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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian)
I Gusti Ketut Arya Arthawan
Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Pelapisan Gel Lidah Buaya dengan Campuran Asam Askorbat dan Kalium Sorbat terhadap Susut Bobot, pH dan Organoleptik Buah Melon Potong Segar. Ni Wayan Sulasmi; I Made Supartha Utama; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 2 (2021): 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.2021.v09.i02.p02

Abstract

Melon fruit which is undergoing a minimal process is easy to damage (perishable) with short shelf life. This study aims to determine the effect of coating aloe vera gel with a mixture of ascorbic acid and potassium sorbate on weight loss, pH, and organoleptic of fresh-cut melons. This study using a completely randomized design (CRD comprised two treatment factors, namely ascorbic acid (0%, 1.5% and 3%) and potassium sorbate (0%, 0.2% and 0.4%)). The experiment was replicated three times with a storage temperature of 5 ± 2◦C. The results showed that ascorbic acid and potassium sorbate significantly affected the weight loss, pH, and organoleptic values of fresh-cut melons. Ascorbic acid and potassium sorbate can inhibit weight loss, maintain organoleptic values , and reduce the pH value of fresh-cut melons so that the activity of fungal and mold growth is inhibited. Aloe vera gel with the addition of 3% ascorbic acid and 0.2% potassium sorbate was the treatment that gave the best organoleptic value during storage. This combination can maintain the value of color and texture up to day 14 and maintain aroma until day 10.
Pengaruh Emulsi Minyak Wijen dan Ekstrak Daun Kecombrang sebagai Bahan Pelapis terhadap Atribut Mutu Buah Salak Madu selama Penyimpanan I Gusti Ngurah Karisma Maheswara; I Made Supartha Utama; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 2 (2021): 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.2021.v09.i02.p09

Abstract

Because of shelf life of salak madu fruit is relatively short and easily spoiled during storage, the fruit is difficult to sell. This study aimed to find the best emulsion combination from the addition of kecombrang leaf extract and sesame oil as an edible coating to preserve quality and extend the shelf life of the fruit. This study used a Randomized Block Design using two factors. The first factor was kecombrang leaf extract with concentrations level are (0%, 4% and 8%) while the second factor was sesame oil with concentrations level are (0%, 0,55% and 1%). Parameters tested were weight loss, color difference, total acid, total dissolved solids, texture and damage intensity. Observations were carried out for 16 days and all samples were storage at room temperature (28-31oC). The results showed that the single treatment of sesame oil influences the total acid, while the single treatment of kecombrang leaf extract has an effect on the color difference. The interaction of sesame oil and kecombrang leaf extract affects weight loss, hardness, total dissolved solids and damage intensity. The emulsion of kecombrang leaves extract 8% and sesame oil 1% was the best to inhibit the deterioration of salak madu’s fruit. This combination was able to inhibit the rate of change in texture, total dissolved solids and weight loss, but the combination could not inhibit the rate of change on total acid and the color of the fruit. Based on the value of damage intensity, kecombrang leaves extract 8% and sesame oil 1% treatment, could inhibit weight loss and hardness until day 10, while inhibiting fungal growth until day 9.
Pengaruh Konsentrasi Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata Buze-Kurz) dan Lama Penyimpanan terhadap Kualitas Ikan Nila (Oreochromis niloticus) Segar I Wayan Fandhu Winangun; Pande Ketut Diah Kencana; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p12

