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Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung Bali

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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering

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Pengaruh Variasi Suhu dan Ketebalan Irisan Kunyit Pada Proses Pengeringan Terhadap Sifat Fisik Tepung Kunyit Ni Putu Intan Oktavia Fitriani; Ni Luh Yulianti; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Tujuan dari penelitian ini adalah untuk (1) untuk mengetahui pengaruh variasi suhu dan ketebalan irisan kunyit terhadap kualitas tepung kunyit yang dihasilkan dan (2) untuk mengetahui perlakuan terbaik yang menghasilkan tepung kunyit dengan kualitas yang baik. Penelitian ini menggunakan uji bnt (beda nyata terkecil) masing-masing terdiri dari enam perlakuan dan tiga ulangan, yaitu perlakuan menggunakan suhu pengeringan 50oC dan ketebalan 0,5cm, perlakuan menggunakan suhu pengeringan 50oC dan ketebalan 1cm, perlakuan menggunakan suhu pengeringan 50oC dan ketebalan 1,5cm, perlakuan menggunakan suhu pengeringan 60oC dan ketebalan 0,5cm, perlakuan menggunakan suhu pengeringan 60oC dan ketebalan 1cm, perlakuan menggunakan suhu pengeringan 60oC dan ketebalan 1,5cm. Data pengaruh suhu dan ketebalan irisan kunyit yang diperoleh diolah menggunakan program komputer Microsoft Excel dan dilanjutkan menggunakan Analisis of Variance (ANOVA). Parameter yang diamati yaitu kadar air, sudut curah, indeks keseragaman, rendemen butiran, kerapatan curah, warna. Hasil penelitian menunjukkan bahwa perlakuan perlakuan ketebalan irisan kunyit 0,5 cm menghasilkan kadar air 11,5% dan suhu pengeringan 60oC menghasilkan kadar air sebesar 10,5%Bb. Nilai sudut curah terkecil dihasilkan pada ketebalan irisan kunyit 0,5 cm yaitu sebesar 36,2o dan suhu pengeringan 60oC menghasilkan sudut curah sebesar 36,2o. Nilai kerapatan curah pada perlakuan ketebalan 1 cm dan suhu pengeringan 60oC yaitu sebesar 484kg/m3. Rendemen butiran tertinggi dihasilkan pada perlakuan ketebalan irisan kunyit 1 cm dan suhu pengeringan 60oC (T2S2) yaitu sebesar 25,3%. The purposes of this research were (1) to determine the effect of variations in temperature and thickness of turmeric slices on the quality of turmeric flour produced and to determine the best treatment that produces turmeric flour with good quality. This study uses the bnt test (the smallest significant difference) each consisting of six treatments and three replications, namely treatment using a drying temperature of 50oC and a thickness of 0,5cm, drying temperature of 50oC and thickness of 1cm, drying temperature of 50oC and a thickness of 1,5cm, treatment using a drying temperature of 60oC and a thickness of 0,5cm, treatment using a drying temperature of 60oC and a thickness of 1cm, treatment using a drying temperature of 60oC and a thickness of 1,5cm. Data on the influence of temperature and thickness of turmeric slices obtained were processed using a Microsoft Excel computer program and continued using Analysis of Variance (ANOVA). The parameters observed were water content, bulk angle, uniformity index, grain yield, bulk density, color. The results showed that the treatment of turmeric sliced ??thickness of 1 cm produced a water content of 12,5%Wb and a drying temperature of 60oC produced a moisture content of 10.5%Wb. The smallest bulk angle value produced at the thickness of turmeric slices 0,5 cm is equal to 36.2o and the drying temperature of 60oC produces a bulk angle of 36.2o. The value of bulk density in the treatment of 1 cm thickness and 60oC drying temperature is 484 kg/m3. The highest yield of flour was produced in the treatment of 1 cm turmeric slice thickness and a drying temperature of 60oC , which was 25.3%.

