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Pengolahan Pangan Jajanan Tradisional pada Kelompok Kusuma Dewi di Kabupaten Jembrana, Bali I Putu Candra; Ni Made Ayu Suardani Singapurwa; Luh Suariani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 2 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i2.2576

The development of processing technology for the food industry produces more and more various processed products widely circulated in the market. In the context of empowering rural communities, namely by increasing knowledge, attitudes, skills, and behavior, it is necessary to develop a plan of activities and assistance according to the needs of the community. Traditional street food is one of the foods that must be preserved and maintained in each area to maintain local wisdom. This service activity was carried out at the Kusuma Dewi Women Farmers Group in Segah Hamlet, Asahduren Village, Pekutatan District, Jembrana Regency, Bali. quality. Partners do not understand entrepreneurial knowledge, so it is necessary to provide an understanding of the production and marketing of processed traditional snacks. The way to overcome the problems faced by partners is to actively and explore community participation, provide appropriate technology for processing traditional snacks; provide knowledge on good processing methods, processing hygiene and hygiene, product packaging and labeling, marketing, and entrepreneurship; provide bookkeeping knowledge, and provide equipment assistance. The results of this activity are the use of appropriate technology in processing traditional snacks, understanding the application of processing methods and good sanitation conditions in food processing, increasing partner turnover, and increasing product quality and quantity.

PKM PEMBUATAN ANEKA NUGGET DI KWT TERATAI 8 DAN 9 DUSUN SEGAH DESA ASAHDUREN PEKUTATAN JEMBRANA Ni Ketut Etty Suwitari; Ni Made Yudiastari; Luh Suariani
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 2 No. 2 (2018)
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.2.2.2018.9-17

Proses pengolahan yang semakin berkembang dalam bidang pangan, menghasilkan produk produk olahan yang semakin beragam yang banyak beredar dipasaran. Beberapa produk olahan yang sangat digemari oleh konsumen adalah nugget. Nugget adalah produk daging direstrukrisasi dengan adonan dan pelapis untuk mempertahankan kualitasnya. Selain terbuat dari daging maupun ikan, nugget juga dapat terbuat dari bahan non daging (nugget vegetarian) seperti sayuran. Nugget yang terbuat dari sayuran ini juga merupakan salah satu upaya untuk meningkatkan minat para konsumen terutama anak anak yang tidak menyukai sayuran. Selain daripada itu pembuatan nugget adalah salah satu upaya untuk memperpanjang masa simpan daging ayam. Desa Asahduren terletak di Kecamatan Pekutatan yang berjarak 75 km dari ibukota propinsi Bali dengan jumlah penduduk 892 KK yang terdiri dari 1882 orang laki laki dan 1830 orang wanita, dengan mata pencaharian pokok adalah bertani. Salah satu dusun yang terdapat di desa Asahduren adalah Dusun Segah dimana salah satu tempeknya adalah Tri Karya Utama yang mana ibu ibunya tergabung dalam dua kelompok Wanita Tani yaitu KWT Teratai 8 dan KWT Teratai 9. Lokasi dusun terletak berbatasan langsung dengan Hutan Negara dan Perusahan Daerah (Perusda) membuat dusun jauh dari keramaian. Hal ini mengakibatkan kegiatan KWT hanya berkisar seputar dusun dan membantu suami sebagai petani. Tujuan dari kegiatan adalah meningkatkan motivasi kewirausahaan dengan memberikan pelatihan teknologi untuk membuat aneka nugget meliputi proses produksi aneka nugget, sanitasi dan higienis dan pengemasan dan pemasaran, sehingga peserta pelatihan mampu membuat produk aneka nugget dengan baik, dan selanjutnya mangemasnya menjadi produk yang menarik. Kata Kunci: Nugget, produksi,kewirausahaan

Empowering Dapur Ayuna Women's Group by implementing Good Manufacturing Practice (GMP) and Standard Sanitation Operational Procedure (SSOP) in Central Banjar, Buduk Village, Mengwi District, Badung Regency, Bali A.A.Made Semariyani; Ni Made Ayu Suardani Singapurwa; Luh Suariani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

In Bali, there are a variety of processed traditional foods that are still very popular with locals and even domestic and foreign tourists. In empowering rural communities, namely by increasing knowledge, attitudes, skills, behaviors, programs, or activities, assistance is needed following the needs of the community, in developing micro, small and medium enterprises. This PKM (community service) activity is carried out in support of the Strategic Plan's priorities, namely strengthening the quality and relevance of higher education, which will be carried out at the Dapur Ayuna Women's Group in Banjar Tengah, Buduk Village, Mengwi District, Badung Regency, Bali. This group is a productive group that has activities to process traditional processed food from meat and poultry. Traditional Processed Food Products have been produced and marketed by partners, but they have not been intensive, and partners want to increase their quantity and quality. Partners do not know the field of processing and entrepreneurship, so they experience obstacles in the management of production and marketing. The group asked to be given training and assistance on processed food products. Traditional processed food products are one of the foods that must be preserved and maintained in each region to maintain local wisdom. The Ayuna Kitchen Women's Group can produce a good implementation of good food processing methods (GMP) and Standard Sanitation Operational Procedure (SSOP) to produce products with quality.

