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All Journal WIDYA LAKSANA Gema Agro Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JAIM (Jurnal Abdi Masyarakat) PRIMA: Journal of Community Empowering and Services Jurnal Pengabdian UNDIKMA International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Jurnal Pengabdian Masyarakat Formosa (JPMF) Agriwar Journal Postgraduated Community Service Journal Akuntansi dan Humaniora: Jurnal Pengabdian Masyarakat Asian Journal of Community Services (AJCS) Journal of Legal and Cultural Analytics (JLCA) International Journal of Community Service (IJCS) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR)
Sanjaya, I Gusti Agus Maha Putra
Universitas Warmadewa
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Quality of Fermented Coffee Skin Waste with Several Types of Probiotics and Fermentation Time I Dewa Nyoman Sudita; I Gusti Agus Maha Putra Sanjaya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (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.v7i2.258

Abstract

Coffee skin waste, which is abundant in Bali's coffee-producing regions, has not been utilized and has become a public health hazard. Therefore, it is necessary to make an effort to utilize it as a beneficial raw material for animal feed, while simultaneously enhancing its quality through fermentation. Using various types of probiotics, the research conducted seeks to improve the quality of the fermentation of coffee skin waste. The study employed a completely randomized design with four kinds of probiotics: EM-4 (P1), Bio Bali Tani (P2), MOL from coffee husk (P3), and Aspergillus niger (P4), with each treatment being administered three times. In weeks 1, 2, and 3, the grade of the fermented product was evaluated in the laboratory. The results demonstrated that fermentation of coffee skin residue improved the quality of coffee skin by reducing the crude fiber content from 27.17–29.46% to 19.18–19.44% and increasing the crude protein content from 9.53–10.23% to 11.56–17.67%. The optimal fermentation period was 2 weeks, with a protein concentration of 14.67%, which was significantly different (P 0.05) from 1 week and 3 weeks. It was statistically significant (P 0.05) that LMO probiotics were 16.67% higher than EM-4 probiotics, Bio-Bali Tani, and Aspergillus niger probiotics. It can be concluded that the fermentation of coffee skin waste as animal feed can enhance the crude protein (CP) content, with local microorganisms (LMO) and a fermentation time of two weeks being optimal.
The Potential of Subak Uma Lambing in Sibangkaja Abiansemal Village, Badung Based on Organic Farming Culture as Ectourism I Wayan Wesna Astara; I Wayan Budiarta; Kadek Merta Wijaya; I Gusti Agus Maha Putra Sanjaya; Tanjung Subrata; Desak Ketut Tristiana Sukmadewi; Naori Miyazawa
Journal of Legal and Cultural Analytics 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/jlca.v2i3.5829

Abstract

Partners in this service are Prajuru Subak Umalambing, which involves organic and non-organic farmers in Subak Umalambing Sibangkaja Ecotourism. The partner's problems are the developed Subak Lambing ecotourism has not been able to implement state law and local law (adat law, awig-awig, and perarem) as part of legal certainty. Objectives: First, to provide legal awareness of ecotourism and organic farming-based culture with the expectation that the law has a cultural meaning in managing ecotourism; second, the potential of Subak Umalambing as ecotourism organic farming requires synergy between Kelian Subak and the Astungkara Way Foundation in managing small tradition-based agriculture (farmers) that can provide added value to farmers. Third, Subak Umalambing Ecotourism in a "redesign" manner and public health needs continuous education and state intervention, especially village government Sibangkaja, to design sustainable ecotourism with the protection of state law
Utilization of Local Resources with Fermentation Technology as a Feed for Native Chickens Luh Suariani; Betty Bagau; Jein Rinny Leke; I Gusti Ayu Dewi Seri Rejeki; Ni Ketut Etty Suwitary; Ni Made Yudiastari; Ni Ketut Mardewi; Ni Made Ayu Gemuh Rasa Astit; Ni Ketut Sri Rukmini; Yan Tonga; I Gusti Agus Maha Putra Sanjaya; I Nyoman Kaca; I Gede Sutapa; Yofardo Kundul; Antonius Andi; Agustinus Ngongo Bili; Ignatius Gari Jati
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.v2i8.5811

