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All Journal Indonesian Journal of Educational Studies Jurnal Teknologi Pertanian JURNAL GALUNG TROPIKA Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan Teknologi Pertanian Jurnal Dedikasi AbdiTechno (Jurnal Pengabdian Masyarakat) JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Formosa Journal of Science and Technology (FJST) Seminar Nasional Pengabdian Kepada Masyarakat UNM Journal of Technology and Vocational Haga: Jurnal Pengabdian Kepada Masyarakat Teknovokasi : Jurnal Pengabdian Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM Indonesian Journal of Educational Science and Technology (Nurture) Journal of Agroscience Indonesia Mutiara: Multidiciplinary Scientifict Journal Jurnal Pendidikan Teknologi Pertanian

Andi Sukainah

Prodi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar

Author-ID : 389976

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology 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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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.

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

ANALISIS FISIKO-KIMIA ES KRIM DENGAN PENAMBAHAN JAGUNG MANIS (ZEA MAYS L. SACCHARATA) DAN RUMPUT LAUT (EUCHEUMA COTTONII) Satriani, Satriani; Sukainah, Andi; Mustarin, Amirah
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Maret Suplemen
Publisher : Universitas Negeri Makassar

The purpose of this research to know the effect of additions of sweet corn porridge and seaweed porridge against physical and chemical characteristics of ice cream, as well as to know the best concentration on the addition of sweet corn porridge and seaweed porridge.This research is an experiment research with a Â factorialÂ completely randomized design consisting of two factors, factor A is the sweet corn porridge (0%, 3%, 9% and 15%) and the B factor is seaweed porridge (0%, 0.3%, 0.5% and 0.7%) which doneÂ with 10 thetreatments and 3 time repetitions. The research variables observed were overrun, speed melt, fat content, protein content, carbohydrate content, and organoleptic test include color, taste, aroma and teksture. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22.0. The results showed the best treatment is the additions of sweet corn porridge 15%Â and seaweed porridge 0.7% withÂ the best quality indicators based on the overrun test parameter (1.11%) ,speeds melt (59.85 minute), fat content (2.13%), protein content (3.72%), carbohydrate content (36.09%), and organoleptic tests include: color (4.21%), taste (4.20%), aroma (4.12%) and teksture (4.24%)

EFEKTIVITAS AIR NIRA LONTAR ( Borassusflabellifer) SEBAGAI BAHAN PENGEMBANG ADONAN KUE APEM Irmayuni, Endang; Nurmila, Nurmila; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

This research aim to find out influence fermentation time and amount water concentration niralontar to chemical characteristics and organoleptic test of apemcake . This research is (RAL Factorial ) which consists of from two factor. Factor A with fermentation time niralontar (0 hours, 3 hours and 5 hours) and factor B addition concentration niralontar (100 ml and 200 ml) do with 6 treatments and 3 repetitions . The variables observed is organolepticÂ test, levels carbohydrates test, pH value test and khamir amountÂ test. The Technique analysis in this research is analysis variance which processed with using SPSS version 22. Research results for value amount khamir the best is fermentation time 5 hours with amount leavened as much 6.58 log colony / ml and for the best pH value is on the fermentation time of 0 hours with pH value of 5.26. While for test organoleptic and levels carbohydrates of treatment Â fermentation 0 hours with addition concentration niralontar 100 ml ( A1B1) is the best treatment on product apem cake.

PENGARUH VARIASI LARUTAN PERENDAMAN SUKUN TERHADAP KARAKTERISTIK FISIKO KIMIA TEPUNG SUKUN Fauzi, Andi Akhmad; Muhsin, Muhsin; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to find the best soaking treatment to produce breadfruit flour. This study used a completely randomized design (CRD) with a soaking sodium chloride, sodium metabisulfite and sodium acid pyrophosphat. The parameters measured were the color, yield, kamba density, water content, starch and ash content.Â Â TheÂ resultsÂ showedÂ thatÂ theÂ best treatmentÂ wasÂ soaking treatment with a combination of sodium chloride and sodium metabisulfite (A) with the resulting color values areÂ 30.72%, theÂ yield of 28.35%, Kamba density of 0.76 g / ml, water content of 9.66 %, starch content of 57.13,Â ash content of 3.85

PEMANFAATAN TEPUNG DAUN MANGROVE JERUJU (Acanthus ilicifolius) SEBAGAI PENGAWET ALAMI BAKSO AYAM Jayadi, Faisal; Sukainah, Andi; Rais, Muhammad
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

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.

