PKM EDUKASI KELOMPOK WANITA TANI KUSUMA DEWI DUSUN SEGAH DESA ASAHDUREN PEKUTATAN JEMBRANA.

Kegiatan PKM tentang  Edukasi Kelompok Wanita Tani Kusuma Dewi. Dusun Segah Desa Asahduren Pekutatan Jembrana. Tempat ini merupakan KWT yang diketuai Ni Ketut Sadri , sebagai Mitra dalam Kegiatan ini (sekitar 70 km dari Warmadewa).  Tujuan pengabdian untuk meningkatkan pengetahuan serta pemahaman berjiwa wirausaha dikalangan Kelompok Ibu-Ibu Rumah Tangga Desa  Asahduren. Bakso,abon, keripik ceker dan keripik usus ayam  adalah produk dari ternak ayam, yang diolah  untuk mempertahankan kualitasnya., serta memperpanjang masa simpan daging ayam. Metoda yang digunakan yaitu dengan cara wawancara, penyuluhan, tatap muka dan praktek langsung. Dengan Metoda ini Mitra mendapatkan solusi dari permasalahan yang dihadapi, mendapatkan pengetahuan serta dapat meningkatkan Kualitas dari Produk yang dihasilkan. Kegiatan dilaksanakan secara bertahap : tahap pertama yaitu  tim PPM mengadakan  persiapan sosialisasi meliputi,  pertemuan dengan ketua kelompok KWT Kusuma Dewi, dengan diketuai oleh ibu Ni Ketut Sadri, yang didampingi oleh beberapa anggota, dari pertemuan ini dibahas tentang topik yang akan kita berikan meliputi :persiapan dengan seluruh anggota KWT Kusuma Dewi, tahap berikutnya  memberikan penyuluhan tentang materi yang  diberikan seperti  manfaat dari hasil olahan, untuk kesehatan, daya simpan, dan mampu memberikan tambahan bagi ekonomi keluarga. Mulai diadakan pelatihan  tentang : pengenalan  daging ayam segar ( tidak mengalami pembusukan , karena sangat erat kaitannya dengan hasil akhir, dari kesehatan, daya simpan, dan cita rasa) pelatihan pembuatan bakso ayam, pembuatan abon ayam, pembuatan keripik ceker (kaki) ayam, pembuatan keripik usus ayam.Target Luaran yang ingin dicapai dalam Kegiatan PKM ini adalah mempublikasikan Hasil Kegiatan pada Jurnal, diseminarkan dan  mempublikasikan di media masa cetak/Elektronik, membuat video kegiatan, mempublikasikan kegiatan PKM dalam jurnal.

Characteristics of Traditional Food ‘Pedetan’ in Jembrana Regency

‘Pedetan’ is a Balinese traditional food which is in the same sort with dried fish or dendeng (more familiar and well-known variety of sweet dried meat or fish in Indonesia) that is produced in Jembrana Regency, Bali. ‘Pedetan’ is commonly processed by passing certain traditional process, and supported only by traditional kitchenware. Each village in Jembrana Regency has certain characteristic in the way of producing ‘pedetan’, therefore the final product would be different for each village. This research is aimed to investigate the best processing procedure for resulting a qualified and safe-consumed ‘pedetan’ product that could be a good alternative for food security. The research was conducted from January until August 2014 by taking samples of ‘pedetan’ from six villages of Jembrana Regency, in which the researchers picked four producers from each village as representations. The observation steps were conducted descriptively toward the data from biochemical analysis (water contents, protein contents, fat contents, and ash contents), total of microbe and also organoleptic (smell, taste, color, texture, and overall acceptance). The result showed that the best ‘Pedetans’ lemuru among the 6 villages (producers) were the ‘pedetans’ which were produced by Melaya village with water contents 15.398%, protein contents 55.5704%, fat contents 1.2361%, ash contents 8.5731%, and total microbial count 11.76 103, also based on organoleptic valuations, the product was preferred by panelists

