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All Journal Jurnal Pendidikan Teknologi Pertanian
Muhammad Wiharto Caronge
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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PENGARUH PEMBERIAN SUMBER NITROGEN DAN BIBIT BAKTERI ACETOBACTER XYLINUM TERHADAP KUALITAS HASIL NATA DE TALA Musdawati Parma Safitri; Muhammad Wiharto Caronge; Kadirman Kadirman
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 (496.228 KB) | DOI: 10.26858/jptp.v3i2.5521

Abstract

The Purpose of this research is to know the effect of using nitrogen sources and medium starter in the making of nata on the rendemen, fiber content as well as the organoleptic of nata based on conformance of nata SNI standards. Method of this research using a randomized block design (RAK) factorial with 2 factors. The first factor, source nitrogen using urea mung bean sprouts and soybean sprouts. The second factor is medium starter with using coconut water and nira tala. The data analyzed by using ANOVA technique with further Duncan experiment. The result of the experiment showed that the best nata is produced from the use of nitrogen sources soybean sprouts and starter nira tala.
PENGARUH LAMA PENGERINGAN TERHADAP KARAKTRISTIK SIFAT KIMIA COOKIES TEPUNG KACANG TUNGGAK (Vigna unguiculata L) Sriwahyuni Nur; Muhammad Wiharto Caronge; Ratnawaty Fadilah
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 (112.17 KB) | DOI: 10.26858/jptp.v1i1.6216

Abstract

This study aims to determine the effect of  long as drying on the characteristics of the chemical nature of cookies flour cowpea  (Vigna unguiculata) and to know the level of panelists acceptance of  the it cookies flour cowpea . This research is a quantitative research (experiment) which is done with two stages, namely the process of making flour  cowpea and making of cookies flour cowpea. This study used Completely Randomized Design (RAL) with variation of P, Q and R drying  time of each 2 hours, 4 hours and 6 hours with rendamen observation, moisture content, ash content, protein content, protein content, carbohydrate and sensory test of cookies flour cowpea. Research data obtained by technique questionnaire and observation. Data were analyzed by  used  variance analysis technique (ANOVA) continued  by DMRT test (duncan) and one sample test. The results showed that the best drying treatment was 4 hours with 46.8% rendamen, water content 9.85%, ash content 3,71%, protein content 26,84% and carbohydrate 57,54%.
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE TGT UNTUK MENINGKATKAN HASIL BELAJAR MEMBIAKKAN TANAMAN SECARA VEGETATIF PADA SISWA KELAS X SMK NEGERI 3 TAKALAR Triana Aprilia Amin; Muhammad Yahya; Muhammad Wiharto Caronge
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 2 (2018): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (551.572 KB) | DOI: 10.26858/jptp.v4i2.6614

Abstract

This research is a classroom action research that aims to improve student learning result of ATPH class (Agribusiness Of Food Crop And Horticulture) X.1 SMK Negeri 3 Takalar  by  using  cooperative  learning  model  of  TGT  type  on  vegetative  propagation subject. The research procedure includes stages: (a) planning, (b) implementation, (c) observation, and (d) reflection. The data collected is qualitative data and quantitative data. Based on the results of the study, it can be concluded that the application of cooperative learning model type TGT can improve student learning outcomes seen from the data of test results learning. This is evident in the initial test, cycle I and cycle II student learning outcomes continue to increase. In pre test the average value 66.06 with mastery learning 62.5%, the post test cycle I average value 73.12 with mastery learning 75%, the post test cycle II average value 80.83 with mastery of learning 87.5%
Co-Authors Kadirman Kadirman Muhammad Yahya Musdawati Parma Safitri Ratnawaty Fadilah Sriwahyuni Nur Triana Aprilia Amin