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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 10 Documents
 1 
Search results for , issue "Vol 3, No 1 (2017): Februari" : 10 Documents clear
SUBTITUSI BUBUK BIJI SALAK DAN BUBUK KOPI ARABIKA DALAM PEMBUATAN BUBUK KOPI Lestari, Devi; Kadirman, Kadirman; Patang, Patang
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 (422.971 KB) | DOI: 10.26858/jptp.v3i1.5190

Abstract

This research aims to find out the possibility of substitution seed powder of salak and arabica coffee powder to be used as an alternative the coffee powder and comparison of seed powder of salak and arabica coffee powder to most panelist favored. The observed parameters proximate test namely carbohydrates, protein, moisture content, ash content, caffeine content, and organoleptic test, which consists of color, scent of and flavor. Research results show that the substitution seed powder of salak to arabica coffee powder is enabling do the mixing, based on test results hedonic which consists of color, scent of and flavor shows the average value of 6,12-7,31 which mean decent and the best treatment lies in the A treatment (25% seed powder of salak and 75% Arabika coffee powder). Proximate of test results showed the highest carbohydrate content lies on D treatment (100% seed powder of salak), while the highest protein content lies on the K treatment (100% Arabica coffee powder), fhurthermore the lowest ash content and the lowest caffeine levels is contained on the D treatment and low water content is contained on the K treatment
PEMBUATAN ABON DARI JANTUNG PISANG (MUSA PARADISIACA) DENGAN PENAMBAHAN IKAN TONGKOL (EUTHYNNUS AFFINIS) Jusniati Jusniati; Patang Patang; Kadirman Kadirman
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 (686.891 KB) | DOI: 10.26858/jptp.v3i1.5198

Abstract

This research aims to determine the influence addition mackarel tuna on organoleptic quality and chemical characteristic of the best banana blossom's abon. The research used completely randomized design method.  Parameter that was observed consist of water content,  protein,  fat,  carbohydrate,  crude fibers and organoleptic consist of taste,  colour,  aroma anf texture.  Analysis data using variety analysis. The result of the research was show that banana blossom's abon that really like of panelists is the banana blossom's abon that resulting on A treatment by comparison 50% of the banana blossom anf 50% of the mackarel tuna.
ANALISIS KUALITAS KLUWEK (Pangium edule Reinw) HASIL FERMENTASI MENGGUNAKAN MEDIA TANAH DAN ABU SEKAM Elite Gizwati Samudry; Andi Sukainah; Amirah Mustarin
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 (365.841 KB) | DOI: 10.26858/jptp.v3i1.5191

Abstract

This research aims to look at the effect using media of fermentation and period for fermentation to the quality of kluwek. The experimental design used was completely randomized factorial designed (factorial RAL). Media of fermentation is used soil and ash husk with period of fermentation is 40 days, 50 days and 60 days. Parameters measured were contained cyanide levels in kluwek fermented and contains other nutrients such as water content, ash content and protein content. The best research are fermentation of  kluwek using  husk ash with period of fermentation 60 days, with level of cyanide reached 0.04 µg/g. And has a water content of 59.6%, ash content 2.59%, and protein content 22.07%
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE JIGSAW UNTUK MENINGKATKAN PRESTASI BELAJAR SISWA PADA MATA PELAJARAN ALAT DAN MESIN PERTANIAN ( PTK PADA SISWA KELAS XI PENYULUH PERTANIAN SMK NEGERI 2 WALENRANG ) Imran Y, Andi Ali; Yahya, Muhammad; Darmawang, Darmawang
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 (699.566 KB) | DOI: 10.26858/jptp.v3i1.5189

Abstract

This thesis is based on the results of a classroom action research (Classroom Action Research) aims to determine the implementation of cooperative learning model jigsaw to improve student achievement in the subject of tools and agricultural machinery. The research subject is class XI student of Agricultural Extension SMK Negeri 2 Walenrang totaly 30 people. The results showed that the application of cooperative learning model jigsaw implemented, the test cycle I obtained an average score of 66.4 and the second cycle tests obtained an average score of 75.83. The results of this study obtained a description that by using a model of cooperative learning jigsaw can streamline the learning. This is indicated by an increase in the frequency of attendance of students, the courage to ask and answer questions in the learning process, presenting result of discussions in front of the class, and punctuality in collecting duties and the increasing seriousness of the students in the following subjects agricultural tools and machines
ANALISIS KANDUNGAN KADAR SERAT DAN KARAKTERISTIK SOSIS TEMPE DENGAN FORTIFIKASI KARAGENAN SERTA PENGGUNAAN TEPUNG TERIGU SEBAGAI BAHAN PENGIKAT Larasati, Kiki; Patang, Patang; Lahming, Lahming
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 (454.821 KB) | DOI: 10.26858/jptp.v3i1.5199

