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Jurnal BETA (Biosistem dan Teknik Pertanian)
Published by Universitas Udayana
ISSN : 25023012     EISSN : 25023012     DOI : -
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 22 Documents
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Search results for , issue "Vol 10 No 2 (2022): September" : 22 Documents clear
Perencanaan Tata Letak Bangunan Penampungan Sampah Sementara di Lingkungan Fakultas Teknologi Pertanian Universitas Udayana I Gede Ari Winaya; Ida Ayu Gede Bintang Madrini; I Gusti Ketut Arya Arthawan
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.p11

Abstract

Abstrak Penanganan sampah di Fakultas Teknologi Pertanian (FTP), Universitas Udayana (Unud) belum dilakukan dengan baik. FTP belum menerapkan pemilahan sampah pada sumbernya dan melakukan pembakaran sampah yang dilarang dalam UU No 18 Tahun 2008. Maka dari itu diperlukan bangunan penampungan sampah sementara untuk bisa melakukan proses penanganan dan pengolahan sampah. Penelitian ini bertujuan untuk membuat perencanaan tata letak bangunan penampungan sampah sementara dengan mempertimbangkan jenis sampah dan timbulan sampah yang ada. Penelitian ini menggunakan data primer dan data sekunder. Data primer yaitu mengukur timbulan sampah mengacu pada SNI 19-3964-1994. Data sekunder yaitu melakukan studi literatur penelitian terdahulu yang sejenis, melakukan wawancara untuk mengetahui sistem pengelolaan sampah di FTP, dan melakukan pengamatan terhadap jumlah populasi yang mengunjungi gedung GA FTP. Dilakukan estimasi terhadap data timbulan sampah yang diperoleh karena penelitian dilakukan pada saat keadaan pandemi. Data yang diperoleh yaitu 45,85 kg/hari dan volume 1,12 m3/hari. Komposisi sampah yang ditemukan yaitu sampah daun dengan persentase 55,14%, sampah plastik 5,57%, sampah kertas 4,41%, sampah sisa makanan 9,99% dan sampah residu 24,89%. Tata letak yang digunakan yaitu tipe U-Shaped. Urutan masing-masing area yaitu ruang penerimaan, ruang pemilahan, ruang pencacah sampah organik, ruang pengomposan, ruang penyimpanan, ruang sanitasi, gudang, kantor dan area parkir. Diperoleh perencanaan tata letak bangunan penampungan sampah sementara dengan total luas lahan yang dibutuhkan dari hasil perhitungan yaitu 144 m2 (14,4 m x 10,0 m). Penempatan bangunan di sebelah barat Greenhouse FTP Unud dan akses jalan direncanakan agar tidak menganggu mobilitas kampus. Abstract Waste management at the Faculty of Agricultural Technology (FTP), Udayana University (Unud) has not been carried out properly. FTP has not implemented waste segregation at the source and burning waste which is prohibited following Law No. 18 of 2008. Therefore, a temporary waste storage building was needed to be able to carry out the waste handling and processing process. The purpose of the research is to plan the layout of the temporary waste collection building by considering the type of waste and the existing waste generation. This study used primary data and secondary data. Primary data was obtained from measurement waste generation referred to national Indonesian Standard or SNI 19-3964-1994. Secondary data was conducted a literature study of similar previous research, interviewed to find out the waste management system in FTP, and observed the number of populations who visit the building. An estimation approach was made on the waste generation data obtained because the research was conducted during a pandemic. The data obtained and calculated were the weight of 45.85 kg/day and the volume of 1.12 m3/day. The composition of the waste found was leaf waste with a percentage of 55.14%, plastic waste 5.57%, paper waste 4.41%, food waste 9.99 % residual waste 24.89%. The layout used is the U-Shaped type. The sequence of each area in this waste collection building was the reception area, the sorting area, organic waste counting room, composting room, storage room, sanitary room, warehouse, office, and parking area. The layout planning of the temporary waste collection building with the total area of land required from the calculation was 144 m2 (14.4 m x 10.0 m). The placement of the building to the west of the greenhouse FTP Unud and the road access was planned not to interfere with campus mobility.
Pengaruh Konsentrasi Penambahan EM4 pada Media Tanam dan Kendali Suhu-Kelembaban Berbasis Mikrokontroler Terhadap Karakteristik Fisik Jamur Tiram Wayan Kawenuh; I Wayan Widia; I Putu Gede Budisanjaya
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.p14

