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Jurnal Pendidikan Teknologi Pertanian

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Published by Universitas Negeri Makassar

ISSN : 24768995 EISSN : 26147858 DOI : -

Core Subject : Education, Agriculture, Engineering,

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

Jurnal Pendidikan Teknologi Pertanian adalah publikasi ilmiah hasil penelitian bidang teknologi pertanian dengan No. P-ISSN 2476 -8995 (Print) dan No. E-ISSN 2614-7858 (Online). Jurnal ini diterbitkan oleh Jurusan Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar. Jurnal Pendidikan Teknologi Pertanian diterbitkan dua kali setahun (Februari dan November). Artikel yang dimuat berupa artikel yang merupakan hasil penelitian asli dan belum pernah dipublikasikan di media lain. Ruang lingkupnya mencakup Penelitian Tindakan Kelas (PTK), Ilmu dan Teknologi Pangan, Mekanisasi Pertanian, Teknologi Industri Pertanian, Teknologi Hasil Pertanian, Teknologi Hasil Perikanan, Teknologi Hasil Peternakan, Teknologi Hasil Perkebunan, Pasca Panen, Gizi dan Pangan.

Arjuna Subject : -

Articles 316 Documents

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ANALISIS KEBERLANJUTAN PEMANFAATAN KEPITING BAKAU DI PESISIR KABUPATEN PANGKAJENE DAN KEPULAUAN Alfira, Rizky; Djafar, Syahrul; Ilmiah, Ilmiah
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Maret Suplemen
Publisher : Universitas Negeri Makassar

Scylla serrata is a type of crab that lives in the mangrove forest. S. serrata is an export commodity besides Portunus pelagicus and became an important fishery commodity in Indonesia since 1980 which was obtained from catching natural stocks in coastal waters, especially in mangrove or estuary areas, and from cultivation result of brackish water. One of the human activities in the coastal region of Pangkajene and Kepulauan Islands is the catching and cultivation of mangrove crabs that contribute to the income.The study was conducted from December 2017 to January 2018,intend to find out the sustainability status of mangrove crabs utilization in Pangkajene and Kepulauan Coastal Areas. Data collection through field surveys, interviews using questionnaires and literature studies. Data analysis using fishery resource sustainability analysis through Rapfish(Rapid Appraisal for Fisheries).The result of the research shows the sustainability status of mangrove shrimp utilization in Pangkajene and Kepulauan regency in terms of ecology dimension with ordination value 79,65 and economic dimension with ordination value 96,08 is good category of sustainability, social culture dimension with ordination value 68,51; dimensions of technology with 64.53 ordination values; institutional and legal dimension with ordination value 54.15 is enough category, so that stakeholders in this case need the central, provincial, and local government on the socio-cultural, technological, institutional and legal aspects for sustainability status of mangrove crab utilization in Coastal Pangkajene Regency and Island.

PENERAPAN MODEL MATEMATIKA PENGUAPAN AIR KERIPIK SUKUN SELAMA DALAM PROSES PENGGORENGAN PADA TEKANAN HAMPA UDARA Akbar, Muhammad; Kadirman, Kadirman; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

This research was aimed to know the phenomenon of the water evaporation speed of breadfruits crackers in the vacuum frying process used the mathematic model apply. Breadfruits crackers were fried on the 60 cmHg, 65cm Hg, and 70 cmHg with the duration of frying was 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The parameter of this research was the change water content and water evaporation speed. Data processing was using SPSS version 2.0 and the mathematic model was using Microsoft Excel. The result of the research showed that the vacuum pressure and the duration of the frying process were influential toward the change in the water content and water evaporation speed of breadfruit crackers during frying process in the vacuum pressure. The less the vacuum pressure is the longer the frying process will be the less water content of breadfruit crackers produced

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 VARIASI SUHU PENGERING TERHADAP MUTU DENDENG IKAN LELE DUMBO (Clarias gariepinus) Muhammad Ikhsan; Muhsin Muhsin; Patang Patang
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The aims of this research is to know the quality of chemical and hedonik Catfish jerky. This research used a completely randomized design (CRD) with 3 treatment drying temperature of 60oC, 65oC and 70oC. The observed parameters is moisture, protein, fat content and quality hedonik catfish jerky. The results showed a drying temperature of 65oC is the best treatment with moisture content 25,02%, protein 16,04%, fat content 39,54%, hedonik color 3.88, hedonik texture 3.77, hedonik aroma 3.75 and hedonik sense of 3.80

PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) TERHADAP MUTU KUE CUBIT Muhammad Gilang Perkasa Alam; Suardy Suardy; Ratnawaty Fadilah
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): Maret Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the best substitution between mocaf flour substitution and wheat flour and substitution of mocaf flour and breadfruit flour in making cubit cake and find out the best substitution treatment for mocaf flour with flour or mocaf flour substitution with breadfruit flour in making cubit cakes in proximate tests and organoleptic test. This research method uses a completely randomized design (CRD). The results of the study were used using ANOVA variance analysis technique with DMRT further test (Duncan multiple rate). Proximate test analysis results showed that the best treatment of mocaf flour substitution with breadfruit flour in making cubit cake was treatment using 60% mocaf flour and 40% breadfruit flour. And the results of organoleptic test analysis conducted by the panelists showed that the best treatment of substitution of mocaf flour with breadfruit flour in the making of kuecubit was the treatment using 40% mocaf flour and 60% breadfruit flour.

