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Revitalisasi Peran Kelompok Wanita Tani Jempiring dalam Pelestarian Kuliner Upakara melalui Pembuatan Jajan Tradisional Uli dan Begina di Desa Bresela : Empowering the Jempiring Women Farmers’ Collective in the Custodianship of Upakara Culinary Heritage through the Time-Honoured Craft of Uli and Begina in Bresela Village AP, Yuhendra; I Wayan Sweca Yasa; A.A. Made Semariyani; Luh Suriati; Ni Made Ayu Suardani; I Gede Pasek Mangku; Ni Luh Putu Putri Setianingsih; I Wayan Sudiarta; M. Aditya Prayoga; Muhammad Zahran Rasyid Sulaeman
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12523

Abstract

This public beneficence program was designed to preserve traditional Balinese culinary heritage while simultaneously empowering rural women economically. The main target of this initiative was the Jempiring Women Farmer Group (KWT) in Bresela Village, Payangan District, Gianyar Regency, Bali. The focus of the program was to train participants in the production of two traditional ceremonial snacks, jajan uli and jajan begina, which are essential offerings in Balinese religious rituals. These traditional snacks carry deep symbolic meaning and are still widely used in local ceremonies. The training took place on June 15, 2025, and applied a participatory approach that combined knowledge sharing, hands-on practice, and product evaluation. As a result, the participants improved their skills in selecting quality ingredients, applying hygienic food processing methods, and maintaining the traditional form and symbolism of the snacks. Beyond enhancing technical abilities, the program also opened up entrepreneurial opportunities by integrating traditional cultural practices with home-based economic development. This activity successfully fostered local knowledge, cultural sustainability, and the economic empowerment of women in the rural community.
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
Empowerment of the “Sinar Bahagia” Cocoa Farmers Group in Bebidas Village, Wanasaba District, East Lombok Regency Through Diversification of Cocoa Bean Processing Semariyani, A.A. Made; Setianingsih, Ni Luh Putu Putri; Yasa, I Wayan Sweca; Saloko, Sartijo; Singapurwa, Ni Made Ayu Suardani; Suriati, Luh; Sudiarta, Wayan; Mangku, I Gede Pasek; Wibawa, Putu Rizky Ari Yasa
Jurnal Pengabdian Masyarakat Bestari Vol. 3 No. 11 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v3i11.11173

Abstract

Bebidas Village is one of the villages in Wanasaba District, East Lombok Regency, which has relatively potential to be developed into a cocoa production center. There are two main obstacles faced by farmers, namely the lack of knowledge, attitudes, and skills of cocoa farmers towards cocoa farming management and cocoa bean processing technology into various commercial products and the absence of a standard procedure to produce quality dry cocoa beans. This community service activity aims to assist in processing cocoa plant products into various cocoa products with economic value to increase the income of cocoa farmers in Bebidas Village, Wanasaba District, East Lombok Regency. This activity can increase the productivity of cocoa plants and increase the types of processed cocoa plant products with commercial value.
Empowerment of PKK Wanagiri Group Through the Application of Natural Preservative Aloe-coating on Strawberries Suriati, Luh; Selamet, K
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
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.v6i3.113

Abstract

Postharvest handling of strawberries is an effort to prevent damage, maintain quality and extend shelf life. The application of the edible coating is a step that can be taken in the postharvest handling of strawberries. The number of harmful preservatives on the market is a cause for concern. Aloe vera gel is a natural ingredient that can be used as an edible coating for strawberries. Empowerment of community groups in the application of natural preservative Aloe-coating on strawberries can overcome the problems that exist in the community. One of the groups in the villages that has this problem is the Empowering Family Welfare Group PKK Wanagiri, which is located in Sukasada District, Buleleng Regency, Bali Province, Indonesia. Partners do not know post-harvest handling, entrepreneurship, and marketing. The solutions to solve the problems are: providing knowledge about post-harvest handling, packaging, entrepreneurship, and marketing. Appropriate technology on how to make Aloe-coating and methods of its application to strawberries are provided and quality can be maintained. The method used is active community participation and exploratory. The result is community service activities have been running smoothly. The PKK Wanagiri, get the added value and their standard of living has increased. Post-harvest handling of strawberries can be applied. Knowledge of Aloe-coating produce, method of application, packaging, hygiene sanitation, entrepreneurship, and appropriate product marketing was understood and applied. This activity is carried out continuously and the group can independently make aloe vera coating, and apply it to strawberries, thereby increasing income.
Development of Innovative Taro-Based Product Management with Zero-Waste Concept to Increase the Independence of PKK Wanagiri Suriati, Luh; Selamet, I Ketut; Sukmadewi, Desak Ketut Tristiana
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
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.v7i1.235

