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All Journal WIDYA LAKSANA AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pijar MIPA Jurnal Pengabdian Kepada Masyarakat Itekes Bali
Rabani RS, I Gusti Agung Yogi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Education Energy Environmental Science Health Professions Mathematics Nursing Physics Public Health Other

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Pelatihan Pembuatan Sari Buah Salak di Desa Rendang Kecamatan Rendang Kabupaten Karangasem Wijaya Putra, Anak Agung Ngurah Dwi Ariesta; Rabani RS, I Gusti Agung Yogi
Jurnal Abdimas ITEKES Vol 3 No 1 (2023)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Institute Teknologi dan Kesehatan (ITEKES) Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37294/jai.v3i1.435

Abstract

Indonesia sebagai negara tropis memiliki beraneka ragam jenis buah. Salah satu buah yang terkenal di Indonesia adalah salak. Varietas buah salak di Indonesia sendiri beragam seperti, salak pondoh dari Jawa, salak sidimpuan dari Sumatera Utara, salak condet dari Jakarta, dan salak Bali dari Bali. Salak bali (Salacca zalacca Var. ambonensi) merupakan salah satu varietas salak lokal bali. Desa Rendang, Kecamatan Rendang, Kabupaten Karangasem, Bali merupakan salah satu desa yang merupakan penghasil buah salak di Bali. Tujuan dari kegiatan ini adalah membagi pengetahuan dan memberikan pelatihan  kepada masyarakat khususnya masyarakat Desa Rendang, Kecamatan Rendang, Kabupaten Karangasem, Bali tentang keanekaragaman produk olahan berbahan dasar buah salak dengan memanfaatkan potensi sumber daya masyarakat setempat. Hasil kegiatan ini adalah peserta memperoleh pengetahuan yang baik tentang salak. Terjadi peningkatan pengetahuan peserta tentang kandungan buah salak yang diukur menggunakan kuesioner pre-test dan post-test. Diharapkan kegiatan pengabdian kepada masyarakat di Desa Rendang, Kecamatan Rendang, Kabupaten Karangasem ini terus dilakukan agar dapat menjadi desa binaan. Kata Kunci: buah salak, sari buah, pengabdian kepada masyarakat.
Post-Harvest Handling of Coffee through Coating Application with Zero-waste Concept to Support Green Economy in Wanagiri Village, Sukasada District, Bali: Post-Harvest Handling of Coffee through Coating Application in Wanagiri Village, Sukasada District, Bali Suriati, Luh; Kaca, I Nyoman; Wirajaya, Anak Agung Nguran Mayun; Rabani RS, I Gusti Agung Yogi; Padmarini, Ni Made Andira; Putri, Putu Ananda Icaka; Dewi, Ni Made Putri Pradnya Paramita; Darmawan, Kadek Dinda Rahayu; Patni, Gusti Ayu Yunda Darma
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.v8i3.483

Abstract

The objective of this activity is to enhance the knowledge of the community in Wanagiri Village on more effective and efficient coffee farming techniques, to improve the productivity and quality of life for coffee farmers in the area. The training will focus on developing skills in coffee cultivation, post-harvest processing, and product diversification. The specific type of coffee being highlighted is robusta Wanagiri coffee, which has gained international popularity due to its unique aroma and flavor. The planned activities will include face-to-face training, counseling, and hands-on practice, where experts will provide guidance and support to help the partners understand and apply the technology provided. The ultimate goal is to enable the partners to improve their coffee production and develop diverse coffee products, such as ground coffee, green bean coffee, and instant specialty coffee, to reach a wider market. This activity is scheduled to take place in Wanagiri Village, Sukasada District, Buleleng Regency on August 5th, 2024. After the training and exercise, it was found that the participants understood the material presented by the resource person and were very interested in applying a coating to their coffee to reduce farmer losses and to utilize or process coffee husk waste into animal feed to be fed directly to their livestock or to become organic fertilizer. Good post-harvest handling, including the application of coating technology, is very important in maintaining coffee quality, particularly in preserving aroma and flavor during storage and transport. In addition, the application of zero-waste technology in coffee processing has the potential to reduce waste and increase the value of coffee by-products
PELATIHAN PENGOLAHAN LABU KUNING MENJADI PRODUK TEPUNG KAYA BETA KAROTEN Sintyadewi, Putu Rima; Widnyani, Ida Ayu Putu Ary; Rabani RS, I Gusti Agung Yogi
JURNAL WIDYA LAKSANA Vol 12 No 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v12i2.55751

