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Subari Yanto
Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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PEMANFAATAN KEONG MAS (Pomacea canaliculata L) DAN LIMBAH CANGKANG RAJUNGAN (Portunus pelagicus) MENJADI PAKAN TERNAK UNTUK MENINGKATKAN PRODUKSI TELUR ITIK Nurjannah Nurjannah; Subari Yanto; Patang Patang
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 2 (2017): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.935 KB) | DOI: 10.26858/jptp.v3i2.5525

Abstract

The research aims to determine the effect of adding flour golden snail and flour shell crab in the feeding of ducks to increase eggs production and to improve the quality of eggshell. The Parameters observed, incluiding the production of duck’s eggs ( daily egg production, weekly egg production, egg mass) weight of duck egg (weight of eggshell and weight of the eggs content). The analysis of this thesis used variance analysis. The result of this research showed daily egg production and weekly egg production that received the best treatment lies in treatment B (awarding flour golden snail 20% and 5 % starch crab flour). Whereas the best weight of ducks egg and weight of duckshell egg is treatment D (awarding 20% flour golden snail and 10% starch crab flour)
PEMANFAATAN LIMBAH KULIT PISANG KEPOK (MUSA PARADISIACA LINN) DENGAN VARIASI BUAH NAGA MENJADI PERMEN FUNGSIONAL Afriandi Afriandi; Lahming Lahming; Subari Yanto
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (106.808 KB) | DOI: 10.26858/jptp.v1i1.6225

Abstract

This  study aims to determine the effect of the  concentration of  dragon  fruit  juice addition  to  the manufacture of kapok  banana  pell  candy  and  to  know  the acceptance  of  panelists on the candy produced. This research uses Completely Randomized Design (RAL) with the addition of dragon fruit juice. Parameters observed, moisture content, ash content, reducing sugar content, sucrose content, antioxidant levels, vitamin C levels with hedonic quality of color, texture, aroma, and taste. Based on the results of proximate test for water content, ash content, reducing s ugar content, sucrose content, antioxidant levels, and vitamin C content, the best result is the treatment with the addition of dragon fruit juice 300 gram with hedonic quality of color 6.92 , texture 6.9, aroma 6.59 and taste 7.35
ANALISIS SIFAT FISIKO KIMIA NUGGET RAJUNGAN (PORTUNUSPELAGICUS) DENGAN BERBAGAI JENIS TEPUNG SEBAGAI BAHAN PENGISI Rezky Awaliah; Subari Yanto; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 2 (2017): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.335 KB) | DOI: 10.26858/jptp.v3i2.5526

Abstract

This study aimed to determine the effect of powderkind and concentration powder of the physical and chemical characteristics of crab nugget. This research was conducted in two stage. The first stage is hedonic test crab nuggets with three kinds powder that is: sago flour, cornmeal, and wheat flour. The second stage of analysis of the protein and ash content. This research used a completely randomized design factorial. The result of the research showed that the best crab nuggets of sago flour with 2% concentration, with nutrition content: protein content were 31,29% and ash content were 5,31%.
Co-Authors Afriandi Afriandi Andi Sukainah Lahming Lahming Nurjannah Nurjannah Patang Patang Rezky Awaliah