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All Journal Jurnal Ilmu dan Teknologi Hasil Hutan Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Jurnal Penelitian Pendidikan IPA (JPPIPA) Al-Kimia Jurnal Pendidikan Teknologi Pertanian MALLOMO: Journal of Community Service Chemistry Education Review Indonesian Journal of Fundamental Sciences Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM Chemedu: Jurnal Ilmiah Pendidikan Kimia Pubmedia Jurnal Pendidikan Bahasa Inggris Abdi Kimia : Jurnal Pengabdian Masyarakat

Mohammad WIJAYA

Unknown Affiliation

Author-ID : 417369

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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PENGARUH PENGGUNAAN PUPUK DARI LIMBAH RUMPUT LAUT TERHADAP PERTUMBUHAN TANAMAN BAYAM Wahyudi, Rezky; Wijaya, Mohammad; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of using seaweed waste fertilizer on the growth of spinach plants consisting of stem height, number of leaves, and leaf length. This study uses Completely Randomized Design (CRD) with media of seaweed waste concentration 25%, 30%, and 65%. Data were analyzed by variance (ANOVA) and continued with DMRT further testing. The results of this study indicate that the concentration of seaweed waste has a significant effect on changes in stem height, leaf number and leaf length which is the best treatment of soil concentration with seaweed waste is a concentration of 75-25% and shows 100% percentage of life.

RANCANG BANGUN ALAT PENGIRIS BAWANG MERAH (Allium Cepa, L) SEMI MEKANIS UNTUK MEMUDAHKAN PENANGANAN PASCA PANEN Amrullah, Muhammad Syahrun; Wijaya, Mohammad; Jamaluddin, Jamaluddin
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the design of onion slicer to facilitate farmers in handling post-harvest, and can also function as a tool that can be used by small businesses, especially fried onion business. The form of this research is the design of tools. The design of shallot slicer through several mechanisms including the manufacture of tool support, installation of material components such as hopper, pulley, v-belt, knife, and bearing. The research data was obtained from the results of testing tools by testing simple tools, design tools with 2 knives and also by designing using 4 knives, this tool uses an electric motor as a driving force to replace human power. Data analysis techniques are carried out quantitatively with statistics. The results of this study indicate that the design of tools with 2 and 4 knives has not run optimally.

PEMANFAATAN TEPUNG UBI JALAR (Ipomea Btatas L) BERBAGAI VARIETAS SEBAGAI BAHAN BAKU PEMBUATAN KUE BOLU KUKUS M Noer, Sri Wahyuni; Wijaya, Mohammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

This research aims to know the formulationsbolu kukus cake by using sweet potato flour and to know the varieties of sweet potatoes in the creation of bolu kukus cake. The research method using Random Complete. The results that it is processed using the techniques of analysis investigated a variety of ANOVA with a further DMRT (Duncan Multiple Rate). The results showed that most preferred by the panelists on the treatment A3Z3 with the formulation of flour 40% and sweet potato flour purple 60%

DAYA TERIMA TELUR PINDANG DENGAN PENAMBAHAN BUBUK DAUN JAMBU BIJI (Psidium Guajava Linn) Salmanuddin, Salmanuddin; Wijaya, Mohammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 1 (2019): Februari
Publisher : Universitas Negeri Makassar

This study aims to know the guava leaf powder concentration and level of panelist acceptance on the quality of pindang eggs produced. The research used Completely Randomized Design (CRD) with treatment of guava leaf powder solution concentration of 30%, 45% and 60%. The parameters observed in this research were water content, protein content, and hedonic value of pindang eggs. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed the chemical quality of the pindang egg with the addition of guava leaf powder which was used in a very significant effect on the reduction in water content and the resulting proteinÂ egg pindangÂ content. Organoleptic test results on color, texture, aroma and taste most preferred by the panelist that is on the of treatment C with concentration of guava leaf powder addition 60%

