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All Journal Jurnal Pendidikan Teknologi Pertanian

Jamaluddin P, Jamaluddin P

Universitas Negeri Makassar

Author-ID : 1065481

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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PENERAPAN MODEL MATEMATIKA PENGUAPAN AIR KERIPIK SUKUN SELAMA DALAM PROSES PENGGORENGAN PADA TEKANAN HAMPA UDARA Akbar, Muhammad; Kadirman, Kadirman; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

This research was aimed to know the phenomenon of the water evaporation speed of breadfruits crackers in the vacuum frying process used the mathematic model apply. Breadfruits crackers were fried on the 60 cmHg, 65cm Hg, and 70 cmHg with the duration of frying was 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The parameter of this research was the change water content and water evaporation speed. Data processing was using SPSS version 2.0 and the mathematic model was using Microsoft Excel. The result of the research showed that the vacuum pressure and the duration of the frying process were influential toward the change in the water content and water evaporation speed of breadfruit crackers during frying process in the vacuum pressure. The less the vacuum pressure is the longer the frying process will be the less water content of breadfruit crackers produced

LAJU PINDAH PANAS DAN MASSA PADA PROSES PENGERINGAN GABAH MENGGUNAKAN ALAT PENGERING TIPE BAK (BATCH DRYER) Amin, Saiful; Jamaluddin P, Jamaluddin P; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Maret Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the mechanism of heat transfer and mass on the drying process of grain that uses hot air as a medium of heat conduction. This research is a type of experimental research consisting of two variables namely variable A and variable B. Variable A is a temperature with three levels. They are 40, 50 and 60 Â°C. While variable B is the thickness of the stock with three levels. They are 5, 10 and 15 cm. The sample is wet grain which is dried using a batch dryer. Its initial moisture content is 20,5 %. To determine the temperature changes that occur during the drying process, the researcher measured the air temperature by using a thermometer. The measurement was carried out before and after drying by measuring the moisture content to determine the changes of grain water level of each treatment used. The result showed that the higher the temperature and the reduction of the pile of materials used, the higher the heat transfer rate and the greater mass transfer. So, it causes the grain water content to decrease

LAJU PENGERINGAN GABAH MENGGUNAKAN PENGERING TIPE EFEK RUMAH KACA (ERK) Ramli, Ida Amalia; Jamaluddin P, Jamaluddin P; Yanto, Subari
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

The purpose of this research is to know the rate of drying of grain using dryers of Greenhouse effect type. This research is a type of experimen research by drying of grain for 7 hours. During the drying process, conducted temperature measurement of on the dryer room is using a thermometer. In addition, to determine changes water content conducted water content test before and after drying use oven method. The results showed that the initial water content of the in grain that is 24.21% (bb). The of in grain highest drying rate occurs at the beginning of drying is in the 30th minute water evaporate at 0.17% (bb/mt). Drying rate continues to occur, but along with the increase drying time and increasingly dryness of the ingredients so that in the final stages the water evaporates approach 0 with the final water content obtained that is 7.24% (bb)

PERUBAHAN KADAR AIR DAN KADAR PATI UBI KAYU (Manihot utilissima) SELAMA PENGERINGAN MENGGUNAKAN ROOM DRYER Ramadani, Rezky Wahyuni; Yahya, Muhammad; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

The research aims to know the changes of water content and starch content of cassava during drying use a room dryer. The research was conducted by use a completely randomized design (CRD) 5 treatment. Parameters that was observed is water content, starch content and hedonic test to cassava chips that was dried. Data analyzed using analysis variance (ANOVA). The results show that the water content and starch content during drying was changed but tend to stop at six hour of drying totaled 11,68% of the water content and 69,84% of the starch content. For hedonic test, the most preferred chips texture is cassava that dried for four hours.

PERUBAHAN TEKSTUR KERUPUK BERPATI AKIBAT SUHU DAN LAMA PENYANGRAIAN Irmayanti, Irmayanti; Syam, Husain; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

The texture on the food consists of smooth and coarse, liquid and solid, hard and mushy. Texture greatly affects the food that can be felt with pressure and movement of the receptor in the mouth. One type of food that relies on texture is crackers. The purpose of this study is to analyze the texture changes in the crackers to the temperature and time used. The temperature used is 120OC, 140OC and 160OC with variation of time ie 10, 15, 20 and 25 seconds. The measured parameters were hardness and organoleptic test result of texture. The best crackers in terms of texture is a cracker that uses temperature 140OC with time 25 seconds and 160OC with time 20 seconds

RANCANG BANGUN ALAT PEMBERI PAKAN IKAN DENGAN SISTEM AUTOMATISASI BERBASIS ARDUINO UNO R3 DENGAN SISTEM KENDALI SMS Ardiwijoyo, Ardiwijoyo; Jamaluddin P, Jamaluddin P; Mappalotteng, Abdul Muis
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Maret Suplemen
Publisher : Universitas Negeri Makassar

The aim this study to make the design of fish feeding device that autometically based Arduino Board that can be applied in fish pond and to implement the design of fish feeding device that autometically for fish cultivation. The method used in the study in Research and Development (R & D), the result of research processed used quantitative data analysis techniques with several mechanisms such as made a framework, the installation of material components and manufacturing of microcontroller systems which includes making the path of series, the installation of components and inputting language program in microcontroller system. The device of fish feeding based mirocontroller can not be effective and effecient if compared with feeding manually that done by human.

