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KARAKTERISTIK EKSTRAK PEWARNA KULIT ANGGUR BALI (Vitis vinifera L. var. Alphonso Lavallee) PADA PERLAKUAN KONSENTRASI DAN pH PELARUT ETANOL Ni Kadek Wiji Astuti; Ni Made Wartini; I Made Supartha Utama
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 2 (2022): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2022.v09.i02.p75

Grape fruit skins which contains high antioxidants are potential as a source of natural anthocyanin dyes. The extracted natural anthocyanin dye depends on the concentration of the solvent and the pH of the solvent. This study aims to determine the effect of solvent concentration and solvent pH in the extraction process on the characteristics of the Balinese grape skins dye extract from red wine by-products, and determine the best solvent concentration and solvent pH of the Balinese grape skins dye extract from the side product of red wine. This study were designed using a completely randomized design with two treatment factors. Factor I is the concentration of ethanol solvent, which is divided into three levels (70%, 80% and 90%). The second factor is the pH of the solvent which is divided into 3 levels (pH 3, 4 and 5). The data were analyzed using analysis of variance and then Duncan's multiple range test (DMRT 5%) was performed. The results showed that the concentration of ethanol solvent and solvent pH had a significant effect on yield, while the interaction had a significant effect on total phenol, total anthocyanin, antioxidant capacity, and IC50. The best characteristics of the extract were tested by the effectiveness index. The best extract was obtained in the treatment of ethanol solvent concentration of 90% with a pH of 3. In this combination of treatments, the yield characteristics of 26.91%, total phenol 5178.95 mg GAE /100 g, total anthocyanin 12363.9 mg/L, antioxidant capacity of 3657.31 mg GAEAC/100 g, IC50 25.11 ppm, L * value (brightness) 20.12, a * value (redness) 7.97, and b * value (yellowish) 5.71.

Analisis Kinerja Rantai Pasok Produk Kubis Menggunakan SCOR dan BSC di Pusat Distribusi Tiara Dewata Adevia Candra; I Made Supartha Utama; I Wayan Tika
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 14 No 2 (2026): INPRESS
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.2026.v14.i01.p08

Abstrak Distribusi produk hortikultura seperti kubis menghadapi tantangan besar akibat sifatnya yang mudah rusak dan memiliki umur simpan pendek. Dalam praktik distribusi ritel modern, ketidakefisienan dalam proses logistik, fluktuasi pasokan dari petani, dan lemahnya sistem rantai dingin (cold chain) kerap menyebabkan penurunan mutu dan meningkatnya food loss. Penelitian ini bertujuan untuk mengevaluasi kinerja rantai pasok distribusi kubis di Pusat Distribusi Gudang Fresh Food dengan pendekatan terintegrasi Supply Chain Operations Reference (SCOR), Balanced Scorecard (BSC), dan Analytic Hierarchy Process (AHP). Model SCOR digunakan untuk mengidentifikasi indikator operasional utama, yaitu: Keandalan Pengiriman (Delivery Reliability), Waktu Respon (Responsiveness Lead Time), Siklus Pesanan (Order Cycle Time), Perputaran Persediaan (Inventory Turnover), dan Biaya Distribusi (Distribution Cost). Selanjutnya, kerangka BSC mengelompokkan indikator tersebut ke dalam perspektif strategis: keuangan, pelanggan, proses bisnis internal, serta pembelajaran dan pertumbuhan. Prioritas antar indikator dianalisis menggunakan metode AHP melalui penilaian berpasangan oleh para pakar. Hasil pada Pusat Distribusi Gudang Fresh Food menunjukkan bahwa keandalan pengiriman (0,470) dan waktu respon (0,262) merupakan indikator paling krusial, yang menunjukkan pentingnya kecepatan dan kepastian layanan dalam meminimalkan kerusakan dan meningkatkan kepuasan pelanggan. Nilai rasio konsistensi (CR) sebesar 0,024 membuktikan keandalan hasil penilaian AHP. Kerangka integratif SCOR–BSC–AHP ini memberikan sistem evaluasi kinerja yang menyeluruh dan terstruktur, menjembatani data operasional dengan wawasan strategis.

