Claim Missing Document
Check
Articles

Empowerment of Women Farmers Group Jempiring, Bresela Village, Payangan District, Gianyar Regency, in Producing Traditional Snacks for "Celebrations" Semariyani, A.A. Made; Saloko, Satrijo; Yasa, I Wayan Sweca; Suriati, Luh; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan; Mangku, I Gede Pasek; Chindrawato, A.A. Sagung Manik; Setianingsih, Ni Luh Putu Putri; Laksmi, A.A. Ayu Kanaka Mutiara; Mulia, I Komang Oki Budi; Subin, Maria Reinaldis Jebaut; Putri, , Ni Kadek Sintya Pradnyani
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.v9i3.843

Abstract

The group members of the Jempiring Women Farmers Group in Bresela Village have limited knowledge and skills in processing traditional snack products that are hygienic, varied, and suitable for sale for “upakara” (religious ritual) purposes. Most of the “upakara” snacks are purchased from outside the village, which has an impact on the community's low local income and lack of economic independence. The method of implementing the activity includes several stages, namely: socialization and counseling regarding the importance of sanitation and hygiene in food processing, practical training in making various types of traditional snacks, such as “jaja uli” and “jaja begina”, which are suitable for “upakara”, and assistance in terms of packaging, pricing, and product marketing. The results of this activity are very significant: the members of the Jempiring group are now not only able to produce traditional snacks independently but have also formed a local marketing network. This success not only increases the group's income but also preserves the traditional Balinese culinary heritage and strengthens the village's economic independence. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 5 – Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 11 – Sustainable Cities and Communities
OPTIMALISASI PERTANIAN MELALUI PENERAPAN INTERNET OF THINGS (IOT) PENYIRAMAN OTOMATIS DI DESA KEDISAN KINTAMANI Riza Wulandari; Nyoman Ayu Nila Dewi; Putu Devi Novayanti; Luh Suriati; Ni Made Puspasutari Ujianti
Studi Kasus Inovasi Ekonomi Vol. 9 No. 01 (2025)
Publisher : Program Studi Manajemen, Fakultas Ekonomi dan Bisnis Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/skie.v9i01.37404

Abstract

Penerapan Internet of Things (IoT) dalam sektor pertanian telah menunjukkan potensi yang besar untuk meningkatkan efisiensi dan produktivitas. Kegiatan pengabdian masyarakat ini dilaksanakan di Desa Kedisan khususnya pada lahan milik salah satu petani Kelompok Tani Telaga Kedisan, di mana petani mengalami kendala dalam proses penyiraman tanaman yang masih dilakukan secara manual menggunakan selang. Penyiraman puluhan are lahan secara manual tidak hanya memakan waktu dan tenaga, tetapi juga kurang efisien dalam penggunaan air, terutama saat kondisi kelembaban tanah dan cuaca yang berubah-ubah. Oleh karena itu, kegiatan ini bertujuan untuk mengimplementasikan sistem penyiraman otomatis berbasis IoT pada lahan pertanian seluas 7 are yang ditanami bawang merah. Dalam pelaksanaan proyek ini, dilakukan pemasangan alat yang terdiri dari sensor kelembapan tanah, pipa air, sprinkle, pompa air dan sistem penyiraman IoT yang dapat dikendalikan melalui aplikasi mobile Kintamani Garden untuk mengatur intensitas penyiraman secara otomatis. Selain itu, dilakukan juga pelatihan sistem penyiraman otomatis berbasi Iot kepada anggota kelompok tani untuk meningkatkan pengetahuan petani mengenai penerapan teknologi pada pertanian. Hasil dari kegiatan ini menunjukkan adanya peningkatan efisiensi penggunaan air serta penurunan beban kerja petani dalam proses penyiraman. Hal ini membuktikan bahwa teknologi IoT dapat menjadi solusi yang efektif untuk mengatasi tantangan dalam pertanian modern.
Community Empowerment Through the Diversification of Rosella Products into Fermented Kombucha Ni Made Ayu Suardani Singapurwa; Aida Firdaus Muhammad Nurul Azmi; A A Made Semariyani; Luh Suriati; I Wayan Sudiarta; Ni Luh Putu Putri Setianingsih; Anak Agung Sagung Manik Chindrawati; Ni Made Defy Janurianti
Unram Journal of Community Service Vol. 7 No. 1 (2026): March
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v7i1.1347

