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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Jurnal Teknologi Pertanian Journal of Educational Science and Technology DIKTUM: Jurnal Syariah dan Hukum MATAPPA: Jurnal Pengabdian Kepada Masyarakat Patria Artha Technological Journal Pusaka : Jurnal Khazanah Keagamaan JIKAP PGSD: Jurnal Ilmiah Ilmu Kependidikan Mawaizh : Jurnal Dakwah dan Pengembangan Sosial Kemanusiaan Jurnal Pendidikan Teknologi Pertanian Jurnal Komunitas: Jurnal Pengabidian Kepada Masyarakat PENGABDI: Jurnal Hasil Pengabdian Masyarakat LOSARI: Jurnal Pengabdian Kepada Masyarakat Proceedings of The International Conference on Social and Islamic Studies Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) Edu Sociata : Jurnal Pendidikan Sosiologi JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Jurnal Riset Ekonomi Syariah Jurnal Pendidikan dan Ilmu Sosial Jurnal Pendidikan Jompa Indonesia INOVASI: Jurnal Hasil Pengabdian Masyarakat Vokatek : Jurnal Pengabdian Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM Eksponensial Journal of Agroscience Indonesia Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka JSE: Jurnal Sharia Economica Jurnal Multidisipliner Kapalamada JICS : Journal Of International Community Service Jurnal Pendidikan Teknologi Pertanian GABBAH : Jurnal Pertanian Dan Perternakan EDUKASI Journal of Computers, Informatics, and Vocational Education Jurnal MEKOM: Media Komunikasi Pendidikan Kejuruan

Muhammad Rais

Universitas Negeri Makassar

Author-ID : 2138354

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Transportation Other

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PENGARUH LIMBAH INDUSTRI TERHADAP TINGKAT PENCEMARAN TIMBAL DI PERAIRAN SUNGAI TALLO Muammar, Muammar; Rais, Muhammad; Patang, Patang
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

The purpose of this study was to to determine the lead contamination and water quality in Tallo River by comparing it with standards quality of waters, to obtain information and data on the effect of industrial waste on the level of lead pollution (Pb) in the watersTallo River, and to analysis the effect of lead on water quality (temperature, pH and dissolved oxygen) in Tallo River. This research was a descriptive study using a survey method. The study was conducted by taking samples of water, soil, and fish at three different stations, namely at the Tello Bridge area, at the area around the section of the Toll Bridge and at the Port of Paotere. The results of this study indicated that lead (Pb) pollution in water, fish and soil, were still below the threshold value. This indicated that water, fish and the land of the Tallo River were still in good condition. Tallo River water quality (temperature, pH and DO), according to Government Regulation No. 82 of 2001, was categorized in the class 3 water criteria. Industrial waste on the Tallo River to Paotere Port had affected the concentration of lead in water, fish and land but has not exceeded the normal threshold. The results of linear regression test showed that effect of lead (Pb) on water temperature only 36% and the remaining 64% determined by other factors (R2= 0,3627), meaning that lead (Pb) in the Tallo River had less effect on temperature. Lead (Pb) in the Tallo River had less effect on DO parameters (R2= 0,4417). According to analysis, lead (Pb) in the Tallo River had high effect on pH parameters (R2= 0,9048).

PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE TWO STAY TWO STRAY (TS-TS) UNTUK MENINGKATKAN PRESTASI BELAJAR MATA PELAJARAN TEKNOLOGI PENGOLAHAN HASIL PERTANIAN (TPHP) KELAS X SMK NEGERI 3 TAKALAR Saraswati, Saraswati; Rais, Muhammad; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

