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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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PROFIL KERAGAMAN VEGETASI EKOSISTEM MANGROVE DI DESA TAMUKU KABUPATEN LUWU UTARA Suhendra Purnawan; Subari Yanto; Ernawati S.Kaseng
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.585 KB) | DOI: 10.26858/jptp.v5i0.8564

Abstract

This study aims to describe the profile of vegetation diversity in the mangrove ecosystem in Tamuku Village, Bone-Bone-Bone District, North Luwu Regency. This research is a qualitative research using survey methods. The data collection technique uses the Quadrant Line Transect Survey technique. The data analysis technique uses the thinking flow which is divided into three stages, namely describing phenomena, classifying them, and seeing how the concepts that emerge are related to each other. The results of this study are the profile of mangrove vegetation in Tamuku Village, which is still found 16 varieties of true mangrove vegetation and 7 varieties of mangrove vegetation joined in the coastal area of Tamuku Village, Bone-Bone District, North Luwu Regency, South Sulawesi. The condition of mangrove vegetation in Tamuku Village is currently very worrying due to human activities that cause damage such as the project of normalization of flow, opening of new farms, disposal of garbage, water pollution due to chemicals, and exploitation of mangrove forests for living needs. The impact is ecosystem damage and reduced vegetation area as a place to grow and develop mangroves.
SUBSTITUSI TEPUNG BONGGOL PISANG PADA MIE BASAH DENGAN PENAMBAHAN KULIT BUAH NAGA (Hylocereus undatus) Sumardana, Gede; Syam, Husain; Sukainah, Andi
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 (496.645 KB) | DOI: 10.26858/jptp.v3i0.5714

Abstract

This study aims to determine the effect of substitution of banana tuber flour and the addition of super red dragon fruit skin extract to the quality of wet noodles. This study consists of two stages, the first step is to find the best concentration between wheat flour and banana tuber flour in the making of wet noodles and the second stage is the addition of super red dragon fruit skin extract. The research method used is complete randomized design (RAL), the research data is processed by ANOVA variance analysis technique with further test of DMRT (Duncan Multiple Rate). The results of the Phase 1 study showed that the substitution of wheat flour from banana tuber flour 285 g : 15 g was the best treatment with hedonic characteristics for flavor 3,57, color 3,69, aroma 3,43, and texture 3, 61. Phase 2 research showed that the wet noodle without the addition of red dragon fruit skin extract is the best treatment with hedonic characteristic for taste of 3,53, color 3,21, flavour 3,31 and texture 3,41 with water content 58,14%, ash 0,72%, 0.48% fiber content, and antioxidant levels of 1.01.
KONDUKTIVITAS PANAS DAN KOEFISIEN PINDAH PANAS PADA PROSES PENGERINGAN GABAH DENGAN MENGGUNAKAN CABINET DRYER Rusli, Riska; Jamaluddin P, Jamaluddin P; Yanto, Subari
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 (107.904 KB) | DOI: 10.26858/jptp.v1i1.6226

Abstract

The purpose of this research is to know the conductivity and coefficient of heat transfer in drying process of gabah (unhulled rice) by using cabinet dryer. This research is a type of experimental research done by drying "gabah" with temperature variations 50OC, 60OC and 70OC while the duration of drying 160 minutes, 170 minutes and 180 minutes. then to know the temperature change during the drying process used thermocouple, while to know the change of  "gabah"  water  level  is  done  by  water  content  test  before  and  after  drying  by  using  ov en  method. The results show that the higher the drying temperature, the "gabah" temperature will be close to the temperature of hot air, while the moisture content the higher the temperature and drying in a long time will cause the "gabah" water content decreases. The value of the  "gabah" conductivity and the heat transfer coefficient of the"gabah" is 0.32 W/m.OC and 31.77 W/m2.OC.
PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) TERHADAP KUALITAS BOLU GULUNG Fauziah, Fauziah; Kadirman, Kadirman; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v2i0.5186

Abstract

This research aims to produce roll cake with pumpkin flour substitution and to know the chemical  characteristic of flour from substitution  pumpkin flour and wheat flour produce the best roll cake. And to know the organoleptik quality of roll cake product. This research was done with proksimat analysis the all treatment of substitution from pumpkin flour and wheat flour continued with organoleptik testing on roll cake. The result of research showed that the best roll cake from panelist is product substitution pumpkin flour  25% and wheat flour 75%
DIVERSIFIKASI PRODUK SUSU PASTEURISASI DENGAN PENAMBAHAN SARI BUAH JAMBU BIJI MERAH (Psidium gujava Linn) Fitasari, Puspa; Syahrir, Mardi; Mustarin, Amirah
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 (680.176 KB) | DOI: 10.26858/jptp.v4i0.6914

Abstract

study aims to determine the effect of red guava juice (Psidium gujava Linn) on the content of vitamin C in the manufacture of pasteurized milk, and the level of panelist's preference for pasteurized milk. The type of this research is quantitative research with experimental approach using Completely Randomized Design (RAL) consisting of control treatment that is without addition of red guava juice, 3% treatment, 6% treatment, and 9% treatment. The results showed that in the chemical test the highest content of vitamin C was the control treatment without the addition of red guava juice. The results of organoleptic test showed that the best treatment on taste, aroma and color indicator was on the treatment of 6% red guava juice and 500 ml of milk.
PENGARUH SUHU PENYIMPANAN DAN JENIS KEMASAN TERHADAP MUTU ABON IKAN TERBANG Antri Jayadi; Badaruddin Anwar; Andi Sukainah
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 (400.598 KB) | DOI: 10.26858/jptp.v2i1.5154

