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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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Perancangan Sistem Kontrol pH dan Turbidity Akuarium Ni Kadek Sintya Resmiani; Ni Nyoman Sulastri Sulastri; I Made Anom Sutrisna Wijaya; I Putu Gede Budisanjaya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p18

Abstract

Control systems are widely applied in various fields, including fish farming. Water quality can decrease rapidly due to the deposition of feed residues, faeces, and metabolic waste of fish. The deposition causes the phosphate concentration to elevate; as a result, the water becomes murky. In addition, significant changes in pH in a short time cause physiological disturbances for fish. Aquarium water quality plays a vital role in the maintenance of aquarium fish; therefore, a system that can control and monitor water quality in fish farming is needed. The purpose of the study was to design as well as build an aquarium pH and turbidity control system and to assess the performance of the design produced. The system was designed using Arduino Uno ATmega328P as a microcontroller. This microcontroller was connected to sensor pH E-201 BNC, sensor turbidity SEN0189, ultrasonic sensor as a water level sensor, a relay as a pump controller, solenoid valve and 16x2 LCD as a monitor. The pH and turbidity setting point was based on the optimum living condition of Koi fish, which was entered manually through coding. For this study, an aquarium prototype was built with 40 x 25 x 28 cm dimensions. The results showed that the pH sensor error values for acid, alkaline and neutral water conditions were 0,35%, 0,72%, dan 0,49%, respectively, while the accuracies were 99.65 %, 99.28%, and 99.51%, respectively. A turbidity meter was calibrated with a TDS meter. The error and the accuracy values for the ultrasonic sensor were 0,53% and 99,47%, respectively. The system was able to read and display data as well as provide output with a response time for the water draining and filling system of 6,3s and 0,14s. The system built performed well in monitoring and controlling pH and turbidity in an aquarium.
Pengaruh Mesh Adsorben Arang Aktif Bambu Betung Pada Proses Pemurnian Asap Cair Tempurung Kelapa I Putu Ari Susila Aditya; I Putu Surya Wirawan; I Gusti Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): 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.2023.v11.i02.p08

Abstract

Liquid smoke is the product of the condensation of burning organic matter by the pyrolysis process. Grade 1 liquid smoke for preservatives is processed through a purification stage with multilevel distillation which takes a long time. This study aims to obtain the quality of coconut shell liquid smoke grade 1 based on SNI 8985:2021. The liquid smoke purification process uses the dehydration method with bamboo betung activated charcoal as an adsorbent with variations in sizes of 40 mesh, 60 mesh, 80 mesh, and 100 mesh. The parameters observed were water content, ash content, SEM (Scanning Electron Microscopy), acidity (pH), and GC-MS (Gas Chromotography-Mass Spectroscopy). The results showed that the 40 mesh treatment resulted in a moisture content of 4.38%, 2.70% ash content, pH 3.3, and a purification time of 87 minutes. The 60 mesh treatment resulted in a moisture content of 5.78%, ash content of 3.39%, pH of 3.2, and a purification time of 90 minutes. Treatment of 80 mesh resulted in 5.95% moisture content, ash content of 4.14%, pH of 3.1, and a purification time of 93 minutes. The 100 mesh treatment resulted in a moisture content of 6.75%, ash content of 7.50%, pH 3, and a purification time of 100 minutes. The resulting grade 1 liquid smoke contains phenol compounds of 1.94% - 5.14%, creosol compounds of 5.84% - 15.56%, and acid compounds of 0.11% - 3.47%. The 100 mesh adsorbent is recommended as a food preservative with the characteristics of a clear color, odorless, pH value of 3.0, phenolic compounds of 5.14%, acidic compounds of 3.27%, and creosol 15.56%.
Pengaruh Pemberian Konsentrasi Cuka Apel dan Ketebalan Kemasan Plastik Polypropylene Berperforasi terhadap Mutu Sawi Hijau (Brassica Juncea L.) selama Penyimpanan Suhu Dingin Rachmad Dwi Putra; I Wayan Widia; Ida Ayu Rina Pratiwi Pudja
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p19

