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All Journal AGRITROP Agrotekno Buletin Udayana Mengabdi Jurnal BETA (Biosistem dan Teknik Pertanian) Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) JAM Jurnal Kesehatan Reproduksi Jurnal Simetris Pendidikan Bahasa Inggris TEKNOLOGI INFORMASI PAWIYATAN AGRIVITA, Journal of Agricultural Science Jurnal Litbang Industri Khazanah Informatika: Jurnal Ilmu Komputer dan Informatika Psikohumaniora: Jurnal Penelitian Psikologi Jurnal Kebijakan dan Pelayanan Publik Jurnal Sains dan Teknologi Pangan VANOS Journal of Mechanical Engineering Education Jurnal Penelitian Karet JURNAL TAMALANREA : Media Inspirasi Karya Mahasiswa Indonesian Journal of Early Childhood Education Studies Indonesian Journal of Guidance and Counseling: Theory and Application Jurnal Psikologi Ulayat: Indonesian Journal of Indigenous Psychology Paediatrica Indonesiana Journal of Japanese Language Education and Linguistics JURNAL BUANA Humanika Jurnal Edukasi AUD Jurnal Serambi Engineering Humaniora Jurnal Psikologi Ulayat: Indonesian Journal of Indigenous Psychology Serambi Saintia : Jurnal Sains dan Aplikasi Jurnal Manajemen Informasi Kesehatan Indonesia (JMIKI) JIKA (Jurnal Informatika) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Jurnal Triton Teknika Pawiyatan Journal of Informatics and Communication Technology (JICT) Jurnal Preferensi Hukum (JPH)

Rina Pratiwi Pudja I. A

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

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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

ABSTRAK Buah tomat (Lycopersicum esculentum Mill) adalah tanaman hortikultura yang baik dimanfaatkan sebagai buah segar, sayuran dan bumbu masak sehari-hari, tanaman tomat merupakan tanaman perdu, baik ditanaman di dataran rendah maupun didataran tinggi. Tomat memiliki sifat yang mudah rusak akibat penanganan yang tidak tepat pada buah tomat sebelum, selama, dan sesudah pemanenan sehingga mengakibatkan penurunan mutu. Tujuan dari penelitian ini adalah mempertahankan umur simpan pada buah tomat dengan konsentrasi gel aloe vera dan ekstrak jahe terbaik pada penyimpanan suhu dingin. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor. Faktor pertama konsentrasi gel aloe vera dan faktor kedua dengan konsentrasi ekstrak jahe. Faktor pertama terdiri dari tiga taraf, yaitu: 0 % gel aloe vera, 30 % gel aloe vera, 50 % gel aloe vera dan ditambahkan kontrol. Faktor kedua terdiri dari 2 taraf, yaitu: 8% ekstrak jahe, 10 % ekstrak jahe dan ditambahkan kontrol dan disimpan pada suhu showcase 10±2°C. Pada masing-masing perlakuan diulang sebanyak 3 kali, dengan penyimpanan selama 25 hari. Parameter yang di amati dalam penelitian ini yaitu: laju respirasi, vitamin C, kekerasan, tingkat kerusakan dan organoleptik. Hasil terbaik menunjukan pada perlakuan 30% gel aloe vera dan 8% ekstrak jahe dengan nilai parameter laju respirasi dengan nilai sebesar 40.26 ml CO2/Kg.Jam, vitamin C dengan nilai sebesar 27.63mg/100g, kekerasan dengan nilai sebesar 3.53 kg-force, tingkat kerusakan dengan nilai sebesar 3.56, organoleptik rasa dengan nilai sebesar 3.67 dan organoleptik aroma dengan nilai sebesar 3.62. 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 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-force, damage level with a value of 3.56 and organoleptic the scent with a value of 3.62.

