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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 344 Documents
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Rancang Bangun Alat Pemanen Buah Salak Sederhana Dewa Bagus Putu Prabha Diptaya; Ida Bagus Putu Gunadnya; Yohanes Setiyo
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 (658.356 KB) | DOI: 10.24843/JBETA.2020.v08.i02.p16

Abstract

ABSTRAK Salak (Salacca edulis, Reinw) yang buahnya dikenal sebagai snake fruit adalah sejenis tanaman palem yang tumbuh di dataran tinggi. Pohon buah ular memiliki batang dengan banyak duri dan memiliki batang yang panjang dan berduri. Tandan buahnya dekat dengan pohon, jadi tidak mudah untuk memanen dan mendapatkan tandan buah yang utuh. Tujuan dari penelitian ini adalah untuk merancang pemanen sederhana dan dioperasikan secara manual sehingga dapat mempercepat waktu panen operator. Alat ini memiliki pisau pemotong berbentuk sabit dan jaring untuk menangkap di bawahnya. Pegangan pemotong dan pegangan terbuat dari bahan pipa aluminium. Alat ini secara fungsional memotong satu tandan buah ular dan tandan terasa tepat di jaring sehingga kerusakan tandan buah dapat diminimalkan dan mempersingkat waktu panen. Pemanen diuji oleh 5 operator yang masing-masing memanen 10 pohon. Data yang dikumpulkan dianalisis dengan menggunakan metode deskriptif dan hasilnya menunjukkan bahwa alat panen yang dirancang bekerja dengan baik dengan efektivitas tandan buah utuh yang dipanen adalah 84,0% dan dengan waktu panen rata-rata 8,31 menit. ABSTRACT Salak (Salacca edulis, Reinw) known as snake fruit . This fruit is a species of palm trees that grows in the highlands. The tree has thorny trunks and long stalks. Its fruit bunches are closed to the tree, so it is not easy to harvest and to get intact fruit bunches. The purpose of this research was to design a simple and manually operated harvester so that it can speed up the harvesting time. This tool had a sickle-shaped cutting knife and a net underneath to catch the fruit. The handle of the cutter and handrail sticks were made of aluminum pipe. This tool cut a snake fruit bunch and the bunch would fall exactly in the net so that the damage of the fruit bunch could be minimized and shortened the harvesting time. Harvester was tested by 5 operators that harvesting 10 trees each. Collected data was analyzed by using descriptive method and the results showed that the designed harvesting tool worked well with the effectiveness of intact harvested fruit bunch was about 84,0% and with average harvesting time of 8,31 minutes.
Kualitas Foto Udara pada Berbagai Ketinggian I Wayan Aris Santika Putra; I Made Anom S. Wijaya; I.B.P. Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 2 (2016): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (506.504 KB)

Abstract

Tujuan dari penelitian ini adalah mencari ketinggian akuisisi dengan kualitas hasil foto udaraterbaik. Akuisisi foto udara dilakukan dengan drone. Ketinggian akuisisi foto udara adalah 10m,20m dan 30m. foto udara yang diambil merupakan foto tanaman padi varietas ciherang denganumur 100 hari setelah tanam. Analisis detail foto udara dilakukan dengan proses zooming danbinerisasi citra. Proses zooming menggunakan software Adobe Photoshop Cs6. Proses binerisasicitra menggunakan Software MatLab 2013. Ketinggian akuisisi 10m memiliki kualitas detailterbaik. Aim of this research is to find aerial photography acquisition altitude with the best quality image. The acquisition of aerial photography was done by using drones. Altitude of aerial photography acquisition was 10m, 20m and 30m. Aerial photos taken a image of ciherang rice varieties with the age of 100 days after planting. Detailed analysis of aerial photography was done by zooming and image binary. Zooming process was used Adobe Photoshop CS6 software. Binary imagery processed using MatLab 2013 software. The best quality of photo detail was obtained at 10m acquisition altitude.
Pengaruh Variasi Suhu dan Ketebalan Irisan Kunyit Pada Proses Pengeringan Terhadap Sifat Fisik Tepung Kunyit Ni Putu Intan Oktavia Fitriani; Ni Luh Yulianti; Ida Bagus Putu Gunadnya
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 (210.418 KB) | DOI: 10.24843/JBETA.2020.v08.i02.p10

