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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian) Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Rona Teknik Pertanian

Pande Ketut Diah Kencana

Program Studi Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung Bali, Indonesia

Author-ID : 2930639

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering

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Karakteristik Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) yang Dipirolisis pada Suhu yang Berbeda I Gusti Ngurah Agung Yogi Angga Diatmika; Pande Ketut Diah Kencana; Gede Arda
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

Asap cair merupakan asam cuka (vinegar) yang diperoleh dengan cara pirolisis seperti kayu, tempurung kelapa, cangkang kelapa sawit dan serabut kelapa yang kemudian diikuti dengan proses kondensasi dalam kondensor berpendingin air. Tujuan penelitian ini adalah untuk mengetahui rendemen dan karakteristik asap cair yang dihasilkan dari proses pirolisis batang bambu tabah dengan perlakuan suhu yang berbeda. Penelitian ini menggunakan batang bambu tabah yang sudah dipotong dengan panjang 5 cm. Masing-masing perlakuan menggunakan 3 kg batang bambu tabah. Alat yang digunakan dalam penelitian yaitu, reaktor pirolisis berbentuk tabung dengan diameter 38 cm dan tinggi 50 cm. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan suhu pirolisis yang berbeda yaitu perlakuan suhu pirolisis 200oC, 300oC dan 400oC. Karakteristik asap cair yang diamati adalah pH, rendemen, total fenol, total asam dan densitas asap cair. Penelitian menunjukan bahwa perlakuan suhu pirolisis berpengaruh terhadap rendemen, total asam serta total fenol, namun suhu pirolisis tidak berpengaruh pada pH dan densitas asap cair. Hasil penelitian menunjukan bahwa rendemen asap cair tertinggi sebesar 46,11% pada pirolisis suhu 400oC namun total asamnya paling rendah dibandingkan dengan pirolisis pada suhu 200oC yang total asamnya mencapai 13,774% sedangkan untuk total fenol tertinggi terdapat pada suhu pirolisis 300oC sebesar 24,19 mg/L. Liquid smoke is an acetic acid (vinegar) which is obtained by pyrolysis of such as wood, coconut shell, palm shells and coconut fibers which are then followed by a condensation process in a water-cooled-condenser. The purpose of this study is to determine yield and characteristics of the liquid smoke produced from the pyrolysis of "Tabah" bamboo stems with different temperature treatments. This study uses "Tabah" bamboo stems that have been cut into 5 cm length. The treatment used 3 kg of "Tabah" bamboo sticks. A tubular pyrolysis reactor with 38 cm in diameter and height of 50 cm was used in this research. This study used a completely randomized design (CRD) with 3 different pyrolysis temperature treatments, namely 200oC, 300oC and 400oC. The observed characteristics of liquid smoke were pH, yield, total phenol, total acid and liquid smoke density. Research shows that treatment of pyrolysis temperature affects total yield and total phenol, but has no effect on pH and density of liquid smoke. The highest liquid smoke yield (46.11%) was obtained at pyrolysis temperature of 400oC (12,354% total acid) but its total acid is lower than of 200oC which reached 13.774%. However the highest total phenol is producid at pyrolysis temperature of 300oC (24.19 mg /l).

Pengaruh Konsentrasi Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) terhadap Karakteristik Ikan Lele (Clarias Sp) Asap I Ketut Agus Sandi Andika; Pande Ketut Diah Kencana; 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

