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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 4, No 1 (2018): Februari" : 13 Documents clear
PENGARUH LAMA PENGERINGAN DAN BERBAGAI JENIS GULA TERHADAP KUALITAS MANISAN TOMAT (LYCOPERSIUM ESCULENTUM) Febriyanti, Nurul; Caronge, Muhammad Wiharto; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (115.212 KB) | DOI: 10.26858/jptp.v1i1.6222

Abstract

The purpose of this research is to know the influence for a long time drying and various types againts sugar used to the quality of candied tomatoes. This research uses a factorial completely randomized design consisting of two factors, factor A is the type of sugar (granulated sugar and brown sugar) and the B factor is drying (10, 12 and 14 hours) which done  with 2 treatments and 3 time repetitions. The research variables observed were organoleptic test, water content and vitamin C level. The analysis technique used in this research was analysis of variance analyzed by using SPSS version 20.0. The results showed  the is best treatment  the use of  brown sugar with 14 hours drying time with the best quality determinant indicator was based on water content test parameter (22,73), vitamin C content (0,177) and organoleptic tests include , color (3,36), taste ( 3.30), aroma (3.55), texture (3,46).
PENGGUNAAN JERUK NIPIS (Citrus aurantifolia) DAN STRAWBERRY (Fragraria sp) SEBAGAI PENGAWET ALAMI TERHADAP DAYA SIMPAN BOLU GULUNG JAGUNG Nurbaya, Nurbaya; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (115.083 KB) | DOI: 10.26858/jptp.v1i1.6218

Abstract

The purpose of this research is to know the effect of the use of lime (Citrus aurantifolia) and strawberry (Fragraria sp) as natural preservative to the shelf life of roll cake and to know the level of panelist acceptance of roll cake. This research uses a complete randomized design of factorial pattern consisting of two factors namely: the first factor: type of natural preservative that are P1: strawberry, P2:  lime and the second factor was a natural preservative concentration 0%, 2% and 4%. The results of organoleptic of test showed the most favored roll cake from panelist is corn flour substitution 50% and wheat flour 50%. Based on Proximate test results obtained the best treatment that is: water content of 34.07% in 4% lime treatment, ash content of 1.37% on control treatment, 0.44% fiber content on 4% strawberry treatment, 6.81% protein content on 2% strawberry , 52.59% carbohydrate content on 2% strawberry treatment. Research results have shown that shelf life of roll cake with the addition of lime 2% only last until day 6.
PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP SIFAT KIMIA DANORGANOLEPTIK TEPUNG UMBI TALAS (Colocasia esculenta) Erni, Nurfiani; Kadirman, Kadirman; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.644 KB) | DOI: 10.26858/jptp.v1i1.6223

Abstract

This  study  aims  at  knowing  the  influence  of  temperature  and  leght  of  drying  to chemical characteristic and organoleptic of taro flour. This study is an experimental study using complete random design, factorial pattern which is consisted of two factors namely: drying temperature (P1 = 50 0C, and P2= 60 0C) and length of drying (T1 = 8 hours, and T2 = 10 hours) with  three  time  repetition.  Variables  observed  were  rendamen,  the  content  of  water, the content of ashes, the content of protein, the content of carbohydrate, the appearance, the smell and texture. Analysis technic used ini this study were analysis of variance (ANOVA) and Duncan advanced  test which were calculated through software statistical package for social science (SPSS) version 21.0. The results showed that temperature and length of drying had an evident influence to the chemical characteristic and organoleptic of taro flour. The results of the chemical characteristic and organoleptic of taro flour covered 8,57 % rendamen, 11,80 % water, 11,46 % ashes, 5,95 % protein, 73,58 % carbohydrate,  8,60 % in appearance, 6,82 % in smell, and  7,20 % in texture
PENINGKATAN PRESTASI BELAJAR PADA MATA PELAJARAN ALAT DAN MESIN PERTANIAN MELALUI MODEL PEMBELAJARAN TERPADU TIPE CONNECTEDPADA SISWA KELAS XII ATPH SMKNEGERI 2 BULUKUMBA Ariana, Isma; Caronge, Muhammad Wiharto; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (90.676 KB) | DOI: 10.26858/jptp.v1i1.6214

