cover
Contact Name
Gede Arda
Contact Email
ardagede@gmail.com
Phone
-
Journal Mail Official
jurnal.beta.tep@gmail.com
Editorial Address
-
Location
Kab. badung,
Bali
INDONESIA
beta (Biosistem dan Teknik Pertanian)
Published by Universitas Udayana
ISSN : 25023012     EISSN : 25023012     DOI : -
Jurnal BETA (Biosistem dan Teknik Pertanian) memuat hasil penelitian di bidang teknik biosistem (biosystem engineering). Cakupan dari jurnal ini merentang dari aplikasi ilmu keteknikan untuk pertanian. Diantara bidang ilmu tersebut, yang menjadi fokus adalah Bidang Manajemen Keteknikan Pertanian, Teknologi Pascapanen khususnya produk Hortikultura, Rekayasa dan Ergonomika, Konservasi Sumber Daya Alam, serta khusus tentang aplikasi Instrumentasi dan Sistem kontrol dalam bidang pertanian.
Arjuna Subject : -
Articles 21 Documents
Search results for , issue "Vol 8 No 1 (2020): April" : 21 Documents clear
Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.) Saputri, Chyntia Wulandari Eka; Pudja, I. A. Rina Pratiwi; Kencana, Pande Ketut Diah
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (445.466 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p17

Abstract

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature
Kajian Kualitas Beras Sosoh Dari Berbagai Macam Ukuran Daya Mesin Penggiling Putra, I B Werdi; Setiyo, Yohanes; Aviantara, I Gusti Ngurah Apriadi
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.428 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p16

Abstract

Rice is a staple food for the people of Indonesia. Even though Indonesia is an agrarian country, Indonesia currently imports rice. In producing rice from rice there are obstacles. One of the main obstacles is post-harvest handling of rice with high yield loss during post-harvest. The amount of post-harvest loss occurs because most farmers still use traditional methods or the handling is not good and right. The purpose of this study was to determine the relationship between the capacity of the grinding machine and the quality of sosoh rice produced by the mill and to know the quality comparison of various types of grinding machine capacity. The research was carried out in the area of ??Wanasari Village, Tabanan-Bali to find out the quality of sosoh rice in the region. Head Rice is broken rice grains, both healthy and defective, which have a size greater than or equal to 6/10 part of the average length size of whole rice grains that can pass through the surface of the indented plate basin with a requirement of 4.2 mm hole size. Rice husk is a protective cover from rice grains which is separated from seeds during the grinding process. In the grinding process, there is rice which remains the husk which is caused by the power / rpm of the grinding machine which is too low because the friction force produced by the engine is not sufficient for the overall release of rice husk
Pengaruh Keselamatan dan Kesehatan Kerja Terhadap Kinerja Pekerja Pada Perusahaan Penyosohan Beras di Desa Jagapati, Angantaka, Sedang kec. Abiansemal kab. Badung Dwipayana, Krisna; Sucipta, I Nyoman; Budisanjaya, I Putu Gede
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.428 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p05

Abstract

This study aims to determine the effect of occupational safety and health (K3) on worker performance and to find out the factors that most influence the performance of workers in the rice fueling company. The questionnaire was used as a data collection tool that was disseminated to 20 employees in the suppression of rice in the area of ??Sedang, Angataka, jagapati, Kec.Abiansemal, Kab. Kadung. Analysis of this study were emalyzed using validity test, normality test, reliability test and linear regression test. The results of the validity test analysis are 9 invalid questions. The results of the normality test, the data are normally distributed with a significance value of 0.819. The reliability test obtained the results of the data that was reliable with the value of Cronbach's Alpha 0.933. As well as the analysis of the linear regression test the results are closely related. From the research conducted it can be concluded that (1) the relationship of Occupational Safety and Health (K3) to the workforce can be seen from the magnitude of the coefficient of determination (R2) the relationship between the factors that influence K3 and the performance of workers. The performance of workers with supervisory factors has a coefficient of determination of 61.27% and with occupational safety of 88.51%, with health of workers of 86.09%, (2) Factors that most influence the performance of workers in the company of raising rice are factors of work safety, where the closeness of the relationship between the two is 61.27%.
Pengaruh Penambahan Pelepah Rebung Bambu (Gigantochloa nigrociliata BUSE-KURZ) dan Konsentrasi Aktivator Terhadap Kualitas Kompos yang Dihasilkan Prawiratama, Daniel Rama; Widia, I Wayan; Sucipta, I Nyoman
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (906.992 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p04

