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All Journal Undagi : Jurnal Ilmiah Jurusan Arsitektur Universitas Warmadewa Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian kepada Masyarakat SEAS (Sustainable Environment Agricultural Science) Asian Journal of Community Services (AJCS) Community Services Journal (CSJ)
I Putu Candra Suta Adnyana
Universitas Warmadewa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pengolahan Pangan Jajanan Tradisional pada Kelompok Kusuma Dewi di Kabupaten Jembrana, Bali I Putu Candra; Ni Made Ayu Suardani Singapurwa; Luh Suariani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 2 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i2.2576

Abstract

The development of processing technology for the food industry produces more and more various processed products widely circulated in the market. In the context of empowering rural communities, namely by increasing knowledge, attitudes, skills, and behavior, it is necessary to develop a plan of activities and assistance according to the needs of the community. Traditional street food is one of the foods that must be preserved and maintained in each area to maintain local wisdom. This service activity was carried out at the Kusuma Dewi Women Farmers Group in Segah Hamlet, Asahduren Village, Pekutatan District, Jembrana Regency, Bali. quality. Partners do not understand entrepreneurial knowledge, so it is necessary to provide an understanding of the production and marketing of processed traditional snacks. The way to overcome the problems faced by partners is to actively and explore community participation, provide appropriate technology for processing traditional snacks; provide knowledge on good processing methods, processing hygiene and hygiene, product packaging and labeling, marketing, and entrepreneurship; provide bookkeeping knowledge, and provide equipment assistance. The results of this activity are the use of appropriate technology in processing traditional snacks, understanding the application of processing methods and good sanitation conditions in food processing, increasing partner turnover, and increasing product quality and quantity.
PENERAPAN SANITASI HIGIENE PADA KELOMPOK MINA SARI SEJAHTERA DI DESA PERANCAK KECAMATAN JEMBRANA, KABUPATEN JEMBRANA, BALI Ni Made Ayu Suardani Singapurwa; I Putu Candra; I Nyoman Rudianta; Ni Komang Armaeni
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 4: September 2021
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v1i4.250

Abstract

Community Service Activities were carried out at the Mina Sari Sejahtera Group in Perancak Village, Jembrana District, Jembrana Regency. The processing of fishery products has been produced and marketed by partners, but partners want to increase the quantity and quality. Partners do not yet have good processing knowledge and hygiene sanitation in processing, as well as inadequate processing facilities, so that production is not as desired. The solutions to solve the problems faced by partners are: providing Appropriate Technology in processing fish processing products; provide knowledge on good processing methods, sanitation and processing hygiene; providing equipment assistance, as well as providing assistance for repairing the floor of the processing area. The results of the activity show an increase in turnover of partners engaged in the economy, an increase in the quantity and quality of products, as well as an increase in people's understanding and skills
Post-Harvest Processing of Agricultural Products Supporting Local Wisdom in The 2022 Matching Fund Program Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Nyoman Rudianta; I Putu Candra; Sofia Utami Putri Sunarso; Grace Yohana Romauli Naibaho; Gusti Ngurah Oka Jiwantara
Asian Journal of Community Services Vol. 2 No. 2 (2023): February, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i2.3190

Abstract

Traditional food processing has promising potential for development, due to the high dependence of the community on processed meat and fish products to meet the nutritional needs of the community. The traditional food processing is very complex and is based more on the conception of local wisdom which has been passed down from generation to generation. The characteristics of traditional food processing are the type and quality of raw and additional materials which vary greatly, and environmental conditions that are difficult to control. The processing process still has many shortcomings because it relied more on natural factors, the treatment was not measured quantitatively and had not implemented a hygiene sanitation program.
Packaging Innovation for Dry Fish Lemuru Products in Perancak Village, Jembrana Regency, Bali Ni Made Ayu Suardani Singapurwa; I Putu Candra; I Nyoman Rudianta; Ni Komang Armaeni
Asian Journal of Community Services Vol. 2 No. 6 (2023): June 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i6.4815

