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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
Universitas Warmadewa
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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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
Stabilitation of strawberry puree during processing I Gede Pasek Mangku; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.869.107-113

Abstract

During processing of strawberry products like puree were often found of problems such as loss of changed of red colour anthocyanin, formation of brown pigment and loss of vitamin C. The purpose of this research is to determine the best of precise ascorbic acid and sodium acid pyrophosphate (SAPP) concentrations to produced strawberry puree with a good quality. The research was employed by two factors. The first factor is ascorbic acid concentrations, consist of three levels: ascorbic acid 0,5%, 0,75% and 1,0%. The second factors is sodium acid pyrophosphate (SAPP) concentrations, consist of three levels: SAPP 0,04%, 0,07% and 0,1%. The research was designed by factorial randomized block design with two replications. The data were analyzed by variance analyzed when the treatments result gave significantly effect (P
The Effect of Blanching Methods and Extractions on Quality of Edamame Milk Product Melki Yohanes Amtiran; I Gede Pasek Mangku; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.880.129-135

Abstract

This research was conducted with the aim to know the study the effect of blanching method and extraction on edamame milk characteristics. The design used in this study was a Randomized Block Design (RBD) with a factorial pattern consisting of two factors (blanching methods and extraction) and two replications. The analysis is done by objective and subjective. The actual analysis including of water content, pH, total soluble solids (TSS), protein content, ash content, and shelf-life. Individual observations include assessment of color, viscosity, flavor, and overall reception using the scoring method by SNI 3141.1: 2011. The result showed that the blanching method and extraction could maintain the characteristics up to 18 days of storage with features: water content 90.10%, pH 7.09, TSS, 15,90, protein content 1.25 (below standard quality), ash content 0.48, 5.93 colors, 5.60 flavor, 5.73 viscosity, 5.87 taste, and reception overall (rather like-like).
Extraction and Stability of Natural Dyes From The skin of Red Dragon Fruit Ni Putu Bella Trisna Dewi; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 2 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.4.2.2622.130-141

Abstract

Dragon fruit skin contains anthocyanin dyes which are quite high. Anthocyanins are dyes that give red color and can be used as natural dyes for food. This study aims to determine the ratio of the 10% citric acid solution with the time of maceration to obtain the highest anthocyanin levels and to determine the stability of the red dragon fruit peel extract. The research design used was a factorial completely randomized design (CRD) with two factors, namely the ratio of red dragon fruit peel pulp with 10% citric acid solvent consisting of three levels: 1: 3; 1: 6; 1: 9. The second factor is the length of maceration of the red dragon fruit skin which consists of three levels: 3 days; 3.5 days; 4 days. Analysis of red dragon fruit peel extract includes: yield, anthocyanin levels, pH value, color intensity, and stability test. The best treatment of red dragon fruit peel extraction was obtained in the sample ratio of 10% citric acid solution (1: 3) and the duration of maceration for 4 days with a yield of 22.92%; pH value of 1.84; anthocyanin levels of 52.27 mg / L; L * color intensity of 16.54; color intensity a * of 75.57; color intensity b * was 9.63 and the best anthocyanin dye stability test was obtained at a pH of 3 and a temperature of 7 ° C.
Characteristics of Aloe-Buni Drink with Proportion Treatment of Aloe-gel and Buni Extract at Different Temperatures Anak Agung Sagung Manik Chindrawati; Luh Suriati; I Gede Pasek Mangku
SEAS (Sustainable Environment Agricultural Science) Vol. 6 No. 1 (2022)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.6.1.4897.23-33

Abstract

The combination formulation of aloe vera gel (Aloe-gel) and buni fruit extract (EB) into a functional drink will optimize its function as a drink rich in fiber, antioxidants, and flavonoids which are good for health.The purpose of this study was to determine the characteristics of aloe-buni functional drink with the proportions of aloe vera gel and buni fruit extract at different storage temperatures. This study used a factorial Completely Randomized Design (CRD) with two factors, namely the proportion of Aloe-gel and EB consisting of 3 levels, namely 75%: 25%, 50%: 50%, and 25%: 75%, and storage temperature consisting of over temperatures of 6±1°C, 11 ±1°C, and 27±1°C. The results showed that the proportion of Aloe-gel and EB affect the characteristics of Aloe-Buni drink. Meanwhile, the storage temperature and its interactions did not affect the characteristics of the Aloe-Buni drink. There was a decrease in the characteristics of Aloe-Buni drink during 3 days of storage. The best characteristics of Aloe-buni drink were obtained from the treatment of Aloe-gel 50%: EB 50% at a storage temperature of 6±1°C, where vitamin C content was 171, 62mg/100gr, pH was 3.29, total dissolved solids was 19, 18°Brix, viscosity of 7.75 m.Pa.s, and antioxidant activity of 28.14%.
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%.
Pengemasan dan Strategi Pemasaran Produk Pangan di Desa Sulangai A.A. Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; I Gede Pasek Mangku; Luh Suriati; Ni Made Ayu Suardani Singapurwa
Community Service Journal (CSJ) Vol. 2 No. 1 (2019)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/csj.2.1.2019.23-28

