Ni Nyoman Sulastri
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian

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ANALISIS KEBUTUHAN AIR TANAMAN STRAWBERRY YANG DIBUDIDAYAKAN SECARA HIDROPONIK DI DALAM GREENHOUSE Purnadiyasa, I Made; Tika, I Wayan Wayan; Sulastri, Ni Nyoman
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 1 No 2 (2013): Agustus
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (71.575 KB)

Abstract

Tujuan dari penelitian ini adalah untuk menentukan pola kebutuhan air untuk tanaman stroberi menggunakan hidroponik yang ditanam di rumah kaca, dari transplantasi ke waktu panen. Bahan yang digunakan dalam penelitian ini adalah bibit strawberry, sekam padi, pupuk NPK dan polybag plastik. Alat yang digunakan adalah penganalisa tanah 4 arah untuk mengukur pH tanah, kelembaban tanah, intensitas cahaya untuk tanah, keseimbangan analitis, tangki plastik yang digunakan untuk menyimpan air, penggaris dan termometer. Parameter yang diamati adalah kadar air awal, periode pasokan air irigasi, jumlah air yang digunakan oleh tanaman dan kebutuhan air irigasi. Berdasarkan penelitian yang dilakukan selama (i) tingkat tinggi adalah (57,66 ml / hari), (ii) sedang adalah (42,40 ml / hari) dan (iii) rendah adalah (30,06 ml / hari) ) kelembaban tanah, hal ini menunjukkan bahwa kebutuhan air tanaman tergantung pada kelembaban tanah yang ada. Selain itu, ada kecenderungan bahwa kebutuhan air tanaman akan meningkat seiring dengan meningkatnya kelembaban tanah. Selama tingkat kelembaban tanah yang rendah (di bawah kapasitas lapangan), tanaman akan mengalami kesulitan dalam mengekstraksi air dari tanah. Sebaliknya, selama tingkat kelembaban tanah yang tinggi, air akan mudah diambil dan kebutuhan air tanaman akan meningkat karena peningkatan penguapan tanah, terutama selama tahap awal pertumbuhan tanaman The purpose of this study was to determine the pattern of water requirements for strawberry plant using hydroponic which was planted in the greenhouse, from transplanting to harvesting time. The materials used in this study were the strawberry seedlings, rice husk, NPK fertilizer and plastic polybag. The tools used were 4-way soil analyzer to measure soil pH, soil moisture, light intensity for soil, analytical balance, plastic tank that were used to store water, ruler and thermometer. Parameters  observed were initial moisture content, the period of irrigation water supply, amount of water used by plants and irrigation water requirement. Based on the study which was conducted during the (i)high level is (57,66 ml/day), (ii)medium is (42,40 ml/day) and (iii)low is (30,06 ml/day) of soil moisture, it showed that crop water requirement depended on existing soil moisture. In addition, there was a trend that crop water requirement wouldincrease as the increase of soil moisture. During low level of soil moisture (under the field capacity), the plant would experience difficulties in extracting water from soil. Conversely, during high level of soil moisture, water would easily be taken and plant water requirement would increase because of the increase of soil evaporation, especially during the initial stage of plant growth.
Sebaran Kinerja Daerah Irigasi Pasca Penyerahan Pengelolaan Irigasi Murtiningrum, Murtiningrum; Wardana, Wisnu; Sulastri, Ni Nyoman
Agritech Vol 24, No 3 (2004)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.13463

Abstract

One among the policies in Irrigation Management Policy Reform (IMPR) is the Irrigation Management Transfer (IMT). Through the IMT, farmers in Water Users Association (WUA) manage their own irrigation systems. The IMT let farmers to diversify their farming system to achieve farmers welfare. The diversification results in in the variation of planting pattern in an irrigation system. The variation is bigger if market plays a role in crop choice. Therefore, the assumption that an irrigation system has a uniform performance throughout the system is no longer valid. This paper aims to examine the distribution of an irrigation system managed by farmers. The system chosen as sample was Mejing Irrigation System in Banjul, Yogyakarta. The performance was assessed by using adequacy and water delivery performance. The spatial distribution of Mejing Irrigation System is mainly affected by irrigation operation pattern as well as condition and serviceability of irrigation network Spatially, the tertiary blocks located in the head receive more water than other tertiary. blocks in the tail.
Dinamika Suhu Pengomposan Sampah Organik Rumah Tangga dengan Keranjang Bio Komposter Madrini, I. A. Bintang; Sulastri, Ni Nyoman
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 7 No 1 (2019): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (71.575 KB) | DOI: 10.24843/JBETA.2019.v07.i01.p11

