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All Journal Unram Journal of Community Service (UJCS) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Agriwar Journal
Anak Agung Sagung Manik Chindrawati
Warmadewa University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Law, Crime, Criminology & Criminal Justice Social Sciences

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Digital Innovation and Effective Management to Expand the Market for Taro Chips with Zero Waste Concept in Wanagiri Village, Buleleng, Indonesia Suriati, Luh; Datrini, Luh Kade; Prayoga, I Kadek Mahabojana Dwi; Mardewi, Ni Ketut; Chindrawati, Anak Agung Sagung Manik; Damayanti, Ni Luh Putu Sulis Dewi; Putra, I Putu Ajus Raditya; Putri , Ni Kadek Sintya Pradnyani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.741

Abstract

This community engagement project aimed to empower local microenterprises in Wanagiri Village, Buleleng, by introducing digital innovation and effective business management to enhance the production and market expansion of taro chips. Two main community partners, the PKK women's group and the Wanagiri Youth Taro Processing Group (KPT), previously relied on conventional methods with limited market reach and minimal waste utilisation. The intervention implemented a five-phase strategy: (1) socialisation and stakeholder mapping, (2) training and technology introduction, (3) hands-on practice, (4) mentoring, and (5) evaluation and sustainability planning. Key outputs included standardised hygienic production processes (GMP/SSOP), financial bookkeeping systems, digital marketing capability through social media and marketplaces, new branding and packaging, and a prototype for processing taro waste into animal feed. The program significantly improved partners' production volume, quality, digital literacy, and business sustainability. This initiative demonstrates how community-based digital innovation and management capacity building can transform local agribusinesses, increase household income, and contribute to sustainable rural development. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 12: Responsible Consumption and ProductionSDG 9: Industry, Innovation, and Infrastructure
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
Accelerating the Development of Arabica Coffee Production and Processing to Encourage Business and Economic Improvement of the Kintamani Bali Community: Development of Arabica Coffee Production and Processing of the Kintamani Bali Community Suriati, Luh; Suwitra, I Made; Astuti, Partiwi Dwi; Udayana, I Gusti Bagus; Selamet, I Ketut; Rustini, Ni Made; Chindrawati, Anak Agung Sagung Manik; Damayanti, Ni Luh Putu Sulis Dewi
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.v9i1.633

Abstract

This study focuses on accelerating the development of Arabica coffee production and processing in Kintamani, Bali, to enhance local business and economic growth. Kintamani, renowned for its distinctive Arabica coffee, faces challenges in productivity, post-harvest processing, and global market access. The program employed a combination of face-to-face methods, counseling, training, and hands-on practices to improve cultivation techniques, post-harvest methods, marketing strategies, and collaboration networks. The method involved direct practice guided by experts, with training on sustainable agricultural practices, modern post-harvest processing technologies, and effective marketing strategies. Results show a significant increase in participants' knowledge, with an understanding of marketing strategies improving from 21.05% to 84.21%, and awareness of product certification rising from 10.53% to 84.21%. These outcomes demonstrate the program's effectiveness in empowering local communities and fostering sustainable development. Recommendations include leveraging social media, certification systems, and stakeholder collaborations to enhance market access and ensure business continuity. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 2: Zero hungerSDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and ProductionSDG 13: Industry, Innovation, and InfrastructureSDG 17: Partnerships for the Goals
Community Empowerment Through the Diversification of Rosella Products into Fermented Kombucha Ni Made Ayu Suardani Singapurwa; Aida Firdaus Muhammad Nurul Azmi; A A Made Semariyani; Luh Suriati; I Wayan Sudiarta; Ni Luh Putu Putri Setianingsih; Anak Agung Sagung Manik Chindrawati; Ni Made Defy Janurianti
Unram Journal of Community Service Vol. 7 No. 1 (2026): March
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v7i1.1347

Abstract

This community service program aimed to enhance the added value of roselle (Hibiscus sabdariffa L.) through the development of kombucha as a functional beverage while empowering the GAPOKWATAN Lumbung Rasa women farmers’ group in Pitra Village, Bali. Prior to the intervention, roselle utilization was limited to dried tea production with low economic value, constrained by limited knowledge, technology, and market access. The program introduced appropriate postharvest technologies, including training in Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), fermentation using Symbiotic Culture of Bacteria and Yeast (SCOBY), and product packaging and labeling. Members were also supported with fermentation and packaging equipment to standardize production. Pre- and post-program assessments revealed substantial improvements: hygienic processing increased from 30% to 80%, fermentation skills from 20% to 75%, packaging quality from 25% to 70%, technology adoption from 15% to 85%, and product diversification from 10% to 65%. Beyond technical capacity, the program fostered social empowerment, as women transitioned from supplementary laborers to key innovators and decision-makers in production and marketing. Economically, the group achieved routine production of 10–15 liters of kombucha per week, with an average selling price of IDR 20,000–25,000 per 250 ml bottle, resulting in a 40–50% increase in income compared to previous activities. Environmentally, the process is considered sustainable, as it relies on locally available raw materials without generating hazardous waste. Overall, this initiative demonstrates that roselle kombucha innovation can strengthen community empowerment, gender inclusivity, and local economic sustainability while contributing to functional food development.
Quality of Strawberries at Low Temperatures Reviewed from Dyeing Time in Edible Coating Aloe Vera Gel and Storage Time Luh Suriati; Anak Agung Sagung Manik Chindrawati; Ni Luh Putu Sulis Dewi Damayanti; I Putu Ajus Raditya Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.872

