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I MADE SUPARTHA UTAMA

Program Studi Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana

Author-ID : 393379

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice

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Pengaruh Perlakuan Uap Etanol Terhadap Mutu dan Masa Simpan Buah Manggis (Garcinia Mangostana L.) I Gusti Ayu Prapti Pundari; I Made Supartha Utama; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 7 No 1 (2019): Maret
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 buah manggis pada suhu ruang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ragam volume etanol ; 0 ml, 2 ml, dan 4 ml masing-masing diperangkap dalam 5 gram karagenan dan dimasukkan ke dalam sachet teh. Sachet kemudian ditempatkan pada alas styrofoam dimana terdapat 5 buah manggis, selanjutnya ditutup dengan plastik film regang LDPE. Buah manggis tanpa perlakuan atau kontrol disediakan sebagai pembanding. Buah selanjutnya disimpan pada suhu kamar (28±2?). Susut bobot, intensitas kerusakan, vitamin C, total padatan terlarut, warna, kekerasan dan uji organoleptik diamati selama penyimpanan. Hasil penelitian menunjukkan bahwa perlakuan uap etanol secara umum berpengaruh nyata dalam menurunkan tingkat kerusakan, susut bobot, memperlambat laju perubahan kekerasan, warna kulit dan aril, serta total padatan terlarut dan vitamin C dibandingkan buah kontrol. Demikian pula uap etanol mampu memberikan nilai tingkat kesukaan panelis lebih tinggi terhadap warna dan rasa aril serta penampilan secara kesuluruhan dibandingkan dengan buah kontol. Dari ragam perlakuan volume etanol, 4 mL etanol per kemasan mengkreasi uap terbaik untuk memperlambat laju kerusakan, perubahan mutu, menurunkan susut dan meningkatkan kesukaan panelis. The aim of this research was to determine the effect of etanol vapor on the quality and the shelf life of mangosteen at the room temperature. Three different volumes of ethanol, namely 0 ml, 2 ml and 4 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 5 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, in general, significantly reduced the intensity of damage, weidght loss, slowing the change rate of texture, color of fruit surface and aril, total soluble solid and vitamin C of the aril, 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 4 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.

Pengaruh Pemberian Uap Etanol dan Pelapisan Kitosan terhadap Mutu dan Masa Simpan Buah Manggis (Garcinia Mangostana L.) Kadek Arista Pradika; I Made Supartha Utama; I Wayan Tika
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.p09

Abstrak Manggis merupakan buah tropis yang memiliki potensi yang tinggi sebagai komoditas ekspor, namun kendalanya cepat mengalami kemunduran mutu akibat proses fisiologis pascapanennya. Tujuan penelitian ini untuk mengetahui efektivitas perlakuan uap etanol dan pelapisan kitosan dalam memperlambat kemunduran mutu dan memperpanjang masa simpan buah manggis. Analisis menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor perlakuan. Faktor pertama pemberian uap etanol yang berasal dari penguapan larutan etanol dengan konsentrasi 0%, 5%, dan 10% dan faktor kedua pelapisan kitosan dengan konsentrasi 0%, 1.25%, dan 1.5%. Parameter penelitian yaitu susut bobot, intensitas kerusakan, color difference, kekerasan buah, nilai total asam, total padatan terlarut dan uji organoleptik terhadap warna daging buah, rasa daging buah, aroma daging buah. Pengamatan dilakukan selama 25 hari penyimpanan pada suhu ruang (28-31ºC). Hasil penelitian menunjukan pemberian uap etanol secara tunggal berpengaruh nyata terhadap susut bobot sedangkan pelapisan kitosan secara tunggal berpengaruh nyata terhadap total asam dan total padatan terlarut. Interaksi pemberian uap etanol dan pelapisan kitosan berpengaruh nyata terhadap susut bobot, intensitas kerusakan, color difference, kekerasan buah, dan organoleptik terhadap warna daging buah, rasa daging buah, serta aroma daging buah. Perlakuan E2C1 merupakan kombinasi terbaik yang mampu mempertahankan mutu dan masa simpan buah manggis hingga 10 hari, karena memiliki nilai perubahan paling rendah pada parameter yang diamati seperti susut bobot, intensitas kerusakan, color difference, kekerasan buah, dan memiliki nilai organoleptic tertinggi terhadap warna, rasa, serta aroma daging buah. Perlakuan E2C1 mampu mempertahankan visual buah hingga hari ke-10 berdasarkan warna buah, tekstur buah dan kerusakan seperti muculnya busuk buah. Abstract Mangosteen is a tropical fruit with a high potential to be an export commodity, but the problem is that it quickly declines in quality due to its postharvest physiological process. The purpose of this study was to determine the effectiveness of ethanol vapor treatment and chitosan coating in slowing down quality deterioration and extending the shelf life of mangosteen fruit. Analysis used a factorial completely randomized design with two treatment factors. The first factor was giving ethanol vapor from the evaporation of ethanol solution with concentrations of 0%, 5%, and 10%; and the second factor was chitosan coating with concentrations of 0%, 1.25%, and 1.5%. The parameters were weight loss, the intensity of damage, color difference, fruit hardness, total acid value, total dissolved solids, and organoleptic tests on the color of the flesh, the flesh taste, and the flesh aroma. Observations were for 25 days of storage at room temperature (28-31ºC). The results showed that the single application of ethanol vapor had a significant effect on weight loss, while the single chitosan coating had a significant effect on the total acid and total dissolved solids. The ethanol vapor and chitosan coating interaction had a significant effect on weight loss, the intensity of damage, color difference, fruit hardness, and organoleptic the flesh color, flesh taste, and the aroma of the flesh. Treatment E2C1 was the best combination because able to maintain the quality and shelf life of mangosteen fruit up to 10 days. It had the lowest value of changes in the observed parameters such as weight loss, the intensity of damage, color difference, fruit hardness, and the highest organoleptic values ??for color, taste, and aroma of fruit flesh. The E2C1 treatment was able to maintain the visual appearance of the fruit until the 10th day based on fruit color, texture, and damage such as fruit rot.

