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Fadilah, Ratnawaty
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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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
PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) DAN UBI JALAR UNGU (Ipomoea batatas L) TERHADAP KECEPATAN LELEH ES KRIM YANG DIHASILKAN Nuralizah, Nuralizah; Adam, Asmah; Fadilah, Ratnawaty
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 (425.816 KB) | DOI: 10.26858/jptp.v2i0.5180

Abstract

This study aimed to determine the effect of pumpkin and purple sweet potato on the physical properties of ice cream and to find acceptance panelists against the ice cream produced. This research method using a complete randomized design (CRD ). The results showed that the observation of the overrun , melting speed and the results organoleptic (color , aroma, taste and texture) obtained the best results in the addition of 15 % is good on ice cream or ice cream pumpkin purple sweet potato
ANALISIS PERHATIAN WANITA KARIR TERHADAP KEBERHASILAN PENDIDIKAN ANAK DALAM KELUARGA DI DUSUN SAWAGI KECAMATAN PATTALLASSANG KABUPATEN GOWA Nurmila, Nurmila; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 2 (2017): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (964.189 KB) | DOI: 10.26858/jptp.v3i2.5711

Abstract

This research entitled " Analysis Career woman Attention Of The Success Of Child Education In Family In Sawagi Village Of Pattallassang District Of Gowa Regency." This research aims to know the influence of career woman attention to the success of children education strategy for career woman in dividing time to give attention to education children, the factors that support and inhibit for career women to give attention to children's education. The research method is using qualitative and quantitative approach, the data obtained through interview is processed by using qualitative data, while the data obtained through alternative questionnaire answers are processed by using quantitative descriptive approach, and test the analysis using SPPS.volume 20.0 progaram assistance. The result of the acquisition is that the concern for a mother who has a career in physical bentuik in medium category is mean 0,5 and attention in psychic form is in high category that is mean 3,40. Both forms of attention have a positive effect on the success of children's education. Because one aspect that improves the success of children in education is an external factor that one of them from the family. Similarly, the strategy for career women in dividing the time to give attention to the success of their children's education is for mothers whose career has cooperation with other family, and the factors that support a mother's attention are the talent and intelligence of the child itself, while the inhibiting factor consists of influence environment, media and talent as well as the intelligence of the child itself.
PENGARUH MODIFIKASI TEPUNG JAGUNG PRAGELATINISASI TERHADAP KUALITAS COOKIES Susilawati BS, Susilawati BS; Syam, Husain; Fadilah, Ratnawaty
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 (715.151 KB) | DOI: 10.26858/jptp.v4i0.6911

Abstract

This study aims to determine the effect of pragelatinization temperature modification on corn flour quality, and to determine the effect of modified pragelatinized corn flour and the level of consumer acceptance of corn cookies. This research is an experiment research with Completely Randomized Design (RAL). This research is done through two stages. The first stage of making corn flour pragelatinization uses three steaming time. The second stage is the making of corn cookies. The variables observed were analysis of proksimat levels corn flour pragelatinization and corn cookies, starch levels analysis, amylose levels analysis, and hedonic test. The data were processed using SPSS program version 22, with variance analysis method (ANOVA) and continued with DMRT test (Duncan) at level 5%. The results showed corn flour pragelatinization 30 minutes is the best treatment to proceed to the manufacture of cookies products. The result of hedonic test of cookies as a whole is accepted by consumers, especially the comparison treatment of 70% corn flour pragelatinization and 30% wheat flour as the best treatment with water levels of 3.22%, ash levels of 1.20%, protein levels 6.33%, 12.25 % fat levels, and carbohydrates 77%. Overall, proximate analysis, starch levels, and amylosa levels of pragelatinization corn flour and corn cookies have met the established quality requirements.
UJI KUALITAS MOL AIR BUAH SIWALAN (Borassus flabellifer) DENGAN PENAMBAHAN BERBAGAI JENIS BUAH BERDASARKAN LAMA FERMENTASI Irpan, Irpan; Caronge, Muhammad Wiharto; Fadilah, Ratnawaty
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 (388.803 KB) | DOI: 10.26858/jptp.v4i0.7127

Abstract

The purpose of this study was to determine the quality of local microorganisms (MOL) produced from various types of fruit. This research method uses a completely randomized (ral) factorial pattern design with 2 factors, the first factor is the addition of papaya and banana. While the second factor is the length of fermentation time is 0 days and 7 days. The data was processed using of ANOVA analysis techniques with further test duncan. The results showed that local microorganisms with the addition of papaya fruit were the best treatment with value that were 1.49% nitrogen levels, 0.12% phosphorus levels, 0.71% potassium levels, and total microbes from day 0 to 5.79 log10 colony/ml, and 7th day that is 7.87 log10 colony/ml.
TERHADAP KUALITAS ORGANOLEPTIK PUDING RUMPUT LAUT (Eucheuma cottonii) Rosalita, Rosalita; Syam, Husain; Fadilah, Ratnawaty
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 (734.079 KB) | DOI: 10.26858/jptp.v4i0.6917