Penentuan Umur Simpan Bumbu Rujak dalam Kemasan Botol Plastik Menggunakan Metode Arrhenius Ida Ayu Agung Putri Trisiana Dewi; Ida Bagus Putu Gunadnya; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 3 No 1 (2015): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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The objectives of this research were: to determine critical parameters and to estimate it’s shelflife using Accelerated Shelf-Life Testing (ASLT) with Arrhenius method. Rujak seasoning that packed in plastic bottle was stored at three storage temperature 35oC, 45oC, and 55oC. Each room storage was loaded with three samples. This research was carried out for 25 days and observation was done every 5 days. The parameters observed included pH and sensory parameters, namely flavor, color, and salak aroma of the seasoning. Results showed that the critical parameter of rujak seasoning was pH and all quality parameters of rujak seasoning such as pH, flavor, color, and aroma followed first reaction order. By using extrapolation, the shelf-life of rujak seasoning packed in plastic bottle which stored at room temperature 28oC was 167 days (5,6 months)

Pengaruh Konsentrasi Dekstrin dan Tween 80 (Polyoxyethylene Sorbitan Monooleat) pada Proses Pengeringan Gel Daun Lidah Buaya (Aloe barbadensis Miller) dengan Cabinet Dryer. I Wayan Adi Saputra; I.A Rina Pratiwi Pudja; I.B.P Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 2 (2016): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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This study was conducted to determine the effect of the concentration of dextrin and tween 80 in the drying process by using dryer cabinet and determine the concentration of dextrin and tween 80 which can speed up the drying process of aloe vera gel. This study used a Randomized Complete Design (RBD) with 2 factors. The first factor was the concentration of dextrin (10%, 14%, 18%, 22%) and the second factor was the concentration of tween 80 (0.3%, 0.4%, 0.5%) with the drying temperature of 70°C. The experiment was repeated three times. Observations were made every 2 hours until the sample weight did not decrease. Variables which observed were rate of drying, whiteness, yield, and pH of flour aloe vera. The results showed that concentrations of dextrin and tween 80 significantly affected water content, the degree of whiteness of the flour was affected by concentrations of dextrin. Treatment interaction between dextrin concentration and tween 80 did not significantly affect all parameters observed. The addition of dextrin will slow the drying process, on the contrary the addition of tween 80 will speed up the drying process. The highest yield at amount of 10.99% was obtained from the treatment interaction of 22% dextrin with 0.3% tween 80. The degree of acidity (pH) of the flour at 4.00 which was the highest value of pH was yielded form the treatment interaction of 10% dextrin with 0.5% tween 80. In this study, the best treatment resulting aloe vera flour that approaching the standards of quality of Terry Laboratories was a treatment interaction of 22% dextrin with 0.3% tween 80. The flour had a water content of 8.68%, the degree of whiteness 50.51, yield 10.99%, and the degree of acidity (pH) 3.65.

Effects of The Proportion of The LED Light Red, Blue, and White Colors on Chlorophyll Content and Canopy Area of Pakcoy (Brassica rapa L.) Linda Puji Ayu Lestari; I Made Anom Sutrisna Wijaya; Ida Bagus Putu Gunadnya
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.p13

Abstract Light is the main energy source for plants for the photosynthesis process. In indoor cultivation systems (plant factories), LEDs can be used as artificial light. The dominant light colors absorbed by plants for the photosynthesis process are red and blue, but the proportion of the LED colors used is unknown, so it is necessary to research the proportions of light colors. This study aims to determine the effect of the proportions of red, blue, and white light on the chlorophyll content (SPAD value) and the canopy area of Pakcoy. Pakcoy was planted in a growth chamber and given seven different proportions of light for 12 hours with a lamp total of 60 Watt and light intensity of 2000 lux. This study was conducted for 49 days, and the observations to make once a week. The results showed the proportion of red, blue, and white LED light treatment affects the chlorophyll content and canopy area. The proportions of LED light 30 Watt red, 20 Watt blue, and 10 Watt white produced the highest chlorophyll content (35.0 SPAD value) and canopy area (70.7 cm2). In conclusion, the proportion of red, blue, and white LED light showed significantly different in the growth of Pakcoy.

