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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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APLIKASI VINEGAR NIRA LONTAR (Borassus flabellifer) UNTUK MENGHAMBAT HISTAMIN PADA IKAN CAKALANG (Katsuwonus pelamis) Nur Rezqi Amaliah; Lahming Lahming; Andi Sukainah
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 1 (2019): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v5i1.8197

Abstract

This study aims to determine the effect of skipjack fish immersion in palm lontar vinegar solution with different storage times at the level of histamine produced. The research design used was Randomized Block Design (RBD). The parameters tested were histamine levels and total mesophyll bacteria. The concentration of vinegar solution at each storage time which had the lowest histamine and the lowest total bacteria was 10% with an average value of 17.34 mg / kg histamine and 4.3 log cfu / ml total bacteria, but a concentration of 6% could inhibit histamine formation. Total mesophyll bacteria were positively correlated with histamine levels in fish, so mesophyll bacteria affected the increase in histamine produced.
PENGARUH VARIASI WAKTU PEMERAMAN TELUR ASIN DENGAN PENAMBAHAN ABU SABUT KELAPA TERHADAP KANDUNGAN KADAR KLORIDA, KADAR PROTEIN DAN TINGKAT KESUKAAN KONSUMEN Emil Salim; Husain Syam; Muhammad Wijaya
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 (521.683 KB) | DOI: 10.26858/jptp.v3i2.5522

Abstract

Salted eggs are eggs preserved by marinated. This research aims to determine the effect of variations  ripened of  salted egg with addition of coconut fiber ash on the chloride and protein content, and the level of hedonic. Variable of this research were the variations ripened time of 7, 14 and 21 days. The research design by using a completely randomized design (CRD) single factor. The Parameters of this research were the content of chloride and protein, and the level of hedonic. Data of the research were analyzed by using ANOVA variance analysis techniques to further test DMRT (Duncan Multiple range test). The results of this research showed that the best chloride content and level of hedonic ripened in 21 days treatment, while for the best protein content ripened in 7 days treatment.
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.
PENGAPLIKASIAN EKSTRAK PEKTIN KULIT PISANG RAJA (Musa sapientum L) DAN KULIT PISANG KEPOK (Musaparadisiaca L) PADA SELAI TOMAT (Solanum lycopersicum) Sucitra Sucitra; Andi Sukainah; Amirah Mustarin
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 (503.263 KB) | DOI: 10.26858/jptp.v4i2.6612

Abstract

This study aims to determine the effect of addition of banana king skin pectin extract and extract pectin banana kepok skin to physical and chemical characteristics of tomato jam. This research was an experimental research with a complete factorial randomized design consisting of two factors with variation of banana peel extract (banana peel king and banana peel kepok) with pectin concentration (0.5% and 0.6%) was done with 4 treatments and 3 times repetition. The variables observed were methoxyl pectin test, hedonic test, water content test, pH value test, sucrose and pectin test. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 20. The results showed that banana peel pectin extract did not affect the color, taste, and aroma of tomato jam but only affect the texture of tomato jam produced. The best tomato jam was obtained from the addition of extract pectin banana husk 0.6% with 2.78% methoxyl content, 33.58% moisture content, 2.73% pH, 65.28% sucrose content, and 0.81% pectin content.
PENINGKATAN HASIL BELAJAR TANAH DAN PUPUK MELALUI MODEL PEMBELAJARAN KOOPERATIF TIPE LEARNING TOGETHER PADA SISWA KELAS X AGRONOMI SMK NEGERI 1 MARIORIWAWO SOPPENG Ilham Ilham; Lahming Lahming; Muhammad Rais
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 (436.672 KB) | DOI: 10.26858/jptp.v1i1.5141

