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All Journal Jurnal Impresi Indonesia Formosa Journal of Applied Sciences (FJAS) Asian Journal of Community Services (AJCS)
Ni Luh Putu Putri Setianingsih
Fakultas Pertanian, Universitas Warmadewa, Bali, Indonesia
Religion Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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Pengaruh Proses Pengolahan terhadap Sifat Fisika dan Kimia Bubuk Kedelai: Literature Review Gede Yohanes Arygunartha; Ni Luh Putu Putri Setianingsih; Sofia Utami Putri Sunarso
Jurnal Impresi Indonesia Vol. 1 No. 2 (2022): Jurnal Impresi Indonesia
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (763.687 KB) | DOI: 10.58344/jii.v1i2.21

Abstract

Bubuk kedelai merupakan produk fungsional mengandung protein yang tinggi dan isoflavon. Protein dan isoflavon dapat mencegah penyakit kronis dan degeneratif. Proses pengolahan dapat mempengaruhi komposisi terutama protein dan isoflavon serta sifat fisika dari bubuk kedelai. Tujuan penelitian ini adalah untuk mengevaluasi pengaruh proses pengolahan terhadap sifat fisika dan kimia kedelai bubuk guna mengembangkan aplikasi dalam industri makanan dan farmasi. Kedelai diolah dengan beberapa proses, yaitu: penyangringan, perendaman, pengukusan dan perebusan, serta tanpa pengolahan sebagai pembanding. Hasil penelitian menunjukkan bahwa proses perendaman, penyangraian, pengukusan dan perebusan menurunkan densitas kamba hingga 0,06, wettability 8 detik, kadar protein 10,87%dan serat kasar 4,85%. Akan tetapi, kandungan isoflavon bubuk kedelai naik hingga 0,077% dan kadar air 2,18% dibandingkan dengan bubuk tanpa pengolahan.
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
Youth Involvement in Processing Kitchen Waste into Eco-Enzyme as Air Freshener in Sanur Kauh Village -Denpasar City I Nengah Muliarta; Desak Ketut Tristiana Sukmadewi; Gede Agus Surya Pratama; I Nyoman Yoga Parawangsa; Ni Luh Putu Putri Setianingsih
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.v2i9.6145

Abstract

The community service carried out in Sanur Kauh Village, Denpasar-Bali aims to increase the knowledge and skills of village youth in managing household waste and utilizing it in eco-enzymes. Youth involvement in waste sorting at the household level is still low, the evidence being that only 7% of youth are regularly involved in waste sorting. The youth argued that waste management in the household was already carried out by parents. 2 young people had attended eco-making training but had never put it into practice because they had only attended the training once. Eco-enzyme production from fruit and vegetable waste, apart from being able to reduce the volume of waste, also produces products of economic value. One of the eco-enzymes can be used as an air freshener.
Characteristics of Instant Betutu Seasoning Using the Foam-Mat Drying Method I Wayan Sudiarta; Ni Komang Putri Candra Dewi; I Nyoman Rudianta; Luh Putu Putri Setianingsih
Formosa Journal of Applied Sciences Vol. 3 No. 7 (2024): July 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v3i7.9753

Abstract

Betutu is a typical Balinese food that is known to have a delicious taste because it uses various kinds of spices or base genes. Drying instant betutu seasoning using the foam-mat drying method requires foaming agents and fillers. One of the foaming and filler ingredients is egg white and maltodextrin. This research aims to determine the concentration of egg white and maltodextrin on the best chemical, microbiological, and organoleptic characteristics of instant betutu seasoning. The best research results were obtained in the treatment with a concentration of 15% egg white and 5% maltodextrin with a water content of 5.24%, ash content of 6.22%, protein content of 0.23%, acidity degree (pH) of 5.45, and total microbes of 9, 7 x 102 CFU/g. Subjective observations (color, aroma, taste, texture, and overall acceptability): 5.15–5.55, with the criteria somewhat like it.
Utilization of Fruit Peel Waste Left From Ceremonials Into Economical Value Products in Batuan Village, Sukawati, Gianyar, Bali I Nengah Muliarta; Ni Luh Putu Putri Setianingsih; Dewa Nyoman Sadguna; I Ketut Suwarmadi Putra; Putu Gede Bayu Janardhana Dusak; Komang Gede Mertayasa
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.v3i10.10317

Abstract

Several types of fruit that support ecotourism in the application of food waste include banana peels, apple peels, dragon fruit peels, and manga peels, which will be made into chips and tea products using good hygiene and quality standards. Innovative problem-solving and technology have emerged as promising approaches. The target partners are housewives who are members of the PKK in Batuan Village, Sukawati, from underdeveloped neighborhoods with a great desire to start their own businesses but who are not yet economically productivefrom underdeveloped neighborhoods with a great desire to start their own businesses but who are not yet economically productive. The methods that will be used are interviews, face-to-face, counseling, and direct practice. The output target to be achieved is that the training participants are independently able to make fruit skin chips and tea products from fruit skins so that they can become economically independent
Training in Integrated Coconut Product Processing and Marketing with the Implementation of Zero Waste in Banjar Lantangidung, Sukawati, Gianyar, Bali Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; Ni Made Rustini; Ni Made Andira Padmarini; Gusti Ayu Yunda Darma Patni; I Komang Oki Budi Mulia
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 Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta
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.
Co-Authors A.A. Made Semariyani Arygunartha, Gede Yohanes Desak Ketut Tristiana Sukmadewi Dewa Nyoman Sadguna Dewa Putu Yudi Pardita G.S.S. Djarkasi Gede Agus Surya Pratama Gusti Ayu Yunda Darma Patni Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara I Gede Pasek Mangku I Ketut Suwarmadi Putra I Komang Oki Budi Mulia I Nengah Muliarta I Nengah Muliarta I Nyoman Rudianta I Nyoman Yoga Parawangsa I Putu Ajus Raditya Putra I Putu Candra I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta Komang Gede Mertayasa Luh Suriati Ni Komang Putri Candra Dewi Ni Made Andira Padmarini Ni Made Ayu Suardani Singapurwa Ni Made Rustini, Ni Made Putu Gede Bayu Janardhana Dusak Sang Ayu Made Agung Prasetiawati Sang Ayu Made Agung Prasetiawati Djelatik Sofia Utami Putri Sunarso