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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Dewi, Ni Made Putri Pradnya Paramita
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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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
Development of Local Banana-Based Wine Products Reviewed in Terms of Sugar Content and Dilution Sudiarta, I Wayan; Ni Luh Putu Putri, Setianingsih; Semariyani, A.A. Made; Dewi, Ni Made Putri Pradnya Paramita; Putri, , Putu Nanda Icaka
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.642

Abstract

Banana wine has high nutritional content and relatively high antioxidant levels. Thisstudy aims to test and analyze sugar concentration and the effect of optimal dilution toobtain banana wine with good characteristics and by SNI standards. The method used toachieve the objectives is the sugar content in the fermentation media and the amount offermentation media dilution. In this study, several sugar levels were tested (10%, 15%,20%, and 25%) and diluted fermentation media (1:3, 1:4, and 1:5). The data obtainedwere then analyzed using one-way ANOVA. Based on the results of objectiveobservations of the banana wine produced, treatment with 20% sugar content producedthe best banana wine with the characteristics of total sugar 10.66%, alcohol content8.03%, total acid 0.26%, acidity level (pH) 2.37, and total microbes 1.4 x 101 CFU/g,with the highest panelist assessment and typical odor and taste. Subjective researchresults with organoleptic tests showed that the treatment of sugar content and dilutionamount did not change the color and aroma of banana wine. The highest wine tasteassessment was obtained in treating 20% sugar at a dilution of 1:4, which was 5.67(somewhat like it). The highest overall wine acceptance assessment was obtained in thetreatment of 20% sugar at a dilution of 1:4, which was 5.73 (somewhat like it). Themethanol content test results were <0.0036% so in making banana wine from localbananas, it is recommended to use 20% sugar with a dilution of 1:4 fermentation media.Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero HungerSDG 3 – Good Health and Well-being|SDG 8 – Decent Work and Economic GrowthSDG 9 – Industry, Innovation and InfrastructureSDG 12 – Responsible Consumption and Production
Empowering Farmer Communities through Coffee Husk Utilization: Training on Organic Fertilizer and Fermented Livestock Feed Production in Desa Wanagiri, Bali Suriati, Luh; Kaca, Nyoman; Wirajaya, Anak Agung Ngurah Mayun; Damayanti, Putu Sulis Dewi; Rabani, I Gusti Agung Yogi; Damayanti, Ni Luh Suriati Putu Sulis Dewi; Chindrawati, Anak Agung Sagung Manik; Putri, Putu Ananda Icaka; Putra, I Putu Ajus Raditya; Padmarini, Ni Made Andira; Darmawan, Kadek Dinda Rahayu; Dewi, Ni Made Putri Pradnya Paramita
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.v9i3.779

Abstract

The increasing volume of coffee husk waste in rural production centers has become a major challenge for environmental sustainability. In Desa Wanagiri, Bali, coffee processing generates large amounts of husks that are often discarded or burned, resulting in soil and water pollution. This community empowerment program was designed to transform coffee husks into valuable products through training and practice on organic fertilizer production and fermented livestock feed formulation. The activities were carried out in three integrated stages: preparation, training and practice, and mentoring and evaluation. Farmer groups were trained to produce organic compost using bio-activators and to formulate fermented feed from coffee husks enriched with bran and mineral supplements. The results indicate that 100% of participants successfully applied the techniques, with 90–95% retaining the knowledge delivered during training. Approximately 95% of farmers tested fermented feed on their livestock and confirmed its safety, while 90% applied compost to their crops and observed improvements in soil structure and plant growth. Despite some technical challenges, all respondents expressed a strong commitment to continuing the practices. Beyond technical outcomes, the program fostered knowledge sharing, increased community cohesion, and opened opportunities for additional household income. Contribution to Sustainable Development Goals (SDGs):SDG 2 - Zero Hunger SDG 12 - Responsible Consumption and Production SDG 15- Life on Land
Co-Authors A.A. Made Semariyani Chindrawati, Anak Agung Sagung Manik Damayanti, Ni Luh Suriati Putu Sulis Dewi Damayanti, Putu Sulis Dewi Darmawan, Kadek Dinda Rahayu I Nyoman Kaca I Wayan Sudiarta Kaca, Nyoman Luh Suriati Ni Luh Putu Putri, Setianingsih Padmarini, Ni Made Andira Patni, Gusti Ayu Yunda Darma Putra, I Putu Ajus Raditya Putri, , Putu Nanda Icaka Putri, Putu Ananda Icaka Rabani RS, I Gusti Agung Yogi Rabani, I Gusti Agung Yogi Wirajaya, Anak Agung Ngurah Mayun Wirajaya, Anak Agung Nguran Mayun