Peningkatan Kualitas Loloh Beluntas di Desa Saba Kecamatan Blahbatuh Kabupaten Gianyar

  • Putu Lakustini Cahyaningrum Program Studi Kesehatan Ayurweda, Fakultas Kesehatan, Universitas Hindu Indonesia
  • Sang Ayu Made Yuliari Program Studi Kesehatan Ayurweda, Fakultas Kesehatan, Universitas Hindu Indonesia
  • Anak Agung Ayu Sauca Sunia Widyantari Program Studi Biologi, Fakultas Teknologi Informasi dan Sains, Universitas Hindu Indonesia
  • Putut Dewantha Jenar Program Studi Kesehatan Ayurweda, Fakultas Kesehatan, Universitas Hindu Indonesia
  • Made Kresna Aditama Duarba Program Studi Kesehatan Ayurweda, Fakultas Kesehatan, Universitas Hindu Indonesia
  • Gusti Ayu Linda Program Studi Kesehatan Ayurweda, Fakultas Kesehatan, Universitas Hindu Indonesia
Keywords: loloh beluntas, hygienic, packaging design

Abstract

Loloh beluntas is one of the traditional Balinese drinks that have properties to maintain body fitness and health. Efforts to improve the quality of the traditional Balinese drink, namely loloh beluntas, need to be carried out in order to obtain adequate and hygienic results so that they can enter the market share. In this PKM there is a partner, namely Mrs. Ketut Murniati who produces loloh beluntas every day to be marketed in Saba Village, Blahbatuh District, Gianyar Regency. At this time, there are some constraints of partners namely: lack of knowledge and skills in the processing of loose beluntas from scratch making raw materials to manufacture loose beluntas that hygenis (tools that are still manual), yet well preserved making it less able to compete with otherproducts loloh. Lack of knowledge about properpackaging and labeling techniques loloh to produce more attractive products and do not yet have a product identity. Lack of storage space for loloh beluntas that affects production and selling value. Based on the problems faced, it is necessary to carry out an activity to foster and assist partners so that they can improve the welfare of partners. The activity begins with socialization, providing tools to improve production quality, providing assistance in processing loloh and developing loloh beluntas packaging designs. Indicators of achievement are an increase in the knowledge and skills of partners in the processing of loloh beluntas, an increase in the amount of production and an increase in the amount of income.

References

Anonimus, 2017.Cara Mengolah daun Beluntas. Https://www.Jamuin.Com/2017/06/Cara-mengolah-daun-beluntas-jamu-bau.html?m-1. Diakses pada tanggal 24 Agustus 2021

Manu, R.R.S. 2013. Aktivitas Antibakteri Ekstrak Etanol Daun Beluntas (Pluchea indica L.) Terhadap Staphylococcus aureus, Bacillus subtilis, dan Pseudomonas aeruginosa. Calyptra: Jurnal Ilmiah Mahasiswa Universitas Surabaya Vol. 2 No. 1

Wipradnyadewi, PAS., Hapsari, NMI., Wisaniyasa,NM. 2016. Analisis Nilai Gizi Beberapa loloh Bali. Media Ilmiah Teknologi pangan. Vol.3,No.1,79-85,2016, 2477-2739

Published
2022-04-28
How to Cite
Cahyaningrum, P. L., Yuliari, S. A. M., Widyantari, A. A. A. S. S., Jenar, P. D., Aditama Duarba, M. K., & Linda, G. A. (2022). Peningkatan Kualitas Loloh Beluntas di Desa Saba Kecamatan Blahbatuh Kabupaten Gianyar. JURNAL SEWAKA BHAKTI, 8(1), 1-10. https://doi.org/10.32795/jsb.v8i1.2269