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PENGEMBANGAN PRODUK SELAI KULIT KOPI PADA KELOMPOK UNIT PRODUKSI PENGOLAHAN CATUR PARAMITHA DESA CATUR KINTAMANI BALI Luh Suriati; I Gede Pasek Mangku; I Dewa Gede Yudi Ardana; I Wayan Widiantara Putra
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.63-68.2021

Abstract

Kopi merupakan komoditas unggulan Indonesia. Pengolahan kopi menghasilkan 55-60% biji kopi dan 40-45% kulit kopi. Pemanfaatan limbah kulit kopi di Indonesia belum optimal. Perkembangan perkebunan kopi juga secara tidak langsung meningkatkan jumlah limbah kulit kopi yang dihasilkan. Teknologi tepat guna diperlukan untuk mengolah limbah kulit kopi menjadi produk salah satunya selai. Selai merupakan makanan favorit masyarakat saat ini. Selain rasanya yang enak, selai juga memiliki profil nutrisi yang baik dan dimakan dengan roti. Kegiatan pengabdian ini dilaksanakan pada kelompok Unit Produksi Pengolahan Catur Paramitha, Desa Catur, Kintamani Bali. Kopi green bean dan kopi bubuk sudah diproduksi dan dipasarkan oleh mitra, namun pengolahan limbahnya belum dilakukan. Mitra ingin mengolah limbah kulit kopi menjadi produk yang memiliki nilai tambah. Mitra tidak mengetahui bidang kewirausahaan, sehingga kesulitan dalam mengelola produksi dan pemasaran. Solusi untuk mengatasi permasalahan mitra adalah: memberikan teknologi tepat guna pengolahan selai kulit kopi, bantuan peralatan, pengetahuan tentang cara pengemasan, dan pelabelan produk selai, pemasaran dan kewirausahaan. Pelaksanaan kegiatan pengabdian pada masyarakat telah berjalan dengan lancar. Jumlah peserta yang mengikuti kegiatan sebanyak 20 orang. Berdasarkan hasil evaluasi, kelompok menguasai teknologi pembuatan selai hingga 75%. Perlu pendampingan lebih lanjut kepada kelompok sehingga dihasilkan produk selai kulit kopi yang berkualitas dan dapat dipasarkan. Kata kunci: kopi arabika, kulit kopi, kintamani, pengembangan produk, selai ABSTRACT Coffee is Indonesia's leading commodity. Coffee processing produces coffee beans and coffee husks. Utilization of coffee husk waste in Indonesia is not optimal. The development of coffee plantations also increases the coffee husk. Appropriate technology is needed to process coffee husks, which is jam. Jam is a favorite food of today's society. Its great taste, jam also has a good nutritional profile. This service activity was carried out in the Catur Paramitha group, Catur Village, Kintamani Bali. Green bean coffee and ground coffee have been produced and marketed, but the waste treatment has not been carried out. Partners want to process coffee husks into products that have added value. Partners do not know the field of entrepreneurship, so it is difficult to manage production and marketing. The solutions to overcome partner problems are: providing appropriate technology for processing coffee husks jam, equipment assistance, knowledge on packaging and labeling, marketing and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who took part in the activity was 20 people. The group mastered the technology of making jam up to 75%. There needs to be further assistance so that quality and marketable coffee husks jam products. Keywords: arabica coffee, coffee husks, jam, kintamani, product development
The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia Luh Suriati; Aida Firdaus Muhamad Nurul Azmi; Raseetha Vani Siva Manikam; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku; Anak Agung Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; Ni Luh Putu Putri Setianingsih
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 1 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.206 KB) | DOI: 10.29165/ajarcde.v6i1.83

