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All Journal Buletin Udayana Mengabdi Dinamisia: Jurnal Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Jurnal Pertanian UMSB: Penelitian dan Kajian Ilmiah Bidang Pertanian Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) Sagu Jurnal Research Ilmu Pertanian Socious Journal Journal of Dialogos
I Ketut Budaraga
Agricultural Fakulty Universitas Ekasakti
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

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KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SUSU SAPI MURNI DENGAN PENAMBAHAN ASAP CAIR SELAMA PENYIMPANAN I Ketut - Budaraga
Jurnal Teknologi Pertanian Andalas Vol 27, No 2 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.2.221-228.2023

Abstract

This study aims to determine the effect of storage time on the quality of pure cow's milk with the addition of liquid smoke. It is also to determine the physicochemical and organoleptic properties of pure cow's milk with different storage times. The research method used was a simple Completely Randomized Design (CRD) with 5 treatment levels and 3 replications. This study used pure cow's milk and purified cocoa shell liquid smoke. The results showed that the storage time of pure cow's milk added with liquid smoke which affected pH, mass, protein content, and organoleptic. The storage time of pure cow's milk added with liquid smoke at pH ranged from 4.17 - 6.45, mass 0.96 - 1.00, protein content 4.90 - 8.50 percent, and organoleptic gave an average value of taste 5.9 - 2.2, aroma 5.3-1.9, and color 6.1-2.3.
KAJIAN MUTU DAN AKTIVITAS ANTIOKSIDAN TEH KULIT KOPI (CoffeaCanephora) DENGAN PENAMBAHAN DAUN MINT (Mentha Piperita L) Satri Wilanda; Yessirita, Nita; I Ketut Budaraga
Jurnal Research Ilmu Pertanian Vol. 1 No. 1 (2021): Jurnal Research Ilmu Pertanian (Februari 2021)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/zpvzw329

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daun mint terhadap mutu dan aktivitas antioksidan teh kulit kopi (Coffea Canephora) dengan penambahan daun mint (mentha Piperita L). Rancangan yang digunakan dalam penelitian adalah rancangan acak lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Data hasil pengamatan dianalisis menggunakan ANOVA dan uji lanjut DNMRT pada taraf 1%. Parameter pengamatan: (1) Uji kadar air (2) Uji kadar abu (3) Uji antioksidan (4) Uji total fenol . Hasil penelitian menunjukkan bahwa Penambahan daun mint berpengaruh sangat nyata terhadap kadar air (8,04), kadar abu (7,66), aktivitas antioksidan (75,64) dan total folifenol (35,55). Teh yang dihasilkan sudah memenuhi syarat mutu yang ditetapkan SNI. Penambahan daun mint yang disukai panelis adalah perlakuan E (penambahan daun mint 40 %).
PENGARUH PENAMBAHAN SERBUK JAHE MERAH (Zingiber officinale Var. Rubrum) TERHADAP TEH HASIL KEMPAAN DAUN GAMBIR (Uncaria gambir Roxb) Putra Bungsu, Iseng Maijen; I Ketut Budaraga; Nita Yessirita
Jurnal Research Ilmu Pertanian Vol. 1 No. 2 (2021): Jurnal Research Ilmu Pertanian (Agustus 2021)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/rt1fqy47

Abstract

This study aims to determine the effect of adding red ginger powder to the compression results of gambier leaves and the addition of the right addition of ginger powder to meet the requirements of red ginger gambir leaf tea which is the most preferred by consumers. This research has been conducted at the Laboratory of Agricultural Products Technology, Ekasakti University, Padang. From October to November 2020. The design used in this study was a simple completely randomized design (CRD) with 5 treatments and 3 replications. The results of the observation were analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) advanced test at 5% level. The results showed that the addition of ginger powder had a very significant effect on water content, ash content, polyphenol content and all test parameters met the dry quality requirements set by SNI. The tea produced by compressed red ginger gambir leaves that the panelists liked the most was treatment E (addition of 40% red ginger powder).
The Role of Social Media in the Formation of Adolescent Identity: A Review of Psychology and Popular Culture I Ketut Budaraga
Journal of Dialogos Vol. 2 No. 3 (2025): Journal of Dialogos-AUGUST
Publisher : PT. Anagata Sembagi Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62872/x47kqm82

