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Kadirman, Kadirman
Universitas Negeri Makassar
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PENGARUH PENAMBAHAN BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU PERMEN KARAMEL SUSU Marlina, Marlina; Wijaya, Mohammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 1 (2019): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.319 KB) | DOI: 10.26858/jptp.v5i1.8199

Abstract

This study aims to determine the effect of adding red dragon fruit to the chemical and hedonic content of caramel milk. This study used a method of adding 20%, 30%, and 40% red dragon fruit pulp for caramel milk candy with a cooking time of 2 hours at 80ËšC. This research is a quantitative study (experiment) using a completely randomized design (CRD) with 4 treatments, each control, 20%, 30%, and 40% with 3 replications. The research data was obtained from the results of chemical testing (moisture content, ash content, fiber, reduction sugar, and antioxidants) and organoleptic (color, taste, aroma, and texture), data were analyzed using analysis of variance (ANOVA) and continued with DRMT test (Duncan ) at a 95% confidence level. The results showed that the addition of red dragon fruit pulp had an effect on caramel milk candy, the best research on the manufacture of caramel milk was the addition of 40% red dragon fruit pulp with characteristics of 3.54% moisture content, 1.98% ash content, 1.48% fiber content, decreased sugar content 2.18%, antioxidant content 53.77%, favorite color value 4.10, favorite aroma value 3.52, flavor 3.83, and favorite texture value 3.23
PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP SIFAT KIMIA DANORGANOLEPTIK TEPUNG UMBI TALAS (Colocasia esculenta) Erni, Nurfiani; Kadirman, Kadirman; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.644 KB) | DOI: 10.26858/jptp.v1i1.6223

Abstract

This  study  aims  at  knowing  the  influence  of  temperature  and  leght  of  drying  to chemical characteristic and organoleptic of taro flour. This study is an experimental study using complete random design, factorial pattern which is consisted of two factors namely: drying temperature (P1 = 50 0C, and P2= 60 0C) and length of drying (T1 = 8 hours, and T2 = 10 hours) with  three  time  repetition.  Variables  observed  were  rendamen,  the  content  of  water, the content of ashes, the content of protein, the content of carbohydrate, the appearance, the smell and texture. Analysis technic used ini this study were analysis of variance (ANOVA) and Duncan advanced  test which were calculated through software statistical package for social science (SPSS) version 21.0. The results showed that temperature and length of drying had an evident influence to the chemical characteristic and organoleptic of taro flour. The results of the chemical characteristic and organoleptic of taro flour covered 8,57 % rendamen, 11,80 % water, 11,46 % ashes, 5,95 % protein, 73,58 % carbohydrate,  8,60 % in appearance, 6,82 % in smell, and  7,20 % in texture
LAJU PERUBAHAN KADAR AIR, KADAR PROTEIN DAN UJI ORGANOLEPTIK IKAN LELE ASIN MENGGUNAKAN ALAT PENGERING KABINET (CABINET DRYER) DENGAN SUHU TERKONTROL Yuarni, Desi; Kadirman, Kadirman; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 1, No 1 (2015): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.98 KB) | DOI: 10.26858/jptp.v1i1.5139

Abstract

Fishing isone of thepotential protein sectorsof Indonesian society. Fishery productsis easilydamagedbecause they have high water content, it make a suitableplaceforbreedingof microorganismsandspoilage bacteria, so it is necessaryto do processing, one of which isprocessed intosalted fish. The purpose of this study was to determine the rate of change in water content, protein content, and organoleptic test catfish by drying using a cabinet dryer with controlled temperature. This study uses acompletely randomized design, which consists ofa singlefactorthat islongerdrying8, 10, 12hours. Data analysis of variance(ANOVA) followed bya further testDMRT. The results showedthat thedrying timesignificantly affected themoisture contentchanges, protein content, andorganoleptic test. Based on the test results, fishery that treatment drying time of 8 hours has a 30,22% moisture content, 48,68% protein content, 10 hours drying time has a 26,62% moisture content, 51,20% protein content, drying time 12 hours had higher levels 19,64% of moisture content, and 55,00% protein content, the organoleptik characteristics and treatments that have the highest level of preference in terms of appearance and odor treatment contained in the drying time of 8 hours, and to sense are in treatment 12 hours drying time, drying time treatment 10 hours is a treatment that has the characteristics and preference level of the highest rated in terms of the texture of salted catfish produced
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