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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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Studi Variasi Suhu Pengeringan dan Kapasitas Wadah Fermentasi terhadap Karakteristik Biji Kakao (Theobroma cacao L.) Kering I Ketut Adwitya Ari Sudarsa; Ni Luh Yulianti; 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.p11

Abstract

Cocoa (Theobroma cacao L.) is one of the primary commodities of plantations that has an important role in the national economy. Cocoa production in Indonesia in recent years has continued to increase and this is directly proportional to the increase in the area of cocoa plantations. From the cocoa production, only a small part of it applies post-harvest processes such as cocoa bean fermentation. The purpose of this study was to determine the effect of air drying temperature treatment and storage on dry cocoa beans to produce quality cocoa beans according to SNI standards. This study used a completely randomized design with two factors, the first factor is the storage capacity of the fermentation, which consists of 5.5 kg, 7.5 kg, and 9.5 kg and the second factor is the drying temperature, which consists of 40oC, 50oC, and 60oC. The parameters studied include: fermentation temperature, moisture content, skin content, and split test. The results showed that based on the observed parameters, the A2B3 treatment with a fermentation capacity of 7.5 kg and a drying temperature of 60oC produced the best dry cocoa beans characteristics, namely the temperature of fermented cocoa beans at 46.5oC, moisture content of 7.54%, skin content of 10 .79%, 2.67% unfermented beans, 14% semi-fermented beans, and 83.88% fully fermented beans.
Dinamika Suhu dan Kelembaban Udara pada Penyimpanan Kentang (Solanum tuberosum L.) Bibit Tipe Para-Para M. Ikram; Yohanes Setiyo; 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.p16 Abstract

Abstract

Farmers in Bali have not been able to produce good seeds due to failures at the storage stage and are still dependent on potato seeds from the G2-G4 group imported from outside. The aim of this study was to determine the dynamics of air temperature and humidity (RH) during the storage of potato seeds and the physical changes of potato seed tubers after storage. Parameters measured included temperature and humidity during storage of potatoes, analysis of mass and energy balances, calculation of respiration heat, heat for increasing the temperature of potatoes, heat for water evaporation, and heat lost to the environment with a simple mathematical model approach. The results showed that temperature tends to form a quadratic polynomial pattern, while RH tends to form a linear pattern. The temperature of the potato storage room was in the range of 29.50 ºC - 29.09 ºC and the RH was in the range of 73.00% - 81.80%. Respiration heat value varies between 470.26 - 491.30 Watts. The heat generated from the respiration process is 72 -143 watts, the heat to raise the temperature of the potato tubers around the potatoes is 2.02 Watts; 1.81 Watts; 3.80 Watts; 2.60 Watts; 10.70 Watts; and 15.20 Watts. The heat lost to the environment forms a linear pattern. Para-Para is capable of creating conditions for the storage and supply of oxygen that, for physical change, are almost non-existent.
Co-Authors I Ketut Adwitya Ari Sudarsa M. Ikram Ni Luh Yulianti Yohanes Setiyo