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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian) Aksara: Jurnal Ilmu Pendidikan Nonformal Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences
I Wayan Widia
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Other

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Pengaruh Sistem Manajemen Keamanan Pangan ISO 22000:2005 Terhadap Kinerja Perusahaan Dewa Ayu Putu Meitha Candra Dewi; I Wayan Widia; I Gusti Ngurah Apriadi Aviantara
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 1 (2017): 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.2017.v05.i01.p12

Abstract

Food industries operating in the global market must have a safety management system and international quality standards of food. The aimed of this research was to determine the level of employee satisfaction in the implementation of safety management system and food quality ISO 22000: 2005 towards the performance of PT. Aerofood ACS Denpasar. The implementation of ISO 22000: 2005 was determined using the basic of four key elements, namely the prerequisite programs, HACCP principles, interactive of communication and implementation of resource management system. Meanwhile, the company's performance was determined by the method of Balanced Scorecard. The results showed that 88.56% of employees were satisfied by the implementation of ISO 22000: 2005 and 81.93% were satisfied by the performance of the company. The implementation of ISO 22000:2005 gives positive and significant effect towards company performance. Among the four key elements of the program that were used, it was found that the prerequisite program had the highest impact to improve the performances in terms of financial, customer satisfaction, internal business processes and performance from the perspective of learning and growth. Before PT. Aerofood ACS Denpasar implemented ISO 22000: 2005, it only had cooperation with 7 airlines, but after the success of ISO’s implementation, the number of customers has significantly increased to be 23 airlines.
Strategi Peningkatan Kinerja Rantai PasokanIkan Tribang(Upeneus moluccensis) dari Pasar Lelang IkanGunung Agung Sampai Konsumen Rumah Tangga Kota Denpasar I Gusti Putu Angga Wira Dananjaya; I Wayan Widia; Ida Ayu Rina Pratiwi Pudja
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.i122

Abstract

Supply chain system of tribang fish currently does not provide welfare to people business, especially small traders. The purpose of this study are (1) to know the structure, mechanism, and institutional supply chain of tribang fish; (2) find strategic steps to improve the performance of tribang fish supply chains. This study consisted of two stages, the first stage knowing the structure, mechanism, institutional supply chain using qualitative descriptive analysis, and the second stage knowing the priority recommendations using the Analitycal Hierarchy Process (AHP) method. Sampling of supply chain actors uses purposive sampling, snowball sampling, and non probability sampling methods. The results showed that tribang fish supply chain consisted of nine chain flow patterns where the tribang fish supply chain mechanism was traditional and the tribang fish supply chain institution was general trading. Based on AHP method, priority recommendations to improving the performance of tribang fish supply chains are criteria of increasing product added value, alternative of responsiveness (supply chain reaction capabilities), and indicator of cycle order fulfillment are the most important priorities.
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

Abstract

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 Jenis Bahan Batang Pisang dan Bentuk Media Tanam terhadap Karakteristik Media Tanam dan Pertumbuhan Tanaman Kangkung Muhammad Diarnanda Surya Pratama; Sumiyati; I Wayan Widia
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.p21

Abstract

Banana stems have the potential to be used as organic growing media which can facilitate agricultural activities with the application of a hydroponic system. This study aims to determine the physical characteristics of the planting medium resulting from the utilization of banana stems and the effect of the ty pe of banana stem material on growth of water spinach. This study used a randomized block design (RBD) with two treatment factors, namely the type of banana stem material ((A1) true stem, (A2) pseudo stem, (A3) a combination of true and pseudo stem) and th e final form of planting medium ((B1) powdered and (B2) print). This study consisted of 6 treatment combinations with each treatment being repeated 3 times, so that 18 experimental units were obtained. Parameters observed were density, field capacity, pH, number of leaves, plant height, leaf width, and leaf color. The results showed that the planting medium for banana stems had a field capacity value of between 51.54% - 62.91% with a pH value in the range of ideal pH values, namely between 5.93 and 6.23, an d the ideal density for stem growing media original in printed form (A1B2) with a value of 0.43 g/cm3. The highest number of leaves was produced by the original stem planting medium in mold form (A1B2) with an average value of 10, the highest leaf width wa s produced by the pseudo stem planting medium in the form of powder (A2B1), and the highest leaf color was produced by the original stem planting medium in the form of mold (A1B2) and pseudostem growing media in powder form (A2B1) with an average value of 4.
Distribusi Serapan Sayur Paprika pada Rantai Pasok di Kecamatan Baturiti Hingga Ke Konsumen IGusti Ayu Indah Kusuma Dewi; I Gusti Ngurah Apriadi Aviantara; I Wayan Widia
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.p15

