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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 13 Documents
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Search results for , issue "Vol 3 (2017): September Suplemen" : 13 Documents clear
ARAHAN PEMANFAATAN LAHAN PADA KAWASAN LINDUNG BERBASIS SISTEM INFORMASI GEOGRAFIS SEBAGAI UPAYA PENGUATAN EKONOMI DI KABUPATEN ENREKANG Heryanto, Heryanto; Nuddin, Andi; Halimah, Andi Sitti
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 (245.59 KB) | DOI: 10.26858/jptp.v3i0.5724

Abstract

Increased economic growth slowly but surely could encourage the opening of uncontrolled new lands, decline in the function of protected areas that could threaten the sustainability of agricultural production in the area. This study aims to minimize degradation of protected area function in Enrekang Regency through mapping of protected area based on geographic information system and overlay technique. The results showed that the referral of protected area function was spread in 12 districts with an area of 181,888.45 Ha, as a protected function area, buffer zone, annual cultivation area, as well as cultivation area of annual crops and settlement. Of these areas, approximately 35,834.03 Ha are suitable for land use in protected and unsuitable areas 45,256,76 Ha. The referral of protected area function  is expected to suppress inappropriate land use so that the legal access of the community in this area is needed, to manage and utilize the land in increasing their economic level while maintaining the sustainability and preventing the destruction of the protected area.
LAJU PENGERINGAN GABAH MENGGUNAKAN PENGERING TIPE EFEK RUMAH KACA (ERK) Ramli, Ida Amalia; Jamaluddin P, Jamaluddin P; Yanto, Subari
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 (342.35 KB) | DOI: 10.26858/jptp.v3i0.5715

Abstract

The purpose of this research is to know the rate of drying of grain using dryers of Greenhouse effect type. This research is a type of experimen research by drying of grain for 7 hours. During the drying process, conducted temperature measurement of on the dryer room is using a thermometer. In addition, to determine changes water content conducted water content test before and after drying use oven method. The results showed that the initial water content of the in grain that is 24.21% (bb). The of in grain highest drying rate occurs at the beginning of drying is in the 30th minute water evaporate at 0.17% (bb/mt). Drying rate continues to occur, but along with the increase drying time and increasingly dryness of the ingredients so that in the final stages the water evaporates approach 0 with the final water content obtained that is 7.24% (bb)
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE NUMBERED HEADS TOGETHER (NHT) UNTUK MENINGKATKAN HASIL BELAJAR PESERTA DIDIK AGRIBISNIS TANAMAN PANGAN DAN HORTIKULTURA SMK NEGERI 2 SOPPENG Syam, Husain; Nurmila, Nurmila
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 (229.043 KB) | DOI: 10.26858/jptp.v3i0.5720

Abstract

This research is a classroom action research that aims to know the improvement of learn result the subjects of agribusiness of vegetables crops by using Numbered Heads Together (NHT) learning model on class XIc learners of Agronomy of SMK Negeri 2 Soppeng. The subjects of this study were learners of class XIc Agronomy SMK Negeri 2 Soppeng which amounted to 19 people with details of 14 women and 5 men. Data collection technique in this research is using observation sheet, written test, questionnaire and documentation. Data analysis technique in this research is qualitative and quantitative analysis. The results of this study indicate the application of NHT learning model can improve learning outcomes of learners of class XIc Agronomy SMK Negeri 2 Soppeng. It is based on the value of learning outcomes obtained the learners from cycle I to cycle II has increased. Learners learning outcomes in cycle I with an average value of 79.26% with classical mastery of class 84.21%. While the learning outcomes of learners in cycle II with an average value of 94.68% with classical mastery of class is 100%.
PERUBAHAN TEKSTUR KERUPUK BERPATI AKIBAT SUHU DAN LAMA PENYANGRAIAN Irmayanti, Irmayanti; Syam, Husain; 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 (408.614 KB) | DOI: 10.26858/jptp.v3i0.5716

Abstract

The texture on the food consists of smooth and coarse, liquid and solid, hard and mushy. Texture greatly affects the food that can be felt with pressure and movement of the receptor in the mouth. One type of food that relies on texture is crackers. The purpose of this study is to analyze the texture changes in the crackers to the temperature and time used. The temperature used is 120OC, 140OC and 160OC with variation of time ie 10, 15, 20 and 25 seconds. The measured parameters were hardness and organoleptic test result of texture. The best crackers in terms of texture is a cracker that uses temperature 140OC with time 25 seconds and 160OC with time 20 seconds
PENGARUH PERSENTASE DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH Ca(OH)2TERHADAP KUALITAS KERIPIK PEPAYA (Carica papaya L.) DENGAN VACUUM FRYING Yunus, Ridhayani; Syam, Husain; 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 (303.649 KB) | DOI: 10.26858/jptp.v3i0.5721

