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Ni Ketut Etty Suwitari
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences

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Pengaruh Berbagai Level Kulit Pisang Fermentasi Terhadap Penampilan Itik Bali Jantan Umur 2-8 Minggu I Wayan Wiarta; Ni Ketut Etty Suwitari; I Nyoman Kaca
GEMA AGRO Vol 24 No 1 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (129.209 KB) | DOI: 10.22225/ga.24.1.1701.59-62

Abstract

Balinese Duck is an Indonesian native duck that has been grown and maintained by Balinese society which is commonly maintained traditionally. Protein content of duck meat is quite high which is about 18.6-20.8. The main constraint faced in maintenance is the high cost of ration that reaches 60-70% of total production cost, the utilization of banana peel as animal feed besides reducing environmental pollution also can depress feed cost. After the fermentation of nutrient value of banana skin waste increased as crude protein from 6.56% to 14.88%, crude fiber from 15.32% to 11.43%. The design used in this study was a Completely Randomized Design consisted of 4 treatments (0, 7, 14, and 21% ducks fed with fermented banana peel flour). Each treatment consisted of 3 replications, so there were 12 plots of cages and each cage consisted of three Balinese Ducks at 2 weeks old. The number of male Balinese ducks used as many as 36 heads. The results of the statistical analysis gave no significant effect on the final body weight. The highest rate obtained at P1 1076.09 g tends to be higher than P3, P2, and P0. The weight gain in male Balinese ducks was statistically significant. The highest treatment was obtained at P1 689.09 g which tended to be higher than P3, P2, and P0. The amount of ration consumption during the study on the male Balinese ducks was statistically significant. The highest treatment was obtained at P1 that is 3671,15 g which tends to be higher than treatment of P2, P3, and P0. The addition of various levels of fermented banana peel flour statistically had an unreal effect on the highest treatment ration conversion obtained at P0 which was 5.43 followed by P2, P1, and P3 treatment. From the results of this research can be concluded that the provision of various levels of fermented banana peel did not give a real effect on the performance of Balinese Ducks from 2 to 8 weeks of age. Provision of various fermented banana peel levels at P1 (7%) tends to be higher than treatment P0, P2, and P3 against, final weight, weight gain, and consumption of Balinese Ducks ration of males aged 2-8 weeks.
The Appearance of Broiler That Given Golden Apple Snail Meat (Pomacea canaliculata) Flour as Replacement of Fish Flour Gordianus Jawa; Ni Ketut Etty Suwitari; I Gusti Agus Maha Putra Sanjaya
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (193.04 KB) | DOI: 10.22225/seas.4.1.1689.60-64

Abstract

The purpose of this study was to determine the effect of giving golden snail meat flour in broiler rations aged 2-5 weeks to the appearance of broiler chickens and to find out what level of golden snail meat flour can give the results of body weight gain, final body weight, feed consumption, and conversion best ration. This study used a Completely Randomized Design with 5 treatments and 3 replications for each treatment. The five treatments were rations without the content of golden snail meat flour as control and rations containing golden snail meat flour 5%, 10%, 15%, and 20%. The parameters observed were bodyweight gain, final body weight, feed consumption, and FCR (Feed Conversion Ratio). The data obtained were analyzed by analysis of variance. If between treatments showed a real difference, then proceed with Duncan's test. The results of the study of the addition of golden snail meat flour (Pomacea canaliculata) in broiler chicken rations had a very significant effect (P<0.01) on the research variables' weight gain, final body weight, and lower FCR. Whereas the consumption of rations had a significant effect (P<0.05). In treatment R2 (10%) gave better results than other treatments (R0, R1, R3, and R4). This means that the treatment of giving golden snail meat flour in the ration apparently can increase the weight gain of broiler chickens. This is because the golden snail contains quite high protein. From the results of this study, it can be concluded that the administration of golden snail meat flour (Pomacea canaliculata) in broiler rations has a very significant effect on increasing weight gain, final weight, and decreasing FCR and significantly influencing ration consumption.
Pengelolaan Keuangan Usaha Mikro Kecil Menengah (UMKM) Berbasis Economic Entity Concept Gde Deny Larasdiputra; Ni Ketut Etty Suwitari
JIMAT (Jurnal Ilmiah Mahasiswa Akuntansi) Undiksha Vol. 11 No. 3 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jimat.v11i3.29980

