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All Journal Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian International Journal of Community Service Learning Gema Agro PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi Hasil Pertanian Jurnal Abdi Insani International Journal of Research in Community Services Jurnal Pengabdian kepada Masyarakat International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Jurnal Multidisiplin Madani (MUDIMA) Jurnal Pengabdian Masyarakat Bestari (JPMB) Agriwar Journal Asian Journal of Community Services (AJCS) Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Community Services Journal (CSJ) International Journal of Scientific Multidisciplinary Research (IJSMR) Agricultural Power Journal
Ni Made Ayu Suardani Singapurwa
Universitas Warmadewa
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Public Health Social Sciences Other

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PERBAIKAN PENANGANAN PASCA PANEN KAKAO BAGI PETANI DI DESA ASAHDUREN KECAMATAN PEKUTATAN KABUPATEN JEMBRANA, BALI Singapurwa, Ni Made Ayu Suardani; Nursini, Ni Wayan; Suariani, Luh; Sudewa, I Ketut Agung; Viani, Agata; Jiwantara, Gusti Ngurah Oka; Winduyasa, I Wayan; Djelantik, Sang Ayu Made Agung Prasetiawati
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1129

Abstract

Cocoa is the main commodity produced in Asahduren Village, Pekutatan District, Jembrana Regency, Bali. The PM-UPUD program aims to increase the development of farmer groups and Micro, Small, and Medium Enterprises to increase the empowerment of community members based on cocoa plantations which include cocoa cultivation technology and post-harvest technology for cocoa plants. The farmer groups as PM-UPUD partners are the Mekar Nadi Farmer Group and the Tunas Jaya Farmer Group, both of which are located in Asahduren Village, Pekutatan District, Jembrana, Bali. Partner problems include the quality of the cocoa beans produced and the lack of skills in the cultivation and post-harvest handling of cocoa plants. The activity methods used are surveys, counseling, direct practice, monitoring, and evaluation. The results of the PM-UPUD activities are that the Mekar Nadi Farmer Group and the Tunas Jaya Farmer Group have the ability and skills in cocoa cultivation and post-harvest handling of cocoa plants in an integrated and integrated manner. The skills that have been implemented by the partner group from the PM-UPUD program in 2023 include the application of cocoa cultivation technology and the application of cocoa bean fermentation technology. Farmer groups have been able to produce fermented cocoa beans which have a higher selling value.
Optimalisasi Sumber Daya Alam Untuk Meningkatkan Produktivitas Perikanan di Desa Bebetin, Kecamatan Sawan, Buleleng Singapurwa, Ni Made Ayu Suardani; Suariani, Luh; Sudewa, Ketut Agung; Darmadi, Ni Made
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 11 (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.v10i11.10712

Abstract

Desa Bebetin, Kecamatan Sawan, Kabupaten Buleleng Propinsi Bali, merupakan daerah yang subur dengan potensi pertanian, peternakan dan perikanan. Pengabdian masyarakat ini bertujuan untuk mengoptimalkan sumber daya alam dalam upaya meningkatkan produktivitas perikanan di Desa Bebetin. Kegiatan ini melibatkan pelatihan bagi kelompok mengenai praktik pemeliharaan ikan yang berkelanjutan, penggunaan teknologi modern, dan pengelolaan ekosistem, serta pengolahan hasil budidaya perikanan. Selain itu, dilakukan penyuluhan tentang pentingnya restorasi habitat dan diversifikasi sumber pendapatan untuk mengurangi ketergantungan pada pakan ikan instan yang harganya mahal. Melalui kolaborasi dengan pemerintah desa dan lembaga swadaya masyarakat, program ini berhasil meningkatkan kesadaran masyarakat akan pentingnya keberlanjutan sumber daya perikanan. Hasil evaluasi menunjukkan terjadi peningkatan produktivitas hasil budidaya perikanan sebesar 80%, perbaikan kualitas lingkungan dengan penerapan teknologi sebesar 60%, serta produkstivitas pengolahan hasil perikanan sebesar 20%. Inisiatif ini dapat menjadi model bagi daerah lain dalam mengelola sumber daya perikanan secara berkelanjutan.
Empowerment of Women Farmers Group Jempiring, Bresela Village, Payangan District, Gianyar Regency, in Producing Traditional Snacks for "Celebrations" Semariyani, A.A. Made; Saloko, Satrijo; Yasa, I Wayan Sweca; Suriati, Luh; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan; Mangku, I Gede Pasek; Chindrawato, A.A. Sagung Manik; Setianingsih, Ni Luh Putu Putri; Laksmi, A.A. Ayu Kanaka Mutiara; Mulia, I Komang Oki Budi; Subin, Maria Reinaldis Jebaut; Putri, , Ni Kadek Sintya Pradnyani
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.v9i3.843

