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All Journal beta (Biosistem dan Teknik Pertanian) Jurnal Keteknikan Pertanian Jurnal Ilmiah Teknologi Pertanian Agrotechno Rona Teknik Pertanian

Ni Luh Yulianti

Program Studi Teknik Pertanian Dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Author-ID : 2930649

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Engineering

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Penentuan Umur Simpan Jajan Pia Nangka Menggunakan Metode ASLT (Accelerated Shelf Life Testing) Berdasarkan Model Kandungan Air Kritis Ni Made Juli Adiasih; I. B. Putu Gunadnya; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 1 (2017): maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (544.347 KB)

The objectives of this research were to determine the shelf life of jackfruit pia use ASLT method (Accelerated Shelf Life Testing) based on critical moisture content model. Jackfruit pia was packed in two types of packaging, namely cellophane and LDPE packaging which were stored in three different storage humidity, such as 89,7%, 92,2% and 96,7%. Observation on each parameter was done every 2 days. Parameters were measured by organoleptic tests in some catagories such as visual parameters, color, aroma, texture, and flavor. Supporting parameters to determine the shelf life of jackfruit pia were initial moisture content (Ma) 0.12 g, critical moisture content (Mc) 0,15 g, packaging permeability (k/x) of cellophane 0,15gH2O/m2.day.mmHg and LDPE 0.09 gH2O/m2.day.mmHg, packaging area (A) of cellophane 0,015 m2 and LDPE was 0,021 m2, the weight of the samples per pack was (Ws) 25,71 g and ?P was 2,66 mmHg. The calculation of ASLT method showed that the shelf life of jackfruit pia which stored at RH 75% which was packed with cellophane packaging was 129 days (4,3 months), in addition shelf life pia with LDPE packaging was 153 days (5,1 months).

Studi Beban Pendinginan Ikan Menggunakan Brine Dengan Jenis Garam 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, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

The purpose of this study was to determine the effect of using brine with different types of salt on cooling fish and its effect on cooling load, so that a combination of treatments that produced the lowest cold point and maximum ability were obtained to eliminate the total heat energy in fish. The raw materials used in this study are salts of NaCl, KCl, CaCl2 and tuna. The cooling process in this study uses ice and salt (brine) solutions with concentrations of each type of salt, namely 2%, 7%, and 12% of the weight of the cooling media. In this research, the first two stages were carried out, namely with air load, then continued with the hot load of fish for each cooling medium on different styrofoam boxes. From the results of this experiment, a decrease in the maximum cooling point of brine temperature of -2,46 °C was found in the treatment of NaCl salt concentration of 12% (a1b3), then brine solution which was able to keep the fish temperature at the lowest is -1.4 ° C from treatment a1b3 (NaCl salt) concentration of 12%.