Abstract

Abstrak Peningkatan hasil panen jamur tiram berperan penting dalam upaya memenuhi permintaan pasar dan diharapkan mampu meningkatkan kesejahteraan petani. Penelitian ini dilakukan untuk melihat pengaruh konsentrasi penambahan EM4 pada fermentasi media tanam serta kendali suhu dan kelembaban lingkungan terhadap karakteristik fisik jamur tiram, dan juga interaksi terbaik dari kedua perlakuan. Penelitian menggunakan Rancangan Acak Kelompok faktorial dengan dua faktor perlakuan yaitu penambahan EM4 (tanpa EM4, 2, 4, 6, 8, dan 10 mL/baglog) dan kendali suhu dan kelembaban (lingkungan terkendali secara konvensional dan otomatis). Setiap perlakuan dibuat tiga kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan penambahan EM4 dan kendali suhu dan kelembaban memiliki pengaruh nyata terhadap berat segar badan buah dan panjang tangkai. Interaksi perlakuan penambahan EM4 dan kendali suhu dan kelembaban berpengaruh nyata terhadap panjang tangkai, akan tetapi tidak berpengaruh kepada parameter berat segar badan buah, jumlah badan buah, diameter tudung, dan umur panen pertama. Penambahan EM4 4 ml/baglog dan lingkungan terkendali secara otomatis merupakan interaksi perlakuan yang menghasilkan karakteristik fisik jamur tiram terbaik. Karakteristik fisik yang dihasilkan yaitu berat segar badan buah 125,8 g, jumlah badan buah 21 buah, diameter tudung 6,92 cm, panjang tangkai 7,5 cm, dan umur panen pertama 24 hari. Abstract Increasing the yield of oyster mushrooms plays an important role to meet market demand and is expected to improve the welfare of farmers. This research was conducted to see the effect of the concentration of EM4 addition on the fermentation of the growing media as well as the control of environmental temperature and humidity on the physical characteristics of oyster mushrooms, and also the best interaction between the two treatments. The study used a factorial randomized block design with two treatment factors, namely the addition of EM4 (without EM4, 2, 4, 6, 8, and 10 mL/baglog) and temperature and humidity control (conventional and automatic controlled environment). Each treatment was made three times replication. The results showed that the addition of EM4 treatment and control of temperature and humidity had a significant effect on fresh fruit body weight and stalk length. The interaction of the addition of EM4 treatment and control of temperature and humidity significantly affected stalk length but did not affect the parameters of fresh fruit body weight, number of fruit bodies, hood diameter, and age of the first harvest. The addition of EM4 4 ml/baglog and controlled environment automatically is an interaction treatment that produces the best physical characteristics of oyster mushrooms. The physical characteristics produced were 125.8 g fresh fruit body weight, 21 fruit bodies, 6.92 cm hood diameter, 7.5 cm stalk length, and 24 days of the first harvest.
Karakteristik Briket Berbahan Baku Kulit Kopi dengan Variasi Suhu dan Lama Waktu Pengarangan yang Berbeda Luh Gede Gita Gowinda Mulyana Utami; Ni Luh Yulianti; I Putu Surya Wirawan
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.p19

