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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,
Focus and Scope: - The result of applied research of sciences, technology, and arts - The result of social services to the society
Arjuna Subject : -
Articles 72 Documents
PENINGKATAN KUALITAS PRODUK DAN MANAJEMEN KELOMPOK TANI JAMUR TIRAM DESA LUWUS TABANAN I Gede Widhiantara; I Gusti Ayu Wita Kusumawati; Putu Wida Gunawan
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 1 (2019): Mei 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (650.366 KB) | DOI: 10.31940/bp.v5i1.1022

Abstract

Budidaya jamur tiram menjadi salah satu bisnis yang menjanjikan. Bisnis ini merupakan salah satu usaha yang menyediakan bahan pangan sehat tanpa tercemar zat kimia. Dengan semakin sadarnya masyarakat akan kesehatan, permintaan jamur khususnya jamur tiram meningkat di pasaran. Di Desa Luwus, Kecamatan Buriti, Kabupaten Tabanan, Bali terdapat beberapa usaha budidaya jamur diantaranya usaha budidaya jamur tiram I Ketut Padma dan I Nyoman Sudarta. Dalam perkembangannya, kelompok pembudidaya tersebut memiliki kendala dalam usaha pengolahan jamur mentah, pemasaran, manajemen keuangan, dan pengelolaan limbah baglog. Program ini memberikan solusi untuk mengatasi permasalahan tersebut dengan tujuan dicapainya empat luaran yaitu: 1) peningkatan keterampilan pengolahan jamur mentah menjadi jamur olahan siap dikonsumsi, 2) peningkatan kemampuan memasarkan produk olahan jamur secara online dengan memanfaatkan e-commerse, 3) peningkatan manajemen keuangan dengan pembukuan sederhana, 4) Peningkatan keterampilan dalam pengolahan limbah baglog yang bernilai guna dan bernilai jual. Melalui pendampingan yang dilakukan, anggota tani telah mampu membuat beberapa macam olahan jamur tiram seperti bakso jamur, sate jamur, cah, plecing, rendang serta berbagai varian rasa kripik jamur krispi dengan kemasan yang lebih baik. Sebelum diberikan pendampingan penjualan produk khusunya kripik dan jamur segar hanya dilakukan secara offline, sekarang telah mampu memasarkan secara online dengan program e-commerce dan membuat pembukuan sederhana dengan aplikasi pengolah angka. Limbah baglog yang sebelumnya dibiarkan menumpuk sekarang telah mampu diolah dan dimanfaatkan sebagai pupuk organik dan media tanam berbagai bibit tanaman holtikultura. Oyster mushroom cultivation is a promising business. This business aims to provide healthy food ingredients without being contaminated with chemicals. With more public awareness of health, demand for mushrooms, especially oyster mushrooms, is increasing in the market. In Luwus Village, Baturiti Sub-district, Tabanan Regency, Bali, there are several mushroom cultivation efforts including the cultivation of oyster mushrooms owned by I Ketut Padma and I Nyoman Sudarta. In their development, the group of farmers have constraints in the business of processing raw mushrooms, marketing, financial management and baglog waste management. This program provides a solution to overcome the aforementioned problems with four expected outcomes: 1) improved processing skills of raw mushrooms into processed mushrooms that are ready to be consumed, 2) increased ability to market processed mushroom products by utilizing social media and e-commerce 3), improved financial management with simple bookkeeping, and 4) increased skills in baglog waste processing which are valuable and worth selling. After mentoring, farmer members have been able to make several kinds of processed oyster mushrooms such as mushroom meatballs, mushroom satay, cah, plecing, rendang and various flavors of crispy mushroom chips with better packaging. Before being given assistance in product sales, especially fresh chips and mushrooms, it was only done offline, now it has been able to use online e-commerce programs and make simple bookkeeping with spreadheet processing applications. Baglog waste which was previously left to accumulate now has been able to be processed and utilized as organic fertilizer and planting media of various horticultural plant.
ANALISIS PRODUKSI GULA MERAH TRADISIONAL DI DESA DAWAN KALER, KECAMATAN DAWAN, KABUPATEN KLUNGKUNG Ni Luh Made Wijayati; Ni Nyoman Supiatni; I Ketut Muderana
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 1 (2019): Mei 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.096 KB) | DOI: 10.31940/bp.v5i1.1352

