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Addition of Sugar and CMC to the Characteristics of Arumanis Mango Jam (Mangifera indica L.) Ni Wayan Ani Maryani; Luh Suriati; I Putu Candra
SEAS (Sustainable Environment Agricultural Science) Vol. 7 No. 1 (2023)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.7.1.6599.39-51

Abstract

Mango is a popular fruit nowadays, because it contains components that are good for health. Off grade mangoes that have a low selling price on the market still have the potential to be processed into a product, one of which is jam. The purpose of this research was to determine the characteristics of off grade mango fruit jam produced by adding sugar and CMC, and the appropriate level of addition of sugar and CMC to produce jam with the best characteristics. The experiment was performed using completely randomized design with two-factor, Factor I was sugar concentration 30% (S1), 45% (S2) and 60% (S3), Factor II was concentration of CMC addition in 0.25% (C1), 0.50% (C2), and 0.75% (C3). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. The results showed that the higher of sugar addition increased the Total soluble solids, vitamin C content and browning index value but reduced the water content, while the higher CMC tended to reduce the water content and browning index value of arumanis mango jam. The addition of 60% sugar and 0.50% CMC produced the best Off grade mangoes fruit jam with a Total soluble solids value of 67.567 OBrix, a vitamin C content of 128.960 (mg/g), a water content of 30.720% and was organoleptically favored by the panelists.
Family Welfare Empowerment (PKK) of Ban Village Karangasem through Product Development Based on Roselle and Mangoes Suriati, Luh; Nazir, Novizar; Azmi, AFMN; Zamri, SFM; Singapurwa, NMAS; Semariyani, AAM; Mangku, IGP; Sudiarta, IW; Candra, IP; Setianingsih, NPP; Putra, IPAR; Pratiwi, NLPYM; Mulia, IKOB; Kusuma, DAJ; Winduyasa, IW; Prastiawan, IBO; Girindra, AANS
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.v8i3.460

Abstract

Community empowerment through the development of roselle and mango-based food products in Ban Village, Karangasem, Bali, aims to enhance community independence and welfare by developing roselle and mango-based food products in Ban Village, Karangasem, Bali. The focus is on effective food processing, fostering entrepreneurial spirit, and providing training in product diversification and marketing. Collaboration with universities and networks supports sustainable development, increases the economic value of local agricultural products, opens new market opportunities, and encourages sustainable ecotourism while preserving local wisdom in Ban Village. The initiative involves 15 members of the Ban Village PKK group, established in 2010. The implementation method is structured and includes coaching, training, mentoring, and consultation to address various challenges in adding value for partners. Community service activities are conducted through lectures, discussions, demonstrations, training sessions, and Q&A. As a result, the community empowerment activities significantly increased the knowledge and skills of PKK members in processing and marketing roselle and mango products, such as roselle tea and mango dodol, thereby creating new sources of income. Despite the progress, most participants require further training in packaging and product variety. Diversification efforts have increased the economic value of local agricultural products, providing stable profits for farmers.
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
Pemberdayaan Bumdes Wanagiri untuk Meningkatkan Nilai Tambah Kulit Kopi menjadi Edible Film Kemasan Ramah Lingkungan Suriati, Luh; I G. P. Mangku; G. A. S. Widya Krisnawati; A. A. N. Surya Girindra
JURNAL WIDYA LAKSANA Vol 13 No 2 (2024)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v13i2.54368

Abstract

Limbah kulit kopi merupakan salah satu masalah besar dalam industri agro, yang selama ini belum dimanfaatkan secara optimal dan menimbulkan dampak lingkungan negatif. Pengabdian ini bertujuan untuk menganalisis potensi pemanfaatan limbah kulit kopi sebagai bahan dasar pembuatan Edible Film yang biodegradable dan bernilai ekonomis.  Pelaksanaan kegiatan PKM menggunakan jenis pengabdian tindakan partisipatif dengan desain berbasis komunitas yang melibatkan mitra dalam setiap tahapan kegiatan. Subjek uji coba pengabdian ini melibatkan 20 anggota dari kelompok tani di Desa Wanagiri, serta pengurus Bumdes Eka Karya Giri Utama. Metode pengumpulan data dilakukan melalui observasi langsung, wawancara mendalam, dan penyebaran kuesioner yang dirancang dengan kisi-kisi validitas instrumen untuk memastikan bahwa data yang dikumpulkan akurat dan relevan. Metode analisis data meliputi analisis deskriptif. Hasil pengabdian ini yaitu Edible Film berbahan kulit kopi memiliki sifat biodegradable dan dapat mengurangi ketergantungan pada kemasan plastik konvensional, sejalan dengan tujuan utama pengabdian. Kesimpulan dari pengabdian ini adalah bahwa pemanfaatan limbah kulit kopi menjadi Edible Film tidak hanya memberikan solusi terhadap permasalahan limbah tetapi juga berkontribusi pada peningkatan keterampilan dan pemberdayaan ekonomi masyarakat. Implikasi dari pengabdian ini mencakup dorongan pengembangan produk ramah lingkungan dan penguatan usaha berbasis komunitas.
Pembinaan dan Pendampingan Pengembangan VCO Pada Kelompok "Pangsan Ayu" Desa Pangsan Kecamatan Petang Kabupaten Badung I Gede Pasek Mangku; Suriati, Luh; Sudita, Dewa Nyoman; Situmeang, Yohanes Parlindungan; Udayana, I Gusti Bagus
JURNAL WIDYA LAKSANA Vol 11 No 2 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.892 KB)

