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Utilization of Ginger to Increase Community Welfare in Singapadu Kaler Village Putri Setianingsih Putri; Ni Made Ayu Suardani Singapurwa; Luh Suriati; Salensia Haryati Afons; A.A. Made Semariyani; I Gede Pasek Mangku; I Wayan Sudiarta; I Putu Candra; I Nyoman Rudianta
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.4955

Abstract

Ginger is an untapped commodity in Singapadu Kaler Village. To empower rural communities through increasing knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed that are under the needs of the community. Processing of ginger into various products such as candied ginger and instant ginger has been produced and marketed by PKK women. PKK women do not yet have adequate entrepreneurial, production management, and marketing skills. The solution to overcome partner problems is to provide the right technology for processing candied ginger and instant ginger, equipment assistance, knowledge of product packaging and labeling, marketing, and entrepreneurship. Based on the evaluation results, this group mastered the technology of making candied ginger and instant ginger up to 75%.
The testing of photochemical compounds, antioxidant activities, and antibacterial activities of “Sambel Matah” composition from Bali Ni Made Ayu Suardani Singapurwa; Ida Bagus Wayan Gunam; Pavalee Chompoorat Tridtitanakiat; Ni Made Defy Janurianti; I Made Griya Adi Parta; Putu Diah Wahyuni
jurnal1 VOLUME 6 ISSUE 2, DECEMBER 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i2.956

Abstract

Sambel matah is a traditional Balinese spice that can be found throughout in Bali. The constituent ingredients of sambel matah, such as onions, limes, lemongrass, and kaffir lime leaves.  Sambel matah is served fresh without any heating process. This study aimed to test the content of phytochemical compounds, antibacterial activity and antioxidant in the onions, limes, lemongrass, and kaffir lime leaves. The results were then compared with the extracts of red onion, limes, lemongrass, and kaffir lime leaves. The bacteria used in this study were Salmonnela typhimurium and Escherichia coli. Antibacterial activity was tested by disc diffusion method (KirbyBauer Test). The result of the research, onions, kaffir lime leaves, limes, and lemongrass contain flavonoid compounds, tannins, and phenols in both slurry and ethanol extract. The ethanolic extracts of red onion, limes, kaffir lime leaves, and lemongrass are classified as strong antioxidants. The ethanolic extracts of red onion, limes, kaffir lime leaves, and lemongrass have antibacterial properties against S. typhimurium and E. coli bacteria. Meanwhile, in fresh material (slurry), only limes have antibacterial activity against S. typhimurium and E. coli bacteria with inhibition zone diameters of 14.58±0.767 mm and 8.30±0.483 mm, respectively. Thus, the components of onions, limes, kaffir lime leaves, and lemongrass in sambel matah can inhibit the growth of bacteria, so that the sambel matah becomes more durable even though it is processed without going through the heating process.
Innovative Products Processed from Coconut and Nuts Sari Nadhi Business Learning Group in Carangsari Village Badung I Wayan Sudiarta; A.A. Made Semariyani; Ni Made Ayu Suardani Singapurwa; Ni Made Darmadi
Asian Journal of Community Services Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i10.6509

Abstract

Regional Featured Product Development Program activities in Carangsari Village, Petang, Badung, and Bali were carried out at the Sari Nadhi Business Study Group. Coconuts into coconut oil have been produced and marketed by partners, but this has not been implemented. intensive, and partners want to have new superior products by processing local agricultural products, especially coconuts and nuts, to support the Carangsari Tourism Village. Partners do not know the field of business management, so they experience problems managing production and marketing. The solutions taken to overcome the problems faced by partners are: providing appropriate technology in the processing of coconut and nut-based products; storage and packaging; marketing; and business management; and assisting with processing equipment and business capital. The output target that has been achieved is Appropriate Technology for Processing Coconuts and Nuts.
Identification of Phytochemical Compounds and Antioxidant Activity in Methanol Extract of Basa Genep Seasoning Putu Diah Wahyuni; I Putu Candra; Ni Made Ayu Suardani Singapurwa
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 11 (2023): December 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i11.7015