Modifikasi Kotak Polistiren untuk Penyimpanan Dingin Sayur Kubis dengan Menggunakan Es Kering sebagai Media Pendingin Bagus Made Brahmanda Diputra; Ida Bagus Putu Gunadnya; I Putu Gede Budisanjaya
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.p08

ABSTRAK Penelitian telah dilakukan pada kotak modifypolystyrene sebagai kotak pengiriman kubis segar menggunakan es kering sebagai media pendingin. Penelitian ini bertujuan untuk menguji kotak yang dimodifikasi untuk mengetahui kotak yang paling cocok dimodifikasi untuk menjaga kesegaran sayuran. Kotak polystyrene yang dimodifikasi dibuat dengan memisahkan kotak menjadi dua kompartemen, satu kompartemen untuk menempatkan es kering sebagai media pendingin, dan kompartemen lain untuk menyimpan kubis segar. Itu dibuat lima jenis kotak dimodifikasi, dua jenis media pendinginan mondar-mandir di bawah sayuran segar, sedangkan jenis sisanya menempatkan media pendingin di atas sayuran. Tes yang dilakukan selama 7 jam terdiri dari suhu di sekitar kotak, suhu di dalam kotak, dan suhu pusat kubis segar. Pengukuran lain yang dilakukan adalah berat es kering yang digunakan selama penyimpanan dingin, penurunan berat kubis segar, pengamatan visual kerusakan kubis segar, dan perhitungan keseimbangan energi. Menempatkan es kering di bawah kubis segar menyebabkan suhu tengah kubis segar jauh di atas suhu penyimpanan yang disarankan, 0oC, sementara menempatkan media pendingin di atas sayuran memberi dampak negatif pada sayuran di mana suhu tengah kubis segar di bawah 0oC untuk dua jenis kotak yang dimodifikasi, kecuali es kering yang ditempatkan di baskom yang terbuat dari piring zink. Berdasarkan perhitungan energi, terungkap bahwa hampir lebih dari 75% energi pendingin digunakan untuk mengatasi beban pendinginan di sekitarnya. Ditemukan bahwa kotak modifikasi yang paling cocok untuk menyimpan kubis segar adalah jenis kelima. ABSTRACT Research had been carried out to modify polystyrene box as fresh cabbage delivery box using dry ice as a cooling medium. The research aims were to find out the most suitable model box to maintain the freshness of the vegetables. Modified polystyrene box was made by separating the box into two compartments, one compartment for placing dry ice, and another compartment for storing the fresh cabbage. The box was modified into five types which consisted of two types of the box where the cooling medium was placed below the fresh vegetable, while for the rest, the cooling medium was placed above the vegetable. The tests were performed for 7 hours with the hourly observation that consisted of the temperature surrounding the model box, temperature inside the box, and temperature of the center of the fresh cabbage. Other conducted measurements were the weight of dry ice used during cold storage, weight loss of fresh cabbage, visual observation on the deterioration of the fresh cabbage, and energy equilibrium calculation. Placing dry ice below the fresh cabbage caused the center temperature of the fresh cabbage to far above the recommended storing temperature, 0oC, while placing the cooling medium above the vegetable gave a negative impact on the vegetable where the center temperature of the fresh cabbage was below 0oC for the two types of model boxes, except for the fifth type box where dry ice was placed in a basin made of zink plate. Based on energy calculation it was revealed that almost more than 75% of cooling energy was used to overcome the surrounding cooling load. It was found that the most suitable model box for storing the fresh cabbage was the fifth type.

