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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 740 Documents
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Pengaruh Penambahan Bakteri Nitrifikasi Pada Fermentasi Urin Sapi Terhadap Kualitas Pupuk Organik Cair Gede Jaya Kusuma Putra; Yohanes Setiyo; I Nyoman Sucipta
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.p025

Abstract

The purpose of this study was to examine the effect of adding Nitrifying bacteria in the processfermentation of cow urine, so that the best POC(liquid organic fertilizer) quality was obtained. This research used a completely randomized design (RAL), with five different treatments and three replications. The treatments were carried out using one factor MN1 (2% mollase and Nitrifying Bacteri1%), MN2 (2% mollase and Nitrifying Bacteri2%), MN3 (2% mollase and Nitrifying Bacteri 3%), MN4 (2% mollase and Nitrifying Bacteri 4%), MN5 (mollase 2% and Nitrifying Bacteri 5%) and put into cow urine as much as 5 liters. This fermentation was carried out for 21days, the observed variables were Electrical Conductivity (EC), Degree of Acidity (pH), Total Dissolved Solids (TDS), temperature, microbial population, C-Organic, and N-total. In the fermentation process for 21 days, the N-Total value was not significantly different for each sample. While the C-Organic on day 21 of the MN5 sample had the lowest value, namely 0.52%. While the C-Organic on day 21 of the MN5 sample had the lowest value, namely 0.52%. For the results of the bacterial population samples MN4 and MN5 on day 15 experienced a decrease in population development. During the 21-day fermentation process the best results occurred in MN2 samples (2% molasses and 2% nitrifying bacteria), when viewed from the final values of TDS, EC and C-Organic. This research can increase N-total and the development of bacteria which is quite good, but this result is still far from the standard set by the Decree of the Minister of Agriculture of the Republic of Indonesia No: 261/KPTS/SR.310/M/4/2019.
Studi Pengemasan Plastik Polipropilen Terperforasi terhadap 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 dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2020.v08.i02.p02

Abstract

Asparagus is a vegetable that is very vulnerable to get physical damage after being harvested. To maintain the quality of freshness of asparagus during storage, proper packaging and storage is needed. This research aims to analyze and determine the best amount of perforation in the packaging of asparagus using 0.03mm polypropylene plastic thickness. First of all, Asparagus would be packaged in polypropylene plastic. Next step, the plastics would be perforated by 2, 4, 6, 8, 10 holes, and one specimen plastic would be left with no holes at all. This step was repeated 3 times. Afterward, these samples would be stored in refrigerator with a temperature of 6±2oC. The results showed that perforated polypropylene plastic with 2 holes is the best packaging because this type of polypropylene plastic was able to maintain weight 41.3%, texture 25.3668 N, color (L 50.91, a 4.52, b 33.10), freshness 4 (fresh), and total dissolved solids 9.4 °Brix of asparagus during storage.
Mempertahankan Mutu Buah Tomat Segar Dengan Pelapisan Minyak Nabati [Maintaining The Quality Of Fresh Tomatoes With a Coating Of Vegetable Oil] Nirma Yopita Sari Tarigan; I Made Supartha Utama; Pande K Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 1 (2016): 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.2016.v04.i01.p02

Abstract

The purpose of this study was to study the effect of emulsion of vegetable oil as coating materials, on the quality and shelf life of different stages of fresh tomatoes during storage at room temperature. The maturity levels of tomato fruits were varied, namely breaker stage, turning stage, pink stage and red stage. The mixed emulsion in water of 0,5%, sesame oil and 0,5%, lemongrass oil was used in this experiment. Additional materials used to make the emulsion were 0,5% oftween 80, 0,5% of oleic acid, and 3% of ethanol. Control fruits without treatments are also prepared for comparison. The experiment was performed using a factorial Completely Randomized Design (CRD) with two factors. The first factor was the use of coating treatment consisted of two levels: coating and without coating. The second factor was the stage of maturity of tomatoes consisted of stage 2, stage 3, stage 4, and stage 5. The results showed that coating the tomato fruits with treatment of the mixed emulsion of sesame oil and lemongrass oil significantly affected the quality and storage life. The coating of tomatoes of the turning stage 3 gave the best results which was able to reduce the pH, color, TPT and total acid.
PENGARUH PELAPISAN EMULSI MINYAK WIJEN DAN MINYAK SEREH TERHADAP MUTU DAN MASA SIMPAN BUAH TOMAT (Lycopersicon esculentum Mill) Oki Adhi Prastya; Ni Luh Yulianti; I Made Supartha Utama
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 3 No 1 (2015): 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.2015.v03.i01.p03