Abstract

Basa genep is a basic spice in traditional Balinese cuisine used in making traditional food. The purpose of this study was to identify the densest type, content, and antioxidant activity of methanol extract  of genep bases using an extraction method whose testing was carried out with  a Uv-Vis spectrophotometer (Biochrom). The results found that base genep methanol extract  had flavonoid levels of 1427.90±60.46 mg QE/100g, tannin levels of 3277.05±65.33 mg TAE/100g, total phenol levels of 2398.08±72.195 mg GAE/100g with IC50 values of 144.43±6.673 ppm including medium category
Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes] Singapurwa, Ni Made Ayu Suardani
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.150-162

Abstract

Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru fish is very cheap. Generally, the people of Jembrana Regency in Bali preserve it by processing it into seasoned dried fish known as “Pedetan”.  Research  carried out oven drying, sun drying, and direct sunlight to determine the best method for drying lemuru fish with and without spices. Results showed that the drying method had significant effects on proximate contents of lemuru fish. The lowest moisture content (7.31%) was obtained in the treatment of seasoned lemuru fish with oven drying. Oven-dried unseasoned fish had the highest protein content of 67.69%, while sun-dried fish, both seasoned and unseasoned samples, had the highest fat content with an average of 13.30%. The highest saturated fatty acid was palmitic acid, and the highest unsaturated fatty acid was cis-9 oleic acid. Meanwhile, the highest  amino acid was the L-glutamic acid.
Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Semariyani, A.A. Made
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31584

Abstract

"Basa genep" is the main spice Balinese people use to process traditional cuisine. This study examines phytochemical compounds and antioxidant activity in extracts of several “Basa genep” constituent spices extracted with solvents with different polarity levels. The design used is a completely random design of 1 factor consisting of 6 treatments: ethyl acetate solvent, hexane, acetone, dichloromethane, ethanol, and methanol. Based on the results of the study, it was found that the constituent spices of "Basa genep", namely ginger, kaemfiera, galangal, turmeric, bird’s eye chilli, red chilli, onion, and garlic extracted with solvents with different levels of polarity contain phytochemical compounds. The treatment of different types of solvents has a significant effect on the extract's phytochemical levels and antioxidant activity. The highest antioxidant activity is obtained in polar solvents, dichloromethane, acetone, and methanol. In ginger, kaemfiera, Turmeric, and garlic extracts, the highest IC50 values were obtained in dichloromethane solvent types with IC50 values of 25,027 ppm (powerful antioxidants), 93,643 ppm (potent antioxidants), 24,467 ppm (powerful antioxidants), and 288,437 ppm (fragile antioxidants). In Galangal, the highest IC50 (Inhibition Concentration 50%) value was obtained in acetone extract with an IC50 value of 82.863 ppm (potent antioxidant). In bird’s eye chilli and red chilli, the highest IC50 value was obtained in methanol extract with IC50 values of 108,088 ppm (medium antioxidant) and 274,427 ppm (very weak antioxidant), respectively.
Post-Harvest Handling through Processing Oranges into Wine to Increase the Added Value of Oranges when Fruit is Abundant and the Skills of the Women Farmer Group "Widya Pertiwi" in Belantih Village, Kintamani District, Bangli Regency Astiari, Ni Komang Alit; Sulistiawati, Ni Putu Anom; Suaria, I Nengah; Singapurwa, Ni Made Ayu Suardani; Sutapa, I Gede; Andriani, Anak Agung Sagung Putri Risa; Rama, Kade Nusde Sari
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.v8i3.490

