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Jamaluddin Jamaluddin
Fakultas Teknik, Universitas Negeri Makassar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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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.
MUTU DODOL PISANG BERDASARKAN SUBTITUSI BERBAGAI JENIS PISANG (Musa paradisiaca) Eriyana, Elvis; Syam, Husain; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.839 KB) | DOI: 10.26858/jptp.v2i0.5187

Abstract

This study aims to determine the effect of substitution of various types of bananas on the quality of bananas dodol and also to determine the organoleptic quality bananas and also to determine the organoleptic quality dodol bananas. This study uses five types of bananas including ambon bananas, barangan of bananas, raja of bananas, tanduk of bananas and kepok of bananas. This study uses a completely randomized design  CRD) and the data were analyzed using microsoft excel and SPSS version 22. The parameters observed in this study is the water content, reducing sugar and hedonic sensory organoleptic quality. The results showed that the banana dodol made from ambon of bananas is the best of the quality and organoleptic test results
KONDUKTIVITAS TERMAL PASIR KALI SEBAGAI MEDIA PENGHANTAR PANAS PADA PROSES PENYANGRAIAN KERUPUK Nirwana, Lina; Rais, Muhammad; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.866 KB) | DOI: 10.26858/jptp.v3i0.5718

Abstract

The aims of this research was to determine the heat conductivity of river sand with different diameters as a heat transfer medium in the crackers roasting process. This research is experiment research using two types of sand diameter is big diameter sand and small diameter sand at three (3) temperature variations of 120, 140 and 160OC, and four (4) variations long of roasting is 10, 15, 20 and 25 seconds. During the roasting process do temperature measuremen on the sand and crackers, calculating the value of thermal conductivity of the sand and measurement of moisture content. The results showed that the smaller diameter of the sand cause heat transfer the faster so thermal conductivity value higher. The higher the temperature and the longer roasting process using small sand cause the heat transfer faster so the evaporation of water content in the crackers is greater. The higher the thermal conductivity value of the sand, so heat transfer is getting better.
KONDUKTIVITAS PANAS DAN KOEFISIEN PINDAH PANAS PADA PROSES PENGERINGAN GABAH DENGAN MENGGUNAKAN CABINET DRYER Rusli, Riska; Jamaluddin P, Jamaluddin P; Yanto, Subari
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 (107.904 KB) | DOI: 10.26858/jptp.v1i1.6226

Abstract

The purpose of this research is to know the conductivity and coefficient of heat transfer in drying process of gabah (unhulled rice) by using cabinet dryer. This research is a type of experimental research done by drying "gabah" with temperature variations 50OC, 60OC and 70OC while the duration of drying 160 minutes, 170 minutes and 180 minutes. then to know the temperature change during the drying process used thermocouple, while to know the change of  "gabah"  water  level  is  done  by  water  content  test  before  and  after  drying  by  using  ov en  method. The results show that the higher the drying temperature, the "gabah" temperature will be close to the temperature of hot air, while the moisture content the higher the temperature and drying in a long time will cause the "gabah" water content decreases. The value of the  "gabah" conductivity and the heat transfer coefficient of the"gabah" is 0.32 W/m.OC and 31.77 W/m2.OC.
REKAYASA MEDIA TANAM PADA SISTEM PENANAMAN HIDROPONIK UNTUK MENINGKATKAN PERTUMBUHAN TANAMAN SAYURAN Aksa, Muhammad; Jamaluddin P, Jamaluddin P; Yanto, Subari
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.069 KB) | DOI: 10.26858/jptp.v2i2.5172

Abstract

The aim of this research is to improve the growth of vegetable planting through Plant Media Modifying in Hydroponic Planting Systems. This research is an experimental research by using a form of design randomized group (RAK) with 3 treatments and 3 different concentrations, and 3 controls with the same concentration. The experimental method is done with four repetitions. Thus the number of plants being studied is 48 sample. The results showed 3 models of Plant Media Modifying in hydroponic planting system that has been done in this study, overall appears giving contribution to increasing the growth of vegetable planting when compared with group controls. The combination of husked mixture and hull of rice appears the highest contribution, while the lowest contribution toward the growth of vegetable planting is shown through a mixture of husked charcoal and fern roots
PERUBAHAN MASSA AIR, VOLUME, DAN UJI ORGANOLEPTIK KERIPIK BUAH DENGAN BERBAGAI VARIASI WAKTUPADA PENGGORENGAN TEKANAN HAMPA UDARA Ponno, Yahya Zeth; Sukainah, Andi; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 1 (2016): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.6 KB) | DOI: 10.26858/jptp.v2i1.5148

