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Pengaruh Penambahan Berbagai Variasi Coating terhadap Karakteristik Mutu Fillet Ikan Kakap Putih (Lates Calcarifer Sp) selama Penyimpanan Dingin Widia, I Wayan; Budana, I Putu Yosan; Gunadnya, Ida Bagus Putu
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.p09

Abstract

Abstrak Ikan kakap putih (Lates calcarifer sp) merupakan salah satu produk perikanan yang mudah rusak, sehingga perlu dilakukannya penanganan yang baik selama penyimpanan. Menggunakan kitosan dan Cinnamon essential oil sebagai coating berpotensi untuk dijadikan sebagai bahan anti bakteri. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan berbagai variasi coating dan perlakuan coating terbaik terhadap karakteristik mutu fillet ikan kakap putih selama penyimpanan. Penelitian ini menggunakan RAL (Rancangan Acak lengkap). Perlakuan penambahan coating terdiri dari tanpa coating, coating penambahan kitosan 1,5g, coating penambahan cinnamon essential oil 1,5 % dan coating dengan kombinasi 1,5g kitosan dan 1,5 % cinnamon essential oil, dengan pengulangan sebanyak dua kali dan sample disimpan pada suhu 15oC selama 8 hari. Hasil penelitian menunjukan dengan penambahan kitosan 1,5g dan cinnamon essential oil 1,5% serta perlakuan kombinasi dengan kitosan 1,5g dan cinnamon essential oil 1,5% sebagai coating memberikan pengaruh nyata selama penyimpanan dingin dilihat dari parameter pH, tekstur (hardness), color difference, TVB dan TPC. Perlakuan terbaik ditemukan pada coating menggunakan cinnamon essential oil 1,5% selama penyimpanan dingin. Perlakuan terbaik ditemukan pada coating menggunakan cinnamon essential oil 1,5% selama penyimpanan dingin. hingga hari ke 8 dengan nilai pH 5,9, tekstur (hardness) 3,1476 N, color difference 7,6, total volatile base 44,70 mg N/100 g, total plate count 5,79 CFU/g. Abstract White snapper (Lates calcarifer sp) is a perishable fishery product, so it needs to be handled properly during storage. Using chitosan and cinnamon essential oil as a coating has the potential to be used as an antibacterial. The purpose of this study was to determine the effect of adding various coating variations and the best coating treatment on the quality characteristics of barramundi fillets during storage. This study used CRD (completely randomized design). The coating addition treatment consists of no coating, coating with the addition of 1.5g chitosan, coating with the addition of 1.5% cinnamon essential oil and coating with a combination of 1.5g chitosan and 1.5% cinnamon essential oil, with repetition twice and the sample will be stored at temperature. 15oC for 8 days. The research results showed that the addition of 1.5g chitosan and 1.5% cinnamon essential oil as well as a combination treatment with 1.5g chitosan and 1.5% cinnamon essential oil as a coating provided different effects during cold storage in terms of the parameters pH, pH, texture (hardness), color difference, TVB and TPC. The best treatment was found in coating using cinnamon essential oil 1.5% during cold storage until day 8 with a pH value of 5.9, texture (hardness) 3.1476 N, color difference 7.6, total volatile base 44.70 mg N /100 g, total plate count 5.79 CFU/g.
Strategi Peningkatan Mutu Produk Dodol Salak Bali di UD Nantafood Denpasar Mubarok, Rizky; Widia, I Wayan; Gunadnya, Ida Bagus Putu
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 1 (2024): 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.2024.v12.i01.p06

