cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Sri Handayani Nofiyanti
Contact Email
handayaninofiyanti@unud.ac.id
Phone
+6281339409979
Journal Mail Official
jurnalbetatep@unud.ac.id
Editorial Address
Jl. Raya Kampus Unud No.2013, Jimbaran, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
Location
Kota denpasar,
Bali
INDONESIA
Jurnal BETA (Biosistem dan Teknik Pertanian)
Published by Universitas Udayana
ISSN : -     EISSN : 25023012     DOI : https://doi.org/10.24843/JBETA.2025.v13.i02
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
Jurnal BETA (Biosistem dan Teknik Pertanian) memuat hasil penelitian di bidang teknik biosistem (biosystem engineering). Cakupan dari jurnal ini merentang dari aplikasi ilmu keteknikan untuk pertanian. Diantara bidang ilmu tersebut, yang menjadi fokus adalah Bidang Manajemen Keteknikan Pertanian, Teknologi Pascapanen khususnya produk Hortikultura, Rekayasa dan Ergonomika, Konservasi Sumber Daya Alam, serta khusus tentang aplikasi Instrumentasi dan Sistem kontrol dalam bidang pertanian.
Arjuna Subject : -
Articles 740 Documents
 1   2   3   4   5 
Pengaruh Bahan Tambahan pada Kualitas Kompos Kotoran Sapi Ni Made Eva Yulia Dewi; Yohanes Setiyo; I Made Nada
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 1 (2017): 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 (1083.666 KB)

Abstract

Penggunaan bahan tambahan pada proses pengomposan bahan baku kotoran sapi dapat menghasilkan kompos yang berkualitas yang memuhi standar. Penelitian ini mengunakan perlakukan kotoran sapi, kotoran sapi : serbuk kayu 2 : 1, kotoran sapi : sekam 2 : 1, dan kotoran sapi : rumput 2 : 1. Panjang tumpukan pegomposan 1.5 m, tinggi 80 cm, dan lebar 1 m. Parameter yang diamati meliputi suhu, pH, karbon dan nitrogen kompos. Proses pengomposan berlangsung selama delapan minggu dengan suhu antara 25- 51 0C dan pH kompos antar 6.6 – 7.0. Warna kompos yang dihasilkan adalah dengan warna coklat kehitam-hitaman. Secara umum, kualitas kompos yang dihasilkan dari keempat perlakukan sesuai dengan Standar SNI 19-7030-2004 dengan C/N rasio akhir 16-8 – 20.93. The used of additional materials in the composting process of cow manure feedstock can produced qualified compost that can fulfill standard of compost. This study used the treatment of exponential design cow manure, cow manure:saw dust 2:1, cow manure:rice hull 2:1, and cow manure:elephant grass 2:1. The dimension of pile composting was 1.5 m, with height was 80 cm, and 1 m of width. The observed parameters included temperature, pH, carbon and nitrogen compost. The composting process were during eight weeks that result which have temperature between 25-51oC , compost pH between 6.6-7.0, C/N ratio is 16.8-20.93. The color of produced compost was dark brown. The quality of the produced compost from the four treatments were accordance to SNI Standard 19-7030-2004.
Studi Pengemasan Plastik Polipropilen Terperforasi Terhadap Mutu Kesegaran Asparagus (Asparagus officinalis L) Selama Penyimpanan Dingin I Made Agastya Kertadana; Ida Ayu Rina Pratiwi Pudja; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.952 KB) | DOI: 10.24843/JBETA.2020.v08.i02.p02

Abstract

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

Abstract

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)
Rancang Bangun Program menggunakan Metode Fuzzy untuk Penilaian Aspek Palemahan pada Sistem Subak (Studi Kasus pada Sistem Subak di Kawasan Warisan Budaya Dunia Catur Angga Batukau) Kadek Dwi Ananda Nugraha; Sumiyati Sumiyati; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 7 No 1 (2019): Maret
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 | Full PDF (651.524 KB) | DOI: 10.24843/JBETA.2019.v07.i01.p07

