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All Journal Cannarium (Jurnal Ilmu-ilmu Pertanian) UNEJ e-Proceeding Indonesian Food Science and TechnologyJournal Jurnal Pengabdian Magister Pendidikan IPA Gema Agro Jurnal Teknologi Hasil Pertanian International Journal of Research in Community Services AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Jurnal Pengabdian Masyarakat Bestari (JPMB) Asian Journal of Community Services (AJCS) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR)

A.A. Made Semariyani

Universitas Warmadewa

Author-ID : 375446

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

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APPLICATION OF GMP AND SSOP IN BALINESE TRADITIONAL FOOD SAFETY 'PEDETAN' SARDINE FISH (Sardinella Sardine Bleeker) ayu suardani; putu candra; A.A. made semariyani
UNEJ e-Proceeding Proceeding of International Conference on Food Sovereignty and Sustainable Agriculture (FoSSA) 2017
Publisher : UPT Penerbitan Universitas Jember

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

Sardine Processing Industry 'Pedetan' is one of the traditional Balinese Processing Industry conducted by the people of Jembrana Regency in Bali. The community cultivates Sardine fish with low sanitation and hygiene and unsafe food security levels. Technology processing and management are still very simple. This study aims to analyze the quality and safety of Sardine associated with the application of GMP and SSOP in an effort to produce quality and safe traditional food consumed. Research is done by analyzing GMP and SSOP which have been done by the manufacturer and make the model of application of GMP and SSOP in processing process. Test Model of GMP and SSOP implementation that has been implemented to produce the product of Sardine fish that according to SNI 8273-2016 standard on Quality Requirement and Safety of dried salted fish, including moisture content, salt content, acid soluble ash content, microbial contamination including Total Plate Count, Escherichia coli, and sensory.

Strategies for Improving Traditional Food Safety “Urutan” Chicken through the Implementation of GMP and SSOP A.A. Made Semariyani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

In the traditional “Urutan” chicken production process, the type and quality of raw materials and additional materials vary widely. In addition, other factors such as environmental conditions are difficult to control, and also the uncertain endpoint of the process involved, thus the application of basic feasibility needs to be done to improve the quality of the product. In this study, a model for the application of GMP (Good Manufacturing Practice) and (Sanitation Standard Operating Procedures) was developed for the production of 'Urutan' chicken. Analysis of the chemical, microbiological and organoleptic components was carried out based on the quality and food safety of meat sausage (SNI 3820-1-2015). According to analysis results, it was revealed that the implementation of GMP and SSOP was poorly implemented. This was proven from the results of the analysis of the product from producers number 6 and 8 that did not meet the requirements of Total Plate Count (TPC) meat sausage (SNI 3820-1-2015) because it exceeded the requirements of 1 x 105 which from the test results obtained 2.5 x 106 colonies/ g and 5.5 x 106 colonies/g. That indicated that sanitation and hygiene were inadequate. Meanwhile, the organoleptic assessment of color resulted (slightly like - very like), texture (rather dislike - extremely like), aroma (rather dislike - like), taste (neutral – extremely like), and overall acceptance (neutral to very like).

The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia Luh Suriati; Aida Firdaus Muhamad Nurul Azmi; Raseetha Vani Siva Manikam; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku; Anak Agung Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; Ni Luh Putu Putri Setianingsih
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 1 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community. This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village, Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in Baru Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group, but marketing is still limited around the village. Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products, jams, and taro noodles produced have a longer shelf life as well as wider marketing.

The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Putu Candra; I Nyoman Rudianta; Putu Chiana Adi Arandini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

CV. P-RS is a company engaged in the production of pastry, bakery, and also pastry & bakery one of Croissant, ingredients provider. Croissant is a type of pastry (laminated roll-in fat), more precisely folded pastry covered with fat (korsvet) or butter with the addition of yeast in the dough. Most of its products are distributed to hotels, restaurants, cafes, catering and retail throughout the island of Bali. Therefore, the quality of all their products is guaranteed. The implementation of an Integrated Quality Management program based on the concept of HACCP (Hazard Analysis Critical Control Point) must be applied in the entire series of handling and processing processes. The implementation of the HACCP food safety management system in CV. P-RS has been running in accordance with SNI 01-4852-1998 regarding the hazard analysis system and critical point control (HACCP) as well as guidelines for its application. The things that underlie the need for the implementation of a food safety management system in CV. P-RS is a trend in consuming safe products accompanied by meeting the needs of consumers who want safe products. Critical Control Point (CCP) of the croissant production process includes weighing of raw materials and supporting materials, metal detecting, and oven.

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.

