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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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Toxicity Test of Moringa (Moringa Oleifera Lam) Essential Oil with the Brine Shrimp Lethality Test (BSLT) Method Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; A.A. Sagung Putri Risa Andriani; Gusti Ngurah Oka Jiwantara; Sang Ayu Made Agung Prasetiawati Djelantik; Kadek Dinda Rahayu Darmawan
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 6 (2023): July, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i6.5255

Abstract

Moringa oleifera is an herbal plant that is found in the tropics and Indonesia. Bioactive compounds in clover are found in many parts of the leaves. The study aims to test the toxicity of the essential oils of moringa leaves against the larvae of Artemia salina Leach and to find out the composition of the essential compounds of the constituents of the oil of moringa leaves using the gas-mass spectrometer chromatography method. (GS-MS). The results of the study of the essential oil on the leaves of the Moringa Oleifera Lum were toxic to the larvae of the moringa leaves, Artemia salina Leach, with an LC50 value of 178.58 ppm. GC results on moringa leaves obtained fifteen (15) peak compounds. The potential of the leaves of moringa as an herbal plant that can be a pesticide, antibacterial, and anticancer
Predicting Baker's Yeast Dosage and Fermentation Time on Bioethanol Production Made from Papaya Skin Waste I Nengah Muliarta; Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih, S.Si., M.Si.; Wayan Sudiarta Ir. Wayan Sudiarta, MP; Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti; I Kadek Somariana I Kadek Somariana; I Ketut Suwarmadi Putra I Ketut Suwarmadi Putra
Formosa Journal of Sustainable 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/fjsr.v2i8.4831

Abstract

This literature study research aims to find the appropriate yeast dose and fermentation time to process papaya skin waste into bioethanol by utilizing Saccharomyces cerevisiae yeast. Papaya skin waste is one of the biomass that is quite abundant and contains high sugar content so it can be used as raw material for making bioethanol. The data collection method was carried out through online searches of scientific journals related to the potential of papaya waste, fermentation, bioethanol production, bioethanol manufacturing techniques, yeast types and yeast doses, and bioethanol content. As a result, get fermentation for making bioethanol efficiently using a yeast dose of 0.3% and the fastest fermentation time of 3 days
Training on Virgin Coconut Oil (VCO) Processing in Banjar Lantangidung, Sukawati District, Gianyar District, Bali Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; Dewa Putu Yudi Pardita; Sang Ayu Made Agung Prasetiawati; Gusti Ngurah Oka Jiwantara
Asian Journal of Community Services 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/ajcs.v2i8.5757

Abstract

VCO is a processed food product. One area that processes coconuts into Virgin Coconut Oil (VCO) products is Family Welfare Development (PKK) Br. Lantangidung, Batuan, Sukawati, Gianyar, Bali. PKK Merta Nadi Bro. Lantanidung, Sukawati do not yet have adequate entrepreneurial, production management, or marketing skills. The solution to overcome partner problems is to provide the right technology for VCO processing, equipment assistance, product packaging and labeling knowledge, and marketing. Implementation of community service activities has been running smoothly. The number of participants who took part in this activity was 10. Based on the evaluation results, the group partners mastered VCO processing technology up to 100%. The resulting VCO products are of higher quality, have a longer shelf life, and have a wider market.
Innovation in the Processing of "Balinese Arak" based on Bananas, Specially Asah Duren Village, Pekutatan District, Jembrana Regency, to Support Ecotourism Development Ni Luh Putu Putri Setianingsih; Gregoria S. Suhartati Djarkasi; A.A. Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa; Luh Suriati; I Gede Pasek Mangku; I Putu Candra; Sang Ayu Made Agung Prasetiawati Djelatik; Gusti Ngurah Oka Jiwantara; I Putu Ajus Raditya Putra
Asian Journal of Community Services Vol. 2 No. 9 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i9.5786

Abstract

The body needs a lot of nutrients from bananas, which have a lot of nutritional content. Natural bananas contain no fat, cholesterol, or sodium. Bananas can be processed into processed products such as wine or "Balinese Arak," made from bananas. The following is a nutritional description of bananas. "Balinese Arak," an alcoholic beverage made from fermented bananas, is one of the most valuable banana derivative products. Appropriate steps are needed to solve the problems faced by farmer women's groups. One effort that can be made is to encourage people to learn food processing techniques and to make "Balinese Arak" from bananas. Partners fully understand how to properly process banana-based "Arak Bali" products
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 I Wayan Sudiarta; Ni Luh Putu Putri Setianingsih; Ni Made Rustini
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.
Utilization of Ginger to Increase Community Welfare in Singapadu Kaler Village Putri Setianingsih Putri; Ni Made Ayu Suardani Singapurwa; Luh Suriati; Salensia Haryati Afons; A.A. Made Semariyani; I Gede Pasek Mangku; I Wayan Sudiarta; I Putu Candra; I Nyoman Rudianta
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.4955

Abstract

Ginger is an untapped commodity in Singapadu Kaler Village. To empower rural communities through increasing knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed that are under the needs of the community. Processing of ginger into various products such as candied ginger and instant ginger has been produced and marketed by PKK women. 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 candied ginger and instant ginger, equipment assistance, knowledge of product packaging and labeling, marketing, and entrepreneurship. Based on the evaluation results, this group mastered the technology of making candied ginger and instant ginger up to 75%.
Innovative Products Processed from Coconut and Nuts Sari Nadhi Business Learning Group in Carangsari Village Badung I Wayan Sudiarta; A.A. Made Semariyani; Ni Made Ayu Suardani Singapurwa; Ni Made Darmadi
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.6509

