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All Journal Indonesian Journal of Educational Studies Jurnal Teknologi Pertanian JURNAL GALUNG TROPIKA Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan Teknologi Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Dedikasi AbdiTechno (Jurnal Pengabdian Masyarakat) Jurnal Pengabdian Kepada Masyarakat Patikala JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Formosa Journal of Science and Technology (FJST) Seminar Nasional Pengabdian Kepada Masyarakat Haga: Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Fundamental Sciences Vokatek : Jurnal Pengabdian Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM Indonesian Journal of Educational Science and Technology (Nurture) Journal of Agroscience Indonesia Mutiara: Multidiciplinary Scientifict Journal Jurnal Pendidikan Teknologi Pertanian GABBAH : Jurnal Pertanian Dan Perternakan

Andi Sukainah

Prodi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar

Author-ID : 389976

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science 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 Nursing Physics Public Health Social Sciences Other

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Pengaruh Jenis Kemasan Dan Lama Waktu Penyimpanan Pada Suhu Ruang Terhadap Mutu Bubuk Bawang (Allium Cepa Var Aggregatum L) Andy Hermawan; Husain Syam; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 9, No 1 (2023): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i1.20105

Penelitian ini adalah untuk mengetahui adanya pengaruh penggunaan berbagai jenis kemasan pada suhu ruang terhadap mutu bubuk bawang merah goreng selama penyimpanan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor yaitu jenis kemasan dan lama penyimpanan dengan 3 kali ulangan untuk setiap perlakuan. Bubuk bawang merah disimpan pada 5 jenis kemasan yaitu botol kaca, plastik PE, plastik PP, aluminium foil, dan kertas. Analisis yang dilakukan berupa, kadar air, kadar abu, kadar protein, kadar karbohidrat dan organoleptik diuji pada 0 hari, 10 hari dan 20 hari. Data hasil penelitian diuji dan dianalisis menggunakan Analisis Sidik Ragam (ANOVA) setelah itu dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa berbagai jenis kemasan dan lama waktu penyimpanan sangat berpengaruh nyata terhadap mutu produk seperti kadar air, kadar abu, kadar protein, kadar karbohidrat dan uji organoleptik. Perlakuan terbaik yang dilakukan pada penelitian 20 hari adalah kemasan aluminium foil dengan jumlah kadar air (8.04% – 10.47%), kadar abu (3.10% - 3.62%), kadar protein (10.00% - 9.00%), kadar karbohidrat (68.40% - 67.64%) dan organoleptik, warna (4.08 – 3.69), tekstur (3.97 – 3.53), aroma (3.97 – 3.65), dan rasa (4.08 – 3.70).This study was to determine the effect of using various types of packaging at room temperature on the quality of fried shallot powder during the storage process. This study used a completely randomized design (CRD)factorial pattern with two factors, namely the type of packaging and storage time with 3 replications for each treatment. Shallot powder is stored in 5 types of glass bottles, PE plastic, PP plastic, aluminum foil, and paper. Analysis carried out of water content, ash content, protein content, carbohydrate content and organoleptic were tested at 0 days, 10 days and 20 days. The data of the research examined and analyzed using Analysis of Variety (ANOVA) and continued with the Duncan test. The results showed that various types of packaging and length of storage time had a significant effect on product quality such as water content, ash content, protein content, carbohydrate content and organoleptic tests. The best treatment carried out in the 20-day study was aluminum foil packaging with a total moisture content of(8.04% - 10.47%), ash level (3.10% - 3.62%), protein level (10.00% - 9.00%), carbohydrate level (68.40% - 67.64%). ) and organoleptic, color (4.08 - 3.69), texture (3.97 - 3.53), aroma (3.97 - 3.65), and taste (4.08 - 3.70).