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).
Analisis Profil Suhu dan Kadar Air Tanah Pada Budidaya Cabai Rawit (C. frutescens L) Menggunakan Beberapa Macam Mulsa Ni Made Dea Kanikayani; Sumiyati Sumiyati; Ida Ayu Bintang
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 7 No 1 (2019): 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.2019.v07.i29

Abstract

The purpose of this research is to water content and soil temperature profile content on mulch forcultivation of cayenne pepper plants with different types of mulch. This research use random designgroup, every each concist of five treatment and three repetation. Which is a treatment without mulch treatment, silver plastic mulch treatment, black plastic mulch treatment, clear plastic mulchtreatment , and rice straw mulch treatment. The variable observed of soil temperature using atemperature sensor DS18B20 while for soil water content using the gravimetric method.Measurement of temperature and soil water content was carried out 3 times, namely at the 3 days, 30 days , and 60 days after planting . The result of the temperature and soil water content is made a profile of the temperature and soil water content in the mulch using the contour line method. The results of the soil temperature research show the profile contour when the at 3 days, without mulch distribution profile is 29-33 0C, silver plastic mulch 28-32 0C, black plastic mulch 29-34 0C, clear plastic mulch 28-32 0C and rice straw mulch 25-300C. At 30 days, without mulch distribution profile is 26-33 0C, silver plastic mulch 26-31 0C, black plastic mulch 27-33 0C, clear plastic mulch 28-32 0C and rice straw mulch 25-300C. At 60 days, without mulch distribution profile is 26-31 0C, silver plastic mulch 25-30 0C, black plastic mulch 27-32 0C, clear plastic mulch 31-370C and rice straw mulch 26-290C. The results of measurements of the soil temperature obtained in relation to the results of the soil water content
PENGEMBANGAN ALGORITMA IMAGE PROCESSING UNTUK MENDUGA HASIL PANEN PADI Made Arya Bhaskara Putra; I Made Anom S. Wijaya; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 3 No 1 (2015): 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.2015.v03.i01.p04

Abstract

The aims of this research were to develop image processing algorithm that can be used for rice yield estimation. This research consist of: 1) image acquisition, 2) image analysis with Adobe Photoshop Cs 4 and MATLAB R2009B, and 3) make the algorithm that suitable for rice yield estimation. This research was testing three method of image processing, i.e. manual pre-processing, thresholding method, and shape of Structuring Elements (SE). Forming algorithm was done by analyzing image yield and be compare with real image. More like image yield with real image, then this method was suitable for doing rice image analysis. The result of analysis showed that process of rice image analysis have to be started with manual pre-processing, using custom thresholding method, and morphology with SE shape disk. The result image of the algorithm showed the most appropriate grain image with real image, and there’s no more image that identified as a grain. Based on number of pixel, the image yield of this method is 117.407 pixel. In conclusion, the algorithm for estimation of rice yield, consist of: image acquisition, manual pre-processing, gray scaling, thresholding custom, morphology with SE shape disk, image resize, and calculation of the number of pixel grain.
PENGARUH PACKAGE ICING TERINTERUPSI TERHADAP MUTU BROKOLI (Brassica oleracea, L.) SELAMA PENYIMPANAN I Putu Agus Oka Mahendra; I. A. Rina Pratiwi Pudja; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 1 (2016): 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.2016.v04.i01.p03

