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All Journal Jurnal Kimia (Journal of Chemistry) JURNAL KESEHATAN LINGKUNGAN (Journal of Environmental Health) Jurnal Pengabdian Magister Pendidikan IPA Journal of Community Development Humantech : Jurnal Ilmiah Multidisiplin Indonesia Unram Journal of Community Service (UJCS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Impresi Indonesia East Asian Journal of Multidisciplinary Research (EAJMR) Jurnal Pengabdian Masyarakat Bestari (JPMB) Formosa Journal of Applied Sciences (FJAS) Warmadewa Minesterium Medical Journal Formosa Journal of Sustainable Research (FJSR) Asian Journal of Community Services (AJCS) Asian Journal of Applied Business and Management (AJABM) International Journal of Scientific Multidisciplinary Research (IJSMR)

Ni Luh Putu Putri Setianingsih

Warmadewa Univeristy, Indonesia

Author-ID : 4217483

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry 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 Nursing Public Health Social Sciences

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UJI TOKSISITAS MINYAK ATSIRI DAUN TENGGULUN (Protium javanicum Burm. F.) DENGAN METODE BRINE SHRIMP LETHALITY TEST (BSLT) Ni Luh Putu Putri Setianingsih; I Wayan Suirta; Ni Made Puspawati
Jurnal Kimia (Journal of Chemistry) Vol. 7, No. 2 Juli 2013
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Toxicity of essential oils extracted from young and old leaves of Tenggulun (Protium javanicum, Burm) towards Artemia salina leach larvae has been evaluated using Brine Shrimp Lethality Test and their chemical compositions have been analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). The essential oils were obtained by extracting fresh young and old leaves of Tenggulun using steam distillation method. Steam distillation of young leaves produced oils with 0.06% yield while old leaves yielded 0.07 % oils. The toxicity test results found thatthe essential oils obtained from old leaves were more toxic with LC50 of 15.85 compared to the essential oils of young leaves whose LC50 was 25.12 ppm. GC-MS data revealed that the essential oils of young leaves contained 11 compounds which were : ?-pinene (0.75 %), ?-pinene (0.54 %), delta-3-carene (0.38 %), octatriene (1.35%), trans-?-ocimene (77.63 %), ?-elemene (1.23 %), trans-caryophyllene (12.62 %), ?-humulene (1.18 %), germacrene (3.25 %), ethanone (0.65 %) and isospathulenol (0.42 %) while the essential oils of old leaves composed of 21 compounds whichwere : ?-pinene (0.71 %), ?-pinene (0.44 %), ?-myrcene (0.15 %), cis-ocimene (2.06 %), trans-?-ocimene (52.79 %), trans-caryophyllene (30.02 %), ?-humulene (2.80 %), germacrene (0.28 %), germacrene (4.64 %), ?-farnesene (0.85 %), ?-elemene (0.16 %), tridecatrienenitrile (0.19 %), ethanone (0.49 %), caryophyllene oxide (0.83 %), nerolidol (0.12 %), spathulenol (1.25 %), isospathulenol (1.18 %), kauran (0.30 %), isospathulenol (0.16 %), spathulenol (0.34 %) and ?-farnesene (0.23 %).

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)

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.

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

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.

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)

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

Environmental Health Risk Analysis of Legundi Leaf Essential Oil Toxicity (Vitex Trifolia L.) Ni Luh Putu Putri Setianingsih; Ni Made Ayu Suardani Singapurwa; Gede Yohanes Arygunartha; Sang Ayu Made Agung Prasetiawati Djelantik; I Wayan Winduyasa
JURNAL KESEHATAN LINGKUNGAN Vol. 15 No. 1 (2023): JURNAL KESEHATAN LINGKUNGAN
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkl.v15i1.2023.67-75

Introduction: Caring for the environment means participating in preserving the environment as well as possible, one concern for the environment is regarding the development of the use of natural materials. This is done to ensure the safety of consumers' use of herbal medicinal products or food products. One of the plants that are often used for traditional medicine is the legundi plant (Vitex trifolia L.). Legundi leaf essential oil is used for humans for environmental health and food products. Methods: Samples of legundi leaves were collected in stages from the Sukawati Gianyar area. Furthermore, essential oil isolation was carried out using the maceration method, then a shrimp larvae toxicity test was carried out, then analysis was carried out by Gas Chromatography-Mass Spectroscopy (GC-MS). Results and Discussion: Toxicity test analysis show that the essential oil of legundi leaves has an LC50 value of 51,541 ppm, so it can be said that legundi leaf essential oil is toxic. GC results obtained eight chromatogram peaks. Of the eight peaks, there was one peak of the compound with 41.77% of the high area, namely the compound furan-2-carboxaldehyde. Conclusion: Legundi leaf essential oil is toxic, so this finding is important for developing science in environmental health and food product development. Environmental Health is used to increase public knowledge in the field of the utilization of food products.

Characteristics of Indigenous Bacterial Isolates from Cocoa Plantations in Meko Village, Central Sulawesi, with Ability to Degrade Cellulose Anak Agung Sagung Putri Risa Andriani; Widyatmani Sih Dewi; Novizar Nazir; Ni Luh Putu Putri Setianingsih; Eko Rini Indrayatie; Krisnawan Kalimutu
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 | Full PDF (430.312 KB)

The characteristics of indigenous bacterial isolates in cocoa farms differ based on the study's location and methodology. More research is required to comprehend these bacterial isolates' diversity and features completely. This study intends to assess the cellulose-degrading capacity of bacterial isolates from cocoa plantations in Meko Village, Central Sulawesi. The shape of the bacterial colony, the shape of the colony's edge, elevation, colony size, color, and texture are considered during macroscopic morphological identification and microscopic morphological identification after gram stain. Afterward, gram stains the bacteria to determine the type of cell wall. Hydrolysis capacity was then identified macroscopically by observing colony shape, colony periphery, colony color, colony appearance and height, and hydrolysis capacity on media in a petri dish (HC). Upon microscopic examination of cell shape and bacterial wall type (Gram-positive and gram-negative). Based on the research findings and identification of bacteria capable of degrading cellulose in cocoa soil, it can be inferred that among the 28 examined isolates, six isolates have the greatest HC index values in KL62 isolates. In contrast, GL66, KL23, and KL62x isolates have medium HC index values.

