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Jurnal Pendidikan Teknologi Pertanian

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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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PENERAPAN MODEL PEMBELAJARANKOOPERATIF TIPE NUMBERED HEADS TOGETHER (NHT) DALAM MENINGKATKAN HASIL BELAJAR MATA PELAJARAN MENGAIRI PADA SISWA KELAS X ATPH1 SMKN 3 TAKALAR Rudi Harza; Bakhrani Andi Rauf; Suardy Suardy
Jurnal Pendidikan Teknologi Pertanian Vol 1, No 1 (2015): Agustus
Publisher : Universitas Negeri Makassar

This is a class action research. The purpose of this research is to evaluate the result of the student’s achievement in irrigation subject using cooperative learning model with Numbered Heads Together (NHT) technique on class X students of SMKN 3 Takalar ATPH1. The subjects of this research on class X students of SMKN 3 Takalar in Horticulture and Agribusiness Food Crops major with totaling 32 students consisting of 25 men and 7 women. The results of this research shows that the application of cooperative learning model with Numbered Heads Together (NHT) technique in irrigation subject on class X of SMKN 3 Takalar ATPH1 can improve the student’s achievement in irrigation. It is proved by the result of the student’s score in the first and the second cycle through the implementation of cooperative learning model with Numbered Heads Together (NHT) technique. The Student’s score average in the first cycle is 74.90%, while the classical standard reaches 65.625%. The implementation of the second cycle is increased with an average score 86.375%, while for classical standard reaches 93.75%. In another word, 30 from 32 students are in the completed category

PENGARUH PENAMBAHAN BUBUR DAUN KEMANGI ( Ocimim basilicum L. ) TERHADAP KANDUNGAN GIZI KERUPUK SAGU Hijra Wijaraya; Muhammad Wiharto Caronge; Muhammad Rais
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 1 (2019): Februari
Publisher : Universitas Negeri Makassar

The purpose of this study was to determine the effect adding gruel of basil leave to the nutritional content of sago crackers. The experimental design used was a Completely Randomized Design (CRD) consisting of the concentration of the adding gruel of basil leave, namely: 0% (Control), 10%, 15%, and 20%. The parameters observed in this study were chemical analysis (water content, levels of provitamin A (β-carotene), phosphorus content, antioxidant content) and organoleptic value of sago crackers. The results showed that the concentration of adding gruel of basil leave affect water content, levels of provitamin A, especially β-carotene, phosphorus levels, and antioxidant levels of sago crackers. Likewise, on the results of acceptance or the level of panelist fondness. The best treatment, in terms of chemical analysis and organoleptic test, is sago crackers with the addition of 10% concentration of adding gruel of basil leave, with a value water content of 7.96%, provitamin A content (β-carotene) level of 1.96%, phosphorus content of 0.045%, and 3.98% antioxidant content, fondness value of color 3.23, fondness value of aroma 3.65, fondness value of flavour 3.87, and fondness value of texture 3.93

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

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 waterÂ 8.73% , protein 24.63%, and ash 13.36%.

ANALISIS KUALITAS AIR DAN CEMARAN LOGAM BERAT MERKURI (Hg) DAN TIMBAL (Pb) PADA IKAN DI KANAL DAERAH HERTASNING KOTA MAKASSAR Wanna, Manna; Yanto, Subari; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the quality of canal water as well as to know the presence or absence of heavy metal contamination of Hg and Pb in fish derived from the canal. The research method is descriptive quantitative. Water testing conducted at BBIHP Makasaar with parameters DO, BOD, COD, Hg, and Pb as well as testing the type of tilapia fish and sepat Siam conducted in BPPMHP Makassar with heavy metal parameters Hg and Pb. The length of the canal (Gowa canal) is about 2.95 km. The results showed that the water quality of Hertasning canal in good condition when viewed from pH, DO and COD parameters because it is still in the range of water quality standard class III according to PP RI. 82 of 2001 except BOD parameters. Water and fish derived from the Hertasning canal have contained heavy metal contamination of Hg and Pb. The results showed that the concentration value of heavy metals Hg and Pb is well below the threshold set according to PP RI. 82 year 2001 so that still can be utilized according to its allotment. The content of heavy metals Hg and Pb in both types of fish is also still below the threshold set by SNI 2729: 2013 for fresh fish.

PEMBERDAYAAN MASYARAKAT DESA BULU SUKA KECAMATAN BONTORAMBA MELALUI PEMBUATAN BRIKET TONGKOL JAGUNG SEBAGAI BAHAN BAKAR ALTERNATIF TERBARUKAN Muhammad Ilham; Eka Herlina; Muhammad Adriansyah Pratama; Lahming Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 2 (2018): Agustus
Publisher : Universitas Negeri Makassar

