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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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Pemanfaatan Biji Kakao menjadi Olahan Coklat Singapurwa, Ni Made Ayu Suardani; Ni Wayan Nursini; Luh Suariani; I Ketut Agung Sudewa; Anak Agung Ayu Kanaka Mutiara Laksmi; Ela Tara Wini Bira; Fransiska Sisilia Bheni; Maria Reinaldis Jebaut Subin
International Journal of Community Service Learning Vol. 9 No. 1 (2025): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v9i1.84403

Abstract

Luas perkebunan kakao di Bali mengalami peningkatan, tetapi produktivitas kakao mengalami penurunan. Desa Asahduren di Pekutatan, Kabupaten Jembrana, Bali, dikenal sebagai penghasil biji kakao, tetapi kebanyakan petani hanya menjual biji mentah dengan harga murah. Tujuan dari kegiatan ini adalah untuk memberikan pengetahuan pengolahan biji kakao menjadi produk olahan cokelat bubuk dan cokelat batang, agar dapat meningkatkan nilai tambah dan kemakmuran petani kakao. Dalam kegiatan ini dilakukan pendekatan kepada petani kakao, pelaku usaha pengolahan biji kakao, dan pemerintah desa. Data dikumpulkan melalui wawancara, observasi lapangan, dan pelatihan tentang proses pengolahan biji kakao. Hasil kegiatan menunjukkan bahwa pembuatan cokelat batang dan bubuk dapat menguntungkan para petani. Untuk membuat produk lebih kompetitif di pasar, proses pengolahan yang diperkenalkan dapat meningkatkan kualitas produk. Kegiatan ini menyimpulkan bahwa diversifikasi produk olahan kakao dapat menjadi strategi yang berguna untuk meningkatkan ekonomi masyarakat desa. Untuk menjaga bisnis pengolahan cokelat Desa Asahduren tetap beroperasi, kegiatan ini menunjukkan bahwa diperlukan dukungan teknologi, pelatihan, dan pendampingan dari pemerintah dan lembaga terkait.
The Empowerment Program On The Use Of Efficient Technology Of Coffee Processing In Wanagiri Bali Singapurwa, Ni Made Ayu Suardani; Firdaus Muhammad Nurul Azmi, Aida; Lamun @ Jailani, Fadhilah; Suriati, Luh; Hazim Bin Ahmad Nazari, Muhamad
International Journal Of Community Service Vol. 3 No. 1 (2023): February 2023 (Indonesia - Malaysia - Timor Leste)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v3i1.173

Abstract

The development of coffee-based agricultural businesses can improve the economy and welfare of people in rural and urban areas. Besides that, the increase in the coffee processing business also helps creating new jobs for the wider community. Village community empowerment was carried out to increase knowledge, attitudes, skills, behavior through activity programs and assistance according to the needs. One of the coffee-producing villages is Wanagiri Village, which is located in Sukasada District. The women of the Wanagiri village are members of the Family Welfare Program in Wanagiri Village which is engaged in coffee processing and helps their husbands as farmers. They asked to be given training and assistance regarding coffee food products to increase family income. Coffee is a product that is in great demand by people throughout Bali.Based on the demand, empowerment activities were carried out. Coffee products had been produced and marketed by partners but not yet intensively, and partners wanted to increase their quantity and quality. Partners did not have knowledge in the field of entrepreneurship, so they experienced obstacles in managing the production and marketing; moreover, they do not have a business license either. Solutions made to solve problems faced by partners were: Providing Appropriate Technology in processing coffee products; provide knowledge about good processing methods (GMP), sanitation and hygiene processing (SSOP), product packaging and labeling, broader marketing, entrepreneurship and business management. In addition, another solution was sharing knowledge on how to obtain a production permit and provide equipment assistance. The method used was active community participation and exploratory. The output achieved was the use of Appropriate Technology in Coffee Processing Technology.
Improving the Skills of Farmers and Women Farmers Groups in Belantih Village, Bangli, in Making Waste-Based Organic Fertilizer Astiari, Ni Komang Alit; Suaria, I Nengah; Singapurwa, Ni Made Ayu Suardani; Sutapa, I Gede; Andriani, Agung Sagung Putri Risa; Rama, Kade Nusde Sari; Saputra, Arya
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.v9i3.575