Abstract

This study aimed to determine the marketing distribution channel and analyze the absorption of paprika from the farmer in Baturiti district to the last costumers and calculate the marketing margins obtained in each distribution channel. This research was conducted in July-August 2018. This study used purposive sampling survey. There are five distribution channels of paprika from the farmers in Baturiti regency to the last costumers namely: 1st line (Farmers → Traditional Markets → Consumers), 2nd line (Farmers →Collectors → Suppliers → Consumers), 3rd line (Farmers → Collectors → Suppliers → Costumers), 4th line (Farmers → Collectors → Consumers), 5th line (Farmers → Suppliers → Consumers). The distribution shows that the market level of paprika and farmers’ production is 2655 monthly. The absorption of paprika distributed by farmers to collectors, suppliers, and traditional markets are 25.6 percent, 38.8 percent, and 35.6 percent. Paprika that is distributed by collectors to suppliers andtraditional markets are 19.6 percent and 6 percent. Suppliers obtain 58.4 percent paprika for farmers and is distributed to hotel or restaurant, supermarket and traditional markets each at 29.8 percent, 21.5 percent, and 7.1 percent. Based on the five channels obtained in this study, line III is the longest distribution channel, and lines III and V produce the highest marketing margins and profit margins. While line I is the shortest distribution channel and has the lowest marketing margins and profits. This is because the marketing costs incurred are small and the selling price at the last consumer level is also the lowest compared to the other five channels
Pengaruh Suhu dan Lama Pengovenan Ikan Tongkol yang direndam dalam Larutan Asap Cair Batang Bambu Tabah terhadap Karakteristik Produk Ikan Olahan Luber Perkasa Turnip; I Wayan Widia; Pande Ketut Diah Kencana
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.p20

Abstract

Tuna has a high protein and water content, and has solid meat. But tuna is also very easy to damage. The cause of damage fish is a high water content which can cause microorganisms to multiply easily. Fumigation with liquid smoke is safer and more practical than conventional fumigation, because liquid smoke contains phenol, carbonyl and organic acids which are useful for providing a distinctive taste and as preservatives in fish. The liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliataBuse-Kurz). The purpose of this study was to determine effect of temperature and duration heating using oven in tuna which soaked liquid smoke stems tabah bamboo solution to the characteristics of processed fish products and to find out the temperature and duration heating using oven of the best organoleptic characteristics of tuna which soaked liquid smoke stems tabah bamboo solution. The method used is Factorial Completely Randomized Design with two factors. The first factor is the treatment of oven temperature which consists of three levels, and the second factor is the treatment of oven time which consists of three levels. Each treatment was repeated twice.The best combination of treatments is the oven temperature of 100⁰C, oven for 4 hours produce pH 5.5, water content 58.06%, ash content 1.69%, protein content 18.29%, color 3.94, aroma 4.28, texture 4.72, taste 4.5, and the overall acceptance 4.39
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

Abstract

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.
Co-Authors A.A.S. A. Sukmaningsih Anak Agung Ngurah Satya Purwananda Anastasia Febriana Anggi Setiawan Anggi Setiawan Anna Sukma Muthia Daniel Rama Prawiratama Dewa Ayu Putu Meitha Candra Dewi Dewa Ayu Putu Meitha Candra Dewi Dewa Putu Yoga Gautama Dian Asgar Paradisa Djamaluddin, Ismail DWI PUTRA DARMAWAN Erni Febriani Gede Arda Herry Frits Pinatik Hyacintha Dinda Septiana Putri I Gede Widi Sedana I Gede Yudi Pradnyana I Gede Yudi Pradnyana I Gusti Ayu Indah Kusuma Dewi I Gusti Ayu Nadya Prasita Pasimpangan I Gusti Ketut Arya Arthawan I Gusti Ketut Arya Arthawan I Gusti Ketut Arya Arthawan I Gusti Ngurah Apriadi Aviantara I Gusti Ngurah Apriadi Aviantara I Gusti Putu Angga Wira Dananjaya I Gusti Putu Angga Wira Dananjaya I Kadek Krisna Rupawan I Ketut Satriawan I Ketut Wiranata I Made Anom S. Wijaya I Made Anom Sutrisna Wijaya I Made Sucipta I MADE SUPARTHA UTAMA I Made Supartha Utama I Nyoman Sucipta I Putu Agus Amijaya I Putu Gde Suhartana I Putu Gde Suhartana I Putu Gede Budisanjaya I Putu Yosan Budana I Wayan Suarjana Ida Ayu Mas Oceanic Ida Ayu Mas Oceanic Ida Ayu Rina Pratiwi Pudja IDA AYU RINA PRATIWI PUDJA Ida Bagus Putu Gunadnya Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam IGusti Ayu Indah Kusuma Dewi Janurianti, Ni Made Defy Ketut Wiranata Komang Agus Suara Komang Darmawan Luber Perkasa Turnip Luber Turnip Luh Made Putri Apriliani Mentari Kinasih Muhammad Diarnanda Surya Pratama Nadine Nasya Riesta Ni Luh Yulianti Ni Made Darmayanti Ni Made Tuhu Yuliani Ni Nyoman Sulastri Novel - Pardosi Nyoman Dhira Prayasa Nyoman Dhira Prayasa NYOMAN SEMADI ANTARA Oliver Owen Pande Ketut Diah Kencana Putu Ayu Aripradnyani Qurratu Zahrah Trinilam Rachmad Dwi Putra Rahmat Effendi Lubis Rina Pratiwi Pudja I. A Sebastiao Massa Sumiyati Sumiyati Sumiyati Sumiyati Sumiyati Suwardhana Adyaksa Anak Agung Putra Suwardhana Adyaksa Anak Agung Putra Viqtor Arya Nugraha Wayan Kawenuh Welther Albettha Sembiring Yayang Sartika Nevianto Tanjung Yohanes Setiyo