Mempertahankan Mutu Buah Tomat Segar Dengan Pelapisan Minyak Nabati [Maintaining The Quality Of Fresh Tomatoes With a Coating Of Vegetable Oil] Nirma Yopita Sari Tarigan; I Made Supartha Utama; Pande K Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 1 (2016): 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/j.beta.2016.v04.i01.p02

The purpose of this study was to study the effect of emulsion of vegetable oil as coating materials, on the quality and shelf life of different stages of fresh tomatoes during storage at room temperature. The maturity levels of tomato fruits were varied, namely breaker stage, turning stage, pink stage and red stage. The mixed emulsion in water of 0,5%, sesame oil and 0,5%, lemongrass oil was used in this experiment. Additional materials used to make the emulsion were 0,5% oftween 80, 0,5% of oleic acid, and 3% of ethanol. Control fruits without treatments are also prepared for comparison. The experiment was performed using a factorial Completely Randomized Design (CRD) with two factors. The first factor was the use of coating treatment consisted of two levels: coating and without coating. The second factor was the stage of maturity of tomatoes consisted of stage 2, stage 3, stage 4, and stage 5. The results showed that coating the tomato fruits with treatment of the mixed emulsion of sesame oil and lemongrass oil significantly affected the quality and storage life. The coating of tomatoes of the turning stage 3 gave the best results which was able to reduce the pH, color, TPT and total acid.

Strategi Peningkatan Kinerja Manajemen Rantai Pasokan Jeruk Siam Di Kelompok Tani Gunung Mekar Kabupaten Gianyar I Made Sucipta; I Wayan Widia; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 2 (2016): 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/j.beta.2016.v04.i02.p04

Siam citrus (Citrus nobilis var. microcarpa) is one of Bali's main commodities. However, the fact showed that agribusiness system of Siam citrus is not profitable enough for small scale farmers group. This research aimed to; (1) acknowledge the structure, mechanisms, and the systematic supply chain of Siam citrus in the Gunung Mekar Farmers Group of Gianyar Regency; and (2) know the priorities recommendations in order to increased supply chains performance of Siam citrus. This research study consisted of two stages, and each process required different respondents and analysis tools as well. The first stage (to know the structure,mechanisms, and systematic of the supply chain) is using the descriptive qualitative analysis, and the second stage (to know the recommendation priorities) is using the Analytical Hierarchy Process method (AHP) as the analysis tool. The sampling on farmer levels conducted purposively and the next sampling level determined by snowball sampling method. The research resulted three distribution patterns of Siam citrus with traditional supply chain mechanism basic. The improvement of performance supply chain management on Siam citrus, information accessibility improvement, alternative reliability, and performance indicator ofproduct quality became the most important priority

Deteksi Residu InsektisidaProfenofos pada Cabai Merah (Capsium annumL.)melalui Augmentasi Citra dan CNN (Convolutional Neural Network) Zulfa Hana Maulida; I Putu Gede Budisanjay; I Made Supartha Utama; Chathawan Chaicana; Wahyu Nurkholis Hadi Syahputra
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 2 (2024): 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.2024.v12.i02.p11

