Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

1.168

P-Index

This Author published in this journals

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 Jurnal MEKOM: Media Komunikasi Pendidikan Kejuruan

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

Published : 46 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

ANALISIS KELAYAKAN FINANSIAL DAN STRATEGI PENGEMBANGAN USAHA INDUSTRI RUMAHAN GULA SEMUT (PALM SUGAR) DARI NIRA NIPAH DI KELURAHAN PALLANTIKANG Irmawati Irmawati; Husain Syam; Jamaluddin P Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 1, No 1 (2015): Agustus
Publisher : Universitas Negeri Makassar

This research is aim to know a work-development based on the supplying of nira nipah (sap of nipa palm) as a basic ingredient, production, labor, marketing, financial-feasibility, and work-development strategy. The subject of the study were 30 sap-incisor farmers and a palm sugar home industry in Pallantikang village. The feasibility analysis used were Benefit Cost Ration (BCR), Net Present Value (NPV), Internal Rate of Return (IRR), Break Event Point (BEP), and PBP (Pay Back Period) to know the feasibility of the work. SWOT matrices was used to build work-development strategy of the palm sugar home industry. The result of the study showed that the work-development strategy of a basic ingredient, production, labor, and marketing are suitably done in the research location. The financial-feasibility toward palm sugar home industry in Pallantikang village for the BCR, IRR, BEP (Unit), BEP (Rupiah), and PBP criterion is suitably done. Moreover, based on SWOT analysis, it is found a recommendation for this research that are increasing the operating income; work in cooperation with government to get a capital aid, tools, even training for the owner and the labors of palm sugar, and give a development and training for sap-incisors in order to not making ballo or fermented palm wine

PERUBAHAN TEKSTUR KERUPUK UDANG MENGGUNAKAN PASIR KALI DAN PASIR GUNUNG SEBAGAI MEDIA PENGHANTAR PANAS PADA PROSES PENYANGRAIAN Sudirman Rachim; Jamaluddin Jamaluddin; Kadirman Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 1 (2019): Februari
Publisher : Universitas Negeri Makassar

The texture of the food consists of smooth and rough, liquid and solid, hard and soft. Texture greatly affects the image or taste of food that can be felt with pressure and movement of receptors in the mouth. One of the types of food that depends on texture is crackers. The purpose of this study was to determine the changes in texture of crackers using sand kali and mountain sand as heat conductive media for roasting by using temperatures of 120 OC, 140 OC and 160 OC and various variations of time ie 10, 15, 20 and 25 seconds. The parameters measured are the value of cracker hardness and cracker water content. The results showed that river sand kali and mountain sand can change the texture of crackers through roasting, because of the heat transfer from the heating wall in the sand so that it affects the moisture content and starch content in roasted crackers, in the roasting process, the temperature affects the texture of the crackers produced where good temperature id use is 140 OC for kali sand times and 160 OC for mountain sand with a time of 20 and 25 seconds.

