Publisher: Universitas Udayana (Total: 62 journals)   [Sort by number of followers]

Showing 1 - 61 of 61 Journals sorted alphabetically
Advances in Tropical Biodiversity and Environmental Sciences     Open Access   (Followers: 4)
Agrotrop : J. on Agriculture Science     Open Access   (Followers: 1)
Buletin Studi Ekonomi     Open Access   (Followers: 2)
Buletin Veteriner Udayana     Open Access   (Followers: 1)
Bumi Lestari J. of Environment     Open Access  
Cakra Kimia (Indonesian E-J. of Applied Chemistry)     Open Access  
COPING (Community of Publishing in Nursing)     Open Access   (Followers: 1)
E-J. of Cultural Studies     Open Access   (Followers: 1)
e-J. of Linguistics     Open Access   (Followers: 3)
E-J. of Tourism     Open Access   (Followers: 8)
E-Jurnal Agroekoteknologi Tropika (J. of Tropical Agroecotechnology)     Open Access  
E-Jurnal Akuntansi     Open Access  
E-Jurnal Ekonomi dan Bisnis Universitas Udayana     Open Access  
E-Jurnal Ekonomi Pembangunan Universitas Udayana     Open Access  
E-Jurnal Manajemen Universitas Udayana     Open Access  
E-Jurnal Medika Udayana     Open Access  
Ecotrophic : J. of Environmental Science     Open Access  
Indonesia Medicus Veterinus     Open Access  
Indonesian J. of Legal and Forensic Sciences     Open Access   (Followers: 1)
Intisari Sains Medis     Open Access  
Intl. J. of Engineering and Emerging Technology     Open Access  
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
J. of Food Security and Agriculture     Open Access   (Followers: 1)
J. of Health Sciences and Medicine     Open Access  
J. of Marine and Aquatic Sciences     Open Access   (Followers: 2)
J. of Veterinary and Animal Sciences     Open Access  
JBN (Jurnal Bedah Nasional)     Open Access  
Jurnal Analisis Pariwisata     Open Access  
Jurnal Arsitektur Lansekap     Open Access  
Jurnal BETA (Biosistem dan Teknik Pertanian)     Open Access  
Jurnal Biologi Udayana     Open Access  
Jurnal Destinasi Pariwisata     Open Access  
Jurnal Ekonomi Kuantitatif Terapan     Open Access  
Jurnal Energi Dan Manufaktur     Open Access  
Jurnal Ilmiah Akuntansi dan Bisnis     Open Access  
Jurnal Ilmiah Mahasiswa SPEKTRUM     Open Access  
Jurnal Ilmiah Merpati (Menara Penelitian Akademika Teknologi Informasi)     Open Access  
Jurnal Ilmu dan Kesehatan Hewan (Veterinary Science and Medicine J.)     Open Access   (Followers: 1)
Jurnal Ilmu Komputer     Open Access  
Jurnal IPTA     Open Access  
Jurnal Kepariwisataan dan Hospitalitas     Open Access  
Jurnal Kimia (J. of Chemistry)     Open Access  
Jurnal Magister Hukum Udayana (Udayana Master Law J.)     Open Access  
Jurnal Master Pariwisata (J. Master in Tourism Studies)     Open Access  
Jurnal Matematika     Open Access  
Jurnal Rekayasa dan Manajemen Agroindustri     Open Access  
Jurnal Spektran     Open Access  
Jurnal Udayana Mengabdi     Open Access  
Jurnal Veteriner     Open Access   (Followers: 1)
Kertha Patrika     Open Access  
Lingual : J. of Language and Culture     Open Access  
Linguistika : Buletin Ilmiah Program Magister Linguistik Universitas Udayana     Open Access   (Followers: 1)
Lontar Komputer : Jurnal Ilmiah Teknologi Informasi     Open Access  
Majalah Ilmiah Peternakan     Open Access   (Followers: 1)
Majalah Ilmiah Teknologi Elektro : J. of Electrical Technology     Open Access   (Followers: 1)
Matrik : Jurnal Manajemen, Strategi Bisnis dan Kewirausahaan     Open Access  
Piramida     Open Access  
Ruang-Space: Jurnal Lingkungan Binaan (J. of The Built Environment)     Open Access  
Simbiosis : J. of Biological Sciences     Open Access  
Sport and Fitness J.     Open Access   (Followers: 4)
Udayana J. of Law and Culture     Open Access  
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Jurnal BETA (Biosistem dan Teknik Pertanian)
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ISSN (Online) 2502-3012
Published by Universitas Udayana Homepage  [62 journals]
  • Pengaruh Kombinasi Limbah Jagung Ketan (Zea mays ceratina) dan Kotoran
           