Introduction of Superior Feed Forage to Improve Feed Nutrition and Livestock Productivity in the “Sekar Pasti Wangi” Livestock Farmer Group, Petiga Village, Marga District, Tabanan Regency Ni Ketut Etty Suwitari; Ni Ketut Sri Rukmini; Luh Suariani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The partner in implementing this PKM (Community service) is the Sekar Pasti Wangi Livestock Group located in Banjar Seminyak Petiga Village, Marga District, Tabanan Regency. This group raises 20 cows with 19 members. Partners have problems not having information about superior types of animal feed forage, understanding and skills regarding feed forage cultivation technology and how to feed livestock. With this understanding and skills, it will be able to increase the nutritional content contained in the feed both in quality and quantity which has an impact on increasing livestock production. The goal to be achieved is to provide an understanding of nutrition in applying forage cultivation technology as animal feed that can take place evenly throughout the year. The Sekar Pasti Wangi Livestock Farmer Group already knows some superior forage, mastering its cultivation technology, ration formulation and understanding and understanding the nutritional needs of cows. Mastery of technology is almost 80%, so it is necessary to provide assistance again to the group at the time of the first, second slaughter and forage treatment of feed and serving techniques so that forage remains of good quality. From the community partnership program that we carry out, it can be concluded that partners know the types of feed forage by 80%. In addition, there is an increase in livestock productivity of 0.3-0.4 kg / head / day can be seen from the growth performance, so it is expected that partner income will increase.

Addition of Tumeric Flour in Ration on The Growth of Super-Native Chickens Aged 11-18 Weeks Ni Ketut Etty Suwitari; Luh Suariani; Agung Pramuji; Adi Wiratama
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 8 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i8.5974

The main components in turmeric are essential oils and curcuminoids, which are yellow color substances in turmeric, essential oils, and Curcuminoids can increase the digestibility of dry matter and protein, increase digestive enzymes so that feed digestibility increases and results in the digestive tract emptying faster, and ultimately provide consumption increases. The design used is a completely randomized design (CRD) with 5 (five) treatments and 3 (three) replicates. The experimental treatments are designated as follows: P0 represents the control group without the addition of turmeric flour, P1 represents the group with 1% turmeric flour, P2 represents the group with 2% turmeric flour, P3 represents the group with 3% turmeric flour, and P4 represents the group with 4% turmeric flour. This study's variables recorded and analyzed included initial body weight, final body weight, weight gain, ration consumption, and feed conversion ratio The findings of this investigation demonstrated that The incorporation of turmeric flour showed a statistically significant effect (P <0.05) on Final Body Weight, Weight Gain, and Feed Consumption Ratio. However, it was shown that the variables under investigation did not significantly impact ration consumption (P>0.05). Giving turmeric flour up to 2% can provide the best results

Empowering Dapur Ayuna Women's Group by implementing Good Manufacturing Practice (GMP) and Standard Sanitation Operational Procedure (SSOP) in Central Banjar, Buduk Village, Mengwi District, Badung Regency, Bali A.A.Made Semariyani; Ni Made Ayu Suardani Singapurwa; Luh Suariani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i3.131

In Bali, there are a variety of processed traditional foods that are still very popular with locals and even domestic and foreign tourists. In empowering rural communities, namely by increasing knowledge, attitudes, skills, behaviors, programs, or activities, assistance is needed following the needs of the community, in developing micro, small and medium enterprises. This PKM (community service) activity is carried out in support of the Strategic Plan's priorities, namely strengthening the quality and relevance of higher education, which will be carried out at the Dapur Ayuna Women's Group in Banjar Tengah, Buduk Village, Mengwi District, Badung Regency, Bali. This group is a productive group that has activities to process traditional processed food from meat and poultry. Traditional Processed Food Products have been produced and marketed by partners, but they have not been intensive, and partners want to increase their quantity and quality. Partners do not know the field of processing and entrepreneurship, so they experience obstacles in the management of production and marketing. The group asked to be given training and assistance on processed food products. Traditional processed food products are one of the foods that must be preserved and maintained in each region to maintain local wisdom. The Ayuna Kitchen Women's Group can produce a good implementation of good food processing methods (GMP) and Standard Sanitation Operational Procedure (SSOP) to produce products with quality.

Introduction of Superior Feed Forage to Improve Feed Nutrition and Livestock Productivity in the “Sekar Pasti Wangi” Livestock Farmer Group, Petiga Village, Marga District, Tabanan Regency Ni Ketut Etty Suwitari; Ni Ketut Sri Rukmini; Luh Suariani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i3.132

The partner in implementing this PKM (Community service) is the Sekar Pasti Wangi Livestock Group located in Banjar Seminyak Petiga Village, Marga District, Tabanan Regency. This group raises 20 cows with 19 members. Partners have problems not having information about superior types of animal feed forage, understanding and skills regarding feed forage cultivation technology and how to feed livestock. With this understanding and skills, it will be able to increase the nutritional content contained in the feed both in quality and quantity which has an impact on increasing livestock production. The goal to be achieved is to provide an understanding of nutrition in applying forage cultivation technology as animal feed that can take place evenly throughout the year. The Sekar Pasti Wangi Livestock Farmer Group already knows some superior forage, mastering its cultivation technology, ration formulation and understanding and understanding the nutritional needs of cows. Mastery of technology is almost 80%, so it is necessary to provide assistance again to the group at the time of the first, second slaughter and forage treatment of feed and serving techniques so that forage remains of good quality. From the community partnership program that we carry out, it can be concluded that partners know the types of feed forage by 80%. In addition, there is an increase in livestock productivity of 0.3-0.4 kg / head / day can be seen from the growth performance, so it is expected that partner income will increase.

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