Abstract

The group members of the Jempiring Women Farmers Group in Bresela Village have limited knowledge and skills in processing traditional snack products that are hygienic, varied, and suitable for sale for “upakara” (religious ritual) purposes. Most of the “upakara” snacks are purchased from outside the village, which has an impact on the community's low local income and lack of economic independence. The method of implementing the activity includes several stages, namely: socialization and counseling regarding the importance of sanitation and hygiene in food processing, practical training in making various types of traditional snacks, such as “jaja uli” and “jaja begina”, which are suitable for “upakara”, and assistance in terms of packaging, pricing, and product marketing. The results of this activity are very significant: the members of the Jempiring group are now not only able to produce traditional snacks independently but have also formed a local marketing network. This success not only increases the group's income but also preserves the traditional Balinese culinary heritage and strengthens the village's economic independence. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 5 – Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 11 – Sustainable Cities and Communities
Effect of Chitosan-Based Edible Coating on the Quality and Shelf Life of Fresh Strawberries Sahrial Hafids; Cahyaning Rini Utami; Ni Made Ayu Suardani Singapurwa
Agriculture Journal Vol 2 No 4 (2025): November, 2025
Publisher : CV. HEI PUBLISHING INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70076/apj.v2i4.112

Abstract

Strawberries (Fragaria × ananassa) are highly perishable fruits with limited shelf life, posing challenges to supply chains and consumer satisfaction. This study investigates the efficacy of chitosan-based edible coatings in extending the shelf life and preserving the quality of fresh Indonesian strawberries during refrigerated storage. The coating solution was prepared with 1.5% chitosan and applied via dipping, followed by storage at 4 ± 1˚C and 90% relative humidity for 12 days. Physical, chemical, and microbiological parameters including weight loss, firmness, color, total soluble solids, titratable acidity, Vitamin C retention, antioxidant activity, and microbial counts were systematically evaluated every 3 days. Results showed that chitosan coating significantly reduced weight loss and maintained higher firmness compared to uncoated controls. The coating also effectively preserved color by controlling lightness and redness (CIELAB parameters) and limited microbial proliferation, thereby extending the shelf life. Statistical analyses confirmed significant differences between coated and control groups from Day 6 onwards, with large effect sizes observed. These findings highlight the potential of chitosan edible coatings as a sustainable, low-cost postharvest technology to enhance strawberry quality and prolong shelf life under suboptimal cold chain conditions.
Development Strategy of Kintamani Specialty Arabica Coffee Agro-Industry in Ulian Village, Kintamani, Bangli Regency Ni Wayan Eka Manik Astini; I Gusti Bagus Udayana; Ni Made Ayu Gemuh Rasa Astiti; Yohanes Parlindungan Situmeang; Gusti Agus Maha Putra Sanjaya; Ni Made Ayu Suardani Singapurwa
Agriwar Journal Vol. 4 No. 1 (2024): Agriwar Journal
Publisher : Program Studi Magister Sains Pertanian Program Pascasarjana Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kintamani specialty Arabica coffee is a commodity that has a fairly high selling price. Bangli Regency is one of the regions in Bali Province that has good potential in developing the cultivation of Kintamani specialty Arabica coffee. This research aims to analyze and formulate the best strategy for developing Kintamani Specialty Arabica Coffee in Bangli Regency. The research methods used were internal factor evaluation (IFE) and external factor evaluation (EFE), internal-external matrix (IE), SWOT analysis, and SWOT analysis. The research results show that there are 32 internal factors and 55 external factors that make up the composition. IE analysis is in quadrant 1, with a progressive strategy recommendation. SWOT analysis shows that the strength factor has the highest weight of 0.412 with a consistency ratio of 0.035. The alternative strategies that have been formed are developing cultivation technology, carrying out continuous improvement in developing human resource skills for coffee farmers and production, carrying out continuous improvement in developing new products, creating a production timeline, analyzing and preparing forecasting marketing strategies, creating production SOPs to achieve product certification, increasing quantity, and quality of cultivation locations, increasing the number and quality of relationships with supply and marketing elements, increasing the number of promotional channels, and exercising control over production and marketing systems. This research concludes that the strategic priorities that must be carried out are progressive to developing government institutions, carrying out continuous improvement in developing human resource skills for Kintamani specialty Arabica coffee farmers and production, and analyzing and preparing forecasting marketing strategies.
Preservation of Tofu With Liquid Smoke From Coconut Shell Ni Putu Chiana Adi Arandini; Ni Made Ayu Suardani Singapurwa; Anak Agung Made Semariyani
SEAS (Sustainable Environment Agricultural Science) Vol. 6 No. 2 (2022)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.6.2.5377.102-111