    • Authors: I Gede Yoga Juni Sastrawan, I Putu Surya Wirawan, Ni Luh Yulianti
      Pages: 31 - 40
      Abstract: Potensi limbah jagung ketan, kotoran sapi dan mikroorganisme lokal (MOL) yang terdapat di Desa Lokasari yang selama ini tidak dimanfaatkan secara baik, kini dengan sentuhan teknologi yang cukup sederhana dapat dimanfaatkan sebagai bahan pembuatan pupuk kompos, dalam rangka pemanfaatan limbah pertanian. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan komposisi bahan dan jenis bioaktivator yang digunakan terhadap kualitas hasil pengomposan lalu dibandingkan dengan Standar Nasional Indonesia (SNI) 19-7030-2004. Bahan baku utama pada pengomposan ini yaitu limbah jagung ketan dan kotoran sapi. Bahan bioaktivator yang digunakan yaitu bonggol pisang, daun gamal, dan nasi basi dengan proses fermentasi selama 2 minggu serta ditambahkan molase dan air cucian beras. Wadah pengomposan berupa keranjang bambu berbentuk tabung dengan tinggi 40 cm dan diameter 40 cm. Metode yang digunakan adalah Rancangan Acak Kelompok Faktorial (RAKF) dua faktor. Faktor pertama yaitu perbandingan komposisi bahan limbah jagung ketan dan kotoran sapi dengan 5 taraf perlakuan: K1 (100%:0%), K2 (75%:25%), K3 (50%:50%), K4 (25%:75%), dan K5 (0%:100%). Faktor kedua yaitu jenis bioaktivator berbeda dengan 3 taraf perlakuan: B1 (MOL bonggol pisang), B2 (MOL daun gamal), dan B3 (MOL nasi basi). Masing-masing perlakuan diulang menjadi 3 ulangan. Pada proses pengomposan, suhu dan pH diamati setiap hari selama 35 hari. Kadar air, Rendemen, C-organik, dan N-total diamati diakhir proses pengomposan. Kombinasi limbah jagung ketan dan kotoran sapi dengan jenis bioaktivator berbeda berpengaruh sangat nyata terhadap suhu dan C-organik, serta berbeda nyata terhadap rendemen, N-total, dan rasio C/N. Komposisi limbah jagung ketan dan kotoran sapi K5B1 menghasilkan kompos dengan kualitas rata-rata terbaik dan sesuai SNI, yaitu pH 6,94, kadar air 36,47%, C-organik 28,87%, N-total 1,56%, dan rasio C/N 18,49%. The potential waste of glutinous corn, cow dung and local microorganisms (MOL) in Lokasari Village which has not been used properly, now with a touch of technology that is quite simple can be used as material for making compost, in the context of utilizing agricultural waste. This study aims to determine the effect of the comparison of material composition and the type of bioactivator used on the quality of the compost and then compared with the Indonesian National Standard (SNI) 19-7030-2004. The main raw materials in this composting are glutinous corn waste and cow dung. The bioactivator materials used were banana weevil, gamal leaves, and stale rice with a fermentation process for 2 weeks and added molasses and rice washing water. The composting container is a tubular bamboo basket with a height of 40 cm and a diameter of 40 cm. The method used was a two-factor factorial randomized block design (RAKF). The first factor is the comparison of the composition of glutinous corn waste and cow dung with 5 treatment levels: K1 (100%:0%), K2 (75%:25%), K3 (50%:50%), K4 (25%:75 %), and K5 (0%:100%). The second factor is different types of bioactivators with 3 treatment levels: B1 (MOL banana weevil), B2 (MOL gamal leaves), and B3 (MOL stale rice). Each treatment was repeated into 3 replications. In the composting process, temperature and pH were observed every day for 35 days. Moisture content, yield, C-organic, and N-total were observed at the end of the composting process. The combination of glutinous corn waste and cow dung with different types of bioactivators had a very significant effect on temperature and C-organic, and significantly different on yield, N-total, and C/N ratio. The composition of glutinous corn waste and K5B1 cow dung produced compost with the best average quality and according to SNI, namely pH 6.94, water content 36.47%, C-organic 28.87%, N-total 1.56%, and C/N ratio 18.49%.
      PubDate: 2022-02-04
      Issue No: Vol. 11, No. 1 (2022)
       
  • Pengaruh Ketebalan dan Suhu Pengeringan Terhadap Karakteristik Fisik dan
           Sensoris Buah Naga Merah Kering