Application of Hazard Analysis of Critical Control Point (HACCP) on "Urutan" Chicken Products at Dapur Ayuna Catering A.A.Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
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.v7i1.203

This Applied Research is expected to be able to identify, analyze and control the hazards that may occur in the food manufacturing process. Hazard Analysis Critical Control Point (HACCP) is a food safety system by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the final product in order to meet the requirements for healthy, safe, and halal food products. Dapur Ayuna Catering is a catering company for the general public that processes traditional Balinese menus, one of which is a sequence of orders made not only made from pork but also made from chicken meat to meet the wishes of consumers who should not or are allergic to pork and casings. The sleeve used is a synthetic casing made from collagen. This company has implemented HACCP in every food production including in the manufacture of chicken orders. This type of research is descriptive with the method of observation of the production process of chicken (Balinese sausage) menus. The application of HACCP in the production process of Urutan menus is to control the temperature and time during the production process to prevent microbial growth in food. Of the ten applications of HACCP according to Indonesian National Standard SNI No. 01-4852-1998 regarding the HACCP system, only one point of application is not in accordance with SNI, namely monitoring. Monitoring activities are not carried out routinely during the empon-empon washing process in the manufacture of 'basa genep' (Bali complete spices) and the storage of the final product has not been carried out in a special freezer because it is still using a refrigerator for households so that it is still one with other product storage. The HACCP system at the Dapur Ayuna Catering for Urutan chicken products for the general public has been implemented properly starting from receiving raw materials, processing, packaging, labeling, and storage (storage freezer). Critical of every CCP that has been set by Dapur Catering Ayuna Buduk Mengwi Badung. It takes handling and prevention of contamination in every stage of the chicken menu processing process with the aim that the food consumed by consumers is safe from contamination.

Post-Harvest Processing of Agricultural Products Supporting Local Wisdom in The 2022 Matching Fund Program Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Nyoman Rudianta; I Putu Candra; Sofia Utami Putri Sunarso; Grace Yohana Romauli Naibaho; Gusti Ngurah Oka Jiwantara
Asian Journal of Community Services Vol. 2 No. 2 (2023): February, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i2.3190

Traditional food processing has promising potential for development, due to the high dependence of the community on processed meat and fish products to meet the nutritional needs of the community. The traditional food processing is very complex and is based more on the conception of local wisdom which has been passed down from generation to generation. The characteristics of traditional food processing are the type and quality of raw and additional materials which vary greatly, and environmental conditions that are difficult to control. The processing process still has many shortcomings because it relied more on natural factors, the treatment was not measured quantitatively and had not implemented a hygiene sanitation program.

STRATEGIES FOR DEVELOPING COMPETENT YOUTHS IN INTEGRATED AGRICULTURE THROUGH LOCAL WISDOM Ni Made Ayu Suardani Singapurwa; I Made Kawan; Luh Suariani; Ni Made Darmadi; Ni Made Yudiastari; A.A. Made Semariyani; I Gusti Made Arjana; Ketut Agung Sudewa; I Nyoman Rudianta; Yan Tonga; Ni Putu Anom Sulistiawati
International Journal of Research in Community Services Vol 4, No 2 (2023)
Publisher : Research Collaboration Community (RCC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijrcs.v4i2.405

Integrated agricultural system is a management system (business) that combines agricultural components, such as plants, animals and fish in a unified whole. In addition to meeting the criteria for sustainable agricultural development, this system has a significant positive impact because it is organically based and developed/directed based on local potential (local resources). Warmadewa University offered a solution to the concept of integrated agricultural conservation starting from livestock and fisheries activities to post-harvest processing and encourage an entrepreneurial spirit in the younger generation. The engineering provided was an efficient technology resulting from research from professional agricultural experts that has been published in various journals. Among them are the development of organic cultivation and diversification using the SNT (System Nutrient Tank) method for exclusive vegetables, super local breed chicken farming in accordance with national poultry standards, fisheries with the concept of aquaponics (hydroponic system and poly culture system) and post-harvest processing of agricultural, livestock and fishery products, with the concept of food processing supporting local wisdom, all of which were integrated and with the concept of zero waste. The method used in this activity were delivering material, training, practice and mentoring to young people who are members of the partner, DUDI Tamiang Bali Mandiri Foundation in the Agro Learning Center (ALC) group. These youth were given integrated agricultural knowledge as well as fisheries and animal husbandry and the processing of agricultural products with the concept of "zero waste" based on Tri Hita Karana (Balinese local wisdom). There were 5 activities in this program. The output of Unwar's Matching Fund activities with the Industrial World was a young generation who are competent and have competency certificates from the Professional Certification Institute through the National Professional Certification Agency (BNSP) for 8 people, and integrated agricultural training certificates for 25 people, so they are ready to be independent or work competent in agriculture. Other outputs were Activity Books and Standard Operation Procedure Books, IPRs, Modules, Product Launches, News in the Bali Post Newspaper, Product Exhibitions, Video activities, each targeted at one achievement target.

Utilization of Bananas into Processed Products in the Kusuma Dewi Group, Asahduren Village, Jembrana Regency A A Made Semariyani; Ni Made Yudiastari; Luh Suariani; Ni Made Ayu Suardani Singapurwa; I Putu Candra; Ni Wayan Yulia Andriani; Ayu Ningtias Mas Puspitayanti; K. Agus Yogi Indrawan; I Wayan Richo Yasa; I Gede Ari Supastiawan
Asian Journal of Community Services Vol. 2 No. 7 (2023): July 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i7.4903

A Banana is a fruit that can bear fruit regardless of the season. Bananas can grow in upland and lowland areas. Bananas are mostly produced in Asahduren Village, a village located in Pekutatan District, which is 75 km from the provincial capital of Bali. This very abundant banana fruit causes the community to be overwhelmed, so many are wasted after being used for traditional ceremonies. Therefore, community service is carried out with counseling methods, training, and product manufacturing practices. The community was given knowledge about processing bananas into banana chips snacks, processed banana jam, banana flour, banana sale, banana brownies and banana cakes, packaging, storage, marketing, entrepreneurship, and business management. With the skill of processing bananas into processed products, the group's income can increase.

