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Ida Ayu Rina Pratiwi Pudja
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
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Pengaruh Konsentrasi Uap Etanol terhadap Mutu dan Masa Simpan Pisang Barangan (Musa Sapientum L) Diori Beca Narmalia Malau; I Made Supartha Utama; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p06

Abstract

The aim of this research was to determine the effect of etanol vapor on the quality and the shelf life of Barangan Banana. Three different volumes of ethanol, namely 0 ml, 3 ml and 6 ml, were trapped in the 5 gram carrageenan placed in the tea sachets. The sachet was then put on the basal of styrofoam tray on which 3 fruits were placed and then wraped by streching film LDPE. Control fruits or un-treated fruits were also provided as comparison. The result showed that the ethanol vapor treatments significantly reduced the intensity of spoilage, the change color of fruit surface, vitamin C and total acidity compared to the control fruits. The ethanol vapor was also able to give better preferences of panelists on the color and flavor of the aril, as well as the overall performances of the fruits compared to the controls. Of the various ethanoltreatments, the shelf life of the 15th day with 6 ml of ethanol per package creates the best vapor to inhibit the rate of damage, change quality, and increase liking for panelists.
Pengaruh Ketebalan Plastik Polietilen Densitas Rendah sebagai Bahan Kemasan terhadap Mutu Daun Seledri (Apium Gravelens L.) Selama Penyimpanan Dingin I Kadek Puja Harta Hadi; Ida Ayu Rina Pratiwi Pudja; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p07

Abstract

Using the right thickness of low-density polyethylene (LDPE) packaging can maintain the quality of celery and also can extend their storage time. The purpose of this study was to determine the effect of LDPE plastic thickness as a packaging material on the quality of celery during storage at low temperature and to determine which thickness level of LDPE plastic can maintain the best quality celery. Experimentalresearch was used in this study. In this study, Completely Randomized Design (RAL) was used as experimental design. The thickness level that used for this study were 0.02 mm; 0.03 mm; 0.04 mm; 0.05 mm, 0.06 mm. Observations were made once every 3 days and each treatment was repeated 3 times at a storage temperature of 10 ± 20C for 18 days. The parameters in this study were weight loss, water content, color, texture, freshness, and the scent. The results of the analysis of variance showed that the thickness level of LDPE plastic as packaging material for celery had a very significant effect (P˂0.01) towards the research parameters. The best treatment was obtained from 0.04 mm size with a weight loss of 4.64%, 18.97 on color, a texture of 0.0455 N, a water content of 90.22%, a freshness level of 4.87 and the scent of 5.00. The conclusion that the thickness level at 0.04mm of LDPE plastic is the best solution to maintain quality of celery and reached 18 days of storage time
Analisis Tingkat Kepuasan Petani Paprika (Capsicum annum L.) terhadap Penggunaan Fungisida Kimia (Studi Kasus di Desa Candikuning, Baturiti, Tabanan, Bali) Riski Nirmala Sidabutar; Ida Bagus Putu Gunadnya; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p14

Abstract

Paprika is a potential vegetable commodity with a fairly high amount of production. This type of plant is very susceptible to plant diseases and requires intensive fungicides in cultivation. The types of chemical fungicides used by farmers are Rubikan, Linertin and Demolis. All of these fungicides are used by spraying on paprika plants. The purpose of this study is to analyze the level of satisfaction of farmers and to determine the factors that influence the satisfaction of farmers in using the chemical fungicide. Data were collected by a random survey of 30 paprika farmers in Candikuning Village in April-May 2019. Data analysis was performed using descriptive methods, Important Performance Analysis (IPA), and Customer Satisfaction Index (CSI). The results showed that farmers were very satisfied (76%) about the use of chemical fungicides. Factors affecting the level of satisfaction of paprika farmers are brand image of the product, the ability to increase yields, more profitable, benefits in getting paprika yields and quality of fungicide products
Tingkat Kepuasan Petani Sayuran dalam Penggunaan Hand Tractor di Desa Candikuning, Baturiti, Tabanan, Bali Ni Luh Ananda Pradnyasuari; I Made Anom Sutrisna Wijaya; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p22

