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Optimalisasi Potensi Ekowisata Melalui Edukasi Bahaya Mikroplastik dan Inovasi Wine Jeruk di Desa Pengejaran Lestari, Desak Putu Oki; Sudiarta, I Wayan; Sari, Ini Luh Putu Eka Kartika; Sukmadewi, Desak Ketut Tristiana
INCOME: Indonesian Journal of Community Service and Engagement Vol 4 No 1 (2025)
Publisher : EDUPEDIA Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56855/income.v4i1.1270

Abstract

The Assisted Village Empowerment Program activities in Pengjaran Village, Kintamani, aim to optimize ecotourism through socializing the impact aof microplastics and innovation in processing oranges into wine. This village has enormous potential in the production of Siamese oranges but faces the challenges of overproduction and a lack of value-added processed products. This program involves training for Family Planning Program mothers regarding the dangers of microplastics and techniques for making orange wine, using outreach and hands-on methods. The results showed an increase in participants' knowledge about the impact of microplastics and their ability to produce orange wine. By reducing plastic use and promoting sustainable use of local resources, we hope to improve economic welfare and health in society. This program also supports the tourism industry by offering processed products that are attractive to tourists, thereby making a positive contribution to the local economy.
PENGOLAHAN UMBI GADUNG SEBAGAI BAHAN DASAR PEMBUATAN PRODUK LOKAL STICK GADUNG DI DUSUN BATU MELIK, DESA SEMINAR SALIT, KECAMATAN BRANG REA, KABUPATEN SUMBAWA BARAT Kartika, Amalinda; Sriminingsih, Orien; Sabriana, Ofhi; Muhammad, Syafiq; Hafiza, Nurul; Azzahra, Fatima; Maktun, Kintan Haiatul; Rahmatin, Ina Ramadhani; Ramadhoan, Ramadhoan; Fauzi, Ihsan; Sugiatma, Iksan; Iltizam, Muhammad; Milasari, Sri; Rozi, Fahrul; Priawibawa, Ghozi; Wardika, Ruzga; Afrida, Galuh; Andriani, Rini; Susanti, Elifah Rika; Sudiarta, I Wayan
Jurnal Wicara Vol 1 No 5 (2023): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v1i4.3391

Abstract

Dusun Batu Melik, Desa Seminar Salit, Kecamatan Brang Rea, Kabupaten Sumbawa Barat merupakan salah satu dusun yang berada di kawasan pegunungan yang kaya akan potensi hasil hutan berupa umbi gadung. Sejauh ini, potensi umbi gadung sangat melimpah namun hanya dimanfaatkan oleh masyarakat sebagai makanan pendamping yang jarang dikonsumsi. Umbi gadung belum dimanfaatkan secara maksimal oleh masyarakat meskipun potensi dan nilai tambah yang tinggi. Berdasarkan masalah tersebut, bersama mitra desa dilakukan pengolahan dan pengembangan hasil hutan ini menjadi produk lokal berupa stik gadung dengan konsep pemberdayaan Masyarakat. Tahap-tahap pelaksanaan program kemitraan berupa Identifikasi, perumusan dan solusi permasalahan; pelaksanaan Program; partisipasi Mitra dan evaluasi keberlanjutan program. Simpulan dari program pengabdian kepada masyarakat ini adalah: (1) Umbi gadung dapat memberikan nilai tambah bagi perekonomian masyarakat melalui pengolahan inovasi produk lokal salah satunya stik gadung. (2) Umbi gadung dapat diolah menjadi berbagai produk lokal, namun dengan proses pengolahan yang cukup lama untuk menghilangkan kandungan racun (HCN). Kegiatan pengolahan umbi gadung ini mendapatkan respon positif dari masyarakat Dusun Batu Melik. Program pelatihan pembuatan stik gadung ini menjadi salah satu opsi bagi masyarakat dalam hal pengembangan diri, olah keterampilan dalam upaya mewujudkan SDM yang berkualitas, terampil dan mandiri. Ditambah dengan adanya kegiatan penyuluhan keamanan pangan dan perizinan usaha yang sangat didukung dan direspon baik oleh masyarakat guna meningkatkan pengetahuan dan keterampilan dalam pengolahan makanan.
PEMBERDAYAAN MASYARAKAT BERBASIS PERAIRAN BERKELANJUTAN DALAM PENGOLAHAN RUMPUT LAUT MENJADI CAMILAN CRISPY DI DESA MERTAK Roendah, Baiq Hildha Aulia; Adinegoro, Cahyo; Abror, Haekal Malik; Putri, Juliana; Maulana, M.Aril; Wibawa, Neorista Anggun; Sahara, Nova Nabila; Sopiani, Rani; Rindiani, Saptia; Rahayu, Sefani Cahyo Auliya; Sudiarta, I Wayan
Jurnal Wicara Vol 2 No 5 (2024): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v2i5.5540

