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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 10 Documents
 1 
Search results for , issue "Vol 2 (2016): September Suplemen" : 10 Documents clear
PENERAPAN MODEL MATEMATIKA PENGUAPAN AIR KERIPIK SUKUN SELAMA DALAM PROSES PENGGORENGAN PADA TEKANAN HAMPA UDARA Akbar, Muhammad; Kadirman, Kadirman; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.406 KB) | DOI: 10.26858/jptp.v2i0.5181

Abstract

This research was aimed to know the phenomenon of the water evaporation speed of breadfruits crackers in the vacuum frying process used the mathematic model apply. Breadfruits crackers were fried on the 60 cmHg, 65cm Hg, and 70 cmHg with the duration of frying was 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The parameter of this research was the change water content  and water evaporation speed. Data processing was using SPSS version 2.0 and the mathematic model was using Microsoft Excel. The result of the research showed that the vacuum pressure and the duration of the frying process were influential toward the change in the water content and water evaporation speed of breadfruit crackers during frying process in the vacuum pressure. The less the vacuum pressure is the longer the frying process will be the less water content of breadfruit crackers produced
ANALISIS PENERAPAN MEDIA PEMBELAJARAN PREZI TERHADAP HASIL BELAJAR SISWA KELAS X TPHP PADA MATA PELAJARAN PENGENDALIAN MUTU DALAM PROSES PENGOLAHAN DI SMK NEGERI 3 TAKALAR Febrianto, Febrianto; Rais, Muhammad; Nurmila, Nurmila
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.019 KB) | DOI: 10.26858/jptp.v2i0.5185

Abstract

This research is a classroom action research, which aimed to improve student learning outcomes on the quality control of processing subject in class X agricultural processing technology expertise SMK Negeri 3 Takalar with the use of teaching media, Prezi. The subjects of this research were the students of class X agricultural processing technology expertise SMK Negeri 3 Takalar in the second semester of academic year 2016/2017 that consist of 29 students. This study was conducted in two cycles consisting of four step: planning, implementation, monitoring/observation and reflection. The collection data activities of students learning outcomes is done by using observation sheet and test sheet at the end of the study in the first cycle and the second cycle. The data were analyzed quantitatively and qualitatively. Based on the results of this study concluded that the use of Prezi can improve the learning outcomes of class X TPHP SMK Negeri 3 Takalar.
PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) DAN UBI JALAR UNGU (Ipomoea batatas L) TERHADAP KECEPATAN LELEH ES KRIM YANG DIHASILKAN Nuralizah, Nuralizah; Adam, Asmah; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.816 KB) | DOI: 10.26858/jptp.v2i0.5180

Abstract

This study aimed to determine the effect of pumpkin and purple sweet potato on the physical properties of ice cream and to find acceptance panelists against the ice cream produced. This research method using a complete randomized design (CRD ). The results showed that the observation of the overrun , melting speed and the results organoleptic (color , aroma, taste and texture) obtained the best results in the addition of 15 % is good on ice cream or ice cream pumpkin purple sweet potato
PENERAPAN BERBAGAI DOSIS GARAM TERHADAP MUTU IKAN LELE SANGKURIANG (Clarias sp) ASAP MENGGUNAKAN METODE SMOKE CABINET Muhlis, Ahmad; Kadirman, Kadirman; Mustarin, Amirah
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.914 KB) | DOI: 10.26858/jptp.v2i0.5184

Abstract

The purpose of this research is to know the chemical and hedonic quality on catfish sangkuriang smoke with the different of concentration salt which  processed using methods smoke cabinet. This study used a complete randomized design (CRD). The data analyzed using the analysis range and the further DMRT. Data processed using data on the program SPSS version 20.Parameters observed in research is water content, fat content, protein content and value hedonik catfishes sangkuriang smoke.The result showed the best treatment derived from treatment a salt concentration of 17%.either on chemical analysis and of testing hedonik
EFEKTIVITAS PENGGUNAAN MEDIA POWERPOINT DALAM MENINGKATKAN HASIL BELAJAR SISWA PADA MATA PELAJARAN PENERAPAN KONSEP MUTU HASIL PERTANIAN Salmiah, Salmiah; Fatah, Anwar; Purnamawati, Purnamawati
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.903 KB) | DOI: 10.26858/jptp.v2i0.5179

