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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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Strategi Peningkatan Kinerja Manajemen Rantai Pasokan Jeruk Siam Di Kelompok Tani Gunung Mekar Kabupaten Gianyar I Made Sucipta; I Wayan Widia; I Made Supartha Utama
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.p04

Abstract

Siam citrus (Citrus nobilis var. microcarpa) is one of Bali's main commodities. However, the fact showed that agribusiness system of Siam citrus is not profitable enough for small scale farmers group. This research aimed to; (1) acknowledge the structure, mechanisms, and the systematic supply chain of Siam citrus in the Gunung Mekar Farmers Group of Gianyar Regency; and (2) know the priorities recommendations in order to increased supply chains performance of Siam citrus. This research study consisted of two stages, and each process required different respondents and analysis tools as well. The first stage (to know the structure,mechanisms, and systematic of the supply chain) is using the descriptive qualitative analysis, and the second stage (to know the recommendation priorities) is using the Analytical Hierarchy Process method (AHP) as the analysis tool. The sampling on farmer levels conducted purposively and the next sampling level determined by snowball sampling method. The research resulted three distribution patterns of Siam citrus with traditional supply chain mechanism basic. The improvement of performance supply chain management on Siam citrus, information accessibility improvement, alternative reliability, and performance indicator ofproduct quality became the most important priority  
Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Lama Perendaman Terhadap Kesegaran Pisang Cavendish (Musa Acuminata) K. Justikha Natalia Praja; Pande Ketut Diah Kencana; 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.p05

Abstract

Cavendish banana one of the horticultural products that are prone to physiological setbacks and very vulnerable to physical damages after harvest. Various concentrations of tabah bamboo liquid smoke with different soaking times can use as natural preservatives. The bananas used in this study were Cavendish bananas from Buleleng, every bunch consists of at least ten banana with a length of 18.59 cm and a weight of 125 ± 5 g. This study aims to find the best treatment combination of the treatmentoof liquid smoke concentration and soaking time to maintain freshness and shelf life of Cavendish bananas during storage. The experimental design used in this study was a Completely Randomized Design (CRD) with two factors, the first factor was the concentration of tabah bamboo liquid smoke, and the second factor was the soaking time. The first factor consists of four levels of concentration namely 1%, 3%, 5%, and 7%. The second factor consists of three levels of soaking time, namely 10 minutes, 20 minutes and 30 minutes with storage temperature using room temperature (28 ± 2oC). The parameters observed in this study are: repiration rate, weight loss, hardness, level of damages, TPT and organoleptics. The best interaction results are shown in the treatment of 7% concentration of tabah bamboo liquid smoke with 10 minutes of soaking with an average value of respiration rate parameters of 51.18 ml CO2 / kg.hour, an average value of weight loss with a value of 17.61%, an average value of hardness of 3.82 kg, the average value of TPT was 15.65% Brix, the value of the level of damage was 2.40, the average organoleptic value of taste was 4.67, aroma was 4.54 and color was 3.87. The conclus of this study indicates that the combination of A4B1 (7% tabah bamboo liquid smoke concentration with soaking for 10 minutes) is the best combination to keep freshness and the quality of green bananas until the storage period of the 15th day.
Rancang Bangun Sistem Informasi Ketersediaan Air Irigasi Subak Berbasis JavaScript I Putu Arya Patrama Kharisna Putra; Ni Nyoman Sulastri; I Made Anom Sutrisna Wijaya; I Putu Gede Budisanjaya; Gusti Bagus Dwi Anugrah Harimurti
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.p10

Abstract

The subak irrigation system still needs to be improved in recording and managing irrigation discharge data. Thus, an information system is required to display digital data on irrigation water discharge, which can be accessed via the website. The research aimed to d esign a responsive, flexible, and easily accessible information system, to build a live discharge data service in the form of a bar chart, and to test the features and accessibility of the information system. System design in this study was carried out in the following stages, identifying problems from the user side, designing system algorithms, integrating frameworks and API, hosting, and conducting black - box testing. The entire system design followed the waterfall model. The system has seven features: web site information , automatic discharge data from the IM - Logger tool, discharge data with manual measurements, subak news, subak gallery, login, and WhatsApp - based information features. This study tested features' responsiveness, flexibility , and system accessibility for various devices. The test results showed that all the features tested had good responsiveness and speed. In the digital data feature, irrigation discharge could be updated consistently and successfully converted into a bar chart . The system flexibility test obtained a very good score, with 100% and 93.8 % conformity percentages for wide and narrow screen devices, re spectively . In the accessibility test, 59.66% of respondents stated that the accessibility of this system was good, 39.98% was very good, and 0.6% was not good. Based on the overall results, it can be concluded that the information system functions respons ively, and flexibly , and is easily accessible
Pelapisan Gel Aloe Vera (Aloe barbadensis Miller) dan Ekstrak Jahe pada Buah Tomat (Lycopersicum esculentum Mill) Ni Wayan Prilia Dewi; Ida Ayu Rina Pratiwi Pudja; Pande Ketut Diah Kencana
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.p06