Abstract

Tujuan dari penelitian ini adalah untuk (1) untuk mengetahui pengaruh variasi suhu dan ketebalan irisan kunyit terhadap kualitas tepung kunyit yang dihasilkan dan (2) untuk mengetahui perlakuan terbaik yang menghasilkan tepung kunyit dengan kualitas yang baik. Penelitian ini menggunakan uji bnt (beda nyata terkecil) masing-masing terdiri dari enam perlakuan dan tiga ulangan, yaitu perlakuan menggunakan suhu pengeringan 50oC dan ketebalan 0,5cm, perlakuan menggunakan suhu pengeringan 50oC dan ketebalan 1cm, perlakuan menggunakan suhu pengeringan 50oC dan ketebalan 1,5cm, perlakuan menggunakan suhu pengeringan 60oC dan ketebalan 0,5cm, perlakuan menggunakan suhu pengeringan 60oC dan ketebalan 1cm, perlakuan menggunakan suhu pengeringan 60oC dan ketebalan 1,5cm. Data pengaruh suhu dan ketebalan irisan kunyit yang diperoleh diolah menggunakan program komputer Microsoft Excel dan dilanjutkan menggunakan Analisis of Variance (ANOVA). Parameter yang diamati yaitu kadar air, sudut curah, indeks keseragaman, rendemen butiran, kerapatan curah, warna. Hasil penelitian menunjukkan bahwa perlakuan perlakuan ketebalan irisan kunyit 0,5 cm menghasilkan kadar air 11,5% dan suhu pengeringan 60oC menghasilkan kadar air sebesar 10,5%Bb. Nilai sudut curah terkecil dihasilkan pada ketebalan irisan kunyit 0,5 cm yaitu sebesar 36,2o dan suhu pengeringan 60oC menghasilkan sudut curah sebesar 36,2o. Nilai kerapatan curah pada perlakuan ketebalan 1 cm dan suhu pengeringan 60oC yaitu sebesar 484kg/m3. Rendemen butiran tertinggi dihasilkan pada perlakuan ketebalan irisan kunyit 1 cm dan suhu pengeringan 60oC (T2S2) yaitu sebesar 25,3%. The purposes of this research were (1) to determine the effect of variations in temperature and thickness of turmeric slices on the quality of turmeric flour produced and to determine the best treatment that produces turmeric flour with good quality. This study uses the bnt test (the smallest significant difference) each consisting of six treatments and three replications, namely treatment using a drying temperature of 50oC and a thickness of 0,5cm, drying temperature of 50oC and thickness of 1cm, drying temperature of 50oC and a thickness of 1,5cm, treatment using a drying temperature of 60oC and a thickness of 0,5cm, treatment using a drying temperature of 60oC and a thickness of 1cm, treatment using a drying temperature of 60oC and a thickness of 1,5cm. Data on the influence of temperature and thickness of turmeric slices obtained were processed using a Microsoft Excel computer program and continued using Analysis of Variance (ANOVA). The parameters observed were water content, bulk angle, uniformity index, grain yield, bulk density, color. The results showed that the treatment of turmeric sliced ??thickness of 1 cm produced a water content of 12,5%Wb and a drying temperature of 60oC produced a moisture content of 10.5%Wb. The smallest bulk angle value produced at the thickness of turmeric slices 0,5 cm is equal to 36.2o and the drying temperature of 60oC produces a bulk angle of 36.2o. The value of bulk density in the treatment of 1 cm thickness and 60oC drying temperature is 484 kg/m3. The highest yield of flour was produced in the treatment of 1 cm turmeric slice thickness and a drying temperature of 60oC , which was 25.3%.
Pengaruh Suhu Terhadap Karakteristik Pengeringan Rebung Bambu Tabah (Giganthochloa nigrociliata Kurz) Angelia Puji Lestari; P.K. Diah Kencana; I Made Anom S. Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 1 (2016): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.081 KB)

