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Preservation with Different Smoking Techniques to Extend the Shelf Life of “Urutan” Chicken AA Made Semariyani; Sudiarta, I Wayan; Singapurwa , Ni Made Ayu Suardani; Suariani, Luh
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.v8i3.522

Abstract

“Urutan” chicken is one of the processed meat products processed through the manufacture of meat dough, fat and complete Balinese spices ("Basa Genep"). Extending the shelf life of “urutan” chicken can be done by smoking process either by cold smoking method or hot smoking. Smoke can preserve food ingredients due to the presence of acid, phenolic and carbonyl compounds. The method used in this study is Randomized Block Design (RBD) with a factorial pattern consisting of 2 factors, namely Factor I is Hot Smoking Technique consisting of 3 levels and Factor II is Smoking Time consisting of 4 levels so that 12 treatment combinations are obtained and 2 repetitions are carried out so that 24 experimental units are obtained. The parameters observed include phenol content, water content, ash content, fat content, protein content, Esherichia coli and Salmonella sp. Statistical analysis shows that smoking time has a significant effect (sig <0.05) on the phenol content of “urutan” chicken, but does not have a significant effect (sig> 0.05) on the fat and protein content of “urutan” chicken. The fat content of “urutan” chickens in the smoking duration treatment at a temperature of 100 ° C ranged from 9.798 - 11.870%. The lowest fat content was obtained in 2 hours of smoking, which was 9.798% which was not significantly different from other treatments. The protein content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 11.788 -12.197%. The smoking duration did not have a significant effect on the protein content of “urutan” chickens, which was probably because the smoking duration of 0.5 -2 hours had not denatured the protein sequence. The phenol content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 0.206 - 0.312%. The highest phenol content was obtained in 2 hours of smoking at a smoking temperature of 100 ° C, which was 0.312%. The results showed that the longer the smoking, the higher the phenol content of “urutan” chickens. The lowest pH value was obtained in the 100 °C 2-hour smoking treatment of 5.16, which was significantly different from other treatments. The highest water content was obtained in the 100 °C 2-hour temperature treatment of 63.19%, which was significantly different from other treatments
Improvement of Processing and Marketing of Innovative Coconut and Nut-Based Products at the Sari Nadhi Business Study Group, Carangsari Village, Badung Sudiarta, I Wayan; Semariyani , A. A. Made; Rustini, Ni Made; Dewi, Ni Made Putri Pradnya Paramita; Putri, Putu Ananda Icaka; Ni Luh Putu Putri, Setianingsih
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.v9i1.525

Abstract

The processing of agricultural products, especially coconuts into VCO, coconut oil, sounding, and tempeh, with several types of processed products for innovative snacks with soybean ingredients has been produced and marketed by partners in Carangsari Village and its surroundings, but with limited marketing, and the products still need to be improved in quality to be able to compete with similar products. The problems faced are that the product quality is inconsistent, the product packaging is still simple, and there is no knowledge of business management and bookkeeping, so there are obstacles in managing production and marketing. The solution to the problems faced is to improve processing technology and packaging technology; turnover increases; product quality and quantity increase Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero HungerSDG 4: Quality EducationSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 17: Partnerships for the Goals
Training in Integrated Coconut Product Processing and Marketing with the Implementation of Zero Waste in Banjar Lantangidung, Sukawati, Gianyar, Bali Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan; Rustini, Ni Made; Padmarini, Ni Made Andira; Patni, Gusti Ayu Yunda Darma; Mulia, I Komang Oki Budi
Asian Journal of Community Services Vol. 3 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i10.10359

Abstract

Processing and marketing of integrated coconut products with the implementation of zero waste will be carried out by PKK Br. Lantangidung, Batuan Sukawati, Gianyar Bali. The goal achieved is to provide appropriate technology for processing coconut, which has the potential to be found in Batuan Village, Sukawati Virgin Coconut Oil (VCO), Serundeng (saur), and by-products, namely activated charcoal for health and consumption. The methods that will be used in implementing this training are interviews, face-to-face, counseling, and direct practice. The output target to be achieved is that training participants can independently make processed products and understand entrepreneurial knowledge and marketing management so that they can become economically independent
Training on Processing Pear Fruit Skin with the Application of Zero Waste to Become a Fruit Skin Chips Product as an Effort to Realize an Ecotourism Village Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan
Asian Journal of Community Services Vol. 3 No. 9 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i9.11390