The use of i nsecticide in agriculture is rapidly increasing but also faces challenges related to their negative impacts on human health and the environment. One commonly used insecticide is profenofos. Farmers frequently use Profenofo s to control pests on red chili plants in Indonesia. Therefore, detecting profenofos insecticide residue on chili is crucial to ensure the safety of chili consumption. This study aims to develop a new method for detecting profenofos insecticide residues on red chilies (Capsicum Ann um L.) through image augmentation and CNN (Convolutional Neural Network). In this study, insecticide solution preparation, chili image acquisition, testing with GC (Gas Chromatography) Agilent 6890 , image preprocessing, and CNN model implementation were co nducted. Insecticide solution spraying was conducted on 15 chili es with concentrations of 0 and 10 mg/l, followed by smartphone image acquisition, resulting in 30 images . Subsequently, each image was augmented 50 times, resulting in 1530 images. This proce ss involves rotation, shifting, zoom , a nd horizontal and vertical flipping. The CNN model, consisting of convolution layers and fully connected layers, was trained with the Adam optimizer, categorical cross - entropy loss function, the learning rate of 0,000 1, and trained for 20 epochs. The analysis results indicate that the model achieved an accuracy of 85% with precision, recall, and F1 - score values of 0,86 , 0,85, and 0,84, respectively. Based on these results, it can be concluded that the image augmentatio n and CNN method successfully detected profenofos insecticide residues on red chilies at concentrations of 0 and 10 mg/l.

Pengaruh PerlakuanUap Etanolterhadap Mutu dan Masa Simpan Buah Manggis (Garcinia Mangostana L.) I Gusti Ayu Prapti Pundari; I Made Supartha Utama; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 7 No 1 (2019): 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.2019.v07.i16.

The aim of this research was to determine the effect of etanol vapor on the quality and the shelf life of mangosteen at the room temperature. Three different volumes of ethanol, namely 0 ml, 2 ml and 4 ml, were trapped in the 5gram carrageenan placed in the tea sachets. The sachet was then put on the basal of styrofoam tray on which 5 fruits were placed and then wraped by streching film LDPE. Control fruits or un-treated fruits were also provided as comparison. The result showed that the ethanol vapor treatments, in general, significantly reduced the intensity of damage, weidght loss, slowing the change rate of texture, color of fruit surface and aril, total soluble solid and vitamin C of the aril, compared to the control fruits. The ethanol vapor was also able to give better preferences of panelists on the color and flavor of the aril, as well as the overall performances of the fruits compared to the controls. The 4 mL ethanol per package created ethanol vapor of which the best vapor to reduce the rate of damage and the change of quality and increase the panelists preferences.

Pengaruh Pelapisan Emulsi Minyak Wijen dan Minyak Sereh terhadap Mutu dan MasaSimpan Buah Jeruk Siam (Citrus nobilis Lour) Andri Frans Kalvin Gurning; I Made Supartha Utama; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 7 No 2 (2019): 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.2019.v07.i13

The purpose of this research is knowing the influence of different consentration mixture between sesame and citronella oil in water as coating material on the quality of citrus fruits during storage at room temperature. Consentration sesame oil emulsion varied 0%, 0.5%, and 1% in citronella oil combination 0%, 0.5%, 1% and 1.5%. The additional ingredients used to make emulsions were 1% of tween 80, 0.5% oleic acid, and 3% alcohol. Untreatment control fruit was also prepared for comparison. The experiment was conducted using a Completely Randomized Design (CRD) with three replications. The results showed that the treatment of sesame and citronella oil significantly affected the quality and storage period of citrus fruits. The combined concentration of 0.5% sesame oil and 0.5% citronella oil provides the best results which can reduce weight loss, decay damage, pH alteration and total dissolved solids of fruit juice, and fruit hardness.

EfektifitasEmulsi Lilin Lebah Sebagai Bahan Pelapis Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa) terhadap Mutu Selama Penyimpanan Made Nanda Saputra; I Made Supartha Utama; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 7 No 2 (2019): 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.2019.v07.i16

The purposes of this research was to determine the effects of various concentrations of beeswax emulsion as a coating material on the quality of Siam citrus fruits during storage. The research used completely randomized design (CRD) with three different concentration of beeswax emulsion in water consisted of 0%, 2%, and 4%. Fruit without treatment provided as a control. The analysis of variance showed that the emulsion concentrations of significantly (P<0.05) affected the weight loss, damage intensity, total soluble solid, texture,color difference, vitamin C, total acid and organoleptic prefrences (peel color, texture, flavor, and overall acceptance) of the fruits. The concentration of 4% was the best beeswax emulsion to delay quality deterioration of citrus fruits during storage at the room temperature.