Abstract

Regional Featured Product Development Program activities in Carangsari Village, Petang, Badung, and Bali were carried out at the Sari Nadhi Business Study Group. Coconuts into coconut oil have been produced and marketed by partners, but this has not been implemented. intensive, and partners want to have new superior products by processing local agricultural products, especially coconuts and nuts, to support the Carangsari Tourism Village. Partners do not know the field of business management, so they experience problems managing production and marketing. The solutions taken to overcome the problems faced by partners are: providing appropriate technology in the processing of coconut and nut-based products; storage and packaging; marketing; and business management; and assisting with processing equipment and business capital. The output target that has been achieved is Appropriate Technology for Processing Coconuts and Nuts.
Community Empowerment Through the Diversification of Rosella Products into Fermented Kombucha Ni Made Ayu Suardani Singapurwa; Aida Firdaus Muhammad Nurul Azmi; A A Made Semariyani; Luh Suriati; I Wayan Sudiarta; Ni Luh Putu Putri Setianingsih; Anak Agung Sagung Manik Chindrawati; Ni Made Defy Janurianti
Unram Journal of Community Service Vol. 7 No. 1 (2026): March
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v7i1.1347

Abstract

This community service program aimed to enhance the added value of roselle (Hibiscus sabdariffa L.) through the development of kombucha as a functional beverage while empowering the GAPOKWATAN Lumbung Rasa women farmers’ group in Pitra Village, Bali. Prior to the intervention, roselle utilization was limited to dried tea production with low economic value, constrained by limited knowledge, technology, and market access. The program introduced appropriate postharvest technologies, including training in Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), fermentation using Symbiotic Culture of Bacteria and Yeast (SCOBY), and product packaging and labeling. Members were also supported with fermentation and packaging equipment to standardize production. Pre- and post-program assessments revealed substantial improvements: hygienic processing increased from 30% to 80%, fermentation skills from 20% to 75%, packaging quality from 25% to 70%, technology adoption from 15% to 85%, and product diversification from 10% to 65%. Beyond technical capacity, the program fostered social empowerment, as women transitioned from supplementary laborers to key innovators and decision-makers in production and marketing. Economically, the group achieved routine production of 10–15 liters of kombucha per week, with an average selling price of IDR 20,000–25,000 per 250 ml bottle, resulting in a 40–50% increase in income compared to previous activities. Environmentally, the process is considered sustainable, as it relies on locally available raw materials without generating hazardous waste. Overall, this initiative demonstrates that roselle kombucha innovation can strengthen community empowerment, gender inclusivity, and local economic sustainability while contributing to functional food development.
Tingkat Keamanan Nasi Campur Yang Dijual Di Lingkungan Pasar Badung Ditinjau Dari Aspek Mikrobiologi Yulianus Jordi Ziku; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta
GEMA AGRO Vol 23 No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.23.1.652.1-10

Abstract

Food is one of the main elements of man. Quality of food should always be guaranteed to the public avoid the disease or health problems caused by bacterial contamination. One indicator of food contamination is the bacteria Escherichia coli. This study aims to analyze the contaminants of Escherichia coli bacteria and the total amount of microbes found in mixed rice foods sold in the Badung Market Traditional. This research uses descriptive analysis method. Samples tested were mixed rice taken from six mixed rice vendors in Badung Market environment, and testing of bacterial contaminants was tested at Veterinary Balai Besar Laboratory in Denpasar. The study was conducted on April 7, 2016, until May 4, 2016. The study included E.coli MPN testing, prediction test, confirmatory test, biochemical test using IMViC, and total microbial analysis using Total Plate Count (TPC) testing. The results of this study showed that all samples of mixed rice food (100%) were not contaminated with Escherichia coli bacteria. The total microbial yields showed 91.7% of mixed rice samples did not meet the standards and only 8.3% of the samples met the standards determined by Dirjen POM Number: 03726 B/ SK /VII /89.
Kajian Ekstrak Daun Kemangi dalam Mempertahankan Kesegaran Ikan Layang (Decapterus sp) I Gede Wenda Wikan Adi; A.A. Made Semariyani; Nyoman Rudianta; I Wayan Sudiarta; I Putu Candra
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.25.1.1716.23-32

Abstract

Basil leaves are small clumps of shrubs and have long leaves such as spurs that are widely favored by Indonesian people as fresh vegetables and rich in flovanoid compounds, tannins, safonins, and essential oils function as anti-microbial properties. This study aims to determine the characteristics of the flying fish due to the influence of the use of the concentration of basil extract and soaking time and find out how long the basil extract can maintain the freshness of the flying fish. This research was conducted at the Food Analysis Laboratory of the Warmadewa Faculty, Denpasar Veterinary Center, and LPPMHP Denpasar. This research is a factorial experiment with a randomized block design (RBD) consisting of 2 factors: namely factor I, duration of immersion consisting of 2 levels, namely 1 hour and 2 hours soaking. Factor II, storage time which consists of 3 levels: 2 days, 4 days and 6 days. Variables observed in flying fish include objective observations namely analysis of water content, pH value, Total Volatile Base (TVB) value, and Total Plate Count (TPC) value. Whereas subjective observations included tests on the appearance of eyes, appearance of meat, odor / odor, and texture. The best freshness quality of the flying fish is objectively obtained in the 2 hour immersion treatment with 6 days storage time in cold temperatures (10 ± 5) ˚C and subjectively the effect of each treatment on variables, appearance of meat, odor / odor, and the texture is still good and acceptable. Overall treatment test results compared with Indonesian National Standard No. 2729-2013 shows that the test results variable meets the requirements.
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