Abstract

Penelitian ini bertujuan untuk mengetahui hubungan pengaruh kompetensi sumber daya manusia terhadap pengelolaan keuangan UMKM berbasis economic entity concept dengan dimoderasi oleh knowledge management. Lokasi penelitian dilakukan di Desa Selat Dusun Payungan Kecamatan Klungkung Kabupaten Klungkung bertepatan dengan program kuliah kerja nyata Universitas Warmadewa. Sampel berjumlah 30 UMKM aktif yang bergerak disektor perdagangan. Teknik pengambilan sampel dengan menggunakan sensus karena menggunakan seluruh populasi sebagai sampel. Selanjutnya data dianalisis dengan teknik regresi berganda yaitu moderated regression analisis. Hasil penelitian menyatakan bahwa kompetensi sumber daya manusia berpengaruh terhadap pelaporan keuangan UMKM berbasi economic entity concept, dan knowledge management dinyatakan memoderasi hubungan kompetensi sumber daya manusia dengan pelaporan keuangan berbasis economic entity concept.
PKM PEMBUATAN ANEKA NUGGET DI KWT TERATAI 8 DAN 9 DUSUN SEGAH DESA ASAHDUREN PEKUTATAN JEMBRANA Ni Ketut Etty Suwitari; Ni Made Yudiastari; Luh Suariani
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 2 No. 2 (2018)
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.2.2.2018.9-17

Abstract

Proses pengolahan yang semakin berkembang dalam bidang pangan, menghasilkan produk produk olahan yang semakin beragam yang banyak beredar dipasaran. Beberapa produk olahan yang sangat digemari oleh konsumen adalah nugget. Nugget adalah produk daging direstrukrisasi dengan adonan dan pelapis untuk mempertahankan kualitasnya. Selain terbuat dari daging maupun ikan, nugget juga dapat terbuat dari bahan non daging (nugget vegetarian) seperti sayuran. Nugget yang terbuat dari sayuran ini juga merupakan salah satu upaya untuk meningkatkan minat para konsumen terutama anak anak yang tidak menyukai sayuran. Selain daripada itu pembuatan nugget adalah salah satu upaya untuk memperpanjang masa simpan daging ayam. Desa Asahduren terletak di Kecamatan Pekutatan yang berjarak 75 km dari ibukota propinsi Bali dengan jumlah penduduk 892 KK yang terdiri dari 1882 orang laki laki dan 1830 orang wanita, dengan mata pencaharian pokok adalah bertani. Salah satu dusun yang terdapat di desa Asahduren adalah Dusun Segah dimana salah satu tempeknya adalah Tri Karya Utama yang mana ibu ibunya tergabung dalam dua kelompok Wanita Tani yaitu KWT Teratai 8 dan KWT Teratai 9. Lokasi dusun terletak berbatasan langsung dengan Hutan Negara dan Perusahan Daerah (Perusda) membuat dusun jauh dari keramaian. Hal ini mengakibatkan kegiatan KWT hanya berkisar seputar dusun dan membantu suami sebagai petani. Tujuan dari kegiatan adalah meningkatkan motivasi kewirausahaan dengan memberikan pelatihan teknologi untuk membuat aneka nugget meliputi proses produksi aneka nugget, sanitasi dan higienis dan pengemasan dan pemasaran, sehingga peserta pelatihan mampu membuat produk aneka nugget dengan baik, dan selanjutnya mangemasnya menjadi produk yang menarik. Kata Kunci: Nugget, produksi,kewirausahaan
Effect of Moringa (Moringa oleifera) Leaf Meal Supplementation in Broiler Chicken Ration on Weight of Internal Organs, HDL and Triglyceride Levels Ni Ketut Mardewi; Ni Ketut Etty Suwitari; Ni Ketut Sri Rukmini; I Gusti Agung Dewi Seri Rejeki; Ni Made Gemuh Rasa Astiti
SEAS (Sustainable Environment Agricultural Science) Vol. 1 No. 2 (2017)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (534.022 KB) | DOI: 10.22225/seas.1.2.397.46-51