Pengaruh Variasi Suhu dan Ketebalan Irisan Kunyit Pada Proses Pengeringan Terhadap Sifat Fisik Tepung Kunyit Ni Putu Intan Oktavia Fitriani; Ni Luh Yulianti; Ida Bagus Putu Gunadnya
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 2 (2020): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Tujuan dari penelitian ini adalah untuk (1) untuk mengetahui pengaruh variasi suhu dan ketebalan irisan kunyit terhadap kualitas tepung kunyit yang dihasilkan dan (2) untuk mengetahui perlakuan terbaik yang menghasilkan tepung kunyit dengan kualitas yang baik. Penelitian ini menggunakan uji bnt (beda nyata terkecil) masing-masing terdiri dari enam perlakuan dan tiga ulangan, yaitu perlakuan menggunakan suhu pengeringan 50oC dan ketebalan 0,5cm, perlakuan menggunakan suhu pengeringan 50oC dan ketebalan 1cm, perlakuan menggunakan suhu pengeringan 50oC dan ketebalan 1,5cm, perlakuan menggunakan suhu pengeringan 60oC dan ketebalan 0,5cm, perlakuan menggunakan suhu pengeringan 60oC dan ketebalan 1cm, perlakuan menggunakan suhu pengeringan 60oC dan ketebalan 1,5cm. Data pengaruh suhu dan ketebalan irisan kunyit yang diperoleh diolah menggunakan program komputer Microsoft Excel dan dilanjutkan menggunakan Analisis of Variance (ANOVA). Parameter yang diamati yaitu kadar air, sudut curah, indeks keseragaman, rendemen butiran, kerapatan curah, warna. Hasil penelitian menunjukkan bahwa perlakuan perlakuan ketebalan irisan kunyit 0,5 cm menghasilkan kadar air 11,5% dan suhu pengeringan 60oC menghasilkan kadar air sebesar 10,5%Bb. Nilai sudut curah terkecil dihasilkan pada ketebalan irisan kunyit 0,5 cm yaitu sebesar 36,2o dan suhu pengeringan 60oC menghasilkan sudut curah sebesar 36,2o. Nilai kerapatan curah pada perlakuan ketebalan 1 cm dan suhu pengeringan 60oC yaitu sebesar 484kg/m3. Rendemen butiran tertinggi dihasilkan pada perlakuan ketebalan irisan kunyit 1 cm dan suhu pengeringan 60oC (T2S2) yaitu sebesar 25,3%. The purposes of this research were (1) to determine the effect of variations in temperature and thickness of turmeric slices on the quality of turmeric flour produced and to determine the best treatment that produces turmeric flour with good quality. This study uses the bnt test (the smallest significant difference) each consisting of six treatments and three replications, namely treatment using a drying temperature of 50oC and a thickness of 0,5cm, drying temperature of 50oC and thickness of 1cm, drying temperature of 50oC and a thickness of 1,5cm, treatment using a drying temperature of 60oC and a thickness of 0,5cm, treatment using a drying temperature of 60oC and a thickness of 1cm, treatment using a drying temperature of 60oC and a thickness of 1,5cm. Data on the influence of temperature and thickness of turmeric slices obtained were processed using a Microsoft Excel computer program and continued using Analysis of Variance (ANOVA). The parameters observed were water content, bulk angle, uniformity index, grain yield, bulk density, color. The results showed that the treatment of turmeric sliced ??thickness of 1 cm produced a water content of 12,5%Wb and a drying temperature of 60oC produced a moisture content of 10.5%Wb. The smallest bulk angle value produced at the thickness of turmeric slices 0,5 cm is equal to 36.2o and the drying temperature of 60oC produces a bulk angle of 36.2o. The value of bulk density in the treatment of 1 cm thickness and 60oC drying temperature is 484 kg/m3. The highest yield of flour was produced in the treatment of 1 cm turmeric slice thickness and a drying temperature of 60oC , which was 25.3%.

Memperpanjang Masa Kesegaran Bunga Potong Gerbera (Gerbera jamesonii) Dengan Pemanfaatan Gula dan Cuka Dapur (Asam Asetat) Sebagai Larutan Peraga (Teknik Holding) Johanes Paulus Djandon Jr.; Ida Ayu Rina Pratiwi Pudja; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): April
Publisher : Program Studi Teknik Pertanian, 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.p11

ABSTRAK Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik gula dan cuka dapur (asam asetat) 25% sebagai larutan peraga untuk memperpanjang masa kesegaran bunga potong Gerbera (Gerbera Jamesonii). Penelitian ini di lakukan di Laboraturium Pascapanen Fakultas Teknnologi Pertanian Gedung Agrokomplek Universitas Udayana Sudirman Denpasar. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan dua faktor perlakuan yaitu gula dengan konsentrasi (0%, 2%, 4%, 6%, 8%) dan faktor cuka dapur (asam asetat) 25% (0 ppm, 1 ppm, 2 ppm, 3 ppm, dan 4 ppm) dengan dua ulangan. Analisis sidik ragam menunjukkan bahwa interaksi perlakuan gula dan cuka dapur (asam asetat) 25% berpengaruh nyata (P<0,05) terhadap lamanya kesegaran bunga, persentase bunga layu, tingkat pencoklatan, total larutan terserap dan pH. Dalam penelitian ini ditemukan bahwa kombinasi perlakuan dengan konsentrasi gula 3% dan cuka dapur (asam asetat) 25 % 100 ppm merupakan kombinasi perlakuan terbaik. Perlakuan tersebut dapat menjaga kesegaran bunga dengan lama kesegaran bunga yaitu 9 hari dan secara efektif dapat mempertahankan presentase bunga layu yang terendah yaitu 24.99 % dengan larutan terserap tertinggi yaitu 326.5 ml. Pada perlakuan kombinasi perlakuan dengan konsentrasi gula 3% dan cuka dapur (asam asetat) 1 ppm juga menunjukan skor tertinggi terhadap warna Bunga atau pencoklatan bunga dibandingkan dengan perlakuan lainnya. ABSTRACT This research aims to obtain the best concentration of sugar and vinegar (acetic acid) 25% as a holding solution to prolong the freshness of Gerbera cut flowers (Gerbera jamesonii). This research was carried out at the Postharvest Laboratory, Faculty of Agricultural Technology, Udayana University. This study used a completely randomized design (CRD) method with two factors, the first factor was sugar with concentrations (0%, 1%, 2%, 3%, 4%) and the second factor was vinegar (acetic acid) 25% (0 ppm, 1 ppm, 2 ppm, 3 ppm, and 4 ppm) with two replications. Analysis of variance shows the effect of the interaction of sugar and vinegar (acetic acid) 25% binds was significantly different (P <0.05) on the length of the freshness of the flower, percentage of wilting flower, browning rate, total absorbed solution, and pH. In this research, a combination of 3% sugar and 1 ppm vinegar was found to be the best treatment combination. This treatment maintained the freshness of flowers for 9 days and effectively maintained the lowest percentage of wilting flowers (24.99%) with the highest absorbable solution that is 326.5 ml. The combination treatment with 3% sugar concentration and vinegar (acetic acid) 1 ppm also showed the highest score on the color of flowers or browning flowers compared to other treatments.

