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All Journal Medicina INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES RETORIKA: Jurnal Ilmu Bahasa AL KAUNIYAH Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Perikanan Universitas Gadjah Mada Ganaya: Jurnal Ilmu Sosial dan Humaniora JURNAL EDUCATION AND DEVELOPMENT Public Inspiration : Jurnal Administrasi Publik Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan Acta Biochimica Indonesiana Bioscientia Medicina : Journal of Biomedicine and Translational Research Jurnal Penyuluhan Perikanan dan Kelautan Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Bali Membangun Bali Mattawang: Jurnal Pengabdian Masyarakat Bioscientia Medicina : Journal of Biomedicine and Translational Research AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Jurnal Impresi Indonesia Prosiding Konferensi Nasional PKM-CSR COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Empowerment: Jurnal Pengabdian Masyarakat Journal Of Human And Education (JAHE) Formosa Journal of Multidisciplinary Research (FJMR) Postgraduated Community Service Journal Jurnal Hukum dan Peradilan Community Services Journal (CSJ) Jurnal Pengabdian Masyarakat dan Riset Pendidikan Welfare: Jurnal Pengabdian Masyarakat

I Gde Suranaya Pandit

Universitas Warmadewa

Author-ID : 3084545

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Penerapan Teknik Penanganan yang Berbeda terhadap Kualitas Ikan Segar sebagai Bahan Baku Pembuatan Ikan Pindang Pandit I Gde Suranaya
Jurnal Perikanan Universitas Gadjah Mada Vol 19, No 2 (2017)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.27819

Histamine toxicity can be occurred after consumsing decomposing fish (pindang). The community (fishermen) perform different handling techniques on raw materials of pindang to slow down the decomposition process. This research is aimed to know the influence of various techniques of handling fish on the quality of raw materials of pindang. This research used completely randomized design with single factor. This study compared various methods of fish handling commonly used by community (fisherman in Kusamba village) to maintain the quality of raw materials of pindang, such as: kept on room temperature (technique A), add 1 kilogram crushed ice for 4 kilogram fishes (technique B), add 10% salt (technique C), and combination of technique B and C (ice and fish combination 1:8 plus 5% salt as technique D). Diversity analysis show a significant influence of different techniques of fish handling on the quality of raw material of pindang (p value <0.05). Addition of crushed ice show the best quality result among fish handling technique with histamine levels 11.30 mgN%, moisture content 74.53%, TVB 20.19 mgN%, salt 0.32%, bacteria 13 x 101 colonies / g, and negative coliform. Organoleptic assessment for B techniques also show the best result with visibility score 8.0 (bright, strong, and thin scale), eye 7.7 (convex, slightly foggy cornea, slightly faint pupil), odor 7.8 (soft odor), and texture 7.8 (elastic).

Pengaruh penanganan ikan tongkol (Auxis thazard) segar yang berbeda terhadap kadar histamin dan mutu organoleptik Nyoman Rai Wijana; I Gde Suranaya Pandit; Ni Made Darmadi
GEMA AGRO Vol 23 No 2 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

This study uses an experimental method using a Completely Randomized Design (CRD) with a single factor, namely handling different fish to organoleptic quality histamine levels consisting of several levels of treatment such as: Handling of tuna at room temperature (control), Handling of mackerel tuna with addition of crushed ice 25% bb which produces a temperature of ±180C, Handling of tuna with the addition of people's salt (10% bb), Handling of mackerel tuna with a mixture of 12.5% ice and 5% salt of the people. The results of the study the effect of handling tuna made histamine levels differ greatly real. The amount of histamine at room temperature averaged 47.78 mg/100g, the amount of histamine in the treatment of crushed ice was 1:4 so that the temperature reached ±18°C averaged 11.30 mg/100g, the amount of histamine in the salt treatment of the people (10% bb) average of 31.00 mg/100g and the amount of histamine in the treatment of 50% mixed treatment B and 50% treatment C averaged 21.45 mg/100g. The effect of handling mackerel tuna makes organoleptic quality that is very significantly different based on appearance. The best appearance in the treatment of crushed ice is 1:4 so that it reaches a temperature of ±18°C of 8.00 with brilliant specifications rather reddish, strong scales, thin mucus. The effect of ear tuna handling results in very different organoleptic qualities based on the eye. The best eye condition in the treatment of 1:4 ice destruction so that the temperature reaches ±18°C at 7.722 with convex specifications, the cornea is somewhat foggy, the pupil is rather dim. The effect of handling mackerel tuna makes organoleptic quality very different based on texture. The texture conditions are best at 1:4 crushed ice treatment so that the temperature reaches ±18°C at 7.83 with elastic specifications. The effect of the handling of tuna produces different organoleptic qualities that are very real based on odor. The analysis showed that the smell was the best in the treatment of 1:4 crushed ice so that the temperature reached ±18°C at 7.778 with the specification of a soft fishy odor. Handling of mackerel tuna should use 1:4 crushed ice to reach a temperature of ±180C because it can maintain histamine levels and organoleptic quality of the fish as a whole.

