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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
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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Utilization of Ginger to Increase Community Welfare in Singapadu Kaler Village Putri Setianingsih Putri; Ni Made Ayu Suardani Singapurwa; Luh Suriati; Salensia Haryati Afons; A.A. Made Semariyani; I Gede Pasek Mangku; I Wayan Sudiarta; I Putu Candra; I Nyoman Rudianta
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.4955

Abstract

Ginger is an untapped commodity in Singapadu Kaler Village. To empower rural communities through increasing knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed that are under the needs of the community. Processing of ginger into various products such as candied ginger and instant ginger has been produced and marketed by PKK women. PKK women do not yet have adequate entrepreneurial, production management, and marketing skills. The solution to overcome partner problems is to provide the right technology for processing candied ginger and instant ginger, equipment assistance, knowledge of product packaging and labeling, marketing, and entrepreneurship. Based on the evaluation results, this group mastered the technology of making candied ginger and instant ginger up to 75%.
KARAKTERISTIK FISIKO KIMIA EDIBLE FILM PULP KOPI DENGAN PENAMBAHAN KITOSAN Gek Ayu Sagita Widya Tresna Wati; Luh Suriati; Anak Agung Made Semariyani
Cannarium Vol 21, No 2 (2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v21i2.6974

Abstract

Edible film merupakan lapisan tipis dari bahan yang dapat dimakan, mampu meningkatkan mutu makanan, yang kualitasnya ditentukan oleh bahan penyusunnya. Edible film berbahan dasar polisakarida sering digunakan untuk melapisi bahan pangan karena mampu bertindak sebagai membran permeabel yang selektif dalam pertukaran gas karbondioksida dan oksigen. Salah satu bahan polisakarida dalam pembuatan edible film ialah pulp kopi. Pulp kopi terdiri dari bagian kulit terluar (exocarp) dan bagian daging buah (mesocarp).Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi kitosan dan volume pencetakan terhadap karakteristik fisikokimia edible film pulp kopi serta mengetahui konsentrasi kitosan dan volume pencetakan untuk menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan yaitu konsentrasi kitosan 1,0%, 1,5% dan 2,0% dan volume pencetakan 20 ml, 30 ml dan 40 ml. Dari hasil penelitian diperoleh bahwa konsentrasi kitosan dan volume pencetakan berpengaruh terhadap karakteristik fisikokimia edible film pulp kopi. Edible film pulp kopi dengan penambahan kitosan 1,5% dan volume pencetakan 20 ml menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik dengan karakterisik kadar air 0,56%, derajat keasaman (pH) 5,0, warna (ΔE) 26,01, transparansi 70,59, ketebalan 0,06 mm, dan kelarutan yang baik.
Innovative Products Processed from Coconut and Nuts Sari Nadhi Business Learning Group in Carangsari Village Badung I Wayan Sudiarta; A.A. Made Semariyani; Ni Made Ayu Suardani Singapurwa; Ni Made Darmadi
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.6509

Abstract

Regional Featured Product Development Program activities in Carangsari Village, Petang, Badung, and Bali were carried out at the Sari Nadhi Business Study Group. Coconuts into coconut oil have been produced and marketed by partners, but this has not been implemented. intensive, and partners want to have new superior products by processing local agricultural products, especially coconuts and nuts, to support the Carangsari Tourism Village. Partners do not know the field of business management, so they experience problems managing production and marketing. The solutions taken to overcome the problems faced by partners are: providing appropriate technology in the processing of coconut and nut-based products; storage and packaging; marketing; and business management; and assisting with processing equipment and business capital. The output target that has been achieved is Appropriate Technology for Processing Coconuts and Nuts.
Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Semariyani, A.A. Made
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31584