Abstract

Community service is carried out to solve problems faced by the community. One of the problems local chicken farmers face is the limited quality of feed resources. Therefore, community service was provided by training on making fermented feed made from local resources as feed for native chickens. This activity was carried out in the Manuk Amerta Group, Asahduren Village, Pekutatan District, Jembrana-Bali.This activity was organized in collaboration with the Faculty of Animal Husbandry UNSRAT Manado. Training activities run well and are helpful in realizing feed independence by utilizing local potential agricultural waste. Mentoring activities are still needed for program sustainability. Fermented feed has better nutritional value and is preferred by livestock to increase livestock production.
Increasing Pig Farming Efficiency through Feed Fermentation in the Bangun Sari Pig Farming Group, Pancasari Village I Gusti Agus Maha Putra Sanjaya; Luh Suariani; Yan Tonga; I Gede Sutapa; Ni Ketut Mardewi; Nyoman Kaca; Ni Made Yudiastari; Ni Ketut Sri Rukmini; Gusti Ayu Dewi Seri Rejeki; Dewa Nyoman Sudita; Ni Ketut Etty Suwitari; Hanilyn A. Hidalgo; Amee Nicolas; Mia Fresindo
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.v2i9.5923

Abstract

Pigs are one of the livestock that have an important role in the lives of people in Bali, both as meat producers and also for traditional and religious ceremonies. The community service carried out at the Bangun Sari Pig Farm Group has contributed in the form of increasing partner knowledge about pig health management and cage sanitation as well as fermented feed production by utilizing plantation (vegetable) waste which is widely available in the surrounding environment. This activity was carried out on June 26, 2023 using the active participation method. The results of this service activity are that partners understand and are able to carry out animal health management and cage sanitation properly. In addition, farmers are also able to ferment plantation waste (vegetables) into quality pig feed so as to reduce commercial feed costs and increase the partner income.
Strategy for Providing Feed to Sami Mupu Goat Farmer Group in Wanagiri Village, Buleleng Regency, Denpasar, Bali Ni Ketut Mardewi; Luh Suriati; I Gusti Agus Maha Putra Sanjaya; I.W. Eka Putra Ariawan; I.M.Dedy Dharmika
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.v7i3.308

Abstract

During the coffee harvest season, coffee skins are generated as a byproduct of the coffee processing procedure. The quantity of coffee skin generated is substantial, typically 40% to 50%. Coffee skins are commonly subjected to a drying process and afterward provided to goats as a supplementary feed, typically without undergoing any specific treatment. The cellulose concentration of dried coffee skin is significantly elevated, which can lead to a decrease in its digestion. By employing technological advancements such as fermentation, it is possible to reduce the cellulose content or crude fiber present in coffee skins. This fiber reduction enhances the coffee skin's digestibility and shelf life. The utilization of fermented coffee skin as a concentrated feed source for goats has been observed. Based on scholarly sources, it has been suggested that goats require approximately 10% of their body weight in daily forage feed. Additionally, it is deemed essential to supplement their diet with concentrate feed, ideally amounting to 1% of their body weight, to offer additional nourishment. To sustain a population of 25-50 goats, each weighing an average of 25 kg, farmers are required to supply a daily feed quantity ranging from 75-125 kg. Therefore, group members must possess imperative for group members to possess an adequate provision of feed, including grass and concentrates, to consistently fulfill goats' dietary requirements the group to possess an adequate provision of feed, including both grass and concentrates, to fulfill the dietary requirements of goats consistently. One potential approach to addressing the challenges partners encounter is imparting knowledge, enhancing skills, and introducing suitable technology for by partners is imparting knowledge, enhancing skills, and introducing suitable technology to the strategic provision of goat animal feed. This can be achieved by fermenting coffee skins and producing silage, of fermenting coffee skins and producing silage, augmenting the feed's quantity and quality of the feed while extending its storage duration. The utilization of coffee skin waste, which is produced during coffee bean processing, as a viable feed option for goats is a promising solution. This approach eliminates the practice of stockpiling coffee skin waste beneath coffee trees, eliminates the practice of stockpiling coffee skin waste beneath coffee trees, and eliminates the practice of stockpiling coffee skin waste beneath coffee trees but also mitigates environmental pollution.
Provision of Fermented Coffee Skins as Additional Feed For The Growth of Goats I Dewa Nyoman Sudita; I Gusti Agus Maha Putra Sanjaya; Ni Made Ayu Gemuh Rasa Astiti.
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.v7i3.318