Abstract

The objective of the research is to determine the effect of the concentration of the wheat flour as a binder on the characteristics (colour, aroma, taste and texture) and the concentration of carrageenan on the value of nutrients (carbohydrate, protein content and fibber content sausage tempeh) this research employs two steps: the first by treatment with the use of flour 0%, 6%, 8% and 10%, and the best treatment is 10%, and then used in the step II with treatment fortification carrageenan 0%, 2%, 4% and 6%. This research use complete random with three replications. The results showed the concentration of fluorine showed the best result is a concentration of 10%, whereas the concentration of carrageenan sausage the which is 2% on the organoleptic test, test and test fiber carbohydrate protein content test except the treatment on carrageenan without fortification.
PENGARUH PENAMBAHAN BUBUR BUAH TOMAT TERHADAP KUALITAS DODOL TOMAT Noviana, Kiki; Wijaya, Mohammad; Kadirman, Kadirman
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 (571.567 KB) | DOI: 10.26858/jptp.v3i1.5200

Abstract

Dodol was a  processed product of agricultural  that are semi-wet, white to brown, made of a mixture of glutinous rice flour, coconut milk, sugar with or without preservatives. The aims of this research was to determine the quality and nutritional value of the tomato dodol. This research was used a completely randomized design (CRD). The data of this research were quantitative data. The quantitative data obtained from analysis of variation (ANOVA) and foellowed by DMRT examine. Based on the research,  the quality of tomatoes dodol that was  produced show that the addicting of tomatoes puree was gave significant effect on moisture content, fat and carbohydrate levels in tomato dodol. Treatment  Of addicting of tomato fruit puree  with 25%  of tomato fruit puree is the best treatment to produce nutritional value, 16.92 of moisture content. 7.96 of fat content. and 39.91 of carbohydrate content
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; Muhammad Rais; Nurmila Nurmila
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 (372.577 KB) | DOI: 10.26858/jptp.v3i1.5196

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
PENINGKATAN HASIL BELAJAR K3LH MELALUI PEMBERIAN KUIS PEMBELAJARAN PADA SISWA KELAS X SMK NEGERI 1 MARE KABUPATEN BONE Riska Rahmayana; Kadirman Kadirman; Purnamawati Purnamawati
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 (931.735 KB) | DOI: 10.26858/jptp.v3i1.5201

Abstract

This reseacrh is a classroom action research which aims to improve the learning outcomes of students. The aims of this research is; (1) to know the activity in learning of K3LH throught  giving the quiz (2) to know the results of K3LH learning after applied the method of giving the quiz (3) to know the influence of giving the quiz to the results of K3LH learning. The subject of this reseach consists of 34 students. The techniques of  collection data using observation and giving test at the end of the cycle that related to materials on teaching. Research procedures consist of: (a) planning, (b) implementation, (c)observation and (d) reflection. The data collected will be analyzed by qualitative descriptive data analysis. Based on the results of the research, it can be conclud that through giving the quiz can improve the result of students learning. That is 50% increase to 82,36% with Minimum Completeness Criterion (KKM) that is 70
PENGGUNAAN MEDIA AUDIOVISUAL UNTUK MENINGKATKAN HASIL BELAJAR SISWA DALAM MATA PELAJARAN MEMBIAKAN TANAMAN DENGAN BIJI JURUSAN AGRIBISNIS PEMBIBITAN DAN KULTUR JARINGAN KELAS X DI SMK NEGERI 4 JENEPONTO Indha Nurul Fauziah G; Muhammad Rais; 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 (373.31 KB) | DOI: 10.26858/jptp.v3i1.5197

Abstract

The goal of this research is to improve plant breeding learning activities using audiovisual media to improve the learning outcomes of students studying plant breeding with seeds using audiovisual media. The method used for this research is classroom action research. Data are acquired through observations, interviews and research questionnaire. Technique of data analysis used is descriptive quantitative and qualitative. The use of audiovisual media spurs students to be more enthusiastic during lessons because audiovisual media has an appealing factor in that it uses real pictures that can be seen and heard. The results of this research shows that using the audiovisual leeson model has a significant contribution in increasing activeness in learning and learning achievement. This shows  that audiovisual media learning can be used while learning because the learners’ target has been reached according to the criterion.
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

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