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 Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) I Nyoman Cahyadi Purnama; Pande Ketut Diah Kencana; I Made Supartha Utama
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

Bambu " tabah " adalah salah satu varietas bambu yang hanya ditemukan di pulau Bali . " Tabah " daun bambu memiliki potensi untuk dikembangkan sebagai bahan baku untuk membuat teh yang dapat menghasilkan minuman dengan berbagai manfaat. Jika dimanfaatkan secara optimal, daun bambu " tabah " dapat diolah sebagai produk yang akan memberikan keuntungan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blanching dan pengeringan uap terhadap aktivitas kadar air, pH, asam total, fenol total, dan teh daun bambu " tabah " organoleptik . " Tabah "Daun bambu diperlakukan dengan waktu blanching uap dengan variasi waktu, yaitu selama 10 menit, 15 menit dan 20 menit. Setelah steam blanching, daun bambu" tabah "dikeringkan menggunakan oven dengan variasi suhu pengeringan 50 ° C, 60 ° C, dan 70 ° C. Metode penelitian yang digunakan adalah metode eksperimen dengan pola faktorial Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor dan diulang tiga kali. Faktor pertama adalah waktu blansing uap dan faktor kedua adalah suhu pengeringan.Hasil menunjukkan bahwa kombinasi terbaik dari perawatan berdasarkan penerimaan keseluruhan tes hedonis yang dihasilkan pada " tabah”Teh daun bambu adalah perlakuan waktu blansing uap 15 menit dengan suhu pengeringan 60 ° C (W2S2) yang menghasilkan 7,03% kadar air untuk kadar air SNI 8%, nilai pH 6,40, nilai asam total 0,94, total kadar fenol 54,95 , tes skor warna 4,47, tes skor aroma 4,87, tes skor rasa 4,60 dan tes keseluruhan penerimaan hedonis 4, 67. Bamboo “tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity of water content, pH, total acid, total phenol, and organoleptic " tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50 ° C, 60 ° C and 70 ° C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60 ° C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94, total phenol content 54.95, color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4, 67.