Abstract

The development of innovative products is currently growing rapidly producing a variety of processed products that are increasingly diverse. Taro tubers are one of the potential foodstuffs to be developed. Taro in addition to having carbohydrate component, also contains other components that are good for health. Taro has the disadvantage of itching when consuming taro due to the oxalate compounds contained in it. This has resulted in people being reluctant to process taro. This problem was experienced by one of the groups in Wanagiri Village, namely the Prosperous Family Empowerment Group (PKK) Wanagiri, which is located in Sukasada District, Buleleng Regency, Province Bali, Indonesia. The partner does not yet know the taste of taro, and does not have innovative product management made from taro. Solutions to overcome such problems are: providing knowledge regarding the cultivation and processing of taro, providing training on the processing of taro products (bread, nuggets and jams) and how to package, market and handle processing waste. The method used is active community participation. Community Self-Reliance Activities (KKM) in Wanagiri Village have been running smoothly. The added value of the Wanagiri PKK group and their standard of living has increased. Taro-based innovative product development with a zero-waste concept can be applied. Knowledge of how to process taro into bread, nuggets, chips and jam, product packaging, and marketing can help people to increase self-sufficiency. Mentoring activities should be carried out on an ongoing basis so that groups are able to independently make products (chips, bread, nuggets and jam), wider marketing and ultimately increased welfare.
Regional Leading Product Development Program of Wanagiri Taro Processing Group, Sukasada District, Buleleng Regency Suriati, Luh; Mardewi, N K; Sukmadewi, D K T; Datrini, L K; Cindrawati, A A S Manik; Sulis_Dewi, N L P; Satria_Kesumayasa, N P G; Widiantara_Putra , I W; Raditya_Putra, I P A
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
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.v7i2.264

Abstract

Development prospects and opportunities for processed foods derived from taro have recently increased. Taro crackers are one of the snack foods that are in high demand among consumers. The Taro Processing Group of Wanagiri Village, Sukasada District, Buleleng Regency, formed in 2020 with ten members, participates in Regional Superior Product Development Programme activities. Partners have produced and marketed taro tubers processed into taro chips, but the process has not been exhaustive, and partners wish to increase the quantity and quality. As a result of their lack of knowledge in the fields of processing and effective business management, partners encounter difficulties in managing production and marketing. This activity aims to equip the Wanagiri Village Taro Processing Group with the skills and knowledge to manage local natural resources and the entrepreneurial mentality to capitalise on business opportunities related to Wanagiri Village conditions. The implementation method involves coaching, training, mentoring, and structured consultation on various partner-related issues. Regional Leading Product Development Programme Wanagiri Taro Processing Group, Sukasada District, Buleleng Regency, has yielded positive results. The Wanagiri Taro Processing Group increased its value and enhanced its living conditions. Regional Leading Product Development Programme application is possible. The community can assimilate up to 80% of knowledge regarding the processing of taro chips with varying flavours, product packaging, and marketing, which will aid in product development. In addition, comprehension exists regarding cultivating taro plants in the backyard, using taro processing waste as animal fodder, and business management. This activity should be performed continuously, along with assistance, so that the group can independently produce and sell taro snacks with various flavors.
Strategy for Providing Feed to Sami Mupu Goat Farmer Group in Wanagiri Village, Buleleng Regency, Denpasar, Bali Ni Ketut Mardewi; Luh Suriati; Sanjaya, I Gusti Agus Maha Putra; Ariawan, I.W. Eka Putra; Dharmika, I.M.Dedy
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.308