Abstract

"Basa genep" is the main spice Balinese people use to process traditional cuisine. This study examines phytochemical compounds and antioxidant activity in extracts of several “Basa genep” constituent spices extracted with solvents with different polarity levels. The design used is a completely random design of 1 factor consisting of 6 treatments: ethyl acetate solvent, hexane, acetone, dichloromethane, ethanol, and methanol. Based on the results of the study, it was found that the constituent spices of "Basa genep", namely ginger, kaemfiera, galangal, turmeric, bird’s eye chilli, red chilli, onion, and garlic extracted with solvents with different levels of polarity contain phytochemical compounds. The treatment of different types of solvents has a significant effect on the extract's phytochemical levels and antioxidant activity. The highest antioxidant activity is obtained in polar solvents, dichloromethane, acetone, and methanol. In ginger, kaemfiera, Turmeric, and garlic extracts, the highest IC50 values were obtained in dichloromethane solvent types with IC50 values of 25,027 ppm (powerful antioxidants), 93,643 ppm (potent antioxidants), 24,467 ppm (powerful antioxidants), and 288,437 ppm (fragile antioxidants). In Galangal, the highest IC50 (Inhibition Concentration 50%) value was obtained in acetone extract with an IC50 value of 82.863 ppm (potent antioxidant). In bird’s eye chilli and red chilli, the highest IC50 value was obtained in methanol extract with IC50 values of 108,088 ppm (medium antioxidant) and 274,427 ppm (very weak antioxidant), respectively.
KARAKTERISTIK FISIKO KIMIA EDIBLE FILM PULP KOPI DENGAN PENAMBAHAN KITOSAN Wati, Gek Ayu Sagita Widya Tresna; Suriati, Luh; Semariyani, Anak Agung Made
Cannarium Vol 21, No 2 (2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v21i2.6974

Abstract

Edible film merupakan lapisan tipis dari bahan yang dapat dimakan, mampu meningkatkan mutu makanan, yang kualitasnya ditentukan oleh bahan penyusunnya. Edible film berbahan dasar polisakarida sering digunakan untuk melapisi bahan pangan karena mampu bertindak sebagai membran permeabel yang selektif dalam pertukaran gas karbondioksida dan oksigen. Salah satu bahan polisakarida dalam pembuatan edible film ialah pulp kopi. Pulp kopi terdiri dari bagian kulit terluar (exocarp) dan bagian daging buah (mesocarp).Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi kitosan dan volume pencetakan terhadap karakteristik fisikokimia edible film pulp kopi serta mengetahui konsentrasi kitosan dan volume pencetakan untuk menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan yaitu konsentrasi kitosan 1,0%, 1,5% dan 2,0% dan volume pencetakan 20 ml, 30 ml dan 40 ml. Dari hasil penelitian diperoleh bahwa konsentrasi kitosan dan volume pencetakan berpengaruh terhadap karakteristik fisikokimia edible film pulp kopi. Edible film pulp kopi dengan penambahan kitosan 1,5% dan volume pencetakan 20 ml menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik dengan karakterisik kadar air 0,56%, derajat keasaman (pH) 5,0, warna (ΔE) 26,01, transparansi 70,59, ketebalan 0,06 mm, dan kelarutan yang baik.
Development of Local Banana-Based Wine Products Reviewed in Terms of Sugar Content and Dilution Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Semariyani, A.A. Made; Dewi, Ni Made Putri Pradnya Paramita; Putri, , Putu Nanda Icaka
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
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.v9i1.642