Pengaruh Pelapisan Emulsi Minyak Wijen dan Minyak Sereh Terhadap Mutu dan Masa Simpan Buah Tomat (Lycopersicon esculentum Mill) Oki Adhi Prastya; I Made Supartha Utama; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 3 No 1 (2015): 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 (159.153 KB)

The purpose of this study was to determine the effect of different concentrations of sesame and lemongrass oils emulsion in water as coating materials on quality of tomato fruits during storage at room temperature. The concentration of sesame oil emulsionwas varied 0%, 0.5%, and 1% in combination of lemon grass oil of 0%, 0.5%, 1%, and 1.5%. Additional materials used to make the emulsion were 1% of polysorbate 80, 0.5% oleic acid, and ethanol3%. Control fruits without treatments were also prepared for comparison. The experiment was performed using a Completely Randomized Design (CRD) with three replications. The results showed that treatment of a mixture of sesame oil and lemongrass oil significantly affected the quality and storagelife of the tomato fruits. The combined concentration of 0.5% sesame oil and 0.5% of lemongrass oil gave the best result which was able to reduce the weight loss, spoilage damages, change of pH and total soluble solidof the fruit juice, and texture (hardness)

Nilai Tambah Pada Rantai Pasok Paprika (Capsicum annuum L) di Desa Candikuning, Tabanan, Bali Ayu Cahyani; I Gusti Ngurah Apriadi Aviantara; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 2 (2022): 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.2022.v10.i02.p04

ABSTRAK Tujuan penelitian ini ialah untuk menentukan nilai tambah pada rantai pasokan paprika di Desa Candikuning, Kabupaten Tabanan, Provinsi Bali. Pengambilan sampel ditingkat pelaku rantai pasokan dilakukan menggunakan metode snowball sampling. Sedangkan pengambilan sampel ditingkat konsumen rumah tangga dilakukan melalui metode purposive sampling dan non probability sampling. Responden dalam penelitian ini yaitu petani, pengepul, pedagang pasar induk Baturiti, pedagang pasar tradisional, pedagang pasar kota, pedagang sayur desa dan konsumen rumah tangga. Sedangkan perhitungan nilai tambah dalam penelitian ini menggunakan metode Hayami dan Kawagoe. Dalam penjualan paprika kepada pengepul diperoleh nilai tambah yaitu sebesar Rp 4.839,24/Kg, dan diperoleh keuntungan sebesar Rp 4.804,59/Kg. Penjualan paprika kepada pedagang Pasar Induk Baturiti diperoleh nilai tambah yaitu sebesar Rp 4.007,84/Kg dengan keuntungan sebesar Rp 3.967,35/Kg. Penjualan paprika pedagang Pasar Induk Baturiti diperoleh nilai tambah yaitu sebesar Rp 3.138,99/Kg perolehan keuntungan Rp 3.117,17/Kg. Penjualan paprika pedagang pasar tradisional diperoleh nilai tambah yaitu sebesar Rp 4,325.97/Kg, dan keuntungan yang diperoleh yaitu sebesar Rp 4,297.83/Kg. Dalam penjualan paprika pedagang pasar kota diperoleh nilai tambah yaitu Rp 3,596.00/Kg dengan nisba (rasio) nilai tambah produk 7,55%. Keuntungan yang diperoleh oleh pedagang pasar dari paprika yang dijual yaitu sebesar Rp 3,554.01/Kg. Hasil dari penelitian ini menunjukan bahwa petani memiliki nilai tambah tertinggi yaitu sebesar Rp 4.839,24/Kg dengan keuntungan yaitu 13,72%, sedangkan pedagang pasar induk Baturiti memiliki nilai tambah terendah yaitu sebesar Rp 3,138.99/Kg dengan keuntungan yaitu 8,33%. ABSTRACT The purpose of this study was to determine the added value of bell pepper value chains in Candikuning village of Tabanan regency, Bali province. Sampling at the level of supply chain actors was carried out using the snowball sampling method. Meanwhile, sampling at the household consumer level was carried out using purposive sampling and non-probability sampling methods. Respondents in this study were farmers, collectors, Baturiti wholesale market traders, traditional market traders, city market traders, village vegetable traders and household consumers. In this study, the calculation of added value uses the Hayami and Kawagoe method. In selling bell pepper to collectors, the added value is Rp. 4,839.24 / kg, and a profit of Rp. 4,804.59 / kg. The sale of bell pepper to traders in the Baturiti Main Market resulted in an added value of Rp. 4,007.84 / Kg, and the profit obtained was Rp. 3,967.35 / Kg. The sales of a bell pepper at the Baturiti Main Market traders obtained an added value of Rp. 3,138.99 / Kg, and the profits obtained were Rp. 3,117.17 / Kg. The sales of bell pepper by traditional market traders added value of Rp. 4,325.97 / kg, and the profits obtained were Rp. 4,297.83 / kg. In selling paprika, the city market traders get an added value of Rp. 3,596.00 / kg with a value-added value (ratio) of 7.55%. The profit obtained by market traders from the peppers being sold is Rp. 3,554.01 / Kg. The results of this research indicate that farmers have the highest added value of Rp. 4,839.24 / Kg with a profit level of 13.72%, while Baturiti wholesale market traders have the lowest added value of Rp. 3,138.99 / Kg with a profit rate of 8.33. %.