Ikan lele adalah makanan kesehatan yang mengandung nilai gizi yang baik. Oleh karena itu penting untuk menemukan metode untuk melestarikan ikan ini untuk meningkatkan konsumsi mereka. Asap cair batang bambu tabah dapat digunakan sebagai metode untuk membuat produk olahan lele. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi dan suhu pemasakan terhadap kualitas ikan lele yang direndam dalam larutan asap cair bambu yang tabah. Dan juga untuk mengetahui konsentrasi dan suhu terbaik untuk kualitas organoleptik terbaik dari lele asap yang direndam dalam larutan asap cair bambu tabah. Metode yang digunakan adalah rancangan acak lengkap faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, yang terdiri dari 1%, 2%, dan 3%. Faktor kedua adalah suhu memasak, yang terdiri dari suhu 600C, 800C, dan 1000C. Kombinasi perawatan terbaik adalah konser bambu tabah 3% dan suhu pemanasan 1000C, pemanasan selama 4 jam menghasilkan nilai pH 5,61, kadar air 56,78%, kadar abu 2,17%, kadar protein 13,46% , kadar lemak 5,55%, warna 4,67 (coklat keemasan), aroma 4,80 (aroma cukup) rasa 4,93 (testeful), tekstur 4,53 (padat). Catfish is a health food that contains good nutritional value. It is therefore important to find methods to conserve these fish to increase their consumption. Liquid smoke of stoic bamboo stems can be used as a method for making processed catfish products. The purpose of this study was to determine the effect of cooking concentration and temperature on the quality of smoked catfish soaked in a stoic bamboo liquid smoke solution. And also to find out the best concentration and temperature for the best organoleptic quality of smoked catfish soaked in a stoic bamboo liquid smoke solution. The method used is a complete factorial randomized design with two factors. The first factor is the concentration of liquid smoke, consisting of 1%, 2%, and 3%. The second factor is the cooking temperature, consisting of 600C, 800C, and 1000C temperature. The best combination of treatments is a 3% stoic bamboo concert and a heating temperature of 1000C, heating for 4 hours produces a pH value of 5.61, a moisture content of 56.78%, an ash content of 2.17%, a protein content of 13.46%, a fat content of 5.55%, a color 4,67 (golden brown) ,aroma 4.80 (smells enough) taste 4.93 (testeful), texture 4.53 (solid).

Studi Pengemasan Plastik Polipropilen Terperforasi Terhadap Mutu Kesegaran Asparagus (Asparagus officinalis L) Selama Penyimpanan Dingin I Made Agastya Kertadana; Ida Ayu Rina Pratiwi Pudja; Pande Ketut Diah Kencana
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

Asparagus (Asparagus officinalis L) merupakan salah satu sayuran yang peka terhadap kemunduran fisiologi dan sangat mudah mengalami kerusakan fisik setelah dipanen. Penelitian ini bertujuan untuk mengetahui pengaruh pengemasan menggunakan plastik Polipropilen dengan ketebalan 0,03 mm terperforasi pada suhu dingin terhadap mutu kesegaran asparagus. Asparagus yang digunakan dalam praktikum ini adalah asparagus yang segar dengan diameter panjang 22 cm – 23 cm. Sedangkan plastik yang digunakan adalah Polipropilen dengan ketebalan 0,03 mm, yang dikemas dengan 0 lubang, 2 lubang, 4 lubang, 6 lubang, 8, dan 10 lubang, dengan diameter lubang 5 mm. Asparagus yang telah dikemas disimpan pada suhu dingin 6 ±2oC. Hasil penelitian ini menunjukan bahwa penyimpanan asparagus pada suhu dingin dikemas menggunakan plastik film polipropilen dengan ketebalan 0.03 mm dengan diberi 2 lubang terperforasi dapat memperlambat penurunan mutu. Disamping itu, asparagus yang dikemas dengan plastik PP dengan ketebalan 0.03 mm diberi 2 lubang terperforasi lebih baik dalam mempertahankan mutu dan dapat memperpanjang masa simpan hingga periode penyimpanan hari ke-15. Kata kunci: Asparagus, plastik polipropilen, perforasi, penyimpanan dingin. Asparagus (Asparagus officinalis L) is one of the vegetables that is sensitive to physiological setbacks and is very susceptible to physical damage after harvesting. This study aims to determine the effect of packaging using Polypropylene plastic with a thickness of 0.03 mm perforated at cold temperatures on the quality of freshness of asparagus. Asparagus used in this research is fresh asparagus with a diameter of 22 cm - 23 cm. While the plastic used is Polypropilene with a thickness of 0.03 mm, which is packed with 0 holes, 2 holes, 4 holes, 6 holes, 8, and 10 holes, with a hole diameter of 5 mm. The packaged asparagus is stored at a cold temperature of 6 ± 2oC. The results of this study indicate that storage of asparagus in cold temperatures packaged using Polypropilene plastic films with a thickness of 0.03 mm with 2 perforated holes can slow down the quality loss. Besides that, asparagus which is packed with Polypropilene plastic with a thickness of 0.03 mm given 2 holes perforated better in maintaining quality and can extend the shelf life to the storage period of the 15th day. Keywords: Asparagus, olypropylene plastic, perforation, cold storage.