Abstract

Coffee skin is one of the wastes generated from coffee bean processing which is still potentially used as animal feed through the fermentation process, especially for goats as ruminants. Coffee skin fermentation using local micro-organisms (LMO) produces the best quality, and the provision of 10% substitution has a significant effect on the growth of pigs. The purpose of this study was to be able to determine the response to the appearance of prospective parent goats given fermented coffee husk waste as additional feed to their growth before the reproductive phase. The method used in achieving these objectives is the experimental design method using a Completely Randomized Design (CRD) with 4 treatments, namely: without additional coffee husk (Ko), giving coffee skin 5% (K1), 10% (K2), and 15% (K3) and each treatment was repeated 3 times. The basic feed given is in the form of forage mixed with grass and legumes, and coffee skin is given before being given forage. The results showed that giving fermented coffee skins additional feed had a significant effect (P<0.05) on body weight gain. The higher the level of fermented coffee peels the higher the average added weight until the level of 15% (K3) showed the best results with an additional body weight of 211g/day, but not significantly different (P> 0.05) with K1, and K2. From this study, it can be concluded that the provision of fermented coffee skin waste as additional feed has a significant effect on the additional body weight of goats up to a level of 15%.
PENERAPAN TEKNOLOGI FERMENTASI PADA KULIT KOPI SEBAGAI PAKAN TERNAK KAMBING DI KELOMPOK TERNAK SAMI MUPU DESA WANAGIRI KABUPATEN BULELENG Mardewi, Ni Ketut; Sanjaya, I Gusti Agus Maha Putra; Ariawan, I Wayan Eka Putra; Astagina, I Made Manik
JURNAL WIDYA LAKSANA Vol 12 No 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v12i2.54516

Abstract

Tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan  keterampilan Kelompok Ternak Sami Mupu dalam memanfaarkan limbah kopi sebagai pakan ternak. Metode pelaksanaan kegiatan meliputi survei, wawancara, penyuluhan dan praktek langsung. Kegiatan penyuluhan dan praktek penerapan teknologi fermentasi kulit kopi untuk pakan ternak ruminansia (kambing) dilaksanakan pada tanggal 3 Nopember 2023 yang diikuti oleh 18 orang anggota kelompok. Anggota kelompok sangat antusias, semangat, berpartisipasi aktif serta menyatakan bahwa praktek fermentasi kulit kopi untuk pakan ternak yang telah dilakukan sangat bermanfaat karena dapat membantu peternak dalam penyediaan pakan, memanfaatkan kulit kopi yang selama ini menjadi limbah, menambah pengetahuan peternak, meningkatkan nilai nutrisi kulit kopi, memperpanjang masa simpan kulit kopi dan sebagai sumber konsentrat bagi ternak kambing. Hasil dan kesimpulan dari kegiatan yaitu kelompok sudah menguasai teori dan praktek fermentasi kulit kopi sebagai pakan ternak.
PELATIHAN PEMBUATAN PELLET PAKAN KAMBING BERBAHAN DASAR KULIT KOPI DI KELOMPOK TERNAK KAMBING SAMI MUPU DESA WANAGIRI Sanjaya, I Gusti Agus Maha Putra; Mardewi, Ni Ketut; Ariawan, I Wayan Eka Putra; Astagina, I Made Manik
JURNAL WIDYA LAKSANA Vol 12 No 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v12i2.54923