PKM KELOMOK TANI IKAN DI DESA BEBETIN, KECAMATAN SAWAN, KABUPATEN BULELENG PROVINSI BALI

Kegiatan Program Kemitraan Masyarakat (PKM) dengan Kelompok Pembudidaya Ikan Mina Anakan Jepun dan Unit Pembenihan Rakyat (UPR) di Desa Bebetin, Kecamatan Sawan, Kabupaten Buleleng adalah berdasarkan kebutuhan kelompok tani mitra untuk memproduksi benih ikan Nila baik secara kuantitas maupun berkualitas melalui penerapan teknologi tepat guna yaitu pemijahan ikan menggunakan “Kantong Jaring Tenggelam” dan panen benih menggunakan “Jaring Gelar” serta penerapan manajemen administrasi kegiatan kelompok pada kelompok mitra. Teknologi ini sangat diharapkan mengingat sampai saat ini kelompok belum mampu memenuhi kebutuhan benih ikan nila untuk pembudidaya ikan KJA di Danau Batur. Kelompok mitra yang telah diberikan penyuluhan & diskusi, pelatihan manajemen administrasi kegiatan kelompok dan praktek pemijahan ikan penggunakan “kantong jaring tenggelam” dan praktek panen benih menggunkan “jaring gelar”, telah mengikuti kegiatan dengan serius dan 95 persen (%) peserta mampu menenerapkan teknologi tepat guna yang telah diprogramkan. Hasil praktek penggunakan alat pemijahan dengan “kantong jaring tenggelam” dan penen benih dengan “jaring gelar”, dapat menghasilkan benih dengan daya hidup 99% dimana sebelumnya hanya bisa mencapai kurang dari 50%. Demikian pula benih yang dikirim sampai kepada konsumen benih (para Pembudidaya ikan di Danau Batur) dapat mecapai daya hidup 100% dibandingkan sebelumnya maksimal mencapai 70%. Kantong Jaring Tenggelam, Jaring Gelar, manajemen Kelompo

The improvement of food quality and safety of fish skin crackers in Serangan Bali

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning

STRATEGIES FOR DEVELOPING COMPETENT YOUTHS IN INTEGRATED AGRICULTURE THROUGH LOCAL WISDOM

Integrated agricultural system is a management system (business) that combines agricultural components, such as plants, animals and fish in a unified whole. In addition to meeting the criteria for sustainable agricultural development, this system has a significant positive impact because it is organically based and developed/directed based on local potential (local resources). Warmadewa University offered a solution to the concept of integrated agricultural conservation starting from livestock and fisheries activities to post-harvest processing and encourage an entrepreneurial spirit in the younger generation. The engineering provided was an efficient technology resulting from research from professional agricultural experts that has been published in various journals. Among them are the development of organic cultivation and diversification using the SNT (System Nutrient Tank) method for exclusive vegetables, super local breed chicken farming in accordance with national poultry standards, fisheries with the concept of aquaponics (hydroponic system and poly culture system) and post-harvest processing of agricultural, livestock and fishery products, with the concept of food processing supporting local wisdom, all of which were integrated and with the concept of zero waste. The method used in this activity were delivering material, training, practice and mentoring to young people who are members of the partner, DUDI Tamiang Bali Mandiri Foundation in the Agro Learning Center (ALC) group. These youth were given integrated agricultural knowledge as well as fisheries and animal husbandry and the processing of agricultural products with the concept of "zero waste" based on Tri Hita Karana (Balinese local wisdom). There were 5 activities in this program. The output of Unwar's Matching Fund activities with the Industrial World was a young generation who are competent and have competency certificates from the Professional Certification Institute through the National Professional Certification Agency (BNSP) for 8 people, and integrated agricultural training certificates for 25 people, so they are ready to be independent or work competent in agriculture. Other outputs were Activity Books and Standard Operation Procedure Books, IPRs, Modules, Product Launches, News in the Bali Post Newspaper, Product Exhibitions, Video activities, each targeted at one achievement target

Analisis Tingkat Pencemaran Air Sungai Yeh Sungi di Kabupaten Tabanan Dengan Menggunakan Indikator Biologis NVC Ikan dan Keragaman Jenis Makrozoobenthos

Water is a major component of life processes on earth, good quantity and quality of water is highly coveted by humans. River as one type of waters and become a living medium for aquatic organisms, to measure the level of water pollution one of them by using bioindicator method. Bioindicators are organisms that have biological responses that can indicate the entry of certain pollutants in the environment. The purpose of this research is to know river pollution based on Nutrition Value Coeficient (NVC) fish and Makrozoobenthos that live in it. The value of NVC (Nutrition Value Coefficient) of fish varies on each station in the downstream and upstream segments of the Yeh Sungi river, this illustrates that at each station and on different river segments shows different levels of pollution. Waters with clean categories up to the contaminated waters will be found larvae insect , insects and snails. So on headwaters with macrozoobenthos conditions like this describe the condition of clean waters up to be contaminated, so if associated with the value of NVC fish then the headwaters of Yeh Sungi including the contaminated waters category