Pengaruh Emulsi Minyak Wijen dan Ekstrak Daun Kecombrang sebagai Bahan Pelapis terhadap Atribut Mutu Buah Salak Madu selama Penyimpanan I Gusti Ngurah Karisma Maheswara; I Made Supartha Utama; I Gusti Ketut Arya Arthawan
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.p09

Buah salak madu merupakan buah perishable dan memiliki umur simpan yang singkat sehingga menyebabkan sulitnya buah dipasarkan. Penelitian ini, bertujuan untuk mencari kombinasi emulsi terbaik dari penambahan ekstrak daun kecombrang dan minyak wijen sehingga mampu untuk menjaga mutu dan memperpanjang masa simpan. %. Penelitian ini, menggunakan Rancangan Acak Kelompok dengan dua faktor perlakuan. Faktor pertama yaitu ekstrak daun kecombrang (K) dengan taraf konsentrasi (0%, 4% dan 8%) dan faktor kedua yaitu minyak wijen (W) dengan taraf konsentrasi (0%, 0,5% dan 1%) dengan parameter yang diuji yaitu susut bobot, warna, total asam, total padatan terlarut, tekstur dan intesitas kerusakan. Pengamatan dilakukan selama 16 hari dengan penyimpanan pada suhu ruang (28-31oC). Hasil penelitian menunjukkan bahwa perlakuan tunggal minyak wijen berpengaruh terhadap total asam tertitrasi sedangkan perlakuan tunggal ekstrak daun kecombrang berpengaruh terhadap perbedaan warna. Interaksi minyak wijen dan ekstrak daun kecombrang berpengaruh terhadap susut bobot, kekerasan, total padatan terlarut dan intensitas kerusakan. Perlakuan K2W2 (ekstrak daun kecombrang 8% dan minyak wijen 1%) merupakan emulsi terbaik karena mampu menghambat laju perubahan mutu buah salak madu. Perlakuan tersebut mampu menghambat perubahan kekerasan buah, total padatan terlarut dan susut bobot buah tetapi belum mampu menghambat laju perubahan total asam dan perbedaan warna. Berdasarkan nilai intensitas kerusakan, perlakuan K2W2 mampu menghambat penurunan bobot dan kekerasan hingga hari ke 10 sedangkan menghambat pertumbuhan jamur hingga hari ke 9. Shelf life of salak madu fruit is relatively short and easily spoile during storage, it makes difficult to sell. This study aimed to find the best emulsion combination from the addition of kecombrang leaf extract and sesame oil as an edible coating so it could preserve quality and extend the shelf life of the fruit. This study used a Randomized Block Design using two factors. The first factor was kecombrang leaf extract (K) with concentrations level are (0%, 4% and 8%) while the second factor was sesame oil (W) with concentrations level are (0%, 0,5% and 1%). with the parameters tested were weight loss, color difference, total acid, total dissolved solids, texture and damage intensity. Observations were carried out for 16 days and all sample were storage at room temperature (28-31oC). The results showed that the single treatment of sesame oil has an effect on the total acid while the single treatment of kecombrang leaf extract has an effect on the color difference. The interaction of sesame oil and kecombrang leaf extract affects weight loss, hardness, total dissolved solids and damage intensity. The emulsion K2W2 (kecombrang leaves extract 8% and sesame oil 1%) was the best to inhibit the deterioration of salak madu’s fruit. This combination was able to inhibit the rate of change on texture, total dissolved solids and weight loss, but the combination has not been able to inhibit the rate of change on total acid and the color of the fruit. Based on the value of damage intensity, the treatment was able to inhibit weight loss and hardness until day 10, while inhibiting fungal growth until day 9.

