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All Journal Jurnal Sains dan Teknologi Pertanian JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Jurnal Teknologi Pengolahan Pertanian Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis Jurnal Pendidikan Teknologi Pertanian
Muhanniah Muhanniah
Universitas Muhammadiyah Sidenreng Rappang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Other

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 1 
Pembuatan Tepung Waluh Muhanniah Muhanniah; Andi Asni; Arinil Haq
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 2 No 1 (2022): Mei
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v2i1.672

Abstract

The purpose of this research is the manufacture of pumpkin flour. Waluh flour is a fine grain, yellowish white in color, has a characteristic pumpkin smell, the physical condition of pumpkin flour is strongly influenced by the conditions of the basic ingredients and the drying temperature used. The production of dried pumpkin flour to a moisture content of ± 13% has a fine grain texture, passes a 60 mesh sieve, is yellowish white in color, has a characteristic yellow pumpkin smell. The three drying treatments got the best drying, namely the sun drying treatment which produced a color close to SNI, namely yellowish white, organoleptic parameters obtained the same results.
METODE PENYULUHAN PERTANIAN DALAM MENINGKATKAN PENGETAHUAN DAN KETERAMPILAN PETANI (STUDI KASUS DI KECAMATAN MAROS BARU KABUPATEN MAROS) Andi Nur Imran; Muhanniah Muhanniah; Bibiana Rini Widiati Giono
Jurnal AGRISEP JURNAL AGRISEP VOL 18 NO 02 2019 (SEPTEMBER)
Publisher : Badan Penerbitan Fakultas Pertanian, Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.866 KB) | DOI: 10.31186/jagrisep.18.2.289-304

Abstract

Extensionist agents as one of the important spearheads in advancing agriculture in Indonesia. By counseling will provide information, knowledge, and skills to farmers in trying to farm. One of the factors in improving the knowledge and skills of farmers is to provide effective and efficient extension learning method. This study aims 1) Analyze the Method of agricultural Extension in Maros Baru Sub-district Maros Regency 2) Analyze the influence of Agricultural Extensionist Method in improving Farmers Knowledge and Skills in Maros Baru sub-district. This research was conducted for approximately 3 months, starting from May to July 2018, with the research location is in District Maros Baru. The sample in this study is the existing farmers in the District Maros Baru, with the sampling system by proportional sampling. The method of data analysis are: 1) Qualitative Descriptive Analysis and 2) Test t. The result of the research shows that: A) The Agriculture extension which is categorized as very high is Demplot, Anjangsana, Training and Field School, While the Method of learning extension that as high category is Temu wicara and comparative study. B) The overall agriculture extension Methode is influential in increasing the knowledge and skills of farmers.
PENGARUH BEBERAPA BAHAN PERENDAMAN TERHADAP PEMATAHAN DORMANSI VARIETAS BENIH PADI Ramadhan Nuari; Fenny Hasanuddin; Muhanniah Muhanniah
PLANTKLOPEDIA: Jurnal Sains dan Teknologi Pertanian Vol 3 No 2 (2023): September
Publisher : Program Studi Agroteknologi, Fakultas Sains dan Teknologi, Universitas Muhammadiyah Siddenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/plantklopedia.v3i2.1170

Abstract

Tujuan dari penelitian ini adalah untuk menyelidiki bagaimana bahan perendaman mempengaruhi pematahan dormansi pada varietas benih padi Mekongga dan Inpari 37, untuk perlakuan perendaman, aquades (kontrol), air kelapa muda dan Trichoderma harzianum 30x106 cfu/gram. Metode eksperimen yang digunakan Rancangan Acak Lengkap (RAL) dua faktor. Persentase daya kecambah dan morfologi kecambah adalah parameter yang diamati. Hasil penelitian menunjukkan bahwa terdapat perbedaan signifikan dengan larutan aquades (kontrol), air kelapa muda dan Trichoderma harzianum 30x106 cfu/gram. Rata-rata persentase daya kecambah menggunakan sidik ragam pada taraf uji BNJ 5%. Hasil pengamatan menunjukkan, pada perlakuan aquades (kontrol), Mekongga dengan rata-rata 79,33% dan Inpari 37 dengan rata-rata 84,33%. Sedangkan perlakuan air kelapa muda, Mekongga dengan rata-rata 85,33% dan Inpari 37 dengan rata-rata 90,67%. Sementara pada perlakuan Trichoderma harzianum 30x106 cfu/gram, Mekongga dengan rata-rata 92% dan Inpari 37 dengan rata-rata 90,33%. Pada morfologi kecambah, terdapat kecambah normal, upnormal dan mati.
Karakteristik Produk Olahan Sarabba Bubuk Instan dengan Penambahan Ketumbar (Coriandrum Sativum) Menggunakan Metode Kristalisasi Andi Asni; Salfiana Salfiana; Muhanniah Muhanniah
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus (Article in press)
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.3025

