Article Per Year (5 Year)
p-Index From 2021 - 2026
1.686
P-Index
This Author published in this journals
All Journal International Journal of Community Service Learning Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan JAIM (Jurnal Abdi Masyarakat) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) International Journal of Scientific Multidisciplinary Research (IJSMR)
Luh Suariani
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Pemberian Sorgum Sebagai Substitusi Jagung Dalam Ransum Terhadap Persentase Karkas dan Non Karkas Ayam Broiler Umur 6 Minggu Ronaldus Rochi; Ni Ketut Sri Rukmini; Luh Suariani
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (43.759 KB) | DOI: 10.22225/ga.24.2.1708.115~119

Abstract

The needs for animal protein consumption is increasing in line with the increasing population growth. Various attempts have been made to meet the needs including by raising broiler. In order that broiler achieve optimal productivity, a proper ration feeding both in quality and in quantity is crucial. One of such alternative feed supplies is sorghum, which is easily found throughout Indonesian regions and has nutritional substance comparable to corn at a relatively cheaper price. Therefore, this research was conducted to find out the effects of the provision of sorghum as maize substitution on the carcass and non-carcass percentage of six-week broiler, with provision level of up to 28%. This study uses 45 broilers of CP-707 strain. The method used is CRD (completely randomized design) with 5 treatments and 3 replications. The treatment included rations with no sorghum addition (R0), ration with 7% sorghum addition (R1), ration with 14% sorghum addition (R2), ration with 21% sorghum addition(R3) and ration with 28% sorghum addition (R4). The variables observed in this study were weight, carcass weight, carcass percentage, non-carcass weight and non-carcass percentage. Based on the results, it is concluded that the addition of sorghum into the poultry ration in all treatments has no effect on carcass weight, percentage of carcass, non-carcass weight, and percentage of non-carcass of the six-week broiler, but the addition of sorghum at the level of 28% reduced the weight and is significantly different statistical-wise (P <0.01). To save the cost of poultry feed in broiler farms, it is recommended that farmers use sorghum at the level of 21% as an alternative substitute of corn.
KUALITAS SILASE KOMPLIT BERBASIS LIMBAH KULIT JAGUNG MANIS DENGAN BERBAGAI TINGKAT PENGGUNAAN STARBIO Ni Ketut Etty Suwitary; Luh Suariani; Ni Made Yusiastari
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 2 No. 1 (2018)
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.2.1.2018.1-7

Abstract

Silase merupakan suatu produk yang dihasilkan melalui proses fermentasi suatu bahan pakan yang disimpan dalam silo dalam keadaan aerob. Sedangkan silase pakan komplit yaitu beberapa kombinasi bahan pakan ternak yang terdiri dari campuran hijauan, biji-bijian serta probiotik dan premiks yang diproses secara fermentasi. Penelitian ini dilakukan dengan tujuan menentukan berapa dosis starbio yang dibutuhkan untuk menghasilkan silase komplit yang baik dan berkualitas. Penelitian ini dilakukan di Laboratorium Fakultas Pertanian Universitas Warmadewa dengan menggunakan rancangan acak lengkap (RAL) dengan 5 (lima) perlakuan dengan empat kali ulangan. Adapun perlakuan yaitu R0 (0 % starbio), R1 ( 0,5% starbio), R2 (1% starbio), R3 (1,5% starbio dan R4 (2% starbio). Diperoleh bahwa dosis starbio memberikan pengaruh nyata(P0.05). Berdasarkan hasil penelitian perlakuan R2 (penambahan 1% starbio) memberikan warna, aroma dan pH yang paling baik. Terhadap kualitas nutrisi silase,diperoleh bahwa kandungan protein kasar, serat kasar, dan kadar abu menunjukkan hasil yang berbeda nyata (P
Pemberian Tepung Kulit Pisang Terfermentasi Dalam Ransum Terhadap Persentase Karkas Ayam Kampung Kampung Super Umur 3 - 10 Minggu Nyoman Handy Setiyawan; I Nyoman Kaca; Luh Suariani
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.27.2.4984.96-101

Abstract

expensive. The cost of feed in a livestock business reaches 60-70% of the total production cost, so it is very important to find other alternatives in providing feed ingredients for rations. The feed ingredients that need to be used as alternative feed ingredients include those from agricultural industry waste, one of which is banana peels. The experimental design used was a completely randomized design (CRD) consisting of 5 treatments and 3 replications. The treatments were R0 (the ration without the addition of fermented banana peel flour), R1 (the ration containing 2.5% fermented banana peel flour.), R2 (the ration containing 5% fermented banana peel flour), R3 (the ration containing 7, 5% fermented banana peel flour), R4 (ration containing 10% fermented banana peel flour). The results showed that the addition of fermented banana peel flour in the ration did not have a significant effect (P>0.05) on all observed variables (cut weight, carcass weight, percentage of carcass and percentage of non-carcass). Giving fermented banana peel flour as much as 7.5% (R3) always absolute gave higher cutting weight and carcass weight results
PKM UMA SARI DI DESA SIDAN KABUPATEN GIANYAR BALI I Gusti Ayu Ratih Permata Dewi; Putu Yudha Asteria Putri; Luh Suariani
Jurnal Abdi Masyarakat Vol. 4 No. 2 (2021): Jurnal Abdi Masyarakat Mei 2021
Publisher : Universitas Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jaim.v4i2.1779