Modifikasi Alat Tanam Benih Langsung (Atabela) Sistem Semi Otomatis Untuk Tanaman Padi (Oryza Sativa L) Asis Asis; Andi Sukainah; Lahming Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 9, No 1 (2023): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i1.19333

Penelitian ini adalah penelitian modifikasi atau rakayasa yang bertujuan untuk mengetahui proses perancangan dan kinerja alat yang dihasilkan. Perancangan alat terdiri dari beberapa mekanisme perancangan diantaranya terdiri dari dua tahapan yaitu komponen mekanik dan komponen sistem kontrol. Data penelitian diproleh dari hasil pengujian secara manual dan menggunkan alat. Teknik analisis data dilakukan secara kualitatif dengan statistik deskriptif. Hasil pengujian diperoleh efisiensi penanaman manual menghasilkan rata-rata waktu 4.33 detik tiap baris dengan empat lubang penanaman, jarak tanam memilik rata-rata 28,3 cm, jumlah benih yang jatuh tiap lubang yaitu 16.1 dan benih yang tidak tertanam 975 gram dari sampel 1000 gram. Penanaman dengan menggunakan alat menghasilkan rata-rata waktu 1 detik tiap baris dengan empat lubang penanaman, jarak tanam memilik rata-rata 20 cm, jumlah benih yang jatuh tiap lubang yaitu 14.4 dan benih yang tidak tertanam 970 gram dari sampel 1000 gram. Hasil penelitian ini menunjukan bahwa penanaman manual dan menggunakan alat, perlakuan yang terbaik yaitu dengan menggunakan alat yang mana dari segi waktu, jarak tanam dan jumlah benih yang jatuh pada setiap lubang penanaman lebih efisien dan efektif.This research is a modification or engineering research that aims to determine the design process and the performance of the resulting tool. The design of the tool consists of several design mechanisms including two stages, namely mechanical components and control system components. Research data obtained from the results of testing manually and using tools. The data analysis technique was carried out qualitatively with descriptive statistics. The test results obtained that the efficiency of manual planting produces an average time of 4.33 seconds per row with four planting holes, the planting distance has an average of 28.3 cm, the number of seeds that fall in each hole is 16.1 and 975 grams of seeds that are not planted from a sample of 1000 grams. . Planting using a tool produces an average time of 1 second per row with four planting holes, the average spacing is 20 cm, the number of seeds that fall per hole is 14.4 and 970 grams of unplanted seeds from a sample of 1000 grams. The results of this study indicate that manual planting and using tools, the best treatment is to use a toolwhich in terms of time, spacing and number of seeds that fall in each planting hole is more efficient and effective.

Potensi Tape Ubi Jalar Ungu (Ipomea batatas L.) sebagai Bahan Baku Minuman Probiotik Emi Mastura; Muhammad Rais; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 9, No 1 (2023): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i1.26499

Saluran pencernaan akan rentan terkena berbagai macam penyakit apabila terlalu sering mengonsumsi makanan rendah serat dan tinggi lemak. Mengonsumsi minuman probiotik merupakan salah satu cara untuk menghidari terjadinya masalah pencernaan. Pada penelitian ini, minuman probiotik dibuat dari sari tape ubi jalar ungu yang difermentasi menggunakan Lactobacillus casei. Riset ini bertujuan untuk mengetahui potensi tape ubi jalar ungu sebagai minuman probiotik. Metode yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 4 perlakuan penambahan L. casei yaitu K (0%), A (2%), B (4%) dan C (6%) serta 3 kali ulangan. Hasil riset menunjukkan, perlakuan terbaik yaitu penambahan L. casei 6% dengan total BAL 9.42 Log cfu/ml, ALT 9.53 Log cfu/ml, nilai pH 3.93, total asam 0.43%, antosianin 64.71% dan antioksidan 65.70%. Hasil uji organoleptik warna 2.97 (agak suka), aroma 2.99 (agak suka) dan rasa 2.35 (tidak suka). Nilai evaluasi menunjukkan bahwa minuman sari tape ubi jalar ungu berpotensi dikembangkan sebagai minuman probiotik.The digestive tract will be susceptible to various kinds of diseases if eat too often low-fiber and high-fat foods. Consuming probiotic drinks is one way to avoid digestive problems. In this study, a probiotic drink was made from purple sweet potato tape fermented using Lactobacillus casei. This research aims to determine the potential of purple sweet potato tape as a probiotic drink. The method used was Completely Randomized Design (CRD) with 4 additional treatments of L. casei, namely K (0%), A (2%), B (4%) and C (6%) and 3 replications. The results showed that the best treatment was the addition of 6% L. casei with a total LAB of 9.42 log cfu/ml, ALT 9.53 log cfu/ml, pH value 3.93, total acid 0.43%, anthocyanins 64.71% and antioxidants 65.70%. The results of the organoleptic test were 2.97 (slightly like), aroma 2.99 (slightly like) and taste 2.35 (dislike). The evaluation value shows that purple sweet potato tape drink has the potential to be developed as a probiotic drink.