Abstract

Tofu is one of the processed soybean products which is processed through the clumping of soy protein extract. Under normal conditions (room temperature) the average shelf life of tofu is 1-2 days. If it is more than this limit, the taste of tofu will become sour and rotten so it is not suitable for consumption. This study aims to determine the effect of coconut shell smoke and storage time on the chemical, microbiological, and organoleptic characteristics of tofu stored at room temperature. This study used a Completely Randomized Design (CRD) with two factors and two replications The first factor was concentrations (0%, 2%, 4%, 6%, and 8%) and the second factor was storage time (1, 2, 3 and 4 days). Observations were made objectively including total phenol, water content, ash content, fat content, and protein content. Microbiological analysis by testing Escherichia coli and Salmonella sp. While organoleptic parameters subjectively observed include color, aroma, texture, taste, and overall acceptance. The results showed that the concentration of 6% coconut shell liquid smoke in three days storage at room temperature resulted in the best tofu characteristics with a subjective assessment of neutral – to moderately like (score 4.40) and total phenol 0.57%, water content 82.34%, ash content 0.34%, fat content 5.72%, protein content 9.15%, Escherichia coli <3 APM/g, and negative for Salmonella sp. The shelf life of soaked tofu with a concentration of 6% coconut shell liquid smoke at room temperature is 3 days.
Perbandingan Darah Babi dan Lama Pembakaran terhadap Karakteristik “Nasi Toke” Khas Riung, NTT Yohanes Lewa; A.A. Made Semariyani; Ni Made Ayu Suardani Singapurwa
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1706.99~107

Abstract

"Toke rice" is a typical food of Riung, East Nusa Tenggara. "Toke rice" is usually used to eat together at a traditional larik (caci) party or harvest celebration. "Toke rice" also becomes the main menu at the thanksgiving event at the beginning of every turn of the year. The "toke rice" ceremony is a ritual as an expression of gratitude for the harvest, as well as the life that has been spent for the past year. This ceremony is also an expression of protection and harmony for the life to come. The "toke rice" ceremony is usually performed at the start of farming or farming. This activity is a hereditary obligation, which must be carried out as an expression of gratitude, a gathering of extended family, as well as a blessing on the preservation of the surrounding nature. The purpose of this research is to find out how long it takes to burn the characteristics of "toke rice" and to find out the comparison of pig blood in making toke rice with good characteristics and preferred by consumers. This research uses factorial randomized block design (RBD) with 2 factors: The first factor is the amount of pig blood, which consists of 4 levels and the second factor is the burning time, consisting of 3 levels. Each treatment was repeated 2 times to obtain 24 combination treatments or experimental units. Observations made on "toke rice" products include objective and subjective observations. Objective observations include Moisture, Carbohydrate, Protein, Ash content, Fat content, pH, Subjective Observation covering aroma, taste, color, texture, overall acceptance. The best interaction treatment on objective and subjective observations was obtained from the treatment of adding 20% amount of pig blood and 45 minutes burning time, with characteristic water content of 51.068%, ash content of 1.173%, fat content of 8.591%, protein content of 11.818%, carbohydrate content of 33.217% and the degree of acidity (pH) 3,275, while from observations of color, taste, aroma, texture and overall inclusion received by the panelists with rather favorable assessment scores
Penerapan HACCP (Hazard Analysis Critical Control Point) Menu Chiken Butter Untuk Maskapai Penerbangan JQ di PT AF DellaX’Ma Nandari; Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani; I Putu Candra; I Nyoman Rudianta
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1711.134~140