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

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

Pengaruh Package Icing Terinterupsi Terhadap Mutu Brokoli (Brassica oleracea, L.) Selama Penyimpanan I Putu Agus Oka Mahendra; I. A. Rina Pratiwi Pudja; Gede - Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 1 (2016): 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 (202.928 KB)

The aims of this study were to determine the effect of interrupted package icing broccolis on product’s quality and to obtain the best treatment that can be applied to maintain the shelf life of product. Fresh broccolis were stored in Styrofoam box covered by ice for period of time and then move to refrigerated showcase. The research consists of five treatments based on ratio time in Styrofoam box and display product. Comparison stored broccolis in Styrofoam box with ice and display product on show case; 12:12 (P2), 15:9 (P3), 18:6 (P4), 21:3 (P5). Other treatment is stored broccolis in Styrofoam box without ice and display product on room temperature with comparison time; 12:12 (P1). Every treatment was repeated every day until the broccoli reached the unacceptable quality according to panelist’s perception. Measured parameters including percentage of weight loss, respiration rate, color difference and the shelf life of broccoli. The results showed that longer time storage broccoli in Styrofoam box with ice smaller the weight difference. P5 have lowest consumption rate of oxygen of 62.63 ml/.kg.hr and lowest carbon dioxide production rate of 62.57 ml/.kg.hr. The color difference ?Eab less than 9.73 indicated that broccoli’s floret was still green based on the panelists scoring, therefore it was still acceptable. Higher color difference’s poin and panelists scoring, broccoli was broken and not accepted in the market. In conclusion, the treatments only maintained the broccoli for five days of storage.

Pengaruh Perlakuan Uap Etanol Terhadap Mutu dan Masa Simpan Bunga Kol (Brassica oleracea var. botrytis) Pada Suhu Ruang Ni Ketut Sari Martini; I Made Supartha Utama; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 2 (2017): September
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 (663.003 KB)

Tujuan penelitian ini adalah untuk mempelajari pengaruh perlakuan uap etanol terhadap mutu dan masa simpan bunga kol pada suhu ruang. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 taraf perlakuan konsentrasi etanol (0%, 5%, 10% 15% dan 20%) dan tiga ulangan. Bunga kol sebagai kontrol dipersiapkan tanpa perlakuan dan ditempatkan pada suhu ruang (27±1?) Parameter mutu yang diamati dalam penelitian ini meliputi laju respirasi, susut bobot, warna, kadar vitamin c, total padatan terlarut, uji organoleptik meliputi warna, aroma, dan kesegaran serta intensitas kerusakan. Hasil penelitian menunjukkan bahwa perlakuan etanol 10% merupakan perlakuan terbaik dalam menekan laju respirasi, susut bobot, mempertahankan warna, menekan penurunan kadar vitamin c, mendapat skor tertinggi dalam uji organoleptik meliputi warna, aroma dan kesegaran serta menekan intensitas kerusakan pada bunga kol. The purpose of this research were to determine the effect of ethanol vapor also find the best combination treatment that can prevent quality and shelf life of cauliflowers. The research used completely randomized design (CRD) with 5 levels of ethanol consentrations; 0%, 5%, 10%, 15% and 20%. The floret of cauliflowers as controls were prepared without treatment of ethanol vapor and placed at room temperature. The measured parameters were: respiration rate, weight loss, color, vitamin c, total dissolved solids, organoleptic test (includes color, smell, freshness), and intensity of damage. The results showed concentration of 10% etanol treatment was the best combination to reduce respiration rate, weight loss, maintain color, suppress the decrease in vitamin c content, got best scores in organoleptict test of color, smell and freshness and also supress the intensity of damage in cauliflowers.

Pengaruh Ketebalan Plastik Polietilen Densitas Rendah Sebagai Bahan Pengemas terhadap Mutu Daun Seledri (Apium gravelens L.) Selama Penyimpanan Dingin I Kadek Puja Harta Hadi; Ida Ayu Rina Pratiwi Pudja; Gede Arda
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