Pengaruh Pelapisan Nanopartikel Kitosan terhadap Karakter Fisiko-Kimia dan Sensoris Pascapanen Buah Jeruk Siam (Citrus nobilis) Welther Albettha Sembiring; I Made Supartha Utama; I Wayan Widia; Ni Made Defy Janurianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 2 (2024): 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.2024.v12.i02.p20

Siamese O range ( C itrus nobilis ) is one of the best known fruits in Indonesia and is quite resilient to spoilage ; therefore, one approach that is being taken is the use of an edible coating with chitosan nanoparticle coating material to help prevent damage and extend the shelf life of the fruit. This research aims to determine the effect of chitosan nanoparticles an d to obtain the best concentration as a coating material on the physico - chemical and sensory characteristics of Siam orange during its post - harvest period. This study used a Completely Randomized Design (CRD) with five concentration levels: 0% (E0), 0.2% ( E1), 0.4% (E2), 0.8% (E3), and 1% (E4), with three repetitions, resulting in 15 experimental units. The physico - chemical parameters observed include weight loss, color difference, fruit density, total soluble solids (TSS), and total acid content, as well a s sensory attributes such as sweetness and aroma of the fruit. The results of this study . showed that the application of chitosan nanoparticles significantly affected weight loss, color difference, total soluble solids, total acid content, and sensory test s of Siam orange during the post - harvest period. Fruit coating with a concentration of 0.4% (E2) was the best concentration with an average weight loss of 3.5%, an average total soluble solids of 11.7% Brix, and the highest sensory value for fruit flavor w ith an average score of 3.5. Fruit coating with a concentration of 0.2% (E1) achieved the best results in color difference at 50.9, while fruit coating with a concentration of 1% achieved the best results in total acid content with a value of 2.3%.

Pengaruh Pelapisan Nano-Emulsi Minyak Wijen dan Sereh Terhadap Karakteristik Fisiko-Kimia dan Sensoris Pascapanen Pisang Cavendish (Musa Acuminata, L.) I Kadek Krisna Rupawan; I Made Supartha Utama; I Wayan Widia; Ni Made Defy Janurianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 2 (2024): 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.2024.v12.i02.p025

Cavendish banana fruit is a climatic fruit characterised by high ethylene production. The high respiration rate triggers the postharvest ripening process which results in the rapid physiological deterioration of the fruit. The objectiv e of this study was to determine the effect of sesame oil and lemongrass oil nano - emulsions on the postharvest physico - chemical and sensory characteristics of Cavendish banana fruit. The research design used was a completely randomised design (CRD) with tw o treatment factors. First, sesame oil concentration factor (W) consisting of 0%, 0.5%, and 1% concentrations, second, lemongrass oil treatment factor (S) consisting of 0%, 0.5%, 1%, and 1.5% concentrations with three replications of the treatment so that there were 36 samples. Physico - chemical parameters observed included weight loss, fruit hardness, colour difference, total soluble solids (TPT), and total acid, and sensory parameters included sweetness and aroma of the fruit. The results showed that sesam e oil and lemongrass oil nano - emulsion coating significantly affected the weight loss, fruit hardness, colour difference, TPT, total acid, and sensory values of Cavendish banana fruit. Fruit coating with 1% sesame oil and 1% lemongrass oil concentration (W 2S2) was the best concentration in maintaining weight loss, fruit hardness, colour difference, and total acid with average values of weight loss (25.04%), fruit hardness (10.47 kg/cm2), colour difference (58.8%), total acid (4.67%). The treatment with a mi xture of 0.5% sesame oil and 1% lemongrass oil (W1S2) was the best combination in maintaining the TPT value with an average value of 23.50% during 12 days storage and the control received the highest score in the sensory test on day 9 with an average value of 5.

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