Article Per Year (5 Year)
p-Index From 2021 - 2026
0.562
P-Index
This Author published in this journals
All Journal Jurnal BETA (Biosistem dan Teknik Pertanian)
I Putu Gede Budisanjaya
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana. Kampus Bukit Jimbaran, Badung-Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
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.
Pengaruh Konsentrasi Penambahan EM4 pada Fermentasi Media Tanam serta Kendali Suhu dan Kelembaban Lingkungan Terhadap Karakteristik Fisik Jamur Tiram Wayan Kawenuh; I Wayan Widia; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): 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.2022.v10.i02.p15

Abstract

Increasing the yield of oyster mushrooms plays an important role to meet market demand and is expected to improve the welfare of farmers. This research was conducted to see the effect of the concentration of EM4 addition on the fermentation of the growing media as well as the control of environmental temperature and humidity on the physical characteristics of oyster mushrooms, and also the best interaction between the two treatments. The study used a factorial randomized block design with two treatment factors, namely the addition of EM4 (without EM4, 2, 4, 6, 8, and 10 mL/baglog) and temperature and humidity control (conventional and automatic controlled environment). Each treatment was made three times replication. The results showed that the addition of EM4 treatment and control of temperature and humidity had a significant effect on fresh fruit body weight and stalk length. The interaction of the addition of EM4 treatment and control of temperature and humidity significantly affected stalk length but did not affect the parameters of fresh fruit body weight, number of fruit bodies, hood diameter, and age of the first harvest. The addition of EM4 4 ml/baglog and controlled environment automatically is an interaction treatment that produces the best physical characteristics of oyster mushrooms. The physical characteristics produced were 125.8 g fresh fruit body weight, 21 fruit bodies, 6.92 cm hood diameter, 7.5 cm stalk length, and 24 days of the first harvest.
Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah(Gigantochloa NigrociliataBuse-Kurz) dan Suhu Pengovenan Bawal Putih (Pampus Argenteus) Nova Syafrienti Simbolon; Pande Ketut Diah Kencana; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): 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.2022.v10.i02.p17

Abstract

White pomfret (Pampus argenteus) is a fish that has high nutrition and is easily damaged. A way to preserve white pomfret is used inthe smoking process. The purpose of this study was to measure and obtain the concentration of liquid smoke of tough bamboo and the appropriate oven temperature in order to obtain the best quality of white pomfret. This study used a two-factorial Completely Randomized Design. The first factor is the concentration of liquid smoke which consists of concentrations of 0%, 3%, and 6%. The second factor is the oven temperature of white pomfret with temperatures of 60°C, 80°C, and 100°C for 4 hours. The best treatment combination was at a concentration of 6% and an oven temperature of 100°C to produce white pomfret with the following characteristics: water content 26.37%; protein content 8.23%; pH 5.99; fat 9.62%; the value of the sensory appearance test is 8.20; fragrance 8.20; flavor 8.20; and texture 9.00.
Co-Authors I Gusti Ayu Nadya Prasita Pasimpangan I Made Anom S. Wijaya I Wayan Widia Nova Syafrienti Simbolon Pande Ketut Diah Kencana Wayan Kawenuh