Fermentasi Biji Kopi Robusta (Coffea canephora) menggunakan Aspergillus niger dalam Upaya Menurunkan Kandungan Kafein A.Mughni Sani; Andi Sukainah; Mohammad Wijaya
Jurnal Pendidikan Teknologi Pertanian Vol 9, No 1 (2023): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i1.32772

Kopi adalah komoditas pertanian yang diminati masyarakat, namun kopi mengandung kafein yang kurang baik bagi kesehatan. Pengurangan kandungan kafein dalam biji kopi dapat dilakukan melalui proses fermentasi. Tujuan penelitian ini yaitu menurunkan kandungan kafein pada biji kopi dengan cara fermentasi menggunakan A. niger. Sistem yang diterapkan adalah Rancangan Acak Lengkap (RAL) yang terdiri antara lain menambahkan A.niger sebanyak 1%, 2%, 3%, 4%, 5% dan 0% sebagai kontrol. Pengamatan dilakukan saat fermentasi dengan melakukan analisis angka lempeng total (ALT), total asam tertitrasi dan pH cairan fermentasi, sedangkan biji kopi yang telah dikeringkan dianalisis kadar air dan kadar kafein. Analisis data memanfaatkan aplikasi SPSS Versi 22. Hasil penelitian menunjukkan bahwa penambahan konsentrasi A. niger berpengaruh nyata terhadap ALT cairan fermentasi, nilai pH cairan fermentasi dan kadar kafein. Perlakuan terbaik yaitu dengan penambahan A. niger konsentrasi 5% dengan nilai ALT 10.8 Log cfu/ml, nilai pH 5.25 dan kadar kafein sebesar 2,77%.Coffee is an agricultural commodity that people are interested in, but coffee contains caffeine which is not good for health. Reducing the caffeine content in coffee beans can be done through the fermentation process. The purpose of this study was to reduce the caffeine content in coffee beans by fermentation using A. niger. The system applied was a Completely Randomized Design (CRD) which consisted of adding A.niger as much as 1%, 2%, 3%, 4%, 5% and 0% as a control. Observations were made during fermentation by analyzing the total plate number (ALT), total titrated acid and pH of the fermented liquid, while the dried coffee beans were analyzed for water content and caffeine content. Data analysis used SPSS Version 22 application. The results showed that the addition of A.niger concentration significantly affected the ALT of the fermented liquid, the pH value of the fermented liquid and the caffeine content. The best treatment was the addition of A.niger with a concentration of 5% with an ALT value of 10.8 Log cfu/ml, a pH value of 5.25 and a caffeine content of 2.77%.

Optimasi dan Karakterisasi Pektinase dari Isolat Bakteri Asam Laktat Asal Fermentasi Biji Kopi Robusta (Coffea Canephora) A. Dwi Asri Yanti; Jamaluddin Jamaluddin; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 9, No 1 (2023): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i1.34584