Abstract

Bamboo tabah shoots is a product with high level of water which is 91% and easily damaged after harvested, so the advanced handling was need to keep the quality and storage period. One method is by drying. The purpose of this research is to study the effects of temperature the drying characteristics of bamboo tabah shoots. According from this research, bamboo tabah shoots was dry by oven and used 5 points of temperatures as the way of treatment. This research was using data from weighing the mass of material within drying process to obtain decreasing of moisture content and drying rate in bamboo tabah shoots. The temperature of drying that used in this research were 50?C, 55?C, 60?C, 65?C, and 70?C. From this research known that the drying temperatures have the effects to the result of the drying characteristics, but have no effect to the physical characteristics of drying bamboo tabah shoots. The lowest drying rate that found from the objects that was dried using 50?C is 31,82%db/hour which was dried for 32 hour with the final water level 9,38%wb and the highest dried rate found from the object that was dried using 70?C is 72,04%db/hour which was dried for 18 hour with the final water level 9,74%wb. The drying rate increased by the increase of temperature
Karakteristik Asap Cair Hasil Pirolisis dari Bagian Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) yang Berbeda Cokorda Mira Devi; Pande Ketut Diah Kencana; Gede Arda
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 (441.072 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p18

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui bagaimana hasil batang bambu cair bagian atas, tengah dan bawah dihasilkan dari proses pirolisis ketika suhu mencapai 200oC dan kandungan kimianya (pH, asam total, total fenol). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal, yang merupakan bagian dari batang bambu yang berbeda. Hasil penelitian menunjukkan bahwa perbedaan batang bambu mempengaruhi karakteristik asap cair yang diperoleh. Batang bambu yang lebih rendah menghasilkan rendemen tertinggi (4,64%), fenol total tertinggi (2,79), dan persentase arang tertinggi (58,40%). Sedangkan total asam tertinggi (12,36%) dan pH tertinggi (4,10) masing-masing diperoleh dari batang tengah dan batang atas. Analisis perbedaan nyata terkecil menunjukkan perbedaan batang atas, tengah dan bawah secara signifikan mempengaruhi rendemen, total fenol, dan persentase arang.
Switchgrass Bale Automatic Weighing and Watering System Ni Nyoman Sulastri; Shelyn Gehle
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 (1497.842 KB) | DOI: 10.24843/JBETA.2020.v08.i01.p21

Abstract

The purpose of this study was to maintain minimum moisture content for switchgrass bales that were inoculated with Pleurotus ostreatus, a white-rot fungus, in order to start the breakdown of lignin for conversion to ethanol. The moisture content was to be maintained above 50%, which would be monitored using load cells to determine the weight. Three bales were used, and thermocouple wires and hose system were placed at four points inside each bale. In addition, the ambient temperature and relative humidity inside the building were monitored. Bales were inoculated with 1%, 2%, and 3% grain spawn by mass. The inoculation was carried out by taking the bale apart in four places and sprinkling or spreading the fungal spawn over the bale. In order to continuously record the voltage readings from the strain gauges, NI USB-6225 data logger and National Instruments’ LabVIEW program was used to record and control the system. The develop automatic weighing and watering system had been able to maintain the bale moisture within the acceptable range and the fungus were observed growing. Some issues related to voltage readings and uniformity of water distribution must be addressed for future work.
Pengaruh Penggunaan Beberapa Jenis Mulsa terhadap Sifat Fisik Tanah dan Laju Pertumbuhan Tanaman Tomat (Lycopersicum Esculentum L) I Kadek Dwi Adi Saputra; I Wayan Tika; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 1 (2021): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2021.v09.i01.p01

