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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.

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Articles 10 Documents

Search results for , issue "Vol 2, No 2 (2016): Agustus" : 10 Documents clear

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

FORTIFIKASI TEPUNG TULANG IKAN BANDENG (Chanos chanos) DALAM PEMBUATAN KUE KERING Darmawangsyah Darmawangsyah; Jamaluddin P Jamaluddin P; Kadirman Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The purpose of this study was to determine the chemical and hedonic quality pastries that have been fortified with fish bone meal. This study uses a Completely Randomized Design (CRD), which consists of four treatment concentration, ie, without the addition of fish bone meal (control), the addition of fish bone powder 8%, 10% and 12%. The parameters observed in this study is the moisture content, ash content, calcium content, and hedonic value pastries. Data were analyzed by analysis of variance and if significantly different DMRT followed by a further test. The results of this study showed that the greater the concentration of fish bone meal will increase the value of ash and calcium levels pastries. However, all treatments had higher levels of water that meets quality standards. The test results showed the treatment hedonic increasing concentration of fish bone meal effect on the texture, aroma, and taste pastries produced. The best treatment is the pastry with the addition of 10% fish bone meal with calcium level of 1.21%

PENGEMBANGAN PRODUK SOSIS FUNGSIONAL BERBAHAN DASAR IKAN TENGGIRI (Scomberomorus sp.) DAN TEPUNG DAUN KELOR (Moringa oleifera L) Nurlaila Nurlaila; Andi Sukainah; Amiruddin Amiruddin
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The purpose of this research is to know the nutrition of the fish sausage and the acceptation of the panellist of the functional fish sausage. This research was done by two steps which the first step is hedonic test and the second step is chemistry analysis. The data analysis used Completely Randomized Design and analysis of variances (ANOVA) which was tested with least significant different test (BNT) in 5% extent. The Result of research shows that the best of water levels treatment of A3B1 (600gr of fish meat + 5gr of moringa flour) is 62.77%, protein levels of A3B1 (600gr fish meat + 5gr moringa flour) is 27%, fat levels A1B0 (200gr of fish meat + without moringa flour) is 2.22%

PENGARUH PEMBELAJARAN KOOPERATIF TIPE NHT (NUMBERED HEADS TOGETHER) TERHADAP HASIL BELAJAR KARAKTERISTIK MIKROORGANISME Asti Juniastuti; Kadirman Kadirman; Muhammad Rais
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

This research is a quasi experimental research that aims to determine the effect of the use of cooperative learning type NHT ( Numbered Heads Together ) to improving student learning outcomes TPHP class X SMK 3 Takalar. The population in this research was all students of class X SMK 3 Takalar. The sample consists of two classes. There are 25 students in every class, class X2 as the experimental group and the class X1 as the control group. This research using random sampling techniques. Methods of collection data using observation, test, documentation and questionnaires. Method in this research using descriptive statistical analysis and inferential analysis. The results of this research showed that the value of post-test experimental group was higher than post-test control group, so that implementation of cooperative learning model NHT significant effect on learning outcomes characteristics of the microorganism class X SMK 3 Takalar

PENGARUH SUBSTITUSI TEPUNG JAGUNG (Zea mays L.) DALAM PEMBUATAN COOKIES Hardiyanti Hardiyanti; Kadirman Kadirman; Muhammad Rais
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The study aims to determine the effect of substitution of corn flour in the production of cookies and cookies hedonic test results. Research carried out two stages. The first stage, the process of making corn flour. The second stage, of making cookies with concentration of wheat flour (100 g, 85 g, 80 g, 75 g) and cornstarch (0 g, 15 g, 20 g, 25 g). This study uses a completely randomized design (CRD), which consists of a single factor, namely the concentration of cornstarch 0 g, 15 g, 20 g and 25 g. Data were analyzed using analysis of variance (ANOVA) followed by a further test DMRT. In all aspects of testing the color, flavor, aroma and texture have F count> F table means that there is a real difference in each sample cookies experimental results. The results showed that the concentration of cornstarch similar in chemical quality of the water content of cookies as cookies. Cookies are most preferred treatment concentration C (25 g)

REKAYASA MEDIA TANAM PADA SISTEM PENANAMAN HIDROPONIK UNTUK MENINGKATKAN PERTUMBUHAN TANAMAN SAYURAN Aksa, Muhammad; Jamaluddin P, Jamaluddin P; Yanto, Subari
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The aim of this research is to improve the growth of vegetable planting through Plant Media Modifying in Hydroponic Planting Systems. This research is an experimental research by using a form of design randomized group (RAK) with 3 treatments and 3 different concentrations, and 3 controls with the same concentration. The experimental method is done with four repetitions. Thus the number of plants being studied is 48 sample. The results showed 3 models of Plant Media Modifying in hydroponic planting system that has been done in this study, overall appears giving contribution to increasing the growth of vegetable planting when compared with group controls. The combination of husked mixture and hull of rice appears the highest contribution, while the lowest contribution toward the growth of vegetable planting is shown through a mixture of husked charcoal and fern roots