Abstract

CV Nantafood merupakan perusahaan yang bergerak dalam bidang pengolahan makanan dengan bahan baku buah salak salah satunya yaitu produk dodol salak Bali. Produk dodol yang dihasilkan telah mampu masuk ke beberapa pusat pembelanjaan oleh - oleh di Bali. Semakin banyaknya pesaing dodol tentu menjadi tantangan bagi suatu perusahaan untuk meningkatkan kualitas produknya. Kepuasan konsumen dapat ditingkatkan melalui kualitas produk yang baik sesuai harapan dan keinginan konsumen. Tujuan penelitian ini adalah (1) Mengetahui atribut yang dianggap penting oleh konsumen dari produk dodol salak bali, (2) Mengukur tingkat kepentingan konsumen terhadap kualitas produk dodol salak bali, (3) Mengukur tingkat kepuasan konsumen terhadap kualitas produk dodol salak bali, (4) Menentukan strategi untuk meningkatkan kualitas produk dodol salak bali. Penelitian ini dilakukan dengan menggunakan metode Quality Function Deployment (QFD). Hasil penelitian ini menunjukan terdapat 10 atribut kualitas produk yang dianggap penting oleh konsumen dengan kriteria sangat penting. Nilai kepentingan konsumen tertinggi cita rasa dodol yang manis dan legit sebesar 4,45, pada nilai kepuasan konsumen atribut tekstur dodol yang lengket dan kenyal mendapatkan nilai terendah sebesar 3,79 dengan IR sebesar 1,31. Maka UD Nantafood perlu memberikan dan meningkatkan kualitas produk atribut tekstur dodol yang lengket dan kenyal. Abstract CV Nantafood is a company engaged in the field of food processing with raw materials for zalacca fruit, one of which is the Bali snake fruit dodol product. The dodol products produced have been able to enter several shopping centers for souvenirs in Bali. The increasing number of dodol competitors is certainly a challenge for a company to improve the quality of its products. Consumer satisfaction can be increased through good product quality according to consumer expectations and desires. The aims of this study were (1) to find out the attributes considered important by consumers from the Bali snake fruit dodol product, (2) to measure the level of consumer interest in the quality of the Bali snake fruit dodol product, (3) to measure the level of consumer satisfaction with the quality of the bali snake fruit dodol product, (4) ) Determine strategies to improve the quality of Balinese snake fruit dodol products. This research was conducted using the Quality Function Deployment (QFD) method. The results of this study indicate that there are 10 product quality attributes that are considered important by consumers with very important criteria. The highest value of consumer interest is taste of dodol is sweet and legit of 4.45, on consumer satisfaction value attributes of sticky and chewy dodol texture get the lowest score of 3.79 with an IR of 1.31. So UD Nantafood needs to provide and improve product quality with sticky and chewy dodol texture attributes.
Analisis Karakteristik Pengeringan dan Sifat Fisik Kimia Teh Herbal Kulit Buah Naga Merah dengan Variasi Irisan Ketebalan dan Suhu Pengeringan Yesinta Kristin Tamba; Ni Luh Yulianti; Ida Bagus Putu Gunadnya
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 8 No. 1 (2023): April
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA/2023.v08.i01.p01

Abstract

Pengolahan kulit buah naga merah menjadi teh herbal yakni memanfaatkan bahan sebagai minuman dan dapat diterima oleh masyarakat. Pengelolaan ini membuat awet hasil panen dalam proses pengeringan. Penelitian ini tujuannya mencaritahu Karakteristik Pengeringan dan Sifat Kimia Teh Herbal Kulit Buah Naga Merah Dengan Variasi Irisan Ketebalan dan Suhu Pengeringan. Penelitian ini di susun memakai (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50oC, 60oC dan 70oC) dan faktor tebal irisan (3mm dan 5mm). Ada 6 interaksi perlakuan dan Perlakuan di ulang tiga kali guna memperoleh 18 unit percoban. Data hasil pengamatanya di analisa memakai ANOVA dan di lanjutkan uji DMRT pada taraf 5%. Ukuran yang di amati terdiri dari panas sensibel, kadar air, kadar abu, dan organoleptik. Hasil penelitian memperlihatkan bahwa interaksi suhu pengeringan dan irisan ketebalan pada teh herbal kulit buah naga merah memberi dampak nyata dalam ukuran panas sensibel, kadar air, kadar abu, warna, rasa dan aroma. Hasil penelitian yang memiliki perlakuan terbaik ditinjau dari syarat mutu teh kering yaitu suhu pengeringan 70oC dengan irisan ketebalan 3 mm. Hasil penelitian membuktikan perlakuan paling baik ada pada kadar air 8,055%, kadar abu 6,418%, uji hedonik dan skoring warna seduhan teh herbal kulit buah naga merah cukup khas dengan nilai 4,46 (suka) dan 4,46 (merah kekuningan), uji hedonik dan skoring aroma teh herbal kulit buah naga merah dengan nilai 4,13 (suka) dan 4,46 cukup khas dengan produk teh kering, uji hedonik dan skoring pada rasa teh herbal kulit buah naga merah bernilai 4,26 (suka) dan 4,4 memiliki rasa agak sepat.
Pengaruh Jenis Plasticizer Dan Konsentrasi Selulosa Terhadap Karakteristik Bioplastik Pati Singkong–Karagenan I Putu Wiradarma Putra; Ni Luh Yulianti; Ida Bagus Putu Gunadnya; Hertiyana Nur Annisa
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 14 No 1 (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.p10

