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All Journal Journal of Community Development AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) East Asian Journal of Multidisciplinary Research (EAJMR) Jurnal Pengabdian Masyarakat Bestari (JPMB) Asian Journal of Community Services (AJCS)
Setianingsih, Ni Luh Putu Putri
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Nursing Public Health Social Sciences

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Pemberdayaan Petani Alpukat di Desa Pempatan Bali melalui Inovasi Tongkat Panen Teleskopik Cerdas dan Sistem Monitoring Digital Kumara, I Made Surya; Pradnya Dana, Gde Wikan; Setianingsih, Ni Luh Putu Putri
Journal of Community Development Vol. 6 No. 1 (2025): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i1.1733

Abstract

Pertanian memiliki peran strategis dalam perekonomian nasional, khususnya di negara agraris seperti Indonesia. Salah satu komoditas hortikultura bernilai ekonomi tinggi adalah alpukat, yang di Bali banyak dibudidayakan di Desa Pempatan, Kecamatan Rendang, Kabupaten Karangasem. Desa ini dikenal sebagai sentra produksi alpukat dengan hasil melimpah, namun masih menghadapi sejumlah permasalahan, seperti metode panen tradisional yang berisiko tinggi terhadap keselamatan kerja, terdapatnya tingkat kerusakan buah akibat jatuh, serta ketiadaan sistem pencatatan digital yang akurat untuk mendukung pengambilan keputusan. Program pengabdian ini dirancang untuk memberdayakan petani melalui penerapan inovasi tongkat panen teleskopik cerdas dan sistem monitoring panen berbasis web. Evaluasi efektivitas program dilakukan dengan metode pre-test dan post-test terhadap 16 kelompok tani. Hasil analisis menunjukkan adanya peningkatan pada aspek produksi, ditandai dengan percepatan waktu panen (56,2% responden menilai panen menjadi jauh lebih cepat), penurunan tingkat kesulitan (68,8% menyatakan cukup mudah dan 31,2% sangat mudah), serta berkurangnya kerusakan buah (87,5% responden melaporkan kerusakan sangat berkurang). Pada aspek manajemen, terjadi peningkatan kemampuan pencatatan digital, dengan 50% responden mulai mandiri atau dengan sedikit bantuan, serta penguatan persepsi manfaat pencatatan untuk akuntabilitas usaha tani. Temuan ini menunjukkan bahwa inovasi teknologi panen mampu meningkatkan efisiensi, kualitas hasil, dan tata kelola produksi alpukat.
Characteristic Test of Bioethanol Made from Leftover Fruit (Food Material After Ceremony) Using Yeast (Saccharomyces cerevisiae) Muliarta, I Nengah; Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan; Putra, I Ketut Suwarmadi; Dusak, Putu Gede Bayu Janardhana
East Asian Journal of Multidisciplinary Research 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/eajmr.v3i11.11441

Abstract

Bioethanol can be produced from plants that contain a lot of starch and cellulose compounds by using the help of yeast activity from fruit skin waste. Sugar compounds in fruits are usually a mixture of glucose and fructose. Fruits contain carbohydrates, glucose, and fructose, so fruits have great potential to be raw materials for bioethanol. The study results obtained bioethanol with a long fermentation time of up to the fifth day with different yeast concentrations, namely 2%, 4%, 6%, 8%, and 10%. The maximum bioethanol concentration results were produced by a concentration of 6% S. cerevisiae, namely 8.17%, the content because the addition of yeast is by the amount of nutrients in the sample.
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.
Increased Attractiveness and Shelf Life of Siamese Tangerines (Citrus Nobilis L.) Using Various Palmitic, Stearic, and Oleic Acid Emulsions and Mixtures Setianingsih, Ni Luh Putu Putri; Suaniti, Ni Made; Wirawan, I Gede Putu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (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.v7i2.204