Abstract

ABSTRAK Pengolahan tanah secara intensif tanpa memperhatikan faktor-faktor yang mempengaruhinya antara lain kurangnya unsur hara, pemupukan yang tidak berimbang dapat menurunkan kualitas sifat fisik tanah. Oleh karena itu dibutuhkan pengolahan tanah agar sesuai dengan syarat tumbuh tanaman tomat. Penggunaan berbagai jenis mulsa pada tanaman tomat diharapkan mampu menciptakan iklim mikro yang sesuai bagi tanaman, memperbaiki sifat fisik tanah antara lain bahan organik tanah, permeabilitas, porositas tanah dan laju pertumbuhan, melancarkan pendauran hara dalam sistem tanah, air, tanaman dan memperbaiki ketersediaan hara bagi tanaman. Tujuan penelitian ini adalah untuk mengetahui perubahan sifat fisik tanah akibat penggunaan jenis mulsa sejalan dengan usia tanaman tomat dan mengetahui pengaruh penggunaan jenis mulsa terhadap laju pertumbuhan tanaman tomat. Penelitian ini dilakukan dengan rancangan acak lengkap dengan perlakuan tanpa mulsa, mulsa plastik perak, mulsa plastik hitam, mulsa plastik UV transparan, dan mulsa jerami padi. Setiap perlakuan diulang sebanyak tiga kali sehingga terdapat 15 plot. Hasil penelitian menunjukkan bahwa kadar air tanah 2 MST 13-35%, 4MST 20-42%, 6MST 23-44%, 8MST 27-51%, 10MST 26-53%, 12MST 32-63%. Rata-rata bahan organik tanah 1,16% dengan kategori rendah. Rata-rata permeabilitas tanah 4,13 cm/jam dengan kategori lambat sampai sedang. Perlakuan tanpa mulsa berpengaruh nyata pada porositas tanah dengan nilai rata-rata 48% pada kelas kurang baik. Rata-rata nilai jumlah daun pada perlakuan mulsa plastik perak 122.89 helai dan pada perlakuan jerami padi 124.83 helai. Nilai berat kering tanaman tomat pada perlakuan mulsa jerami padi 205.87 gram dan pada perlakuan mulsa plastik UV transparan 118.33 gram. ABSTRACT Soil processing intensively without paying attention to factors that affect it such as the lack of nutrients, unbalance fertilization decreases the physical quality of the soil. Therefore, soil processing is necessary to the growing condition of the tomato plants. The use of various types of mulch on tomato plants is expected to create a microclimate that suitable for plants, improve soil physical properties including soil organic matter, permeability, soil porosity, and growth rate, reinforce nutrient cycling in the soil, water, plant system and improve nutrient availability for plants. The aims of the research are to determine the changes in soil physical properties due to the use of mulch types in line with the age of tomato plants and determine the effect of the use of mulch types on the rate of growth of tomato plants. This research is conducted with a completely randomized design with treatment without mulch, silver plastic mulch, black plastic mulch, transparent UV plastic mulch, and rice straw mulch. Each handling 15 times. The results show that the groundwater content of 2 MST was 13-35%, 4MST 20-42%, 6MST 23-44%, 8MST 27-51%, 10MST 26-53%, 12MST 32-63%. Average soil organic matter 1.16% with low category. The average permeability of land is 4.13 cm/hour in the slow to moderate category. Treatment without mulch significantly affected the soil porosity with an average value of 48% in the less grade. The average value of the number of leaves in the silver plastic mulch treatment 122.89 strands and 124.83 strands of rice straw. The dry weight value of tomato plants in the treatment of rice straw mulch 205.87 grams and in the treatment of transparent UV plastic mulch 118.33 grams.
Pendugaan Intensitas Serangan Penyakit BLB (Bacterial Leaf Blight) pada Tanaman Padi menggunakan Pendekatan Citra Termal Ni Luh Putu Jullyantari; I Made Anom Sutrisna Wijaya; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 1 (2021): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2021.v09.i01.p09

