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PIPK Petani Tanaman Hias Desa Petiga, Tabanan Wibawa , I Made Citra; Waisnawa , I Gede N. Suta; Mahendra, I Wayan Eka; Darsana , I Made; Sumaryani , N Putri
Jurnal Abdi Masyarakat Vol. 3 No. 2 (2023): Jurnal Abdi Masyarakat
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v3i2.45

Abstract

Salah satu desa di Kabupaten Tabanan, Bali yang memiliki keunggulan di bidang holtikultura berupa tanaman hias adalah Desa Petiga, Kecamatan Marga. Sejak tahun 2016 Desa Petiga ditetapkan sebagai lokasi pembangunan kawasan pedesaan yang merupakan kawasan pedesaan prioritas nasional (KPPN) melalui Keputusan Bupati Tabanan Nomor :80/373/02/HK&HAM/ 2016. Desa ini dikenal dengan desa agropolitan tanaman hias karena hampir 90% penduduknya bermata pencaharian utama menjadi petani tanaman hias. Desa Petiga memiliki luas wilayah 281 hektar, dengan 89% (250 hektar) merupakan lahan pertanian dan sisanya 11% (31 hektar) ladang. Jumlah penduduk 1.801 orang (923 laki-laki dan 878 perempuan) yang terbagi menjadi 573 KK. Tersebar ke dalam tiga dusun, yaitu: Semingan, Petiga Kangin, dan Belanban. Program PIPK ini berusaha memberikan solusi terhadap permasalahan yang dihadapi oleh mitra, yaitu: Mitra 1 kelompok tani Tanaman Hias Guna Sari, Mitra 2 KWT Mekar Sari, Mitra 3 Kelompok Simatri Sekar Pasti Wangi, dan Mitra 4 Koperasi Guna Sari. Permasalahanya adalah Produksi, penataan stok pembibitan dan media tanam, dan Pemasaran. Metode pelaksanaan yang dilakukan meliputi: PALS (participatory action learning system), Enthrepreneurship Capasity Building (ECB), Technology Transfer (TT), serta menerapkan Teknologi Tepat Guna (TTG), persuasif, dan edukatif. Evaluasi pelaksanaan program dengan target terjadi peningkatan level keberdayaan mitra, produktivitas usaha tanaman hias meningkat, dan pendapatan petani meningkat melaui penjualan tanaman hias, kompos, maupun sayur mayur, dan bio urine. Luaran akademik tahun-2 adalah: publikasi pada jurnal nasional terakreditasi Sinta 4, berita di media massa online nasional, dan video kegiatan pengabdian yang ditayangkan di Youtube.   One of the villages in Tabanan Regency, Bali which has advantages in the field of horticulture in the form of ornamental plants is Petiga Village, Marga District. Since 2016, Petiga Village has been designated as a location for rural development which is a national priority rural area (KPPN) through the Decree of the Regent of Tabanan Number: 80/373/02/HK&HAM/ 2016. This village is known as an ornamental plant agropolitan village because almost 90% of its population's main livelihood is ornamental plant farmers. Petiga Village has an area of 281 hectares, with 89% (250 hectares) being agricultural land and the remaining 11% (31 hectares) being fields. The population is 1,801 people (923 men and 878 women) divided into 573 families. Spread into three hamlets, namely: Semingan, Petiga Kangin, and Belanban. This PIPK program seeks to provide solutions to the problems faced by partners, namely: Partner 1: the Guna Sari Ornamental Plant farmer group, Partner 2: KWT Mekar Sari, Partner 3: the Simatri Sekar Pasti Wangi Group, and Partner 4: the Guna Sari Cooperative. The problems are production, arrangement of nursery stock and planting media, and marketing. The implementation methods used include: PALS (participatory action learning system), Entrepreneurship Capacity Building (ECB), Technology Transfer (TT), as well as applying Appropriate Technology (TTG), persuasive and educational. Evaluation of program implementation with the target of increasing the level of partner empowerment, increasing ornamental plant business productivity, and increasing farmer income through sales of ornamental plants, compost, vegetables, and bio urine. Year 2 academic outcomes are: publications in the accredited national journal Sinta 4, news in national online mass media, and videos of service activities broadcast on YouTube.
Eksplorasi Potensi Kuliner Lokal Berkelanjutan dengan Pendekatan Eco-Packaging Utami, Ni Luh Putu Sri; Suarsana , I Wayan; Darsana , I Made; Arnawa, I Nyoman; Suartana , I Wayan; Darojat, Alfian Noor; Iqbal, Muhammad; Aryana , I Wayan Putu Sucana; Suwandana , I Made Adi; Rahayu , Luh Riniti
Jurnal Pemberdayaan Umat Vol. 4 No. 2 (2025): Agustus
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jpu.v4i2.5356

Abstract

Purpose: This study aims to explore the potential of local culinary products in Penatih Dangin Puri Village, Denpasar, and to develop strategies for implementing environmentally friendly packaging (eco-packaging) as a means to strengthen sustainable village-based economic development. Methodology/approach: The study was conducted in Penatih Dangin Puri Village, Denpasar, through a community service program involving local micro, small, and medium enterprises (MSMEs) in the culinary sector. A participatory qualitative approach was applied, including focus group discussions, direct observation, and thematic analysis. Activities consisted of socialization sessions, culinary innovation training using local ingredients, introduction to eco-packaging technologies, branding and digital marketing workshops, and product showcase events. Results/findings: The program identified high-potential culinary products based on red rice, coconut, and traditional spices with strong cultural and economic value. The application of eco-packaging improved product aesthetics, market competitiveness, and environmental awareness among business owners. Collaborative networks between MSMEs, village authorities, and creative communities were established, creating a foundation for sustainable economic ecosystems. Conclusions: The study shows eco-packaging and local culinary integration enhance sustainability, community empowerment, and green entrepreneurship in rural development. Limitations: The study’s short duration limited evaluation of long-term impacts, including sustained eco-packaging adoption and continuous market performance measurement. Contribution: This study offers a replicable model for integrating local culinary heritage with eco-friendly entrepreneurship to support sustainable rural development.