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All Journal Jurnal Pendidikan Teknologi Pertanian

Kadirman Kadirman

Program Studi Pendidikan Teknologi Pertanian Universitas Negeri Makassar

Author-ID : 2596271

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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Articles

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

PENGEMBANGAN PRODUK KERUPUK UDANG MELALUI SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas Lam)DENGAN VARIASI LAMA PENGGORENGAN Andi Anindita Rahmayani; Kadirman Kadirman; Muhammad Wiharto Caronge
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The aims of this research to determine the effect of purple sweet potato flour, frying time, and to determine the level of acceptance sensoric analysis. This research was conducted in two steps: the first consisting of a sensory attributes and hedonic test. The second step is conducting chemical analysis (water content, protein content, and total anthocyanin). The experimental design using Completely Randomized Design pattern Factorial (CRD Factorial) consisting of two factors: the concentration of the addition of sweet potato flour purple with three levels of treatment are: 5%, 10%, and 15% and the time frying are: 10 seconds, 15 seconds, and 20 seconds. The resultsof sensory attributes and hedonic test showed that the best treatment is the substitution of 5% and 10% purple sweet potato flour respectively at the time of frying 10 seconds and 15 seconds. The results of chemical analysis are water content (1.52%), protein content (7.16%), and the total anthocyanins (0.03%) at 5% purple sweet potato flour an 10 seconds time of frying

PENINGKATAN HASIL BELAJAR K3LH MELALUI PEMBERIAN KUIS PEMBELAJARAN PADA SISWA KELAS X SMK NEGERI 1 MARE KABUPATEN BONE Riska Rahmayana; Kadirman Kadirman; Purnamawati Purnamawati
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

This reseacrh is a classroom action research which aims to improve the learning outcomes of students. The aims of this research is; (1) to know the activity in learning of K3LH throught giving the quiz (2) to know the results of K3LH learning after applied the method of giving the quiz (3) to know the influence of giving the quiz to the results of K3LH learning. The subject of this reseach consists of 34 students. The techniques of collection data using observation and giving test at the end of the cycle that related to materials on teaching. Research procedures consist of: (a) planning, (b) implementation, (c)observation and (d) reflection. The data collected will be analyzed by qualitative descriptive data analysis. Based on the results of the research, it can be conclud that through giving the quiz can improve the result of students learning. That is 50% increase to 82,36% with Minimum Completeness Criterion (KKM) that is 70

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%

PENGARUH PEMBELAJARAN KOOPERATIF TIPE NHT (NUMBERED HEADS TOGETHER) TERHADAP HASIL BELAJAR KARAKTERISTIK MIKROORGANISME Asti Juniastuti; Kadirman Kadirman; Muhammad Rais
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

This research is a quasi experimental research that aims to determine the effect of the use of cooperative learning type NHT ( Numbered Heads Together ) to improving student learning outcomes TPHP class X SMK 3 Takalar. The population in this research was all students of class X SMK 3 Takalar. The sample consists of two classes. There are 25 students in every class, class X2 as the experimental group and the class X1 as the control group. This research using random sampling techniques. Methods of collection data using observation, test, documentation and questionnaires. Method in this research using descriptive statistical analysis and inferential analysis. The results of this research showed that the value of post-test experimental group was higher than post-test control group, so that implementation of cooperative learning model NHT significant effect on learning outcomes characteristics of the microorganism class X SMK 3 Takalar

PEMBUATAN ABON DARI JANTUNG PISANG (MUSA PARADISIACA) DENGAN PENAMBAHAN IKAN TONGKOL (EUTHYNNUS AFFINIS) Jusniati Jusniati; Patang Patang; Kadirman Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

This research aims to determine the influence addition mackarel tuna on organoleptic quality and chemical characteristic of the best banana blossom's abon. The research used completely randomized design method. Parameter that was observed consist of water content, protein, fat, carbohydrate, crude fibers and organoleptic consist of taste, colour, aroma anf texture. Analysis data using variety analysis. The result of the research was show that banana blossom's abon that really like of panelists is the banana blossom's abon that resulting on A treatment by comparison 50% of the banana blossom anf 50% of the mackarel tuna.

PENGARUH SUBSTITUSI TEPUNG JAGUNG (Zea mays L.) DALAM PEMBUATAN COOKIES Hardiyanti Hardiyanti; Kadirman Kadirman; Muhammad Rais
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 2 (2016): Agustus
Publisher : Universitas Negeri Makassar

The study aims to determine the effect of substitution of corn flour in the production of cookies and cookies hedonic test results. Research carried out two stages. The first stage, the process of making corn flour. The second stage, of making cookies with concentration of wheat flour (100 g, 85 g, 80 g, 75 g) and cornstarch (0 g, 15 g, 20 g, 25 g). This study uses a completely randomized design (CRD), which consists of a single factor, namely the concentration of cornstarch 0 g, 15 g, 20 g and 25 g. Data were analyzed using analysis of variance (ANOVA) followed by a further test DMRT. In all aspects of testing the color, flavor, aroma and texture have F count> F table means that there is a real difference in each sample cookies experimental results. The results showed that the concentration of cornstarch similar in chemical quality of the water content of cookies as cookies. Cookies are most preferred treatment concentration C (25 g)

Co-Authors Andi Anindita Rahmayani Asti Juniastuti Darmawang, Darmawang Dul Adina Adma Hardiyanti Hardiyanti Jamaluddin Jamaluddin Jusniati Jusniati Muhammad Wiharto Caronge Patang Patang Purnamawati Purnamawati Riska Rahmayana

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