Abstract

Mertak Village is a village with a coastal area that has natural tourism potential and is included in the development area of the Mandalika Special Economic Zone in Central Lombok Regency. To increase the participation of the Mertak Village Community, a community service program was initiated which is directly related to the empowerment of the potential in the waters in Mertak Village, especially the development of seaweed through socialization and management strategies and marketing of processed seaweed products. The Mertak Village community empowerment program aims to improve the community's living standards through processing seaweed into healthy crispy. Seaweed is an abundant natural resource potential in Mertak Village, but so far it has not been utilized optimally. Through this program, the people of Mertak Village are given training and assistance in seaweed cultivation, post-harvest processing into crispy snacks, and marketing strategies. The crispy seaweed snacks produced are expected to be a superior product of the village that has a high selling value and is healthy. This empowerment program is expected to have a positive impact on the economy of the people of Mertak Village, as well as increase public awareness of the sustainable use of natural resource potential.
PEMBERDAYAAN KADER LANSIA DALAM PENCEGAHAN DIABETES DI BANJAR TEGAL SUCI, TEGALALANG, GIANYAR Dewi, Sri Ratna; Sudiarta, I Wayan; Pradnyadari, Luh Made Ayu
JURNAL SEWAKA BHAKTI Vol 11 No 1 (2025): Sewaka Bhakti
Publisher : UNHI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32795/kjjn4k24

Abstract

Banjar Tegal Suci in Sebatu Village, Tegalallang, Gianyar, is one of the banjars with a relatively high number of elderly residents. Although there is already an elderly group and cadres, the activities carried out are still limited, such as the lack of diabetes screening, low health insurance coverage, and insufficient knowledge about healthy food preparation. The objective of this Community Partnership Program (PkM) is to improve the knowledge and quality of life of the elderly through several steps, namely diabetes screening, health insurance education, and education on diabetes prevention and healthy food preparation. The problem-solving framework applied includes three main steps: 1) Conducting diabetes screening by checking blood glucose levels, 2) Providing an understanding of the benefits of health insurance, how to register, and conducting meetings with relevant parties, and 3) Organizing education on diabetes prevention, healthy food preparation, and elderly exercise. The PkM activities were carried out in stages, starting with socialization to stakeholders and followed by the implementation of diabetes screening and education. The results showed an increase in knowledge among the cadres and the elderly, with a recorded 84% improvement in pre- and post-test scores for the cadres. Blood glucose testing revealed that 3 elderly individuals had glucose levels >200 mg/dL, and they were advised to follow up with further examinations. Additionally, to increase motivation, glucometers, weight scales, and t-shirts were provided to the cadres and the Puskesmas. Based on the results of these activities, it can be concluded that the PkM has successfully improved the elderly's knowledge and awareness of their health, particularly in diabetes prevention, and has improved access to healthcare services through health insurance.
Automated Wildlife Recognition Using OpenCV for Conservation at Rinjani National Park Handayana, I Gusti Ngurah Yudi; Sudiarta, I Wayan; Setiawan, Budi; Hadi, Islamul; Marzuki, Marzuki; Huda, Lalu Sahrul; Angraini, Lily Maysari; Illahi, Ramadian Ridho
International Journal of Natural Science and Engineering Vol. 8 No. 3 (2024): Oktober
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijnse.v8i3.101773