Pengaruh penanganan ikan tongkol (Auxis thazard) segar yang berbeda terhadap kadar histamin dan mutu organoleptik

This study uses an experimental method using a Completely Randomized Design (CRD) with a single factor, namely handling different fish to organoleptic quality histamine levels consisting of several levels of treatment such as: Handling of tuna at room temperature (control), Handling of mackerel tuna with addition of crushed ice 25% bb which produces a temperature of ±180C, Handling of tuna with the addition of people's salt (10% bb), Handling of mackerel tuna with a mixture of 12.5% ice and 5% salt of the people. The results of the study the effect of handling tuna made histamine levels differ greatly real. The amount of histamine at room temperature averaged 47.78 mg/100g, the amount of histamine in the treatment of crushed ice was 1:4 so that the temperature reached ±18°C averaged 11.30 mg/100g, the amount of histamine in the salt treatment of the people (10% bb) average of 31.00 mg/100g and the amount of histamine in the treatment of 50% mixed treatment B and 50% treatment C averaged 21.45 mg/100g. The effect of handling mackerel tuna makes organoleptic quality that is very significantly different based on appearance. The best appearance in the treatment of crushed ice is 1:4 so that it reaches a temperature of ±18°C of 8.00 with brilliant specifications rather reddish, strong scales, thin mucus. The effect of ear tuna handling results in very different organoleptic qualities based on the eye. The best eye condition in the treatment of 1:4 ice destruction so that the temperature reaches ±18°C at 7.722 with convex specifications, the cornea is somewhat foggy, the pupil is rather dim. The effect of handling mackerel tuna makes organoleptic quality very different based on texture. The texture conditions are best at 1:4 crushed ice treatment so that the temperature reaches ±18°C at 7.83 with elastic specifications. The effect of the handling of tuna produces different organoleptic qualities that are very real based on odor. The analysis showed that the smell was the best in the treatment of 1:4 crushed ice so that the temperature reached ±18°C at 7.778 with the specification of a soft fishy odor. Handling of mackerel tuna should use 1:4 crushed ice to reach a temperature of ±180C because it can maintain histamine levels and organoleptic quality of the fish as a whole

A mixture of piper leaves extracts and rhizobacteria for sustainable plant growth promotion and bio-control of blast pathogen of organic Bali rice

Rice is a crop that is consumed as a staple food by the majority of the people in the world and therefore failure in rice crops, due to any reason, poses a severe threat of starvation. Rice blast, caused by a fungus Pyricularia oryzae, has been ranked among the most threatening plant diseases of rice and it is found wherever rice is grown. All of the rice blast disease management strategies employed so far have had limited success and rice blast has never been eliminated from rice fields. Hence, there is a need to look for the best remedy in terms of effectiveness, sustainability, and organic nature of the method. This study was aimed at determining the plant growth-promoting and fungicidal effects of a mixture of Piper caninum and Piper betle var. Nigra leaves extracts and rhizobacteria. Gas chromatography–mass spectrophotometry (GC-MS) analysis of a mixture of leaves extracts of these plants revealed the presence of new bioactive compounds such as alpha.-gurjunene, gamma.-terpinene, and ethyl 5-formyl 3-(2-ethoxycarbonyl) in a mixture of leaves extracts of P. caninum and P. betle var. Nigra. The mixture of these extracts reduced the intensity of blast disease, inhibited P. oryzae, and improved the growth, yield, and quality of Bali rice. All treatments comprising of different concentrations of a mixture of leaves extracts of P. caninum and P. betle var. Nigra plus rhizobacteria exhibited biocontrol and bioefficacy. However, a 2% concentration of a mixture of these leaves extracts with plant growth-promoting rhizobacteria (PGPR) exhibited potent inhibition of growth of P. oryzae, a significant reduction in the intensity of blast disease, and a maximum increase in growth, yield, and quality of Bali rice. In the 15th week, the intensity of blast disease decreased from 80.18% to 7.90%. The mixture of leaves extract + PGPR also improved the height of the plant, the number of tillers, number of leaves, number of grains per panicle, number of heads per panicle, and the full-grain weight per clump. Applications of various concentrations of a mixture of leaves extracts + PGPR resulted in improvement in the potential yield of rice, however, the application of 2% extracts + PGPR gave the highest potential yield of 5.61 tha−1 compared to the low yields in the control and other treatments. The high grain yield observed with the treatment was caused by the low intensity of blast disease. This treatment also strengthened the stem and prevented the drooping of the plant and improved the quality of rice grain