Deteksi Keberadaan Parasit Anisakis sp. Pada Ikan Layang (Decapterus sp.) Yang Diperdagangkan Di Pasar Ikan Kedonganan, Bali Siti Komariah; I Gde Suranaya Pandit; Ni Made Darmadi
GEMA AGRO Vol 25 No 2 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

This study aims to determine the presence of Anisakis sp. and the prevalence of infection in ikan layang (Decapterus sp.) traded at the Kedonganan Fish Market, Badung Regency, Bali for three days. The study was conducted in March-April 2020 at the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University, Denpasar. The method used in this research is descriptive which is a method for describing the presence of Anisakis sp. in ikan layang traded in Traditional and Hygienic Markets in Kedonganan, Badung Regency, Bali. Tests in this study include examination of parasites in the digestive tract of ikan layang, identification of parasites Anisakis sp. and prevalence. Assessment of raw material for ikan layang as an organoleptic sample and identification of ikan layang was also taken as supporting data in this study. The results showed that the raw material for ikan layang samples on the first day of sampling was still in good condition and had the same characteristics or ikan layang as the species of Decapterus ruselli. While the results of the detection of the presence of parasites Anisakis sp. in ikan layang showed that from 30 samples of ikan layang, there were 25 samples that were positively infected by stage three larvae of Anisakis sp. resulting in a prevalence of 83.33% (Usually). The parasite was found attached to the abdominal cavity, the surface of the outer wall of the stomach, intestines and fish flesh.

Pengaruh Penggunaan Bahan Pengawet Alami pada Ikan Layang Segar (Decapterus russelli) pada Umur Simpan Tiga Hari Terhadap Mutu Jefrianto Nggau Behar; I Gde Suranaya Pandit; Ni Made Darmadi
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

This study is aimed at recognizing the effect that the use of natural preservative material might have on the fresh gliding fish (decapcontinue russelli) at the age of three days to quality. Research carried out in july 2020 at the waregod university agricultural departement and the marine service laboratory and the uptd fishheries the quality testing and application of fisheries results. the design used is a complete randomness (RAL) with a single factor in treatment of different natural preservative material, with four different treatment and four deuteronomy without preservative material, grinding ice 4:1, salt 4:1 and lime 10% concentration. objective observations include a total volatile base, water level, ph, total acid, salinity and microbial test, the total plate count. best research result are derived on the use of the pulverized ice 4:1 ingredient from objective observation (a total volatile base 22,27 mg, water level 78,23%, pH 6,95, total acid 0,39%, salt level 5,03%, total plate count 7,7x103c/g ). while from a subjective observationt of your best judgment is on treatment with materials salt presrvative 4:1 (mark 7,13, smell 6,68 and texture 7,30).

KONSEP KEADILAN DALAM PERSEPSI BIOETIKA ADMINISTRASI PUBLIK I Gde Suranaya Pandit
Public Inspiration: Jurnal Administrasi Publik Vol. 1 No. 1 (2016): Desember 2016
Publisher : Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/pi.1.1.2016.14-20

Keadilan pada hakikatnya adalah memperlakukan seseorang atau pihak lain sesuai dengan hak dan kewajibannya. Yang menjadi hak setiap orang adalah diakui dan diperlakukan sesuai dengan harkat dan martabatnya yang sama derajatnya, yang sama hak dan kewajibannya, tanpa membedakan suku, derajat, keturunan, harta, pendidikan maupun agamanya.