Abstract

Subak merupakan sebuah lembaga yang bertugas dalam mengatur air irigasi secara tradisional. Subak dalam aktivitasnya berlandaskan pada Tri Hita Karana (THK). Salah satu aspek dari Tri Hita Karana (THK) yang dinilai adalah aspek palemahan. Tujuan penelitian ini adalah untuk merancang suatu program untuk menilai kondisi aspek palemahan dalam sistem subak menggunakan Matlab-GUI berbasis logika fuzzy yang diberi nama Sistem Informasi TAKSU (Tri Hita Karana Subak). Dalam membuat toolbox fuzzy tahapan yang paling penting untuk dilakukan adalah merancang rule. Perolehan data dilakukan dengan metode survei, pengamatan secara langsung dan pengukuran. Data yang telah dikumpulkan selanjutnya akan diberi nilai dan dianalisis dengan logika fuzzy. Subak dinilai dengan menggunakan tiga rentang nilai yaitu Baik = 3, Sedang = 2, Kurang = 1. Program ini terdiri dari input, algoritma yang merupakan fungsi dari perancangan yang dilakukan pada toolbox fuzzy Matlab dan output sebagai hasil dari program tersebut. Berdasarkan hasil validasi yang dilakukan pada dua sampel subak diperoleh nilai pada Subak Jatiluwih adalah 2.23 dengan kriteria Agak Baik dan Subak Puring 2.73 dengan kriteria Baik. Hasil tersebut menunjukkan bahwa program ini dapat beroperasi dengan baik Subak is an institution in charge of regulating the irrigation traditionally. System Subak activities are based on Tri Hita Karana (THK). One aspect of Tri Hita Karana (THK) is the palemahan aspect. The purpose of this research was to develop a program to assess the condition of palemahan aspect in subak system using Matlab-GUI based fuzzy logic that named TAKSU Information System (Tri Hita Karana Subak). In creating a fuzzy toolbox, the most important step to do is to design rules. Data were collected by survey method, direct observation and measurement. The data were categorized by value and then analyzed with fuzzy logic. Subak were assessed by using three value criteria that were Good = 3, Medium = 2, Less = 1. This program consists of input, an algorithm which is a function of the design carried out on the fuzzy Matlab toolbox and output as a result of the program. Based on the results of the validation carried out on two samples of subak, the value of Subat Jatiluwih was 2.23 with the criteria of Good and Subak Puring was 2.73 with the criteria of Good. These results indicate that this program can operate properly.
Pendugaan Waktu Kedaluwarsa Pendistribusian Manisan Salak Menggunakan Metode Q10 Ida Ayu Mas Oceanic; Ida Bagus Putu Gunadnya; I Wayan Widia
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 1 (2017): 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 (263.741 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui perubahan parameter mutu, menentukan parameter mutu kritis dan menduga waktu kedaluwarsa pendistribusian manisan salak menggunakan metode Q10.Manisan salak disimpan pada tiga suhu penyimpanan yang berbeda, yaitu 35, 45 dan 55oC selama 20 jam. Setiap ruang penyimpanan diisi dengan 126 sampel manisan salak dan dilakukan pengukuran setiap 4 jam sekali terhadap parameter tekstur secara objektif dan aroma, warna serta rasa secara subjektif. Hasil penelitian menunjukkan bahwa semakin lama penyimpanan maka nilai parameter tekstur semakin meningkat, yaitu dari rata-rata 7,06 N menjadi rata-rata 250,20 N. Sementara itu, skor uji organoleptik parameter aroma menunjukkan penurunan dari rata-rata 4,13 menjadi rata-rata 1,00. Skor uji organoleptik parameter warna juga menunjukkan penurunan dari rata-rata 4,93 menjadi rata-rata 1,00. Demikian pula skor uji organoleptik parameter rasa juga menunjukkan penurunan yaitu dari rata-rata 4,67 menjadi rata-rata 1,00. Parameter mutu kritis manisan salak adalah parameter mutu rasa dan penurunan mutunya mengikuti orde reaksi 1. Nilai faktor percepatan reaksi penurunan mutu (Q10) dari parameter mutu rasa pada suhu basis 45oC yaitu 1,94. Dengan menggunakan nilai Q10 diduga waktu kedaluwarsa manisan salak yang disimpan pada suhu pendistribusian 15, 25, 35, 45 dan 55oC berturut-turut yaitu 220 jam (9,19 hari), 114 jam (4,73 hari), 58 jam (2,44 hari), 30 jam (1,25 hari) dan 15 jam (0,65 hari). This study aimed to determine the change of quality parameters, to determine the critical quality parameter and to predict the distribution expired time of snake fruit candy using Q10 method. Snake fruit candy was stored at three different storage temperatures, namely 35, 45 and 55oC for 20 hours. Each storage room was loaded with 126 candies and observation was done every 4 hour on parameters of texture, aroma, color and flavor of the candy. The results showed that the longer the storage, the value of candy texture increased from an average of 7,06 N to 250,20 N. Meanwhile, the score of aroma of candy decreased from an average of 4,13 to 1,00. The score of color also decreased from an average of 4,93 to 1,00. The same phenomenon was also observed on flavor of candy which decreased from an average of 4,67 to 1,00. The critical quality parameter of the snake fruit candy was flavor which followed the first reaction order. The Q10 of the flavor deterioration was determined at the basic temperature of 45oC and it was found its value was 1,94. By using Q10, it was predicted that distribution expired time of snake fruit candy stored at temperature distribution of 15, 25, 35, 45, and 55oC was 220 hours (9,19 days), 114 hours (4,73 days), 58 hours (2,44 days), 30 hours (1,25 days), and 15 hours (0,65 day), respectively.
Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Suhu Pemasakan Terhadap Mutu Se'i Bandeng Maria Liliosa Yulita Jakung; Ida Ayu Rina Pudja Pratiwi; 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.193 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p12