Abstract

Petani kopi di Desa Wanagiri, Kecamatan Sukasada, Kabupaten Buleleng sebagian besar memelihara kambing untuk menunjang pendapatannya mengingat panen kopi bersifat tahunan. Kulit kopi yang merupakan limbah perkebunan selama ini belum termanfaatkan secara luas sebagai pakan ternak. Kelompok ternak “Sami Mupu” merupakan mitra dalam kegiatan pengabdian kepada masyarakat yang berjumlah 22 orang. Kegiatan ini bertujuan untuk memberikan edukasi terhadap pemanfaatan kulit kopi sebagai pakan ternak dan keterampilan dalam pembuatan pakan penguat untuk kambing berbentuk pellet. Metode yang digunakan dalam kegiatan ini adalah survey, penyuluhan (ceramah dan diskusi), serta demonstrasi. Pengukuran terhadap pengetahuan peternak dilakukan dengan pre-test dan post-test. Hasil pengabdian menunjukkan bahwa peternak telah mengetahui bahwa kulit kopi dapat dimanfaatkan sebagai pakan ternak kambing. Selain itu, melalui praktik langsung para peternak telah mampu membuat pakan penguat berbentuk pellet dari kulit kopi secara mandiri. Terjadi peningkatan pengetahuan peternak dari 35,56% menjadi 86,11% dalam hal pengolahan kulit kopi menjadi pellet untuk pakan kambing
Education on Feed Provision Through Fermentation Technology in Galang Kangin Goat Farmers Group: English SANJAYA, I GUSTI AGUS MAHA PUTRA; Kaca, I.N.; Devani, I.M.P.H.; Suryawan, I.G.B.; Krismayana, I.P.
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.v9i3.768

Abstract

Goat feed fermentation aims to increase nutritional value, extend shelf life, and make feed easier for livestock to digest. The objective of this activity is to improve partners' knowledge in managing their livestock businesses based on the concept of green economy, and their skills in applying fermentation technology to forage and agricultural waste as high-nutrient feed for goats. The implementation methods of the community service activities included socialization, education, technology transfer, training, and mentoring. The results of these activities demonstrated an increase in knowledge and understanding among partner group members regarding the importance of applying green economy concepts to their livestock businesses. There was also an improvement in partners' knowledge and skills in processing forage and agricultural waste into high-nutrient livestock feed using feed fermentation techniques. The community service activities conducted at the Galang Kangin Goat Farming Group proceeded smoothly, with active participation from the activity partners. Based on the results of the pre-test and post-test administered, there was a 27% increase in knowledge and skills among the partner group members compared to previous levels.
Pemberdayaan Ekonomi Kelompok Usaha Wanita Tani “Sari Murni” Desa Landih, Dusun Buayang-Bangli KAWISANA, Putu Gede Wisnu Permana; WULANDARI, I Gusti Ayu Athina; SANJAYA, I Gusti Agus Maha Putra
Akuntansi dan Humaniora: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2023): Akuntansi dan Humaniora: Jurnal Pengabdian Masyarakat (Juni – September 2023)
Publisher : Indonesia Strategic Sustainability

