AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 最新文献

Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter 发酵和非发酵可可脂的理化、脂肪酸和感官特征

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2022-02-11 DOI: 10.29165/ajarcde.v4i3.88

Novia Andriani, R. Yenrina, N. Nazir

{"title":"Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter","authors":"Novia Andriani, R. Yenrina, N. Nazir","doi":"10.29165/ajarcde.v4i3.88","DOIUrl":"https://doi.org/10.29165/ajarcde.v4i3.88","url":null,"abstract":"The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128533236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study of Herbal Toothpaste Made from Virgin Coconut Oil and Gambier (Uncaria gambir Roxb) 初榨椰子油和甘比亚(Uncaria gambir Roxb)草药牙膏的研究

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2022-02-11 DOI: 10.29165/ajarcde.v4i3.89

Zaadah Zaadah, N. Nazir, Novelina Novelina

{"title":"Study of Herbal Toothpaste Made from Virgin Coconut Oil and Gambier (Uncaria gambir Roxb)","authors":"Zaadah Zaadah, N. Nazir, Novelina Novelina","doi":"10.29165/ajarcde.v4i3.89","DOIUrl":"https://doi.org/10.29165/ajarcde.v4i3.89","url":null,"abstract":"The purpose of this study was to find out the effect of utilizing virgin coconut oil (VCO) and gambir (Uncaria gambir Roxb) in several combinations on the manufacture of herbal toothpaste on its characteristics and antibacterial activity. The research design used is a Complete Randomized Design (CRD) with five treatments and three repeats so that in this study 5 x 3 there were 15 combinations of treatments. The resulting research data is then analyzed using the F test and if the data differs is real then proceed with the Duncan News Multiple Range Test (DNMRT) test to find out the significant level difference of 5% between treatments. The determination of formulations in the manufacture of toothpaste using a concentration of 10% VCO as a toothpaste base refers to the previous research formula and the addition of 0.9%, 1.8%, 2.6%, 3.5%, and 4.3% of gambier. Based on research that has been done, it can be concluded that the addition of gambir concentrations has a real influence on the pH value and foam formation but does not affect homogeneity, hedonic values (color, aroma, taste, texture, and overall value) and the diameter of the bland zone against Streptococcus mutans bacteria. The best toothpaste preparation is treatment 3, which is the addition of 2.6% of the toothpaste base preparation with a pH value of 8.42, homogeneous, foam height of 10.70 mm, color preference (3.85), the aroma (4.25), flavor (3.30), texture (3.45), overall (3.80), strong indicator bland zone diameter (34.55 mm).","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123953125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving the Quality of Tilapia Fish Seeds (Oreochromis Niloticus) with Selection Methods in Mina Ayu Group of Tabanan Regency Bali Province 利用选育方法提高巴厘省塔巴南县米娜阿尤群罗非鱼种子品质

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2022-02-09 DOI: 10.29165/ajarcde.v6i1.69

S. Suryani, Faihana Ching Abdulah, Norfazreena Mohd Faudzi, D. N. Sadguna, I. Arya, D. Edi, G. Pratama

{"title":"Improving the Quality of Tilapia Fish Seeds (Oreochromis Niloticus) with Selection Methods in Mina Ayu Group of Tabanan Regency Bali Province","authors":"S. Suryani, Faihana Ching Abdulah, Norfazreena Mohd Faudzi, D. N. Sadguna, I. Arya, D. Edi, G. Pratama","doi":"10.29165/ajarcde.v6i1.69","DOIUrl":"https://doi.org/10.29165/ajarcde.v6i1.69","url":null,"abstract":"Tilapia fish is much in demand because it has several advantages such as its distinctive taste that makes tilapia delicious after being processed in any way. Tilapia has the potential to be used as an export commodity in the form of fish fillets and the price is relatively cheap. The climate situation and the extent of freshwater fishing land are contributing factors in the development of tilapia cultivation in Indonesia. One of the efforts to increase efficiency and productivity in cultivation is fish spawning activities. Spawning activities are important for producing seeds or larvae. Female fish are 300 to 400 g and for males, 400 to 500 g, aged 5 months. Tilapia can colonize weighing 250 g and age 4 to 6 months, meaning the parent used in this study has been following the required. The maintained parent is a healthy, unformed, and complete morphological parent (SNI 01-61412009). The purpose of this study is to improve the quality of Tilapia fish seeds produced by the Mina Ayu Group of Tabanan Regency of Bali Province by a selective breeding method. Male and female tilapia broods are kept separately in hapa measuring 5x5x1m. In shelters, for the acceleration of gonad maturation before the fish are stocked in the spawning pond. The feeding given during maintenance is 2 to 3%. Individual selection methods can improve the quality and survival rate of tilapia fish larvae. The absolute length increased 1.5 cm and weight increased 0.950 mg/day with a survival rate of 80% to 90%.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"690 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116113554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia 印尼巴厘塔巴南巴鲁村妇女农民小组芋头加工产品的发展