Abstract

Ikan Bandeng memiliki rasa yang gurih, rasa daging kenyal. Ikan Bandeng digolongkan sebagai ikan berprotein tinggi dan berlemak rendah. Pengasapan menjadi salah satu metode pengawetan yang dapat diterapkan pada ikan bandeng. . Pengasapan dengan asap cair lebih praktis dan mengandung senyawa fenol, karbonil dan asam organik. Asap cair modern yang digunakan yaitu asap cair bambu tabah (Gigantochloa nigrociliata Buse-Kurz). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi asap cair dan suhu pemasakan yang berbeda terhadap mutu se’i bandeng. Metode yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor. Faktor pertama adalah konsentrasi asap cair, terdiri dari 4%, 6% dan 8%. Faktor kedua adalah suhu pemasakan, terdiri 60oC, 80oC, dan 100oC. Kombinasi perlakuan terbaik adalah pada konsentrasi asap cair bamboo tabah 8% dan suhu pemasakann 100oC, dengan pemanasan selama 4 jam menghasilkan pH 5,5, kadar air 50,70%, kadar abu 2,70%, kadar protein 15,91 %, uji skoring kenampakan 4,67, uji skoring bau 4,67, uji skoring rasa 4,53, dan uji skoring tekstur 4,67. Milkfish has a savory flavor, a taste of chewy meat. Milkfish is classified as a high-protein and low-fatty fish. the fumigation are one of the methods of preservation that can be applied to milkfish. Fumigation with liquid smoke is more practical and contains compounds of phenol, carbonyl and organic acids. Liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). the purpose of this research is to know how the effect of liquid smoke with various concentrations and the different of temperature cooking towards quality se’i of milkfish. the used method is complete random planning within two factors. the first factor is the concentration of liquid smoke, consisting of 4%, 6%, and 8%. the second factors is the cooking temperature, consisting of 600C, 800C, and 1000C. the best combination of treatment is 8% concentration liquid smoke and temperature of cooking is 1000C during 4 hours result pH 5.5, content moisture 50.70%, ash 2.70%, protein 15.91%, visibility 4,67, aroma 4,67, taste 4,53, and texture 4,67.
Pengaruh Suhu dan Waktu Blanching Terhadap Karakteristik Fisik dan Kimia Produk Rebung Bambu Tabah Kering (Gigantochloa nigrociliata (Buese) Kurz) I Made Fajar Kertanegara; Pande Ketut Diah Kencana; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 2 No 1 (2014): Maret
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 | Full PDF (198.973 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu blanching terhadap karakteristik fisik dan kimia rebung bambu Tabah kering. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap faktorial dengan dua faktor. Faktor pertama yaitu suhu blanching terdiri dari 25oC, 50oC, 60oC, 70oC. Faktor kedua yaitu waktu blanching terdiri dari 10, 15 dan 20 menit. Hasil penelitian menunjukkan bahwa interaksi suhu dengan waktu blanching berpengaruh terhadap kadar air, vitamin C dan protein rebung bambu Tabah kering. Perlakuan suhu blanching 50oC dengan waktu blanching 10 menit merupakan perlakuan terbaik dengan kadar air 9,33% bb (basis basah), daya rehidrasi 259,07%, kadar abu 14,05%bk (basis kering), kadar lemak 8,29% bk, vitamin C 26,63 mg/100g dan protein 31,81% bk. The purpose of this research was to find out the influence of temperature and duration blanching on the physical and chemical characteristic of dried “Tabah” bamboo shoots. The experimental design used was Completely Randomized Factorial Design with two factors. The first factor is composed of blanching temperature of 25oC, 50oC, 60oC and 70oC. The second factor is composed of blanching duration of 10, 15 and 20 minutes. The results showed that the interaction of temperature with duration of blanching effect on moisture content, vitamin C and protein of dried “Tabah” bamboo shoots. Treatment blanching temperature of 50oC with blanching duration 10 minutes is the best treatment with 9.33% water content wb (wet basis), the rasio rehidration 259.07%, 14.05% ash content db (dry basis), fat content 8.29% db, vitamin C 26.63 mg / 100g and protein 31.81% db.
Analisis Teknis Penggunaan Sumber Daya Air Tanah Untuk Irigasi Tanaman Padi di Kabupaten Jembrana Angga Hendrayana S; Sumiyati Sumiyati; Ida Ayu Gede Bintang Madrini
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 2 (2018): 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 | Full PDF (347.328 KB) | DOI: 10.24843/JBETA.2018.v06.i02.p06

