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All Journal WIDYA LAKSANA Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Community Empowerment AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) SEAS (Sustainable Environment Agricultural Science) Formosa Journal of Science and Technology (FJST) Asian Journal of Community Services (AJCS) Community Services Journal (CSJ) Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)

I Gede Pasek Mangku

Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Warmadewa, Denpasar, Bali-Indonesia

Author-ID : 1492380

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

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FOOD DIVERSIFICATION TO SUPPORT FOOD SCURITY Pasek Mangku, I Gede
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol 1, No 1: 2017
Publisher : WICAKSANA: Jurnal Lingkungan dan Pembangunan

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

Rice is the main food for most people of Indonesia. Level of rice consumption in Indonesia reached 139 kg/capita/year. This value is very high when compared to other countries such as Japan 45 kg/capita/year, Malaysia 80 kg/capita/year and Thailand 90 kg/ capita/year. This data shows that Indonesia relies heavily on one of the foodstuffs. To meet the needs of the rice Indonesia to import as much as 24 929 tons of rice (Anon, 2004a; Santosa, 2016). Toreduce dependence of rice and imfort, so that food diversification program by using local food, like cassava is one alternative that can be done. Diversification of staple food have to do with the development and introduction of alternative materials substitute of rice that resembles rice in both form and content of nutrients. Cassava (Manihotesculenta) is a kind of tubers that contain high carbohydrates with low levels of amylose and high amylopectin contents so it can be used as food source of carbohydrates instead of rice (Rismayani, 2007). Diversification of food made people more healty. In addition, diversification is able to create new jobs with the growth of small-midlebusinesswhich process foodstuffs and increasing of agricultural land planted non-rice crops. In an effort to support national food security so diversification program of the utilization of local food as a source of carbohydrate as one of cassava need to be developed. One of the products processed from cassava material that was developed is "analog rice". According to Yuwono, et al., (2013), rice analog is one form of diversification of staple foods prepared from carbohydrate-based raw material with the addition of certain substances to improve the quality of staple foods. Product diversification is expected to support national food security program to reduce rice consumption level without making major changes in peoples eating traditions. Keywords: rice, diversification, food security, analog rice

Jenis Kemasan dan Lama Penyimpanan terhadap Karakteristik Sambal “Maroto” Khas Sumba Barat Daya Roseline Adiyaksa Maghu; I Putu Candra; I Gede Pasek Mangku
GEMA AGRO Vol 24 No 2 (2019)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Southwest Sumba is one of the regencies in East Nusa Tenggara which has a special sambal which is very popular because of its interesting taste and aroma, the "maroto" sauce. This Sambal consists of simple ingredients namely cayenne pepper, garlic, kaffir lime, sugar and salt. How to process it is also very easy that all ingredients are pulverized and not given any additional preservatives but can be durable in a few days or even weeks. This study aims to determine whether bioplastic packaging is as effective as polypropylene plastic packaging (PP) in maintaining the characteristics of "maroto" chillies and how long the shelf life of "maroto" chillies at room temperature. The design used is a Completely Randomized Design (CRD) with two factors and two replications, the first factor is the type of packaging consisting of two types, namely polypropylene plastic packaging (PP) and bioplastic packaging. The second factor is the storage time which consists of four levels, namely first week, second week, third week and fourth week. Objective observations included: water content, total acid content, pH, vitamin C content and mold test and subjectively included: color, flavor and overall acceptance. The results obtained by bioplastic packaging have the same effectiveness as polypropylene plastic packaging (PP) in maintaining the characteristics of the "maroto" chilli on the parameters of water content, pH, total acid levels, vitamin C levels, test fungi, color, aroma, taste and overall acceptance. The storage time for "maroto" sauce in bioplastic packaging is three weeks and the storage time for "maroto" sauce in polypropylene (PP) plastic packaging is four weeks at room temperature of 28 ± 1ºC.

