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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 13 Documents
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Search results for , issue "Vol 3 (2017): Maret Suplemen" : 13 Documents clear
ANALISIS PEMBUATAN DODOL BERBAHAN BAKU TEPUNG MELINJO DAN TEPUNG BERAS KETAN Alyanti, Alyanti; Patang, Patang; Nurmila, Nurmila
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 (556.891 KB) | DOI: 10.26858/jptp.v3i0.5452

Abstract

The study was aimed to determine the influence of melinjo flour substitution on the contents of protein, fat, ash, water, and carbohydrates in dodol melinjo and to determine the acceptance of the panelists on dodol melinjo based on the organoleptic test results. A Completely Randomized Design (CRD) was applied in this study using formulation such as K treatment (0% melinjo flour and 100% glutinous rice flour), A treatment (75% melinjo flour and 25% glutinous rice flour), B treatment (60% melinjo flour and 40% glutinous rice flour), and C treatment (50% melinjo flour and 50% glutinous rice flour). The result show that the best proximate test was resulted in C treatment with the same amount concentration between melinjo flour and glutinous rice flour.
PENGARUH LAMA DAN SUHU PENGASAPAN DENGAN MENGGUNAKAN METODE PENGASAPAN PANAS TERHADAP MUTU IKAN LELE ASAP Sulfiani, Sulfiani; Sukainah, Andi; Mustarin, Amirah
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 (679.41 KB) | DOI: 10.26858/jptp.v3i0.5468

Abstract

This research aims to determine the time and temperature of fumigation using hot fumigation method to tind the quality of smoke eatfish. This research used a completely random design that consist of two treatments; 4 hours and 6 hours and temperature 400C and 500C. The parameters of this research werethe content of water, protein, ash, and hedonic value of smoke catfish. The results of this research showed that the best treatment was 6 hours in temperature 500C by content of water  8.73% , protein 24.63%, and ash 13.36%.
PEMBUATAN MINUMAN SARI BIJI DURIAN (Durio Zibethinus) DENGAN PENAMBAHAN EKSTRAK JAHE MERAH (Zingiber officinale rosc.) Alhim, Rusdi; 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 (553.699 KB) | DOI: 10.26858/jptp.v3i0.5448

Abstract

This study aims to determine the effect of concentration of ginger on the quality of  juice of seeds durian and The level of panelist acceptance.  Parameters observed in this study included organoleptic test (aroma, taste, and color) and proximate test (protein and fat). The data analysis used is variance analysis. The results showed that the best organoleptic test results were found in the treatment with the addition of 94% juice of seeds durian with the addition of 6% red ginger extract. While the best proximate test results were found in the treatment with the addition of 100% juice of seeds durian with the addition of red ginger extract of 6%.

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