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All Journal Jurnal Pendidikan Teknologi Pertanian

Kadirman, Kadirman

Universitas Negeri Makassar

Author-ID : 1065480

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

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PENGARUH PENAMBAHAN BUBUR BUAH TOMAT TERHADAP KUALITAS DODOL TOMAT Noviana, Kiki; Wijaya, Mohammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

Dodol was aÂ processed product of agriculturalÂ that are semi-wet, white to brown, made of a mixture of glutinous rice flour, coconut milk, sugar with or without preservatives. The aims of this research was to determine the quality and nutritional value of the tomato dodol. This research was used a completely randomized design (CRD). The data of this research were quantitative data. The quantitative data obtained from analysis of variation (ANOVA) and foellowed by DMRT examine. Based on the research,Â the quality of tomatoes dodol that wasÂ produced show that the addicting of tomatoes puree was gave significant effect on moisture content, fat and carbohydrate levels in tomato dodol. TreatmentÂ Of addicting of tomato fruit pureeÂ with 25%Â of tomato fruit puree is the best treatment to produce nutritional value, 16.92 of moisture content. 7.96 of fat content. and 39.91 of carbohydrate content

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

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 KONSENTRASI GULA DAN CABAI TERHADAP UMUR SIMPAN MANISAN CEREMAI BASAH (Phyllanthus acidus) Te'ne, Fitria; Lahming, Lahming; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v3i0.5713

This study aimed to determine the effect of sugar and chili concentrations on the characteristics of candied wet ceramai (texture, flavor, aroma, and color) and to know the content of water content, rendement,Â Â sugar of reduction , total acid, vitamin C and visual test. The design used in the study is completely randomized factorial design (RAL Factorial). Data analysis technique used is the analysis of variance using SPSS version 21..The results showed that the concentration of sugar and chili influenced water content, reducing sugar, vitamin C, total acid, and organoleptic test. The longer the storage,Â the water content increases while the sugar content, vitamin C, total acid and organoleptic test decreases. Sugar concentration 40% chili 1% gives the best quality of candied wet ceremai during storage

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%

PENGARUH WARNA CAHAYA LAMPU DAN INTENSITAS CAHAYA YANG BERBEDA TERHADAP RESPONS BENIH IKAN BANDENG (Chanos – Chanos forskal) dan BENIH IKAN NILA (Oreochromis niloticus) Sukardi, Sukardi; Yanto, Subari; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

The purpose of this research is to know the influence of light color of lamp and different light intensity against the response of milkfish seed (Chanos - chanos forskal) and tilapia fish seed (Oreochromis niloticus). This experiment with experimental design used is Completely Random Design Pattern Factorial (Factorial RAL) consisting of two variables that is light color lamp with 3 level of treatment that is: red, blue, and yellow and light intensity with 2 level of treatment that is: intensity 500 lux and 1000 lux. Research variable observed is amount Fish caught from the type of light treatment given. Examination technique used in this study is the analysis of variance that is processed using SPSS version 23. The results showed the blue light of lamp with the intensity of 500 lux most responded by milkfish seeds and granting the yellow light of lamp with the intensity of 1000 lux most responded by the tilapia seeds in the observation time after the 15th minute

PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) TERHADAP KUALITAS BOLU GULUNG Fauziah, Fauziah; Kadirman, Kadirman; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v2i0.5186

This research aims to produce roll cake with pumpkin flour substitution and to know the chemicalÂ characteristic of flour from substitutionÂ pumpkin flour and wheat flour produce the best roll cake. And to know the organoleptik quality of roll cake product. This research was done with proksimat analysis the all treatment of substitution from pumpkin flour and wheat flour continued with organoleptik testing on roll cake. The result of research showed that the best roll cake from panelist is product substitution pumpkin flourÂ 25% and wheat flour 75%

PENGOLAHAN TALAS (Colocasia Esculenta L., Schott) MENJADI KERIPIK MENGGUNAKAN ALAT VACUM FRYING DENGAN VARIASI WAKTU Iskandar, Haerul; Patang, Patang; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Research this aim for knowing influence variation time frying chips of talas (Colocasia esculenta L ., Schott) use vacuum frying to organoleptic quality, moisture content, levels ash, content fat, protein and carbohydrates. The samples used were chips of talas of which were processed using vacuum frying at 90 0C with frying time of 65, 70 and 75 minutes, this study used a complete randomized design (RAL). Results research chips of talas use vacuum frying at a temperature of 90 0C with time frying 75 minutes is treatment best with produce water content (1.21%), levels ash (0.77%), protein (1.97%), fat (25.80%), carbohydrate (70.29%). The level Favorite ( hedonic ) the chips of talas on time frying 75 minutes use vacuum frying with temperature 90 0C is treatment most liked by the panelis both in terms of color, taste, aromaÂ and texture.

ANALISIS KUALITAS AIR DAN CEMARAN LOGAM BERAT MERKURI (Hg) DAN TIMBAL (Pb) PADA IKAN DI KANAL DAERAH HERTASNING KOTA MAKASSAR Wanna, Manna; Yanto, Subari; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the quality of canal water as well as to know the presence or absence of heavy metal contamination of Hg and Pb in fish derived from the canal. The research method is descriptive quantitative. Water testing conducted at BBIHP Makasaar with parameters DO, BOD, COD, Hg, and Pb as well as testing the type of tilapia fish and sepat Siam conducted in BPPMHP Makassar with heavy metal parameters Hg and Pb. The length of the canal (Gowa canal) is about 2.95 km. The results showed that the water quality of Hertasning canal in good condition when viewed from pH, DO and COD parameters because it is still in the range of water quality standard class III according to PP RI. 82 of 2001 except BOD parameters. Water and fish derived from the Hertasning canal have contained heavy metal contamination of Hg and Pb. The results showed that the concentration value of heavy metals Hg and Pb is well below the threshold set according to PP RI. 82 year 2001 so that still can be utilized according to its allotment. The content of heavy metals Hg and Pb in both types of fish is also still below the threshold set by SNI 2729: 2013 for fresh fish.

PEMBUATAN MINUMAN SARI BIJI DURIAN (Durio Zibethinus) DENGAN PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale rosc.) Alhim, Rusdi; Wijaya, Mohammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of concentration of ginger on the quality ofÂ juice of seeds durian and The level of panelist acceptance.Â Parameters observed in this study included organoleptic test (aroma, taste, and color) and proximate test (protein and fat). The data analysis used is variance analysis. The results showed that the best organoleptic test results were found in the treatment with the addition of 94% juice of seeds durian with the addition of 6% red ginger extract. While the best proximate test results were found in the treatment with the addition of 100% juice of seeds durian with the addition of red ginger extract of 6%.

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

Co-Authors Ady Rukma Ahmad Muhlis Alhim, Rusdi Amirah Mustarin Anak Agung Gede Sugianthara Asrianto, Asrianto Basri, Abdul Khasman Erni, Nurfiani Fadilah, Ratnawaty Fajarudin, Fajarudi Hery Widijanto Iskandar, Haerul Ismal. Z, Muhammad Jamaluddin Jamaluddin Jamaluddin Jamaluddin Khatimah, Nurul Lahming, Lahming M Noer, Sri Wahyuni Mohammad WIJAYA Mu'minin, Muhammad Amirul Muhammad Wiharto Noviana, Kiki Paranoan, Cindy Annike Patang Patang, Patang RR. Ella Evrita Hestiandari Salmanuddin, Salmanuddin Sukardi Sukardi Te'ne, Fitria Wanna, Manna Wijaya, Muhammad Yanto, Subari Yuarni, Desi Yundari, Yundari

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