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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 Unram Journal of Community Service (UJCS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Formosa Journal of Science and Technology (FJST) Jurnal Pengabdian Masyarakat Bestari (JPMB) Formosa Journal of Applied Sciences (FJAS) Warmadewa Minesterium Medical Journal 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 Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Technological Engineering for Traditional Coconut Oil Making Ni Made Defy Janurianti; I Wayan Sudiarta; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.823.121-128

Abstract

This study aims to determine the effect of pineapple extract concentration and duration of fermentation on the characteristics and good quantity and to determine the concentration of pineapple extract and fermentation duration that can produce coconut oil with the highest yield with characteristics that meet Indonesian National Standard No. 01-2902-1999. This research was carried out at the Food Analysis Laboratory, Faculty of Agriculture, Universitas Warmadewa. This research is a factorial experiment with Randomized Block Design (RBD) consisting of 2 (two) factors, namely: factor I, pineapple extract concentration composed of 4 levels, namely pineapple extract concentration 10%, 15%, 20%, and 25%. Factor II, fermentation duration consisting of 3 degrees, 12 hours, 24 hours and 36 hours. The variables observed for coconut oil include objective observations namely analysis of oil yield, water content, free fatty acid levels, peroxide numbers, levels of impurities and acid numbers. While subjective views include the test of flavor, color, taste and overall acceptance, the best quality of coconut oil is objectively obtained in the addition of 15% pineapple extract with 12 hours of fermentation. Subjectively the influence of each treatment on the highest variable of color, flavor, taste, and acceptance was obtained in the addition of 25% pineapple extract with 12 hours of fermentation. Compared to Indonesian National Standard No. 01-2902-1999 found that the tested variables met the requirements except for oil impurities that were still very high (more than 0.05%) and the water content in the pineapple extract treatment was 10%, and fermentation duration was 36 hours exceeding the standard of 0.533% (SNI requirements maximum of 0.5%).
Study of Characteristics of White Corn Birdlime Dodol in Term of Flour and Packaging Luh Suriati; Anak Agung Made Semariyani; Maria Berkat Ina
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.851.96-106

Abstract

Indonesia has so many traditional foods processed from corn which is a specific menu of wealth to be preserved, one of which is processed Dodol. Dodol which has been known to the public is a raw material Dodol sticky rice, sweet corn and other varieties of fruit. Dodol white corn birdlime still rarely found in the market. Nutritional content of corn grain sticky rice is no less than other corn such as levels of protein, crude fiber, fat, and carbohydrates, especially high amylopectin so characteristic Dodol produced more sticky and chewy. This study aims to investigate the characteristics of sticky white corn Dodol seen from a comparison of corn flour and glutinous rice flour as well as the use of some packaging materials. The most appropriate to produce corn Dodol most good. From the research it can be concluded that the characteristics of birdlime white corn Dodol obtained are the water content ranged from 14.03% - 17.05%, protein levels ranged between 2.51% - 4.10%, carbohydrate levels ranged between 64.73% - 71.64%, fat content ranged from 8.81% - 12.14%, ash content ranged from 1.91% - 2.47%, pH ranges between 7.02% - 7.52%, while the organoleptic assessment result (3.00% - 4.73%) with criteria rather dislike to normal. Packaging materials used in birdlime white corn Dodol is banana leaves, corn husks, and plastic. Characteristics Dodol of birdlime white corn is best in terms of the packaging material in this research is to use plastic packaging materials with a moisture content of 14.03%, 4.10% protein content, carbohydrate content of 71.64%, 12.14% fat content, ash content of 2.48%, pH of 7.52, while on the organoleptic assessment, among others: the color with a value of 4.40, the aroma of 4.47, 4.73 flavor, texture 4.27%, the highest in the overall acceptance of plastic with a value 4.53. From the results of this study suggested further research needs to be done about birdlime Dodol white corn and storage of packaging materials and to determine the shelf life thus increase the selling Dodol of birdlime white corn in the market.
The Effect of Blanching Methods and Extractions on Quality of Edamame Milk Product Melki Yohanes Amtiran; I Gede Pasek Mangku; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.880.129-135

Abstract

This research was conducted with the aim to know the study the effect of blanching method and extraction on edamame milk characteristics. The design used in this study was a Randomized Block Design (RBD) with a factorial pattern consisting of two factors (blanching methods and extraction) and two replications. The analysis is done by objective and subjective. The actual analysis including of water content, pH, total soluble solids (TSS), protein content, ash content, and shelf-life. Individual observations include assessment of color, viscosity, flavor, and overall reception using the scoring method by SNI 3141.1: 2011. The result showed that the blanching method and extraction could maintain the characteristics up to 18 days of storage with features: water content 90.10%, pH 7.09, TSS, 15,90, protein content 1.25 (below standard quality), ash content 0.48, 5.93 colors, 5.60 flavor, 5.73 viscosity, 5.87 taste, and reception overall (rather like-like).
The Safety of Tofu Food Produced in Klungkung Regency in Terms of Chemical and Microbiological Aspects Sinta Purnamasari; A.A. Made Semariyani; I Nyoman Rudianta; I Putu Candra; I Wayan Sudiarta
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 2 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.2.1474.82-88