Zalacca Based Food Industry Development in Karang Asem District Bali Province I Gusti Bagus Udayana; Ni Made Defy Janurianti; AA Mayun Wirajaya; Made Yuliartini; Luh Kartini; Ida Bagus Komang Mahardika; A.A. Made Semariyani; I Gede Pasek Mangku; Yohanes Parlindungan Situmeang; I Komang Jiwa Antara; I Gusti Ngurah Agung Pawana; M. Pambudi Nurwantara
SEAS (Sustainable Environment Agricultural Science) Vol. 4 No. 1 (2020)
Publisher : Warmadewa University Press

The food industry is one of the industries that is growing very rapidly throughout the world, including in Indonesia. Various types of food and beverages with an attractive appearance continue to be produced to increase the aesthetic value and attractiveness of consumers. Food and beverage production processes include the selection of raw materials, food and beverage processing, food and beverage quality testing, packaging to the food and beverage distribution process. Every process that takes place must be controlled so that the final product produced is safe and suitable for consumption by consumers. Zalacca production in Karangasem Regency is very good to be developed into the useful food industry. The development of the zalacca-based food industry can increase added value for the people and zalacca commodities. The results of the study using the Process Hierarchy Analysis methodology show that Chips, Syrups, and Extracts occupy high yields to be developed.

PENGEMBANGAN PRODUK SELAI KULIT KOPI PADA KELOMPOK UNIT PRODUKSI PENGOLAHAN CATUR PARAMITHA DESA CATUR KINTAMANI BALI Luh Suriati; I Gede Pasek Mangku; I Dewa Gede Yudi Ardana; I Wayan Widiantara Putra
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.63-68.2021

Kopi merupakan komoditas unggulan Indonesia. Pengolahan kopi menghasilkan 55-60% biji kopi dan 40-45% kulit kopi. Pemanfaatan limbah kulit kopi di Indonesia belum optimal. Perkembangan perkebunan kopi juga secara tidak langsung meningkatkan jumlah limbah kulit kopi yang dihasilkan. Teknologi tepat guna diperlukan untuk mengolah limbah kulit kopi menjadi produk salah satunya selai. Selai merupakan makanan favorit masyarakat saat ini. Selain rasanya yang enak, selai juga memiliki profil nutrisi yang baik dan dimakan dengan roti. Kegiatan pengabdian ini dilaksanakan pada kelompok Unit Produksi Pengolahan Catur Paramitha, Desa Catur, Kintamani Bali. Kopi green bean dan kopi bubuk sudah diproduksi dan dipasarkan oleh mitra, namun pengolahan limbahnya belum dilakukan. Mitra ingin mengolah limbah kulit kopi menjadi produk yang memiliki nilai tambah. Mitra tidak mengetahui bidang kewirausahaan, sehingga kesulitan dalam mengelola produksi dan pemasaran. Solusi untuk mengatasi permasalahan mitra adalah: memberikan teknologi tepat guna pengolahan selai kulit kopi, bantuan peralatan, pengetahuan tentang cara pengemasan, dan pelabelan produk selai, pemasaran dan kewirausahaan. Pelaksanaan kegiatan pengabdian pada masyarakat telah berjalan dengan lancar. Jumlah peserta yang mengikuti kegiatan sebanyak 20 orang. Berdasarkan hasil evaluasi, kelompok menguasai teknologi pembuatan selai hingga 75%. Perlu pendampingan lebih lanjut kepada kelompok sehingga dihasilkan produk selai kulit kopi yang berkualitas dan dapat dipasarkan. Kata kunci: kopi arabika, kulit kopi, kintamani, pengembangan produk, selai ABSTRACT Coffee is Indonesia's leading commodity. Coffee processing produces coffee beans and coffee husks. Utilization of coffee husk waste in Indonesia is not optimal. The development of coffee plantations also increases the coffee husk. Appropriate technology is needed to process coffee husks, which is jam. Jam is a favorite food of today's society. Its great taste, jam also has a good nutritional profile. This service activity was carried out in the Catur Paramitha group, Catur Village, Kintamani Bali. Green bean coffee and ground coffee have been produced and marketed, but the waste treatment has not been carried out. Partners want to process coffee husks into products that have added value. Partners do not know the field of entrepreneurship, so it is difficult to manage production and marketing. The solutions to overcome partner problems are: providing appropriate technology for processing coffee husks jam, equipment assistance, knowledge on packaging and labeling, marketing and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who took part in the activity was 20 people. The group mastered the technology of making jam up to 75%. There needs to be further assistance so that quality and marketable coffee husks jam products. Keywords: arabica coffee, coffee husks, jam, kintamani, product development

