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

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Karakteristik Asap Cair Batang Bambu Tabah(Gigantochloa nigrociliata BUSE-KURZ) yangDipirolisis pada Suhu yang Berbeda IGusti 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 dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2019.v07.i17

Abstract

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 200 oC, 300 oC and 400 oC. 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 400 oC (12,354% total acid) but its total acid is lower than of 200 oC which reached 13.774%. However the highest total phenol is producid at pyrolysis temperature of 300 oC (24.19 mg /l)
Persepsi Konsumen Terhadap Bahan dan Disain Kemasan Jambu Kristal (psidium guajava) Ramah Lingkungan Anak Agung Gede Angga Surya Mayura; I Nyoman Sucipta; Pande Ketut Diah Kencana
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.p11

Abstract

Packaging has been known since humans knew about food storage systems. Packaging includes three things, namely the brand, the packaging itself and the label. The purpose of packaging is not only to protect the product from being easily damaged, but also to attract consumers to be interested in enjoying the product. The research aims to: (1) Determine consumer perceptions of packaging quality. (2) Determine consumer perceptions of packaging design. (3) Determine consumer perceptions of primary and secondary packaging prices. (4) Determine consumer perceptions of satisfaction with packaging. The research site was conducted in Badung market and Sukawati market. The research sample is consumers / visitors in Badung market and Sukawati market in the period from July 2020 to August 2020 as many as 50 consumers. Data processing used the SPSS 25 tool using quantitative descriptive analysis method. From the results of the study it can be concluded that the dominant packaging according to the perceptions of 50 respondents in terms of quality is coconut leaf packaging with the results 29 people / (58%) chose to agree. In terms of material and design, the packaging was woven bamboo with the result, 29 people / (58%) agreed. In terms of price, the packaging was woven bamboo with the result that 31 people / (62%) strongly agreed (5). In terms of satisfaction, the packaging of coconut leaves with results, 40 people / (80%) chose to agree (4).
Pengaruh Perbedaan Suhu dan Jenis Kemasan Plastik terhadap Kesegaran Buncis (Phaseolus vulgaris L) selama Penyimpanan Dingin Tude Popo Pranata; Ida Ayu Rina Pratiwi Pudja; Pande Ketut Diah Kencana
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.p11

Abstract

Chickpeas are a type of legume that is easily respired, thus affecting the freshness of the product and causing a decrease in product quality. This study was to determine the effect of temperature differences and the type of perforated plastic packaging (PP and PE) on the freshness of green beans to get the best treatment. This study used a factorial randomized block design with two treatment factors. The first factor consisted of a temperature of 6 oC, 8 oC, and 10 oC. The second factor consisted of PP and PE plastic packaging types with eight perforated holes with 5 mm diameter and a plastic size of 11.4 cm x 24 cm that stored for 15 days. The results showed that the single treatment of temperature had a noticeable effect on the weight, the texture, total dissolved solids, the color L a b, the visual quality, 99lastic99ptic texture, 99lastic99ptic aromas, and overall reception. While the single treatment of packaging types has a real effect on weight shrinkage, total dissolved solids, and freshness tests. The interaction between packaging types and temperature has a noticeable effect on total dissolved solids, L and b colors, and freshness tests (visual quality, texture, aroma, and overall observation). Based on DMRT treatment (PE plastic and temperature 6℃) is the best cold storage, because the smallest weight shrinkage by 6.74%, embezzlement of color (a) by -0.66, color yellowing (b) by 1.61 and decrease in the average value of the best freshness test by 0.94 until the 15th day.
Desain Kemasan dari Anyaman Bambu dan Pengaruh Terhadap Bobot, Tekstur, dan Warna Jaje Gambir Roqi Asrori Andrean; Nyoman Sucipta; Pande Ketut Diah Kencana
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.p21

Abstract

The purpose of this study was to determine the shelf life of Jaje Gambir are packed with packaging made of woven bamboo-based. The study also aimed to design or designing packaging for Jaje Gambir, which serve as the base material is a woven bamboo. The experiment was conducted using a completely randomized design (CRD). In this study, the packaging has been created and woven into shape at the time of trial run given that treatment with the coating, plating treatment is performed is coated with plastic wrap. This type of treatment given in this study there are four kinds, namely, P1 (without coating), P2 (inner packaging plastic coated, outer uncoated), P3 (inner packaging is not coated with plastic, outer plastic coated) and P4 ( packaging plastic coated on the outside and inside). This study in addition to determine the shelf life of Jaje Gambir also to determine public perceptions of packaging designs that have been made, to test it conducted a survey and assessment of the public perception of the packaging design is created. The results showed a shelf life of Jaje Gambir is for 2 weeks, the product is still in a decent state only until the second week. In the next week the quality and the quality of products has decreased and is not suitable for consumption, the texture of the product has become harder and discoloration of Jaje Gambir become yellowish due to the emergence of the fungus on Jaje Gambir. The results of the public perception survey showed the average people agree with the statement contained in the questionnaire and likes to design packaging made of woven bamboo.
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