Model Perubahan Warna Keripik Buah selama Penggorengan Vakum Jamaluddin Jamaluddin; Budi Rahardjo; Pudji Hastuti; Rochmadi Rochmadi
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The natural colour of fruit flaky product is one of specific property prefered by consumer. To maintain the natural colourof the fruit flaky during frying, it is necessary to pay attention the characteristic changes of raw material and control the process in order not to have much changes to get the intended colour. The objective of this research is to develop empirically mathematical model of fruit flaky colour changes during vacuum frying process by considering the change of water and sucrose contents in the product. Sample of the research were jack fruits fried in the temperature of 70–100OC, frying duration of 15–60 minutes, and vacuum pressure of 13-23 kPa. The observed parameters are colour (L), colour (a), colour (b), water and sukrose contents before and after frying. The result showed that colour changes (L, a and b) were influenced by free water vaporization and sukrose decreasing in product, so empirically, the developed mathematical model of colour changes (L, a and b) can be used to predict fruit flaky colour changes during vacuum frying.ABSTRAKWarna alami pada produk keripik buah adalah merupakan salah satu sifat khas yang disukai oleh konsumen, untukmempertahankan warna alami keripik buah agar tidak banyak mengalami perubahan selama dalam penggorengan, perlu diperhatikan perubahan karakteristik bahan baku dan pengendalian proses, agar warna keripik buah yang dihasilkan sesuai dengan yang diinginkan. Penelitian ini bertujuan untuk mengembangkan secara empirik model matematik perubahan warna keripik buah selama dalam proses penggorengan vakum dengan mempertimbangkan ke dalam model perubahan kadar air dan kadar sukrosa di dalam padatan. Sampel penelitian adalah buah nangka digoreng pada suhu70-100 OC, lama penggorengan 15-60 menit dan tekanan vakum 13-23 kPa. Parameter yang diamati adalah warna (L), warna (a), warna (b), kadar air dan kadar sukrosa sebelum dan setelah sampel digoreng. Hasil penelitian menunjukkan perubahan warna L, a dan b dipengaruhi oleh penguapan air bebas dan penurunan kadar sukrosa di dalam padatan, sehingga secara empirik model matematik perubahan warna L, a dan b yang dikembangkan dapat digunakan dengan baik untuk memprediksi perubahan warna keripik buah selama dalam proses penggorengan secara vakum.

KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma) Syahri Fadhila Al-Farid; Jamaluddin Jamaluddin; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): Maret Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

PENGARUH TEKNIK PENYIMPANAN TERHADAP PENGENDALIAN AFLATOKSIN JAGUNG (Zea mays L) SELAMA PENYIMPANAN Hasnani S Hasnani S; Jamaluddin Jamaluddin; Ratnawaty Fadilah
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): Maret Suplemen
Publisher : Universitas Negeri Makassar

The purpose of this study was to determine the method of controlling the levels of aflatoxin corn with storage techniques using plastic sack packaging without base and with pedestal during storage. This research method is in the form of an experiment using a T test with 2 treatments repeated three times. The treatment in this study is shelled corn packaging plastic sacks without base and shelled corn packaging plastic bag with a base. During storage the sample is observed levels of aflatoxin, water content, air humidity and temperature. The results showed that there were differences in levels of aflatoxin and increased with the length of storage. The best treatment is obtained from the shelled corn using a base at 7th day, 14th day, 21st and 28th day storage with an average value of 32.33 ppb, 36.66 ppb, 44 ppb and 49 ppb. Analysis of the levels of aflatoxin in the treatment of piped corn packing plastic bags using a base meets the requirements of corn quality based on Indonesian National Standards.

Pengolahan ikan bandeng dengan menggunakan alat mesin pemisah tulang di Kecamatan Maros Baru Kabupaten Maros Jamaluddin Jamaluddin; Amirah Mustarin; Khaidir Rahman
Seminar Nasional Pengabdian Kepada Masyarakat Vol 2019, No 11: PROSIDING 11
Publisher : Seminar Nasional Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.624 KB)

PKM milkfish processing with the use of bone separating machine tools in Maros Baru District Maros Regency is anew technology and innovation that will be implemented to answer the problem of difficulties in processing milkfish that hasmany thorns. Milkfish is one of the many ponds produced in Maros Regency but this type of fish is rarely processed into nuggetsprocessed products because of difficult spines. The fishery products produced namely fish increase the selling value of milkfishthrough training on fish processing technology based on meat and thorn separator machines, opening job opportunities, andproviding new experiences for partners in making processed fish products for the Sikamaseang Group. This PKM is carried outin 2 stages, namely the training and assistance phase. The training was conducted using lecture methods, participatorydemonstrations, and practices that involved all program participants. Group assistance is carried out in coordination with the localagricultural instructor in the development of the partner group's milkfish processing unit. The results of these activities are milkfish nuggets and skills to use a fish bone separator tool. Knowledge and skills about bone and fish separator tools and the makingof nuggets can motivate program participants to develop a processing business unit in Maros Baru District, Maros Regency.