Pengaruh Jenis dan Ketebalan Plastik Terhadap Laju Perubahan Konsentrasi O2 Selama Penyimpanan Jagung Manis (Zea mays var. saccharata Sturt) Ni Wayan Sedani; Pande Ketut Diah Kencana; I Made Anom Sutrisna Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 1 No 1 (2013): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (644.477 KB)

Jagung manis (Zea mays var. saccharata Sturt) merupakan salah satu komoditas pertanian yang disukai karena rasanya manis. Selain itu, mengandung nutrisi karbohidrat, protein, dan vitamin yang tinggi serta kandungan lemak yang rendah. Jagung manis setelah dipanen masih memiliki laju respirasi tinggi sehingga mudah mengalami kerusakan baik secara fisik ataupun kimia. Tujuan penelitian ini adalah untuk mengetahui pengaruh jenis dan ketebalan plastikpolipropilen dan polietilen terhadap laju perubahan konsentrasi O2, kadar air, susut bobot dan total padatan terlarut jagung manis selama penyimpanan dan untuk mengetahui jenis dan ketebalan plastik yang paling baik dalam menurunkan laju perubahan konsentrasi O2, kadar air, susut bobot dan total padatan terlarut jagung manis selama penyimpanan. Penelitian ini merupakan penelitian eksperimental yang menggunakan Rancangan Acak Kelompok(RAK) dengan tiga kali ulangan. Perlakuan yang digunakan adalah jenis plastik polietilen dan polipropilen dan ketebalan plastik 0,3; 0,4; 0,5 mm. Hasil penelitian menunjukkan bahwa perlakuan jenis dan ketebalan plastik berpengaruh nyata terhadap konsentrasi O2, kadar air, susut bobot, dan total padatan terlarut. Dari hasil penelitian ini menyarankan penggunaan jenis plastik polipropilen dengan ketebalan 0,3 mm sebagai bahan kemasan, untuk memperlambat terjadinya laju perubahan konsentrasi O2, kadar air, susut bobot dan total padatan terlarut jagung manis selama penyimpanan (hari ke-4). Sweet corn (Zea mays var. Saccharata Sturt) is one of the preferred agricultural commodities because it tastes sweet. More over contains high nutritious carbohydrates, protein, vitamins, and low fat content. Sweet corn after harvest still has a high respiration rate thus susceptible to damage either physically or chemically. The purpose of this study was to determine the effect of the type and thickness of polypropylene and polyethylene plastics on the rate change of O2concentration, moisture content, the change of weight and total soluble solid of sweet corn during storage and to determine the type and thickness of the plastic that best in lowering the rate change of O2 concentration, moisture content, the change of weight and total soluble solid of sweet corn during storage. This study used Randomized Block Design (RBD) with three replications. The treatments used were polyethylene and polypropylene plastic bag with thickness of 0.3, 0.4, 0.5 mm. The results showed that the treatment type and thickness of plastics have real impact on the rate change of O2 concentration, moisture content, the change of weight, and total soluble solid. From the results of this study suggest the use of a type of plastic polypropylene with a thickness of 0.3 mm as a packaging material, in order to slow the rate change of O2 concentration, moisture content, the change of weight and total soluble solid of sweet corn during storage (day 4).

Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.) Chyntia Wulandari Eka Saputri; I. A. Rina Pratiwi Pudja; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

Pengaruh Pencucian Kubis (Brassica oleracea var capitata) Menggunakan Larutan Klorin dan Pengemasan Individu Wrapping-Plastic Film Terhadap Kehilangan Berat dan Kualitas Selama Penyimpanan I Gusti Putu Umbara Yasa; Pande Ketut Diah Kencana; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 1 No 1 (2013): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.183 KB)

