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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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Optimasi Suhu Pengeringan dan Ketebalan Irisan pada Proses Pengeringan Jahe Merah (Zingiber Officinale var. rubrum) dengan Response Surface Methodology (RSM) Desak Agung Hepi; Ni Luh Yulianti; Yohanes Setiyo
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.p07

Abstract

Drying temperature and thickness of slices are two things that affect the drying process of red ginger. The research was conducted with the aim of obtaining a combination of drying temperature and optimum slice thickness through response surface methodology (RSM), as well as obtaining mathematical models to predict water content, water activity, ash content and evaporation heat energy. Testing was conducted to determine the effect of the temperature and thickness of the slices on the response of water content, water activity, ash content and evaporation heat energy. Data processing using design expert application ® 12. The results showed linear models to predict the response of water levels and ash levels. Quadratic models to predict the response of water activity and evaporation heat energy. Model verification results show the combination of drying temperature and optimum slice thickness selected is 67.30C and 3 mm. The drying process with a combination of drying temperature and optimum slice thickness resulted in an actual water activity value of 0.393 aw, water content of 9.877%, ash content of 3.513% and evaporation heat energy of 68,354 kJ/h. The response of the combination drying temperature and thickness of selected optimum slices can meet the wishes according to the criteria with a desirability value of 81.3%.
Analisis Efisiensi Biaya Distribusi Pupuk Bersubsidi di Wilayah Kabupaten Klungkung Menggunakan Metode Transportasi Ni Wayan Erni Febriani; I Wayan Widia; Gede Arda
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.p06

Abstract

The aim of this research was to determine the distribution pattern of subsidized fertilizer in Klungkung regency, as well as to determine the distribution pattern of subsidized fertilizer that produced the minimum distribution cost. The research method were a survey, measuring the distance and collect secondary data. The survey was conducted to official distributors to obtain the amount of farmer groups which recieved the subsidized fertilizer. The information of farmer groups’ distance to the official distributors, received fertilizer, and the cost spent to distribute the fertilizer were needed to calculate the unit cost of distribution. All of those information were obtained by field survey and direct measurement in location. The data obtained then was analyzed by applying three methods of transportation that was North West Corner Method, the Lowest Cost Method and The Vogel's Approximation Method. The results indicated that the methods produced different costs in which the minimum distribution cost by Rp 6.065.846,00 was produces by the Lowest Cost Method. The value of the result is same with the transportation minimum cost that produced by the distribution pattern of subsidized fertilizer at this time in Klungkung regency, so it can be concluded that the distribution pattern of subsidized fertilizer in Klungkung regency at this time is meeting with the all criteria distribution pattern with transportation minimum cost.  
Analisis Iklim Mikro di dalam Sungkup PlastikpadaBudidaya Tanaman SeladaKeriting (Lactuca sativa var. cripaL) I Kadek Ari Andika,; Yohanes Setiyo; I Gede Budi Sanjaya
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.i15.

Abstract

The purpose of this study were to (1) analyze the microclimate within the plastic hood different heights for the cultivation of curly lettuce plants and (2) know the height of the suitable plastic hood on the productivity of the curly lettuce plant. This research using completely randomized design, with four treatments and three replications: SP0 treatment without hood, SP1 treatment of plastic hood height 80 cm with a height of 45cm ventilation, SP2 treatment of plastic hood height 100 cm with a height of 45 cm ventilation, and SP3 treatment of plastic hood height 120 cm with height ventilation 45 cm. The result of this research on treatment of plastic hood height 120 cm obtain highest light intensity at 651.1 lux, got the highest temperature at 24.10C and treatment of plastic lid height 80 cm obtain highest relative humidity at 76.3%. The Treatment hood height plastic of 80 cm obtained the highest productivity of 5.6 g/plant
Implementasi Keselamatan Dan Kesehatan Kerja (K3) Terhadap Kinerja Karyawan (Studi Kasus PT. Bali Maya Permai Food Canning Industry) Tessa Apriani Aruan; I Gusti Ngurah Apriadi Aviantara; I Nyoman Sucipta
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.p12