Abstract

Along with the growing number of people, the need for food is also growing. Citrus nobilis l is one of the many well-known fruits. Citrus nobilis L, both in its fresh and processed forms, is easily broken if it is not treated correctly. This study hopes to make things look better and save power simultaneously by coming up with different emulsions. Palmitic acid, stearic acid, oleic acid, and a mix make the slurry. Organoleptic study of Citrus nobilis L., vitamin C content, water content, and identification of compounds using Gas Chromatography-Mass Spectrometry (GC-MS). Evaluation of organoleptic analysis test done by hedonic test (colour, smell, texture, taste, and general acceptance) and test scoring (colour, texture). A combination of palmitic, stearic, and oleic acids in an emulsion will make tangerine fruit look better and last longer. How vitamin C and water are measured and analyzed affects different emulsions. When citrus fruits are treated with palmitic, stearic, and oleic acid solutions, the lowest quality drops to 14.4851 mg of vitamin C per 100 grammes and 91.8401% water. The total amount of volatile compounds in fruit orange conjoined DL-Limonene has many different areas of volatile compounds in each treatment emulsion.
Improving the Process For the Production of Traditional Bali "Tandusan" Coconut Oil to Extend the Storage of Ecotourism in Family Welfare Program (PKK) Groups Merta Nadi Banjar Lantangidung, Gianyar, Bali Sudiarta, I Wayan; Setianingsih, Ni Luh Putu Putri; Rustini, Ni Made
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.v7i3.310

Abstract

The Community Partnership Program and Traditional Coconut Oil Processing Training "Tandusan" activities will be carried out by Family Welfare Program (PKK) Groups Merta Br. Lantangidung, Batuan, Sukawati, Gianyar, Bali. Based on research, coconut-based oil is a source of medium-chain fatty acids (C8, C10, and C12), which can reach 61.93%. Medium-chain fatty acids have great benefits for human health. Barren coconut oil production in Br. Lantangidung, Sukawati, was done by women. Women's empowerment needs to be continued; this is important because women play a role in increasing resources and empowering the economy in the village. The goal to be achieved is to provide appropriate technology for coconut processing, which has the potential to be widely available in Batuan Village, Sukawati, as "Tandusan" coconut oil for health and consumption. During the hands-on training, additional materials will be provided on packaging technology, production process sanitation and hygiene, and marketing so that the trainees can properly manage their business. The methods used to implement this training are interviews, face-to-face counselling, and direct practice. The output target achieved is that partners know 100% of good processing methods, simple product packaging and labelling, broader marketing, entrepreneurship, and business management.
Utilization of Fruit Peel Waste Left From Ceremonials Into Economical Value Products in Batuan Village, Sukawati, Gianyar, Bali Muliarta, I Nengah; Setianingsih, Ni Luh Putu Putri; Sadguna, Dewa Nyoman; Putra, I Ketut Suwarmadi; Dusak, Putu Gede Bayu Janardhana; Mertayasa, Komang Gede
Asian Journal of Community Services Vol. 3 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i10.10317

Abstract

Several types of fruit that support ecotourism in the application of food waste include banana peels, apple peels, dragon fruit peels, and manga peels, which will be made into chips and tea products using good hygiene and quality standards. Innovative problem-solving and technology have emerged as promising approaches. The target partners are housewives who are members of the PKK in Batuan Village, Sukawati, from underdeveloped neighborhoods with a great desire to start their own businesses but who are not yet economically productivefrom underdeveloped neighborhoods with a great desire to start their own businesses but who are not yet economically productive. The methods that will be used are interviews, face-to-face, counseling, and direct practice. The output target to be achieved is that the training participants are independently able to make fruit skin chips and tea products from fruit skins so that they can become economically independent
Training in Integrated Coconut Product Processing and Marketing with the Implementation of Zero Waste in Banjar Lantangidung, Sukawati, Gianyar, Bali Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan; Rustini, Ni Made; Padmarini, Ni Made Andira; Patni, Gusti Ayu Yunda Darma; Mulia, I Komang Oki Budi
Asian Journal of Community Services Vol. 3 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i10.10359

