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All Journal Undagi : Jurnal Ilmiah Jurusan Arsitektur Universitas Warmadewa Biology, Medicine, & Natural Product Chemistry UNEJ e-Proceeding Jurnal Agrotek Tropika Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian kepada Masyarakat AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Formosa Journal of Science and Technology (FJST) Formosa Journal of Applied Sciences (FJAS) Asian Journal of Community Services (AJCS) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR)
I Putu Candra Suta Adnyana
Department Of Food Science And Technology, Faculty Of Agriculture Warmadewa University, Denpasar Bali, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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APPLICATION OF GMP AND SSOP IN BALINESE TRADITIONAL FOOD SAFETY 'PEDETAN' SARDINE FISH (Sardinella Sardine Bleeker) ayu suardani; putu candra; A.A. made semariyani
UNEJ e-Proceeding Proceeding of International Conference on Food Sovereignty and Sustainable Agriculture (FoSSA) 2017
Publisher : UPT Penerbitan Universitas Jember

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

Abstract

Sardine Processing Industry 'Pedetan' is one of the traditional Balinese Processing Industry conducted by the people of Jembrana Regency in Bali. The community cultivates Sardine fish with low sanitation and hygiene and unsafe food security levels. Technology processing and management are still very simple. This study aims to analyze the quality and safety of Sardine associated with the application of GMP and SSOP in an effort to produce quality and safe traditional food consumed. Research is done by analyzing GMP and SSOP which have been done by the manufacturer and make the model of application of GMP and SSOP in processing process. Test Model of GMP and SSOP implementation that has been implemented to produce the product of Sardine fish that according to SNI 8273-2016 standard on Quality Requirement and Safety of dried salted fish, including moisture content, salt content, acid soluble ash content, microbial contamination including Total Plate Count, Escherichia coli, and sensory.
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
The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia Luh Suriati; Aida Firdaus Muhamad Nurul Azmi; Raseetha Vani Siva Manikam; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku; Anak Agung Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; Ni Luh Putu Putri Setianingsih
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 1 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.206 KB) | DOI: 10.29165/ajarcde.v6i1.83

Abstract

The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community. This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village, Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in Baru Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group, but marketing is still limited around the village. Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products, jams, and taro noodles produced have a longer shelf life as well as wider marketing.
The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Putu Candra; I Nyoman Rudianta; Putu Chiana Adi Arandini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.511 KB) | DOI: 10.29165/ajarcde.v6i2.94

Abstract

CV. P-RS is a company engaged in the production of pastry, bakery, and also pastry & bakery one of Croissant, ingredients provider. Croissant is a type of pastry (laminated roll-in fat), more precisely folded pastry covered with fat (korsvet) or butter with the addition of yeast in the dough. Most of its products are distributed to hotels, restaurants, cafes, catering and retail throughout the island of Bali. Therefore, the quality of all their products is guaranteed. The implementation of an Integrated Quality Management program based on the concept of HACCP (Hazard Analysis Critical Control Point) must be applied in the entire series of handling and processing processes. The implementation of the HACCP food safety management system in CV. P-RS has been running in accordance with SNI 01-4852-1998 regarding the hazard analysis system and critical point control (HACCP) as well as guidelines for its application. The things that underlie the need for the implementation of a food safety management system in CV. P-RS is a trend in consuming safe products accompanied by meeting the needs of consumers who want safe products. Critical Control Point (CCP) of the croissant production process includes weighing of raw materials and supporting materials, metal detecting, and oven.
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.
Phytochemical, Antibacterial and Antioxidant Activities of Schefflera elliptica Leaves I Gede Yoga Ayuning Kirtanayasa; Anak Agung Gede Indraningrat; I Putu Candra
Biology, Medicine, & Natural Product Chemistry Vol 12, No 1 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.121.329-334

