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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Sosio Ekonomika Bisnis JURNAL HUTAN LESTARI Journal of Tropical Soils agriTECH Jurnal Pendidikan Teknologi Pertanian Formosa Journal of Applied Sciences (FJAS) Seminar Nasional Pengabdian Kepada Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM

Jamaluddin Jamaluddin

Fakultas Teknik, Universitas Negeri Makassar

Author-ID : 1065481

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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PENGUAPAN AIR DAN PENYUSUTAN IRISAN UBI KAYU SELAMA PROSES PENGERINGAN MENGGUNAKAN MESIN CABINET DRYER Mima Purwanti; Jamaluddin P Jamaluddin P; Kadirman Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 2 (2017): Agustus
Publisher : Universitas Negeri Makassar

This research was aims to determine the mechanism of water vaporization and shrinkage in cassava chips during drying process using a cabinet dryer machine. Cassava chips driedat temperature 50, 60, and 700C with the time 240, 300, and 360 minutes. The parameter observed werewater content, water vaporization and shrinkage. The data were analyzed of descriptive. The results of the research showed that during drying process occurred of changes water content, water vaporization and shrinkage. More high the temperature and to the length of time drying cause decrease the water content with increase the rate water vaporization and shrinkage.

PENERAPAN SISTEM OSMOTIC DEHYDRATION UNTUK MENGURANGI KADAR LEMAK KERIPIK BUAH PADA PENGGORENGAN TEKANAN HAMPA UDARA Dul Adina Adma; Kadirman Kadirman; Jamaluddin P Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 1, No 1 (2015): Agustus
Publisher : Universitas Negeri Makassar

The purpose of this research is to detecting the reduction of fat and moisture contents by application of osmotic dehydration system and acceptable concentration from the using calcium chloride (CaCl2) and also the connection between the content of water with oil absorption. This research is conducted with the experimental method by using Completely Randomized Design (CRD) for detecting the effect from the four concentrations of calcium chloride (CaCl2) are 0.5%, 1.0%, 1.5%, and 2.0% also with the control that do not contain CaCl2 by using vacuum pressure fryer. The observation of fat content is done after frying and the moisture content is done before and after frying. The result of the research is analyzed by analysis of variance and continuing by using testing HSD (Honestly Significant Difference) at 5%. The results shows that the reduction in the lowest fat content is detected in the concentration of 0,5% CaCl2 but for the moisture content does not have a significant influence

Pengaruh Umur Panen terhadap Produksi Rumput Laut Eucheuma cottonii di Kabupaten Takalar saat Musim Timur Andi Alamsyah Rivai; Husain Syam; Reski Febyanti Rauf; Jamaluddin Jamaluddin
Jurnal Pendidikan Teknologi Pertanian Vol 6, No 2 (2020): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v6i2.14757

Dibutuhkan strategi budidaya yang tepat untuk meningkatkan produktifitas rumput laut Eucheuma cottonii di Kabupaten Takalar. Salah satu strategi tersebut adalah umur panen yang tepat. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh umur panen terhadap produktifitas rumput laut Eucheuma cottonii yang dibudidayakan selama musim timur di perairan Kabupaten Takalar. Rumput laut dibudidayakan pada musim timur (Juli dan Agustus) dan dipanen pada umur yang berbeda, yaitu umur panen 30 hari, 45 hari, dan 60 hari. Metode budidaya rumput laut yang digunakan adalah metode long line. Data yang dikumpulkan berupa data berat rumput laut dan data kualitas air. Data berat yang dikumpulkan dianalisis dengan ANOVA dan Tukey-HSD. Data kualitas air dievaluasi dengan cara membandingkan dengan standar kualitas air untuk budidaya rumput laut Eucheuma cottonii. Hasil penelitian ini menunjukkan bahwa umur panen memiliki pengaruh yang signifikan terhadap produktifitas rumput laut (p<0.05). Umur panen yang memiliki produktifitas tertinggi adalah 45 hari. Berdasarkan evaluasi kualitas air, perairan Kabupaten Takalar pada musim timur masih mendukung untuk kegiaan budidaya rumput laut Eucheuma cottonii. Hasil dari penelitian ini dapat menjadi informasi bagi stahekholder untuk menyusun strategi budidaya rumput laut yang tepat dan dapat meningkatkan produktifitas rumput laut di Kabupaten Takalar.