Abstract

The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community. This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village, Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in Baru Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group, but marketing is still limited around the village. Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products, jams, and taro noodles produced have a longer shelf life as well as wider marketing.
PENGEMBANGAN METODE PENGOLAHAN UNTUK MENINGKATKAN AROMA, CITARASA DAN PENERIMAAN SENSORIS PRODUK KOPI ARABIKA I Gede Pasek Mangku; Luh Suriati; I Dewa Gede Yudi Ardana; I Wayan Widiantara Putra
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 1 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.6.1.15-19.2022

Abstract

Aroma dan citarasa menjadi parameter yang sering dipergunakan oleh konsumen dalam menilai tingkat kualitas produk kopi. Aroma dan citarasa pada kopi dipengaruhi proses pengolahan dan mutu bahan baku (buah kopi). Fermentasi dan sangrai merupakan tahapan proses yang paling penting dan berpengaruh terhadap aroma dan citarasa produk kopi. Tujuan kegiatan pengabdian ini adalah untuk meningkatkan pengetahuan dan keterampilan peserta dari UPP. Catur Paramitha sebagai mitra kerja dalam pelaksanaan program Matching Fund tahun 2021. Selain itu untuk meningkatkan aroma, citarasa dan kualitas biji kopi dan kopi bubuk yang dihasilkan oleh mitra. Pelaksanaan kegiatan pengabdian ini menggunakan metode survey, transfer teknologi dan keterampilan, wawancara, pelatihan, dokumentasi dan evaluasi program. Hasil kegiatan menunjukkan bahwa peserta yang terlibat mendapatkan pengetahuan dan keterampilan dalam bidang pengolahan kopi secara fermentasi kering terkendali dari aspek suhu dan waktu fermentasi. Melalui proses fermentasi kering yang terkendali dapat meningkatan kualitas biji kopi dan kopi bubuk yang dihasilkan terutama dari parameter aroma dan citarasa. Bagaimanapun, faktor lingkungan terutama suhu yang rendah, kelembaban tinggi serta cuaca yang tidak menentu menjadi penghalang selama melakukan proses pengeringan biji kopi. UPP. Catur Paramitha lebih banyak melakukan penyangraian kopi dengan tingkat sedang (middle roasting). Kata kunci: Metode pengolahan, fermentasi terkendali, kopi arabika, citarasa, evaluasi sensoris ABSTRACT Aroma and flavor is part of the quality parameter as consideration for the consumer for acceptance of coffee products. The aroma and flavor are affected by the processing method as well as the quality of the raw material. Fermentation and roasting are the most critical procedure that can contribute to the aroma and flavor of the coffee product. The purposes of this community service are to educate and increase the knowledge and skill of the member and staff of UPP. Catur Paramitha and to increase the aroma, flavor, and quality of the coffee beans and the coffee product. The method was used in this activity are survey, transfer knowledge and skill, interview, training, documentation, and evaluation to assess the success of the activities. The result showed that the participants and staff of UPP. Catur Paramitha who processed the beans obtained knowledge and skill a processing coffee with dried fermentation mainly in controlled temperature and duration fermentation. On the other hand, they can increase the aroma, flavor, and sensories quality of the coffee by improving the process especially the use of the dried fermentation method. The environment is one of the challenges during the drying of the coffee beans due to low temperature and high humidity. They used more middle roasting to produce a coffee powder. However, the level of quality and degree of roasting is defending on the economic consumer levels. Keywords: Processing methods, control fermentation, arabica coffee, flavour, sensories evaluation
Improving the quality of local honey in Bongkasa Pertiwi Village, Badung Regency I Gede Pasek Mangku; I Gusti Bagus Udayana; I Made Suwitra
Community Empowerment Vol 7 No 12 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7648

