Claim Missing Document
Check
Articles

Comparison of Wheat Flour and Tapioca Flour Towards Characteristics of White Oyster Mushroom Chips Luh Suriati; Nyoman Rudianta
Agriwar Journal Vol. 1 No. 1 (2021): Agriwar Journal
Publisher : Program Studi Magister Sains Pertanian Program Pascasarjana Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/aj.1.1.2021.25-29

Abstract

White oyster mushroom chips are products that are in great demand today. In addition to delicious taste, it also contains nutrients that are beneficial for health. The quality of the chips is largely determined by the addition of the type and amount of flour added. The purpose of this study was to determine the effect of the ratio of wheat flour and tapioca flour on the characteristics of white oyster mushroom chips. This study used a completely randomized design with three replications. The treatments tested were the ratio of wheat flour and tapioca flour with levels: (90:10) %, (80:20) %, (70:30) %, (60:40) %, (50:50) %. Comparison of wheat flour and tapioca flour only had a significant effect on the subjective test of water content and carbohydrate content of white oyster mushroom chips. The objective test had a significant effect on the taste, texture, and overall acceptance of white oyster mushroom chips. Comparison of flour and tapioca flour 60: 40% produces white oyster mushroom chips with the best organoleptic score.
Pengemasan dan Strategi Pemasaran Produk Pangan di Desa Sulangai A.A. Made Semariyani; I Wayan Sudiarta; I Nyoman Rudianta; I Putu Candra; I Gede Pasek Mangku; Luh Suriati; Ni Made Ayu Suardani Singapurwa
Community Service Journal (CSJ) Vol. 2 No. 1 (2019)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/csj.2.1.2019.23-28

Abstract

Kegiatan PKM Pengemasan dan Strategi Pemasaran Produk Pangan dilaksanakan di Desa Sulangai, Kecamatan Petang, Kabupaten Badung. Pelatihan diberikan pada Ibu-ibu PKK Desa Sulangai. Tujuan yang ingin dicapai yaitu untuk memberikan teknologi pengemasan dan strategi pemasaran produk pangan yang telah diproduksi oleh ibu-ibu PKK desa Sulangai (jamu kunyit, jamu sirih, Virgin Coconut Oil (VCO), manisan tomat, minyak tandusan, jajanan tradisional dan lain-lain). Pada saat pelatihan diberikan pengetahuan mengenai kewirausahaan, managemen usaha, sanitasi dan higiene proses produksi, pengemasan, dan pemasaran, sehingga peserta pelatihan mampu mengelola usaha yang dibuat dengan baik. Metode yang dilakukan dalam pelaksanaan pelatihan ini adalah dengan metoda wawancara, tatap muka, penyuluhan dan praktek secara langsung. Kegiatan dilakukan bertahap yaitu: Pertama, diadakan penyuluhan mengenai teknologi pengemasan produk pangan, dan penyuluhan Kewirausahaan, managemen usaha dan pemasaran. Kedua, dilakukan pelatihan/ praktek langsung mengemas hasil olahan pangan khususnya VCO, dilakukan beberapa kali evaluasi sampai peserta pelatihan benar-benar menguasai teknologi tersebut dan peserta pelatihan mampu untuk mengemas produk dan memasarkan produk secara mandiri. Hasil dari kegiatan ini adalah 1) Peserta pelatihan telah mengikuti pelatihan dengan semangat dan disiplin terlihat dari daftar kehadirannya. 2) Pelatihan untuk pengemasan dan pemasaran produk pangan dapat dilaksanakan dengan baik dan peserta pelatihan mampu mengemas dan memasarkan produk tersebut dengan baik. 3) Target luaran dari kegiatan PKM Pelatihan Pengemasan dan pemasaran produk pangan ini telah diberikan kepada peserta didik.
Pemberdayaan Masyarakat Dalam Usaha Pencegahan COVID-19 dan Pemanfaatan Lahan Pekarangan Untuk Tanaman Sayuran di Desa Sukamaju, Kecamatan Lunyuk, Sumbawa, Nusa Tenggara Barat Dharmesti Wijaya; Ni Wayan Widhidewi; Luh Suriati
Community Service Journal (CSJ) Vol. 3 No. 2 (2021)
Publisher : Lembaga Pengabdian Kepada Masyarakat, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/csj.3.2.2021.57-60