Abstract

Penggunaan kemasan plastik konvensional yang terus-menerus menimbulkan masalah lingkungan karena sulit terurai secara alami. Bioplastik merupakan salah satu alternatif yang berbasis bahan alami. Penelitian ini bertujuan untuk mengetahui serta menentukan perlakuan terbaik pengaruh jenis plasticizer (minyak jarak dan asam stearat) serta konsentrasi selulosa 0,5%, 1%, dan 1,5% (w/v) terhadap karakteristik bioplastik pati singkong–karagenan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor. Faktor pertama adalah jenis plasticizer (P) yang terdiri atas dua jenis, yaitu minyak jarak (P1) dan asam stearat (P2). Faktor kedua adalah konsentrasi selulosa (F) yang terdiri atas tiga taraf, yaitu 0,5%, 1%, dan 1,5% (w/v). Data hasil penelitian dianalisis menggunakan metode Analysis of Variance (ANOVA). Apabila hasil analisis menunjukkan pengaruh yang signifikan (P < 0,05), maka dilanjutkan dengan uji lanjutan menggunakan Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa jenis plasticizer dan konsentrasi selulosa berpengaruh nyata terhadap nilai kuat tarik, perpanjangan saat putus, elastisitas, ketahanan air, dan ketebalan namun tidak berpengaruh nyata terhadap nilai WVTR. Kombinasi minyak jarak dengan selulosa 0,5% (w/v) (P1F1) menghasilkan nilai kuat tarik tertinggi (15,1 MPa) dan elastisitas (412,1 MPa), sedangkan asam stearat dengan selulosa 0,5% (w/v) (P2F1) memberikan perpanjangan saat putus tertinggi (12,4%) dan WVTR terendah (2,13 g/m²/hari). Kesimpulannya, perlakuan jenis plasticizer minyak jarak dengan konsentrasi selulosa 0,5% (w/v) adalah kombinasi terbaik untuk bioplastik ramah lingkungan dengan sifat mekanik terbaik dalam penelitian ini.
Modifikasi Posisi Injektor Pupuk Venturi Ganda pada Sistem Fertigasi Tetes: Dual Venturi Injector Position Modification in Drip Fertigation System Irnando Ferdinand Fransiscus Silaban; Ni Nyoman Sulastri; Ida Bagus Putu Gunadnya; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 13 No 2 (2025): 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.2025.v13.i02.p03

