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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 13 Documents

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Search results for , issue "Vol 4 (2018): September Suplemen" : 13 Documents clear

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.

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.

PENGARUH METODE PEMBELAJARAN GROUP INVESTIGATION (GI) TERHADAP HASIL BELAJAR SISWA MATA PELAJARAN AGRIBISNIS TANAMAN SAYURAN DI KELAS XI SMK NEGERI 2 SOPPENG Sultamin, Muhammad Sulhan; Rais, Muhammad; Nurmila, Nurmila
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This research is a pre-experimental study using a quantitative approach that aims to determine the effect of Group Investigation learning methods on student learning outcomes at XI ATPH SMK Negeri 2 Soppeng in 2018/2019 school year consisting of three classes with a population of 60 students. The sample in this study is the XI.C ATPH class of SMK Negeri 2 Soppeng with a total of 19 students. Samples were taken by purposive sampling. The data collected are learning outcomes of Vegetable Plant Agribusiness. The form of learning outcome test used is an essay. Data were analyzed using descriptive statistics. The results showed that there was an effect of Vegetable Plant Agribusiness learning outcomes. This is indicated by the sig value (0,000 <0,05) and supported by differences in learning outcomes before learning (63,3) in the very low category and after learning (85,8) in the high category. This means that the effect produced is in a significant category. The conclusion is that the Group Investigation learning method affects the learning outcomes of Vegetable Plant Agribusiness.

ANALISIS KELAYAKAN ASPEK NON FINANSIAL USAHATANI MERICA (Piper nigrum L.) DI DESA TANETE KECAMATAN MAIWA KABUPATEN ENREKANG Halimah, Andi Sitti; Nuddin, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

Pepper is a commodity which has a potential to be developed because it is an important commodity. The farming of pepper is necessary high investments so that it needs a feasibility study of the pepper of farmerâ€™s level. The study aims to to determine feasibility of pepper farming in Tanete Village, based on nonfinancial aspect such as market aspect, technical aspect, management aspect, and also social, economic, and environmental aspect. Methods of analysis data which are used on this research is qualitative. The research result showed that the pepper farming in Tanete Village, Maiwa Subdistrict-Enrekang District is feasible to be done .

PENGARUH MODIFIKASI TEPUNG JAGUNG PRAGELATINISASI TERHADAP KUALITAS COOKIES Susilawati BS, Susilawati BS; Syam, Husain; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of pragelatinization temperature modification on corn flour quality, and to determine the effect of modified pragelatinized corn flour and the level of consumer acceptance of corn cookies. This research is an experiment research with Completely Randomized Design (RAL). This research is done through two stages. The first stage of making corn flour pragelatinization uses three steaming time. The second stage is the making of corn cookies. The variables observed were analysis of proksimat levels corn flour pragelatinization and corn cookies, starch levels analysis, amylose levels analysis, and hedonic test. The data were processed using SPSS program version 22, with variance analysis method (ANOVA) and continued with DMRT test (Duncan) at level 5%. The results showed corn flour pragelatinization 30 minutes is the best treatment to proceed to the manufacture of cookies products. The result of hedonic test of cookies as a whole is accepted by consumers, especially the comparison treatment of 70% corn flour pragelatinization and 30% wheat flour as the best treatment with water levels of 3.22%, ash levels of 1.20%, protein levels 6.33%, 12.25 % fat levels, and carbohydrates 77%. Overall, proximate analysis, starch levels, and amylosa levels of pragelatinization corn flour and corn cookies have met the established quality requirements.

ANALISIS PENDAPATAN DAN EFISIENSI PEMASARAN CABAI MERAH (Capsicum annuum L.) DI KECAMATAN WATANGPULU KABUPATEN SIDRAP Rasidin, Rasidin; Yusriadi, Yusriadi; Rahman, Rahman
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

Most problems faced by farmers in red chili farming were production and price fluctuations that determines farmer`s income. This research aimed to assess the income and the marketing efficiency of red chili. The research locations were determined by purposive in Cirociroe village, Watangpulu Sub district. Respondents of this research were 20 red chili farmers that used by census method. The data of this research was collected on May â€“ July 2018. The data analysis that were used in this research were descriptive and quantitative analysis. The income of red chili farmers was analyzed by R/C ratio. The marketing efficiency of red chili was analyzed by market structure, market conduct, and market performance. The results showed that red chili farming in Watampulu Sub district was profitable with the income of red chili farming was Rp46,336,000/ha. With 9.48 for R/C ratio and Efficiency 4.87% as value of marketing efficiency, so the marketing of red chili in Watangpulu Sub District-Sidrap Regency was efficient.

MODIFIKASI PEREDAM SUARA (KNALPOT) MESIN DIESEL TRAKTOR RAMAH LINGKUNGAN Djasbah, Sunandar; Lahming, Lahming; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

The purpose of this study to determine the magnitude of the effect of diesel engine modifications to the level of tractor noise and the magnitude of the effect of zeolit stone against the eco-friendly exhaust. This research is a design and engineering research by modification of environmentally friendly diesel engine exhaust. The data obtained in the analysis by compared the efficiency of the tool before the modification will then become a reference in making a description of the results of the modified muffler. Based on the results of the study that the modification of the eco-friendly diesel exhaust shows the exhaust noise level before modification of the maximum average of 94.77 dB and at least 90.23 dB and after modification average 94.59 dB and at least 89.51 dB. and the level of exhaust fumes diesel engine exhaust show average already modified 0,010633 gram and before modification show average 0,026868 gram

TERHADAP KUALITAS ORGANOLEPTIK PUDING RUMPUT LAUT (Eucheuma cottonii) Rosalita, Rosalita; Syam, Husain; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of immersion with orange acid and rice water to organoleptic quality of seaweed pudding (Euchema cottonii). Testing include organoleptics, determining moisture content, ammonia, proteins, carbohydrates and ash levels content contained in seaweed pudding. The research method used Randomized Complete Design (RAL) of 9 treatments and 3 repetitions. The results showed that for the color, taste, aroma, texture most preferred by panelists with was long immersion 36 hours, with the value of each of the color of 5,56%, 5,59% aroma, flavor 5,56 % and texture 5,86%. Treatment was long immersion 36 hours with orange acid has ammonia content 0,003%, water content 84,4%, protein content 0,111%, carbohydrate content 13,063% and ash content 9,62%.

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

STUDI PEMBUATAN NUGGET BERBAHAN DASAR TAHU DENGAN TAMBAHAN SAYURAN Khatimah, Nurul; Kadirman, Kadirman; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of using basic ingredients of tofu with additional vegetables for nugget quality, as well as the level of fondness for nuggets. The type of this research is quantitative research with experiment approach using randomized block design consisting of control 100% of chicken meat, 90% tofu and 10% broccoli, tofu 85% and broccoli 15%, tofu 80% and broccoli 20%. The results showed that the highest water content was 90% tofu and 10% broccoli, while the highest protein content was 85% tofu and 15% broccoli. The results of organoleptic test showed that the best treatment on color, aroma, taste, and texture indicator was tofu 85% and broccoli 15%

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Home Page

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Contact Name
Muhammad Rizal

Contact Email
rizalmuhammad08@gmail.com

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Journal Mail Official
andisukainah@yahoo.com

Editorial Address
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Location
Kota makassar,

Sulawesi selatan

INDONESIA