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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
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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SUBSTITUSI TEPUNG BONGGOL PISANG PADA MIE BASAH DENGAN PENAMBAHAN KULIT BUAH NAGA (Hylocereus undatus) Sumardana, Gede; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.645 KB) | DOI: 10.26858/jptp.v3i0.5714

Abstract

This study aims to determine the effect of substitution of banana tuber flour and the addition of super red dragon fruit skin extract to the quality of wet noodles. This study consists of two stages, the first step is to find the best concentration between wheat flour and banana tuber flour in the making of wet noodles and the second stage is the addition of super red dragon fruit skin extract. The research method used is complete randomized design (RAL), the research data is processed by ANOVA variance analysis technique with further test of DMRT (Duncan Multiple Rate). The results of the Phase 1 study showed that the substitution of wheat flour from banana tuber flour 285 g : 15 g was the best treatment with hedonic characteristics for flavor 3,57, color 3,69, aroma 3,43, and texture 3, 61. Phase 2 research showed that the wet noodle without the addition of red dragon fruit skin extract is the best treatment with hedonic characteristic for taste of 3,53, color 3,21, flavour 3,31 and texture 3,41 with water content 58,14%, ash 0,72%, 0.48% fiber content, and antioxidant levels of 1.01.
ANALISIS MUTU NUGGET IKAN PISANG-PISANG (Casieo crhysozon) DENGAN PENAMBAHAN WORTEL Rahmiah, Andi Nur; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.429 KB) | DOI: 10.26858/jptp.v4i0.7125

Abstract

This study aims to determine the quality analysis of banana fish nuggets (Caesio chrysozon) with the addition of carrots. The study used a completely randomized design (CRD) factorial pattern of factors, namely fish concentration and carrot concentration with a treatment of nine and three replications. The treatment in this study was A1B0 = 250 g fish + 0 g carrots, A2B0 = 300 g fish + 0 g carrots, A3B0 = 350 g fish + 0 g carrots, A1B1 = 250 g fish + 25 g carrots, A2B1 = 300 g fish + 25 g carrots, A3B1 = 350 g fish + 25 g carrots, A1B2 = 250 g fish + 50 g carrots, A2B2 = 300 g fish + 50 g carrots, A3B1 = 350 g fish + 50 g carrots. Observation data were analyzed using Variance Analysis (ANOVA) then continued with Ducan Test. The results showed that fish concentration and carrot concentration had an effect on water content, fat content, protein content, vitamin A, color, aroma, taste, texture. The best treatment of banana fish nuggets with the addition of carrots is the treatment A2B1 = 300 g fish + 25 g carrots, moisture content (45.58%) protein content (14.56%) fat content (3.82%), vitamin A (0.011%) color (3.64% likes) aroma (3.68% likes), taste (3.83% likes), texture (3.61% likes).
PENGGUNAAN JERUK NIPIS (Citrus aurantifolia) DAN STRAWBERRY (Fragraria sp) SEBAGAI PENGAWET ALAMI TERHADAP DAYA SIMPAN BOLU GULUNG JAGUNG Nurbaya, Nurbaya; Syam, Husain; Sukainah, Andi
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 (115.083 KB) | DOI: 10.26858/jptp.v1i1.6218

Abstract

The purpose of this research is to know the effect of the use of lime (Citrus aurantifolia) and strawberry (Fragraria sp) as natural preservative to the shelf life of roll cake and to know the level of panelist acceptance of roll cake. This research uses a complete randomized design of factorial pattern consisting of two factors namely: the first factor: type of natural preservative that are P1: strawberry, P2:  lime and the second factor was a natural preservative concentration 0%, 2% and 4%. The results of organoleptic of test showed the most favored roll cake from panelist is corn flour substitution 50% and wheat flour 50%. Based on Proximate test results obtained the best treatment that is: water content of 34.07% in 4% lime treatment, ash content of 1.37% on control treatment, 0.44% fiber content on 4% strawberry treatment, 6.81% protein content on 2% strawberry , 52.59% carbohydrate content on 2% strawberry treatment. Research results have shown that shelf life of roll cake with the addition of lime 2% only last until day 6.
Pengaruh Perendaman Telur Ikan Mas (Cyprinus Carpio L.) Dalam Larutan Daun Jarak Pagar (Jatropha Curcas L.) Terhadap Daya Tetas Telur Mahyuddin Mahyuddin; Husain Syam; Amirah Mustarin
Jurnal Pendidikan Teknologi Pertanian Vol 6, No 1 (2020): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v6i1.11182

