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All Journal Indonesian Journal of Educational Studies Jurnal Pendidikan Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal AbdiTechno (Jurnal Pengabdian Masyarakat) Jurnal Pengabdian Kepada Masyarakat Patikala Seminar Nasional Pengabdian Kepada Masyarakat Haga: Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Fundamental Sciences Vokatek : Jurnal Pengabdian Masyarakat Journal of Agroscience Indonesia Mutiara: Multidiciplinary Scientifict Journal Jurnal Pendidikan Teknologi Pertanian Jurnal Sipakatau: Inovasi Pengabdian Masyarakat
Putra, Reski Praja
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Validasi Instrumen Evaluasi Pembelajaran pada Mata Kuliah Biokimia Hasil Pertanian di Pendidikan Teknologi Pertanian, Universitas Negeri Makassar Sukainah, Andi; Putra, Reski Praja; Fadilah, Ratnawaty; Mustarin, Amirah
Indonesian Journal of Educational Studies Vol 22, No 2 (2019): Indonesian Journal of Educational Studies
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.415 KB) | DOI: 10.26858/ijes.v22i2.11771

Abstract

Abstract. The purpose of this study is to produce a quality learning evaluation instrument with good validity and reliability so that it can be used continuously in the department Agricultural Technology Education (ATE), especially in the Biochemistry of Agricultural Product courses. Test data is obtained from instruments given to students. The instrument was in the form of several questions based on the material in the Semester Lecture Plan (SLP). Data were analyzed using IBM SPSS 20.0 software. This analysis is carried out to test the validity and reliability of the instruments used. Pearson correlation test results show there are only 10 questions that are valid from 15 questions available in the instrument. Cronbach's alpha instrument value, which is 0.701 with values between items in the range 0.638-0.714. Likewise, the reliability value of the instrument variant results is based on the C. Hoyt formula, which is 0.64. These results indicate, in addition to being valid, the ten instrument questions tested have good reliability, so that they are worthy of being applied as an evaluation instrument in the E-learning learning process.
ANALISIS TINGKAT PENERIMAAN MAHASISWA PENDIDIKAN TEKNOLOGI PERTANIAN TERHADAP KELASE MENGGUNAKAN TECHNOLOGY ACCEPTANCE MODEL Sukainah, Andi; Putra, Reski Praja
Indonesian Journal of Educational Studies Vol 22, No 1 (2019): Indonesian Journal of Educational Studies
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.579 KB) | DOI: 10.26858/ijes.v22i1.9349

Abstract

Tujuan penelitian ini adalah untuk mengetahui analisis penerapan dan tingkat penerimaan mahasiswa PTP terhadap Kelase, serta korelasi dan linieritas variabel dalam metode Technology Accepted Model (TAM). Hasil menunjukkan tingkat persepsi penerimaan mahasiswa PTP sangat tinggi, yaitu antara 72.25-94.24%. Tingkat penerimaan mahasiswa PTP dipengaruhi oleh variabel persepsi kemudahan penggunaan dan persepsi kebermanfaatan. Variabel Technology Acceptance Model (TAM) memiliki korelasi yang signifikan. Pengaruh variabel persepsi kemudahan penggunaan dan persepsi kebermanfaatan terhadap penerimaan, yaitu 60%. Model persamaan regresi yang dihasilkan memperlihatkan variabel persepsi kemudahan penggunaan (x1) dan persepsi kebermanfaatan (x2) bernilai positif. Hubungan linieritas dari ketiga variabel tersebut menunjukkan bahwa semakin baik persepsi kemudahan penggunaan dan semakin tinggi persepsi kebermanfaatan aplikasi Kelase, maka penerimaan mahasiswa di Program Studi PTP akan semakin meningkat.
Potensi Prebiotik Tepung Pisang yang Dimodifikasi Menggunakan Pemanasan Autoklaf Dilanjutkan dengan Retrogradasi Putra, Reski Praja
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.v6i2.14746