Abstract

Vacuum packaging is one way to extend the shelf life of dry food products. Dry fish lemuru is one of the regional superior products in Jembrana Regency, Bali. Processing of these fishery products has been produced and marketed by them, but not yet intensively, and they want to increase the quantity and quality. This community did not have prior knowledge in the field of business management, so they experienced obstacles in managing production and marketing. Solutions made to solve the problems faced by them were: providing appropriate technology in processing the fish products as well as storing and packaging with vacuum packaging methods including marketing, and business management. The output targets achieved were appropriate technology for traditional fishery processing; increased turnover; increased product quality and quantity.
Bambu Sebagai Material Fleksibel I Putu Yoga Ananta Nugraha; I Putu Candra Suta Adnyana; I Wayan Rendy Saputra; Made Anggita Wahyudi Linggasani; Made Mas Surya Wiguna
Undagi : Jurnal Ilmiah Jurusan Arsitektur Universitas Warmadewa Vol. 9 No. S1 (2021): UNDAGI: Jurnal Ilmiah Jurusan Arsitektur Universitas Warmadewa (Special Issue
Publisher : Program Studi Arsitektur, Fakultas Teknik Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

In the world of architecture, the use of materials is one of the things that must be considered in designing buildings. In the field of tectonics, the choice of material as a structure is important. Materials that we often see such as wood, concrete, iron and others are the preparation of the basic elements of the building structure. But today there is another material that will be a substitute for the material mentioned above, namely bamboo. Bamboo itself is often encountered, it indicates that bamboo is a material that is easy to find and has its own characteristics. Many people know that bamboo is a flexible, unique and universal material as a building material. In addition, there are other reasons why bamboo can be chosen because it is a renewable material and pollutes the environment less than today's modern materials. With this research, it is hoped that it can build an alibi for people who consider bamboo as a low-class material and incompetent compared to similar materials. This study will explain how bamboo can be compared with similar materials and also the advantages if bamboo is used as a building material or structure.
Perbandingan Tepung Ketan dan Labu Siam (Sechium Edule) Terhadap Karakteristik Dodol I Gede Arisudana; Anak Agung Made Semariyani; I Putu Candra; Luh Suriati
GEMA AGRO Vol 23 No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.23.1.656.33-43

Abstract

This study aims to determine the effect of the ratio of glutinous rice flour and the squash to the resulting dodol characteristics, and to obtain the appropriate ratio of glutinous flour and pistachio to produce dodol with good characteristics and acceptable to consumers. This study used Randomized Block Design (RBD) with 6 (six) comparative treatments namely: T0 (100% glutinous flour: 0% squash); T1 (80% glutinous flour: 20% squash): T2 (70% glutinous flour: 30% squash); T3 (60% glutinous flour: 40% squash); T4 (50% glutinous flour: 50% squash and T5 (40% glutinous flour and 60% squash) Each treatment was repeated 3 times to obtain 18 units of experiments. Based on the results, it can be concluded that the ratio of glutinous flour and gourd flakes have significant effect on water content, ash content, crude fiber content, pH, total sugar, texture, aroma, flavor and overall acceptance of dodol squash. The ratio of 70% starch flour and 30% pumpkin yields a good dodol of cauliflower and not significantly different from the control (100% glutinous flour: 0% squash). Characteristic dodol pumpkin with a ratio of 70% glutinous flour: 30% squash is as follows: water content 19.774%, ash 0.763%, crude fiber 0.925 %, pH 6.270, total sugar 14.660 brix, 4.286 (chewy, elastic, non-breakable) texture taste, 3.000 aroma (somewhat typical dodol squash), 4.286 (sweet legit) flavor, overall acceptance 5.714 (likes) and all these characteristics meet per the requirement of SNI dodol (SNI 01-2986-1992).
Kajian Ekstrak Daun Kemangi dalam Mempertahankan Kesegaran Ikan Layang (Decapterus sp) I Gede Wenda Wikan Adi; A.A. Made Semariyani; Nyoman Rudianta; I Wayan Sudiarta; I Putu Candra
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.25.1.1716.23-32

