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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 Pelayuan dan Suhu Pengeringan Daging Buah Nanas pada Alat Pengering Vakum terhadap Mutu Produk yang Dihasilkan Ramendra Wiro Ginting; Ida Bagus Putu Gunadnya; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 2 (2016): 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.2016.v04.i02.p03

Abstract

The objective of this research were to know the effect of blanching and drying temperature of vacuum dryer on pineapple pulp and also to know the best quality of dried pineapple pulp resulting from both treatments. The experiments were done using Randomized Group Block Design (RGBD) with factorial experiments. The first factor was blaching consisted of two treatments, namely with and without blanching and the second one was drying temperature such as control, vacuum drying at 60 oC, 70o C, and 80 oC. The experiment was repeated three times. The results of the experiment showed that treatment with blanching and using drying temperature of pineapple pulp at 70 oC under vacuum for 2.5 hour of drying resulting the best quality of dried pineapple pulp based on the results of organoleptic tests of dried pineapple pulp including its colour, crispiness, and taste which its values were 5.70, 4.20 and 5.35, respectively.  
Pemanfaatan Air Kelapa dan Asam Sitrat Sebagai Larutan Peraga Menggunakan Teknik Holding Untuk Memperpanjang Masa Kesegaran Bunga Potong Krisan (Chrysanthemum indicum L.) Type Spray Maria Magdalena Kristiani Mbulu; Ida Ayu Rina Pratiwi Pudja; Ni Luh Yulianti
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.i14.

Abstract

This research aims to obtain the best concentration of coconut water and citric acid as a solution to extend Chrysanthemum cut flowers’ freshness period. The research is consisted of 25 experimental units, each experiment was repeated twice to gain 50 experimental units. The research uses a completely randomized design (CRD) with an experimental factor. The factor is a combination of coconut water and citric acid. The concentration of coconut water which was used 0%, 4%, 8%,12% and 16% meanwhile the concentrations of citric acid which was used 0 ppm,100 ppm, 200 ppm, 300 ppm, and 400 ppm. The parameters which is measured are;the flower‘s freshness period, percentage of flower bloom, the absorbed solution and the flower’s color. Based on the results of the research, it is known that the best treatment is the concentration of coconut water 4% and citric acid 400 ppm that will gain 11 days of flowers’ freshness period, the percentage of flowers’ bloom is 65.5%, the total absorbed solution is 177.5 ml with flower’s color becoming very faded and slightly brown.
Modifikasi Penampung Slurry pada Bioreaktor Portabel Penghasil Biogas I Putu Karisma Yogi; I Putu Surya Wirawan; Gusti Ngurah Apriadi Aviantara
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 2 (2024): 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.2024.v12.i02.p06

Abstract

Using PVC tarpaulin as a slurry container in portable bioreactors has a high potential for leakage. This research aims to determine the ability of a 200 - liter High - Density Polyethylene (HDPE) plastic tube to contain slurry in a portable bioreactor with an airtight (anaerobic) biogas fermentation process. The equipment design is carried out structurally (includes calculating the volume of the reactor tube, volume of the gas c hamber, and volume of the slurry chamber) and functionally (includes making the inlet channel, residue outlet channel, and gas channel). The parameters tested include temperature, pH, and biogas pressure. The research results showed that fermentation of a mixture of pig manure slurry and water for 25 days produced a biogas volume of 0.0487824 m3, the resulting temperature was 20 o C - 29.9 o C (mesophilic), and the pH value of the slurry during the fermentation process was 6.3. HDPE plastic tubes can be used as s lurry containers because they can carry out the fermentation process in an airtight (anaerobic) manner
Pengaruh Hydrocooling dan jenis Plastik Terhadap Mutu Jagung Manis (Zea mays L. Saccharata) Selama Penyimpanan Dingin Ni Luh Putu Sarasulistian; Ida Ayu Rina Pratiwi Pudja; Yohanes Setiyo
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.p06

