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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 316 Documents
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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
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
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
STUDI PEMBUATAN NUGGET BERBAHAN DASAR TAHU DENGAN TAMBAHAN SAYURAN Khatimah, Nurul; Kadirman, Kadirman; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (706.949 KB) | DOI: 10.26858/jptp.v4i0.6913

Abstract

This study aims to determine the effect of using basic ingredients of tofu with additional vegetables for nugget quality, as well as the level of fondness for nuggets. The type of this research is quantitative research with experiment approach using randomized block design consisting of control 100% of chicken meat, 90% tofu and 10% broccoli, tofu 85% and broccoli 15%, tofu 80% and broccoli 20%. The results showed that the highest water content was 90% tofu and 10% broccoli, while the highest protein content was 85% tofu and 15% broccoli. The results of organoleptic test showed that the best treatment on color, aroma, taste, and texture indicator was tofu 85% and broccoli 15%
PENERAPAN METODE DISCOVERY UNTUK MENINGKATKAN PRESTASI BELAJAR MATA PELAJARAN PROSES PENGOLAHAN DAN PENGAWETAN SISWA KELAS X SMK NEGERI 2 PINRANG Abdullah, Edi; Syam, Husain; Latief, Nurlaela
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 1 (2016): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.749 KB) | DOI: 10.26858/jptp.v2i1.5153

Abstract

This research is a class room action research that aims to improve the student learning  achievements in processing and desiccation subject through particular discovery method at the 1st  year class of SMK 2 Pinrang in 2014-2015 academic year, with 28 students. This study was conducted in two cycles, each cycle consists of planning, observation, and reflection stage. The treatment which has been done in first and second cycle was discovery method. The result showed that implementing of discovery method can improve student  learning achievement. In the first cycle, the competence of student was 82,14% in average acquisition percentage and it has increased to 96.42% in the second cycle. The value acquisition in the second cycle was assumed completed according in KTSP (Curriculum Education Unit) ≥ 75. Thus it can be said that the implementing of discovery method can improve academic achievement either in theory, practices and the way of learning
UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER Maryam Jamilah; Kadirman Kadirman; Ratnawaty Fadilah
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 1 (2019): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.323 KB) | DOI: 10.26858/jptp.v5i1.8200

Abstract

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.
PEMANFAATAN KEONG MAS (Pomacea canaliculata L) DAN LIMBAH CANGKANG RAJUNGAN (Portunus pelagicus) MENJADI PAKAN TERNAK UNTUK MENINGKATKAN PRODUKSI TELUR ITIK Nurjannah Nurjannah; Subari Yanto; Patang Patang
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 2 (2017): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (442.935 KB) | DOI: 10.26858/jptp.v3i2.5525

Abstract

The research aims to determine the effect of adding flour golden snail and flour shell crab in the feeding of ducks to increase eggs production and to improve the quality of eggshell. The Parameters observed, incluiding the production of duck’s eggs ( daily egg production, weekly egg production, egg mass) weight of duck egg (weight of eggshell and weight of the eggs content). The analysis of this thesis used variance analysis. The result of this research showed daily egg production and weekly egg production that received the best treatment lies in treatment B (awarding flour golden snail 20% and 5 % starch crab flour). Whereas the best weight of ducks egg and weight of duckshell egg is treatment D (awarding 20% flour golden snail and 10% starch crab flour)
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%.
PENGEMBANGAN SISTEM IRIGASI TETES DENGAN GRAVITASI SISTEM KONTROL OTOMATIS MENGGUNAKAN LIPSTIK Nurjumadil, Muhammad; Hermawati, Hermawati; Adil, Adil; Mustarin, Amira
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 2 (2018): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (416.068 KB) | DOI: 10.26858/jptp.v4i2.6615

Abstract

Agriculture is generally defined as a cycle of management or cultivation of natural resources by humans, especially in the field of crop resources management. The cultivation process requires several supporting factors to run normally and well, the better the process of agricultural cultivation will be the maximum and the quality of the products produced, and vice versa. Factors determining whether or not the quality of the plant, is determined by 2 main factors, namely land or planting media and the maintenance process because the planting medium is where the growth of plants consisting of solid, liquid and air and the bodies of different content for each type of soil, In order for plant growth can take place properly then the regulator of water antata must be considered, because water directly affect the preparation of plant body and photosynthesis process. One of the most important factors in improving the quality of plants is at the pre-harvest stage, ie there is a watering stage. In the process of watering there is to be considered that the pattern or time of watering because it has a correlation to the process of photosynthesis, especially on horticultural crops are generally in demand by the community as food crops. Based on the main points of mind on the main problem that is, urban communities in the care of plants do not have much time in due to the density of human activity, in the care of the plants is very urgent attention to watering, plant watering done by farmers or urban communities today is generally still done traditional by using timbah or hose directly to water the plants, so in this way is still less efficient because it still rely on human power and not time saving, and the high level of heterogeneity in the distribution of water, then on the other hand many available plastic waste such as plastic cups, paint containers and other plastic containers. So the researchers make innovations and the need for the development of irrigation watering equipment drops with the gravity of automatic control system using plastic waste (LIPSTIK)
PENINGKATAN PRESTASI BELAJAR DENGAN MENGGUNAKAN MODEL PEMBELAJARAN GROUP INVESTIGATION (GI) PADA MATA PELAJARAN KOMPETENSI KEJURUAN KELAS X SMK NEGERI 3 TAKALAR Lanuihsan, Lanuihsan; Nur, Hasanah; Irfan, Andi Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 1, No 1 (2015): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.632 KB) | DOI: 10.26858/jptp.v1i1.5144

Abstract

This is a Classroom Action Research, to knowthe  increase of students achievement in vocational competency ofclass X ATPH I SMK 3Takalar. The research’s subject are 32 students in class X ATPH I SMK 3Takalar at 2014/2015.This research performed in 2 cycles and each cycle consist of 4 times meeting. The data connected frompre-test and post-test at the end of each cycle. Classically completeness in the pre-test 31,25%. In the first cycle student achievement increase 37.5%so that classically completeness become 68.75% and the second cycle students achievement increase 21.87% so that classically completeness become 90.62%. Based on the results, group investigation (GI) learning model can improve student achievement of vocational competency of SMK Negeri 3 Takalar

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