Increased Attractiveness and Shelf Life of Siamese Tangerines (Citrus Nobilis L.) Using Various Palmitic, Stearic, and Oleic Acid Emulsions and Mixtures Ni Luh Putu Putri Setianingsih; Ni Made Suaniti; I Gede Putu Wirawan
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.v7i2.204

Along with the growing number of people, the need for food is also growing. Citrus nobilis l is one of the many well-known fruits. Citrus nobilis L, both in its fresh and processed forms, is easily broken if it is not treated correctly. This study hopes to make things look better and save power simultaneously by coming up with different emulsions. Palmitic acid, stearic acid, oleic acid, and a mix make the slurry. Organoleptic study of Citrus nobilis L., vitamin C content, water content, and identification of compounds using Gas Chromatography-Mass Spectrometry (GC-MS). Evaluation of organoleptic analysis test done by hedonic test (colour, smell, texture, taste, and general acceptance) and test scoring (colour, texture). A combination of palmitic, stearic, and oleic acids in an emulsion will make tangerine fruit look better and last longer. How vitamin C and water are measured and analyzed affects different emulsions. When citrus fruits are treated with palmitic, stearic, and oleic acid solutions, the lowest quality drops to 14.4851 mg of vitamin C per 100 grammes and 91.8401% water. The total amount of volatile compounds in fruit orange conjoined DL-Limonene has many different areas of volatile compounds in each treatment emulsion.

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

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.

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

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

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.

Co-Authors A. A. Ayu Asri Prima Dewi A.A. Made Semariyani Adol, Ewaldus Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Anak Agung Sagung Manik Chindrawati Andriani, AASPR Andriani, Anak Agung Sagung Putri Risa Arygunartha, Gede Yohanes Asri Lestarini Azmi, Aida Firdaus Muhamad Nurul Chindrawato, A.A. Sagung Manik Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti Desak Ayu Diah Prawerti Dewa Nyoman Sadguna, Dewa Nyoman Dewi, Ni Komang Putri Candra Dewi, Ni Made Putri Pradnya Paramita Dewi, W S Dusak, Putu Gede Bayu Janardhana Eko Rini Indrayatie Fransiscus Fiano Anthony Kerans G.S.S. Djarkasi Gede Agus Surya Pratama Gusti Ayu Yunda Darma Patni Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara I Gede Pasek Mangku I Gede Putu Wirawan I GEDE PUTU WIRAWAN I Kadek Somariana I Kadek Somariana I Kadek Somariana I Ketut Suwarmadi Putra I Ketut Suwarmadi Putra I Ketut Suwarmadi Putra I Made Surya Kumara I Nengah Muliarta, I Nengah I Nyoman Yoga Parawangsa I Putu Ajus Raditya Putra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Suirta I Wayan Sweca Yasa I Wayan Wesna Astara I Wayan Winduyasa Ida Kurniawati Indra, I Kadek Indrayatie, E. R. Janurianti, Ni Made Defy Jelita, Ni Putu Ayu Bunga Kadek Dinda Rahayu Darmawan Kadek Somariana Kadek Somariana Kalimutu, Krisnawan Kalimutu, P.K. Ketut Suwarmadi Putra Ketut Suwarmadi Putra Krisnawan Kalimutu Kusuma, David Ali Jaya Laksmi, A.A. Ayu Kanaka Mutiara Luh Gde Evayanti Luh Suriati M. Aditya Prayoga Manikam, Raseetha Vani Siva Mertayasa, Komang Gede Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi Mulia, Komang Oki Budi Namu, Fransico Mario Nazir, N Ni Kadek Ayu Paramita Jayanti Ni Made Andira Padmarini Ni Made Ayu Suardani Ni Made Ayu Suardani Singapurwa Ni Made Puspawati Ni Made Putri Pradnya Paramita Dewi Ni Made Putri Pradnya Paramita Dewi Ni Made Rustini, Ni Made Ni Made Suaniti Ni Made Suaniti Ni Putu Diah Witari, Ni Putu Ni Wayan Widhidewi Novizar Nazir Padmarini, Ni Made Andira Pardita, Dewa Putu Yudi Patni, Gusti Ayu Yunda Darma Prabandewi, Ni Luh Putu Ratih Pranajaya, I.G.M. Raditya Abimanyu Pratiwi, , Ni Luh Putu Yumi Mega Pratiwi, Ni Luh Putu Yumi Mega Purnomo, Amelia Putri Putra, I Ketut Suwarmadi Putri, , Ni Kadek Sintya Pradnyani Putri, , Putu Nanda Icaka Putu Ananda Icaka Putri Putu Arya Suryanditha Raseetha Vani Siva Manikam Rudianta, I Nyoman Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelatik Satrijo Saloko Selamet, I Ketut Sofia Utami Putri Sunarso Subin, Maria Reinaldis Jebaut Sudiarta, Wayan Suka Astini, Dewa Ayu Agung Alit Sukmadewi, Desak Ketut Tristiana Tiba, Andika Umbu Trisna Sumadewi, Komang Wibawa, Putu Rizky Ari Yasa Widyatmani Sih Dewi Wikan Pradnya Dana, Gde Yasa, I Wayan Sweca Yuhendra AP

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