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Development of Flavor Variants and Packaging in the Fish Processing Community in Perancak Village, Jembrana District, Jembrana Regency, Bali Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Rudianta, , I Nyoman; Armaeni, Ni Komang
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.v7i1.215

Abstract

Pedetan" is a kind of food product made of dried fish with traditional Balinese spices which are manufactured by people in the Jembrana Regency, Bali. It is made from lemuru fish (Sardinella Lemuru) which is mostly produced in the coastal areas of Jembrana Regency. "Pedetan" is also one of the superior products from the Jembrana area, because it is one of many authentic foods of Jembrana. The development of traditional manufacturing was carried out with several improvements by applying basic feasibility in food processing. However, a study for business development and product marketing development on aspects of quality management and safety of raw materials and products was necessary to be conducted. The improvement was carried out in several sequenced activities starting from the processing step, so that the community could apply the technology being shared and was able to handle problems in the production of "Pedetan". After that, knowledge sharing on kinds of good processing methods, sanitation, and hygiene was done. Furthermore, the improvement also covered quality control starting from the selection of raw materials to the distribution of food products. Everything had been made sure to be carried out properly. The improvement of the production method managed to produce several product variants, decent packaging, and labeling. Based on the results of community service activities, new flavor variants were created which made it into 6 flavor variants in total, namely the original flavor, the Balado flavor, the sweet spicy flavor, the sweet flavor, the silver herring fish variant, and the cutlassfish variant.
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.
Business Feasibility Analysis of Processed Chicken Feet Products "Dakbal Bali" Putu Diah Wahyuni; Ni Made Ayu Suardani Singapurwa
Jurnal Multidisiplin Madani Vol. 3 No. 6 (2023): June, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/mudima.v3i6.4136

Abstract

Chicken feet are a by-product waste from chicken slaughterhouses with very limited utilization. Therefore, a solution is needed in overcoming chicken feet waste into a product with economic value.  The utilization of chicken feet can be processed into soup, chicken noodles and chips.  Protein content in chicken feet is used as gelatin in addition, chicken feet bones is also processed into flour which contains nutrients, especially calcium.   Chicken is processed into products in entrepreneurial activities by one of the students of the Food Science and Technology study program at Warmadewa University. The name of this processed claw product is "Spicy and Chevy Boneless Chewy". The spicy and chewy boneless claw processed product has a name, namely "DAKBAL BALI".  The advantages of this product are that consumers are more practical, not messy in consuming feet and the time needed is also shorter and more efficient. The target of selling processed food products per week is 25 packs. The selling time for spicy and chewy boneless feet products is Monday-Sunday, which means that in a month sell 100 packets of spicy and chewy boneless feet (20 kg), spicy and chewy     boneless feet. The Break Even Point of this product is 88 packs with a total cost of 1,311,609
Microbial Analysis of Chicken “Urutan” Traditional Food with Different Smoke Processes A.A. Made Semariyani; I Wayan Sudiarta; Ni Made Ayu Suardani Singapurwa; Luh Suariani; Agata Viani; Sang Ayu Made Agung Prasetiawati Djelantik
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 8 (2023): September 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i8.5930

Abstract

The chicken sequence is a processed meat product that is processed by making a complete Balinese meat, fat, and seasoning mixture and then put into a sleeve. This study aimed to investigate the impact of varying concentrations of coconut shell liquid smoke on the sequence features of chickens. The method used in this study is the descriptive analysis of microbial growth observations. The results showed that the use of coconut shell liquid smoke with a concentration of 4% could maintain chicken “urutan” for up to 20 days of storage at low temperatures (5+1 oC) with total microbial characteristics of 2.08 x 107 CFU/g, Escherichia coli < 103 CFU/g and Yeast mold 0 CFU/g (meet the requirements SNI 01-3820-2015)
Antioxidant Activity of DPPH Method on Stone Banana Flour with Blanching Drying and Temperature Treatment Ni Wayan Yulia Andriani; Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani
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.v1i11.7065

Abstract

Stone banana is a type of banana that has seeds in the fruit. Ares is a young banana stem. Banana stems called ares, located on the inside of banana stems. The objective of this research was to identify the antioxidant capabilities of stone banana fields as they are dried and heated with a UV-Vis spectrophotometer. The results showed that stone banana ares flour has very weak antioxidant activity. It's characterized by an IC50 value of over 500 ppm, which can be interpreted as having a low activity or potential as an antioxidant. The solar drying method and blanching temperature of 85 °C obtained the smallest IC50 average value of 42,429.90 ppm with a very weak category
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
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