Tujuan dari penelitian ini adalah untuk menentukan konsentras iklorin yang optimum untuk mencuci kubis dan pengaruh kemasan wrapping plastic film. Percobaan melibatkan rancangan acak lengkap dengan dua faktor. Faktor pertama adalah desinfeksi kubis menggunakan konsentrasi yang berbeda dari larutan klorin dalam air yang terdiri dari 0 ppm, 50 ppm, 100 ppm dan 150 ppm. Faktor kedua adalah plastik pembungkus dengan perlakuan yang terdiri dari a) membungkus kubis menggunakan plastic film LDPE ( low densitty polyethylene ) dan b) tanpa pembungkus. Percobaan diulang tiga kali dengan tiga kepalakubis (3,40-3,85 kg) untuk setiap unit eksperimen. Kontrol disiapkan tanpa perlakuan sebagai pembanding. Temuan signifikan dari percobaan adalah bahwa kubis didesinfeksi menggunakan 50 ppm larutan klorin dan pembungkus dengan peregangan film plastic memiliki susut berat lebih rendah, dan nilai terendah dari perubahan nilai Red Green Blue.dari penilaian kesegaran dan kerenyahan visual mendapatkan nilai yang lebih tinggi dibandingkan dengan 0, 100 dan 150 ppm, serta dari kubis kontrol. The aim of of this study was to determine the optimum concentration of chlorine to wash the cabbage and the effect of plastic film wrapping- for packing the cabbage. The experiment involved the completely randomized design with two factors. The first factor was disinfection of the cabbages using different concentrations of chlorine solution in water which was consisted of 0 ppm, 50 ppm, 100 ppm and 150 ppm. The second factor was plastic-wrapping treatments which was consisted of a wrapping the cabbages using stretching plastic film LDPE, and b) without wrapping. The experiment was replicated three times with three heads of cabbages (3.40-3.85 kgs) for each experimental unit. Controls were prepared without any treatments as comparison. The significant finding of the experiment was that the cabbages disinfected using the 50 ppm chlorine solution and wrapping with stretching plastic film has lower weight loss, and the lowest change of value (indicated by the changes of Red, Green and Blue or RGB colors), and the highest score of freshness and crunchiness compared to the 0, 100 and 150 ppm, as well as to the control cabbages

STABILITAS SENYAWA FLAVONOID EKSTRAK DAUN ALPUKAT (Persea americana Mill.) TERHADAP PERLAKUAN pH DAN SUHU Nico Kemit; Mayun Permana; Pande Ketut Diah Kencana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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This research aimed to get the etanol’s consentration and ratio avocado leaf to solvents on highestflavonoid content and antioxidant activity of avocado leaf extract and also get stability of pH andtemperature for flavonoid extract avocado leaf. This research did into two step. First step was effect ofetanol’s consentration and ratio avocado leaf to solvents. The experimental design used in this researchwas a completely randomized design with replication, which consisted of two factors. The first factorwas etanol’s concentration (90 and 96%). The second factor was ratio avocado leaf to solvents (1:6,1:8, 1:10). Data were analyzed with analysis of variance, followed by Duncan test. The best treatmenton first step would use into second step of this reseach. Second step was effect of flavonoid content’sstability of extract avocado leaf to pH and temperature. The experimental design used in this researchwas a completely randomized design with replication, which consisted of two factors. The first factorwas pH (4, 6 and 8). The second factor was temperature (70, 80 and 90OC). Data were analyzed withanalysis of variance, followed by Duncan test. The results showed that the best treatment in first stepwas etanol 90% and ratio avocado leaf to solvent 1:6 which the highest resulted rendemen, total fenol,total flavonoid and antioxidant activity were 17.54%, 79.19 mg/g extrak, 69.19 mg/g extrak and72.91%. The results showed that the best treatment second step was pH 4 and temperature 70OC whichthe best resulted total fenol, total flavonoid and antioxidant activity that stablest. Persentase that stillstay at extract were 94.9%, 86.99% dan 85.08%.

Karakteristik Ekstrak Buah Kelubi (Eleiodoxa Conferta Burret) Dan Aplikasinya Sebagai Pengawet Ikan Mujair (Oreochromis Mossambicus) Victory Sandy Atisanto; I Ketut Suter; Pande Ketut Diah Kencana
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 9 No 1 (2022): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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The purpose of this study was to see the effect of solvent concentration and maceration time on the extract of Kelubi fruit (Eleiodoxa conferta Burret). Determine the solvent concentration and maceration time that produces the best Kelubi (Eleiodoxa conferta Burret) fruit extract. Determine the soaking concentration of the Kelubi fruit extract (Eleiodoxa conferta Burret) which can increase the longest shelf life of tilapia fish (Oreochromis mossambicus). This research was divided into two stages in the first phase of research on the effect of solvent concentration and maceration time on kelubi fruit extract. The research was conducted in two steps. The first factor is ethanol solvent 70%, 80%, 96% and The second factor maceration time 12 hours, 24 hours, 36 hours. The results showed that 70% ethanol solvent concentration and 24 hours maceration time produced the best kelubi extract with yield 36,68%, phenol content 4,51%, total acid 0,69, vitamin C levels 5837,18 mg AAE / g and pH 1,63. The best treatment was determined based on the highest phenol compound, the highest yield and total acid. Stage II the effect of immersion in a solution of kelubi fruit extract on the longest shelf life of tilapia fish. The second stage of the study was carried out by using a randomized block design method with immersion in a solution of kelubi extract in tilapia fish with a concentration of 10%, 20%, 30%, 40%, 50%. The results of the analysis showed that concentration of 10% could increase the shelf life of fish with the organoleptic test criteria eye appearance of 4,53 (slightly sunken eyes, cloudy cornea, slightly grayish pupils, not glossy gills pink or pale light brown with cloudy mucus), mucus appearance 4,60 (mucus a bit thick, begins to change color), flesh 4,67 (fleshy incisions begin to fade, less strong flesh tissue), smell 4,73 (slight odor acid), texture 4,63 (slightly soft, less elastic), total acceptance of 4,63 (like), with a pH value of 7,7, and total microbes of 2,60E+09.