Abstract

Hydrocoolingis a simple way to quickly lower the temperature of food until the material temperature near the storage temperature. In addition, food packaging treatment can inhibit the rate of weight loss and product quality. This study used a completely randomized design (CRD) which consisted of two factors. The first factor wasthe immersion time in the hydrocoolingprocess (without soaking, 1 minute immersion, and 2 minutes of immersion (immersion water temperature 5oC ± 1)) and the second factor wasthe type of plastic (Polypropylene (PP) plastic type and High-DensityPolyethylene (HDPE) plastic). Each experimental unit was repeated 3 times and all experimental units were stored in a refrigerator with a temperature of 10oC ± 1. The parameters observed were a) moisture content, b) weight loss, c) material hardness, d) color, and e) cooling rate. Observations were made for 8 days with data retrieval intervals for 2 days. During cold storage sweet corn undergoes many physical changes. These changes began to appear on the 6th day. On the 6th day, sweet corn stored in cold storage experienced physical changes, namely wilting, wrinkling, starting to pale, and brownish color appeared at the tip to the base of the surface of the sweet corn. On the 8th day sweet corn experienced a 57decrease in weight loss and moisture content in the treatment without hydrocoolingand without packaging, while the hydrocoolingtreatment (1 minute and 2 minutes) and packed (with Polypropylene (PP) plastic and High-DensityPolyethylene plastic (HDPE) also experienced a decrease in water content and weight loss but still had a high average value of moisture content and weight loss. The result of the decrease in moisture content and weight loss affected the hardness of sweet corn, color, and cooling rate. The best treatment combination was obtained in thehydrocoolingtreatment for 2 minutes with Polypropylene (H2P1) packaging with a weight loss value of 0.33%, hardness 34.20 N / mm2, color L 50.00, a 16.69, b 51.81, water content 74.167%, and a cooling 2.3982 oC / 30 minutes.
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 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.p10

Abstract

The purpose of this study is to determine 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 used a factorial completely randomized design (CRD) with two factors: the first factor was the drying temperature of 50oC and 60o C, and the second factor was the thickness of theslices 0.5 cm, 1 cm and 1.5 cm. The parameters observed were water content, angle of repose, uniformity index, grain yield, bulk destiny and color. The results showed that the interaction of treatment affected the parameters of bulk density, uniformity index, grain yield, and color. While the treatment of drying temperature and thickness of the slices have a significant effect on the parameters of water content andangle of repose. Furthermore, based on the results of data processing, it can be concluded that the treatment temperature of 60o C drying and slice thickness of 1 cm is the best treatment with a moisture content of 12.5%, angle of repose of 36.2o, uniformity index of mesh 40 of 91.2%, mesh of 60 39 , 9%, mesh 80 38.1%, bulk density 0.428kg / cm3, grain yield 25.3%, and orange turmeric color.
Rancang Bangun Sistem Informasi E-Commerce Penjualan Ayam Pedaging Berbasis Website di Kabupaten Manggarai Barat, NTT Kevin Imanto Krisenda Resman; Ida Bagus Putu Gunadnya; 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.p03

Abstract

Broiler chicken sales in the West Manggarai Regency are still done traditionally. Traditional broiler chicken marketing is considered ineffective in the current digitalization era because many businesses have directed to the digital world, one of which is an online sales system or e-commerce. The purpose of this research was to design a system of selling broilers chicken online so that it can connect to farmers and buyers in the digital world. Broiler chicken e-commerce the system was built in the form of a website to facilitate users accessing the system without has to install applications and get free access. The system was built using Laravel framework version 5.8 and the XAMPP application as a database server. System testing used the black box testing and user acceptance testing (UAT). Black box testing focuses on the functional requirements of the software, while UAT testing focuses on non-functional requirements. Results of UAT test revealed the percentage of user acceptance of software that had been made. The results of the system testing using the black box testing method indicated that the system met the expectations of the users. UAT tests result obtained score interpretation score which value of 80.53%. This showed that the percentage of user acceptance of website-based broiler chicken sales information system in West Manggarai Regency, East Nusa Tenggara that had been built got the very good category.
Pengaruh SuhuPengeringan dan Masa Simpan terhadap Karakteristik Biji Kakao (Theobroma cacao L.) Hasil Fermentasi Ni Kadek Febrina Dwi Pradnyadari; Pande Ketut Diah Kencana; I Nyoman Sucipta
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 2 (2024): 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.2024.v12.i02.p07

