Article Per Year (5 Year)
p-Index From 2021 - 2026
6.218
P-Index
This Author published in this journals
All Journal Medicina INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES Jurnal Kesehatan Lingkungan indonesia 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 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 Pelayanan Hubungan Masyarakat Jurnal Pengabdian Masyarakat dan Riset Pendidikan Welfare: Jurnal Pengabdian Masyarakat
I Gde Suranaya Pandit
Universitas Warmadewa
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

Published : 57 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 57 Documents
Search

 2   3   4   5   6 
Legal Language in the Process of Law Enforcement Against Illegal Business in the Border Region of the Republic of Indonesia with the Democratic Republic of Timor Leste I Gde Suranaya Pandit; I Nyoman Kardana; I Nyoman Sujana; Luh Made Mahendrawati; Simon Nahak; A.A. Rai Sita Laksmi; Pillipe Das Silva; Cesaltina Angela Soares; Acacio Fevucrules; Alarico Mendona Telman
RETORIKA: Jurnal Ilmu Bahasa Vol. 5 No. 1 (2019)
Publisher : Program Studi Magister Ilmu Linguistik Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/jr.5.1.2019.91-99

Abstract

This research is an empirical legal research because of the gap between the provisions and theories that exist with the legal facts that occur in society, about transactions of goods that cross the boundaries of a country has been regulated nationally by each country through certain procedures through the laws of the country -that. Against illegal business in the border area of the Republic of Indonesia with the Democratic Republic of East Timor, law enforcement must be carried out by law enforcement as an effort to harmonize concrete actualization with the applicable legal rules, with the national legal aspects of each country and agreed aspects of international law. The barriers and solutions to law enforcement against illegal business can be resolved through social and cultural, economic, political and security, while the solution that is used as an alternative is development in the border region specifically directed to accelerate the handling of the 3 fundamental problems faced by the border area, namely the delimitation aspect and Delineation of Boundaries, the aspect of affirming the national boundaries of the watershed area of the Republic of Indonesia with the State of Timor Leste, the aspect of the development gap is the fulfillment of economic infrastructure needs to foster opportunities for border areas to participate and compete in global markets and regional markets.
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

Abstract

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.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.23.2.882.108-113

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/.25.2.2610.107-114

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.26.1.3281.20-26

Abstract

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).
PENERAPAN GMP DAN SSOP PADA FILLET SEGAR IKAN KAKAP PUTIH (Lates calcarifer) DI UD.DAMENA DENPASAR BALI I Gede Ifan Pratama Pratama; I Gde Suranaya Pandit Pandit; Ni Made Darmadi
GEMA AGRO Vol 30 No 1 (2025)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.30.1.8952.35-44

Abstract

This study is a reference to ensure the quality of the white snapper fillet process. Snapper is a type of fish that has economic value and is widely consumed by the public in fresh form. In the process of white snapper fillet in several UPIs, GMP and SSOP processes are applied in receiving raw materials, quality evaluation for export purposes is at Ud. Damena Bali. The snapper process flow starts from receiving raw materials, checking, weighing I, removing scales, washing I, filleting, tidying, weighing II, packaging, storage. Organoleptic and temperature raw material requirements, organoleptic export test results above 7, microbiology starting from ALT (5,000,000), E- Coli, Coliform, Salmonella spp, vibrio meet quality requirements and chemistry meets requirements. Conclusion GMP and SSOP are very important activities to be implemented in companies to produce good products.
EDUKASI KESEHATAN DAN KESELAMATAN KERJA DI PASAR IKAN KEDONGANAN, BALI Putu Nita Cahyawati (Scopus ID: 57203956416); Pande Ayu Naya Kasih; Anak Agung Sri Agung Aryastuti; Desak Putu Citra Udiyani; I Gde Suranaya Pandit
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 6 No. 2 (2022)
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.6.2.2022.53-59

Abstract

Pasar tradisional merupakan salah satu pilar perekonomian daerah di Indonesia. Salah satu pasar tradisional di Bali adalah Pasar Ikan Kedonganan. Lokasinya yang strategis memungkinkan pasar ini dikunjungi oleh wisatawan domestik maupun internasional. Pedagang pasar tradisional merupakan kelompok masayarakat yang sangat rentan mengalamai risiko kesehatan dan keselamatan kerja khususnya selama pandemi Covid-19. Hal ini dikarenakan jarak fisik antara pedagang dan pembeli yang sangat dekat, ruang kerja terbatas, penggunaan alat pelindung diri yang minim, serta kebersihan yang buruk. Kurangnya informasi kesehatan dan perkembangan kesehatan kerja pada sektor informal ini merupakan salah satu pemicu terjadinya permasalahan tersebut. Kegiatan pengabdian pada kelompok pedagang di Pasar Ikan Kedonganan ini bertujuan untuk meningkatkan pengetahuan mitra tentang kesehatan dan keselamatan kerja. Kegiatan diawali oleh diskusi, penyuluhan, dan evaluasi. Hasil kegiatan menemukan bahwa partisipasi mitra selama kegiatan sangat baik (100%). Kegiatan penyuluhan juga dapat meningkatan pengetahuan mitra. Hal ini dinilai berdasarkan hasil nilai pretest dan posttest. Nilai pretest sebelum kegiatan adalah 18,82 dan nilai posttest pada akhir kegiatan yaitu 40. Peningkatan pengetahuan mencapai 2 kali lipat dari nilai awal namun belum mencapai nilai 70. Kesimpulan yang diperoleh antara lain pelaksanaan kegiatan telah berlangsung dengan baik sesuai dengan rencana. Terdapat peningkatan nilai prettest dan posttest dari 18,82 poin pada awal kegiatan menjadi 40 poin pada akhir kegiatan. Walaupun demikian, diperlukan upaya berkesinambungan dalam mendampingi mitra dalam penerapan edukasi yang telah diberikan.
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 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.2.1482.101-105

Abstract

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.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/pcsj.1.1.2020.12-18

Abstract

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 Ayu Radismarani Putri Anak Agung Sri Agung Aryastuti Asri Lestarini C.A. Soares Cahyawati, Putu Nita Cesaltina Angela Soares D. Wijaya Dewa Gede Semara Edi, Dewa Gede Semara Dwiyami, Made Indriyani I Gede Ifan Pratama Pratama I Gede Pasek Mangku I Gusti Ngurah Kezawa Arisurya I Gusti Wayan Murjana Yasa I Ketut Irianto I Nengah Suaria I Nyoman Kardana I Nyoman Sujana 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 Luh Gde Evayanti MADE RATNA SARASWATI . Mahendrawati, NLM N. Adiputra N. T. Suryadhi Nahak, S Ni Kadek Peniasih Ni Luh Made Mahendrawati Ni Luh Putu Indiani Ni Made Darmadi Ni Made Darmadi Ni Putu Indah Kusumadewi Riandra Ni Putu Kumala Dewi Ni Wayan Erly Sintya Dewi Nyoman Rai Wijana Pande Ayu Naya Kasih Permatananda Pande Ayu Naya Kasih Permatananda Pillipe Das Silva Pradnyawati, Luh Gede Rusni, Ni Wayan S Nahak Simon Nahak Sintya, Erly Siti Komariah Soares, C.A. Sri Agung Aryatuti Sugiana, I Gusti Ngurah Sujana, IN Telman, A. M. Tridtitanakiat, Pavalee Chompoorat Udiyani, Desak Putu Citra Wahyu Nurlita Wijaya, D. Wirajaya, Anak Agung Ngurah Mayun