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All Journal Wacana Ekonomi : Jurnal Ekonomi, Bisnis dan Akuntansi Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengabdian Masyarakat Bestari (JPMB) Asian Journal of Community Services (AJCS) Journal of Finance and Business Digital (JFBD) Asian Journal of Management Analytics Journal of Business on Hospitality and Tourism Loka: Journal Of Environmental Sciences
Ni Made Rustini, Ni Made
Fakultas Ekonomi, Universitas Warmadewa Denpasar
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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The Influence of Global and Growth Mindsets on Organizational Commitment and Educational Staff Performance at Universitas Warmadewa: Advancing Towards a High-Quality and Globally Competitive University Sugiati, Gusti Ayu; Sudarmini, Ketut; Rustini, Ni Made
Journal of Finance and Business Digital Vol. 3 No. 3 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jfbd.v3i3.11660

Abstract

This study aimed to examine the effects of global mindset, growth mindset, and organizational commitment on the performance of educational staff at Universitas Warmadewa, striving to realize its vision of becoming a high-quality, ecotourism-oriented, and globally competitive institution by 2034. The sample included 71 participants. Data were collected through questionnaires and analyzed using Smart PLS. The results indicated that: 1) Global mindset significantly positively affected organizational commitment but had an insignificant negative effect on performance. 2) Growth mindset significantly positively influenced both organizational commitment and performance. 3) Organizational commitment significantly positively impacted performance. 4) Global mindset influenced performance through organizational commitment, which fully mediated this relationship. 5) Growth mindset also influenced performance through organizational commitment, which partially mediated this relationship.
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.
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
Improvement of Processing and Marketing of Innovative Coconut and Nut-Based Products at the Sari Nadhi Business Study Group, Carangsari Village, Badung Sudiarta, I Wayan; Semariyani , A. A. Made; Rustini, Ni Made; Dewi, Ni Made Putri Pradnya Paramita; Putri, Putu Ananda Icaka; Ni Luh Putu Putri, Setianingsih
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.v9i1.525

Abstract

The processing of agricultural products, especially coconuts into VCO, coconut oil, sounding, and tempeh, with several types of processed products for innovative snacks with soybean ingredients has been produced and marketed by partners in Carangsari Village and its surroundings, but with limited marketing, and the products still need to be improved in quality to be able to compete with similar products. The problems faced are that the product quality is inconsistent, the product packaging is still simple, and there is no knowledge of business management and bookkeeping, so there are obstacles in managing production and marketing. The solution to the problems faced is to improve processing technology and packaging technology; turnover increases; product quality and quantity increase Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero HungerSDG 4: Quality EducationSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 17: Partnerships for the Goals
Accelerating the Development of Arabica Coffee Production and Processing to Encourage Business and Economic Improvement of the Kintamani Bali Community: Development of Arabica Coffee Production and Processing of the Kintamani Bali Community Suriati, Luh; Suwitra, I Made; Astuti, Partiwi Dwi; Udayana, I Gusti Bagus; Selamet, I Ketut; Rustini, Ni Made; Chindrawati, Anak Agung Sagung Manik; Damayanti, Ni Luh Putu Sulis Dewi
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.v9i1.633

Abstract

This study focuses on accelerating the development of Arabica coffee production and processing in Kintamani, Bali, to enhance local business and economic growth. Kintamani, renowned for its distinctive Arabica coffee, faces challenges in productivity, post-harvest processing, and global market access. The program employed a combination of face-to-face methods, counseling, training, and hands-on practices to improve cultivation techniques, post-harvest methods, marketing strategies, and collaboration networks. The method involved direct practice guided by experts, with training on sustainable agricultural practices, modern post-harvest processing technologies, and effective marketing strategies. Results show a significant increase in participants' knowledge, with an understanding of marketing strategies improving from 21.05% to 84.21%, and awareness of product certification rising from 10.53% to 84.21%. These outcomes demonstrate the program's effectiveness in empowering local communities and fostering sustainable development. Recommendations include leveraging social media, certification systems, and stakeholder collaborations to enhance market access and ensure business continuity. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero hungerSDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and ProductionSDG 13: Industry, Innovation, and InfrastructureSDG 17: Partnerships for the Goals
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
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
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
Co-Authors A. Sri Purnami, A. Adol, Ewaldus Chindrawati, Anak Agung Sagung Manik Damayanti, Ni Luh Putu Sulis Dewi DEWI, A.A. Istri Krisna Gangga Dewi, Ni Made Putri Pradnya Paramita I Gede Nyoman Carlos Wiswanatha Mada I Gede Surya Pratama I Gusti Bagus Udayana I Made Suwitra, I Made I Nengah Muliarta, I Nengah I Wayan Sudiarta Indra, I Kadek Jelita, Ni Putu Ayu Bunga Kusuma, David Ali Jaya Lestarini, Asri Luh Suriati Mulia, I Komang Oki Budi Mulia, Komang Oki Budi Namu, Fransico Mario Ni Luh Putu Putri, Setianingsih Ni Made Taman Sari Padmarini, Ni Made Andira Partiwi Dwi Astuti, Partiwi Dwi 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 Purnami, A. A. Sri Purnami, A.A Sri Purnami, Anak Agung Sri Purnomo, Amelia Putri Putri, Putu Ananda Icaka Putu Ayu Sita Laksmi Rosalia Nita Aryani Selamet, I Ketut Semariyani , A. A. Made Setianingsih, Ni Luh Putu Putri Sudarmini, Ketut Sugiati, Gusti Ayu Tiba, Andika Umbu VERDIANTI, Ni Luh Putu Nila Yogiarta, I Made