Karakteristik Buah Rambutan pada Suhu Dingin dengan Kemasan Terbuka dan Tertutup Ignasius Edward Ileng; Luh Suriati; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 25 No 1 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Rambutan is one of the potential fruits to be developed. It is because Rambutan contains many compounds that are beneficial to the body. Rambutan is easily damaged if stored at room temperature. To maintain the quality and shelf life of rambutan requires a variety of techniques one of which is the temperature setting during storage. The damage of Rambutan starts from damage to the skin and fruit hair. Fresh-Cut is one way that rambutan fruit can be consumed in a longer time. Freshcut is a treatment by removing parts that are not consumed in the fruit through the process of stripping, cutting, slicer and so forth. This research was conducted using the complete random design method of factorial and 2 repeats. The first factor includes the long storage of Rambutan fruit consists of 6 levels, namely 0, L, 2, 3, 4, 5, 6. The second factor is the storage temperature of Rambutan fruit consists of two levels of cold temperature (7-12) C and freezing temperature ((-4)-0)C. Observations conducted objectively include: moisture content, pH, TSS, Vitamin C. Whole fruit storage and fresh-cut rambutan preferably at a temperature of 7-12C with a closed packaging. Whole fruit even though the skin has changed brown but the fruit characteristics in it is still good until Day 6, while the best characteristic of Fresh-cut Rambutan until day 3.

Pengaruh Metode Fermentasi Dan Pengeringan Terhadap Mutu Biji Kopi Arabika (Coffea arabica L.) I Wayan Swiranata; I Gede Pasek Mangku; I Nyoman Rudianta
GEMA AGRO Vol 25 No 2 (2020)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Kintamani Arabica coffee has good quality and has a distinctive characteristic of having an orange flavor. The quality of the coffee beans is influenced by several processing method. The fermentation and drying processes are the main keys in producing quality Arabica coffee beans. This study aims to obtain arabica coffee beans with the appropriate quality standard of SNI. This research was conducted at the Processing Laboratory, Faculty of Agriculture, Warmadewa University. This study was designed with a Completely Randomized Design (CRD) consisting of 2 (two) factors, namely: Factor I, the fermentation method consisting of 3 levels, namely: No fermentation, temperature fermentation (30± 1oC), 48 hours long, temperature fermentation (50± 1oC) 24 hour duration. Second factor, the drying method consists of 3 types, namely: sun drying, oven temperature drying (50± 1oC), oven temperature drying (60± 1oC). The variables observed for Arabica coffee beans included objective observations: moisture content, weight loss, caffeine content, color intensity. Objectively quality Arabica coffee beans obtained from the treatment of the temperature fermentation method (30± 1oC) for 48 hours with drying at oven temperature (60± 1oC) for 8 days. With the characteristics of water content (5,435%), weight loss (79,183%), caffeine content (0,918%), L * color (44,640), color a * (3,275), color b * (24,815) which are in accordance with SNI No quality requirements. . 01-29 03-2017.

Analisis Kimia Dan Mikrobiologi Bumbu Rujak Gula Merah Dalam Kemasan Yang Dijual Di Denpasar Komang Nita Wedaningsih; Ni Made Ayu Suardani Singapurwa; I Gede Pasek Mangku
GEMA AGRO Vol 26 No 1 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Brown sugar salad is a type of snack or snack that is popular with the public because it is cheap and rich in vitamins. This study aims to identify the chemical and microbiological contents of the packaged brown sugar rujak spices sold in Denpasar. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied is 31 samples. The parameters in the study were analysis of sodium benzoate preservative, analysis of artificial sweeteners saccharin, moisture content, degree of acidity (pH), total plate count (TPC), analysis of Escherichia coli contaminants and organoleptic tests. The results showed that of the 31 samples the results of testing for the preservative sodium benzoate were all negative. The test results for the artificial sweetener Saccharin showed that 4 samples were positive for saccharin. The water content of the rujak spices ranged from 13.97% -71.91%. While the pH value obtained ranges from 3.54-5.76. The results of the Total Pate Count (TPC) test showed that 31 samples of rujak spices had total microbes ranging from <10 - 9.1x107 colonies / g. A total of 6 samples of rujak spices had total microbes that exceed 1 x 105 colonies / g. Escherichia coli test results showed that all rujak spices had a total of E. coli <3.6 colonies / g. Organoleptic test results as a whole rujak spices accepted by consumers.