Abstract

Basil leaves are small clumps of shrubs and have long leaves such as spurs that are widely favored by Indonesian people as fresh vegetables and rich in flovanoid compounds, tannins, safonins, and essential oils function as anti-microbial properties. This study aims to determine the characteristics of the flying fish due to the influence of the use of the concentration of basil extract and soaking time and find out how long the basil extract can maintain the freshness of the flying fish. This research was conducted at the Food Analysis Laboratory of the Warmadewa Faculty, Denpasar Veterinary Center, and LPPMHP Denpasar. This research is a factorial experiment with a randomized block design (RBD) consisting of 2 factors: namely factor I, duration of immersion consisting of 2 levels, namely 1 hour and 2 hours soaking. Factor II, storage time which consists of 3 levels: 2 days, 4 days and 6 days. Variables observed in flying fish include objective observations namely analysis of water content, pH value, Total Volatile Base (TVB) value, and Total Plate Count (TPC) value. Whereas subjective observations included tests on the appearance of eyes, appearance of meat, odor / odor, and texture. The best freshness quality of the flying fish is objectively obtained in the 2 hour immersion treatment with 6 days storage time in cold temperatures (10 ± 5) ˚C and subjectively the effect of each treatment on variables, appearance of meat, odor / odor, and the texture is still good and acceptable. Overall treatment test results compared with Indonesian National Standard No. 2729-2013 shows that the test results variable meets the requirements.
PERBANDINGAN TEPUNG JAGUNG DENGAN TEPUNG TERIGU SERTA PENAMBAHAN CMC TERHADAP KARAKTERISTIK MI JAGUNG Yonatan Umbu Pingge; A A Made Semariyani; I Putu Candra
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.26.1.3282.11-19

Abstract

Noodles are a food product that is widely consumed by Indonesians. Noodle products, in the form of wet noodles, dry noodles, and instant noodles, have now become the second main food ingredient for Indonesians after rice. The practical nature of noodles makes it easy for consumers to process them into various dishes (Larasati, 2015). However, consumption of noodles has the opportunity to reduce the country's foreign exchange because noodles are made from wheat flour, an imported commodity. The choice of corn as a substitute for wheat flour is because corn is a commodity that contains adequate nutritional value. This study aims to determine the ratio of corn flour to wheat flour and the addition of CMC to the characteristics of corn noodles. The design used was a completely randomized design (CRD) factorial pattern with two factors and two replications, namely the first factor, the ratio of corn flour to wheat flour consisting of 4 levels: (100: 0), (80:20), (70: 30), (60:40). The second factor was the addition of CMC which consisted of 4 levels, namely: (1%), (2%), (%), (4%). Observations were carried out objectively including: moisture content, ash content, fat content, protein content. Meanwhile, subjective observations include: color, texture, taste and overall acceptance. The best research results were obtained in the treatment of 70% corn flour and 30% wheat flour with the addition of 1% CMC with the results of 67,39% water content, 1,00% ash content, 3,92% fat content, 6,14% protein content, and subjectively get the highest favorite score. Compared with the Indonesian National Standard (SNI) No. 2987-2015), it is found that the treatment has met the quality requirements. Except for the value of water content and ash content which are still high, and are still accepted by consumers.
Karakteristik Kurma Tomat Ditinjau Dari Suhu Dan Lama Pengeringan Anak Agung Hania Kusuma Handayani; I Gede Pasek Mangku; I Putu Candra
GEMA AGRO Vol 26 No 2 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.26.2.4073.108-118

