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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Formosa Journal of Multidisciplinary Research (FJMR)
Ni Ketut Sri Rukmini
Animal Husbandry Study program, Faculty of Agriculture, Warmadewa University
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Social Sciences

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Empowerment of Women's Farmer Groups of “Kembang Lestari” in the Processing of Organic Waste from Various Fruit Peels as Liquid Fertilizer A. A. S. P. R. Andriani; Made Ayu Gemuh Rasa Astiti; Ni Ketut Sri Rukmini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 5 No. 3 (2021)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.542 KB) | DOI: 10.29165/ajarcde.v5i3.74

Abstract

Partners in the implementation of Community Service is the Kembang Lestari Peasant Women's Group located in Taman Village, Abian Semal Subdistrict, Badung Regency. This group has problems with the high price of chemical fertilizers and vegetable pesticides for the treatment of cultivated crops. This condition causes an increase in production costs and decreased profits. They have yet to find a solution to get cheaper, environmentally friendly plant-based fertilizers and pesticides that they will use in their organic farms in the future. Therefore, it is necessary to provide an alternative to organic fertilizers while serving as vegetable pesticides that are easy to make, cheap, and environmentally friendly. The alternative is an eco-enzyme that can be made from organic waste in the form of fruit peels. Eco-enzymes have the same benefits as liquid fertilizers, compost, anti-bacterial, midges, and disinfectants. Women's Farmer Groups of Kembang Lestari are given knowledge of eco-enzymes and their benefits, how to make and how to apply them to plants. The methods carried out in the implementation of this activity are by interviewing, face-to-face, counseling, and practice methods directly. First, the authors held general counseling on what an eco-enzyme is, its benefits for plants, and environmental sustainability. Second, the authors provide hands-on training in the manufacture of eco-enzymes and how to implement them and conduct several evaluations to ensure farmers can make eco-enzymes independently and see what percentage of the increased production and increased profits earned by the farmer group after the implementation of these eco-enzymes. Third, it motivates farmers to keep using eco-enzyme fertilizers continuously in cultivating crops.
Chemical Quality of Native Chicken Meat Given a Rationer Containing Fermented Japanese Papaya Leaf Flour (Cindoscolus Aconitifolius) I Gusti Ayu Dewi Seri Rejeki; Ni Made Yudiastari; Ni Ketut Etty Suwitary; Ni Ketut Sri Rukmini
Formosa Journal of Multidisciplinary Research Vol. 3 No. 6 (2024): June 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjmr.v3i6.9830

Abstract

The need for animal protein originating from native chickens is increasing over time. One of the obstacles that farmers often face in raising broiler chickens is the cost of feed. That feed costs are 60-70% of total production costs. Japanese papaya leaves are one of the substitute feeds that can be given to native chickens. However, Japanese papaya leaves must be fermented first. The nutritional content of Japanese papaya leaves in 100 grams, namely: water 85 ml, protein 5.7 grams, iron 11.4 mg, phosphorus 39 mg, calcium 199 mg, potassium 217 mg, vitamin C 165 mg, flavonoids (23.72 %) alkaloids (17.45%), saponins (12.49%) and tannins (5.72%). This research was carried out in two stages, namely in the field and the laboratory, using a completely randomised design with five treatments and three replications, each containing five chickens. The five treatments are Ration, adding 0%,6%,12%,18% and 24% fermented papaya leaf flour. After harvest, chemical analysis of native chicken meat will be conducted at the Basic Laboratory of the Faculty of Agriculture, Warmadewa University. Adding fermented Japanese papaya leaf flour to native chicken feed does not affect the meat quality of native chickens. However, it tends to increase the protein content of the meat even though statistically, it has no significant effect. Using the fermentation method, utilising agricultural waste can improve the quality of feed ingredients.
Co-Authors A. A. S. P. R. Andriani I Gusti Ayu Dewi Seri Rejeki Ni Ketut Etty Suwitary Ni Made Ayu Gemuh Rasa Astiti Ni Made Yudiastari