Salah satu cara yang dilakukan untuk mempertahankan kualitas daun seledri dan memperpanjang umur simpan adalah menggunakan pengemasan dengan ukuran ketebalan plastik polietilen densitas rendah (LDPE) yang tepat dan penyimpanan pada suhu rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan plastik polietilen densitas rendah sebagai bahan pengemas terhadap mutu daun seledri selama penyimpanan dingin dan untuk mengetahui tingkat ketebalan plastik polietilen densitas rendah berapakah yang dapat mempertahankan mutu daun seledri yang terbaik. Metode penelitian ini menggunakan penelitian eksperimental. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan ketebalan plastik polietilen densitas rendah dengan ukuran ketebalan 0,02 mm; 0,03 mm; 0,04 mm; 0,05 mm, 0,06 mm. Pengamatan dilakukan setiap 3 hari sekali dan setiap perlakuan diulang sebanyak 3 kali pada suhu penyimpanan 100 ± 20C selama 18 hari penelitian. Parameter dalam penelitian ini adalah susut bobot, kadar air, warna, tekstur, tingkat kesegaran, dan aroma. Hasil analisis ragam menunjukkan bahwa perlakuan ketebalan plastik LDPE sebagai bahan pengemas daun seledri berpengaruh sangat nyata (P?0,01) terhadap parameter penelitian. Perlakuan terbaik diperoleh dari ketebalan plastik polietilen densitas rendah ukuran 0,04 mm dengan susut bobot 4,64 %, warna 18,97, tekstur 0,0455 N, kadar air 90,22 %, tingkat kesegaran 4,87 dan aroma 5,00. Kesimpulan bahwa tingkat ketebalan plastik LDPE 0,04 dapat mempertahankan mutu daun seledri paling lama diantara ukuran ketebalan yang lainnya yaitu selama 18 hari. One way to maintain the quality of celery and extend shelf life is to use packaging with the right size level of low density polyethylene (LDPE) and storage at low temperatures. The purpose of this study was to determine the effect of low density polyethylene plastic as a packaging material on the quality of celery during cold storage and to determine what size level of low density polyethylene plastic can maintain the best quality celery. This research method uses experimental research. The study applied a completely Randomized Design (RAL) with one treatment factor: size level of LDPE plastic (0.02 mm, 0.03 mm, 0.04 mm, 0.05 mm, 0.06 mm). Observations were carried out once every 3 days and each treatment was repeated 3 times at a storage temperature of 100 ± 20C for 18 days of the study. The parameters in this study are weight loss, water content, color, texture, level of freshness, and aroma. The results of the analysis of variance showed that the treatment of size level of LDPE plastic as a celery packaging material had a very significant effect (P?0.01) on the research parameters. The best treatment was obtained from the size level of a low density polyethylene plastic size of 0.04 mm with a weight loss is 4.64%, a color is 18.97, a texture is 0.0455 N, a moisture content is 90.22%, a level of freshness is 4.87 and a scent is 5.00. The conclusion that size level of LDPE plastic is 0.04 mm can maintain the longest quality of celery among other size level for 18 days.

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.542 KB)

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

Pengaruh Lama Waktu Cekaman Anaerobik Dan Konsentrasi Emulsi Lilin Lebah Sebagai Bahan Pelapis Terhadap Mutu Dan Masa Simpan Buah Tomat Ni Putu Nita Lospiani; Made Supartha Utama; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 2 (2017): September
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 (964 KB)

Tomat (Lycopersicon esculentum Mill) termasuk golongan tanaman sayur yang dapat tumbuh di daerah subtropis dan daerah tropis. Buah tomat sangat ringkih mengalami kerusakan selama periode pascapanen. Untuk memperpanjang masa simpan buah tomat dapat dilakukan dengan pelapisan menggunakan bahan edible. Lilih lebah adalah salah satu bahan yang aman dikonsumsi dan dapat digunakan sebagai bahan pelapis pada buah. Cekaman anaerobik yang diberikan pada buah tomat bertujuan untuk mengreasi senyawa volatile anaerobik untuk memperlambat laju kemunduran buah selama periode pascapanen dengan demikian, memperpanjang masa simpan. Pada kondisi anaerobik, ethanol dan acetaldehyde adalah senyawa volatile yang secara alami diproduksi dari buah dan sayuran. Penelitian ini bertujuan untuk mengetahui dua faktor perlakuan, yaitu lama cekaman anaerobik dan konsentrasi emulsi lilin lebah (o/w), sebagai bahan pelapis, terhadap mutu dan masa simpan buah tomat. Hasil penelitian menunjukkan, pengaruh dua faktor perlakuan tersebut secara nyata berinteraksi terhadap mutu dan masa simpan. Cekaman anerobik selama 36 jam dikombinasikan dengan konsesntrasi emulsi lilin lebah berbeda (1.5 dan 3.0%) sebagai bahan pelapis, memperlambat kemunduran mutu dan memperpanjang masa simpan buah tomat. Akan tetapi, bila lama cekaman 72 jam yang dikombinasikan dengan perlakuan pelapisan emulsi lilin lebah 3%, intensitas kerusakan buah meningkat. Tomato (Lycopersicon esculentum Mill) is classified as one of fruity vegetables which could grow both sub-tropical region and tropical region. Tomato fruits are naturally prone to damage during the postharvest period. Extending the shelf-life of the fruits could be done by using edible natural coating. Beeswax is one of the natural edible materials that could be applied for fruit coating which is safe to be consumed. Anaerobic stress given to the fruits aimed to create suitable anaerobic volatiles to reduce the deterioration rate during the postharvest period; therefore, prolong the shelf-life. In anaerobic condition, ethanol (ethyl alcohol) and acetaldehyde are volatile compounds which are naturally produced from fruits and vegetables. This research was aim to investigate the effect of two different factors of treatments, namely the length of time of anaerobic stresses and different concentration of beeswax emulsion (o/w), as a coating material, on the quality and storage life of tomato fruits.The result showed that the effect of the both factors of treatments were significantly interacted on the deterioration of quality and storage life of tomato fruits. The length of anaerobic stress of 36 hrs combining with different concentration (1.5 and 3.0%) of beeswax emulsion as a coating material slowed the deterioration of quality and increased the storage life of tomato fruits. However, if the length of stress of 72 hrs combined with concentration of beeswax emulsion of 3%, the intensity of fruit damage increased.