Abstract

The community service activity on aimed at post-harvest handling through processing citrus fruits into wine to increase the added value of citrus fruits when the fruit is abundant. And the skills of the farmer women's group "Widya Pertiwi" in Belantih Village, Kintamani District, Bangli Regency. This service activity is carried out through stages, namely providing material and demonstrations on processing oranges into wine and final evaluation (post-test) through distributing questionnaires. The results of counseling and training showed that through training and hands-on practice, they could easily understand how to process citrus fruit into wine, which could be done when the fruit was excessive in the harvest season, to increase added value and income. The results of this activity showed an overall increase in knowledge where 85% of respondents stated that they understood very well, and the remaining 15% indicated that they understood the extension materials and methods provided, which means that there were no respondents who stated that they did not understand or did not understand. Of the 15 respondents who participated in the counseling, 80% indicated they were very satisfied, and the remaining 20% stated they were satisfied participating in the counseling activities. 95% of the respondents indicated they were very interested, and the remaining 5% stated they were interested in practicing turning citrus fruits into wine in their homes. This means that 100% of the participants from the farmer women's group are interested in improving their skills and applying the technology of processing citrus fruits into wine to reduce the occurrence of fruit spoilage when the fruits are abundant in the harvest season.
Cocoa Cultivation Technology and Cocoa Post-harvest Technology in The Kusuma Sari Women Farmers Group Singapurwa, Ni Made Ayu Suardani; Suariani, Luh; Sudewa, Ketut Agung; Armaeni, Ni Komang
International Journal of Research in Community Services Vol 5, No 4 (2024)
Publisher : Research Collaboration Community (RCC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijrcs.v5i4.730

Abstract

The primary product made in Candikusuma Village, Melaya District, Jembrana Regency, Bali, is cocoa. In order to boost community empowerment based on cocoa plantations, including cocoa cultivation and cocoa post-harvest technology, the PM-UPUD initiative seeks to support the growth of farmer groups and micro, small, and medium-sized enterprises. The operational techniques that are employed include direct practice, monitoring, assessment, surveys, and consultations. The Kusuma Sari Women's Farming Group, a farmer group affiliated with PM-UPUD (Community Service for Regional Superior Product Businesses), is situated in Candikusuma Village, Melaya District, Jembrana Regency, Bali. Partners encounter issues with the caliber of the cocoa beans they produce as well as insufficient knowledge about planting and caring for cocoa trees following harvest. The Kusuma Sari Women's Farmers Group now has the ability to grow cocoa and manage it post-harvest in an integrated and thorough way thanks to PM-UPUD initiatives. The application of cocoa bean fermentation technology and cocoa planting technology are among the talents that the PM-UPUD program partner group will use in 2024. Farming communities now have the ability to create fermented cocoa beans, which are more valuable to consumers. PM-UPUD initiatives have the potential to boost community welfare and revenue, particularly for those in the cocoa producer group.
ISOLASI DAN UJI KEMAMPUAN BAKTERI PELARUT KALIUM DARI TANAH SAWAH DENGAN SISTEM IRIGASI SUBAK Desak Ketut Tristiana Sukmadewi; Ni Made Ayu Suardani Singapurwa; I Putu Candra
Jurnal Agrotek Tropika Vol 10, No 3 (2022): JURNAL AGROTEK TROPIKA VOL 10, AGUSTUS 2022
Publisher : Departement of Agrotechnology, Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jat.v10i3.5450

Abstract

Pemenuhan kebutuhan air yang optimal pada tanah sawah dengan sistem irigasi Subak akan mempengaruhi sifat fisik, kimia dan biologi tanah.  Salah satu komponen biologi tanah yang akan dipengaruhi adalah populasi mikrob yang ada di dalam tanah. Mikrob dalam tanah yang memiliki banyak peranan penting diantaranya adalah melarutkan kalium (K), sehingga meningkatkan ketersediaan K-tanah. Tujuan dari penelitian ini adalah mengisolasi dan menguji kemampuan bakteri pelarut K dari tanah sawah dengan sistem irigasi subak. Sampel tanah yang diisolasi berasal dari Subak Sembung dan Subak Mambal. Sampel diambil dengan teknik purposive sampling hasil komposit masing-masing dari 5 titik sampling pada kedalaman 0-10 cm. Isolasi bakteri menggunakan metode spread plate dan penghitungan jumlah mikrob dilakukan menggunakan metode Total Plate Count (TPC). Bakteri hasil isolasi yang telah dimurnikan dengan metode empat kuadran diuji kemampuannya dalam melarutkan K pada media Alexandrov cair. Pengukuran K terlarut dilakukan menggunakan atomic absorption spectroscopy. Populasi bakteri pelarut K menunjukkan hasil lebih tinggi pada lokasi sampling di Subak Sembung (5,72 x 105 CFU/g) dibandingkan Subak Mambal (4,23 x 105 CFU/g). Berdasarkan hasil isolasi dan seleksi awal bakteri pelarut K didapatkan empat isolat yang mampu melarutkan K lebih tinggi dan berbeda nyata dari kontrol berdasarkan uji Duncan Multiple Range Test pada taraf nyata 5%. Keempat isolat tersebut adalah AlP6, AlP10, AlJ1 dan PKP4. Kemampuan masing-masing isolat dalam melarutkan K adalah AlP10 15,46 ppm, AlP6 12,40 ppm, PKP4 14,32 ppm, dan AlJ1 12,58 ppm.  Hasil tertinggi ditunjukkan oleh isolate AlP10 dari Subak Mambal yang mampu melarutkan kalium 2 kali lipat dibandingkan dengan kontrol.
Pemanfaatan Kelapa menjadi Produk Zero Waste untuk Menunjang Green Economy di Desa Asahduren, Kecamatan Pekutatan, Jembrana, Bali: Utilization of Coconut as a Zero Waste Product to Support the Green Economy in Asahduren Village, Pekutatan District, Jembrana, Bali Suariani, Luh; Yudiastari, Ni Made; Singapurwa, Ni Made Ayu Suardani; Pranamya, I Agus Kerta; Naratama, I Putu Ngurah
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 1 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i1.8158

