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INDONESIA
Bhakti Persada Jurnal Aplikasi IPTEKS
Published by Politeknik Negeri Bali
ISSN : 24774022     EISSN : 25805606     DOI : http://dx.doi.org/10.31940/bp
Core Subject : Education,
Education
Focus and Scope: - The result of applied research of sciences, technology, and arts - The result of social services to the society
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue "Vol 5 No 2 (2019): November 2019" : 6 Documents clear
TOURIST ATTRACTION THEME ANALYSIS OF POHSANTEN COMMUNITY-BASED TOURISM IN INDONESAIA Ni Made Ernawati; I G P Fajar Pranadi Sudhana; Ni Made Sudarmini
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 2 (2019): November 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (561.526 KB) | DOI: 10.31940/bp.v5i2.828

Abstract

The article presents the analysis of community-based tourism attraction theme at Pohsanten village Jembrana regency Bali province in Indonesaia. This study examined the current tourist attractions themes for delivering quality CBT experience for the visitors, contributing to developing a strong theme as well as offering sufficient variety of attraction for tourists. It is a qualitative study using a combined data colleting method of interview, observation, direct participation, and documentation review from previous publication relevant to the topic. This study was conducted in conjunction with the implementation of a community service program of Politeknik Negeri Bali funded by the Directorate General of Higher Education of Indonesia. The village authority and the community members are information sources for the study, as well as the publications made earlier regarding CBT Pohsanten. Currently, CBT Pohsanten develops agrocacao, natural and cultural, and spiritual as attraction themes. The results show that having a strong and variety of tourist attractions are vital for CBT success. Nonetheless, CBT should strengthen and develop one main attraction theme whichs is the agrocacao and use the other types of attractions as supporting elements. Apart from a need to focus on one theme, CBT Pohsanten attraction is yet to be still developed and strengthened; some basic infrastructures such as pathways and resting place, toilet, meeting place, and sufficient accommodations are vital parts that influence the quality of tourist attractions and the over all CBT experiences. Keywords: community-based tourism, tourist attraction, attraction theme, unique way of life, natural environment, CBT tourist
EVALUASI PELATIHAN DAN PENERAPAN TEKNOLOGI TEPAT GUNA DALAM PEMBUATAN KERIPIK KELADI I Gede Nyoman Suta Waisnawa; I Dewa Made Cipta Santosa; I Nyoman Meirejeki; I Gst Lanang Made Purwita; Ni Made Ernawati
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 2 (2019): November 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (429.712 KB) | DOI: 10.31940/bp.v5i2.1636

Abstract

Desa wisata Sanda memiliki potensi keladi/talas yang sangat banyak, hampir di setiap kebun penduduk tumbuh tanaman ini baik secara liar maupun telah dibudidayakan. Awalnya tanaman ini dianggap sebagai gulma yang mengganggu tanaman lain, sehingga sering dirabas untuk pakan ternak (babi) dengan terbentuknya kelompok wanita tani (kwt) keladi mulai dibudidayakan menjadi keripik dengan menggunakan alat yang sangatsederhana. Hasilnya ukuran atau ketebalan kripik tidak sama, rasanya belum bervariasi hanya rasa original saja. Untuk memberdayakan masyarakat dalam pengolahan keladi menjadi keripik diberikan pelatihan. Pelatihan yang baik bukan hanya perlu dirancang dengan baik, namun juga perlu dievaluasi efektivitasnya untuk memastikan tercapainya tujuan. Jadi tujuan dari kegiatan ini adalah untuk mengevaluasi pelatihan yang diberikan apakah disukai oleh peserta dan bisa meningkatkan pengetahuan dan kemampuan peserta. Untuk mencapai tujuan tersebut disebarkan angket kepada peserta sebanyak 20 orang, dari data yang dikumpulkan dianalisis dengan model kirpatrck dan menggunakan analisis statistik beda dua rata-rata berpasangan (paired sample t test) dari analisis tersebut diperoleh hasil bahwa peserta sangat tertarik terhadap program pelatihan sangat baik sekali dan pelatihan yang dilakukan dapat meningkatkan pengetahuan dan kemampuan peserta dalam membuat keripik keladi dengan rasa yanglebih bervariasi. Kata Kunci: evaluasi, pelatihan, keladi, kreatif Sanda tourism village has the potential for taro/taro which is very much, almost every garden in the population grows these plants both wild and cultivated. Initially this plant was considered as a weed that disturbs other plants, so it is often seized for animal feed (pigs) with the formation of farmer women (kwt) taro began to be cultivated into chips using very simple tools. The result is the size or thickness of chips not the same, the taste has not varied only original taste. To empower the community in processing taro into chips, they were given training. Good training not only needs to be well designed, but also needs to be evaluated for effectiveness to ensure the achievement of objectives. So the purpose of this activity is to evaluate the training provided whether it is liked by the participants and can improve the knowledge and abilities of the participants. To achieve this goal a questionnaire was distributed to as many as 20 participants, from the data collected were analyzed with the kirpatrck model and using a statistical analysis of the difference in the two paired averages (paired sample t test) from the analysis it was found that the participants were very interested in the training program very well once and the training carried out can increase the knowledge and ability of participants in making taro chips with a more varied taste. Keywords: evaluation, training, taro, creative
SISTEM PENYEMPROTAN DISINFEKTAN TERKONTROL UNTUK PROGRAM BIO SEKURITI PADA PETERNAKAN AYAM PETELUR DI DESA DEMULIH BANGLI I Nyoman Mudiana; I Ketut Parti; I Nyoman Sutama
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 2 (2019): November 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (449.667 KB) | DOI: 10.31940/bp.v5i2.1253