Abstract

Coconut shells or coconut shells may not be useful for most people, but craftsmen in Sidan Village, Gianyar District, Gianyar Regency, Bali can produce various kinds of tools for Hindu religious ceremonies. Coconut shell crafts are also widely used as souvenirs for tourists who come to Bali. The community service program is carried out in the trading business and the production of ceremonial tools from coconut shell "Uma Sari" which is located in Sidan Village, Gianyar District, Gianyar Regency, Bali Province. Uma Sari is a partner owned by I Wayan Lanus as well as a coconut shell craft maker / craftsman. Mr. I Wayan Lanus started pioneering his work in 2016. He has acquired this skill from generation to generation among his extended family. The basic contribution of this program is to increase production capacity, increase online marketing, increase the quality of human resources, increase turnover and company assets.
Pemanfaatan Biji Kakao menjadi Olahan Coklat Singapurwa, Ni Made Ayu Suardani; Ni Wayan Nursini; Luh Suariani; I Ketut Agung Sudewa; Anak Agung Ayu Kanaka Mutiara Laksmi; Ela Tara Wini Bira; Fransiska Sisilia Bheni; Maria Reinaldis Jebaut Subin
International Journal of Community Service Learning Vol. 9 No. 1 (2025): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v9i1.84403

Abstract

Luas perkebunan kakao di Bali mengalami peningkatan, tetapi produktivitas kakao mengalami penurunan. Desa Asahduren di Pekutatan, Kabupaten Jembrana, Bali, dikenal sebagai penghasil biji kakao, tetapi kebanyakan petani hanya menjual biji mentah dengan harga murah. Tujuan dari kegiatan ini adalah untuk memberikan pengetahuan pengolahan biji kakao menjadi produk olahan cokelat bubuk dan cokelat batang, agar dapat meningkatkan nilai tambah dan kemakmuran petani kakao. Dalam kegiatan ini dilakukan pendekatan kepada petani kakao, pelaku usaha pengolahan biji kakao, dan pemerintah desa. Data dikumpulkan melalui wawancara, observasi lapangan, dan pelatihan tentang proses pengolahan biji kakao. Hasil kegiatan menunjukkan bahwa pembuatan cokelat batang dan bubuk dapat menguntungkan para petani. Untuk membuat produk lebih kompetitif di pasar, proses pengolahan yang diperkenalkan dapat meningkatkan kualitas produk. Kegiatan ini menyimpulkan bahwa diversifikasi produk olahan kakao dapat menjadi strategi yang berguna untuk meningkatkan ekonomi masyarakat desa. Untuk menjaga bisnis pengolahan cokelat Desa Asahduren tetap beroperasi, kegiatan ini menunjukkan bahwa diperlukan dukungan teknologi, pelatihan, dan pendampingan dari pemerintah dan lembaga terkait.
Empowering Dapur Ayuna Women's Group by implementing Good Manufacturing Practice (GMP) and Standard Sanitation Operational Procedure (SSOP) in Central Banjar, Buduk Village, Mengwi District, Badung Regency, Bali Semariyani, A.A.Made; Ni Made Ayu Suardani Singapurwa; Luh Suariani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
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.v6i3.131

Abstract

In Bali, there are a variety of processed traditional foods that are still very popular with locals and even domestic and foreign tourists. In empowering rural communities, namely by increasing knowledge, attitudes, skills, behaviors, programs, or activities, assistance is needed following the needs of the community, in developing micro, small and medium enterprises. This PKM (community service) activity is carried out in support of the Strategic Plan's priorities, namely strengthening the quality and relevance of higher education, which will be carried out at the Dapur Ayuna Women's Group in Banjar Tengah, Buduk Village, Mengwi District, Badung Regency, Bali. This group is a productive group that has activities to process traditional processed food from meat and poultry. Traditional Processed Food Products have been produced and marketed by partners, but they have not been intensive, and partners want to increase their quantity and quality. Partners do not know the field of processing and entrepreneurship, so they experience obstacles in the management of production and marketing. The group asked to be given training and assistance on processed food products. Traditional processed food products are one of the foods that must be preserved and maintained in each region to maintain local wisdom. The Ayuna Kitchen Women's Group can produce a good implementation of good food processing methods (GMP) and Standard Sanitation Operational Procedure (SSOP) to produce products with quality.
Introduction of Superior Feed Forage to Improve Feed Nutrition and Livestock Productivity in the “Sekar Pasti Wangi” Livestock Farmer Group, Petiga Village, Marga District, Tabanan Regency Suwitari, Ni Ketut Etty; Ni Ketut Sri Rukmini; Luh Suariani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
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.v6i3.132