Abstract

Coconut is one of the superior products produced in Segah Hamlet, Asahduren Village, Jembrana Regency, Bali. The PM-UPUD program aims to strengthen the development of farmer groups and MSMEs to strengthen agriculture-based community empowerment and livestock. Its operational methods include research, consultation, direct practice, monitoring, and evaluation. The farmer group of PM-UPUD partners is the Kusuma Farmer Women Group based in Segah Hamlet. The challenges faced by the partners include the production of traditional vegetable oil and the management of coconut pomace. Through PM-UPUD activities, farmer groups are equipped with the capacity and skills to produce oil waste and process coconut pulp into animal feed and processed food in an integrated and comprehensive manner. Farmers can create better quality tandusan oil and process coconut pulp into animal feed and processed food. PM-UPUD activities can increase income and improve the welfare of the community, especially members of coconut producer groups.
Co-Authors , I Nyoman Rudianta A A Made Semariyani A. A. Made Semariyani A. A. Made Semariyani A.A Made Semariyani A.A. Made Semariyani A.A. Made Semariyani A.A. Made Semariyani AA Made Semariyani Agata Viani Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Amelia Putri Purnomo Amir Hinggiranja Anak Agung Ayu Kanaka Mutiara Laksmi Anak Agung Diah Apriyanti ANAK AGUNG GEDE INDRANINGRAT Anak Agung Gede Indraningrat Anak Agung Gede Indraningrat Anak Agung Made Semariyani Anak Agung Made Semariyani Anak Agung Made Semariyani Anak Agung Sagung Manik Chindrawati Anak Agung Sagung P Putri Risa Andriani Anak Agung Sagung Putri Risa Andriani Andika Umbu Tiba Andriani, Agung Sagung Putri Risa Andriani, Anak Agung Sagung Putri Risa Anom Sulistiawati Ni Putu Arandini, Putu Chiana Adi Ayu Ningtias Mas Puspitayanti Azmi, Aida Firdaus Muhamad Nurul Chelsia Wihelmina Edam Chindrawato, A.A. Sagung Manik Chinta Dewi, I Gusti Ayu Dalima, Yasniana Dalima DellaX’ma Nandari DellaX’ma Nandari DellaX’Ma Nandari DellaX’ma Nandari Desak Ketut Tristiana Sukmadewi Djelantik, Sang Ayu Made Agung Prasetiawati Edam, Chelsia Wihelmina Ela Tara Wini Bira Ela Tara Wini Bira Ernesia Kunigunda Lando Fadhilah Lamun @ Jailani Fransiska Sisilia Bheni G.S.S. Djarkasi Gede Yohanes Arygunartha Gek Dian Dharma Yanti Giman, Hermanus Grace Yohana Romauli Naibaho Gusti Agus Maha Putra Sanjaya Gusti Ngurah Oka Jiwantara Gusti Ngurah Oka Jiwantara Hermanus Giman I A.A Made Semariyani I Dewa Ayu Ketut Yunantariningsih I Dewa Ayu Ketut Yunantariningsih I Gede Ari Supastiawan I Gede Pasek Mangku I Gede Sutapa I Gede Sutapa I Gede Sutapa, I Gede I Gusti Agung Ayu Sucitra Ekaryani I Gusti Agus Maha Putra Sanjaya I Gusti Agus Maha Putra Sanjaya I Gusti Ayu Chinta Dewi I Gusti Bagus Udayana I Gusti Bagus