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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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Development of Flavor Variants and Packaging in the Fish Processing Community in Perancak Village, Jembrana District, Jembrana Regency, Bali Ni Made Ayu Suardani Singapurwa; I Putu Candra; , I Nyoman Rudianta; Ni Komang Armaeni
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.v7i1.215

Abstract

Pedetan" is a kind of food product made of dried fish with traditional Balinese spices which are manufactured by people in the Jembrana Regency, Bali. It is made from lemuru fish (Sardinella Lemuru) which is mostly produced in the coastal areas of Jembrana Regency. "Pedetan" is also one of the superior products from the Jembrana area, because it is one of many authentic foods of Jembrana. The development of traditional manufacturing was carried out with several improvements by applying basic feasibility in food processing. However, a study for business development and product marketing development on aspects of quality management and safety of raw materials and products was necessary to be conducted. The improvement was carried out in several sequenced activities starting from the processing step, so that the community could apply the technology being shared and was able to handle problems in the production of "Pedetan". After that, knowledge sharing on kinds of good processing methods, sanitation, and hygiene was done. Furthermore, the improvement also covered quality control starting from the selection of raw materials to the distribution of food products. Everything had been made sure to be carried out properly. The improvement of the production method managed to produce several product variants, decent packaging, and labeling. Based on the results of community service activities, new flavor variants were created which made it into 6 flavor variants in total, namely the original flavor, the Balado flavor, the sweet spicy flavor, the sweet flavor, the silver herring fish variant, and the cutlassfish variant.
Article Review the Potential of Banana Stems as a Source of Prebiotic Ni Made Ayu Suardani Singapurwa; Ni Wayan Nursini; Purwaningtyas Kusumaningsih; I Putu Candra; A.A. Made Semariyani
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 7 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i7.5343

Abstract

A Prebiotic is a food that cannot be digested by the human body but provides health benefits by increasing the growth or activity of good bacteria in the large intestine.  Prebiotics are indigestible foodstuffs that selectively stimulate the growth and/or activity of beneficial bacteria in the colon, improving health and well-being.  Prebiotics can be found in high-fibre foods such as whole grains, bananas, leafy greens, onions, garlic, and soybeans.  Bananas are one potential source of prebiotics because they contain dietary fibre compounds that can stimulate the growth of good bacteria in the large intestine. Banana stems contain dietary fibre compounds that can stimulate the growth of good bacteria in the large intestine, so it has the potential as a source of prebiotics.  Prebiotic flour can be prepared from banana stems by identifying the genotype of amylolytic bacteria
Utilization of Bananas into Processed Products in the Kusuma Dewi Group, Asahduren Village, Jembrana Regency A A Made Semariyani; Ni Made Yudiastari; Luh Suariani; Ni Made Ayu Suardani Singapurwa; I Putu Candra; Ni Wayan Yulia Andriani; Ayu Ningtias Mas Puspitayanti; K. Agus Yogi Indrawan; I Wayan Richo Yasa; I Gede Ari Supastiawan
Asian Journal of Community Services Vol. 2 No. 7 (2023): July 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i7.4903

Abstract

A Banana is a fruit that can bear fruit regardless of the season. Bananas can grow in upland and lowland areas. Bananas are mostly produced in Asahduren Village, a village located in Pekutatan District, which is 75 km from the provincial capital of Bali. This very abundant banana fruit causes the community to be overwhelmed, so many are wasted after being used for traditional ceremonies. Therefore, community service is carried out with counseling methods, training, and product manufacturing practices. The community was given knowledge about processing bananas into banana chips snacks, processed banana jam, banana flour, banana sale, banana brownies and banana cakes, packaging, storage, marketing, entrepreneurship, and business management. With the skill of processing bananas into processed products, the group's income can increase.
Innovation in the Processing of "Balinese Arak" based on Bananas, Specially Asah Duren Village, Pekutatan District, Jembrana Regency, to Support Ecotourism Development Ni Luh Putu Putri Setianingsih; Gregoria S. Suhartati Djarkasi; A.A. Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa; Luh Suriati; I Gede Pasek Mangku; I Putu Candra; Sang Ayu Made Agung Prasetiawati Djelatik; Gusti Ngurah Oka Jiwantara; I Putu Ajus Raditya Putra
Asian Journal of Community Services Vol. 2 No. 9 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i9.5786

