Article Per Year (5 Year)
p-Index From 2021 - 2026
5.748
P-Index
This Author published in this journals
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

Published : 44 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 44 Documents
Search

 1   2   3   4   5 
Improvement of Traditional Balinese "Ong" Tea-Making Process to Extend Shelf Life To Support Ecotourism in Banjar Lantangidung, Gianyar, Bali Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Rustini, Ni Made; Pratiwi, Ni Luh Putu Yumi Mega; Kusuma, David Ali Jaya; Mulia, I Komang Oki Budi
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.v9i1.505

Abstract

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a probiotic drink from the tea fermentation process. The bacteria in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM (Community Service Program) activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit to open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product to improve the community's economy and support ecotourism development in Banjar Lantangidung.Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic Growth SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production SDG 15: Life on Land
IMPROVEMENT OF TRADITIONAL BALINESE "ONG" TEA-MAKING PROCESS TO EXTEND SHELF LIFE TO SUPPORT ECOTOURISM IN BANJAR LANTANGIDUNG, GIANYAR, BALI Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Pratiwi, Ni Luh Putu Yumi Mega; Rustini, Ni Made; Kusuma, David Ali Jaya; Mulia, Komang Oki Budi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.514

Abstract

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a type of probiotic drink produced from the tea fermentation process. The bacteria contained in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit so that they can open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product that can improve the community's economy and support the development of ecotourism in Banjar Lantangidung
Utilization of Fruit Peel Waste Left From Ceremonials Into Economical Value Products in Batuan Village, Sukawati, Gianyar, Bali Muliarta, I Nengah; Setianingsih, Ni Luh Putu Putri; Sadguna, Dewa Nyoman; Putra, I Ketut Suwarmadi; Dusak, Putu Gede Bayu Janardhana; Mertayasa, Komang Gede
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 Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan; Rustini, Ni Made; Padmarini, Ni Made Andira; Patni, Gusti Ayu Yunda Darma; Mulia, I Komang Oki Budi
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 Setianingsih, Ni Luh Putu Putri; Sudiarta, I Wayan
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.
Toxicity Test of Essential Oil from Kintamani Slayer Orange Peel (Citrus Reticulata) With Zero Waste Application to Support Ecotourism Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; I Putu Candra; Ni Made Andira Padmarini; Gusti Ayu Yunda Darma Patni
International Journal of Scientific Multidisciplinary Research Vol. 2 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v2i10.11394

Abstract

Kintamani slayer orange peel can be extracted into essential oil because it contains terpenoids, sesquiterpenoids, alkanes, alkyl alkanoates, and steroid alcohols. Orange peel contains active substances that can help heal wounds, such as essential oils, ascorbic acid, vitamin E, vitamin A, flavonoids, and polyphenols, and has antioxidant and antibacterial activity. Kintamani orange peel contains flavonoids, alkaloids, saponins, tannins, terpenoids, and essential oils. The main goal of this study is to identify the waste by-product characteristics of Kintamani slayer orange peel in order to achieve zero waste.  Essential oils in Kintamani slayer orange peel (Citrus reticulata) are toxic to Artemia salina Leach shrimp larvae. The GC results on Kintamani slayer orange peel essential oil obtained twelve (12) compound peaks
Zero Waste Innovation PKM: Utilization of "Talas Togog" towards Food Security in the Pkk Group of Batuan Village, Gianyar-Bali Muliarta, I Nengah; Ni Luh Putu Putri, Setianingsih; Rustini, Ni Made; Pranajaya, I.G.M. Raditya Abimanyu; Adol, Ewaldus; Namu, Fransico Mario
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.v9i3.787

Abstract

Taro Togog" has a high nutritional content and has the potential to be processed into various economically valuable food products, namely tubers and stems, applying the principle of zero waste, and producing innovative products such as taro flour and chips. The purpose of the community service is to increase production capacity and product quality to support local food security. Issues raised include production efficiency and product quality of Taro Togog, so that it can attract the younger generation to consume and preserve local food. Thus, relevant and straightforward innovations can have a significant impact on food security at the community level. Through training and mentoring, the Batuan Village partner group has the knowledge and skills to process waste into products with market value. This not only reduces environmental problems by implementing the zero waste concept but also increases local food independence. Contribution to Sustainable Development Goals (SDGs):SDG 2   : Zero HungerSDG 12 : Responsible Consumption and ProductionSDG 17 : Partnerships for the Goals
Empowerment of Women Farmers Group Jempiring, Bresela Village, Payangan District, Gianyar Regency, in Producing Traditional Snacks for "Celebrations" Semariyani, A.A. Made; Saloko, Satrijo; Yasa, I Wayan Sweca; Suriati, Luh; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan; Mangku, I Gede Pasek; Chindrawato, A.A. Sagung Manik; Setianingsih, Ni Luh Putu Putri; Laksmi, A.A. Ayu Kanaka Mutiara; Mulia, I Komang Oki Budi; Subin, Maria Reinaldis Jebaut; Putri, , Ni Kadek Sintya Pradnyani
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.v9i3.843