Abstract

Penelitian ini bertujuan mengkaji potensi prebiotik dari tepung pisang yang telah dimodifikasi menggunakan pemanasan autoklaf yang dilanjutkan proses retrogradasi. Tepung pisang modifikasi dibuat dari chips pisang yang telah diberi perlakuan pemanasan bertekanan menggunakan autoklaf (tekanan 0.15 Mpa atau 1.5 atm) pada suhu 121°C selama 15 menit, kemudian didinginkan (retrogradasi) pada suhu ruang (±30°C) selama 24 jam. Tepung pisang yang telah dimodifikasi (TPMo) diuji kemampuannya terhadap viabilitas bakteri asam laktat kandidat probiotik (Lactobacillus acidophilus, L. plantarum sa28k, dan L. fermentum 2B4), efek prebiotik, indeks prebiotik, dan nilai aktivitas prebiotiknya. Hasil penelitian menunjukkan TPMo berpotensi menjadi kandidat prebiotik, TPMo meningkatkan viabilitas ketiga kandidat probiotik hingga mencapai 3.1-3.6 Log CFU/ml. Efek prebiotik TPMo tergolong tinggi dengan indeks prebiotik 0.91-0.94. Namun,  selektivitas TPMo masih rendah terhadap Enteropatogenik Escherichia coli (EPEC). Nilai aktivitas prebiotik TPMo yang dihasilkan bernilai negatif menunjukkan viabilitas kandidat probiotik pada media glukosa masih lebih tinggi dibandingkan TPMo, namun nilai aktivitas prebiotik TPMo masih lebih tinggi dibandingkan FOS (prebiotik komersial). Bakteri L. plantarum sa28k tumbuh lebih baik dibandingkan L. acidophilus maupun L. fermentum 2B4, baik pada TPMo maupun FOS
Analysis of the Degradation of Nutritional and Bioactive Components of Purple Sweet Potato during Drying into Flour Using Cabinet Dryer Putra, Reski Praja; Sukainah, Andi; Mukhlis, Andi Muhammad Akram; Yulianti, Yulianti; Annisa, Khaerung
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.47678

Abstract

Sweet potato has the potential to be developed as a source of raw material for making flour to substitute the use of wheat flour. The sweet potatoes used in this study as flour were sweet potatoes with purple flesh. Processing of purple sweet potato into flour can be done through the drying process. The purpose of this study was to evaluate the effect of the temperature used in the cabinet dryer on the rate of degradation of the nutritional components and bioactive components of purple sweet potato during the flouring process. Purple sweet potato is cleaned and made into chips with a size of ± 2 mm and then dried in a cabinet dryer. The variables in this study were temperature (50 ºC, 55 ºC, 60 ºC) and drying time (1, 2, 3, 4, 5, 6, 7, 8 hours). Each treatment was repeated 3 times and observed for water content, total sugar, reducing sugar, beta-carotene, anthocyanins, polyphenols, and antioxidant activity. Data were analyzed using a Completely Randomized Factorial Design followed by Duncan's Test. The results showed that temperature and drying time had a significant effect on the nutritional and bioactive components of purple sweet potato during the drying process. A temperature of 60 ºC can be recommended as one of the temperatures used to dry purple sweet potatoes with a drying time of 5 hours. At this temperature and drying time, the anthocyanin content and antioxidant activity still have their biological properties. The characteristics of purple sweet potato slices in this treatment were 9.62% water content, 0.84% total sugar, 0.52% reducing sugar, 0.74% beta-carotene, 25.25% anthocyanins, 4.93% polyphenols, and 2.29% antioxidant activity.
PKM Sosialisasi Penerapan Proyek Penguatan Profil Pelajar Pancasila (P5) Kurikulum Merdeka di Sekolah Yayasan Kemala Bhayangkari Makassar Putra, Reski Praja; Sukainah, Andi; Fadilah, Ratnawaty; Mustarin, Amirah; Hambali, Amiruddin
Seminar Nasional Pengabdian Kepada Masyarakat SEMINAR NASIONAL 2023:PROSIDING EDISI 6
Publisher : Seminar Nasional Pengabdian Kepada Masyarakat

