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All Journal Jurnal Kimia (Journal of Chemistry) Buletin Udayana Mengabdi Jurnal Pendidikan Jasmani, Olahraga dan Kesehatan Jurnal Pendidikan Seni Rupa WMJ (Warmadewa Medical Journal) JFA (Jurnal Fisika dan Aplikasinya) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA EIGEN MATHEMATICS JOURNAL Jurnal Gema Ngabdi Jurnal Pendidikan Jasmani, Olahraga dan Kesehatan Undiksha AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Emasains : Jurnal Edukasi Matematika dan Sains Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) International Journal of Scientific Multidisciplinary Research (IJSMR) Jurnal Pengabdian Inovasi Masyarakat Indonesia Jurnal Bisnis Inovatif dan Digital International Journal of Education, Vocational and Social Science Jurnal Kendali Teknik dan Sains
I Wayan Sudiarta
Ganesha University Of Education
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Revitalisasi Peran Kelompok Wanita Tani Jempiring dalam Pelestarian Kuliner Upakara melalui Pembuatan Jajan Tradisional Uli dan Begina di Desa Bresela : Empowering the Jempiring Women Farmers’ Collective in the Custodianship of Upakara Culinary Heritage through the Time-Honoured Craft of Uli and Begina in Bresela Village AP, Yuhendra; I Wayan Sweca Yasa; A.A. Made Semariyani; Luh Suriati; Ni Made Ayu Suardani; I Gede Pasek Mangku; Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; M. Aditya Prayoga; Muhammad Zahran Rasyid Sulaeman
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12523

Abstract

This public beneficence program was designed to preserve traditional Balinese culinary heritage while simultaneously empowering rural women economically. The main target of this initiative was the Jempiring Women Farmer Group (KWT) in Bresela Village, Payangan District, Gianyar Regency, Bali. The focus of the program was to train participants in the production of two traditional ceremonial snacks, jajan uli and jajan begina, which are essential offerings in Balinese religious rituals. These traditional snacks carry deep symbolic meaning and are still widely used in local ceremonies. The training took place on June 15, 2025, and applied a participatory approach that combined knowledge sharing, hands-on practice, and product evaluation. As a result, the participants improved their skills in selecting quality ingredients, applying hygienic food processing methods, and maintaining the traditional form and symbolism of the snacks. Beyond enhancing technical abilities, the program also opened up entrepreneurial opportunities by integrating traditional cultural practices with home-based economic development. This activity successfully fostered local knowledge, cultural sustainability, and the economic empowerment of women in the rural community.
Application of Hazard Analysis of Critical Control Point (HACCP) on "Urutan" Chicken Products at Dapur Ayuna Catering Semariyani, A.A.Made; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.203

Abstract

This Applied Research is expected to be able to identify, analyze and control the hazards that may occur in the food manufacturing process. Hazard Analysis Critical Control Point (HACCP) is a food safety system by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the final product in order to meet the requirements for healthy, safe, and halal food products. Dapur Ayuna Catering is a catering company for the general public that processes traditional Balinese menus, one of which is a sequence of orders made not only made from pork but also made from chicken meat to meet the wishes of consumers who should not or are allergic to pork and casings. The sleeve used is a synthetic casing made from collagen. This company has implemented HACCP in every food production including in the manufacture of chicken orders. This type of research is descriptive with the method of observation of the production process of chicken (Balinese sausage) menus. The application of HACCP in the production process of Urutan menus is to control the temperature and time during the production process to prevent microbial growth in food. Of the ten applications of HACCP according to Indonesian National Standard SNI No. 01-4852-1998 regarding the HACCP system, only one point of application is not in accordance with SNI, namely monitoring. Monitoring activities are not carried out routinely during the empon-empon washing process in the manufacture of 'basa genep' (Bali complete spices) and the storage of the final product has not been carried out in a special freezer because it is still using a refrigerator for households so that it is still one with other product storage. The HACCP system at the Dapur Ayuna Catering for Urutan chicken products for the general public has been implemented properly starting from receiving raw materials, processing, packaging, labeling, and storage (storage freezer). Critical of every CCP that has been set by Dapur Catering Ayuna Buduk Mengwi Badung. It takes handling and prevention of contamination in every stage of the chicken menu processing process with the aim that the food consumed by consumers is safe from contamination.
Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard) Darmadi, Ni Made; Dewa Gede Semara Edi; I Wayan Sudiarta
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.205