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman larutan daun jarak pagar terhadap daya tetas telur ikan mas (Cyprinus carpio L.). Penelitian ini merupakan penelitian eksperimen kuantitatif dengan menggunakan rancangan percobaan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dan tiga kali ulangan. Berdasarkan hasil penelitian didapatkan hasil perhitungan rata-rata presentase daya tetas telur tertinggi sebesar 86,6% yaitu pada perlakuan B dengan dosis larutan daun jarak pagar (Jatropha curcas L.) 4 gr/L.
STUDI KELAYAKAN USAHA AGROINDUSTRI DODOL MARKISA DI KELURAHAN MALINO KECAMATAN TINGGIMONCONG KABUPATEN GOWA Nur Salam Achmad; Husain Syam; Lahming Lahming
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 (105.837 KB) | DOI: 10.26858/jptp.v1i1.6219

Abstract

This study aims to describe the profits of passion fruit dodol processing business in Village Malino Subdistrict Tinggimoncong Gowa Regency, and to know the economic feasibility of passion fruit dodol processing business in Village Malino Subdistrict Tingimoncong, Gowa Regency. This research is a qualitative and quantitative research using descriptive analysis method. Data collection techniques used in this study is by interview with business owners. The qualitative data is presented in the non-financial aspect, while the quantitative data uses the economic analysis of BCR (Net Present Value), IRR (Internal Rate of Retrun), BEP (Break Event Point) and PBP (Pay Back Period). The results showed that the number profits of passionfruit dodol in Village Malino Subdistrict Tinggimoncong Gowa Regency within one year of Rp. 165,199,813, BCR (Benefit Cost Ratio) 1.6> 0, NPV (Net Present Value) 248,347,965> 0, IRR (Internal Rate of Retrun) 21%, BEP (Break Event Point) with packaging selling price 200 gr Rp. 4.482, packaging 300 gr Rp. 6.673, PBP (Pay Back Period) 2.3 years. Overall agroindustry dodol passion fruit  in Village Malino Subdistrict Tinggimoncong Gowa Regencyis economically feasible
Pengaruh Umur Panen terhadap Produksi Rumput Laut Eucheuma cottonii di Kabupaten Takalar saat Musim Timur Andi Alamsyah Rivai; Husain Syam; Reski Febyanti Rauf; Jamaluddin Jamaluddin
Jurnal Pendidikan Teknologi Pertanian Vol 6, No 2 (2020): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v6i2.14757

Abstract

Dibutuhkan strategi budidaya yang tepat untuk meningkatkan produktifitas rumput laut Eucheuma cottonii di Kabupaten Takalar. Salah satu strategi tersebut adalah umur panen yang tepat. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh umur panen terhadap produktifitas rumput laut Eucheuma cottonii yang dibudidayakan selama musim timur di perairan Kabupaten Takalar. Rumput laut dibudidayakan pada musim timur (Juli dan Agustus) dan dipanen pada umur yang berbeda, yaitu umur panen 30 hari, 45 hari, dan 60 hari. Metode budidaya rumput laut yang digunakan adalah metode long line. Data yang dikumpulkan berupa data berat rumput laut dan data kualitas air. Data berat yang dikumpulkan dianalisis dengan ANOVA dan Tukey-HSD. Data kualitas air dievaluasi dengan cara membandingkan dengan standar kualitas air untuk budidaya rumput laut Eucheuma cottonii. Hasil penelitian ini menunjukkan bahwa umur panen memiliki pengaruh yang signifikan terhadap produktifitas rumput laut (p<0.05). Umur panen yang memiliki produktifitas tertinggi adalah 45 hari. Berdasarkan evaluasi kualitas air, perairan Kabupaten Takalar pada musim timur masih mendukung untuk kegiaan budidaya rumput laut Eucheuma cottonii. Hasil dari penelitian ini dapat menjadi informasi bagi stahekholder untuk menyusun strategi budidaya rumput laut yang tepat dan dapat meningkatkan produktifitas rumput laut di Kabupaten Takalar.
PENERAPAN MEDIA PEMBELAJARAN BERBASIS MACROMEDIA FLASH UNTUK MENINGKATKAN MOTIVASI DAN HASIL BELAJAR SISWA PADA MATA PELAJARAN ALAT DAN MESIN PERTANIAN KELAS X ATP DI SMK NEGERI 7 MAJENE Eka Putri; Husain Syam; Muhammad Rais
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 (332.984 KB) | DOI: 10.26858/jptp.v1i1.6224