Abstract

This research was aimed at investigating the safety of tofu food in terms of chemical (formalin) and microbiological (E. coli and Salmonella sp.) aspects produced in KlungkungRegency that met SNI 01-3142-1998 requirements. The test was conducted in the Laboratory of the Great Hall of Denpasar Veterinary. This research was explorative research that used in-laboratory experiment design. The population of this research was obtained through the survey by conducting a survey, namely the number of tofu producers in KlungkungRegency that was 6 producers located in Klungkung Sub-District and Dawan Sub-District. The safety test of tofu food was conducted against formalin parameters (qualitative), E. coli and Salmonella sp. The result of this research from the six tofu samples showed negative content of formalin. Thus, the safety of tofu food based on the chemical (formalin) aspect had met the requirement by the Decree of the Health Minister of the Republic of Indonesia Number 722/Menkes/Per/IX/88 and the Decree of the Health Minister Number 1168/Menkes/Per/1999. The E. coli Microbe contamination which resulted
The Modification Formula of Manggaraian Traditional Food “Rebok Sikiseko” Chelsia Wihelmina Edam; A.A Made Semariyani; Ni Made Ayu Suardani Singapurwa
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 2 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.2.1481.94-100

Abstract

This study aims to determine the effect of comparison of corn flour and grated coconut and the addition of liquid margarine to the characteristics of "rebok sikiseko". The design used is a Completely Randomized Design (CRD) with two factors and two replications, namely the first-factor comparison of cornflour and grated coconut which consists of three levels: 3:1; 2:2; 1:3. The second factor is the addition of liquid margarine which consists of 3 levels: 100 ml, 125 ml, 150 ml. Objective observations include water content, protein content, fat content, ash content, carbohydrate content, crude fiber content and subjectively including color, texture, aroma, taste, and overall acceptance. The best research results obtained in the treatment of cornflour and grated coconut 1:3 with the addition of 100 ml margarine produce a water content of 5.73%, protein content of 5.28%, fat content of 29.21%, ash content of 0.54%, fiber content roughly 4.00%, carbohydrate content 59.25%, and subjectively obtained the highest favorite value from panelists.
Chemical and Microbiology Analysis of Salted Anchovies (Stolephorus sp.) in East Denpasar Traditional Market DellaX’ma Nandari; Anak Agung Made Semariyani; Ni Made Ayu Suardani Singapurwa
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 2 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.4.2.2621.120-129

Abstract

Jengki anchovies are one of the raw food ingredients that are preserved using salt. Basically, salting is done to reduce the water content in the fish so that bacteria cannot live and develop. This study aims to determine the chemical and microbiological contamination of salted anchovies in East Denpasar Traditional Market. This research is a descriptive study using survey and experimental methods in the laboratory. Based on data from the Department of Industry and Trade in Denpasar, there are 7 traditional markets in East Denpasar. The number of samples studied was 43 samples from 75 existing populations. The parameters of this research were formaldehyde, moisture content, TPC, E. coli and organoleptics. The results showed that none of the 43 samples contained formalin. The results of the water content test were obtained that all samples met the SNI 8273: 2016 requirements. From the results of the TPC test, 35 samples met the requirements and 8 samples exceeded the limits set by SNI 8273: 2016, namely the maximum limit of TPC contamination, namely 1.0 × 105 colonies / gram. The E. coli test results from 43 samples met the SNI 8273: 2016 requirements, namely the maximum limit of E. coli contamination ˂3.6 APM / gram. From the results of the organoleptic test on appearance, smell, taste, texture, fungus and overall acceptance, all assessments were significantly different, with the characteristics of a dull to clean bright appearance, specific to type, specific odor but less strong, salty taste and less specific type, dry solid texture to dense less dry.
Implementation and Monitoring of Hazard Analysis Critical Control Points In The of Main Course Chicken Red Curry For Ek Airline In PT. AID Sang Ayu Made Agung Prasetiawati Djelantik; Anak Agung Made Semariyani; Ni Made Ayu Suardani Singapurwa
SEAS (Sustainable Environment Agricultural Science) Vol. 9 No. 1 (2025)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.9.1.11782.38-45