Abstract

Abstrak Kulit kopi dapat dimanfaatkan sebagai salah satu sumber energi alternatif yang banyak dijumpai pada sektor pertanian yang merupakan limbah biomassa. Kegiatan meneliti ini mempunyai tujuan dalam memperoleh pengaruh variasi suhu dan lama waktu pengarangan yang berbeda tehadap kualitas briket kulit kopi. Perancangan atas percobaan kegiatan meneliti ini mempergunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua (2) faktor. Faktor pertamanya yakni suhu pengarangan (S) 200°C, 250°C, dan 300°C. Faktor kedua yaitu lama waktu pengarangan (L) 30 menit, 45 menit, dan 60 menit. Kombinasi rancangan percobaan penelitian dengan 2 kali ulangan yang akan diperoleh 18 unit percobaan. Parameter yang diamati pada penelitian meliputi kadar air, kerapatan massa, kuat tekan, kadar abu, volatile matter, karbon terikat, dan laju pembakaran. Pada penelitian ini data yang didapatkan dilakukan kegiatan menganalisis melalui pengujian sidik ragam serta pengujian Duncan jika terdapat perbedaan yang signifikan antar perlakuan. Hasil penelitian menunjukkan bahwa interaksi antara suhu dan waktu pengarangan memberi pengaruhnya yang bersignifikan kepada parameter mutu briket yang diperoleh. Briket dengan suhu pengarangan yang digunakan yaitu 3000C dan lama waktu pengarangan 60 menit (S3L3) sebagai perlakuan yang menciptakan briket berkualitas terbaik. Karakteristik dari briket hasil perlakuan S3L3 ini adalah memiliki kuat tekan sebesar 235.11 kgf/cm2, kerapatan massa sebesar 0.62 g/cm3, kadar air sebesar 1.67%, dan laju pembakaran sebesar 0.012 g/menit. Abstract Coffee husks can be used as an alternative energy source which is often found in the agricultural sector as biomass waste. This research was conducted to determine the effect of different temperature variations and carbonization on the quality of coffee husk briquettes. The experimental design of this study used a factorial Randomized Block Design (RAD) with 2 (two) factors. The first factor is the cooking temperature (S) 200°C, 250°C, and 300°C. The second factor is the length of writing time (L) 30 minutes, 45 minutes, and 60 minutes. The combination of a research experiment design with 2 replications will produce 18 experimental units. Parameters observed in this study include moisture content, mass density, compressive strength, ash content, volatile matter, bound carbon, and combustion rate. In this study, the data obtained were analyzed by variance test and continued with Duncan's test if there were significant differences between treatments. The results showed that the interaction of temperature and cooking time had a significant effect on the quality parameters of the briquettes produced. The briquette treatment with the curing temperature used was 300°C and the curing time of 60 minutes (S3L3) was the treatment that produced the best quality briquettes. The characteristics of S3L3 treatment briquettes are that they have a compressive strength of 235.11 kgf/cm2, a mass density of 0.62 g/cm3, a water content of 1.67%, and a combustion rate of 0.012 g/min.
Pengaruh Jenis Kemasan terhadap Karakteristik Mutu Tepung Rebung Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) selama Penyimpanan Ni Made Rahayu Chintya Dewi Dewi; Pande Ketut Diah Kencana; I Putu Surya Wirawan
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.p15