    • Authors: Dinda Mar'atuzzahwa, I Made Supartha Utama, I Putu Surya Wirawan
      Pages: 41 - 51
      Abstract: ABSTRAK Buah naga merah (Hylocereus polyrhizus)  merupakakan jenis tanaman tropis yang dapat beradaptasi dengan perubahan cuaca serta produksi buah setiap musimnya sangat berlimpah. Pengeringan merupakan proses mengurangi kadar air pada bahan agar bahan dapat disimpan relatif lama. Penelitian ini dilakukan untuk mengetahui pengaruh ketebalan dan suhu pengeringan terhadap karakteristik fisik dan sensoris buah naga merah kering. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAK) dengan 2 faktor yakni suhu pengeringan (60 °C, 70 °C dan 80 °C) dan ketebalan buah (0,5 cm, 0,75  cm, dan 1,00 cm). Setiap unit kombinasi perlakuan terdiri dari 9 irisan buah naga merah segar dan setiap kombinasi perlakuan diulang pengujiannya sebanyak 3 kali. Parameter yang diamati meliputi kadar air, aktivitas  air, tekstur, rendemen, color difference, total padatan terlarut, dan uji organoleptik. Data hasil penelitian ini diuji dengan pengujian sidik ragam, jika didapati hasil perbedaan yang signifikan maka dilanjutkan dengan pengujian Duncan. Hasil penelitian menunjukkan bahwa ketebalan dan suhu pengeringan memberikan pengaruh yang nyata terhadap karakter fisik dan sensoris buah naga merah kering. Perlakuan terbaik didapat dari perlakuan ketebalan 0,75 cm dan suhu pengeringan 80 oC dengan nilai kadar air 13,75%, aktivitas air 0,65, tekstur 36,48 kg (force), rendemen 16,28 %, color difference 23,03 'E, total gula 8,30 oBrix, dan nilai uji organoleptik warna 3,44, aroma 3,40, tekstur 4,84, rasa 4,84, dan nilai kombinasi tingkat kesukaan 4,84.   Abstract Red dragon fruit (Hylocereus polyrhizus) is a type of tropical plant that can adapt to changes in weather and fruit production every season is very abundant. Drying is the process of reducing the moisture content in the material so that the material can be stored relatively long. This study was conducted to find out the effect of drying thickness and temperature on the physical characteristics and sensorical characteristics of dried red dragon fruit. This research method used a  Randomized Block Design (RBD) with 2 factors namely drying temperature (60 °C, 70 °C and 80 °C) and fruit thickness (0.5 cm, 0.75 cm, and 1 cm). Each treatment combination unit consists of 9 slices of fresh red dragon fruit and each combination of treatment is repeated 3 times. Parameters observed include water content, water activity, texture, yield, color difference, total dissolved solids, and organoleptic tests. The data of this study was tested with analysis of variance, if significant differences were found, followed by Duncan's testing. The results of the study provided the results that the thickness and drying temperature exerted a noticeable influence on the physical and sensory character of dried red dragon fruit. The treatment of a thickness of 0.75 cm and a drying temperature of 80 oC exerts a significant effect on the yield of dried dragon fruit. best with a water content value of 13.75 %, water activity of 0.65, texture of 36.48, yield of 16.28 %, color difference of 23.03, total sugar of 8.30 oBrix, and organoleptic test value of 3.44, aroma of 3.40, texture of 4.84, taste of 4.84, and favorite level combination value of 4.84.
      PubDate: 2022-02-19
      Issue No: Vol. 11, No. 1 (2022)
       
  • Effect of Light Emitting Diode (LED) Red Blue on the Production of Pakcoy
           (Brassica rapa L.)

    • Authors: Muhammad Azizi Rido Setiawan, I Made Anom Sutrisna Wijaya, Ida Bagus Putu Gunadnya
      Pages: 52 - 55
      Abstract: Abstract The horticulture sub-sector is one of the fundamental sectors for body nutrition. Pakcoy (Brassica Rapa L.) has good nutritional content, high economic value, and is widely found in Indonesia. Sunlight plays an important role in the photosynthesis process of plants so that the right spectrum and intensity of light will have an impact on the characteristics and yields of plants.  Therefore, artificial light is used to help agricultural activities.  This study aims to determine the effect of light intensity on the production of Pakcoy plants.  The research method was an experimental method that used Red (640-650 nm) and Blue LED lights (465-470 nm) with the light intensity of 1000 lux, 1500 lux, 2000 lux, 2500 lux, and 3000 lux, and applied for 12 hours.  The analytical method used is a completely randomized design analysis.  The results showed that the production of Pakcoy is significantly affected by red-blue LED light intensity, and the results showed that pakcoy biomass which uses a light intensity of 3000 lux to get the best results from other treatments, with the average value of the crown and root sizes of 0.6222 units(gram) and 0.0424 units(gram), respectively.  The most effective and efficient light intensity for optimal production of Pakcoy was 3000 lux.  Where 3000 lux produces the highest production.  In conclusion, the greater the intensity of light given, the greater the production effect obtained by the Pakcoy.
      PubDate: 2022-02-24
      Issue No: Vol. 11, No. 1 (2022)
       
  • Pengaruh Pemberian Uap Etanol dan Pelapisan Kitosan terhadap Mutu dan Masa
           Simpan Buah Manggis (Garcinia Mangostana L.)