Abstract

aisim is one of the horticultural plants that easily experience quality degradation due to the ongoing processof respiration and transpiration. Purpose of this study is to determine the effect of apple cider vinegar and the thickness of perforated PP plastic packaging on the quality of caisim during cold storage to get the besttreatment. This study used a completely randomized design with two factors: the concentration of apple cider vinegar (3%, 6%, and 9%) and the thickness of the perforated PP plastic packaging (0.02 mm and 0.04 mm).The perforation holes used were 8 holes with a diameter of 5 mm and a plastic size of 20 x 45 cm. In this study, caisim were stored for 12 days at a temperature of 6±2oC and the treatment was repeated 3 times. Parameters observed included weight loss, total dissolved solids, color difference, texture, and organoleptic. The results showed that the use of apple cider vinegar, thickness of PP plastic packaging, and their interaction had asignificant effect on the quality of caisim during cold storage on the 12th day, but the interaction of both on the total dissolved solids parameter had no significant effect on the 12th day. The best treatment was obtained from the concentration of 6% apple cider vinegar and 0.04 mm thickness of PP plastic packaging with a weight loss value of 5.20%, texture 3.76 N, total dissolved solids 7.33 %Brix, color difference 40.05 ΔE, and organoleptic test of visual quality freshness with a score of 4.22.
Pengaruh Pelapisan Emulsi Minyak Wijen dan Minyak Sereh terhadap Karakter Fisik dan Kimia Buah Cabai Merah Besar (Capsicum annum L.) selama Penyimpanan Nyoman Yoga Pradana; I Made Supartha Utama; Ni Nyoman SulastrI
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p20

Abstract

Big red chili pepper is one of the horticultural vegetables easily damaged after harvesting. The damageoccurs due to postharvest processes such as physiological, mechanical, and microbiological damage. Oneway to reduce the fruit damage and extend the shelf life of the fruit is to use an edible coating. Thepurpose of this study was to determine the effect of emulsion coating of sesame oil and citronella oil on the physical and chemical characteristics of large red chili (Capsicum annum L.) and to obtain a combination of sesame oil and citronella oil treatment that could slow the physical and chemical damage of red chilies. large during storage. This study employed a factorial completely randomized design (CRD)with two factors. The first factor is sesame oil (W) consisting of 3 concentration levels: 0%, 0.5% and 1%. The second factor is citronella oil (S) which consists of 3 concentration levels: 0%, 0.5%, and 1%, with three replications resulting in 27 experimental units. The uniformity of data was analyzed usinguniformity analysis; if the treatment had an effect on the observed parameters, Duncan's test was used. The results showed that the effect of sesame and lemongrass oil emulsions had an effect on fruit weight loss, damage intensity, vitamin C levels, and total soluble solids during storage. The combination treatment of sesame and lemongrass oil with each concentration of 0.5% (W1S1) showed the best results, namely the weight loss value of 50.7%, damage intensity by 43.33%, vitamin C 8.9 mg /100g, and total dissolved solids 3.27 °Brix.
Pengaruh Diameter Pipa Inlet pada Pompa Hidram (Hydraulic Ram) terhadap Kemampuan Menaikan Air I Wayan Candra Deva; I Putu Surya Wirawan; I Gst. Ketut Arya Arthawan
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p21

