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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.
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Articles 19 Documents
Search results for , issue "Vol 8 No 1 (2020): in press" : 19 Documents clear
Efek Kombinasi Musik Gamelan Gong Kebyar dan Cahaya LED (Light Emitting Diode) Terhadap Pertumbuhan dan Produktivitas Sawi Pakcoy (Brassica rapa L.) Sigmarawan, Gede Teguh; Wijaya, I Made Anom S.; Budisanjaya, I Putu Gede
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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This study aims to (1) determine the effect of the combination of gong kebyar gamelan music and LED light on the growth and productivity of pakcoy mustard and (2) determine the combination of gong kebyar gamelan music and LED light that provides the best growth and productivity in pakcoy mustard plants. This study used pakcoy mustard plants which are given a treatment of the combination of gong kebyar gamelan music and different LED light. The first treatment used a combination of gong kebyar gamelan music and white LED light, treatment 2 used a combination of gong kebyar gamelan music and red blue LED light, and treatment 3 used a combination of gong kebyar gamelan music and blue red and white LED light. The data obtained were analyzed using one way anova test and followed by Duncan test with a confidence level of 95%. The variables observed were plant height, canopy area, leaf greenness, root length, wet weight and dry weight of plant shoots and roots. The results showed that giving a combination of gong kebyar gamelan music and LED light had a significant effect on the growth and productivity of pakcoy mustard. The combination of gong kebyar gamelan music and red blue LED light gave the best growth and productivity, with plant height, canopy area, leaf greenery, root length, shoot wet weight, root wet weight, shoot dry weight and root dry weight, respectively also included 27,176 cm, 1457.59cm2, 160.03, 23.6cm, 91.68g, 4.63g, 5.26g, 4.63g and 0.42g.
Karakteristik Asap Cair Hasil Pirolisis dari Bagian Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) yang Berbeda Devi, Cokorda Mira; Kencana, Pande Ketut Diah; Arda, Gede
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Tujuan dari penelitian ini adalah untuk mengetahui bagaimana hasil batang bambu cair bagian atas, tengah dan bawah dihasilkan dari proses pirolisis ketika suhu mencapai 200oC dan kandungan kimianya (pH, asam total, total fenol). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal, yang merupakan bagian dari batang bambu yang berbeda. Hasil penelitian menunjukkan bahwa perbedaan batang bambu mempengaruhi karakteristik asap cair yang diperoleh. Batang bambu yang lebih rendah menghasilkan rendemen tertinggi (4,64%), fenol total tertinggi (2,79), dan persentase arang tertinggi (58,40%). Sedangkan total asam tertinggi (12,36%) dan pH tertinggi (4,10) masing-masing diperoleh dari batang tengah dan batang atas. Analisis perbedaan nyata terkecil menunjukkan perbedaan batang atas, tengah dan bawah secara signifikan mempengaruhi rendemen, total fenol, dan persentase arang.  
Pengaruh Pemberian Uap Etanol dan Suhu Penyimpanan Terhadap Mutu dan Masa Simpan Buah Jeruk Siam (Citrus nobilis Lour var. Microcarpa) Dewi, Kadek Nindia Krisna; Utama, I Made Supartha; Budisanjaya, I Putu Gede
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Tujuan dari penelitian ini adalah untuk mengetahui pengaruh uap etanol dan suhu penyimpanan terhadap kualitas dan umur simpan buah siam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor berbeda. Faktor pertama adalah perlakuan uap etanol dengan 3 level volume; 0 ml, 3 ml, dan 6 ml. Faktor kedua adalah suhu penyimpanan, terdiri dari suhu kamar (28 ± 2 ?) dan suhu rendah (11 ± 1 ?). Parameter yang diukur adalah; penurunan berat badan, intensitas kerusakan, vitamin C, asam total, padatan terlarut total, warna, kekerasan, dan uji organoleptik. Data yang diperoleh dianalisis menggunakan analisis varian dan jika efek pengobatan signifikan, kemudian dilanjutkan dengan uji rentang berganda Duncan (DMRT). Hasil penelitian menunjukkan bahwa volume etanol dan perlakuan suhu penyimpanan berpengaruh signifikan terhadap penurunan berat badan, intensitas kerusakan, vitamin C, total padatan terlarut, warna, kekerasan, dan uji organoleptik. Umur siam jeruk dengan perlakuan etanol 3 ml dan 6 ml pada penyimpanan suhu rendah mencapai 30 hari.Kata kunci: Jeruk, Etanol, Temperatur Penyimpanan
Analisis Iklim Mikro pada Budidaya Padi dengan Sistem Tanam Legowo Nyisip Adiguna, I Wayan; Tika, I Wayan; Sumiyati, S
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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This research was conducted to determine the effect of nyisip in raw of legowo planting system toward microclimate and paddy’s productivity of Cigeulis variety. This research using completely randomized design, with six treatments and 3 replications, they are: K0 (the treatment which appropriated to farmers custom), K1 (the treatment of legowo 2:1 nyisip), K2 (the treatment of legowo 3:1 nyisip), K3 (the treatment of legowo 4:1 nyisip), K4 (the treatment of legowo 5:1 nyisip) and K5 (the treatment of legowo 6:1 nyisip). The result of this research shown that the treatment of K1 got the higest intensity of sun shine at 23.817 lux and got the highest temperature at 27,20°C. The treatment of K0 has the highest relativity humudity at 79,30%. The treatment of K5 is the highest productivity per area at 6,06 ton/ha.