Abstract

This research aims to know the effect of percentage dan long of submersion of solution of whiting Ca(OH)2   towards water level, organoleptic, texture, and colour. This research method using  Completely Randomized Design (RAL) factorial with the two factors those are factor of percentage of whiting solution (percentage 0,05%,0,10%, and 0,15%) and factor of long of submersion (10 minutes adn 15 minutes) by 3 repetitive . The research result was processed by using ANOVA variety analysis techniques with DMRT (Duncan Multiple Rate) advanced test. The research result indicated that percentage the solution of whiting of  that varied had affect on water content,colour, aroma, texture, taste, hardness , crispness and ΔE * colour alteration.  the long of submersion  had effect on water content, colour, aroma, texture, taste, hardness, crispness and ΔE * colour alteration. The interaction between percentage of whiting solution and long submersion only influence towards water content, crispness, and ΔE *  colour alteration. And no effect on colour, aroma, texture, taste and hardness. Based on the chemical result test, organoleptic test, texture test, and colour test were obtained that the best product with 0.15% whiting solution percentage with  15 minutes the long of submersion
OPTIMALISASI KONSENTRASI ASAM TARTRAT DAN WAKTU EKSTRAKSI PADA EKSTRAKSI PIGMEN BETASIANIN DARI KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) SEBAGAI PEWARNA ALAMI Paranoan, Cindy Annike; Lahming, Lahming; 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 (276.231 KB) | DOI: 10.26858/jptp.v3i0.5712

Abstract

The objectives of the research were (1) find out the concentration of tartrate acid (2) extraction timeof betacyanin on red dragon fruit skin.  The research employed  experimental research using Complete Randomized Design (CRD) factorial pattern by the concentration of tartrate acid 0.50%, 0.75%, 1% and 1.25% and extraction time 3 days, 4 days and 5 days. The obtained data were analyzed using analysis of variance (ANOVA). The result showed that (1) the extraction using tartrate acid concentration of 1% for3 days  (K3T1)  produced  the highest  level  of betacyanin content (2)  analysis of  pH  (3,  5,  6,  7, 8)  and temperature (40oC, 50oC, 60oC) showed the extraction of the red dragon fruit skin were stable at pH 7.Extract without treatment of optimum pH addition stabilized at 40oC, while the result of red dragon fruitskin’s extraction by addition of optimum pH stabilized at 50oC.
PENGOLAHAN IKAN ASAP LELE DUMBO MENGGUNAKAN ASAP CAIR DALAM PENGAWETAN HASIL PERIKANAN Pangesti, Ita Diah; Wiharto, Muhammad; Patang, Patang
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 (342.35 KB) | DOI: 10.26858/jptp.v3i0.5717

Abstract

This study aims to determine the effect of the addition of liquid smoke concentration to the chemical properties of dumbo catfish fish and to determine the level of panelist acceptance of the organoleptic value of the resulting dumbo catfish fish. This research is a quantitative research (experiment) using Randomized Complete Design (RAL) with variation of liquid smoke concentration 0%, 6%, 8% and 10%. At fogging 4 hours with temperature 60 ℃. Parameters observed included moisture content, fat content, protein content, phenol content, TBA and organoleptics including flavor, aroma, color, and texture. The data obtained will be analyzed by analysis of variance (ANOVA) and Duncan's advanced test. The results showed that smoked dumbo catfish using liquid smoke most favored by panelists was Dumbo catfish smoke which was produced at 10% liquid smoke concentration treatment.
KARAKTERISTIK SIFAT FISIKO-KIMIA TEPUNG SUKUN (Artocarpus altilis) DENGAN VARIETAS TODDO’PULI Masita, Sri; Wijaya, Mohammad; Fadilah, Ratnawaty
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 (235.439 KB) | DOI: 10.26858/jptp.v3i0.5722

Abstract

This study aims to determine the characteristics of physical properties and chemical properties of breadfruit flour Toddo'puli varieties. This research is experimental research, object in this research that is breadfruit flour which are made from varieties of Toddo'puli, with 3 times repeat so as to produce amount of unit trial counted 3 unit. Data of research obtained by way observation, documentation and experiment. files analysis techniques used are descriptive statistics. The results showed that the average value of yield obtained was 17.09%, viscosity 4,960 centipoise, moisture content 6,66%, amylose content 0,65%, amylopectin content 36,38%. While for organoleptic test of flour consist of color, smell and texture in a row get average value equal to 2,75%, 2,88%, 3,41%.
PENGARUH KONSENTRASI GULA DAN CABAI TERHADAP UMUR SIMPAN MANISAN CEREMAI BASAH (Phyllanthus acidus) Te'ne, Fitria; Lahming, Lahming; 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 | DOI: 10.26858/jptp.v3i0.5713

Abstract

This study aimed to determine the effect of sugar and chili concentrations on the characteristics of candied wet ceramai (texture, flavor, aroma, and color) and to know the content of water content, rendement,   sugar of reduction , total acid, vitamin C and visual test. The design used in the study is completely randomized factorial design (RAL Factorial). Data analysis technique used is the analysis of variance using SPSS version 21..The results showed that the concentration of sugar and chili influenced water content, reducing sugar, vitamin C, total acid, and organoleptic test. The longer the storage,  the water content increases while the sugar content, vitamin C, total acid and organoleptic test decreases. Sugar concentration 40% chili 1% gives the best quality of candied wet ceremai during storage
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.

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