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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
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Analisis Cemaran Mikrobiologi Pada Daging Ayam Broiler Yang Beredar Di Pasar Tradisional Kecamatan Denpasar Barat Anak Agung Diah Apriyanti; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 25 No 2 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/.25.2.2611.115-127

Abstract

Broiler chicken meat is chicken meat that is commonly consumed by the public, because it has high nutritional value, thicker meat and is easily available in both traditional and modern markets. This study aims to determine the microbiological contamination of broiler chicken meat circulating in the Traditional Market of West Denpasar District. This research is a descriptive study using survey and experimental methods in the laboratory. Based on data from PD Pasar Denpasar City, there are 6 traditional markets in West Denpasar District. The number of samples to be studied was 53 samples from 113 populations. The parameters in this study were Total Plate Count (TPC), Escherichia coli, and Salmonella sp. The results showed that from 53 samples, TPC test results, there were 35 samples that met the requirements and 18 samples exceeded the limits set by SNI 7388: 2009 with a maximum limit of TPC contamination of 1 x 106 colony/gram. E. coli test results, namely 1 sample meets the requirements and 52 samples exceed the limit set by SNI 7388: 2009, namely the maximum limit of E. coli contamination 1 x 101 colony/gram. Salmonella sp. Test results obtained all negative samples so that they meet the requirements of SNI 7388: 2009, namely negative/25 grams.
Penambahan Carboxymethyle Cellulosa (CMC) Dan Lama Penyimpanan Pada Suhu Dingin Terhadap Karakteristik Susu Kacang Merah Richard Randi; I Wayan Sudiarta; I Nyoman Rudianta
GEMA AGRO Vol 27 No 1 (2022)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.27.1.5003.53-64

Abstract

Local nuts are an alternative source of vegetable protein that is cheap and affordable by the people of Indonesia. Peanuts whose potential has not been fully explored, including red beans, green beans, and cowpeas are types of beans that have the potential to be developed in various products of the food industry (Fachrudin, 2009). One type of legume that is very good for consumption is red beans. This study aims to determine the addition (CMC) and storage time at cold temperature to the characteristics of red bean milk. The research design used a completely randomized design (CRD) factorial pattern with two factors and two replications, namely factor I was the addition of CMC treatment consisting of 4 levels, namely: (0.04%), (0.06%), (0.08 %), (0.10%). Factor Il is the treatment of shelf life which consists of 4 levels, namely: 0 days, 3 days, 6 days, and 9 days. Observations were carried out objectively including: moisture content, ash content, fat content, protein content, carbohydrates, viscosity, pH and color. Meanwhile, subjective observations include: color, aroma, taste, texture and overall acceptance. The best research results were obtained in the treatment with the addition of 0.06% CMC and storage time on day 3, with the results of 91.82% moisture content, 0.64% ash content, 1.92% fat content, 3.09 protein content. %, carbohydrate content of 2.73%, viscosity 29.75%, pH level of 6.57%, and subjectively have the highest preference for panelists
Kajian Waktu dan Suhu Pengasapan terhadap Karakteristik Mikrobiologi dan Organoleptik “Urutan” Ayam Asap: : mikrobiologi, suhu pengasapan, urutan ayam asap, uji organoleptik, waktu pengasapan Agata Viani; A.A. Made Semariyani; I Wayan Sudiarta
GEMA AGRO Vol 30 No 2 (2025)
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.
Technological Engineering for Traditional Coconut Oil Making Ni Made Defy Janurianti; I Wayan Sudiarta; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 2 No. 2 (2018)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.2.2.823.121-128

Abstract

This study aims to determine the effect of pineapple extract concentration and duration of fermentation on the characteristics and good quantity and to determine the concentration of pineapple extract and fermentation duration that can produce coconut oil with the highest yield with characteristics that meet Indonesian National Standard No. 01-2902-1999. This research was carried out at the Food Analysis Laboratory, Faculty of Agriculture, Universitas Warmadewa. This research is a factorial experiment with Randomized Block Design (RBD) consisting of 2 (two) factors, namely: factor I, pineapple extract concentration composed of 4 levels, namely pineapple extract concentration 10%, 15%, 20%, and 25%. Factor II, fermentation duration consisting of 3 degrees, 12 hours, 24 hours and 36 hours. The variables observed for coconut oil include objective observations namely analysis of oil yield, water content, free fatty acid levels, peroxide numbers, levels of impurities and acid numbers. While subjective views include the test of flavor, color, taste and overall acceptance, the best quality of coconut oil is objectively obtained in the addition of 15% pineapple extract with 12 hours of fermentation. Subjectively the influence of each treatment on the highest variable of color, flavor, taste, and acceptance was obtained in the addition of 25% pineapple extract with 12 hours of fermentation. Compared to Indonesian National Standard No. 01-2902-1999 found that the tested variables met the requirements except for oil impurities that were still very high (more than 0.05%) and the water content in the pineapple extract treatment was 10%, and fermentation duration was 36 hours exceeding the standard of 0.533% (SNI requirements maximum of 0.5%).
Analysis of Acesulfame K Sweetener on Elementary School Student’s Snacks in South Denpasar Sub-district I Dewa Ayu Ketut Yunantariningsih; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 1 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.1.1329.1-6

