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All Journal Gema Agro Unram Journal of Community Service (UJCS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) East Asian Journal of Multidisciplinary Research (EAJMR) Formosa Journal of Applied Sciences (FJAS) Warmadewa Minesterium Medical Journal Formosa Journal of Sustainable Research (FJSR) Asian Journal of Community Services (AJCS) Abdi Widya: Jurnal Pengabdian Masyarakat INCOME: Indonesian Journal of Community Service and Engagement Asian Journal of Applied Business and Management (AJABM) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR)
I Wayan Sudiarta
Universitas Warmadewa
Religion Agriculture, Biological Sciences & Forestry Arts 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 Public Health Social Sciences Other

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The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia Luh Suriati; Aida Firdaus Muhamad Nurul Azmi; Raseetha Vani Siva Manikam; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku; Anak Agung Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; Ni Luh Putu Putri Setianingsih
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 1 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.206 KB) | DOI: 10.29165/ajarcde.v6i1.83

Abstract

The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community. This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village, Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in Baru Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group, but marketing is still limited around the village. Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products, jams, and taro noodles produced have a longer shelf life as well as wider marketing.
Application of Hazard Analysis of Critical Control Point (HACCP) on "Urutan" Chicken Products at Dapur Ayuna Catering A.A.Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
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.v7i1.203

Abstract

This Applied Research is expected to be able to identify, analyze and control the hazards that may occur in the food manufacturing process. Hazard Analysis Critical Control Point (HACCP) is a food safety system by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the final product in order to meet the requirements for healthy, safe, and halal food products. Dapur Ayuna Catering is a catering company for the general public that processes traditional Balinese menus, one of which is a sequence of orders made not only made from pork but also made from chicken meat to meet the wishes of consumers who should not or are allergic to pork and casings. The sleeve used is a synthetic casing made from collagen. This company has implemented HACCP in every food production including in the manufacture of chicken orders. This type of research is descriptive with the method of observation of the production process of chicken (Balinese sausage) menus. The application of HACCP in the production process of Urutan menus is to control the temperature and time during the production process to prevent microbial growth in food. Of the ten applications of HACCP according to Indonesian National Standard SNI No. 01-4852-1998 regarding the HACCP system, only one point of application is not in accordance with SNI, namely monitoring. Monitoring activities are not carried out routinely during the empon-empon washing process in the manufacture of 'basa genep' (Bali complete spices) and the storage of the final product has not been carried out in a special freezer because it is still using a refrigerator for households so that it is still one with other product storage. The HACCP system at the Dapur Ayuna Catering for Urutan chicken products for the general public has been implemented properly starting from receiving raw materials, processing, packaging, labeling, and storage (storage freezer). Critical of every CCP that has been set by Dapur Catering Ayuna Buduk Mengwi Badung. It takes handling and prevention of contamination in every stage of the chicken menu processing process with the aim that the food consumed by consumers is safe from contamination.
Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard) Ni Made Darmadi; Dewa Gede Semara Edi; I Wayan Sudiarta
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.v7i1.205

Abstract

Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12; TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7
Increasing the Added Value of Moringa Leaf into Processed Food Products by Family Welfare Movement (PKK) Merta Nadi Banjar Lantagidung, Gianyar, Bali Setianingsih Ni Luh Putu Putri; A.A. Made Semariyani; I Wayan Sudiarta
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 | Full PDF (452.268 KB) | 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
Quality Control of Puff Pastry Sheet Production Process at CV. PRS Bali Ayu Suardani; A.A. Made Semariyani; I Putu Candra; I Wayan Sudiarta; I Nyoman Rudianta; Ni Kadek Karina Saridewi
Formosa Journal of Applied Sciences Vol. 2 No. 3 (2023): March 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v2i3.3594

Abstract

Puff pastry is a pastry product made from a mixture of flour, sugar, salt and fat/butter. To produce good quality Puff Pastry, good quality raw materials are needed. Quality control are techniques or operational activities used to meet quality requirements. Quality control of the production process can be considered to be correct if the quality is in accordance with the quality criteria, the performance of equipment, processes and products and if the deviations are identifiable or reportable. Puff pastry sheet production process carried out at CV. PRS includes: the process of preparing materials, weighing materials, mixing materials, cutting and weighing dough according to standard weights, plastic packaging, cooling dough, flattening dough, molding and cutting according to standard sizes, cooling and packaging of products.
A Women's Involvement in the Implementation of Source-Based Waste Management through Composting Method in Batuan Village, Gianyar-Bali Muliarta I Nengah; Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti; Kadek Somariana Kadek Somariana; Ketut Suwarmadi Putra Ketut Suwarmadi Putra; I Wayan Sudiarta I Wayan Sudiarta; Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih
Asian Journal of Community Services Vol. 2 No. 5 (2023): May, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i5.4292

Abstract

Community service activities carried out in Batuan Village, Sukawati, Gianyar-Bali aim to improve the knowledge and skills of housewives in household waste management. Housewives have been leaders in waste management at the household level. The methods used include observation, interviews, socialization, and plot demonstration. Based on the results of interviews with 15 participants in composting training and plot demonstrations, it was found that 13% of housewives had routinely composted and 87% percent had never done composting, citing not knowing how to compost, not having a place for composting and reasons for time constraints. Housewives in Batuan Village after receiving socialization and training have a commitment to sorting waste and composting.
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 I Wayan Sudiarta; A. A. Made Semariyani; Ni Made Ayu Suardani Singapurwa; 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.
Training in Composting Efforts to Develop Economically Value Compost Products by Family Welfare Empowerment (FWE) Batuan Village, Sukawati District, Gianyar District, Bali I Nengah Muliarta; Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; Desak Ayu Diah Prawerti; I Kadek Somariana; I Ketut Suwarmadi Putra
East Asian Journal of Multidisciplinary Research Vol. 2 No. 7 (2023): July 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v1i7.4828