Abstract

Abstrak Salah satu masalah dalam aplikasi injektor pupuk dalam sistem fertigasi adalah ketidakseragaman distribusi nutrisi dan air. Efektivitas dari injektor pupuk dipengaruhi oleh posisi injektor dan kehilangan tekanan. Penelitian ini bertujuan untuk memodifikasi posisi injektor venturi ganda dan membandingkan kinerja posisi injektor ganda vertikal dan horizontal pada irigasi tetes. Uji kinerja ini mencakup keseragaman distribusi air dan nutrisi serta keseimbangan laju injeksi. Pengujian dilakukan pada dua bukaan ball valve, 50% dan 100%, serta untuk keseragaman nutrisi dilakukan pada dua level konsentrasi, 400 - 550 ppm dan 700-850 ppm. Hasil uji kinerja menunjukkan bahwa kedua sistem memiliki karakteristik yang berbeda dalam hal keseimbangan injeksi, keseragaman konsentrasi nutrisi, dan keseragaman distribusi air. Pada rangkaian vertikal menghasilkan distribusi air yang lebih tinggi dengan nilai coefficiennt uniformity (CU) dan distribution uniformity (DU) yang lebih tinggi dengan nilai CU sebesar 88% dan DU 92%. Uji Wilcoxon rank sum test menunjukkan rangkaian horizontal menghasilkan aliran yang lebih besar (p>0,05) pada kedua bukaan ball valve. Dari segi distribusi nutrisi rangkaian horizontal menghasilkan distribusi nutrisi dengan nilai CU dan DU yang lebih baik (±99%) dan hasil simulasi menggunakan interpolasi linier pada program Python yang lebih stabil. Dapat disimpulkan bahwa modifikasi rangkaian injektor venturi ganda horizontal menghasilkan debit injeksi yang seimbang pada kedua injektor dengan keseragaman distribusi nutrisi yang lebih baik. Sementara rangkaian vertikal masih memerlukan penelitian lebih lanjut untuk menghasilkan hasil yang lebih optimal. Abstract One of the issues in the application of fertilizer injectors in fertigation systems is the non-uniform distribution of nutrients and water. The effectiveness of fertilizer injectors is influenced by the injector’s position and pressure loss. This study aimed to modify the position of the dual venturi injector and compare the performance of vertical and horizontal dual injector configurations in drip irrigation. The performance tests included the uniformity of water and nutrient distribution as well as the uniformity of injection rates. Testing was conducted using two ball valve openings, 50% and 100%, and for nutrient uniformity, two concentration levels were employed: 400–550 ppm and 700–850 ppm. The performance test results indicated that both systems exhibit different characteristics in terms of water distribution, nutrient concentration uniformity, and emitter uniformity. The vertical configuration produced a higher water distribution with higher coefficient uniformity (CU) and distribution uniformity (DU) values, specifically a CU of 88% and a DU of 92%. The Wilcoxon rank sum test indicated that the horizontal configuration produced a larger flow (p > 0.05) at both ball valve openings. In terms of nutrient distribution, the horizontal configuration produced a more favourable nutrient distribution with CU and DU values of approximately 99% and yielded more stable simulation results using Phyton linear interpolation. It can be concluded that the modification of the horizontal double venturi injector circuit produces a balanced injection discharge in both injectors with better nutrient distribution uniformity. While the vertical circuit still requires further research to produce more optimal results.
Rancang Bangun Sistem Fertigasi Otomatis Berbasis Mikrokontroler dan IoT (Internet of Things) Yogi Anggayana; I Putu Gede Budisanjaya; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 13 No 1 (2025): 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.2025.v13.i01.p21

Abstract

Hydroponic systems can be a solution in producing more quality and sustainable vegetables. The useof nutrient solutions through fertigation systems is an important part of hydroponic systems. However,many of the control of the fertigation equipment is done manually, so workers often have difficulty incarrying out routines. The purpose of this research is to design and build an automated system onfertigation equipment using microcontroller technology and the Internet of Things. The researchmethod was carried out by designing a prototype of an automated fertigation system that involves thefunctional design and structural design of hardware and software for data processing. The results ofthe design of the automatic fertigation prototype using ESP 32 as a microcontroller, KS0429 TDSmeter sensor, DS18B20 temperature sensor, pH 4502C sensor, JSN-SR04T sensor as water levelmeter, RTC DS3231 SN as a timer, relay as an output switch, water pump as an output to increasenutrients and water, 16x2 LCD, buzzer and button as a monitoring and control system, and Blinksoftware as a monitoring system through smartphones. The performance test of the tool is carried outby means of sensor test and system test. Tests on TDS meter sensors, ultrasonic sensors, temperaturesensors, pH sensors show value of Sig. (2-tailed): 0.000 < 0.05, meaning there is a significantcorrelation, and Pearson Correlation = 1, indicating a perfect correlation, and the test results of thesystem with RMSE = 0.042, then the microcontroller-based and IoT-based automatic fertigationprototype can be declared to work well.
Pengaruh Ketebalan Dinding Kotak Pendingin Termoelektrik Terhadap Kinerja Kotak Penyimpanan Dingin Berbasis Tec1-12715 Sigit aris mahendra putra; Ida Bagus Putu Gunadnya; Ni Luh Yulianti; Bintang Madrini Ida Ayu Gede
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