Abstract

Kegiatan PKM Pengemasan dan Strategi Pemasaran Produk Pangan dilaksanakan di Desa Sulangai, Kecamatan Petang, Kabupaten Badung. Pelatihan diberikan pada Ibu-ibu PKK Desa Sulangai. Tujuan yang ingin dicapai yaitu untuk memberikan teknologi pengemasan dan strategi pemasaran produk pangan yang telah diproduksi oleh ibu-ibu PKK desa Sulangai (jamu kunyit, jamu sirih, Virgin Coconut Oil (VCO), manisan tomat, minyak tandusan, jajanan tradisional dan lain-lain). Pada saat pelatihan diberikan pengetahuan mengenai kewirausahaan, managemen usaha, sanitasi dan higiene proses produksi, pengemasan, dan pemasaran, sehingga peserta pelatihan mampu mengelola usaha yang dibuat dengan baik. Metode yang dilakukan dalam pelaksanaan pelatihan ini adalah dengan metoda wawancara, tatap muka, penyuluhan dan praktek secara langsung. Kegiatan dilakukan bertahap yaitu: Pertama, diadakan penyuluhan mengenai teknologi pengemasan produk pangan, dan penyuluhan Kewirausahaan, managemen usaha dan pemasaran. Kedua, dilakukan pelatihan/ praktek langsung mengemas hasil olahan pangan khususnya VCO, dilakukan beberapa kali evaluasi sampai peserta pelatihan benar-benar menguasai teknologi tersebut dan peserta pelatihan mampu untuk mengemas produk dan memasarkan produk secara mandiri. Hasil dari kegiatan ini adalah 1) Peserta pelatihan telah mengikuti pelatihan dengan semangat dan disiplin terlihat dari daftar kehadirannya. 2) Pelatihan untuk pengemasan dan pemasaran produk pangan dapat dilaksanakan dengan baik dan peserta pelatihan mampu mengemas dan memasarkan produk tersebut dengan baik. 3) Target luaran dari kegiatan PKM Pelatihan Pengemasan dan pemasaran produk pangan ini telah diberikan kepada peserta didik.
Acceleration of Siamese Citrus Agro Business through Food Processing Technology and Digital Marketing Ni Luh Putu Indiani; Ida Bagus Udayana Putra; I Gede Pasek Mangku; Pavalee Chompoorat Tridtitanakiat; Ni Nyoman Trisnayanthi; A. A. Rai Darmawan
Community Service Journal (CSJ) Vol. 7 No. 1 (2024)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/csj.7.1.2024.18-25

Abstract

This article discusses the outcomes of a community service program conducted to accelerate the Siamese citrus agro-business in Pelaga Village, Bali. The initiative focused on addressing key challenges faced by local farmers, including limited post-harvest processing capabilities and a lack of digital marketing knowledge. The program aimed to empower farmers by introducing modern food processing technologies and enhancing their digital marketing skills, thereby improving both the quality and marketability of their products. Over the course of the program, farmers participated in comprehensive training sessions that covered techniques for processing oranges into value-added products such as packaged fruit juice and orange powder. Additionally, the program provided essential equipment and facilitated technology transfer to support these new practices. Digital marketing strategies were also a core component, with farmers receiving guidance on how to effectively utilize social media and e-marketplace platforms to reach a broader customer base. The results of the program were significant, leading to increased income for farmers, reduced post-harvest losses, and expanded market access both locally and internationally. The introduction of these innovations not only enhanced the economic resilience of the farming community but also promoted sustainable agricultural practices. This article presents a detailed account of the program's methodology, the outcomes achieved, and the broader implications for similar agribusiness initiatives. The findings underscore the potential of integrated technological and marketing interventions in driving rural economic development and empowering local communities.
Strategy for Developing Arabica Coffee Agroindustry in Badung Regency to Enhance Regional Competitiveness Maria Mahdalena Yulia Ratnaningtyas; Yohanes Parlindungan Situmeang; I Gusti Bagus Udayana; Ida Bagus Komang Mahardika; I Gede Pasek Mangku; I Gusti Agus Maha Putra Sanjaya; N.K.D.A Dewi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
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.v10i2.973

