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Wangiyana, I Gde Adi Suryawan
Program Studi Kehutanan Universitas Pendidikan Mandalika
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THE RECENT DEVELOPMENT OF AGARWOOD PRODUCT INVENTION IN INDONESIA Triandini, I Gusti Agung Ayu Hari; Wangiyana, I Gde Adi Suryawan
Jurnal Silva Samalas Vol 8, No 1 (2025): Juni 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jss.v8i1.16539

Abstract

The invention of agarwood is crucial for the downstream application of agarwood research results in Indonesia. This study aims to review the invention of agarwood in Indonesia over the past 8 years. According to the Indonesian Intellectual Property Database, the average number of agarwood inventions in Indonesia from 2018 to 2025 is approximately five inventions per year. This number is much lower than the average number of agarwood publications during the same period, which can reach 81 publications per year. Agarwood leaf utilisation accounts for the dominant proportion of the invention, which is equally derived from the Aquilaria and Gyrinops genera. Most of the invention is intended to produce health products that confirm the health-beneficial effects of agarwood, based on research. The invention of agarwood in Indonesia was dominated by simple patents, which are easier to register compared to other types of patents. The proportion of rejected inventions to granted inventions is 1:6, indicating a medium difficulty level of invention registration in Indonesia. The invention right holder is dominated by higher education institutions (70%), followed by research institutions with a proportion of less than 20%. Invention registration location data reveal the uneven distribution of agarwood inventions, which is dominated by three islands: Java, Sumatra, and Kalimantan. It can be concluded that the invention of agarwood in Indonesia is very limited compared to the number of publications, with a minimal contribution from the Industrial sector.
Karakteristik Mortar Komposit Dengan Penambahan Arang Aktif Sadir, Muhammad; Mirawati, Baiq; Wangiyana, I Gde Adi Suryawan; Hendriko, Albert; Irama, Ade; Hidayah, Zoya Saharani; Hafiz, Yusron
Jurnal Kridatama Sains dan Teknologi Vol 7 No 01 (2025): Jurnal Kridatama Sains dan Teknologi
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/kst.v7i01.1561

Abstract

The addition of activated charcoal to the cement matrix can increase the density and durability of the mortar. The purpose of this study was to analyze the effect of activated charcoal on the characteristics of composite mortar including compressive strength, density, and water absorption. Making mortar composite with the composition of activated charcoal to the weight of cement (1%, 2%, 3%, 4%, and 5%), the ratio of cement and sand is 1: 3. The composition will be tested and analyzed for its effect on the compressive strength, density, and water absorption of mortar composite. The results showed that the addition of activated charcoal did not have a significant effect on the characteristics of mortar composite, except for the setting density. The addition of activated charcoal by 5% showed an optimal composition with a compressive strength value of 11.67 MPa, a setting density of 2092.91 kg / m3, an oven-dry density of 1853.93 kg / m3, and a water absorption of 15.20%
Application of various statistical approaches for sensory evaluation of seaweed dodol mixed agarwood infusion Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari; Khalid, Idham
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.30841

Abstract

Seaweed dodol mixed agarwood infusion is an innovative culinary product from Lombok Island made primarily from seaweed flour. This research aims to conduct a sensory evaluation of seaweed dodol mixed agarwood infusion using the 9-point hedonic scale with different statistical approaches for the analysis. Four different seaweed concentrations were applied in this research as treatments: S1(seaweed flour 8% w/v), S2 (seaweed flour 10% w/v), S3 (seaweed flour 12% w/v), S4 (seaweed flour 14% w/v). The proximate analysis measures total protein, lipid, ash, water, and carbohydrates. This study used a Nine-point hedonic scale ranging from 9 (like extremely) to 1 (disklike extremely). Non-parametric statistics (Kruskal-Wallis and Freidman Test) and parametric statistics (ANOVA-CRD and ANOVA-RCBD) are the statistical approaches in this study, which are continued by DMRT (α = 0.05). Thirty trained respondents were evaluated based on appearance, aroma, taste, and texture. Proximate analysis shows that dodol has high moisture with medium carbohydrate content. The result shows that different statistical approaches have a consistent critical P-value, which shows the highly significant effect of treatment on the sensory evaluation value. DMRT analysis shows that the higher seaweed flour concentration results in a higher numerical hedonic value. The spider web chart shows respondents give a more sensitive evaluation of taste and texture than appearance and aroma. It could be concluded that different statistical approaches are reliable for analysing the significant effect of different seaweed flour concentrations on the sensory evaluation value of seaweed dodol mixed agarwood infusion.
Pemetaan Potensi Bahan Baku Teh Herbal di Lahan Hutan Garapan Gapoktanhut Puncak Semaring Desa Mekar Sari Kabupaten Lombok Timur Wangiyana, I Gde Adi Suryawan; Gunawan, Frendi; Triandini, I Gusti Agung Ayu Hari
Jurnal Hutan dan Masyarakat VOLUME 15 NO 1, JULI 2023
Publisher : Fakultas Kehutanan, Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24259/jhm.v14i2.14935

