Claim Missing Document
Check
Articles

Found 19 Documents
Search

ANALISIS SIFAT FISIKO KIMIA SAUS CABAI FORTIFIKASI LABU SIAM DAN LABU KUNING Indrawati, Sriwulan; Lahming, Lahming; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (668.042 KB) | DOI: 10.26858/jptp.v4i0.6919

Abstract

The purpose of this study was to determine the effect of adding chili and pumpkin concentration to the physicochemistry properties of chili pepper sauce. This research is an experimen research with a complete Randomized  Design of factorial pattern consisting of two factors: flask type (squash siam and yellow squash) and concentration of chili (40%, 50% and 60%). Research variables observed were viscosity, ash content, vitamin C, pH and organoleptic test including color, aroma, taste, and texture. Analyze technique in this research is the of analysis variety by using SPSS version 23. The result of research shows that the best treatment is the use of yellow squash with 60% chili concentration. namely of viscosity (2.54%), ash content (6.41%) , vitamin C (221.67%), pH (2.20%), color (3.95%), flavor (3.65%) and aroma (3.59%) texture (3.52%) the resulting sauce.
PENGARUH LAMA PENGERINGAN DAN BERBAGAI JENIS GULA TERHADAP KUALITAS MANISAN TOMAT (LYCOPERSIUM ESCULENTUM) Febriyanti, Nurul; Caronge, Muhammad Wiharto; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (115.212 KB) | DOI: 10.26858/jptp.v1i1.6222

Abstract

The purpose of this research is to know the influence for a long time drying and various types againts sugar used to the quality of candied tomatoes. This research uses a factorial completely randomized design consisting of two factors, factor A is the type of sugar (granulated sugar and brown sugar) and the B factor is drying (10, 12 and 14 hours) which done  with 2 treatments and 3 time repetitions. The research variables observed were organoleptic test, water content and vitamin C level. The analysis technique used in this research was analysis of variance analyzed by using SPSS version 20.0. The results showed  the is best treatment  the use of  brown sugar with 14 hours drying time with the best quality determinant indicator was based on water content test parameter (22,73), vitamin C content (0,177) and organoleptic tests include , color (3,36), taste ( 3.30), aroma (3.55), texture (3,46).
PENGARUH VARIASI MEDIA PENGGORENGAN TERHADAP PENGOLAHAN ABON IKAN BETOK (Anabes Testidineus) Muflih, Achmad; Yanto, Subari; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.44 KB) | DOI: 10.26858/jptp.v3i0.5464

Abstract

The aimed of study is to determine the effect of variations of frying media on processing the abon of betok fish and the acceptance of panelist on abon betok fish has resul. This study used Completely Randomized Design with palm oil treatment (double filtering) and coconut oil (cocos nucifera). The parameters which observed were water content, ash,  protein content, crude fiber and hedonic quality are color, aroma, flavor and texture. Based on the best proximate test results was abon which using used ordinary palm frying media. The result of organoleptic test the showed the pleasure of panelist's level toward  abon betok fish which was processed by using ordinary coconut oil that had color value about 6.67%, 7.20% aroma, 6.73% flavor, and texture 6,19%.
ANALISIS PERUBAHAN KOMPONEN KIMIA KERIPIK BAYAM HIJAU (Amaranthus tricolor.L) AKIBAT PROSES PENGGORENGAN Kasmira, Kasmira; Lahming, Lahming; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (701.414 KB) | DOI: 10.26858/jptp.v1i0.6232

Abstract

This study aims to determine changes in the chemical content on green spinach chips processed in a way by frying pan. This research is a quantitative research (experimen) on samples of green spinach and green spinach chips. The analysis technique used is t test one sample which is processed using SPSS version 22.0. Chemical content observed on this study are iron, nitrate, nitrite, oxalate, calcium, antioxidants, and water content. The results showed that chips spinach green contained calcium (0.18%) and antioxidants (32.81%) were high
ANALISIS KESUKAAN TERHADAP KARAKTERISTIK OLAHAN NUGGET YANG DISUBTITUSI DENGAN RUMPUT LAUT DAN TEPUNG SAGU Syamsuddin, Nurfadilah; Lahming, Lahming; Caronge, Muhammad Wiharto
Jurnal Pendidikan Teknologi Pertanian Vol 1, No 1 (2015): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (55.554 KB) | DOI: 10.26858/jptp.v1i1.5138

