Claim Missing Document
Check
Articles

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.
TWO-PARTICLE THERMAL DENSITY MATRICES IN ONE DIMENSION USING FINITE DIFFERENCE TIME DOMAIN (FDTD) METHOD subhan, subhan; Sudiarta, I Wayan; Angraini, Lily Maysari
Indonesian Physical Review Vol. 1 No. 1 (2018)
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (654.925 KB) | DOI: 10.29303/ipr.v1i1.13

Abstract

A quantum system in the thermal equilibrium state is a mixed state consisting of statistical ensembles of several different quantum systems can be represented by a thermal density matrix. In this research, the thermal density matrix is calculated for two-particle system case non-interaction in one-dimensional square well and one-dimensional harmonic oscillator using finite difference time domain (FDTD) method. In addition, thermal density matrix calculations are also performed for the case of two particle systems interacting in a one-dimensional harmonic oscillator. We present results of probability densities, partition functions, and internal energies for three cases: two distinguishable particles, two fermions and two bosons. Validation of numerical results of thermal density matrix and probability density is accurate with analytical solutions. Then, the result of partition function and internal energy the system is strongly effect by temperature. At low temperatures, internal energy the system will lead to the lowest energy or ground state.
ANALISIS ANOMALI SUHU PERMUKAAN LAUT DAN PENGARUH FENOMENA EL-NINO DAN LA-NINA TERHADAP PERUBAHAN NILAI ANOMALI SUHU PERMUKAAN LAUT DI PERAIRAN NUSA TENGGARA BARAT TAHUN 2008 - 2017 jamili, Syahrul; Sudiarta, I Wayan; Angraini, Lily Maysari
Indonesian Physical Review Vol. 1 No. 1 (2018)
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3886.378 KB) | DOI: 10.29303/ipr.v1i1.14

Abstract

Fenomena El-Nino dan La-Nina yang selanjutnya disebut ENSO sangat berdampak bagi cuaca dan iklim di Indonesia, salah satunya pada Perairan Nusa Tenggara Barat. Oleh karena itu, perlu dilakukan analisis anomali suhu permukaan laut di perairan Nusa Tenggara Barat. Data anomali SPL dan Indeks Nino 3.4 yang digunakan adalah data skunder dari stasiun ESRL-NOAA (Earth System Research-National Oceanic and Atmoshperic Administration) sedangkan data Indeks Osilasi Selatan dari stasiun AG-BOM (Australian Government-Bureau of Meteorology) dari tahun 2008 sampai dengan 2017. Penlitian ini bertujuan untuk mengetahui distribusi anomali SPL di perairan Nusa Tenggara Barat dari tahun 2008-2017 dan untuk mengetahui kondisi perairan NTB saat terjadi El-Nino dan La-Nina berdasarkan Indikator Indeks Nino 3.4 dan Indeks Osilasi Selatan (IOS) tahun 2008-2017. Berdasarkan Indikator Indeks Nino 3.4. Kejadian El-Nino level kuat diikuti dengan menurunnya nilai anomali SPL di Perairan Nusa Tenggara Barat sedangkan kejadian La-Nina level kuat diikuti dengan peningkatan anomali SPL perairan NTB. Untuk melihat hubungan antara data anomali SPL dengan Indeks Nino 3.4 dan IOS digunakan metode analisis regresi dan korelasi. Dari hasil penelitian ini didapatkan bahwa distribusi anomali SPL perairan Nusa Tenggara Barat pada tahun 2008 hingga 2017. Terlihat  nilai anomali SPL bagian utara rata-rata cenderung meningkat dibandingkan dengan perairan Nusa Tenggara barat bagian selatan
ALTERNATIVE FORMULATION OF PHYSICAL LAWS OF MOTION Sudiarta, I Wayan
Indonesian Physical Review Vol. 3 No. 3 (2020)
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ipr.v3i3.66

Abstract

The purpose of this paper is to present a logical, consistent and understandable alternative formulation of physical laws of motion. This paper gives also a different view and understanding of physical laws of motion. This new point of view gives a deeper understanding about our universe. The central idea of this formulation is the concept of momentum and its conservation. This idea is emphasized in this paper. It is shown that Newton's laws of motion are given as a consequence of the law of conservation of momentum.
Characteristics of Instant Betutu Seasoning Using the Foam-Mat Drying Method Sudiarta, I Wayan; Dewi, Ni Komang Putri Candra; Rudianta, I Nyoman; Setianingsih, Luh Putu Putri
Formosa Journal of Applied Sciences Vol. 3 No. 7 (2024): July 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v3i7.9753

Abstract

Betutu is a typical Balinese food that is known to have a delicious taste because it uses various kinds of spices or base genes. Drying instant betutu seasoning using the foam-mat drying method requires foaming agents and fillers. One of the foaming and filler ingredients is egg white and maltodextrin. This research aims to determine the concentration of egg white and maltodextrin on the best chemical, microbiological, and organoleptic characteristics of instant betutu seasoning. The best research results were obtained in the treatment with a concentration of 15% egg white and 5% maltodextrin with a water content of 5.24%, ash content of 6.22%, protein content of 0.23%, acidity degree (pH) of 5.45, and total microbes of 9, 7 x 102 CFU/g. Subjective observations (color, aroma, taste, texture, and overall acceptability): 5.15–5.55, with the criteria somewhat like it.
Application of Appropriate Technology, Good manufacturing Practice (GMP), Sanitation Standard Operating Procedures (SSOP) in Developing Innovative Regional Superior Products (PPUD) from Processed Coconut Fruit and Nuts Sudiarta, I Wayan; A. A. Made Semariyani; Singapurwa, Ni Made Ayu Suardani; Ni Made Darmadi
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.v7i1.200