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

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 Tradition of Frigate Mackerel (Auxis thazard) Processing as Balinese Local Wisdom I Gde Suranaya Pandit (Scopus ID: 57205029330)
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 2 (2019)
Publisher : Warmadewa University Press

Bali is a small island that is a world tourist destination. Bali is surrounded by ocean. The ocean has an enormous potential in the fishery field. One of the fish potentials is frigate mackerel. This research aims to describe the handling process and the processing of frigate mackerel in the central of fish boiling, Kusamba village, Bali. This research is designed in an observational descriptive study. Observation conducted on the handling process and the processing of frigate mackerel from its catching located at Amed beach, take a three-hour drive to Kusamba until the processing to be a boil frigate mackerel in the central of fish boiling Kusamba village. Quality test of frigate mackerel processed results at Kusamba Village consists of microbiological, chemical, and organoleptic quality conducted at the laboratory of fisheries and marine of Bali Province. Observation results will be elaborated qualitatively in the photos form and narratives, laboratory results are described in tables and analyzed using Indonesian national standards. The results showed that the process of frigate mackerel handling in Bali is still using a simple method with traditional equipment. Although by using simple equipment, the quality of the boil fish product of Kusamba village is proven has a good quality and meet the Indonesian national standards.

Pengabdian Masyarakat dalam Rangka Meningkatkan Mutu Pemindangan di Sentra Pemindangan Ikan Desa Kusamba, Bali I Gede Suranaya Pandit; Pande Ayu Naya Kasih Permatananda
Jurnal Impresi Indonesia Vol. 1 No. 3 (2022): Jurnal Impresi Indonesia
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jii.v1i3.33

Pendahuluan: Suatu metode pengolahan dan pengawetan tradisional dengan perebusan/pemasakan ikan dalam air garam untuk durasi waktu tertentu dalam suatu wadah hingga terjadi proses pengurangan kadar air pada ikan dalam level tertentu dimaksudkan sebagai Pemindangan. Tujuan: Universitas Warmadewa melalui program kemitraan masyarakat (PKM) bermaksud mengadakan kegiatan pelatihan dengan tujuan untuk meningkatkan mutu proses pemindangan di Desa Kusamba serta meningkatkan pengetahuan dan keterampilan pemindang lokal, dengan harapan produk pindang Desa Kusamba bisa menjangkau pasar yang lebih luas. Metode: Saat rangka meningkatkan mutu proses pemindangan di Desa Kusamba, metode pengabdian masyarakat yang dilakukan berupa penyuluhan, demonstrasi, serta pelatihan. Meliputi manajemen bahan baku, proses pengolahan pindang, dan Kesehatan pemindang. Evaluasi dilakukan dengan melihat kehadiran peserta pada setiap kegiatan, antusiasme peserta dalam mengikuti kegiatan, serta peningkatan pengetahuan dievaluasi dengan melihat peningkatan skor setelah kegiatan dibandingkan skor sebelum kegiatan. Kegiatan ini berlangsung setiap hari sabtu pada bulan Agustus 2020 dan diikuti oleh 5 pemindang yang bekerja pada blok berbeda di Sentra Pemindangan Kusamba. Hasil: Hasil skor tersebut kemudian dilakukan uji statistik paired t-test dan didapatkan rata-rata skor sebelum kegiatan 6,40 dan rata-rata skor setelah kegiatan 14,40; dengan rerata peningkatan sebesar 8 poin yang memiliki taraf signifikan (nilai P<0,05). Pemantauan paska kegiatan sangat diperlukan agar kegiatan yang dilakukan dapat diterapkan secara kontinu. Kesimpulan: Kegiatan pengabdian masyarakat di TPI Kusamba ini berlangsung baik dan lancar dengan keikutsertaan penuh peserta pada seluruh rangkaian kegiatan. Dukungan pemerintah dalam menyediakan sarana prasarana untuk meningkatkan mutu pemindangan di Desa Kusamba sangat diperlukan agar produk pindang yang dihasilkan di Desa Kusamba dapat memenuhi standar nasional Indonesia.

