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PERANCANGAN MESIN PENGHANCUR SAMPAH ORGANIK PADAT PERKOTAAN Nada, Made; Tika, Wayan; Arda, Gede
Agrotekno Vol. 15, No. 1 Februari 2009
Publisher : Universitas Udayana

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Handling municipal garbage still becomes an ever ending problem. One way to tackle this problem is to utilize the garbage as organic fertilizer. The most promising technology in converting aerobically this rubbish to organic fertilizer is known as open windrow, but the success of implementing this technology is depended upon particle size of the garbage. So, chopping machine is needed to reduce it into a homogeneous size and constructing a chopping machine became the objective of the research. Tests on physical of the machine and its performance indicated that the designed machine was better than the machine that has already been available in the field. The size of chopped garbage was relatively homogeneous and its value was 10% better than that yielded form the older machine.

NONTHERMAL PLASMA: A REVIEW ON ITS PROSPECTS ON FOOD PROCESSING Arda, Gede; Hsu, Chuan Liang
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 9, No 2 (2020): Juni 2020
Publisher : The University of Lampung

Corrigendum to: NONTHERMAL PLASMA: A REVIEW ON ITS PROSPECTS ON FOOD PROCESSING

KURSUS SINGKAT DAN PELATIHAN PEMANFAATAN PEPAYA (CARISA PAPAYA L.) MENJADI MANISAN KERING BUAH PEPAYA DI DESA TIMUHUN, KECAMATAN BANJARANGKAN, KABUPATEN KLUNGKUNG I Made Nada; Ni Nyoman Sulastri; I Putu Gede Budisanjaya; Gede Arda
Buletin Udayana Mengabdi Vol 7 No 1 (2008): Volume 7 No.1 – April 2008
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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ABSTRACT In Desa Timuhun, eventhough papaya is not primary fruit product, but usually papaya is planted among the other plants and easily to grow. Papaya has good potency to be processed to become food product. Matured papaya fruit is usually fresh served for desk fruit. On the other hand, for papaya which is not mature yet, usually used for vegetable. Papaya has high water content, so it makes papaya fruit easy to experience damage. With papaya processing, papaya which is originally assumed improper to be sold or to be consumed (mechanical damage, diseased, acid, physical damage) and will only to be thrown, finally can be used. The making of papaya dry candy is one of effort to preserve and to vary form of papaya serving. It also improves the economic value of papaya. The making of papaya can be conducted in big or small scale. The activity objectives are to introduce and give additional knowledge to society about papaya processing technology, to increase economic added value of papaya and the using of papaya which is improper to be sold or to be consumed becoming valuable food product .Realization of the objectives above are by performing an information sharing and discussion with the society about process of the making dry candy from papaya, training of papaya dry candy making, introduce simple technology of dry candy papaya making. This activity was performed at the head of Desa Timuhun office, on Friday, September 14, 2007 and was attended by 26 persons, including association of woman farmer and the staff in that office. The result of this activity shows that there was positive response of people who attend this activity, because by processing papaya fruit into dry candy, have a lot of advantage compare to sale it freshly. Beside that, this dry candy is healthy snack, without synthetic preservation, enriched with vitamins which is useful for health, also this dry candy is still good up to 1 month and of course it could to improve economic value compared to be sold freshly

Pengaruh Package Icing Terinterupsi Terhadap Mutu Brokoli (Brassica oleracea, L.) Selama Penyimpanan I Putu Agus Oka Mahendra; I. A. Rina Pratiwi Pudja; Gede - Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 1 (2016): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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The aims of this study were to determine the effect of interrupted package icing broccolis on product’s quality and to obtain the best treatment that can be applied to maintain the shelf life of product. Fresh broccolis were stored in Styrofoam box covered by ice for period of time and then move to refrigerated showcase. The research consists of five treatments based on ratio time in Styrofoam box and display product. Comparison stored broccolis in Styrofoam box with ice and display product on show case; 12:12 (P2), 15:9 (P3), 18:6 (P4), 21:3 (P5). Other treatment is stored broccolis in Styrofoam box without ice and display product on room temperature with comparison time; 12:12 (P1). Every treatment was repeated every day until the broccoli reached the unacceptable quality according to panelist’s perception. Measured parameters including percentage of weight loss, respiration rate, color difference and the shelf life of broccoli. The results showed that longer time storage broccoli in Styrofoam box with ice smaller the weight difference. P5 have lowest consumption rate of oxygen of 62.63 ml/.kg.hr and lowest carbon dioxide production rate of 62.57 ml/.kg.hr. The color difference ?Eab less than 9.73 indicated that broccoli’s floret was still green based on the panelists scoring, therefore it was still acceptable. Higher color difference’s poin and panelists scoring, broccoli was broken and not accepted in the market. In conclusion, the treatments only maintained the broccoli for five days of storage.

