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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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Revitalisasi Peran Kelompok Wanita Tani Jempiring dalam Pelestarian Kuliner Upakara melalui Pembuatan Jajan Tradisional Uli dan Begina di Desa Bresela : Empowering the Jempiring Women Farmers’ Collective in the Custodianship of Upakara Culinary Heritage through the Time-Honoured Craft of Uli and Begina in Bresela Village AP, Yuhendra; I Wayan Sweca Yasa; A.A. Made Semariyani; Luh Suriati; Ni Made Ayu Suardani; I Gede Pasek Mangku; Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; M. Aditya Prayoga; Muhammad Zahran Rasyid Sulaeman
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12523

Abstract

This public beneficence program was designed to preserve traditional Balinese culinary heritage while simultaneously empowering rural women economically. The main target of this initiative was the Jempiring Women Farmer Group (KWT) in Bresela Village, Payangan District, Gianyar Regency, Bali. The focus of the program was to train participants in the production of two traditional ceremonial snacks, jajan uli and jajan begina, which are essential offerings in Balinese religious rituals. These traditional snacks carry deep symbolic meaning and are still widely used in local ceremonies. The training took place on June 15, 2025, and applied a participatory approach that combined knowledge sharing, hands-on practice, and product evaluation. As a result, the participants improved their skills in selecting quality ingredients, applying hygienic food processing methods, and maintaining the traditional form and symbolism of the snacks. Beyond enhancing technical abilities, the program also opened up entrepreneurial opportunities by integrating traditional cultural practices with home-based economic development. This activity successfully fostered local knowledge, cultural sustainability, and the economic empowerment of women in the rural community.
The Transformation of “Teh Ong”: Turning a Traditional Drink with Various Flavor Variants into a Superior Product in Banjar Lantangidung, Sukawati Ni Luh Putu Putri, Setianingsih; Sudiarta, I Wayan; Rustini, Ni Made; Pratiwi, , Ni Luh Putu Yumi Mega; Jelita, Ni Putu Ayu Bunga; Indra, I Kadek
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.v9i3.764

Abstract

This community service program, "Teh Ong” was implemented in Banjar Lantangidung, Sukawati, to elevate the traditional beverage into a superior product. Teh Ong, a local beverage with various ginger and honey flavors, was previously managed without a professional approach. The program focused on providing comprehensive training to the local community, covering aspects of product and production management. Partners were taught to standardize production processes to maintain consistent quality and explore new, marketable flavor combinations. The program also focused on improving packaging, marketing, and product legality. This training enabled the community to design more attractive packaging and develop effective marketing strategies. Overall, the program has had a significant positive impact. Residents of Banjar Lantangidung have gained increased knowledge and skills in professionally managing Teh Ong. This has positioned Teh Ong not only as a local culinary heritage but also as a product with significant potential to boost the local economy. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 17: Partnerships for the Goals
Characteristic Test of Bioethanol Made from Leftover Fruit (Food Material After Ceremony) Using Yeast (Saccharomyces cerevisiae) Muliarta, I Nengah; Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan; Putra, I Ketut Suwarmadi; Dusak, Putu Gede Bayu Janardhana
East Asian Journal of Multidisciplinary Research Vol. 3 No. 11 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v3i11.11441

Abstract

Bioethanol can be produced from plants that contain a lot of starch and cellulose compounds by using the help of yeast activity from fruit skin waste. Sugar compounds in fruits are usually a mixture of glucose and fructose. Fruits contain carbohydrates, glucose, and fructose, so fruits have great potential to be raw materials for bioethanol. The study results obtained bioethanol with a long fermentation time of up to the fifth day with different yeast concentrations, namely 2%, 4%, 6%, 8%, and 10%. The maximum bioethanol concentration results were produced by a concentration of 6% S. cerevisiae, namely 8.17%, the content because the addition of yeast is by the amount of nutrients in the sample.
Empowerment of the “Sinar Bahagia” Cocoa Farmers Group in Bebidas Village, Wanasaba District, East Lombok Regency Through Diversification of Cocoa Bean Processing Semariyani, A.A. Made; Setianingsih, Ni Luh Putu Putri; Yasa, I Wayan Sweca; Saloko, Sartijo; Singapurwa, Ni Made Ayu Suardani; Suriati, Luh; Sudiarta, Wayan; Mangku, I Gede Pasek; Wibawa, Putu Rizky Ari Yasa
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 11 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i11.11173

Abstract

Bebidas Village is one of the villages in Wanasaba District, East Lombok Regency, which has relatively potential to be developed into a cocoa production center. There are two main obstacles faced by farmers, namely the lack of knowledge, attitudes, and skills of cocoa farmers towards cocoa farming management and cocoa bean processing technology into various commercial products and the absence of a standard procedure to produce quality dry cocoa beans. This community service activity aims to assist in processing cocoa plant products into various cocoa products with economic value to increase the income of cocoa farmers in Bebidas Village, Wanasaba District, East Lombok Regency. This activity can increase the productivity of cocoa plants and increase the types of processed cocoa plant products with commercial value.
Characteristics of Instant Betutu Seasoning Using the Foam-Mat Drying Method Sudiarta, I Wayan; Dewi, Ni Komang Putri Candra; Rudianta, I Nyoman; Setianingsih, Luh Putu Putri
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.
Increased Attractiveness and Shelf Life of Siamese Tangerines (Citrus Nobilis L.) Using Various Palmitic, Stearic, and Oleic Acid Emulsions and Mixtures Setianingsih, Ni Luh Putu Putri; Suaniti, Ni Made; Wirawan, I Gede Putu
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

Abstract

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.
Increasing the Added Value of Moringa Leaf into Processed Food Products by Family Welfare Movement (PKK) Merta Nadi Banjar Lantagidung, Gianyar, Bali Ni Luh Putu Putri, Setianingsih; Semariyani, A.A. Made; Sudiarta, I Wayan
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i1.211

Abstract

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
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; Kalimutu, Krisnawan
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

Abstract

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.
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 Sudiarta, I Wayan; Setianingsih, Ni Luh Putu Putri; Rustini, Ni Made
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.
An Investigation of the Allelopathic Properties of Various Weed Species in the Eastern Denpasar Region of Bali Andriani, AASPR; Ni Luh Putu Putri, Setianingsih; Nazir, N; Dewi, W S; Indrayatie, E. R.; Kalimutu, P.K.
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.v7i3.344

Abstract

Weeds are plants that live wild on cultivated land, which can reduce the productivity of cultivated plants. Phytochemical content in weeds has various benefits besides food, such as vegetable pesticides, pharmaceuticals, industry, and cosmetics. For this reason, this research aims to analyze the content of secondary metabolite compounds and measure the levels of allelopathic phytochemical compounds in several weed plants. Various substances have been identified in the form of allelopathy, namely flavonoids, tannins, phenolic acids, ferulic acid, coumarins, terpenoids, steroids, cyanohydrins, quinones, cinnamic acid, and their derivatives. Compounds identified as allelochemical compounds are flavonoids, tannins, phenolic acids, ferulic acid, coumarins, steroids, terpenoids, cinnamic acids, and their derivatives. Exploratory methods to identify plant types, experimental methods with phytochemical screening tests to characterize types of secondary metabolite compounds, and allelopathic toxicity tests Based on the results and discussion that have been presented, it can be concluded that the weeds Echinochloa crus-galli, Panikum repen, Euphorbia hirta, Ageratum conyzoides, and Imperata cindrica contain flavonoid, tannin, and phenol compounds. The weeds with the highest scores in the phytochemical test are Echinochloa crusgalli and Ageratum conyzoides.
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