Abstract

Abiansemal Dauh Yeh Cani Village is one of the villages in Abiansemal District. Organic waste processing, especially fruit peel waste, is a serious challenge in realizing a sustainable ecotourism village. One example of organic waste that is often overlooked is pear peel. Although pear flesh is widely consumed, the peel is usually considered waste and is thrown away. Pear peel contains fiber, vitamins, and minerals that are beneficial for health. The economic potential of pear peel can be processed into products with added value, such as fruit peel chips. The purpose of the training is to manage organic waste sustainably and apply the principle of zero waste. This training has also equipped participants with technical skills in the processing process, from raw material preparation and drying to packaging.
Development of Balinese Ong Tea as a Probiotic Drink at Taruna Warmadewa Vocational School, Denpasar Sudiarta, I Wayan; Semariyani, A.A. Made; Aditya, Ketut Tegar; Susilawati, Ni Wayan; Bira, Ela Tara Wini; Tiba, Andika Umbu
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.v9i3.841

Abstract

Teh Ong, a fermented beverage rich in probiotic benefits, has enormous potential for further development. The purpose of community service is to develop a Balinese Teh Ong product as a probiotic drink at SMK Taruna Warmadewa Denpasar. This activity focuses on training and mentoring students majoring in hospitality and culinary arts to produce original Teh Ong. During implementation, the community service team guides the fermentation process for Teh Ong and ensures adherence to hygienic production operational standards. The mentoring aims to produce quality Teh Ong products and to foster students' entrepreneurial spirit and creativity. The result of this community service is the formation of a Teh Ong production group at the school, which can produce this probiotic drink independently. The resulting Teh Ong Original product boasts an authentic, refreshing taste and rich health benefits that support digestion. This success demonstrates that the development of locally innovative products can be an effective educational tool while also opening economic opportunities for the younger generation.Contribution to Sustainable Development Goals (SDGs):SDG 3:  Good Health and Well-BeingSDG 4: Quality Education
Kajian Waktu dan Suhu Pengasapan terhadap Karakteristik Mikrobiologi dan Organoleptik “Urutan” Ayam Asap: : mikrobiologi, suhu pengasapan, urutan ayam asap, uji organoleptik, waktu pengasapan Viani, Agata; Semariyani, A.A. Made; Sudiarta, I Wayan
GEMA AGRO 94-103
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.30.2.13230.94-103

Abstract

Urutan ayam asap adalah produk olahan daging tradisional Bali yang terbuat dari campuran daging ayam, lemak, dan bumbu Basa genep, dibungkus dalam selongsong sintetis dari kolagen rumput laut. Pada suhu kamar, daya tahan produk ini hanya 12 hari, sehingga diperlukan metode pengawetan seperti pengasapan untuk memperpanjang masa simpan. Penelitian ini bertujuan untuk mengevaluasi pengaruh suhu dan waktu pengasapan terhadap karakteristik mikrobiologi dan organoleptik urutan ayam asap. Penelitian menggunakan Rancangan Acak Kelompok (RAK) pola faktorial dengan tiga level suhu pengasapan (80oC, 90oC, dan 100oC) dan empat lama pengasapan (0,5; 1; 1,5; dan 2 jam), menghasilkan 12 kombinasi perlakuan, masing-masing diulang dua kali. Uji mikrobiologi meliputi Total Plate Count (TPC), Escherichia coli, Salmonella sp., dan Staphylococcus aureus, sedangkan uji organoleptik mencakup warna, aroma, rasa, tekstur, dan penerimaan keseluruhan oleh 20 panelis. Data dianalisis menggunakan Analisis of Variance (ANOVA), diikuti uji Duncans Multiple Range Test (DMRT) untuk perbedaan nyata. Hasil menunjukkan bahwa pengasapan pada suhu 90°C selama 1 jam merupakan perlakuan terbaik, menghasilkan TPC sebesar 3,7 x 105 CFU/g, E. coli <10 CFU/g, Salmonella negatif, dan S. aureus <10 CFU/g. Secara organoleptik, skor warna 5,20 (agak suka hingga suka), aroma 6,53 (suka hingga sangat suka), rasa 6,40 (suka hingga sangat suka), tekstur 6,47 (suka hingga sangat suka), dan penerimaan keseluruhan 6,40 (suka hingga sangat suka), memenuhi Standar Nasional Indonesia (SNI) untuk sosis daging (01-3820-2015). Suhu dan waktu pengasapan yang lebih tinggi secara signifikan mengurangi TPC dan E. coli, tetapi tidak berpengaruh nyata terhadap Salmonella dan S. aureus. Temuan ini memberikan wawasan penting untuk mengoptimalkan proses pengasapan guna meningkatkan keamanan dan kualitas sensorik urutan ayam asap.
Solar Powered Vibration Propagation Analysis System using nRF24l01 based WSN and FRBR Wedashwara, Wirarama; Yadnya, Made Sutha; Sudiarta, I Wayan; Arimbawa, I Wayan Agus; Mulyana, Tatang
JOIV : International Journal on Informatics Visualization Vol 7, No 1 (2023)
Publisher : Society of Visual Informatics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30630/joiv.7.1.1592