Analisis Tingkat Kepuasaan Petani Paprika (Capsicum annum L) terhadap Penggunaan Fungisida Kimia (Studi Kasus Desa Candikuning, Baturiti, Tabanan, Bali) Riski Nirmala Sidabutar; Ida Bagus Putu Gunadnya; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Paprika merupakan komoditas sayuran potensial dengan jumlah produksi yang cukup tinggi. Tetapi bila terjadi insiden penyakit tanaman dengan keparahan yang tinggi dapat menyebabkan kerusakan bahkan kematian pada tanaman ini. Petani paprika menggunakan fungisida kimia untuk tanaman paprika karena dapat membantu proses pertumbuhan paprika lebih baik dan mendapatkan hasil paprika yang memuaskan dan menguntungkan. Untuk jenis fungisida kimia yang digunakan adalah Rubikan, Linertin dan Demolis. Semua fungisida ini digunakan dengan menyemprotkan pada tanaman paprika. Tujuan dari penelitian ini adalah untuk menganalisis tingkat kepuasan petani dan menentukan faktor-faktor yang mempengaruhi kepuasan petani sebagai pengguna fungisida kimia. Data dikumpulkan dengan survei acak terhadap 30 petani paprika yang menggunakan fungisida kimia di Desa Candikuning pada bulan April-Mei 2019. Metode Analisis dilakukan dengan menggunakan metode deskriptif, Analisis Kinerja Penting (IPA), dan Indeks Kepuasan Pelanggan (Customers Satisfaction Index, CSI). Hasil penelitian menunjukkan bahwa penggunaan fungisida kimia didominasi oleh petani usia produktif (64%), tingkat pendidikan di tingkat sekolah dasar sekolah menengah pertama (64%), pekerjaan sampingan di pertanian (77%). Petani sangat puas (85%) tentang penggunaan fungisida kimia. Faktor-faktor yang mempengaruhi tingkat kepuasaan petani paprika yaitu kemampuan dalam meningkatkan hasil panen, lebih menguntungkan, manfaat dalam mendapatkan hasil panen paprika dan kualitas produk fungisida. Paprika is a potential vegetable commodity with a fairly high amount of production. But if there is an incident of plant disease with high severity it can cause damage and even death to this plant. Peppers farmers use chemical fungicides for paprika plants because they can help the process of growing paprika better and get satisfying and profitable paprika yields. The types of chemical fungicides used are Rubikan, Linertin and Demolis. All of these fungicides are used by spraying on paprika plants. The purpose of this study is to analyze the level of satisfaction of farmers and determine the factors that influence the satisfaction of farmers as users of chemical fungicides. Data were collected by a random survey of 30 paprika farmers using chemical fungicides in Candikuning Village in April-May 2019. Methods of Analysis were conducted using descriptive methods, Important Performance Analysis (IPA), and the Customer Satisfaction Index (CSI). The results showed that the use of chemical fungicides was dominated by productive age farmers (64%), the level of education at the elementary school level of junior high school (64%), side jobs on agriculture (77%). Farmers are very satisfied (85%) about the use of chemical fungicides. Factors that influence the level of satisfaction of paprika farmers are the ability to increase crop yields, more profitable, benefits in getting paprika yields and the quality of fungicide products.

Penentuan Umur Simpan Dodol Nangka Dengan Metode ESS (extended Storage Studies) Siti Muizzun Nisak; IBP - Gunadnya; I Made Anom S. Wiajaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 2 No 2 (2014): Agustus
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Tujuan dari penelitian ini adalah untuk mengetahui umur simpan dodol nangka menggunakan metode ESS (Extended Storage Studies). Metode ESS diperoleh dengan uji organoleptik yang ditentukan dengan rentang suhu 28-30ºC dan RH ruang penyimpanan 75%, kriteria uji organoleptik yang digunakan adalah kekenyalan, aroma, dan warna. Parameter lainnya diperkirakan selama berlangsungnya uji organoleptik yaitu perubahan bobot dodol nangka dan perubahan kadar air dodol nangka. Hasil penelitian menunjukkan bahwa dodol nangka diterima dengan rata-rata nilai uji sebesar 4.2, untuk kekenyalan, 4.8 untuk aroma dan warna. Uji organoleptik dihentikan ketika panelis menolak untuk melakukan uji yaitu karena tumbuhnya kapang pada permukaan dodol nangka. Umur simpan dodol nangka dengan metode ESS diperoleh sebesar 113 hari. The objective of this research was to know the shelf life of jackfruit dodol that estimated by using ESS (Extended Storage Studies) methode. The ESS method was obtained by organoleptics test and determined at over range of the room temperature 28-30ºC with relative humidity of the storage room is 75%, the criterias of organoleptics test were texture, aroma, and colour. The other parameters estimated during organoleptics test were the weight and the moisture content change of jackfruit dodol. The result showed that the taste of jackfruit dodol was accepted at 4.2 for the elasticity, 4.8 for the aroma and the colour. Organoleptic test was stopped when the panel refused to do test for mold growth on the surface of jackfruit dodol. The shelf life of jackfruit dodol was 113 days.

Kebutuhan Air Irigasi pada Budidaya Tanaman Cabai Rawit (Capsicum frutescens L.) dengan Sistem Polybag yang Menggunakan Berbagai Jenis Media Tanam I Made Surya Adnyana Putra; I Wayan Tika; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 7 No 2 (2019): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

