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All Journal METAMORFOSA Journal of Biological Sciences 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)
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 Immunology & microbiology 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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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.
Test Activity Spice Traditional Balinese "Basa Genep" Against Growth Escherichia Coli During Storage on Temperature Room: Bumbu basa genep Dalima, Yasniana Dalima; Ni Made Ayu Suardani Singapurwa; I A.A Made Semariyani; I Putu Candra; I Wayan Sudiarta
SEAS (Sustainable Environment Agricultural Science) Vol. 8 No. 1 (2024)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.8.1.8853.38-44

Abstract

This study aims to determine the characteristics of "Basa Genep" seasoning during storage at room temperature, to determine the shelf life of "Basa Genep" seasoning stored at room temperature, this study used a simple Randomized Complete Design (CRD), with descriptive microbial observations and shelf life observations. To determine the effect of each treatment, objective observations will be made (chemical analysis test of pH, moisture content, and microbiological analysis test of TPC, and Echerichia coli). And subjective observations are organoleptic testing). storage treatment produces even wet seasoning characteristics with total plate count (TPC) 2.3 x 103 colonies/gram, Escherihia coli 4.4 x 102 colonies/gram, 48.60% moisture content, pH test 5.66, with storage for 25 days at room temperature.
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.
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.
Crystal Guava-Based Agribusiness Development Strategy in Pelaga Village, Petang District Komang Nita Wedaningsih; Ni Made Ayu Suardani Singapurwa; I Gusti Bagus Udayana; Yohanes Parlindungan Situmeang; I Gusti Agus Maha Putra Sanjaya; Ni Made Ayu Gemuh Rasa Astiti
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

Crystal guava is an attractive crop for cultivation in Indonesia. The limited expansion of the consumer market for fresh guava fruit is influenced by the quality of the fruit and the low shelf life of the fruit. Improvement of guava fruit quality is carried out to produce fruits that have a uniform shape, good size, and attractive fruit skin color. This study aims to analyze the effectiveness of the application of good and correct cultivation in increasing the productivity of crystal guava in Pelaga Village. The research method used is a case study with qualitative and quantitative approaches. Data were obtained through observation, interviews, and documentation. The results of the analysis show that the application of good and proper cultivation has a positive effect on increasing the productivity of crystal guava. In addition, the five highest factors in internal and external factors that affect crystal guava productivity were identified. IFE and EFE analysis on the IE Matrix showed that Pelaga Village has a strong position and opportunity, so seven strategies were developed to effectively increase the productivity and marketing of crystal guava. In conclusion, the application of good and correct cultivation is very important in increasing the productivity of crystal guava, and the strategies developed can be a guide for business development in the sector.
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.
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 A. A. Made Semariyani 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 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 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 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 Nyoman Rudianta I Nyoman Rudianta 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 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) 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 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 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 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