Abstract

Fresh tilapia fish is easily deteriorated by the process of bacterial activity. The content of phenolic compounds in the liquid smoke of bamboo is used to inhibit the growth of bacteria. The purpose of this study was to determine the effect of tabah bamboo liquid smoke concentrations and the best storage time on the quality of fresh tilapia and to determine the concentration of tabah bamboo smoke and the best storage time to produce quality fresh tila ia fish. This study used a factorial Completely Randomized Design (CRD) within two factors. The first factor is the immediate concentration of tabah bamboo which consists of 3 levels, namely 2%, 4%, and 6%, and the second factor is the storage time from days 0, 1, 2, and days 3 analyzed by analysis of variance. The observed parameters were moisture content, pH, texture, Total Plate Count (TPC), and organoleptic. The results showed that the interaction between the proportion of the liquid smoke of Tabah bamboo and the storage time has a significant effect on the hardness, Total Plate Count (TPC), eye organoleptic, gills, meat, odor, and texture of fresh tilapia fish but not significant effect on water content, pH and mucus. Liquid smoked tabah bamboo 6% and 1 day of storage time is the best treatment to produce quality fresh tilapia fish.
Pengaruh Mesh Adsorben Arang Aktif Bambu Betung Pada Proses Pemurnian Asap Cair Tempurung Kelapa I Putu Ari Susila Aditya; I Putu Surya Wirawan; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): 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.2023.v11.i02.p08

Abstract

Liquid smoke is the product of the condensation of burning organic matter by the pyrolysis process. Grade 1 liquid smoke for preservatives is processed through a purification stage with multilevel distillation which takes a long time. This study aims to obtain the quality of coconut shell liquid smoke grade 1 based on SNI 8985:2021. The liquid smoke purification process uses the dehydration method with bamboo betung activated charcoal as an adsorbent with variations in sizes of 40 mesh, 60 mesh, 80 mesh, and 100 mesh. The parameters observed were water content, ash content, SEM (Scanning Electron Microscopy), acidity (pH), and GC-MS (Gas Chromotography-Mass Spectroscopy). The results showed that the 40 mesh treatment resulted in a moisture content of 4.38%, 2.70% ash content, pH 3.3, and a purification time of 87 minutes. The 60 mesh treatment resulted in a moisture content of 5.78%, ash content of 3.39%, pH of 3.2, and a purification time of 90 minutes. Treatment of 80 mesh resulted in 5.95% moisture content, ash content of 4.14%, pH of 3.1, and a purification time of 93 minutes. The 100 mesh treatment resulted in a moisture content of 6.75%, ash content of 7.50%, pH 3, and a purification time of 100 minutes. The resulting grade 1 liquid smoke contains phenol compounds of 1.94% - 5.14%, creosol compounds of 5.84% - 15.56%, and acid compounds of 0.11% - 3.47%. The 100 mesh adsorbent is recommended as a food preservative with the characteristics of a clear color, odorless, pH value of 3.0, phenolic compounds of 5.14%, acidic compounds of 3.27%, and creosol 15.56%.
Pengaruh Jenis Adsorben dan Panjang Kolom terhadap Durasi Pemurnian Asap Cair Tempurung Kelapa Vebiulina Simanjuntak; I Putu Surya Wirawan; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): 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.2023.v11.i02.p31

Abstract

Improving the quality of liquid smoke is carried out by purification (adsorption and distillation) usingvariations in column length and type of adsorbent. This study aims to determine the effect of the type ofadsorbent (activated charcoal, silica gel, and zeolite) and the length of the column (5 cm, column 10 cm,and column 15 cm) on the duration required to purify liquid smoke. Parameters analyzed consisted of aroma, color, long purification time, and compound content. The liquid smoke compound content test by the GC-MS test. The results showed that the column with a length of 5 cm and the type of silica gel adsorbent was the fastest purification time at 138 minutes. The length column of 15 cm and the type of activated charcoal adsorbent were the longest purification time at 207 minutes. The results of the GC-MS test show that activated charcoal adsorbent is the best liquid smoke with specifications of a whitish yellow color and clear, not strong aroma, and a phenolic compound content of 12.88% in accordance with the quality standard of liquid smoke according to FAO 2001 which is allowed for use as a food preservative.
Co-Authors I Gusti Ngurah Karisma Maheswara I Made Supartha Utama I Putu Ari Susila Aditya I Putu Surya Wirawan I Wayan Fandhu Winangun Ni Wayan Sulasmi Pande Ketut Diah Kencana Vebiulina Simanjuntak