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Jurnal Pendidikan Teknologi Pertanian
Published by Universitas Negeri Makassar
ISSN : 24768995     EISSN : 26147858     DOI : -
Core Subject : Education, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering
Jurnal Pendidikan Teknologi Pertanian adalah publikasi ilmiah hasil penelitian bidang teknologi pertanian dengan No. P-ISSN 2476 -8995 (Print) dan No. E-ISSN 2614-7858 (Online). Jurnal ini diterbitkan oleh Jurusan Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar. Jurnal Pendidikan Teknologi Pertanian diterbitkan dua kali setahun (Februari dan November). Artikel yang dimuat berupa artikel yang merupakan hasil penelitian asli dan belum pernah dipublikasikan di media lain. Ruang lingkupnya mencakup Penelitian Tindakan Kelas (PTK), Ilmu dan Teknologi Pangan, Mekanisasi Pertanian, Teknologi Industri Pertanian, Teknologi Hasil Pertanian, Teknologi Hasil Perikanan, Teknologi Hasil Peternakan, Teknologi Hasil Perkebunan, Pasca Panen, Gizi dan Pangan.
Arjuna Subject : -
Articles 3 Documents
 1 
Search results for , issue " Vol 3 (2017): Maret Suplemen" : 3 Documents clear
PERUBAHAN KADAR AIR DAN KADAR PATI UBI KAYU (Manihot utilissima) SELAMA PENGERINGAN MENGGUNAKAN ROOM DRYER Ramadani, Rezky Wahyuni; Yahya, Muhammad; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.87 KB) | DOI: 10.26858/jptp.v3i0.5469

Abstract

The research aims to know the changes of water content  and starch content of cassava during drying use a room dryer. The research  was conducted by use a completely randomized design (CRD) 5 treatment. Parameters that was observed is water content, starch content and hedonic test to cassava chips that was dried. Data analyzed using analysis variance (ANOVA). The results show that the water content and starch content during drying was changed but tend to stop at six hour of drying totaled 11,68% of the water content and 69,84% of the starch content. For hedonic test, the most preferred chips texture is cassava that dried for four hours.
EFEKTIVITAS METODE DEMONSTRASI TERHADAP PRESTASI BELAJAR PADA MATA PELAJARAN ALAT DAN MESIN PERTANIAN SISWA KELAS X SMK NEGERI 6 TAKALAR Fajarudin, Fajarudi; Rukma, Ady; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (699.683 KB) | DOI: 10.26858/jptp.v3i0.5449

Abstract

This research aims to determine the effectiveness of the  demonstration methods on the subjects of agricultural tools and machines class X Plantations Agribusiness of SMK Negeri 6 Takalar. This research is quasi experiment in  pre-test and post-test form with number of population is 21 people and all the population is used to be sample. Data obtained by documentation technique, testing, and observation. Research procedure includes stages: pre-test, treatment, post-test. The results of the research showed that the application of the demonstration learning methods is effective and can increase student achievement in subjects agricultural tools and machines of class X ATP of SMK Negeri 6 Takalar, Takalar district. This was evident in the pre-test and post-testt which  increased. Based on the quantitative analysis of this research showed that the classical learning completeness in the pre-test about 14.28%, on a post-test increased to 90.48% with the effectiveness level of learning demonstration methods stood at 80.73 a scale of 100
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (718.111 KB) | DOI: 10.26858/jptp.v3i0.5465

Abstract

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%

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