Abstract

Tomato fruit (Lycopersicum esculentum Mill) is a horticultural plant is well utilized as fresh fruit, vegetables and daily cooking spices, tomato plants are shrubs, both planted in the lowlands and highlands. Tomatoes have perishable properties due to improper handling of tomatoes before, during and after harvesting resulting in a decrease in quality. The purpose of this study was to maintain the shelf life of tomatoes with the best concentration of aloe vera gel and ginger extract in cold storage. This study uses a factorial completely randomized design (CRD) consisting of two factors. The first factor is the concentration of aloe vera gel and the second factor is the concentration of ginger extract. The first factor consists of three levels, namely: 0% aloe vera gel, 30% aloe vera gel, 50% aloe vera gel and added control. The second factor consists of 2 levels, namely: 8% ginger extract, 10% ginger extract and added control and stored at a showcase temperature of 10±2°C. Each treatment was repeated 3 times, with storage for 25 days. The parameters observed in this study are: repiration rate, vitamin C, hardness, level of damage and organoleptics. The best results showed in the treatment of 30% aloe vera gel and 8% ginger extract with a respiration rate parameter value of 40.26 ml CO2/Kg. Hours, vitamin C with a value of 27.63 mg/100g, hardness with a value of 3.53 kg/cm, damage level with a value of 3.56 and organoleptic the scent with a value of 3.62.
Model Perencanaan Produksi untuk Memenuhi Permintaan Pasar dan Pengendalian Persediaan Produk Jadi pada Perusahaan Penghasil Minuman Ringan Ni Made Darmayanti; I Wayan Widia; Ida Bagus Putu Gunadnya
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.v02.i02.p05

Abstract

This research aims to determine the historical pattern of sales of each product variant, the index of special events that influence the demand and forecasting models are most appropriate to use as the basis for planning the production of Coca-Cola 200 ml and Sprite 295 ml in PT. CCBI Balinusa. From these studies obtained pattern on the monthly sales of each product in 2015 fluctuated from time to time. The highest sales of Coca-Cola 200 ml occurred in September, and Sprite 295 ml occurred in December. While the lowest sales data on Coca-Cola 200 ml and Sprite 295 ml occurred in July. Index top special event for Coca-Cola 200 ml is on Christmas and New Year (I=2.43), the lowest was Idul Adha (I=1.42) and Sprite 295 ml highest at Christmas and New Year (I=2.17), the lowest in the Waisak (I=1.47). The best forecasting model for Coca-Cola 200 ml is an exponential smoothing event based (ESEB) with α = 0.3 and for Sprite 295 ml is an exponential smoothing event based with α = 0.1.  
Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia Serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) I Nyoman Cahyadi Purnama; Pande Ketut Diah Kencana; I Made Supartha Utama
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.p11

Abstract

Bamboo “Tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "Tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity ofwater content, pH, total acid, total phenol, and organoleptic " Tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "Tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50°C, 60°C and 70°C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “Tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60°C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94%, total phenol content 54.95mg/100g , color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4,67.
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%.
Deteksi Residu InsektisidaProfenofos pada Cabai Merah (Capsium annumL.)melalui Augmentasi Citra dan CNN (Convolutional Neural Network) Zulfa Hana Maulida; I Putu Gede Budisanjay; I Made Supartha Utama; Chathawan Chaicana; Wahyu Nurkholis Hadi Syahputra
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.p11