Abstract

Food is an important component in maintaining health and meeting energy needs, including in long-haul flight services. One important aspect of aviation is the provision of food through PT AID's in-flight catering service. AID is an aviation catering service provider that has been certified with ISO 9001 and ISO 22000 and implements a quality management system and food safety based on GMP, SSOP, and HACCP. This study aims to assess the application of the HACCP system in ensuring the quality and safety of Chicken Red Curry products served to economy class airline passengers. The application of HACCP is carried out through the identification of five Critical Control Points (CCP), namely CCP 1 (receiving chilled and frozen raw materials), CCP 2 (chilled and frozen storage), CCP 3 (cooking process), CCP 4 (blast chilling), and CCP 5 (portioning and serving). The production process also includes the stages of receiving, storage, thawing, cooking, blast chilling, portioning, meal tray set-up, final holding, and delivery to the aircraft. The implementation of a comprehensive HACCP system at every stage of production aims to minimize the risk of physical, chemical, and microbiological contamination and maintain the organoleptic quality of products such as taste, aroma, color, and texture. With strict quality control, PT AID is able to guarantee the safety and quality of food products served on flights, thereby increasing consumer satisfaction and trust.
Food Safety Overview In The Production of Roasted Chicken Legs For Ci Airlines AT PT. AFD Oka Jiwantara Gusti Ngurah; Ni Made Ayu Suardani Singapurwa; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 9 No. 2 (2025)
Publisher : Warmadewa University Press

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

Abstract

HACCP system is a preventive approach in ensuring food safety that is applied by PT AFD in the production of Roasted Chicken Leg menu for airlines. This study was conducted through observation of the production stages and identification of critical control points (CCPs). There are five main CCPs that are strictly controlled, namely the receipt of cold/frozen ingredients, storage, cooking process, blast chilling, and portioning. Observations show that all stages have met HACCP standards, with the support of seven OPRPs to keep the environment and work practices hygienic. The role of Quality Control is vital, but the collaboration of the entire production team is also key to the successful implementation of this system.
Penyuluhan mengenai Penyakit Hipertensi dan Pelatihan Pembuatan Loloh Kunyit pada Kelompok Lansia Dewa Ayu Agung Alit Suka Astini; Anak Agung Ayu Asri Prima Dewi; Anak Agung Made Semariyani; Komang Trisna Sumadewi; Luh Gede Evayanti
Warmadewa Minesterium Medical Journal Vol. 4 No. 1 (2025): Januari 2025
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmmj.4.1.2025.55-60

Abstract

Hipertensi merupakan masalah kesehatan yang signifikan di Indonesia, termasuk di Kabupaten Gianyar, Bali, yang memiliki prevalensi hipertensi sebesar 12.22% pada usia > 18 tahun, dengan angka yang lebih tinggi di kalangan lansia. Desa Blahbatuh, khususnya Banjar Tengah, tercatat memiliki prevalensi hipertensi yang cukup mengkhawatirkan. Berdasarkan wawancara dengan Kepala Desa Blahbatuh dan data dari Puskesmas Blahbatuh, kebutuhan akan penyuluhan kesehatan dan peningkatan kesadaran tentang pentingnya pola hidup sehat sangat mendesak. Selain masalah kesehatan, aspek ekonomi masyarakat juga memerlukan perhatian, terutama untuk mendukung kesejahteraan lansia. Oleh karena itu, pengabdian ini bertujuan untuk memberikan penyuluhan mengenai hipertensi dan pelatihan pembuatan loloh kunyit sebagai produk herbal lokal untuk meningkatkan ekonomi keluarga. Metode yang digunakan meliputi penyuluhan tentang hipertensi dan pelatihan praktis dalam pembuatan serta pengemasan loloh kunyit, yang dilakukan secara berkelanjutan dengan monitoring dan evaluasi setiap bulan. Hasil dari pengabdian ini menunjukkan adanya peningkatan pengetahuan peserta, dengan skor rata-rata pretes 68 yang meningkat menjadi 85 pada postes, menunjukkan peningkatan pemahaman mengenai hipertensi dan cara pengolahan loloh kunyit sebagai produk ekonomi yang bermanfaat. Program penyuluhan hipertensi dan pelatihan pembuatan loloh kunyit di Banjar Tengah, Desa Blahbatuh, berhasil meningkatkan pengetahuan peserta tentang kesehatan dan potensi ekonomi. Hasilnya menunjukkan peningkatan signifikan dalam pemahaman peserta mengenai hipertensi dan pembuatan produk herbal, yang dapat mendukung kesejahteraan lansia secara holistik.
Pendampingan Keluarga Balita Stunting di Posyandu Banjar Nyawah, Desa Selulung, Kecamatan Kintamani Dewa Ayu Agung Alit Suka Astini; Anak Agung Made Semariyani; Ni Putu Diah Witari; Komang Trisna Sumadewi; Luh Gede Evayanti; Fransiscus Fiano Anthony Kerans; Ida Kurniawati; Anak Agung Ayu Asri Prima Dewi; Ni Wayan Diana Ekayani
Warmadewa Minesterium Medical Journal Vol. 4 No. 2 (2025): Mei 2025
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmmj.4.2.2025.149-154