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

Abstract

Abstrak – Kurikulum merdeka merupakan pengembangan dari kurikulum darurat yang bertujuan untuk memulihkan sistem Pendidikan di Indonesia pasca pandemic Covid 19.  Kurikulum merdeka lebih memfokuskan pada Pendidikan karakter yang berlandaskan Pancasila melalui konsep Profil Pelajar Pancasila. Perbedaan utama kurikulum merdeka dengan kurikulum lain yaitu kokurikuler didasarkan pada pengerjaan proyek sebagai wujud penguatan karakter Profil Pelajar Pancasila dan softskill. Sekolah Kemala Bhayangkari Makassar merupakan salah satu sekolah yang ingin menerapkan kurikulum merdeka dalam proses pembelajaran. Namun, informasi mengenai kurikulum merdeka khususnya kegiatan yang berkaitan dengan Proyek Penguatan Profil Pelajar Pancasila (P5) masih kurang. Oleh karena itu, tim pengabdian dari Program Studi Pendidikan Teknologi Pertanian berupaya melakukan sosialisasi penerapan proyek penguatan profil pelajar pancasila (P5) kurikulum merdeka. Tujuan kegiatan pengabdian ini adalah pengenalan kurikulum merdeka, khususnya Proyek Penguatan Profil Pelajar Pancasila (P5) bagi guru-guru di sekolah yayasan Kemala Bhayangkari. Metode yang digunakan adalah observasi, penyuluhan, dan pendampingan. Hasil dari kegiatan pengabdian ini menunjukkan pemberian informasi mengenai penerapan Proyek Penguatan Profil Pelajar Pancasila (P5) mampu meningkatkan pemahaman guru dan kemampuan guru dalam mendesain proyek P5 di Sekolah Kemala Bhayangkari Makassar.Kata kunci: Kurikulum Merdeka, Pancasila, P5, Kemala Bhayangkari, .
Optimalisasi Fungsi Lahan Pekarangan pada Permukiman Wilayah Pesisir Melalui Budidaya Tanaman Sayur-Sayuran Lestari, Nunik; Samsuar, Samsuar; Rahman, Khaidir; Novitasari, Ervi; Hambali, Amiruddin; Sukainah, Andi; Putra, Reski Praja; Mukhlis, Andi Muhammad Akram; Hidayat, Ilman
Abdi Techno Jurnal AbdiTechno, Vol. 2, Nomor 1, Januari 2022
Publisher : Departemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/abditechno.v2i1.576

Abstract

The yard is part of the house that is multifunctional and can provide positive benefits and can even support the needs of the family. One of the productive activities in the yard is to cultivate vegetables. However, most of the yards in coastal villages, such as Laikang Village, have not maximized their function and it is difficult to cultivate vegetables. As a solution, a method is needed to support plant cultivation activities in Laikang Village. This service activity aims to provide cultivation training and the manufacture of hydroponic and verticulture installations for groups of housewives in Laikang Village. This community service activity is carried out using the rapid rural appraisal (RRA) and participatory learning and action (PLA) methods, with the stages of activity in the form of presentation of material related to the theme of the activity, demonstration and direct practice by participants, mentoring, and evaluation. From the series of activities, it can be seen that the people of Laikang Village are very enthusiastic and interested in the technology introduced. This is indicated by the high level of participation and activeness of the participants. In addition, there has been a change in the behavior of the Laikang Village community to take advantage of their previously poorly maintained yard, but has now become a productive yard. This vegetable cultivation activity is also still being continued by the participants independently after the training activities, which indirectly indicates the mastery of knowledge and skills, as well as the achievement of the main goals of service activities.
Analisis Kualitas Nastar Dengan Penambahan Tepung Ubi Jalar Ungu Hasil Pengeringan Cabinet Dryer Suhu 60oc Sukainah, Andi; Putra, Reski Praja; Fadilah, Ratnawaty
Indonesian Journal of Fundamental Sciences Vol 9, No 2 (2023)
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/ijfs.v9i2.54382