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui kandungan unsur hara makro dan mikro sampah rumah tangga yang divariasikan dengan sekam padi dalam bio komposter atau bioreaktor garden bag. Metode pengomposan dalam penelitian ini menggunakan metode windrow system. Material sampah organik rumah tangga berperan sebagai sumber nitrogen dan sekam padi sebagai sumber karbon atau sebagai bulking agent sehingga C/N ratio bahan baku memenuhi syarat  pengomposan.Hasil analisis beberapa parameter material sampah organik rumah tangga dan sekam padi yaitu kadar air (%):76,29 dan 9,48, kadar organik (%): 98,17 dan 77,92, pH: 4,32 dan 6,56, Salinitas (mS/cm): 4,03 dan 0,21, C:N ratio :15,72 dan 112,57, total N (%): 0,87 dan 3,81, kadar lemak (%BB): 13,27 dan 9,48, vitamin C (mg/a00 g): 65,11 dan 92,99 untuk masing-masing bahan. Analisis parameter unsur hara makro dan mikro material sampah organik rumah tangga dan sekam padi menunjukkan bahwa masing-masing bahan baku memenuhi syarat pengomposan. Pada proses pengomposan, suhu diamati dari hari ke-2 sampai hari ke-14. Fase termofilik dicapai pada hari ke-2 yaitu suhu mencapai 43 OC  setelah proses aklimasi campuran kedua material. Suhu optimal atau puncak suhu yang dicapai dalam pengomposan sebesar  55OC pada hari 9 ~10 lalu mengalami penurunan suhu dihari selanjutnya, pengamatan dilakukan selama 14 hari untuk melihat dinamika perubahan suhu dari fase termofilik ke fase mesofilik. The objective of this study was to find the content of macro nutrients and micro household waste which is varied with rice hulls in bio composter or bioreactor garden bag. The windrow system composting method was used in this study. Household organic waste material acted as a source of nitrogen and rice hulls as a carbon source or as a bulking agent so that C:N ratio of material meets the composting requirements. Analysis results of several parameters of household organic waste material and rice hulls i.e. moisture content (%): 76. 29 and 9.48, organic matter (%): 98.17 and 77.92, pH: 4.32 and 6.56, Salinity (mS / cm): 4.03 and 0.21, C: N ratio: 15.72 and 112.57, total N (%): 0.87 and 3.81, fat content (% BB): 13.27 and 9.48, vitamin C (mg / 100 g): 65.11 and 92.99 for each ingredient respectively. Analysis of macro and micro nutrient parameters of organic household waste and rice husk material showed that each material was suitable for composting. The temperature observed from day 2 to day 14. Thermophilic phase was achieved on the 2nd day of composting which the temperature reached 43 OC after the acclimation process. The 55 OC of optimum temperature achieveded on the day 9 ~10 of composting and then decreased the temperature over the next day, the observations made for 14 days to see the dynamics of temperature changes from the thermophilic stage to the mesophilic stage.
KURSUS SINGKAT DAN PELATIHAN PEMANFAATAN PEPAYA (CARISA PAPAYA L.) MENJADI MANISAN KERING BUAH PEPAYA DI DESA TIMUHUN, KECAMATAN BANJARANGKAN, KABUPATEN KLUNGKUNG Nada, I Made; Sulastri, Ni Nyoman; Budisanjaya, I Putu Gede; Arda, Gede
Buletin Udayana Mengabdi Vol 7 No 1 (2008): Volume 7 No.1 – April 2008
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (71.575 KB)

Abstract

ABSTRACT In Desa Timuhun, eventhough papaya is not primary fruit product, but usually papaya is planted among the other plants and easily to grow. Papaya has good potency to be processed to become food product. Matured papaya fruit is usually fresh served for desk fruit. On the other hand, for papaya which is not mature yet, usually used for vegetable. Papaya has high water content, so it makes papaya fruit easy to experience damage. With papaya processing, papaya which is originally assumed improper to be sold or to be consumed (mechanical damage, diseased, acid, physical damage) and will only to be thrown, finally can be used. The making of papaya dry candy is one of effort to preserve and to vary form of papaya serving. It also improves the economic value of papaya. The making of papaya can be conducted in big or small scale. The activity objectives are to introduce and give additional knowledge to society about papaya processing technology, to increase economic added value of papaya and the using of papaya which is improper to be sold or to be consumed becoming valuable food product .Realization of the objectives above are by performing an information sharing and discussion with the society about process of the making dry candy from papaya, training of papaya dry candy making, introduce simple technology of dry candy papaya making. This activity was performed at the head of Desa Timuhun office, on Friday, September 14, 2007 and was attended by 26 persons, including association of woman farmer and the staff in that office. The result of this activity shows that there was positive response of people who attend this activity, because by processing papaya fruit into dry candy, have a lot of advantage compare to sale it freshly. Beside that, this dry candy is healthy snack, without synthetic preservation, enriched with vitamins which is useful for health, also this dry candy is still good up to 1 month and of course it could to improve economic value compared to be sold freshly