Karakteristik Kurma Tomat Ditinjau Dari Suhu Dan Lama Pengeringan Anak Agung Hania Kusuma Handayani; I Gede Pasek Mangku; I Putu Candra
GEMA AGRO Vol 26 No 2 (2021)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Tomatoes are one of the perishable vegetable commodities. One of the efforts to utilize tomatoes is to be processed into tomato dates. This tomato-based sweet is processed in such a way that it has a taste and shape like dates. There are several stages in the manufacture of tomato dates, one of which is the drying process. Temperature and drying time are important factors to produce the right product formulation in the manufacture of tomato dates. Drying with high temperatures will speed up the drying process, but can cause damage to the nutritional content. Drying at low temperatures will result in the drying process taking a longer time. This study aims to determine the effect of temperature and drying time on the characteristics of tomato dates and to determine the proper temperature and drying treatment in order to produce good characteristics of tomato dates. This research was conducted at the Laboratory of Processing and Basic Sciences, Faculty of Agriculture, Warmadewa University. This study is a factorial experimental study with a Randomized Block Design (RBD) consisting of two factors. Factor I (drying temperature): K1(70˚C) and K2 (80˚C). Factor II (drying time): S1 (12 Hours), S2 (16 Hours), S3 (18 Hours), S4 (24 Hours ). Variables observed on tomato dates were color analysis, browning intensity, acidity, moisture content, vitamin C, antioxidant activity, reducing sugar content, texture, and sensory characteristics. The results showed that the treatment at a drying temperature of 80˚C for 16 hours produced tomato dates with the best characteristics with an average rating of 5.33 (slightly like), taste 5.60 (like), texture 5.33(slightly like), color 5.60 (like), overall acceptance 5.60 (like), brightness level (L*) 20.03, redness level (a*) 40.39, yellowness level (b*) 8.23, browning intensity 23.26, acidity degree (pH) 4.40, water content 27.80%, vitamin C 3.75 mg/100gr, antioxidant activity 22.95%, reducing sugar content 71.28 mg/100gr, texture 3.50 kg/cm2, yield 26.50%.

Characteristics of Aloe-Buni Drink with Proportion Treatment of Aloe-gel and Buni Extract at Different Temperatures Anak Agung Sagung Manik Chindrawati; Luh Suriati; I Gede Pasek Mangku
SEAS (Sustainable Environment Agricultural Science) Vol. 6 No. 1 (2022)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.6.1.4897.23-33

The combination formulation of aloe vera gel (Aloe-gel) and buni fruit extract (EB) into a functional drink will optimize its function as a drink rich in fiber, antioxidants, and flavonoids which are good for health.The purpose of this study was to determine the characteristics of aloe-buni functional drink with the proportions of aloe vera gel and buni fruit extract at different storage temperatures. This study used a factorial Completely Randomized Design (CRD) with two factors, namely the proportion of Aloe-gel and EB consisting of 3 levels, namely 75%: 25%, 50%: 50%, and 25%: 75%, and storage temperature consisting of over temperatures of 6±1°C, 11 ±1°C, and 27±1°C. The results showed that the proportion of Aloe-gel and EB affect the characteristics of Aloe-Buni drink. Meanwhile, the storage temperature and its interactions did not affect the characteristics of the Aloe-Buni drink. There was a decrease in the characteristics of Aloe-Buni drink during 3 days of storage. The best characteristics of Aloe-buni drink were obtained from the treatment of Aloe-gel 50%: EB 50% at a storage temperature of 6±1°C, where vitamin C content was 171, 62mg/100gr, pH was 3.29, total dissolved solids was 19, 18°Brix, viscosity of 7.75 m.Pa.s, and antioxidant activity of 28.14%.