PERUBAHAN KADAR AIR UBI KAYU SELAMA PENGERINGAN MENGGUNAKAN PENGERING KABINET Ardianto, Ardianto; Jamaluddin P, Jamaluddin P; Wijaya, Mohammad
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

This research aims to find out the changes in cassava water content during the drying process with drying cabinet. Drying cassava is done at temperature from 40OC to 60OC with various length of drying from 2 hours to 6 hours. During the drying process, the changes in water content of the sample were obseved at various temperatures and drying lengths. The resulth research shows that there are changes in cassava water content which is dried using drying cabinet at various temperatures and drying lengths. The longer the time and the higher the drying temperature, the quicker the decrease of water content in the dried cassava sample based on statistic analysis using IBM SPSS 2.1 version, it is described that the best drying process is obtained at 60OC drying temperature an 2 hours drying length

PENGARUH PENAMBAHAN BUBUR BUAH TOMAT TERHADAP KUALITAS DODOL TOMAT Noviana, Kiki; Wijaya, Mohammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

Dodol was aÂ processed product of agriculturalÂ that are semi-wet, white to brown, made of a mixture of glutinous rice flour, coconut milk, sugar with or without preservatives. The aims of this research was to determine the quality and nutritional value of the tomato dodol. This research was used a completely randomized design (CRD). The data of this research were quantitative data. The quantitative data obtained from analysis of variation (ANOVA) and foellowed by DMRT examine. Based on the research,Â the quality of tomatoes dodol that wasÂ produced show that the addicting of tomatoes puree was gave significant effect on moisture content, fat and carbohydrate levels in tomato dodol. TreatmentÂ Of addicting of tomato fruit pureeÂ with 25%Â of tomato fruit puree is the best treatment to produce nutritional value, 16.92 of moisture content. 7.96 of fat content. and 39.91 of carbohydrate content

KARAKTERISTIK SIFAT FISIKO-KIMIA TEPUNG SUKUN (Artocarpus altilis) DENGAN VARIETAS TODDOâ€™PULI Masita, Sri; Wijaya, Mohammad; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the characteristics of physical properties and chemical properties of breadfruit flour Toddo'puli varieties. This research is experimental research, object in this research that is breadfruit flour which are made from varieties of Toddo'puli, with 3 times repeat so as to produce amount of unit trial counted 3 unit. Data of research obtained by way observation, documentation and experiment. files analysis techniques used are descriptive statistics. The results showed that the average value of yield obtained was 17.09%, viscosity 4,960 centipoise, moisture content 6,66%, amylose content 0,65%, amylopectin content 36,38%. While for organoleptic test of flour consist of color, smell and texture in a row get average value equal to 2,75%, 2,88%, 3,41%.

PENGARUH MULTIMEDIA NCESOFT FLIPBOOK MAKER PADA MATERI PEMBELAJARAN PENGENDALIAN GULMA TERHADAP MOTIVASI DAN HASIL BELAJAR SISWA KELAS XI ATPH SMK NEGERI 1 BONE-BONE Istigfar, Andi Muhammad; Wijaya, Mohammad; Nurmila, Nurmila
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Maret Suplemen
Publisher : Universitas Negeri Makassar

This research is Pre-experiment research which is aimed to know and analyze the influence of Ncesoft Flipbook Maker multimedia usage on motivation and student learning result of class XI ATPH SMK Negeri 1 Bone-Bone academic year 2017/2018 with total sample of 24 students implemented in the form of design One Group Pretest Posttest Design. Data collection techniques used in the research are observation techniques, questionnaires, documentation, interviews and tests. The data obtained was analyzed and processed using SPSS version 16. From the results of this study showed that the use of multimedia Ncesoft Flipbook Maker affect the motivation and student learning outcomes on weed controlling learning material in class XI ATPH SMK Negeri 1 Bone-Bone. this can be seen from the magnitude of the influence of learning motivation generated multimedia of 17.00%. The result of coefficient test known tcount value of 2,124 with significance value 0.045 <0.05 and the magnitude of multimedia influence on learning outcome of 21.50%. The result of coefficient test known tcount of 4,378 with significance value 0.000 <0.05.