Abstract

This study aims to determine the effect of immersion with orange acid and rice water to organoleptic quality of seaweed pudding (Euchema cottonii). Testing include organoleptics, determining moisture content, ammonia, proteins, carbohydrates and ash levels content contained in seaweed pudding. The research method used Randomized Complete Design (RAL) of 9 treatments and 3 repetitions. The results showed that for the color, taste, aroma, texture most preferred by panelists with was long immersion 36 hours, with the value of each of the color of 5,56%, 5,59% aroma, flavor 5,56 % and texture 5,86%. Treatment was long immersion 36 hours with orange acid has  ammonia content 0,003%, water content 84,4%, protein content 0,111%, carbohydrate content 13,063% and ash content 9,62%.
KARAKTERISTIK SIFAT FISIKO-KIMIA TEPUNG SUKUN (Artocarpus altilis) DENGAN VARIETAS TODDO’PULI Masita, Sri; Wijaya, Mohammad; Fadilah, Ratnawaty
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 (235.439 KB) | DOI: 10.26858/jptp.v3i0.5722

Abstract

This study aims to determine the characteristics of physical properties and chemical properties of breadfruit flour Toddo'puli varieties. This research is experimental research, object in this research that is breadfruit flour which are made from varieties of Toddo'puli, with 3 times repeat so as to produce amount of unit trial counted 3 unit. Data of research obtained by way observation, documentation and experiment. files analysis techniques used are descriptive statistics. The results showed that the average value of yield obtained was 17.09%, viscosity 4,960 centipoise, moisture content 6,66%, amylose content 0,65%, amylopectin content 36,38%. While for organoleptic test of flour consist of color, smell and texture in a row get average value equal to 2,75%, 2,88%, 3,41%.
STUDI PEMBUATAN NUGGET BERBAHAN DASAR TAHU DENGAN TAMBAHAN SAYURAN Khatimah, Nurul; Kadirman, Kadirman; Fadilah, Ratnawaty
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 (706.949 KB) | DOI: 10.26858/jptp.v4i0.6913

Abstract

This study aims to determine the effect of using basic ingredients of tofu with additional vegetables for nugget quality, as well as the level of fondness for nuggets. The type of this research is quantitative research with experiment approach using randomized block design consisting of control 100% of chicken meat, 90% tofu and 10% broccoli, tofu 85% and broccoli 15%, tofu 80% and broccoli 20%. The results showed that the highest water content was 90% tofu and 10% broccoli, while the highest protein content was 85% tofu and 15% broccoli. The results of organoleptic test showed that the best treatment on color, aroma, taste, and texture indicator was tofu 85% and broccoli 15%
ANALISIS KANDUNGAN GIZI DAN UJI ORGANOLEPTIK PADA BAKSO TEMPE DENGAN PENAMBAHAN DAUN KELOR (Moringa oleifera) Hasniar, Hasniar; Rais, Muhammad; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (501.949 KB) | DOI: 10.26858/jptp.v5i0.9080

Abstract

This study aims to determine the effect of adding Moringa leaves to the nutritional content and acceptability of panelists on tempeh meatballs. This research is an experimental study using a completely randomized design (CRD) with the concentration of addition of Moringa leaves 2%, 4% and 6%. Observation parameters; Water content, ash content, protein, fat, carbohydrate, calcium, beta-carotene, with a panelist test of color, texture, taste and aroma. The results showed that the best treatment was aimed at the treatment of adding 4% Moringa leaves to the panelists in terms of color, texture, taste and aroma with moisture content 65.21%, ash content 1.59%, protein content 9.46%, fat content 0.88%, carbohydrate content 24.19%, 890 mg calcium levels, and beta-carotene levels 756 µg/g and meet quality standard requirements (SNI 01-3818-1995).
PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) TERHADAP KUALITAS BOLU GULUNG Fauziah, Fauziah; Kadirman, Kadirman; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v2i0.5186

Abstract

This research aims to produce roll cake with pumpkin flour substitution and to know the chemical  characteristic of flour from substitution  pumpkin flour and wheat flour produce the best roll cake. And to know the organoleptik quality of roll cake product. This research was done with proksimat analysis the all treatment of substitution from pumpkin flour and wheat flour continued with organoleptik testing on roll cake. The result of research showed that the best roll cake from panelist is product substitution pumpkin flour  25% and wheat flour 75%
Co-Authors Adam, Asmah Anak Agung Gede Sugianthara Erni, Nurfiani Hasniar Hasniar, Hasniar Husain Syam IRPAN IRPAN, IRPAN Kadirman, Kadirman Kasmira, Kasmira Khatimah, Nurul Lahming, Lahming Masita, Sri Mohammad WIJAYA Muhammad Rais Muhammad Wiharto Nuralizah, Nuralizah Nurmila, Nurmila Rosalita, Rosalita Susilawati BS, Susilawati BS