Abstract

The body needs a lot of nutrients from bananas, which have a lot of nutritional content. Natural bananas contain no fat, cholesterol, or sodium. Bananas can be processed into processed products such as wine or "Balinese Arak," made from bananas. The following is a nutritional description of bananas. "Balinese Arak," an alcoholic beverage made from fermented bananas, is one of the most valuable banana derivative products. Appropriate steps are needed to solve the problems faced by farmer women's groups. One effort that can be made is to encourage people to learn food processing techniques and to make "Balinese Arak" from bananas. Partners fully understand how to properly process banana-based "Arak Bali" products
Utilization of Ginger to Increase Community Welfare in Singapadu Kaler Village Putri Setianingsih Putri; Ni Made Ayu Suardani Singapurwa; Luh Suriati; Salensia Haryati Afons; A.A. Made Semariyani; I Gede Pasek Mangku; I Wayan Sudiarta; I Putu Candra; I Nyoman Rudianta
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.4955

Abstract

Ginger is an untapped commodity in Singapadu Kaler Village. To empower rural communities through increasing knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed that are under the needs of the community. Processing of ginger into various products such as candied ginger and instant ginger has been produced and marketed by PKK women. PKK women do not yet have adequate entrepreneurial, production management, and marketing skills. The solution to overcome partner problems is to provide the right technology for processing candied ginger and instant ginger, equipment assistance, knowledge of product packaging and labeling, marketing, and entrepreneurship. Based on the evaluation results, this group mastered the technology of making candied ginger and instant ginger up to 75%.
ISOLASI DAN UJI KEMAMPUAN BAKTERI PELARUT KALIUM DARI TANAH SAWAH DENGAN SISTEM IRIGASI SUBAK Desak Ketut Tristiana Sukmadewi; Ni Made Ayu Suardani Singapurwa; I Putu Candra
Jurnal Agrotek Tropika Vol 10, No 3 (2022): JURNAL AGROTEK TROPIKA VOL 10, AGUSTUS 2022
Publisher : Departement of Agrotechnology, Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jat.v10i3.5450

Abstract

Pemenuhan kebutuhan air yang optimal pada tanah sawah dengan sistem irigasi Subak akan mempengaruhi sifat fisik, kimia dan biologi tanah.  Salah satu komponen biologi tanah yang akan dipengaruhi adalah populasi mikrob yang ada di dalam tanah. Mikrob dalam tanah yang memiliki banyak peranan penting diantaranya adalah melarutkan kalium (K), sehingga meningkatkan ketersediaan K-tanah. Tujuan dari penelitian ini adalah mengisolasi dan menguji kemampuan bakteri pelarut K dari tanah sawah dengan sistem irigasi subak. Sampel tanah yang diisolasi berasal dari Subak Sembung dan Subak Mambal. Sampel diambil dengan teknik purposive sampling hasil komposit masing-masing dari 5 titik sampling pada kedalaman 0-10 cm. Isolasi bakteri menggunakan metode spread plate dan penghitungan jumlah mikrob dilakukan menggunakan metode Total Plate Count (TPC). Bakteri hasil isolasi yang telah dimurnikan dengan metode empat kuadran diuji kemampuannya dalam melarutkan K pada media Alexandrov cair. Pengukuran K terlarut dilakukan menggunakan atomic absorption spectroscopy. Populasi bakteri pelarut K menunjukkan hasil lebih tinggi pada lokasi sampling di Subak Sembung (5,72 x 105 CFU/g) dibandingkan Subak Mambal (4,23 x 105 CFU/g). Berdasarkan hasil isolasi dan seleksi awal bakteri pelarut K didapatkan empat isolat yang mampu melarutkan K lebih tinggi dan berbeda nyata dari kontrol berdasarkan uji Duncan Multiple Range Test pada taraf nyata 5%. Keempat isolat tersebut adalah AlP6, AlP10, AlJ1 dan PKP4. Kemampuan masing-masing isolat dalam melarutkan K adalah AlP10 15,46 ppm, AlP6 12,40 ppm, PKP4 14,32 ppm, dan AlJ1 12,58 ppm.  Hasil tertinggi ditunjukkan oleh isolate AlP10 dari Subak Mambal yang mampu melarutkan kalium 2 kali lipat dibandingkan dengan kontrol.
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.
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