Pengaruh Konsentrasi Uap Etanol Terhadap Mutu dan Masa Simpan Pisang Barangan ( Musa Sapientum L) Diori Beca Narmalia Malau; I Made Supartha Utama; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Tujuan penelitian ini adalah untuk mengetahui pengaruh perlakuan uap etanol terhadap mutu dan masa simpan pisang barangan pada suhu ruang. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 3 ragam volume ragam : 0 ml, 3 ml, 6 ml masing-masing di perangkap dalam 5 gram karagenan dan di masukkan ke dalam sachet teh. Sachet lalu di tempatkan pada alas sterofoam dimana terdapat 3 buah pisang barangan, Selanjutnya di tutup menggunakan plastik film regang LDPE. Pisang Barangan tanpa perlakuan atau kontrol digunakan untuk pembanding. Buah lainnya di simpan pada suhu kamar (27±2????oC) dan suhu ruang (14±1oC). Yang di amati parameternya selama penyimpanan adalah vitamin C, Total Asam, Tekstur analyzer, warna, dan organoleptik. Hasil penelitian yang dilakukan etanol sangat berpengaruh nyata dalam menurunkan tingkat kerusakan, vitamin C, memperlambat laju kekeraasan, warna kulit, vitamin C serta total asam pada buah pisang tersebut di banding buah kontrol. Demikian pula uap etanol mampu memberikan nilai tingkat kesukaan terhadap panelis lebih tinggi terhadap warna, rasa, dan penampilan secara keseluruhan di bandingkan perlakuan buah kontrol. Dari ragam perlakuan etanol, 6 mL etanol adalah perlakuan terbaik untuk menghambat laju kerusakan, perubahan mutu, serta meningkatkan kesukaan terhadap panelis. Keyword : Pisang Barangan, Uap Etanol, Kemasan Atmosfir Termodifikasi, Mutu Pascapanen. The aim of this research was to determine the effect of etanol vapor on the quality and the shelf life of Barangan Banana. Three different volumes of ethanol, namely 0 ml, 3 ml and 6 ml, were trapped in the 5 gram carrageenan placed in the tea sachets. The sachet was then put on the basal of styrofoam tray on which 3 fruits were placed and then wraped by streching film LDPE. Control fruits or un-treated fruits were also provided as comparison. The result showed that the ethanol vapor treatments , color of fruit surface and vitamin C, compared to the control fruits. The ethanol vapor was also able to give better preferences of panelists on the color and flavor of the aril, as well as the overall performances of the fruits compared to the controls. The 6 mL ethanol per package created ethanol vapor of which the best vapor to reduce the rate of damage and the change of quality and increase the panelists preferences. Keywords: Asparagus, polypropylene plastic, perforation, cold storage.

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

Drought Analysis and Forecast Using Landsat-8 Sattelite Imagery, Standardized Precipitation Index and Time Series Musa Marsel Maipauw; Eko Sediyono; Sri Yulianto Joko Prasetyo
Khazanah Informatika Vol. 6 No. 1 April 2020
Publisher : Department of Informatics, Universitas Muhammadiyah Surakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/khif.v6i1.8863