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.

SUBSTITUSI TEPUNG BONGGOL PISANG PADA MIE BASAH DENGAN PENAMBAHAN KULIT BUAH NAGA (Hylocereus undatus) Sumardana, Gede; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of substitution of banana tuber flour and the addition of super red dragon fruit skin extract to the quality of wet noodles. This study consists of two stages, the first step is to find the best concentration between wheat flour and banana tuber flour in the making of wet noodles and the second stage is the addition of super red dragon fruit skin extract. The research method used is complete randomized design (RAL), the research data is processed by ANOVA variance analysis technique with further test of DMRT (Duncan Multiple Rate). The results of the Phase 1 study showed that the substitution of wheat flour from banana tuber flour 285 g : 15 g was the best treatment with hedonic characteristics for flavor 3,57, color 3,69, aroma 3,43, and texture 3, 61. Phase 2 research showed that the wet noodle without the addition of red dragon fruit skin extract is the best treatment with hedonic characteristic for taste of 3,53, color 3,21, flavour 3,31 and texture 3,41 with water content 58,14%, ash 0,72%, 0.48% fiber content, and antioxidant levels of 1.01.

Co-Authors A. Dwi Asri Yanti A.Mughni Sani Adil Adil, Adil Agum Marsaude Amirah Mustarin Amiruddin Amiruddin Amiruddin Hambali Amiruddin Hambali Andi Alamsyah Rivai Andi Citra Islamiah Andi Muhammad Akram Mukhlis Andi Muhammad Akram Mukhlis Andy Hermawan Anindita Mujahidah Antri Jayadi Asis Asis Asnidar Asnidar Badaruddin Anwar BAKHRANI RAUF Dewi Puspitasari Diyahwati Diyahwati Elite Gizwati Samudry Emi Mastura Entengo, Reflin Ervi Novitasari Ervi Novitasari Fadilah, Ratnawaty Faisal Sahruddin Fauzi, Andi Akhmad Fifi Alfiana Hartini Ramli heriana Husain Syam Husni Husni Iin Novianti Nur Ikhwan, A.Fadly Nur Ilman Hidayat Indah Herawati Indrawati, Sriwulan Indrayani Indrayani Indrayani Irdan Syam Irma Yulianti Irmayuni, Endang Irwan Irwan Izmi Azhara Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin P Jamaluddin P Jamaluddin P Jamaluddin P, Jamaluddin P Jayadi, Faisal Kadirman Kadirman Karmila Karnila Puspita Sari Khaerung Annisa Khaidir Rahman Lahming 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 Ninik Rahayu Ashadi Nuh, Rizqi Nur Indah Nunik Lestari Nunik Lestari Nunung Nurhidayah Nur Amin Mangka Nur Rahmah Nur Rezqi Amaliah Nurbaya Nurbaya, Nurbaya Nurhayati Nurhayati Nurhayati Tanra Nurlaila Nurlaila Nurmila Nurmila Nurmila, Nurmila Nurul Charismawaty Sabir Nurul Fuadi Patang Patang Patang Patang Patang Patang Patang, Patang Ponno, Yahya Zeth Putra, Reski Praja Putri Pratiwi Rahmiah, Andi Nur Ratna Sari Ratnawaty Fadilah Ratnawaty Fadilah Reski Febyanti Rauf Reski Praja Putra Reski Praja Putra Reski Praja Putra Reski Praja Putra reza arianto sultan Rezky Awaliah Rosmawati Rosmawati Sampebua, Delfianti Samsuar Samsuar Saolan Saolan Satriani Satriani Sinar, Purnama Subari Yanto Subari Yanto Sucitra Sucitra Sudirman, Nurafni Apriani Sukmawati Sulfiani, Sulfiani Sumardana, Gede Syahri Fadhila Al-Farid Syam, Husain Syamsurijal Syamsurijal Ummi Syahda Daris Wahyudi, Rezky Wahyuni, Sri Nur Yanto, Subari Yanto, Subari Yasa, Wayan Kamar Yeni Yuliawati Yuli Sasmita Yuliadi Yuliadi Yulianti Yulianti Yulianti Yulianti Yunarti Yunarti

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