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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Putra, I Putu Ajus Raditya
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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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
Quality of Strawberries at Low Temperatures Reviewed from Dyeing Time in Edible Coating Aloe Vera Gel and Storage Time Suriati, Luh; Chindrawati, Anak Agung Sagung Manik; Damayanti, Ni Luh Putu Sulis Dewi; Putra, I Putu Ajus Raditya
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
Co-Authors Chindrawati, Anak Agung Sagung Manik Damayanti, Ni Luh Putu Sulis Dewi Damayanti, Ni Luh Suriati Putu Sulis Dewi Damayanti, Putu Sulis Dewi Darmawan, Kadek Dinda Rahayu Datrini, Luh Kade Dewi, Ni Made Putri Pradnya Paramita Kaca, Nyoman Luh Suriati Ni Ketut Mardewi Padmarini, Ni Made Andira Prayoga, I Kadek Mahabojana Dwi Putri , Ni Kadek Sintya Pradnyani Putri, Putu Ananda Icaka Rabani, I Gusti Agung Yogi Wirajaya, Anak Agung Ngurah Mayun