Abstract

Gula merah kelapa merupakan hasil dari proses pengolahan nira kelapa yang di Bali disebut tuak dengan cara pemanasan untuk menguapkan kandungan air sehingga berbentuk padatan atau kristal. Nira kelapa diperoleh dari penyadapan mayang kelapa (bunga kelapa) dengan cara memotong bunga kelapa lalu tetesan nira yang keluar ditampung dalam suatu wadah yang biasanya berbentuk tabung dari bambu atau wadah lainnya. Tujuan penelitian ini adalah untuk mengetahui kapasitas produksi pengerajin pembuat gula merah dikaitkan dengan luas lahan dan jumlah pohon yang disadap, serta perhitungan rendamen gula merah yang dihasilkan. Subjek atau responden dalam penelitian ini adalah pengerajin pembuat gula merah di desa Dawan Kaler, Kecamatan Dawan, Kabupaten Klungkung, dengan jumlah responden sebanyak 18 orang. Penelitian ini dilaksanakan menggunakan metode survey dan wawancara. Data yang dikumpulkan terdiri dari data primer dan data sekunder. Data primer yang berkaitan dengan keadaan sosial ekonomi dan keadaan usahanya sampai saat ini. Data primer ini dikumpulkan melalui wawancara dan pengisian kuesioner secara langsung. Sementara itu, data sekunder didapat dari kantor Kepala Desa, Kecamatan Dawan, Kabupaten Klungkung, serta referensi lainnya yang terkait dengan penelitian. Hasil penelitian ini diharapkan dapat dijadikan acuan bagi masyarakat dalam melakukan usaha kerajinan pembuat gula merah. Brown coconut sugar is a product of coconut sap processing which is in Bali called Tuak. It is attained by a heating process to let the water content evaporate so that it will form a solid or crystal. Coconut sap itself is obtained from coconut flower by incising the flower of coconut, then the dripping sap is accommodated in a tube-shaped container that is usually from bamboo or other containers. The purpose of this research is to find out the production capacity of brown sugar maker craftsman in compliance with the land width, numbers of trees incised, and calculation of produced brown sugar sucrose. Subjects or respondents of this research are the brown sugar maker craftsman in Dawan Kaler Village, Dawan Sub-District, Klungkung Regency, with respondents number are 18 people. This research was carried out by survey and interview methods. The collected data consists of primary and secondary data. The primary data is related to social economy and business condition until today, and it was collected through interview and direct questionnaire fill in. Meanwhile, the secondary data was obtained from the office of the Head of Village, Dawan Sub-district of Klungkung Regency, and also other references related to the research. It is expected that the result of this research will be able to be used as a reference for people in performing the brown sugar making business.
PENYAJIAN GREEN FOOD BAGI KELOMPOK SADAR WISATA DALAM MENUNJANG GREEN EVENT DI DESA PINGE I Putu Astawa; Made Suardani; I Ketut Suarja; I Wayan Pugra
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 1 (2019): Mei 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.045 KB) | DOI: 10.31940/bp.v5i1.896

Abstract

Konsep green tourism menjadi perdebatan yang hangat saat ini, seiring dengan perkembangan pariwisata di dunia. Konsep ini mengedepankan keberlanjutan untuk kepentingan ekonomi, sosial budaya, dan lingkungan. Salah satu kegiatan pariwisata yang memakai landasan green adalah green event “CULTIC”. Ini merupakan sebuah paket tour yang mengajarkan budaya green berdasarkan budaya local baik bagi mahasiswa internasional maupun nasional. Desa Pinge salah satu desa wisata yang terletak di Kecamatan Marga Kabupaten Tabanan yang telah berkali-kali dijadikan tempat pelaksanaan CULTIC. Selama pelaksanaan, terdapat permasalahan dalam penyajian makanan yang berkonsep green untuk keperluan makan dan minum bagi peserta event. Makanan disajikan secara sederhana dan akibatnya makanan kurang menarik untuk menambah selera. Masalah lain adalah belum munculnya keunikan green food berdasarkan budaya Desa Pinge. Permasalahan ini dapat diatasi melalui pelatihan memasak dan menyajikan berdasarkan konsep green sesuai dengan budaya Desa Pinge. Kegiatan pelatihan melalui beberapa tahapan pertama melakukan identifikasi makanan tradisional dan bahan-bahan makanan dan minuman yang ada di Desa Pinge, kedua membuat menu, ketiga melakukan pelatihan memasak dan membuat minuman pembuka, keempat melakukan penataan penyajian makanan dan minuman, dan kelima melakukan testimoni kepada peserta event. Hasilnya makanan dan minuman tersaji dengan konsep green yang menggunakan bahan dari desa. Dua model sajian makanan dihasilkan yaitu Metegak dan Ketegak Agung. Para peserta event merasa senang dan puas terhadap makanan dan minuman yang disajikan. Dampak dari hasil ini bahwa pengelola pariwisata harus mempertahankan konsep penyajian makanan yang unik dan memiliki daya saing. Hasil ini juga memberikan kontribusi terhadap sustainable tourism melalui green food berbasis budaya di desa wisata. Kata kunci: green tourism, green event, green food, desa wisata pinge The concept of green tourism is becoming a hot debate nowadays along with the development of tourism in the world. This concept promotes sustainability for economic, social, cultural and environmental interests. One of the tourism activities that uses green concept is "CULTIC". This is a tour package that teaches green culture based on local culture for international and national students. Pinge Village is one of the tourist villages located in Marga sub-district which has been the place of CULTIC implementation for many times. There is a problem in the presentation of green concept foods for the purpose of eating and drinking for the participants of the event. The food is presented very simple, and consequently the food is less appealing to taste. Another problem is the uniqueness of green food based on Pinge Village culture has not emerged yet. This problem can be solved through cooking and presenting training based on green concept of Pinge Village culture. Training activities conducted through five stages: firstly is identifying traditional food and ingredients in Pinge Village, secondly is making menu, thirdly is doing cooking training and making drink opening, fourthly is doing the presentation of food and beverage, and fifthly is doing testimony to the participants of the event. The result is food and drink which were presented with the concept of green using materials from the village. Two food serving medallions are Metegak and Ketegak Agung. The event participants were happy and satisfied with the food and drinks served. The impact of these results is that tourism managers must maintain the concept of serving a unique and competitive food. It also contributes to sustainable tourism through cultural-based green food in tourist villages. Keywords: green tourism, green event, green food, pinge tourism village
PKM Kelompok Usaha Kopi Bubuk Alas Ukir di Desa Kebon Padangan, Kecamatan Pupuan, Kabupaten Tabanan, Provinsi Bali I Gusti Ngurah Agung Dwijaya Saputra; I Gusti Agung Made Sunaya; Ketut Vini Elfarosa
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 6 No 1 (2020): Mei 2020
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1690.184 KB) | DOI: 10.31940/bp.v6i1.1565