Abstract

The use of i nsecticide in agriculture is rapidly increasing but also faces challenges related to their negative impacts on human health and the environment. One commonly used insecticide is profenofos. Farmers frequently use Profenofo s to control pests on red chili plants in Indonesia. Therefore, detecting profenofos insecticide residue on chili is crucial to ensure the safety of chili consumption. This study aims to develop a new method for detecting profenofos insecticide residues on red chilies (Capsicum Ann um L.) through image augmentation and CNN (Convolutional Neural Network). In this study, insecticide solution preparation, chili image acquisition, testing with GC (Gas Chromatography) Agilent 6890 , image preprocessing, and CNN model implementation were co nducted. Insecticide solution spraying was conducted on 15 chili es with concentrations of 0 and 10 mg/l, followed by smartphone image acquisition, resulting in 30 images . Subsequently, each image was augmented 50 times, resulting in 1530 images. This proce ss involves rotation, shifting, zoom , a nd horizontal and vertical flipping. The CNN model, consisting of convolution layers and fully connected layers, was trained with the Adam optimizer, categorical cross - entropy loss function, the learning rate of 0,000 1, and trained for 20 epochs. The analysis results indicate that the model achieved an accuracy of 85% with precision, recall, and F1 - score values of 0,86 , 0,85, and 0,84, respectively. Based on these results, it can be concluded that the image augmentatio n and CNN method successfully detected profenofos insecticide residues on red chilies at concentrations of 0 and 10 mg/l.
Pengaruh Lama Fermentasi Dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Daun Bambu Tabah (Gigantochloa Nigrociliata Buse-Kurz) I Gede Angga Artha Yoga; Pande Ketut Diah Kencana; Sumiyati Sumiyati
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.p07

Abstract

Herbal teais tea made from spices or other plants that have health properties and is used as healthy drink or refreshment. One of the herbal teas is made from tabahbamboo leaf (Gigantochloa nigrociliataBUZE-Kurz). The bamboo processing aims to take advantage of the compounds contained in theleaves, which will produce its own characteristics. The purpose of this study was to determine the effectof different fermentation and drying times on the characteristic of bamboo tabahleaf herbaltea. This research was conducted at September -October 2020 at the Post-Harvest Engineering Laboratory, Natural Resource Management, Food Analysis, and Food Processing Laboratory, Faculty of Agricultural Technology, Udayana University. This research used a Completely Randomized Design with two factor wich were fermentation time (120, 240 and 360 minutes) and drying time (60 and 120 minutes). All treatment repeated three times to obtain 18 units of experiments. The data obtained were analyzed by analysis of variance and if the treatment had significant effect followed by Duncan’sMultiple Range Test (DMRT). The result of this study indicate that the treatment fermentation at 120 minutes with drying time 60 minutes was the best treatment with moisture content 6,27%, pH 6,56 , total acid 1,35%, total phenolics 11,00 mg GAE/g, total flavonoids 16,41 mg QE/g and sensory properties color (neutral), the flavor (neutral), the taste (neutral and slightly bitter) and an overall acceptance (neutral).
Pendugaan Waktu Kedaluwarsa Pendistribusian Manisan Salak Menggunakan Metode Q10 Ida Ayu Mas Oceanic; Ida Bagus Putu Gunadnya; I Wayan Widia
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 1 (2017): 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.2017.v05.i01.p01

Abstract

This study aimed to determine the change of quality parameters, to determine the critical quality parameter and to predict the distribution expired time of snake fruit candy using Q10 method. Snake fruit candy was stored at three different storage temperatures, namely 35, 45 and 55oC for 20 hours. Each storage room was loaded with 126 candies and observation was done every 4 hour on parameters of texture, aroma, color and flavor of the candy. The results showed that the longer the storage, the value of candy texture increased from an average of 7,06 N to 250,20 N. Meanwhile, the score of aroma of candy decreased from an average of 4,13 to 1,00. The score of color also decreased from an average of 4,93 to 1,00. The same phenomenon was also observed on flavor of candy which decreased from an average of 4,67 to 1,00. The critical quality parameter of the snake fruit candy was flavor which followed the first reaction order. The Q10 of the flavor deterioration was determined at the basic temperature of 45oC and it was found its value was 1,94. By using Q10, it was predicted that distribution expired time of snake fruit candy stored at temperature distribution of 15, 25, 35, 45, and 55oC was 220 hours (9,19 days), 114 hours (4,73 days), 58 hours (2,44 days), 30 hours (1,25 days), and 15 hours (0,65 day), respectively.

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