Efisiensi Kinerja Traktor dengan Bajak Rotari untuk Pengolahan Tanah Tahap Pertama pada Subak di Kabupaten Tabanan Fiqri Muhamad Hakim; I Wayan Tika; Pande Ketut Diah Kencana
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.p14

Abstrak Efisiensi kinerja merupakan perbandingan antara kapasitas kerja aktual dengan kapasitas kerja teoritis yang dinyatakan dalam persen (%). Tujuan dari penelitian ini adalah untuk mengetahui efisiensi kinerja traktor rotari untuk pengolahan tanah tahap pertama pada subak di Kabupaten Tabanan dan menjadi data acuan untuk penelitian selanjutnya. Metode penelitian menggunakan metode deskriptif kuantitatif dimana pengambilan data dilakukan melalui survei, wawancara dan pengukuran langsung dilapangan yang disajikan secara deskriptif. Spesifikasi traktor rotari yang digunakan adalah traktor rotari dengan daya 10,5 pk dan beberapa batasan yang diterapkan seperti kondisi traktor dianggap serupa, kemampuan operator dianggap serupa, kemiringan lahan dianggap seragam, air untuk pengolahan tanah cukup dan hanya pengolahan tanah tahap pertama. Parameter yang diuji pada penelitian ini adalah kapasitas kerja aktual, kapasitas kerja teoritis, dan efisiensi kinerja traktor rotari. Hasil penelitian menunjukkan kapasitas kerja aktual sebesar 0,089 ha/jam, kapasitas kerja teoritis sebesar 0,155 ha/jam, dan efisiensi kinerja sebesar 57,091%. Abstract Performance efficiency is the ratio between actual working capacity and theoretical working capacity expressed in percent (%). The purpose of this study was to determine the efficiency of the performance of a rotary tractor for the first stage of tillage in subak in Tabanan Regency and become reference data for further research. The research method uses descriptive quantitative methods where data collection is carried out through surveys, interviews and direct measurements in the field which are presented descriptively. The specification of the rotary tractor used is a rotary tractor with a power of 10.5 hp and some limitations are applied such as the condition of the tractor is considered similar, the operator's ability is considered similar, the slope of the land is considered uniform, sufficient water for tillage and only the first stage of tillage. The parameters tested in this study were actual working capacity, theoretical working capacity, and efficiency of rotary tractor performance. The results showed the actual working capacity of 0.089 ha/hour, theoretical working capacity of 0.155 ha/hour, and performance efficiency of 57.091%.

Pengaruh Suhu Dan Waktu Pengeringan Terhadap Karakteristik Biji Kakao (Theobroma Cacao L.) Kering Dewa Ayu Tari; Pande Ketut Diah Kencana; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p24