Abstract

Schefflera elliptica or locally called kayu tulak, is one of the Balinese herbal plants that have traditionally be used to reject (tulak) negative influences that exist in the human body. Althoug, S. elliptica has been routinely used as a part of a ritual in Bali, only a limited study has been reported on its bioactivity. This study was designed to analyze the phytochemical content, antibacterial activity, and antioxidant activity of S. elliptica. In this study, simplisia of S. elliptica was extracted using n-hexane and ethyl acetate solvents, then the viscous extracts of the two solvents were carried out for phytochemical tests, antibacterial activity tests with the Kirby-Bauer method and antioxidant activity tests with based on DPPH method. Phytochemical screening showed that the n-hexane extract contains active compounds in the form of phenols and steroids while ethyl acetate contains active compounds in the form of phenols, tannins, and steroids. Antibacterial screening showed ethyl acetate extract of S. elliptica displayed a diameter zone of inhibition of 10.720.71 mm against Staphylococcus aureus, 12.172.80 mm against Streptococcus mutans, 12.401.65 mm against Escherichia coli and 15.202.44 mm against Klebsiella pneumoniae. The DPPH analysis showed percentages of 61.17% and 67.42% from n-hexane and ethyl acetate extracts respectively, which indicated the antioxidant properties of S. elliptica. Overall, this research provides a preliminary report on the bioactivity potential of S. elliptica mainly in term of antibacterial and antioxidant properties which open up possibilities for future drug development.
Quality Control of Puff Pastry Sheet Production Process at CV. PRS Bali Ayu Suardani; A.A. Made Semariyani; I Putu Candra; I Wayan Sudiarta; I Nyoman Rudianta; Ni Kadek Karina Saridewi
Formosa Journal of Applied Sciences Vol. 2 No. 3 (2023): March 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v2i3.3594

Abstract

Puff pastry is a pastry product made from a mixture of flour, sugar, salt and fat/butter. To produce good quality Puff Pastry, good quality raw materials are needed. Quality control are techniques or operational activities used to meet quality requirements. Quality control of the production process can be considered to be correct if the quality is in accordance with the quality criteria, the performance of equipment, processes and products and if the deviations are identifiable or reportable. Puff pastry sheet production process carried out at CV. PRS includes: the process of preparing materials, weighing materials, mixing materials, cutting and weighing dough according to standard weights, plastic packaging, cooling dough, flattening dough, molding and cutting according to standard sizes, cooling and packaging of products.
The Characteristics of Wet Noodles from Mocaf Flour and Moringa Flour Amir Hinggiranja; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku; I Putu Candra; A.A. Made Semariyani
Formosa Journal of Science and Technology Vol. 2 No. 4 (2023): April 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i4.3647

Abstract

This study aims to determine the effect of substituting mocaf flour for moringa leaf flour on the characteristics of wet noodles. The research method used a completely randomized design on a factorial pattern, namely the ratio of wheat flour to mocaf flour, consisting of 4 levels: (100:0), (90:10), (80:20), (70:30), and the addition of moringa leaf flour, which consists of three levels: (10%), (15%), and (20%). The results showed that the best substitution of mocaf flour and moringa leaf flour with a ratio of 70% wheat flour to 30% mocaf flour and leaf flour to 10% moringa yielded 71.467% moisture content and 13.249% protein content. Ash content of 1.359% does not meet SNI but is still accepted by consumers. swelling index 32.723%, color (L*) 39.580%, color (a*) -8.380%, and color (b*) 14.410%.
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.
Co-Authors A.A. Made Semariyani Aida Firdaus Muhamad Nurul Azmi Amir Hinggiranja Anak Agung Hania Kusuma Handayani Ayu Ningtias Mas Puspitayanti ayu suardani Ayu Suardani Gede Hendra Wiguna Grace Yohana Romauli Naibaho Gregoria S. S. Djarkasi Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara I Dewa Ayu Ketut Yunantariningsih I Gede Ari Supastiawan I Gede Arisudana I Gede Pasek Mangku I Gede Wenda Wikan Adi I Gede Yoga Ayuning Kirtanayasa I Komang Supardika I Made Griya Adi Parta I Putu Ajus Raditya Putra I Putu Yoga Ananta Nugraha I Wayan Rendy Saputra I Wayan Richo Yasa I Wayan Sudiarta Indraningrat, Anak Agung Gede K. Agus Yogi Indrawan Linggasani, Made Anggita Wahyudi Luh Suariani, Luh Luh Suriati Made Mas Surya Wiguna N.M. Yudiastari Ni Kadek Karina Saridewi Ni Komang Armaeni Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani S Ni Made Ayu Suardani Singapurwa Ni Wayan Nursini Ni Wayan Yulia Andriani Purwaningtyas Kusumaningsih Putu Chiana Adi Arandini Raseetha Vani Siva Manikam Rudianta, I Nyoman Salensia Haryati Afons Sang Ayu Made Agung Prasetiawati Djelatik Sinta Purnamasari Sofia Utami Putri Sunarso Sukmadewi, Desak Ketut Tristiana Yasniana Dalima Dalima Yonatan Umbu Pingge