Abstract

Stunting remains one of the major public health challenges in Indonesia, with long-term impacts on human resource quality. In Banjar Nyawah, five families were identified with toddlers who are either stunted or at risk of stunting. This condition is driven by inadequate nutritional intake far below the Recommended Dietary Allowance (RDA), limited knowledge and skills of mothers in preparing healthy meals, and the families’ low economic status. This Community Partnership Program (PKM) aims to improve child nutritional status and empower family economies through two main strategies: (1) provision of high-protein nutrition packages, along with education and training on preparing healthy meals using local ingredients; and (2) training on producing packaged loloh kunyit (a traditional turmeric-based herbal drink) as a family income-generating product. The program was implemented in stages through socialization, education, training, distribution of nutrition packages, and evaluation. The educational component focused on the "My Plate" concept, balanced nutritional parenting practices, and hands-on preparation of nutritious toddler meals. Evaluation was conducted by comparing pretest and posttest results, which showed an improvement in participants’ knowledge and skills after the program. The results indicate that educational and productive approaches can have a positive impact on improving children's nutritional status and enhancing family economic potential.
Co-Authors A. A. Ayu Asri Prima Dewi AA Mayun Wirajaya Aditya, Ketut Tegar Agata Viani Agata Viani Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Amir Hinggiranja Amtiran, Melki Yohanes Amtiran, Melki Yohanes Anak Agung Sagung Manik Chindrawati Arandini, Putu Chiana Adi Arisudana, I Gede Arjana, I Gusti Made Ayu Ningtias Mas Puspitayanti Ayu Suardani ayu suardani Ayu Suardani Singapurwa, Ni Made Azmi, Aida Firdaus Muhamad Nurul Bira, Ela Tara Wini Chelsia Wihelmina Edam Chindrawato, A.A. Sagung Manik Dalima, Yasniana Dalima DellaX’ma Nandari DellaX’ma Nandari 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 Fransiscus Fiano Anthony Kerans Gek Ayu Sagita Widya Tresna Wati Grace Yohana Romauli Naibaho Gregoria S. S. Djarkasi 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 Ngurah Agung Pawana I Komang Jiwa Antara I Made Kawan I Made Kawan, I Made I Putu Ajus Raditya Putra 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 Sweca Yasa Ida Kurniawati Ina, Maria Berkat Ina, Maria Berkat Indraningrat, Anak Agung Gede Janurianti, Ni Made Defy Janurianti, Ni Made Defy K Agung Sudewa K. Agus Yogi Indrawan Kant, Mariam Lupita Kant, Mariam Lupita Laksmi, A.A. Ayu Kanaka Mutiara Luh Gde Evayanti Luh Gede Evayanti Luh Kartini Luh Suariani, Luh Luh Suriati M. Aditya Prayoga Made Sri Yuliartini Made Yuliartini Mahardika, Ida Bagus Komang 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 Kadek Karina Saridewi Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Putri Pradnya Paramita Dewi Ni Made Putri Pradnya Paramita Dewi Ni Made Rustini, Ni Made Ni Made Yudiastari, Ni Made Ni Putu Anom Sulistiawati, Ni Putu Anom Ni Putu Chiana Adi Arandini Ni Putu Diah Witari, Ni Putu Ni Wayan Diana Ekayani Ni Wayan Nursini Ni Wayan Yulia Andriani Ni Wayan Yulia Andriani Oka Jiwantara Gusti Ngurah Purwaningtyas Kusumaningsih Putri, , Ni Kadek Sintya Pradnyani Putri, , Putu Nanda Icaka Putu Ananda Icaka Putri 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 Djelantik Sang Ayu Made Agung Prasetiawati Djelatik Satrijo Saloko SATRIYAS ILYAS Sinta Purnamasari Sinta Purnamasari, Sinta Sofia Utami Putri Sunarso Suardani, S, N.M.A. Subin, Maria Reinaldis Jebaut Sudiarta, Wayan Sugiana, I Gusti Ngurah Suka Astini, Dewa Ayu Agung Alit Susilawati, Ni Wayan Tiba, Andika Umbu Trisna Sumadewi, Komang Wati, Gek Ayu Sagita Widya Tresna Wibawa, Putu Rizky Ari Yasa Wirajaya, AA Mayun Wirajaya, Anak Agung Ngurah Mayun Yan Tonga Yasa, I Wayan Sweca Yasniana Dalima Dalima Yohanes Lewa Yohanes Parlindungan Situmeang Yonatan Umbu Pingge Yuhendra AP