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All Journal Ilmu Administrasi Publik IJoLE: International Journal of Language Education Jurnal Pendidikan Teknologi Pertanian Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi (SMIPT) PENGABDI: Jurnal Hasil Pengabdian Masyarakat Jurnal Dedikasi Jurnal Multidisiplin Madani (MUDIMA) Formosa Journal of Applied Sciences (FJAS) Seminar Nasional Pengabdian Kepada Masyarakat Seminar Nasional Hasil Penelitian LP2M UNM

Husain Syam

Universitas Negeri Makassar

Author-ID : 856570

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE NUMBERED HEADS TOGETHER (NHT) UNTUK MENINGKATKAN HASIL BELAJAR PESERTA DIDIK AGRIBISNIS TANAMAN PANGAN DAN HORTIKULTURA SMK NEGERI 2 SOPPENG Syam, Husain; Nurmila, Nurmila
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

This research is a classroom action research that aims to know the improvement of learn result the subjects of agribusiness of vegetables crops by using Numbered Heads Together (NHT) learning model on class XIc learners of Agronomy of SMK Negeri 2 Soppeng. The subjects of this study were learners of class XIc Agronomy SMK Negeri 2 Soppeng which amounted to 19 people with details of 14 women and 5 men. Data collection technique in this research is using observation sheet, written test, questionnaire and documentation. Data analysis technique in this research is qualitative and quantitative analysis. The results of this study indicate the application of NHT learning model can improve learning outcomes of learners of class XIc Agronomy SMK Negeri 2 Soppeng. It is based on the value of learning outcomes obtained the learners from cycle I to cycle II has increased. Learners learning outcomes in cycle I with an average value of 79.26% with classical mastery of class 84.21%. While the learning outcomes of learners in cycle II with an average value of 94.68% with classical mastery of class is 100%.

PENGARUH MODIFIKASI TEPUNG JAGUNG PRAGELATINISASI TERHADAP KUALITAS COOKIES Susilawati BS, Susilawati BS; Syam, Husain; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of pragelatinization temperature modification on corn flour quality, and to determine the effect of modified pragelatinized corn flour and the level of consumer acceptance of corn cookies. This research is an experiment research with Completely Randomized Design (RAL). This research is done through two stages. The first stage of making corn flour pragelatinization uses three steaming time. The second stage is the making of corn cookies. The variables observed were analysis of proksimat levels corn flour pragelatinization and corn cookies, starch levels analysis, amylose levels analysis, and hedonic test. The data were processed using SPSS program version 22, with variance analysis method (ANOVA) and continued with DMRT test (Duncan) at level 5%. The results showed corn flour pragelatinization 30 minutes is the best treatment to proceed to the manufacture of cookies products. The result of hedonic test of cookies as a whole is accepted by consumers, especially the comparison treatment of 70% corn flour pragelatinization and 30% wheat flour as the best treatment with water levels of 3.22%, ash levels of 1.20%, protein levels 6.33%, 12.25 % fat levels, and carbohydrates 77%. Overall, proximate analysis, starch levels, and amylosa levels of pragelatinization corn flour and corn cookies have met the established quality requirements.

PERUBAHAN TEKSTUR KERUPUK BERPATI AKIBAT SUHU DAN LAMA PENYANGRAIAN Irmayanti, Irmayanti; Syam, Husain; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

The texture on the food consists of smooth and coarse, liquid and solid, hard and mushy. Texture greatly affects the food that can be felt with pressure and movement of the receptor in the mouth. One type of food that relies on texture is crackers. The purpose of this study is to analyze the texture changes in the crackers to the temperature and time used. The temperature used is 120OC, 140OC and 160OC with variation of time ie 10, 15, 20 and 25 seconds. The measured parameters were hardness and organoleptic test result of texture. The best crackers in terms of texture is a cracker that uses temperature 140OC with time 25 seconds and 160OC with time 20 seconds