Abstract

This study aims to carry herbal tea resources mapping on the community forest of Gapoktanhut Puncak Semaring at Mekar Sari Village. There are three steps in this study. The first step is mapping the forest using Locus-GIS application. The second step is herbal tea resources observation. The third step is Gapoktanhut member interview about herbal tea plant resources utilization on their forest. Based on the observation, 13 species of herbal tea resources have been found in four regions of the Gapoktanhut Society forest. These species are pandan, curcuma, cinnamon, cocoa, lemongrass, galangal, clove, ginger, betel, coffee, avocado, and strobilanthes. Ginger and curcuma are the only species that have been utilized as an herbal drinks. The other species have been utilized as a seasoning, traditional medicine, animal feed, and plant fence. It could be concluded that Gapoktanhut Puncak Semaring has a potential herbal tea resources species but only utilized 15% of them.
An Analytical Study of Science Students’ Attitudes Toward Environmental Conservation Issues and Actions Kesumajayadi, Lalu; Farisi, Salman Al; Sumarlin, Muhamad; Wangiyana, I Gde Adi Suryawan
International Journal of Ethnoscience and Technology in Education Vol. 2 No. 2 (2025): September
Publisher : Faculty of Engineering and Applied Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/ijete.v2i2.16994

Abstract

This study aims to analyze science students’ attitudes toward environmental conservation issues and actions, with a focus on understanding personal commitment, emotional engagement, conservative values, and appreciation for environmental education. Employing a mixed-methods approach, quantitative data were obtained from 43 students through a five-point Likert-scale attitude questionnaire, while qualitative data were collected through in-depth interviews with six selected respondents. Quantitative analysis revealed an average attitude score of 24.56, categorized as "Low", with the majority of respondents (55.81%) showing a weak level of concern toward environmental conservation issues. No respondents fell into the "Very Good" category, and only 6.98% were classified as "Good". The qualitative analysis indicated that, although students expressed normative awareness of the importance of conservation, their involvement remained situational, influenced by social context, and constrained by academic pressure and limited community support. The findings emphasize the need for reform in environmental education at the university level, particularly in integrating affective dimensions, personal values, and psychosocial empowerment. The implications highlight the importance of a transformative and participatory curriculum to foster strong and sustainable pro-environmental attitudes among science students.
SENSORY EVALUATION OF LEMONGRASS BEVERAGE MIXED WITH AGARWOOD INFUSION USING 9-POINT HEDONIC SCALE Aini, Husnul; Kurnia, Nova; Wangiyana, I Gde Adi Suryawan
Jurnal Silva Samalas Vol. 7 No. 2 (2024): Desember 2024
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jss.v7i2.14298

Abstract

Lemongrass and agarwood are potential forest herbal tea products which need to be further explored based on research and development schemes. The purpose of this research is to conduct a sensory evaluation using a 9-point hedonic scale and different statistical approaches on mixed lemongrass beverages and agarwood infusion. Four treatments are used in this research including: L1 = Lemongrass concentration 0.1% w/v, L2 = Lemongrass concentration 0.2% w/v, L3 = Lemongrass concentration 0.3 % w/v, L4 = Lemongrass concentration 0.4% w/v. This research used 4 different statistical approaches including Kruskal-Wallis, Freidman Test, ANOVA-CRD, and ANOVA-RBCD. Sensory evaluation was conducted using a 9-point hedonic scale using 30 trained respondents on 4 parameters including appearance, aroma, taste and bitterness. The results show that all statistical approaches give sensitive analysis for P-value measurement except for the Freidman Test. Appearance is the only parameter with a significant p-value in all statistical approaches. Different treatments show different maximum hedonic score values on different parameters, and they are significantly different based on DMRT results. However, based on the area of the spider web chart, L2 has the largest impact on hedonic score value compared to other treatments. It could be concluded that Treatment L2 (lemongrass concentration of 0.2% w/v) has the highest hedonic evaluation score which shows that this is the effective concentration to produce beverage products with good acceptability.
THE RECENT DEVELOPMENT OF AGARWOOD PRODUCT INVENTION IN INDONESIA Triandini, I Gusti Agung Ayu Hari; Wangiyana, I Gde Adi Suryawan
Jurnal Silva Samalas Vol. 8 No. 1 (2025): Juni 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jss.v8i1.16539