Penelitian ini bertujuan untuk mengetahui isolat Bakteri Asam Laktat (BAL) pektinolitik yang terlibat dalam fermentasi biji kopi robusta, pengaruh waktu inkubasi terhadap aktivitas BAL pektinolitik serta karakterisasi pH dan suhu enzim pektinase ekstraseluler. Jenis penelitian ini adalah deskriptif dan termasuk penelitian eksperimen model Rancangan Acak Lengkap (RAL). Penelitian yang dilakukan meliputi seleksi BAL pektinolitik, penentuan waktu inkubasi optimum, pH, dan suhu optimum enzim pektinase. Isolat BAL yang dihasilkan dari fermentasi spontan biji kopi robusta ditumbuhkan pada media agar yang mengandung pektin untuk mendapatkan isolat BAL dengan kemampuan pektinolitik tertinggi. Isolat BAL pektinolitik terpilih diinkubasi pada rentan interval 0, 24, 48, 72, 96, dan 120 jam untuk mengetahui waktu inkubasi optimum serta melakukan ekstraksi enzim. Enzim yang dihasilkan kemudian dilakukan pengujian karakterisasi untuk menentukan pH maupun suhu optimumnya. Karakterisasi enzim dilakukan pada pH 3, 3.5, 4, 4.5, 5, 5.5, dan 6 dengan suhu 35oC; 40oC; 45oC; 50oC; 55oC dan 60oC. Hasil menunjukkan bahwa 6 isolat BAL indigenus yang diuji bersifat pektinolitik. Isolat yang menghasilkan pektinolitik tertinggi yaitu isolat BT48I1 dengan diameter zona bening 5.67 mm. Waktu inkubasi optimum selama 48 jam dengan nilai spesifikasi enzim 158.43 U/ml, pH optimum pada kisaran pH 3.5 (10.0511 U/ml) dengan suhu 40-45oC dan nilai kemurnian enzim yaitu 10.085 U/mg dan 10.087 U/mg.This study aims to determine the isolates of pectinolytic Lactic Acid Bacteria (LAB) involved in the fermentation of robusta coffee beans, the effect of time interaction on pectinolytic LAB activity and characterization of pH and temperature of extracellular pectinase. This type of research is descriptive and includes experimental research with Completely Randomized Design (CRD) model. The research includes the selection of pectinolytic LAB, determining the optimum incubation time, pH, and temperature of the optimum pectinase enzyme. LAB isolates produced from spontaneous fermentation of robusta coffee beans were grown on agar media containing pectin to obtain LAB isolates with the highest pectinolytic ability. Selected pectinolytic LAB isolates were incubated at intervals of 0, 24, 48, 72, 96, and 120 hours to determine the optimal incubation time and perform enzyme extraction. The enzymes produced were then subjected to characterization tests to determine the optimum pH and temperature. Enzyme characterization was carried out at pH 3, 3.5, 4, 4.5, 5, 5.5, and 6 with a temperature of 35oC; 40oC; 45oC; 50oC; 55oC and 60oC. The result showed that 6 indigenous LAB isolates tested were pectinolytic. The isolate that produced the highest pectinolytic was BT48I1 isolate with a clear zone diameter of 5.67 mm. The optimum storage time was 48 hours with the enzyme specification value of 158.43 U/ml, the optimum pH was in the range of pH 3.5 (10,0511 U/ml) with a temperature of 40-45oC and the enzyme purity values were 10,085 U/mg and 10,087 U/mg

ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT PADA FERMENTASI SPONTAN BIJI KOPI ROBUSTA ASAL BANTAENG Izmi Azhara; Muhammad Rais; Andi Sukainah; Reski Praja Putra
Jurnal Teknologi Pertanian Vol. 23 No. 1 (2022)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Penelitian ini adalah penelitian eksperimen yang bertujuan mengisolasi bakteri asam laktat (BAL) indigenus yang terlibat dalam fermentasi spontan biji kopi robusta asal Bantaeng pada interval waktu fermentasi 0, 3, 6, 9, 24, 48, dan 72 jam serta untuk mengetahui aktivitas enzim dari isolat bakteri asam laktat indigenus sebagai upaya pengembangan kultur starter dalam fermentasi biji kopi secara terkontrol. Hasil penelitian menunjukkan isolasi berhasil dilakukan pada 37 isolat bakteri yang terlibat dalam fermentasi spontan biji kopi robusta. Hasil identifikasi sederhana yang dilakukan secara bertahap menunjukkan hanya 12 isolat bakteri yang bersifat katalase negatif, Gram positif, non spora, non motil, tidak menghasilkan gas (homofermentatif), tumbuh pada suhu 10 °C, 37 °C, 45 °C serta mampu tumbuh pada konsentrasi garam 4% dan 6,5%. Selanjutnya, 2 isolat BAL yang diisolasi pada waktu fermentasi 24 jam diuji lebih lanjut untuk dikembangkan sebagai kultur starter fermentasi biji kopi secara terkontrol. Kedua isolat BAL terpilih, yaitu BT24I1 dan BT24I2, diuji kemampuannya dalam menguraikan selulosa dan pektin. Hasil pengujian kualitatif menunjukkan kedua isolat BAL mampu menghasilkan selulase dan pektinase sehingga keduanya berpotensi dikembangkan sebagai kandidat kultur starter dalam fermentasi terkontrol biji kopi robusta dalam upaya pengembangan mutu dan cita rasa kopi This study is an experimental study aimed at isolating lactic acid bacteria (BAL) indigenus involved in the spontaneous fermentation of robusta coffee beans from Bantaeng at fermentation time intervals of 0, 3, 6, 9, 24, 48, 72 hours and to find out the enzyme activity of the isolate of indigenus lactic acid bacteria as an effort to develop a starter culture in controlled coffee bean fermentation. The results showed that isolation was successfully carried out on 37 bacterial isolates involved in spontaneous fermentation of robusta coffee beans. The results of a simple identification carried out gradually showed only 12 bacterial isolates that were catalase negative, Gram positive, non spore, non-motile, non-gas-producing (homofermentative), growing at temperatures of 10 °C, 37 °C, 45 °C and able to grow at salt concentrations of 4% and 6.5%. Furthermore, 2 BAL isolates isolated at the fermentation time of 24 hours were further tested to be developed as a controlled coffee bean fermentation starter culture. The two selected BAL isolates, BT24I1 and BT24I2, tested their ability to decompose cellulose and pectin. Qualitative test results show that both BAL isolates can produce cellulase and pectinase so that both have the potential to be developed as candidates for starter cultures in controlled fermentation of robusta coffee beans in an effort to develop the quality and taste of coffee.

Aplikasi Kultur Campuran (Lactobacillus fabifermentans dan Aspergillus sp.) Pada Modifikasi Tepung Jagung Dengan Metode Fermentasi Terkontrol yang Dilanjutkan Dengan Pragelatinisasi Andi Sukainah; Reski Praja Putra; Ratnawaty Fadilah; Yeni Yuliawati
Seminar Nasional LP2M UNM SEMNAS 2019 : PROSIDING EDISI 6
Publisher : Seminar Nasional LP2M UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.217 KB)

Abstract. This study aims to determine the effect of mixed culture concentrations (Lactobacillus fabifermentans and Aspergillus sp) on the physicochemical properties of cornflour. This research is a quantitative (experimental) study using the Completely Randomized Design (CRD) method. The concentration of mixed cultures (L. fabifermentans and Aspergillus sp) became the treatment variables in this study. The treatments consisted of four concentrations of mixed cultures (L. fabifermentans: Aspergillus sp) namely (1: 0), (1: 1), (1: 2) and (1: 3) by fermentation for 24 hours. After going through the fermentation process, the pragelatinization process is carried out on corn flour, 500 g of corn flour is added with 30% distilled water (150 ml) and steamed for 15 minutes in a steaming pot at 80˚C. The parameters observed were the pH value in the fermented liquid, while the cornflour was analyzed for water content, amylose content, starch content, viscosity, and rheology. Data analysis technique used was analysis of variance which was further processed using SPSS version 22. The results showed that the best treatment resulted from the treatment with the addition of mixed culture concentrations of L. fabifermentans: Aspergillus sp (1: 3) with a liquid pH value of 3.60, water content 2.12%, amylose content 17.42%, starch content 65.31%, viscosity 1825 cps with rheological properties included in the non-Newtonian category (pseudoplastic flow) Keywords: Cornflour, Lactobacillus fabifermentans, Aspergillus sp, fermentation, pragelatinization