Abstract

Abstrak. Ubi jalar (Ipomoea batatas) merupakan salah satu tanaman palawija yang banyak terdapat di Indonesia. Ubi jalar ungu memiliki kandungan gizi yaitu 1,1% serat, 18,2% pati, 0,4% gula reduksi, 0,6% protein, 0,70 mg zat besi dan 20,1 mg provitamin C serta mengandung komponen bioaktif yaitu antosianin sebanyak 150,7 mg.  Pengolahan ubi jalar menjadi tepung dapat menghasilkan suatu bentuk olahan produk pangan yang berbeda sehingga mudah diaplikasikan dalam kehidupan sehari-hari. Tepung ini tepat digunakan untuk membuat cookies dan kue-kue kering. Dalam penelitian ini nastar akan dibuat dari tepung ubi jalar ungu. Karena ubi jalar ungu mempunyai pigmen warna ungu yang alami sehingga dapat mempercantik tampilan nastar. Oleh karena itu penelitian mengenai analisis kualitas nastar dengan penambahan tepung ubi jalar ungu hasil pengeringan cabinet dryer suhu 60oc perlu dilakukan. Hasil penelitian menunjukkan penambahan tepung ubi jalar ungu dengan berbagai perlakuan memberikan pengaruh nyata terhadap kadar air, kadar abu dan kadar lemak nastar ubi jalar ungu yang dihasilkan. Penambahan tepung ubi jalar ungu 100% merupakan perlakuan terbaik pada parameter kadar air, kadar abu dan kadar lemak dan penambahan tepung ubi jalar ungu memberikan pengaruh nyata terhadap mutu hedonik nastar yang dihasilkan. Penambahan tepung ubi jalar ungu 50% merupakan perlakuan yang disukai panelis, baik dari segi rasa, aroma dan tekstur. Sedangkan pada parameter warna panelis lebih menyukai perlakuan 75%.
Pelatihan Pembuatan Pakan Ternak Fermentasi Di Dusun Layonga Galung Desa Batulaya Kabupaten Tinambung Sulawesi Barat Putra, Reski Praja; Indrayani; Nur Rahmah; Mukhlis, Andi Muhammad Akram; Rivai, Andi Alamsyah
Vokatek : Jurnal Pengabdian Masyarakat Volume 1: Issue 3 (Oktober 2023)
Publisher : Sakura Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61255/vokatekjpm.v1i3.255

Abstract

Layonga Galung is one of the hamlets in Batulaya Village, Tinambung District, one of the sub-districts in Polewali Mandar Regency, West Sulawesi. The first stage of this service activity is conducting observations. Through observations, the people in Layonga Galung Hamlet know to work as livestock breeders and farmers. The public hopes information about animal feed can increase the productivity of livestock, cattle and goats. The solution to the problem offered in this activity is making fermented animal feed. Activities are carried out through counseling methods and providing materials, demonstrations, mentoring, and evaluation. The main ingredients used are leaves and plants, it has been used as animal feed in this village. Diluted brown sugar is used as a carbon source for Probio-7 microbes. The fermentation process was microaerophilically using a tarpaulin or bucket as a fermentation container, fermentation is carried out for two weeks. Based on the evaluation, the community in Layonga Galong Hamlet has been able to make fermented animal feed independently.
Pembuatan Pakan Ternak Fermentasi di Desa Somba Kelurahan Mosso Kecamatan Sendana Kabupaten Majene Sulawesi Barat Putra, Reski Praja; Indrayani; Nur Rahmah; Sukainah, Andi; Marhayati
Vokatek : Jurnal Pengabdian Masyarakat Volume 2: Issue 2 (Juni 2024)
Publisher : Sakura Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61255/vokatekjpm.v2i2.452

