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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.
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Articles 3 Documents
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Search results for , issue " Vol 3 (2017): September Suplemen" : 3 Documents clear
KONDUKTIVITAS TERMAL PASIR KALI SEBAGAI MEDIA PENGHANTAR PANAS PADA PROSES PENYANGRAIAN KERUPUK Nirwana, Lina; Rais, Muhammad; Jamaluddin P, Jamaluddin P
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 (331.866 KB) | DOI: 10.26858/jptp.v3i0.5718

Abstract

The aims of this research was to determine the heat conductivity of river sand with different diameters as a heat transfer medium in the crackers roasting process. This research is experiment research using two types of sand diameter is big diameter sand and small diameter sand at three (3) temperature variations of 120, 140 and 160OC, and four (4) variations long of roasting is 10, 15, 20 and 25 seconds. During the roasting process do temperature measuremen on the sand and crackers, calculating the value of thermal conductivity of the sand and measurement of moisture content. The results showed that the smaller diameter of the sand cause heat transfer the faster so thermal conductivity value higher. The higher the temperature and the longer roasting process using small sand cause the heat transfer faster so the evaporation of water content in the crackers is greater. The higher the thermal conductivity value of the sand, so heat transfer is getting better.
PENGARUH WARNA CAHAYA LAMPU DAN INTENSITAS CAHAYA YANG BERBEDA TERHADAP RESPONS BENIH IKAN BANDENG (Chanos – Chanos forskal) dan BENIH IKAN NILA (Oreochromis niloticus) Sukardi, Sukardi; Yanto, Subari; Kadirman, Kadirman
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 (234.404 KB) | DOI: 10.26858/jptp.v3i0.5723

Abstract

The purpose of this research is to know the influence of light color of lamp and different light intensity against the response of milkfish seed (Chanos - chanos forskal) and tilapia fish seed (Oreochromis niloticus). This experiment with experimental design used is Completely Random Design Pattern Factorial (Factorial RAL) consisting of two variables that is light color lamp with 3 level of treatment that is: red, blue, and yellow and light intensity with 2 level of treatment that is: intensity 500 lux and 1000 lux. Research variable observed is amount Fish caught from the type of light treatment given. Examination technique used in this study is the analysis of variance that is processed using SPSS version 23. The results showed the blue light of lamp with the intensity of 500 lux most responded by milkfish seeds and granting the yellow light of lamp  with the intensity of 1000 lux most responded by the tilapia seeds in the observation time after the 15th minute
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.

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