Putu Gede Budisanjaya, Putu Gede
Prodi. Teknik Pertanian, Universitas Udayana

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Desain Bangunan Bagi Numbak dan Ngerirun pada Sistem Distribusi Air Irigasi Subak Berdasarkan Konsep Pemias Sumiasih, Ni Kadek; Tika, i Wayan; Budisanjaya, Putu Gede
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 2 (2016): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

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Divider structure (tembuku) numbak and ngerirun is one of structure that used as divider in Subak water irrigation. Diversion of flow in the tembuku ngerirun was causing reduction that influenced by the difference speed and makes the difference rate of flow with tembuku numbak. The purposes of this research were: (1) to determine the level of the pemias coefficient on tembuku numbak and ngerirun, and (2) to calculate the dimensions of the tembuku numbak and ngerirun that review by pemias aspects. The real rate of flow analysed by measuring the width and height of water on the tembuku and the must rate of flow calculated by using the ratio of irrigated land area. The real rate of flow and the must rate of flow were used to determine pemias coefficients and pemias coefficients used to determine the must width of the threshold design of tembuku. Based on analysis, the average pemias coefficient was 0.095 or a value of pemias reduction was 0.095. Correlation of height of water and pemias coefficient was very high with R2 was 0.942. RMSE of width threshold value was 38.86%. The must width of the threshold at Subak is obtained by dividing the real width threshold with (1- pemias coefficients). After socialized to some pekaseh, they were mostly agree if there pemias coefficients that can be used to give pelampias on tembuku ngerirun.
Perancangan dan Aplikasi Alat Sistem Irigasi Otomatis pada Budidaya Paprika di Desa Candikuning Tika, I Wayan; Budisanjaya, Putu Gede; Sumiyati, Sumiyati .
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 2 (2016)
Publisher : Universitas Udayana

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Kegiatan pengabdian yang dilakukan pada salah satu kelompok petani hortikultura di DesaCandikuning menekankan pada upaya efisiensi penggunaan air irigasi pada demplot sistemirigasi dalam budidaya paprika dengan teknik otomatisasi. Disamping itu melalui kegiatanpengabdian ini diharapkan tersedia sumberdaya manusia yang mampu mengoperasikan danmengembangkan peralatan otomatisasi pemberian air irigasi pada sektor pertanian, khususnyabudidaya paprika. Untuk mencapai target luaran tersebut telah dilaksanakan pembuatan demplotdengan aplikasi alat otomatisasi pemberian air irigasi berbasis sistem operasi MikrontrolerAtmega 16. Untuk tersedianya sumberdaya manusia yang mampu menjalankan, memelihara,bahkan mengembangkan peralatan tersebut juga telah dilaksanakan kegiatan sosialisasi melaluipelatihan langsung kepada beberapa anggota kelompok tani sebagai mitra pengabdian. Service activities that conducted on horticultura farmer group in the Candikuning village moreemphasis on irrigation water use efficiency in irrigation system pilot project in the cultivation ofbell peppers through automation techniques. Through this activity is expected to be availablehuman resources who can operate and develop automation equipment provision of irrigationwater to the agricultural sector, especially the cultivation of peppers. To achieve the output targetshas been made of demonstration plots with application of irrigation water supply automation toolbased operating system Mikrontroler Atmega 16. For availability of human resources capable ofrunning, maintaining, and even develop such equipment has also been conducted socializationactivities through the direct delivery of the device to the operating system some members offarmers as partners devotion
Pemantau Suhu dan Kadar Air Kompos Berbasis Internet Of Things (Iot) dengan Arduino Mega dan Esp8266 Budisanjaya, Putu Gede; Tika, I Wayan; Sumiyati, . .
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 1 No 2 (2016)
Publisher : Universitas Udayana

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Dalam proses pengomposan kondisi suhu dan kadar airnya bersifat spesifik agar prosespengomposan dapat berjalan dengan baik. Maka dari itu suhu dan kadar air perlu dipantau secarakontinu. Rancangan alat pemantau suhu dan kadar air pada penelitian ini memantau secara realtime selama proses pengomposan jerami dan kotoran ayam. Alat ini digabungkan denganteknologi internet yang disebut Internet of Things (IoT). Alat pemantau suhu dan kadar air initerdiri dari board mikrokontroler Arduino Mega 2560, sensor suhu DS18B20, sensor kadar airberbasis resistif dengan IC 555 sebagai current excitation. Hasil suhu dan kadar air ditampilkanpada LCD 4x20 dan dapat dimonitor secara online pada situs thingspeak.com karena adanyamodul wifi ESP8266. Data suhu dan kadar air bahan kompos juga disimpan pada sd card In composting process, temperature and water content are specific thus needs to be monitoredcontinuously. The objective of this study was to monitor temperature and moisture content in realtime during the process of straw and chicken manure composting. This device combined withInternet technology called the Internet of Things (IOT) and consist of Arduino Mega 2560 board,DS18B20 temperature sensor, resistive based moisture content probe with IC 555 as the currentexcitation. The results of the temperature and moisture content displayed on the LCD 4x20 andcan be seen online at sites thingspeak.com because transmitted by ESP8266 wifi module. Datatemperature and moisture content of compost material was also stored to the sd card
Modifikasi Mesin Perajang Daun Pandan Berbasis Antropometri untuk Meningkatkan Produktivitas Kerja Wedantara, Pasek Made Sada; Budisanjaya, Putu Gede; Sucipta, I N.
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