Abstract

Occupational safety and health program was a system of program created for both worker and entrepreneur as an effort to prevent occupational accident and illnesses caused by working relationship within the working environment. The research aims to determine the influence of occupational safety and health on employee performance and to know how much the impact of occupational safety and health on employee performance. This method of research used questionnaires as a data collection tool distributed to .80employees at PT. Bali Maya Permai Food Canning Industry. The results of the multiple linear regression test showed the magnitude of the influence of occupational safety and occupational health variables on employee performance amounted to 68,43%. It showed that occupational safety and health had a positive effect on employee performance.
Pengembangan Sistem Rantai Dingin Ikan Tongkol (Euthynnus Affini) Segar Untuk Pedagang Ikan Keliling Ketut Wiranata; I Wayan Widia; I Putu Gede Budisanjaya
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.p02

Abstract

This aims of this research were to determine the effect of the use of an ice cooling media with the addition of salt and ice cooling media comparisons with the raw materials of fish on the quality of fresh fish. This research used factorial experimental design with two factors, namely the use of ice cooling media with the addition of salt and ice cooling media comparison with raw fish. Factors adding salt consists of four treatments, without the addition of salt, the addition of salt 10%, 12.5%, and 15% of the amount of ice used. While factors ice cooling media comparisons with the raw materials of fish is 1:1 and 1:1.5. Parameters of observation in this research was the long time cold chain system, pH, organoleptic appearance, organoleptic odor, organoleptic texture, histamine, TVB, TPC. The results of this research indicating that the use of an ice cooling media with the addition of salt and ice cooling media comparisons with the raw materials of fish, as well as the interaction between treatments giving effect of good on the quality of fresh fish. The interaction addition of salt as much as 15% and the ratio of 1:1 gives the best results on the quality of fresh fish with characteristics, long time cold chain system of 11 hours and 24 minutes, the pH value of 6.25, a fresh appearance (8,4), the smell of fresh (8.1), the texture of fresh (8.0), histamine 7,90 mg / 100 g, TVB 10,40 mg / 100 g, TPC 7,4x103 colonies/g.
Pengolahan Limbah Pisang Menggunakan Metode ContinuousFlowBinVermikompos di PT Nusantara Segar Abadi Jembrana Bali Fajar Khun Faqih; I Gusti Ngurah Apriadi Aviantara; Ni Luh Yulianti
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.p12

Abstract

PT Nusantara Segar Abadi is a company that focuses on the cultivation of Cavendish bananas located in Jembrana Regency. According to the Central Statistics Agency, banana production data in Indonesia reached 9,245,427 tons in 2022, with PT NSA contributing 68,254 tons to the production in the same year. The challenge faced by PT NSA is t he improper handling of banana waste, which can lead to pollution and aesthetic issues. This research aims to create compost from banana waste using the continuous flow bin vermicomposting method. The research treatments include 7 kg of cow dung bedding wi th 1 kg of worms (A1), 7 kg of cow dung bedding with 1.5 kg of worms (A2), and 7 kg of cow dung bedding with 2 kg of worms (A3), each receiving 1.25 kg of banana waste every 3 days. Observations are conducted according to the Indonesian National Standard 1 9 - 7030 - 2004. The obtained data are analyzed using descriptive statistical analysis. After 18 days, the composting performance and characteristics of the compost vary. In terms of the C/N ratio parameter, treatment A1 exceeds the maximum standard at 20.12%, while treatment A2 is at 16.43%, and treatment A3 is at 16.11%, meeting the standard. Other characteristics include a pH value of 7.4 - 7.5, moisture content of 8.8% – 9.69%, organic C content of 27.43% – 29.37%, total N content of 1.46% – 1.71%, phosphorus (P) c ontent of 0.15% – 0.25%, and potassium (K) content of 0.33% – 0.37%, all of which comply with the compost standards specified in SNI 19 - 7030 - 2004. Treatment A3, with 2 kg of worms, proves to be the best treatment as technical parameters and macroelement conten t in all tests meet the standards
Pengaruh Penambahan Konsentrasi Air Garam Laut dan Lama Perendaman Terhadap Mutu bunga Kol (brassica oleracea var. Botrytis l.) Selama Penyimpanan Suhu Dingin Maria Wardiani Popi; Ida Ayu Rina Pratiwi Pudja; I Putu Surya Wirawan
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.p08