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i01.p17

Abstract

The purpose of this study was to determine the optimal was time and cold storage temperature for the quality of cauliflower. This study used a completely randomized design (CRD) consisting of two factors. The first factor as the storage temperature and the second factor the display time during the showcase. The first factor consists of two levels, namely: showcase temperature of 8 ± 1°C, and showcase temperature of 15± 1°C and added a control. The second factor consists of four levels, namely: storage for 0 hours, storage for 12 hours, storage for 16 hours, storage for 20 hours and repeated for 3 replications. Cauliflower as control was stored at room temperature (28 ± 1°C). The quality parameters observed in this study included weight loss,O2 consumption rate, color ( color difference), organoleptic tests including shelf life and damage level. The best results showed at a temperature of 8 ± 1°C and a storage time of 20 hours (P1A3) with an O2 consumption rate parameter of 143.65 ml / kg.hour, weight loss with a value of 1.69%, color difference with a value of 7.33, shelf life with a score value 4.3, and the level of damage with a score of 4.2
Karakteristik Asap Cair Hasil Pirolisis dari Bagian Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) yang Berbeda Cokorda Mira Devi; Pande Ketut Diah Kencana; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i01.p18

Abstract

The purpose of this study is to find out how the yield of the upper, middle and lower stems of liquid bamboo stems produced from the pyrolysis process when the temperature reached 200oC and the chemical content (pH, total acid, total phenol). This study uses a Completely Randomized Design (CRD) with a single factor, which is part of a different bamboo stem. The results of the study showed that the differences in the bamboo culms affected the characteristics of the liquid smoke obtained. The lower bamboo stem produce the highest rendemen (46,44%), the highest total phenol (2.79), and the highest percentage of char coal (58.40%). While the highest total acid (12.36%) and the highest pH (4.10) were obtained from the middle stem and upper stem, respectively. The smallest real difference analysis showed differences in the upper, middle and lower stems significantly affected the rendemen, total phenol, and charcoal percentage
Karakteristik Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) Hasil Destilasi pada Suhu yang Berbeda Kadek Rahayu Swandewi; Pande Ketut Diah Kencana; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i01.p19

Abstract

The purpose of this study were to determine the density, yield, and chemical compounds (pH, total acid, and total phenol) contained in liquid smoke distillates as a pyrolysis result of tabah bamboo stems at temperatures of 125oC and 150oC. Furthermore, this study used a Completely Randomized Design (CRD) with a single factor that is using temperature (125oC and 150oC). Analysis of variance showed that the difference between 125oC and 150oC temperatures had a significant effect on the analysis result of tabah bamboo pyrolysis liquid smoke distillation. The results were the highest density of 35.8575g at 125oC and the lowest was 31.629g at 150oC, the highest pH was 3.20 at 125oC and the lowest was 3.14 at 150oC, the highest total acid was 10.94% at 150oC and the lowest 7.70% at 125oC, the highest total phenol was 0.65% at temperature of 150oC and the lowest was 0.61% at 125oC. The smallest real difference analysis showedthat temperature of 125oC and 150oC significantly affected pH, total acid, and total phenol. The resultsshowed differences in the characteristics of liquid smoke before and after distillation
Pengaruh Suhu dan Lama Pengovenan Ikan Tongkol yang direndam dalam Larutan Asap Cair Batang Bambu Tabah terhadap Karakteristik Produk Ikan Olahan Luber Perkasa Turnip; I Wayan Widia; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i01.p20

Abstract

Tuna has a high protein and water content, and has solid meat. But tuna is also very easy to damage. The cause of damage fish is a high water content which can cause microorganisms to multiply easily. Fumigation with liquid smoke is safer and more practical than conventional fumigation, because liquid smoke contains phenol, carbonyl and organic acids which are useful for providing a distinctive taste and as preservatives in fish. The liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliataBuse-Kurz). The purpose of this study was to determine effect of temperature and duration heating using oven in tuna which soaked liquid smoke stems tabah bamboo solution to the characteristics of processed fish products and to find out the temperature and duration heating using oven of the best organoleptic characteristics of tuna which soaked liquid smoke stems tabah bamboo solution. The method used is Factorial Completely Randomized Design with two factors. The first factor is the treatment of oven temperature which consists of three levels, and the second factor is the treatment of oven time which consists of three levels. Each treatment was repeated twice.The best combination of treatments is the oven temperature of 100⁰C, oven for 4 hours produce pH 5.5, water content 58.06%, ash content 1.69%, protein content 18.29%, color 3.94, aroma 4.28, texture 4.72, taste 4.5, and the overall acceptance 4.39
STUDI PENGARUH JENIS KEMASAN DAN KETEBALAN PLASTIK TERHADAP KARAKTERISTIK MUTU REBUNG BAMBU TABAH (Gigantochloa nigrociliata KURZ) KERING Yustina Anggreny Lobo; Pande Ketut Diah Kencana; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 2 No 1 (2014): 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.2014.v02.i01.p05

Abstract

This study was conducted to determine the effect of the type of plastic packaging with different thickness of the characteristics of dried bamboo shoots (Gigantochloa nigociliata KURZ). This study is also expected to increase the shelf life of bamboo shoots by using proper plastic packaging. The design used was a randomized block design with two factors. The first factor is the type of plastic with two different thicknesses with details P1: dried bamboo shoots packed with a thickness of 0.04 mm Polypropylene plastic, P2: dried bamboo shoots packed with a thickness of 0.08 mm PP plastic, P3: dried bamboo shoots packed with PE plastic thickness 0.04 mm, P4: bamboo shoots packed with a thickness of 0.08 mm Polyethylene plastic. And the second factor is the storage time with details of H1: 10 days, H2: 20 days, H3: 30 days, H4: 40 days. The study was repeated three times. Parameters observed in this study include analysis of weight, water content, texture and water absorption. The results of this study indicated that the type of plastic packaging, thickness and storage time gave significant effect on characteristics of dried bamboo shoots. The polypropylene plastic with a thickness of 0,08 mm is the best type of plastic packaging, because it has the lowest water content and lowest weight during 40 days of storage.
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