Abstract

This community service initiative, conducted on June 21, 2025, addressed the dual challenges of inorganic fertilizer scarcity and environmental pollution in Belantih Village, Bangli. The program aimed to empower the Dharma Kriya and Widya Pertiwi farmer groups by enhancing their skills in converting organic waste into valuable solid and liquid fertilizers. The activity employed a hands-on training methodology, which included a theoretical session followed by practical implementation and a final evaluation. The findings revealed a significant increase in participant knowledge, with 95% of respondents reporting a comprehensive understanding of the material and methods, and the remaining 5% reporting a good grasp. All 20 participants expressed a strong desire to adopt the new skills. Specifically, 80% expressed high satisfaction and interest in applying the techniques to improve the quality of their intercropped citrus and coffee plants. In comparison, the remaining 20% were eager to implement the process for personal use. This project successfully demonstrated that a practical, hands-on approach can effectively transfer knowledge and motivate community members to embrace sustainable practices. The adoption of these waste-processing techniques provides a viable and environmentally friendly solution for mitigating fertilizer shortages while simultaneously enhancing agricultural productivity and reducing pollution. Contribution to Sustainable Development Goals (SDGs):SDG 2 -Zero HungerSDG 12 Responsible Consumption and ProductionSDG 13 Climate ActionSDG 15 Life on Land
Empowerment of the “Sinar Bahagia” Cocoa Farmers Group in Bebidas Village, Wanasaba District, East Lombok Regency Through Diversification of Cocoa Bean Processing Semariyani, A.A. Made; Setianingsih, Ni Luh Putu Putri; Yasa, I Wayan Sweca; Saloko, Sartijo; Singapurwa, Ni Made Ayu Suardani; Suriati, Luh; Sudiarta, Wayan; Mangku, I Gede Pasek; Wibawa, Putu Rizky Ari Yasa
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 11 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i11.11173

Abstract

Bebidas Village is one of the villages in Wanasaba District, East Lombok Regency, which has relatively potential to be developed into a cocoa production center. There are two main obstacles faced by farmers, namely the lack of knowledge, attitudes, and skills of cocoa farmers towards cocoa farming management and cocoa bean processing technology into various commercial products and the absence of a standard procedure to produce quality dry cocoa beans. This community service activity aims to assist in processing cocoa plant products into various cocoa products with economic value to increase the income of cocoa farmers in Bebidas Village, Wanasaba District, East Lombok Regency. This activity can increase the productivity of cocoa plants and increase the types of processed cocoa plant products with commercial value.
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 (Rescollacom)

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.
The Application of HACCP (Hazard Analysis Critical Control Point) in Croissant Production Process in CV. P-RS – Bali Singapurwa, Ni Made Ayu Suardani; Semariyani, A.A. Made; Candra, I Putu; Rudianta, I Nyoman; Arandini, Putu Chiana Adi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
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.v6i2.94

Abstract

CV. P-RS is a company engaged in the production of pastry, bakery, and also pastry & bakery one of Croissant, ingredients provider. Croissant is a type of pastry (laminated roll-in fat), more precisely folded pastry covered with fat (korsvet) or butter with the addition of yeast in the dough. Most of its products are distributed to hotels, restaurants, cafes, catering and retail throughout the island of Bali. Therefore, the quality of all their products is guaranteed. The implementation of an Integrated Quality Management program based on the concept of HACCP (Hazard Analysis Critical Control Point) must be applied in the entire series of handling and processing processes. The implementation of the HACCP food safety management system in CV. P-RS has been running in accordance with SNI 01-4852-1998 regarding the hazard analysis system and critical point control (HACCP) as well as guidelines for its application. The things that underlie the need for the implementation of a food safety management system in CV. P-RS is a trend in consuming safe products accompanied by meeting the needs of consumers who want safe products. Critical Control Point (CCP) of the croissant production process includes weighing of raw materials and supporting materials, metal detecting, and oven.
Empowering Dapur Ayuna Women's Group by implementing Good Manufacturing Practice (GMP) and Standard Sanitation Operational Procedure (SSOP) in Central Banjar, Buduk Village, Mengwi District, Badung Regency, Bali Semariyani, A.A.Made; Ni Made Ayu Suardani Singapurwa; Luh Suariani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
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.v6i3.131

Abstract

In Bali, there are a variety of processed traditional foods that are still very popular with locals and even domestic and foreign tourists. In empowering rural communities, namely by increasing knowledge, attitudes, skills, behaviors, programs, or activities, assistance is needed following the needs of the community, in developing micro, small and medium enterprises. This PKM (community service) activity is carried out in support of the Strategic Plan's priorities, namely strengthening the quality and relevance of higher education, which will be carried out at the Dapur Ayuna Women's Group in Banjar Tengah, Buduk Village, Mengwi District, Badung Regency, Bali. This group is a productive group that has activities to process traditional processed food from meat and poultry. Traditional Processed Food Products have been produced and marketed by partners, but they have not been intensive, and partners want to increase their quantity and quality. Partners do not know the field of processing and entrepreneurship, so they experience obstacles in the management of production and marketing. The group asked to be given training and assistance on processed food products. Traditional processed food products are one of the foods that must be preserved and maintained in each region to maintain local wisdom. The Ayuna Kitchen Women's Group can produce a good implementation of good food processing methods (GMP) and Standard Sanitation Operational Procedure (SSOP) to produce products with quality.
Improving the Skills of Siamese Orange (Citrus nobilis Lour) Farmers in Belantih Village, Bangli, to Prevent Fruit Loss through Organic Cultivation Technology: Improving the Skills of Orange Farmers to Prevent Fruit Loss through Organic Cultivation Technology Ni Komang Alit, Astiari; Sulistiawati, Ni Putu Anom; Suaria, I Nengah; Andriani, Anak Agung Sagung Putri Risa; Singapurwa, Ni Made Ayu Suardani; Sutapa, I Gede
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.192