Application of the Discovery Learning Model to Increase the Activeness and Learning Outcomes of Class X Students in the Basic Subject of Handling Agricultural Materials at SMKN 3 Takalar Iin Novianti Nur; Andi Sukainah; Khaidir Rahman
Indonesian Journal of Educational Science and Technology Vol. 2 No. 2 (2023): May, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

This research is a classroom action research that aims to increase the activeness and learning outcomes of students in class X APHP SMKN 3 Takalar. The independent variable in this study is the application of the discovery learning model, while the dependent variable is the activity and student learning outcomes in basic subjects handling agricultural products. The population in this study were all students of class X SMKN 3 Takalar who had basic subjects handling agricultural products, while the sample was class X APHP 1 SMKN 3 Takalar. The research data were obtained by observing student activity using an activity observation sheet, and learning outcomes tests in the form of pre-test and post-test. Based on the data analysis, it can be concluded that the application of the discovery learning model can increase the activeness and learning outcomes of class X APHP SMKN 3 Takalar students.

School Development Strategy (Case Study at Kemala Bhayangkari Kindergarten School 02 Pabaeng-Baeng Brimob Sulawesi Selatan Branch) Nurul Fuadi; Lahming; Andi Sukainah
Formosa Journal of Science and Technology Vol. 2 No. 7 (2023): July, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i7.5094

The research aims to determine internal factors (strengths, weaknesses) and external factors (opportunities, threats) in improving the quality of Kemala Bhayangkari 02 Pabaeng-baeng Kindergarten School and to find out the strategies that need to be implemented to improve the quality of Kemala Bhayangkari 02 Pabaeng-baeng Kindergarten School based on SWOT analysis . This study uses a qualitative and quantitative approach with the SWOT analysis method. Data collection techniques are Observation interviews, questionnaires, and Documentations Data analysis techniques are descriptive analysis, SWOT matrix analysis, and IFE (internal factor evaluation) and EFE (external factor evaluation) matrix analysis. The results of the SWOT analysis of Kemala Bhayangkari Kindergarten School are in quadrant 1 where the IFE and EFE scores are (2.22: 1.38) which is a position that supports an aggressive strategy in improving school development. Based on the results obtained, the strategy that must be carried out to improve the quality of schools is the SO strategy (Strength-Opportunities strategy) which supports aggressive growth policies as the approach.

Analisis Keaktifan dan Hasil Belajar Siswa Melalui Penerapan Model Kooperatif Tipe Learning Together Pada Mata Pelajaran Keamanan Pangan di SMK SMTI Makassar Karmila; Andi Sukainah; Ervi Novitasari
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.672

This research is a classroom action study that intends to assess the use of the cooperative learning model of the Learning together type and to enhance the active participation and learning results of SMK SMTI Makassar students. In this research, the independent variable is a cooperative model of the sort of dependent variable pertaining to student learning outcomes and activities. 53 class XI PM I and PM III pupils, for a total of 53 individuals, comprised the study's population. 15 persons compose the sample size. Data on learning outcomes are compiled based on student observations and assessments. As data analysis methods, we use activity formulae, study outcomes, and the normalcy gain test. As a consequence of this research, fifty percent of cycle I students, seventy-three percent of cycle II students, and eighty-two percent of cycle III students demonstrated an increase in vitality. This issue became student learning results in the first cycle at 81 percent, the second cycle at 85 percent, and the third cycle at 92 percent, with normality tests acquired in the first cycle at 0.62 percent, the second cycle at 0.70 percent, and the third cycle at 0.85 percent. Therefore, it can be stated that there is an increase in student learning outcomes that are not competent in activities and learning outcomes, with the exception of the cooperative model where the type of Learning together is applied to food security themes rather successfully.

