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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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Studi Variasi Suhu Pengeringan dan Kapasitas Wadah Fermentasi terhadap Karakteristik Biji Kakao (Theobroma cacao L.) Kering I Ketut Adwitya Ari Sudarsa; Ni Luh Yulianti; 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.p11

Abstract

Cocoa (Theobroma cacao L.) is one of the primary commodities of plantations that has an important role in the national economy. Cocoa production in Indonesia in recent years has continued to increase and this is directly proportional to the increase in the area of cocoa plantations. From the cocoa production, only a small part of it applies post-harvest processes such as cocoa bean fermentation. The purpose of this study was to determine the effect of air drying temperature treatment and storage on dry cocoa beans to produce quality cocoa beans according to SNI standards. This study used a completely randomized design with two factors, the first factor is the storage capacity of the fermentation, which consists of 5.5 kg, 7.5 kg, and 9.5 kg and the second factor is the drying temperature, which consists of 40oC, 50oC, and 60oC. The parameters studied include: fermentation temperature, moisture content, skin content, and split test. The results showed that based on the observed parameters, the A2B3 treatment with a fermentation capacity of 7.5 kg and a drying temperature of 60oC produced the best dry cocoa beans characteristics, namely the temperature of fermented cocoa beans at 46.5oC, moisture content of 7.54%, skin content of 10 .79%, 2.67% unfermented beans, 14% semi-fermented beans, and 83.88% fully fermented beans.
Laju Pengomposan Sampah Organik Rumah Tangga pada Berbagai Konsentrasi Mol Air Cucian Beras Kadek Agus Krisna Bayu; Ida Ayu Gede Bintang Madrini; I Made Anom Sutrisna Wijaya
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.p12

Abstract

Composting is one of solutions in household organic waste processing. The purpose of the research was to determine the rate of household organic waste composting at different concentrations of rice water MOL and to obtain the concentration of rice water MOL that produce the best household organic waste compost that accordance with minimum technical requirements of solid compost based on Decree of the Minister of Agriculture of Republic Indonesia No.261/KPTS/SR.310/M/4/2019. The treatment used 30 kg of household organic waste for one treatment and each concentrations of rice water MOL was 0 ml (control), 30 ml, 60 ml, 90 ml, 120 ml, 150 ml. The six treatments were repeated 2 times so that obtain 12 experimental units. Observation parameters include initial material content, Total Plate Count (TPC), temperature, pH, water content, electrical conductivity, carbon, nitrogen, C/N ratio, organic matter (OM). The data obtained were analyzed using Descriptive Statistical Analysis Method. Result of the composting study for 1 month showed that all the treatments had different rates of composting. The result of compost has pH value 6,8 7,2, water content 25,97%-33,42%, C-organik 30,13%-34,14%, N-total 1,26%-2,21%, C/N ratio 13,63% 26,37%, and OM 51,95%-58,86%. The treatment of adding 120 ml rice water MOL to 30 kg of household organic waste is the best treatment because it can reached ambient temperature on the 25th day and reached neutral pH on the 21st day and has met requirements of solid compost based on the Decree of the Minister of Agriculture of the Republic Indonesia No.261/KPTS/SR.310/M/4/2019.
Pengaruh Penambahan Bioaktivator EM4 dan Molase dalam Pembuatan Pupuk Organik Cair dari Limbah Restoran Khas Bali I Putu Cahya Windu Adi; I Putu Surya Wirawan; Ida Ayu Gede Bintang Madrini
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.p13

Abstract

Liquid organic fertilizer is a type of fertilizer made from the utilization of organic waste. Food waste used in the process of making liquid organic fertilizer includes vegetables, leftover rice, onion peel, and fruit residue. The purpose of this study was to obtain the effect of using EM4 and molasses bioactivator in the manufacture of liquid organic fertilizer. The method used for water content analysis is the gravimetric method (AOAC 2016). From the results of research that has been done that the use of molasses and EM4 does not cause a significant effect on temperature and pH. From the results of field research, the average temperature obtained from three replications is 27.8ºC and the resulting pH value is 7.49 at the beginning of the fermentation. In the analysis of NPK levels, the role of the use of molasses and EM4 is very influential, where each produces a value of 0.12%, 0.042% , 0.022% which is the highest value for NPK. The results of the analysis of the water content of the material get a value of 47.73%. The results of the analysis of the C/N ratio showed that the C-Organic value was higher than the N-total value. The colors produced from leachate materials are very diverse, due to variations in the raw materials used. The use of molasses and EM4 bioactivator had no effect on temperature and pH but did have a significant effect on NPK levels.
Pendugaan Umur Simpan Metode Extended Storage Studies Ikan Kakap Putih Olahan dengan Pengaplikasian Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam berbagai Metode Pengemasan Stefani Sitanggang; Ida Ayu Rina Pratiwi Pudja; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): 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.2020.v08.i01.p06