Abstract

Kelapa merupakan salah satu komoditas perkebunan yang dapat diolah menjadi virgin coconut oil (VCO)  dan menjadi sumber mata pencaharian baru bagi masyarakat pedesaan. Kegiatan pengabdian ini dilakukan di Kelompok Pangsan Ayu Desa Pangsan Kecamatan Petang Kabupaten Badung-Bali. Tingkat pengetahuan dan keterampilan terkait proses produksi VCO, teknik pengemasan dan pelabelan dari anggota kelompok masih kurang serta akses pemasarannya juga masih terbatas.  Tujuan kegiatan adalah untuk membantu meningkatkan pengetahuan kelompok tentang teknik produksi VCO yang baik dan benar, teknik pengemasan dan pelabelan serta strategi pemasaran digital. Kegiatan dilakukan dengan metode pendampingan, penyuluhan, praktek, serta evaluasi. Dari hasil kegiatan pengabdian menunjukkan bahwa kelompok Pangsan Ayu memiliki kemasan VCO yang lebih menarik serta pengetahuan dan keterampilan kelompok mengenai produksi VCO secara baik dan benar meningkat, dan pemasaran secara online mengalami peningkatan. Melalui kegiatan pendampingan maka ijin P-IRT untuk minyak VCO yang diproduksi oleh kelompok “Pangsan Ayu” sudah terbit maka pemasaran VCO menjadi lebih luas sehingga pendapatan kelompok meningkat.
PEMANFAATAN DAN PENGOLAHAN PULP KOPI ROBUSTA MENJADI VINEGAR Mangku, I Gede Pasek; Luh Suriati; Girindra, Anak Agung Ngurah Surya; Tresna Wati, Gek Ayu Sagita Widya
JURNAL WIDYA LAKSANA Vol 12 No 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v12i2.51662

Abstract

Berbagai produk inovatif dapat dihasilkan dari limbah pengolahan kopi. Mengolah limbah kopi, meningkatkan nilai ekonomi, dan meminimalkan kerusakan lingkungan. Vinegar merupakan salah satu inovasi produk yang dapat dihasilkan dari limbah (pulp) kopi. “Bumdes Eka Giri Karya Utama” sebagai mitra dan kelompok tani kopi belum memiliki pengetahuan dan keterampilan mengolah pulp kopi menjadi vinegar. Kegiatan pengabdian masyarakat ini bertujuan untuk berbagi informasi teknologi pengolahan vinegar dari pulp kopi kepada para peserta serta menambah pengetahuan dan keterampilan para peserta yang berasal dari “Bumdes Eka Giri Karya Utama, kelompok tani kopi, petugas PPL, staf desa, dan mahasiswa. Metode yang digunakan dalam kegiatan pengabdian masyarakat ini adalah survei, transfer pengetahuan dan keterampilan, praktik dan demonstrasi, dokumentasi, serta diskusi. Hasil pengabdian menunjukkan bahwa teknologi pengolahan vinegar dapat diterima dengan baik oleh peserta dan mereka juga dapat mengolah pulp kopi menjadi vinegar dan produk ini dapat digunakan untuk makanan alternatif. Cara ini dapat digunakan sebagai alternatif untuk meminimalisir pencemaran lingkungan akibat limbah kopi. Namun vinegar ini masih membutuhkan kajian lebih lanjut terutama untuk meningkatkan kualitasnya
PENGENDALIAN MUTU DAN STRATEGI PEMASARAN MADU LOKAL “KELA-KELA” UNTUK MENINGKATKAN DAYA SAING USAHA I Gede Pasek Mangku; Luh Suriati; Ni Luh Putu Indiani
JURNAL WIDYA LAKSANA Vol 13 No 1 (2024)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v13i1.59346

