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Program Studi Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering

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Model Pengeringan Lapisan Tipis Rebung Bambu “Tabah” (Gigantochloa nigrociliata KURZ) Gede Arda; P.K. Diah Kencana; IBP. Gunadnya; Ni Luh Yulianti
Rona Teknik Pertanian Vol 9, No 1 (2016): Volume 9, No. 1, April 2016
Publisher : Department of Agricultural Engineering, Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/rtp.v9i1.4408

Abstract

Abstrak. Rebung bambu tabah (Gigantochloa nigrociliata KURZ) merupakan produk khas daerah Pupuan, Tabanan, Bali yang mempunyai potensi untuk dikembangkan sebagai produk yang bernilai ekonomis. Kajian awal proses pengeringan rebung untuk meningkatkan umur simpan rebung bambu Tabah dilakukan pada penelitian ini. Kurva laju pengeringan rebung bambu Tabah memberikan informasi penting untuk proses pengeringan. Oleh karena itu, tujuan penelitian ini adalah mempelajari karakteristik laju pengeringan rebung bambu Tabah melalui aplikasi model pengeringan lapisan tipis. Rebung bambu Tabah yang dibelah menjadi dua dan empat bagian dikeringkan pada suhu 50oC, 60oC, dan 70oC. Perubahan kadar air setiap saat kemudian dimodelkan dengan model Newton dan Page. Kesesuaian model yang digunakan dievaluasi dengan menentukan nilai koefisien determinasi (r2) dan RMSE dari model. Hasil menunjukkan bahwa model Page lebih baik digunakan untuk memodelkan pengeringan rebung bambu Tabah pada semua perlakuan. Model Newton menunjukkan ketidaksesuaian yang sangat tinggi pada suhu 50oC namun kesesuaiannya meningkat pada suhu yang lain.  Thin Layer Drying Model of Bamboo Shoots “Tabah” (Gigantochloa nigrociliata KURZ) Abstract. Bamboo shoots Tabah (Gigantochloa nigrociliata KURZ) is a unique product of Pupuan District, Tabanan, Bali which is potent to be developed as highly value product. Preliminary study of the bamboo shoots drying to enhance its storage life was conducted in this research. Bamboo shoots Tabah’s drying rate curve give an important information for its drying process. Therefore, the aim of this research was to study the characteristics of bamboo shoots Tabah drying by applying thin layer drying models. Bamboo shoots split into two and four pieces were dried under drying air temperatures 50oC, 60oC, and 70oC. Instantaneous moisture content of the shoots are modeled by Newton and Page model. The goodness of the models were evaluated by determining its coefficient of determination (r2) and RMSE. The results showed that Page model was better to model the bamboo shoots Tabah drying process on all drying treatments. The Newton Model indicated the worst fit on drying air temperature 50oC while showed better fit on other temperatures.
Pengaruh Emulsi Minyak Wijen dan Minyak Sereh sebagai Bahan Pelapis Jambu Biji Merah (Psidium guajava L.) terhadap Mutu selama Penyimpanan Muhamad Ragil Zafansyah; Pande Ketut Diah Kencana; I Putu Surya Wirawan
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.p04

Abstract

Red guava (Psidium guajava L.) is a climatic fruit that is quite recognizable. Red guava is a fruit whoseflesh is soft, quickly damaged and quickly decays. One of the efforts to minimize its damage and extendthe storage time of red guava fruit by using edible coatings made from sesame oil and lemongrass oilcoatings. The purpose of this study was to determine the effect of emulsion and find the bestconcentration on the coating material of a mixture of sesame oil and lemongrass oil. This study used acompletely randomized design (CRD) with two factorials. sesame oil concentration with levels (W)namely: 0%, 0.5%, 1% and lemongrass oil concentration (S), namely: 0%, 0.5%, 1% with 3 replications,therefore resulting in 27 experimental units. Perlakuan of 0.5% sesame oil concentration and 0.5%lemongrass oil (W1S1) is the perlakuan that produces the best value, namely the value of weight loss of19.15%, jumlah soluble solids 6.63 ºBrix, damage intensity 41.66%, fruit hardness 20.88%, andperlakuan of 1% sesame oil concentration and 0% lemongrass oil (W2S0) has the highest organolepticvalue of skin color, fruit flavor, fruit aroma, and fruit texture.
Pengaruh Media Penyimpanan dan Tinggi Permukaan Air Pendingin terhadap Mutu dan Lama Simpan Pisang Raja Bulu (Musa Paradisiaca L.) Selama Penyimpanan Donari Barasa; Pande Ketut Diah Kencana; I Putu Gede Budisanjaya
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.p06