Abstract

Kegiatan Kuliah Kerja Nyata Pembelajaran Pemberdayaan Masyarakat (KKN-PPM) Universitas Warmadewa dilaksanakan selama satu bulan, yaitu tanggal 22 April hingga 22 Mei 2021. Kegiatan ini menggunakan kombinasi metode daring dan luring sehingga baik efektivitas kegiatan maupun keamanan mahasiswa dalam masa pandemi COVID-19 ini tetap terjaga. Kelompok 86 merupakan salah satu kelompok yang telah melaksanakan program KKN-PPM di Desa Sukamaju, Kecamatan Lunyuk, Kabupaten Sumbawa, Provinsi Nusa Tenggara Barat. Kelompok ini terdiri dari 29 orang mahasiswa yang berasal dari beragam bidang ilmu seperti agroteknologi, ekonomi, ilmu hukum, ilmu administrasi negara, peternakan, sastra Inggris, dan lainnya. Berdasarkan hasil diskusi dengan mitra, dirumuskan dua permasalahan prioritas yang menjadi program KKN-PPM ini. Permasalahan pertama terkait rendahnya pengetahuan dan awareness masyarakat mengenai cara penularan serta pencegahan infeksi COVID-19. Sedangkan permasalahan yang kedua adalah pemanfaatan lahan pekarangan yang belum maksimal untuk digunakan bercocok tanam sayuran. Oleh karena itu, pada kegiatan KKN-PPM ini dilakukan pemberdayaan masyarakat untuk menjadi kader sadar COVID-19 dengan memberikan penyuluhan dan pelatihan terkait bahaya dan cara penularan penyakit ini, serta langkah mencuci tangan dengan sabun dan cara penggunaan masker yang baik dan benar. Selain itu, masyarakat desa juga diberikan penyuluhan terkait cara pemanfaatan lahan pekarangan untuk bercocok tanam sayuran serta pembagian bibit sayuran gratis. Kegiatan ini terbukti telah berkontribusi terhadap permasalahan mitra, terutama dengan peningkatan pengetahuan dan awareness masyarakat terkait COVID-19, serta penanaman bibit sayuran hasil bantuan anggota KKN-PPM.
Empowerment of Wanagiri Coffee Farmer Groups Through the Development of Marketing and Business Management Strategies with the Concept of Zero Waste to Support the Green Economy Luh Suriati; Kaca Nyoman; Wirajaya Anak Agung Ngurah Mayun; Rabani I Gusti Agung Yogi; Putri Kadek Sintya Pradnyani; Purwanti Ni Putu Ayu Sintya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (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.v10i2.1070

Abstract

Coffee is one of the agricultural commodities that has high economic value. Arabica Coffee (Coffea arabica L.) Wanagiri is one of the leading coffee varieties in Indonesia that is now becoming popular because it contains several bioactive components, such as phenolic compounds and flavonoids, antioxidant activity, and very specific aromas and tastes. Coffee production, in addition to producing coffee beans, also produces 55-60% of coffee waste in the form of cherry pulp, cherry husks, parchment, silver husks, and used coffee powder.  The assistance of coffee farmer groups in Wanagiri Village, Sukasada District, Buleleng Regency, is very necessary to produce superior Arabica coffee. The program implementation method includes four stages, namely observation and analysis of needs, program preparation (preparation), implementation (training, mentoring, or counseling), and evaluation and monitoring. This activity concluded that farmer groups now have a better understanding of neat business management and can formulate more modern marketing strategies (digitalization) to increase the selling value of Wanagiri coffee. Farmer groups are able to manage coffee waste (cherry peels/pulp) into products of economic value, such as compost or other derivative products, thereby reducing environmental impact while creating alternative sources of income. The integration between efficient business management and zero-waste management has successfully supported the creation of sustainable agricultural practices in Wanagiri Village, which is in line with green economy principles. Contribution to Sustainable Development Goals (SDGs):SDG 1: No Poverty; SDG 2: Zero Hunger; SDG 12: Responsible Consumption and Production; SDG 13: Climate Action; and SDG 15: Life on Land
The Empowerment Program On The Use Of Efficient Technology Of Coffee Processing In Wanagiri Bali Ni Made Ayu Suardani Singapurwa; Aida Firdaus Muhammad Nurul Azmi; Fadhilah Lamun @ Jailani; Luh Suriati; Muhamad Hazim Bin Ahmad Nazari
International Journal Of Community Service Vol. 3 No. 1 (2023): February 2023 (Indonesia - Malaysia - Timor Leste)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