FORTIFIKASI TEPUNG KULIT MELINJO SEBAGAI PEWARNA ALAMI PADA PEMBUATAN KERUPUK SINGKONG Sri Wahyuni; Muhammad Rais; Ratnawaty Fadilah
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 2 (2017): Agustus
Publisher : Universitas Negeri Makassar

This study aims to identify the enhancement of cassava chips quality after the samples were added with flour made of Gnetum gnemons rind based on the data obtained from a number of panelists. The research employs CRD (Completely Randomised Design) method. The parameters tested were the level of colour, of aroma, of crispness, and of bitterness. It revealed that adding cassava flour affects the water content, the protein, the fiber, and the antioxidant. The most favourable fortification was the treatment A (combining 500gram of manioc flour porridge and 10% GnetumGnemonrind flour) with 2,6 % of water, 4.07% of protein, 6.4% offiber, and 62.73% of antioxidant.

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

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 doneÂ 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 showedÂ the is best treatmentÂ the use ofÂ 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).

SUBTITUSI BUBUK BIJI SALAK DAN BUBUK KOPI ARABIKA DALAM PEMBUATAN BUBUK KOPI Lestari, Devi; Kadirman, Kadirman; Patang, Patang
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

This research aims to find out the possibility of substitution seed powder of salak and arabica coffee powder to be used as an alternative the coffee powder and comparison of seed powder of salak and arabica coffee powder to most panelist favored. The observed parameters proximate test namely carbohydrates, protein, moisture content, ash content, caffeine content, and organoleptic test, which consists of color, scent of and flavor. Research results show that the substitution seed powder of salak to arabica coffee powder is enabling do the mixing, based on test results hedonic which consists of color, scent of and flavor shows the average value of 6,12-7,31 which mean decent and the best treatment lies in the A treatment (25% seed powder of salak and 75% Arabika coffee powder). Proximate of test results showed the highest carbohydrate content lies on D treatment (100% seed powder of salak), while the highest protein content lies on the K treatment (100% Arabica coffee powder), fhurthermore the lowest ash content and the lowest caffeine levels is contained on the D treatment and low water content is contained on the K treatment

MODIFIKASI ALAT TANAM TIPE DORONG UNTUK MEMAKSIMALKAN PEMBUDIDAYAAN WORTEL (Daucus carrota) Mu'minin, Muhammad Amirul; Caronge, Muhammad Wiharto; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to design the tool and know the tool's performance that is total average number of seeds that falling with planting tools designed. The research's data of result of were obtained from testing of the tool's performance on three seedbed with one time test on every seedbed. The first seedbed on right lane is 2.4 seeds/falling point and left lane is 2.3 seeds/falling point. The second seedbed on right lane is 2.2 seeds / falling point and left lane is 2.3 seed / falling point. The third seedbed on right lane is 2.2 seeds / falling point and left lane is 2.3 seeds / falling point. While for planting spacing first seedbed on right lane is 5.14 cm / falling point and left lane is 5.10 cm / falling point, second seedbed on right lane is 5.14 cm / falling point and left lane is 5.11 cm / fall point, third seedbed on right lane is 5.14 cm / fall point and left lane is 5.11 cm / fall point.

FORTIFIKASI TEMPE BERBAHAN DASAR KEDELAI DAN BIJI NANGKA Karnila Puspita Sari; Jamaluddin P Jamaluddin P; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 1 (2016): Februari
Publisher : Universitas Negeri Makassar

For those of Indonesian, jackfruit seeds are just made into snacks. But, they usually throw away these seeds rather than benefitted this seeds. Hence, the jackfruit seeds will then be a waste. This research is aim to know and uncover things like: jackfruit seeds can be made as a basic ingredient in tempe-making (fermented soybean), jackfruit seed concentrate and the most preferably yeast for panelist, jackfruit seed concentrate and tempe yeast within the highest protein and carbohydrate, and the suitability of tempe with SNI standard. The research method used was completely-random program (RAL). While the result of the research was examined by using mode-analysis technique namely ANOVA and the further test is DMRT (Duncan Multiple Rate). The result of the study showed that jackfruit seeds can be made as an extra basic-ingredient in tempe-making. A hedonic test toward the most preferably of taste, aroma, and color for the consumer are 50% of jackfruit seed concentratetempe, 50% of soybean, and 0.25% yeast. The 50% of jackfruit seed concentrate tempe, 50% of soybean, and 0.25% yeasttempecontains the highest protein and carbohydrate that are 11.22% protein and 13.30% carbohydrate. The result of SNI-standard testing indicated that tempewith 25% jackfruit-seeds, 75% soybean, and 0.75% yeast has aroma and color which is up to SNI standard of tempe, while tempe with 50% of jackfruit seed concentrate tempe, 50% of soybean, and 0.25% yeast has aroma and color that is unqualified SNI-standard of tempe.

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Home Page

OAI Link

Editorial Team

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Reviewer

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Contact Name Muhammad Rizal

Contact Email rizalmuhammad08@gmail.com

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Journal Mail Official andisukainah@yahoo.com

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Location Kota makassar, Sulawesi selatan INDONESIA

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Contact Name
Muhammad Rizal

Contact Email
rizalmuhammad08@gmail.com

Phone
-

Journal Mail Official
andisukainah@yahoo.com

Editorial Address
-

Location
Kota makassar,

Sulawesi selatan

INDONESIA