Abstract

Research to develop environmentally friendly cooling systems continues to be carried out. One widely studied eco-friendly cooling system is the thermoelectric cooling (Thermoelectric Cooler/TEC) system. This study aims to determine the effect of cooler box wall thickness and device operating time on cooling performance (COP) and temperature inside the storage room of a TEC1-12715-based cooler box. The study utilized a two-factor factorial Randomized Block Design (RBD). The first treatment consisted of three variations of styrofoam wall thickness, namely 2 cm, 4 cm, and 6 cm. The other treatment was the device operating time with periodic recording intervals of 20, 40, and 60 minutes. The storage room of the cooler box had a volume of 17.5 liters. Observations were conducted for 60 minutes by measuring the temperature inside the box and electrical parameters such as DC voltage and current. The results showed that the factors of box wall thickness and operating time separately had a highly significant effect (p < 0.01) on the COP value, but their interaction had no significant effect (p > 0.05). Thicker box walls led to a decrease in the COP value; conversely, longer operating times increased the COP. The significantly highest COP value was obtained at a wall thickness of 2 cm with a value of 0.123. An increase in the cooler box wall thickness caused the storage room temperature to become higher. The lowest storage room temperature was obtained from the 2 cm cooler box wall thickness treatment, which was 16.3°C. (Roboto10 pt, Justify, Italic).
Pendugaan Waktu Kedaluwarsa Pendistribusian Manisan Salak Menggunakan Metode Q10 Ida Ayu Mas Oceanic; Ida Bagus Putu Gunadnya; I Wayan Widia
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.p01

Abstract

This study aimed to determine the change of quality parameters, to determine the critical quality parameter and to predict the distribution expired time of snake fruit candy using Q10 method. Snake fruit candy was stored at three different storage temperatures, namely 35, 45 and 55oC for 20 hours. Each storage room was loaded with 126 candies and observation was done every 4 hour on parameters of texture, aroma, color and flavor of the candy. The results showed that the longer the storage, the value of candy texture increased from an average of 7,06 N to 250,20 N. Meanwhile, the score of aroma of candy decreased from an average of 4,13 to 1,00. The score of color also decreased from an average of 4,93 to 1,00. The same phenomenon was also observed on flavor of candy which decreased from an average of 4,67 to 1,00. The critical quality parameter of the snake fruit candy was flavor which followed the first reaction order. The Q10 of the flavor deterioration was determined at the basic temperature of 45oC and it was found its value was 1,94. By using Q10, it was predicted that distribution expired time of snake fruit candy stored at temperature distribution of 15, 25, 35, 45, and 55oC was 220 hours (9,19 days), 114 hours (4,73 days), 58 hours (2,44 days), 30 hours (1,25 days), and 15 hours (0,65 day), respectively.
Penentuan Umur Simpan Loloh Piduh dengan Metode Accelerated Shelf Life Testing (ASLT) Menggunakan Pendekatan Model Arrhenius Putu Wahyu Nirmala Sari; Ida Bagus Putu Gunadnya; Gede Arda
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.p04