Abstract

The Regional Leading Product Development Program in Carangsari Village, Petang District, Badung Regency, Bali was carried out at the Sari Nadhi Business Study Group. Processing of agricultural products, especially coconut into coconut oil, has been produced and marketed by partners, but not intensively, and partners want to have new superior products by processing local agricultural products, especially coconut and nuts to support Carangsari Tourism Village. Partners do not know the field of business management, so they experience obstacles in managing production and marketing. The solutions to solve the problems faced by partners are: Providing Appropriate Technology in processing products made from coconut and nuts; Providing knowledge about good processing methods (GMP), sanitation and processing hygiene (SSOP) storage and packaging, marketing, and business management; and provide assistance with processing equipment and business capital. The output targets that have been achieved are applied technology for processing coconut and nuts; The activity has been published in several online mass media, the turnover of the two partners has increased; Product quality and quantity increased.
Increasing the Added Value of Moringa Leaf into Processed Food Products by Family Welfare Movement (PKK) Merta Nadi Banjar Lantagidung, Gianyar, Bali Ni Luh Putu Putri, Setianingsih; Semariyani, A.A. Made; Sudiarta, I Wayan
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.v7i1.211

Abstract

Br. Lantangidung most of the people's livelihood as farmers and silver craftsmen. Some residents grow Moringa plants for their daily food consumption. The processing of food products during the pandemic is growing rapidly, resulting in increasingly diverse and widespread processed products on the market. To empower rural communities through increasing knowledge, attitudes, skills, and behavior, it is necessary to have activities and mentoring programs that are in accordance with the needs of the community. This community service activity was carried out by PKK Merta Nadi Br. Lantangidung, Sukawati District, Bali Province. Moringa leaves are an untapped commodity in Br. Lantangidung is a processed food product. The processing of Moringa leaves into various products such as chips and Moringa leaf noodles have been produced and marketed by PKK, but marketing is still limited around Banjar. 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 Moringa leaf chips and noodles, equipment assistance, knowledge of product packaging and labeling, and marketing. The implementation of community service activities has been running smoothly. The number of participants who took part in this activity was 10 people. Based on the evaluation results, this group mastered the technology of making chips and Moringa leaf noodles to reach 100%. Further assistance is needed for the group so that the resulting Moringa leaf chips and noodle products are of higher quality, have a longer shelf life, and have a wider marketing
Improving the Process For the Production of Traditional Bali "Tandusan" Coconut Oil to Extend the Storage of Ecotourism in Family Welfare Program (PKK) Groups Merta Nadi Banjar Lantangidung, Gianyar, Bali Sudiarta, I Wayan; Setianingsih, Ni Luh Putu Putri; Rustini, Ni Made
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (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.v7i3.310

Abstract

The Community Partnership Program and Traditional Coconut Oil Processing Training "Tandusan" activities will be carried out by Family Welfare Program (PKK) Groups Merta Br. Lantangidung, Batuan, Sukawati, Gianyar, Bali. Based on research, coconut-based oil is a source of medium-chain fatty acids (C8, C10, and C12), which can reach 61.93%. Medium-chain fatty acids have great benefits for human health. Barren coconut oil production in Br. Lantangidung, Sukawati, was done by women. Women's empowerment needs to be continued; this is important because women play a role in increasing resources and empowering the economy in the village. The goal to be achieved is to provide appropriate technology for coconut processing, which has the potential to be widely available in Batuan Village, Sukawati, as "Tandusan" coconut oil for health and consumption. During the hands-on training, additional materials will be provided on packaging technology, production process sanitation and hygiene, and marketing so that the trainees can properly manage their business. The methods used to implement this training are interviews, face-to-face counselling, and direct practice. The output target achieved is that partners know 100% of good processing methods, simple product packaging and labelling, broader marketing, entrepreneurship, and business management.
Improvement of Traditional Balinese "Ong" Tea-Making Process to Extend Shelf Life To Support Ecotourism in Banjar Lantangidung, Gianyar, Bali Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Rustini, Ni Made; Pratiwi, Ni Luh Putu Yumi Mega; Kusuma, David Ali Jaya; Mulia, I Komang Oki Budi
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.v9i1.505

Abstract

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a probiotic drink from the tea fermentation process. The bacteria in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM (Community Service Program) activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit to open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product to improve the community's economy and support ecotourism development in Banjar Lantangidung.Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic Growth SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
IMPROVEMENT OF TRADITIONAL BALINESE "ONG" TEA-MAKING PROCESS TO EXTEND SHELF LIFE TO SUPPORT ECOTOURISM IN BANJAR LANTANGIDUNG, GIANYAR, BALI Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Pratiwi, Ni Luh Putu Yumi Mega; Rustini, Ni Made; Kusuma, David Ali Jaya; Mulia, Komang Oki Budi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.514

Abstract

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a type of probiotic drink produced from the tea fermentation process. The bacteria contained in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit so that they can open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product that can improve the community's economy and support the development of ecotourism in Banjar Lantangidung
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 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 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