FORTIFIKASI TEMPE BERBAHAN DASAR KEDELAI DAN BIJI NANGKA Karnila Puspita Sari; Jamaluddin P Jamaluddin P; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 1 (2016): Februari
Publisher : Universitas Negeri Makassar

For those of Indonesian, jackfruit seeds are just made into snacks. But, they usually throw away these seeds rather than benefitted this seeds. Hence, the jackfruit seeds will then be a waste. This research is aim to know and uncover things like: jackfruit seeds can be made as a basic ingredient in tempe-making (fermented soybean), jackfruit seed concentrate and the most preferably yeast for panelist, jackfruit seed concentrate and tempe yeast within the highest protein and carbohydrate, and the suitability of tempe with SNI standard. The research method used was completely-random program (RAL). While the result of the research was examined by using mode-analysis technique namely ANOVA and the further test is DMRT (Duncan Multiple Rate). The result of the study showed that jackfruit seeds can be made as an extra basic-ingredient in tempe-making. A hedonic test toward the most preferably of taste, aroma, and color for the consumer are 50% of jackfruit seed concentratetempe, 50% of soybean, and 0.25% yeast. The 50% of jackfruit seed concentrate tempe, 50% of soybean, and 0.25% yeasttempecontains the highest protein and carbohydrate that are 11.22% protein and 13.30% carbohydrate. The result of SNI-standard testing indicated that tempewith 25% jackfruit-seeds, 75% soybean, and 0.75% yeast has aroma and color which is up to SNI standard of tempe, while tempe with 50% of jackfruit seed concentrate tempe, 50% of soybean, and 0.25% yeast has aroma and color that is unqualified SNI-standard of tempe.

FORTIFIKASI TEPUNG TULANG IKAN BANDENG (Chanos chanos) DALAM PEMBUATAN KUE KERING Darmawangsyah Darmawangsyah; Jamaluddin P Jamaluddin P; Kadirman Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The purpose of this study was to determine the chemical and hedonic quality pastries that have been fortified with fish bone meal. This study uses a Completely Randomized Design (CRD), which consists of four treatment concentration, ie, without the addition of fish bone meal (control), the addition of fish bone powder 8%, 10% and 12%. The parameters observed in this study is the moisture content, ash content, calcium content, and hedonic value pastries. Data were analyzed by analysis of variance and if significantly different DMRT followed by a further test. The results of this study showed that the greater the concentration of fish bone meal will increase the value of ash and calcium levels pastries. However, all treatments had higher levels of water that meets quality standards. The test results showed the treatment hedonic increasing concentration of fish bone meal effect on the texture, aroma, and taste pastries produced. The best treatment is the pastry with the addition of 10% fish bone meal with calcium level of 1.21%

PENGGUNAAN MEDIA AUDIOVISUAL UNTUK MENINGKATKAN HASIL BELAJAR SISWA DALAM MATA PELAJARAN MEMBIAKAN TANAMAN DENGAN BIJI JURUSAN AGRIBISNIS PEMBIBITAN DAN KULTUR JARINGAN KELAS X DI SMK NEGERI 4 JENEPONTO Indha Nurul Fauziah G; Muhammad Rais; Jamaluddin P Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

The goal of this research is to improve plant breeding learning activities using audiovisual media to improve the learning outcomes of students studying plant breeding with seeds using audiovisual media. The method used for this research is classroom action research. Data are acquired through observations, interviews and research questionnaire. Technique of data analysis used is descriptive quantitative and qualitative. The use of audiovisual media spurs students to be more enthusiastic during lessons because audiovisual media has an appealing factor in that it uses real pictures that can be seen and heard. The results of this research shows that using the audiovisual leeson model has a significant contribution in increasing activeness in learning and learning achievement. This shows that audiovisual media learning can be used while learning because the learners’ target has been reached according to the criterion.