Abstract

This study aims to determine the content and levels of Acesulfame K sweetener in unmarked beverages without labels prepared and sold by elementary school canteens in South Denpasar subdistrict. This research is a type of descriptive research that uses survey methods with simple random sampling techniques and experiments in the laboratory. The number of primary schools in South Denpasar District is 72 schools. The population in this study were 145 types of unmarked beverages without labels that were prepared and sold by elementary school canteens in South Denpasar District. The number of samples sampled are 110 samples from 145 existing populations. The parameters of artificial sweetener in this research were Acesulfame K which was tested by HPLC. The research data are presented in tables, graphs and analyzed descriptively. The results showed that of 110 samples containing 49 acesulfam K samples (44.55%) and acesulfam K levels all samples met the requirements in accordance with the maximum allowable limit referring to the Head of POM (National Agency of Drug and Food Control) RI Regulation Number 4 of 2014.
The Safety of Tofu Food Produced in Klungkung Regency in Terms of Chemical and Microbiological Aspects Sinta Purnamasari; A.A. Made Semariyani; I Nyoman Rudianta; I Putu Candra; I Wayan Sudiarta
SEAS (Sustainable Environment Agricultural Science) Vol. 3 No. 2 (2019)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.3.2.1474.82-88

Abstract

This research was aimed at investigating the safety of tofu food in terms of chemical (formalin) and microbiological (E. coli and Salmonella sp.) aspects produced in KlungkungRegency that met SNI 01-3142-1998 requirements. The test was conducted in the Laboratory of the Great Hall of Denpasar Veterinary. This research was explorative research that used in-laboratory experiment design. The population of this research was obtained through the survey by conducting a survey, namely the number of tofu producers in KlungkungRegency that was 6 producers located in Klungkung Sub-District and Dawan Sub-District. The safety test of tofu food was conducted against formalin parameters (qualitative), E. coli and Salmonella sp. The result of this research from the six tofu samples showed negative content of formalin. Thus, the safety of tofu food based on the chemical (formalin) aspect had met the requirement by the Decree of the Health Minister of the Republic of Indonesia Number 722/Menkes/Per/IX/88 and the Decree of the Health Minister Number 1168/Menkes/Per/1999. The E. coli Microbe contamination which resulted
Substitution of Corn Flour and Additional Palm Sugar to Cookies Characteristics Ni Kadek Karina Sari Dewi; I Wayan Sudiarta; I Nyoman Rudianta
SEAS (Sustainable Environment Agricultural Science) Vol. 6 No. 1 (2022)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.6.1.4965.42-52

Abstract

Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content. Cookies are biscuits made from low protein flour, and have a crunchy texture. Corn flour substitute was chosen because corn flour only contains <1% gluten. The main problem faced by corn commodity lies in the low sugar content as energy. To produce cookies that have nutritional value, palm sugar is added, where the constituent sugar is simpler than granulated sugar. This study aims to determine how the effect of corn flour substitution and the addition of palm sugar on the physicochemical and organoleptic characteristics of cookies. The design used was a Completely Randomized Design (CDR) with two factors and two replications, the first factor was corn flour substitution which consisted of four levels, namely 0%, 15%, 30%, 45%. The second factor is the addition of palm sugar which consists of three levels, namely 15%, 20%, 25%. Observations were made objectively including water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and color. While subjectively include, color, aroma, texture, taste and overall acceptance. The results obtained the best formulation of cookies substituted with 30% corn flour and 20% palm sugar with a water content of 6.39%, ash content of 2.45%, protein content of 10.19%, fat content of 29.90%, carbohydrate content 51.08%, and 0.09% crude fiber content.
Test Activity Spice Traditional Balinese "Basa Genep" Against Growth Escherichia Coli During Storage on Temperature Room: Bumbu basa genep Yasniana Dalima Dalima; Ni Made Ayu Suardani Singapurwa; I A.A Made Semariyani; I Putu Candra; I Wayan Sudiarta
SEAS (Sustainable Environment Agricultural Science) Vol. 8 No. 1 (2024)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.8.1.8853.38-44

Abstract

This study aims to determine the characteristics of "Basa Genep" seasoning during storage at room temperature, to determine the shelf life of "Basa Genep" seasoning stored at room temperature, this study used a simple Randomized Complete Design (CRD), with descriptive microbial observations and shelf life observations. To determine the effect of each treatment, objective observations will be made (chemical analysis test of pH, moisture content, and microbiological analysis test of TPC, and Echerichia coli). And subjective observations are organoleptic testing). storage treatment produces even wet seasoning characteristics with total plate count (TPC) 2.3 x 103 colonies/gram, Escherihia coli 4.4 x 102 colonies/gram, 48.60% moisture content, pH test 5.66, with storage for 25 days at room temperature.
Pemberdayaan Kelompok PKK dalam Pembinaan Konsumsi Makanan B2SA dan Pengembangan Tanaman HATInya PKK di Desa Celuk, Sukawati, Gianyar Dewa Ayu Agung Alit Suka Astini; I Wayan Sudiarta; Luh Gede Evayanti
Warmadewa Minesterium Medical Journal Vol. 2 No. 2 (2023): Mei 2023
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmmj.2.2.2023.120-126

