Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Pendidikan Teknologi Pertanian Jurnal Pendidikan Terapan
Besse Sri Muliani
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Inovasi Pembuatan Nugget Ikan Gabus Berbasis Rumput Laut (Eucheuma Cottonii) Bebas Gluten Besse Sri Muliani; Muhammad Rais; Indrayani Indrayani
Jurnal Pendidikan Teknologi Pertanian Vol 8, No 1 (2022): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v8i1.23203

Abstract

This study aims to determine the level of preference of panelists (community and students as well as autistic children) and to determine the effect of adding seaweed and snakehead fish to increase protein content, fiber content, water content in fish nuggets. This research is an experimental study using a completely randomized design with a factorial pattern consisting of 3 treatments with 3 replications, namely: (N1) 0% seaweed porridge and 60% snakehead fish surimi, (N2) 10% seaweed porridge and surimi. snakehead fish 59% and (N3) seaweed porridge 20% and snakehead fish surimi 49%, as well as spices and other additives 31%.Parameters observed included hedonic tests (color, texture, aroma, and taste) as well as protein content, fiber content, and water content. The data obtained from the results of this study were analyzed using SPSS software version 22 using the analysis of variance (ANOVA) technique followed by Duncan's further test. The results showed that the treatment (N2) of 10% seaweed porridge and 59% snakehead fish surimi gave a significant effect on the treatment and was the most preferred nugget by the panelists (community, students, and autistic children) and had an effect on protein content with a value of 29.15 %, 2.91% fiber content, and 48.2% water content in seaweed fish nuggets and was the best treatment.
Implementation of Deep Learning through Cross-Subject Collaboration in the Crop Agribusiness Expertise Program: A Qualitative Study in Barru Regency Besse Sri Muliani; Jamaluddin Jamaluddin; Muhammad Rais
Jurnal Pendidikan Terapan Vol 4, No 3 July (2026)
Publisher : Sakura Digital Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61255/jupiter.v4i3.1576

Abstract

Learning in Vocational High Schools (SMK) still faces challenges in integrating general and productive subjects, resulting in partial learning and not fully providing meaningful learning experiences. This study aims to explore the implementation of in-depth learning through cross-subject collaboration in the Plant Agribusiness Expertise Program at SMK Negeri 4 Barru and SMKS Islam Pesantren Alam Indonesia, Barru Regency. The study used an exploratory qualitative approach and was conducted from October 2025 to March 2026. Twenty-eight informants, consisting of two principals, 12 teachers, and 14 students, were selected purposively. Data were collected through participant observation, in-depth interviews, and documentation studies, then analyzed using the interactive model of Miles, Huberman, and Saldaña through data condensation, data presentation, and drawing and verifying conclusions. The results of the study show four main findings. First, in-depth learning is implemented through collaboration between productive subjects with Mathematics, Indonesian, and English in project-based learning. Second, students are actively involved in every stage of learning, from project planning to presentation of results. Third, teacher competence and collaboration, principal support, student motivation, and the utilization of the learning environment are supporting factors, while limited facilities and infrastructure, time allocation, and the preparedness of some teachers are inhibiting factors. Fourth, the implementation of immersive learning results in a conscious, meaningful, and enjoyable learning experience and develops students' critical thinking, communication, collaboration, creativity, and independence skills. These findings provide an empirical contribution to the development of immersive learning in vocational education.
Co-Authors Indrayani Indrayani Jamaluddin Jamaluddin Muhammad Rais