Abstract

The purpose of this study was to determine the shelf-life of loloh piduh packed in two different packages that is packed in plastic bottle and glass bottle. Both packed loloh piduh was stored in four temperatures, namely 15oC, 35oC 45oC 55oC. The observed parameters were pH and four sensory parameters using preference test. The sensory parameters consisted of sour taste, sweet taste, sour aroma, alcohol aroma, and turbidity. This research was conducted in 12 hours or up to 50 percent of the panelists rejected the test sample and observation was taken every two hour. The results showed that the critical quality parameters of loloh piduh packed in plastic bottles and glass bottles was sour aroma which followed zero order of kinetics reaction. Predicted shelf-life of loloh piduh packed in plastic bottles which stored at room temperature (28oC) was 9.82 hour, while the shelf life of loloh piduh packed in glass bottles that stored at the same temperature was 12.81 hours.
Peramalan Penjualan Rebung Bambu Betung (Dendrocalamus asper) Dengan Menggunakan Metode Triple Exponential Smoothing Ni Putu Murtini; I Gst Ngr Apriadi Aviantara; Ida Bagus Putu Gunadnya
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.p04

Abstract

Betung bamboo shoots (Dendrocalamus asper) is one of the processed fresh products sold at Tiara Dewata Supermarket, where the processed products are divided into three, namely raw bamboo shoots, chopped bamboo shoots, and ordinary bamboo shoots. The shelf life of bamboo shoots is very short, only 1-3 days. Furthermore, the monthly sales for these three fresh products fluctuate and it is difficult to predict the trend. Therefore, a forecasting method is needed in order to minimize the losses that will occur. The purpose of this study was to find the best alpha value that can be used to obtain the best time series forecasting data for the next one year for the three types of Betung bamboo shoots using the TriplemExponential Smoothing method. The data used in this study is the actual sales data of the three processed bamboo bamboo shoots from March 2019 - May 2020. The best alpha value that can be used for forecasting is the calculation of time series data with an alpha value of 0.1 - 0.9 which has a value the smallest error, where alpha 0.4 in raw shoots with an error value of MSE 10.308, RSME 3.287, MAPE 19%, alpha 0.4 in chopped bamboo shoots with an error value of MSE 113.809, RMSE 10.688, MAPE 5%, and alpha 0,4 on ordinary shoots with an error value of MSE 511,902, RMSE 22,625, MAPE 4%. From the calculation using the alpha value, it can be concluded that the triple exponential smoothing method with alpha 0.4 is used to predict the sales time series data of the three processed Betung bamboo shoots from the period June 2020 - May 2021.
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 Bintang Madrini Ida Ayu Gede Bob Evan Tampubolon Budana, I Putu Yosan Dewa Ayu Tari Dewa Ayu Tari Dewa Bagus Putu Prabha Diptaya Dian Dwi Cahyo Pangestu Gede Arda Gede Arda Hertiyana Nur Annisa I Gede Berliyantha Tikawa I Gst Ngr Apriadi Aviantara 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 Putu Wiradarma Putra I Wayan Adi Saputra I Wayan Aris Santika Putra I Wayan Sugiana I Wayan Sugiana I Wayan Tika 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 Mas Oceanic Ida Ayu Rina Ida Ayu Rina Pratiwi Pratiwi Ida Ayu Rina Pratiwi Pudja Immanuel Damanik Irnando Ferdinand Fransiscus Silaban Ivan Alexander Sormin Ivan Alexander Sormin K. Abdullah Kadek Dyah Swasni Prambandita Kadek Mila Adiani Kamaruddin Abdullah Kevin Imanto K. Resman Komang Agus Suara Kori Ardy Rahayu 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 Nyoman Sulastri Ni Putu Budisetiari Ni Putu Intan Oktavia Fitriani Ni Putu Murtini Ni Putu Murtini Pande Ketut Diah Kencana Pande Ketut Diah Kencana Putra, I Nyoman Galih Oki Putu Ayu Purnamayanti Putu Darmayanti Putu Wahyu Nirmala Sari Putu Wahyu Nirmala Sari Ramendra Wiro Ginting Rina Pratiwi Pudja I. A Riski Nirmala Sidabutar roy zulkarnaen Sigit aris mahendra putra Sihombing, Alwin Siti Muizzun Nisak Stefani Sitanggang Sumiyati Sumiyati Utama, Made S Wayan Tika Y.A. Purwanto Yesinta Kristin Tamba Yogi Anggayana Yohanes Setiyo