Abstract

Sarabbba is a local drink that is known among the Bugis-Makassar community, South Sulawesi. This drink is popular with many people because it provides a refreshing effect and warms the body. Various modifications need to be made to promote this traditional drink, one of which is by adding spices such as coriander which is also recognized as having several health benefits. The various minerals found in coriander seeds (Coriandrum sativum) function as flavonoids,bone minerals,yield and help maintain proper blood pressure. The aim of this research was to determine the effect of adding coriander to instant sarabba powder on product moisture content metrics and organoleptic tests. In this study, three treatments the addition of five grams, ten grams, and fifteen grams of coriander were used three times each. ANOVA was used to evaluate research data. Duncan's multiple range test is used to ensure that there are real differences between treatments if the analysis shows that there are differences between treatments. Empirical studies show that the water content, yield and color produced are not significantly influenced by instant sarabba powder. The addition of 5 grams of coriander with an average color of 4.12, aroma of 4.11 and taste of 4.07 was the best treatment in terms of organoleptics.
SUBTITUSI TEPUNG UBI JALAR (Ipomoea Batatas L) PADA PEMBUATAN MIE Jumarni Jumarni; Andi Nuwidah; Muhanniah Muhanniah
Jurnal Teknologi Pengolahan Pertanian Vol 6, No 1 (2024): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v6i1.9801

Abstract

Meski berbeda-beda nama, bahan, bentuk, dan cara pengolahannya, mie merupakan produk kuliner yang digemari banyak negara, termasuk Indonesia. Saat ini, mie merupakan pengganti nasi yang populer di hampir semua demografi, termasuk orang dewasa dan anak-anak. Hal ini dikarenakan makan mie sama memuaskannya dengan makan nasi karena memiliki nilai gizi yang hampir sama dengan nasi, terutama dalam hal jumlah karbohidrat yang dibutuhkan untuk memenuhi kebutuhan energi sehari-hari. Tujuan dari penelitian ini adalah untuk mengidentifikasi alternatif tepung ubi jalar yang dapat meningkatkan hasil mie dengan kualitas terbaik uji kimia meliputi, kadar air, dan organoleptik. Penelitian ini dilakukan dengan dengan empat perlakuan dan tiga kali pengulangan. Substitusi tepung terigu dan tepung ubi jalar yang dimaksud dengan perbandingan P0 (100%  : 0%), P1 (90% : 10%), P2 (80% : 20%) dan P3 (70% : 30%). Organoleptik dan kadar air, yang akan diamati dalam penelitian ini. Penelitian ini menggunakan metode analisis Rancangan Acak Lengkap (RAL), dan akan dilanjutkan uji tambahan yaitu Uji Duncan jika terdapat pengaruh  nyata. Penelitian ini menunjukkan bahwa mie subitusi tepung ubi jalar berpengaruh nyata terhadap kadar air, dan organoleptik. Kadar air tertinggi pada P2 66,57%, sedangkan perlakuan tertinggi pada organoleptik dari aspek rasa P2 3,72%, aroma P3 3,48%, tekstur P2 3,72%, dan warna P3 3,64%.
Co-Authors Andi Asni Andi Nur Imran Andi Nuwidah Arinil Haq Fenny Hasanuddin Jumarni Jumarni Ramadhan Nuari Salfiana, Salfiana Widiati, Bibiana Rini