Abstract

Processing and marketing of integrated coconut products with the implementation of zero waste will be carried out by PKK Br. Lantangidung, Batuan Sukawati, Gianyar Bali. The goal achieved is to provide appropriate technology for processing coconut, which has the potential to be found in Batuan Village, Sukawati Virgin Coconut Oil (VCO), Serundeng (saur), and by-products, namely activated charcoal for health and consumption. The methods that will be used in implementing this training are interviews, face-to-face, counseling, and direct practice. The output target to be achieved is that training participants can independently make processed products and understand entrepreneurial knowledge and marketing management so that they can become economically independent
Training on Processing Pear Fruit Skin with the Application of Zero Waste to Become a Fruit Skin Chips Product as an Effort to Realize an Ecotourism Village Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan
Asian Journal of Community Services Vol. 3 No. 9 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i9.11390

Abstract

Abiansemal Dauh Yeh Cani Village is one of the villages in Abiansemal District. Organic waste processing, especially fruit peel waste, is a serious challenge in realizing a sustainable ecotourism village. One example of organic waste that is often overlooked is pear peel. Although pear flesh is widely consumed, the peel is usually considered waste and is thrown away. Pear peel contains fiber, vitamins, and minerals that are beneficial for health. The economic potential of pear peel can be processed into products with added value, such as fruit peel chips. The purpose of the training is to manage organic waste sustainably and apply the principle of zero waste. This training has also equipped participants with technical skills in the processing process, from raw material preparation and drying to packaging.
Empowerment of Women Farmers Group Jempiring, Bresela Village, Payangan District, Gianyar Regency, in Producing Traditional Snacks for "Celebrations" Semariyani, A.A. Made; Saloko, Satrijo; Yasa, I Wayan Sweca; Suriati, Luh; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan; Mangku, I Gede Pasek; Chindrawato, A.A. Sagung Manik; Setianingsih, Ni Luh Putu Putri; Laksmi, A.A. Ayu Kanaka Mutiara; Mulia, I Komang Oki Budi; Subin, Maria Reinaldis Jebaut; Putri, , Ni Kadek Sintya Pradnyani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.843

Abstract

The group members of the Jempiring Women Farmers Group in Bresela Village have limited knowledge and skills in processing traditional snack products that are hygienic, varied, and suitable for sale for “upakara” (religious ritual) purposes. Most of the “upakara” snacks are purchased from outside the village, which has an impact on the community's low local income and lack of economic independence. The method of implementing the activity includes several stages, namely: socialization and counseling regarding the importance of sanitation and hygiene in food processing, practical training in making various types of traditional snacks, such as “jaja uli” and “jaja begina”, which are suitable for “upakara”, and assistance in terms of packaging, pricing, and product marketing. The results of this activity are very significant: the members of the Jempiring group are now not only able to produce traditional snacks independently but have also formed a local marketing network. This success not only increases the group's income but also preserves the traditional Balinese culinary heritage and strengthens the village's economic independence. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 5 – Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 11 – Sustainable Cities and Communities
Co-Authors A.A. Made Semariyani Azmi, Aida Firdaus Muhamad Nurul Chindrawato, A.A. Sagung Manik Dewa Nyoman Sadguna, Dewa Nyoman Dusak, Putu Gede Bayu Janardhana I Gede Pasek Mangku I GEDE PUTU WIRAWAN I Made Surya Kumara I Nengah Muliarta, I Nengah I Putu Candra, I Putu I Wayan Sudiarta Laksmi, A.A. Ayu Kanaka Mutiara Luh Suriati Manikam, Raseetha Vani Siva Mertayasa, Komang Gede Mulia, I Komang Oki Budi Ni Made Ayu Suardani Singapurwa Ni Made Rustini, Ni Made Ni Made Suaniti Padmarini, Ni Made Andira Patni, Gusti Ayu Yunda Darma Putra, I Ketut Suwarmadi Putri, , Ni Kadek Sintya Pradnyani Rudianta, I Nyoman Saloko, Sartijo Satrijo Saloko Subin, Maria Reinaldis Jebaut Sudiarta, Wayan Wibawa, Putu Rizky Ari Yasa Wikan Pradnya Dana, Gde Yasa, I Wayan Sweca