Abstract

Dalam program kemitraan masyarakat ini (PKM), mitra yang disasar adalah Kelompok Tani Kopi Alas Ukir. Kelompok ini mengalami masalah kekurangan daya listrik dalam pengolahan biji kopi pada proses sangrai. Dengan program PKM ini masalah tersebut dicarikan solusi melalui pembangunan PLTS untuk mensuplai daya motor penggerak mesin sangrai. Selain itu dilakukan pembenahan instalasi listrik yang semrawut dan ditambahkan pengaman sehingga keamanan instalasi kelistrikannya dapat ditingkatkan dengan baik. Anggota kelompok juga diberikan pelatihan dalm pengoperasian PLTS serta perawatan sederhana pada panel instalasi dan PLTS. Hasilnya kelompok tersebut dapat memproduksi kopi sangrai tanpa adanya hambatan kelebihan beban. Juga terjadi penghematan penggunaan daya listrik dengan berkurangnya pembayaran listrik yang digunakan. Dengan diberikan pelatihan pengoperasian dan perawatan PLTS, maka anggota kelompok tani yang juga sebagai operator mesin sangrai dan PLTS dapat mengoperasikannya dengan benar serta dapat merawatnya sehingga bisa bertahan dalam jangka waktu yang lama.
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
Pengabdian Kemitraan Masyarakat Instalasi Jaringan Internet untuk Sistem Registrasi Online pada Objek Wisata Blangsinga Waterfall, Kecamatan Blahbatuh, Gianyar Komang Ayu Triana Indah; I Komang Sudiarta; I Gusti Ayu Astri Pramitari
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 6 No 1 (2020): Mei 2020
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1478.819 KB) | DOI: 10.31940/bp.v6i1.1865

Abstract

Objek wisata Air Terjun Blangsinga terletak di Desa Blangsinga, Kecamatan Blahbatuh, Kabupaten Gianyar, memiliki keindahan wisata alam yang sangat potensial. Manajemen operasional tempat wisata ini masih dikelola swadaya masyarakat, khususnya Desa Adat Blangsinga, Kecamatan Blahbatuh, Gianyar. Karena masih dikelola secara swadaya, maka infrastruktur sarana dan prasarana masih kurang optimal. Pengaturan registrasi wisatawan masih dilakukan secara manual dengan menggunakan tiket masuk yang ditandai dengan stempel pada tangan wisatawan. Hal ini tentu saja menyulitkan dalam pembuatan laporan keuangan. Selain itu akses masuk ke lokasi objek wisata ini ada dua pintu, yang memungkinkan wisatawan yang masuk tidak didata secara terintegrasi. Pengabdian kepada masyarakat yang sudah dilaksanakan oleh Politeknik Negeri Bali khususnya Program Studi Sistem Informasi Jurusan Teknik Elektro ditujukan bagi pengembangan infrastruktur terutama jaringan internet pada Objek Wisata Blangsinga Waterfall. Pengabdian dilakukan dalam bentuk pembuatan aplikasi ticketing online, instalasi kabel STP, Router Mikrotik dan memastikan interkoneksi antar PC admin bagian registrasi wisatawan.
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
Implementasi Green Tourism dalam Pemberdayaan Masyarakat untuk Pengembangan Wisata Edukasi di Dusun Petapan Desa Aan Kabupaten Klungkung I Made Agus Putrayasa; Ni Nyoman Sri Astuti; Ni Wayan Dewinta Ayuni; I Made Anom Adiaksa
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 6 No 1 (2020): Mei 2020
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1325.557 KB) | DOI: 10.31940/bp.v6i1.1861

Abstract

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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