Co-Authors A. Dwi Asri Yanti A.Mughni Sani Adil Adil, Adil Afiifah, Azzah Agum Marsaude Akram Mukhlis, Andi Muhammad Alamsyah, Andi Amirah Mustarin Amiruddin Amiruddin Amiruddin Hambali Andi Alamsyah Rivai Andi Citra Islamiah Andy Hermawan Anindita Mujahidah Annisa, Khaerung Antri Jayadi Asdar Asdar Asis Asis Asnidar Asnidar Badaruddin Anwar BAKHRANI RAUF Basir, Al Qadri Diyahwati Diyahwati Elite Gizwati Samudry Emi Mastura Entengo, Reflin Ervi Novitasari Fadilah, Ratnawaty Faisal Sahruddin Fatma wati Fauzi, Andi Akhmad Febiayanti, Reski Fifi Alfiana Greys Baran Hambali, Amiruddin Heriana Hidayat, Ilman Husain Syam Husni Husni Iin Novianti Nur Ikhwan, A.Fadly Nur Indah Herawati Indrawati, Sriwulan Indrayani Indrayani Indrayani Indrayani INDRAYANI INDRAYANI Irdan Syam Irma Yulianti Irmayuni, Endang Irwan Irwan Izmi Azhara Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin P Jamaluddin P Jamaluddin P Jamaluddin P, Jamaluddin P Jayadi, Faisal Kadirman Kadirman Karmila Karnila Puspita Sari Khaidir Rahman Lahming Lahming Lahming Lahming Lahming Lahming, Lahming Lahming, Lahming Lestari, Nunik M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Mahfud, Firda Latifah Rahayu Malibun, Fais Bintang Mansur, Suci Rahmadani Marhayati Marhayati Marianti, Marianti Mohammad wijaya Mohammad WIJAYA Muh. Rais Muhammad Alwi Akbar Muhammad Irfan Muhammad Rais Muhammad Wiharto Muhsin Muhsin Mukhlis, Andi Muhammad Akram Muliani Ninik Rahayu Ashadi Novitasari, Ervi Nuh, Rizqi Nur Indah Nunik Lestari Nunung Nurhidayah Nur Amin Mangka Nur Rahmah Nur Rahmah Nur Rezqi Amaliah Nurbaya Nurbaya, Nurbaya Nurhayati Nurhayati Nurhayati Tanra Nurkhaerani Taufiq Nurlaila Nurlaila Nurmila Nurmila Nurmila, Nurmila Nurmila, Nurmila Nurul Charismawaty Sabir Nurul Fuadi Patang Patang Patang Patang Patang Patang Patang Patang Patang, Patang Ponno, Yahya Zeth Putra, Reski Praja Putri Pratiwi Rahman, Khaidir Rahmatulwasyiah, Rahmatulwasyiah Rahmiah, Andi Nur Ramli, Hartini Ratna Sari Ratnawaty Fadilah Ratnawaty Fadilah Rauf, Reski Febyanti Reski Febyanti Rauf Reski Praja Putra Reski Praja Putra Reski Praja Putra reza arianto sultan Rezky Awaliah Rizky Indah Pratiwi Rosmawati Rosmawati Sampebua, Delfianti Samsuar, Samsuar Saolan Saolan Sarvika, Devi Satriani Satriani Sinar, Purnama Subari Yanto Subari Yanto Subari Yanto Sucitra Sucitra Sudarmin, Nur Fajriani Arifuddin Sudirman, Nurafni Apriani sukmawati Sukmawati Sukmawati Sulfiani, Sulfiani Sumardana, Gede Syahri Fadhila Al-Farid Syam, Husain Syamsurijal Syamsurijal Tawakal, Intan Syafinaz Mohamen Amin Ummi Syahda Daris Wahyudi, Rezky Wahyuni, Sri Nur Wijaya, Muhammad Yanti, Devi Novi Yanto, Subari Yanto, Subari Yasa, Wayan Kamar Yasir, Khaerunnisa Yeni Yuliawati Yuli Sasmita Yuliadi Yuliadi Yulianti Yulianti Yunarti Yunarti

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