Abstract

During the coffee harvest season, coffee skins are generated as a byproduct of the coffee processing procedure. The quantity of coffee skin generated is substantial, typically 40% to 50%. Coffee skins are commonly subjected to a drying process and afterward provided to goats as a supplementary feed, typically without undergoing any specific treatment. The cellulose concentration of dried coffee skin is significantly elevated, which can lead to a decrease in its digestion. By employing technological advancements such as fermentation, it is possible to reduce the cellulose content or crude fiber present in coffee skins. This fiber reduction enhances the coffee skin's digestibility and shelf life. The utilization of fermented coffee skin as a concentrated feed source for goats has been observed. Based on scholarly sources, it has been suggested that goats require approximately 10% of their body weight in daily forage feed. Additionally, it is deemed essential to supplement their diet with concentrate feed, ideally amounting to 1% of their body weight, to offer additional nourishment. To sustain a population of 25-50 goats, each weighing an average of 25 kg, farmers are required to supply a daily feed quantity ranging from 75-125 kg. Therefore, group members must possess imperative for group members to possess an adequate provision of feed, including grass and concentrates, to consistently fulfill goats' dietary requirements the group to possess an adequate provision of feed, including both grass and concentrates, to fulfill the dietary requirements of goats consistently. One potential approach to addressing the challenges partners encounter is imparting knowledge, enhancing skills, and introducing suitable technology for by partners is imparting knowledge, enhancing skills, and introducing suitable technology to the strategic provision of goat animal feed. This can be achieved by fermenting coffee skins and producing silage, of fermenting coffee skins and producing silage, augmenting the feed's quantity and quality of the feed while extending its storage duration. The utilization of coffee skin waste, which is produced during coffee bean processing, as a viable feed option for goats is a promising solution. This approach eliminates the practice of stockpiling coffee skin waste beneath coffee trees, eliminates the practice of stockpiling coffee skin waste beneath coffee trees, and eliminates the practice of stockpiling coffee skin waste beneath coffee trees but also mitigates environmental pollution.
Empowering Woman’s Farmer Group (KWT) Mekar-Sari Kintamani in postharvest handling of Siamese oranges with the application of nanocoating-konjac Suriati, Luh; Selamet, I K; Mardewi, N K; Cindrawati, A A S Manik
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
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.v7i3.314

Abstract

The rising demand for Siam Kintamani oranges is driven by heightened public health awareness. Its bioactive components benefit human health, but their quality is swiftly deteriorating. Oranges must be preserved using the Nanocoating-konjac application procedure. Nanocoating-konjac is an immersion-applied natural preservative solution derived from konjac. Efforts to develop the autonomy and welfare of a community are made through village community empowerment. The Woman’s Farmer Group (KWT) Mekar-Sari (partners) is a group of women cultivators in the village of Pengejaran, Kintamani District, Bali Province, Indonesia, who require assistance to increase the shelf life of Siamese oranges. Using Nanocoating-konjac as a natural preservative for Siamese oranges can support community service objectives, such as enhancing (both soft and hard) skills and forming/developing economically and socially independent communities. By engaging in community service, partners gain the knowledge and abilities to manage natural resources and an entrepreneurial spirit, expanding their business and marketing opportunities. Community service activities are conducted through training using lecture methods, discussions, demonstrations, queries and answers, while an evaluation is carried out after handling the program. Seventy percent of the twenty group members who participated in community service had never preserved Siamese oranges, while thirty percent had done so. After participating in these activities, all members understand the materials and procedures, and they continue to apply nanocoating to citrus fruits based on what is marketed. Coating citrus fruits with nano-konjac adds value and becomes a community income source.
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
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