Abstract

The purpose of this study was to obtain the composition of the ingredients and coordinate the optimal activator on compost quality in accordance with the Indonesian National Standard (SNI) 19-7030-2004. The raw materials used in composting are bamboo shoots and cow dung waste. The activator used was from a 2-week fermentation process from a banana hump that was added to rice washing water and brown sugar. The composting process in this study used a bamboo basket with a height of 100cm and a diameter of 60cm. The method used is factorial Completely Randomized Design with two factors. The first factor is the composition of cow dung and tabah bamboo shoot waste which consists of 5 levels, namely: 100%: 0%, 75%: 25%, 50%: 50%, 25%: 75%, and 0%: 100%. The second factor is the concentration of activator consisting of 3 levels, namely 250 ml, 500 ml and 750 ml. Each time repeated 2 times. In the process of composting temperature and pH every day for 31 days. Water content, C-Organic (%), Nitrogen (%) seen at the beginning and end of the composting process. The best combination of A3.B3 treatment with the composition of cow dung and bamboo shoot midrib (50%: 50%) activator concentration of 750 ml, resulted in a peak temperature of 47.250C with an average temperature during the composting process of 40.320C, average pH during composting process 7, 10, final pH 6.93, moisture content 35.95%, organic C content 23.9%, total N-content 1.46%, C / N ratio 16.42%. The resulting compost is blackish brown in color, has a crumb texture compared to other processing. Keywords : tabah bamboo shoots, cow dung, composting, compost quality.
Pengaruh Jarak Tanam Terhadap Pertumbuhan dan Hasil Tanaman Bayam (Ammaranthus tricolor) Secara Hidroponik NFT (Nutrient Film Technique) Suarjana, I Made; Apriadi Aviantara, I Gusti Ngurah; Arda, Gede
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (473.954 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p08

Abstract

The purpose of this study was to determine the effect of spacing on the growth and yield of spinach plants with hydroponic NFT (Nutrient Film Technique) and to determine the most effective spacing and spinach results of hydroponic NFT plant growth. This study uses a Completely Randomized Design (CRD) consisting of four treatment spacing, namely 5 cm, 10 cm, 15 cm and 20 cm. Each treatment uses the same number of plants as 15 plants in one gutter. The study was conducted for 20 days. The parameters observed were plant height, number of leaves, fresh weight, dry weight, root length, and stem diameter. High parameters and number of leaves are measured every two days, while parameters of fresh weight, dry weight, root length, and stem diameter are measured after harvest on the 20th day. For the final value obtained from the calculation of plant height growth parameters, namely JT5 (27.45), JT10 (32.45), JT15 (33.22), and JT20 (32.94). And for the final value obtained from the calculation of the number leaf growth parameters, namely JT5 (11.21), JT10 (12.19), JT15 (12.51), and JT20 (12.17). While the final value of crop yield parameters for root lengths is JT5 (28.06), JT10 (30.43), JT15 (31.36), JT20 (30.70). For the stem diameter the average value obtained is JT5 (0.72), JT10 (8.84), JT15 (0.90), JT20 (0.85). For fresh weight of plants, the average values ??obtained are JT5 (182.40), JT10 (208.24), JT15 (215.07), JT20 (210.76). And for dry weight, the average value obtained is JT5 (9.51), JT10 (13.52), JT15 (15.05), JT20 (13.71). It can be concluded that from the results of the ANOVA analysis, the treatment of 15 cm spacing had the best results and the spacing of 5 cm showed the lowest results in each treatment observed.
Pengomposan Sampah Canang dengan Model Pengomposan di Wadah Berbentuk Silinder Putra, I Made Dwijantara; Setiyo, Yohanes; Sumiyati, Sumiyati
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (833.306 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p10