Abstract

Desa Somba terletak di Kelurahan Mosso Kecamatan Sendana Kabupaten Majene, Sulawesi Barat. Kegiatan pengabdian ini diawali dengan observasi. Masyarakat di desa ini bekerja sebagai peternak dan petani. Masyarakat sangat berharap mengetahui proses pengolahan pakan ternak fermentasi. Masyarakat berharap pakan ternak fermentasi dapat dibuat sendiri untuk meningkatkan produktivitas hewan ternak yang dimiliki. Kegiatan pengabdian ini dilakukan melalui beberapa metode, yaitu diawali dengan pemberian penyuluhan, materi, demonstrasi secara langsung, pendampingan, hingga evaluasi. Bahan baku yang digunakan berasal dari daun dan tanaman yang sering digunakan sebagai pakan ternak di desa Somba. Proses fermentasi pakan memanfaatkan gula merah yang telah diencerkan sebagai sumber nutrisi bagi mikroba Probio-7. Fermentasi pakan ternak menggunakan terpal sebagai wadah fermentasi dan dikondisikan secara mikroaerofilik, fermentasi dilaksanakan selama kurang lebih dua minggu. Hasil evaluasi yang dilakukan menunjukkan masyarakat di Desa Somba telah memiliki pengetahuan untuk membuat pakan ternak fermentasi secara mandiri.
Seleksi Bakteri Asam Laktat Pada Fermentasi Spontan Biji Kopi Robusta dan Karakterisasi Enzim Ramadhani, Djihan; Patang, Patang; Putra, Reski Praja
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.4608

Abstract

Lactic Acid Bacteria (LAB) are natural bacteria that play an important role in the fermentation process. These bacteria can produce cellulase and pectinase enzymes. This study aims to examine isolates of lactic acid bacteria involved in the spontaneous fermentation of amylolytic robusta coffee beans and to examine the effect of incubation time, pH and temperature on the activity of the amylase enzyme produced. This study used the experimental method with a completely randomized design (CRD). The stages in this study were the preparation of equipment and media, selection of amylolytic LAB, determination of the optimum incubation time, and characterization of the amylase enzyme. The results showed that there were 2 isolates capable of producing clear zones, namely isolates BT2411 and BT2412. The clear zone indicates the presence of amylolytic LAB in the tested isolates. BT24I1 isolate is a LAB isolate which produced the highest clear zone with a diameter of 2.43 mm. Testing the incubation time showed that isolate BT24I1 produced the optimum amylase enzyme at 48 hours of incubation with a specific amylase activity value of 0.64 U/ml. The characteristics of the amylase enzyme produced by BAL BT24I1 isolate are optimum at pH 4.5 with enzyme activity of 19.89 U/ml and optimum at 45℃ with enzyme activity of 19.79 U/ml
Co-Authors Amirah Mustarin Amiruddin Hambali Andi Alamsyah Rivai Andi Sukainah Annisa, Ika Wahyuni Rusti Annisa, Khaerung Danial, Mohamad Ikbal Riski A. Fadilah, Ratnawaty Hambali, Amiruddin Hidayat, Ilman Indrayani INDRAYANI INDRAYANI Irwan Irwan Jusran Jusran Lahming Lestari, Nunik Marhayati Marhayati Muhlis Mukhlis, Andi Muhammad Akram Novitasari, Ervi Nur Rahmah Nur Rahmah Patang Patang, Patang Rahman, Khaidir Ramadhani, Djihan Ramli, Hartini Rauf, Reski Febyanti Rezkyani, Aprilyanti Nur Samsuar, Samsuar Tawakal, Intan Syafinaz Mohamen Amin Yanto, Subari Yulianti Yulianti