Sistem Manajemen Rantai Pasokan terhadap Nilai Tambah dan Kelembagaan Biji Kakao (Theobroma Cacao L.) di Kecamatan Selemadeg Timur Kabupaten Tabanan I Putu Agung Surya Negara; I G. N. Apriadi Aviantara; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.971 KB)

Kakao (Theobroma cacao L.) adalah salah satu komoditi unggulan Provinsi Bali. Sistem agribisnis biji kakao saat ini belum memberikan kemakmuran kepada petani skala kecil. Tujuan dari penelitian ini adalah mengetahui struktur manajeman rantai pasokan, dan kelembagaan rantai pasokan biji kakao di Kecamatan Selemadeg Timur Kabupaten Tabanan; dan mengetahui nilai tambah setiap titik pasokan dan sebaran keuntungan pada petani hingga pengepul kakao di Provinsi Bali. Penelitian ini terdiri dari dua tahap, yaitu tahap pertama mengetahui struktur manajemen rantai pasokan, dan kelembagaan rantai pasokan menggunakan analisis deskriptif kualitatif, dan tahap kedua mengetahui nilai tambah setiap titik pasokan dan sebaran keuntungan pada petani hingga pengepul kakao di Provinsi Bali menggunakan metode Hayami sebagai alat analisisnya. Pengambilan sampel tingkat petani menggunakan teknik simple random sampling dan pengambilan sampel di tingkat Middleman menggunakan teknik total sampling. Hasil penelitian ini menunjukan bahwa terdapat dua pola rantai pasok biji kakao yaitu, pola I : petani menjual ke tengkulak, tengkulak selanjutnya menjual ke pengepul kecamatan, pengepul kecamatan selanjutnya menjual ke pengepul kabupaten, pengepul kabupaten selanjutnya menjual ke pengepul provinsi, pengepul provinsi selanjutnya menjual ke pabrik coklat, dan pola II yaitu : Petani menjual ke pengepul kecamatan, pengepul kecamatan selanjutnya menjual ke pengepul kabupaten, pengepul kabupaten selanjutnya menjual ke pengepul provinsi, pengepul provinsi selanjutnya mengirim ke pabrik coklat. Kelembagaan rantai pasokan biji kakao dalam sistem ini termasuk pola perdagangan umum. Nilai tambah terbesar di lakukan oleh petani yaitu sebesar Rp. 12.645,31 sampai dengan Rp. 13.430,79 per kilogram dengan keuntungan sebesar 356,47 sampai dengan Rp.1.306,96 per kilogram. Nilai tambah terkecil di lakukan oleh pengepul tingkat kecamatan sebesar Rp. 999,93 per kilogram, dengan keuntungan yang di peroleh sebesar Rp. 732,61 per kilogram. Cocoa (Theobroma cacao L.) is one of premier commodities in Bali. The agribusiness system of cocoa bean has not provided prosperity to minority farmers. The aims of this study were to find out the supply chain management and institutional systems of cocoa bean in Selemadeg Timur, Tabanan Regency; and to determine the superiority of each supply point and profits distribution of farmers to cocoa collectors in Bali. The study consists of two stages, the first stage was to find out the supply chain management and institutional systems and used qualitative descriptive method, and second stage was to determine the superiority value of each supply point and profits distribution of farmers to cocoa collectors and used Hayami method. Simple Random Sampling technique was used to collect sample from farmer level and Total Sampling technique was used to collect sample from Middleman level. The result of this study showed that there were two distribution patterns of cocoa bean, the first pattern were the farmer sells to the middleman, the middleman then sells to the sub-district collectors, the sub-district collectors then sells to the regency collectors, the regency collectors then sells to the provincial collectors, the provincial merchants then sells to the cocoa factory, and the second pattern were the farmers sell to sub-district collectors, sub-district collectors then sell to regency collectors, regency collectors then sell to provincial collectors, provincial merchants then send to chocolate factory. The supply chain institutional system is classified into general trading pattern. The calculation of the largest superiority value done by the farmers amount Rp. 12,645.31 up to Rp. 13,430.79 per kilogram with profit amount 356.47 up to Rp.1,306.96 per kilogram. The fewest superiority value done by the collectors at the district level amount Rp. 999.93 per kilogram with the profit amount Rp. 732.61 per kilogram.