Abstract

The processing of fruits by frying are interesting to be developed. One of the potential fruit processed and fruit chips are developed  papaya (Carica papaya L.). This study aimed to determine changes in water content and volume of papaya chips during frying, and test results hedonic papaya chips. The study was conducted by using the experimental method completely randomized design (CRD) with observation every 15 minutes, for 90 minutes during frying using vacuum fryer. Observations moisture content, volume, and the level of preference (hedonic), performed before and after frying. Analysis of the data by analysis of variance (ANOVA) followed by Tukkey test at 5%. The results showed that the decrease in water content and volume reduction papaya chips tend to stop in a frying for 60 minutes. To test hedonic color and flavor, crispy papaya highly preferred is frying for 60 minutes. As for the hedonic test on the texture, chips are the most preferred frying for 90 minutes
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
KUALITAS PAPAN PARTIKEL DARI CAMPURAN BATANG SORGUM (Sorghum bicolor L.) DAN KAYU AKASIA (Acacia mangium W.) BERDASARKAN KONSENTRASI PEREKAT UREA FORMALDEHIDA Jamaluddin, .
JURNAL HUTAN LESTARI Vol 6, No 3 (2018): JURNAL HUTAN LESTARI
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jhl.v6i3.26777

Abstract

This research aims to analyze the effect of composition in the mixture of sorghum and acacia wood and the adhesive concentration on particle board quality as well as to determine the material composition and adhesive concentration optimum resulting in particleboard that meet the JIS A 5908 type 8 standard. The composition of sorghum and acacia wood used are 100%: 0%, 50% : 50%, 0% : 100%, and urea formaldehyde adhesives used with concentrations of 8%, 10%, 12%. The particle board is made with a size of 30 cm x 30 cm x 1 cm with a target density of 0.8 gr/cm3  then hot press using temperatures of 1300C with pressure 25 kg/cm2 for 10 minutes. Testing of physical properties (density, moisture content, thickness swelling and water absorption) and mechanical properties (modulus of elasticity, modulus of rupture, internal bond and screw holding strength) were carried out according to JIS A 5908-2003 type 8 standard. The results show that  all treatment fulfill the JIS A 5908-2003 type 8 standard for density, moisture content, modulus of rupture, internal bond and screw holding strength. Whereas, the treatment that meet the JIS A 5908-2003 type 8 standard on modulus of elasticity were adhesive concentration of 8% and composition of 0% : 100%;  adhesive concentration of 10% and composition of 50% : 50%; adhesive concentration of 10% and composition of 0% : 100%; adhesive concentration of 12% and composition of 50% : 50%; adhesive concentration of 12% and composition of  0% : 100%.  The thickness swelling and water absorption were not meet the JIS A 5908-2003 type 8 standard. Particleboard with the composition of sorghum of 50% : acacia of 50% and adhesive concentration of 10% is the optimum treatment that produced the board meet the JIS A5908-2003 type 8 standard.Keywords: acacia wood, baggase sorghum , particle board, physical and mechanical properties
3D Agro-ecological Land Use Planning Using Surfer Tool for Sustainable Land Management in Sumani Watershed, West Sumatra Indonesia Aflizar, .; Idowu, Alarima Cornelius; Afrizal, Roni; Jamaluddin, .; Husnain, .; Masunaga, Tsugiyuki; Syafri, Edi; Muzakir, .
JOURNAL OF TROPICAL SOILS Vol 18, No 3: September 2013
Publisher : UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5400/jts.2013.v18i3.241-254

