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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 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
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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.
Health Promotion among Fish Sellers in Kedonganan, Bali Putu Nita Cahyawati; Pande Ayu Naya Kasih Permatananda; I Gde Suranaya Pandit
Postgraduated Community Service Journal Vol. 6 No. 1 (2025)
Publisher : Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/pcsj.6.1.2025.18-24

Abstract

Bali is internationally known as a top tourist destination. In this community service program, the target group consisted of fish vendors affiliated with the KUD Mina Segara. The main goal was to provide education and mentoring, focusing on environmental cleanliness and promoting clean and healthy living behaviors in the workplace. The methods used included direct counseling and continuous assistance. Program success was measured by two key indicators: the implementation of one educational session and improvement in posttest scores compared to pretest results.A total of 17 partners participated in the program, most of whom reside in Kedonganan, with a few from Tuban, Renon, and Imam Bonjol. The participants were predominantly male (58.82%), with the majority aged between 51–60 years (41.18%). Most had low educational backgrounds, with 48.83% having completed only primary school, and some never attending formal education. The pretest results showed an average score of 18.82, which increased to 40 after the intervention. Although the posttest scores were not yet optimal, every participant showed improvement. These results indicate that the educational activity effectively increased their knowledge. The program was assessed as ‘Good’ for meeting all its intended indicators. Moving forward, continuous education and monitoring are considered necessary to reinforce and sustain the adoption of clean and healthy living practices among the fish vendor community in their working environment.
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.
Characteristic of Orange Peel Waste-Based on Eco Enzyme at Different Fermentation Duration Pande Ayu Naya Kasih Permatananda; I Gede Suranaya Pandit
Jurnal Penelitian Pendidikan IPA Vol 9 No 6 (2023): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i6.3527

Abstract

One effort to overcome the waste problem is by recycling waste into something useful, such as by making eco enzymes that can be used in various fields through fermentation process. The duration of eco enzyme fermentation is determined by the purpose of its production, but most studies require a fermentation duration of 3 months to produce ideal eco enzyme. The raw material used in making eco enzyme in this study is the peel of the Kintamani orange (Citrus nobilis) that widely cultivated in Bali. This study was aimed to examine the differences in the characteristics of eco enzyme based on orange peel waste with different fermentation durations.  The research method used is experimental. Fermentation was carried out on orange peel waste, brown sugar, and water with a ratio of 3:1:10. Fermentation was carried out at a duration of 10 days, 30 days, 60 days, 90 days. Each eco enzyme with a different fermentation duration was chemically analyzed for PH, TSS, TDS, BOD, COD. The results showed that as the fermentation duration lengthened, there was a decrease in the TSS, TDS, BOD, and COD parameters in orange peel-based eco enzyme, but there was no change in PH. Teen days of fermentation was able to produce eco enzymes with an ideal PH, fresh sour aroma, and high organic content, however, the fermentation did not produce a dark brown color. This research helps in providing reference for the best fermentation duration that need to make eco enzyme.
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.
Antioxidant activity of ecoenzyme derived from Siamese orange peel (Citrus nobilis) at different fermentation duration Anak Agung Ayu Radismarani Putri; Pande Ayu Naya Kasih Permatananda; I Gde Suranaya Pandit; Asri Lestarini
Acta Biochimica Indonesiana Vol. 7 No. 2 (2024): Acta Biochimica Indonesiana
Publisher : Indonesian Society for Biochemistry and Molecular Biology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32889/actabioina.173

Abstract

Background: Ecoenzyme is an organic fermentation product derived from fruit peel waste, offering zero-waste system benefits along with antibacterial, insecticidal, and cleaning properties. Kintamani, a major producer of Siamese oranges (Citrus nobilis) in Bali, generates significant orange peel waste suitable for ecoenzyme production. However, the antioxidant potential of ecoenzymes remains poorly studied. Objective: This study aimed to evaluate the antioxidant activity of ecoenzymes produced from Kintamani Siamese orange peel waste, enhancing their beneficial value. Methods: This experimental study assessed and compared the antioxidant activity of ecoenzymes fermented for 10 days, 1 month, and 3 months. Antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, with results expressed as IC50 values. Results: Antioxidant activity, classified according to Blois criteria, showed the highest activity after three months of fermentation. The mean IC50 values were 53,612 ppm for 10-day fermentation; 18,753 ppm for 1-month fermentation; and 6,727 ppm for 3-month fermentation. Conclusion: Ecoenzymes derived from Kintamani Siamese orange peel waste exhibited very weak antioxidant activity across all fermentation durations. A 3-month fermentation period is recommended to achieve the highest antioxidant activity compared to shorter durations.
Edukasi Tata Laksana Luka pada Kelompok Pemuda Kelurahan Pedungan Denpasar: Pengabdian Pande Ayu Naya Kasih Permatananda; I Gde Suranaya Pandit; Putu Nita Cahyawati; Asri Lestarini; Sri Agung Aryatuti
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.7769

Abstract

Kelurahan Pedungan, Denpasar Selatan, Bali, memiliki kelompok pemuda di setiap banjar, termasuk Banjar Ambengan, yang aktif dalam kegiatan sosial, keagamaan, olahraga, dan pembuatan ogoh-ogoh. Pemuda Banjar Ambengan rutin berolahraga, terutama futsal dan bulutangkis, serta mengikuti berbagai perlombaan, sehingga rentan mengalami luka atau cedera. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan pemuda dalam penanganan luka yang tepat untuk mencegah infeksi. Metode yang digunakan adalah penyuluhan interaktif yang dilaksanakan pada Desember 2024–Januari 2025 dengan lima peserta. Hasil pretest-posttest menunjukkan peningkatan pengetahuan yang signifikan. Kegiatan serupa disarankan dilaksanakan secara rutin dengan sasaran masyarakat yang lebih luas.
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