PREVALENSI DAN IDENTIFIKASI PENYEBAB PENYAKIT YANG MENGHAMBAT PENETASAN TELUR UDANG WINDU (Penaeus monodon Fabr) DI HATCHERI KABUPATEN TAKALAR Tompo, Arifuddin; Sari, Andi Puspa
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The study was conducted in several Hatchery in Takalar which aims to find out howthe disease organisms can inhibit tiger shrimp hatcheries in some Hatchery in Takalar. Samples were taken from four Hatchery, each Hatchery taken 200 shrimp eggs that did not hatch for further microscopic testing. Identification of types of parasites such as that done by the method of Johnson (1978), Fernando et al (1972) and Kabata (1985). Identification of bacteria in eggs isolated by following the instructions Sinderman and Ligtner (1988). Results showed that of the identification results obtained types of parasites that have invested tiger shrimp eggs are Zoothamnium sp, Epistylis sp, and from the class of bacteria were found Vibrio sp. The prevalence rate Zoothamnium sp attacks by 23%, Epistylis sp, and Llegenidium sp 7.2% and amounted to 20.9%. Water quality parameters include temperature, salinity, pH, dissolved oxygen and ammonia were observed during the study is well within eligible for hatching eggs tiger prawns

PENINGKATAN PRESTASI HASIL BELAJAR MATA PELAJARAN PEMBIAKAN TANAMAN SECARA VEGETATIF DENGAN MENGGUNAKAN METODE BERPIKIR, BERKELOMPOK, DAN BERBAGI (THINK PAIR AND SHARE) PADA SISWA KELAS X ATP SMK NEGERI 6 TAKALAR Arifin, Tuti Handayani; Rera, Fiskia; Yanto, Subari
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The objectives of classroom action research is to find out how far the achievement results of student of class X ATP SMK Negeri 6 Takalar after Think, Pair, and Share methods are applied. This research is a classroom action research conducted in two cycles. The first cycle conducted four times and the second cycle conducted two times. The research subjects were all students of class X ATP consists of 24 students. Data were analyzed using quantitative and qualitative data. The results concluded that the used of Think, Pair, and Share methods can improve the performance results of class X ATP SMK Negeri 6 Takalar. Student achievement increased measured by evaluation test of the first and second cycle

PENERAPAN PENDEKATAN PEMBELAJARAN KOOPERATIF TIPE MAKE A MATCH PADA MATA PELAJARAN DASAR PENGENDALIAN MUTU HASIL PERTANIAN UNTUK MENINGKATKAN HASIL BELAJAR SISWA KELAS X SMK NEGERI 3 TAKALAR Muspitasari, Risma; Irfan, Andi Muhammad; Purnamawati, Purnamawati
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

This research is a Classroom Action Research, which aims to improve the studentsâ€™ learning results of class X TPHP SMK Negeri 3 Takalar with the implementation of cooperative learning Make A Match on the lesson of basic quality control of agricultural products. Subjects of this study consisted of 39 students of class X TPHP. The data collected through observation and tests each end of the cycle in accordance with the taught material. Research procedure included the step of: (a) planning, (b) implementation, (c) observation, and (d) reflection. Data were analyzed by using quantitative data. The results of the research show that the application of cooperative learning approach type Make A Match can improve studentsâ€™ learning result. This was seen in the pre-test, the first and the second cycle of studentsâ€™ learning result had increased

PENGEMBANGAN PRODUK KERUPUK UDANG MELALUI SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas Lam)DENGAN VARIASI LAMA PENGGORENGAN Andi Anindita Rahmayani; Kadirman Kadirman; Muhammad Wiharto Caronge
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The aims of this research to determine the effect of purple sweet potato flour, frying time, and to determine the level of acceptance sensoric analysis. This research was conducted in two steps: the first consisting of a sensory attributes and hedonic test. The second step is conducting chemical analysis (water content, protein content, and total anthocyanin). The experimental design using Completely Randomized Design pattern Factorial (CRD Factorial) consisting of two factors: the concentration of the addition of sweet potato flour purple with three levels of treatment are: 5%, 10%, and 15% and the time frying are: 10 seconds, 15 seconds, and 20 seconds. The resultsof sensory attributes and hedonic test showed that the best treatment is the substitution of 5% and 10% purple sweet potato flour respectively at the time of frying 10 seconds and 15 seconds. The results of chemical analysis are water content (1.52%), protein content (7.16%), and the total anthocyanins (0.03%) at 5% purple sweet potato flour an 10 seconds time of frying

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Home Page

OAI Link

Editorial Team

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Contact Name Muhammad Rizal

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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