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): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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 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
Pendugaan Umur Simpan Ikan Kakap Putih Olahan dengan Pengaplikasian Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam Pengemasan Vakum Sitanggang, Stefani; Rina, Ida Ayu; Putu Gunadnya, Ida Bagus
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Ikan kakap putih memiliki kadar air yang tinggi. Ikan segar mudah mengalami kerusakan. Sehingga diperlukan pengawetan. Salah satu metode pengawetan, yaitu dengan pengasapan. Pengasapan dengan asap cair lebih praktis. Asap cair mengandung senyawa fenol, karbonil dan asam rganic. Asap cair dapat diperoleh dari pirolisis batang bambu tabah (Gigantochloa nigrociliata Bush-Kurz). Tujuan dari penelitian ini adalah untuk mengetahui masa simpan ikan kakap putih olahan yang direndam dengan asap cair bamboo tabah dengan berbagai konsentrasi dan berbagai metode pengemasan disimpan pada suhu ruang. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, terdiri dari 0%, 3% dan 6%. Faktor kedua adalah pengemasan, terdiri dari tanpa pengemasan, pengemasan non vakum dan vakum. Setiap perlakuan diulang dua kali. Kombinasi perlakuan terbaik adalah konsentrasi 6% dengan pengemasan vakum. Penelitian ini menggunakan metode ESS (Extended Storage Studies). Masa simpan ikan kakap putih olahan dengan pengaplikasian asap cair bambu tabah dan dikemas vakum adalah 24 jam, dengan kadar air 62,66%, nilai Ph 6,5, kadar protein 28,30%, nilai TPC 4,8 104 koloni/g, nilai kenampakan 6,73, aroma 6,47, rasa 6,60 dan tekstur 6,47.   White snapper fish has a high moisture content. the fish may turn to damaged therefore need to preserved. One method for preservation by fumigation. the fumigation by liquid smoke most effective. Liquid smoke consist of phenol, carbonyl and organics acids. the liquid smoke comes from stem of tabah bamboo. (Gigantochloa nigrociliata Buse-Kurz). the purpose of this research is to know shelf life of processed white snapper soaked in liquid smoke with various concentrations and packaging where store at room temperature. the used method is complete random planning within two factors. the first factor is the concentration of liquid smoke, consisting og 0%, 3% and 6%. the second factor is packaging, consisting of without packaging, non-vacuum, and vacuum. Each treatment was repeated twice. the best combination of treatment is 6% concentration with vacuum packaging. This research uses the method ESS (Extended Storage Studies). the shelf life white snapper fish processd by application of tabah bamboo liquid smoke in vacuum packed 24 hour, with a moisture content of 62.66%, ph 6,5, protein 28.30%, TPC 4.8 104 colony/g, visibility 6.73, smell 6.47, taste 6.60, and texture 6.47.