Udayana I Gusti Made Arjana I Ketut Agung Sudewa I Ketut Agung Sudewa I Komang Budi Mulya I Made Griya Adi Parta I Made Griya Adi Parta I Made Kawan I Made Mardika I Nengah Suaria I Nengah Suaria I Nengah Suaria I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Ajus Raditya Putra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I Putu Yoga Ary Nugraha I Wayan Richo Yasa I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Wesna Astara (Scopus ID: 57211467012) I Wayan Wesna Astara (Scopus ID: 57211467012) I Wayan Winduyasa Ida Bagus Wayan Gunam Ignasius Edward Ileng Janurianti, Ni Made Defy Jiwantara, Gusti Ngurah Oka K. Agus Yogi Indrawan Kant, Mariam Lupita Ketut Agung Sudewa Komang Nita Wedaningsih Komang Nita Wedaningsih Komang Nita Wedaningsih Laksmi, A.A. Ayu Kanaka Mutiara Luh Kade Datrini Luh Suariani Luh Suariani Luh Suariani Luh Suariani Luh Suariani Luh Suariani, Luh Luh Suriati MADE DHARMESTI WIJAYA Manikam, Raseetha Vani Siva Maria Intan Claudia Yatub Maria Reinaldis Jebaut Subin Maria Reinaldis Jebaut Subin Mariam Lupita Kant Muhamad Hazim Bin Ahmad Nazari Mulia, I Komang Oki Budi N.M. Yudiastari Naratama, I Putu Ngurah Ni Komang Alit Astiari Ni Komang Armaeni Ni Komang Armaeni Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Made Ayu Gemuh Rasa Astiti Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Yudiastari Ni Made Yudiastari Ni Made Yudiastari, Ni Made Ni Nyoman Suartini Ni Putu Anom Sulistiawati Ni Putu Anom Sulistiawati Ni Putu Anom Sulistiawati, Ni Putu Anom Ni Putu Bella Trisna Dewi Ni Putu Bella Trisna Dewi Ni Putu Chiana Adi Arandini Ni Putu, Anom Sulistiawati Ni Wayan Eka Manik Astini Ni Wayan Eka Manik Astini Ni Wayan Nursini Ni Wayan Nursini Ni Wayan Nursini Ni Wayan Yulia Andriani Ni Wayan Yulia Andriani Oka Jiwantara Gusti Ngurah PANDE PUTU CHRISTINE PUTRI PURNAMI Parta, I Made Griya Adi Pavalee Chompoorat Tridtitanakiat Pranamya, I Agus Kerta Purwaningtyas Kusumaningsih Putri Risa Andriani, Anak Agung Sagung P Putri, , Ni Kadek Sintya Pradnyani Putu Chiana Adi Arandini Putu Diah Wahyuni Putu Diah Wahyuni Rama, Kade Nusde Sari Raseetha Vani Siva Manikam Rudianta, , I Nyoman Rudianta, I Nyoman Sahrial Sahrial Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelantik Sang Ayu Made Agung Prasetiawati Djelatik SAPUTRA, ARYA Satrijo Saloko SATRIYAS ILYAS Semariyani, A.A.Made Setianingsih, Ni Luh Putu Putri Sofia nggoweng Sofia nggoweng Sofia Utami Putri Sunarso Subin, Maria Reinaldis Jebaut Sudewa, I Ketut Agung Sudewa, Ketut Agung Sudewa, Ketut Agung Sudiarta, Wayan Tanjung Subrata Utami, Cahyaning Rini Viani, Agata Wibawa, Putu Rizky Ari Yasa Winduyasa, I Wayan Yan Tonga Yasa, I Wayan Sweca Yasniana Dalima Dalima Yohanes Lewa Yohanes Parlindungan Situmeang Yulianus Jordi Ziku Yunantariningsih, I Dewa Ayu Ketut Ziku, Yulianus Jordi