FOOD DIVERSIFICATION TO SUPPORT FOOD SCURITY I Gede Pasek Mangku
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 1 No. 1: 2017
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.1.1.2017.1-10

Rice is the main food for most people of Indonesia. Level of rice consumption in Indonesia reached 139 kg/capita/year. This value is very high when compared to other countries such as Japan 45 kg/capita/year, Malaysia 80 kg/capita/year and Thailand 90 kg/ capita/year. This data shows that Indonesia relies heavily on one of the foodstuffs. To meet the needs of the rice Indonesia to import as much as 24 929 tons of rice (Anon, 2004a; Santosa, 2016). Toreduce dependence of rice and imfort, so that food diversification program by using local food, like cassava is one alternative that can be done. Diversification of staple food have to do with the development and introduction of alternative materials substitute of rice that resembles rice in both form and content of nutrients. Cassava (Manihotesculenta) is a kind of tubers that contain high carbohydrates with low levels of amylose and high amylopectin contents so it can be used as food source of carbohydrates instead of rice (Rismayani, 2007). Diversification of food made people more healty. In addition, diversification is able to create new jobs with the growth of small-midlebusinesswhich process foodstuffs and increasing of agricultural land planted non-rice crops. In an effort to support national food security so diversification program of the utilization of local food as a source of carbohydrate as one of cassava need to be developed. One of the products processed from cassava material that was developed is "analog rice". According to Yuwono, et al., (2013), rice analog is one form of diversification of staple foods prepared from carbohydrate-based raw material with the addition of certain substances to improve the quality of staple foods. Product diversification is expected to support national food security program to reduce rice consumption level without making major changes in people's eating traditions. Keywords: rice, diversification, food security, analog rice

Co-Authors A.A. Made Semariyani A.A. Made Semariyani A.A. Made Semariyani A.A. Made Semariyani AA Mayun Wirajaya Aida Firdaus Muhamad Nurul Azmi Amelia Nicolas Amir Hinggiranja Amtiran, Melki Yohanes Amtiran, Melki Yohanes Anak Agung Hania Kusuma Handayani Anak Agung Ngurah Surya Girindra Anak Agung Sagung Manik Chindrawati Anak Agung Sagung Manik_Chindrawati Azmi, Aida Firdaus Muhamad Nurul G.S.S. Djarkasi Gek Ayu Sagita Widya Tresna Wati Gusti Ngurah Oka Jiwantara Hanilyn Hidalgo I Dewa Gede Yudi Ardana I Dewa Gede Yudi Ardana I Dewa Nyoman Sudita, I Dewa I Gusti Bagus Udayana I Gusti Bagus Udayana I Gusti Bagus Udayana I Gusti Ngurah Agung Pawana I Komang Jiwa Antara I Made Astu Mahayana I Made Suwitra I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Nyoman Rudianta I Putu Ajus Raditya Putra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra I Putu Candra, I Putu I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Sudiarta I Wayan Swiranata I Wayan Widiantara Putra I Wayan Widiantara Putra I Wayan Widiantara_Putra Ida Bagus Komang Mahardika Ignasius Edward Ileng Janurianti, Ni Made Defy Komang Nita Wedaningsih Luh Kartini Luh Suriati Luh Suriati Luh Suriati Luh Suriati Luh Suriati Made Yuliartini Manikam, Raseetha Vani Siva Ma’ruf Pambudi Nurwantara Melki Yohanes Amtiran Mia Bella Fresnido Ngakan Putu Gede Satria_Kesumayasa Ni Luh Putu Putri Setianingsih Ni Luh Putu Putri Setianingsih Ni Luh Putu Sulis_Damayanti Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa Ni Made Defy Janurianti Ni Putu Bella Trisna Dewi Ni Putu Bella Trisna Dewi Putri Setianingsih Putri Raseetha Vani Siva Manikam Roseline Adiyaksa Maghu Rudianta, I Nyoman Rudianta, I Nyoman Salensia Haryati Afons Sang Ayu Made Agung Prasetiawati Djelatik Setianingsih, Ni Luh Putu Putri Wirajaya, AA Mayun Yohanes Parlindungan Situmeang

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