Abstract

A Raja Bulu Bananas are one of the perishable horticultural products and have a relatively short shelflife. The ability of a combination of sand, sawdust, and rice husk storage media with different waterlevels as storage media to maintain the quality and extend the shelf life of banana fruit was tested duringstorage. The purpose of this study was to assess the best storage media and water level of thecombination of storage media and cooling water level as a container for banana fruit. The experimentaldesign used in this study was a Completely Randomized Design (CRD) with two treatment factors,namely a variety of storage media sand, sawdust, and rice husk, water level height of 5 cm, 10 cm, and15 cm with 3 replications, and an additional control which was stored at room temperature (28±2oC).Parameters observed included weight loss, color, hardness, total soluble solids, temperature, shelf life,and damage level. The results showed that the combination of sand storage media and 15 cm coolingwater surface height was the best media type to maintain the quality and extend the shelf life of rajabulu bananas. The combination was able to maintain the banana fruit for 16 days where the banana fruitwas still bright, green skin color and firm texture.
Kombinasi Perekat dan Bentuk Geometri yang digunakan terhadap Karakteristik Biobriket Batang Bambu Tabah (Gigantochloa Nigrociliata Buse-Kurz) Fayi Maysaroh; Pande Ketut Diah Kencana; I Putu Gede Budisanjaya
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.p17

Abstract

This study aims to determine the characteristics of the combination of adhesives and geometric shapes usedon the quality of stoic bamboo briquettes produced and determine which treatment gives the best results onthe characteristics of the briquettes produced. This study used a Factorial Randomized Group Design(RAK) using 2 factors and 3 repetitions. The first factor (A) is a combination of adhesive materialsconsisting of 3 levels of sago flour and tapioca flour (A1), sago flour and sticky rice flour (A2), and tapiocaflour and sticky rice flour (A3). The second factor (B) is a geometric shape consisting of 3 levels of cylinder(B1), cube (B2), and beam (B3). All treatments were replicated 3 times so that 27 observation data wereobtained. The data obtained were analyzed using SPSS and if there is a significant effect, then it will becontinued with the BNT further test on the average treatment. The results showed that the interactionbetween the treatment types of adhesive combinations and geometric shapes had a significant effect on thequality parameters of the briquettes produced. The treatment of briquettes made with a combination of sagostarch and sticky rice with a cylindrical geometric shape (A2B1) is the treatment that produces the bestquality briquettes with a moisture content value of (6.80% bb), ash content of (12.87%,), burning rate of(0.08 g/min) and volatile metter of (57.50%).
Studi Pengemasan Plastik Polipropilen Terperforasi terhadap 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 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.i02.p02

Abstract

Asparagus is a vegetable that is very vulnerable to get physical damage after being harvested. To maintain the quality of freshness of asparagus during storage, proper packaging and storage is needed. This research aims to analyze and determine the best amount of perforation in the packaging of asparagus using 0.03mm polypropylene plastic thickness. First of all, Asparagus would be packaged in polypropylene plastic. Next step, the plastics would be perforated by 2, 4, 6, 8, 10 holes, and one specimen plastic would be left with no holes at all. This step was repeated 3 times. Afterward, these samples would be stored in refrigerator with a temperature of 6±2oC. The results showed that perforated polypropylene plastic with 2 holes is the best packaging because this type of polypropylene plastic was able to maintain weight 41.3%, texture 25.3668 N, color (L 50.91, a 4.52, b 33.10), freshness 4 (fresh), and total dissolved solids 9.4 °Brix of asparagus during storage.
Pengaruh Waktu Pelayuan dan Suhu Pengeringan terhadap Karakteristik Teh Herbal Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ I Nyoman Cakra Lagawa; Pande Ketut Diah Kencana; I Gusti Ngurah Apriadi Aviantara
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): 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.2020.v08.i02.p05

