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All Journal Gema Agro AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Indonesian Journal of Society Development (IJSD) Community Services Journal (CSJ)
Dewa Gede Semara Edi
Universitas Warmadewa
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science Social Sciences

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Potensi Pengembangan Budidaya Rumput Laut Eucheuma Cottonii Di Kawasan Perairan Kelurahan Serangan Kota Denpasar Berbasis Sistem Informasi Geografis I Wayan Sri Adi Wiryana; Dewa Gede Semara Edi; I Made Kawana
GEMA AGRO Vol 23 No 1 (2018)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1205.745 KB) | DOI: 10.22225/ga.23.1.663.92-103

Abstract

Distric of Serangan in Denpasar City Bali Province is an area that has economic, social and ecological value that is very meaningful for the survival of the surrounding community. Considering the potential of seaweed cultivation of Eucheuma cottonii that is not yet optimal in Serangan Village area, it needs to be optimized to measure the potential of seaweed cultivation, to map and determine the location of the potential of seaweed cultivation, to make recommendation of potential sea cultivation location. This research aims (1) To know the potential of seaweed cultivation in Serangan urban area, Denpasar City; (2) To be able to know the area for the development of seaweed cultivation which is potential in Serangan Urban Village Denpasar area. The process of determining the suitability of the area is done by using spatial operation by utilizing GIS application. The method of determining the research point for field observation is done by purposive random sampling, where the determination of research point is done deliberately based on certain considerations. Considerations taken include the current location of cultivation areas, the ideal seaweed cultivation criteria, transportation, safety of researchers, time and cost. All the data collected from the field is analyzed digitally using software QGIS 2.14.0 and Cygwin64 Terminal with interpolasi technique. The result of this research shows that the potential of seaweed cultivation of Eucheuma cottonii in Eucheuma cottonii seaside area is 873,400 sqm. The potential area for the development of seaweed cultivation of Eucheuma cottonii in Serangan Village area of 873,400 sqm if the utilization is 30% of the proper location, then the area that can be used is 262.020 m2, now has been utilized for the cultivation of seaweed Eucheuma cottonii covering 27,488 m2 so that the remaining potential areas to be developed as the location of seaweed cultivation Eucheuma cottonii covering an area of 234,531 m2.
Application of Appropriate Technology in Producing Fish Tendon Crackers with Good Quality and Safe for Consumption Ni Made Darmadi; Dewa Nyoman Sadguna; Dewa Gede Semara Edi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 3 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (466.03 KB) | DOI: 10.29165/ajarcde.v6i3.130

Abstract

The fish tendon is fresh waste from Tuna Fish which has only been used as a fish meal. Partners process it into foodstuffs with higher economic value. However, processing fish veins into panga materials with high economic value requires the application of technology. Applied research in community service (PKM) Urat Ikan Urat Crackers aims to apply appropriate technology to partners to be able to apply in producing Fish Tendon Crackers with good quality and safe for consumption, providing knowledge about business group formation, business management, sanitation, and hygiene, packaging and marketing and helping Mintra find product PIRT numbers. The method is used through Interviewing, Counseling, Face-to-Face, and Direct Practice. With this method, it is hoped that partners will get knowledge and solutions to the problems faced. The activity was carried out in stages, the first stage, the team provided counseling, in the second stage, the Team provided direct practice regarding the manufacture of quality tuna fish tendon crackers that was safe for consumption, and carried out 3 repetitions of the practice, evaluated so that the Partners understood. The output target to be achieved in this PKM activity is to publish the results of the Activity in the Journal, disseminate and publish them in the print / electronic period media and make a video of the activity with a duration of 4 minutes.
Sensory Analysis of Fish Chili Sauce With The Addition Of Fermented Cob Fish (Auxis Thazard) Ni Made Darmadi; Dewa Gede Semara Edi; I Wayan Sudiarta
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
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.v7i1.205