Abstract

Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12; TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7
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)
Toxicity Test of Essential Oil from Kintamani Slayer Orange Peel (Citrus Reticulata) With Zero Waste Application to Support Ecotourism Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; I Putu Candra; Ni Made Andira Padmarini; Gusti Ayu Yunda Darma Patni
International Journal of Scientific Multidisciplinary Research Vol. 2 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v2i10.11394

Abstract

Kintamani slayer orange peel can be extracted into essential oil because it contains terpenoids, sesquiterpenoids, alkanes, alkyl alkanoates, and steroid alcohols. Orange peel contains active substances that can help heal wounds, such as essential oils, ascorbic acid, vitamin E, vitamin A, flavonoids, and polyphenols, and has antioxidant and antibacterial activity. Kintamani orange peel contains flavonoids, alkaloids, saponins, tannins, terpenoids, and essential oils. The main goal of this study is to identify the waste by-product characteristics of Kintamani slayer orange peel in order to achieve zero waste.  Essential oils in Kintamani slayer orange peel (Citrus reticulata) are toxic to Artemia salina Leach shrimp larvae. The GC results on Kintamani slayer orange peel essential oil obtained twelve (12) compound peaks
Pembimbingan Penyelesaian Soal Tes Pengetahuan Kuantitatif dan Tes Penalaran Matematika Bagi Siswa Kelas XII SMAN 2 Selong Lombok Timur Marzuki, Marzuki; Teguh Ardianto; Rahadi Wirawan; I Wayan Sudiarta; Ramadian Ridho Illahi; Gusti Ayu Niatri; Kormil Saputra
Jurnal Pengabdian Inovasi Masyarakat Indonesia Vol. 3 No. 2 (2024): Edisi Agustus
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpimi.v3i2.5914

Abstract

Melanjutkan studi ke perguruan tinggi merupakan impian banyak tamatan SMA sederajat. Untuk mewujudkannya, calon mahasiswa harus mempersiapkan diri dengan belajar dan bekerja keras, terutama bagi mereka yang tidak lolos jalur SNBP (Seleksi Nasional Berdasarkan Prestasi) dan harus menghadapi tes UTBK (Ujian Tulis Berbasis Komputer). Program pengabdian ini bertujuan memberikan pengalaman kepada siswa kelas XII tentang bentuk dan tingkat kesulitan tes masuk Perguruan Tinggi Negeri (PTN) serta cara penyelesaiannya. Pengalaman ini membantu siswa mengukur kesiapan mereka dalam menghadapi UTBK sekaligus memotivasi mereka meningkatkan waktu, kualitas, dan kuantitas belajar. Pelaksanaan program terdiri atas tiga tahapan: persiapan, pelaksanaan, dan evaluasi. Kegiatan utama meliputi: (1) review konsep matematika dasar, (2) ujicoba tes pengetahuan kuantitatif dan penalaran matematika, serta (3) pembimbingan soal ujicoba oleh tim. Hasil ujicoba menunjukkan kemampuan siswa dalam pengetahuan kuantitatif dan penalaran matematik masih rendah. Namun, pembimbingan terstruktur meningkatkan pemahaman siswa, menyadarkan mereka akan banyaknya materi yang perlu dipelajari, dan mendorong semangat belajar. Program ini juga membantu siswa lebih memahami jurusan yang diminati. Direkomendasikan kepada pihak sekolah untuk memberikan pembinaan intensif kepada seluruh siswa guna meningkatkan peluang lulus seleksi masuk PTN.
Analisis dan Prediksi Customer Churn pada Platform Streaming Berbasis Langganan Menggunakan Metode Random Forest Imakulata Kresnawati M Bili; I Wayan Sudiarta; Maria Yuditia Wungabelen; Ni Kadek Alika Rosdiana; Putri Rafiana
Jurnal Bisnis Inovatif dan Digital Vol. 3 No. 1 (2026): Januari : Jurnal Bisnis Inovatif dan Digital
Publisher : Asosiasi Riset Ilmu Manajemen Kewirausahaan dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jubid.v3i1.1226