Abstract

Air tanah merupakan salah satu sumber daya air yang dapat digunakan untuk memenuhi kebutuhan irigasi. Dengan keterbatasan ketersediaan air, maka diupayakan dengan memanfaatkan air tanah dengan menggunakan sumur pompa. Penggunaan sumur pompa belum maksimal dalam memenuhi kebutuhan air irigasi maka diperlukan penelitian lebih lanjut. Tujuan dari penelitian ini adalah : (1) mengetahui teknis penggunaan sumber daya air tanah untuk irigasi menggunakan sumur pompa, dan (2) menganalisis kemampuan sumur pompa pada subak sampel di Kabupaten Jembrana terhadap kebutuhan air irigasi. Penelitian ini menggunakan analisis deskriptif kuantitatif melalui metode survey. Data ini diperoleh menggunakan data primer dan sekunder. Data debit tersedia diperoleh melalui metode survei langsung ke lapangan dan perhitungan kebutuhan air irigasi dilakukan dengan bantuan software CROPWAT 8.0. Berdasarkan analisis neraca air irigasi dari selisih antara kebutuhan air irigasi dengan ketersediaan air irigasi terhadap 3 sampel subak, diperoleh hasil pada Subak Sari Merta terjadi kekurangan air pada selama 2 periode yaitu periode Juni I sebesar 171.900 l/hari, Januari I 149.700 l/hari, pada Subak Brawantangi terjadi kekurangan air sebanyak 4 periode yaitu periode Agustus I sebesar 123.900 l/hari, Agustus II 99.200 l/hari, Maret I 98.000 l/hari, Maret II 78.200, dan pada Subak Tegal Badeng terjadi kekurangan air sebanyak 8 periode yaitu periode Juni II sebesar 64.600 l/hari, Juni III 178.500 l/hari, Agustus III 35.600 l/hari, September I 35.100 l/hari, September II 38.400 l/hari, September III 32.900 l/hari, November I 48.400 l/hari, November III 149.700 l/hari. Defisit air terjadi karena pada periode bulan tersebut dilakukan pengolahan tanah sehingga kebutuhan air irigasi cenderung tinggi. Untuk dapat memenuhi kebutuhan air irigasi yang diperlukan untuk pengolahan tanah, pada 3 sampel subak dilakukan sistem giliran memakai air irigasi supaya aktifitas pertanian dapat berjalan baik. The Ground water is one of water resources that can be used to fullfill the needs of irrigation. With the limited availability of water, it is attempted by utilizing ground water using pump wells. The use of pump wells has not been maximal in fulfilling the irrigation water requirement so further research is needed. The objectives of this research are: (1) To know the technical use of groundwater resources for irrigation using pump wells, and (2) to analyze the ability of pump wells in subak samples in Jembrana Regency to irrigation water needs. This research uses descriptive analysis through survey method, taking data using primary and secondary data. Available discharge analysis is obtained through direct survey method of spaciousness and analysis of irrigation water needs carried out with the help of CROPWAT 8.0 software. Based on the irrigation water balance analysis, there is a reduction between the irrigation water demand and the availability of irrigation water to 3 subak samples. In Subak Sari Merta it is known that there is water shortage 2 periods that is the period of June I equal to 171.900 l / day, January I 149.700 l / day. Subak Brawantangi is known that there is water shortage as much as 4 periods that is the period of August I equal to 123.900 l / day , August II 99.200 l / day, March I 98,200 l / day, March II 78.200 l / day. Subak Tegal Badeng is known that there is water shortage for 8 periods that is June II period is 64.000 l / day, June III 178.500 l / day, August III 35.600, September I 35.100 l/day, September II 38.400 l/day, September III 32.900 l/ day, November I 48,400 l / day, November III 149.700 l / day. Water deficit occurs because in the period of the month is done so that the processing of irrigation water needs tend to be high. To be able to meet the needs of irrigation water needed for the processing of the soil, the Subak Sari is done by the turn system using irrigation water so that agricultural activities can run well.