Abstract

Estimation of soil erosion 3D (E3D) provides basic information that can help manage agricultural areas sustainably, which has not been sufficiently conducted in Indonesia. Sumani watershed is main rice production area in West Sumatra which has experienced environmental problem such as soil erosion and production problem in recent years. 3D Agro-ecological land use planning based on soil erosion 3D hazard and economic feasibility analyses consist of production cost and prize data for each crop. Using a kriging method in Surfer tool program, have been developed data base from topographic map, Landsat TM image, climatic data and soil psychochemical properties. Using these data, the Universal Soil Loss Equation was used for spatial map of soil erosion 3D and proposed a 3D agro-ecological land use planning for sustainable land management in Sumani watershed. A 3D Agro-ecological land use planning was planned under which the land use type would not cause more than tolerable soil erosion (TER) and would be economically feasible. The study revealed that the annual average soil erosion from Sumani watershed was approximately 76.70 Mg ha-1yr-1 in 2011 where more than 100 Mg ha-1yr-1 was found on the cultivated sloping lands at agricultural field, which constitutes large portion of soil erosion in the watershed. Modification of land use with high CP values to one with lower CP values such as erosion control practices by reforestation, combination of mixed garden+beef+chicken (MBC), terrace (TBC) or contour cropping+beef+chicken (CBC) and sawah+buffalo+chicken (SBC) could reduce soil erosion rate by 83.2%, from 76.70 to 12.9 Mg ha-1 yr-1, with an increase in total profit from agricultural production of about 9.2% in whole Sumani watershed.Key words: CP-values, Erosion 3D, land use, Surfer Tool, USLE [How to Cite: Aflizar, AC Idowu, R Afrizal, Jamaluddin, E Syafri, Muzakir, Husnain and T Masunaga. 2013. 3D Agro-ecological Land Use Planning Using Surfer Tool for Sustainable Land Management in Sumani Watershed, West Sumatra Indonesia. J Trop Soils 18 (3): 241-254. Doi: 10.5400/jts.2013.18.3.241][Permalink/DOI: www.dx.doi.org/10.5400/jts.2013.18.3.241]REEFERENCESAflizar, A Roni and T Masunaga. 2013. 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MODEL PERUBAHAN VOLUME KERIPIK BUAH SELAMA PROSES PENGGORENGAN SECARA VAKUM [Model for Volume Changes in Fruit Chips during Vacuum Frying] . Jamaluddin; Budi Rahardjo; Pudji Hastuti; . Rochmadi
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 1 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (430.447 KB)

Abstract

Expansion and puffing are specific characteristics of fried products critical for consumer preferences. To obtain expanded and puffed dried products that fit well with consumer acceptance criteria, it is necessary to pay attention to the process conditions which change the raw material characteristics during frying. The important changes include volume and density ratio of the products during frying. Hypothetically, these changes are due to water vaporization and the decrease dry matter in the products. The objective of this research is to develop a mathematical model of volume and density ratio changes for jack fruit during vacuum frying as a function of water and starch content reductions. Samples were vacuum fried at 70–100OC and pressure of 80-90 kPa for 15–60 min. The parameters observed were volume and density as well as water and starch contents of samples before and after vacuum frying. The results showed that the developed model can be used to predict changes in volume and density ratio of jack fruit during vacuum frying.
Co-Authors . HUSNAIN . Ibrahim . Rochmadi Abdul Muis Mappalotteng Adil Adil Aflizar, . Aksa, Muhammad Aminuyati Amirah Amirah Amirah Mustarin Andi Alamsyah Rivai Andi Sukainah Ardiwijoyo, Ardiwijoyo Asep Nanang, Asep Budi Rahardjo Budi Rahardjo Budy Wiryawan Darmawang, Darmawang Djasbah, Sunandar Dul Adina Adma Elvis Eriyana Eriyana, Elvis Hasnani S Hasnani S Hermawati Hermawati Husain Syam Idowu, Alarima Cornelius Indha Nurul Fauziah G Irmawati Irmawati Irmayanti Irmayanti, Irmayanti Kadirman Kadirman Kadirman Kadirman Kadirman Kadirman Kadirman Kadirman Kadirman, Kadirman Karnila Puspita Sari Kartika Oktasari Khaidir Rahman Lahming, Lahming Masunaga, Tsugiyuki Mima Purwanti Mohammad WIJAYA Muhammad Nurjumadil Muhammad Rais Muhammad Yahya Muhammad Yahya Muzakir, . Nirwana, Lina Nunik Lestari Nur Fahmi Akhmad Nurhayati Nurhayati Nurwahidaya Ponno, Yahya Zeth Pudji Hastuti Pudji Hastuti Pusaka, Semerdanta Ramadani, Rezky Wahyuni Ramli, Ida Amalia Ratnawaty Fadilah Ratnawaty Fadillah Rauf, Reski Febyanti Rochmadi Rochmadi Roni Afrizal RR. Ella Evrita Hestiandari Rusli, Riska Saidin naenggolan, Saidin Santi Nursuci Sasmita Sasmita Sudirman Rachim Syafri, Edi Syahri Fadhila Al-Farid Yanto, Subari Yuarni, Desi Yundari, Yundari Yunus, Ridhayani