Abstrak Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik biji kakao kering serta mendapatkan kombinasi suhu dan waktu pengeringan terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor, yaitu suhu (50oC, 60oC dan70oC) dan waktu (15 dan 20 jam). Biji kakao dikumpulkan dan dilakukan proses fermentasi menggunakan kotak kayu albesia ukuran 26cm x 25cm x 23cm dengan ketebalan 2 mm selama 5 hari. Setelah fermentasi selesai, biji direndam dan dibersihkan menggunakan air mengalir. Pengeringan dimulai dengan memasukan biji ke dalam alat pengering dehydrator model ST-02. Hasil penelitian menunjukan suhu dan waktu pengeringan berpengaruh nyata (P<0,05) terhadap parameter kadar air, kadar kulit, uji belah setelah pengeringan, kadar lemak, uji organoleptik meliputi warna, rasa nibs, tekstur, aroma, dan penerimaan keseluruhan namun. Suhu dan waktu pengeringan tidak berpengaruh terhadap jumlah biji setiap 100 g. Kombinasi perlakuan terbaik perlakuan Suhu 60oC (S2) dan Waktu Pengeringan 20 jam (T2) dengan 7,56% kadar air, 10,75% kadar kulit, 3 % biji tidak terfermentasi, 7% biji setengah terfermentasi, 90% biji terfermentasi sempurna, 48,83% kadar lemak, 4,66 uji hedonik warna, 4,13 rasa keping, 4,13 tekstur, 4,33 aroma, dan 4,60 penerimaan keseluruhan. Abstract This research aims to determine the effect of temperature and drying time on the characteristics of dry cocoa beans and to obtain the best combination of temperature and drying time. This study used a completely randomized design (CRD) with two factors, there is temperature (50oC, 60oC, and 70oC) and time (15 and 20 hours). Cocoa beans were collected and fermented using an albesia wooden box measuring 26cm x 25cm x 23cm with a thickness of 2 mm until five days. After finished fermentation, the seeds are soaked and cleaned using running water. The drying stage begins by inserting the seeds into a dehydrator dryer model ST-02. The results showed that temperature and drying time had a significant effect (P<0.05) on the parameters (moisture content, skin content, split test after drying, fat content, and organoleptic tests color, taste of nibs, texture, aroma, and overall acceptance). Temperature and drying time did not affect the number of seeds per 100 g. The best treatment combination was 600C temperature (S2) and 20 hours of drying time (T2) with 7.56% moisture content, 10.75% skin content, 3% unfermented beans, 7% semi-fermented beans, 90% completely fermented beans, 48.83% fat content, 4.66 colors hedonic test, 4.13 chip taste, 4.13 texture, 4.33 aroma, and 4.60 total acceptance.

Co-Authors A.A.S. A. Sukmaningsih Anak Agung Gede Angga Surya Mayura Angelia Puji Lestari Aprianus Yupan Dharma Mbalur Chyntia Wulandari Eka Saputri Cokorda Mira Devi David Romario Sipayung Desak Ngakan Nyoman Mita Dewi Dewa Ayu Tari Fhergie Dwi Lestari Matasik Fiqri Muhamad Hakim Gede Arda I Dewa Gde Mayun Permana I Gede Angga Artha Yoga I Gusti Ketut Arya Arthawan I Gusti Ngurah Agung Yogi Angga Diatmika I Gusti Ngurah Apriadi Aviantara I Gusti Putu Umbara Yasa I Kadek Wirawan I Ketut Agus Sandi Andika I Ketut Suter I Made Agastya Kertadana I Made Anom Sutrisna Wijaya I Made Fajar Kertanegara I MADE SUPARTHA UTAMA I Nyoman Cahyadi Purnama I Nyoman Cakra Lagawa I Nyoman Sucipta I Putu Gede Budisanjaya I Putu Surya Wirawan I Wayan Fandhu Winangun I Wayan Tika I Wayan Widia Ida Ayu Rina Pratiwi Pratiwi Ida Ayu Rina Pratiwi Pudja Ida Ayu Rina Pratiwi Pudja Ida Ayu Rina Pratiwi Pudja Ida Ayu Rina Pudja Pratiwi Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Juliana Ambarita K Justikha Natalia Praja Kadek Rahayu Swandewi Luber Turnip Made Praditiya Widyantara Maria Elfira Semana Maria Liliosa Yulita Jakung Ni Luh Yulianti Ni Made Dwi Lantari Ni Made Rahayu Chintya Dewi Dewi Ni Wayan Prilia Dewi Ni Wayan Sedani Nico Kemit Nirma Yopita Sari Tarigan Nova Syafrienti Simbolon NYOMAN SEMADI ANTARA Nyoman Try Atmaja Sutanaya Pande Putu Raditya Premananda Meranggi Rina Pratiwi Pudja I. A Roqi Asrori Andrean Sumiyati Sumiyati Tude Popo Pranata Victory Sandy Atisanto Yustina Angreny Lobo

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