Pengaruh Penambahan Urea pada Mediad dan Pemanasan terhadap Produksi Biogas Adiani, Kadek Mila; Gunadnya, Ida Bagus Putu; Setiyo, Yohanes
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Biogas is one of the energy sources originating from livestock waste, besides being environmentally friendly (renewable energy), it can also be used for sustainable energy. Biogas is a mixture of gases resulting from an anaerobic fermentation process from livestock manure (cow). The purpose of this study was to determine the effect of adding various urea concentrations and heating in deep biogas production. This study applied a completely randomized design (RAL) with two treatment factors: heating (heating and without heating) and urea concentration (2%, 4%, 6%, 8%). Observations carried out in the form of measuring the temperature of biogas media, gas volume, CO2, the volume of methane gas, and the time of biogas formation. Variant analysis showed that the heating interaction and urea concentration showed a significant effect (P <0.05) on the measurement of biogas media temperature, gas volume, CO2, methane volume, and biogas formation time. The results showed that the combination of heating treatment with 8% urea concentration was the best treatment in producing biogas with the characteristics of gas volume of 16.67 ml, CO2 content of 0.08%, methane volume of 15.49 ml, with the time of biogas formation which is on the day 10.  
Distribusi Serapan Sayur Paprika pada Rantai Pasok di Kecamatan Baturiti Dewi, I Gusti Ayu Indah Kusuma; Aviantara, I Gusti Ngurah Apriadi; Widia, I Wayan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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This study aimed to determine the marketing distribution channel to analyze the absorption of paprika from the farmer in Baturiti district to the last costumers to calculate the marketing margins obtained in each distribution channel. This research was conducted in July-August 2018. This study used purposive sampling survey. There are five distribution channels of paprika from the farmer in Baturiti regency to the last costumers namely: 1st line (Farmer ? Traditional Market Trader ? costumers), 2nd line  (Farmer ? Local Collector ? City Collector? Consumer), 3rd  line  (Farmer ? Local Collector ? City Collector? Costumer), 4th line (Farmer ? City Collector? Consumer), 5th line (Farmer ? City Collector? Consumer). The distribution shows that the rate market of paprika and farmer produce 2.655 monthly. Absorption of paprika rate that is distributed by farmer  to local collector, city collector, and traditional market are 25,6 percent, 38,8 percent, 35,6 percent. Paprika  that is distributed by local collector to city collector and traditional market are 19,6 percent them 6 percent. City collector obtain 58,4 percent paprika from farmer and local collector then later distribute 29,8 percent, 21,5 percent, 7,1 percent the paprika to each hotel or restaurant, supermarket, and traditional market. City collect obtain 58,4 percent paprika for faram and local collect then later distribution the to hotel or restaurant, supermarket and traditional market by the percentage of 29,8 percent, 21,5 percent, 7,1 percent respectively. Based on the five lanes determined in this study, lane III is the longest distribution, but the lane has the highest marketing margin and profit margin, lane III and V. Line I is the shortest distribution path of the five lanes, and has a marketing margin and lowest profit because the marketing costs incurred are small and the selling price at the final consumer level is also the lowest among the other five lines.      
Pengaruh Konsentrasi Ethephon dan Masa Simpan pada Proses Degreening Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa) Prabowo, Ali Muhamad; Gunadnya, IBP; Sucipta, I Nyoman
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Tujuan dari penelitian ini adalah untuk mengetahui pengaruh degreening dengan berbagai konsentrasi etephone dan suhu penyimpanan pada kualitas buah jeruk selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan dua faktor perlakuan, level konsentrasi ethephon dan suhu penyimpanan terdiri dari 2 level (28 ± 2 ? dan 18 ± 2 ?). Analisis varian menunjukkan bahwa interaksi berbagai konsentrasi ethephon dalam proses degreening dan penyimpanan suhu menunjukkan efek yang signifikan (p <0,05) pada penurunan berat buah, total padatan terlarut, perbedaan warna tekstur, vitamin C dan total asam. Hasil penelitian menunjukkan bahwa kombinasi perlakuan penyimpanan suhu rendah dengan konsentrasi 700 ppm etephon adalah perlakuan terbaik untuk membentuk warna jingga pada kulit jeruk dan mempertahankan umur simpan buah jeruk. The purpose of this study was to determine the effect of degreening with various concentrations of ethephones and storage temperatures on the quality of citrus fruits during storage. This study used a completely randomized design (CRD) with two treatment factors; the concentration level of ethephon and storage temperature consisting of 2 levels (28 ± 2 ? and 18 ± 2 ?). Variant analysis showed that the interaction of various concentrations of ethephon in the degreening and temperature storage process showed a significant effect (p <0.05) on decreasing fruit weight, total dissolved solids, differences in texture color, vitamin C and total acid. The results showed that the combination of low temperature storage treatment with a concentration of 700 ppm ethephon was the best treatment to form orange color on orange peel and maintain the shelf life of citrus fruits.
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): in press
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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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.

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