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2022-01-05 DOI: 10.29165/ajarcde.v6i1.83

L. Suriati, Aida Firdaus Muhamad Nurul Azmi, Raseetha Vani Siva Manikam, Ni Made Ayu Suardani Singapurwa, I Gede Pasek Mangku, Anak Agung Made Semariyani, I Wayan Sudiarta, I Nyoman Rudianta, I Putu Candra, Ni Luh Putu Putri Setianingsih

{"title":"The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia","authors":"L. Suriati, Aida Firdaus Muhamad Nurul Azmi, Raseetha Vani Siva Manikam, Ni Made Ayu Suardani Singapurwa, I Gede Pasek Mangku, Anak Agung Made Semariyani, I Wayan Sudiarta, I Nyoman Rudianta, I Putu Candra, Ni Luh Putu Putri Setianingsih","doi":"10.29165/ajarcde.v6i1.83","DOIUrl":"https://doi.org/10.29165/ajarcde.v6i1.83","url":null,"abstract":"The processing of food products during the pandemic is growing rapidly, resulting in processed products that are increasingly diverse and widespread in the market. To empower rural communities by improving knowledge, attitudes, skills, and behaviors, activities and mentoring programs are needed in accordance with the needs of the community. This community service activity was held in the Group of Women's Farmers “Dharma Santi”, Baru Village, Marga Sub district, Tabanan Regency, Bali Province. Taro is an untapped commodity in Baru Village. Processing taro into various products such as bread, jam, and noodles have been produced and marketed by Women Farmers Group, but marketing is still limited around the village. Farmers Group does not have adequate entrepreneurship skill, production management, and marketing. The solution to address partner problems is to provide the right technology for processing bread, jam, and taro noodles, equipment assistance, knowledge of packaging and product labeling, marketing, and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who participated in the activity was 10 people. Based on the results of the evaluation, this group mastered the technology of making bread, jam, and taro noodles up to 75%. Further help is needed to the group so that more quality bread products, jams, and taro noodles produced have a longer shelf life as well as wider marketing.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125771026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Frond Base Fracture and Dynamics of Palm Oil Inflorescence Applied With Different Nutrient Sources 不同营养源对棕榈油花序叶底断裂及动态的影响

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2022-01-05 DOI: 10.29165/ajarcde.v6i1.84

Suprih Wijayani, Herry Wirianata, S. Gunawan

引用次数: 0

Development of Local Functional Food Made of Buffalo Milk Improved with Culture Probiotics (Lactobacillus casei) 培养益生菌(干酪乳杆菌)改良水牛乳地方功能性食品的开发

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2021-12-24 DOI: 10.29165/ajarcde.v6i1.81