Pengembangan wirausaha dan kemitraan melalui IBIKK Training Center produksi Pangan Jamaluddin Jamaluddin; Husain Syam; Amirah Amirah
Seminar Nasional Pengabdian Kepada Masyarakat Vol 2018, No 4: Prosiding 4
Publisher : Seminar Nasional Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.543 KB)

Science and Technology Program for CampusCreativity and Innovation (IBIKK) Food Production HouseTraining Center is a training that was developed withagricultural technology development-oriented in Indonesiaaimed at helping people who want to start or are doingbusiness in agriculture and food in terms of businessoperations. The potential of human resources and facilities inFaculty of Engineering UNM can help the community indeveloping agricultural production and food processing. Stateownedenterprises of Indonesia (BUMN) and privatecompanies that need partners in managing CSR programsengaged in the food sector, especially the development ofhome industries and the field of education, especiallyagricultural vocational schools, plays a role in developinghuman resources. Training programs offered by IBIKKTraining Center for Food Production Houses are in the field offood processing, the use of agricultural machinery, agriculturaland fisheries cultivation, production and financial managementof MSMEs, and laboratory management. The facilitiesprovided are in the form of guidebooks, theory and practice, aswell as the use of supporting facilities. Food ProductionTraining Center activities have been carried out are writing,review, editing, and printing modules, making front office andfacilities of learning, promoting programs, procurement offood processing machines, making verticulture models, andtraining package products.

Pengaruh Metode Pengeringan terhadap Mutu RUmput Laut Eucheuma Cottonii dalam Pengolahan ATCC (Alkali Treated Cottonii Chips) Nurhayati Nurhayati; Muhammad Rais; Andi Sukainah; Jamaluddin P; Nunik Lestari
Jurnal Pendidikan Teknologi Pertanian Vol 8, No 2 (2022): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v8i2.23140

Penelitian ini bertujuan untuk mengetahui ada tidaknya pengaruh metode pengeringan terhadap mutu rumput laut eucheuma cottonii dalam pengolahan ATCC (alkali treated cottonii chips). Pengeringan dilakukan selama 3 hari dengan berat bahan 2000 gram untuk masing-masing rak. Pengamatan yang dilakukan dalam penelitian ini yaitu suhu dan kelembaban udara, dan laju pengeringan, sedangkan untuk analisis pengujiannya antara lain; kadar air, kadar abu, karagenan dan kekuatan gel. Hasil penelitian menunjukkan adanya pengaruh metode pengeringan terhadap mutu rumput laut Eucheuma cottonii dalam pengolahan ATCC yaitu memiliki kandungan karagenan dan kekuatan gel tertinggi pada metode tanpa merotasikan rak pada bagian bawah (rak no.9) dengan nilai 37,21% dan 25,3 g/cm2 untuk kekuatan gel. Hasil dari rata-rata nilai kadar air terendah terdapat pada metode Dangan merotasikan rak bagian atas (rak no.1) d Ngan nilai 2,94%. Rata-rata penurunan kadar air lebih cepat terjadi pada metode pengeringan dengan merotasikan rak pengering dibandingkan metode pengeringan tanpa merotasikan rak pengering. Hal ini dapat terjadi karena dipengaruhi oleh suhu, perotasian rak yang terjadi selama proses pengeringan dan proses pengolahan ATCC. Laju pengeringan pada metode dengan merotasikan rak pengering memiliki nilai laju lebih besar, sedangkan untuk metode tanpa merotasikan rak pengering memiliki nilai laju pengeringan yang lebih kecil. Dan untuk nilai rata-rata kandungan kadar abu tertinggi terdapat pada metode dengan merotasikan rak pengering bagian bawah (rak no. 9) yaitu 16,23%.Kata Kunci: Rumput Laut Eucheuma Cottonii, Metode Pengeringan, Mutu, Pengolahan ATCC