Abstract

Banana wine has high nutritional content and relatively high antioxidant levels. Thisstudy aims to test and analyze sugar concentration and the effect of optimal dilution toobtain banana wine with good characteristics and by SNI standards. The method used toachieve the objectives is the sugar content in the fermentation media and the amount offermentation media dilution. In this study, several sugar levels were tested (10%, 15%,20%, and 25%) and diluted fermentation media (1:3, 1:4, and 1:5). The data obtainedwere then analyzed using one-way ANOVA. Based on the results of objectiveobservations of the banana wine produced, treatment with 20% sugar content producedthe best banana wine with the characteristics of total sugar 10.66%, alcohol content8.03%, total acid 0.26%, acidity level (pH) 2.37, and total microbes 1.4 x 101 CFU/g,with the highest panelist assessment and typical odor and taste. Subjective researchresults with organoleptic tests showed that the treatment of sugar content and dilutionamount did not change the color and aroma of banana wine. The highest wine tasteassessment was obtained in treating 20% sugar at a dilution of 1:4, which was 5.67(somewhat like it). The highest overall wine acceptance assessment was obtained in thetreatment of 20% sugar at a dilution of 1:4, which was 5.73 (somewhat like it). Themethanol content test results were <0.0036% so in making banana wine from localbananas, it is recommended to use 20% sugar with a dilution of 1:4 fermentation media.Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero HungerSDG 3 – Good Health and Well-being|SDG 8 – Decent Work and Economic GrowthSDG 9 – Industry, Innovation and InfrastructureSDG 12 – Responsible Consumption and Production
Revitalisasi Peran Kelompok Wanita Tani Jempiring dalam Pelestarian Kuliner Upakara melalui Pembuatan Jajan Tradisional Uli dan Begina di Desa Bresela : Empowering the Jempiring Women Farmers’ Collective in the Custodianship of Upakara Culinary Heritage through the Time-Honoured Craft of Uli and Begina in Bresela Village AP, Yuhendra; I Wayan Sweca Yasa; A.A. Made Semariyani; Luh Suriati; Ni Made Ayu Suardani; I Gede Pasek Mangku; Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; M. Aditya Prayoga; Muhammad Zahran Rasyid Sulaeman
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12523

Abstract

This public beneficence program was designed to preserve traditional Balinese culinary heritage while simultaneously empowering rural women economically. The main target of this initiative was the Jempiring Women Farmer Group (KWT) in Bresela Village, Payangan District, Gianyar Regency, Bali. The focus of the program was to train participants in the production of two traditional ceremonial snacks, jajan uli and jajan begina, which are essential offerings in Balinese religious rituals. These traditional snacks carry deep symbolic meaning and are still widely used in local ceremonies. The training took place on June 15, 2025, and applied a participatory approach that combined knowledge sharing, hands-on practice, and product evaluation. As a result, the participants improved their skills in selecting quality ingredients, applying hygienic food processing methods, and maintaining the traditional form and symbolism of the snacks. Beyond enhancing technical abilities, the program also opened up entrepreneurial opportunities by integrating traditional cultural practices with home-based economic development. This activity successfully fostered local knowledge, cultural sustainability, and the economic empowerment of women in the rural community.
Empowerment of the “Sinar Bahagia” Cocoa Farmers Group in Bebidas Village, Wanasaba District, East Lombok Regency Through Diversification of Cocoa Bean Processing Semariyani, A.A. Made; Setianingsih, Ni Luh Putu Putri; Yasa, I Wayan Sweca; Saloko, Sartijo; Singapurwa, Ni Made Ayu Suardani; Suriati, Luh; Sudiarta, Wayan; Mangku, I Gede Pasek; Wibawa, Putu Rizky Ari Yasa
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 11 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i11.11173

Abstract

Bebidas Village is one of the villages in Wanasaba District, East Lombok Regency, which has relatively potential to be developed into a cocoa production center. There are two main obstacles faced by farmers, namely the lack of knowledge, attitudes, and skills of cocoa farmers towards cocoa farming management and cocoa bean processing technology into various commercial products and the absence of a standard procedure to produce quality dry cocoa beans. This community service activity aims to assist in processing cocoa plant products into various cocoa products with economic value to increase the income of cocoa farmers in Bebidas Village, Wanasaba District, East Lombok Regency. This activity can increase the productivity of cocoa plants and increase the types of processed cocoa plant products with commercial value.
The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali Singapurwa, Ni Made Ayu Suardani; Semariyani, A.A. Made; Candra, I Putu; Rudianta, I Nyoman; Arandini, Putu Chiana Adi
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i2.94

Abstract

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.
Strategies for Improving Traditional Food Safety “Urutan” Chicken through the Implementation of GMP and SSOP Semariyani, A.A. Made
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v6i2.101

Abstract

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).
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 DellaX’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