Pengaruh Campuran Minyak Wijen (Sesamum indicum L.) dan Apsa 80 Sebagai Bahan Pelapis Terhadap Mutu dan Masa Simpan Buah Manggis (Garcinia mangostana L.) Desak Ngakan Nyoman Mita Dewi; I Made Supartha Utama; 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

Buah manggis merupakan salah satu produk hortikultura yang mudah rusak dan memiliki umur simpan yang relatif singkat. Kemampuan campuran APSA 80 dan minyak wijen dengan konsentrasi yang berbeda sebagai bahan pelapis untuk menjaga kualitas dan memperpanjang masa simpan buah manggis yang diuji selama penyimpanannya. Tujuan penelitian ini ialah untuk menemukan konsentrasi terbaik dari campuran APSA 80 dan minyak wijen sebagai bahan pelapis untuk buah manggis. Minyak wijen paling tahan terhadap ketengikan karena mengandung antioksidan alami dan asam oleat yang tinggi. APSA 80 sebagai penyebar dan mampu merekatkan bahan campuran serta sebagai pengemulsi. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan tiga faktor perlakuan yaitu ragam konsentrasi pelapis dari APSA 80 dengan konsentrasi 0%, 0.03%, dan 0.06%, konsentrasi pelapis dari minyak wijen dengan konsentras 0%, 0.5%, dan 1% serta suhu penyimpanan menggunakan suhu ruang (28±2oC) dan suhu dingin (10±1oC). Hasil penelitian menunjukkan bahwa kombinasi perlakuan SdA2M2 (konsentrasi APSA 80 0.06% dan konsentrasi minyak wijen 1% pada suhu dingin) adalah konsentrasi bahan pelapis terbaik untuk menjaga kualitas dan memperpanjang masa simpan buah manggis. Kedua formulasi bahan pelapis tersebut mampu mempertahankan buah manggis selama 25 hari dimana warna aril masih berwarna putih, warna kulit ungu kemerahan dan tekstur kulit belum mengeras. Mangosteen is one of the horticultural products that easily damages and has a relatively short shelf-life. The abilities of the mixed of APSA 80 and sesame oil with different concentrations as coting materials to maintain the quality and extend the self-life of mangosteen fruits were tested during storage. The main objective was to find the best mixed concentrations of the APSA 80 and Sesame oil as coating material for mangosteen fruits. Sesame oil is known to be the most resistant to rancidity because it contains natural antioxidants and high oleic acid. APSA 80 is as a spreader and gluing the mixed material and as an emulsifier. The experimental design used in this study was a Completely Randomized Design with three factors, namely the concentration of APSA 80 (0%, 0.03%, and 0.06%), the concentration of sesame oil (0%, 0.5%, 1%) and storage temperatures (28 ± 2oC and 10 ± 1oC). The result showed that the mixed concentrations of 0.06% APSA 80 and 0.5 % sesame oil, as well as the mixed concentrations of 0.06% APSA 80 and 1.0 % sesame oil were the best coating materials to maintain quality and extend the self-life of mangosteen fruits. The both formulations of the coatings maintain the self life for 25 days at where the colors of the arils were snowy white, the color of skin surfaces were redish purple, and the pericarps were not yet hardenings.

Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.) I Kadek Wirawan; Pande Ketut Diah Kencana; I Made Supartha Utama
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

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07. This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

Pengaruh Larutan Disinfektan dan Pengemasan Atmosfer Termodifikasi Menggunakan Film Plastik Terperforasi Terhadap Susust Bobot dan Mutu Buah Cabai Merah Besar (Capsicum annuum L.) Selama Penyimpanan Gede Oka Mandana; I Made Supartha Utama; Ni Luh Yulianti
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