Abstract

Tea is a herbal drink that is consumed by many people. The processing of stoic bamboo leaves (Gigantochloa nigrociliata BUSE-KURZ) into tea is an effort to utilize the compounds in it that are able to give a distinctive character to the results of tea products later. This research was conducted with the aim of determining the results and characteristics of herbal tea stoic bamboo leaves from different treatment time withering and drying temperature. This study uses a Completely Randomized Design consisting of two factors, the first factor used in this research design is withering time and the second factor is the drying temperature. The first factor consists of three levels, namely (P1): 8 hours withering, (P2): 10 hours withering, and (P3): 12 hours withering. The second factor consists of three levels, namely (T1): temperature 50 ° C, (T2): temperature 60 °C, and (T3): temperature 70 ° C. The parameters observed in the study consisted of chemical analysis including water content, pH, total acid, total phenol, total flavonoids and organoleptic tests consisting of the color of the brewing water, aroma, and taste in the brewed tea leaves. The results showed that the highest phenol content was found in the treatment withered time of 12 hours with a drying temperature of 70oC is 114.5664 mg / 100g. For the best total flavonoids in the treatment withered time 12 hours with a drying temperature of 70 oC that is 27.1697 mg
Pengaruh SuhuPengeringan dan Masa Simpan terhadap Karakteristik Biji Kakao (Theobroma cacao L.) Hasil Fermentasi Ni Kadek Febrina Dwi Pradnyadari; Pande Ketut Diah Kencana; I Nyoman Sucipta
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.p07

Abstract

This research was conducted to determine the effect of temperature and drying time on the characteristics of fermented cocoa beans and to obtain the best combination of drying temperature and shelf life. This research used a completely randomized design (CRD) with two factors :storage time (7 days and 14 days) and temperature (50°C, 60°C, and 70°C) . Cocoa beans are harvested and fermented using an albesia wood box measuring 26cm x 25cm x 23cm with a thickness of 2 mm for 7 days. the seed are soaked and washed with running water arter the fermentation process in complete . Drying begins by placing the seeds into the ST - 02 dehydrator. . The research results showed that temperature and drying time had a significant effect (P <0.05) on the parameters of water content, fat content, pH, organoleptic tests including color, texture, aroma. The best treatment combination is at a temperature of 50°C (S1) with a drying time of 20 hours and a storage period of 7 days (P1) to produce dry cocoa beans with characteristics according to 2323:2008 cocoa beans, SNI 3749:2009 cocoa butter and organoleptic test results. water content 6.04%, fat content 36.52%, pH 4.60, color hedonic test 4.13, seed texture 3.93, and seed aroma 4.13.
Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Lama Perendaman Terhadap Kesegaran Pisang Cavendish (Musa Acuminata) K. Justikha Natalia Praja; Pande Ketut Diah Kencana; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 1 (2021): 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.2021.v09.i01.p05

Abstract

Cavendish banana one of the horticultural products that are prone to physiological setbacks and very vulnerable to physical damages after harvest. Various concentrations of tabah bamboo liquid smoke with different soaking times can use as natural preservatives. The bananas used in this study were Cavendish bananas from Buleleng, every bunch consists of at least ten banana with a length of 18.59 cm and a weight of 125 ± 5 g. This study aims to find the best treatment combination of the treatmentoof liquid smoke concentration and soaking time to maintain freshness and shelf life of Cavendish bananas during storage. The experimental design used in this study was a Completely Randomized Design (CRD) with two factors, the first factor was the concentration of tabah bamboo liquid smoke, and the second factor was the soaking time. The first factor consists of four levels of concentration namely 1%, 3%, 5%, and 7%. The second factor consists of three levels of soaking time, namely 10 minutes, 20 minutes and 30 minutes with storage temperature using room temperature (28 ± 2oC). The parameters observed in this study are: repiration rate, weight loss, hardness, level of damages, TPT and organoleptics. The best interaction results are shown in the treatment of 7% concentration of tabah bamboo liquid smoke with 10 minutes of soaking with an average value of respiration rate parameters of 51.18 ml CO2 / kg.hour, an average value of weight loss with a value of 17.61%, an average value of hardness of 3.82 kg, the average value of TPT was 15.65% Brix, the value of the level of damage was 2.40, the average organoleptic value of taste was 4.67, aroma was 4.54 and color was 3.87. The conclus of this study indicates that the combination of A4B1 (7% tabah bamboo liquid smoke concentration with soaking for 10 minutes) is the best combination to keep freshness and the quality of green bananas until the storage period of the 15th day.
Pelapisan Gel Aloe Vera (Aloe barbadensis Miller) dan Ekstrak Jahe pada Buah Tomat (Lycopersicum esculentum Mill) Ni Wayan Prilia Dewi; Ida Ayu Rina Pratiwi Pudja; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 1 (2021): 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.2021.v09.i01.p06