Abstract

The aims of this study were to determine the effect of interrupted package icing broccolis on product’s quality and to obtain the best treatment that can be applied to maintain the shelf life of product. Fresh broccolis were stored in Styrofoam box covered by ice for period of time and then move to refrigerated showcase. The research consists of five treatments based on ratio time in Styrofoam box and display product. Comparison stored broccolis in Styrofoam box with ice and display product on show case; 12:12 (P2), 15:9 (P3), 18:6 (P4), 21:3 (P5). Other treatment is stored broccolis in Styrofoam box without ice and display product on room temperature with comparison time; 12:12 (P1). Every treatment was repeated every day until the broccoli reached the unacceptable quality according to panelist’s perception. Measured parameters including percentage of weight loss, respiration rate, color difference and the shelf life of broccoli. The results showed that longer time storage broccoli in Styrofoam box with ice smaller the weight difference. P5 have lowest consumption rate of oxygen of 62.63 ml/.kg.hr and lowest carbon dioxide production rate of 62.57 ml/.kg.hr. The color difference ∆Eab less than 9.73 indicated that broccoli’s floret was still green based on the panelists scoring, therefore it was still acceptable. Higher color difference’s poin and panelists scoring, broccoli was broken and not accepted in the market. In conclusion, the treatments only maintained the broccoli for five days of storage.
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.
PENGARUH TEKNIK BLEEDING DAN JENIS MEDIA PENDINGIN TERHADAP MUTU FILLET IKAN KAKAP PUTIH(Lates calcarifer Bloch) I Gede Widi Sedana; I Wayan Widia; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 3 No 2 (2015): 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/j.beta.2015.v03.i02.p01

Abstract

The aimed of this research were to determine the effect of bleeding techniques and types of cooling mediumon the fillet’s quality of Barramundi (Lates calcalifer Bloch). Experimental design with two factors, namely bleeding technique factor and cooling medium factor was used on this research. Bleeding techniques consist of four treatments, i.e without bleeding, one wounded, two wounded, and ike-jime. Types of cooling medium factor consists of four treatments, i.e without media, cold water, ice flake, and ice slurry. Observed variables were visual, aroma, texture, temperature, pH, TPC, and TVB. The results showed that bleeding techniques and the types of cooling medium affected the fillet’s quality of Barramundi significantly. The interaction between two wounded bleeding technique and ice slurry cooling media showed the best result with the value of aroma,texture, pH, TVB, and TPC quality indicator was 5.6 (rather fresh), 7.07 (fresh), 7.34 (fresh), 6.42, 4.74 mg N/100 g, 4.30x10^3 colony/g, respectively.
Analisis Rasio Prestasi Manajemen Irigasi pada Budidaya Tanaman Padi di Subak Kabupaten Tabanan I Kadek Arya Santika; I Wayan Tika; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): 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.2020.v08.i02.p03

Abstract

Subak system is one form of irrigation system that is able to accommodate the dynamics of the sociotechnical system of the local community. Irrigation water is managed with the principles of justice, openness, harmony and togetherness, through a flexible organization that is in accordance with the interests of the community. Irrigation systems are closely related to the provision of irrigation water to rice cultivation plants. One aspect that will be assessed in an irrigation system is the Irrigation Management Performance Ratio (MPR). The purpose of this study is to determine the MPR classification in a subak by scoring in each MPR classification. The primary data was collected by interview, direct observation and measurement methods while secondary data was obtained from BMKG Region III Denpasar. The data that has been collected will then be rated and analyzed. Irrigation MPR for each subak is assessed using four ranges of values: Good if 0.75 <MPR<1.25, Sufficient if 0.60 1.60. The results of the analysis method of irrigation management achievement ratio in the cultivation of rice obtained by the upstream area MPR from periods I to VII irrigation management achievement ratio with an average value of 10.05 (Very Less) and for the middle area of irrigation MPR from period I to V the average value is 1.78 (Very Less), period VI with a value of 1.56 (Less), period VII with a value of 1.03 (Good) while for the downstream subak the MPR was obtained from the I to III periods with an average value of 2.25 (Very Less) and for periods IV to VII with an average value of 0.92 (Good).

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