Abstract

Gizi adalah salah satu faktor yang menentukan dan terpenting dalam kualitas sumber daya manusia. Makanan yang merupakan sumber gizi dalam kehidupan sehari-hari harus sesuai dengan kebutuhan gizi bagi masyarakat, sehingga dapat menunjang kesehatan dan pertumbuhan yang optimal serta mencegah timbulnya berbagai penyakit. Pemenuhan kebutuhan pangan merupakan suatu kondisi pangan yang cukup tersedia bagi setiap anggota masyarakat, dan setiap anggota masyarakat memiliki akses untuk memperolehnya, baik fisik dan ekonomi. Pemenuhan kebutuhan pangan selain berfokus pada penyediaan pangan pada tingkat wilayah, namun juga pada ketersediaan serta konsumsi pangan pada tingkat daerah dan rumah tangga, serta individu dalam memenuhi kebutuhan gizinya. Pentingnya pemenuhan kebutuhan pangan hal ini mempengaruhi status gizi masyarakat secara langsung. Mitra pada pengabdian ini merupakan kelompok PKK Desa Celuk yang tergabung di dalam Tim Penggerak PKK yang memiliki tugas memberdayakan wanita untuk turut berpartisipasi dalam pembangunan Indonesia. Berdasarkan wawancara dengan Kepala Desa Celuk, pengetahuan dan keterampilan kelompok PKK dalam pembinaan kesadaran masyarakat untuk mengkonsumsi makanan yang beragam, bergizi, seimbang dan aman serta pengembangan tanaman HATInya PKK dalam Pemenuhan Kebutuhan Pangan Keluarga belum seragam dan kurang terlatih. Sarana yang digunakan untuk membina sangat terbatas, ditambah dengan pendanaan dari pemerintah yang minimal pada kondisi pandemik covid-19 untuk menunjang 10 program pokok PKK. Metode yang digunakan adalah penyuluhan dan dialog interaktif tentang pembinaan B2SA dan pengembangan tananam HATInya PKK dan pelatihan mitra tentang cara pembinaan B2SA dan pengembangan tananam HATInya PKK. Pelatihan serta pendampingan berkelanjutan dilakukan pada mitra, dilanjutkan dengan monitoring evaluasi berkala tiap bulan sesuai formulir yang telah disiapkan dan dilakukan oleh tim pengabdian. Data pengabdian dianalisis dengan uji paired sample t-test, menunjukkan terdapat peningkatan signifikan pada nilai pretest dan postest, yaitu peningkatan pengetahuan lebih dari ≥85% anggota kelompok PKK mengenai konsumsi makanan yang beragam, bergizi, seimbang dam aman dan pengembangan tanaman HATINYA PKK dalam pemenuhan kebutuhan pangan keluarga. Hasil monitoring dan evaluasi menunjukkan Tim Penggerak PKK sudah mampu melakukan menerapkan B2SA dan mengembangkan tanaman HATI-nya PKK untuk dapat digunakan dalam pembinaan oleh PKK. Kegiatan ini dilakukan pada tanggal 1 Juli 2021.
Pelatihan Keselamatan dan Kesehatan Kerja bagi Kelompok Pemulung di TPA Suwung Denpasar Luh Gde Evayanti; Ni Wayan Diana Ekayani; Pande Ayu Naya Kasih Permatananda; I Wayan Sudiarta
Warmadewa Minesterium Medical Journal Vol. 3 No. 1 (2024): Januari 2024
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wmmj.3.1.2024.50-53

Abstract

Pengetahuan terkait adanya risiko kecelakaan dan penyakit akibat kerja oleh para pemulung di TPA Suwung masih terbatas. Faktor yang paling mempengaruhi adalah sosialisasi yang kurang tentang pentingnya penerapan K3. Selain aspek K3 juga diketahui bahwa para pemulung yang bekerja > 8 tahun di TPA tersebut menggunakan APD yang tidak memadai dan pengetahuan tentang pertolongan pertama pada kasus kecelakaan maupun risiko penyakit akibat kerja masih kurang. Mitra pengabdian ini adalah kelompok pemulung yang bekerja di TPA Suwung. Adapun tujuan kegiatan ini adalah meningkatkan pengetahuan pemulung terkait K3, pertolongan pertama bila mengalami kecelakaan ataupun paparan risiko penyakit akibat kerja. Metode yang digunakan berupa pelatihan dan praktek langsung. Kegiatan dilakukan bersama dengan follow up dan evaluasi kepada mitra. Setelah dilaksanakan kegiatan ini, terdapat perbedaan antara post-test dengan nilai pre-test secara signifikan (p < 0,05). Data ini menunjukkan terdapat peningkatan pengetahuan pemulung setelah kegiatan.
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