Abstract

The Community Service Activities Conducted in Batuan Village, Sukawati, and Gianyar-Bali Aim to Increase Knowledge and Skills of Family Welfare Empowerment (FWE) In Managing Composting to Become Fertilizer Products That Have Economic Value. FWE has become a leader in waste management at the household level. The methods used include observation, counseling or education, direct practice, monitoring, and evaluation. Based on the results, 100% of FWE can use tools for the composting process to produce organic compost with economic value, 100% understand the use of compost, and 100% are skilled in using compost as quality organic compost. FWE in Batuan Village, after receiving socialization and training, commits to sorting waste and making compost into organic fertilizer with economic value.
Bread Yeast Fermentation Method Production of Papaya (Carica Papaya L.) Fruit Bioethanol I Nengah Muliarta; Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; Desak Ayu Diah Prawerti; I Kadek Somariana; I Ketut Suwarmadi Putra
East Asian Journal of Multidisciplinary Research Vol. 2 No. 8 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v2i8.5302

Abstract

Making bioethanol from papaya fruit is done through a fermentation process. Yield is influenced by the duration of fermentation and the mass variation of the bread yeast Saccharomyces cerevisiae. The pH treatment and initial sugar content of the substrate were also tested before the addition of glucose. This study aims to examine the effect of yeast concentration and fermentation time on the amount of bioethanol produced from papaya fruit in the manufacture of bioethanol. The maximum concentration of bioethanol produced by a concentration of 2% S. cerevisiae is 5.44% due to the addition of yeast, according to the number of nutrients in the sample. In order of concentration from high to low, it is 2% > 4% > 3% > 5% > 1%. While the maximum pH value of 4.9 with a concentration of 2% was obtained in ethanol production by Saccharomyces cerevisiae.
Empowerment of Housewives and Marketing Strategies in the Development of Various Citrus Fruit Processed Businesses in Catur Village, Kintamani, Bali Ni Luh Putu Putri Setianingsih; I Ketut Selamet; I Wayan Sudiarta; I Wayan Wesna Astara
Asian Journal of Applied Business and Management Vol. 2 No. 3 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajabm.v2i3.5591

Abstract

The activities of the Assisted Village Empowerment Program, which are carried out in Catur Village, Kintamani, and Bangli-Bali, aim to increase the knowledge and skills of groups of housewives in managing the results of citrus fruit products into various processed citrus fruits that have economic value. The Housewives Group has become a leader in citrus fruit management at the household level. The methods used include observation, counseling, education, and direct practice. Based on the results, 100% of the Housewives Group can use tools for the product manufacturing process to produce various processed citrus fruits that have economic value and quality. The group of housewives in Catur Village, after receiving socialization and training, is committed to producing citrus fruits and making various processed citrus fruits into products that have economic value and quality.
Co-Authors A.A. Made Semariyani Agata Viani Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Anak Agung Ayu Asri Prima Dewi Anak Agung Diah Apriyanti Anak Agung Gede Budhitresna Anak Agung Sagung Manik Chindrawati Andriani, Anak Agung Sagung Putri Risa Ayu Suardani Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti Desak Putu Oki Lestari Dewa Gede Semara Edi, Dewa Gede Semara Fransiscus Fiano Anthony Kerans Gregoria S. S. Djarkasi Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara I Dewa Ayu Ketut Yunantariningsih I Gede Pasek Mangku I Gede Wenda Wikan Adi I Kadek Somariana I Kadek Somariana I Kadek Somariana I Ketut Suwarmadi Putra I Ketut Suwarmadi Putra I Ketut Suwarmadi Putra I Nengah Muliarta, I Nengah I Putu Ajus Raditya Putra I Putu Candra Suta Adnyana I Wayan Wesna Astara Ida Kurniawati Indraningrat, Anak Agung Gede Ini Luh Putu Eka Kartika Sari Janurianti, Ni Made Defy Kadek Dinda Rahayu Darmawan Kadek Somariana Kadek Somariana Ketut Suwarmadi Putra Ketut Suwarmadi Putra Ketut Wahyudiana Sudana Luh Gde Evayanti Luh Gede Evayanti Luh Suriati Made Dharmesti Wijaya Made Gita Ratnasari Murdhana Putere, Sagung Putri Permana Lestari N.M.A. Suardani, S Ni Kadek Karina Sari Dewi Ni Kadek Karina Saridewi Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Singapurwa Ni Made Darmadi Ni Made Putri Pradnya Paramita Dewi Ni Made Putri Pradnya Paramita Dewi Ni Made Rustini, Ni Made Ni Putu Diah Witari, Ni Putu Ni Wayan Diana Ekayani Ni Wayan Erly Sintya Dewi Ni Wayan Sri Ekayanti Pande Ayu Naya Kasih Permatananda Pardita, Dewa Putu Yudi Putu Ananda Icaka Putri Putu Gde Hari Wangsa Raseetha Vani Siva Manikam Ratna Juwita Richard Randi Rudianta, I Nyoman Salensia Haryati Afons Sang Ayu Made Agung Prasetiawati Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelatik Selamet, I Ketut Sinta Purnamasari Sri Ratna Dewi Suka Astini, Dewa Ayu Agung Alit Sukmadewi, Desak Ketut Tristiana Trisna Sumadewi, Komang Yasniana Dalima Dalima Yulianus Jordi Ziku