Abstract

Coffee is a vital plantation commodity for the Indonesian economy, yet the potential of Arabica coffee in Petang District, Badung Regency, remains underutilized due to a reliance on raw material sales that yield low added value. This study analyzes the current state of the Arabica coffee agroindustry and identifies internal and external factors to inform sustainable development strategies. Utilizing a mixed-methods approach with SWOT analysis and IFE/EFE matrices, data were collected through interviews, observations, and stakeholder questionnaires. The findings reveal that while the industry benefits from high product quality and ideal agroclimatic conditions, it is hindered by limited processing technology, restricted capital access, and weak branding. Consequently, the recommended strategies focus on enhancing post-harvest quality, strengthening farmer institutions, diversifying processed products, and integrating tourism-based marketing to boost the competitiveness and added value of Badung Regency’s Arabica coffee Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate Action
SMART–C3: An Integrated TPS-3R Cluster Model for Circular Economy and Zero-Waste Management in Bali, Indonesia Regine Antonette Loresto; Sheralyn De Las Nieves; Yohanes Parlindungan Situmeang; Florabel Nieva; Maris Alida Mores; I Gede Pasek Mangku; Ida Bagus Komang Mahardika; Putu Gede Bayu Janardhana Dusak; Desak Ayu Praweri; Yuliana Evangelista Ina Ose Lamadorok
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
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.v10i2.1066

Abstract

The research evaluates the operational performance, challenges, and developmental potential of the TPS-3R waste management system in Tangkas Village, Bali, and introduces the SMART–C³ Model as a solution to improve sustainability and operational efficiency. Utilizing a qualitative descriptive methodology, the study gathered data through interviews with key stakeholders, including village officials, TPS-3R managers, sanitation workers, and community members, as well as field observations of waste management activities and document analysis. The results indicate that while the facility handles approximately 38–40 tons of waste monthly, its success is limited by inconsistent household segregation, high residual waste generation, infrastructure constraints, workforce shortages, and weak institutional enforcement. Public participation remains moderate, particularly regarding segregation and recycling efforts. Additionally, the study identifies that although the Organic Waste Recycling Center provides valuable secondary processing, it is not effectively integrated into the overall system. Differing from conventional TPS-3R practices, this study proposes the SMART–C³ Model, which incorporates smart monitoring, cluster-based processing, segregation-based collection, and community-focused behavioral change within a unified circular-economy framework. This scalable, community-driven approach enhances stakeholder participation and resource recovery while reducing reliance on landfills, offering a robust strategy for reaching zero-waste targets in rural and semi-urban regions. Contribution to Sustainable Development Goals (SDGs): SDG   6: Clean Water and Sanitation; SDG 11: Sustainable Cities and Communities; SDG 12: Responsible Consumption and Production; SDG 13: Climate Action; SDG 15: Life on Land
Co-Authors A. A. Rai Darmawan 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 Datrini, Luh Kade Desak Ayu Praweri Dimabayao , Marc Paul P. Federis , Jannica Elaine Flora , Antonette M. Florabel Nieva Fresnido, Mia Bella Girindra, Anak Agung Ngurah Surya Gregoria S. S. Djarkasi 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 Dewa Nyoman Sudita, I Dewa I Gde Suranaya Pandit I Gusti Agung Ayu Gita Pritayanti Dinar I Gusti Bagus Udayana I Gusti Ngurah Adi Rajistha I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Suniastha Amerta I Made Suwitra I Putu Ajus Raditya Putra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu 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 Kartini Luh Suriati M. Aditya Prayoga Made Yuliartini Mahardika, Ida Bagus Komang Mahayana, I Made Astu Manikam, Raseetha Vani Siva Maria Mahdalena Yulia Ratnaningtyas Maris Alida Mores Ma’ruf Pambudi Nurwantara Melki Yohanes Amtiran Mia Bella R. Fresnido Miyazawa, Naori Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi N.K.D.A Dewi Naori Miyazawa Naori Miyazawa Ngakan Putu Gede Satria_Kesumayasa Ni Luh Putu Indiani 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 Nyoman Putri Purnama Santhi Ni Nyoman Trisnayanthi Ni Putu Bella Trisna Dewi Ni Putu Bella Trisna Dewi Nicolas, Amelia Pavalee Chompoorat Tridtitanakiat Permatananda, Pande Ayu Nayakasih Prakerti, Ni Luh Adelia Darma Purba, Rusta Malum Putri, , Ni Kadek Sintya Pradnyani Putu Gede Bayu Janardhana Dusak PUTU SARASWATI LAKSMI DEWI Raseetha Vani Siva Manikam Recto, Imee Bello Regine Antonette Loresto 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 Sheralyn De Las Nieves Sri Masyeni, Dewa Ayu Putri Subin, Maria Reinaldis Jebaut Sudiarta, Wayan 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 Yuliana Evangelista Ina Ose Lamadorok