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Jurnal Pendidikan Teknologi Pertanian
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 13 Documents
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Search results for , issue "Vol 3 (2017): Maret Suplemen" : 13 Documents clear
PENGARUH VARIASI MEDIA PENGGORENGAN TERHADAP PENGOLAHAN ABON IKAN BETOK (Anabes Testidineus) Muflih, Achmad; Yanto, Subari; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.44 KB) | DOI: 10.26858/jptp.v3i0.5464

Abstract

The aimed of study is to determine the effect of variations of frying media on processing the abon of betok fish and the acceptance of panelist on abon betok fish has resul. This study used Completely Randomized Design with palm oil treatment (double filtering) and coconut oil (cocos nucifera). The parameters which observed were water content, ash,  protein content, crude fiber and hedonic quality are color, aroma, flavor and texture. Based on the best proximate test results was abon which using used ordinary palm frying media. The result of organoleptic test the showed the pleasure of panelist's level toward  abon betok fish which was processed by using ordinary coconut oil that had color value about 6.67%, 7.20% aroma, 6.73% flavor, and texture 6,19%.
PERUBAHAN KADAR AIR DAN KADAR PATI UBI KAYU (Manihot utilissima) SELAMA PENGERINGAN MENGGUNAKAN ROOM DRYER Ramadani, Rezky Wahyuni; Yahya, Muhammad; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.87 KB) | DOI: 10.26858/jptp.v3i0.5469

Abstract

The research aims to know the changes of water content  and starch content of cassava during drying use a room dryer. The research  was conducted by use a completely randomized design (CRD) 5 treatment. Parameters that was observed is water content, starch content and hedonic test to cassava chips that was dried. Data analyzed using analysis variance (ANOVA). The results show that the water content and starch content during drying was changed but tend to stop at six hour of drying totaled 11,68% of the water content and 69,84% of the starch content. For hedonic test, the most preferred chips texture is cassava that dried for four hours.
EFEKTIVITAS METODE DEMONSTRASI TERHADAP PRESTASI BELAJAR PADA MATA PELAJARAN ALAT DAN MESIN PERTANIAN SISWA KELAS X SMK NEGERI 6 TAKALAR Fajarudin, Fajarudi; Rukma, Ady; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (699.683 KB) | DOI: 10.26858/jptp.v3i0.5449

Abstract

This research aims to determine the effectiveness of the  demonstration methods on the subjects of agricultural tools and machines class X Plantations Agribusiness of SMK Negeri 6 Takalar. This research is quasi experiment in  pre-test and post-test form with number of population is 21 people and all the population is used to be sample. Data obtained by documentation technique, testing, and observation. Research procedure includes stages: pre-test, treatment, post-test. The results of the research showed that the application of the demonstration learning methods is effective and can increase student achievement in subjects agricultural tools and machines of class X ATP of SMK Negeri 6 Takalar, Takalar district. This was evident in the pre-test and post-testt which  increased. Based on the quantitative analysis of this research showed that the classical learning completeness in the pre-test about 14.28%, on a post-test increased to 90.48% with the effectiveness level of learning demonstration methods stood at 80.73 a scale of 100
PEMANFAATAN TEPUNG UBI JALAR (Ipomea Btatas L) BERBAGAI VARIETAS SEBAGAI BAHAN BAKU PEMBUATAN KUE BOLU KUKUS M Noer, Sri Wahyuni; Wijaya, Mohammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (718.111 KB) | DOI: 10.26858/jptp.v3i0.5465

Abstract

This research aims to know the formulationsbolu kukus cake by using sweet potato flour and to know the varieties of sweet potatoes in the creation of bolu kukus cake. The research method using Random Complete. The results that it is processed using the techniques of analysis investigated a variety of ANOVA with a further DMRT (Duncan Multiple Rate). The results showed that most preferred by the panelists on the treatment A3Z3 with the formulation of flour 40% and sweet potato flour purple 60%
PERUBAHAN KADAR AIR UBI KAYU SELAMA PENGERINGAN MENGGUNAKAN PENGERING KABINET Ardianto, Ardianto; Jamaluddin P, Jamaluddin P; Wijaya, Mohammad
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.807 KB) | DOI: 10.26858/jptp.v3i0.5471

Abstract

This research aims to find out the changes in cassava water content during the drying process with drying cabinet. Drying cassava is done at temperature from 40OC to 60OC with various length of drying from 2 hours to 6 hours. During the drying process, the changes in water content of the sample were obseved at various temperatures and drying lengths. The resulth research shows that there are changes in cassava water content which is dried using drying cabinet at various temperatures and drying lengths. The longer the time and the higher the drying temperature, the quicker the decrease of water content in the dried cassava sample based on statistic analysis using IBM SPSS 2.1 version, it is described that the best drying process is obtained at 60OC drying temperature an 2 hours drying length
PENGARUH PEMBERIAN MOL TERHADAP PERTUMBUHAN DAN PRODUKSI TANAMAN KANGKUNG DARAT (Ipomea reptans Poir) Jumriani K, Jumriani K; Patang, Patang; Mustarin, Amirah
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (670.143 KB) | DOI: 10.26858/jptp.v3i0.5450