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/ahjpm.v2i2.692

Abstract

Desa landih memiliki Keadaan geografis yang mendukung yakni beriklim sejuk dan dingin menjadikan Desa tersebut sebagai salah satu desa penghasil produk tani dan perkebunan yang baik di Kabupaten Bangli. Kesuburan tanah dan banyaknya lahan pertanian dan perkebunan menjadi peluang bagi masyarakat desa untuk mendapatkan pendapatan tambahan. Kondisi ini membuat para ibu-ibu desa landih membuat kelompok Wanita tani untuk membantu perekonomian keluarga. Adapun kelompok usaha yang dijadikan mitra pada program pengabdian kepada masyarakat 2023 bernama Kelompok Wanita Tani “Sari Murni” yang diketuai oleh Ketut Hasil. Permasalahan yang dihadapi oleh mitra meliputi: 1) keterbatasan dalam proses pencatatan transaksi serta kesulitan dalam menentukan aliran kas masuk dan keluar. 2) Keterbatasan dalam pendistribusian pemasaran produk yang masih secara konvensional, sehingga skup pangsa pasar yang masih terbilang kecil. 3) Keterbatasan dalam mengelola ternak babi, untuk pendapatan tambahan keluarga. Solusi yang dapat diberikan untuk permasalahan mitra adalah 1) Pelatihan Pencatatan Transaksi Keuangan serta Penyediaan Sistem Pencatatan Keuangan Ter-digitalisasi 2) sosialiasi mengenai pemberdayaan ekonomi untuk Wanita tani, 3) pendampingan dalam sosialisasi pentingnya manajemen Kesehatan ternak.
Co-Authors Agung Gumelar Jode Agung Pamuji Agustinus Ngongo Bili Almoneda , Jeremy John L. Amee Nicolas Antonius Andi Araujo, Cairos Do Carmo Ariawan, I Wayan Eka Putra Ariawan, I.W. Eka Putra Aryanti Nyoman Pande Asnawi Asnawi Astagina, I Made Manik Betty Bagau Devani, I.M.P.H. Dewa Putu Semara Yana Dharmika, I.M.Dedy Dimabayao , Marc Paul P. Dusak, Putu Gede Janardhana Federis , Jannica Elaine Fita Selia Flora , Antonette M. Gede Ari Supastiawan Gordianus Jawa Hanilyn A. Hidalgo Hanilyn A. Hidalgo, Hanilyn A. I Dewa Nyoman Sudita, I Dewa I Gede Andre Ekayana I Gede Pasek Mangku I Gede Sutapa, I Gede I Gusti Ayu Dewi Seri Rejeki I Gusti Ayu Dewi Seri Rejeki, I Gusti Ayu Dewi Seri I Gusti Bagus Suryawan I Gusti Bagus Udayana I Gusti Nyoman Wijayana I Kadek Wira Parwata I Komang Suwedi I Made Deddy Dharmika I Made Suniastha Amerta I Nyoman Kaca I Nyoman Sutama I Putu Agus Yudi Subrata I Putu Krismayana I Wayan Budiarta I Wayan Eka Ariawan I Wayan Richo Yasa I Wayan Richo Yasa I Wayan Wesna Astara I.M.Dedy Dharmika I.W. Eka Putra Ariawan Ida Bagus Made Purnama Santika Ignatius Gari Jati Jein Rinny Leke Joshua Novertis Bobo Kaca, I.N. Kawisana, Putu Gede Wisnu Permana Komang Nita Wedaningsih Komang Nita Wedaningsih Krismayana, I.P. Luh Suariani, Luh Luh Suriati Made Adi Wiratama Made Pradnyagitha Harum Devani Made Sri Yuliartini Made Sumitha Kameswari Mahardika, Ida Bagus Komang Maria Mahdalena Yulia Ratnaningtyas Mertayasa, Komang Gede Mia Fresindo N.K.D.A Dewi N.M. Yudiastari Nahak , Stefanus Naori Miyazawa Ni Ketut Etty Suwitari, Ni Ketut Etty Ni Ketut Etty Suwitary Ni Ketut Mardewi Ni Ketut Sri Rukmini, Ni Ketut Sri Ni Luh Adelia Darma Prakerti Ni Luh Adelia Darma Prakerti Prakerti Ni Luh Adelia Dharma Prakerti Ni Made Ayu Gemuh Rasa Astiti Ni Made Ayu Suardani Singapurwa Ni Made Yudiastari, Ni Made Ni Wayan Eka Manik Astini Ni Wayan Eka Manik Astini Nur Widodo Nyoman Suparta NYOMAN SUPARTA Purba, Rusta Malum Putra, I Ketut Suwarmadi Putu Chandra Ayu Parwati Putu Yudisthira Putu Yudisthira Rejeki, I Gusti Ayu Seri Satriya, Aryan Sharil Fadli Mohamad Zamri Sri Wulan Sundari Stefanus Nahak Stefanus Nahak Sukmadewi, Desak Ketut Tristiana Suryawan, I.G.B. Tanjung Subrata Tobias Agung Utama, Putu Darma Wijaya, I Kadek Merta Wirajaya, Anak Agung Ngurah Mayun Wiwik Wahyuni Wulandari, I Gusti Ayu Athina Yan Tonga Yofardo Kundul Yofardo Kundul Yohanes Parlindungan Situmeang Yuminsia Neni