Abstract

Action Research Program for Regional Leading Product Development was conducted in Belantih Village, Bangli. The purpose of this activity is to improve the skills of citrus farmers in Belantih Village, Bangli, in an effort to prevent fruit loss through organic cultivation technology. Participants are administrators and members of the Dharma Kriya farmer group. Implementation of activities using a learning by doing approach. The method of implementing the activity is through counseling and mentoring as well as technology transfer to prevent flower and fruit loss by applying techniques for pruning twigs, water shoots and unproductive branches as well as administering NPK Guano fertilizer at a dose of 500 g/tree, and spraying Agrodyke fertilizer to all parts of the plant at a dose of 500 g/tree. 40 g/l of water. The results of the counseling and mentoring showed that through the implementation of the learning by doing method, they stated that they could easily understand and understand how to do prevention technology so that flowers and fruit do not fall off easily. Based on the results of the tabulation of the questionnaire given, it was found that 92.00% of the 25 respondents stated that they were very satisfied and those who expressed satisfaction were 8.00% with the PPPUD service activities carried out, which means that there were no respondents who expressed dissatisfaction or dissatisfaction. 96.00% of respondents stated that they were very interested in practicing flower and fruit loss prevention technology in their own gardens and the remaining 4.00% said they were interested. This means that 100% of the participants are interested in implementing it in their own gardens.
Application of Appropriate Technology, Good manufacturing Practice (GMP), Sanitation Standard Operating Procedures (SSOP) in Developing Innovative Regional Superior Products (PPUD) from Processed Coconut Fruit and Nuts Sudiarta, I Wayan; A. A. Made Semariyani; Singapurwa, Ni Made Ayu Suardani; Ni Made Darmadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.200

Abstract

The Regional Leading Product Development Program in Carangsari Village, Petang District, Badung Regency, Bali was carried out at the Sari Nadhi Business Study Group. Processing of agricultural products, especially coconut into coconut oil, has been produced and marketed by partners, but not intensively, and partners want to have new superior products by processing local agricultural products, especially coconut and nuts to support Carangsari Tourism Village. Partners do not know the field of business management, so they experience obstacles in managing production and marketing. The solutions to solve the problems faced by partners are: Providing Appropriate Technology in processing products made from coconut and nuts; Providing knowledge about good processing methods (GMP), sanitation and processing hygiene (SSOP) storage and packaging, marketing, and business management; and provide assistance with processing equipment and business capital. The output targets that have been achieved are applied technology for processing coconut and nuts; The activity has been published in several online mass media, the turnover of the two partners has increased; Product quality and quantity increased.
Application of Hazard Analysis of Critical Control Point (HACCP) on "Urutan" Chicken Products at Dapur Ayuna Catering Semariyani, A.A.Made; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (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.v7i1.203

Abstract

This Applied Research is expected to be able to identify, analyze and control the hazards that may occur in the food manufacturing process. Hazard Analysis Critical Control Point (HACCP) is a food safety system by analyzing materials, processes, and food products. HACCP analysis can be used as an effort to control the quality of the final product in order to meet the requirements for healthy, safe, and halal food products. Dapur Ayuna Catering is a catering company for the general public that processes traditional Balinese menus, one of which is a sequence of orders made not only made from pork but also made from chicken meat to meet the wishes of consumers who should not or are allergic to pork and casings. The sleeve used is a synthetic casing made from collagen. This company has implemented HACCP in every food production including in the manufacture of chicken orders. This type of research is descriptive with the method of observation of the production process of chicken (Balinese sausage) menus. The application of HACCP in the production process of Urutan menus is to control the temperature and time during the production process to prevent microbial growth in food. Of the ten applications of HACCP according to Indonesian National Standard SNI No. 01-4852-1998 regarding the HACCP system, only one point of application is not in accordance with SNI, namely monitoring. Monitoring activities are not carried out routinely during the empon-empon washing process in the manufacture of 'basa genep' (Bali complete spices) and the storage of the final product has not been carried out in a special freezer because it is still using a refrigerator for households so that it is still one with other product storage. The HACCP system at the Dapur Ayuna Catering for Urutan chicken products for the general public has been implemented properly starting from receiving raw materials, processing, packaging, labeling, and storage (storage freezer). Critical of every CCP that has been set by Dapur Catering Ayuna Buduk Mengwi Badung. It takes handling and prevention of contamination in every stage of the chicken menu processing process with the aim that the food consumed by consumers is safe from contamination.
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