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All Journal Gema Agro Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Community Services Journal (CSJ)
I Made Kawan
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Perbedaan Lama Perendaman dengan Kapur Tohor Ca(OH)2 terhadap Kualitas Kerupuk Kulit Ikan Tuna (Thunnus sp) Mardiana Lende; Ni Made Darmadi; I Made Kawan
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.033 KB) | DOI: 10.22225/ga.24.2.1707.108~114

Abstract

The purpose of this study was to determine the differences in the duration immersion with lime betel to the quality of fish skin crackers and the differences in the duration immersion with the best unslaked. The research method uses the experimental method with the aim to investigate the presence or absence of relation causes by giving certain treatment to the experimental group. The experimental design uses in this study is a Completely Randomized Design (CRD) with a single factor, namely the immersion of Tuna skin with a different time. Immersion with different time consists of several treatments, namely: (1) Treatment A: Immersion of fish skin with a duration of 6 hours. (2) Treatment B: Immersion of fish skin with a duration of 12 hours. (3) Treatment C: Immersion of fish skin with a duration of 18 hours. (4) Treatment D: Immersion of fish skin with 24-hour duration. The results of the study of differences in the immersion of Tuna fish skin for 6, 12, 18, and 24 hours did not show no significant difference (P>0.05) on water content. The highest water content was obtained in the immersion treatment for 24 hours which is 6.60% which was not significantly different from other treatments. Betel lime solution Ca (OH)2 can react with pectin in the material, thus forming calcium pectate. The content of pectin in the material affects the hardness (texture) of the material. This shows that the difference of soaking time with whiting on the quality of Tuna fish skin crackers shows no significant difference (P>0.05) statistically on the overall taste and acceptance and shows a very significant difference (P<0.01) statistically for taste and aroma. Subjectively, the best soaking for the process of making Tuna fish skin crackers is soaking for 18 hours
Ketahanan Pangan untuk Menjaga Nutrisi Keluarga di Desa Melinggih Kelod Payangan Gianyar Rima Kusuma Ningrum; I Made Kawan; Adi Pratama Putra
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2022): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v4i1.237

Abstract

Food security is a condition of sufficient food availability, not only the availability of food at the regional level but also at household and individual levels to maintain nutrition. During the COVID-19 pandemic, people must be able to maintain their health by fulfilling the nutrients needed. Nutrients contained in food need to be maintained by good food processing. By having good knowledge of food processing, partners are expected to be able to provide good nutrition for all family members. This COVID-19 pandemic, the community is not only experiencing difficulties in the health sector but also experiencing difficulties in the economic field, with the holding of assistance in food management and security, the community will be equipped with knowledge on how to maintain food security by cultivating freshwater fish. Partners of this program are families who have been accompanied by medical students in the COME 1000 HAK Program with a total of 10 families. Each KK is accompanied by one student. This community service team provided assistance in the form of tarpaulin ponds, freshwater fish seeds and fish feed. In this service, the team collaborates with teams from Fishery Study Program, as resource persons on how to keep good fish to get optimal results. With this program, it is hoped that the community will have food security and process it properly which can meet the nutritional needs of the family.
Keanekaragaman Makrozoobenthos Pada Ekosistem Mangrove Rehabilitasi Dan Mangrove Alami Di Ekowisata Nelayan Wanasari Tuban, Bali Ni Putu Laras Berliana Cahayani; Sang Ayu Md Putri Suryani; I Made Kawan
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.27.2.4748.70-78

Abstract

The research was aims to determine the biodiversity of macrozoobenthos in mangrove rehabilitation and natural mangrove ecosystem in Wanasari Fisherman Ecotourism Tuban, Bali. This research was conducted in May until June 2021 in Wanasari Fisherman Ecotourism area Tuban, Bali. This research is an exploratory descriptive study using quadran transect method and conducted analysis of species diversity index (H’), species uniformity (E) and type dominance (D) in mangrove rehabilitation and natural mangrove ecosystem. Based on research was founded 6 species macrozoobenthos consisting 5 class Gastropoda and 1 class Crustacea which is dominance by class Gastropoda while in natural mangrove there are 13 species of macrozoobenthos consisting 7 class Gastropoda, 2 class Crustacea and 4 class Bivalvia which dominance by class Gastropoda. The conclusion obtained from the result of the research that biodiversity macrozoobenthos within 2 ecosystem in mangrove rehabilitation and natural mangrove ecosystem in the same be classified as low category.
Pengaruh Pemberian Tepung Maggot Terhadap Pertumbuhan Dan Tingkat Kelulushidupan Kepiting Bakau (Scylla serrata) Di Area Ekowisata Wanasari, Tuban, Bali I Made Takuma Wira Putra; Dewa Gede Semara Edi; I Made Kawan
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.27.2.5394.87-95