    • Authors: Kadek Arista Pradika, I Made Supartha Utama, I Wayan Tika
      Pages: 56 - 66
      Abstract: Abstrak Manggis merupakan buah tropis yang memiliki potensi yang tinggi sebagai komoditas ekspor, namun kendalanya cepat mengalami kemunduran mutu akibat proses fisiologis pascapanennya. Tujuan penelitian ini untuk mengetahui efektivitas perlakuan uap etanol dan pelapisan kitosan dalam memperlambat kemunduran mutu dan memperpanjang masa simpan buah manggis. Analisis menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor perlakuan. Faktor pertama pemberian uap etanol yang berasal dari penguapan larutan etanol dengan konsentrasi 0%, 5%, dan 10% dan faktor kedua pelapisan kitosan dengan konsentrasi 0%, 1.25%, dan 1.5%. Parameter penelitian yaitu susut bobot, intensitas kerusakan, color difference, kekerasan buah, nilai total asam, total padatan terlarut dan uji organoleptik terhadap warna daging buah, rasa daging buah, aroma daging buah. Pengamatan dilakukan selama 25 hari penyimpanan pada suhu ruang (28-31ºC). Hasil penelitian menunjukan pemberian uap etanol secara tunggal berpengaruh nyata terhadap susut bobot sedangkan pelapisan kitosan secara tunggal berpengaruh nyata terhadap total asam dan total padatan terlarut. Interaksi pemberian uap etanol dan pelapisan kitosan berpengaruh nyata terhadap susut bobot, intensitas kerusakan, color difference, kekerasan buah, dan organoleptik terhadap warna daging buah, rasa daging buah, serta aroma daging buah. Perlakuan E2C1 merupakan kombinasi terbaik yang mampu mempertahankan mutu dan masa simpan buah manggis hingga 10 hari, karena memiliki nilai perubahan paling rendah pada parameter yang diamati seperti susut bobot, intensitas kerusakan, color difference, kekerasan buah, dan memiliki nilai organoleptic tertinggi terhadap warna, rasa, serta aroma daging buah. Perlakuan E2C1 mampu mempertahankan visual buah hingga hari ke-10 berdasarkan warna buah, tekstur buah dan kerusakan seperti muculnya busuk buah. Abstract Mangosteen is a tropical fruit with a high potential to be an export commodity, but the problem is that it quickly declines in quality due to its postharvest physiological process. The purpose of this study was to determine the effectiveness of ethanol vapor treatment and chitosan coating in slowing down quality deterioration and extending the shelf life of mangosteen fruit. Analysis used a factorial completely randomized design with two treatment factors. The first factor was giving ethanol vapor from the evaporation of ethanol solution with concentrations of 0%, 5%, and 10%; and the second factor was chitosan coating with concentrations of 0%, 1.25%, and 1.5%. The parameters were weight loss, the intensity of damage, color difference, fruit hardness, total acid value, total dissolved solids, and organoleptic tests on the color of the flesh, the flesh taste, and the flesh aroma. Observations were for 25 days of storage at room temperature (28-31ºC). The results showed that the single application of ethanol vapor had a significant effect on weight loss, while the single chitosan coating had a significant effect on the total acid and total dissolved solids. The ethanol vapor and chitosan coating interaction had a significant effect on weight loss, the intensity of damage, color difference, fruit hardness, and organoleptic the flesh color, flesh taste, and the aroma of the flesh. Treatment E2C1 was the best combination because able to maintain the quality and shelf life of mangosteen fruit up to 10 days. It had the lowest value of changes in the observed parameters such as weight loss, the intensity of damage, color difference, fruit hardness, and the highest organoleptic values ''for color, taste, and aroma of fruit flesh. The E2C1 treatment was able to maintain the visual appearance of the fruit until the 10th day based on fruit color, texture, and damage such as fruit rot.
      PubDate: 2022-02-27
      Issue No: Vol. 11, No. 1 (2022)
       
  • Penggunaan Emulsi Minyak Wijen dan Minyak Sereh sebagai Bahan Edible
           Coating terhadap Karakteristik Buah Salak Gula Pasir (Zalacca Var.
           Amboinensis) selama Penyimpanan

    • Authors: Ori Arauna Simbolon, Ida Ayu Rina Pratiwi Pudja, I Gusti Ngurah Apriadi Aviantara
      Pages: 67 - 75
      Abstract: Abstrak Salak Gula Pasir (Zalacca Var. Amboinensis) adalah salah satu jenis salak unggul di Bali karena memiliki rasa dominan manis, tidak ada rasa sepat dan nilai ekonomi tinggi di pasaran. Salak terbilang buah yang mudah rusak dengan umur simpan pendek karena berbagai faktor seperti kontaminasi mikroba, respirasi, dan transpirasi. salah satu usaha yang dapat dilakukan untuk menghambat proses tersebut adalah dengan aplikasi edible coating. Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan minyak wijen dan minyak sereh sebagai edible coating dengan konsentrasi minyak wijen dan minyak sereh terbaik terhadap karakteristik buah salak gula pasir selama penyimpanan. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan dua faktor. Faktor pertama adalah perlakuan minyak wijen dengan 3 tingkat konsentrasi 0%, 0,5%, dan 1%. Faktor kedua adalah perlakuan emulsi minyak sereh dengan 4 tingkat konsentrasi 0%, 0,5%, 1%, dan 1,5%, dan tambahan perlakuan kontrol yang disimpan pada suhu ruang 27±3°C. Setiap perlakuan diulang sebanyak 3 kali dengan lama penyimpanan 10 hari. Parameter yang diamati pada penelitian ini adalah: susut bobot, vitamin C, total padatan terlarut, dan intensitas kerusakan. Perlakuan W1S1 merupakan kombinasi perlakuan terbaik dengan nilai susut bobot 24,81 %, kadar vitamin C 28,60 mg/100g, total padatan terlarut 20.15 0Brix dan intensitas kerusakan 13,33 %. Abstract  Salak Gula Pasir (Zalacca Var. Amboinensis) is one of the leading salak varieties in Bali because it has a dominant sweet taste, no astringent taste, and high economic value in the market. Salak is an easily damaged fruit that causes a short shelf life due to various factors such as microbial contamination, respiration, and transpiration. Kind of the effort to inhibit the process is the application of edible coating. This study aims to the sesame oil and lemongrass oil effect as edible coatings with the best concentration of sesame oil and lemongrass oil on the characteristics of the fruit salak gula pasir during storage. The study used a complete randomized design (RAL) factorial with two factors. The first factor is sesame oil treatment on three concentration levels of 0%, 0.5%, and 1%. The second factor is the lemongrass oil emulsion treatment on four concentration levels of 0%, 0.5%, 1%, and 1.5%, and additional control treatment stored at room temperature 27 ± 3 °C. Every treatment was repeated three times, with a storage length of 10 days. The parameters observed in the study were: weight shrinking, vitamin C, total dissolved solids, and intensity of the damage. W1S1 treatment was the best combination with a weight shrinking value of 24.81%, vitamin C levels of 28.60 mg/100g, total dissolved solids of 20.15 0Brix, and damage intensity of 13.33%.  
      PubDate: 2022-03-22
      Issue No: Vol. 11, No. 1 (2022)
       