PENGARUH PERSENTASE DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH Ca(OH)2TERHADAP KUALITAS KERIPIK PEPAYA (Carica papaya L.) DENGAN VACUUM FRYING Yunus, Ridhayani; Syam, Husain; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

This research aims to know the effect of percentage dan long of submersion of solution of whiting Ca(OH)2Â Â towards water level, organoleptic, texture, and colour. This research method usingÂ Completely Randomized Design (RAL) factorial with the two factors those are factor of percentage of whiting solution (percentage 0,05%,0,10%, and 0,15%) and factor of long of submersion (10 minutes adn 15 minutes) by 3 repetitive . The research result was processed by using ANOVA variety analysis techniques with DMRT (Duncan Multiple Rate) advanced test. The research result indicated that percentage the solution of whiting ofÂ that varied had affect on water content,colour, aroma, texture, taste, hardness , crispness and Î”E * colour alteration.Â the long of submersionÂ had effect on water content, colour, aroma, texture, taste, hardness, crispness and Î”E * colour alteration. The interaction between percentage of whiting solution and long submersion only influence towards water content, crispness, and Î”E *Â colour alteration. And no effect on colour, aroma, texture, taste and hardness. Based on the chemical result test, organoleptic test, texture test, and colour test were obtained that the best product with 0.15% whiting solution percentage withÂ 15 minutes the long of submersion

TERHADAP KUALITAS ORGANOLEPTIK PUDING RUMPUT LAUT (Eucheuma cottonii) Rosalita, Rosalita; Syam, Husain; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of immersion with orange acid and rice water to organoleptic quality of seaweed pudding (Euchema cottonii). Testing include organoleptics, determining moisture content, ammonia, proteins, carbohydrates and ash levels content contained in seaweed pudding. The research method used Randomized Complete Design (RAL) of 9 treatments and 3 repetitions. The results showed that for the color, taste, aroma, texture most preferred by panelists with was long immersion 36 hours, with the value of each of the color of 5,56%, 5,59% aroma, flavor 5,56 % and texture 5,86%. Treatment was long immersion 36 hours with orange acid has ammonia content 0,003%, water content 84,4%, protein content 0,111%, carbohydrate content 13,063% and ash content 9,62%.

MUTU DODOL PISANG BERDASARKAN SUBTITUSI BERBAGAI JENIS PISANG (Musa paradisiaca) Eriyana, Elvis; Syam, Husain; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the effect of substitution of various types of bananas on the quality of bananas dodol and also to determine the organoleptic quality bananas and also to determine the organoleptic quality dodol bananas. This study uses five types of bananas including ambon bananas, barangan of bananas, raja of bananas, tanduk of bananas and kepok of bananas. This study uses a completely randomized designÂ CRD) and the data were analyzed using microsoft excel and SPSS version 22. The parameters observed in this study is the water content, reducing sugar and hedonic sensory organoleptic quality. The results showed that the banana dodol made from ambon of bananas is the best of the quality and organoleptic test results

PENERAPAN METODE DISCOVERY UNTUK MENINGKATKAN PRESTASI BELAJAR MATA PELAJARAN PROSES PENGOLAHAN DAN PENGAWETAN SISWA KELAS X SMK NEGERI 2 PINRANG Abdullah, Edi; Syam, Husain; Latief, Nurlaela
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 1 (2016): Februari
Publisher : Universitas Negeri Makassar

This research is a class room action research that aims to improve the student learningÂ achievements in processing and desiccation subject through particular discovery method at the 1stÂ year class of SMK 2 Pinrang in 2014-2015 academic year, with 28 students. This study was conducted in two cycles, each cycle consists of planning, observation, and reflection stage. The treatment which has been done in first and second cycle was discovery method. The result showed that implementing of discovery method can improve studentÂ learning achievement. In the first cycle, the competence of student was 82,14% in average acquisition percentage and it has increased to 96.42% in the second cycle. The value acquisition in the second cycle was assumed completed according in KTSP (Curriculum Education Unit) â‰¥ 75. Thus it can be said that the implementing of discovery method can improve academic achievement either in theory, practices and the way of learning

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%.