Pengaruh Perlakuan Uap Etanol Terhadap 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): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Tujuan penelitian ini adalah untuk mengetahui pengaruh perlakuan uap etanol terhadap mutu dan masa simpan buah manggis pada suhu ruang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ragam volume etanol ; 0 ml, 2 ml, dan 4 ml masing-masing diperangkap dalam 5 gram karagenan dan dimasukkan ke dalam sachet teh. Sachet kemudian ditempatkan pada alas styrofoam dimana terdapat 5 buah manggis, selanjutnya ditutup dengan plastik film regang LDPE. Buah manggis tanpa perlakuan atau kontrol disediakan sebagai pembanding. Buah selanjutnya disimpan pada suhu kamar (28±2?). Susut bobot, intensitas kerusakan, vitamin C, total padatan terlarut, warna, kekerasan dan uji organoleptik diamati selama penyimpanan. Hasil penelitian menunjukkan bahwa perlakuan uap etanol secara umum berpengaruh nyata dalam menurunkan tingkat kerusakan, susut bobot, memperlambat laju perubahan kekerasan, warna kulit dan aril, serta total padatan terlarut dan vitamin C dibandingkan buah kontrol. Demikian pula uap etanol mampu memberikan nilai tingkat kesukaan panelis lebih tinggi terhadap warna dan rasa aril serta penampilan secara kesuluruhan dibandingkan dengan buah kontol. Dari ragam perlakuan volume etanol, 4 mL etanol per kemasan mengkreasi uap terbaik untuk memperlambat laju kerusakan, perubahan mutu, menurunkan susut dan meningkatkan kesukaan panelis. 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 5 gram 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 Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ) Hasil Destilasi pada Suhu yang Berbeda Kadek Rahayu Swandewi; Pande Ketut Diah Kencana; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 8 No 1 (2020): April
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Tujuan dari penelitian ini ialah agar mengetahui densitas, rendemen, serta senyawa kandungan kimia (pH, total asam, total fenol) yang terdapat didalam destilat asap cair hasil pirolisis batang bambu tabah pada suhu 125oC dan 150oC. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu menggunakan suhu (suhu 125oC dan 150oC). Analisis sidik ragam menunjukkan jika perbedaan suhu antara 125oC dan 150oC berpengaruh nyata terhadap hasil analisis destilasi asap cair pirolisis bambu tabah. Adapun hasilnya ialah densitas tertinggi 1,0245 g/ml pada suhu 150oC dan terendah 1,02004 g/ml pada suhu 150oC, pH tertinggi 3,20 pada suhu 125oC dan terendah 3,14 pada suhu 150oC, total asam tertinggi 10,94% pada suhu 150oC dan terendah 7,70% pada suhu 125oC, total fenol tertinggi 0,65% ada suhu 150 oC dan terendah 0,61% pada suhu 125oC. Analisis beda nyata terkecil menunjukkan perbedaan suhu 125oC dan 150oC berpengaruh nyata terhadap pH, total asam, dan total fenol. Hasil menunjukkan adanya perbedaan karakteristik asap cair sebelum dan sesudah distilasi. Kata kunci: asap cair, bambu tabah, destilasi