Abstract

Tomatoes are one of the perishable vegetable commodities. One of the efforts to utilize tomatoes is to be processed into tomato dates. This tomato-based sweet is processed in such a way that it has a taste and shape like dates. There are several stages in the manufacture of tomato dates, one of which is the drying process. Temperature and drying time are important factors to produce the right product formulation in the manufacture of tomato dates. Drying with high temperatures will speed up the drying process, but can cause damage to the nutritional content. Drying at low temperatures will result in the drying process taking a longer time. This study aims to determine the effect of temperature and drying time on the characteristics of tomato dates and to determine the proper temperature and drying treatment in order to produce good characteristics of tomato dates. This research was conducted at the Laboratory of Processing and Basic Sciences, Faculty of Agriculture, Warmadewa University. This study is a factorial experimental study with a Randomized Block Design (RBD) consisting of two factors. Factor I (drying temperature): K1(70ËšC) and K2 (80ËšC). Factor II (drying time): S1 (12 Hours), S2 (16 Hours), S3 (18 Hours), S4 (24 Hours ). Variables observed on tomato dates were color analysis, browning intensity, acidity, moisture content, vitamin C, antioxidant activity, reducing sugar content, texture, and sensory characteristics. The results showed that the treatment at a drying temperature of 80ËšC for 16 hours produced tomato dates with the best characteristics with an average rating of 5.33 (slightly like), taste 5.60 (like), texture 5.33(slightly like), color 5.60 (like), overall acceptance 5.60 (like), brightness level (L*) 20.03, redness level (a*) 40.39, yellowness level (b*) 8.23, browning intensity 23.26, acidity degree (pH) 4.40, water content 27.80%, vitamin C 3.75 mg/100gr, antioxidant activity 22.95%, reducing sugar content 71.28 mg/100gr, texture 3.50 kg/cm2, yield 26.50%.
TEKNOLOGI PENGOLAHAN PEDETAN IKAN LEMURU UNTUK MENINGKATAN KESEJAHTERAAN MASYARAKAT DESA PERANCAK DAN MELAYA Ni Made Ayu Suardani S; I Putu Candra
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.2.2.2018.1-8

Abstract

Kegiatan Pengabdian Pangan Tradisional Pedetan Ikan Lemuru dilaksanakan pada dua mitra, yaitu Kelompok Mina Sari Pertiwi di Dusun Perancak Desa Perancak Kecamatan Jembrana, Kabupaten Jembrana dan Kelompok Dahlia di Dusun Melaya Pantai Desa Melaya Kecamatan Melaya, Kabupaten Jembrana. Pedetan ikan lemuru sudah diproduksi dan dipasarkan oleh mitra, namun belum intensif, dan mitra ingin meningkatkan kuantitas dan kualitasnya. Mitra tidak memiliki pengetahuan dalam bidang kewirausahaan, sehingga mengalami hambatan dalam pengelolaan produksi dan pemasaran serta belum memiliki ijin dari Dinas Perijinan. Solusi yang dilakukan untuk menyelesaikan permasalahan yang dihadapi mitra adalah : Memberikan pengetahuan teknologi tepat guna dalam pengolahan pedetan ikan lemuru; memberikan pengetahuan cara pengolahan yang baik, sanitasi dan higiene pengolahan, pengemasan dan pelabelan produk, pemasaran yang lebih luas, kewirausahaan dan manajemen usaha; memberikan pengetahuan pembukuan yang tertata dengan baik; memberikan pengetahuan mengenai cara untuk mendapatkan Ijin Produksi dari Dinas Perijinan; dan memberikan bantuan peralatan dan modal usaha. Target luaran yaitu teknologi tepat guna pengolahan pangan tradisional pedetan ikan lemuru; omzet kedua mitra meningkat; keterampilan dan pengetahuan mitra meningkat, kualitas dan kuantitas produk meningkat; serta produk memiliki ijin PIRT. Kata Kunci : Pedetan ikan lemuru, Teknologi tepat guna
Co-Authors A.A. Made Semariyani Anak Agung Hania Kusuma Handayani Gede Hendra Wiguna Grace Yohana Romauli Naibaho Gusti Ngurah Oka Jiwantara I Dewa Ayu Ketut Yunantariningsih I Gede Arisudana I Gede Pasek Mangku I Gede Wenda Wikan Adi I Made Griya Adi Parta I Nyoman Rudianta I Putu Yoga Ananta Nugraha I Wayan Rendy Saputra I Wayan Sudiarta Linggasani, Made Anggita Wahyudi Luh Suariani Luh Suriati Made Mas Surya Wiguna Ni Komang Armaeni Ni Made Ayu Suardani S Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Sofia Utami Putri Sunarso Yonatan Umbu Pingge