Abstract

This study presents the design and validation of an AI-based camera-trap system for wildlife monitoring at the border of Rinjani National Park, Indonesia. The system uses the YOLOv4 framework integrated with OpenCV to detect long-tailed macaques (Macaca fascicularis) in real-time. A total of 269 annotated images were used, including 202 for training, 17 for validation, and 50 for testing. The model was trained using Google Colaboratory and achieved a detection accuracy of 92.83%. Image pre-processing and labeling were conducted via Roboflow, and the model was optimized for potential deployment on a Raspberry Pi platform. Although physical deployment was not conducted, the system design supports low-power embedded implementation for field use. The results indicate that the proposed method can reliably detect camouflaged and partially occluded monkeys, suggesting its potential for mitigating human–wildlife conflict through smart conservation technology.
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
BATIK KARYA WAHYU SENGGONO DI RUMAH BATIK WARNA, BLITAR wiwekananda, gusti surya; Sudiarta, I Wayan; Sutrisno, Langen Bronto
Jurnal Pendidikan Seni Rupa Undiksha Vol. 15 No. 2 (2025): Agustus 2025
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpsp.v15i2.100150

Abstract

Penelitian ini bertujuan untuk menganalisis keragaman motif, penerapan warna, dan komposisi pada produk batik yang dihasilkan oleh Wahyu Senggono di rumah batik Warna, Blitar, Jawa Timur. Karya batik ini memiliki ciri khas dalam desain dan teknik pewarnaan. Metode yang digunakan adalah deskriptif kualitatif, dengan fokus pada tiga aspek utama: variasi motif, penggunaan warna, dan komposisi visual. Data diperoleh melalui observasi langsung, wawancara dengan pengrajin, serta dokumentasi koleksi batik. Temuan menunjukkan bahwa batik Wahyu Senggono mencerminkan keragaman budaya lokal dan modernitas, dengan penerapan warna yang kaya serta komposisi yang harmonis. Penelitian ini diharapkan memberikan wawasan mengenai perkembangan seni batik di Blitar dan kontribusi Wahyu Senggono terhadap pelestarian budaya dan industri kreatif setempat.
The Transformation of “Teh Ong”: Turning a Traditional Drink with Various Flavor Variants into a Superior Product in Banjar Lantangidung, Sukawati Ni Luh Putu Putri, Setianingsih; Sudiarta, I Wayan; Rustini, Ni Made; Pratiwi, , Ni Luh Putu Yumi Mega; Jelita, Ni Putu Ayu Bunga; Indra, I Kadek
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.764

Abstract

This community service program, "Teh Ong” was implemented in Banjar Lantangidung, Sukawati, to elevate the traditional beverage into a superior product. Teh Ong, a local beverage with various ginger and honey flavors, was previously managed without a professional approach. The program focused on providing comprehensive training to the local community, covering aspects of product and production management. Partners were taught to standardize production processes to maintain consistent quality and explore new, marketable flavor combinations. The program also focused on improving packaging, marketing, and product legality. This training enabled the community to design more attractive packaging and develop effective marketing strategies. Overall, the program has had a significant positive impact. Residents of Banjar Lantangidung have gained increased knowledge and skills in professionally managing Teh Ong. This has positioned Teh Ong not only as a local culinary heritage but also as a product with significant potential to boost the local economy. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
Characteristic Test of Bioethanol Made from Leftover Fruit (Food Material After Ceremony) Using Yeast (Saccharomyces cerevisiae) Muliarta, I Nengah; Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan; Putra, I Ketut Suwarmadi; Dusak, Putu Gede Bayu Janardhana
East Asian Journal of Multidisciplinary Research 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/eajmr.v3i11.11441

Abstract

Bioethanol can be produced from plants that contain a lot of starch and cellulose compounds by using the help of yeast activity from fruit skin waste. Sugar compounds in fruits are usually a mixture of glucose and fructose. Fruits contain carbohydrates, glucose, and fructose, so fruits have great potential to be raw materials for bioethanol. The study results obtained bioethanol with a long fermentation time of up to the fifth day with different yeast concentrations, namely 2%, 4%, 6%, 8%, and 10%. The maximum bioethanol concentration results were produced by a concentration of 6% S. cerevisiae, namely 8.17%, the content because the addition of yeast is by the amount of nutrients in the sample.
PENGOLAHAN UMBI GADUNG SEBAGAI BAHAN DASAR PEMBUATAN PRODUK LOKAL STICK GADUNG DI DUSUN BATU MELIK, DESA SEMINAR SALIT, KECAMATAN BRANG REA, KABUPATEN SUMBAWA BARAT Kartika, Amalinda; Sriminingsih, Orien; Sabriana, Ofhi; Muhammad, Syafiq; Hafiza, Nurul; Azzahra, Fatima; Maktun, Kintan Haiatul; Rahmatin, Ina Ramadhani; Ramadhoan, Ramadhoan; Fauzi, Ihsan; Sugiatma, Iksan; Iltizam, Muhammad; Milasari, Sri; Rozi, Fahrul; Priawibawa, Ghozi; Wardika, Ruzga; Afrida, Galuh; Andriani, Rini; Susanti, Elifah Rika; Sudiarta, I Wayan
Jurnal Wicara Vol 1 No 5 (2023): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v1i4.3391