Abstract

Kegiatan pemberdayaan masyarakat desa perlu terus ditingkatkan guna mempercepat tercapainya tujuan kemandirian suatu wilayah dan pembangunan berkelanjutan. Salah satu kegiatan yang dilakukan oleh pemerintah melalui program Kegiatan Kemandirian Masyarakat (KKM) bekerjasama dengan Universitas Warmadewa dan kelompok Sarining Trigona Pertiwi selaku mitra. Tujuan dari kegiatan ini adalah untuk membantu memecahkan permasalahan yang dihadapi oleh kelompok terkait dengan produksi dan mutu madu “kela-kela” yang masih rendah serta akses pemasaran yang masih terbatas. Metode kegiatan yang digunakan dalam pengabdian masyarakat ini adalah survei, edukasi kelompok dan keterampilan, praktik dan demonstrasi, dokumentasi, serta diskusi. Hasil pengabdian menunjukkan bahwa kelompok sudah paham dengan teknologi perbaikan mutu madu, penggunaan applikasi digital marketing serta pasca panen madu “kela-kela” yang baik sesuai Standard Operasioal Prosedur (SOP). Disamping itu melalui kegiatan KKM ini kelompok juga dibantu koloni lebah supaya produksi madu dapat meningkat secara bertahap. Kelompok sudah memiliki SOP tentang pasca panen madu yang dibuat oleh Tim Pengabdi bersama-sama kelompok. Dengan adanya SOP ini maka mutu madu diharapkan dapat meningkat dan mutunya konsisten (tidak berubah-rubah).  Kegiatan KKM ini dapat dirasakan memberikan manfaat nyata kepada kelompok Sarining Trigona Pertiwi dengan harapan akan semakin memiliki daya saing dan berkembang. Namun demikian kelompok ini masih membutuhkan bimbingan dan pendampingan yang berkelanjutan sampai pada tercapainya kemandirian usaha yang dilakukan. Dari hasil evaluasi kelompok lebih paham dalam penerapan teknologi penanganan pasca panen madu dan terampil dalam penggunaan media social sebagai media pemasaran
The Empowerment Program On The Use Of Efficient Technology Of Coffee Processing In Wanagiri Bali Singapurwa, Ni Made Ayu Suardani; Firdaus Muhammad Nurul Azmi, Aida; Lamun @ Jailani, Fadhilah; Suriati, Luh; Hazim Bin Ahmad Nazari, Muhamad
International Journal Of Community Service Vol. 3 No. 1 (2023): February 2023 (Indonesia - Malaysia - Timor Leste)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v3i1.173

Abstract

The development of coffee-based agricultural businesses can improve the economy and welfare of people in rural and urban areas. Besides that, the increase in the coffee processing business also helps creating new jobs for the wider community. Village community empowerment was carried out to increase knowledge, attitudes, skills, behavior through activity programs and assistance according to the needs. One of the coffee-producing villages is Wanagiri Village, which is located in Sukasada District. The women of the Wanagiri village are members of the Family Welfare Program in Wanagiri Village which is engaged in coffee processing and helps their husbands as farmers. They asked to be given training and assistance regarding coffee food products to increase family income. Coffee is a product that is in great demand by people throughout Bali.Based on the demand, empowerment activities were carried out. Coffee products had been produced and marketed by partners but not yet intensively, and partners wanted to increase their quantity and quality. Partners did not have knowledge in the field of entrepreneurship, so they experienced obstacles in managing the production and marketing; moreover, they do not have a business license either. Solutions made to solve problems faced by partners were: Providing Appropriate Technology in processing coffee products; provide knowledge about good processing methods (GMP), sanitation and hygiene processing (SSOP), product packaging and labeling, broader marketing, entrepreneurship and business management. In addition, another solution was sharing knowledge on how to obtain a production permit and provide equipment assistance. The method used was active community participation and exploratory. The output achieved was the use of Appropriate Technology in Coffee Processing Technology.
KARAKTERISTIK FISIKO KIMIA EDIBLE FILM PULP KOPI DENGAN PENAMBAHAN KITOSAN Wati, Gek Ayu Sagita Widya Tresna; Suriati, Luh; Semariyani, Anak Agung Made
Cannarium Vol 21, No 2 (2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v21i2.6974