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Mesin perajang daun pandan yang digunakan di oleh masyarakat saat ini kurang efisien, sehingga pengguna banyak mengalami keluhan. Pengguna (operator) menggeluhkan terjadinya sakit dibagian punggung, pinggang, dan lengan. Modifiksi pada hopper dan tinggi mesin berbasis data antropometri dapat menjadi solusi. Data antropometri yang digunakan sebagai sampel dalam penelitian ini diambil dari 14 orang dewasa. Hasil dari modifikasi mesin didapatkan dimensi rumah pisau 69,5 cm x 40 cm x 6,19 cm, dimensi pillow block 10 cm x 6,3 cm x 3,9 cm, dimensi AS poros, plent dan pisau pemotong 38 cm x 35 cm x 38 cm, dimensi pully, V belt dan mesin penggerak listrik 50 cm x 21 cm x 20 cm, dimensi kerangka mesin 63,5 cm x 50,4 cm x 77,5 cm, dimensi Kaki Kerangka Ketinggian Mesin dan Karet Peredam 10 cm x 5 cm x 35cm, dimensi penutup bodi mesin 40 cm x 40 cm x 62,8 cm. Hasil skor poin keluhan penggunaan mesin yang didapat dari setiap poin Nordic Bodi Map masuk dalam kategori tidak sakit dengan skor poin 1,22. Sedangkan untuk hasil dari produktivitas mesin sebanyak 0,0014 kg denyut nadi/menit diambil dari rata-rata data secara keseluruhan. Pandan cutting machine used by the community is currently less efficient, so that users experience many complaints. User (operator) complained of back pain, waist, and arms. Modifications to the hopper and high engine of the anthropometry-based machine can be used as a solution. The anthropometric data used as the sample in this research was taken from 14 adultsThe result of machine modification obtained that dimension of house knife 69,5 cm x 40 cm x 6,19 cm, of pillow block 10 cm x 6,3 cm x 3,9 cm, of AS shaft, plent and cutting knife 38 cm x 35 cm x 38 cm, pully, V belt and electric drive machine 50 cm x 21 cm x 20 cm, machine frame 63,5 cm x 50,4 cm x 77,5 cm, of machine height frame height and rubber of silencer 10 cm x 5 cm x 35cm, bodi cover 40 cm x 40 cm x 62.8 cm. The result of score of machine use complaint poin got from every poin of Nordic Bodi Map included in category not sick with score poin 1,22. As for the productivity of the machine was 0,0014 kg pulse/minute taken from the average data of chopping, working time and work pulse.
Pengembangan Sistem Rantai Dingin Ikan Tongkol (Euthynnus Affini) Segar Untuk Pedagang Ikan Keliling Wiranata, I Ketut; Widia, I Wayan; Budisanjaya, Putu Gede
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 1 (2017): maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana

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Penelitian ini bertujuan mengetahui pengaruh penggunaan media pendingin es dengan penambahan garam dan perbandingan media pendingin es dengan bahan baku ikan terhadap mutu ikan segar. Penelitian ini menggunakan rancangan percobaan faktorial dengan dua faktor yaitu faktor penggunaan media pendingin es dengan penambahan garam dan faktor perbandingan media pendingin es dengan bahan baku ikan. Faktor penambahan garam terdiri dari empat perlakuan yaitu tanpa penambahan garam, garam sebanyak 10%, 12,5%, dan 15% dari jumlah es yang digunakan. Sedangkan faktor perbandingan media pendingin es dengan bahan baku ikan yaitu 1:1 dan 1:1,5. Parameter pengamatan dalam penelitian ini adalah lama waktu sistem rantai dingin, pH, organoleptik kesegaran, organoleptik bau, organoleptik tekstur, histamin, TVB, TPC. Hasil penelitian ini menunjukkan bahwa penggunaan media pendingin es dengan penambahan garam dan perbandingan media pendingin es dengan bahan baku ikan, serta interaksi antar perlakuan memberikan pengaruh yang nyata terhadap mutu ikan segar. Interaksi perlakuan penambahan garam sebanyak 15% dan perbandingan 1:1 memberikan hasil terbaik pada mutu ikan segar dengan karakteristik, lama waktu sistem rantai dingin yaitu 11 jam 24 menit , nilai pH sebesar 6,25, kesegaran (8,4), bau segar (8,1), tekstur segar (8,0), histamin sebesar 7,90 mg/100 g, TVB sebesar 10,40 mg/100 g, TPC sebesar 7,4x103 koloni/g. This aims of this research were to determine the effect of the use of an ice cooling media with the addition of salt and ice cooling media comparisons with the raw materials of fish on the quality of fresh fish. This research used factorial experimental design with two factors, namely the use of ice cooling media with the addition of salt and ice cooling media comparison with raw fish. Factors adding salt consists of four treatments, without the addition of salt, the addition of salt 10%, 12.5%, and 15% of the amount of ice used. While factors ice cooling media comparisons with the raw materials of fish is 1:1 and 1:1.5. Parameters of observation in this research was the long time cold chain system, pH, organoleptic appearance, organoleptic odor, organoleptic texture, histamine, TVB, TPC. The results of this research indicating that the use of an ice cooling media with the addition of salt and ice cooling media comparisons with the raw materials of fish, as well as the interaction between treatments giving effect of good on the quality of fresh fish. The interaction addition of salt as much as 15% and the ratio of 1:1 gives the best results on the quality of fresh fish with characteristics, long time cold chain system of 11 hours and 40 minutes, the pH value of 6.25, a fresh appearance (8,4), the smell of fresh (8.1), the texture of fresh (8.0), histamine 7,90 mg / 100 g, TVB 10,40  mg / 100 g, TPC 7,4x103 colonies/g.