Pengaruh Ketebalan Plastik Polietilen Densitas Rendah Sebagai Bahan Pengemas terhadap Mutu Daun Seledri (Apium gravelens L.) Selama Penyimpanan Dingin I Kadek Puja Harta Hadi; Ida Ayu Rina Pratiwi Pudja; Gede Arda
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

Salah satu cara yang dilakukan untuk mempertahankan kualitas daun seledri dan memperpanjang umur simpan adalah menggunakan pengemasan dengan ukuran ketebalan plastik polietilen densitas rendah (LDPE) yang tepat dan penyimpanan pada suhu rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan plastik polietilen densitas rendah sebagai bahan pengemas terhadap mutu daun seledri selama penyimpanan dingin dan untuk mengetahui tingkat ketebalan plastik polietilen densitas rendah berapakah yang dapat mempertahankan mutu daun seledri yang terbaik. Metode penelitian ini menggunakan penelitian eksperimental. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan ketebalan plastik polietilen densitas rendah dengan ukuran ketebalan 0,02 mm; 0,03 mm; 0,04 mm; 0,05 mm, 0,06 mm. Pengamatan dilakukan setiap 3 hari sekali dan setiap perlakuan diulang sebanyak 3 kali pada suhu penyimpanan 100 ± 20C selama 18 hari penelitian. Parameter dalam penelitian ini adalah susut bobot, kadar air, warna, tekstur, tingkat kesegaran, dan aroma. Hasil analisis ragam menunjukkan bahwa perlakuan ketebalan plastik LDPE sebagai bahan pengemas daun seledri berpengaruh sangat nyata (P?0,01) terhadap parameter penelitian. Perlakuan terbaik diperoleh dari ketebalan plastik polietilen densitas rendah ukuran 0,04 mm dengan susut bobot 4,64 %, warna 18,97, tekstur 0,0455 N, kadar air 90,22 %, tingkat kesegaran 4,87 dan aroma 5,00. Kesimpulan bahwa tingkat ketebalan plastik LDPE 0,04 dapat mempertahankan mutu daun seledri paling lama diantara ukuran ketebalan yang lainnya yaitu selama 18 hari. One way to maintain the quality of celery and extend shelf life is to use packaging with the right size level of low density polyethylene (LDPE) and storage at low temperatures. The purpose of this study was to determine the effect of low density polyethylene plastic as a packaging material on the quality of celery during cold storage and to determine what size level of low density polyethylene plastic can maintain the best quality celery. This research method uses experimental research. The study applied a completely Randomized Design (RAL) with one treatment factor: size level of LDPE plastic (0.02 mm, 0.03 mm, 0.04 mm, 0.05 mm, 0.06 mm). Observations were carried out once every 3 days and each treatment was repeated 3 times at a storage temperature of 100 ± 20C for 18 days of the study. The parameters in this study are weight loss, water content, color, texture, level of freshness, and aroma. The results of the analysis of variance showed that the treatment of size level of LDPE plastic as a celery packaging material had a very significant effect (P?0.01) on the research parameters. The best treatment was obtained from the size level of a low density polyethylene plastic size of 0.04 mm with a weight loss is 4.64%, a color is 18.97, a texture is 0.0455 N, a moisture content is 90.22%, a level of freshness is 4.87 and a scent is 5.00. The conclusion that size level of LDPE plastic is 0.04 mm can maintain the longest quality of celery among other size level for 18 days.