Abstract

The use of diameter treatment and supplementary material for cow manure in the process of composting canang waste raw materials can produce quality in accordance with SNI. In this study using three treatments of composting basket diameter: 60 cm in diameter, 40 cm in diameter and 20 cm in diameter with the same height of 100 cm and the addition of cow manure: canang garbage 1: 1. Observed parameters include temperature, pH, carbon and nitrogen compost . The composting process lasts for thirty days with temperatures of 29 - 56 ? and pH of compost 4.3 - 6.9, with the resulting compost color blackish brown. In general, the quality of compost produced from the three treatments with a final C / N ratio of 13.05 - 22.0. Penggunaan diameter perlakuan dan bahan pelengkap kotoran sapi dalam proses pengomposan bahan baku limbah canang dapat menghasilkan kualitas yang sesuai dengan SNI. Dalam penelitian ini menggunakan tiga perlakuan diameter keranjang kompos: diameter 60 cm, diameter 40 cm dan diameter 20 cm dengan tinggi yang sama 100 cm dan penambahan kotoran sapi: sampah canang 1: 1. Parameter yang diamati meliputi suhu, kompos pH, karbon dan nitrogen. Proses pengomposan berlangsung selama tiga puluh hari dengan suhu 29 - 56 ? dan pH kompos 4.3 - 6.9, dengan warna kompos yang dihasilkan berwarna coklat kehitaman. Secara umum, kualitas kompos dihasilkan dari tiga perlakuan dengan rasio C / N akhir 13,05 - 22,0.
Karakteristik Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) Hasil Destilasi pada Suhu yang Berbeda Swandewi, Kadek Rahayu; Diah Kencana, Pande Ketut; Yulianti, Ni Luh
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.789 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p19

Abstract

Tujuan dari penelitian ini ialah agar mengetahui densitas, rendemen, serta senyawa kandungan kimia (pH, total asam, total fenol) yang terdapat didalam destilat asap cair hasil pirolisis batang bambu tabah pada suhu 125oC dan 150oC. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu menggunakan suhu (suhu 125oC dan 150oC). Analisis sidik ragam menunjukkan jika perbedaan suhu antara 125oC dan 150oC berpengaruh nyata terhadap hasil analisis destilasi asap cair pirolisis bambu tabah. Adapun hasilnya ialah densitas tertinggi 1,0245 g/ml pada suhu 150oC dan terendah 1,02004 g/ml pada suhu 150oC, pH tertinggi 3,20 pada suhu 125oC dan terendah 3,14 pada suhu 150oC, total asam tertinggi 10,94% pada suhu 150oC dan terendah 7,70% pada suhu 125oC, total fenol tertinggi 0,65% ada suhu 150 oC dan terendah 0,61% pada suhu 125oC. Analisis beda nyata terkecil menunjukkan perbedaan suhu 125oC dan 150oC berpengaruh nyata terhadap pH, total asam, dan total fenol. Hasil menunjukkan adanya perbedaan karakteristik asap cair sebelum dan sesudah distilasi. Kata kunci: asap cair, bambu tabah, destilasi
Efek Penambahan Limbah Makanan Terhadap C/N Ratio Pada Pengomposan Limbah Kertas Wulandari, Ni Ketut Rai; Madrini, Ida Ayu Gede Bintang; Wijaya, I Made Anom Sutrisna
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (540.3 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p13

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui perbandingan karbon dan nitrogen pada pengomposan limbah makanan dengan limbah kertas sehingga didapatkan komposisi campuran bahan yang menghasilkan kualitas kompos sesuai dengan Standar Nasional Indonesia (SNI) 19-7030-20014. Bahan baku yang digunakan dalam pengomposan dalam penelitian ini yaitu limbah makanan dan limbah kertas. Proses pengomposan pada penelitian ini mengunakan bioreaktor Tahiron New Garden Bag 2 dengan perbandingan komposisi bahan limbah makanan dan limbah kertas yaitu: 1:1, 1:2, 1:3 dan 0:1 dimana limbah kertas sebagai kontrol. Pada proses pengomposan suhu dan pH diamati setiap hari selama 60 hari. Kadar air diamati setiap 4 hari sekali dan kadar C-organik (%), kadar Nitrogen (%) diamati setiap 7 hari sekali. Pada perlakuan 1:1 mengalami peningkatan suhu termofilik sebanyak 2 kali masing-masing pada hari ke 14 dan 34 sebesar 46 dan 46,3 oC. Sedangkan pada perlakuan 1:2 dan 1:3 hanya mampu mencapai suhu mesofilik. Perbandingan kandungan C/N ratio pada bahan baku limbah makanan dengan limbah kertas yaitu 1:1 sebesar 24,44, 1:2 sebesar 40,60, 1: 3 sebesar 52,06 dan 0:1 sebesar 71,81. Sedangkan kandungan C/N ratio pada kompos limbah makanan dengan limbah kertas yaitu 1:1 sebesar 12,06, 1:2 sebesar 37,00, 1:3 sebesar 42,85 dan 0:1 sebesar 104,84. Komposisi campuran bahan limbah makanan dan limbah kertas yang sesuai dengan Standar Nasional Indonesia (SNI) 19-7030-20014 yaitu perlakuan 1:1 dengan kadar air akhir 35%, suhu akhir 23,3oC, pH akhir 7,2, dan ratio C/N akhir 12,6%.
Pengaruh Suhu dan Lama Pemanasan terhadap Karakteristik Ikan Tongkol Olahan yang Direndam Dalam Larutan Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) Turnip, Luber; Widia, I Wayan; Kencana, Pande Ketut Diah
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1109.059 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p20