Evaluasi Sistem Operasional dan Pemeliharaan Jaringan Irigasi pada Sistem Subak di Kawasan Warisan Budaya Dunia Catur Angga Batukau Ni Made Ayu Adi Suartiani; Sumiyati Sumiyati; I Wayan Tika
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 2 (2017): 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 | Full PDF (479.474 KB)

Abstract

Subak merupakan suatu lembaga irigasi tradisional di Bali yang salah satu fungsinya adalah mengelola air irigasi. Kegiatan operasional dan pemeliharaan jaringan irigasi merupakan suatu kegiatan pemantauan dan perbersihan jaringan irigasi di tingkat subak. Tujuan dari penelitian ini adalah untuk mengetahui kegiatan operasional dan pemeliharaan (O&P) jaringan irigasi pada tiga lokasi subak di Kawasan Warisan Budaya Dunia Catur Angga Batukau. Metode dalam penelitian ini adalah metode survei dan pengamatan secara langsung. Data yang sudah terkumpul diberi bobot nilai, dan dianalisis. Subak dinilai menggunakan tiga kriteria yaitu Baik = 3, Sedang = 2, dan Kurang = 1. Hasil analisis menggunakan pendekatan logika fuzzy diperoleh kinerja jaringan irigasi pada Subak Jatiluwih adalah 2.49 (sedang), Subak Tengkudak adalah 2.42 (sedang) dan Subak Rejasa adalah 2.50 (sedang). Dari tiga lokasi subak yang diteliti, hasilnya dapat dinyatakan bahwa subak di Kawasan Catur Angga Batukau dalam kondisi sedang, sehingga perlu peningkatan pemeliharaan pada jaringan irigasi. Subak is a traditional irrigation organization in Bali, one of which functions to manage irrigation water coming from a water source. The purpose of this research is to know the physical performance of irrigation network and operational system and maintenance (O & P) of irrigation network on three subak sites located in Catur Angga Batukau which one of World Cultural Heritage. The method in this research were survey and observation, method directly on physical aspect of irrigation network. The collected data will be assessed by the expert, and analyzed. Subak was assessed using 3 criteria one Good = 3, Medium = 2, and Less = 1. System analysis was done by fuzzy logic approach. Based on the results of analysis using fuzzy logic approach on three sites, obtained an average value of 2.50 with the criteria between medium well. Was obtained combination of physical aspects and aspects of irrigation network O & P effect in the performance of irrigation networks. Therefore, the performance of irrigation network at Subak Jatiluwih was 2.17 (medium), Subak Tengkudak was 2.21 (medium) and Subak Rejasa was 2.18 (medium). From three subak sites, the result was subak in medium condition need improvement in irrigation network in each subak. Infrastructure facilities in subak need to be considered by pekaseh. Each subak member participate in maintaining the infrastructure facilities distribution of irrigation water.
Kajian Relevansi Sifat Piskokimia Tanah pada Kualitas dan Produktivitas Kentang (Solanum Tuberosum L) I Wayan Arsa; Yohanes Setiyo; I Made Nada
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 1 No 1 (2013): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.521 KB)