Abstract

Abstrak Rebung merupakan tunas atau anakan bambu yang muncul di dasar tanah, rebung diketahui memiliki kandungan air yang sangat tinggi dan biasa dikonsumsi sebagai olahan sayuran seperti tumisan, isian lumpia, gulai, serta asinan. Salah satu jenis rebung bambu yang tumbuh di Bali adalah rebung bambu tabah (Gigantochloa nigrociliata Buse-Kurz). Melihat kandungan air yang dimiliki rebung sangat tinggi, maka daya simpan dan daya guna rebung dapat ditingkatkan dengan membuatnya menjadi produk setengah jadi berupa tepung. Tepung rebung merupakan salah satu bahan makanan yang bersifat kering dan juga mudah mengalami perubahan komponen. Dalam mempertahankan mutu suatu bahan pangan, kemasan memiliki peranan yang sangat penting. Penelitian ini dilaksanakan untuk menentukan jenis kemasan yang tepat dalam mempertahankan karakteristik mutu tepung rebung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah jenis kemasan yaitu (K1) : polipropilen, (K2) : aluminium foil, dan (K3) : paper sack. Faktor kedua adalah lama penyimpanan yaitu (H1) : 10 hari, (H2) : 20 hari, (H3) : 30 hari. Parameter yang diamati adalah kadar air, daya serap air, densitas kamba, serat kasar, derajat putih, dan uji sensoris. Hasil penelitian menujukkan bahwa perlakuan jenis kemasan paper sack dapat lebih mempertahankan karakteristik mutu tepung rebung bambu tabah selama penyimpanan 30 hari dengan nilai kadar air 6,73 %, daya serap air 10,83 %, densitas kamba 0,6445 g/ml, serat kasar 27,16 %, dan derajat putih 49,47 %. Dengan menggunakan kemasan paper sack akan lebih mempertahankan karakteristik mutu tepung rebung selama penyimpanan sehingga tidak cepat mengalami kerusakan. Abstract Bamboo shoots are saplings of bamboo that appear at the bottom of the soil, bamboo shoots are known to have very high water content and are usually consumed as processed vegetables such as stir-fry, stuffed spring rolls, curry, and pickles. One type of bamboo shoot that grows well in Bali is the tabah bamboo shoots (Gigantochloa nigrociliata Buse-Kurz). Seeing that the water content of bamboo shoots is very high, the shelf life and usability of bamboo shoots can be increased by turning them into semi-finished products in the form of flour. Bamboo shoot flour is one of the foodstuffs that are dry and also easy to change components. In maintaining the quality of a food ingredient, packaging has a very important role. This research was conducted to determine the right type of packaging in maintaining the quality characteristics of bamboo shoot flour. This study uses a Completely Randomized Design which consists of two factors, the first factor is the type of packaging, namely (K1): polypropylene, (K2): aluminum foil, and (K3): paper sack. The second factor is storage time, namely (H1): 10 days, (H2): 20 days, (H3): 30 days. Parameters observed were water content, water absorption, bulk density, crude fiber, whiteness degree, and sensory test. The results showed that the paper sack packaging type treatment could better maintain the quality characteristics of tabah bamboo shoots flour during storage for 30 days with a water content value of 6.73 %, the water absorption capacity of 10.83 %, bulk density of 0.6445 g/ml, crude fiber. 27.16%, and whiteness degree of 49.47%. By using paper sack packaging, it will better maintain the quality characteristic of bamboo shoot flour during storage so that it does not get damaged quickly
Efisiensi Kinerja Combine Harvester pada Pemanenan Padi Varietas Unggul (Studi Kasus di Desa Polongaan Sulawesi Barat) I Kadek Murjana; I Wayan Tika; I Gusti Ngurah Apriadi Aviantara
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.p20

Abstract

Abstrak Waktu panen padi yang hampir bersamaan pada areal sawah yang luas dan ketersediaan tenaga kerja yang sedikit karenanya diperlukan alat bantu mekanis untuk menggantikannya, alat mekanis yang digunakan salah satunya mesin pemanen padi Combine Harvester. Mesin pemanen padi Combine Harvester tipe ridding merek Kubota DC 70 adalah mesin pertanian yang berfungsi untuk memanen padi melalui tahapan mengait, mengarahkan, memotong, merontokkan dan membersihkan gabah yang dilakukan secara terpadu dalam satu kali proses. Tujuan dari penelitian ini mengetahui efisiensi kinerja dan kebutuhan mesin Combine Harvester yang diperlukan pada pemanenan padi. Penelitian ini terdiri dari tiga tahapan utama, yaitu persiapan mesin dan lahan, pengujian performansi mesin dan analisis data. Parameter yang diamati adalah lebar komplemen pemanen, kecepatan gerak maju Combine Harvester, luas lahan yang dipanen, waktu pemanenan, kapasitas kinerja teoritis, kapasitas kinerja aktual, efisiensi kinerja dan kebutuhan Combine Harvester. Hasil penelitian menunjukkan bahwa kecepatan kerja Combine Harvester 1,35 m/detik. Kapasitas kinerja aktual sebesar 0,574 ha/jam atau 57,4 are/ jam. Kapasitas kinerja teoritis sebesar 0,921 ha/jam atau 92,1 are/jam. Efisiensi kinerja Combine Harvester 61,6%. Kebutuhan Combine Harvester sebanyak 2 unit untuk pemanenan padi di Desa polongaan. Abstract The rice harvest time is almost the same in a large rice field area and the availability of a small amount of labor is therefore required mechanical tools to replace it, one of the machine tools used is the Combine Harvester rice harvester machine. Rice harvester Combine Harvester ridding type Kubota DC 70 brand is an agricultural machine that functions to harvest rice through the stages of hooking, directing, cutting, threshing, and cleaning the grain which is carried out in an integrated manner in one process. The purpose of this study is to determine the efficiency of performance and the needs of the Combine Harvester machine needed for harvesting rice. This research consists of three main stages, namely machine and land preparation, machine performance testing, and data analysis. The parameters observed were the width of the complement of the harvester, the speed of advance of the Combine Harvester, the area of land harvested, the time of harvesting, the theoretical performance capacity, the actual performance capacity, the performance efficiency, and the needs of the Combine Harvester. The results showed that the working speed of the Combine Harvester was 1.35 m/sec. The actual performance capacity is 0.574 ha/hour or 57.4 are/hour. The theoretical performance capacity is 0.921 ha/hour or 92.1 are/hour. Combine Harvester's performance efficiency at 61.6%. The need for a Combine Harvester is 2 units for harvesting rice in the village of pods.
Pengaruh Konsentrasi Rendaman Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Suhu Pengovenan Ikan Bawal Putih (Pampus argenteus) Nova Syafrienti Simbolon; Pande Ketut Diah Kencana; I Putu Gede Budisanjaya
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.p16