Abstract

Indonesia has several water sources under community settlements, making difficult water distribution. Thesimple technology used to raise water from a lower place to a higher one is a hydraulic ram pump. Thisstudy aims to obtain the inlet diameter pipe concerning the height of the place and the time to raise thewater. The research method uses a functional design and tool performance test with three inlet pipesmeasuring 2.54 cm, 3.175 cm, and 3.81 cm. the inlet heights are 80 cm, 110 cm, and 140 cm, respectively.The results showed that inlet diameter affected the height of the place and the time to raise the water. Thebest inlet pipe measuring 2.54 cm can produce water discharge with inlet heights of 80 cm, 110 cm, and 140 cm. The ratio of the inlet and outlet discharge ratio is 5:1, while the maximum pumping height ratio is 1:5. The water discharge produced in Subak Bunut is 0.00831 liter/second with a distance of 20 meters and a maximum height of 470 cm.
Studi Variasi Konsentrasi Asam Stearat dan Amonium Molibdat terhadap Karakteristik Fisik Kemasan Cerdas Bioplastik Ni Putu Ayu Prya Chandani; Ni Luh Yulianti; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): 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.2023.v11.i02.p09

Abstract

Smart packaging is packaging that has the ability to provide information about the quality of packaged products directly by utilizing a number of compounds that act as indicators of the quality of the packaged product, so that research on smart packaging is feasible. This study was conducted to obtain the influence of stearic acid concentrations and ammonium molybdate on the physical characteristics of bioplastic smart packaging; determine the treatment that produces the physical characteristics of the best bioplastic smart packaging according to SNI and get the response of bioplastic smart packaging indicators to the maturity level of avocado fruit. This study used a two-factor Randomized Group Design. The first factor is the stearic acid concentration which consists of 3 levels, specifically 0.4%, 0.5% and 0.6%. The second factor is the concentration of ammonium molybdate which consists of 3 levels, specifically 1g, 2g and 3g. The results showed that the interaction between treatments had a significant influence on the parameters of elongation, tensile strength, swelling, thickness and elasticity. The best treatment was obtained in the use of stearic acid concentration of 0.4% and 1g of ammonium molybdate which resulted in a tensile strength value of 13.85 MPa, elongation value of 3.60%, an elasticity value of 384.93 MPa, a swelling value of 0.81% and a bioplastic thickness value of 0.23 mm. The conclusion of this study is that the treatment of stearic acid concentration of 0.4% and 1g of ammonium molybdate is the best treatment that is able to respond to the maturity level of avocado fruits in the form of a change in the color of the resulting packaging.
Aplikasi Pupuk Organik untuk Memperbaiki Kualitas Tanah pada Lahan Pertanian Intensif di Hulu DAS Bedadung Idah Andriyani; Sri Wahyuningsih; Elida Novita; Heru Ernanda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p22

Abstract

The chemical fertilizers and pesticides used on the soil will lead to compaction and reduce the number of soil organisms. Compaction and soil organisms decrease indicated the physical and chemical quality of the soil decreases. The research aimed to analyze the application of organic fertilizer and organic pesticide in intensive farming systems in order to change soil quality tocalculate of the level erosion hazard and productivity of chili plants. The research was carried out upstream of Bedadung Watershed. The experimental design used a Randomized Block Design (RBD) with two-factor. The observation of variables for soil quality parameters is soil structure, soil texture, soil permeability, and B-Organic. Whereas the observed plant productivity consisted of plant height (cm), number of leaves (strand), and yields (grams). The treatment of organic fertilizer also has an impact on changes in soil quality where the soil texture changes to sandy loam dominated by the percentage of fine sand and dust, the aggregate size of the soil structure increases, soil permeability become moderate - very slow, and organic material becomes high - moderate. Data on the height of plants and the number of leaves were analyzed using the Two Way of Anova test. The results of this study are that the most effective treatment for chili productivity is found in the treatment of 0.25kg organic fertilizer/plant and 11ml / liter of vegetable pesticides with a spray volume of 5.6 ml/plant producing an average value of 51.86 cm plant height, 31,2 strands of leaves and 59.39 grams of chilies.
JURNAL BETA (BIOSISTEM DAN TEKNIK PERTANIAN) Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana http://ojs.unud.ac.id/index.php/beta Volume 10, Nomor 1, bulan April, 2023 229 Pengaruh Konsentrasi dan Jenis Tepung terhadap Kar Yayang Sartika Nevianto Tanjung; I Wayan Widia; Mentari Kinasih
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p23