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Tujuan dari penelitian ini adalah untuk menentukan jenis larutan disinfektan sebagai bahan pencuci dan perbedaan persentase perforasi kemasan film plastik polyprophylene (PP) yang mampu memperlambat kemunduran mutu buah caber merah besar selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor. Faktor pertama adalah jenis larutan disinfektan dengan tiga taraf perlakuan yaitu; tanpa disinfektan (Do), perendaman dalam 200 ppm larutan potassium sorbat (Ds) dan perendaman dalam 300 ppm larutan klorin (Dk). Faktor kedua adalah persentase perforasi kemasan dengan empat taraf perlakuan yaitu; 0% perforasi (Po), 0.3% perforasi (P0.3), 1.0% perforasi (P1.0) dan 3.0% perforasi (P3.0). Penelitian ini menggunakan jenis plastik polypropylene berukuran 30 cm x 20 cm dengan ketebalan 0.06 mm. Masing-masing perlakuan diulang sebanyak tiga kali dengan 280-300 gr buah untuk setiap unit percobaan. Sebagai pembanding disiapkan kontrol yaitu buah cabai merah besar tanpa perlakuan disinfektan dan pengemasan. Hasil penelitian menunjukkan bahwa perlakuan perendaman di dalam 300 ppm klorin dengan perforasi kemasan sebesar 3% (DkP3) secara signifikan mampu menekan susut bobot dan tingkat pembusukan pada buah cabe merah besar dibandingkan perlakuan lainnya dan kontrol. The aim of this research was to determine the type of disinfectant solution to wash the large-red chili fruit and the percentage of perforation plastic film packaging polypropylene perforation (PP) which are able to decelerate the quality deterioration of the chili fruit during storage. This research used a completely randomized with two factors of treatments. The first factor was isinfectant solution with three stage treatments which is consisted of three different treatments, namely without treatment of disinfectants (Do), submersion in 200 ppm solution of potassium sorbate (Ds) and submersion in 300 ppm chlorine solution (Dk). The second factor was the percentage of perforation of plastic film packaging with four different levels of treatments, namely without perforation (Po), with 0.3% perforation (P0.3), with 1.0% perforation (P1.0) and with 3.0% perforations (P3.0). The experiment used a plastic film type of polypropylene with dimension of 30 cm x 20 cm and 0.06 mm thickness. Each treatment was repeated three times with 280 – 300 g fruits for each experimental units. Control was prepared using chili fruits without disinfectant and packaging as comparison. The result indicated that the chili fruits submerged in 300 ppm chlorine and packed in the 3 % perforated plastic films bags gave significant reduction in weight loss and intensity of of decay compare than other treatments and control.

Co-Authors Ade Lanang Juliana Andri Frans Kalvin Gurning Ayu Cahyani Desak Ngakan Nyoman Mita Dewi Dinda Mar'atuzzahwa Diori Beca Narmalia Malau DWI WIDANINGSIH Gede Arda Gede Oka Mandana GREG LUTHER GREGORY C. LUTHER Gusti Ngurah Alit Susanta Wirya I DEWA MADE PUTRA WIRATAMA I DEWA PUTU SINGARSA I Gede Manthika Utama I Gusti Ayu Prapti Pundari I Gusti Ketut Arya Arthawan I Gusti Ngurah Apriadi Aviantara I Gusti Ngurah Karisma Maheswara I Gusti Putu Umbara Yasa I Kadek Wirawan I KETUT PURNA YASA I KETUT SUMIARTHA I Made Sucipta I Made Sukewijaya I MADE YESTA SANTIATMA I Nyoman Cahyadi Purnama I NYOMAN DARMA YASA I PUTU BAWA ARIYANTA I Putu Gede Budisanjaya I Putu Sudiarta I Putu Surya Wirawan I WAYAN RUSMAN I Wayan Susila I Wayan Tika I Wayan Widia I. A. G. Bintang Madrini I. A. Rina Pratiwi Pudja I.A. Rina Partiwi P. Ida Bagus Putu Gunadnya Ida Bagus Wayan Gunam Indri Novia Santi Iriandi v Putra JOKO MARIYONO JOKO MARIYONO Kadek Arista Pradika Kadek Nindia Krisna Dewi KOMANG AYU NOCIANITRI Luciana Delavega Luh Putu Wrasiati M. Sudiana Mahendra Made Arya Nugeraha Inggas Made Nanda Saputra Ni Kadek Juliani NI KADEK NINA ARI SUCI Ni Ketut Sari Martini NI LUH WAHYU SUTARINI, NI LUH WAHYU Ni Luh Yulianti Ni Made Defy Janurianti NI NENGAH DARMIATI Ni Nyoman Sulastri Ni Putu Nita Lospiani Ni Wayan Sulasmi NI WAYAN SUNITI Nirma Yopita Sari Tarigan Novia Santi, Indri Nyoman Yoga Pradana Oki Adhi Prastya Pande Ketut Diah Kencana Qurratu Zahrah Trinilam Rina Pratiwi Pudja I. A

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