Abstract

This community service program was carried out in the “Sarining Trigona Pertiwi” group, Bongkasa Pertiwi Village, Abiansemal District, Badung Regency. This community service goal is to improve honey bee farming by increasing group expertise in developing nectar-producing plants. The methods used in this service activity include counselling, practice, and evaluation. The result of the program carried out was that there was an improvement in honey post-harvest techniques according to the materials and SOPs provided. The honey produced meets SNI standards, but the process of reducing the water content of honey is constrained by equipment. Management and group members have understood the legal regulations that need to be complied with in developing a honey business as an effort to prevent future internal problems.
The Characteristics of Wet Noodles from Mocaf Flour and Moringa Flour Amir Hinggiranja; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku; I Putu Candra; A.A. Made Semariyani
Formosa Journal of Science and Technology Vol. 2 No. 4 (2023): April 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i4.3647

Abstract

This study aims to determine the effect of substituting mocaf flour for moringa leaf flour on the characteristics of wet noodles. The research method used a completely randomized design on a factorial pattern, namely the ratio of wheat flour to mocaf flour, consisting of 4 levels: (100:0), (90:10), (80:20), (70:30), and the addition of moringa leaf flour, which consists of three levels: (10%), (15%), and (20%). The results showed that the best substitution of mocaf flour and moringa leaf flour with a ratio of 70% wheat flour to 30% mocaf flour and leaf flour to 10% moringa yielded 71.467% moisture content and 13.249% protein content. Ash content of 1.359% does not meet SNI but is still accepted by consumers. swelling index 32.723%, color (L*) 39.580%, color (a*) -8.380%, and color (b*) 14.410%.
Innovation in the Processing of "Balinese Arak" based on Bananas, Specially Asah Duren Village, Pekutatan District, Jembrana Regency, to Support Ecotourism Development Ni Luh Putu Putri Setianingsih; Gregoria S. Suhartati Djarkasi; A.A. Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa; Luh Suriati; I Gede Pasek Mangku; I Putu Candra; Sang Ayu Made Agung Prasetiawati Djelatik; Gusti Ngurah Oka Jiwantara; I Putu Ajus Raditya Putra
Asian Journal of Community Services Vol. 2 No. 9 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i9.5786

Abstract

The body needs a lot of nutrients from bananas, which have a lot of nutritional content. Natural bananas contain no fat, cholesterol, or sodium. Bananas can be processed into processed products such as wine or "Balinese Arak," made from bananas. The following is a nutritional description of bananas. "Balinese Arak," an alcoholic beverage made from fermented bananas, is one of the most valuable banana derivative products. Appropriate steps are needed to solve the problems faced by farmer women's groups. One effort that can be made is to encourage people to learn food processing techniques and to make "Balinese Arak" from bananas. Partners fully understand how to properly process banana-based "Arak Bali" products
Improving Coffee Processing Towards Community-Based Agritourism I Gede Pasek Mangku; I Made Astu Mahayana
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.316

Abstract

The quality and flavor of coffee products are influenced by the processing used. Suitable processing methods can increase coffee products' quality, flavor, and bioactive content. Better coffee quality can support the agritourism development program in the Harapan Maju group. This community service aims to improve the knowledge and skills of Harapan Maju group on processing coffee and to increase communication skills in English to sell and promote their products. The methods used in this program are surveys, observation, transfer of knowledge and skill, mentoring, documentation, as well as practicing. There are 28 participants from the group who joined in this activity. The result showed that the knowledge and skill of the group members are increasing therefore, the Harapan Maju group can produce coffee products with good quality and flavor to support agritourism programs. Otherwise, the ability of English communication skills also increases and can support agritourism development in the future. However, the group continuously needs mentoring and guidance from the University and government.
Utilization of Ginger to Increase Community Welfare in Singapadu Kaler Village Putri Setianingsih Putri; Ni Made Ayu Suardani Singapurwa; Luh Suriati; Salensia Haryati Afons; A.A. Made Semariyani; I Gede Pasek Mangku; I Wayan Sudiarta; I Putu Candra; I Nyoman Rudianta
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.4955