  • Pengaruh Perbedaan Suhu dan Jenis Kemasan Plastik terhadap Kesegaran
           Buncis (Phaseolus vulgaris L) selama Penyimpanan Dingin

    • Authors: Tude Popo Pranata, Ida Ayu Rina Pratiwi Pudja, Pande Ketut Diah Kencana
      Pages: 76 - 84
      Abstract: Abstrak Buncis merupakan salah satu jenis sayuran polong yang mudah mengalami respirasi, sehingga mempengaruhi kesegaran produk dan menyebabkan penurunan kualitas produk. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan suhu dan jenis kemasan plastik (PP dan PE) terperforasi terhadap kesegaran buncis untuk mendapatkan perlakuan terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor perlakuan. Faktor pertama yaitu suhu penyimpanan dan faktor kedua yaitu jenis kemasan. Faktor pertama terdiri dari suhu 6 ', 8 ', dan 10 '. Faktor kedua terdiri dari jenis kemasan plastik PP dan plastik PE dengan 8 jumlah lubang terperforasi berdiameter 5 mm serta ukuran plastik 11,4 cm x 24 cm yang disimpan selama 15 hari. Hasil penelitian menunjukkan bahwa perlakuan tunggal suhu berpengaruh nyata terhadap susut bobot, total padatan terlarut, warna L a b, mutu visual, organoleptik tekstur, organoleptik aroma, dan penerimaan keseluruhan. Perlakuan tunggal jenis kemasan berpengaruh nyata terhadap susut bobot, total padatan terlarut, dan uji kesegaran. Interaksi antara jenis kemasan dengan suhu berpengaruh nyata terhadap total padatan terlarut, warna L dan b, dan uji kesegaran (mutu visual, tekstur, aroma, dan pengamatan keseluruhan). Berdasarkan DMRT perlakuan (lastic PE dan suhu 6 ') merupakan penyimpanan dingin terbaik, karena penyusutan bobot terkecil sebesar 6,74%, penggelapan warna (a) sebesar -0,66, penguningan warna (b) sebesar 1,61 dan penurunan nilai rata-rata uji kesegaran terbaik sebesar 0,94 sampai hari ke-15. Abstract Chickpeas are a type of legume that is easily respired, thus affecting the freshness of the product and causing a decrease in product quality. This study was to determine the effect of temperature differences and the type of perforated plastic packaging (PP and PE) on the freshness of green beans to get the best treatment. This study used a factorial randomized block design with two treatment factors. The first factor consisted of a temperature of 6 oC, 8 oC, and 10 oC. The second factor consisted of PP and PE plastic packaging types with eight perforated holes with 5 mm diameter and a plastic size of 11.4 cm x 24 cm that stored for 15 days. The results showed that the single treatment of temperature had a noticeable effect on the weight, the texture, total dissolved solids, the color L a b, the visual quality, texture organoleptic, aromas organoleptic, and overall reception. While the single treatment of packaging types has a real effect on weight shrinkage, total dissolved solids, and freshness tests. The interaction between packaging types and temperature has a noticeable effect on total dissolved solids, L and b colors, and freshness tests (visual quality, texture, aroma, and overall observation). Based on DMRT treatment (PE plastic and temperature 6 ') is the best cold storage, because the smallest weight shrinkage by 6.74%, embezzlement of color (a) by -0.66, color yellowing (b) by 1.61 and decrease in the average value of the best freshness test by 0.94 until the 15th day.
      PubDate: 2022-03-25
      Issue No: Vol. 11, No. 1 (2022)
       
  • Pengaruh Konsentrasi Asap Cair Batang Bambu Tabah (Gigantochloa
           nigrociliata Buze-Kurz) dan Masa Simpan terhadap Kualitas Ikan Nila
           (Oreochromis niloticus) Segar