Abstract

The aims of this research was to determine the effect of giving MOL toward growth, survival and production of kale. This research used a completely randomized design, which consists of 4 treatments and 3 replications  consisted of A treatment (24%), B treatment (30%), C treatment (36%)  and control. Parameters that was observed include growth, production and survival. Technique of  data analyzed using analysis of variance. The results showed that the treatment of MOL concentration had an effect on the growth and production of kale. However, it  no effect on the survival rate of kale. The best treatment has resulted from the addition of MOL concentration of 24%  with  characteristics plant height was 46.73 cm, the number of leaves was 45 strands on 28 days after planting, weight per plant was 14.67 g, and weight per polybag was 39,91 g after planting
PERPINDAHAN PANAS PADA MAKANAN BERPATI (KERUPUK UDANG) SELAMA PROSES PENYANGRAIAN MENGGUNAKAN PASIR SEBAGAI MEDIA PENGHANTAR PANAS Susanna, Susanna; Jamaluddin P, Jamaluddin P; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.505 KB) | DOI: 10.26858/jptp.v3i0.5466

Abstract

This research was aims to know the mechanism of heat transfer in starchy food during roasting process using sand as a medium for heat transfer. This research is experimental research, and the research samples were shrimp crackers roasted at the temperature of 120, 140 and 160 oC within roasting time of 10, 15, 20 and 25 seconds. During the roasting process, the temperature of sand and crackers was measured using a thermocouple to know the change in temperature that happened. The parameters being observed the temperature, water content of crackers and rate of heat transfer. The research results showed that during the roasting process, the changes of temperature, water content of the crackers and rate of heat transfer. The higher the temperature and the length of time roasting cause the temperature of the crackers to increase closer to the temperature of the sand with the decrease in the water content of crackers and increase in the rate of heat transfer
PENGARUH KONSENTRASI GULA TERHADAP MUTU SELAI KULIT JERUK BALI (Citrus maxima) Gaffar, Rahmah; Lahming, Lahming; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2103.341 KB) | DOI: 10.26858/jptp.v3i0.5472

Abstract

This research aimed to determine the effect sugar concentration of the quality albedo pummelo jam. This research used method completely randomized design with 3 treatments and 3 repetitions. The parameters observed were water content, sugar content, pectin content, total undissolved solids, and organoleptic include taste, colour,smear,and aroma.The data were analyzed with analysis of variance Anova and continued by Duncan test. The results showed that the best treatment was albedo pummelo jam with sugar concentration 80%.
MODIFIKASI ALAT TANGKAP RAJUNGAN (Portunus pelagicus) DALAM MENINGKATKAN HASIL TANGKAPAN NELAYAN Irnawati, Irnawati; Yanto, Subari; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (397.187 KB) | DOI: 10.26858/jptp.v3i0.5451

Abstract

This study aimed to modify the crab’s fishing device (Portunus pelagicus) in increasing the production of the fisherman. The number of fishing tools was 10 pieces, consists of 5 tools after the modification and 5 tools beforer the modification. This research is a design building. The data was collected through descriptive analysis and comparison analysis. The result of the research stage showed that on the first trip the highest number of catches crab is 10 tails and the second trip the highest number of catches crab is 7 tails, while the highest production of crab during 2 trip is 627 g.
ANALISIS KELAYAKAN TEKNIS DAN EKONOMIS PADA PENGERINGAN BIJI KENARI (Canarium Indicum L.) DENGAN MENGGUNAKAN ALAT PENGERING TIPE CABINET DRYER Risnawati, Risnawati; Rais, Muhammad; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (521.907 KB) | DOI: 10.26858/jptp.v3i0.5467

Abstract

The aims of this study is to determine the feasibility technical and economical drying of canarium nut using a cabinet dryer. This experimental design used was Completely Randomized Design factorial consisted of two factors. The first factor was drying temperature that consisted of three levels: 55OC, 60OC and 65OC. The second factor was drying time that consisted of three levels: 6 hours, 8 hours and 10 hours. Results of the study showed that drying of canarium nut using a cabinet dryer was feasible from the technical and economical aspects. The technical analysis that the quality of canarium nut the best treatment was obtained at the drying temperature of 55OC and drying time 6 hours had water content of 6,8648%, fat content of 62,54%, proteins of 14,47% and yield of 84,75%. The economical analysis resulted on B/C ratio of 1,24, NPV of Rp 284.294.897, IRR of 24%, BEP was reached at the level of production of 99,89 kg canarium nut per month and PBP was reached within 22,38 months.

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