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All Journal SOCA: Jurnal Sosial Ekonomi Pertanian Bumi Lestari Jurnal Ilmiah Teknologi Pertanian Agrotechno
MADE MERTA
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Energy Environmental Science

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PENERAPAN TEKNIK PARTISIPATORY RAPID APPRAISSAL (PRA) DALAM PENGELOLAAN LINGKUNGAN DI DATARAN TINGGI NUSA TENGGARA TIMUR Made Merta
Bumi Lestari Journal of Environment Vol 5 No 2
Publisher : Environmental Research Center (PPLH) of Udayana University

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Research on slash and burning practices was conducted in Kecamatan Insana,TimorTengah Utara Regency on August , 2004. The research aim is for better understanding ,why the community practicing this method and tray to stop it. This research usedPRA technique ,because PRA is a participatory approach , new innovation method forimproving efficacy and rapidity in data collection. Research concluded that thecommunity become conscious there was serious declines in ecosystem due to slash andburning practice. The farmers need counseling, extension and demonstration on usinghoe, sickles etc. Participatory method was interested the community in prepare theaction program and developing the learning process for solving the environmentproblems.
MENU ENGINEERING SEBAGAI LANGKAH PENETAPAN STRATEGI PEMASARAN PADA RESTORAN SARI LAUT RESTU BALI MADE MERTA
SOCA: Jurnal Sosial Ekonomi Pertanian Vol. 5, No. 3 November 2005
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Udayana Jalan PB.Sudirman Denpasar, Bali, Indonesia. Telp: (0361) 223544 Email: soca@unud.ac.id

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Engineering Menu Method so called “Unique Method of Menu Analysis andDesign” try to answer the probloms faced by restaurant entrepreneur. This methodimplemeted in “Food Service Operation” in many famous restaurant in the world. Result ofthe research indicated that: (1) The existence menu at Dewi restu Bali restaurant effecttoward achieved food sell target, (2) There are three items of sum menu that analysis isDiod kategory, 5 menu include Plowhorse and 2 menu include Pizzle, and only 5 menuinclude Star kategory. Based on this result of analysis, so the market strategi have toimplemented, are: (a) For Stara kategory through to increase of sell price graduaaly, (b)Plowhorse menu kategory need to see competitor condition, material price and competitorsell price, before to increase the sell price, (c) For Puzzle menu kategory to increase thesell volume only can conducted with increase promotion more selectively, (d) Dog menukategory will give burden to the the other menu, and (e) The restoran should conductEngeneering menu periodically.
Optimasi Sifat Fisik Tanah di Zone Perakaran untuk Peningkatan Produksi dan Kualitas Umbi Kentang I Made Nada; Made Merta; Yohanes Setiyo
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 2 No 1 (2017)
Publisher : Universitas Udayana

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Perbaikan sifat fisik tanah di zone perakaran dapat dilakukan dengan bahan organic yangdekomposisinya agak sulit seperti kompos kotoran ayam yang mengandung sekam. Penelitiandengan perlakuan : (1) jenis kompos, dan (2) dosis pemupukan. Jenis kompos yang dipergunakanadalah kompos kotoran ayam dan kompos kotoran sapi. Dosis pemupukan dengan kompos adalah15 ton/ha, 17.5 ton/ha, 20 ton/ha, 22,5 ton/ha dan 25 ton/ha. Setiap unit percobaan diulang 3 kali,sehingga secara keseluruhan ada 36 unit percobaan. Setiap unit percobaan berukuran 1 m x 10 m.Teknik pemupukan menggunakan kompos kotoran ayam dan kotoran sapi mampu memperbaikisifat fisik tanah terutama porositas, dan kemampuan tanah mengikat air, kompos kotoran ayammampu meningkatkan porositas menjadi lebih dari 50 % dengan kemampuan menahan air naik0,9 % jika dosis ditingkatkan 1 ton/ha. Produksi kentang konsumsi varietas granola meningkatdari 17 ton/ha menjadi 23,22 – 27.8 ton/ha. Peningkatan produksi juga diikuti dengan pergeserankelas umbi kentang konsumsi yang dihasilkan, jumlah umbi kentang konsumsi adalah sebesar16,43 – 30,44 %.
Co-Authors I Made Nada Yohanes Setiyo