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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Ni Luh Putu Putri Setianingsih
Food Science and Technology Study Program, Faculty of Agriculture, Warmadewa University, Bali. Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Increased Attractiveness and Shelf Life of Siamese Tangerines (Citrus Nobilis L.) Using Various Palmitic, Stearic, and Oleic Acid Emulsions and Mixtures Ni Luh Putu Putri Setianingsih; Ni Made Suaniti; I Gede Putu Wirawan
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.
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 I Wayan Sudiarta; Ni Luh Putu Putri Setianingsih; Ni Made Rustini
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.
Co-Authors I Gede Putu Wirawan I Wayan Sudiarta Ni Made Rustini Ni Made Suaniti