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Analysis of The Characteristics of Porang Flour as A Coating Material After Treatment of NaCl Solution: Analysis of konjac flour after treatment of NaCl solution Luh Suriati; I Gede Pasek Mangku; Anak Agung Sagung Manik_Chindrawati; Ni Luh Putu Sulis_Damayanti; Ngakan Putu Gede Satria_Kesumayasa; I Wayan Widiantara_Putra
SEAS (Sustainable Environment Agricultural Science) Vol. 7 No. 2 (2023)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.7.2.7167.145-152

Abstract

The application of coatings from natural materials is currently needed to improve the appearance and maintain quality, so that it can support the green economy, namely increasing the welfare and social equality of the farming community. One of the basic ingredients in the manufacture of coatings from the polysaccharide group is konjac flour. The main problems faced in the development of konjac flour as a coating are that the color is still brown and itchy caused to the high content of calcium oxalate. Treatment with NaCl salt is one of the efforts to improve the quality of konjac flour as a coating material. Immersing konjac in NaCl salt solution repeatedly can reduce calcium oxalate. The reason of the observe became to decide the impact of the concentration and time of immersion of konjac slices into the salt solution of NaCl on the characteristics of the resulting konjac flour. This study used a two-factor randomized design, namely the concentration of NaCl salt solution (5, 10, and 15%) and the second factor was the immersion time (15, 30, and 45 minutes). Each treatment combination was repeated three times. The concentration and time of immersion into the salt solution of NaCl affected on color L*, browning index, water content, solubility, and acidity of konjac flour. The best treatment was soaking time of 30 minutes with NaCl concentration of 15%.
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.
PEMANFAATAN DAN PENGOLAHAN PULP KOPI ROBUSTA MENJADI VINEGAR Mangku, I Gede Pasek; Luh Suriati; Girindra, Anak Agung Ngurah Surya; Tresna Wati, Gek Ayu Sagita Widya
JURNAL WIDYA LAKSANA Vol 12 No 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v12i2.51662

Abstract

Berbagai produk inovatif dapat dihasilkan dari limbah pengolahan kopi. Mengolah limbah kopi, meningkatkan nilai ekonomi, dan meminimalkan kerusakan lingkungan. Vinegar merupakan salah satu inovasi produk yang dapat dihasilkan dari limbah (pulp) kopi. “Bumdes Eka Giri Karya Utama” sebagai mitra dan kelompok tani kopi belum memiliki pengetahuan dan keterampilan mengolah pulp kopi menjadi vinegar. Kegiatan pengabdian masyarakat ini bertujuan untuk berbagi informasi teknologi pengolahan vinegar dari pulp kopi kepada para peserta serta menambah pengetahuan dan keterampilan para peserta yang berasal dari “Bumdes Eka Giri Karya Utama, kelompok tani kopi, petugas PPL, staf desa, dan mahasiswa. Metode yang digunakan dalam kegiatan pengabdian masyarakat ini adalah survei, transfer pengetahuan dan keterampilan, praktik dan demonstrasi, dokumentasi, serta diskusi. Hasil pengabdian menunjukkan bahwa teknologi pengolahan vinegar dapat diterima dengan baik oleh peserta dan mereka juga dapat mengolah pulp kopi menjadi vinegar dan produk ini dapat digunakan untuk makanan alternatif. Cara ini dapat digunakan sebagai alternatif untuk meminimalisir pencemaran lingkungan akibat limbah kopi. Namun vinegar ini masih membutuhkan kajian lebih lanjut terutama untuk meningkatkan kualitasnya
PENGENDALIAN MUTU DAN STRATEGI PEMASARAN MADU LOKAL “KELA-KELA” UNTUK MENINGKATKAN DAYA SAING USAHA I Gede Pasek Mangku; Luh Suriati; Ni Luh Putu Indiani
JURNAL WIDYA LAKSANA Vol 13 No 1 (2024)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v13i1.59346

Abstract

Kegiatan pemberdayaan masyarakat desa perlu terus ditingkatkan guna mempercepat tercapainya tujuan kemandirian suatu wilayah dan pembangunan berkelanjutan. Salah satu kegiatan yang dilakukan oleh pemerintah melalui program Kegiatan Kemandirian Masyarakat (KKM) bekerjasama dengan Universitas Warmadewa dan kelompok Sarining Trigona Pertiwi selaku mitra. Tujuan dari kegiatan ini adalah untuk membantu memecahkan permasalahan yang dihadapi oleh kelompok terkait dengan produksi dan mutu madu “kela-kela” yang masih rendah serta akses pemasaran yang masih terbatas. Metode kegiatan yang digunakan dalam pengabdian masyarakat ini adalah survei, edukasi kelompok dan keterampilan, praktik dan demonstrasi, dokumentasi, serta diskusi. Hasil pengabdian menunjukkan bahwa kelompok sudah paham dengan teknologi perbaikan mutu madu, penggunaan applikasi digital marketing serta pasca panen madu “kela-kela” yang baik sesuai Standard Operasioal Prosedur (SOP). Disamping itu melalui kegiatan KKM ini kelompok juga dibantu koloni lebah supaya produksi madu dapat meningkat secara bertahap. Kelompok sudah memiliki SOP tentang pasca panen madu yang dibuat oleh Tim Pengabdi bersama-sama kelompok. Dengan adanya SOP ini maka mutu madu diharapkan dapat meningkat dan mutunya konsisten (tidak berubah-rubah).  Kegiatan KKM ini dapat dirasakan memberikan manfaat nyata kepada kelompok Sarining Trigona Pertiwi dengan harapan akan semakin memiliki daya saing dan berkembang. Namun demikian kelompok ini masih membutuhkan bimbingan dan pendampingan yang berkelanjutan sampai pada tercapainya kemandirian usaha yang dilakukan. Dari hasil evaluasi kelompok lebih paham dalam penerapan teknologi penanganan pasca panen madu dan terampil dalam penggunaan media social sebagai media pemasaran
Strengthening Capacity Of “Sarining Trigona Pertiwi” Beekeeper Through International Networking Mangku, I Gede Pasek; I Gusti Bagus Udayana; I Made Suwitra; Luh Kade Datrini; Amelia R. Nicolas; Hanilyn A. Hidalgo; Mia Bella R. Fresnido
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.338