Pengaruh Variasi Dimensi Wadah dan Lama Fermentasi Terhadap Kualitas Biji Kakao (Theabroma cacao L.) Kering Hasil Fermentasi Nyoman Arinata; Ni Luh Yulianti; Gede Arda
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 mengetahui pengaruh variasi dimensi wadah dan lama fermentasi terhadap pengeringan biji kakao dari hasil fermentasi dengan dimensi wadah yang berbeda dan untuk mengetahui perlakuan terbaik dari hasil pengeringan biji kakao setelah proses fermentasi. Penelitian ini menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu faktor pertama adalah dimensi wadah yang berupa kotak kayu yang terdiri dari tiga dimensi yang berbeda yaitu kotak kayu berukuran 19,5 cm x 19,5 cm x 25,5 cm dengan kapasitas biji kakao segar 5,5 kg, kotak kayu berukuran 21,5 cm x 21,5 cm x 28 cm dengan kapasitas biji kakao segar 7,5 kg, dan kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas biji kakao segar 9,5 kg. Faktor kedua adalah lama fermentasi, yang terdiri dari tiga taraf yaitu 5 hari, 6 hari dan 7 hari. Parameter yang diamati dalam penelitian ini adalah suhu fermentasi, kadar air, jumlah biji per 100 gram, kadar kulit dan uji belah/ cut test yang meliputi biji tidak terfermentasi, biji setengah terfermentasi, biji terfermentasi sempurna, biji berkecambah, biji berjamur dan biji berserangga. Hasil dari penelitian yang dilakukan menunjukkan bahwa perlakuan wadah dan lama fermentasi berpengaruh terhadap suhu fermentasi, jumlah biji per 100 gram, kadar air, kadar kulit dan hasil uji belah yaitu biji tidak terfermentasi dan biji terfermentasi sempurna. Perlakuan proses fermentasi yang menggunakan dimensi wadah terbaik adalah dimensi kotak kayu berukuran 23,5 cm x 23,5 cm x 29,5 cm dengan kapasitas 9,5 kg yang difermentasikan selama 6 hari yaitu dengan suhu maksimal fermentasi yang dicapai sebesar 45,50 oC, jumlah biji per 100 gram sebesar 83, kadar air sebesar 7,4% Bb, kadar kulit sebesar 10,97%, hasil uji belah biji tidak terfermentasi 2%, biji setengah fermentasi 15%, biji terfermentasi sempurna 82% dan biji yang berjamur 0%, berkecambah 0% dan berserangga 0%. Kata kunci: kakao, dimensi wadah, lama fermentasi, pengeringan biji kakao. The purpose of this study was to determine the effect of variations in container dimensions and fermentation time on drying cocoa beans from fermented products with different container dimensions and to determine the best treatment of the results of drying cocoa beans after the fermentation process. This research uses a factorial complete random design with two factors, the first factor is the dimensions of the container in the form of a wooden box consisting of three different dimensions, namely a wooden box measuring 19.5 cm x 19.5 cm x 25.5 cm with the capacity of cocoa beans fresh 5.5 kg, wooden boxes measuring 21.5 cm x 21.5 cm x 28 cm with a capacity of fresh cocoa beans 7.5 kg, and wooden boxes measuring 23.5 cm x 23.5 cm x 29.5 cm with the capacity of fresh cocoa beans is 9.5 kg. The second factor is fermentation time, which consists of three levels, namely 5 days, 6 days and 7 days. The parameters observed in this study were fermentation temperature, water content, number of beans per 100 grams, skin content and cut test which included unfermented beans, semi-fermented beans, perfectly fermented beans, germinated beans, moldy beans and insects. The results of the research conducted showed that the treatment of the container and the fermentation time affected the fermentation temperature, the number of beans per 100 grams, moisture content, skin content and the results of the split test ie not fermented and perfectly fermented seeds. The fermentation process that uses the best container dimensions is the dimension of a wooden box measuring 23.5 cm x 23.5 cm x 29.5 cm with a capacity of 9.5 kg fermented for 6 days, with a maximum temperature of fermentation achieved at 45.50 oC , the number of beans per 100 grams is 83, water content of 7,4% Bb, the skin content is 10.97%, the test results are not fermented 2%, half fermented beans 15%, 82% fermented beans and 0% moldy beans, 0% germination and 0 insects %. Keywords: cocoa, container dimensions, fermentation time, cocoa beans drying.

Analisis Efisiensi Biaya Distribusi Pupuk Bersubsidi di Wilayah Kabupaten Klungkung Menggunakan Metode Transportasi Erni Febriani; I Wayan Widia; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 4 No 2 (2016): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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The aim of this research was to determine the distribution pattern of subsidized fertilizer in Klungkung regency, as well as to determine the distribution pattern of subsidized fertilizer that produced the minimum distribution cost. The research method used in the study, were a survey, measuring the distance and collect secondary data. The survey was conducted to official distributors to obtain the amount of farmer groups which recieved the subsidized fertilizer. The information of farmer groups’ distance to the official distributors, received fertilizer, and the cost spent to distribute the fertilizer were needed to calculate the unit cost of distribution. All of those information were obtained by field survey and direct measurement in location. The data obtained then was analyzed by applying three methods of transportation that was North West Corner Method, the Lowest Cost Method and The Vogel's Approximation Method. The results indicated that the methods produced different costs in which the minimum distribution cost by Rp 6.065.846,00 was produces by the Lowest Cost Method. The value of the result is vsame with the transportation minimum cost that produced by the distribution pattern of subsidized fertilizer at this time in Klungkung regency, so it can be concluded that the distribution pattern of subsidized fertilizer in Klungkung regency at this time is meeting with the all criteria distribution pattern with transportation minimum cost.

