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All Journal Unram Journal of Community Service (UJCS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science)
Luh Suriati
Warmadewa University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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Development of Innovative Taro-Based Product Management with Zero-Waste Concept to Increase the Independence of PKK Wanagiri Luh Suriati; I Ketut Selamet; Desak Ketut Tristiana Sukmadewi
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 | Full PDF (409.182 KB) | DOI: 10.29165/ajarcde.v7i1.235

Abstract

The development of innovative products is currently growing rapidly producing a variety of processed products that are increasingly diverse. Taro tubers are one of the potential foodstuffs to be developed. Taro in addition to having carbohydrate component, also contains other components that are good for health. Taro has the disadvantage of itching when consuming taro due to the oxalate compounds contained in it. This has resulted in people being reluctant to process taro. This problem was experienced by one of the groups in Wanagiri Village, namely the Prosperous Family Empowerment Group (PKK) Wanagiri, which is located in Sukasada District, Buleleng Regency, Province Bali, Indonesia. The partner does not yet know the taste of taro, and does not have innovative product management made from taro. Solutions to overcome such problems are: providing knowledge regarding the cultivation and processing of taro, providing training on the processing of taro products (bread, nuggets and jams) and how to package, market and handle processing waste. The method used is active community participation. Community Self-Reliance Activities (KKM) in Wanagiri Village have been running smoothly. The added value of the Wanagiri PKK group and their standard of living has increased. Taro-based innovative product development with a zero-waste concept can be applied. Knowledge of how to process taro into bread, nuggets, chips and jam, product packaging, and marketing can help people to increase self-sufficiency. Mentoring activities should be carried out on an ongoing basis so that groups are able to independently make products (chips, bread, nuggets and jam), wider marketing and ultimately increased welfare.
Analysis of The Characteristics of Porang Flour as A Coating Material After Treatment of NaCl Solution: Analysis of konjac flour after treatment of NaCl solution Luh Suriati; I Gede Pasek Mangku; Anak Agung Sagung Manik_Chindrawati; Ni Luh Putu Sulis_Damayanti; Ngakan Putu Gede Satria_Kesumayasa; I Wayan Widiantara_Putra
SEAS (Sustainable Environment Agricultural Science) Vol. 7 No. 2 (2023)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.7.2.7167.145-152

Abstract

The application of coatings from natural materials is currently needed to improve the appearance and maintain quality, so that it can support the green economy, namely increasing the welfare and social equality of the farming community. One of the basic ingredients in the manufacture of coatings from the polysaccharide group is konjac flour. The main problems faced in the development of konjac flour as a coating are that the color is still brown and itchy caused to the high content of calcium oxalate. Treatment with NaCl salt is one of the efforts to improve the quality of konjac flour as a coating material. Immersing konjac in NaCl salt solution repeatedly can reduce calcium oxalate. The reason of the observe became to decide the impact of the concentration and time of immersion of konjac slices into the salt solution of NaCl on the characteristics of the resulting konjac flour. This study used a two-factor randomized design, namely the concentration of NaCl salt solution (5, 10, and 15%) and the second factor was the immersion time (15, 30, and 45 minutes). Each treatment combination was repeated three times. The concentration and time of immersion into the salt solution of NaCl affected on color L*, browning index, water content, solubility, and acidity of konjac flour. The best treatment was soaking time of 30 minutes with NaCl concentration of 15%.
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 Made Semariyani Aida Firdaus Muhammad Nurul Azmi Anak Agung Sagung Manik Chindrawati Anak Agung Sagung Manik_Chindrawati I Gede Pasek Mangku I Ketut Selamet I Wayan Sudiarta I Wayan Widiantara_Putra Ngakan Putu Gede Satria_Kesumayasa Ni Luh Putu Putri Setianingsih Ni Luh Putu Sulis_Damayanti Ni Made Ayu Suardani Singapurwa Ni Made Defy Janurianti Sukmadewi, Desak Ketut Tristiana