    • Authors: I Wayan Fandhu Winangun, Pande Ketut Diah Kencana, I Gusti Ketut Arya Arthawan
      Pages: 85 - 98
      Abstract: Abstrak Ikan nila segar mudah sekali rusak karena mengalami proses pembusukan oleh bakteri akibat kerusakan fisik, kimiawi, maupun biologis. Asap cair bambu tabah dapat dimanfaatkan karena mampu menghambat pertumbuhan bakteri oleh kandungan senyawa fenol yang terkandung dalam asap cair bambu tabah. Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi asap cair bambu tabah (Gigantochloa nigrociliata Bush-Kurz) dan lama penyimpanan terhadap kualitas ikan nila (Oreochromis niloticus) segar serta menentukan konsentrasi asap cair bambu tabah dan lama penyimpanan terbaik untuk menghasilkan ikan nila segar berkualitas. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor.  Faktor pertama adalah konsentrasi asap cair bambu tabah yang terdiri dari 3 taraf yaitu 2%, 4% dan 6% dan faktor kedua adalah lama penyimpanan yang terdiri selama hari ke-0, 1, 2 dan 3. Parameter yang diukur meliputi kadar air, pH, kekerasan, Total Plate Count (TPC) dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi antara asap cair bambu tabah dan lama penyimpanan berpengaruh nyata terhadap kekerasan, Total Plate Count (TPC), organoleptik mata, insang, daging, bau dan organoleptic kekerasan ikan nila segar tetapi tidak berpengaruh nyata terhadap kadar air, pH dan organoleptik lendir. Perlakuan asap cair bambu tabah 6% dan lama penyimpanan hari ke-1 merupakan perlakuan terbaik menghasilkan ikan nila segar berkualitas. Abstract Fresh tilapia fish is easily deteriorated by the process of bacterial activity. The content of phenolic compounds in the liquid smoke of bamboo is used to inhibit the growth of bacteria. The purpose of this study was to determine the effect of tabah bamboo liquid smoke concentrations and the best storage time on the quality of fresh tilapia and to determine the concentration of tabah bamboo smoke and the best storage time to produce quality fresh tilapia fish. This study used a factorial Completely Randomized Design (CRD) within two factors. The first factor is the immediate concentration of tabah bamboo which consists of 3 levels, namely 2%, 4%, and 6%, and the second factor is the storage time from days 0, 1, 2, and days 3 analyzed by analysis of variance. The observed parameters were moisture content, pH, texture, Total Plate Count (TPC), and organoleptic. The results showed that the interaction between the proportion of the liquid smoke of Tabah bamboo and the storage time has a significant effect on the hardness, Total Plate Count (TPC), eye organoleptic, gills, meat, odor, and texture of fresh tilapia fish but not significant effect on water content, pH and mucus. Liquid smoked tabah bamboo 6% and 1 day of storage time is the best treatment to produce quality fresh tilapia fish.
      PubDate: 2022-05-14
      Issue No: Vol. 11, No. 1 (2022)
       
  • Pengomposan Sampah Organik Rumah Tangga dengan Alat Biokomposter Sederhana

    • Authors: I Made Merta Wiryawan, Ida Ayu Gede Bintang Madrini, Sumiyati Sumiyati
      Pages: 99 - 109
      Abstract: Abstrak Sampah rumah tangga dapat diolah menjadi kompos. Tujuan dari penelitian ini adalah untuk mendapatkan komposisi campuran yang baik antara sampah rumah tangga dan sekam padi yang menghasilkan kualitas kompos sesuai SNI dan menentukan biokomposter mana yang paling cepat menghasilkan kompos. Untuk menghasilkan kompos, sampah rumah tangga ditambahkan sekam padi untuk menentukan perbandingan komposisi bahan yang terbaik dan untuk mencapai standar Indonesia dalam bahan kompos yaitu SNI 19-7030-2004. Perbandingan sampah rumah tangga dan sekam padi untuk A1, A2, dan A3 berturut-turut adalah (1:0), (1:1) dan (1:2). Proses pengomposan dilakukan selama 60 hari dan menggunakan dua model biokomposter yang berbeda yaitu biokomposter termodifikasi dan biokomposter lama. Suhu, pH dan kadar air diukur setiap hari sedangkan bahan organik, konduktivitas listrik (EC) dan rasio C/N diukur pada awal pengomposan dan pada akhir pengomposan. Hasil penelitian menunjukkan bahwa suhu akhir dan pH akhir pada semua biokomposer tidak menunjukkan perbedaan yang signifikan. Untuk kadar air terbaik dihasilkan dengan perlakuan A1 (1:0) pada masing-masing bio komposter. Komposisi campuran terbaik dihasilkan pada rasio A1 (1:0) karena limbah rumah tangga yang diperoleh atau bahan baku awal telah memenuhi rasio C/N bahan baku kompos yaitu 45,81. Semua biokomposer memiliki kemampuan menghasilkan kompos dalam waktu 60 hari. Semua bio komposter mencapai suhu termofilik pada hari ke 25 dan semua bio komposter mengalami penurunan suhu pada hari ke 45, karena penambahan air setiap 7 hari selama proses pengomposan. Abstract Household waste can be processed into compost. The purpose of this research is to obtain a good mix composition between household waste and rice hulls that produce compost quality according to SNI and determine which biocomposter produces the fastest compost. In order to produce compost, the household waste was added with rice hulls to determine the best material composition ratio and to achieve Indonesian standar in compost material i.e SNI 19-7030-2004. The comparison between household waste and rice hulls for A1, A2, and A3 is (1:0), (1:1) and (1:2) respectively. The composting process was carried out for 60 days and used two different biocomposter models, namely modified biocomposter and old biocomposter. Temperature, pH and water content were measured daily while organic matter, electrical conductivity (EC) and C/N ratio were measured at the beginning of composting and at the end of composting. The results showed that the final temperature and final pH in all bio composters did not show a significant difference. For the best water content produced by treatment A1 (1:0) on each bio composter. The best composition of the mixture produced in the ratio A1 (1:0) because the household waste obtained or the initial raw material has met the C/N ratio of compost raw materials, which is 45.81. All biocomposters have the ability of producing compost within 60 days. All bio composters reached a thermophilic temperature on day 25 and all bio composters run into a decrease in temperature on day 45, due to the addition of water every 7 days during the composting process.
      PubDate: 2022-05-16
      Issue No: Vol. 11, No. 1 (2022)
       