Abstract

Social media has become a fundamental element in the lives of modern adolescents, playing a significant role in the process of identity formation in the digital era. This study analyzes how social media platforms such as Instagram, TikTok, Twitter, and YouTube influence adolescent identity construction from the perspectives of developmental psychology and popular culture. Using a qualitative approach with a case study design, the study involved four adolescents aged 16-18 in Semarang City through in-depth interviews and observations of digital activities. The findings indicate that social media plays a dual role as a means of positive identity exploration and a source of psychological distress. Adolescents use digital platforms to experiment with various roles and lifestyles, but often become trapped in a false image to gain external validation. The process of identity formation is influenced by the dynamics of identity exploration and commitment, with social media providing a broad space for self-discovery but also creating the risk of identity conflict due to social comparison and popular cultural pressures. The study identified that adolescent girls are more vulnerable to negative impacts related to body image and beauty standards, while adolescent boys tend to focus on achievement and social recognition. Contextual factors such as family background, digital access, and local cultural values play a significant role in shaping adolescents' social media experiences. The results emphasize the need for structured digital literacy education and psychological support to help adolescents navigate the complexities of digital identity in a healthy and authentic manner.
Pencegahan Bahaya Mikroplastik Untuk Keamanan Pangan Melalui Edukasi di Panti Asuhan ST. Leo Padang I Ketut Budaraga; Ni Putu Eka Budi Pradnya Wulandari
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 6 No. 2 (2026): Ekasakti Jurnal Penelitian dan Pengabdian
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v6i2.1440

Abstract

Mikroplastik merupakan partikel plastik berukuran kecil yang dapat mencemari lingkungan dan masuk ke dalam rantai pangan melalui air, tanah, udara, kemasan makanan, serta proses pengolahan pangan. Rendahnya pemahaman masyarakat, khususnya anak-anak, mengenai sumber dan dampak mikroplastik dapat meningkatkan risiko paparan dalam kehidupan sehari-hari. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan kesadaran anak-anak serta pengelola Panti Asuhan St. Leo Padang mengenai bahaya mikroplastik terhadap keamanan pangan dan kesehatan. Metode kegiatan dilakukan melalui penyuluhan edukatif, diskusi interaktif, praktik identifikasi sumber mikroplastik, serta evaluasi sederhana melalui tanya jawab sebelum dan sesudah kegiatan. Hasil kegiatan menunjukkan adanya peningkatan pemahaman peserta terhadap pengertian mikroplastik, sumber mikroplastik, jalur kontaminasi pangan, dampak kesehatan, dan langkah pencegahan. Peserta mampu menyebutkan contoh sumber mikroplastik seperti botol plastik, kantong plastik, sedotan, kemasan makanan ringan, dan wadah plastik sekali pakai. Kegiatan ini menyimpulkan bahwa edukasi sederhana dan partisipatif efektif dalam meningkatkan kesadaran awal mengenai pencegahan bahaya mikroplastik untuk mendukung keamanan pangan di lingkungan anak.
PENGUJIAN ASAM LEMAK BEBAS PADA WAJIK YANG DILAPISI EDIBLE FILM KHITOSAN-PVA Eddwina Aidila Fitria; I Ketut Budaraga; Samudera Zebua
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Wajik is one of the traditional snacks that many people are interested in sweet and legit mandatory tastes that further add to consumer interest in this product. This product is a semi-wet food made from glutinous rice, coconut milk, coconut and sugar. Coconut milk is a mandatory additive in making wajik, because the oil produced by coconut milk will bring out a legit taste and savory. Coconut milk also produces fat in wajik. Fat contained in wajik make this product have a short shelf life because it is easy to experience rancidity. Plastic is one of the packaging that is often used to package this product to reduce the use of plastic, so it can be replaced with edible chitosan -PVA film. The purpose of this study is to determine the value of free fatty acids in Wajik coated edible Chitosan-PVA film until it reaches damage. This study used a complete randomized design with 5 levels of treatment and 3 repeats. A data as deep as the analysis was analyzed using ANOVA and test continued DNMRT at a real level of 1%. The treatment in this study is wajik storage period coated with edible chitosan-PVA film (0, 5, 10, 15, 20 Days). The results showed that edible film had a very noticeable effect on the wajik characteristics based on the free fatty acid test. The value of free fatty acids on Wajik on storage day-0 (0.02%), day-5 (0.04%), day-10 (0.06%), day-15 (0.12%) and day-20 (0.16%). Based on this SNI 01-4272-1996, wajik coated edible chitosan-PVA film can last until the tenth day.
Inovasi Penyedap Rasa Berbasis Protein Nabati dan Hasil Samping Udang Fiki Maideja; Yurnalis; Eddwina Aidila Fitria; I Ketut Budaraga; Nita Yessirita; Leffy Hermalena
Jurnal Research Ilmu Pertanian Vol. 6 No. 2 (2026): Jurnal Research Ilmu Pertanian (Agustus 2026)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/g9jr9035

