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All Journal Indonesian Journal of Educational Studies Jurnal Teknologi Pertanian JURNAL GALUNG TROPIKA Jurnal Pendidikan Teknologi Pertanian Jurnal Dedikasi AbdiTechno (Jurnal Pengabdian Masyarakat) JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Seminar Nasional Pengabdian Kepada Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM Indonesian Journal of Educational Science and Technology (Nurture)

Andi Sukainah

Universitas Negeri Makassar

Author-ID : 389976

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENERAPAN BERBAGAI SUMBER BAHAN BAKAR DAN KONSENTRASI GARAM PADA PENGASAPAN IKAN LAYANG Andi Sukainah; Patang Patang; Yunarti Yunarti; Yuliadi Yuliadi
JURNAL GALUNG TROPIKA Vol 3 No 3 (2014)
Publisher : Fapetrik-UMPAR

PEMANFAATAN TEPUNG DAUN MANGROVE JERUJU (Acanthus ilicifolius) SEBAGAI PENGAWET ALAMI BAKSO AYAM Sukainah, Andi; Rais, Muhammad; Jayadi, Faisal
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to find out the shelf life of chicken meatball with the addition of flour from mangrove leaves jeruju (Acanthus ilicifolius) as a natural preservative.This research is a quantitative research (experiment) which is done with two process stages. The first process of processing mangrove leaves into flour as a preservative and the second process of making chicken meatball. This study used a complete randomized design (RAL), with concentrations of flour (0%, 5%, 10%, and 15%) and storage at; room temperature, cold temperature, and freezing temperature, with observation parameters; Total Plate Count (TPC), Escherichia coli, Salmonella, and pH. The data obtained will be analyzed by variance analysis and advanced Duncan Multiple Rate (DMRT) test. The results showed that the addition of mangrove leaves jeruju 15% at frozen temperature storage is the best concentration as a chicken meatball preservative

ANALISIS TINGKAT PENERIMAAN MAHASISWA PENDIDIKAN TEKNOLOGI PERTANIAN TERHADAP KELASE MENGGUNAKAN TECHNOLOGY ACCEPTANCE MODEL Sukainah, Andi; Putra, Reski Praja
Indonesian Journal of Educational Studies Vol 22, No 1 (2019): Indonesian Journal of Educational Studies
Publisher : Universitas Negeri Makassar

Tujuan penelitian ini adalah untuk mengetahui analisis penerapan dan tingkat penerimaan mahasiswa PTP terhadap Kelase, serta korelasi dan linieritas variabel dalam metode Technology Accepted Model (TAM). Hasil menunjukkan tingkat persepsi penerimaan mahasiswa PTP sangat tinggi, yaitu antara 72.25-94.24%. Tingkat penerimaan mahasiswa PTP dipengaruhi oleh variabel persepsi kemudahan penggunaan dan persepsi kebermanfaatan. Variabel Technology Acceptance Model (TAM) memiliki korelasi yang signifikan. Pengaruh variabel persepsi kemudahan penggunaan dan persepsi kebermanfaatan terhadap penerimaan, yaitu 60%. Model persamaan regresi yang dihasilkan memperlihatkan variabel persepsi kemudahan penggunaan (x1) dan persepsi kebermanfaatan (x2) bernilai positif. Hubungan linieritas dari ketiga variabel tersebut menunjukkan bahwa semakin baik persepsi kemudahan penggunaan dan semakin tinggi persepsi kebermanfaatan aplikasi Kelase, maka penerimaan mahasiswa di Program Studi PTP akan semakin meningkat.