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, 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

Suhu pengeringan dan ketebalan irisan merupakan dua hal yang mempengaruhi proses pengeringan jahe merah. Penelitian dirancang dengan tujuan untuk mendapatkan kombinasi suhu pengeringan dan ketebalan irisan optimum melalui Response Surface Methodology (RSM), serta memperoleh model matematika untuk memprediksi kadar air, aktivitas air, kadar abu dan energi panas penguapan. Pengujian dilakukan untuk mengetahui pengaruh suhu dan ketebalan irisan terhadap respon kadar air, aktivitas air, kadar abu dan energi panas penguapan. Pengolahan data menggunakan aplikasi Design Expert ® 12. Hasil penelitian menunjukkan model linier untuk memprediksi respon kadar air dan kadar abu. Model kuadratik untuk memprediksi respon aktivitas air dan energi panas penguapan. Hasil verifikasi model menunjukkan kombinasi suhu pengeringan dan ketebalan irisan optimum terpilih adalah 67,30C dan 3 mm. Proses pengeringan dengan kombinasi suhu pengeringan dan ketebalan irisan optimum menghasilkan nilai aktual aktivitas air 0,393 aw, kadar air 9,877%, kadar abu 3,513% dan energi panas penguapan sebesar 68,354 kJ/Jam. Respon dari kombinasi suhu pengeringan dan ketebalan irisan optimum terpilih dapat memenuhi keinginan sesuai kriteria dengan nilai desirability 81,3%. Drying temperature and thickness of slices are two things that affect the drying process of red ginger. The research was designed with the aim of obtaining a combination of drying temperature and optimum slice thickness through the 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%.

Pengaruh Pelapisan Emulsi Minyak Wijen dan Minyak Sereh Terhadap Mutu dan Masa Simpan Buah Tomat (Lycopersicon esculentum Mill) Oki Adhi Prastya; I Made Supartha Utama; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 3 No 1 (2015): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.153 KB)

The purpose of this study was to determine the effect of different concentrations of sesame and lemongrass oils emulsion in water as coating materials on quality of tomato fruits during storage at room temperature. The concentration of sesame oil emulsionwas varied 0%, 0.5%, and 1% in combination of lemon grass oil of 0%, 0.5%, 1%, and 1.5%. Additional materials used to make the emulsion were 1% of polysorbate 80, 0.5% oleic acid, and ethanol3%. Control fruits without treatments were also prepared for comparison. The experiment was performed using a Completely Randomized Design (CRD) with three replications. The results showed that treatment of a mixture of sesame oil and lemongrass oil significantly affected the quality and storagelife of the tomato fruits. The combined concentration of 0.5% sesame oil and 0.5% of lemongrass oil gave the best result which was able to reduce the weight loss, spoilage damages, change of pH and total soluble solidof the fruit juice, and texture (hardness)

Pengaruh Pemberian Aerasi Terhadap Pertumbuhan dan Produksi Selada (Lactuca sativa L.) pada Sistem Hidroponik Rakit Apung (Floating Raft Hydroponic System) Ni Kadek Sri Arini Dharmayanti; Sumiyati Sumiyati; Ni Luh Yulianti
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 10 No 1 (2022): April
Publisher : Program Studi Teknik Pertanian, 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.p12

