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All Journal Gema Agro East Asian Journal of Multidisciplinary Research (EAJMR) Asian Journal of Community Services (AJCS) Indonesian Journal of Society Development (IJSD)
Dewa Gede Semara Edi, Dewa Gede Semara
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Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Potensi Pengembangan Budidaya Rumput Laut Eucheuma Cottonii Di Kawasan Perairan Kelurahan Serangan Kota Denpasar Berbasis Sistem Informasi Geografis Wiryana, I Wayan Sri Adi; Edi, Dewa Gede Semara; Kawana, I Made
GEMA AGRO Vol 23, No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1205.745 KB) | DOI: 10.22225/ga.23.1.663.92-103

Abstract

Distric of Serangan in Denpasar City Bali Province is an area that has economic, social and ecological value that is very meaningful for the survival of the surrounding community. Considering the potential of seaweed cultivation of Eucheuma cottonii that is not yet optimal in Serangan Village area, it needs to be optimized to measure the potential of seaweed cultivation, to map and determine the location of the potential of seaweed cultivation, to make recommendation of potential sea cultivation location. This research aims (1) To know the potential of seaweed cultivation in Serangan urban area, Denpasar City; (2) To be able to know the area for the development of seaweed cultivation which is potential in Serangan Urban Village Denpasar area. The process of determining the suitability of the area is done by using spatial operation by utilizing GIS application. The method of determining the research point for field observation is done by purposive random sampling, where the determination of research point is done deliberately based on certain considerations. Considerations taken include the current location of cultivation areas, the ideal seaweed cultivation criteria, transportation, safety of researchers, time and cost. All the data collected from the field is analyzed digitally using software QGIS 2.14.0 and Cygwin64 Terminal with interpolasi technique. The result of this research shows that the potential of seaweed cultivation of Eucheuma cottonii in Eucheuma cottonii seaside area is 873,400 sqm. The potential area for the development of seaweed cultivation of Eucheuma cottonii in Serangan Village area of 873,400 sqm if the utilization is 30% of the proper location, then the area that can be used is 262.020 m2, now has been utilized for the cultivation of seaweed Eucheuma cottonii covering 27,488 m2 so that the remaining potential areas to be developed as the location of seaweed cultivation Eucheuma cottonii covering an area of 234,531 m2.
Implementation of GMP and SSOP in Making Fish Chili Sauce Darmadi, Ni Made; Edi, Dewa Gede Semara
East Asian Journal of Multidisciplinary Research 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/eajmr.v3i10.11672

Abstract

Chili Sauce is a famous food. Fish Chili Sauce made contains 10% fermented Tuna fish meat, to give a different taste. To get the quality of Fish Chili Sauce. The purpose of this study is to be able to apply the principles of Good Manufacturing Practice (GMP) and Sanitation Standard Operational Procedures (SSOP) in making fish Chili sauce. This study uses a Descriptive Method to see the Implementation of GMP and SSOP in Making Fish Chili Sauce. In each Principle of GMP and SSOP implementation, Objective and Subjective Microbial (TPC) and E.coli analysis will be carried out. The results of the study showed that the nutritional value of Fish Chili Sauce is Water 44.735%, Protein 4.595%, Fat 25.72%, Carbohydrate 4.1%, Ash 20.85%, pH 4.50 and TPC 2.4 x 10 4. With an Average Organoleptic Value of Taste 6.1 (Like), Aroma 6.5 (Like), Color 5.8 (Like), Texture and Overall Acceptance 6.2 (Like). The results of the Escherichia coli test from raw materials, equipment and also Fish Sambal showed Qualify.
Making Fermented Feed to Trigger the Growth of Seawater Lobsters in the Pasir Putih Group, Ekas Buana Village, Jerowaru District, East Lombok Regency, West Nusa Tenggara Pratama, Gede Agus; Suryani, Sang Ayu Made Putri; Sumsanto, Muhammad; Kawan, I Made; Darmadi, Ni Made; Sudiarta, Gede; Sudiarta, Ketut; Parawangsa, Nyoman Yoga; Edi, Dewa Gede Semara
Indonesian Journal of Society Development Vol. 3 No. 3 (2024): June 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsd.v3i3.10115

Abstract

The aim of this community service is to improve the knowledge, skills and attitudes of cultivators, especially lobster cultivators. Training and counseling is carried out directly in the field, with material first provided, practice carried out, and the discussion concluded. The venue for the event was Ekas Buana Village in Jerowaru District, East Lombok Regency, West Nusa Tenggara Province. The first step in making fermented feed is to determine the feed formulation, weigh the feed, and then mix the starting feed with the smallest amount of feed ingredients. Followed by fermentation and steaming of the feed. The feed produced from this fermentation can be used to feed lobsters, especially in musism where trash feed and squid or natural feed are difficult to find
PKM Increasing the Economic Value of Tuna Fish ‘Trips’ Waste in Pedungan Village, Denpasar Darmadi, Ni Made; Arjana, I Gusti Made; Edi, Dewa Gede Semara; Lestari, Ni Made Dwi; Antara, I Kadek Riko Adi
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.v3i10.11753

Abstract

By Providing Added Value from waste is a very important thing to implement in developing the Blue Economy. In this PkM Activity, waste handling is carried out in stages and sustainably, until the Zero Waste principle is achieved. The Community Service activity carried out at the IRT owned by Ni Wayan Sarimi (Partnersa) turned Tuna Fish Skin waste into a food product in the form of fish skin crackers. The meat part is used as Fish Abon. The method of Community Service is using the interview method and participation in the practice of making tuna fish floss. The purpose of this PkM is to provide solutions to Partners to make meat from waste Tuna fish skin into Tuna fish floss. . This PkM activity has been published in Print and Electronic Media. Activity videos are uploaded on YouTube.
Co-Authors A.A. Made Semariyani Antara, I Kadek Riko Adi Arjana, I Gusti Made I Made Kawan, I Made Kawana, I Made Ketut Sudiarta, Ketut Lestari, Ni Made Dwi Muhammad Sumsanto Ni Made Darmadi Parawangsa, Nyoman Yoga Pratama, Gede Agus Sang Ayu Made Putri Suryani, Sang Ayu Made Putri SATRIYAS ILYAS Sudiarta, Gede Wiryana, I Wayan Sri Adi