Invasive fish in rivers have the potential to urge endemic fish habitats so efforts are needed so that invasive fish do not cause local fish to go extinct. <em>T</em>he purpose of this study was to study the Morphometric Character of Puntius binotatus (Pisces: Cyprinidae upstream, middle, and downstream of the river due to the process of adaptation to changes in the environment so that local species do not experience extinction because their habitat is disturbed.&nbsp; The difference in morphometric character in upstream, middle, and downstream is due to the adaptation process to environmental changes, namely water quality parameters that have exceeded the standard of quality standards upstream are temperature, ammonia pH, phosphate, and BOD5. In the middle of the parameters that exceed the standard of quality standards are temperature, pH, Ammonia, Phosphate, BOD5, and TSS and downstream, </strong><strong>&nbsp;</strong><strong>namely</strong> <strong>temperature, pH, Ammonia, phosphate, BOD5, COD, and TSS have exceeded the standard quality distribution of characters upstream, middle and downstream has a similarity of 75.6% which has similar shapes at all stations and has </strong><strong>a close </strong><strong>kinship by the </strong><strong>form of four morphometric charac</strong><strong>ter clusters.</strong></p> 2021-09-30T00:00:00+07:00 Copyright (c) 2021 AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Sustainability Model for Private Higher Education of North Sumatra Indonesia 2021-09-16T22:05:34+07:00 Haniza Haniza Nazaruddin Matondang Juliza Hidayati <p>The sustainability of private higher education depends on the adaptive competence that universities apply in facing global challenges. This research developed an integrated sustainability model of managing higher education which used the local and global challenges to face the competitiveness in handling higher education. With a Research and Development Model, this study offered a sustainability strategy that includes dimensions; education and research, community involvement, operation, and administration. Data found that many higher education institutions in Medan Municipality of North Sumatra face human resources problems; the majority of private universities only have less than 10 percent hold a doctoral degree and most of their working time doing teaching and administration tasks, but the low publication of research. The sustainability of private universities in Medan Municipality of North Sumatra Province mostly was found in threat conditions due to the lack of an integrated model that could adapt to global challenges. This model recommends the private universities build an integrated model which changes the workloads of lecturers to be research-oriented.</p> 2021-09-05T20:24:11+07:00 Copyright (c) 2021 AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Exploration and Characterization of Trichoderma sp. in Conventional and Organic Rice field in Bali 2021-09-16T22:04:54+07:00 A. A. S. P. R. Andriani Idris Sharif Bohari M Yamin S. A. M. P. Suryani Krisnawan Kalimutu <p><strong>Abstract. </strong>Although Trichoderma spp has been widely used in the SRI technique of rice cultivation the sources of Trichoderma that can adapt well to the local environment have been an interesting issue for quite some time.&nbsp; It is commonly agreed that the local Trichoderma is much more preferred to be used for rice cultivation. In the present study, the Trichoderma from the soil of a rice field in Sukawati District,&nbsp; Bali where conventional fertilizer and pesticide has been applied for a very long time was isolated.&nbsp; After macroscopic observations (green color and sweet coconut smell ) the single isolated fungi have very much resembled Trichoderma Harzianum. 2 mL of the Trichoderma Harzianum solution was introduced in a plastic container containing 200 g half-boiled rice. After seven days the rice in the plastic appeared green. This sample will be used to produce more T. Harzianum for rice cultivation. One of the T.Harzianum treated rice hosts was coated with gold and subjected to SEM observation. Very high populated T. Harzianum fungi were observed. It was&nbsp; dominated by hyphae. No conidia and conidiophores were spotted. Instead, quite a high density of spherical and oval shape spores was observed. Such a high density of T.Harzianum will certainly meet the requirement for an efficient application in the cultivation field. It would also be interesting to see the interaction between such a highly populated T.Harzianum&nbsp; with other fungi or pathogens in understanding the role of Trichoderma as an antipathogen</p> 2021-09-06T09:25:00+07:00 Copyright (c) 2021 AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment The Use of Fish Waste Based Organic Fertilizer to Improve the Growth of Balinese Red Rice (Oryza Sativa L Cv. Barak Cenana) 2021-09-14T21:49:21+07:00 I Dewa Gede Cahyadi Kusuma Ni Luh Suriani Yan Ramona <table width="555"> <tbody> <tr> <td width="425"> <p>In recent years, wastes have been reprocessed into useful products, such as organic fertilizer. The application of organic fertilizers in farming practices can produce agricultural products that are safe for human health and the environment. The objective of this study was to investigate the effect of liquid organic fertilizer made from fish waste on the growth of Bali red rice seedlings. A Complete Randomized Design (CRD) consisted of 8 treatments with 5 replications was applied in this experiment. These included immersing of rice seeds in fish waste fertilizer with concentrations of 0.5% = P1, 1% = P2, 1.5% = P3, 2% = P4, 2.5% = P5 and 3% = P6 with volume/volume ratio (v/v), prior to soaking. Rice seeds without immersion in this fertilizer (C0) and those immersed in PGPR bacterial suspension only (C1) served as nil control and control treatments, respectively. The results showed that the application of 2.5% fish waste fertilizer produced the highest results, following measurement of parameters, including the percentage of germination (88.18%), plant height (28.78 cm), and root length (20, 74 cm) on day 15 after sowing.</p> </td> </tr> </tbody> </table> 2021-09-13T14:32:29+07:00 Copyright (c) 2021 AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers 2021-09-14T21:48:26+07:00 Maria Liko K Tapun Kesuma Sayuti Daimon Syukri <p><span data-preserver-spaces="true">The leaves&nbsp;</span><em><span data-preserver-spaces="true">of M oleifera</span></em><span data-preserver-spaces="true">&nbsp;contain high protein and crude fiber. Thus the addition of&nbsp;&nbsp;</span><em><span data-preserver-spaces="true">M oleifera</span></em><span data-preserver-spaces="true">&nbsp;leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of&nbsp;</span><em><span data-preserver-spaces="true">crackers</span></em><span data-preserver-spaces="true">&nbsp;and the addition of the moringa leaves to product&nbsp;</span><em><span data-preserver-spaces="true">crackers&nbsp;</span></em><span data-preserver-spaces="true">on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with&nbsp;</span><em><span data-preserver-spaces="true">Duncan's New Multiple Range Test</span></em><span data-preserver-spaces="true">&nbsp;(DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the&nbsp;</span><em><span data-preserver-spaces="true">crackers</span></em><span data-preserver-spaces="true">. Based on nutritional content and sensory test, the&nbsp;</span><em><span data-preserver-spaces="true">crackers</span></em><span data-preserver-spaces="true"> of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).</span></p> 2021-09-13T16:49:43+07:00 Copyright (c) 2021 AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment