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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 7 Documents
 1 
Search results for , issue "vol 6 no 1 (2018): april" : 7 Documents clear
Sistem Manajemen Rantai Pasokan terhadap Nilai Tambah dan Kelembagaan Biji Kakao (Theobroma Cacao L.) di Kecamatan Selemadeg Timur Kabupaten Tabanan I Putu Agung Surya Negara; I Gusti Ngurah Apriyadi Aviantara; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): 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/j.beta.2018.v06.i01.p01

Abstract

Cocoa (Theobroma cacao L.) is a major commodity in Bali, but the agribusiness system has not provided sufficient prosperity for smallholder farmers. This study aimed to examine the supply chain management and institutional systems of cocoa beans in Selemadeg Timur, Tabanan Regency, and to determine the superiority of each supply point and profit distribution from farmers to cocoa collectors. The study was conducted in two stages: the first stage used a qualitative descriptive method to analyze supply chain management and institutional systems, and the second stage applied the Hayami method to assess the superiority value of supply points and profit distribution. Sampling included simple random sampling for farmers and total sampling for middlemen. The results revealed two main distribution patterns: in the first, farmers sell to middlemen, who then sell to sub-district collectors, regency collectors, provincial collectors, and finally cocoa factories; in the second, farmers sell directly to sub-district collectors, who then sell to regency and provincial collectors, and finally to chocolate factories. The supply chain institutional system is classified as a general trading pattern. Farmers achieved the highest superiority values, ranging from Rp. 12,645.31 to Rp. 13,430.79 per kilogram, with profits of Rp. 356.47 to Rp. 1,306.96 per kilogram. The lowest superiority values were recorded by district-level collectors, at Rp. 999.93 per kilogram, with profits of Rp. 732.61 per kilogram.
Analisis Pengembangan Bisnis Usaha Minuman Kopi (Studi Kasus Greenhouse Coffee and Meal, Denpasar) Ida Ayu Inten Dwi Sulastri; I Made Merta; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): 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/j.beta.2018.v06.i01.p02

Abstract

This study aimed to calculate the financial feasibility and to identify the Strengths, Weaknesses, Opportunities, and Threats (SWOT) of a coffee beverage business. Financial feasibility was analyzed using quantitative descriptive methods, including Net Present Value (NPV), Internal Rate of Return (IRR), and Break Even Point (BEP) calculations, while SWOT analysis was conducted using qualitative descriptive methods. The results showed that the coffee beverage business is highly profitable, generating a net profit of Rp. 28,600,950 per year, and is suitable for development. The financial feasibility analysis indicated an NPV of Rp. 22,280,872. Sensitivity analysis revealed that a 15% increase in operating costs and a 10% decrease in revenue did not affect the project’s feasibility. Overall, the coffee beverage business is very feasible to develop.
Karakteristik Biji Kakao Hasil Fermentasi Kapasitas Kecil dengan Jenis Wadah dan Lama Fermentasi yang Berbeda Ni Luh Putu Novi Adi Aryani; Ni Luh Yulianti; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): 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/j.beta.2018.v06.i01.p03

Abstract

This study aimed to determine the characteristics of fermented cocoa beans in small-capacity containers and to identify the treatment that produces the best cocoa bean characteristics after fermentation. A factorial randomized block design with two factors was used. The first factor was container type with three levels: wooden box, bamboo basket, and plastic sack. The second factor was fermentation length with three levels: 4 days, 5 days, and 6 days. Observed parameters included fermentation temperature, external and internal cocoa bean pH, number of beans per 100 grams, skin content, water content, and split test results (unfermented, underfermented, fermented, germinating, moldy, and insect-containing beans). The results showed that both container type and fermentation time significantly affected fermentation temperature, pH, number of beans per 100 grams, skin content, water content, and split test results for unfermented and fermented beans. The best cocoa bean characteristics were obtained using a wooden box (25.5 cm × 25.5 cm × 30.5 cm) with a 7.5 kg capacity fermented for 6 days, achieving a maximum fermentation temperature of 45.45°C, external cocoa bean pH of 6.40, internal cocoa bean pH of 4.10, 87.5 beans per 100 grams, skin content of 10.95%, water content of 7.3%, and split test results of 0% unfermented, 8% underfermented, 92% fermented, 0% germinating, 0% moldy, and 0% insect-contaminated beans.
Analisis DinamikaSuhu pada Proses PengomposanJerami dicampur Kotoran Ayam dengan PerlakuanKadar Air Kadek Ardhi Krisnawan; I Wayan Tika; da Ayu Gede Bintang Madrini
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): 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/j.beta.2018.v06.i01.p04

Abstract

This study aimed to determine the temperature dynamics during the composting process of rice straw with chicken manure at different moisture contents and to identify the moisture content that produces the best compost quality. Moisture content treatments were 30±2% (P1), 40±2% (P2), 50±2% (P3), 60±2% (P4), and 70±2% (P5), with a straw-to-manure ratio of 3:4. Parameters measured during composting included temperature, pH, and decomposition rate, while compost quality parameters included pH, final moisture content, volatile solids, carbon, nitrogen, and C/N ratio. Temperature dynamics were generally uniform, with maximum temperatures ranging from 49.4–49.6°C, except for P1 which reached 34.8°C. The best treatment was P4 with 60±2% moisture content, producing compost with a C/N ratio of 15.68 that met SNI 19-7030-2004 standards, characterized by blackish-brown color, crumb texture, soil-like odor, final moisture content of 35.55%, pH 7.2, and volatile solids of 56.50%.
Penerapan Koefisien Pemias Untuk Redesain Bangunan TembukuPengalapan pada Jaringan Irigasi Subak(Studi Kasus di Kabupaten Tabanan Provinsi Bali) I Made Marta Supriawan; I Wayan Tika; IMade Anom Sutrisna Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): 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/j.beta.2018.v06.i01.p07

Abstract

This study aimed to analyze the pemias coefficient in the quarter channel (telabah penyahcah) of subak irrigation and to determine the proper dimensions of dividing and tapping structures for proportional water distribution according to land area. Real discharge was measured by observing the width and height of water in the structures, while the proportional discharge was calculated based on the irrigated land area. The real discharge data were used to determine the pemias coefficient, which in turn guided the calculation of pemias width for redesigning the structures. The analysis showed that the average pemias coefficient was 0.024, with an RMSE of 13.2% in the existing tembuku pengalapan. By redesigning the structure based on the pemias coefficient, the theoretical RMSE is expected to be reduced to below 10%.
Modifikasi Mesin Perajang Daun Pandan Berbasis Antropometri untuk Meningkatkan Produktivitas Kerja Pasek Made Sada Wedantara; I Nyoman Sucipta; I Putu Gede Budi Sanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): 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/j.beta.2018.v06.i01.p06

Abstract

This study aimed to improve the efficiency and ergonomics of the pandan cutting machine, which currently causes user complaints such as back, waist, and arm pain. Anthropometric-based modifications were made to the machine’s hopper and engine, using data from 14 adult operators. The modified machine dimensions were: house knife 69.5 × 40 × 6.19 cm, pillow block 10 × 6.3 × 3.9 cm, AS shaft, platen, and cutting knife 38 × 35 × 38 cm, pulley, V-belt, and electric drive 50 × 21 × 20 cm, machine frame 63.5 × 50.4 × 77.5 cm, frame height and silencer rubber 10 × 5 × 35 cm, and body cover 40 × 40 × 62.8 cm. User complaints measured by the Nordic Body Map scored 1.22, categorized as “not sick.” Machine productivity was 0.0014 kg pulse per minute, calculated from average chopping data, working time, and work pulse.
Pengaruh Kadar Air Terhadap Proses Pengomposan Jerami Dicampur Kotoran Sapi I Made Pila Antara Putra; Sumiyati; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): 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/j.beta.2018.v06.i01.p09

Abstract

This study aimed to determine the effect of water content on the composting process of rice straw and cow dung and to identify the optimal water content for faster composting. Five treatments were applied: P1 (40% water), P2 (45% water), P3 (50% water), P4 (55% water), and P5 (60% water), with 35 kg of material per treatment and a rice straw to cow dung ratio of 3:4. Observed parameters included temperature, water content, yield, pH, nitrogen, carbon, and C/N ratio. The highest peak temperature occurred in the 60% water treatment at 49.8°C, while the lowest peak was in the 40% treatment at 48.4°C. Initial pH ranged from 6.4–6.6 and increased to 6.9–7.2 at the end of composting. The C/N ratio for all treatments met SNI standards, ranging from 18.60–19.01. The resulting compost quality from all treatments complied with SNI 19-7030-2004 standards.

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