Abstract

Ginger is an untapped commodity in Singapadu Kaler Village. To empower rural communities through increasing knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed that are under the needs of the community. Processing of ginger into various products such as candied ginger and instant ginger has been produced and marketed by PKK women. 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 candied ginger and instant ginger, equipment assistance, knowledge of product packaging and labeling, marketing, and entrepreneurship. Based on the evaluation results, this group mastered the technology of making candied ginger and instant ginger up to 75%.
Melitourism Potential of Bali, Indonesia and Bicol, Philippines Nicolas, Amelia; Hidalgo, Hanilyn; Fresnido, Mia Bella; Mangku, I Gede Pasek; Udayana, I Gusti Bagus
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 10 No. 1 (2022): June 2022
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v10i1.137

Abstract

Melitourism, a special entomotourism featuring stingless bees as an agritourism attraction, remains less popular and underrated in Southeast Asian countries despite its economic benefits. This study assessed the melitourism potential of Bali, Indonesia, and Bicol, Philippines, through a qualitative approach using various indicators such as financial capital, market, social capital, environment, technology, policy, human capital, culture, and farm tourism as foundations for a melitourism social enterprise. Identification of these indicators was based on a literature review, and these became the basis of an interview guide designed for stingless bee operators. Findings showed that meliponiculture in Bali and Bicol offers a lot of promise as a social enterprise and tourism development. The stingless beekeeping industry dominated the aspects of environmental, technological, market, and social capital. Farmer groups provide a support system resulting in strong social capital. Compared to Bali, Bicol is quite advanced in agritourism integration in stingless bee farms. Melitourism is a good means of engaging the public to contribute towards a conducive entrepreneurial ecosystem for stingless beekeeping. Incorporating the tourism aspect in meliponiculture is a good economic diversification strategy that would enhance farm productivity and encourage farmers to engage in ethical practices that help maintain a healthy stingless bee population both on farms and in the wild. However, to hasten farmer engagement and melitourism development, local and national governments must strengthen their policy infrastructure and support this industry. Keywords— melitourism, entomotourism, stingless beekeeping, apitourism, meliponiculture.
Pembinaan dan Pendampingan Pengembangan VCO Pada Kelompok "Pangsan Ayu" Desa Pangsan Kecamatan Petang Kabupaten Badung I Gede Pasek Mangku; Suriati, Luh; Sudita, Dewa Nyoman; Situmeang, Yohanes Parlindungan; Udayana, I Gusti Bagus
JURNAL WIDYA LAKSANA Vol 11 No 2 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.892 KB)