PEMBUATAN TEH FUNGSIONAL BERBAHAN DASAR BUAH MAHKOTA DEWA (Phaleria macrocarpa) DENGAN PENAMBAHAN DAUN STEVIA Amriani, Herviana; Syam, Husain; Wijaya, Mohammad
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

The aim of this study was to determine the effect of adding stevia leaves to the production of the crown god fruit tea produced and to find out the reception of the panelists on the produced crown god fruit tea. This study used a one-factor completely randomized design (CRD) method with 6 levels of treatment (Fruit crown god: Stevia leaves), namely 5: 1, 5: 2, 5: 3, 5: 4, 5: 5. The first stage is the red crown of the fruit which is sorted and then washed thoroughly. The second stage of the flesh of the god's crown is then thinly sliced and then dried. The third stage is added dry stevia leaves with various concentrations namely 1 g, 2 g, 3 g, 4 g, and 5 g. The last stage is the dried crown god fruit that has been added to the stevia leaf, brewed with 200 ml of hot water, then stirred evenly. The parameters observed were the antioxidant, polyphenol, and sugar levels. The data analysis technique used in this study was variance analysis which was then processed using SPSS version 22. The results showed that the treatment of adding stevia leaves to the antioxidant, polyphenol and total sugar levels in the treatment of the crown god fruit: Stevia leaves (5: 5) is the best treatment with an antioxidant value of 90.73%, polyphenols 0.6128 mg / ml, and total sugar content of 1.42%.

PEMBUATAN MINUMAN SARI BIJI DURIAN (Durio Zibethinus) DENGAN PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale rosc.) Alhim, Rusdi; Wijaya, Mohammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of concentration of ginger on the quality ofÂ juice of seeds durian and The level of panelist acceptance.Â Parameters observed in this study included organoleptic test (aroma, taste, and color) and proximate test (protein and fat). The data analysis used is variance analysis. The results showed that the best organoleptic test results were found in the treatment with the addition of 94% juice of seeds durian with the addition of 6% red ginger extract. While the best proximate test results were found in the treatment with the addition of 100% juice of seeds durian with the addition of red ginger extract of 6%.

Co-Authors Alam, Muhammad Nur Alhim, Rusdi Amal Amriani, Herviana Amrullah, Muhammad Syahrun Andi Sukainah Dewiyanti Fadly Diana Eka Pratiwi Ekawisudawati, Ekawisudawati Erliza Noor Fadilah, Ratnawaty Gusma Harfiana Abbas Gustan Pari Gustan Pari Haeruddin Haeruddin Hamid, Serna Hardin Hery Widijanto Husain Syam I Made Arcana Istigfar, Andi Muhammad Jamaluddin Jamaluddin Jamaluddin P, Jamaluddin P Kadirman, Kadirman M Noer, Sri Wahyuni Maryono Maryono Masita, Sri Muddin, Saripuddin Muhammad Anwar Muhammad Danial Muhammad Nur Alam Muhammad Wiharto Muhammad Wiharto Netti Herawati Netti Herawati Noviana, Kiki Nurmila, Nurmila Nurul Fahmi Pandi prima, Pandi prima Patang Patang, Patang Pince Salempa Prastika, Ike Pusaka, Semerdanta Rahman, Andi Sriatu Nurdiyanti Rahmawati, Rahmawati Ramlah Ramlah Ramlawati Ramlawati Ramlawati, Ramlawati Risnawati Risnawati Salmanuddin, Salmanuddin Selvianti Selvianti Sitti Faika Sri Rahayu Sudding Suriati Eka Putri Tun Tedja Irawadi Utami, Sherly Putri Vika Puji Cahyani Wahyudi, Mohammad Wahyudi, Rezky Wijaya, Khalida

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