Abstract

Tuna has a high protein and water content, and has solid meat. But tuna is also very easy to damage. The cause of damage fish is a high water content which can cause microorganisms to multiply easily. Fumigation with liquid smoke is safer and more practical than conventional fumigation, because liquid smoke contains phenol, carbonyl and organic acids which are useful for providing a distinctive taste and as preservatives in fish. The liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). The purpose of this study was to determine the effect of temperature and heating time on the characteristics of processed tuna which soaked in liquid smoke stem of tabah bamboo and to find out the temperature and heating time of the best organoleptic characteristics of processed tuna which soaked in a solution of liquid smoke stem of tabah bamboo. The method used is Factorial Completely Randomized Design with two factors. The first factor is the treatment of heating temperature which consists of three levels, and the second factor is the treatment of heating time which consists of three levels. Each treatment was repeated twice. The best combination of treatments is the heating temperature of 100?C, heating for 4 hours produce pH 5.5, water content 58.06%, ash content 1.69%, protein content 18.29%, hedonic color test 3.94, aroma test hedonic 4.28, hedonic texture test 4.72, hedonic taste test 4.5, texture scoring test 4.83, and the overall acceptance scoring test is 4.39. Keywoard : smoked tuna, liquid smoke, tabah bamboo.
Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Suhu Pemasakan Terhadap Mutu Se'i Bandeng Yulita Jakung, Maria Liliosa; Pudja Pratiwi, Ida Ayu Rina; Diah Kencana, Pande Ketut
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.193 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p12

Abstract

Ikan Bandeng memiliki rasa yang gurih, rasa daging kenyal. Ikan Bandeng digolongkan sebagai ikan berprotein tinggi dan berlemak rendah. Pengasapan menjadi salah satu metode pengawetan yang dapat diterapkan pada ikan bandeng. . Pengasapan dengan asap cair lebih praktis dan mengandung senyawa fenol, karbonil dan asam organik. Asap cair modern yang digunakan yaitu asap cair bambu tabah (Gigantochloa nigrociliata Buse-Kurz). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi asap cair dan suhu pemasakan yang berbeda terhadap mutu se’i bandeng. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, terdiri dari 4%, 6% dan 8%. Faktor kedua adalah suhu pemasakan, terdiri 60oC, 80oC, dan 100oC. Kombinasi perlakuan terbaik adalah pada konsentrasi asap cair bamboo tabah 8% dan suhu pemasakann 100oC, dengan pemanasan selama 4 jam menghasilkan pH 5,5, kadar air 50,70%, kadar abu 2,70%, kadar protein 15,91 %, uji skoring kenampakan 4,67, uji skoring bau 4,67, uji skoring rasa 4,53, dan uji skoring tekstur 4,67. Milkfish has a savory flavor, a taste of chewy meat. Milkfish is classified as a high-protein and low-fatty fish. the fumigation are one of the methods of preservation that can be applied to milkfish. Fumigation with liquid smoke is more practical and contains compounds of phenol, carbonyl and organic acids. Liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). the purpose of this research is to know how the effect of liquid smoke with various concentrations and the different of temperature cooking towards quality se’i of milkfish. the used method is complete random planning within two factors. the first factor is the concentration of liquid smoke, consisting of 4%, 6%, and 8%. the second factors is the cooking temperature, consisting of 600C, 800C, and 1000C. the best combination of treatment is 8% concentration liquid smoke and temperature of cooking is 1000C during 4 hours result pH 5.5, content moisture 50.70%, ash 2.70%, protein 15.91%, visibility 4,67, aroma 4,67, taste 4,53, and texture 4,67.

Page 1 of 3 | Total Record : 21