Abstract

Cauliflower (Brassica oleracea var. botrytis L.) is one of the perishable agricultural products. Handling these problems, preservation is necessary in order to maintain the quality of cauliflower. One technique that can be used for preservation is soaking with salt. The purpose of this study was to determine the effect of salt water concentration and soaking time on the quality of cauliflower during cold storage and to determine the best salt concentration on quality and the best soaking time on cauliflower. This research method uses a Completely Randomized Design (CRD) consisting of 10 treatments and 2 replications with a concentration of salt (NaCl) of 3%, 6%, 9% and soaking time of 10, 20 and 30 minutes. The results showed that soaking using table salt (NaCl) 10 grams with a concentration of 6% and soaking time for 20 minutes showed the best results after 10 days of observation.
Pengaruh PerlakuanUap Etanolterhadap Mutu dan Masa Simpan Buah Manggis (Garcinia Mangostana L.) I Gusti Ayu Prapti Pundari; I Made Supartha Utama; 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.i16.

Abstract

The aim of this research was to determine the effect of etanol vapor on the quality and the shelf life of mangosteen at the room temperature. Three different volumes of ethanol, namely 0 ml, 2 ml and 4 ml, were trapped in the 5gram carrageenan placed in the tea sachets. The sachet was then put on the basal of styrofoam tray on which 5 fruits were placed and then wraped by streching film LDPE. Control fruits or un-treated fruits were also provided as comparison. The result showed that the ethanol vapor treatments, in general, significantly reduced the intensity of damage, weidght loss, slowing the change rate of texture, color of fruit surface and aril, total soluble solid and vitamin C of the aril, compared to the control fruits. The ethanol vapor was also able to give better preferences of panelists on the color and flavor of the aril, as well as the overall performances of the fruits compared to the controls. The 4 mL ethanol per package created ethanol vapor of which the best vapor to reduce the rate of damage and the change of quality and increase the panelists preferences.
Karakteristik Pengeringan Dan Sifat Fisik Bubuk Jahe Merah Kering (Zingiber Officinale Var.rubrum) Dengan Variasi Ketebalan Irisan Dan Suhu Pengeringan Ni Luh Devi Widyanti; Ni Luh Yulianti; Yohanes Setyo
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.p01

Abstract

Processing red ginger in powder form is one way to preserve the red ginger crop, which has a high moisture content. Processing of red ginger in powder form requires drying of the material so it can remove the water content in the material. In drying a material, the temperature and thickness influence drying. The purpose of this study was to determine the drying characteristics, the physical properties of red ginger powder and the treatment that produced the best dry ginger powder quality with variations in temperature and slice thickness during drying. The design used in this study was a factorial randomized block design (RBD) with two factors and three replications. The first factor is the drying temperature of 50oC, 60oC, and 70oC and the second factor is the thickness of the red ginger slices 1 mm, 3 mm, 5 mm. The parameters observed were moisture content, bulk density, angle of bulk, uniformity index, and rate of reduction in water content of red ginger. The results showed that the interaction between the temperature treatments and the thickness of the slices had a significant effect on the parameters of moisture content, bulk density, angle of bulk, and the rate of reduction in water content of red ginger. The best treatment was obtained in treatment (N3S5) of dried red ginger with a thickness of 3 mm slices dried at a temperature of 50oC with a moisture content value of 10.05% bb, bulk density 790Kg/m3, angle of bulk 43.34o.
Penentuan Umur Simpan Ikan Nila (Oreochromis niloticus) Asap pada Konsentrasi Asap Cair Bambu Tabah dan Suhu Pengovenan yang Berbeda Aprianus Yupan Dharma Mbalur; Pande Ketut Diah Kencana; I Made Anom S. 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

Processing fish tilapiacan be done by utilizing the liquid smoke of tabahbamboo, because it can inhibit the growth of bacteria and kill bacteria byphenolic 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 tabahbamboo liquid smoke and the oven temperature whichgives 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 a ovenfor 4 hours, the treatment was carried out in 2 replications. The parameter measured include characteristics that effect 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 tastewere 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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