MODIFIKASI MESIN PENGERING DENGAN MEMANFAATKAN UDARA PANAS DARI ELEMEN PEMANAS LISTRIK Arhamsyah, Muhammad; Syam, Husain; Jamaluddin, Jamaluddin
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

This study aims to design dryers using air from listric heating elements that can be used in the dry season and the rainy season. This tool can also reduce the use of time and power farmer in drying agricultural produce. This research is a type of engineering research, in this study was designed of a drying machine that utilizes air from listric heating elements. After the drying machine is complete, experiments are carried out to dry upon wet grain and then calculated the decrease in water content for each rack for 6 hours drying. The drying rate upon wet grain uses a dryer by utilizing air from the listric heating element for each rack is a different, the rate in drying rackÂ 6 (1.43%), rack 5 (1.55%), rack 4 (1.75%), rack 3 (1.73%), rack 2 (2.01%), and rack 1 (2.32%)/hour, the matter shows that the distance of the rack with the heat source affects the drying rate. Air dryers of electric heating elements can reduce the use of farmers' time and power in drying one's crops the uponÂ wet grain, since to dry the newly harvested wet grain takes only 5-6 hours in both the dry season and the rainy season

PEMANFAATAN BUAH TOMAT (Solanum Lycopersium) SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN PERMEN JELLY Yulianti, Yulianti; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to know the concentration the most of panelists preferredÂ when organoleptik test, knowing the water content and vitamin C content on jelly candy. This research is a quantitative research (experiment) with Completely Randomized Design (RAL) one factor with 3 treatments conducted as many as 3 times replications. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed that for the color, texture, aroma and taste most preferred by the panelist that is on the treatment of A with concentration fruit sari of tomato 200g, the best of treatment at content of water with addition of fruit sari 200gÂ and vitamin C content with the addition of 300g.

Co-Authors Abdul Muin Hafied Abdullah, Edi Abriadi Muhara Amirah Amirah Amirah Mustarin Amriani, Herviana Andi Alamsyah Rivai Andi Alifia Fara Dhiba Andi Citra Islamiah Andi Sukainah Andi Yusdy Dwiasta R Andy Hermawan Arhamsyah, Muhammad BAKHRANI RAUF Bulgies Puspita S By Tri Agung Nusantara Eka Putri Elvis Eriyana Emil Salim Eriyana, Elvis Ernawati Ernawati Fadilah, Ratnawaty Faizal Amir Fitri Fitriani Haedar Akib Hamsu Abdul Gani Hasriani Hasriani Indah Herawati Irmawati Irmawati Irmayanti Irmayanti, Irmayanti Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jamaluddin Jayadi, Karta Kadirman Kadirman Kartika Oktasari Khaidir Rahman Lahming Lahming Mahyuddin Mahyuddin Mohammad WIJAYA Muhammad Rais Muhammad Wijaya Muhammad Yusuf Mappeasse Nunik Lestari Nur Salam Achmad Nurbaya Nurbaya Nurbaya Nurbaya, Nurbaya Nurhayati Tanra Nurhijrah, Nurhijrah Nurlaela Nurlaela Nurmila, Nurmila Patang Patang Rahmansah Rahmiah, Andi Nur Ratnawaty Fadilah Rauf, Reski Febyanti Rifdan . Rosalita, Rosalita Rosmawati Rosmawati Samad, Sulaiman Santi Nursuci Sasmita Sasmita Sinring, Abdullah Slamet Widodo Sumardana, Gede Susilawati BS, Susilawati BS Syamsidah Syamsidah Syamsidah, Syamsidah Yasdin, Yasdin Yulianti Yulianti Yunus Tjandi Yunus, Ridhayani

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