Abstract

This community service program aimed to enhance the added value of roselle (Hibiscus sabdariffa L.) through the development of kombucha as a functional beverage while empowering the GAPOKWATAN Lumbung Rasa women farmers’ group in Pitra Village, Bali. Prior to the intervention, roselle utilization was limited to dried tea production with low economic value, constrained by limited knowledge, technology, and market access. The program introduced appropriate postharvest technologies, including training in Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), fermentation using Symbiotic Culture of Bacteria and Yeast (SCOBY), and product packaging and labeling. Members were also supported with fermentation and packaging equipment to standardize production. Pre- and post-program assessments revealed substantial improvements: hygienic processing increased from 30% to 80%, fermentation skills from 20% to 75%, packaging quality from 25% to 70%, technology adoption from 15% to 85%, and product diversification from 10% to 65%. Beyond technical capacity, the program fostered social empowerment, as women transitioned from supplementary laborers to key innovators and decision-makers in production and marketing. Economically, the group achieved routine production of 10–15 liters of kombucha per week, with an average selling price of IDR 20,000–25,000 per 250 ml bottle, resulting in a 40–50% increase in income compared to previous activities. Environmentally, the process is considered sustainable, as it relies on locally available raw materials without generating hazardous waste. Overall, this initiative demonstrates that roselle kombucha innovation can strengthen community empowerment, gender inclusivity, and local economic sustainability while contributing to functional food development.
Quality of Strawberries at Low Temperatures Reviewed from Dyeing Time in Edible Coating Aloe Vera Gel and Storage Time Luh Suriati; Anak Agung Sagung Manik Chindrawati; Ni Luh Putu Sulis Dewi Damayanti; I Putu Ajus Raditya Putra
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
Application of Gum Arabic and Drying Temperature in Aloe-Buni Instant Drink Luh Suriati; B Elopere; AASM Chindrawati; NLPSD Damayanti
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.v10i1.875

Abstract

Aloe-buni is a functional drink made from aloe vera extract and buni fruit, rich in fiber and antioxidants that are beneficial to health. The purpose of this study was to determine the use of gum arabic and variations in drying temperature on aloe-buni powdered drinks. This study used a complete randomised design (CRD) factorial with two treatment factors: gum arabic filler concentrations of 10%, 20%, and 30%, and drying temperatures of 30°C, 40°C, and 50°C. The results of the study show that the best filling material and drying temperature to maintain the characteristics of Aloe-Buni powdered drink are 30% gum arabic concentration and 40°C heating temperature, which produce the best Aloe-Buni powdered drink with a pH of 4.30; TSS of 41.33°Brix; L* color of 40.92; a* color of 4.86; b* color of 6.71; moisture content of 5.61%; solubility of 98.56%; antioxidant activity of 7.46%; and vitamin C of 66606.44 mg/100ml. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Effect of Additive Type and Concentration on the Physicochemical Stability of Aloe vera Gel-Based Edible Coating Ni Luh Putu Sulis Dewi Damayanti; Luh Suriati; Ni Kadek Desy Andya; Yeo Vinco
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.v10i1.879

Abstract

Aloe vera gel has attracted considerable attention as a natural edible coating material due to its polysaccharide-rich composition and environmentally friendly characteristics. However, its application is limited by poor physicochemical stability during storage, including changes in pH, viscosity, color, brightness, and transparency. This study aimed to evaluate the effect of additive type and concentration on the physicochemical stability of Aloe vera gel-based nano-edible coatings during storage. The experiment was conducted using a completely randomized design with four additive treatments, namely citric acid, ascorbic acid, potassium sorbate, and mixed additives, each applied at concentrations of 0.15%, 0.30%, and 0.45%. The formulated gels were stored under refrigerated conditions, and changes in pH, viscosity, total color difference (?E), brightness (L*), and transparency were periodically evaluated. The results showed that the type and concentration of the additive significantly affected the stability of Aloe vera gel. Citric acid and ascorbic acid were more effective in maintaining pH stability, brightness, and colour retention, while potassium sorbate mainly contributed to microbial stability but had limited effects on optical properties. Mixed additive formulations, particularly at lower concentrations, demonstrated synergistic effects by improving overall physicochemical and visual stability during storage. These findings indicate that appropriate selection and optimization of additives are essential for developing stable Aloe vera gel-based nano-edible coatings suitable for postharvest and food preservation applications. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Edible Coating Base on Aloe Gel with Additives on Strawberry Fruit Luh Suriati; Ni Made Ayu Suardani S.
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.4.1.1685.18-25