Abstract

The partner in implementing this PKM (Community service) is the Sekar Pasti Wangi Livestock Group located in Banjar Seminyak Petiga Village, Marga District, Tabanan Regency. This group raises 20 cows with 19 members. Partners have problems not having information about superior types of animal feed forage, understanding and skills regarding feed forage cultivation technology and how to feed livestock. With this understanding and skills, it will be able to increase the nutritional content contained in the feed both in quality and quantity which has an impact on increasing livestock production. The goal to be achieved is to provide an understanding of nutrition in applying forage cultivation technology as animal feed that can take place evenly throughout the year. The Sekar Pasti Wangi Livestock Farmer Group already knows some superior forage, mastering its cultivation technology, ration formulation and understanding and understanding the nutritional needs of cows. Mastery of technology is almost 80%, so it is necessary to provide assistance again to the group at the time of the first, second slaughter and forage treatment of feed and serving techniques so that forage remains of good quality. From the community partnership program that we carry out, it can be concluded that partners know the types of feed forage by 80%. In addition, there is an increase in livestock productivity of 0.3-0.4 kg / head / day can be seen from the growth performance, so it is expected that partner income will increase.
Microbial Analysis of Chicken “Urutan” Traditional Food with Different Smoke Processes A.A. Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa; Luh Suariani; Agata Viani; Sang Ayu Made Agung Prasetiawati Djelantik
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.v1i8.5930

Abstract

The chicken sequence is a processed meat product that is processed by making a complete Balinese meat, fat, and seasoning mixture and then put into a sleeve. This study aimed to investigate the impact of varying concentrations of coconut shell liquid smoke on the sequence features of chickens. The method used in this study is the descriptive analysis of microbial growth observations. The results showed that the use of coconut shell liquid smoke with a concentration of 4% could maintain chicken “urutan” for up to 20 days of storage at low temperatures (5+1 oC) with total microbial characteristics of 2.08 x 107 CFU/g, Escherichia coli < 103 CFU/g and Yeast mold 0 CFU/g (meet the requirements SNI 01-3820-2015)
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
Performance of Balinese Pigs Feed Traditional and Fermented Feed in Sukanadi Farmer Women's Group Yan Tonga; I Gede Sutapa; Ni Made Yudiastari; Luh Suariani; Desandro T. Ama; Ignasius Ghari Jati
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 9 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i9.6314

Abstract

A study was conducted from April 30, 2023 to June 29, 2023 at the Sukanadi Women Farmers Group (KWT) in Pejarakan Village, Gerokgak Subdistrict, Buleleng Regency, which aimed to determine the performance of Balinese/local pigs treated with traditional feed and fermented feed. This study will test the treatment of feed without fermentation (traditional = T) with fermented feed (F). The feed ingredients used are 70% banana stalks, 20% lamtoro leaves and 10% complete feed (mixture of 25% rice bran, 50% corn flour and 25% concentrate). Each treatment used 5 Balinese/local pigs of weaning age ± 2 months with a weight range of 8-10 kg. The variables observed were initial body weight, body weight gain, ration consumption, final body weight, and ration conversion. Furthermore, the data obtained were analyzed by t-test (paired test) according to Steel and Torrie (1991). Based on the results of the study, it was found that female Balinese/local pigs given fermented feed showed better performance than those given traditional feed. Thus it can be concluded that fermented feed can be applied by the community because it is more effective and efficient with feed formulations consisting of 70% banana stems, 20% lamtoro leaves, and 10% complete feed
Co-Authors A.A. Made Semariyani Adi Wiratama Agata Viani Agung Gumelar Jode Agung Pramuji Anak Agung Ayu Kanaka Mutiara Laksmi Desandro T. Ama Ela Tara Wini Bira Fransiska Sisilia Bheni I Gede Sutapa I Gusti Agus Maha Putra Sanjaya I Gusti Ayu Ratih Permata Dewi I Ketut Agung Sudewa I Nyoman Kaca I Wayan Sudiarta Ignasius Ghari Jati Joshua Novertis Bobo Maria Reinaldis Jebaut Subin Ni Ketut Etty Suwitari Ni Ketut Etty Suwitari, Ni Ketut Etty Ni Ketut Etty Suwitary Ni Ketut Sri Rukmini Ni Made Ayu Suardani Singapurwa Ni Made Yudiastari Ni Made Yusiastari Ni Wayan Nursini Nyoman Handy Setiyawan Putu Yudha Asteria Putri Ronaldus Rochi Sang Ayu Made Agung Prasetiawati Djelantik Semariyani, A.A.Made Yan Tonga