PERUBAHAN KADAR AIR UBI KAYU SELAMA PENGERINGAN MENGGUNAKAN PENGERING KABINET Ardianto, Ardianto; Jamaluddin P, Jamaluddin P; Wijaya, Mohammad
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

This research aims to find out the changes in cassava water content during the drying process with drying cabinet. Drying cassava is done at temperature from 40OC to 60OC with various length of drying from 2 hours to 6 hours. During the drying process, the changes in water content of the sample were obseved at various temperatures and drying lengths. The resulth research shows that there are changes in cassava water content which is dried using drying cabinet at various temperatures and drying lengths. The longer the time and the higher the drying temperature, the quicker the decrease of water content in the dried cassava sample based on statistic analysis using IBM SPSS 2.1 version, it is described that the best drying process is obtained at 60OC drying temperature an 2 hours drying length

PENGARUH PERSENTASE DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH Ca(OH)2TERHADAP KUALITAS KERIPIK PEPAYA (Carica papaya L.) DENGAN VACUUM FRYING Yunus, Ridhayani; Syam, Husain; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

This research aims to know the effect of percentage dan long of submersion of solution of whiting Ca(OH)2Â Â towards water level, organoleptic, texture, and colour. This research method usingÂ Completely Randomized Design (RAL) factorial with the two factors those are factor of percentage of whiting solution (percentage 0,05%,0,10%, and 0,15%) and factor of long of submersion (10 minutes adn 15 minutes) by 3 repetitive . The research result was processed by using ANOVA variety analysis techniques with DMRT (Duncan Multiple Rate) advanced test. The research result indicated that percentage the solution of whiting ofÂ that varied had affect on water content,colour, aroma, texture, taste, hardness , crispness and Î”E * colour alteration.Â the long of submersionÂ had effect on water content, colour, aroma, texture, taste, hardness, crispness and Î”E * colour alteration. The interaction between percentage of whiting solution and long submersion only influence towards water content, crispness, and Î”E *Â colour alteration. And no effect on colour, aroma, texture, taste and hardness. Based on the chemical result test, organoleptic test, texture test, and colour test were obtained that the best product with 0.15% whiting solution percentage withÂ 15 minutes the long of submersion

MODIFIKASI PEREDAM SUARA (KNALPOT) MESIN DIESEL TRAKTOR RAMAH LINGKUNGAN Djasbah, Sunandar; Lahming, Lahming; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

The purpose of this study to determine the magnitude of the effect of diesel engine modifications to the level of tractor noise and the magnitude of the effect of zeolit stone against the eco-friendly exhaust. This research is a design and engineering research by modification of environmentally friendly diesel engine exhaust. The data obtained in the analysis by compared the efficiency of the tool before the modification will then become a reference in making a description of the results of the modified muffler. Based on the results of the study that the modification of the eco-friendly diesel exhaust shows the exhaust noise level before modification of the maximum average of 94.77 dB and at least 90.23 dB and after modification average 94.59 dB and at least 89.51 dB. and the level of exhaust fumes diesel engine exhaust show average already modified 0,010633 gram and before modification show average 0,026868 gram

PERPINDAHAN PANAS PADA MAKANAN BERPATI (KERUPUK UDANG) SELAMA PROSES PENYANGRAIAN MENGGUNAKAN PASIR SEBAGAI MEDIA PENGHANTAR PANAS Susanna, Susanna; Jamaluddin P, Jamaluddin P; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

This research was aims to know the mechanism of heat transfer in starchy food during roasting process using sand as a medium for heat transfer. This research is experimental research, and the research samples were shrimp crackers roasted at the temperature of 120, 140 and 160 oC within roasting time of 10, 15, 20 and 25 seconds. During the roasting process, the temperature of sand and crackers was measured using a thermocouple to know the change in temperature that happened. The parameters being observed the temperature, water content of crackers and rate of heat transfer. The research results showed that during the roasting process, the changes of temperature, water content of the crackers and rate of heat transfer. The higher the temperature and the length of time roasting cause the temperature of the crackers to increase closer to the temperature of the sand with the decrease in the water content of crackers and increase in the rate of heat transfer

Co-Authors Abdul Muis Mappalotteng Aksa, Muhammad Andi Sukainah Ardiwijoyo, Ardiwijoyo Budy Wiryawan Djasbah, Sunandar Eriyana, Elvis Husain Syam Irmayanti Irmayanti, Irmayanti Kadirman, Kadirman Lahming, Lahming Mohammad WIJAYA Muhammad Akbar Muhammad Rais Muhammad Yahya Nirwana, Lina Ponno, Yahya Zeth Pusaka, Semerdanta Ramadani, Rezky Wahyuni Ramli, Ida Amalia Rusli, Riska Saiful Amin Yanto, Subari Yuarni, Desi Yundari, Yundari Yunus, Ridhayani

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