Abstract

Kelapa merupakan salah satu komoditas perkebunan yang dapat diolah menjadi virgin coconut oil (VCO)  dan menjadi sumber mata pencaharian baru bagi masyarakat pedesaan. Kegiatan pengabdian ini dilakukan di Kelompok Pangsan Ayu Desa Pangsan Kecamatan Petang Kabupaten Badung-Bali. Tingkat pengetahuan dan keterampilan terkait proses produksi VCO, teknik pengemasan dan pelabelan dari anggota kelompok masih kurang serta akses pemasarannya juga masih terbatas.  Tujuan kegiatan adalah untuk membantu meningkatkan pengetahuan kelompok tentang teknik produksi VCO yang baik dan benar, teknik pengemasan dan pelabelan serta strategi pemasaran digital. Kegiatan dilakukan dengan metode pendampingan, penyuluhan, praktek, serta evaluasi. Dari hasil kegiatan pengabdian menunjukkan bahwa kelompok Pangsan Ayu memiliki kemasan VCO yang lebih menarik serta pengetahuan dan keterampilan kelompok mengenai produksi VCO secara baik dan benar meningkat, dan pemasaran secara online mengalami peningkatan. Melalui kegiatan pendampingan maka ijin P-IRT untuk minyak VCO yang diproduksi oleh kelompok “Pangsan Ayu” sudah terbit maka pemasaran VCO menjadi lebih luas sehingga pendapatan kelompok meningkat.
Co-Authors A.A. Made Semariyani A.A. Made Semariyani AA Mayun Wirajaya Aida Firdaus Muhamad Nurul Azmi Almoneda , Jeremy John L. Amelia R. Nicolas Amir Hinggiranja Amtiran, Melki Yohanes Amtiran, Melki Yohanes Anak Agung Hania Kusuma Handayani Anak Agung Sagung Manik Chindrawati Anak Agung Sagung Manik_Chindrawati Araujo, Cairos Do Carmo Azmi, Aida Firdaus Muhamad Nurul Bustamante, Jan Henrick Gonzales Chindrawato, A.A. Sagung Manik Ciandani, Ni Luh Vigrah Purnama Darmawan, Kadek Dinda Rahayu DEWI, SARASWATI LAKSMI Dimabayao , Marc Paul P. Dinar, I Gusti Ayu Agung Gita Pritayanti Federis , Jannica Elaine Flora , Antonette M. Fresnido, Mia Bella G.S.S. Djarkasi Girindra, Anak Agung Ngurah Surya Guerina, Roy Salvamante Gusti Ngurah Oka Jiwantara Hanilyn A. Hidalgo Hanilyn A. Hidalgo, Hanilyn A. Hidalgo, Hanilyn I Dewa Gede Yudi Ardana I Dewa Gede Yudi Ardana I Gde Suranaya Pandit I Gusti Bagus Udayana I Gusti Ngurah Adi Rajistha I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Astu Mahayana I Made Astu Mahayana I Made Suniastha Amerta I Made Suwitra I Made Suwitra I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Ajus Raditya Putra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa I Wayan Swiranata I Wayan Wesna Astara I Wayan Widiantara Putra I Wayan Widiantara Putra I Wayan Widiantara_Putra Ida Bagus Komang Mahardika Ida Bagus Udayana Putra Ignasius Edward Ileng Janurianti, Ni Made Defy Komang Nita Wedaningsih Laksmi, A.A. Ayu Kanaka Mutiara Lestari, Ni Luh Metri Luh Kade Datrini Luh Kartini Luh Suriati Luh Suriati M. Aditya Prayoga Made Yuliartini Manikam, Raseetha Vani Siva Ma’ruf Pambudi Nurwantara Melki Yohanes Amtiran Mia Bella R. Fresnido Miyazawa, Naori Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi Ngakan Putu Gede Satria_Kesumayasa Ni Luh Putu Indiani Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Sulis_Damayanti Ni Made Ayu Gemuh Rasa Astiti Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Nyoman Putri Purnama Santhi Ni Putu Bella Trisna Dewi Ni Putu Bella Trisna Dewi Nicolas, Amelia Permatananda, Pande Ayu Nayakasih Prakerti, Ni Luh Adelia Darma Purba, Rusta Malum Putri, , Ni Kadek Sintya Pradnyani Raseetha Vani Siva Manikam Recto, Imee Bello Roseline Adiyaksa Maghu Rudianta, I Nyoman Rudianta, I Nyoman Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelatik Sanjaya, I Gusti Agus Maha Putra Satrijo Saloko Satriya, Aryan Semariyani, A.A.Made Setianingsih, Ni Luh Putu Putri Sri Masyeni, Dewa Ayu Putri Subin, Maria Reinaldis Jebaut Sudiarta, Wayan Sudita, Dewa Nyoman Sugiana, I Gusti Ngurah Sukmadewi, Desak Ketut Tristiana Sumayo, Romeo M. Tirao, Gladys Hope Aracan Tomas, Ricky San Lorenzo Sto. Tresna Wati, Gek Ayu Sagita Widya Tridtitanakiat, Pavalee Chompoorat Utama, Putu Darma WIBAWA, I Made Aryan Satriya Wibawa, Putu Rizky Ari Yasa Wirajaya, AA Mayun Yasa, I Wayan Sweca Yohanes Parlindungan Situmeang Yuhendra AP