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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 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
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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).
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.
Pemberdayaan Potensi Lokal Untuk Pengembangan Desa Wisata Yeh Embang Kangin I Gde Suranaya Pandit (Scopus ID: 57205029330)
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.1.1.2020.19-23

Abstract

One of the villages in Jembrana Regency, Mendoyo Subdistrict, Yeh Embang Kangin Village which is a village has local potential for development into a tourist village, so that it can provide a change in impact for the people in the form of increased knowledge and economy of the local people. Therefore, the community empowerment program at Yeh Embang Kangin Tourism Village can develop into an agrotourism village, a spiritual tourism village and a marine tourism village and is equipped with culinary tourism. This type of research is a field research with descriptive analysis research specifications. Data sources are divided into primary data sources and secondary data sources. This research was conducted in Yeh Embang Kangin Village, Jembrana Regency. The research techniques used in this study are Milles, Saldana, and Huberman. From the results of the research conducted, it can be concluded that Yeh Embang Kangin Village in the north which is a mountainous area and dense forest, needs to be preserved as a source of water for the lives of its people. Yeh Embang Kangin Village as an agricultural area, can be managed to become a very attractive agro tourism attraction, starting from the nursery process, crop management, harvesting process, yield processing, and various kinds of processed products that are followed by quality standards. Spiritual Tourism Area about the existence of Rambut Siwi Temple which needs to be preserved. And marine tourism with surfing and snockling attractions to find out the biodiversity of marine life.
Pengabdian Kepada Masyarakat (PKM) Nugget Ikan (Fish Nugget) Ni Made Darmadi; I Gde Suranaya Pandit; I Gusti Ngurah Sugiana
Community Service Journal (CSJ) Vol. 2 No. 1 (2019)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/csj.2.1.2019.18-22

Abstract

Ikan memiliki kandungan gizi cukup baik terutama dari kandungan protein dan lemaknya. Protein Ikan mudah terserap oleh tubuh manusia, Kandungan lemak Ikan memiliki kandungan Kolesterol yang termasuk dalam golongan HDL. Dengan kelebihan lainnya ikan tidak serta merta mau dinikmati oleh sebagian masyarakat terutama oleh anak-anak. Untuk itu perlu adanya penganekaragaman bentuk olahan ikan sehingga lebih menarik, diantaranya dengan cara membuat Nugget Ikan. Nugget ikan adalah olahan daging ikan yang dicampur dengan sedikit tepung dan telur sebagai bahan dasar. Jenis olahan ini dapat dinikmati dalam jangka panjang karena penyimpanan sebelum dikonsumsi dalam suasana beku. Di desa Sulangai, Kecamatan Petang, Kabupaten Badung memiliki potensi perikanan cukup baik, banyak terdapat kelompok pembudidaya ikan, tetapi kurang aktif. Melihat Potensi yang ada Fakultas Pertanian khususnya Prodi Manajemen Sumber Daya Perairan melakukan pengabdian ke Desa tersebut untuk membantu masyarakat untuk kembali aktif membudidayakan ikan. Ikan yang dibudidaya sangat layak untuk diolah menjadi nugget ikan. Diharapkan dari kegiatan ini dapat memenuhi kebutuhan protein warga dan sebagai pendapatan sampingan bagi ibu-ibu untuk mengisi waktu luangnya. Tujuan dari kegiatan ini adalah untuk memberikan penyuluhan kepada ibu-ibu di desa Sulangai dalam mengelolah ikan menjadi Nugget ikan. Metode yang digunakan dalam Pengabdian tersebut, untuk Nugget Ikan masih bersifat Penyuluhan saja, tidak dilaksanakan Pelatihan karena saat itu Ibu-ibu di Desa Sulangai ada kegiatan lain/Upacara bersamaan dengan waktu Pengabdian. Hasil penyuluhan dan kegiatan ini adalah bapak-bapak kelompok pembudidaya ikan sangat antusias dengan materi ini dan akan mengundang kembali untuk memberikan penyuluhan dan praktik langsung.
Antibacterial Activity of Tulsi Ethanolic Extract (Ocimum tenuiflorum L.) against Staphylococcus aureus I Gusti Ngurah Kezawa Arisurya; Pande Ayu Naya Kasih Permatananda; Ni Wayan Erly Sintya Dewi; I Gde Suranaya Pandit
Jurnal Penelitian Pendidikan IPA Vol 12 No 1 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i1.14238

Abstract

Infectious disease is a type of disease caused by invasion by microbiological agents, such as bacteria. One type of bacteria is Staphylococcus aureus which is a Gram-positive bacteria. The definitive therapy for bacterial infections is the administration of antibiotics. However, overuse of antibiotics leads to bacterial resistance. One of the efforts to overcome this is with alternative antibiotics made from herbs, such as Tulsi (Ocimum tenuiflorum L.). This study aims to determine the antibacterial activity of Tulsi ethanolic extract against S. aureus. This research was conducted at the Analysis Laboratory of the Faculty of Agriculture, Warmadewa University from October to November 2024. The research design used a true experimental method with a posttest only control group design model, namely by testing the antibacterial activity of Tulsi ethanolic extract with concentrations of 25%, 50%, and 75% against S. aureus. In the antibacterial test results, the diameter of the inhibition zone formed at concentrations of 25%, 50%, and 75% was 5.25 mm, 5.90 mm, and 7.22 mm, respectively. Based on the One Way ANOVA test results, the P value <0.001 was obtained, which means there is a significant difference between the treatment groups. Based on this study, it can be concluded that Tulsi ethanolic extract has moderate antibacterial activity.
Co-Authors A. A. Rai Sita Laksmi A. M. Telman Acacio Fevucrules Alarico Mendona Telman Anak Agung Sri Agung Aryastuti Asri Lestarini C.A. Soares Cahyawati, Putu Nita Cesaltina Angela Soares D. Wijaya Desak Putu Citra Udiyani Dewa Gede Semara Edi Dewi, Ni Wayan Erly Sintya Dwiyami, Made Indriyani I Gede Pasek Mangku I Gusti Ngurah Kezawa Arisurya 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 Putu Kumala Dewi Ni Wayan Erly Sintya Dewi Ni Wayan Rusni Nyoman Rai Wijana Pande Ayu Naya Kasih Permatananda Pande Ayu Naya Kasih Permatananda (Scopus ID: 57203963009) Pillipe Das Silva Putri, Anak Agung Ayu Radismarani Riandra, Ni Putu Indah Kusumadewi S Nahak Simon Nahak Sintya, Erly 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 Wirajaya, Anak Agung Ngurah Mayun