Abstract

Abstrak Ikan bawal putih (Pampus argenteus) merupakan ikan yang memiliki gizi tinggi dan mudah mengalami kerusakan. Digunakan cara untuk mengawetkan ikan bawal putih dengan proses pengasapan. Tujuan dilakukannya penelitian ini adalah untuk mengukur dan memperoleh konsentrasi asap cair bambu tabah dan suhu pengovenan yang sesuai agar dapar memperoleh kualitas mutu ikan bawal putih yang terbaik.. Penelitian ini menggunakan Rancangan Acak Lengkap dua faktorial. Faktor pertama yaitu pemberian konsentrasi asap cair yang terdiri dari konsentrasi 0%, 3%, dan 6%. Faktor kedua yaitu suhu pengovenan pada ikan bawal putih dengan suhu 60?, 80?, dan 100? selama 4 jam. Kombinasi perlakuan yang terbaik adalah pada konsentrasi 6% dan suhu pengovenan 100? menghasilkan ikan bawal putih dengan karakteristik sebagai berikut: kadar air 26,37%; kadar protein 8,23%; pH 5,99; lemak 9,62%; nilai uji sensori kenampakan 8,20; aroma 8,20; rasa 8,20; serta tekstur 9.00. Abstract White pomfret (Pampus argenteus) is a fish that has high nutrition and is easily damaged. A way to preserve white pomfret is used in the smoking process. The purpose of this study was to measure and obtain the concentration of liquid smoke of tough bamboo and the appropriate oven temperature in order to obtain the best quality of white pomfret. This study used a two-factorial Completely Randomized Design. The first factor is the concentration of liquid smoke which consists of concentrations of 0%, 3%, and 6%. The second factor is the oven temperature of white pomfret with temperatures of 60?, 80?, and 100? for 4 hours. The best treatment combination was at a concentration of 6% and an oven temperature of 100? to produce white pomfret with the following characteristics: water content 26.37%; protein content 8.23%; pH 5.99; fat 9.62%; the value of the sensory appearance test is 8.20; fragrance 8.20; flavor 8.20; and texture 9.00.
Analisis Pindah Panas pada Ruang Fermentasi Biji Kakao (Theobroma cacao L.) Menggunakan Jenis Wadah Fermentasi yang Berbeda I Wayan Satrio Wiantara; Ni Luh Yulianti; Yohanes Setiyo
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.p12

