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Wijaya, Muhammad
Program Pasca Sarjana UNM
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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PENGARUH JARAK TANAM PADA BUDIDAYA RUMPUT LAUT (Eucheuma cottonii) TERHADAP SPESIFIKASI MUTU KARAGINAN Ismal. Z, Muhammad; Wijaya, Muhammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (372.928 KB) | DOI: 10.26858/jptp.v4i0.7128

Abstract

The purpose this research was to determine the effect of plant spacing on seaweed the quality specifications of carrageenan. This research uses a Completely Randomized Design (CRD). Randomization was carried out using a random table of 3 treatments, namely a distance of 40 cm and a distance of 60 with a control distance of 20 cm and repeated 3 times. The method used in determining the floor plan / place is the lottery method. Parameters observed included water content, ash content, sulfate content and viscosity. The results showed that the best treatment was found in carrageenan Eucheuma with a spacing of 40 cm, the best quality determinant based on the parameters value of water content (11.49), value of ash conten (21.23), value of sulfate conten (32, 40) and value of viscosity (61).
PENGARUH PENAMBAHAN LENGKUAS MERAH (Alppinia purpurata) TERHADAP KUALITAS DENDENG SAYAT IKAN BANDENG (Chanos chanos) SELAMA PENYIMPANAN Rahmah, Rahmah; Wijaya, Muhammad; Mustarin, Amirah
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 2 (2017): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.484 KB) | DOI: 10.26858/jptp.v3i2.5707

Abstract

This study aimed to determine the effect of adding red galangal (Alppinia purpurata) to chemical, microbiological, and organoleptic qualities during storage.The type of this research is a quantitative research with experimental approaches and designed using completely randomized factorial design consist of two factors, namely factor A was the addition of galangal (control, 3%, 5%, and 7%) and factor B was the long of storage (0 day,  10 day, 20 day, 30 day) at room temperature. The number of  treatmented was tested  that as much as 16 treatments combinations. Each  treatment combination was repetition at 3 times to obtain 48 units experiment The The parameters observed in this research were water content, fat content, microbial colony count (ALT), sensory test of aroma and  appearance  of hedonic, texture, and  taste of  jerky the fish milkfish. Data were analyzed by  variance analysis techniques (ANOVA) and continued by duncan test. The best treatment was  jerky of milkfish  fish   with the addition of galangal 7% during storage that was the highest addition of galangal treatment. As long as the storage of test parameters decreases with time of storage. The treatment of the addition of galangal 7% was the best of product because it could still maintain the physical properties of the appearance, texture, aroma and taste of jerky the fish milkfish until the storage of the 10 day
Co-Authors A.A. Ketut Agung Cahyawan W Amirah Mustarin Ilyas, Asmawati Ismal. Z, Muhammad Kadirman, Kadirman Muhammad Danial