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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian)
Ni Luh Yulianti
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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Memperpanjang Masa Kesegaran Bunga Potong Gerbera (Gerbera jamesonii) dengan Pemanfaatan Gula dan Cuka Dapur (Asam Asetat) sebagai Larutan Peraga (Teknik Holding) Johanes Paulus Djandon Jr.; Ida Ayu Rina Pratiwi Pudja; Ni Luh Yulianti
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.p23

Abstract

This research aims to obtain the best concentration of sugar and vinegar (acetic acid) 25% as a holding solution to prolong the freshness of Gerbera cut flowers (Gerbera jamesonii). This research was carried out at the Postharvest Laboratory,Faculty ofAgricultural Technology, Udayana University. This study useda completely randomized design (CRD) method with two factors, the first factor was sugar with concentrations (0%, 1%, 2%, 3%, 4%) and the second factor was vinegar (acetic acid) 25% (0 ppm, 1 ppm, 2 ppm, 3 ppm and 4 ppm) with two replications. Analysis of variance shows the effect of interaction of sugar and vinegar (acetic acid) 25% binds was significantlydifferent (P <0.05) onthe length of freshness of the flower, percentage of wilting flower, browning rate, total absorbed solution and pH. In this research, a combination of 3% sugar and 1ppm vinegar was found to be the best treatment combination. This treatmentmaintainedthe freshness of flowers for9 days and effectively maintainedthe lowest percentage of wilting flowers (24.99%) withthe highest absorbable solution that is 326.5 ml. The combinationtreatment with 3% sugar concentration and vinegar (acetic acid) 1 ppm also showed the highest score on the color of flowers or browning flowers compared to other treatments.
Pengaruh Pemberian Aerasi Pada Pertumbuhan Dan Produksi Selada (Lactuca Sativa L.) dengan Sistem Hidroponik Rakit Apung (Floating Raft Hydroponic System) Ni Kadek Sri Arini Dharmayanti; Sumiyati; Ni Luh Yulianti
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.p12

Abstract

The floating raft hydroponic system is one of the cultivationtechniquesto obtain a more controlled environmentfor plant. However, this system has a drawback which is lack of dissolved oxygen leading to root rot. This issue is overcome by providingaeration. This study aims to determine the effect of aeration on lettuce cultivation with a floating raft hydroponic system. The study used a randomized block design (RAK) with 4 treatments, namely a floating raft hydroponic system that was not given any aerator as a control (P0), a floating raft hydroponic systemthatwas givenan aerator with a flow rate of 700 liters/hour(P1); the floating rafthydroponic systemthat was given an aerator with a flow rate of 1500 liters/hour (P2), and a floating raft hydroponic system that was givenan aerator with a flow rate of 2000 liters/hour P3 and each treatment was repeated 4 times. The results showed P3 had a significant effect on changes in dissolved oxygen, the number of leaves, leaf width, root length, fresh weight, dry weight and leaf color. The P3 gave the best results among all other treatmentswith an average value of dissolved oxygen of 8.4 mg / L, the number of leaves 17.6, the value of leaf blade width 8.10, the value of root length29.70 cm, the value of shoot fresh weight 207.12, the value of the dry weight of the canopy 4.96, and the value of the leaf color is 48.31.
Pengaruh Suhu Gelatinisasi dan Durasi Pengadukan terhadap Karakteristik Film Kemasan Cerdas Bioplastik Anna Sukma Muthia; Ni Luh Yulianti; I Wayan Widia
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.p18

Abstract

Packaging characteristics can be affected by gelatinization temperature and stirring duration. This research was conducted to obtain gelatinization temperature and stirring duration effect to bioplastic smart packaging film characteristics and to obtain a combination of gelatinization temperature and stirring duration that can produce the best packaging characteristic. The experimental design used was a Randomized Block Design (RBD) with the first-factor treatment is gelatinization temperature (T) which consisted of 3 levels: 75oC, 80oC, and 85oC. The second factor is stirring duration (D) which consisted of 3 levels: 5, 10 dan 15 minutes, with two repetitions to produce 18 experimental units. The data obtained were analyzed by using Analysis of variance (ANOVA) and if the treatment affected the observed parameters, the test was continued with Duncan's test. Gelatinization temperature treatment and stirring duration in the making of starch and bioplastic smart packaging affect the value of tensile strength, elongation, elasticity, water resistance, thickness, and color change of smart packaging films. The gelatinization temperature treatment of 80oC and the stirring duration of 5 minutes resulted in smart packaging with the characteristics of tensile strength of 14.10 MPa, elongation 3.73%, elasticity 397.75 MPa, water resistance 96.58%, and thickness 0.40mm and show responsive color changes.
Karakteristik Briket Berbahan Baku Kulit Kopi dengan Variasi Suhu dan Lama Waktu Pengarangan yang Berbeda Luh Gede Gita Gowinda Mulyana Utami; Ni Luh Yulianti; I Putu Surya Wirawan
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.p20

Abstract

Coffee husks can be used as an alternative energy source which is often found in the agricultural sector as biomass waste. This research was conducted to determine the effect of different temperature variations and carbonization on the quality of coffee husk briquettes. The experimental design of this study used a factorial Randomized Block Design (RAD) with 2 (two) factors. The first factor is the cooking temperature (S) 200°C, 250°C, and 300°C. The second factor is the length of writing time (L) 30 minutes, 45 minutes, and 60 minutes. The combination of a research experiment design with 2 replications will produce 18 experimental units. Parameters observed in this study include moisture content, mass density, compressive strength, ash content, volatile matter, bound carbon, and combustion rate. In this study, the data obtained were analyzed by variance test and continued with Duncan's test if there were significant differences between treatments. The results showed that the interaction of temperature and cooking time had a significant effect on the quality parameters of the briquettes produced. The briquette treatment with the curing temperature used was 300°C and the curing time of 60 minutes (S3L3) was the treatment that produced the best quality briquettes. The characteristics of S3L3 treatment briquettes are that they have a compressive strength of 235.11 kgf/cm2, a mass density of 0.62 g/cm3, a water content of 1.67%, and a combustion rate of 0.012 g/min.
Co-Authors Anna Sukma Muthia I Putu Surya Wirawan I Wayan Widia Ida Ayu Rina Pratiwi Pudja Johanes Paulus Djandon Jr. Luh Gede Gita Gowinda Mulyana Utami Ni Kadek Sri Arini Dharmayanti Sumiyati