Innovation in the Processing of "Balinese Arak" based on Bananas, Specially Asah Duren Village, Pekutatan District, Jembrana Regency, to Support Ecotourism Development Ni Luh Putu Putri Setianingsih; Gregoria S. Suhartati Djarkasi; A.A. Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa; Luh Suriati; I Gede Pasek Mangku; I Putu Candra; Sang Ayu Made Agung Prasetiawati Djelatik; Gusti Ngurah Oka Jiwantara; I Putu Ajus Raditya Putra
Asian Journal of Community Services Vol. 2 No. 9 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i9.5786

The body needs a lot of nutrients from bananas, which have a lot of nutritional content. Natural bananas contain no fat, cholesterol, or sodium. Bananas can be processed into processed products such as wine or "Balinese Arak," made from bananas. The following is a nutritional description of bananas. "Balinese Arak," an alcoholic beverage made from fermented bananas, is one of the most valuable banana derivative products. Appropriate steps are needed to solve the problems faced by farmer women's groups. One effort that can be made is to encourage people to learn food processing techniques and to make "Balinese Arak" from bananas. Partners fully understand how to properly process banana-based "Arak Bali" products

Co-Authors AA Mayun Wirajaya Aditya, Ketut Tegar Agata Viani Aida Firdaus Muhamad Nurul Azmi Amtiran, Melki Yohanes Amtiran, Melki Yohanes Anak Agung Gede Indraningrat Anak Agung Ngurah Mayun Wirajaya Arandini, Putu Chiana Adi Arisudana, I Gede Ayu Ningtias Mas Puspitayanti ayu suardani Ayu Suardani Singapurwa, Ni Made Ayu Suardani Singapurwa, Ni Made Azmi, Aida Firdaus Muhamad Nurul Bira, Ela Tara Wini Chindrawato, A.A. Sagung Manik DellaXâ€™ma Nandari DellaX’Ma Nandari Dewa Gede Semara Edi Dewa Gede Semara Edi, Dewa Gede Semara Dewi, Ni Made Putri Pradnya Paramita Edam, Chelsia Wihelmina Felipus Muni G.S.S. Djarkasi Gek Ayu Sagita Widya Tresna Wati Grace Yohana Romauli Naibaho Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara I Gede Ari Supastiawan I Gede Arisudana I Gede Pasek Mangku I Gede Wenda Wikan Adi I Gusti Agung Ayu Sucitra Ekaryani I Gusti Bagus Udayana I Gusti Made Arjana I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Kawan I Made Kawan I Made Kawan, I Made I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Ajus Raditya Putra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Wayan Richo Yasa I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa Ida Bagus Komang Mahardika Ina, Maria Berkat Ina, Maria Berkat Janurianti, Ni Made Defy Janurianti, Ni Made Defy K. Agus Yogi Indrawan Kant, Mariam Lupita Kant, Mariam Lupita Ketut Agung Sudewa Laksmi, A.A. Ayu Kanaka Mutiara Luh Kartini Luh Suariani Luh Suariani Luh Suariani Luh Suriati M. Aditya Prayoga Made Sri Yuliartini Made Yuliartini Manikam, Raseetha Vani Siva Maria Berkat Ina Maria Intan Claudia Yatub Mariam Lupita Kant Marthen Kambarak Manujawa Ma’ruf Pambudi Nurwantara Melki Yohanes Amtiran Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi N.M. Yudiastari N.M.A. Suardani, S N.M.A. Suardani, S Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri, Setianingsih Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Yudiastari Ni Putu Anom Sulistiawati Ni Putu Chiana Adi Arandini Ni Wayan Yulia Andriani Ni Wayan Yulia Andriani Putri, , Ni Kadek Sintya Pradnyani Putri, , Putu Nanda Icaka putu candra Putu Chiana Adi Arandini Raseetha Vani Siva Manikam Rudianta, I Nyoman Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelatik Satrijo Saloko SATRIYAS ILYAS Setianingsih, Ni Luh Putu Putri Sinta Purnamasari, Sinta Sofia Utami Putri Sunarso Suardani, S, N.M.A. Subin, Maria Reinaldis Jebaut Sudiarta, Wayan Susilawati, Ni Wayan Tiba, Andika Umbu Wati, Gek Ayu Sagita Widya Tresna Wibawa, Putu Rizky Ari Yasa Wirajaya, AA Mayun Yan Tonga Yasa, I Wayan Sweca Yohanes Lewa Yohanes Parlindungan Situmeang Yonatan Umbu Pingge Yuhendra AP

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