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All Journal WIDYA LAKSANA Jurnal Pengabdian Magister Pendidikan IPA Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Community Empowerment Jurnal Abdimas Kartika Wijayakusuma AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Formosa Journal of Science and Technology (FJST) Jurnal Pengabdian Masyarakat Bestari (JPMB) Asian Journal of Community Services (AJCS) Community Services Journal (CSJ) Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
I Gede Pasek Mangku
Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Warmadewa, Denpasar, Bali-Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

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Integrating Modern Cassava Processing And Digital Marketing To Strengthen Local Businesses In Angat Buhay Village, Philippines Indiani, Ni Luh Putu; Mangku, I Gede Pasek; Putra, I.B. Udayana; Sumayo, Romeo M.; Lestari, Ni Luh Metri; Wibawa, I Made Aryan Satriya; Darmawan, Kadek Dinda Rahayu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
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.v9i3.814

Abstract

This international community service program was carried out in Angat Buhay Village, Philippines, with the aim of increasing community capacity in cassava processing and digital marketing. The main problem of partners is the limited skills of food technology, production facilities, and offline and digital marketing. The solutions provided include training in cassava processing (mocaf and chips), the provision of modern tools (graters, dryers, vacuum sealers), as well as training in digital marketing strategies through social media and marketplaces. The results of the activity show an increase in the production capacity of partners, partners to produce new products (mocaf and chips), partners have social media, and an increase in sales through digital channels. The program also strengthens international academic collaboration (Warmadewa - UNC).
Empowerment of Women Farmers Group Jempiring, Bresela Village, Payangan District, Gianyar Regency, in Producing Traditional Snacks for "Celebrations" Semariyani, A.A. Made; Saloko, Satrijo; Yasa, I Wayan Sweca; Suriati, Luh; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan; Mangku, I Gede Pasek; Chindrawato, A.A. Sagung Manik; Setianingsih, Ni Luh Putu Putri; Laksmi, A.A. Ayu Kanaka Mutiara; Mulia, I Komang Oki Budi; Subin, Maria Reinaldis Jebaut; Putri, , Ni Kadek Sintya Pradnyani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
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.v9i3.843

Abstract

The group members of the Jempiring Women Farmers Group in Bresela Village have limited knowledge and skills in processing traditional snack products that are hygienic, varied, and suitable for sale for “upakara” (religious ritual) purposes. Most of the “upakara” snacks are purchased from outside the village, which has an impact on the community's low local income and lack of economic independence. The method of implementing the activity includes several stages, namely: socialization and counseling regarding the importance of sanitation and hygiene in food processing, practical training in making various types of traditional snacks, such as “jaja uli” and “jaja begina”, which are suitable for “upakara”, and assistance in terms of packaging, pricing, and product marketing. The results of this activity are very significant: the members of the Jempiring group are now not only able to produce traditional snacks independently but have also formed a local marketing network. This success not only increases the group's income but also preserves the traditional Balinese culinary heritage and strengthens the village's economic independence. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 5 – Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 11 – Sustainable Cities and Communities
Strategi Penurunan Angka Stunting Melalui Peningkatan Ketahanan Pangan di Dusun Pengalusan Desa Ban Karangasem Masyeni, Sri; Permatananda, Pande Ayu Nayakasih; Mangku, I Gede Pasek; Dinar, I Gusti Ayu Agung Gita Pritayanti; Rajistha, I Gusti Ngurah Adi; Dewi, Saraswati Laksmi; Miyazawa, Naori
Jurnal Abdimas Kartika Wijayakusuma Vol 6 No 4 (2025): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v6i4.723