Abstract

Strawberries are fruits with high economic value and are loved by the wider community. Its nutritional content is very high, but it has the weakness of being very easily damaged. One step to maintain strawberry quality and extend shelf life is to use an edible coating. This study aims to determine the effect of dyeing time on the edible coating of aloe vera gel on strawberry quality during cold storage. The plan used is the Complete Random Plan (RAL) with two factors and three repetitions. The first factor is the time strawberries are dipped in aloe vera gel, with 3 levels: 1, 2, and 3 minutes. The second factor is the storage time of strawberries dipped in aloe vera gel, with 3 levels: 0 days, 3 days, and 6 days at cold temperatures. Observations were carried out objectively, including: texture, pH, total dissolved solids, water content, and vitamin C. The best research results were obtained in the treatment time of dyeing strawberries into an edible coating of 1 minute and the storage time of strawberries at cold temperature for 3 days with a texture value of 3.95%, pH 3.39, total dissolved solids 4.00 °Brix, air 94,36%, dan vitamin C 41,29 mg/100 g. Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero Hunger: SDG 3 – Good Health and Well-BeingSDG 12 – Responsible Consumption and Production
Agricultural Precision: Transformation and Sustainability Yohanes Parlindungan Situmeang; Ni Luh Putu Sulis Dewi Damayanti; Anak Agung Sagung Manik Chindrawati
Agriwar Journal Vol. 3 No. 2 (2023): Agriwar Journal
Publisher : Program Studi Magister Sains Pertanian Program Pascasarjana Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Agriculture, a crucial provider of food and raw materials, is evolving in response to technological advancements and population growth. Precision agriculture (PA), coupled with biochar utilization, has emerged to address global challenges such as resource scarcity, climate change, and rising food demands. PA employs IoT sensors for plant monitoring, enhancing efficiency and sustainability. The growing role of technology has sparked concerns about the environmental impact of modern agriculture, necessitating a balance between productivity and environmental preservation. Biochar, produced through biomass pyrolysis, offers soil benefits like improved structure and water retention while reducing CO2 emissions and enhancing nutrient availability. Despite challenges like environmental variation and cost, opportunities lie in advanced research, partnerships, policies, waste management, and carbon footprint reduction. This literature study highlights the synergy between precision agriculture and biochar, showcasing potential for transformative and sustainable agricultural practices that address global food needs while safeguarding the environment.
Characteristics of Aloe-Buni Drink with Proportion Treatment of Aloe-gel and Buni Extract at Different Temperatures Anak Agung Sagung Manik Chindrawati; Luh Suriati; I Gede Pasek Mangku
SEAS (Sustainable Environment Agricultural Science) Vol. 6 No. 1 (2022)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.6.1.4897.23-33

Abstract

The combination formulation of aloe vera gel (Aloe-gel) and buni fruit extract (EB) into a functional drink will optimize its function as a drink rich in fiber, antioxidants, and flavonoids which are good for health.The purpose of this study was to determine the characteristics of aloe-buni functional drink with the proportions of aloe vera gel and buni fruit extract at different storage temperatures. This study used a factorial Completely Randomized Design (CRD) with two factors, namely the proportion of Aloe-gel and EB consisting of 3 levels, namely 75%: 25%, 50%: 50%, and 25%: 75%, and storage temperature consisting of over temperatures of 6±1°C, 11 ±1°C, and 27±1°C. The results showed that the proportion of Aloe-gel and EB affect the characteristics of Aloe-Buni drink. Meanwhile, the storage temperature and its interactions did not affect the characteristics of the Aloe-Buni drink. There was a decrease in the characteristics of Aloe-Buni drink during 3 days of storage. The best characteristics of Aloe-buni drink were obtained from the treatment of Aloe-gel 50%: EB 50% at a storage temperature of 6±1°C, where vitamin C content was 171, 62mg/100gr, pH was 3.29, total dissolved solids was 19, 18°Brix, viscosity of 7.75 m.Pa.s, and antioxidant activity of 28.14%.
Co-Authors A A Made Semariyani Aida Firdaus Muhammad Nurul Azmi Darmawan, Kadek Dinda Rahayu Datrini, Luh Kade Dewi, Ni Made Putri Pradnya Paramita I Gede Pasek Mangku I Gusti Bagus Udayana I Made Suwitra, I Made I Putu Ajus Raditya Putra I Wayan Sudiarta Janurianti, Ni Made Defy Kaca, Nyoman Luh Suriati Ni Ketut Mardewi Ni Luh Putu Putri Setianingsih Ni Luh Putu Sulis Dewi Damayanti Ni Made Ayu Suardani Singapurwa Ni Made Rustini, Ni Made Padmarini, Ni Made Andira Partiwi Dwi Astuti Prayoga, I Kadek Mahabojana Dwi Putra, I Putu Ajus Raditya Putri , Ni Kadek Sintya Pradnyani Putri, Putu Ananda Icaka Rabani, I Gusti Agung Yogi Selamet, I Ketut Wirajaya, Anak Agung Ngurah Mayun Yohanes Parlindungan Situmeang