ABSTRAK Tujuan dari penelitian ini adalah untuk (1) mengetahui pola kebutuhan air irigasi cabai rawit (Capsicum frutescens L.) dari usia tanam sampai tanaman berbunga dengan sistim polybag dan (2) mengetahui pola kebutuhan air irigasi cabai rawit (Capsicum frutescens L.) dengan berbagai tingkat kandungan organik tanah yang sejalan dengan usia tanaman. Penelitian ini menggunakan rancangan acak lengkap masing-masing terdiri dari lima perlakuan dan tujuh ulangan, yaitu perlakuan menggunakan tanah sawah 100%, perlakuan menggunakan tanah sawah 80% dan pupuk kandang 20%, perlakuan tanah sawah 60% dan pupuk kandang 40%, perlakuan tanah sawah 40% dan pupuk kandang 60%, perlakuan tanah sawah 20% dan pupuk kandang 80%. Data kebutuhan air irigasi yang diperoleh diolah dengan menggunakan program komputer Microsoft Excel untuk memperoleh grafik dan dilanjutkan analisis menggunakan Analysis of Variance (ANOVA). Hasil penelitian jumlah kebutuhan air irigasi pada perlakuan menggunakan tanah sawah 100% rata-rata 25,29 ml/hari, pada perlakuan tanah sawah 80% dan pupuk kandang 20% rata-rata 24,26 ml/hari, pada perlakuan tanah sawah 60% dan pupuk kandang 40% rata-rata 22,06 ml/hari, pada perlakuan tanah sawah 40% dan pupuk kandang 60% rata-rata 21,27 ml/hari, pada perlakuan tanah sawah 20% dan pupuk kandang 80% rata-rata 19,32 ml/hari. Pada perlakuan tanah sawah 20% dan pupuk kandang 80% menunjukkan kebutuhan air paling sedikit diantara perlakuan yang lainnya. Kata kunci : irigasi, cabai rawit, tanah sawah, pupuk kandang.

Pengaruh Pelayuan dan Suhu Pengeringan Daging Buah Nanas pada Aalat Pengering Vakum terhadap Mutu Produk yang Dihasilkan Ramendra Wiro Ginting; Ida Bagus Putu Gunadnya; I.A. Rina Pratiwipudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 2 (2016): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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The purpose of this research was to measure the quality of dried pineapple pulp resulting from pre-drying treatment and method of drying, which done using randomized complete block design with factorial experiments. The first factor was pre-drying treatment consisted of two treatments, namely with and without blanching and the second one was method of drying such as control, vacuum drying at 60 oC,70o C, and 80 oC. The experiment was repeated three times. The results of the experiment showed that the best treatment resulting dried pineapple pulp with the highest organoleptic values was interaction between fruit pulp without blanching and employing vacuum drying at 70oC. The organoleptic values of this dried pineapple pulp based on its colour, crispiness, and taste were 5.70, 4,20, and 5.35, respectively.

OPTIMALISASI PROSES FERMENTASI URIN SAPI MENJADI BIOURIN Merisa - Aritonang; yohanes - setiyo; I.B.P. - Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 1 No 2 (2013): Agustus
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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Telah dilakukan penelitian mengenai fermentasi urin sapi menjadi biourin. Tujuan penelitian ini adalah mengoptimasi proses fermentasi urin menjadi biourin dengan pemberian starter dan gula merah. Penelitian ini menggunakan Rancangan Acak kelompok pola faktorial 2 faktor dengan 3 taraf perlakuan. Faktor pertama berupa perlakuan konsentrasi starter Rumino bacillus dengan konsentrasi 0 ml, 15 ml dan 30 ml. Faktor kedua adalah perlakuan gula merah 0, 15 dan 30 g. Masing-masing perlakuan di ulang sebanyak 3 kali. Variable yang diamati adalah pH, total asam, total padatan terlarut, C-organik dan N-total. Hasil penelitian menunjukan bahwa penambahan starter R. bacillus sejumlah 15 - 30 ml dan gula merah 15 - 30 g dalam 1.500 ml urin sapi dapat mempercepat produksi biourin dalam proses fermentasi urin sapi yang diambil dari Simantri nomor 225. Umur urin sapi sebelum diproses yaitu satu hari dari saat dikeluarkan oleh sapi dewasa. Proses fermentasi dilakukan selama 7 hari dapat dipercepat menjadi 5 hari, hal ini ditandai dengan stabilnya nilai pH, total asam dan total padatan terlarut mulai hari ke-5. Konsentrasi starter R. bacillus 30 ml dengan penambahan gula merah 30 g pada 1.500 ml urin sapi yang difermentasi merupakan perlakuan optimal yaitu nilai pH 6, total asam 0,5%, total padatan terlarut 3,80Brix. Hal ini didukung oleh standar dari Permentan Nomor 70 dengan nilai pH 4 - 9. Namun, penelitian untuk nilai C-organik dan N-total belum cukup memenuhi standar Permentan yaitu C-organik 6% dan N-total 3-6% An experiment on biourine fermentation using cow urine has been carried out. The objective of this research was to optimize biourine fermentation by adding starter and palm sugar. The reseach used Completed Randomized Block Design with factorial pattern of 2 factors and 3 levels each. The first factor was starter concentrations of Rumino bacillus 0, 15, and 30 ml. The second one was weight of palm sugar added at 0, 15, and 30 g. Each treatment was repeated 3 times. Varibles observed were pH, acid, soluble solid, organic C, and total N. Results of the research indicated that starter addition of 15-30 ml and palm sugar 15-30 g for every 1500 ml cow urine accelerated biourine production in the fermentation stage of cow urine which was taken from simantri number 225. The fermentation process was carried out for 7 days and by adding this combination of traitment shortening the process to 5 days. This was shown by pH,total acid,and total dissolve solids value of urin which was stable after 5 days of fermentation. Concentration of 30 ml R. bacillus with the addition of 30 grams brown sugar in 1,500 ml of fermented cow urine is the optimal treatment in which the value of pH is 6, 0.5% total acid, and 3.80Brix total dissolved solids. This is supported by the standard of Permentan Number 70 with a pH value of 4-9. However, the research for C-organic and N-total has not fulfilled the standard of Permentan in which the C-organic is 6% and N-total is 3-6%. Keywords: fermentation, cow urine, biourine