Abstract

Stunting masih menjadi salah satu permasalahan kesehatan global yang perlu mendapat perhatian serius. Kondisi ini dapat bermula sejak masa kehamilan, berlanjut pada periode pertumbuhan anak, khususnya dalam 1000 hari pertama kehidupan. Penanggulangan stunting memerlukan pendekatan komprehensif yang menyasar berbagai faktor penyebabnya. Kegiatan pengabdian masyarakat ini bertujuan menekan prevalensi stunting di Desa Ban, Kecamatan Kubu, Kabupaten Karangasem, Bali. Metode yang diterapkan meliputi edukasi mengenai pencegahan dan penanganan stunting, praktik penyusunan menu bergizi seimbang melalui konsep “Isi Piringku”, serta penyaluran bantuan pangan berupa ayam buras, telur ayam, dan beras organik. Selain aspek kesehatan, kegiatan ini juga mencakup penyuluhan terkait perlindungan hukum bagi perempuan, pelatihan singkat Bahasa Inggris, serta pelatihan pembuatan pakan ternak ayam. Hasil kegiatan menunjukkan adanya peningkatan keterampilan ibu dalam menyiapkan makanan bergizi seimbang berbasis “Isi Piringku” sebesar 49,8%. Oleh karena itu, dukungan dan partisipasi masyarakat secara berkelanjutan sangat diperlukan untuk menurunkan angka kejadian stunting.
Zalacca Based Food Industry Development in Karang Asem District Bali Province I Gusti Bagus Udayana; Ni Made Defy Janurianti; AA Mayun Wirajaya; Made Yuliartini; Luh Kartini; Ida Bagus Komang Mahardika; A.A. Made Semariyani; I Gede Pasek Mangku; Yohanes Parlindungan Situmeang; I Komang Jiwa Antara; I Gusti Ngurah Agung Pawana; M. Pambudi Nurwantara
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.4.1.1681.38-45

Abstract

The food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. Various types of food and beverages with an attractive appearance continue to be produced to increase the aesthetic value and attractiveness of consumers. Food and beverage production processes include the selection of raw materials, food and beverage processing, food and beverage quality testing, packaging to the food and beverage distribution process. Every process that takes place must be controlled so that the final product produced is safe and suitable for consumption by consumers. Zalacca production in Karangasem Regency is very good to be developed into the useful food industry. The development of the zalacca-based food industry can increase added value for the people and zalacca commodities. The results of the study using the Process Hierarchy Analysis methodology show that Chips, Syrups, and Extracts occupy high yields to be developed.
Jenis Kemasan dan Lama Penyimpanan terhadap Karakteristik Sambal “Maroto” Khas Sumba Barat Daya Roseline Adiyaksa Maghu; I Putu Candra; I Gede Pasek Mangku
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1702.63~72

Abstract

Southwest Sumba is one of the regencies in East Nusa Tenggara which has a special sambal which is very popular because of its interesting taste and aroma, the "maroto" sauce. This Sambal consists of simple ingredients namely cayenne pepper, garlic, kaffir lime, sugar and salt. How to process it is also very easy that all ingredients are pulverized and not given any additional preservatives but can be durable in a few days or even weeks. This study aims to determine whether bioplastic packaging is as effective as polypropylene plastic packaging (PP) in maintaining the characteristics of "maroto" chillies and how long the shelf life of "maroto" chillies at room temperature. The design used is a Completely Randomized Design (CRD) with two factors and two replications, the first factor is the type of packaging consisting of two types, namely polypropylene plastic packaging (PP) and bioplastic packaging. The second factor is the storage time which consists of four levels, namely first week, second week, third week and fourth week. Objective observations included: water content, total acid content, pH, vitamin C content and mold test and subjectively included: color, flavor and overall acceptance. The results obtained by bioplastic packaging have the same effectiveness as polypropylene plastic packaging (PP) in maintaining the characteristics of the "maroto" chilli on the parameters of water content, pH, total acid levels, vitamin C levels, test fungi, color, aroma, taste and overall acceptance. The storage time for "maroto" sauce in bioplastic packaging is three weeks and the storage time for "maroto" sauce in polypropylene (PP) plastic packaging is four weeks at room temperature of 28 ± 1ºC.
Karakteristik Buah Rambutan pada Suhu Dingin dengan Kemasan Terbuka dan Tertutup Ignasius Edward Ileng; Luh Suriati; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.25.1.1722.71-78