Abstract

This research was conducted to determine the effect of temperature and drying time on the characteristics of fermented cocoa beans and to obtain the best combination of drying temperature and shelf life. This research used a completely randomized design (CRD) with two factors :storage time (7 days and 14 days) and temperature (50°C, 60°C, and 70°C) . Cocoa beans are harvested and fermented using an albesia wood box measuring 26cm x 25cm x 23cm with a thickness of 2 mm for 7 days. the seed are soaked and washed with running water arter the fermentation process in complete . Drying begins by placing the seeds into the ST - 02 dehydrator. . The research results showed that temperature and drying time had a significant effect (P <0.05) on the parameters of water content, fat content, pH, organoleptic tests including color, texture, aroma. The best treatment combination is at a temperature of 50°C (S1) with a drying time of 20 hours and a storage period of 7 days (P1) to produce dry cocoa beans with characteristics according to 2323:2008 cocoa beans, SNI 3749:2009 cocoa butter and organoleptic test results. water content 6.04%, fat content 36.52%, pH 4.60, color hedonic test 4.13, seed texture 3.93, and seed aroma 4.13.
Rancang Bangun Program menggunakan MetodeFuzzyuntukPenilaian Aspek Palemahan pada Sistem Subak(Studi Kasus pada Sistem Subak di Kawasan Warisan Budaya DuniaCatur Angga Batukau) Kadek Dwi Ananda Nugraha; Sumiyati Sumiyati; I Putu Gede Budisanjaya
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.i01.

Abstract

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.
Penerapan Metode Six Sigma untuk Menurunkan Jumlah Defect pada Produksi Fillet Ikan Kakap Putih (Lates Calcarifer Bloch) Putu Ayu Aripradnyani; I Wayan Widia; I Gusti Ketut Arya Arthawan
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.p04

Abstract

Every company should try to minimize the risk of failure in production. The high percentage of defective products in each production cycle has implications not only reducing consumer confidence but also increasing production costs, which results in lower product competitiveness in the market. The objective of this study was to identify the main factors causing defects in the product and to find how can of process improvement and or management that can be done to reduce the number of defective products in the export quality white snapper fillet production process at a fish processing company in Bali using the Six-Sigma method. This research consisted of Six-Sigma implementation stages, namely DMAI (Define, Measure, Analyze, and Improve) which involved management and company employees. The results showed that two critical factors were identified as the main causes of white snapper fillet defect, namely broken/mushy and smelly meat, and uneven application of CO gas. The performance characteristics achieved by the company are currently characterized by a DPU (Defect per Unit) number of 0.09, DPO (Defect per Opportunities) of 0.045, DPMO (Defect per Million Opportunities) of 45.463 which is equivalent to performance at the 3,125- Sigma level so that belongs to the category of industry average performance level. The company has the potential to achieve an increase in performance up to the 4,000-Sigma level as long as it is willing to make a number of continuous improvements in handling both the quality control of fish raw materials and imperfections in the supply of CO gas in the product. With application of the six sigma method, the main causes of failure can be identified and get recommendations for improvements in an effort to improve the company’s process performance.
Pengaruh Penambahan Berbagai Variasi CoatingTerhadap Karakteristik MutuFilletIkan Kakap Putih (Lates Calcarifer Sp) selama Penyimpanan Dingin I Wayan Widia; I Putu Yosan Budana; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 12 No 2 (2024): 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.2024.v12.i02.p09

Abstract

White snapper ( Lates calcarifer sp ) is a perishable fishery product, so it needs to be handled properly during storage. Using chitosan and ci n namon essential oil as a coating has the potential to be used as an antibacterial. The purpose of this study was to determine the effect of adding various coating variations and the best coating treatment on the quality characteristics of barramundi fillet s during storage. This study used CRD (completely randomized design). The coating addition treatment consists of no coating, coating with the addition of 1.5g chitosan, coating with the addition of 1.5% cinnamon essential oil and coating with a combination of 1.5g chitosan and 1.5% cinnamon essential oil, with repetition twice and the sample will be stored at temperature. 15 o C for 8 days. The research results showed that the addition of 1.5g chitosan and 1.5% cinnamon essential oil as well as a combination treatment with 1.5g chitosan and 1.5% cinnamon essential oil as a coating provided different effects during cold storage in terms of the parameters pH, pH, texture (hardness), color difference, TVB and TPC. The best treatment was found in coating using cin n amon essential oil 1.5% during cold storage until day 8 with a pH value of 5.9, texture (hardness) 3.1476 N, color difference 7.6, total volatile base 44.70 mg N /100 g, total plate count 5.79 CFU/g.

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