Abstract

Mewabahnya Pandemi Covid-19 menyebakan perekonomian seluruh Dunia terpuruk, sehingga secara langsung berefek pada sektor pariwisata di Bali khususnya juga bagi masyarakat Desa Rendang yang menjadikan sektor pariwisata sebagai salah satu mata pencaharian untuk menghidupi keluarga. Dampak secara tidak langsung dirasakan oleh para petani yang memilki kekhawatiran hasil pertaniannya tidak laku akibat konsumen tidak hanya berasal dari masyarakat umum saja, tetapi juga dari restoran dan hotel yang tutup akibat terdampak Covid-19. Tujuan dari PKM ini adalah memberdayakan kelompok PKK Desa Rendang (mitra) dengan memberikan penyuluhan dan pelatihan pengolahan hasil pertanian lokal dalam hal ini labu kuning, sehingga diharapkan mitra lebih mandiri dan ikut berperan aktif untuk membantu perekonomian keluarga. Hasil dari PKM ini adalah bertambahnya pengetahuan mitra dalam mengolah labu kuning menjadi produk tepung dengan dihasilkannya output berupa produk ”Waluh Bali”. Seluruh mitra (100%) menyatakan pelatihan ini sangat bermanfaat serta menambah pengetahuan dan ketrampilan mitra dalam mengolah hasil pertanian menjadi produk yang inovatif.
The Effect of Mangrove Crab Shell Powder (Scylla serrata) Addition on the Iron Content of Cookies Anggraeni, Ni Kadek Ayu Rina; Widnyani, Ida Ayu Putu Ary; Rabani RS, I Gusti Agung Yogi; Sintyadewi, Putu Rima; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.9528

Abstract

Increased awareness of healthy lifestyles has spurred the growth of functional food trends among communities. Iron deficiency causes anemia, a major nutritional problem in Indonesia. Mangrove crab shells are a local source of iron. In most cases, the edible portion of crabs is limited to the meat, while the shells are discarded, leading to their high potential as a source of waste. The purpose of this study was to determine the effect of adding mangrove crab shell powder on the iron content of cookies. This study employed an experimental design using a Complete Randomized Design (CRD), with treatments of adding different concentrations of mangrove crab shell powder (0%, 3%, 6%, 9%, 12%, 15%). The data were analyzed using ANOVA and Duncan’s multiple range test. Findings indicated that adding mangrove crab shell powder significantly affected the iron content of the cookies. The iron content of the modified cookies ranged from 64.13 to 187.54 mg. The higher the concentration of crab shell flour added, the higher the iron content of the cookies. It is recommended that further research be conducted, encompassing organoleptic evaluation, microbiological contamination analysis, and heavy metal contamination assessment, to ensure the product's safety and quality. It is hoped that this research can serve as a reference on the use of crab shell waste as a source of iron that is beneficial to health.
The Effect of Jackfruit Seed (Artocarpus heterophyllus Lamk) and Mung Bean (Vigna radiata) Composite Flour Fortification on Protein Content and Acceptability of Crackers Paramita, Ni Wayan Nadia; Widnyani, Ida Ayu Putu Ary; Rabani RS, I Gusti Agung Yogi; Sintyadewi, Putu Rima; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.10021

Abstract

Adequate balance of nutrient intake is crucial due to its biological functions in supporting growth and muscle formation, particularly protein. Jackfruit seeds and mung beans are high-protein raw materials with potential for incorporation into protein-enriched foods, such as crackers. The purpose of this study was to determine the effect of jackfruit seed–mung bean composite flour fortification on protein content and sensory acceptability, and to identify the optimal fortification ratio in crackers. This experimental study employed a Completely Randomized Design (CRD) with five treatments representing different wheat-to-composite flour ratios. Data were analyzed using one‐way ANOVA to test for significant differences, followed by Duncan’s multiple range test to identify the best treatment. Findings indicated that the highest protein content (11.13 %) was achieved in treatment P5 (50 % wheat flour: 50% composite flour). Panellists rated color at 3.93 (like), aroma at 3.56 (like), texture at 3.86 (like), taste at 3.63 (like), and overall acceptability at 3.70 (like). The optimal fortification ratio was identified as P2 (80 % wheat flour: 20% composite flour). Fortification of crackers with jackfruit seed–mung bean composite flour enhances protein content and maintains favorable sensory attributes, with an 80:20 wheat-to composite flour ratio yielding the best overall results.
Post-Harvest Handling of Coffee through Coating Application with Zero-waste Concept to Support Green Economy in Wanagiri Village, Sukasada District, Bali: Post-Harvest Handling of Coffee through Coating Application in Wanagiri Village, Sukasada District, Bali Suriati, Luh; Kaca, I Nyoman; Wirajaya, Anak Agung Nguran Mayun; Rabani RS, I Gusti Agung Yogi; Padmarini, Ni Made Andira; Putri, Putu Ananda Icaka; Dewi, Ni Made Putri Pradnya Paramita; Darmawan, Kadek Dinda Rahayu; Patni, Gusti Ayu Yunda Darma
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.v8i3.483