  • Pengaruh Ketebalan Plastik pada Bangunan Pembibitan Terhadap Pertumbuhan
           Bibit Terong Ungu (Solanum melongena L.) Varietas Antaboga F1

    • Authors: I Made Yogi Supardika, Ida Bagus Putu Gunadnya, I Nyoman Sucipta
      Pages: 1 - 8
      Abstract: Terong (Solanum melongena L.) adalah salah satu tanaman tropis. Tanaman ini berasal dari Benua Asia yaitu India dan Birma. Pembibitan tanaman ini sering dilakukan di tempat terbuka sehingga pertumbuhan bibit kurang baik. Bangunan plastik untuk pemeliharaan bibit tanaman terong dibuat dengan tujuan untuk menghindari hujan, sinar matahari yang berlebihan, dan mengurangi hama penyakit yang menyerang tanaman sayuran. Ketebalan  plastik sangat yang digunakan sebagai penaung berpengaruh terhadap intensitas cahaya yang diterima oleh tanaman terong. Untuk itu, dilakukan penelitian dengan menutup bangunan pembibitan menggunakan plastik dengan ketebalan 0,04 mm, 0,08 mm, dan 0,12 mm. Hasil penelitian menunjukkan bahwa secara statistik perlakuan memberikan pengaruh nyata (P < 0,05) terhadap perubahan kondisi tempat pemeliharaan bibit dan pertumbuhan bibit, kecuali terhadap berat basah bibit. Perlakuan penutupan bangunan pembibitan menggunakan plastik dengan tebal 0,08 mm memberikan kondisi terbaik dan menghasilkan bibit tanaman terong dengan pertumbuhan terbaik.     Eggplant (Solanum melongena L.) is one of tropical plant. This plant comes from the Asian continent, namely India and Burma. Seedlings of this plant are often carried out in the open area so that the growth of seedlings is not quite good. Nursery building that wraped with plastic for the was made with the aim of avoiding rain, excesive sunlight, and reduce pests and diseases that attack vegetable crops. The thickness of the plastic used as shading greatly affects the intensity of light received by eggplant plants. For this reason, a study was conducted by covering the nursery building using plastic with a thickness of 0.04 mm, 0.08 mm, and 0.12 mm. The treatment gave a significant effect (P <0.05) on changes in conditions of growth and seedling growth, except for the wet weight of the seedlings. The treatment of wrapping the nursery using plastic with a thickness of 0.08 mm provided the best conditions and produced eggplant seeds with the best growth.
      PubDate: 2021-12-22
      Issue No: Vol. 11, No. 1 (2021)
       
  • Pengaruh Konsentrasi Asap Cair Bambu Tabah dan Lama Perendaman terhadap
           Masa Simpan Ikan Nila (Oreochromis niloticus) Segar