Abstract

This is class action research which aimed to improve the student’s achievement in plant aplication concept quality of agricultural at the X class in SMK Negeri 3 TPHP Takalar. The subjects of this research consisted of 21 student’s. Recearch procedure includes planning implementation, observations and reflection. The data that has been collected; is analyzed using quantitative and qualitative data.  Based on the result of the research, it can be concluded that the aplication of Powerpoint media can improve the student’s achievement. The result of the pre-cycle, cycle I and cycle II that has a significant improvement
PENGARUH VARIASI LARUTAN PERENDAMAN SUKUN TERHADAP KARAKTERISTIK FISIKO KIMIA TEPUNG SUKUN Fauzi, Andi Akhmad; Muhsin, Muhsin; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.367 KB) | DOI: 10.26858/jptp.v2i0.5188

Abstract

This study aims to find the best soaking treatment to produce breadfruit flour. This study used a completely randomized design (CRD) with a soaking sodium chloride, sodium metabisulfite and sodium acid pyrophosphat. The parameters measured were the color, yield, kamba density, water content, starch and ash content.  The results showed that the best treatment was soaking treatment with a combination of sodium chloride and sodium metabisulfite (A) with the resulting color values are 30.72%, the yield of 28.35%, Kamba density of 0.76 g / ml, water content of 9.66 %, starch content of 57.13,  ash content of 3.85
PENGARUH LAMA DAN SUHU PENGERINGAN TERHADAP MUTU BUBUK CABAI MERAH (Capsicum annuum L.) DENGAN MENGGUNAKAN CABINET DRYER Dendang, Nataniel; Lahming, Lahming; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.682 KB) | DOI: 10.26858/jptp.v2i0.5183

Abstract

This research aimed to determine the effect of drying time and temperature on the quality of red chili powder using the cabinet dryer. The research uses a completely randomized design (CDR) factorial pattern consist of 2 factors and 3 replications. Technique of data analysis using analysis of variance (ANOVA). The results showed that the drying time and temperature provides a significant influence on yield, moisture content, color, and pungency level of red chili powder. Treatment of 32 hours drying time and a drying temperature of 60oC provides the best results for the quality of red chili powder produced by the characteristic yield 14, 35%, moisture content 8,12%, color 4,48 (like), and the highest degree of spiciness
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (233.839 KB) | DOI: 10.26858/jptp.v2i0.5187

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
PEMBUATAN ALAT PENGEPRES BIJI MELINJO SEBAGAI TEKNOLOGI TEPAT GUNA UNTUK MENGOLAH BIJI MELINJO MENJADI EMPING Sari, Mayang; Yanto, Subari; Yahya, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.044 KB) | DOI: 10.26858/jptp.v2i0.5182

Abstract

The aims of this research is to design a pressing tool melinjo’s grain and to know the results of testing pressing tool melinjo’s grain to process the melinjo’s grain into the chips.  The research is the engginering research and design. Research data obtained from testing tool by calculation pressing pressure, the capacity of working tools, the percentage of damaged materials and measurements of the thickness of  melinjo’s chip. The technique of  data analysis using quantitative analysis with descriptive of statistic. Based on the results of the calculation, pressure of pressing tool melinjo’s grain must be greater than 2,6 kg/cm2, the working capacity of tool must product average percentage 0,173 kg/h, the percentage of materials damage has average percentage 40,29 % and thickness measurement of chip has the best thickness on the 3rd testing with average thickness 1,208 mm
PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) TERHADAP KUALITAS BOLU GULUNG Fauziah, Fauziah; Kadirman, Kadirman; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v2i0.5186

Abstract

This research aims to produce roll cake with pumpkin flour substitution and to know the chemical  characteristic of flour from substitution  pumpkin flour and wheat flour produce the best roll cake. And to know the organoleptik quality of roll cake product. This research was done with proksimat analysis the all treatment of substitution from pumpkin flour and wheat flour continued with organoleptik testing on roll cake. The result of research showed that the best roll cake from panelist is product substitution pumpkin flour  25% and wheat flour 75%

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