Abstract

Telur ayam adalah salah satu sumber protein yang sangat baik untuk dikonsumsi sehari-hari, usaha bisnis telur ayam juga menjanjikan dan tingkat permintaan perharinya sangat tinggi. Permasalahan yang dihadapi oleh peternak adalah ayam sering terkena penyakit, penyemprotan disinfektan tidak kontinyu dan membutuhkan waktu cukup lama. Bio sekuriti adalah sejenis program yang dirancang untuk melindungi kehidupan. Salah satu program bio sekuriti adalah penyemprotan disinfektan secara kontinyu pada areal kandang. Pada peternak ayam konvensional, penyemprotan disinfektan umumnya dilakukan dengan cara keliling ke semua areal kandang. Hal ini membutuhkan waktu yang cukup lama dan sulit dilakukan secara kontinyu. Penelitian ini ditujukan untuk membuat sistem penyemprotan disinfektan secara kontinu dan membutuhkan waktu yang relatif singkat. Metode yang dipakai adalah memasang sistem penyemprotan disinfektan yang terdiri dari beberapa nozel penyemprotan yang dirangkai dengan instalasi pipa dan pompa listrik daya 300 W dengan tekanan minimal 3 bar. Pompa ini dikendalikan oleh rangkaian kontrol yang dapat dioperasikan secara manual atau automatis. Dengan demikian peternak dapat melakukan penyemprotan disinfektan secara kontinu pada semua areal kandang hanya dengan menekan tombol pada pintu panel pompa sehingga waktu penyemprotan relatif singkat. Dengan menerapkan program bio sekuriti, tidak hanya menciptakan lingkungan peter­nakan yang sehat namun juga dapat mencegah penyebaran penyakit dan menjamin kesehatan masyarakat. Kata kunci: ayam petelur, disinfektan, kontrol, bio sekuriti Chicken eggs are one source of protein that is very good for daily consumption, chicken eggs business is also promising and the level of demand per day is very high. The problem faced by farmers is that chickens often get sick, spraying disinfectants is not continuous and takes a long time. Bio security is a kind of program designed to protect life. One of the bio-security programs is continuous spraying of disinfectants in the cage area. In general, conventional chicken breeders every time they do spraying disinfectants are carried out around the cage area, this requires a long time and is difficult to do continuously. In this service program aims to be able to spray disinfectants continuously and require a relatively short time. The method used is to install a disinfectant spraying system consisting of several spray nozzles which are assembled with a pipe installation and a 300 W power pump with a minimum pressure of 3 bars. This pump is controlled by a control circuit that can be operated manually or automatically so that farmers can spray disinfectants continuously on all enclosure areas by simply pressing the button on the pump panel door and need a relatively short spraying time. By implementing a biosecurity program, it not only creates a healthy farming environment but can also prevent the spread of diseases and ensure public health. Keywords: laying hens, disinfectant, control, bio security
UPAYA PELESTARIAN GERABAH TRADISIONAL MELALUI IMPLEMENTASI MESIN GERABAH ERGONOMIS DI DESA KAPAL MENGWI I Ketut Widana; Ni Wayan Sumetri; I Made Rasta
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 2 (2019): November 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (426.079 KB) | DOI: 10.31940/bp.v5i2.1215