Abstract

All types of fish can be processed into fish paste, but not necessarily the quality of pasta. The additionalingredients in the form of flour are needed to improve texture, yield, water holding capacity, stability whenstored frozen, and reduce weight loss due to cooking in the manufacture of fish paste products. The aim ofthis study was to determine the effect of the type and concentration of flour addition on the chemistry oftilapia fish paste (Oreochromis mossambicus). This study used a 2-factorial completely randomized design(CRD), where factor I was the type of flour consisting of 3 treatment levels, namely wheat flour, cornstarch,and tapioca, and factor II was flour concentration (5%, 10 %, 15%, and 20%). The parameters for observingthe chemical properties of tilapia fish paste include water content, acidity (pH), protein content, andexpressible moisture content (EMC). Observational data were processed using variance (ANOVA) andKruskal-Wallis, and then Duncan further tested if there was a significant effect. The results showed that theinteraction of treatment type and concentration of flour addition had a significant effect on all observationparameters. The best treatment combination is cornstarch with an additional concentration of 10% with awater content value of 73.62%, the protein content of 16.82%; a degree of acidity (pH) of 6.97; andexpressible moisture content (EMC) of 27.70%
Pengaruh Suhu dan Waktu Pengeringan Terhadap Karakteristik Biji Kakao (Theobroma Cacao L.) Kering Dewa Ayu Tari; Pande Ketut Diah Kencana; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 1 (2023): 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.2023.v11.i01.p24

Abstract

This research aims to determine the effect of temperature and drying time on the characteristics of dry cocoabeans and to obtain the best combination of temperature and drying time. This study used a completelyrandomized design (CRD) with two factors, there is temperature (50oC, 60oC, and 70oC) and time (15 and20 hours). Cocoa beans were collected and fermented using an albesia wooden box measuring 26cm x 25cmx 23cm with a thickness of 2 mm until five days. After finished fermentation, the seeds are soaked and cleaned using running water. The drying stage begins by inserting the seeds into a dehydrator dryer modelST-02. The results showed that temperature and drying time had a significant effect (P<0.05) on theparameters (moisture content, skin content, split test after drying, fat content, and organoleptic tests color,taste of nibs, texture, aroma, and overall acceptance). Temperature and drying time did not affect the number of seeds per 100 g. The best treatment combination was 600C temperature (S2) and 20 hours of drying time (T2) with 7.56% moisture content, 10.75% skin content, 3% unfermented beans, 7% semi-fermented beans, 90% completely fermented beans, 48.83% fat content, 4.66 colors hedonic test, 4.13 chip taste, 4.13 texture, 4.33 aroma, and 4.60 total acceptance.  
Teknik Pendinginan dengan Konsentrasi Es Kering dan Lama Waktu Penyimpanan Dingin terhadap Mutu Sawi Putih Ni Wayan Diana Sepriani; Ida Ayu Rina Pratiwi Pudja; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): 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.2023.v11.i02.p10

Abstract

Chinese cabbage is one of the vegetables that has a high enough nutritional value as a source of vitamins and minerals. This study aims to obtain the best storage time and temperature during cold storage on the quality of Chinese cabbage. Experimental Design This study used a one-factor Completely Randomized Design (CRD) consisting of 3 levels, namely (P0) as a control/without dry ice, (P1) using 1 kg of dry ice and (P2) using 2 kg of dry ice stored in styrofoam box for 8 hours with observation times every 0 hours, 2 hours, 4 hours, 6 hours and 8 hours to validate this research, it was repeated three times. Parameters observed in this study include material temperature, cooling rate, weight loss, color difference, and shelf life. The results showed that the use of dry ice can maintain the quality of cabbage compared to without using dry ice during storage. The best storage time is 8 hours and the best temperature is 13oC to 10oC. The amount of ice needed to reach the optimal temperature in cold storage is more than 1 kg and or less than or equal to 2 kg of dry ice for 3 kg Chinese cabbage.

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