The objective of the student creativity program for the empowerment of the community of the fur village in Bontoramba sub district through the making of corncob briquettes as a renewable alternative fuel in cooperation with the partner ie one of the fur village communities like Bontoramba district Jeneponto district is to improve the knowledge of the village fur village like Bontoramba district Jeneponto regency processing corn waste (corn cobs), to utilize corn cobs as alternative fuel in improving the welfare of the community, to improve skills and change the behavior of the village fur village like Bontoramba district Jeneponto district in applying the technology of making corn cob into alternative fuel. The problems faced by the community and partners are the number of unused corn stalks that become waste that can disrupt the environmental balance, the limitations of non-renewable fuel while the people's need for fuel is high, the lack of knowledge and skills of the community in applying the technology of the process of taff corn to alternative fuel. Therefore, the method of implementation carried out in this activity was (1) presentation, (2) demonstration, (3) direct practice by the community. The result of this activity is improving the knowledge and skills of the fur village community like Bontoramba district Jeneponto district, the creation of corn cob briquette product, the publication on the mass media

MUTU DODOL PISANG BERDASARKAN SUBTITUSI BERBAGAI JENIS PISANG (Musa paradisiaca) Elvis Eriyana; Husain Syam; Jamaluddin P Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

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

ANALISIS MUTU NUGGET IKAN PISANG-PISANG (Casieo crhysozon) DENGAN PENAMBAHAN WORTEL Rahmiah, Andi Nur; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

This study aims to determine the quality analysis of banana fish nuggets (Caesio chrysozon) with the addition of carrots. The study used a completely randomized design (CRD) factorial pattern of factors, namely fish concentration and carrot concentration with a treatment of nine and three replications. The treatment in this study was A1B0 = 250 g fish + 0 g carrots, A2B0 = 300 g fish + 0 g carrots, A3B0 = 350 g fish + 0 g carrots, A1B1 = 250 g fish + 25 g carrots, A2B1 = 300 g fish + 25 g carrots, A3B1 = 350 g fish + 25 g carrots, A1B2 = 250 g fish + 50 g carrots, A2B2 = 300 g fish + 50 g carrots, A3B1 = 350 g fish + 50 g carrots. Observation data were analyzed using Variance Analysis (ANOVA) then continued with Ducan Test. The results showed that fish concentration and carrot concentration had an effect on water content, fat content, protein content, vitamin A, color, aroma, taste, texture. The best treatment of banana fish nuggets with the addition of carrots is the treatment A2B1 = 300 g fish + 25 g carrots, moisture content (45.58%) protein content (14.56%) fat content (3.82%), vitamin A (0.011%) color (3.64% likes) aroma (3.68% likes), taste (3.83% likes), texture (3.61% likes).

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

This study aims to determine the effect of concentration of ginger on the quality ofÂ juice of seeds durian and The level of panelist acceptance.Â 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%.

MODIFIKASI MESIN PENGADUK DODOL SKALA INDUSTRI RUMAH TANGGA Haerani, Benarti; Jamaluddin, Jamaluddin; Suardy, Suardy
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

Dodol is a traditional food that is quite popular in several regions in Indonesia. Dodol is one ofÂ agricultural products the processed which is included in the type of food that has a rather wet nature. One of the difficulties in processing dodol is the stirring process which takes a long time and must be carried out continuously. Therefore, research on dodol stirrer is needed so that it can simplify the dodol stirring process. This study aims to determine the mechanism of modification stirrer dodol household scale industrial stirrers and effective and efficient work method. The form of this research is tool modification. The research data was obtained from the results of a comparison testing of dodol manually and using the dodol stirrer. The parameters tested in this study are the weight of the material processed and the time needed to proces dodol. Data analysis techniques are carried out quantitatively with descriptive statistics. The results showed that the effectiveness of dodol making using the dodol stirrer machine was 24 grams / minute and the efficiency of the dodol production obtained was 67.8%.

Modified Household Scale Onion Peelers Wati, Sukma; Jamaluddin, Jamaluddin; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 2 (2019): September Suplemen
Publisher : Universitas Negeri Makassar

ABSTRACTOnion white is a wrong one ingredients Spices are usually have an important function as wrong one ingredients flavorings (spices) in make Cook or as drug traditional , onion white to be mandatory ingredient in the kitchen when cook because of the aroma and taste produced. In processing garlic must go through a stripping process that takes a long time. This study aims to modify and determine the mechanism of device design, the percentage of the results of peeling, not peeling, damaging and the effective capacity of the garlic peeler. This research is in the form of design. he data analysis used in the form of descriptive statistics. The design mechanism starts from the stage of making a frame, installing electric motors, installing a shaft, installing a fan, installing a tube, attaching a rope and installing a tube lock. As for way testing tool that is, weighs a sample of 300 g of ram next sample enter into in tube and pengu pas onion is operated for 1 min, then results peel weighed, for knowing percentage weight on is peeled, not peeled, broken and capacity effective. Based on the results of the test try tool, the average percentage pared to 80%, the percentage not peeled 20%, the broken 0% and the effective tool capacity for the onion 240 g ram / minuteÂ

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Home Page

OAI Link

Editorial Team

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Contact Name Muhammad Rizal

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Location Kota makassar, Sulawesi selatan INDONESIA

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Contact Name
Muhammad Rizal

Contact Email
rizalmuhammad08@gmail.com

Phone
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Journal Mail Official
andisukainah@yahoo.com

Editorial Address
-

Location
Kota makassar,

Sulawesi selatan

INDONESIA