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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian)
I Made Anom S. Wijaya
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Rancang Bangun Sistem Pemantau Dan Pengendali Iklim Mikro Greenhouse Berbasis Android I Gusti Ayu Nadya Prasita Pasimpangan; I Wayan Widia; I Made Anom S. Wijaya; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): 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.2022.v10.i01.p05

Abstract

As the growth of development technology in agriculture, more automation technologies are used especially those applied to greenhouses. One of the uses of technology is automatic mircroclimate monitoring and controlling using sensor. Microclimate monitoringand controlling is important to maintain the plant’s environment so that it can grow optimally. The mircroclimates that were monitored and controlled in this research weretemperature, air humidity, and light intensity. The purpose of this research wastobuild amonitoring and controlling system for temperature, air humidy, dan light intensity in the greenhouse in an android smartphone connected to the internet. Arduino Mega 2560 wasused in this study as a microcontroller connected to DHT22 sensor and BH1750 sensor wereused to measure the mircroclimate automatically, ESP8266 as the wifi modul to link arduino and android via internet, as well as relayto control fan exhaust, LED grow light, and misting pumps as output control. This system wasequipped with an input setting point so user can adjust each microclimate according to the plant needs and control the output device automatically. The result of this research is a monitoring and controlling system in a greenhouse prototype with a length of 80 cm, 40 cm high, and 40 cm wide using the DHT22 sensors with an error of 2.2% for temperature measurement, 3,86% for air humidity measurement, and the BH1750 sensor which has been calibrated with 3,7% error for light intensity.The system can work properly where mircroclimare conditions can be monitored and controlled automatically from the application.
Penentuan Umur Simpan Ikan Nila (Oreochromis niloticus) Asap pada Konsentrasi Asap Cair Bambu Tabah dan Suhu Pengovenan yang Berbeda Aprianus Yupan Dharma Mbalur; Pande Ketut Diah Kencana; I Made Anom S. Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): 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.2022.v10.i01.p08

Abstract

Processing fish tilapiacan be done by utilizing the liquid smoke of tabahbamboo, because it can inhibit the growth of bacteria and kill bacteria byphenolic compounds contained in the liquid smoke of tabah bamboo. The purpose of this study was to determine the effect of immersion concentration of tabah bamboo liquid smoke and oven temperature, on the characteristics of smoked tilapia and determine the combination of immersion concentration of tabahbamboo liquid smoke and the oven temperature whichgives the longest shelf life. This study used a factorial completely randomized design using two factors, namely,the concentration of liquid smoke (K) as many as 5 levels of treatment (0%, 5%, 10%, 15%, dan 20%) and 3 levels of oven temperature (S) namely 600C, 800C, dan 1000C, heated in a ovenfor 4 hours, the treatment was carried out in 2 replications. The parameter measured include characteristics that effect shelf life such as pH, Moisture Content, hardness, Total Plate Count, and to determine the shelf life of smoked tilapia using the Extended Storage Studies Method (ESS) through sensory tests the appearance, aroma, texture, and tastewere observed every 24 hours during the storage period at room temperature ± 280C, until the product was said to be damaged. It can be concluded that the immersion concentration of the tabah bamboo liquid smoke and the temperature of the oven, has a significant effect(P<0.05)on changes in pH, moisture content, hardness, TPC, and organoleptic appearance, aroma, texture,and taste of tabah bamboo liquid smoked tilapia. The combination of 20% liquid smoke immersion and 1000C oven temperature is the combination that provides the longest shelf life of 24 hours.
Co-Authors Aprianus Yupan Dharma Mbalur I Gusti Ayu Nadya Prasita Pasimpangan I Putu Gede Budisanjaya I Wayan Widia Pande Ketut Diah Kencana