Abstract

This study aimed to determine changes in the quality shredded flying fish are packed with aluminum foil and polyethylene were stored at 28 0 C and 10 0 C. The design used in the study is completely randomized factorial design (RAL Factorial).Parameters measured were free fatty acid content and moisture content.Data analysis technique used is the analysis of variance using SPSS version 21.The results of the study to the lowest levels of free fatty acids at room temperature storage is polyethylene packaging while at cold temperature storage is aluminum foil packaging.The test results showed that the content of the water content of the lowest water levels in the storage room temperature or cold temperature is polyethylene packaging
STUDI IDENTIFIKASI PLANKTON DI MUARA SUNGAI TALLO KOTA MAKASSAR Patang Patang; Andi Puspa Sari Idris
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.177 KB) | DOI: 10.26858/jptp.v5i0.8547

Abstract

The study aimed to identify the level of diversity of phytoplankton and zooplankton around Muara Tallo, Makassar. The study was conducted for 3 months, namely May to July 2018, in three observation stations, namely location 1 which is located around the mangrove forest, location 2 is located around the estuary of the Tallo River and location 3 which is located around Paotere Harbor, Makassar. Plankton sampling is carried out in the morning using plankton net No. 25. Plankton samples are then taken to the laboratory for identification and analysis.The results showed that when sampling at station 1 there were species of Leptocylidricus sp. Phytoplankton, and Cosvinodiscus sp. and Pleurosigma sp., Paralia sp., Bacillaria sp., but Chaetoceros sp. not found on this station. At the Station 2 phytoplankton species found were Cosvinodiscus sp. and Leptocylidricus sp., then Pleurosigma sp. and at station 3 phytoplankton can be found namely phytoplankton  of Leptocylidricus sp., and Cosvinodiscus sp. While station 1 found abundance of phytoplankton, namely the type of Leptocylidricus sp. and Cosvinodiscus sp. Station 2 abundance of types of Leptocylidricus sp., Cosvinodiscus sp. Pleurosigma sp. and Paralia sp. while station 3 is the abundance of phytoplankton in Leptocylidricus sp., Cosvinodiscus sp., Bacillaria sp. and Chaetoceros sp.
ANALISIS SIFAT FISIKO KIMIA NUGGET RAJUNGAN (PORTUNUSPELAGICUS) DENGAN BERBAGAI JENIS TEPUNG SEBAGAI BAHAN PENGISI Rezky Awaliah; Subari Yanto; Andi Sukainah
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 (360.335 KB) | DOI: 10.26858/jptp.v3i2.5526

Abstract

This study aimed to determine the effect of powderkind and concentration powder of the physical and chemical characteristics of crab nugget. This research was conducted in two stage. The first stage is hedonic test crab nuggets with three kinds powder that is: sago flour, cornmeal, and wheat flour. The second stage of analysis of the protein and ash content. This research used a completely randomized design factorial. The result of the research showed that the best crab nuggets of sago flour with 2% concentration, with nutrition content: protein content were 31,29% and ash content were 5,31%.
PENGOLAHAN TALAS (Colocasia Esculenta L., Schott) MENJADI KERIPIK MENGGUNAKAN ALAT VACUM FRYING DENGAN VARIASI WAKTU Iskandar, Haerul; Patang, Patang; 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 (171.146 KB) | DOI: 10.26858/jptp.v1i1.6217

Abstract

Research this aim for knowing influence variation time frying chips of talas (Colocasia esculenta L ., Schott) use vacuum frying to organoleptic quality, moisture content, levels ash, content fat, protein and carbohydrates. The samples used were chips of talas of which were processed using vacuum frying at 90 0C with frying time of 65, 70 and 75 minutes, this study used a complete randomized design (RAL). Results research chips of talas use vacuum frying at a temperature of 90 0C with time frying 75 minutes is treatment best with produce water content (1.21%), levels ash (0.77%), protein (1.97%), fat (25.80%), carbohydrate (70.29%). The level Favorite ( hedonic ) the chips of talas on time frying 75 minutes use vacuum frying with temperature 90 0C is treatment most liked by the panelis both in terms of color, taste, aroma  and texture.
PEMANFAATAN SARI TEBU (Saccharum Oficinarum) DAN LAMA FERMENTASI KACANG TUNGGAK TERHADAP KUALITAS KECAP MANIS KACANG TUNGGAK (Vigna Unguiculata) Ernasari Ernasari; Patang Patang; Kadirman Kadirman
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 (496.099 KB) | DOI: 10.26858/jptp.v4i2.6616

Abstract

The purpose of this study to determine the effect utilization of cane sari concentration and fermentation long to the quality of  cowpea sweet soy sauce that produced. This research is an experimen research with a complete randomized design of factorial pattern (factorial RAL) consisting of two factors, namely the of juice sugar cane concentration  3 treatment, namely: 100 ml, 200 ml, and 300 ml. and  fermentation long that is : 3 days, 5 days and 7 days. Research variables observed were protein content, viscosity and sucrose sugar content. The analytical technique used in this study is the of analysis variety .The results showed the best treatment on the addition of cane sari for organoleptic test (taste, color and aroma) and proximate analysis for viscosity and  sugar levels sucrose on addition of concentration 300 ml , for levels protein the best treatment on addition concentration 100 ml. whereas The best treatments on fermentation long for organoleptic test included (taste, color and aroma) and proximate analysis such as protein content, viscosity and sucrose sugar content with 3 days fermentation long.

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