Abstract

Rambutan is one of the potential fruits to be developed. It is because Rambutan contains many compounds that are beneficial to the body. Rambutan is easily damaged if stored at room temperature. To maintain the quality and shelf life of rambutan requires a variety of techniques one of which is the temperature setting during storage. The damage of Rambutan starts from damage to the skin and fruit hair. Fresh-Cut is one way that rambutan fruit can be consumed in a longer time. Freshcut is a treatment by removing parts that are not consumed in the fruit through the process of stripping, cutting, slicer and so forth. This research was conducted using the complete random design method of factorial and 2 repeats. The first factor includes the long storage of Rambutan fruit consists of 6 levels, namely 0, L, 2, 3, 4, 5, 6. The second factor is the storage temperature of Rambutan fruit consists of two levels of cold temperature (7-12) ï‚°C and freezing temperature ((-4)-0)ï‚°C. Observations conducted objectively include: moisture content, pH, TSS, Vitamin C. Whole fruit storage and fresh-cut rambutan preferably at a temperature of 7-12ï‚°C with a closed packaging. Whole fruit even though the skin has changed brown but the fruit characteristics in it is still good until Day 6, while the best characteristic of Fresh-cut Rambutan until day 3.
Pengaruh Metode Fermentasi Dan Pengeringan Terhadap Mutu Biji Kopi Arabika (Coffea arabica L.) I Wayan Swiranata; I Gede Pasek Mangku; I Nyoman Rudianta
GEMA AGRO Vol 25 No 2 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/.25.2.2615.150-158

Abstract

Kintamani Arabica coffee has good quality and has a distinctive characteristic of having an orange flavor. The quality of the coffee beans is influenced by several processing method. The fermentation and drying processes are the main keys in producing quality Arabica coffee beans. This study aims to obtain arabica coffee beans with the appropriate quality standard of SNI. This research was conducted at the Processing Laboratory, Faculty of Agriculture, Warmadewa University. This study was designed with a Completely Randomized Design (CRD) consisting of 2 (two) factors, namely: Factor I, the fermentation method consisting of 3 levels, namely: No fermentation, temperature fermentation (30± 1oC), 48 hours long, temperature fermentation (50± 1oC) 24 hour duration. Second factor, the drying method consists of 3 types, namely: sun drying, oven temperature drying (50± 1oC), oven temperature drying (60± 1oC). The variables observed for Arabica coffee beans included objective observations: moisture content, weight loss, caffeine content, color intensity. Objectively quality Arabica coffee beans obtained from the treatment of the temperature fermentation method (30± 1oC) for 48 hours with drying at oven temperature (60± 1oC) for 8 days. With the characteristics of water content (5,435%), weight loss (79,183%), caffeine content (0,918%), L * color (44,640), color a * (3,275), color b * (24,815) which are in accordance with SNI No quality requirements. . 01-29 03-2017.
Analisis Kimia Dan Mikrobiologi Bumbu Rujak Gula Merah Dalam Kemasan Yang Dijual Di Denpasar Komang Nita Wedaningsih; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.26.1.3283.1-10

Abstract

Brown sugar salad is a type of snack or snack that is popular with the public because it is cheap and rich in vitamins. This study aims to identify the chemical and microbiological contents of the packaged brown sugar rujak spices sold in Denpasar. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied is 31 samples. The parameters in the study were analysis of sodium benzoate preservative, analysis of artificial sweeteners saccharin, moisture content, degree of acidity (pH), total plate count (TPC), analysis of Escherichia coli contaminants and organoleptic tests. The results showed that of the 31 samples the results of testing for the preservative sodium benzoate were all negative. The test results for the artificial sweetener Saccharin showed that 4 samples were positive for saccharin. The water content of the rujak spices ranged from 13.97% -71.91%. While the pH value obtained ranges from 3.54-5.76. The results of the Total Pate Count (TPC) test showed that 31 samples of rujak spices had total microbes ranging from <10 - 9.1x107 colonies / g. A total of 6 samples of rujak spices had total microbes that exceed 1 x 105 colonies / g. Escherichia coli test results showed that all rujak spices had a total of E. coli <3.6 colonies / g. Organoleptic test results as a whole rujak spices accepted by consumers.
Karakteristik Kurma Tomat Ditinjau Dari Suhu Dan Lama Pengeringan Anak Agung Hania Kusuma Handayani; I Gede Pasek Mangku; I Putu Candra
GEMA AGRO Vol 26 No 2 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.26.2.4073.108-118