Abstract

Abstrak Fermentasi merupakan salah satu proses yang berperan penting dalam meningkatkan kualitas biji kakao yang dihasilkan, indikator proses fermentasi berjalan dengan baik ialah meningkatnya suhu di fermentor yang disebabkan oleh aktivitas mikroorganisme. Penelitian ini bertujuan untuk menguji dan mengetahui sebaran suhu, perpindahan panas dan mutu biji kakao dengan jenis wadah fermentasi yang berbeda. Bahan yang dipergunakan adalah biji kakao jenis lindak/bulk kakao yang diperoleh dari petani Desa Pupuan, Kecamatan Pupuan, Kabupaten Tabanan. Fermentor berupa kotak bambu, kotak styrofoam dan kotak kayu dengan dimensi 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas 9,5 kg. Jenis kotak fermentor merupakan perlakuan dalam penelitian ini. Fermentasi dilakukan selama 144 jam dan dilakukan pengamatan setiap 6 jam pada 5 titik pengukuran suhu yaitu pada tumpukan biji kakao, dinding bahan bagian dalam fermentor, dinding bahan bagian luar fermentor, suhu dinding kerangka fermentor, dan suhu lingkungan. Parameter yang diamati dalam penelitian ini antara lain: suhu fermentasi biji kakao basah, analisis pindah panas yang terjadi selama proses fermentasi, kadar air biji kakao kering, dan jumlah biji per 100 gram. Hasil penelitian menunjukan suhu puncak fermentasi biji kakao pada fermentor bambu, styrofoam, dan kayu mencapai puncaknya masing-masing dengan suhu 44,5ºC, 43,1ºC dan 43,2ºC pada jam ke 60, 66, 78. Dari parameter yang telah diamati fermentor bambu merupakan perlakuan terbaik dengan suhu puncak fermentasi mencapai 44,5? dengan parameter kadar air sebanyak 7,48 %, dan jumlah biji per 100 gram sebesar 73 biji yang telah memenuhi standar SNI 2323:2008. Abstract Fermentation is one a process that plays an important role in improving the quality of cacao beans produced, the indicator of the fermentation process proceed well is temperature increase in the fermenter caused by microorganism activity. The purpose of this research is to test and discover temperature distribution, heat transfer, and cacao bean quality with a different type of fermentation container. The material used is bulk cacao beans which are obtained from Pupuan village farmer, Pupuan subdistrict, Tabanan regency. The fermentor is in the form of bamboo boxes, styrofoam boxes, and wooden boxes with dimensions of 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg. The type of fermentor boxes is the treatment of this research. Fermentation was carried out for 144 hours and observed every 6 hours at 5 point temperature measurement that is on the pile of cocoa beans, inner material wall of the fermentor, outer material wall of the fermentor, wall temperature of fermentor structure, and surrounding temperature. Parameter observed in this research among others is the fermentation temperature of wet cocoa beans, heat transfer analysis that occurs during the fermentation process, the water content of dry cocoa beans, and amount of beans per 100 gram. Research results indicate peak temperature of fermentation on bamboo fermentor, styrofoam, and wood reaching peak respectively with temperature 44,5ºC, 43,1ºC dan 43,2ºC at 60,66,78 hours. From the parameter observed bamboo fermentor constitutes the best treatment with a peak temperature of fermentation reaching 44,5? to water content parameter as much as 7,48 % and amount of beans per 100 gram in the amount of 73 beans that have met the standard SNI 2323:2008.
Pengaruh Suhu Gelatinisasi dan Durasi Pengadukan terhadap Karakteristik Film Kemasan Cerdas Bioplastik Anna Sukma Muthia; Ni Luh Yulianti; I Wayan Widia
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.p17