PERUBAHAN MASSA AIR, VOLUME, DAN UJI ORGANOLEPTIK KERIPIK BUAH DENGAN BERBAGAI VARIASI WAKTUPADA PENGGORENGAN TEKANAN HAMPA UDARA Ponno, Yahya Zeth; Sukainah, Andi; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 1 (2016): Februari
Publisher : Universitas Negeri Makassar

The processing of fruits by frying are interesting to be developed. One of the potential fruit processed and fruit chips are developedÂ papaya (Carica papaya L.). This study aimed to determine changes in water content and volume of papaya chips during frying, and test results hedonic papaya chips. The study was conducted by using the experimental method completely randomized design (CRD) with observation every 15 minutes, for 90 minutes during frying using vacuum fryer. Observations moisture content, volume, and the level of preference (hedonic), performed before and after frying. Analysis of the data by analysis of variance (ANOVA) followed by Tukkey test at 5%. The results showed that the decrease in water content and volume reduction papaya chips tend to stop in a frying for 60 minutes. To test hedonic color and flavor, crispy papaya highly preferred is frying for 60 minutes. As for the hedonic test on the texture, chips are the most preferred frying for 90 minutes

Validasi Instrumen Evaluasi Pembelajaran pada Mata Kuliah Biokimia Hasil Pertanian di Pendidikan Teknologi Pertanian, Universitas Negeri Makassar Sukainah, Andi; Putra, Reski Praja; Fadilah, Ratnawaty; Mustarin, Amirah
Indonesian Journal of Educational Studies Vol 22, No 2 (2019): Indonesian Journal of Educational Studies
Publisher : Universitas Negeri Makassar

Abstract. The purpose of this study is to produce a quality learning evaluation instrument with good validity and reliability so that it can be used continuously in the department Agricultural Technology Education (ATE), especially in the Biochemistry of Agricultural Product courses. Test data is obtained from instruments given to students. The instrument was in the form of several questions based on the material in the Semester Lecture Plan (SLP). Data were analyzed using IBM SPSS 20.0 software. This analysis is carried out to test the validity and reliability of the instruments used. Pearson correlation test results show there are only 10 questions that are valid from 15 questions available in the instrument. Cronbach's alpha instrument value, which is 0.701 with values between items in the range 0.638-0.714. Likewise, the reliability value of the instrument variant results is based on the C. Hoyt formula, which is 0.64. These results indicate, in addition to being valid, the ten instrument questions tested have good reliability, so that they are worthy of being applied as an evaluation instrument in the E-learning learning process.

PENGARUH PENCUCIAN MENGGUNAKAN JERUK NIPIS TERHADAP KUALITAS SARANG BURUNG WALET Yulianti, Irma; Sukainah, Andi; Caronge, Muhammad Wiharto
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

This research aims to determine of the effect of swallow nest-washing by lime to its quality. This research is experiment research using completely randomized design (CRD) with washing concentration of water and limes are 2%, 4%, and 6%. Observed parameters are nitrite, ammonia, total plate count, Escherichia coli, and Salmonella sp. The results show the best treatment of swallow nest-washing is obtained from lime-washing 6% with nitrite of 0.046 ppm, ammonia of 0.048 ppm, and total plate count of 2.39 Log cfu/g, also E. coli and Salmonella sp are negative

PEMANFAATAN BUAH TOMAT (Solanum Lycopersium) SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN PERMEN JELLY Yulianti, Yulianti; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to know the concentration the most of panelists preferredÂ when organoleptik test, knowing the water content and vitamin C content on jelly candy. This research is a quantitative research (experiment) with Completely Randomized Design (RAL) one factor with 3 treatments conducted as many as 3 times replications. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed that for the color, texture, aroma and taste most preferred by the panelist that is on the treatment of A with concentration fruit sari of tomato 200g, the best of treatment at content of water with addition of fruit sari 200gÂ and vitamin C content with the addition of 300g.

PENGARUH PENGERINGAN MENGGUNAKAN ROOM DRYER TERHADAP KUALITAS TEPUNG SAGU Sudirman, Nurafni Apriani; Sukainah, Andi; Yanto, Subari
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

The purpose of this research is to know the effect of drying using room dryer to the quality of sago flour. This research is an experiment research with Factorial Complete Random Design consisting of two factors, namely: drying type (traditional drying andÂ room drying) and material thickness treatment (1cm, 2cm and 3cm). The test parameters observed were moisture content, starch content, amylose content, amylopectin content and color test. The analytical technique used in this study is the of analysis of variety using SPSS version 23. The results showed that the best treatment is room drying and 1 cm thickness, water content (10.44%), starch content (53.73%), amylose content (2.27%), amylopectin content (52.42%), color (90.74%) sago resulting.