Abstract

White snapper fish has a high moisture content. The fish may turn to damaged therefore need to preserve. One method for preservation by fumigation. The fumigation by liquid smoke most effective. Liquid smoke consists of phenol, carbonyl and organic acids. The liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). The purpose of this research is to know shelf life of processed white snapper soaked in liquid smoke with various concentrations and various packaging where stored at room temperature. The used method was to complete random planning within two factors. The first factor was the concentration of liquid smoke, consisting of 0%, 3% and 6%. The second factor was packaging, consisting of without packaging, non-vacuum and vacuum. Each treatment was repeated twice. The treatments of 6% concentration with vacuum packed have a shelf life 24 hours with a moisture content of 62.66%, pH 6.5, protein 28.30%, TPC 4.8 × 104 colony/g, visibility 6.73, smell 6.47, taste 6.60 and texture6.47.
Pengaruh Konsentrasi Ethephon dan Suhu Penyimpanan pada Proses Degreening Buah Jeruk Siam (Citrus nobilis Lour var. microcarpa) Ali Muhamad Prabowo; IBP Gunadnya; I Nyoman Sucipta
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): 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.2020.v08.i01.p07

Abstract

The purpose of this study was to determine the effect of degreening with various concentrations of ethephones on the quality of citrus fruits during storage. This study used a completely randomized design (CRD) with two treatment factors. The first factor was four levels of ethephon concentration is 400, 500, 600, and 700 ppm. The second factor was storage temperature consisted of 2 levels (28 ± 2 ℃ and 18 ± 2 ℃). Variant analysis showed that the interaction of various concentrations of ethephon in the degreening and temperature storage process affected significant is (p <0.05) on decreasing fruit weight, total soluble solids, colour different, vitamin C and total acid. The results showed that the combination of low temperature storage treatment with a concentration of 700 ppm ethephon was the best treatment to form orange color on orange peel and maintain the shelf life of citrus fruits.
Pengaruh Jarak Tanam Terhadap Pertumbuhan dan Hasil Tanaman Bayam (Ammaranthus tricolor) Secara Hidroponik NFT (Nutrient Film Technique) I Made Suarjana; Gusti Ngurah Apriadi Aviantara; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): 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.2020.v08.i01.p08

Abstract

The purpose of this study was to determine the effect of spacing on the growth and yield of spinach plantshydroponically by the NFT (Nutrient Film Technique) and to determine the most effective distance from NFT hydroponic growth and spinach yield. This study used a Completely Randomized Design (CRD) consisting of four treatment distances, namely 5 cm, 10 cm, 15 cm, and 20 cm. Each treatment uses the same number of plants as 15 plants in one ditch. The study was conducted for 20 days. The parameters  observed were plant height, number of leaves, fresh weight, dry weight, root length, and stem diameter. The parameters of height and number of leaves were measured every two days, while the parameters of fresh weight, dry weight, root length, and stem diameter were measured after harvest on the 20th day. From the results of the LSD test, the treatment distance of 15 cm had the best results and the distance of 5 cm showed the lowest results in each treatmen
Studi Beban Pendinginan Ikan Menggunakan Brine dengan Jenis Garam dan Konsentrasi Berbeda Rahmat Effendi Lubis; Ni Luh Yulianti; I Wayan Widia
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): 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.2020.v08.i01.p09