Abstract

Customer churn is a strategic challenge for digital streaming platforms because it directly Impacts revenue and business sustainability. This study aims to analyze the factors influencing customer Churn and develop a churn prediction model using the Random Forest algorithm. The study uses a Quantitative approach with an explanatory design and utilizes secondary data from the Netflix Customer Churn and Engagement Dataset available on Kaggle. The dataset consists of 1,000 customer data with 16 Variables covering demographic characteristics, service usage behavior, financial condition, and customer Satisfaction level. The data was processed through preprocessing, one-hot encoding, and a 70:30 split Between training and test data. Model performance was evaluated using accuracy, precision, recall, F1 Score, and ROC-AUC metrics. The results show that the Random Forest model produces an accuracy of 53.7%, precision of 56.3%, recall of 63.6%, F1-score of 59.7%, and ROC-AUC of 0.534, indicating Moderate predictive ability and only slightly better than random classification. Feature importanceAn.evealed that user engagement levels, such as viewing duration and frequency of interactions, Were the most dominant factors influencing churn, followed by economic factors and customer satisfaction. The results of this study are expected to provide a basis for streaming platforms to design more effective Customer retention strategies.
Taeniasis in Karangasem Regency, Bali Ni Wayan Winianti; Elsa Herdiana M; Mahardika Agus Wijayanti; Putu Sutisna; I Nengah Kapti; I Wayan Sudiarta
WMJ (Warmadewa Medical Journal) Vol 3 No 1 (2018): May 2018
Publisher : Warmadewa University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmj.3.1.651.1-5

Abstract

Abstract Taeniasis is an infectious disease caused by the tapeworm Taenia saginata (beef tapeworm), Taenia solium (pork tapeworm), and Taenia asiatica (Asian tapeworm). Purpose of the study was to determine the relationship between meat consumption, individual characteristics, and environmental factors with taeniasis. Case control study was used to identify taeniasis among two groups: people living at Datah village (personal livestock) and people living at Karangasem village (obtained their meat from traditional market or slaughterhouse). Each group consisted of 98 people. Two subjects from the case group were positive for taenia egg both by direct smear and Willy’s Malory floatation methods. Proportion of taeniasisinthe case group was 2.04%. The type of meat consumed, methods of meat processing, frequency of consumption, ways of obtaining meat, individual characteristics, and environmental factors which may contribute to Taenia infection could not be evaluated due to limited number of positive cases. Abstrak Taeniasis merupakan penyakit infeksi yang disebabkan karena adanya cacing pita Taenia saginata (beef tapeworm), Taenia solium (pork tapeworm), and Taenia asiatica (Asian tapeworm)di dalam tubuh manusia. Tujuan penelitian ini untuk mengetahui hubungan antara konsumsi daging, karakteristik individu dan faktor lingkungan dengan kejadian taeniasis. Jenis rancangan penelitian yang digunakan yaitu case control antar 2 kelompok (penduduk di Desa Datah dan Kelurahan Karangasem, Kabupaten Karangasem, Bali). Kelompok kasus yaitu penduduk Desa Datah yang memenuhi kriteria kasus (mengkonsumsi daging dari hewan ternak pribadi), sedangkan kelompok kontrol yaitu penduduk di Kelurahan Karangasem yang memenuhi kriteria untuk kontrol (mengkonsumsi daging dari membeli di pasar atau tempat pemotongan hewan). Tiap kelompok terdiri dari 98 orang. Metode pemeriksaan feses dengan metode langsung dan pengapungan. Terdapat 2 orang yang positif taeniasis dari kelompok kasus, dengan ditemukan telur Taenia sp. pada pemeriksaan langsung dan pengapungan. Hubungan jenis daging, cara pengolahan, frekuensi mengkonsumsi dan cara memperoleh daging, karakteristik individu dan faktor lingkungan dengan kejadian taeniasis tidak dapat dianalisis secara statistic.
The Application Of Different Fresh Fish Handling Techniques On The Quality Of Raw Ingredients Of Producing Pindang Tongkol (Auxis thazard) I Gde Suranaya Pandit; I Wayan Parwata; I Wayan Sudiarta
SEAS (Sustainable Environment Agricultural Science) Vol. 1 No. 1 (2017)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.1.1.394.01-11