Abstract

The group members of the Jempiring Women Farmers Group in Bresela Village have limited knowledge and skills in processing traditional snack products that are hygienic, varied, and suitable for sale for “upakara” (religious ritual) purposes. Most of the “upakara” snacks are purchased from outside the village, which has an impact on the community's low local income and lack of economic independence. The method of implementing the activity includes several stages, namely: socialization and counseling regarding the importance of sanitation and hygiene in food processing, practical training in making various types of traditional snacks, such as “jaja uli” and “jaja begina”, which are suitable for “upakara”, and assistance in terms of packaging, pricing, and product marketing. The results of this activity are very significant: the members of the Jempiring group are now not only able to produce traditional snacks independently but have also formed a local marketing network. This success not only increases the group's income but also preserves the traditional Balinese culinary heritage and strengthens the village's economic independence. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 5 – Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 11 – Sustainable Cities and Communities
Diversification of Orange Fruit Processing into Zero Waste-Based Wine Products in Pengejaran Village, Kintamani, Bangli Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Muliarta, I Nengah; Rustini, Ni Made; Lestarini, Asri; Purnomo, Amelia Putri; Prabandewi, Ni Luh Putu Ratih; Tiba, Andika Umbu
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.v9i3.855

Abstract

Citrus fruits often experience overproduction, resulting in low prices, and even unmarketable fruit is frequently wasted. This innovation offers a sustainable solution through a zero-waste concept, where all parts of the citrus fruit, from the flesh and peel to the pulp, are optimally utilized. The program focuses on intensive training in producing high-quality orange wine, introducing proper fermentation techniques to create a high-value product. The orange peel and pulp, which are by-products of the winemaking process, are further processed into products such as jam, orange peel candy, or compost, so nothing is wasted. Community service not only provides farmers with new skills in creating innovative products but also teaches the principles of an environmentally friendly circular economy. The expected positive impacts include increased farmer incomes, new business opportunities, and more effective agricultural waste management, making Pengejaran Village a self-sustaining centre for processed citrus production. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Community Empowerment Through the Diversification of Rosella Products into Fermented Kombucha Ni Made Ayu Suardani Singapurwa; Aida Firdaus Muhammad Nurul Azmi; A A Made Semariyani; Luh Suriati; I Wayan Sudiarta; Ni Luh Putu Putri Setianingsih; Anak Agung Sagung Manik Chindrawati; Ni Made Defy Janurianti
Unram Journal of Community Service Vol. 7 No. 1 (2026): March
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v7i1.1347

Abstract

This community service program aimed to enhance the added value of roselle (Hibiscus sabdariffa L.) through the development of kombucha as a functional beverage while empowering the GAPOKWATAN Lumbung Rasa women farmers’ group in Pitra Village, Bali. Prior to the intervention, roselle utilization was limited to dried tea production with low economic value, constrained by limited knowledge, technology, and market access. The program introduced appropriate postharvest technologies, including training in Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), fermentation using Symbiotic Culture of Bacteria and Yeast (SCOBY), and product packaging and labeling. Members were also supported with fermentation and packaging equipment to standardize production. Pre- and post-program assessments revealed substantial improvements: hygienic processing increased from 30% to 80%, fermentation skills from 20% to 75%, packaging quality from 25% to 70%, technology adoption from 15% to 85%, and product diversification from 10% to 65%. Beyond technical capacity, the program fostered social empowerment, as women transitioned from supplementary laborers to key innovators and decision-makers in production and marketing. Economically, the group achieved routine production of 10–15 liters of kombucha per week, with an average selling price of IDR 20,000–25,000 per 250 ml bottle, resulting in a 40–50% increase in income compared to previous activities. Environmentally, the process is considered sustainable, as it relies on locally available raw materials without generating hazardous waste. Overall, this initiative demonstrates that roselle kombucha innovation can strengthen community empowerment, gender inclusivity, and local economic sustainability while contributing to functional food development.
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