Abstract

The edible coating is biodegradable and sustainable packaging has come into attention since the past few decades as an effort to reduce packaging waste. On a landmark fruit, the edible application layer is used to reduce the occurrence of loss of moisture, improve appearance, acts as a barrier to the exchange of gases, as well as having functions as an antifungal and antimicrobial. In addition to extending shelf life can be eaten these many layers are used such as it does not endanger human health, can be eaten as well as easy to untangle nature. One of the natural ingredients that can be used such as a layer of edible is Aloe Vera. From the results obtained that the weight without warming treatment gel stored at cool temperatures is relatively constant, while to gel without or with the treatment of warming that is stored at room temperature a little decline. The reduction drastic invisible on the gel with the saved warming treatment in cold temperatures. Aloe gel good shaped pieces that are stored at room temperature has decreased the weight but that is stored on the cold temperatures are relatively stable. The aloe vera gel with warming and stored at cool temperatures until day 5 relatively stable, as seen from the variable weight shrinkage, color, pH, viscosity, and moisture content. While the gel is stored at room temperature decrease began day 2. Aloe Vera gel should be stored at cool temperatures with a sealed container. The best characteristics of Aloe Vera gel that treatment with sorbitol can extend the shelf life strawberry fruit. edible coating base on Aloe gel can be applied at post-harvest handling fruits.
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.
Substitusi Ubi Jalar Kuning dan Penambahan Ekstrak Daun “Gonda” (Spenochlea zeylanica Gaertner) pada Mie Basah Dewa Made Hardi Juliana; Luh Suriati; I Putu Candra
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.24.2.1703.73-83