Abstract

Histamine poisoning can occur from consuming mackerel tuna fish that have undergone a process of decay. To avoid the process, the application of fresh mackerel tuna fish handling techniques required utilizing single factor completely randomized design. The treatment of fresh mackarel tuna fish handling techniques using room temperature as a treatment A.The applications of fresh mackarel tuna fish handling techniques with the addition of crushed ice (1: 4) as treatment B. The application of fresh mackarel tuna fish handling techniques with the addition of 10% salt as treatment C, as well as fish the applications of mackarel tuna fresh handling technicques with 50% B and 50% C as a treatment D. Transportation starts from the fish handling sites in Seraya village Karangasem towards the fish auction in the village of Kusamba Klungkung Bali for ±3 hours. Results of analysis of variance showed significant differences (P
The Type of Fish and Storage Time to The Characteristics of Pedetan in Jembrana Bali Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta; Anak Agung Made Semariyani; Mariam Lupita Kant
SEAS (Sustainable Environment Agricultural Science) Vol. 1 No. 1 (2017)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.1.1.435.12-18

Abstract

Abstract This study aims to determine the study of fish type and storage time to the characteristics of 'pedetan' fish in Jembrana-Bali. This research was conducted in March-May 2015 at Agricultural Processing Laboratory of Agricultural Faculty of Warmadewa University and TVB (Total Volatile Base) analysis was conducted at Fishery product and Quality Control Laboratory of Bali Province. The design used was Factorial Randomized Block Design (RAK) pattern consisting of two treatments and three replications. The first treatment is fish, the type of Sardinella sirm and Sardinella bleeker. The second treatment is the storage time which is consisting of 7 levels ie storage time 0 week, 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10 weeks, and 12 weeks. Observations are made objectively and subjectively. Objective observations include water content, acidity (pH), weight change, and TVB. Subjective observations include appearance, odor, taste, texture, and fungus using assessment method in accordance with the Indonesian standard of quality (SNI 2721.1: 2009). From the objective observation result, water content ranged from 8.13 to 17.07%, pH 6.18-6.55, weight loss 0 - 1.44%, and TVB 34.22 - 53.62 mg-N / 100gram, and subjective observations obtained with specification values ranging from 7.13 to 8.27, odor 7.15 - 8.31, flavors 7.07 - 7.71, texture 7.22 - 7.91, mushrooms (no mushrooms). All analysis parameters above meet the Indonesian standard of quality (SNI 2721.1: 2009). From the results of the study, it was found that Sardinella sirm and Sardinella bleeker with a duration of 12 weeks can maintain the characteristics of pedetan on storage. Keywords: Pedetan, Sardinella sirm, Sardinella bleeker.