Abstract

Abstrak Karakteristik kemasan dapat dipengaruhi oleh suhu gelatinisasi dan durasi pengadukan. Penelitian ini dilakukan untuk mengetahui pengaruh suhu gelatinisasi dan durasi pengadukan terhadap karakteristik film kemasan cerdas bioplastik serta memperoleh perlakuan yang menghasilkan karakteristik kemasan paling baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan faktor pertama perlakuan yaitu, suhu gelatinisasi (T) yang terdiri dari 3 level suhu: 75 , 80 2 , dan 85 2 dan faktor kedua yaitu, durasi pengadukan (D) yang terdiri dari 3 level: 5, 10 dan 15 menit dengan dua kali pengulangan sehingga menghasilkan 18 unit percobaan. Data yang diperoleh dianalisis menggunakan sidik ragam dan apabila perlakuan berpengaruh terhadap parameter yang diamati maka akan dilanjutkan dengan Uji Duncan. Hasil penelitian menunjukkan bahwa perlakuan suhu gelatinisasi dan durasi pengadukan pada pembuatan kemasan cerdas bioplastik berpengaruh terhadap nilai kuat tarik, pemanjangan, elastisitas, ketahanan air, ketebalan dan perubahan warna film kemasan cerdas. Perlakuan suhu gelatinisasi 80oC dan durasi pengadukan selama 5 menit merupakan perlakuan yang menghasilkan kemasan cerdas dengan karakteristik terbaik yaitu nilai kuat tarik sebesar 14,10 MPa, pemanjangan sebesar 3,73%, elastisitas sebesar 397,75 MPa, ketahanan air sebesar 96,58%, dan ketebalan sebesar 0,40 mm dan menunjukkan perubahan warna yang responsif. Abstract Packaging characteristics can be affected by gelatinization temperature and stirring duration. This research was conducted to obtain gelatinization temperature and stirring duration effect to bioplastic smart packaging film characteristics and to obtain a combination of gelatinization temperature and stirring duration that can produce the best packaging characteristic. The experimental design used was a Randomized Block Design (RBD) with the first-factor treatment is gelatinization temperature (T) which consisted of 3 levels: 75oC, 80oC, and 85oC. The second factor is stirring duration (D) which consisted of 3 levels: 5, 10 dan 15 minutes, with two repetitions to produce 18 experimental units. The data obtained were analyzed by using Analysis of variance (ANOVA) and if the treatment affected the observed parameters, the test was continued with Duncan's test. Gelatinization temperature treatment and stirring duration in the making of starch and bioplastic smart packaging affect the value of tensile strength, elongation, elasticity, water resistance, thickness, and color change of smart packaging films. The gelatinization temperature treatment of 80oC and the stirring duration of 5 minutes resulted in smart packaging with the characteristics of tensile strength of 14.10 MPa, elongation 3.73%, elasticity 397.75 MPa, water resistance 96.58%, and thickness 0.40 mm and show responsive color changes.
Effects of The Proportion of The LED Light Red, Blue, and White Colors on Chlorophyll Content and Canopy Area of Pakcoy (Brassica rapa L.) Linda Puji Ayu Lestari; I Made Anom Sutrisna Wijaya; Ida Bagus Putu Gunadnya
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.p13

Abstract

Abstract Light is the main energy source for plants for the photosynthesis process. In indoor cultivation systems (plant factories), LEDs can be used as artificial light. The dominant light colors absorbed by plants for the photosynthesis process are red and blue, but the proportion of the LED colors used is unknown, so it is necessary to research the proportions of light colors. This study aims to determine the effect of the proportions of red, blue, and white light on the chlorophyll content (SPAD value) and the canopy area of Pakcoy. Pakcoy was planted in a growth chamber and given seven different proportions of light for 12 hours with a lamp total of 60 Watt and light intensity of 2000 lux. This study was conducted for 49 days, and the observations to make once a week. The results showed the proportion of red, blue, and white LED light treatment affects the chlorophyll content and canopy area. The proportions of LED light 30 Watt red, 20 Watt blue, and 10 Watt white produced the highest chlorophyll content (35.0 SPAD value) and canopy area (70.7 cm2). In conclusion, the proportion of red, blue, and white LED light showed significantly different in the growth of Pakcoy.
The Effect of Exposure Length to Jazz Music on The Production of Pakcoy (Brassica Rapa, L) in Indoor Cultivation Devi Suharni Tamba; I Made Anom Sutrisna Wijaya; I Gusti Ketut Arya Arthawan
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.p18

Abstract

The photosynthesis process in indoor cultivation system does not get optimal sunlight, therefore LEDs can be used as artificial light. The red-blue color is a color that has a positive effect on plant growth. In addition, to increase the rate of photosynthesis, one of the technology advances that can be used is sonic bloom. Sonic bloom is the delivery of high-frequency sound waves in plants to stimulate the opening of the leaf stomata mouths which is accelerating the rate of absorption of carbon dioxide, water and soil minerals. In this study, Pakcoy was exposed to jazz music to determine the effect on production of Pakcoy, and the best length of exposure. The length of exposure to jazz music was 1 hour, 2 hours, 3 hours, 4 hours, and 5 hours starting from 07.00 WITA. The type of jazz music used was Jazz Rock with the musical instrument Gambandella by Psychedelic Jazz-Rock Fusion with a frequency of 86 – 21189 Hz and a sound intensity of 65-95 dB. In the growth chamber, artificial light red-blue LED was used with a light intensity of 1900 – 2100 Lux. The results showed the length of exposure to jazz music significantly affected the production of Pakcoy. The exposure length of 5 hours showed the best result ??(fresh harvest weight 55.49 gs, root wet weight 2.18 gs, and biomass 2.95 gs). In conclusion, exposure length to jazz music has a positive effect on Pakcoy production.

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