Abstract

Dusun Batu Melik, Desa Seminar Salit, Kecamatan Brang Rea, Kabupaten Sumbawa Barat merupakan salah satu dusun yang berada di kawasan pegunungan yang kaya akan potensi hasil hutan berupa umbi gadung. Sejauh ini, potensi umbi gadung sangat melimpah namun hanya dimanfaatkan oleh masyarakat sebagai makanan pendamping yang jarang dikonsumsi. Umbi gadung belum dimanfaatkan secara maksimal oleh masyarakat meskipun potensi dan nilai tambah yang tinggi. Berdasarkan masalah tersebut, bersama mitra desa dilakukan pengolahan dan pengembangan hasil hutan ini menjadi produk lokal berupa stik gadung dengan konsep pemberdayaan Masyarakat. Tahap-tahap pelaksanaan program kemitraan berupa Identifikasi, perumusan dan solusi permasalahan; pelaksanaan Program; partisipasi Mitra dan evaluasi keberlanjutan program. Simpulan dari program pengabdian kepada masyarakat ini adalah: (1) Umbi gadung dapat memberikan nilai tambah bagi perekonomian masyarakat melalui pengolahan inovasi produk lokal salah satunya stik gadung. (2) Umbi gadung dapat diolah menjadi berbagai produk lokal, namun dengan proses pengolahan yang cukup lama untuk menghilangkan kandungan racun (HCN). Kegiatan pengolahan umbi gadung ini mendapatkan respon positif dari masyarakat Dusun Batu Melik. Program pelatihan pembuatan stik gadung ini menjadi salah satu opsi bagi masyarakat dalam hal pengembangan diri, olah keterampilan dalam upaya mewujudkan SDM yang berkualitas, terampil dan mandiri. Ditambah dengan adanya kegiatan penyuluhan keamanan pangan dan perizinan usaha yang sangat didukung dan direspon baik oleh masyarakat guna meningkatkan pengetahuan dan keterampilan dalam pengolahan makanan.
Co-Authors A. A. Bawa Putra A. A. Made Semariyani A. A. S. D. Prameswari A.A. Made Semariyani AA Made Semariyani Abror, Haekal Malik Acintya, N. M. T. C. Ade Ayu Wulan Suci Adinegoro, Cahyo Aditya, Ketut Tegar Afrida, Galuh Anak Agung Gede Agung Satrya Dwipayana Anak Agung Istri Agung Mayun Laksmiwati Anak Agung Purwa Antara, Anak Agung Purwa Andelita, Nanik Aprilianingsih, Rika Ardana, I Gusti Nengah Sura Aryanu Fahmi Arwangga Ayu Suardani Singapurwa, Ni Made Ayu Suardani Singapurwa, Ni Made Azmi, Aida Firdaus Muhamad Nurul Azzahra, Fatima Bira, Ela Tara Wini Budi Setiawan C. M. P. Widya Chindrawato, A.A. Sagung Manik Desak Putu Oki Lestari Dewa Gede Hendra Divayana, Dewa Gede Hendra Dewi, I G. A. K. S. P. Dewi, Ni Komang Putri Candra Dewi, Ni Made Putri Pradnya Paramita Dini Imanniar Diputra, Gede Ngurah Oka Dusak, Putu Gede Bayu Janardhana Dwi Ariani Yulihastuti Emmy Sahara Fahrul Rozi Faizin, Ahmad Nur Fauzi, Ihsan Gede Eka Harsana Koriawan Hafiza, Nurul Hanani, Hulfiatun Handayana, I Gusti Ngurah Yudi Henny Puspa Dewi Giri Huda, Lalu Sahrul I G. D. V. Saputra I Gde Suranaya Pandit I Gede Pasek Mangku I Ketut Sudita I M. S. Negara I M. Siaka