Karakteristik Biji Kakao Hasil Fermentasi Kapasitas Kecil dengan Jenis Wadah dan Lama Fermentasi yang Berbeda Novi Adi Aryani; Ni Luh Yulianti; Gede Arda
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

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Penelitian ini bertujuan untuk 1) mengetahui pengaruh variasi wadah dan lama fermentasi terhadap karakteristik biji kakao hasil fermentasi pada kapasitas kecil. 2) dan untuk mengetahui perlakuan yang menghasilkan karakteristik biji kakao terbaik setelah fermentasi. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan dua faktor. Faktor pertama adalah wadah yang terdiri dari tiga taraf yaitu kotak kayu, keranjang bambu dan karung plastik. Faktor kedua adalah lama fermentasi, yang terdiri dari tiga taraf yaitu 4 hari, 5 hari dan 6 hari. Parameter yang diamati dalam penelitian ini meliputi suhu fermentasi, pH luar biji kakao, pH dalam keping biji kakao, jumlah biji per 100 gram, kadar kulit, kadar air, uji belah meliputi biji tidak terfermentasi, biji setengah terfermentasi, biji terfermentasi sempurna, biji berkecambah, biji berjamur, biji berserangga. Hasil penelitian menunjukkan perlakuan wadah dan lama fermentasi berpengaruh terhadap suhu fermentasi, pH luar biji kakao, pH dalam keping biji kakao, jumlah biji per 100 gram, kadar kulit, kadar air, hasil uji belah yaitu biji tidak terfermentasi dan biji terfermentasi sempurna. Perlakuan biji kakao yang difermentasikan dalam kotak kayu berukuran 25,5 cm x 25,5 cm x 30,5 cm dengan kapasitas 7,5 kg yang difermentasikan selama 6 hari merupakan kombinasi perlakuan yang menghasilkan karakteristik biji kakao terbaik yaitu dengan suhu maksimal fermentasi yang dapat dicapai sebesar 45,45oC, pH luar biji kakao segar sebesar 6,40, pH dalam keping biji kakao segar sebesar 4,10, jumlah biji per 100 gram sebesar 87,5, kadar kulit sebesar 10,95%, kadar air sebesar 7,3% bb, hasil uji belah yaitu biji tidak terfermentasi 0%, biji setengah terfermentasi 8%, biji terfermentasi sempurna 92%, berjamur 0%, berkecambah 0% dan berserangga 0%. This study is aimed at 1) knowing the effect of container variation and fermentation time to the characteristics of fermented cocoa beans in small capacity. 2) and knowing the treatment that produces the best cocoa beans characteristics after fermentation. The factorial randomized block design with two factors is used in this study. The first factor is a container type consisting of three levels, namely wooden box, bamboo basket, and plastic sack. The second factor is the fermentation length which consists of three levels; they are 4 days, 5 days, and 6 days. The parameters observed in this study are fermentation temperature, external cocoa bean pH, internal cocoa bean pH, number of beans per 100 grams, skin content, water content, split test including unfermented beans, underfermented beans, fermented beans, germinating beans, moldy beans, and beans that contain insect. The results showed that container treatment and fermentation time had an effect on the fermentation temperature, external cocoa bean pH, internal cocoa bean pH, number of beans per 100 grams, skin content, and water content, split test result that is unfermented beans and fermented beans. Furthermore, the treatment of fermented cocoa beans in a wooden box measuring 25.5 cm x 25.5 cm x 30.5 cm with 7.5 kg capacity fermented during 6 days is a combination of treatments that produce the best characteristics of cocoa beans with maximum temperature fermentation that can be achieved at 45.45oC, external cocoa bean pH at 6.40, internal cocoa bean pH 4.10, number of beans per 100 grams content of 87,5, skin content of 10.95%, water content of 7,3% bb, split test including unfermented beans 0%, underfermented beans 8%, fermented beans 92%, germinating beans 0%, moldy beans 0%, and beans that contain insect 0%.