PKM PENINGKATAN MUTU PENANGANAN IKAN SEGAR DI PASAR IKAN KEDONGANAN DALAM ERA NEW NORMAL I Gde Suranaya Pandit; Wesna Astara, I W2; Permatananda P. A. N. K3
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 4 (2021): Peran Perguruan Tinggi dan Dunia Usaha dalam Mewujudkan Pemulihan dan Resiliensi Masya
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Desa Kedonganan Kabupaten Badung Bali merupakan salah satu tempat pendaratan dan pemasaran ikan segar, serta tempat kuliner berupa café-café berbasis ikan. Aktivitas masyarakat di Desa Kedonganan Bali berada dibawah Koperasi Unit Desa (KUD) Mina Segara yang dikelola oleh Desa Adat Kedonganan. Para nelayan lokal, maupun nelayan luar dari wilayah Banyuangi melakukan pendaratan ikan di pantai kedonganan Bali. Aktivitas tersebut di atas dinikmati oleh wisatawan lokal, maupun mancanegara sebagai daerah tujuan wisata. Tujuan Pkm adalah untuk meningkatkan kualitas ikan segar yang dipasarkan, agar para konsumen merasa aman untuk mengkonsumsi. Pelaksanaan PKm meliputi sosialisasi serta kesepakatan dengan mitra. Pemberian penyuluhan dengan simulasi penanganan ikan segar. Pemberian pelatihan peranan dan pemakaian APD di era new normal, yang diikuti penyerahan bantuan steroform, masker, serta apron. Monitoring dan evaluasi telah dilakukan, namun keterbatasan pendanaan untuk mengganti sarana masih menjadi kendala untuk memperoleh mutu ikan segar, sehingga diperlukan pemahaman secara kontiniu untuk dapat merubah mainset para pedagang ikan menuju daerah ekowisata, pendaratan ikan, pemasaran dan kuliner berbasis ikan .

Pengembangan Produk Pindang Desa Kusamba Melalui Aplikasi Teknologi Tepat Guna dan Pengemasan Vakum Pande Ayu Naya Kasih Permatananda (Scopus ID: 57203963009); I Gde Suranaya Pandit; I Ketut Irianto
Postgraduated Community Service Journal Vol. 1 No. 1 (2020)
Publisher : Universitas Warmadewa

Fish shelters in Kusamba are traditional fish shelters and still to use very conventional tools, the workers are also not trained and an educated personnal in food production, so that the boiled fish produced by Kusamba village does not have good quality, packaging tends to be haphazard and its safety is questionable. To improve the quality of processed fish products in Kusamba Village, the community service aims to conduct training and simulations that can help Kusamba Village workers and elevate the Kusamba boiled fish to become an international-class product. The service methods employed include counseling on the importance of food processing hygiene, hand washing exercises, demonstration of screening, vacuum packaging training, and marketing simulations through social media. Evaluation and monitoring will be carried out through observation during the activities and the pretest and posttest questionnaires. The results of these community service activities have succeeded in increasing the knowledge and skills of workers in applying appropriate technology applications from processing to packaging of boiled fish.

Co-Authors A. M. Telman A.A. Rai Sita Laksmi Acacio Fevucrules Alarico Mendona Telman Anak Agung Ngurah Mayun Wirajaya Anak Agung Sri Agung Aryastuti Anak Agung Sri Agung Aryastuti Asri Lestarini C.A. Soares Cahyawati, Putu Nita Cesaltina Angela Soares D. Wijaya Desak Putu Citra Udiyani Desak Putu Citra Udiyani Dewa Gede Semara Edi Dewi, Ni Wayan Erly Sintya I Gede Pasek Mangku I Gusti Ngurah Sugiana I Gusti Wayan Murjana Yasa I Ketut Irianto I Nengah Suaria I Nyoman Kardana I Nyoman Sujana I Wayan Parwata I Wayan Parwata I Wayan Putu Sutirta Yasa I Wayan Sudiarta I Wayan Sudiarta I Wayan Sujana I Wayan Sumardika I Wayan Wesna Astara I. B. Arka Ivan Permana Putra Jefrianto Nggau Behar Lestarini, Asri Luh Made Mahendrawati MADE RATNA SARASWATI . Mahendrawati, NLM N. Adiputra N. T. Suryadhi Nahak, S Ni Kadek Peniasih Ni Luh Putu Indiani Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Putu Indah Kusumadewi Riandra Ni Wayan Rusni Nyoman Rai Wijana Pande Ayu Naya Kasih Permatananda Pillipe Das Silva Putri, Anak Agung Ayu Radismarani Riandra, Ni Putu Indah Kusumadewi S Nahak Simon Nahak Siti Komariah Soares, C.A. Sujana, IN Telman, A. M. Tridtitanakiat, Pavalee Chompoorat Udiyani, Desak Putu Citra Wahyu Nurlita Wesna Astara, I W2 Wijaya, D. Wirajaya, Anak Agung Ngurah Mayun

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