Abstract

Hazard Analysis Critical Control Point (HACCP) adalah salah suatu sistem kontrol dalam upaya pencegahan terjadinya masalah yang didasarkan atas identifikasi titik-titik kritis di dalam tahap penanganan dan proses produksi. HACCP merupakan salah satu bentuk manajemen resiko yang dikembangkan untuk menjamin keamanan pangan dengan pendekatan pencegahan (preventive) yang dianggap dapat memberikan jaminan dalam menghasilkan makanan yang aman bagi konsumen. Perusahaan pangan modern sangat perlu untuk menentukan standart mutu untuk konsumen yang dilayaninya. Tujuan penelitian ini adalah menganalisis penerapan HACCP pada produk makanan Maskapai penerbangan JQ dengan identifikasi potensi bahaya dan penerapan Critical Control Point (CCP). Metode yang digunakan dalam penelitian untuk Menu Chicken Butter adalah Pengamatan Critical Control Point (CCP) yang dilakukan di receiving (CCP 1), chiller dan freezer ( Storage ) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), portioning (CCP 5). Perusahan telah membuat perencanaan HACCP sebagai panduan untuk semua proses yang berlangsung didalam perusahaan. Semua disusun berdasarkan prinsip-prinsip HACCP untuk keseluruhan proses
Tingkat Keamanan Nasi Campur Yang Dijual Di Lingkungan Pasar Badung Ditinjau Dari Aspek Mikrobiologi Yulianus Jordi Ziku; Ni Made Ayu Suardani Singapurwa; I Wayan Sudiarta
GEMA AGRO Vol 23 No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.23.1.652.1-10

Abstract

Food is one of the main elements of man. Quality of food should always be guaranteed to the public avoid the disease or health problems caused by bacterial contamination. One indicator of food contamination is the bacteria Escherichia coli. This study aims to analyze the contaminants of Escherichia coli bacteria and the total amount of microbes found in mixed rice foods sold in the Badung Market Traditional. This research uses descriptive analysis method. Samples tested were mixed rice taken from six mixed rice vendors in Badung Market environment, and testing of bacterial contaminants was tested at Veterinary Balai Besar Laboratory in Denpasar. The study was conducted on April 7, 2016, until May 4, 2016. The study included E.coli MPN testing, prediction test, confirmatory test, biochemical test using IMViC, and total microbial analysis using Total Plate Count (TPC) testing. The results of this study showed that all samples of mixed rice food (100%) were not contaminated with Escherichia coli bacteria. The total microbial yields showed 91.7% of mixed rice samples did not meet the standards and only 8.3% of the samples met the standards determined by Dirjen POM Number: 03726 B/ SK /VII /89.
Karakteristik Buah Rambutan pada Suhu Dingin dengan Kemasan Terbuka dan Tertutup Ignasius Edward Ileng; Luh Suriati; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.25.1.1722.71-78