D. Kisworo

{"title":"Development of Local Functional Food Made of Buffalo Milk Improved with Culture Probiotics (Lactobacillus casei)","authors":"D. Kisworo","doi":"10.29165/ajarcde.v6i1.81","DOIUrl":"https://doi.org/10.29165/ajarcde.v6i1.81","url":null,"abstract":"Abstract \u0000 \u0000The research was conducted to develop functional food products of milk-based livestock origin (Semi hard-type cheese), with the addition of pure culture Lactobacillus casei as a probiotic agent, and citric acid and Mucor meihei as milk coagulants. The research material was semi-hard type cheese made of approximately 35 liters of buffalo milk from West Sumbawa Regency as a basic ingredient with the probiotic pure culture. The results showed that the pure culture of probiotic (Lactobacillus casei) at levels of 10% and 15% can survive and develop quite well in semi-hard cheese during aging, from 1 day, 7 days, and 14 days, respectively (3.79 – 5.92) and (4.91 – 6.31) log cfu g-1. While the 0.025% rennet of the volume of milk from Mucor miehei gives a pretty good result, it can be seen from the product recovery which can reach (34.30 + 0.32) %. During aging for 14 days, an organoleptic quality which includes aroma, color, and texture was getting better, with the criteria of a semi-hard aroma, yellowish-white color, and semi-hard texture. It can be concluded, that semi-hard type cheese can be used as one of the functional foods of probiotic carriers. To get the therapeutic effect, this probiotic should be consumed at least 100 grams per serving.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126881239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

The Control of Pathogenic Fungi with Trichoderma in Banjar Pinge, Tabanan of Bali Province 巴厘省塔巴南省班加尔坪木霉病原真菌防治研究

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2021-12-24 DOI: 10.29165/ajarcde.v6i1.82

A. Andriani, I. G. Arjana, L. Kartini, D. G. W. Selangga, Ismail Rakibe

{"title":"The Control of Pathogenic Fungi with Trichoderma in Banjar Pinge, Tabanan of Bali Province","authors":"A. Andriani, I. G. Arjana, L. Kartini, D. G. W. Selangga, Ismail Rakibe","doi":"10.29165/ajarcde.v6i1.82","DOIUrl":"https://doi.org/10.29165/ajarcde.v6i1.82","url":null,"abstract":"Pinge is one of the traditional sub-village (banjar) in Baru Village, Marga Sub district, Tabanan Regency of Bali Province. There are 36% of villagers living below the poverty line where 85% of them are farmers who cultivate fruit and flowers. They have many problems with fruit and flower production as the yields is low due to natural disasters and poor agricultural practice and support. Some flower growers often complain of low flower production, especially Marigold flowers due to the attack of pathogenic fungi that cause flower blight. The solution to solve the problems faced by partners is: by providing Appropriate Technology in the processing of cow dung into compost fertilizer plus trichoderma sp antagonist microorganisms. External targets to be achieved are the use of appropriate technology in the processing technology of cow dung into compost plus Trichoderma sp. Based on the results of activities as much as 70% understand and are able to apply pest and disease control to flowers by utilizing biological agents. Trichoderma can reduce the intensity of disease above the ground by 50.00% and suppress the intensity in the soil by 34.48%. In addition, giving Trichoderma sp. can increase the fresh weight of the plant by up to 30.75%.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"87 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115408410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Assistance and Training of Compost Products from Organic Waste at SMA Negeri I Tanjung Raja, Ogan Ilir, South Sumatra 在南苏门答腊Ogan Ilir的SMA Negeri I Tanjung Raja，有机废物堆肥产品的援助和培训

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2021-11-20 DOI: 10.29165/ajarcde.v5i3.79

E. Yusmartini, M. Mardwita, Aseptianova Aseptianova

{"title":"Assistance and Training of Compost Products from Organic Waste at SMA Negeri I Tanjung Raja, Ogan Ilir, South Sumatra","authors":"E. Yusmartini, M. Mardwita, Aseptianova Aseptianova","doi":"10.29165/ajarcde.v5i3.79","DOIUrl":"https://doi.org/10.29165/ajarcde.v5i3.79","url":null,"abstract":"The waste problem is never solved. The increase in the amount of waste every day is following the rate of population growth and activities carried out by the community. Tanjung Raja is the oldest district in Ogan Ilir Regency, South Sumatra, Indonesia. One of the educational facilities in Tanjung Raja is SMA Negeri I Tanjung Raja. Related to school environmental problems, especially to reduce the waste that will be brought to the Landfill, SMA Negeri I Tanjung Raja has not done waste sorting. During this time the garbage collected in the place that has been provided according to its designation will be thrown into the Temporary Landfill. Based on the results of observations and interviews with partners, the PKM activities that will be carried out are processing waste generated from school activities. The activity will be done by sorting the resulting waste, then continued by making compost from the leaves produced in school and also other organic waste into compost. PKM devotional activities have produced compost products from organic materials. Partners have come up with solutions to address the waste generated from daily activities and fallen leaves. The compost produced is economically valuable. This activity can overcome the problem of waste in schools and is also useful in preserving the school environment.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116788656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method 超声波法对玉米皮营养成分和植物化学成分的提取温度和提取时间进行优化