Abstract

Tujuan penelitian ini adalah untuk: 1) mengetahui pengaruh perbandingan kacang merah dengan cangkang dan kepala udang terhadap karakteristik penyedap rasa alami, 2) mengetahui berapa perbandingan kacang merah dengan cangkang dan kepala udang terbaik untuk menghasilkan penyedap rasa alami. Data pengamatan dianalisis menggunakan ANOVA dan uji Ducan’s New Multiple Range Test (DNMRT) pada taraf 1%. Perlakuan pada penelitian ini adalah perbandingan kacang merah dan limbah cangkang udang yaitu : A = 15:85%, B = 30:70%, C = 45:55%, D = 60:40%, E = 75:25%. Hasil penelitian ini menyatakan bahwa , perbandingan kacang merah dengan cangkang dan kepala udang berpengaruh sangat nyata terhadap kadar air, kadar protein, NaCl, sedangkan berpengaruh tidak nyata terhadap kelarutan penyedap rasa. Semua perlakuan dalam penelitian ini menghasilkan penyedap rasa alami yang memenuhi mutu yang ditetapkan SNI 01-4273-1996. Bumbu penyedap rasa terbaik berdasarkan uji organoleptik adalah perlakuan E dengan nilai rasa 4,93, aroma 4,96 tekstur 4,29 dan warna 5,36, serta uji kimia terbaik dengan kadar air 4,29%, protein 22,18%, NaCl 5,04%, kelarutan 54,83%.
Social Resilience in the Age of Artificial Intelligence: Evidence from Emerging Economies I Ketut Budaraga
Socious Journal Vol. 3 No. 4 (2026): Journal Socious - August
Publisher : PT. Anagata Sembagi Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62872/sk4ns237

Abstract

Artificial intelligence (AI) is increasingly framed as an instrument for strengthening the capacity of societies to anticipate, absorb, and recover from economic, environmental, and institutional shocks, yet its contribution to social resilience in emerging economies remains conceptually fragmented across disconnected disciplinary literatures. This article synthesizes recent scholarship on AI-enabled resilience across institutional, economic, community, and health-related domains to develop an integrated, multidimensional account of social resilience in emerging-economy contexts. Rather than applying a systematic literature review protocol, the study adopts a qualitative comparative-thematic design that purposively compiles and deductively-inductively codes recent empirical and conceptual studies drawn from Asian, African, Latin American, and transitional economies. The analysis identifies four interlocking dimensions through which AI shapes social resilience: institutional and governance adaptability, economic and livelihood continuity, community and digital-social cohesion, and human-capital and health-system robustness. Findings show that AI's resilience-enhancing potential is consistently conditioned by infrastructural readiness, regulatory capacity, and equitable access, such that unmanaged adoption risks reproducing or amplifying existing social vulnerabilities. The novelty of this article lies in reframing social resilience not as a residual by-product of technological adoption but as an actively governed, multi-level construct requiring deliberate sequencing of capacity-building, ethical oversight, and inclusive design. Implications for policymakers, development institutions, and future comparative research in emerging economies are discussed.
Co-Authors Asnurita Asnurita Asnurita Asnurita Dian Pramana Putra, Dian Pramana Eddwina Aidila Fitria Elliza Nurdin Ellyza Nurdin Eva Susanti Fiki Maideja Gusriati Iseng Maijen Putra Bungsu Leffy Hermalena Mela Risti Ni Putu Eka Budi Pradnya Wulandari Nita Yessirita Nita Yessirita Putra Bungsu, Iseng Maijen Ramaiyulis, Ramaiyulis Rosnita Rauf Samudera Zebua Satri Wilanda Satri Wilanda Syafrudin Syafrudin Tia Astina Wawan Sumarno Wawan Sumarno Wellyalina, Wellyalina Yurnalis