Article Per Year (5 Year)
p-Index From 2021 - 2026
4.369
P-Index
This Author published in this journals
All Journal QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pendidikan Teknologi Pertanian Nekton Formosa Journal of Applied Sciences (FJAS) Seminar Nasional Pengabdian Kepada Masyarakat IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat Journal of Agroscience Indonesia Jurnal Pendidikan Teknologi Pertanian Journal of Research and Innovation International Journal of Technology and Education Research Jurnal Pemikiran dan Pengembangan Pembelajaran Jurnal Ragam Pengabdian
Patang Patang, Patang
Prodi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences Other

Published : 53 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 53 Documents
Search

 2   3   4   5   6 
Pemanfaatan Bakteri Asam Laktat Indigenous Kopi Robusta sebagai Starter pada Fermentasi Kopi Arabika Asal Toraja Sukmawati, Sukmawati; Patang, Patang; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.1590

Abstract

This research is in the form of an experimental study which has the aim of knowing the addition of indigenous lactic acid bacteria can have effect on the caffeine content of fermented arabica coffee. The reseach design used a completely randomized design which included 6 treatments with the addition of indigenous lactic acid bacteria, namely control treatment (0%), 1%, 2%, 3%, 4%, and 5% treatments for 48 hours of fermentation. Total plate count, pH, total acid titrated in fermented liquid, water content, ang caffeine content of coffee beans were all measured The ANOVA variance test with a signifikant level of α= 0,05 and the Duncan Multiple Range test (DMRT) further test were used in the data analysis. This study resulted that the concentration of indigenous lactic acid bacteria had an effect the total plate count, pH value of the fermented liquid, caffeine content of arabica coffee beans, but had no effect on total acid titrated on fermented liguid,water content of arabica coffee. The best treatment is the addition of 5% indigenous lactic acid bacteria which can reduce the caffeine content of coffee beans up to 1,47%.
Karakterisasi Enzim Amilase Dari Isolat Khamir Hasil Fermentasi Biji Kopi Robusta (Coffea canephora) Sari, Indah Permata; Patang, Patang; Indrayani, Indrayani
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.1707

Abstract

This study aims to determine isolate yeast spontaneously fermented Robusta coffee beans which are amylolytic and to determine the effect of incubation time, optimum pH and temperature on amylase activity. This study used RAL (Completely Randomized Design). The yeast isolates used were selected using 1% starch + 2% agar media to determine their amylolytic abilities. The isolate that produces the highest clear zone will proceed to the optimum incubation time determination stage which is divided into 6 levels, namely 24, 48, 72, 96, 120 and 144 hours with 3 repetitions. Every 24 hours the total yeast count was carried out. The optimum incubation time is used as one of the conditions in the characterization of the optimum pH and temperature of the amylase enzyme. The selected samples were then characterized at pH (4,5,6,7 and 8) and at temperature (30℃, 40℃, 50℃ and 60℃) to determine the optimum pH and temperature. The data analysis technique used was analysis of variance (ANOVA) followed by Duncan's test using SPSS Version 22. The results of this study indicated that 4 of the 7 yeast isolates involved in the spontaneous fermentation of Robusta coffee beans had amylolytic properties, namely isolates K24I3, K24I4, K24I6 and K24I7. The selection results showed that the yeast isolate K24I6 produced the highest clear zone with a diameter of 7.83 mm. The optimum incubation time for amylase enzyme from yeast isolate K24I6 was 24 hours with enzyme activity of 19.91 U/ml. The optimum yeast isolate amylase enzyme at pH 6 is 20.00 U/ml and the optimum temperature is 40℃ with enzyme activity of 19.98 U/ml.
Pemanfataan Ekstrak Kulit Buah Kopi Robusta dalam Pengembangan Produk Minuman Cendol Instan Fungsional dengan Sifat Antioksidan Tinggi dan Kafein Rendah Putra, Reski Praja; Fitri, Fitri; Patang, Patang
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.3082

Abstract

This research aims to examine the effect of adding coffee fruit skin extract on the quality and functional properties of the instant cendol produced. This research consisted of two stages, namely coffee husk extraction using 70% ethanol and instant cendol formulation with 5 treatments adding a concentration of coffee husk extract, namely 0%, 3%, 4%, 5% and 6%. The observation parameters consist of rehydration time, chemical and microbiological quality, functional properties, and hedonic quality. This research used a Completely Randomized Design which was analyzed using the IBM SPSS application. The results showed that the concentration of added coffee fruit skin extract had a positive influence on the microbiological quality and functional properties of the instant cendol produced, but had no effect on the rehydration time, water content and hedonic quality of the instant cendol. The microbiological quality and functional properties of instant cendol treated with the addition of coffee fruit rind extract were better compared to the control treatment. The best instant cendol is produced from the addition of 6% coffee fruit skin extract. This formulation has a rehydration time and water content that meets standards, a microbial content of 5.1 Log colonies/ml, a caffeine content of 0.15%, anthocyanin content of 1.032%, a polyphenol content of 12.44%, and an antioxidant content of 17.99%. The resulting instant cendol also received good reception from the panelists.
Co-Authors A.A. Ketut Agung Cahyawan W Abdullah Abdullah Adil Adil, Adil Alfionita, Andi Nur Afia Alyanti, Alyanti Amirah Mustarin Amirah, Amirah Andi Alamsyah Rivai Andi Sukainah Asdar Asdar Bachri Thalib, Syamsul Bahtiar, Virdhalya Kartika Bando, Nurjannah Christo, Jendri Darmawang, Darmawang Darongke, Fitria Silda Dewi Puspita Sari Entengo, Reflin Ernawati Syahruddin Kaseng Fadilah, Ratnawaty Fahrur, Mat Farah, Rahmawati Fitri Fitri Gani, Hamsu Abdul H, HIJRAH Hasmini, Hasmini Hasriani Hasriani, Hasriani Hidayat Suryanto Suwoyo Hilmaturrifqi, Hilmaturrifqi Idris, Andi Puspa Sari Indah Permata Sari INDRAYANI INDRAYANI Iskandar, Haerul Jamaluddin Al Afgani Jamaluddin Jamaluddin Jumriani K, Jumriani K Jusrianto, Jusrianto Kadirman, Kadirman Khalik, Abd. Lahming, Lahming Lahming, Lahming Larasati, Kiki Lukman, Husain Maedy, Herju Mansur, Suci Rahmadani Marhayati Masrah Masrah Ma’sum, Andi Bayani Mihrani Mihrani Mohammad WIJAYA Muammar Muammar, Muammar Muhammad Rais Muhammad Wiharto Mukhlis, Andi Muhammad Akram Musu, Anita Napisah, Napisah Nilakrisna, Nadila Noprianti, Asri Novitasari, Ervi Nur Rahmah Nurdini Nurdini, Nurdini Nurmila, Nurmila Nurmila, Nurmila Palallo, Muh Mufty Maarif Pandi prima, Pandi prima Pangesti, Ita Diah Purnamawati Purnamawati Puspa Sari Idris, Andi Puspayanti, Nyoman Tri Putra, Reski Praja R., Mantasiah Rahmat, Muliawan Ramadhani, Djihan Rasman Rasman Ridwan, Riswan RR. Ella Evrita Hestiandari Safri Safri Simanullang, Diana Rifka Sri Wahyuni Subariyanto, Subariyanto Sugeng Santoso Sukmawati Sukmawati Wahab, Ilham Wahidah, Sri Yanto, Subari Yanto, Subari Yuniarti Yuniarti