This research is a classroom action research that aims to study and describe the application of type Two stay Two stray (Ts-Ts) coopertative learning model in improving the achievement studient learning outcomes, class X.2 Agricultural Product Processing Technology. The subjects of this study were learner studient of class X.2 TPHP of SMK Negeri 3 takalar totaling 32 the learner studient. Data collection techniques covering observation, written tests and documentation. Data analysis techniques in this study are qualitative analysis to analyze the results of observations and quantitative analysis to analyze learner studient outcomes data using descriptive statistics. The results of this study indicate that the application of the Two stay Two stray (Ts-Ts) type of cooperative learning model can improving the achievement learner studient outcomes, of class X.2 TPHP of SMK 3 Takalar. This matter the based on the value of learner studient outcomes at the stage pre-test, post-test cycle I and post cycle II test that is 1). mastery learner studient on intial test (51,48), learning completeness (18,75), 2). mastery learner studient post test cycle I (65.69), learning completeness (65,62) , 3). mastery learner studient on post test cycle II (79.33), learning completeness (90.62%). This shows that the value of learner studient outcomes of from pre-test, post-test cycle I and post test cycle II has increased.

PENGARUH LAMA DAN SUHU PENGERINGAN TERHADAP MUTU BUBUK CABAI MERAH (Capsicum annuum L.) DENGAN MENGGUNAKAN CABINET DRYER Dendang, Nataniel; Lahming, Lahming; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

This research aimed to determine the effect of drying time and temperature on the quality of red chili powder using the cabinet dryer. The research uses a completely randomized design (CDR) factorial pattern consist of 2 factors and 3 replications. Technique of data analysis using analysis of variance (ANOVA). The results showed that the drying time and temperature provides a significant influence on yield, moisture content, color, and pungency level of red chili powder. Treatment of 32 hours drying time and a drying temperature of 60oC provides the best results for the quality of red chili powder produced by the characteristic yield 14, 35%, moisture content 8,12%, color 4,48 (like), and the highest degree of spiciness

PEMANFAATAN TEPUNG DAUN MANGROVE JERUJU (Acanthus ilicifolius) SEBAGAI PENGAWET ALAMI BAKSO AYAM Jayadi, Faisal; Sukainah, Andi; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to find out the shelf life of chicken meatball with the addition of flour from mangrove leaves jeruju (Acanthus ilicifolius) as a natural preservative.This research is a quantitative research (experiment) which is done with two process stages. The first process of processing mangrove leaves into flour as a preservative and the second process of making chicken meatball. This study used a complete randomized design (RAL), with concentrations of flour (0%, 5%, 10%, and 15%) and storage at; room temperature, cold temperature, and freezing temperature, with observation parameters; Total Plate Count (TPC), Escherichia coli, Salmonella, and pH. The data obtained will be analyzed by variance analysis and advanced Duncan Multiple Rate (DMRT) test. The results showed that the addition of mangrove leaves jeruju 15% at frozen temperature storage is the best concentration as a chicken meatball preservative

PENGARUH KONSENTRASI GULA TERHADAP MUTU SELAI KULIT JERUK BALI (Citrus maxima) Gaffar, Rahmah; Lahming, Lahming; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

This research aimed to determine the effect sugar concentration of the quality albedo pummelo jam. This research used method completely randomized design with 3 treatments and 3 repetitions. The parameters observed were water content, sugar content, pectin content, total undissolved solids, and organoleptic include taste, colour,smear,and aroma.The data were analyzed with analysis of variance Anova and continued by Duncan test. The results showed that the best treatment was albedo pummelo jam with sugar concentration 80%.