Abstract

Tomato fruit (Lycopersicum esculentum Mill) is a horticultural plant is well utilized as fresh fruit, vegetables and daily cooking spices, tomato plants are shrubs, both planted in the lowlands and highlands. Tomatoes have perishable properties due to improper handling of tomatoes before, during and after harvesting resulting in a decrease in quality. The purpose of this study was to maintain the shelf life of tomatoes with the best concentration of aloe vera gel and ginger extract in cold storage. This study uses a factorial completely randomized design (CRD) consisting of two factors. The first factor is the concentration of aloe vera gel and the second factor is the concentration of ginger extract. The first factor consists of three levels, namely: 0% aloe vera gel, 30% aloe vera gel, 50% aloe vera gel and added control. The second factor consists of 2 levels, namely: 8% ginger extract, 10% ginger extract and added control and stored at a showcase temperature of 10±2°C. Each treatment was repeated 3 times, with storage for 25 days. The parameters observed in this study are: repiration rate, vitamin C, hardness, level of damage and organoleptics. The best results showed in the treatment of 30% aloe vera gel and 8% ginger extract with a respiration rate parameter value of 40.26 ml CO2/Kg. Hours, vitamin C with a value of 27.63 mg/100g, hardness with a value of 3.53 kg/cm, damage level with a value of 3.56 and organoleptic the scent with a value of 3.62.
Pengaruh Jenis Kemasan Terhadap Karakteristik Teh Herbal Daun Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) Selama Penyimpanan Maria Elfira Semana; Pande Ketut Diah Kencana; I Gusti Ngurah Apriadi Aviantara
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 1 (2021): 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.2021.v09.i01.p10

Abstract

The purpose of the study was to determine the packaging that maintain the quality characteristics contained in tabah bamboo leaf herbal tea with packaging treatment using threes different types of packaging stored in an incubator with a temperature of 30°C ± 3°C with a storage time of 42 days. This study used a completely randomized design (CRD) which consisted of two factors, namely the use of different types of packaging and storage time and three replications. The first factor consists of three levels, namely, (K1): Aluminum Foil, (K2): Polypropylene Plastic (PP), and (K3): Paper Sack. The second factor consists of three levels, namely, (T1): 14 days of storage, (T2): 28 days of storage, and (T3): 42 days of storage. The parameters observed in the study consisted of moisture content, pH, total acid, total phenol, total flavonoids, and organoleptic tests consisting of color, aroma, and taste of brewed tabah bamboo tea leaves. The results showed that the highest phenol content was found in the treatment of using aluminum foil packaging for 42 days, which was 119,354 mg / 100g and the highest or best total flavonoids were found in the treatment of using aluminum foil packaging for 42 days, namely 27,419 mg / 100g.
Co-Authors A.A.S. A. Sukmaningsih Anak Agung Gede Angga Surya Mayura Anak Agung Gede Angga Surya Mayura Angelia Puji Lestari Aprianus Yupan Dharma Mbalur Chyntia Wulandari Eka Saputri Chyntia Wulandari Eka Saputri Cokorda Mira Devi Cokorda Mira Devi David Romario Sipayung Desak Ngakan Nyoman Mita Dewi Dewa Ayu Tari Donari Barasa Fayi Maysaroh Fhergie Dwi Lestari Matasik Fiqri Muhamad Hakim Gede Arda Gede Arda I Dewa Gde Mayun Permana I Gede Angga Artha Yoga I Gusti Ketut Arya Arthawan I Gusti Ketut Arya Arthawan I Gusti Ngurah Agung Yogi Angga Diatmika I Gusti Ngurah Apriadi Aviantara 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 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 Cakra Lagawa I Nyoman Sucipta 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 Pratiwi Pudja Ida Ayu Rina Pratiwi Pudja Ida Ayu Rina Pudja Pratiwi Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam IGusti Ngurah Agung Yogi Angga Diatmika Juliana Ambarita K Justikha Natalia Praja K. Justikha Natalia Praja Kadek Rahayu Swandewi Kadek Rahayu Swandewi Luber Perkasa Turnip Luber Turnip Made Praditiya Widyantara Maria Elfira Semana Maria Elfira Semana Maria Liliosa Yulita Jakung Muhamad Ragil Zafansyah Ni Kadek Febrina Dwi Pradnyadari Ni Luh Yulianti Ni Luh Yulianti Ni Made Dwi Lantari Ni Made Rahayu Chintya Dewi Dewi Ni Wayan Prilia Dewi Ni Wayan Prilia Dewi Ni Wayan Sedani Nico Kemit Nirma Yopita Sari Tarigan Nova Syafrienti Simbolon NYOMAN SEMADI ANTARA Nyoman Sucipta Nyoman Try Atmaja Sutanaya Pande Putu Raditya Premananda Meranggi Rina Pratiwi Pudja I. A Roqi Asrori Andrean Roqi Asrori Andrean Sumiyati Sumiyati Tude Popo Pranata Tude Popo Pranata Victory Sandy Atisanto Yustina Anggreny Lobo Yustina Angreny Lobo