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Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
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Pengaruh Variasi Suhu dan Ketebalan Irisan Kunyit pada Proses Pengeringan terhadap Sifat Fisik Tepung Kunyit Ni Putu Intan Oktavia Fitriani; Ni Luh Yulianti; Ida Bagus Putu Gunadnya
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.p10

Abstract

The purpose of this study is to determine effect of variations in temperature and thickness of turmeric slices on the quality of turmeric flour produced and to determine the best treatment that produces turmeric flour with good quality. This study used a factorial completely randomized design (CRD) with two factors: the first factor was the drying temperature of 50oC and 60o C, and the second factor was the thickness of theslices 0.5 cm, 1 cm and 1.5 cm. The parameters observed were water content, angle of repose, uniformity index, grain yield, bulk destiny and color. The results showed that the interaction of treatment affected the parameters of bulk density, uniformity index, grain yield, and color. While the treatment of drying temperature and thickness of the slices have a significant effect on the parameters of water content andangle of repose. Furthermore, based on the results of data processing, it can be concluded that the treatment temperature of 60o C drying and slice thickness of 1 cm is the best treatment with a moisture content of 12.5%, angle of repose of 36.2o, uniformity index of mesh 40 of 91.2%, mesh of 60 39 , 9%, mesh 80 38.1%, bulk density 0.428kg / cm3, grain yield 25.3%, and orange turmeric color.
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
Rancang Bangun Alat Pemanen Buah Salak Sederhana Dewa Bagus Putu Prabha Diptaya; Ida Bagus Putu Gunadnya; Yohanes Setiyo
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.p16

Abstract

Salak (Salacca edulis, Reinw) which its fruits known as snake fruit is a kind of palm plant that grows in the highlands. Tree of snake fruit has stems with many thorns and has long and thorny stalks. Its fruit bunches are closed to the tree, so it is not easy to harvest and to get intact fruit bunches. The purpose of this research was to design a simple and manually operated harvester so that it can speed up the harvesting time of operator. This tool had a sickle-shaped cutting knife and a net to catch underneath. The handle of the cutter and handrail sticks were made of aluminum pipe material. This tool functionally cut one snake fruit bunch and the bunch felt right in the net so that the damage of the fruit bunch could be minimized and shortened the harvesting time. Harvester was tested by 5 operators that harvesting 10 trees each. Collected data was analyzed by using descriptive method and the results showed that the designed harvesting tool worked well with the effectiveness of intact harvested fruit bunch was about 84,0% and with average harvesting time of 8,31 minutes
Analisis Kebutuhan Traktor Berdasarkan Ketersediaan Air Pada Subak di Kabupaten Tabanan I Gede Berliyantha Tikawa; I Wayan Tika; Ida Bagus Putu Gunadnya
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.p17

Abstract

Cultivating land in agricultural activities requires optimal regulation of tractor requirements. The number of tractors that should be needed with the available land area is based on the availability of water in a subak with the aim of obtaining optimal tillage productivity, so a tractor with the availability of irrigation water is needed to irrigate the land to facilitate processing and streamline the land. The purpose of this study is to determine the number of tractors needed based on water availability by comparing the tractors available on subak. This study uses a quantitative analysis approach through a survey method by finding primary data, namely the measurement of discharge available for building and land measurements. The results showed that the tractors needed were based on the availability of water in the subaks of Tabanan Regency in theupstream, middle and downstream areas. For the nine subaks in the upstream area, the required rotary tractor with an average of 6 tractors can cultivate land reaching 87.3 ha or 1 tractor unit can work on an area of 14.6 ha with an average water consumption for 1 unit of tractor which is 27.16 lt/s. For the nine subaks in the central area of the tractor needed, with an average of 5 tractors, an area of 69 ha or 1 unit of tractor can work on an area of 13.8 ha with an average water consumption for 1 tractor unit, 26.84 lt/s. While the nine subaks in the downstream area of the tractor needed with an average of 10 tractors can cultivate land with an area of 114.5 ha or 1 unit of tractor can work on land with an area of 11.8 ha with an average water consumption for 1 tractor unit that is 12.1 lt/s.
Pengaruh Konsentrasi Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) Terhadap Karakteristik Ikan Lele (Clarias Sp) Asap I Ketut Agus Sandi Andika; Pande Ketut Diah Kencana; Ida Bagus Putu Gunadnya
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.p19

Abstract

Catfish is a health food that contains good nutritional value. It is therefore important to find methods to conserve these fish to increase their consumption. Liquid smoke of stoic bamboo stems can be used as a method for making catfish processed products. The purpose of this study was to determine the effect of cooking concentration and temperature on the characteristics of smoked catfish in a bamboo stick liquidsmoke solution. And also to find out the best concentration and temperature for the best organoleptic quality of smoked catfish dissolved in a stoic bamboo liquid smoke solution. The method of this research is to use a factorial completely randomized design with two factors. The first factor is the concentration of liquid smoke, namely from 1%, 2%, and 3%. The second is cooking temperature, which is from 60oC, 80oC, and 100oC. The best combination is bamboo concentration of 3% and a heating temperature of 100oC, heating is done in 4 hours and produces a pH value of 5.61, a moisture content of 56.78%, an ash content of 2.17%, a protein content of 13.46%, a fat content 5.55%, Color 4.67 (golden brown), Aroma 4.80 (aroma enough) Taste 4.93 (testeful), Texture 4.53 (solid).
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 Penambahan Urea dan Pemanasan terhadap Produksi Biogas Kadek Mila Adiani; Ida Bagus Putu Gunadnya; Yohanes Setiyo
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.p11

Abstract

Biogas is one of the energy sources originating from livestock waste, besides being environmentally friendly and known as 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 such as from cow dung. The purpose of this study was to determine the effect of various urea concentrations and heating on biogas production. This study applied a completely randomized design (RAL) with two factors, namely: urea addition (2%, 4%, 6%, and 8%) to media and heating such as heating and without heating. Observations was carried out on temperature of fermentation media, biogas, CO2, volume of methane gas, and time of biogas formation. Analysis of variance showed that all observed parameters were significantly affected (P< 0.05) by treatment interaction of urea concentration and media heating. The results showed that the interaction of 8% urea addition to media and heating treatment became the best treatment in producing biogas, with the characteristics of biogas volume of 16.67 ml, CO2 volume of 0.08%, methane volume of 15.49 ml at the 35th of fermentation day, and needed 10 days of fermentation to produce biogas.
Co-Authors Dewa Bagus Putu Prabha Diptaya I Gede Berliyantha Tikawa I Ketut Agus Sandi Andika I Wayan Tika Ida Ayu Rina Pratiwi Pudja Kadek Mila Adiani Ni Luh Yulianti Ni Putu Intan Oktavia Fitriani Pande Ketut Diah Kencana Riski Nirmala Sidabutar Stefani Sitanggang Yohanes Setiyo