Abstract

Fish Chili Sauce is a type of food as a side dish, which serves to arouse the appetite of consumers. By adding fermented tuna to the fish sauce, it is hoped that the fish sauce made will have a distinctive taste in Fermentation. The most essential microbes are Lactic Acid Bacteria. Lactate can improve the taste of the product and also lowers the pH of the substrate so that it can suppress the life of pathogenic microbes. The research method is the experimental method with 4 treatments and 3 replications. The results showed that the quality fish sauce formula was Treatment A (fish sauce with the addition of fermented tuna as much as 10%) with a value of 58.06% of water content, 78.92% of fat content, 1.43% of protein content, pH 5.12; TPC <25 cfu/g sample, Color Value is 6 (Preferred), Taste Value is 7 (Highly Favored), Texture Value of 7, and Appearance Value 7
Teknik Pembenihan Ikan Karper di Desa Sulangai Kecamatan Petang Badung Bali I Made Kawan; Dewa Gede Semara Edi; Sang Ayu Made Putri Suryani; Dewa Nyoman Sadguna
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 | Full PDF (866.395 KB)

Abstract

Ikan Karper adalah salah satu jenis ikan air tawar sudah dikenal oleh masyarakat, pengembangan ikan budidaya ini dapat dilakukan dalam dua tahap yaitu pembenihan dan pembesaran. Keberhasilan pembesaran sangat tergantung dari kegiatan pembenihan. Desa Sulangai Kecamatan Petang memiliki potensi untuk usaha budidaya ikan dan saat ini ketersediaan benih ikan karper masih sangat terbatas maka sangat perlu adanya teknologi untuk memproduksi benih ikan karper yang dapat diterapkan oleh kelompok pembudidaya ikan di Desa Sulangai. Tujuan dari pengabdian ini adalah untuk memberikan pemahaman tentang teknik pembenihan ikan karper di desa Sulangai kecamatan Petang Badung Bali. Metode yang digunakan adalah memberikan penyuluhan dan pelatihan yang dilanjutkan dengan praktek pemijahan ikan. Hasil yang didapatkan dalam kegiatan ini peserta dapat mengetahui dan memahami teknik untuk memproduksi benih ikan karper yaitu mengetahui perbedaan induk jantan & betina, mengetahui ikan yang matang kelamin, dan dapat melakukan persiapan kolam untuk mengawinkan ikan, serta kendala-kendala yang terjadi dalam melakukan pembenihan ikan karper.
Making Fermented Feed to Trigger the Growth of Seawater Lobsters in the Pasir Putih Group, Ekas Buana Village, Jerowaru District, East Lombok Regency, West Nusa Tenggara Gede Agus Pratama; Sang Ayu Made Putri Suryani; Muhammad Sumsanto; I Made Kawan; Ni Made Darmadi; Gede Sudiarta; Ketut Sudiarta; Nyoman Yoga Parawangsa; Dewa Gede Semara Edi
Indonesian Journal of Society Development Vol. 3 No. 3 (2024): June 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsd.v3i3.10115

Abstract

The aim of this community service is to improve the knowledge, skills and attitudes of cultivators, especially lobster cultivators. Training and counseling is carried out directly in the field, with material first provided, practice carried out, and the discussion concluded. The venue for the event was Ekas Buana Village in Jerowaru District, East Lombok Regency, West Nusa Tenggara Province. The first step in making fermented feed is to determine the feed formulation, weigh the feed, and then mix the starting feed with the smallest amount of feed ingredients. Followed by fermentation and steaming of the feed. The feed produced from this fermentation can be used to feed lobsters, especially in musism where trash feed and squid or natural feed are difficult to find
Co-Authors Dewa Nyoman Sadguna Gede Agus Pratama Gede Sudiarta I Made Kawan I Made Kawan I Made Kawana I Wayan Sri Adi Wiryana I Wayan Sudiarta Ketut Sudiarta Muhammad Sumsanto Ni Made Darmadi Nyoman Yoga Parawangsa Sang Ayu Made Putri Suryani