Abstract

This research is a classroom action research that aims to know learning achievement on the subjects of agricultural tools and machinery through integrated learning model connected type to the students of class XII ATPH SMK Negeri 2 Bulukumba school year academic year 2017/2018. The subjects of this study were the learners of class XII ATPH state vocational school 2 Bulukumba with amount of 25 learners undertaken in two cycles and each cycle is held four times meetings. Data collection techniques used are through the initial tests and tests at the end of the cycle. The results of this study indicate that the implementation of integrated learning model connected type at the students of class XII ATPH state vocational school 2 Bulukumba can improve learning achievement. This is shown from the results of cycle I with an average value of 52,00%, and on the of cycle II increased with an average value of 81.90%, while for classical exhaustiveness reached 93,23%
STUDI KELAYAKAN USAHA AGROINDUSTRI DODOL MARKISA DI KELURAHAN MALINO KECAMATAN TINGGIMONCONG KABUPATEN GOWA Nur Salam Achmad; Husain Syam; Lahming Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (105.837 KB) | DOI: 10.26858/jptp.v1i1.6219

Abstract

This study aims to describe the profits of passion fruit dodol processing business in Village Malino Subdistrict Tinggimoncong Gowa Regency, and to know the economic feasibility of passion fruit dodol processing business in Village Malino Subdistrict Tingimoncong, Gowa Regency. This research is a qualitative and quantitative research using descriptive analysis method. Data collection techniques used in this study is by interview with business owners. The qualitative data is presented in the non-financial aspect, while the quantitative data uses the economic analysis of BCR (Net Present Value), IRR (Internal Rate of Retrun), BEP (Break Event Point) and PBP (Pay Back Period). The results showed that the number profits of passionfruit dodol in Village Malino Subdistrict Tinggimoncong Gowa Regency within one year of Rp. 165,199,813, BCR (Benefit Cost Ratio) 1.6> 0, NPV (Net Present Value) 248,347,965> 0, IRR (Internal Rate of Retrun) 21%, BEP (Break Event Point) with packaging selling price 200 gr Rp. 4.482, packaging 300 gr Rp. 6.673, PBP (Pay Back Period) 2.3 years. Overall agroindustry dodol passion fruit  in Village Malino Subdistrict Tinggimoncong Gowa Regencyis economically feasible
PENERAPAN MEDIA PEMBELAJARAN BERBASIS MACROMEDIA FLASH UNTUK MENINGKATKAN MOTIVASI DAN HASIL BELAJAR SISWA PADA MATA PELAJARAN ALAT DAN MESIN PERTANIAN KELAS X ATP DI SMK NEGERI 7 MAJENE Eka Putri; Husain Syam; Muhammad Rais
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.984 KB) | DOI: 10.26858/jptp.v1i1.6224

Abstract

This study is a classroom action research that aims to improve students' motivation and learning outcomes on the subjects of agricultural tools and agricultural machines class X agricultural  agribusiness  skills  program  (ATP)  SMK  Negeri  7 Majene  with the use of macromedia  flash based learning  media.  The subjects  of this study are the students  of class X ATP 2 SMK Negeri 7 Majene in the odd semester of academic  year 2017/2018 consisting  of 33 students. This research  was conducted  in two cycles consisting  of four activities, namely: planning, implementation, observation/observation,  and reflection. Data collection  of motivation  and learning  outcomes,  as well as activities  of student  learning activities is done by using observation  sheet and test result sheet in cycle I and cycle II. The collected  data is analyzed  quantitatively  and qualitatively.  Based  on the  results  of research, it can be concluded that the use of media based learning macromedia flash can improve  motivation  and  learning  outcomes  of  students  of class  X ATP  SMK  Negeri  7 Majene.
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE JIGSAW UNTUK MENINGKATKAN HASIL BELAJAR PADA MATA PELAJARAN AGRIBISNIS TANAMAN SAYURAN PESERTA DIDIK KELAS XI AGRIBISNIS TANAMAN PANGAN DAN HORTIKULTURA SMK NEGERI 4 GOWA Nurlinda Nurlinda; Patang Patang; Lahming Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.705 KB) | DOI: 10.26858/jptp.v1i1.6215

