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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
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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Empowerment of Housewives and Marketing Strategies in the Development of Various Citrus Fruit Processed Businesses in Catur Village, Kintamani, Bali Ni Luh Putu Putri Setianingsih; I Ketut Selamet; I Wayan Sudiarta; I Wayan Wesna Astara
Asian Journal of Applied Business and Management 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/ajabm.v2i3.5591

Abstract

The activities of the Assisted Village Empowerment Program, which are carried out in Catur Village, Kintamani, and Bangli-Bali, aim to increase the knowledge and skills of groups of housewives in managing the results of citrus fruit products into various processed citrus fruits that have economic value. The Housewives Group has become a leader in citrus fruit management at the household level. The methods used include observation, counseling, education, and direct practice. Based on the results, 100% of the Housewives Group can use tools for the product manufacturing process to produce various processed citrus fruits that have economic value and quality. The group of housewives in Catur Village, after receiving socialization and training, is committed to producing citrus fruits and making various processed citrus fruits into products that have economic value and quality.
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
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.
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%.
EKSTRAK DAUN SALAM (Syzygium polyanthum) SEBAGAI PENGAWET ALAMI DAGING AYAM BROILER : LITERATURE REVIEW Ni Luh Putu Putri Setianingsih; Ni Kadek Ayu Paramita Jayanti
Humantech : Jurnal Ilmiah Multidisiplin Indonesia Vol. 2 No. Spesial Issues 1 (2022): Humantech : Jurnal Ilmiah Multidisiplin Indonesia
Publisher : Program Studi Akuntansi IKOPIN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32670/ht.v2iSpesial Issues 1.1084

Abstract

Daging ayam broiler merupakan salah satu bahan pangan hewani yang memiliki kandungan air dan protein yang tinggi, sehingga daging ayam memiliki umur simpan yang pendek atau cepat busuk. Senyawa antibakteri tanin dan flavonoid diperlukan untuk mengawetkan daging ayam karena berpotensi sebagai bahan alami untuk pengawetan makanan. Bahan pengawet alami yang memiliki khasiat untuk memperpanjang umur simpan daging ayam adalah daun salam yang mengandung minyak atsiri, air, tanin, dan flavonoid serta dapat mencegah bakteri patogen penyebab pembusukan makanan. Penelitian ini bertujuan untuk mengetahui jenis pengawet alami yang memiliki sifat sebagai flavonoid sehingga dapat digunakan sebagai pengawet alami daging ayam broiler dan pengaruh perendaman daun salam terhadap daya tahan daging ayam broiler. Metode yang digunakan dalam artikel ini adalah literature review yaitu dengan mengumpulkan artikel penelitian dari Google Scholar dari tahun 2015-2021 dengan menggunakan kata kunci ekstrak dan rendam daun salam sebagai flavonoid. Artikel-artikel yang diperoleh kemudian dianalisis berdasarkan pedoman SEAS (Sustainable Environment Agricultural Science). Berdasarkan hasil tinjauan pustaka ini diketahui bahwa tanaman herbal khususnya daun salam dapat digunakan sebagai pengawet alami dan waktu yang telah ditentukan serta diperoleh..
Development of Local Banana-Based Wine Products Reviewed in Terms of Sugar Content and Dilution Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Semariyani, A.A. Made; Dewi, Ni Made Putri Pradnya Paramita; Putri, , Putu Nanda Icaka
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.642

Abstract

Banana wine has high nutritional content and relatively high antioxidant levels. Thisstudy aims to test and analyze sugar concentration and the effect of optimal dilution toobtain banana wine with good characteristics and by SNI standards. The method used toachieve the objectives is the sugar content in the fermentation media and the amount offermentation media dilution. In this study, several sugar levels were tested (10%, 15%,20%, and 25%) and diluted fermentation media (1:3, 1:4, and 1:5). The data obtainedwere then analyzed using one-way ANOVA. Based on the results of objectiveobservations of the banana wine produced, treatment with 20% sugar content producedthe best banana wine with the characteristics of total sugar 10.66%, alcohol content8.03%, total acid 0.26%, acidity level (pH) 2.37, and total microbes 1.4 x 101 CFU/g,with the highest panelist assessment and typical odor and taste. Subjective researchresults with organoleptic tests showed that the treatment of sugar content and dilutionamount did not change the color and aroma of banana wine. The highest wine tasteassessment was obtained in treating 20% sugar at a dilution of 1:4, which was 5.67(somewhat like it). The highest overall wine acceptance assessment was obtained in thetreatment of 20% sugar at a dilution of 1:4, which was 5.73 (somewhat like it). Themethanol content test results were <0.0036% so in making banana wine from localbananas, it is recommended to use 20% sugar with a dilution of 1:4 fermentation media.Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero HungerSDG 3 – Good Health and Well-being|SDG 8 – Decent Work and Economic GrowthSDG 9 – Industry, Innovation and InfrastructureSDG 12 – Responsible Consumption and Production
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