Abstract

Noodle is a popular food and a favorite of all people. This is stimulated by consumers' need for nutritious, healthy, safe food and practical lifestyle. Noodles that currently exist predominantly contain carbohydrates derived from wheat flour. Substitution and the addition of other components to the noodles will provide added value so that it is more functional. This study aims to determine the effect of yellow sweet potato substitution and the addition of "Gonda" leaf extract on the characteristics of wet noodles. The design used is a Completely Randomized Design (CRD) with two factors and two replications. The first factor is the comparison of wheat flour and yellow sweet potato substitution consisting of (90:10)%, (85:15)%, (80:20)%. The second factor is the addition of "Gonda" leaf extract consisting of: 15%, 20%, 25%. The best results were obtained in the substitution treatment of 10% yellow sweet potato and the addition of "Gonda" 25% leaf extract with a moisture content of 58.88%, ash 0.12%, protein 6.98%, fat 2.91%, carbohydrate 31 , 12% and antioxidant activity 59.60% and subjectively obtained the highest preference value from panelists. Compared with the Indonesian National Standard (SNI) No. 2987-2015, it was found that the wet noodles in this study had fulfilled the requirements except for the slightly higher ash content
Karakteristik Gel Lidah Buaya sebagai Edible Coating Ditinjau dari Suhu dan Lama Penyimpanan Felipus Muni; Luh Suriati; Anak Agung Made Semariyani
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The use of edible coatings has long been known as an alternative to extend the shelf life of fruits. One natural ingredient that can be used as an edible coating is aloe vera gel which is rich in functional components. Aloe vera gel enzyme activity is very high. To maintain its stability it must be stored at the right temperature. The purpose of this study was to determine the stability of aloe vera gel as an edible coating in terms of temperature treatment and storage time. This research was conducted for 5 months from March-July 2019 in the Food Analysis Laboratory of the Faculty of Agriculture, Warmadewa University. This research is a factorial experiment with a Completely Randomized Design (CRD) consisting of 2 (two) factors, namely: factor I, storage temperature (S) consisting of 2 levels namely room temperature (S1) and cold temperature (S2). Factor II, storage time consists of 8 levels, namely 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days and 8 days. Variables observed for stabilization of aloe vera gel as an edible coating include observations of physical analysis (weight and color), analysis of chemical properties (degree of acidity (pH), moisture content, and viscosity), biological analysis (microbial total test). The best stability of edible aloe vera gel coating is obtained from the cold temperature treatment with a storage time of 4 days
Co-Authors A A Made Semariyani A A S Manik Cindrawati A A S Manik Cindrawati A. A. N. Surya Girindra A.A. Made Semariyani AASM Chindrawati Aida Firdaus Muhamad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Aida Firdaus Muhammad Nurul Azmi Anak Agung Sagung Manik Chindrawati 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 B Elopere Candra, IP candra, putu Candra, Putu Chindrawato, A.A. Sagung Manik Cindrawati, A A S Manik D K T Sukmadewi Darmawan, Kadek Dinda Rahayu Datrini, L K Datrini, Luh Kade Dewa Made Hardi Juliana Dewi, Ni Made Putri Pradnya Paramita Dharmesti Wijaya Dharmesti Wijaya Dharmika, I.M.Dedy Fadhilah Lamun @ Jailani Felipus Muni G. A. S. Widya Krisnawati G.S.S. Djarkasi Gede Hendra Wiguna Gek Ayu Sagita Widya Tresna Wati Giman, Hermanus Girindra, AANS Girindra, Anak Agung Ngurah Surya Gusti Ngurah Oka Jiwantara Hermanus Giman I Dewa Gede Yudi Ardana I Dewa Gede Yudi Ardana I G. P. Mangku I Gede Arisudana I Gede Pasek Mangku I Gusti Agus Maha Putra Sanjaya I Gusti Ayu Sukmawati I Gusti Bagus Udayana I K Selamet I Ketut Selamet 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 Nyoman Rudianta I P A Raditya_Putra I Putu Ajus Raditya Putra I Putu Ajus Raditya Putra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra Suta Adnyana I Putu Candra, I Putu I W Widiantara_Putra I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sweca Yasa I Wayan Widiantara Putra I Wayan Widiantara Putra I Wayan Widiantara_Putra I.M.Dedy Dharmika I.W. Eka Putra Ariawan Ignasius Edward Ileng Ina, Maria Berkat Ina, Maria Berkat Janurianti, Ni Made Defy K Selamet Kaca Nyoman Kaca, Nyoman Kusuma, DAJ Laksmi, A.A. Ayu Kanaka Mutiara Luh Kade Datrini M. Aditya Prayoga Mangku, IGP Manikam, Raseetha Vani Siva Mardewi, N K Maria Berkat Ina Muhamad Hazim Bin Ahmad Nazari Muhammad Zahran Rasyid Sulaeman Mulia, I Komang Oki Budi Mulia, IKOB N K Mardewi N L P Sulis_Dewi N P G Satria_Kesumayasa Ngakan Putu Gede Satria_Kesumayasa Ni Kadek Desy Andya Ni Ketut Mardewi Ni Ketut Mardewi 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 Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Sulis Dewi Damayanti Ni Luh Putu Sulis_Damayanti Ni Made Ayu Suardani Ni Made Ayu Suardani S. Ni Made Ayu Suardani Singapurwa Ni Made Puspasutari Ujianti Ni Made Rustini, Ni Made Ni Wayan Ani Maryani Ni Wayan Widhidewi NLPSD Damayanti Novizar Nazir Nyoman Ayu Nila Dewi Nyoman Rudianta Padmarini, Ni Made Andira Partiwi Dwi Astuti Patni, Gusti Ayu Yunda Darma Prastiawan, IBO Pratiwi, NLPYM Prayoga, I Kadek Mahabojana Dwi Purwanti Ni Putu Ayu Sintya Putra, I Putu Ajus Raditya Putra, IPAR Putri , Ni Kadek Sintya Pradnyani Putri Kadek Sintya Pradnyani Putri, , Ni Kadek Sintya Pradnyani Putri, Putu Ananda Icaka Putu Candra Putu Devi Novayanti Putu Indah Kusmadewi Riandra Putu Shinta Widari Tirka Rabani I Gusti Agung Yogi 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 Salensia Haryati Afons Saloko, Sartijo Sang Ayu Made Agung Prasetiawati Djelatik 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 Ngurah Mayun Wirajaya, Anak Agung Nguran Mayun Wulandari, Riza Yasa, I Wayan Sweca Yeo Vinco Yohanes Parlindungan Situmeang Yuhendra AP Zamri, SFM