Abstract

The objective of this activity is to enhance the knowledge of the community in Wanagiri Village on more effective and efficient coffee farming techniques, to improve the productivity and quality of life for coffee farmers in the area. The training will focus on developing skills in coffee cultivation, post-harvest processing, and product diversification. The specific type of coffee being highlighted is robusta Wanagiri coffee, which has gained international popularity due to its unique aroma and flavor. The planned activities will include face-to-face training, counseling, and hands-on practice, where experts will provide guidance and support to help the partners understand and apply the technology provided. The ultimate goal is to enable the partners to improve their coffee production and develop diverse coffee products, such as ground coffee, green bean coffee, and instant specialty coffee, to reach a wider market. This activity is scheduled to take place in Wanagiri Village, Sukasada District, Buleleng Regency on August 5th, 2024. After the training and exercise, it was found that the participants understood the material presented by the resource person and were very interested in applying a coating to their coffee to reduce farmer losses and to utilize or process coffee husk waste into animal feed to be fed directly to their livestock or to become organic fertilizer. Good post-harvest handling, including the application of coating technology, is very important in maintaining coffee quality, particularly in preserving aroma and flavor during storage and transport. In addition, the application of zero-waste technology in coffee processing has the potential to reduce waste and increase the value of coffee by-products
The Potential af Robusta Coffee Leaf Flour (Coffea canephora) as a Functional Food Ingredient: Antioxidant Activity Analysis Parwati, Ni Komang; Rabani RS, I Gusti Agung Yogi; Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima
Jurnal Pijar Mipa Vol. 20 No. 7 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i7.10200

Abstract

Functional food has become a rapidly growing segment in the global food industry, emphasizing the use of natural resources as sources of functional ingredients. One promising candidate for development is Robusta coffee leaf flour. The purpose of this study was to determine the optimal treatment and the effect of drying temperature on the antioxidant activity of Robusta coffee leaf flour. This study employed a one-factor randomized block design (RBD). The treatments consisted of combinations of temperature and time, with six levels: P1T1 = 50°C for 4 hours; P1T2 = 50°C for 5 hours; P1T3 = 50°C for 6 hours; P2T1 = 60°C for 4 hours; P2T2 = 60°C for 5 hours; and P2T3 = 60°C for 6 hours. Each treatment was repeated three times, resulting in a total of 18 experimental units. The data were analyzed using ANOVA and Duncan’s multiple range test for significant results. Findings indicated that the highest antioxidant activity was achieved at 60°C for 6 hours (P2T3), with a value of 73.51 ppm. Robusta coffee leaf flour demonstrates strong potential as a functional food ingredient, with optimal antioxidant activity achieved through specific drying conditions. Further research is recommended to investigate its bioactive compound profile and potential applications in food products.
Antioxidant Activity and Organoleptic Tests on Functional Drinks Made from Soursop Leaves (Annona Muricata) with a Combination of Sappan Wood (Biancaea Sappan) Eno, Kristina Febrianti; Sintyadewi, Rima; Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Rabani RS, I Gusti Agung Yogi
Jurnal Pijar Mipa Vol. 20 No. 7 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i7.10363

Abstract

Functional beverages are popular because they have bioactive compounds that contribute to body health. This study aimed to determine the effect of combining soursop leaves (Annona muricata) and sappan wood (Biancaea sappan) on total phenolic content, flavonoid content, antioxidant activity, and sensory characteristics of a functional beverage. The study employed a Complete Randomized Design (CRD) with one factor consisting of seven treatment combinations, which represented different proportions of soursop leaves and sappan wood. The results showed that the 70% soursop leaves and 30% sappan wood combination (A7B7) produced the highest total phenolic content of 3335.97 mg GAE/100g, the flavonoid content of 2180.35 mg QE/100g, and the lowest IC50 value of 62.02 ppm, indicating strong antioxidant activity. Sensory tests showed that treatment (A1B1) in color parameters showed a significant difference (p<0.05), and treatment (A2B2, A3B3, A4, B4, A5B5, and A6B6) in taste, aroma, texture, and preference parameters did not show a significant difference (p<0.05). The A7B7 combination was identified as the best formulation based on antioxidant activity and panelist preferences.
The Substitution of Wheat Flour with Moringa Leaf Flour in Making Brownies with High Iron Content Nango, Maria Saltiana Bebhe; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima; Rabani RS, I Gusti Agung Yogi; Widnyani, Ida Ayu Putu Ary
Jurnal Pijar Mipa Vol. 20 No. 8 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i8.10170