Co-Authors ., Cadex Agus Arya Gunawan ., Febri Indra Laksmana ., Fitri Ayu Nurjannatin ., I Gede Dwitra N. Artista ., I Made Suastika Yasa ., I Wayan Gede Adiartha ., I Wayan Ginastra ., Made Karisma Dwi Yasa ., Putu Rendhi Kusuma Artha ., S. Gan. Tatang Sukandar A.A. Made Semariyani Aan Sopian Ade Ayu Wulan Suci Agata Viani Agus Sudarmawan Ahmad Fadli Alaa, Siti Anak Agung Gede Indraningrat Anak Agung Gede Rai Sedana . Anak Agung Made Dewi Anggreni Anak Agung Purwa Antara Ananda Nur Hidayah Ap’aluddin Baiq Fina Lestari Baiq Maoni Yarni Cadex Agus Arya Gunawan . Chorina Ika Ristanti Dalima, Yasniana Dalima Dewa Gede Semara Edi Dewa Made Johana . Drs. I Gusti Ngurah Sura Ardana,M.Sn. . Drs. I Gusti Nyoman Widnyana . Drs.Jajang S,M.Sn . Elsa Herdiana M Era Pazira Febri Indra Laksmana . Fitri Ayu Nurjannatin . Gede Eka Harsana Koriawan Gede Ngurah Oka Diputra Gusti Ayu Niatri Gusti Ayu Yunda Darma Patni Handayana, I Gusti Ngurah Yudi Herman Susanto I A.A Made Semariyani I B SHINDU PRASETYA . I Dewa Ayu Ketut Yunantariningsih I Dewa Gede Putra Ariawan . I Gde Suranaya Pandit I Gede Bagus Wisnu Bayu Temaja I Gede Dwitra N. Artista . I Gede Pasek I Gede Pasek Mangku I Gusti Agung Ayu Sucitra Ekaryani I Gusti Ayu Lani Triani I Gusti Made Budiarta I Kadek Bayu s . I Kadek Bayu s ., I Kadek Bayu s I Kadek Wiradinata I Ketut Sudita I Ketut Supir I Komang Sutarman . I Komang Tandingada . I Made Diana Dwi Putra . I Made Rosis Ariwangsa . I Made Rosis Ariwangsa ., I Made Rosis Ariwangsa I Made Siaka I Made Suastika Yasa . I Made Yasna I Nengah Kapti I Nym Putra Purbawa . I Nyoman Rediasa I Nyoman Rediasa, S.Sn, M,.Si. . I Nyoman Rediasa, S.Sn., M.Si . I Nyoman Rudianta I Nyoman Sila I Nyoman Sudiarka . I Putu Ari Wirawan . I Putu Candra I Putu Suhartawan . I Wayan Arinata . I Wayan Arinata ., I Wayan Arinata I Wayan Gede Adiartha . I Wayan Ginastra . I Wayan Nayun I Wayan Parwata I Wayan Sudiarta I Wayan Sweca Yasa Ida Ayu Komang Sartika Dewi . Ida Bagus Anom Sutanaya Imakulata Kresnawati M Bili Jannatin Ardhuha Ketut Widiastra . Kormil Saputra LALU RUDYAT TELLY SAVALAS Langen Bronto Sutrisno Luh Suariani Luh Suartini . Luh Suriati M. Aditya Prayoga M.Si ., I Nyoman Rediasa, S.Sn., M.Si Made Karisma Dwi Yasa . Mahardika Agus Wijayanti Maria Yuditia Wungabelen Mariam Lupita Kant Marzuki Marzuki Mega Safana Miyya Mutiasaphira Ansi . Muhamad Hendri Diarta Muhammad Amar Hikmalloh Muhammad Zahran Rasyid Sulaeman N.M.A. Suardani, S Nanda Nabila Maharani Ni Kadek Alika Rosdiana Ni Kadek Ayu Candra Dharmayanti Ni Luh Putu Putri Setianingsih Ni Made Andira Padmarini Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Nyoman Puspawati Ni Nyoman Sri Witari Ni Wayan Winianti Nuranita Nuranita Nurjamilah NURUL QOMARIYAH Oktavia Harti Ningsih Putri Julia Maemum Putri Rafiana PUTU DUDIK ARIAWAN . Putu Rendhi Kusuma Artha . Putu Suarya Putu Sutisna Putu Tegeh Kertiyasa . Qurratul Aini Rahadi Wirawan Ramadian Ridho Illahi Rohma Yuliani S. Gan. Tatang Sukandar . Sahril Sabirin Sang Ayu Made Agung Prasetiawati Djelantik Sarina Khairunnisa Semariyani, A.A.Made Sendi Nur Aulia Siti Nurkhaliza Subaiah Marlina Teguh Ardianto, Teguh Thufail Mujaddid Al-Qoyim Ulfa Dwiyanti Wati, Ni Made Serma Yuhendra AP