Abstract

This study aims to examine the effect of Moringa leaf meal on broiler chicken ration to the weight of internal organs, triglyceride levels and HDL. The material used in the study was 60 broiler chicken age 2 weeks strain CP707. The design used Completely Randomized Design (RAL) with five treatments and four replications in each treatment. The five treatments are 100% commercial rations without moringa leaf meal as control and 100% commercial rations with 3%, 6%, 9% and 12% moringa leaf meal. Parameters observed included, liver weight, gizzard weight, meat triglyceride levels, and HDL levels of meat. The data obtained were analyzed by completely randomized design. If among the treatments showed significant differences, then the study will be continued by Duncan's multiple-range test. From the results of this study it can be concluded that the addition of moringa leaf meal at level 10% in the ration is the optimal level to decrease the triglyceride of meat without disturbing the HDL content in the meat and the addition of moringa leaf meal up to 12% in the ration does not give a negative effect on the weight of internal organs. Keywords: Broiler Chickens, HDL, Internal Organ, Triglycerides
Pemasaran Konvensional Versus Online: Dimensi Hukum di dalam E-commerce Ni Ketut Etty Suwitari; Gde Deny Larasdiputra
JAMAIKA: JURNAL ABDI MASYARAKAT Vol 1, No 3 (2020): OKTOBER
Publisher : Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (575.466 KB)

Abstract

Pengabdian ini bertujuan untuk memberikan sosialisasi pemanfaatan media online sebagai sarana pemasaran hasil produksi mitra binaan Universitas Warmadewa di Desa Payungan, Kecamatan Semarapura, Kabupaten Klungkung, Bali dengan harapan dapat memperluas area pemasaran yang akan memberikan imbas terhadap peningkatan omset. Diharapkan dengan pemanfaatan bantuan aplikasi online dalam kegiatan pemasaran dapat menjadi salah satu jalan keluar untuk menghadapi situasi perekonomian yang lesu saat ini. Namun dalam melakukan bisnis maupun penjualan dengan cara online, sangat penting sekali kiranya juga memperhatikan aspek hukum dalam bisnis online. Setidaknya yang perlu diperhatikan ialah cara melakukan penjualan di dunia maya manakala terjadi hal yang tidak diinginkan seperti menangani penipuan, atau komplain yang frontal. Walaupun sebagian besar aspek hukum tersebut diketahui sendiri oleh para pelaku penjual online, akan tetapi alangkah jauh lebih baik bila hal tersebut juga diketahui sebelum memulai bisnis online.
Pemberian Tepung Kulit Pisang Terfermentasi Dalam Ransum Terhadap Recahan Karkas Ayam Kampung Super I Made Artama; Ni Ketut Etty Suwitari; I Gusti Ayu Dewi Seri Rejeki
GEMA AGRO Vol 27 No 2 (2022)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.27.2.4973.102-106

Abstract

The purpose of this study was to determine the effect of fermented banana peel flour in the ration on the carcass of super native chickens aged 10 weeks. And knowing what percentage of the level of fermented banana peel flour in the ration was able to give the best results to the carcass fragments of super native chickens aged 10 weeks. The research design used was a completely randomized design (CRD) which consisted of 5 treatments, namely: R0 (ration without fermented banana peel flour), R1 (ration with 2.5% fermented banana peel flour), R2 (ration with 5% banana peel flour). fermented banana), R3 (ration with 7.5% fermented banana peel flour), R4 (ration with 10% fermented banana peel flour). Provision of fermented banana peel flour in the ration had no significant effect (P>0.05) on carcass weight, thigh weight, chest weight, back weight and wing weight
Pengaruh Pemberian Tepung Kulit Nanas Terfermentasi Terhadap Recahan Karkas Ayam Kampung Super Umur 10 Minggu Nandus, Silvester; I Nyoman Kaca; Ni Ketut Etty Suwitari
GEMA AGRO Vol 29 No 1 (2024)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.29.1.7791.1-9