Abstract

This research was conducted to determine the effect level of NPK fertilizer added with compost fertilizer on soil psychochemical properties, the quality and the productivity of Granola G4 potatoes. This study lesed Split plot with : twosub plot, and four level doses NPK fertilizer. Each level of NPK fertilizing was repeated three times. NPK fertilizing levels are: 160 kg / ha (P1), 180 kg / ha (P2), 200 kg / ha (P3), and 220 kg / ha (P4), with chicken manure from compost. Dose of compost was 20 tonnes per hectare. Variable of this research were : soil structure, soil water holding capacity, permanent wilting point of crops, crops water availability, pH, soil organic matter, productivity and quality of petetues. Availability of water crops was between 21 – 24 % wet basis (w.b). Each level of NPK fertilization was able to change pH from 6.5 to 6.9. Content of C-organic content at early potatoes planting was 4.0 – 4.1 % and after potatoes harvesting the C-organic content was 4.7 – 6.4 %. The potatoes productivity at NPK fertilization 200 tones/ha and 220 tones/ha was 30 tones/ha. The number of tubers can be used as seed was 38.4% and 36.5% with the number of tubers rot was 3.8 and 3.6%

Page 1 of 74 | Total Record : 740

 1   2   3   4   5 

Filter by Year

2013 2026


Reset
Filter By Issues
All Issue Vol 14 No 2 (2026): INPRESS Vol 14 No 1 (2026): Inpress Vol 13 No 2 (2025): September Vol 13 No 1 (2025): April Vol 13 No 1 (2025): IN PRESS Vol 12 No 2 (2024): September Vol 12 No 1 (2024): April Vol 11 No 2 (2023): September Vol 11 No 2 (2023): IN PRESS Vol 11 No 1 (2023): April Vol 10 No 2 (2022): September Vol 10 No 1 (2022): April Vol 9 No 2 (2021): September Vol 9 No 1 (2021): April Vol 8 No 2 (2020): September Vol 8 No 1 (2020): April Vol 7 No 2 (2019): September Vol 7 No 1 (2019): April Vol 7 No 1 (2019): Maret Vol 6 No 2 (2018): September Vol 6 No 1 (2018): Maret Vol 6 No 1 (2018): April Vol 5 No 2 (2017): September Vol 5 No 1 (2017): maret Vol 5 No 1 (2017): April Vol 4 No 2 (2016): September Vol 4 No 1 (2016): April Vol 4 No 1 (2016): Maret Vol 3 No 2 (2015): September Vol 3 No 2 (2015): Agustus Vol 3 No 1 (2015): Maret Vol 3 No 1 (2015): April Vol 2 No 2 (2014): Agustus Vol 2 No 2 (2014): September Vol 2 No 1 (2014): Maret Vol 2 No 1 (2014): April Vol 1 No 2 (2013): Agustus Vol 1 No 1 (2013): Maret More Issue