EFEKTIVITAS METODE PEMBELAJARAN AKTIF TIPE GROUP TO GROUP EXCHANGE DALAM MENINGKATKAN HASIL BELAJARA SISWA PADA MATA PELAJARAN PEMUPUKAN DI SMKN 4 JENEPONTO Mubarak, Ahmad Zaky; Rais, Muhammad; Nurmila, Nurmila
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effectiveness Level of active learning method (Active Learning) on the fertilization subjects at students class XI Agribusiness Nursery and Culture Network SMKN 4 Jeneponto. This research is a quasi experimental in the form of one group pre-test post-test design with 24 people Population and the whole population used as sample. Data obtained by documentation, test, and observation techniques. The research procedure includes the stages: pre-test, treatment, post-test. From the results of research shows that the application of active learning method (Active Learning) effectively used in improving student achievement in the fertilization subjects class XI APKJ 2 SMKN 4 Jeneponto, Jeneponto district. Based on statistical analysis, this study shows the classical learning completeness in the pre-test is 20.83%, the post-test has increased to 87.50% with the level of effectiveness learning demonstration Method is 78.13 scale 100

ANALISIS KELAYAKAN TEKNIS DAN EKONOMIS PADA PENGERINGAN BIJI KENARI (Canarium Indicum L.) DENGAN MENGGUNAKAN ALAT PENGERING TIPE CABINET DRYER Risnawati, Risnawati; Rais, Muhammad; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

The aims of this study is to determine the feasibility technical and economical drying of canarium nut using a cabinet dryer. This experimental design used was Completely Randomized Design factorial consisted of two factors. The first factor was drying temperature that consisted of three levels: 55OC, 60OC and 65OC. The second factor was drying time that consisted of three levels: 6 hours, 8 hours and 10 hours. Results of the study showed that drying of canarium nut using a cabinet dryer was feasible from the technical and economical aspects. The technical analysis that the quality of canarium nut the best treatment was obtained at the drying temperature of 55OC and drying time 6 hours had water content of 6,8648%, fat content of 62,54%, proteins of 14,47% and yield of 84,75%. The economical analysis resulted on B/C ratio of 1,24, NPV of Rp 284.294.897, IRR of 24%, BEP was reached at the level of production of 99,89 kg canarium nut per month and PBP was reached within 22,38 months.

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

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.

ANALISIS KANDUNGAN GIZI DAN UJI ORGANOLEPTIK PADA BAKSO TEMPE DENGAN PENAMBAHAN DAUN KELOR (Moringa oleifera) Hasniar, Hasniar; Rais, Muhammad; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of adding Moringa leaves to the nutritional content and acceptability of panelists on tempeh meatballs. This research is an experimental study using a completely randomized design (CRD) with the concentration of addition of Moringa leaves 2%, 4% and 6%. Observation parameters; Water content, ash content, protein, fat, carbohydrate, calcium, beta-carotene, with a panelist test of color, texture, taste and aroma. The results showed that the best treatment was aimed at the treatment of adding 4% Moringa leaves to the panelists in terms of color, texture, taste and aroma with moisture content 65.21%, ash content 1.59%, protein content 9.46%, fat content 0.88%, carbohydrate content 24.19%, 890 mg calcium levels, and beta-carotene levels 756 Âµg/g and meet quality standard requirements (SNI 01-3818-1995).

Pemberdayaan Perempuan Melalui Pelatihan Pembuatan Nuget dan Bakso Ikan Bandeng Bagi Masyarakat Rais, Muhammad; Patang, Patang
MATAPPA: Jurnal Pengabdian Kepada Masyarakat Vol 2, No 2 (2019): Article in Press
Publisher : MATAPPA: Jurnal Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31100/matappa.v2i2.472