Abstract

The business of traditional pottery, especially carat and coblong, has existed for a long time, said that since Hinduism began to be adopted by the Balinese. Carat is a ceremonial tool that has a design like a jug, only in small form, while coblong resembles a jar. In their use, both are filled with water, supplementing the fire and flowers which are usually always present at every Hindu prayer in Bali. Carat and coblong making technology is fairly traditional and has not been touched by modern technology. The manufacturing process, starting from the treatment of materials, the formation and finishing is done in a conventional way, which uses the feet and hands. The elements of skill and experience play an important role in the realization of carat and coblong pottery products. The aim of the program is to empower craftsmen by giving a touch of modern technology to work tools. The method used is socialization, provision of work tools, testing tools and data retrieval. The testing of the tool was assisted by 7 subjects who volunteered to be involved as testers. Data is taken twice, namely when the subject works using conventional work tools and when using ergonomic or modern work tools. The test results show that by using modern tools, subjects feel the reduction in pain due to work which in the long run will have implications for increasing the productive life of the craftsman and increasing productivity. Kata Kunci : gerabah, alat kerja ergonomis, sakit akibat kerja, produktivitas The business of traditional pottery, especially carat and coblong, has existed for a long time, said that since Hinduism began to be adopted by the Balinese. Carat is a ceremonial tool that has a design like a jug, only in small form, while coblong resembles a jar. In their use, both are filled with water, supplementing the fire and flowers which are usually always present at every Hindu prayer in Bali. Carat and coblong making technology is fairly traditional and has not been touched by modern technology. The manufacturing process, starting from the treatment of materials, the formation and finishing is done in a conventional way, which uses the feet and hands. The elements of skill and experience play an important role in the realization of carat and coblong pottery products. The aim of the program is to empower craftsmen by giving a touch of modern technology to work tools. The method used is socialization, provision of work tools, testing tools and data retrieval. The testing of the tool was assisted by 7 subjects who volunteered to be involved as testers. Data is taken twice, namely when the subject works using conventional work tools and when using ergonomic or modern work tools. The test results show that by using modern tools, subjects feel the reduction in pain due to work which in the long run will have implications for increasing the productive life of the craftsman and increasing productivity. Keywords: earthenware, ergonomic work tools, work-related illness, productivity
EVALUASI PROGRAM PELATIHAN PEMBUATAN SOUVENIR MENGGUNAKAN BAHAN DASAR GULA AREN DENGAN MENGGUNAKAN MODEL IPO I Nyoman Meirejeki; I Putu Merta Astawa; Putu Hermawati; I Gede Nyoman Suta Waisnawa; Putu Adi Suprapto
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 2 (2019): November 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (698.754 KB) | DOI: 10.31940/bp.v5i2.1633

Abstract

Pelatihan merupakan hal yang mutlak harus dilakukan guna menyiapkan sumberdaya manusia yang diperlukan guna mencapai tujuan yang diinginkan. Untuk memastikan bahwa pelatihan yang dilakukan sudah berjalan dengan baik perlu diadakan evaluasi terhadap pelaksanaan program tersebut. Yang menjadi Tujuan dari penelitian ini adalah untuk melakukan evaluasi program pelatihan pembuatan oleh oleh dengan menggunakan bahan dasar gula aren di desa wisata Belimbing kecamatan pupuan tabanan. Untuk mencapai tujuan tersebut akan dikumpulkan data dari nara sumber yang ada seperti PJ. Kepala Desa, Sekretaris desa, pelatih dan peserta pelatihan. Pengumpulan data akan dilakukan dengan cara wawancara, dan data yang telah dikumpulkan akan dianalisis dengan analisis kualitatif dengan menggunakan model IPO (input, proses output dan out come. Berdasarkan analisis yang dilakukan diperoleh hasil bahwa pelatihan pembuatan oleh-oleh dengan menggunakan bahan dasar gula aren sudah berjalan dengan baik serta memberikan dampak yang baik, baik bagi peserta atau masyarakat maupun bagi pemerintah desa. Kata Kunci: Evaluasi, program pelatihan, souvenir, Desa Wisata Belimbing Training is an absolute must to do to prepare the human resources needed to achieve the desired goals. To ensure that the training carried out properly has to be carried out an evaluation of the program's implementation. The purpose of this research is to evaluate the training program for making by using the basic ingredients of palm sugar in Belimbing tourism village, Pupuan Tabanan sub-district. To achieve this goal data will be collected from existing sources such as temporary officials village heads, village secretaries, trainers and trainees. Data collection will be done by interview, and the data that has been collected will be analyzed by qualitative analysis using the IPO model (input, output process and out come). Based on the analysis, it was found that the training on making souvenirs using palm sugar as a basic ingredient had run well and had a good impact, both for participants or the community and for the village government. Keywords: Evaluation, training programs, souvenirs, Belimbing Tourism Village
PENINGKATAN MUTU DAN KEMASAN PRODUKSI URUTAN BALI HOME INDUSTRY KELOMPOK DISABILITAS BENGKALA, BULELENG, BALI Dian Rahmani Putri; I Ketut Putu Suniantara; I Gede Suardika; I Made Sujana
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 2 (2019): November 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.675 KB) | DOI: 10.31940/bp.v5i2.1476