“PIBER LEDFRESUR” (PENANGKAPAN IKAN BERBASIS LED DAN FREKUENSI SUARA) Hermawati Hermawati; Adil Adil; Muhammad Nurjumadil; Jamaluddin Jamaluddin
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 2 (2018): Agustus
Publisher : Universitas Negeri Makassar

The condition of fishery resources in Barru Regency can still be categorized as good fishery and not yet widely used, due to lack of adequate fishing catch fisheries. One of the locations of fishing operations in Barru namely Mallusetasi waters. The dominant fishing gear used in fishing operations in Barru include seine trawl, fishing rod, gill net, tap chart and floating chart but still not giving optimal result. the goal in this program is the application of LED-based fishing technology and the determination of the frequency of sound can be useful for the fishermen community and increase the number of catch and environmentally friendly. This activity is divided into 3 stages namely the initial stage (preparation), the stage of implementation, and the final stage all of which was carried out approximately for 5 months. PKM has a promising potential both in terms of knowledge and its application. PIBER LEDFRESUR during its application gives effect to the number of fisherman catch and the amount of compression / economy of new bojo fishermen in new regency. With the use of PIBER LEDFRESUR the energy used is relatively small as well as the most gterpenting environmentally friendly. The catch of a fisherman usually 1 capture in 4 hours now using FIBER LEDFRESUR rose to 4 times in 4 hours, with a catch of 20 kg per catch

MUTU DODOL PISANG BERDASARKAN SUBTITUSI BERBAGAI JENIS PISANG (Musa paradisiaca) Elvis Eriyana; Husain Syam; Jamaluddin P Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

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

REKAYASA MEDIA TANAM MENGGUNAKAN TONGKOL JAGUNG DAN DEDAK TERHADAP PERTUMBUHAN DAN PRODUKSI JAMUR TIRAM (Pleurotus ostreatus) Kartika Oktasari; Husain Syam; Jamaluddin P Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 1, No 1 (2015): Agustus
Publisher : Universitas Negeri Makassar

The cultivation of oyster mushroom (Pleorotus ostreatus) is not many expanded yet in Indonesia, either the exertion chance or the consumtion fulfillment of society. The objective research is to know the growt, production, storability, and the protein content degree of oyster mushroom on the basic media of sawdust were mixed with some compositions of corn cob flour brand. The research was arranged on completely random design with treatments mixture of sawdust from jati wood with corn cob (15%,25%,35%) and brand (15%,25%,35%). Oyster mushroom growth were observed at seven days after inoculation. The data were analyzed by of Varian Analysis (ANOVA) and continued with Duncant Multiple Range Test (DMRT) on 5% level.Result showed that corn cob and brand were effective admixture to enhance oyster mushroom production. The optimal growth, production, and protein content is found in the mixture of brand media with concentration 35% , while for corn cob media with concentration 25% But for the storability of oyster mushroom the result showed that the corn cob and brand has not a significant influence

LAJU PINDAH PANAS SECARA KONDUKSI DAN PENGUAPAN AIR SELAMA PROSES PENGERINGAN GABAH MENGGUNAKAN CABINET DRYER Sasmita Sasmita; Jamaluddin P Jamaluddin P; Husain Syam
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

The purpose of this research is to know the mechanism of heat transfer and water evaporation grain water during drying process using hot air as heat conducting media. This experiment is an experiment consisting of two variables, namely variable A is temperature with 3 level 50o, 60o and 70oC and variable B is drying time with 3 level 160, 170, and 180 minutes. The sample was wet grain with initial moisture content of 20.51% dried using a cabinet dryer. To determine the temperature changes that occur then the drying process is done by measuring the temperature of the environment / air and grain temperature using thermocouple. Before and after drying the water content is measured to determine the change of grain water level of each treatment used. The results showed that the higher temperature and the longer drying is used the higher heat transfer rate, the greater the evaporation of water, causing the grain water content to decrease

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

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