ABSTRAK Sistem hidroponik rakit apung adalah salah satu budidaya yang dapat diterapkan untuk memperoleh lingkungan pertumbuhan yang lebih terkontrol. Dalam sistem hidroponik rakit apung terdapat kendala yakni apabila sistem tersebut tidak diberi oksigen dalam waktu yang lama. Salah satu penyakit yang timbul pada sistem ini ialah busuk akar yang diakibatkan karena tidak terdapatnya oksigen terlarut didalamnya. Namun hal tersebut dapat diatasi dengan pemberian aerasi pada sistem hidroponik rakit apung. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian aerasi pada budidaya selada dengan sistem hidroponik rakit apung. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 4 perlakuan yakni sistem hidroponik rakit apung yang tidak diberi aerator sebagai kontrol (P0), sistem hidroponik rakit apung yang diberi aerator dengan kapasitas debit aliran laju air 700 liter/jam merk Yamano (P1), sistem hidroponik rakit apung yang diberi aerator dengan kapasitas debit aliran laju air 1500 liter/jam merk Amara (P2) dan sistem hidroponik rakit apung yang diberi aerator dengan kapasitas debit aliran 2000 liter/jam merk Hai-Long (P3) serta masing-masing perlakuan diulang sebanyak 4 kali dengan total sampel yang diamati berjumlah 80 sampel. Hasil penelitian menunjukan bahwa (P3) berpengaruh nyata terhadap perubahan oksigen terlarut, jumlah helai daun, lebar helai daun, panjang akar, berat segar tajuk, berat kering tajuk dan warna helai daun yang mana pada perlakuan pemberian aerasi dengan debit aliran laju air 2000 liter/jam dapat memberikan hasil terbaik diantara perlakuan yang diberikan dengan nilai rata-rata oksigen terlarut sebesar 8,4 mg/L, jumlah helai daun 17.6, nilai lebar helai daun 8.10, nilai panjang akar 29.70 cm, nilai berat segar tajuk 207.12 gram, nilai berat kering tajuk 4.96 gram, dan nilai warna helai daun yaitu 48.31. ABSTRACT The floating raft hydroponic system is one of the cultivation techniques to obtain a more controlled environment for plants. However, this system has a drawback which is a lack of dissolved oxygen leading to root rot. This issue is overcome by providing aeration. This study aims to determine the effect of aeration on lettuce cultivation with a floating raft hydroponic system. The study used a randomized block design (RAK) with 4 treatments, namely a floating raft hydroponic system that was not given any aerator as a control (P0), a floating raft hydroponic system that was given an aerator with a flow rate of 700 liters/hour (P1); the floating raft hydroponic system that was given an aerator with a flow rate of 1500 liters/hour (P2), and a floating raft hydroponic system that was given an aerator with a flow rate of 2000 liters/hour P3. Each treatment was repeated 4 times. The results showed P3 had a significant effect on changes in dissolved oxygen, the number of leaves, leaf width, root length, fresh weight, dry weight, and leaf color. The P3 gave the best results among all other treatments with an average value of dissolved oxygen of 8.4 mg / L, the number of leaves 17.6, the value of leaf blade width 8.10, the value of root length 29.70 cm, the value of shoot fresh weight 207.12, the value of the dry weight of the canopy 4.96, and the value of the leaf color is 48.31.

Co-Authors Agnesia Arista Wijaya AK Andri Frans Kalvin Gurning Anna Sukma Muthia Desak Agung Hepi Emmy Darmawati Enike Windari Sihite Gede Arda Gede Oka Mandana I Gede Widi Sedana I Gede Yoga Juni Sastrawan I Gusti Ayu Prapti Pundari I Gusti Ketut Arya Arthawan I Gusti Ngurah Apriadi Aviantara I Kadek Dwi Adi Saputra I Ketut Adwitya Ari Sudarsa I MADE SUPARTHA UTAMA I Putu Agung Surya Negara I Putu Dharma Putra Ritzada I Putu Surya Wirawan I Wayan Satrio Wiantara I Wayan Suryanantha I Wayan Tika I Wayan Widia I. A. Rina Pratiwi Pudja Ida Bagus Putu Gunadnya Johanes Paulus Djandon Jr. Kadek Rahayu Swandewi Komang Sri Diah Nirmala Dewi Luh Gede Gita Gowinda Mulyana Utami Made Nanda Saputra Maria Magdalena Kristiani Mbulu Ni Kadek Sri Arini Dharmayanti Ni luh Devi Widyanti Ni Made Dwi Lantari Ni Made Juli Adiasih Ni Made Thari Setiadi Ni Nyoman Ayu Tirta Diani Ni Nyoman Sulastri Ni Putu Ayu Prya Chandani Ni Putu Intan Oktavia Fitriani Novi Adi Aryani Nyoman Arinata Oki Adhi Prastya Pande Ketut Diah Kencana Rahmat Effendi Lubis Rina Pratiwi Pudja I. A Sumiyati Sumiyati Sutrisno . Yesinta Kristin Tamba Yohanes Setiyo

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