Abstract

Rambutan is one of the potential fruits to be developed. It is because Rambutan contains many compounds that are beneficial to the body. Rambutan is easily damaged if stored at room temperature. To maintain the quality and shelf life of rambutan requires a variety of techniques one of which is the temperature setting during storage. The damage of Rambutan starts from damage to the skin and fruit hair. Fresh-Cut is one way that rambutan fruit can be consumed in a longer time. Freshcut is a treatment by removing parts that are not consumed in the fruit through the process of stripping, cutting, slicer and so forth. This research was conducted using the complete random design method of factorial and 2 repeats. The first factor includes the long storage of Rambutan fruit consists of 6 levels, namely 0, L, 2, 3, 4, 5, 6. The second factor is the storage temperature of Rambutan fruit consists of two levels of cold temperature (7-12) ï‚°C and freezing temperature ((-4)-0)ï‚°C. Observations conducted objectively include: moisture content, pH, TSS, Vitamin C. Whole fruit storage and fresh-cut rambutan preferably at a temperature of 7-12ï‚°C with a closed packaging. Whole fruit even though the skin has changed brown but the fruit characteristics in it is still good until Day 6, while the best characteristic of Fresh-cut Rambutan until day 3.
Co-Authors A. A. Made Semariyani A.A Made Semariyani A.A. Made Semariyani Agata Viani Aida Firdaus Muhamad Nurul Azmi Anak Agung Ayu Kanaka Mutiara Laksmi Anak Agung Diah Apriyanti Anak Agung Gede Indraningrat Anak Agung Gede Indraningrat Anak Agung Made Semariyani Andriani, Agung Sagung Putri Risa Andriani, Anak Agung Sagung Putri Risa Arandini, Putu Chiana Adi Azmi, Aida Firdaus Muhamad Nurul Chelsia Wihelmina Edam Chindrawato, A.A. Sagung Manik Dalima, Yasniana Dalima DellaX’ma Nandari DellaX’ma Nandari DellaX’Ma Nandari DellaX’ma Nandari Djelantik, Sang Ayu Made Agung Prasetiawati Edam, Chelsia Wihelmina Ela Tara Wini Bira Firdaus Muhammad Nurul Azmi, Aida Fransiska Sisilia Bheni Giman, Hermanus Gusti Agus Maha Putra Sanjaya Hazim Bin Ahmad Nazari, Muhamad Hermanus Giman I A.A Made Semariyani I Dewa Ayu Ketut Yunantariningsih I Dewa Ayu Ketut Yunantariningsih I Gede Pasek Mangku I Gede Sutapa, I Gede I Gusti Agung Ayu Sucitra Ekaryani I Gusti Agus Maha Putra Sanjaya I Gusti Bagus Udayana I Gusti Bagus Udayana I Ketut Agung Sudewa I Made Griya Adi Parta I Made Mardika I Nengah Suaria I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Candra I Putu Candra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu 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) Ignasius Edward Ileng Jiwantara, Gusti Ngurah Oka Komang Nita Wedaningsih Komang Nita Wedaningsih Laksmi, A.A. Ayu Kanaka Mutiara Lamun @ Jailani, Fadhilah Luh Kade Datrini Luh Suariani Luh Suariani Luh Suariani, Luh Luh Suriati Manikam, Raseetha Vani Siva Maria Intan Claudia Yatub Maria Reinaldis Jebaut Subin Mariam Lupita Kant Mulia, I Komang Oki Budi Naratama, I Putu Ngurah Ni Komang Alit Astiari Ni Komang Armaeni Ni Luh Putu Putri Setianingsih Ni Made Ayu Gemuh Rasa Astiti Ni Made Darmadi Ni Made Darmadi Ni Made Darmadi Ni Made Yudiastari, Ni Made Ni Putu Anom Sulistiawati, Ni Putu Anom Ni Putu Bella Trisna Dewi Ni Putu Bella Trisna Dewi Ni Putu Chiana Adi Arandini Ni Wayan Eka Manik Astini Ni Wayan Eka Manik Astini Ni Wayan Nursini Ni Wayan Yulia Andriani Parta, I Made Griya Adi Pranamya, I Agus Kerta Putri, , Ni Kadek Sintya Pradnyani Putu Chiana Adi Arandini Putu Diah Wahyuni Rama, Kade Nusde Sari Raseetha Vani Siva Manikam Rudianta, , I Nyoman Rudianta, I Nyoman Sahrial Sahrial Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelantik SAPUTRA, ARYA Satrijo Saloko SATRIYAS ILYAS Semariyani, A.A.Made Setianingsih, Ni Luh Putu Putri Sofia nggoweng Sofia nggoweng Subin, Maria Reinaldis Jebaut Sudewa, I Ketut Agung Sudewa, Ketut Agung Sudiarta, Wayan Tanjung Subrata Utami, Cahyaning Rini Viani, Agata Wibawa, Putu Rizky Ari Yasa Winduyasa, I Wayan Yasa, I Wayan Sweca Yohanes Lewa Yohanes Parlindungan Situmeang Yulianus Jordi Ziku Yunantariningsih, I Dewa Ayu Ketut Ziku, Yulianus Jordi