Abstract

Penyakit BLB merupakan salah satu penyakit yang berbahaya bagi tanaman padi. Penyakit ini biasanya menyerang di setiap fase pertumbuhan. Perhitungan intensitas serangan penyakit BLB masih dilakukan secara manual. Pengembangan teknologi dalam pendugaan intensitas serangan penyakit BLB sangat diperlukan. Penelitian ini bertujuan untuk membangun persamaan pendugaan intensitas serangan penyakit BLB menggunakan pendekatan citra termal. Penelitian ini menggunakan Drone DJI Inspire 1 dengan kamera termal DJI Zenmuse XT. Pengolahan data menggunakan software Agisoft Photoscan, Arcgis 10.3 dan Microsoft Excel. Dari hasil analisis citra termal diperoleh bahwa persamaan pendugaan intensitas serangan adalah y = 4.9533x-144.42 dan akurasi pendugaannya tinggi yaitu 90,45% dengan nilai eror 8,43%. Suhu kanopi dapat diklasifikasi menjadi empat sesuai dengan intensitas serangan yaitu 29,83-31,84oC untuk intensitas serangan ringan, 31,85-34,39oC untuk intensitas serangan sedang, 34,40-43,52oC untuk intensitas serangan berat dan 43,53-48,09oC untuk intensitas serangan puso. Berdasarkan hasil dari penelitian yang telah dilakukan dapat disimpulkan bahwa pendekatan citra termal dapat digunakan untuk menduga intensitas serangan penyakit BLB pada tanaman padi. Bacterial Leaf Blight (BLB) is a dangerous disease for rice plants. This disease can attack in every phase of growth. Calculation of BLB disease attack intensity is currently still done manually. Technology development in estimating the intensity of BLB disease is very necessary. This study aims to establish the equation for estimating BLB disease intensity using a thermal image approach. Drone DJI Inspire 1 with a thermal camera DJI Zenmuse XT was used in this research. Processing data using software Agisoft Photoscan, Arcgis 10.3 and Microsoft Excel. From the results of the thermal image analysis, it was found that the equation for estimating attack intensity is y = 4.9533x-144.42 and estimation accuracy is high at 90,45% with an error value of 8,43%. Temperature of the canopy can be classified into four according to the intensity of the attack, namely 29,83-31,84oC for mild attack intensity, 31,85-34,39oC for moderate attack intensity, 34,40-43,52oC for intensity of severe attacks and 43,53-48,09oC for intensity of puso attacks. From these results it can be concluded that the thermal image approach can be used to estimate BLB disease attacks on rice plants.
Penilaian Aspek Palemahan sebagai Bagian Evaluasi Kinerja Sistem Irigasi Subak Anastasia Febriana; Sumiyati Sumiyati; I Wayan Widia
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.p05

Abstract

ABSTRAK Subak merupakan modal sosial bagi masyarakat Bali yang merupakan warisan irigasi dan pengolahan pertanian. Tujuan dari penelitian ini adalah untuk mengetahui kondisi eksisting dari aspek palemahan. Lokasi penelitian di Subak Meliling, Subak Sungsang dan Subak Gadungan di Kabupaten Tabanan; Subak Bugbug, Subak Tohpati dan Subak Selat berada di Kabupaten Karangasem; Subak Yeh Santang, Subak Yeh Anakan dan Subak Air Sumbul di Kabupaten Jembrana. Komponen Tri Hita Karana dinilai dari nilai evaluasi. Pengumpulan data dilakukan dengan wawancara kuesioner terhadap 9 kepala subak (pekaseh), observasi dan dokumentasi ke lokasi subak yang akan diteliti hasil evaluasi menunjukkan bahwa ketercapaian skor Subak Meliling 4.2 berada pada kategori baik; di Subak Gadungan memperoleh skor 4.5 termasuk kategori baik; dan di Subak Sungsang skor 3.9 termasuk kategori baik; di Subak Tohpati skornya 3.8 dengan kategori baik; pada Subak Bugbug skor 3.7 termasuk dalam kategori baik; dan di Subak Selat skor 4.2 dengan kategori baik; sedangkan di Subak Air Santang mendapatkan skor 3.4 dengan kategori cukup baik; di Subak Yeh Anakan skor 4.1 kategori baik; dan di Subak Air Sumbul skor 4,2 dangan kategori baik. ABSTRACT Subak is a social capital for Balinese, which is a legacy for irrigation and agricultural processing. The purpose of this research was to determine an existing condition of the palemahan aspects. The location of research was in the Meliling subak, the Sungsang Subak and the Gadungan Subak of Tabanan Regency; subak Bugbug, subak Tohpati and subak Selat of Karangasem regency; subak Yeh Santang, subak Yeh Anakan, and subak Air Sumbul of Jembrana Regency. The Tri Hita Karana’s component was assessed by the evaluation score. These datas were collection by questionnaire interviews, observation and documentation of the 9 heads of the subak (pekaseh). The evaluation results show that the achievement of the Subak Meliling score of 4.2 is in good category; at Subak Gadungan was getting score 4.5, belong to a good category; and at Subak Sungsang the score was 3.9, including in good category; in the Tohpathi Subak, the score was 3.8 in the good category; at the Subak Bugbug the score was 3.7, including in the good category; and in the Subak Selat, the score was 4.2 in the good category; while in Subak Air Santang the score was 3.4 in the pretty good category; In Yeh Anakan Subak, the score was 4.1 in the good category; and in Subak Air Sumbul the score was 4.2 in the good category
Penentuan Umur Simpan Ikan Nila (Oreochromis niloticus) Asap pada Kosentrasi Asap Cair dan Suhu Pengovenan yang Berbeda Aprianus Yupan Dharma Mbalur; Pande Ketut Diah Kencana; I Made Anom Sutrisna Wijaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): 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.2022.v10.i01.p08