I Made Kardena I Made Oka Adi Parwata I Made Tegeh I Nengah Muliarta, I Nengah I Nengah Simpen I P. G. A. Suandi I Putu Candra, I Putu I W BUDIARSA SUYASA I W. B. Arimbawa I Wayan Agus Arimbawa, I Wayan Agus I Wayan Pariawan I Wayan Parwata I Wayan Sudiarta I. A. R. Astiti Asih Ida Bagus Anom Sutanaya Iltizam, Muhammad Indra, I Kadek ISLAMUL HADI Isnawan Hadi jamili, syahrul Janurianti, Ni Made Defy Janurianti, Ni Made Defy Jelita, Ni Putu Ayu Bunga JOKO SUSANTO Kant, Mariam Lupita Kant, Mariam Lupita Kartamayasa, Gede Kartika, Amalinda KARYOTO, KARYOTO Ketut Ratnayani Krisjayanto H Kurniawidi, Dian Wijaya Kusuma, David Ali Jaya Laksmi, A.A. Ayu Kanaka Mutiara Langen Bronto Sutrisno Lestarini, Asri Lestina Sari Luh Suariani, Luh Luh Suriati M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Made Arsa Made Ratih Mettaswari Senet Made Sutha Yadnya Maktun, Kintan Haiatul Manikam, Raseetha Vani Siva Marzuki Marzuki Maulana, M.Aril Milasari, Sri Muhammad, Syafiq Mulia, I Komang Oki Budi Mulia, Komang Oki Budi N. K. Elantiani N. P. D. Pebriani Nainggolan, L. Nallakrishna, I P. A. Nayun, I Wayan Ni Ketut Suminten Ni Luh Putu Putri, Setianingsih Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Made Rustini, Ni Made Ni Nyoman Sri Nopianingsih Ni Putu Ariantari Ni Putu Diantariani Oka Diputra, Gede Ngurah Oka Ratnayani P. Suarya P. Suarya P. Suarya Padmarini, Ni Made Andira Patni, Gusti Ayu Yunda Darma Prabandewi, Ni Luh Putu Ratih Pradnyadari, Luh Made Ayu Pratiwi, , Ni Luh Putu Yumi Mega Pratiwi, Ni Luh Putu Yumi Mega Priawibawa, Ghozi Purnomo, Amelia Putri Purwani, S. T. D. Putra, A. A. B. Putra, I Ketut Suwarmadi Putri Go Putri, , Ni Kadek Sintya Pradnyani Putri, , Putu Nanda Icaka Putri, Juliana Putri, Putu Ananda Icaka Putu Eka Trisna Dewi, Putu Eka Putu Suarya Rahayu, Sefani Cahyo Auliya Rahmatin, Ina Ramadhani Ramadhoan, Ramadhoan Ramadian Ridho Illahi Rindiani, Saptia Rini Andriani Robbaniyyah, Nuzla Af’idatur Roendah, Baiq Hildha Aulia Rudianta, I Nyoman Sabriana, Ofhi Sahara, Nova Nabila Sari, Ini Luh Putu Eka Kartika Satrijo Saloko Semariyani , A. A. Made Setianingsih, Luh Putu Putri Setianingsih, Ni Luh Putu Putri Singapurwa , Ni Made Ayu Suardani Sinta Purnamasari, Sinta Sopiani, Rani Sri Ratna Dewi, Sri Ratna Sriminingsih, Orien Suarka, I Made Suarsa, I W. Suarya P Subhan Subhan Subin, Maria Reinaldis Jebaut Sugiatma, Iksan Sukmadewi, Desak Ketut Tristiana Susanti, Elifah Rika Susanto, Roni Eko Susilawati, Ni Wayan Swetasoma, Cokorda Gede Tatang Mulyana Tiba, Andika Umbu Toya, I Nyoman Veliyana, Ayu Kadek Viani, Agata W. A. Fauzi Wahyu Dwijani Sulihingtyas Wardika, Ruzga Wati, Ni Made Serma Wedarama, I.G.P. Wedashwara Wedashwara, Wirarama Wibawa, Neorista Anggun wiwekananda, gusti surya Wulantari, N. M. P. Yasa, I Wayan Sweca Yasna, I Made Yunantariningsih, I Dewa Ayu Ketut