Abstract

Hand tractor is one of the technology tools and agricultural machinery that has been widely used by farmers in processing agricultural land as a substitute for human labor and livestock power. The use of hand tractors in Baturiti, especially in the Candikuning Village has been applied for more than 20 years because the time to process land is faster than using manual labor. This study aims to analyze the satisfaction and effectiveness of farmers' work on the use of hand tractors in the Candikuning Village, Baturiti, Tabanan, Bali. Determination of the sample using purposive sampling method. The number of respondences is 30 farmers with the criteria of farmers who own agricultural land, own hand tractors, and use hand tractors. The study was conducted in April - May 2019. The analysis used descriptive methods to describe the characteristics of farmers. Analysis of consumer satisfaction using Important Performance Analysis (IPA) and Customer Satisfaction Index (CSI), as well as Effectiveness Analysis to measure the effectiveness of farmer’s work. Research shows that hand tractor users are dominated by farmers of productive age groups (50%), with an elementary-junior high school level (73.34%), with side jobs as suppliers, traders, and drivers (40%). The Importance Performance Analysis results obtained an average suitability level between performance and importance of 87.04% with a range of values ranging from 54.84% in the price of the hand tractor to 100% in the attribute of easy operation of the machine. Customer Satisfaction Index analysis results obtained by 57.26%. The effectiveness of farmer’s work on the use of hand tractors is 91.15%. From the results of the study concluded that farmers felt quite satisfied with the use of hand tractors and the work of farmers on the use of hand tractors was effective.
Pendugaan Umur Simpan Metode Extended Storage Studies Ikan Kakap Putih Olahan dengan Pengaplikasian Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam berbagai Metode Pengemasan Stefani Sitanggang; Ida Ayu Rina Pratiwi Pudja; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i01.p06

Abstract

White snapper fish has a high moisture content. The fish may turn to damaged therefore need to preserve. One method for preservation by fumigation. The fumigation by liquid smoke most effective. Liquid smoke consists of phenol, carbonyl and organic 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 various packaging where stored at room temperature. The used method was to complete random planning within two factors. The first factor was the concentration of liquid smoke, consisting of 0%, 3% and 6%. The second factor was packaging, consisting of without packaging, non-vacuum and vacuum. Each treatment was repeated twice. The treatments of 6% concentration with vacuum packed have a shelf life 24 hours 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 texture6.47.
Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Suhu Pemasakan terhadap Mutu Se’i Bandeng Maria Liliosa Yulita Jakung; Ida Ayu Rina Pratiwi Pudja; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i01.p12

Abstract

Milkfish has a savory flavor and taste of chewy meat. Milkfish is classfied as a high - protein and low - fatty fish. Smoking milkfish in one of the effort to increase the added value of special product on change in flavor, visibility, texture, and aroma of smoke to produce a high level of product acceptance. Liquid smoke consist of phenol, carbonyl and organic acids. Liquid smoke comes from stem of bamboo tabah (Gigantochloa nigrociliata Buse - Kurz). The purpose of this research was to know how the effect of liquid smoke with various concentrations and the different of cooking temperature oward quality se’i of milkfish. The used method was complete random design within two faktor. The first factor was the concentration of liquid smoke, consisting of 4%, 6%, and 8%. The second faktors was the cooking temperature, consisting of 60oC, 80oC, and 100oC. The best combination of treatment is 8% concetration liquid smoke and temperature of cooking was 100oC, during 4 hours result moisture content 50.70%, ash 2.70%, pH 5.5, protein 15.91%, visibility 4.53, aroma 4.67, taste 4.53, and texture 4.67.
Co-Authors Diori Beca Narmalia Malau Gede Arda I Kadek Puja Harta Hadi I Made Anom Sutrisna Wijaya I Made Supartha Utama Ida Bagus Putu Gunadnya Maria Liliosa Yulita Jakung Ni Luh Ananda Pradnyasuari Pande Ketut Diah Kencana Riski Nirmala Sidabutar Stefani Sitanggang