Abstract

The invention of agarwood is crucial for the downstream application of agarwood research results in Indonesia. This study aims to review the invention of agarwood in Indonesia over the past 8 years. According to the Indonesian Intellectual Property Database, the average number of agarwood inventions in Indonesia from 2018 to 2025 is approximately five inventions per year. This number is much lower than the average number of agarwood publications during the same period, which can reach 81 publications per year. Agarwood leaf utilisation accounts for the dominant proportion of the invention, which is equally derived from the Aquilaria and Gyrinops genera. Most of the invention is intended to produce health products that confirm the health-beneficial effects of agarwood, based on research. The invention of agarwood in Indonesia was dominated by simple patents, which are easier to register compared to other types of patents. The proportion of rejected inventions to granted inventions is 1:6, indicating a medium difficulty level of invention registration in Indonesia. The invention right holder is dominated by higher education institutions (70%), followed by research institutions with a proportion of less than 20%. Invention registration location data reveal the uneven distribution of agarwood inventions, which is dominated by three islands: Java, Sumatra, and Kalimantan. It can be concluded that the invention of agarwood in Indonesia is very limited compared to the number of publications, with a minimal contribution from the Industrial sector.
PENGARUH BERAT LABUR DAN JENIS KAYU TERHADAP SIFAT FISIKA DAN MEKANIKA PAPAN LAMINASI Febriana Tri Wulandari; Radjali Amin; I Gde Adi Suryawan Wangiyana
Jurnal Penelitian Hasil Hutan Vol. 40 No. 2 (2022): Jurnal Penelitian Hasil Hutan
Publisher : BRIN Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2022.40.2.93–104

Abstract

The world's demand for wood is increasing while the amount of solid wood production is decreasing with the depletion of forestsdue to illegal logging and conversion of forest functions as plantation land. To overcome these problems, it is necessary to do theefficiency of wood raw materials so that the use of solid wood can be reduced. One of the efficient ways to use wood raw materials isto utilize optimized wood industrial waste by combining one or more types of wood which are glued together into a single unit,commonly called a laminated board. In this study, we will look at the effect of different types of wood and the weight of the gluespread on the resulting laminated board. Advantages Laminate board can produce a board size that is wide and long as neededbecause the joints are made as long as needed. In the manufacture laminated boards are made with the type of wood, namely jatiputih (Gmelina arborea. Roxb), bajur (Pterospermum javanicum), sengon (Paraserianthes falcataria) and mixtures(jati putih, bajur and sengon) and the glue spread factor is 150 g and 200 g. Then the physical and mechanical properties weretested. The test results showed that the wood type had a significant effect on all physical and mechanical properties except for thethickness shrinkage and MoE tests. The interaction of the lamination glue spread factor and the wood type factor did not significantlyaffect all physical and mechanical properties of mixed wood waste laminated boards. Based on the test results, laminated board isclassified as strong class III which can be used as a lightweight construction material indoors.
Co-Authors . Akram Aini, Husnul Akhmad Sukri Akram Akram, . Amelia Kandisa Anita Nugraheni, Yosephin Martha Maria Anri Anri Arbi Sanjaya Baharudin Baharudin Cep Ahmad Muhtar Dewi, Ni Putu Ety Diana Hidayati Efendi Iskandar Elly Purwanti Farouq Isbulloh Fathurrahman Fathurrahman Fatihatum, Fatihatum Gunawan, Frendi Hafiz, Yusron Hairani Hairani Hendriko, Albert Hidayah, Zoya Saharani Hidayat Wicaksono I Gde Dharma Atmaja I Gusti Agung Ayu Hari Triandini Irama, Ade Isbulloh, Farouq Isviyanti Isviyanti Kemas Usman Kesumajayadi, Lalu Kurnia, Nova Lutfi Anggadhania Lutfi Anggadhania Malik, Sukardi Masrilurrahman, LL. Suhirsan Mirawati, Baiq Nahlunnisa, Hafizah Ni Made Gita Gumangsari Ni Made Gita Gumangsari Nova Kurnia Putri, Dina Soes Putu Surya Wedra Lesmana Raden Roro Narwastu Dwi Rita Radjali Amin Rahma Ziska Rosa Martadiana Sad Kurniati Wanitaningsih Sad Kurniati Wanitaningsih Sad Kurniati Wanitaningsih Sadir, Muhammad Salman Al Farisi, Salman Al Sami'un Sarowan Wahid Sembiring, Rinawati Sukardi Malik Sumarlin, Muhamad Wahyu Prihanta Wahyu Yuniati Nizar Wanitaningsih, Sad Kurniati Wayan Wangiyana Wiranto Wiranto Wulandari, Febriana Wulandari, Febriana Tri Yani Mulyani Yayan Suherna Putri Yulia Ratnaningsih Yulia Ratnaningsih Yulia Ratnaningsih Zarkasi Nur