Abstract

Edible film merupakan lapisan tipis dari bahan yang dapat dimakan, mampu meningkatkan mutu makanan, yang kualitasnya ditentukan oleh bahan penyusunnya. Edible film berbahan dasar polisakarida sering digunakan untuk melapisi bahan pangan karena mampu bertindak sebagai membran permeabel yang selektif dalam pertukaran gas karbondioksida dan oksigen. Salah satu bahan polisakarida dalam pembuatan edible film ialah pulp kopi. Pulp kopi terdiri dari bagian kulit terluar (exocarp) dan bagian daging buah (mesocarp).Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi kitosan dan volume pencetakan terhadap karakteristik fisikokimia edible film pulp kopi serta mengetahui konsentrasi kitosan dan volume pencetakan untuk menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan yaitu konsentrasi kitosan 1,0%, 1,5% dan 2,0% dan volume pencetakan 20 ml, 30 ml dan 40 ml. Dari hasil penelitian diperoleh bahwa konsentrasi kitosan dan volume pencetakan berpengaruh terhadap karakteristik fisikokimia edible film pulp kopi. Edible film pulp kopi dengan penambahan kitosan 1,5% dan volume pencetakan 20 ml menghasilkan edible film pulp kopi dengan karakteristik fisikokimia terbaik dengan karakterisik kadar air 0,56%, derajat keasaman (pH) 5,0, warna (ΔE) 26,01, transparansi 70,59, ketebalan 0,06 mm, dan kelarutan yang baik.
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
Co-Authors A. A. N. Surya Girindra A.A. Made Semariyani Aida Firdaus Muhamad Nurul Azmi Anak Agung Sagung Manik Chindrawati Ariawan, I.W. Eka Putra Arisudana, I Gede Ayu Sukmawati, I Gusti Ayu Sukmawati, I Gusti Azmi, AFMN Azmi, Aida Firdaus Muhamad Nurul Candra, IP candra, putu Candra, Putu Chindrawati, Anak Agung Sagung Manik Chindrawato, A.A. Sagung Manik Cindrawati, A A S Manik Damayanti, Ni Luh Putu Sulis Dewi Damayanti, Ni Luh Suriati Putu Sulis Dewi Damayanti, Putu Sulis Dewi Darmawan, Kadek Dinda Rahayu Datrini, L K Datrini, Luh Kade Dewa Made Hardi Juliana Dewi, Ni Made Putri Pradnya Paramita Dharmesti Wijaya Dharmika, I.M.Dedy Felipus Muni Firdaus Muhammad Nurul Azmi, Aida G. A. S. Widya Krisnawati Gede Hendra Wiguna Giman, Hermanus Girindra, AANS Girindra, Anak Agung Ngurah Surya Hazim Bin Ahmad Nazari, Muhamad Hermanus Giman I Dewa Gede Yudi Ardana I G. P. Mangku I Gede Arisudana I Gede Pasek Mangku I Gusti Ayu Sukmawati I Gusti Bagus Udayana I Komang Supardika I Komang Supardika I Made Suwitra, I Made I Nyoman Kaca I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa I Wayan Widiantara Putra Ignasius Edward Ileng Ina, Maria Berkat Ina, Maria Berkat K Selamet Kaca, Nyoman Kusuma, DAJ Laksmi, A.A. Ayu Kanaka Mutiara Lamun @ Jailani, Fadhilah M. Aditya Prayoga Mangku, IGP Manikam, Raseetha Vani Siva Mardewi, N K Maria Berkat Ina Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi Mulia, IKOB Ni Ketut Mardewi Ni Luh Putu Dian Windari Ni Luh Putu Dian Windari Ni Luh Putu Indiani Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Made Ayu Suardani Ni Made Ayu Suardani S. Ni Made Ayu Suardani Singapurwa Ni Made Rustini, Ni Made Ni Wayan Ani Maryani Ni Wayan Widhidewi Novizar Nazir Nyoman Rudianta Padmarini, Ni Made Andira Partiwi Dwi Astuti, Partiwi Dwi Patni, Gusti Ayu Yunda Darma Prastiawan, IBO Pratiwi, NLPYM Prayoga, I Kadek Mahabojana Dwi Putra, I Putu Ajus Raditya Putra, IPAR Putri , Ni Kadek Sintya Pradnyani Putri, , Ni Kadek Sintya Pradnyani Putri, Putu Ananda Icaka Putu Candra Rabani RS, I Gusti Agung Yogi Rabani, I Gusti Agung Yogi Raditya_Putra, I P A Raseetha Vani Siva Manikam Rudianta, I Nyoman Rudianta, I Nyoman Saloko, Sartijo Sanjaya, I Gusti Agus Maha Putra Satria_Kesumayasa, N P G Satrijo Saloko Selamet, I K Selamet, I Ketut Selamet, K Semariyani, AAM Setianingsih, Ni Luh Putu Putri Setianingsih, NPP Singapurwa, NMAS Subin, Maria Reinaldis Jebaut Sudiarta, IW Sudiarta, Wayan Sudita, Dewa Nyoman Sukmadewi, D K T Sukmadewi, Desak Ketut Tristiana Sulis_Dewi, N L P Tresna Wati, Gek Ayu Sagita Widya Wati, Gek Ayu Sagita Widya Tresna Wibawa, Putu Rizky Ari Yasa Widiantara_Putra , I W Wiguna, Gede Hendra Winduyasa, IW Wirajaya, Anak Agung Ngurah Mayun Wirajaya, Anak Agung Nguran Mayun Yasa, I Wayan Sweca Yohanes Parlindungan Situmeang Yuhendra AP Zamri, SFM