COMMUNITY SERVICE IN THE CORONA VIRUS DISEASE (COVID-19) PERIOD

On June 28, 2020 lecturers at the Faculty of Animal Husbandry, Udayana University held a community service entitled Dissemination of Research at the Faculty of Animal Husbandry at Udayana University in CV Timan Agung, Kelating, Kerambitan Tabanan. CV Timan Agung was founded in 2010 engaged in the production of solid and liquid organic fertilizers. The director of CV Timan Agung is Anak Angung Nyoman Wijana with 20 employees. The results of the lecturers' research especially innovation products must be disseminated to the community both productive people (industry and livestock farmer groups) and non-productive (PKK mothers, banjar members and subak members).

The service method used is the online-combination method, which is about 10 lecturers of the Faculty of Animal Husbandry, Udayana University coming to the location to carry out activities, other lecturers can come from home using communication tools such as Cisco Webex. This dedication was opened by Deputy Dean 2 of the Faculty of Animal Husbandry. The Vice Dean 2 explained that the results of the research must be disseminated to the public, both non-industrial and non-industrial, he also thanked the director of CV Timan Agung who was willing to collaborate with the Faculty of Animal Husbandry and wanted to use innovation products from lecturers' research results. After the opening ceremony, the material about Bio-Bali Farmer from one of the Faculty of Animal Husbandry lecturers, Dr. I Made Mudita S.Pt. MP. Bio-Bali Tani fermented specifically utilizing a consortium of superior lignocellulolytic probiotic bacteria Bacillus sp, BT3CL and Bacillus sp BT8XY in the growth medium of high quality bacteria and nutrient content and nutrient content complete. Bio-Bali Tani has a dual function, namely:
1. As a decompuser / inoculant to process livestock waste and organic waste into solid organic

    fertilizer and liquid fertilizer

2. Processing agricultural and plantation waste into quality animal feed such as silage rice straw,

    cocoa skin sailage, banana stem silage, field grass silage, leather silage    coffee, corn straw

    silage, and peanut straw silage

3. As a source of probiotics that are directly given to livestock either through drinking water

    and feed.

This innovative product has been tested on large scale broiler breeders with a dose of 200 ml per 1000 CC of drinking water which gives a positive result, namely increased broiler chicken body weight and 0% mortality rate. Dissemination of Bio-Bali Tani innovation products during the Covid-19 pandemic at CV Timan Agung has been used to make Bio alcohol (alcohol made from molasses and water with a mixture of 25% molasses + 75% well water and 1% probiotic Bio-Bali Tani .

Anak Agung Wijana (Director of CV Timan Agung) is a creative, innovative person and understands about Bio technology. CV Timan Agung has a variety of products from Bio technology such as organic, solid and liquid fertilizer, Moringa leaf based probiotics, VCO waste based probiotics and making alcohol from molses using Bio-Bali Farmer inoculants. This alcohol is an ingredient for making Bio Hand-sanitizers during the Covid-19 period. Other industries use alcohol as alcohol which is very expensive, Anak Agung Wijana understands that technology has begun to think of making alcohol using waste by fermentation methods. He also said to make alcohol requires waste materials that contain soluble carbohydrates, one of these wastes is molasses which is a waste from making sugar cane. This waste is cheap Rp. 4000 / liter and has high soluble carbohydrates.

The process of making fermented wine: to make 100 liters

materials needed: 25 liter molases, 75 liter well water and 1 liter probiotics. To make Probiotics 1 liter of material required 0.5 kg tapioca flour, 500 ml Bio-Bali + well water
5 liters, the dough is put in a 10 liter jar, tightly closed, stored for 2 days. After two days the probiotic is opened and ready to use for fermenting molasses to make alcohol.

The process of making fermented alcohol has 3 stages:

1. Arak making technology: 25 liters of molasses are put in a 100 liter drum + 75 liter + water

    probiotics 5 liters, drum closed tightly stored for three days. After three days the dough

    previously opened will produce wine with alcohol that is still mixed with water
2. The fermentation liquor is destructed using a heating with a low temperature of 60^oC.
3. The fermentation wine is transferred to a distillation device to evaporate the alcohol, its vapor
     accommodated will produce alcohol.

Anak Agung Wijana (Director of CV Timan Agung) is very pleased that the Faculty of Animal Husbandry lecturers are willing to work together in the field of technology so that their business will progress with the guidance of the Faculty of Animal Husbandry lecturers. He also hopes that this collaboration will continue and be able to produce new innovation products to improve welfare. (Dr. Ir. Ni Wayan Siti,M.Si)