Abstract

This research aim to determine the level of preference to the characteristic (texture, flavour, color and aroma) in nugget that subtitued with a seaweed (Kappaphycus alvarezii) and sago flour. Type of this research is a quantitative research with experimental approaches using a completely randomized factorial design consist of two factors, namely factor A is seaweed (control, 200g, 300g, 400g) and factor B is sago flour (control, 15%, 25%, 35%). All the treatments was tested as 16 treatment combinations. Each treatment combinations was repeated4 times that obtain 64 units experiment. The data of this research was obtained from the result of organoleptic characteristics test using hedonic scale scoring method. The results of this research showed the most preferred texture obtained in the treatment combination A2B4isformulation of 200g seaweed and use 35% of sago flour, the most preferred flavour obtained in the treatment combination A1B1is formulation of chicken meat with maizena flour or nugget control, the most preferred color acquired in the treatment combination A1B2isformulation 200g of chicken meat with substitued 15% of sago flour and the most preferred aroma obtained in the treatment combination A2B4 is formulation of 200g seaweed with substituted 35% of sago flour
OPTIMALISASI KONSENTRASI ASAM TARTRAT DAN WAKTU EKSTRAKSI PADA EKSTRAKSI PIGMEN BETASIANIN DARI KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) SEBAGAI PEWARNA ALAMI Paranoan, Cindy Annike; Lahming, Lahming; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.231 KB) | DOI: 10.26858/jptp.v3i0.5712

Abstract

The objectives of the research were (1) find out the concentration of tartrate acid (2) extraction timeof betacyanin on red dragon fruit skin.  The research employed  experimental research using Complete Randomized Design (CRD) factorial pattern by the concentration of tartrate acid 0.50%, 0.75%, 1% and 1.25% and extraction time 3 days, 4 days and 5 days. The obtained data were analyzed using analysis of variance (ANOVA). The result showed that (1) the extraction using tartrate acid concentration of 1% for3 days  (K3T1)  produced  the highest  level  of betacyanin content (2)  analysis of  pH  (3,  5,  6,  7, 8)  and temperature (40oC, 50oC, 60oC) showed the extraction of the red dragon fruit skin were stable at pH 7.Extract without treatment of optimum pH addition stabilized at 40oC, while the result of red dragon fruitskin’s extraction by addition of optimum pH stabilized at 50oC.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (674.059 KB) | DOI: 10.26858/jptp.v4i0.6912

Abstract

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
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE TWO STAY TWO STRAY (TS-TS) UNTUK MENINGKATKAN PRESTASI BELAJAR MATA PELAJARAN TEKNOLOGI PENGOLAHAN HASIL PERTANIAN (TPHP) KELAS X SMK NEGERI 3 TAKALAR Saraswati, Saraswati; Rais, Muhammad; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.753 KB) | DOI: 10.26858/jptp.v4i0.7123

Abstract

This research is a classroom action research that aims to study and describe the application of type Two stay Two stray (Ts-Ts) coopertative learning model in improving the achievement studient learning outcomes, class X.2 Agricultural Product Processing Technology. The subjects of this study were  learner studient of class X.2 TPHP of SMK Negeri 3 takalar totaling 32 the learner studient. Data collection techniques covering observation, written tests and documentation. Data analysis techniques in this study are qualitative analysis to analyze the results of observations and quantitative analysis to analyze learner studient outcomes data using descriptive statistics. The results of this study indicate that the application of the Two stay Two stray (Ts-Ts) type of cooperative learning model can  improving the achievement learner studient outcomes, of class X.2 TPHP of SMK 3 Takalar. This matter the based on the value of learner studient outcomes  at the stage pre-test, post-test cycle I and post cycle II test that is 1). mastery learner studient on   intial test (51,48), learning completeness (18,75), 2). mastery learner studient  post test cycle I (65.69), learning completeness (65,62) , 3). mastery learner studient  on  post test cycle II   (79.33), learning completeness (90.62%). This shows that the value of learner studient outcomes of  from pre-test, post-test cycle I and post test cycle II has increased.
PENGARUH LAMA DAN SUHU PENGERINGAN TERHADAP MUTU BUBUK CABAI MERAH (Capsicum annuum L.) DENGAN MENGGUNAKAN CABINET DRYER Dendang, Nataniel; Lahming, Lahming; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.682 KB) | DOI: 10.26858/jptp.v2i0.5183

Abstract

This research aimed to determine the effect of drying time and temperature on the quality of red chili powder using the cabinet dryer. The research uses a completely randomized design (CDR) factorial pattern consist of 2 factors and 3 replications. Technique of data analysis using analysis of variance (ANOVA). The results showed that the drying time and temperature provides a significant influence on yield, moisture content, color, and pungency level of red chili powder. Treatment of 32 hours drying time and a drying temperature of 60oC provides the best results for the quality of red chili powder produced by the characteristic yield 14, 35%, moisture content 8,12%, color 4,48 (like), and the highest degree of spiciness
PENGARUH KONSENTRASI GULA TERHADAP MUTU SELAI KULIT JERUK BALI (Citrus maxima) Gaffar, Rahmah; Lahming, Lahming; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2103.341 KB) | DOI: 10.26858/jptp.v3i0.5472

Abstract

This research aimed to determine the effect sugar concentration of the quality albedo pummelo jam. This research used method completely randomized design with 3 treatments and 3 repetitions. The parameters observed were water content, sugar content, pectin content, total undissolved solids, and organoleptic include taste, colour,smear,and aroma.The data were analyzed with analysis of variance Anova and continued by Duncan test. The results showed that the best treatment was albedo pummelo jam with sugar concentration 80%.