Abstract

Brownies are a popular bakery product, but their nutritional profile is generally low, especially in iron content. This condition contrasts with the high prevalence of anemia among adolescent girls in Indonesia. This study aims to investigate the effect of substituting wheat flour with moringa leaf flour (Moringa oleifera) as an alternative natural fortification to increase iron levels in brownies, while also determining the optimal formulation. The method used was an experiment with a Completely Randomized Design (CRD), and data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's test. The results showed that the addition of moringa leaf flour had a significant effect on increasing iron levels, as well as affecting other chemical characteristics (water, ash, protein, fat, and carbohydrate content). The best formulation was the T5K5 treatment (75% substitution of moringa leaf flour), which produced the highest iron content of 1376.58 ppm, along with a measurable macro composition (water content: 12.26%, ash: 0.94%, protein: 7.39%, fat: 20.83%, carbohydrate: 57.16%). Fundamentally, these findings imply the success of natural food fortification using local raw materials. These results are relevant for the development of functional food products as an acceptable food-based nutritional intervention strategy in addressing anemia in adolescents, as well as providing an important contribution to health education and nutritional literacy.
Basic Formulation of Instant Balinese Porridge Using a Gradual Dehydration Method: A Functional Food Approach Based on Balinese Local Wisdom Rabani RS, I Gusti Agung Yogi; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Putra, I Nyoman Arya Maha
Jurnal Pijar Mipa Vol. 20 No. 8 (2025): Special Issue
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i8.11028

Abstract

The increasing demand for convenient foods has encouraged the development of instant products that not only offer practicality but also provide functional health benefits. Balinese porridge, traditionally prepared from red rice, coconut, and indigenous Balinese spices, represents a culturally valuable food with considerable nutritional potential. However, its conventional form is limited by a short shelf life and low practicality. This study aimed to evaluate the effect of drying temperature and drying duration on the physical, nutritional, sensory, and functional properties of instant Balinese porridge produced using a gradual dehydration method. A completely randomized factorial design was applied with two factors, namely drying temperature (50, 60, and 70 °C) and drying time (4, 6, and 8 h), resulting in nine treatment combinations with three replications. Gradual dehydration was conducted through initial oven drying followed by food dehydrator processing. The observed parameters included moisture content, rehydration time, proximate composition, sensory acceptance, and antioxidant activity expressed as IC50 values. The results demonstrated that drying at 60 °C for 6 h produced the lowest moisture content (5.1%) and the fastest rehydration time (2.8 min). The nutritional composition was dominated by carbohydrates (approximately 77%) and protein (7.6–8.3%), with a significant reduction in protein content observed at higher drying temperatures. Sensory evaluation indicated that the 60 °C–6 h treatment achieved the highest scores for color, aroma, taste, and overall acceptance. The highest antioxidant activity was also observed under this condition, with an IC50 value of 72.5 ppm. These findings confirm that gradual dehydration is an effective processing strategy for preserving the quality and functional properties of traditional Balinese porridge, highlighting its potential development as an instant functional food based on local wisdom.
Co-Authors Anggraeni, Ni Kadek Ayu Rina Darmawan, Kadek Dinda Rahayu Dewi, Ni Made Putri Pradnya Paramita Eno, Kristina Febrianti I Nyoman Kaca Luh Suriati Nango, Maria Saltiana Bebhe Padmarini, Ni Made Andira Paramita, Ni Wayan Nadia Parwati, Ni Komang Patni, Gusti Ayu Yunda Darma Putra, Anak Agung Ngurah Dwi Ariesta Wijaya Putra, I Nyoman Arya Maha Putri, Putu Ananda Icaka Putu Rima Sintyadewi Sintyadewi, Rima Widnyani, Ida Ayu Putu Ary Wijaya Putra, Anak Agung Ngurah Dwi Ariesta Wirajaya, Anak Agung Nguran Mayun