Abstract

This research is a classroom action research that aims to know the improvement of learn outcomes on  vegetables agribusiness subjects by using cooperative learning model of jigsaw type of class XI  state vocational school 4 Gowa. The subjects of this study were the learners of class XI ATPH 3 state vocational school 4 Gowa school year 2017/2018 with amount of 21 learners undertaken in two cycles and each cycle is held four times meetings. Data collection techniques used are through the initial tests and tests at the end of the cycle. The results of this study indicate that the implementation of jigsaw type cooperative learning model at the subjects of agribusiness of vegetable crops in the learners of class XI ATPH 3 state vocational school 4 Gowa can improve the learning outcomes. This is shown from the results of research cycle I with an average value of 69.85%, while for classical exhaustiveness reached 42.86% and on the implementation of cycle II increased with an average value of 81.90%, while for classical exhaustiveness reached 95, 23%.
EFEKTIVITAS PUPUK KOMPOS DARI HASIL LUBANG RESAPAN BIOPORI TERHADAP TANAMAN SAWI ( Brassica juncea L. ) Muhammad Alwi Akbar; Andi Sukainah; Kadirman Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (100.331 KB) | DOI: 10.26858/jptp.v1i1.6220

Abstract

Compost is organic material, such as leaves, straw, reed, grass, rice bran, stalk corn, tendrils, herbs and manure that has been decomposed by decomposing microorganisms, so it can be utilized to improve soil properties. The purpose of this study is to determine the effectiveness of compost fertilizer from the results of biopori infiltration holes to mustard plants and to determine the compost concentration of biopori most influential on the growth of mustard plants. This type of research is experimental research conducted with two stages, namely composting in biopori infiltration hole and utilization of biopori compost fertilizer on mustard plant to increase the growth and production of mustard plant. This research uses descriptive analysis with 5 treatment of concentration of compost fertilizer. The results of this study indicate that fertilizer from biopori infiltration hole is effective for use and the most influential concentration on the growth of the mustard greens is 150 grams.
PEMANFAATAN LIMBAH KULIT PISANG KEPOK (MUSA PARADISIACA LINN) DENGAN VARIASI BUAH NAGA MENJADI PERMEN FUNGSIONAL Afriandi Afriandi; Lahming Lahming; Subari Yanto
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (106.808 KB) | DOI: 10.26858/jptp.v1i1.6225

Abstract

This  study aims to determine the effect of the  concentration of  dragon  fruit  juice addition  to  the manufacture of kapok  banana  pell  candy  and  to  know  the acceptance  of  panelists on the candy produced. This research uses Completely Randomized Design (RAL) with the addition of dragon fruit juice. Parameters observed, moisture content, ash content, reducing sugar content, sucrose content, antioxidant levels, vitamin C levels with hedonic quality of color, texture, aroma, and taste. Based on the results of proximate test for water content, ash content, reducing s ugar content, sucrose content, antioxidant levels, and vitamin C content, the best result is the treatment with the addition of dragon fruit juice 300 gram with hedonic quality of color 6.92 , texture 6.9, aroma 6.59 and taste 7.35
PENGARUH LAMA PENGERINGAN TERHADAP KARAKTRISTIK SIFAT KIMIA COOKIES TEPUNG KACANG TUNGGAK (Vigna unguiculata L) Sriwahyuni Nur; Muhammad Wiharto Caronge; Ratnawaty Fadilah
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 1 (2018): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (112.17 KB) | DOI: 10.26858/jptp.v1i1.6216

Abstract

This study aims to determine the effect of  long as drying on the characteristics of the chemical nature of cookies flour cowpea  (Vigna unguiculata) and to know the level of panelists acceptance of  the it cookies flour cowpea . This research is a quantitative research (experiment) which is done with two stages, namely the process of making flour  cowpea and making of cookies flour cowpea. This study used Completely Randomized Design (RAL) with variation of P, Q and R drying  time of each 2 hours, 4 hours and 6 hours with rendamen observation, moisture content, ash content, protein content, protein content, carbohydrate and sensory test of cookies flour cowpea. Research data obtained by technique questionnaire and observation. Data were analyzed by  used  variance analysis technique (ANOVA) continued  by DMRT test (duncan) and one sample test. The results showed that the best drying treatment was 4 hours with 46.8% rendamen, water content 9.85%, ash content 3,71%, protein content 26,84% and carbohydrate 57,54%.

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