Abstract

Pengabdian Kepada Masyarakat (PKM) telah dilaksanakan untuk Mitra Industri Rumah Tangga Kelompok Disabilitas di Desa Bengkala. Kelompok mitra, dengan Ketua Kelompok I Ketut Kanta, S.E., memiliki lima anggota inti yakni tiga orang penggerak PKK dan tiga warga difable berbakat memasak. Mitra memproduksi urutan Bali, terbuat dari daging dan lemak babi dicincang yang diberi bumbu khas Bali dan dimasukkan ke dalam usus babi sehingga menyerupai bentuk sosis, lalu diasapi di atas tungku atau bara api hingga matang. Rangkaian produksi dan pemasaran dilaksanakan secara manual. Industri rumah tangga ini juga belum memiliki manajemen keuangan maupun pemasaran, dan belum memiliki sistem pengolahan maupun pengemasan yang memungkinkan makanan lebih tahan lama. Tujuan PKM ini adalah memberikan pembinaan untuk peningkatan kualitas mutu produksi dan kemasan produk, serta pendampingan di bidang manajerial dan peningkatan strategi pemasaran. Metode PKM ini adalah metode pelatihan yang terimplementasi ke dalam tiga pokok: a) pemantapan manajemen produksi dan strategi pemasaran, b) pemantapan kualitas produk Urutan Bali dan variasinya, c) pelatihan dalam pengoperasian sistem atau peralatan. Luaran PKM ini adalah peningkatan pengetahuan di bidang pengolahan serta pengemasan produk Urutan Bali, di bidang manajemen dan strategi pemasaran. Metode evaluasi hasil pelaksanaan PKM menggunakan metode Context, Input, Process, Product (CIPP) oleh Stufflebeam (2007). PKM ini telah mampu memotivasi dan menggerakkan kemampuan produksi kelompok pembina disabilitas ini hingga menjadi usaha yang terkelola dengan baik. Kata kunci: mutu, kemasan, makanan tradisional. urutan Bali, industri rumah tangga Community Engagement (PKM) has been carried out for Home-Industry Partner for Disability Group in Bengkala Village. The partner, with the Leader of the Group I Ketut Kanta, S.E., has five core members namely three PKK officials and three disabled people who are talented for cooking. The partner produces a Balinese order, made from minced meat and lard which is given Balinese spices and put into a pig's cleaned-intestine so that it resembles the shape of a sausage, then smoked on a stove or embers until cooked. The production and marketing series are carried out manually. This home industry also does not have financial management or marketing, and does not yet have a processing or packaging system that allows food to last longer. The purpose of this PKM is to provide guidance for improving the quality of production and product packaging, as well as mentoring in managerial and marketing strategies. This PKM method is a training method that is implemented into three main points: a) stabilization of production management and marketing strategies, b) stabilizing the quality of Bali Order products and their variations, c) training in the operation of systems and equipment. The output of PKM is increasing knowledge in the field of processing and packaging of Bali Order products, in the fields of management and marketing strategies. The method of evaluating the results of the community engagement implementation uses Context, Input, Process, Product (CIPP) method by Stufflebeam (2007). This PKM has been able to motivate and drive the production capacity of this group of people with disabilities so that it could become a well managed business. Keywords: quality, packaging, traditional food, Balinese urutan, home industry

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