    • Authors: Made Praditiya Widyantara, Pande Ketut Diah Kencana, I Made Anom Sutrisna Wijaya
      Pages: 9 - 21
      Abstract: Abstrak Mempertahankan mutu ikan nila sebaiknya dapat dilakukan dengan memanfaatkan asap cair dari bambu tabah, karena dapat menghambat perkembangan bakteri (kandungan senyawa fenolik dalam asap cair). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi asap cair bambu tabah dan lama perendaman terhadap masa simpan ikan nila, serta menentukan kombinasi perlakuan untuk masa simpan paling panjang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan menggunakan dua faktor, yaitu konsentrasi (0%, 5%, 10%, 15%, dan 20%) dan lama perendaman (10 menit, 20 menit, 30 menit, dan 40 menit dalam 2 kali ulangan. Parameter yang diukur meliputi pH, kadar air, tekstur, TPC, dan uji organoleptic terhadap kenampakan fisik ikan nila segar seperti mata, insang, daging, aroma, lendir permukaan badan, dan tekstur. Penentukan umur simpan ikan nila menggunakan metode Extended Storage Studies (ESS) dan dilakukan pengamatan setiap 12 jam selama masa penyimpanan pada suhu ruang ± 28°C hingga produk dinyatakan rusak. Hasil dari penelitian ini menunjukkan bahwa, konsentrasi asap cair bambu tabah dan lama perendaman berpengaruh nyata (P<0.05) terhadap perubahan nilai pH, kadar air, tekstur, TPC, dan organoleptik kenampakan fisik ikan nila (mata, insang, daging, aroma, lendir permukaan badan, dan tekstur ikan nila. Kombinasi perlakuan konsentrasi asap cair 20% dengan lama perendaman 40 menit adalah kombinasi yang memberikan masa simpan paling lama yaitu 24 jam. Pada waktu penyimpanan jam ke-36 semua produk dinyatakan rusak. Abstract Maintaining the quality of tilapia should be done by utilizing liquid smoke from tough bamboo because it can inhibit the growth of bacteria (the content of phenolic compounds in liquid smoke). The purpose of this study was to determine the effect of the concentration of liquid smoke of tough bamboo and the duration of immersion on the shelf life of tilapia and determine the combination of treatments that give the shelf life the longest. This study used a factorial Completely Randomized Design (CRD) using two factors, namely concentration (0%, 5%, 10%, 15%, and 20%) and immersion time (10 minutes, 20 minutes, 30 minutes, and 40 minutes) in 2 replications. Parameters measured included pH, water content, texture, TPC, and organoleptic tests on the physical appearance of fresh tilapia such as eyes, gills, flesh, smell, body surface mucus, and texture. Determination of shelf life of tilapia using the method Extended Storage Studies (ESS). The observations were made every 12 hours during storage at room temperature ± 28°C until the product was declared damaged. The results showed that concentration and soaking time had a significant effect (P<0.05) on changes in pH value, water content, texture, TPC, and physical appearance of tilapia's organoleptic (eyes, gills, flesh, smell, body surface mucus, and tilapia's texture. A combination of 20% liquid smoke concentration treatment with a soaking time of 40 moments is a combination that provides the longest, 24 hours shelf life. At the 36th hour of storage, all products declared they were damaged.
      PubDate: 2021-12-24
      Issue No: Vol. 11, No. 1 (2021)
       
  • Kinerja Kotak Pendingin (Cooler Box) Berpendingin TEC1-12715 Pada Beberapa
           Beban Pendinginan

    • Authors: Ivan Alexander Sormin, Ida Bagus Putu Gunadnya, I Gusti Ngurah Apriadi Aviantara
      Pages: 22 - 30
      Abstract: Abstrak Kotak pendingin adalah perangkat yang digunakan untuk menyimpan dan menjaga bahan tetap dingin dan segar. Salah satu upaya pengembangan sumber pendingin untuk kotak pendingin adalah dengan menggunakan modul termoelektrik TEC1-12715 yang memanfaatkan efek Peltier. Penelitian ini bertujuan untuk mengetahui suhu yang dicapai dalam kotak pendingin dengan menggunakan TEC1-12715 sebagai alat pendingin. Kotak pendingin dijalankan tanpa dan dengan beban pendinginan (botol berisi air dengan volume masing-masing 600 ml). Data beban pendinginan dan koefisien kinerja (coefficient of performance/COP) ditampilkan dalam bentuk grafik hasil pengamatan tiap 6 menit. Semua data yang telah dianalisis secara deskriptif ditampilkan dalam bentuk gambar dan tabel. Hasil penelitian menunjukkan bahwa suhu kotak pendingin tanpa beban menurun seiring dengan bertambahnya waktu pendinginan dan suhu yang dicapai rata-rata sebesar 17,08°C. Suhu rata-rata air dalam kotak pendingin yang berisi 2, 4, dan 6 botol aqua berturut-turut adalah 21,56°C, 23,08°C, dan 24,74°C. Peningkatan beban pendinginan akan meningkatkan daya input ke dalam kotak pendingin dan menurunkan nilai COP sistem pendingin. Abstract A cooler box is a device used to store and keep ingredients cool and fresh. One of the efforts to develop a cooling source for made cooler boxes is to use a thermoelectric module TEC1-12715 that utilizes the Peltier effect. This study aims to determine the temperature reached in the cooler using TEC1-12715 as a cooling device. The cooler box load without and with a cooling load (bottles filled with water with a volume of 600 ml each). The cooling load data and the coefficient of performance (COP) are displayed in a graph of observations every 6 minutes. All the analyzed data showed in the pictures and tables. The results showed that the cooler box temperature without load decreased by the increasing cooling time. The average temperature achieved was 17.08°C. The average water temperature in the cooler containing 2, 4, and 6 bottles of aqua was 21.56°C, 23.08°C, and 24.74°C, respectively. An increase in cooling load will increase the input power into the cooler box and lower the COP value of the cooling system.
      PubDate: 2021-12-30
      Issue No: Vol. 11, No. 1 (2021)
       
 
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