Abstract

Tomatoes are one of the perishable vegetable commodities. One of the efforts to utilize tomatoes is to be processed into tomato dates. This tomato-based sweet is processed in such a way that it has a taste and shape like dates. There are several stages in the manufacture of tomato dates, one of which is the drying process. Temperature and drying time are important factors to produce the right product formulation in the manufacture of tomato dates. Drying with high temperatures will speed up the drying process, but can cause damage to the nutritional content. Drying at low temperatures will result in the drying process taking a longer time. This study aims to determine the effect of temperature and drying time on the characteristics of tomato dates and to determine the proper temperature and drying treatment in order to produce good characteristics of tomato dates. This research was conducted at the Laboratory of Processing and Basic Sciences, Faculty of Agriculture, Warmadewa University. This study is a factorial experimental study with a Randomized Block Design (RBD) consisting of two factors. Factor I (drying temperature): K1(70ËšC) and K2 (80ËšC). Factor II (drying time): S1 (12 Hours), S2 (16 Hours), S3 (18 Hours), S4 (24 Hours ). Variables observed on tomato dates were color analysis, browning intensity, acidity, moisture content, vitamin C, antioxidant activity, reducing sugar content, texture, and sensory characteristics. The results showed that the treatment at a drying temperature of 80ËšC for 16 hours produced tomato dates with the best characteristics with an average rating of 5.33 (slightly like), taste 5.60 (like), texture 5.33(slightly like), color 5.60 (like), overall acceptance 5.60 (like), brightness level (L*) 20.03, redness level (a*) 40.39, yellowness level (b*) 8.23, browning intensity 23.26, acidity degree (pH) 4.40, water content 27.80%, vitamin C 3.75 mg/100gr, antioxidant activity 22.95%, reducing sugar content 71.28 mg/100gr, texture 3.50 kg/cm2, yield 26.50%.
FOOD DIVERSIFICATION TO SUPPORT FOOD SCURITY I Gede Pasek Mangku
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 1 No. 1: 2017
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.1.1.2017.1-10

Abstract

Rice is the main food for most people of Indonesia. Level of rice consumption in Indonesia reached 139 kg/capita/year. This value is very high when compared to other countries such as Japan 45 kg/capita/year, Malaysia 80 kg/capita/year and Thailand 90 kg/ capita/year. This data shows that Indonesia relies heavily on one of the foodstuffs. To meet the needs of the rice Indonesia to import as much as 24 929 tons of rice (Anon, 2004a; Santosa, 2016). Toreduce dependence of rice and imfort, so that food diversification program by using local food, like cassava is one alternative that can be done. Diversification of staple food have to do with the development and introduction of alternative materials substitute of rice that resembles rice in both form and content of nutrients. Cassava (Manihotesculenta) is a kind of tubers that contain high carbohydrates with low levels of amylose and high amylopectin contents so it can be used as food source of carbohydrates instead of rice (Rismayani, 2007). Diversification of food made people more healty. In addition, diversification is able to create new jobs with the growth of small-midlebusinesswhich process foodstuffs and increasing of agricultural land planted non-rice crops. In an effort to support national food security so diversification program of the utilization of local food as a source of carbohydrate as one of cassava need to be developed. One of the products processed from cassava material that was developed is "analog rice". According to Yuwono, et al., (2013), rice analog is one form of diversification of staple foods prepared from carbohydrate-based raw material with the addition of certain substances to improve the quality of staple foods. Product diversification is expected to support national food security program to reduce rice consumption level without making major changes in people's eating traditions. Keywords: rice, diversification, food security, analog rice
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