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All Journal SEAS (Sustainable Environment Agricultural Science) Setia Mengabdi: Jurnal Pengabdian Kepada Masyarakat
Braja, I Wayan Ryantama Swastika
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Social Sciences Other

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Pelatihan Pengemasan dan Pelabelan Sebagai Usaha Peningkatan Pengembangan Produk pada UMKM Pindang Ikan di Desa Kusamba Wrasiati, Luh Putu; Fajarini, Luh Dian Rna; Sudarma, I Made; Braja, I Wayan Ryantama Swastika; Putra, I Gede Arie Mahendra
Setia Mengabdi: Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 2 (2025): Desember 2025
Publisher : Politeknik STIA LAN Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31113/setiamengabdi.v6i2.94

Abstract

Desa Kusamba di Kabupaten Klungkung, Bali, merupakan sentra produksi olahan hasil perikanan melalui POKLAHSAR Ulam Sari Segara yang memproduksi ikan pindang dan abon ikan. Namun, mitra masih menghadapi kendala berupa rendahnya daya simpan produk, kualitas kemasan yang belum standar, keterbatasan manajemen usaha, serta pemasaran digital yang belum optimal. Program pengabdian ini bertujuan meningkatkan kualitas produksi, kapasitas manajemen usaha, dan jangkauan pemasaran melalui pelatihan pengemasan, pelabelan, perhitungan Harga Pokok Produksi (HPP), serta digitalisasi pemasaran. Kegiatan dilaksanakan selama delapan bulan melalui sosialisasi, pelatihan, penerapan teknologi, pendampingan, dan evaluasi yang melibatkan 36 anggota POKLAHSAR. Hasil menunjukkan peningkatan signifikan: pemahaman desain kemasan mencapai 90%, pemahaman label 75%, kemampuan menghitung HPP 60%, dan keterampilan pengemasan vakum 75%. Selain itu, 100% peserta terlatih dalam pengemasan dan pelabelan, 75% mampu mengoperasikan alat pengemasan, 75% produk telah menggunakan kemasan fungsional, serta pemasaran digital meningkatkan jangkauan pasar hingga 50%. Dukungan alat produksi (freezer dan coolbox) turut memperbaiki mutu bahan baku. Program ini terbukti meningkatkan daya saing produk olahan ikan melalui inovasi teknologi pengemasan dan penguatan literasi manajemen serta pemasaran digital, sehingga mendukung keberlanjutan usaha perikanan masyarakat pesisir.
Dried Noodles Enriched with Black Soldier Fly Larvae Flour as a Novel Strategy for Stunting Prevention Saraswati, I Gusti Ayu Krisma Widya; Dewi, I Gusti Agung Bulan Mutiara; Aryawan, Kunti Dewi Dhasi; Sekarhita, Putu Cempaka; Wiguna, Putu Wedanta Darma; Devani, Made Dita Dewi; Wahyuniari, Ida Ayu Tisna; Putra, I Gede Arie Mahendra; Braja, I Wayan Ryantama Swastika; Januarinti, Ni Made Defy
SEAS (Sustainable Environment Agricultural Science) 20-30
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.10.1.14408.20-30

Abstract

Stunting remains a major public health problem in Indonesia and is closely associated with chronic protein deficiency in children. The development of affordable, nutrient-dense food products is therefore essential to support stunting prevention programs. This study aimed to develop protein-enriched dried noodles using Black Soldier Fly Larvae (BSFL) flour as an alternative functional food ingredient and to evaluate their sensory and proximate characteristics. Dried noodles were formulated with three different substitution ratios of BSFL flour to wheat flour, namely 50:50, 60:40, and 40:60. Sensory evaluation was conducted using a hedonic test involving 20 semi-trained panelists to assess color, aroma, texture, taste, and overall acceptability. The formulation with the highest sensory acceptance was further subjected to proximate analysis, including protein, moisture, and ash content. The results indicated that the formulation 50:50 achieved the highest overall acceptability score and was categorized as “liked” by panelists. Proximate analysis of the selected formulation showed a protein content of 23.3%, moisture content of 12.9%, and ash content of 5.3%. The moisture content met the Indonesian National Standard (SNI 8217:2015) requirement for dried noodles, indicating good product stability. The incorporation of BSFL flour significantly increased the protein content of dried noodles compared to conventional wheat-based products while maintaining acceptable sensory quality. In addition, the use of insect-based protein supports sustainable food production by utilizing environmentally friendly resources. Overall, BSFL-enriched dried noodles demonstrate strong potential as a high-protein functional food product that can contribute to improving dietary protein intake and supporting stunting reduction efforts in Indonesia.
Functional Characteristics of Blanched Dried Gonda Vegetables (Sphenoclea zeylanica) Using Freeze Drying Braja, I Wayan Ryantama Swastika; Wiadnyani, Anak Agung Istri Sri
SEAS (Sustainable Environment Agricultural Science) 31-44
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.10.1.14434.31-44

Abstract

Gonda vegetable (Sphenoclea zeylanica) is a functional food rich in phenolic compounds, flavonoids, tannin, and vitamin C, which contribute to its antioxidant activity. Fresh gonda has a relatively short shelf life therefore, dried gonda products are developed to improve practicality, extend shelf life, and preserve bioactive components. This study employed a Completely Randomized Design (CRD) with a single treatment factor (pre-treatment) consisting of two levels, namely blanching and unblanching. The drying process was carried out using the freeze-drying method. Each treatment was replicated three times, resulting in a total of 6 experimental units. The data were statistically analyzed using an independent two-sample t-test to determine differences conducted to compare the findings with those of previous studies. The results indicated that the blanching pre-treatment combined with the freeze-drying produced the most favorable functional characteristics of dried gonda. These included a moisture content of 13.64%, yield of 16.11%, rehydration capacity of 116.36%, flavonoid content of 0.066 mg QE/g, tannin content of 0.57 mg TAE/g, vitamin C content of 0.19 mg AAE/g, and antioxidant activity of 66,43%. Color analysis showed L and a* values of 23.65 and -29.21, respectively. Sensory evaluation revealed that the color of dried gonda was rated as bright with a scoring value of 3.00 and was well accepted, with hedonic score of 4.47. The texture received a scoring value of 2.00 (slightly soft) and a hedonic score of 3.00 (neutral), while the overall acceptability reached 3.60 indicating a favorable level of consumer acceptance.
Co-Authors Anak Agung Istri Sri Wiadnyani Aryawan, Kunti Dewi Dhasi Devani, Made Dita Dewi Dewi, I Gusti Agung Bulan Mutiara I Gede Arie Mahendra Putra I Gusti Ayu Krisma Widya Saraswati I MADE SUDARMA Januarinti, Ni Made Defy Luh Dian Rna Fajarini Luh Putu Wrasiati Sekarhita, Putu Cempaka Wahyuniari, Ida Ayu Tisna Wiguna, Putu Wedanta Darma