Diversifikasi produk perikanan merupakan kegiatan menambah nilai tambah ikan khususnya ikan Bandeng menjadi produk bernilai tambah seperti nugget dan bakso. Pelatihan deversifikasi produk perikanan di daerah Pangkep merupakan kegiatan alih pengetahuan yang dilakukan dengan tujuan: 1) menambah pengetahuan masyarakat khususnya ibu-ibu nelayan yang tinggal di sekitar daerah pesisir dalam aspek teknologi pengolahan hasil perikanaan menjadi nugget ikan. 2) menambah pengetahuan masyarakat khususnya ibu-ibu nelayan yang tinggal di sekitar daerah pesisir dalam aspek teknologi pengolahan hasil perikanaan menjadi bakso ikan, dan 3) menambah pengetahuan praktek pengemasan produk yang aman, menarik dan memenuhi daya simpan produk hasil olahan. Hasil kegiatan pengabdian kepada masyarakat ini menunjukkan bahwa: 1) Masyarakat, ibu-ibu, dan remaja karangtaruna telah memperoleh pengetahuan dan terampil dalam membuat produk nugget berbahan dasar ikan bandeng, 2) Masyarakat, ibu-ibu, dan remaja karangtaruna telah memperoleh pengetahuan dan terampil dalam membuat produk bakso berbahan dasar ikan bandeng, 3) Masyarakat, ibu-ibu, dan remaja karangtaruna telah memperoleh pengetahuan dan keterampilan membuat kemasan produk yang aman, tahan dan menarik.

Co-Authors A.A. Ketut Agung Cahyawan W Adan, Laode Muhammad Hasrul Adan Agusprianti, Agusprianti Agustiawan, Agustiawan Agustyawati, Dwi ahmad, astrid Akbarsyah, Muhammad Aksar, Attariq Dihqan Faza Alamsyah, Andi AMINUDDIN, ROSIHAN Aminuyati Amirah Mustarin Andi Nur Putri Andi Sukainah Andi Sukainah Andriani Andriani Arifyansah, Rahmat Ariyanti, Kadek Dwi Dendang, Nataniel Deswita, Santi Dwi Hasriani, Raden Emi Mastura Eriawati Eriawati Ernawati Syahruddin Kaseng Fadilah, Ratnawaty Fadillah, Ratnawaty Farida Aryani Farida Aryani Fauziah Hayat, Riska Febrian, Andis Febrianto Febrianto, Febrianto Fitriana Fitriana Frederik Palallo Gaffar, Rahmah Hambali, Amiruddin Hariyani Hariyani, Hariyani Hartoto Hartoto Hartoto Hasniar Hasniar, Hasniar Hasrul Adan, La Ode Muhammad Hery Widijanto Hidayat, Faisal Hijriyah, Ulfatul Husain Syam Isma, Isma Izmi Azhara Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin P, Jamaluddin P Jamaluddin P. Jayadi, Faisal Kaseng, Ernawati Syahruddin Khaidir Rahman La Ode Ismail Ahmad, La Ode Ismail Lahming Lahming Lahming, Lahming M. Ichsan Ali Maedy, Herju Mahmuda, Dewi Mardiyansyah, Ferdi Maslina, Maslina Mewarni, Sella Miftahurrahmah Miftahurrahmah, Miftahurrahmah Muammar Muammar, Muammar Mubarak, Ahmad Zaky Muh. Syilfa Nooviar MUHAMMAD ALI Mukhtar, Andi Hijaz Nirwana, Lina Novitasari, Ervi Nunik Lestari Nuraini Nuraini Nurlita Pertiwi Nurmila, Nurmila Nurul Muhlisa Patang Patang Patang, Patang Qarimah, Inayah Ridhayanti Rafli, Muhammad Rahman, Khaidir Rahmat, Muliawan Ramli, Hartini Reski Praja Putra Risdawati, Risdawati Risnawati Risnawati Rito Goejantoro, Rito Safitri, Ameliya SARASWATI SARASWATI Sella Mawarni Sinar, Purnama Sinring, Abdullah Sinta Nurul Oktaviana Kasim Suciani Latif Sukendi Sukendi Sukmawati Sukmawati Sultamin, Muhammad Sulhan Surya Prangga susanti, septria Syah, Maenuddin Bustanil Syahrul Syarif, Irwan Syarifuddin Syarifuddin TAHA, SYAMSUMARLIN Tanty, Ardianty Turangan, Hasni Utomo, Munzir Wulandari Wulandari Yanti, Nur Eva Yasa, Wayan Kamar yuli sari fatma yuli sari fatma Yunadya, Yunadya

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