Abstract

This study is a classroom action research that aims to improve students' motivation and learning outcomes on the subjects of agricultural tools and agricultural machines class X agricultural  agribusiness  skills  program  (ATP)  SMK  Negeri  7 Majene  with the use of macromedia  flash based learning  media.  The subjects  of this study are the students  of class X ATP 2 SMK Negeri 7 Majene in the odd semester of academic  year 2017/2018 consisting  of 33 students. This research  was conducted  in two cycles consisting  of four activities, namely: planning, implementation, observation/observation,  and reflection. Data collection  of motivation  and learning  outcomes,  as well as activities  of student  learning activities is done by using observation  sheet and test result sheet in cycle I and cycle II. The collected  data is analyzed  quantitatively  and qualitatively.  Based  on the  results  of research, it can be concluded that the use of media based learning macromedia flash can improve  motivation  and  learning  outcomes  of  students  of class  X ATP  SMK  Negeri  7 Majene.
Pengaruh Penambahan Pengawet Alami terhadap Kualitas Gula Aren (Arenga pinnata Merr.) yang Dihasilkan Nurhayati Tanra; Husain Syam; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 2 (2019): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.942 KB) | DOI: 10.26858/jptp.v5i2.9674

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pengawet alami terhadap kualitas gula aren (Arenga pinnata Merr.) yang dihasilkan. Metode penelitian ini Rancangan Acak Lengkap (RAL)  dengan dua faktor dan data yang diperoleh akan dianalisis dengan analisis sidik ragam dan uji lanjut Duncan Multiple Rate (DMRT) dengan 6 perlakuan dan 1 kontrol yang dilakukan  sebanyak 3 kali ulangan didapatkan 21 unit percobaan. Perlakuan dalam penelitian ini adalah Faktor pertama yaitu konsentrasi penambahan pengawet alami dengan konsentrasi 0 %, 8 % 10 % dan 12 % dan faktor kedua yaitu jenis pengawet alami terdiri dari Ddaun jambu biji dan batang kayu nangka, dengan parameter pengamatan; pH, Sachharomyces cerevisiae, Acetobacter aceti, kadar gula reduksi dan kadar air. Hasil penelitian menunjukkan bahwa konsentrasi penamabahan 12 % dengan jenis pengawet alami batang kayu nangka merupakan perlakuan terbaik pada nilai pH, jumlah Saccharomyces cerevisiae, Acetobacter aceti, jumlah kadar gula reduksi dan jumlah kadar air.
MUTU DODOL PISANG BERDASARKAN SUBTITUSI BERBAGAI JENIS PISANG (Musa paradisiaca) Elvis Eriyana; Husain Syam; Jamaluddin P Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.739 KB) | DOI: 10.26858/jptp.v3i1.5195

Abstract

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 design  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
Pengaruh Jenis Kemasan dan Lama Penyimpanan Terhadap Kualitas Minuman Khas Sinjai (Ires). Rosmawati Rosmawati; Husain Syam; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 7, No 1 (2021): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v6i2.13107

Abstract

Penelitian ini bertujuan untuk memastikan penggunaan kemasan yang tepat dalam mengemas minuman Ires sehingga dapat menjaga kualitas dan mutu minuman Ires sampai ke tangan konsumen. Jenis penelitian yang dilakukan adalah penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) Pola Faktorial yang terdiri atas 2 faktor. Faktor A adalah jenis kemasan (kemasan kaca, plastik PP, plastik PET) dan faktor B adalah lama waktu penyimpanan (3 hari, 5 hari, 7 hari, 9 hari). Data diolah menggunakan program SPSS versi 22, dengan metode analisis varians (ANOVA) dan dilanjutkan dengan tes DMRT (DUNCAN). Berdasarkan hasil penelitian dapat disimpulkan bahwa terdapat pengaruh jenis kemasan dan lama penyimpanan terhadap kandungan kadar etanol, protein, glukosa dan hasil organoleptik yaitu rasa, warna, dan aroma. Perlakuan terbaik terdapat pada jenis kemasan kaca dan lama penyimpanan 3 hari.
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