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

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 RandomizedÂ 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 PENGGUNAAN PUPUK DARI LIMBAH RUMPUT LAUT TERHADAP PERTUMBUHAN TANAMAN BAYAM Wahyudi, Rezky; Wijaya, Mohammad; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of using seaweed waste fertilizer on the growth of spinach plants consisting of stem height, number of leaves, and leaf length. This study uses Completely Randomized Design (CRD) with media of seaweed waste concentration 25%, 30%, and 65%. Data were analyzed by variance (ANOVA) and continued with DMRT further testing. The results of this study indicate that the concentration of seaweed waste has a significant effect on changes in stem height, leaf number and leaf length which is the best treatment of soil concentration with seaweed waste is a concentration of 75-25% and shows 100% percentage of life.

Co-Authors A. Dwi Asri Yanti A.Mughni Sani Adil Adil, Adil Amirah Mustarin Amirah Mustarin Amirah Mustarin Amirah Mustaring Amiruddin Amiruddin Amiruddin Hambali Amiruddin Hambali Andi Citra Islamiah Andi Muhammad Akram Mukhlis Andy Hermawan Antri Jayadi Asis Asis Asnidar Asnidar Badaruddin Anwar BAKHRANI RAUF Diyahwati Diyahwati Elite Gizwati Samudry Emi Mastura Entengo, Reflin Ervi Novitasari Fadilah, Ratnawaty Faisal Sahruddin Fauzi, Andi Akhmad Fifi Alfiana heriana Husain Syam Husni Husni Iin Novianti Nur Ikhwan, A.Fadly Nur Ilman Hidayat Indrawati, Sriwulan Indrayani Indrayani Irdan Syam Irma Yulianti Irmayuni, Endang Izmi Azhara Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin P Jamaluddin P Jamaluddin P Jamaluddin P, Jamaluddin P Jayadi, Faisal Kadirman Kadirman Karnila Puspita Sari Khaidir Rahman Lahming Lahming Lahming Lahming Lahming, Lahming Lahming, Lahming M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Mahfud, Firda Latifah Rahayu Malibun, Fais Bintang Mansur, Suci Rahmadani Marianti, Marianti Mohammad WIJAYA Mohammad wijaya Muh. Rais Muhammad Alwi Akbar Muhammad Irfan Muhammad Rais Muhammad Wiharto Muhammad Wijaya Muhsin Muhsin Mustarin, Amirah Mustarin, Amirah Ninik Rahayu Ashadi Nuh, Rizqi Nur Indah Nunik Lestari Nunung Nurhidayah Nur Amin Mangka Nur Rezqi Amaliah Nurbaya Nurbaya, Nurbaya Nurhayati Nurhayati Nurhayati Tanra Nurlaila Nurlaila Nurmila Nurmila Nurmila, Nurmila Nurul Charismawaty Sabir Patang Patang Patang Patang, Patang Ponno, Yahya Zeth Putra, Reski Praja Rahmiah, Andi Nur Ratna Sari Ratnawaty Fadilah Ratnawaty Fadilah Reski Febyanti Rauf Reski Praja Putra Reski Praja Putra Reski Praja Putra reza arianto sultan Rezky Awaliah Rivai, Andi Alamsyah Rosmawati Rosmawati Sampebua, Delfianti Samsuar Samsuar Saolan Saolan Satriani Satriani Sinar, Purnama Subari Yanto Sucitra Sucitra Sudirman, Nurafni Apriani Sulfiani, Sulfiani Sumardana, Gede Syahri Fadhila Al-Farid Syam, Husain Wahyudi, Rezky Wahyuni, Sri Nur Yanto, Subari Yanto, Subari Yasa, Wayan Kamar Yeni Yuliawati Yuli Sasmita Yuliadi Yuliadi Yulianti Yulianti Yunarti Yunarti

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