Abstract

Prevention of the effects caused by natural disasters such as earthquakes and landslides requires analysis of vibration propagation. In outdoor applications, internet sources such as WIFI are not always available, so it requires alternative data communications such as nRF24l01. The system also requires a portable power source such as solar power. This research aims to develop a vibration propagation analysis system based on the nRF24l01 wireless sensor network and solar power by implementing the fuzzy rule-based regression (FRBR) algorithm. The system consists of two piezoelectric and nrf24l01 vibration sensors. The system also uses a third node equipped with temperature and soil moisture sensors, air temperature and humidity, and light intensity as environmental variables. The evaluation results show the Quality of Services (QoS) results with a throughput of 99.564%, PDR 99.675%, and a delay of 0.0073s. The Fuzzy Association Rule (FAR) extraction results yield nine rules with average support of 0.319 and confidence of 1 for vibration propagation. The availability of solar power was evaluated with an average current value of 0.250A and a voltage of 3.266V. The results of FRBR are based on the propagation of the vibration that propagated and produced a mean square error (MSE) of 0.141 and a mean absolute error (MAE) of 0.165. The correlation matrix and FAR results show that only soil moisture has a major effect on the magnitude and duration of propagation. However, other variables can regress soil moisture with MSE 0.232 and MAE 0.287.
Empowerment of Women Farmers Group Jempiring, Bresela Village, Payangan District, Gianyar Regency, in Producing Traditional Snacks for "Celebrations" Semariyani, A.A. Made; Saloko, Satrijo; Yasa, I Wayan Sweca; Suriati, Luh; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan; Mangku, I Gede Pasek; Chindrawato, A.A. Sagung Manik; Setianingsih, Ni Luh Putu Putri; Laksmi, A.A. Ayu Kanaka Mutiara; Mulia, I Komang Oki Budi; Subin, Maria Reinaldis Jebaut; Putri, , Ni Kadek Sintya Pradnyani
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.v9i3.843

Abstract

The group members of the Jempiring Women Farmers Group in Bresela Village have limited knowledge and skills in processing traditional snack products that are hygienic, varied, and suitable for sale for “upakara” (religious ritual) purposes. Most of the “upakara” snacks are purchased from outside the village, which has an impact on the community's low local income and lack of economic independence. The method of implementing the activity includes several stages, namely: socialization and counseling regarding the importance of sanitation and hygiene in food processing, practical training in making various types of traditional snacks, such as “jaja uli” and “jaja begina”, which are suitable for “upakara”, and assistance in terms of packaging, pricing, and product marketing. The results of this activity are very significant: the members of the Jempiring group are now not only able to produce traditional snacks independently but have also formed a local marketing network. This success not only increases the group's income but also preserves the traditional Balinese culinary heritage and strengthens the village's economic independence. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 5 – Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 11 – Sustainable Cities and Communities
Diversification of Orange Fruit Processing into Zero Waste-Based Wine Products in Pengejaran Village, Kintamani, Bangli Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Muliarta, I Nengah; Rustini, Ni Made; Lestarini, Asri; Purnomo, Amelia Putri; Prabandewi, Ni Luh Putu Ratih; Tiba, Andika Umbu
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.v9i3.855

Abstract

Citrus fruits often experience overproduction, resulting in low prices, and even unmarketable fruit is frequently wasted. This innovation offers a sustainable solution through a zero-waste concept, where all parts of the citrus fruit, from the flesh and peel to the pulp, are optimally utilized. The program focuses on intensive training in producing high-quality orange wine, introducing proper fermentation techniques to create a high-value product. The orange peel and pulp, which are by-products of the winemaking process, are further processed into products such as jam, orange peel candy, or compost, so nothing is wasted. Community service not only provides farmers with new skills in creating innovative products but also teaches the principles of an environmentally friendly circular economy. The expected positive impacts include increased farmer incomes, new business opportunities, and more effective agricultural waste management, making Pengejaran Village a self-sustaining centre for processed citrus production. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
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