A drought is a phenomenon of shortages in water supply in an area for a long time. Drought usually occurs in areas that have little rain for a long time or in areas with low precipitation. Drought have negative impacts on many sectors such as agriculture, plantations, water resources and environment. This paper describes the results of a research that aims to analyze data to get the level of drought during four yearly periods, and predict the likelihood of drought to occur in the future. The level of drought was analyzed using the Inverse Distance Weighted (IDW) method and the Standardized Precipitation Index (SPI). Least square time series was utilized to forecast the level of drought in the near future. Data consists of drought data collected from electronic news, rainfall data from BMKG, and anual Landsat-8 satellite imagery. All data are for Western Southeast Mallucas in the range of 2015-2018. Analysis using IDW and SPI methods produce similar interpretation for year 2015, i.e. mild dryness, and fro year 2018, i.e. no drought. However, the two methods show discrepancy in analysis of data for 2016 and 2017. The use of least square time series to forecast drought in 2019 gives SPI value of 0.03 which intepretes as normal weather (no drought) that is consistent with the result of field observation.

Co-Authors A. Nururrochman Hidayatulloh A.A Sagung Laksmi Dewi Adila Anbar Syafitri Agus, Yohanes Hendro Ahmad Atiq Ahmad Hamim Sadewa Aisyah Latifa Amalia Ameliana Safitri Amri, Irman Andri Martoni Andriani, Diyah Iis Ani Heryani Ani Heryani Anna Simatauw Ansharullah ansharullah Aswin Anthon Julius Koenoe Aviantara, I Gusti Ngurah Apriadi Ayu Valentina, Ayu Aziz Purwantoro Bangkit Lutfiaji Syaefullah Basromi Ali Budi Sulistiyo Nugroho Chyntia Wulandari Eka Saputri Destriana, Rachmat Diana Diana Dianatika Azmi Diansanto Prayoga Dilla Hativa Diori Beca Narmalia Malau Djaling, Krisna Wardhana Dori Eka Putra Dyanasari Dyanasari Ebit Bachtiar Eka Supriatna Elok Faiqoh Endah Purwaningsih Endang Fatmawati Endang Sulistyaningsih Ernilasari Ernilasari Fadli Fadli Farida Aeini Fatmawati Fatmawati Fawzi, Ahmad Raldiano Fitria Alda Safira Gede Arda Guna, Kadek Mahendra Adhi Husniati Husniati Husniati Husniati, Husniati I Gusti Ngurah Apriadi Aviantara I Gusti Putu Angga Wira Dananjaya I Kadek Puja Harta Hadi I M. A.S. Wijaya I M. Nada I Made Nada I MADE SUPARTHA UTAMA I Putu Agus Oka Mahendra I Putu Surya Wirawan I Wayan Adi Saputra I Wayan Widia I. A. G. Bintang Madrini Ibrahim Syaifuddin Ida Ayu Agung Putri Trisiana Dewi Ida Ayu Putu Sri Widnyani Ida Bagus Putu Gunadnya Imam Jayanto Indraswari, Thamita Irhamni Irhamni Johanes Paulus Djandon Jr. Juriko Abdussamad KOMANG AYU NOCIANITRI Lukmanul Hakim Marhaeni, Ni Made Yulistiana Muhammad Syahrir Musa Marsel Maipauw Muzakir Ni Ketut Sari Martini Ni Luh Yulianti Ni Made Ayu Manik Suantari Ni Nyoman Puspawati Ni Nyoman Sulastri Ni Putu Nita Lospiani Ni Wayan Prilia Dewi Nur Arif Nugraha Pande Ketut Diah Kencana Priyadi, Dwi Ahmad Rahma Dani Putra Rahmadi Rahmadii Ramendra Wiro Ginting Ratnaningsih, Muliani RH. Fitri Faradilla Ridho Hambali Rika Afriyanti Riski Nirmala Sidabutar Rizky Destian Rochadi Rochadi Rohmad Abidin, Rohmad Rony, Zahara Tussoleha Rustandi Rustandi SATRIYAS ILYAS Sefri Ton Semaraputri, Jessica Heidy Tiku Silmina Adzhani Sri Yulianto Joko Prasetyo Sumiyati Sumiyati SUMIYATI SUMIYATI Surfa Yondri SUWIJIYO PRAMONO Suzanni, Mulia Aria Taufan Taufan Ulianti, Gusti Ayu Putri Mei Vidia Timur Waksi, Fajar wayan T Artama Wayan Tika Widia Sutriani Widiati, Ida Ayu Putu Wijaya, Fef Rama Jaya Wirawan, Vani Wiryatun Lestariana yanti novita Yanuardi Yanuardi Yohanes Setiyo Zuchri Abdussamad

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