Co-Authors A.H. Tambunan Agnesia Arista Wijaya AK Ali Muhamad Prabowo Anggi Setiawan Armansyah Halomoan Tambunan Aviantara, I Gusti Ngurah Apriadi Bagus Made Brahmanda Diputra Bob Evan Tampubolon Budana, I Putu Yosan Dewa Ayu Tari Dewa Bagus Putu Prabha Diptaya Dian Dwi Cahyo Pangestu Gede Arda I Gede Berliyantha Tikawa I Gusti Ngurah Apriadi Aviantara I Gusti Putu Eka Permana I Ketut Agus Sandi Andika I Ketut Suter I Komang Gede Habi Wijaya I Made Anom S. Wiajaya I Made Anom Sutrisna Wijaya I Made Prasetia Candra Andika I MADE SUPARTHA UTAMA I Made Surya Adnyana Putra I Made Yogi Supardika I Nyoman Sucipta I Putu Dharma Putra Ritzada I Putu Gede Budisanjaya I Putu Mas Pradnyana Wibawa I Wayan Adi Saputra I Wayan Aris Santika Putra I Wayan Sugiana I Wayan Tika I Wayan Widia I Wayan Widia I. A. G. Bintang Madrini Ice Hera Widia Ida Ayu Agung Putri Trisiana Dewi Ida Ayu Mas Oceanic Ida Ayu Rina Ida Ayu Rina Pratiwi Pratiwi Ida Ayu Rina Pratiwi Pudja Immanuel Damanik Ivan Alexander Sormin K. Abdullah Kadek Dyah Swasni Prambandita Kadek Mila Adiani Kamaruddin Abdullah Kevin Imanto K. Resman Komang Agus Suara Kori Ardy Rahayu Lestari, Kadek Irma Dwi Linda Puji Ayu Lestari Luh Putu Wrasiati M. Sudiana Mahendra M.A.M. Oktaufik Made S Utama Merisa - Aritonang Mubarok, Rizky Muhammad Azizi Rido Setiawan Ni Luh Yulianti Ni Luh Yulianti Ni Made Darmayanti Ni Made Juli Adiasih Ni Nyoman Ayu Tirta Diani Ni Putu Budisetiari Ni Putu Intan Oktavia Fitriani Ni Putu Murtini Pande Ketut Diah Kencana Putra, I Nyoman Galih Oki Putu Ayu Purnamayanti Putu Darmayanti Putu Wahyu Nirmala Sari Ramendra Wiro Ginting Rina Pratiwi Pudja I. A Riski Nirmala Sidabutar roy zulkarnaen Sihombing, Alwin Siti Muizzun Nisak Stefani Sitanggang Sumiyati Sumiyati Utama, Made S Wayan Tika Y.A. Purwanto Yesinta Kristin Tamba Yohanes Setiyo

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