KONDUKTIVITAS PANAS DAN LAJU PINDAH PANAS PASIR PADA PROSES PENYANGRAIAN KERUPUK Jamaluddin Jamaluddin; Husain Syam; Kadirman Kadirman
Seminar Nasional LP2M UNM 2017
Publisher : Seminar Nasional LP2M UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar

Selama proses penyangraian terjadi pindah dan massa secara simultan, panas berpindah dari pasir panas ke pemukaan kerupuk, diikuti dengan penguapan air dari dalam kerupuk. Pindah panas dan massa berkaitan dengan pemberian energi panas yang diterima kerupuk dan berdampak pada kualitas kerupuk, hal ini akan berpengaruh pada penghematan energi dan kualitas produk. Oleh sebab itu tujuan diadakannya penelitian ini adalah untuk mempelajari konduktivitas panas pasir sebagai media penghantar panas pada proses penyangraian makanan berbahan dasar pati. Kerupuk dibuat dari bahan kaya karbohidrat (pati) disangrai pada suhu 120, 140, dan 160OC dan lama 10, 15, 20 dan 25 detik dengan putaran silinder penggoreng konstan 35 rpm. Selama penyangraian diamati perubahan suhu kerupuk dan media pemanas pada beberapa tempat di dalam kerupuk. Hasil penelitian menunjukkan bahwa semakin besar diameter pasir maka semakin lambat perambatan panas sehingga nilai konduktivitas termal semakin rendah, semakin kecil diameter pasir maka semakin cepat perambatan panas sehingga nilai konduktivitas termal semakin tinggi. Semakin tinggi suhu dan semakin lama proses penyangraian menggunakan pasir kecil maka perpindahan panas semakin cepat sehingga penguapan kadar air di dalam kerupuk semakin besar. Semakin tinggi nilai konduktivitas termal pasir maka daya hantar panasnya semakin baik. Hasil penelitian yang ditemukan selajutnya digunakan untuk memperkirakan energi panas yang digunakan pada proses penyangraian sehingga konduktivitas panas pasir sebagai media penghantar panas dapat dikendalikan dengan baik untuk menghasilkan produk kerupuk yang berkualitas sesuai selera konsumen. Kata Kunci : Konduktivitas, Laju Pindah Panas, Pasir, Penyangraian, dan Kerupuk

Potensi Panas Terbuang Kondensor AC Sebagai Sumber Pemanas Pada Cabinet Dryer Husain Syam; Jamaluddin P.; Muhammad Rais; Nunik Lestari
Seminar Nasional LP2M UNM SEMNAS 2019 : PROSIDING EDISI 7
Publisher : Seminar Nasional LP2M UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract. This study aims to examine the potential of AC condenser wasted heat and compare the actual potential possessed by AC condenser wasted heat as a heating source for dryers, with its use in turmeric drying. There are two stages of testing carried out, namely testing on dryers without materials, and testing with turmeric. The no-load drying test aims to see the temperature range of the wasted heat of an AC condenser in filling a cabinet dryer. Whereas the testing with sliced turmeric aims to see the performance of the heating source in drying the material. This research was conducted by measuring the temperature of the AC condenser output in the channel between the condenser and the dryer, the plenum chamber, and the drying racks, as well as the reduction in the mass of the dried material, the moisture content, and the humidity. The results showed that the heat wasted from the AC condenser is very potential to be used to dry herbal ingredients, because drying runs in relatively low temperatures. The heat output from the condenser can reach 42.4oC and 31% of air humidity. For turmeric, drying can last for 6 hours until the material reaches a 5-6% of moisture content in accordance with the SNI standards Keywords: drying, heat, herbs, condenser, air conditioner

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

Title

Found 46 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 46 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 46 Documents
Search