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2021-10-25 DOI: 10.29165/ajarcde.v5i3.77

H. Haslina, D. Larasati, E. Pratiwi, N. Nazir, Ika Fitriana

{"title":"Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method","authors":"H. Haslina, D. Larasati, E. Pratiwi, N. Nazir, Ika Fitriana","doi":"10.29165/ajarcde.v5i3.77","DOIUrl":"https://doi.org/10.29165/ajarcde.v5i3.77","url":null,"abstract":"One of the natural antioxidants sources that have the potential to be utilized as raw material for functional food is corn bran. Corn bran is a by-product of the milling process of corn that is gaining attention as a functional food is increasing in recent years. This study aimed to optimize temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method. Optimized Custom Design was applied to investigate the effect of experimental factors on the nutritional and phytochemical contents. This study used Randomized Block Design (RBD) arranged in-factorial with 3 treatments, namely temperature and time of extraction. Temperature: A1=500C, A2=550C, A3=600C, and A4=650C, and time: B1=10 minutes, B2=15 minutes, B3=20 minutes, and B4=25 minutes. The data obtained were analyzed statistically using ANOVA with a significance level of 95% and then processed with Software DX13.0 ® program. The results of the research show the formula of the experiment which is optimal at a temperature of 500C and 10 minutes. In this condition, the result is the yield at 38.34%, nutritional contents (water at 9.17%; ash at 0.33%; fat at 1.33%, protein at 4.40%, carbohydrates at 85.47%; and crude fiber at 1.88%. produce yield 38.34%, and phytochemical contents (total phenols at 1778.07 µg GAE/g. flavonoids at 92.11 µg GAE/g, vitamin C at 5.84 mg, antioxidant activity at 43.33%, and tannins at 0.11%). This study implies that there is an increase in added value from the conversion of corn bran into nutrient-rich products and has a promising phytochemical content.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130484094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Local Wisdom of Balinese People Managing Water in Tirta (Holy Water) Concept 巴厘岛人在Tirta(圣水)概念中管理水的地方智慧

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment Pub Date : 2021-10-16 DOI: 10.29165/ajarcde.v5i3.76

I Nengah Muliarta, I. W. Suanda, N. Suriani

{"title":"Local Wisdom of Balinese People Managing Water in Tirta (Holy Water) Concept","authors":"I Nengah Muliarta, I. W. Suanda, N. Suriani","doi":"10.29165/ajarcde.v5i3.76","DOIUrl":"https://doi.org/10.29165/ajarcde.v5i3.76","url":null,"abstract":"Water is a source of life on the surface of the earth because it becomes a necessity for every organism. The need for water continues to increase, but the availability of clean water continues to decrease. Efforts to preserve important water sources are made to meet current and future water needs. Hindus in Bali have long practiced water resources conservation and managing water quality through various forms of local wisdom. Local wisdom is passed down through generations of routine activities in daily life. Water as a gift because it gives life is placed as a holy one which is then referred to as holy water or tirta. The use of tirta in various ceremonial activities causes Hinduism in Bali to be often identified with tirta religion. For Balinese people, water is a symbol of Vishnu which is a manifestation of God as the preserver of world life. Positioning water as a sacred thing has the meaning of obligation to maintain the quality and quantity of water to be maintained. Positioning the water source as a sacred area is also a form of effort to protect the springs to avoid pollution. The ceremony of mendak tirta and mendak toya became a form of local wisdom on the procedures of water use and efficient use of water. The concept of nyegara-Gunung (sea-mountain) is one of the proofs that Balinese Hindus commit to maintaining the hydrological cycle, so that life is maintained.","PeriodicalId":221566,"journal":{"name":"AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129605506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0