Abstract

Abstrak Ayam kampung super merupakan salah satu komodite sumber penghasil daging yang semakin banyak dikembangkan. Untuk mencapai produktivitas ini harus di dukung oleh pakan yang berkualitas salah satunya memanfaatkan limbah kulit nanas terfermentasi. Tujuan dari penelitian ini untuk mengetahui pengaruh pemberian tepung kulit nanas terfermentasi terhadap recahan karkas ayam kampung super umur 3-10 minggu. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Adapun perlakuan yaitu N0 = Ransum tanpa kandungan tepung kulit nanas terfermentas, N1 = Ransum mengandung 5% tepung kulit nanas terfermentasi, N2 = Ransum mengandung 10% tepung kulit nanas terfermentasi, N3 = Ransum mengandung 15% tepung kulit nanas terfermentasi, N4 = Ransum mengandung 20% tepung kulit nanas terfermentasi. Hasil penelitian menunjukan bahwa tidak terjadi pengaruh yang signifikan (p>0,05) dengan penambahan kulit nanas terfermentasi dalam ransum terhadap recahan karkas ayam kampung super 10 minggu. Perlakuan N1 memiliki nilai rataan yang paling tinggi tetapi tidak berbeda nyata dibandingkan N0, N2, N3, dan N4 pada variabel yang di amati yaitu berat berat karkas, berat dada, berat paha, berat sayap kecuali berat punggung pada perlakuan N2. Pemberian tepung kulit nanas terfermentasi pada level 5% menunjukan hasil rataan yang paling baik terhadap recahan karkas ayam kampung super umur 10 minggu. Dari hasil penelitian dapat disimpulkan bahwa Pemberian tepung kulit nanas terfermentasi dalam ransum berpengaruh tidak nyata, terhadap recahan karkas ( berat karkas, berat dada, berat paha, berat sayap dan berat punggung) ayam kampung super 10 minggu.
Addition of Tumeric Flour in Ration on The Growth of Super-Native Chickens Aged 11-18 Weeks Ni Ketut Etty Suwitari; Luh Suariani; Agung Pramuji; Adi Wiratama
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 8 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i8.5974

Abstract

The main components in turmeric are essential oils and curcuminoids, which are yellow color substances in turmeric, essential oils, and Curcuminoids can increase the digestibility of dry matter and protein, increase digestive enzymes so that feed digestibility increases and results in the digestive tract emptying faster, and ultimately provide consumption increases. The design used is a completely randomized design (CRD) with 5 (five) treatments and 3 (three) replicates.  The experimental treatments are designated as follows: P0 represents the control group without the addition of turmeric flour, P1 represents the group with 1% turmeric flour, P2 represents the group with 2% turmeric flour, P3 represents the group with 3% turmeric flour, and P4 represents the group with 4% turmeric flour. This study's variables recorded and analyzed included initial body weight, final body weight, weight gain, ration consumption, and feed conversion ratio  The findings of this investigation demonstrated that The incorporation of turmeric flour showed a statistically significant effect (P <0.05) on Final Body Weight, Weight Gain, and Feed Consumption Ratio. However, it was shown that the variables under investigation did not significantly impact ration consumption (P>0.05). Giving turmeric flour up to 2% can provide the best results
Co-Authors Adi Wiratama Agung Pramuji Gde Deny Larasdiputra Gordianus Jawa I Gusti Agung Dewi Seri Rejeki I Gusti Agus Maha Putra Sanjaya I Gusti Ayu Dewi Seri Rejeki I Made Artama I Nyoman Kaca I Nyoman Kaca I Wayan Wiarta Luh Suariani Luh Suariani Nandus, Silvester Ni Ketut Mardewi Ni Ketut Sri Rukmini Ni Made Gemuh Rasa Astiti Ni Made Yudiastari