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.
Metode Thawing terhadap Kualitas Fisik, Kimia dan Mikrobiologi Daging Ayam Broiler Beku Ni Ketut Mardewi; Luh Suriati; Ni Made Defy Janurianti
JST (Jurnal Sains dan Teknologi) Vol. 14 No. 3 (2025): October
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jst-undiksha.v14i3.103311

Abstract

Pembekuan merupakan metode untuk memperpanjang umur simpan daging   dan menjaga kestabilan kualitas produk selama distribusi. Daging ayam broiler beku memerlukan proses thawing  sebelum diolah, namun metode thawing  yang tidak tepat dapat menurunkan kualitas fisik, kimia, dan mikrobiologi daging. Penelitian ini bertujuan untuk mengetahui jenis metode thawing  yang menunjukkan kualitas fisik dan kimia  terbaik pada daging ayam broiler yang dibekukan. Penelitian ini merupakan studi eksperimental yang bertujuan mengevaluasi pengaruh empat metode thawing  (air mengalir, rendaman air hangat, microwave dan air fryer) terhadap kualitas fisik, kimia, dan mikrobiologi daging ayam broiler beku. Subjek penelitian yaitu daging ayam broiler diperoleh dari rumah potong ayam yang kemudian dibekukan salama 2 minggu, lalu dianalisis menggunakan uji laboratorium dengan variabel penelitian yaitu warna, tekstur, daya ikat air, susut masak, pH, kadar air, kadar protein, kadar lemak dan total mikroba. Data dianalisis menggunakan ANOVA satu arah dan uji Duncan untuk melihat perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa perlakuan metode thawing  berpengaruh sangat nyata (P<0,01) terhadap susut bobot setelah thawing, pH, kadar air dan total mikroba daging ayam broiler. Perlakuan thawing  dengan metode air fryer menghasilkan total mikroba daging terendah dan susut masak terendah yang dapat menjadi keunggulan dari segi keamanan dan kualitas nutrisi dibanding metode thawing  lainnya. Hasil penelitian ini dapat menjadi acuan bagi konsumen, pelaku industri pangan, dan peneliti dalam memilih serta mengembangkan metode thawing  yang efektif untuk menjaga mutu dan keamanan daging ayam broiler beku.
Peningkatan Pengetahuan IMS, HIVAIDS, Dan Pemilahan Sampah Melalui Edukasi Pada Siswa SMA Negeri 1 Payangan Putu Shinta Widari Tirka; Putu Indah Kusmadewi Riandra; Luh Suriati
Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 5 (2026): DIANKARA: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPMK Universitas Ngurah Rai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70358/diankara.v2i5.1808

Abstract

Low levels of adolescents' knowledge about sexually transmitted infections (STIs) and HIV/AIDS, along with limited awareness of waste segregation, remain challenges in promoting healthy behavior and an environmentally conscious school. This community service activity aimed to improve students' knowledge of STI and HIV/AIDS prevention and their waste segregation skills at SMA Negeri 1 Payangan. The activity involved 30 students through counseling, interactive discussion, demonstrations, waste-sorting simulations, and evaluation using pre-tests and post-tests. Segregated waste bins were also provided to support program implementation. The results showed improved students' knowledge of STIs, HIV/AIDS, and waste segregation, as reflected in the post-activity evaluation. Participants' active involvement during discussions and practice also increased. This program made a positive contribution to fostering healthy behavior and environmental awareness and has the potential to be developed as a sustainable educational program in schools.
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