Abstract

The development of small-scale honey beekeeping businesses relies on strong networking, effective marketing, and knowledge transfer. This community service program aimed to strengthen the capacity of the Sarining Trigona Pertiwi beekeeping group in Bongkasa Pertiwi Village, Bali, through international collaboration. In partnership with Central Bicol State University of Agriculture (CBSUA) and the Beekeeper Association of Camarines Norte (BACN) from the Philippines, the program facilitated knowledge exchange on Trigona bee cultivation, honey production, post-harvest handling, and market expansion strategies. The program employed mentoring, skill development, and networking activities involving 49 participants, including beekeepers, university experts, and local government officials. The results showed that international mentoring and collaboration significantly enhanced the group's knowledge, promotional strategies, and market access. Strengthening networking at regional and global levels also created new opportunities for sustainable honey production and tourism-based economic development (Melitourism). The findings highlight the importance of ongoing capacity-building programs to ensure the resilience and competitiveness of small-scale honey businesses in Indonesia. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
Revitalisasi Peran Kelompok Wanita Tani Jempiring dalam Pelestarian Kuliner Upakara melalui Pembuatan Jajan Tradisional Uli dan Begina di Desa Bresela : Empowering the Jempiring Women Farmers’ Collective in the Custodianship of Upakara Culinary Heritage through the Time-Honoured Craft of Uli and Begina in Bresela Village AP, Yuhendra; I Wayan Sweca Yasa; A.A. Made Semariyani; Luh Suriati; Ni Made Ayu Suardani; I Gede Pasek Mangku; Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; M. Aditya Prayoga; Muhammad Zahran Rasyid Sulaeman
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12523

Abstract

This public beneficence program was designed to preserve traditional Balinese culinary heritage while simultaneously empowering rural women economically. The main target of this initiative was the Jempiring Women Farmer Group (KWT) in Bresela Village, Payangan District, Gianyar Regency, Bali. The focus of the program was to train participants in the production of two traditional ceremonial snacks, jajan uli and jajan begina, which are essential offerings in Balinese religious rituals. These traditional snacks carry deep symbolic meaning and are still widely used in local ceremonies. The training took place on June 15, 2025, and applied a participatory approach that combined knowledge sharing, hands-on practice, and product evaluation. As a result, the participants improved their skills in selecting quality ingredients, applying hygienic food processing methods, and maintaining the traditional form and symbolism of the snacks. Beyond enhancing technical abilities, the program also opened up entrepreneurial opportunities by integrating traditional cultural practices with home-based economic development. This activity successfully fostered local knowledge, cultural sustainability, and the economic empowerment of women in the rural community.
Empowerment of the “Sinar Bahagia” Cocoa Farmers Group in Bebidas Village, Wanasaba District, East Lombok Regency Through Diversification of Cocoa Bean Processing Semariyani, A.A. Made; Setianingsih, Ni Luh Putu Putri; Yasa, I Wayan Sweca; Saloko, Sartijo; Singapurwa, Ni Made Ayu Suardani; Suriati, Luh; Sudiarta, Wayan; Mangku, I Gede Pasek; Wibawa, Putu Rizky Ari Yasa
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 11 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i11.11173

Abstract

Bebidas Village is one of the villages in Wanasaba District, East Lombok Regency, which has relatively potential to be developed into a cocoa production center. There are two main obstacles faced by farmers, namely the lack of knowledge, attitudes, and skills of cocoa farmers towards cocoa farming management and cocoa bean processing technology into various commercial products and the absence of a standard procedure to produce quality dry cocoa beans. This community service activity aims to assist in processing cocoa plant products into various cocoa products with economic value to increase the income of cocoa farmers in Bebidas Village, Wanasaba District, East Lombok Regency. This activity can increase the productivity of cocoa plants and increase the types of processed cocoa plant products with commercial value.
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.
Co-Authors A.A. Made Semariyani A.A. Made Semariyani 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 Dimabayao , Marc Paul P. 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 Bagus Udayana 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 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 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 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 Luh Suriati Luh Suriati Luh Suriati M. Aditya Prayoga Made Yuliartini Manikam, Raseetha Vani Siva Ma’ruf Pambudi Nurwantara Melki Yohanes Amtiran Mia Bella R. Fresnido 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 Prakerti, Ni Luh Adelia Darma Purba, Rusta Malum PUTRA, I.B. Udayana Putri Setianingsih Putri 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 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