Studi Pengaruh Jenis Kemasan dan Ketebalan Plastik Terhadap Karakteristik Mutu Rebung Bambu Tabah (Gigantochloa nigrociliata Kurz) Kering Yustina Angreny Lobo; Pande Ketut Diah Kencana; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 2 No 1 (2014): Maret
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

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This study was conducted to determine the effect of the type of plastic packaging with different thickness of the characteristics of dried bamboo shoots (Gigantochloa nigociliata KURZ). This study is also expected to increase the shelf life of bamboo shoots by using proper plastic packaging. The design used was a randomized block design with two factors. The first factor is the type of plastic with two different thicknesses with details P1: dried bamboo shoots packed with a thickness of 0.04 mm Polypropylene plastic, P2: dried bamboo shoots packed with a thickness of 0.08 mm PP plastic, P3: dried bamboo shoots packed with PE plastic thickness 0.04 mm, P4: bamboo shoots packed with a thickness of 0.08 mm Polyethylene plastic. And the second factor is the storage time with details of H1: 10 days, H2: 20 days, H3: 30 days, H4: 40 days. The study was repeated three times. Parameters observed in this study include analysis of weight, water content, texture and water absorption. The results of this study indicated that the type of plastic packaging, thickness and storage time gave significant effect on characteristics of dried bamboo shoots. The polypropylene plastic witha thickness of 0,08 mm is the best type of plastic packaging, because it has the lowest water content and lowest weight during 40 days of storage

Aplikasi Penggunaan Asap Cair terhadap Daya Awet Fillet Ikan Tuna Nyoman Try Atmaja Sutanaya; P.K Diah Kencana; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 2 (2018): September
Publisher : Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Ikan tuna merupakan komoditi perikanan andalan yang mudah sekali mengalami perubahan mutu. Pengawetan diperlukan untuk memperpanjang umur simpan ikan terutama di saat-saat musim ikan dan agar ikan dapat sampai ke tangan konsumen sebelum mengalami pembusukan. Teknologi pengawetan yang dapat diterapkan adalah pemberian asap cair karena bahan mengandung fenol yang berperan sebagai antioksidan. Tujuan dari penelitian ini adalah mengetahui pengaruh pemberian asap cair terhadap kandungan protein yang terdapat pada fillet ikan tuna dan mengetahui umur simpan fillet ikan tuna dengan penggunaan asap cair sebagai bahan pengawet yang disimpan pada suhu kamar (27o) dengan menggunakan metode ESS (Extended Storage Studies). Konsentrasi asap cair yang digunakan dalam penelitian antara lain konsentrasi asap cair 4%, konsentrasi asap cair 6% dan tanpa pemberian asap cair. Penelitian ini menggunakan metode ESS (Extended Storage Studies) yang diperoleh dari uji sensori selama penyimpanan dengan menentukan kesukaan terhadap penampakan, warna, bau, tekstur dan parameter lain yang diamati yaitu uji pH, kadar air dan uji protein. Hasil penelitian menunjukan bahwa dengan penambahan asap cair tidak mampu mempertahankan kadar protein yang terkandung pada fillet ikan tuna selama proses penyimpanan dengan rata-rata penurunan kandungan protein untuk semua perlakuan sekitar 4,01% dan penambahan asap cair 6% mampu disimpan selama 54 jam, 2,33 kali lebih lama dibandingkan dengan tanpa penambahan asap cair. Tuna fish is a commodity of fishery products is very easly get change of the quality. Preservation is needed to prolong the life of save the fish especially at the time when the fish season and so that the fish can reach the consumer before experiencing the decay. Preservation technology that can be applied is the giving of liquid smoke because the ingredients contain fenol who act as antioxidants. Objective of this research is to find out the shelf life of tuna fish fillets by using the liquid smoke as preservatives and stored at room temperature (27o). This research uses the method ESS (Extended Storage Studies) obtained from sensory test during storage with determine the gladness of the appearance, color , smell, texture and other parameters observed namely pH test, the level of water and protein test. Based on the research results obtained using the method ESS, shows that the quality of tuna fish fillets with the addition of liquid smoke is best obtained on the treatment of liquid smoke concentration of 6% with long storage time during 54 hours, with the main quality parameters cause damage obtained from pH test results and sensory test.

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