Abstract

The purpose of this study is to (1) the characteristics of some of the salts used on the brine cooling capacity and (2) to find out how the effect of brine cooling with different types of salt and concentrations on fish cooling loads. This study uses a complete randomized design each consisting of two treatment factors and three replications, namely the treatment of salt NaCl, KCl, CaCl2, and the treatment concentration of 20 grams, 70 grams, and 120 grams for each salt. For brine and fish temperature measurements using a digital thermometer. Brine temperature measurement is done once and recorded every 15 minutes until the temperature has increased and constant (10 hours), then brine temperature data is used for fish cooling purposes, fish temperature measurement is done once and recorded every 15 minutes until the temperature has increased and is constant (10 hours ). Data analysis of the results of measurements of brine temperature, fish temperature, pH, total heat transfer of energy and water holding capacity (driploss) of fish meat using Microsoft Excel computer programs to obtain charts, then continued analysis using analysis of variance (ANOVA). The results of cooling research using brine showed that the lowest brine temperature was produced in the NaCl salt treatment concentration of 120 grams for -2.460C and the lowest fish temperature produced in the NaCl salt treatment concentration of 120 grams for -1.40 0C also so that it had an impact on the results of the total heat transfer parameters because the colder temperature of the cooling medium had an impact on the heat of the displaced fish, the highest total heat transfer occurred in the treatment of 120 grams of NaCl salt treatment of 9.6 kJ. It can be concluded that the best treatment of the cooling load and quality of fish in this study is the treatment of 120 gram concentration of NaCl (a1b3
Pengomposan Sampah Canang dengan Model Pengomposan di Wadah Berbentuk Silinder I Made Dwijantara Putra; Yohanes Setiyo; Sumiyati
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): 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.2020.v08.i01.p10

Abstract

The problem of rubbish left over from religious ceremonies in Bali such as canang cannot be overcome optimally, especially processing it into compost. This study aims to determine the diameter of the composting basket that is able to produce the best composting process and get the cylinder diameter of the composting container that is able to produce good quality in compost made from canang waste.Experiments with 3 treatments compost basket diameter are p1 = diameter 20 cm, p2 = diameter 40 cm, p3 = diameter 60 cm, with a height of each basket 100 cm. Using a ratio of canang waste: cow manure 1: 1. Analysis was carried out in the Soil Science Laboratory, Faculty of Agriculture, Udayana University. The composting process lasts for 30 days with composting temperatures ranging from 29 ° C to 56 ° C and composting at pH ranging from 4 to 6.5. The physical form of compost has resembled brownish black soil. In general, the quality of compost produced from five is treated in accordance with SNI 19-7030-2004 with the final result of a basket diameter of 60 cm. Temperature of 36.2 ̊C; pH 6.7; carbon 12.74%; nitrogen0.95% and C / N ratio of 13.05%.
Pengaruh Penambahan Urea dan Pemanasan terhadap Produksi Biogas Kadek Mila Adiani; Ida Bagus Putu Gunadnya; Yohanes Setiyo
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): 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.2020.v08.i01.p11

Abstract

Biogas is one of the energy sources originating from livestock waste, besides being environmentally friendly and known as renewable energy, it can also be used for sustainable energy. Biogas is a mixture of gases resulting from an anaerobic fermentation process from livestock manure such as from cow dung. The purpose of this study was to determine the effect of various urea concentrations and heating on biogas production. This study applied a completely randomized design (RAL) with two factors, namely: urea addition (2%, 4%, 6%, and 8%) to media and heating such as heating and without heating. Observations was carried out on temperature of fermentation media, biogas, CO2, volume of methane gas, and time of biogas formation. Analysis of variance showed that all observed parameters were significantly affected (P< 0.05) by treatment interaction of urea concentration and media heating. The results showed that the interaction of 8% urea addition to media and heating treatment became the best treatment in producing biogas, with the characteristics of biogas volume of 16.67 ml, CO2 volume of 0.08%, methane volume of 15.49 ml at the 35th of fermentation day, and needed 10 days of fermentation to produce biogas.
Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Suhu Pemasakan terhadap Mutu Se’i Bandeng Maria Liliosa Yulita Jakung; Ida Ayu Rina Pratiwi Pudja; Pande Ketut Diah Kencana
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): 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.2020.v08.i01.p12

Abstract

Milkfish has a savory flavor and taste of chewy meat. Milkfish is classfied as a high - protein and low - fatty fish. Smoking milkfish in one of the effort to increase the added value of special product on change in flavor, visibility, texture, and aroma of smoke to produce a high level of product acceptance. Liquid smoke consist of phenol, carbonyl and organic acids. Liquid smoke comes from stem of bamboo tabah (Gigantochloa nigrociliata Buse - Kurz). The purpose of this research was to know how the effect of liquid smoke with various concentrations and the different of cooking temperature oward quality se’i of milkfish. The used method was complete random design within two faktor. The first factor was the concentration of liquid smoke, consisting of 4%, 6%, and 8%. The second faktors was the cooking temperature, consisting of 60oC, 80oC, and 100oC. The best combination of treatment is 8% concetration liquid smoke and temperature of cooking was 100oC, during 4 hours result moisture content 50.70%, ash 2.70%, pH 5.5, protein 15.91%, visibility 4.53, aroma 4.67, taste 4.53, and texture 4.67.

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