Abstract

Salah satu faktor terpenting dalam usaha budidaya kepiting bakau (Scylla serrata) adalah pakan. Pakan kepiting harus memiliki kandungan nutrient yang sesuai dengan kebutuhan kepiting, seperti protein, karbohidrat, lemak, vitamin, dan mineral, yang mana sumber nutrient ini dapat berasal dari bahan alami seperti tepung maggot BSF. Tepung maggot dapat menjadi pakan alternatif dikarenakan maggot BSF tidak membawa maupun menjadi agen penyakit, serta maggot mengandung kadar protein yang cukup tinggi, berkisar antara 40% - 50%. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian persentase tepung maggot sebagai pakan pengganti terhadap pertumbuhan dan tingkat kelulushidupan kepiting bakau. Penelitian ini dilaksanakan pada bulan Maret hingga Mei 2021, di area Ekowisata Kelompok Nelayan Wanasari Tuban, Bali. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan penelitian Rancangan Acak Lengkap (RAL). Data yang diperoleh dianalisis dengan menggunakan analisis ragam ANOVA yang dilanjutkan dengan uji BNT. Hasil penelitian menunjukkan bahwa pemberian persentase tepung maggot berpengaruh terhadap pertumbuhan bobot kepiting bakau, akan tetapi tidak berpengaruh terhadap tingkat kelulushidupan kepiting bakau.
Teknik Pembenihan Ikan Karper di Desa Sulangai Kecamatan Petang Badung Bali I Made Kawan; Dewa Gede Semara Edi; Sang Ayu Made Putri Suryani; Dewa Nyoman Sadguna
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 | Full PDF (866.395 KB)

Abstract

Ikan Karper adalah salah satu jenis ikan air tawar sudah dikenal oleh masyarakat, pengembangan ikan budidaya ini dapat dilakukan dalam dua tahap yaitu pembenihan dan pembesaran. Keberhasilan pembesaran sangat tergantung dari kegiatan pembenihan. Desa Sulangai Kecamatan Petang memiliki potensi untuk usaha budidaya ikan dan saat ini ketersediaan benih ikan karper masih sangat terbatas maka sangat perlu adanya teknologi untuk memproduksi benih ikan karper yang dapat diterapkan oleh kelompok pembudidaya ikan di Desa Sulangai. Tujuan dari pengabdian ini adalah untuk memberikan pemahaman tentang teknik pembenihan ikan karper di desa Sulangai kecamatan Petang Badung Bali. Metode yang digunakan adalah memberikan penyuluhan dan pelatihan yang dilanjutkan dengan praktek pemijahan ikan. Hasil yang didapatkan dalam kegiatan ini peserta dapat mengetahui dan memahami teknik untuk memproduksi benih ikan karper yaitu mengetahui perbedaan induk jantan & betina, mengetahui ikan yang matang kelamin, dan dapat melakukan persiapan kolam untuk mengawinkan ikan, serta kendala-kendala yang terjadi dalam melakukan pembenihan ikan karper.
Analisis Kualitas Air pada Kolam Pendederan Benih Ikan Karper (Cyprinus carpio L.) Deo Sandika; Dewa Gede Semara Edi; I Made Kawan
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.29.1.8777.23-32

Abstract

This research is a case study which aims to determine the condition of water quality in seeding ponds for Carp Fish(Cyprinus carpio L.). This research was conducted 21 days in June 2023 at the UPTD. Produksi Perikanan Budidaya Provinsi Bali. This research design is divided into 4 stages, start with preparation, implementation, data analysis and conclusions. Water quality observations include several physical, chemical and biological parameters. The variables observed were temperature, brightness, pH, ammonia and plankton abundance. The aim of this research is to determine the condition of water quality at the research location, determine daily water quality fluctuations and also determine the relationship between water quality variables. Based on the results of observations, it is known that the average temperature value reached 27.7°C, the average brightness was 36.7 cm, the average pH was 7.2, the average ammonia was 0.15 and the average abundance plankton reached 1,119 cells/L. It is known that there are quite significant fluctuations in water quality variables both on a daily basis and during the research period, and it is also known that there
Co-Authors Adi Pratama Putra Deo Sandika Dewa Gede Semara Edi Dewa Gede Semara Edi Dewa Nyoman Sadguna I Made Takuma Wira Putra Mardiana Lende Ni Made Darmadi Ni Putu Laras Berliana Cahayani Rima Kusuma Ningrum Sang Ayu Made Putri Suryani Sang Ayu Md Putri Suryani