Abstract

ABSTRAK Pengolahan ikan nila dapat dilakukan dengan memanfaatkan asap cair bambu tabah, karena dapat menghambat pertumbuhan bakteri dan membunuh bakteri oleh kandungan senyawa fenol yang terkandung dalam asap cair bambu tabah. Tujuan penelitian ini untuk menentukan pengaruh konsentrasi perendaman asap cair bambu tabah dan suhu pengovenan, terhadap karakteristik ikan nila asap dan menentukan kombinasi konsentrasi perendaman asap cair bambu tabah dan suhu pengovenan yang memberikan masa simpan paling panjang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan menggunakan dua faktor, yaitu kadar konsentrasi asap cair (K) sebanyak 5 taraf perlakuan (0%, 5%, 10%, 15%, dan 20%) dan suhu pengovenan (S) sebanyak 3 taraf yaitu 600C, 800C, dan 1000C, dioven selama 4 jam, perlakuan dilakukan dalam 2 kali ulangan. Parameter yang diukur meliputi karakteristik yang mempengaruhi umur simpan seperti pH, Kadar air, Kekerasan, Total Plate Count (TPC), dan untuk menentukan umur simpan ikan nila olahan menggunakan metode Extended Storage Studies (ESS) melalui uji sensoris Kenampakan, Aroma, Tekstur, dan Rasa setiap 24 jam selama masa penyimpanan pada suhu ruang ± 280C, hingga produk dikatakan rusak. Dapat disimpulkan bahwa, konsentrasi perendaman asap cair bambu tabah dan suhu pengovenan, memberikan pengaruh nyata (P<0.05) terhadap perubahan pH, kadar air, kekerasan, TPC, dan organoleptik kenampakan, aroma, tektur, dan rasa ikan nila asap cair bambu tabah. Kombinasi perendaman asap cair 20% dan suhu pengovenan 1000C adalah kombinasi yang memberikan masa simpan paling panjang selama 24 jam. ABSTRACT Processing fish tilapia can be done by utilizing the liquid smoke of tabah bamboo, because it can inhibit the growth of bacteria and kill bacteria by phenolic compounds contained in the liquid smoke of tabah bamboo. The purpose of this study was to determine the effect of immersion concentration of tabah bamboo liquid smoke and oven temperature, on the characteristics of smoked tilapia and determine the combination of immersion concentration of tabah bamboo liquid smoke and the oven temperature which gives the longest shelf life. This study used a factorial completely randomized design using two factors, namely, the concentration of liquid smoke (K) as many as 5 levels of treatment (0%, 5%, 10%, 15%, dan 20%) and 3 levels of oven temperature (S) namely 600C, 800C, dan 1000C, heated in an oven for 4 hours, the treatment was carried out in 2 replications. The parameter measured include characteristics that affect shelf life such as pH, Moisture Content, hardness, Total Plate Count, and to determine the shelf life of smoked tilapia using the Extended Storage Studies Method (ESS) through sensory tests the appearance, aroma, texture, and taste were observed every 24 hours during the storage period at room temperature ± 280C, until the product was said to be damaged. It can be concluded that the immersion concentration of the tabah bamboo liquid smoke and the temperature of the oven, has a significant effect (P<0.05) on changes in pH, moisture content, hardness, TPC, and organoleptic appearance, aroma, texture, and taste of tabah bamboo liquid smoked tilapia. The combination of 20% liquid smoke immersion and 1000C oven temperature is the combination that provides the longest shelf life of 24 hours.

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