Abstract

The purpose of this research is to detects the student’s achievement in understanding soil and fertilizers subject using cooperative learning model  with Learning Together technique for X  class of the students in SMK 1 Marioriwawo Soppeng  in Agronomy major. This is a Classroom Action Research; the approach that is stimulated student’s motivation  in doing research oriented to the nature, which has 25 students as the subject of research. Cooperative learning model  with Learning Together technique can be a method that encourages students to ask actively and to convey their opinion with the strong and accurate arguments. This research applies to the cooperative learning model  with Learning Together technique. Generally, this technique is oriented on dividing tasks and student’s individual responsibility in learning as a member of the group, each member of the group gets different tasks in order to build their own understanding in the theories and facts. From the results of the research, there is a significant of student’s achievement from the first cycle to the second cycle. It shows that the implementation of cooperative learning model  with learning together technique can increase student’s achievement in understanding soil and fertilizer subject at  X  class of the students in  SMK 1 Marioriwawo Soppeng in Agronomy major
RANCANG BANGUN ALAT PEMUPUK JAGUNG TIPE DORONG Agustiawan, Agustiawan; Jamaluddin, Jamaluddin; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.729 KB) | DOI: 10.26858/jptp.v4i0.7130

Abstract

This study aims to determine the working mechanism of push type corn fertilization compared  corn manual fertilization and to find out the comparison of the results of push type corn fertilizers with manual fertilization. The form of this research is get up design, research data obtained from the results of testing tools by conducting a trial comparison between fertilization using push type corn fertilization with manual fertilization, design of push type corn fertilizers designed to produce adjustable fertilizer distance so that it can adjust the distance of the plant and the dose of fertilizer that can be adjusted from 2 to 30 grams. In this test fertilization using corn fertilization with the operation of 1 person and manual fertilization by means of using 2 people, the results of this study were carried out in the corn field. Data analysis techniques were carried out quantitatively with descriptive statistics. The results showed that the push type maize fertilization produced fertilizing grooves with an average of 27.36 meters in 2 minutes, averaging 59.4 meters in 4 minutes, averaging 90.26 meters in 6 minutes, when compared to manual fertilization  produced an average of 27.81 meters in 2 minutes, averaging 56.94 meters in 4 minutes, averaging 80.86 meters in 6 minutes.
PENGARUH VARIASI MEDIA PENGGORENGAN TERHADAP PENGOLAHAN ABON IKAN BETOK (Anabes Testidineus) Muflih, Achmad; Yanto, Subari; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.44 KB) | DOI: 10.26858/jptp.v3i0.5464

Abstract

The aimed of study is to determine the effect of variations of frying media on processing the abon of betok fish and the acceptance of panelist on abon betok fish has resul. This study used Completely Randomized Design with palm oil treatment (double filtering) and coconut oil (cocos nucifera). The parameters which observed were water content, ash,  protein content, crude fiber and hedonic quality are color, aroma, flavor and texture. Based on the best proximate test results was abon which using used ordinary palm frying media. The result of organoleptic test the showed the pleasure of panelist's level toward  abon betok fish which was processed by using ordinary coconut oil that had color value about 6.67%, 7.20% aroma, 6.73% flavor, and texture 6,19%.
STRATEGI PENGELOLAN PANTAI LEMO SEBAGAI DESTINASI WISATA BAHARI DI LUWU TIMUR Puspayanti, Nyoman Tri; Yanto, Subari; Patang, Patang
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.798 KB) | DOI: 10.26858/jptp.v5i0.9081

Abstract

This study aims to find out how the management of Lemo beach is based on the current conditions and to determine the appropriate development strategy in the management of Lemo beach tourism, as a marine tourism destination in East Luwu. The research method is descriptive and quantitative. The types of research are field observations, questionnaires and literature studies, techniques and data collection instruments using observation techniques, questionnaires, literature and documentation and data analysis techniques using descriptive techniques and using SWOT analysis. namely visitors or tourists who are used as a source of information needed in research, while the object of research is Lemo Beach as a marine tourism destination. The results showed that from the SWOT Analysis, which uses the EFE Matrix, the IFE Matrix and SWOT Matrix external factors with the highest scores that affect the development of tourist objects are opportunity factors namely the chance of high tourist interest so Lemo beach can be a beautiful tourist spot, while the highest threat is negative impact of tourism. Internal factors with the highest score are strength factors, namely natural potential that supports tourism activities, cool and beautiful air, while the weakness factor is lack of awareness of the environment.
LAJU PINDAH PANAS DAN MASSA PADA PROSES PENGERINGAN GABAH MENGGUNAKAN ALAT PENGERING TIPE BAK (BATCH DRYER) Amin, Saiful; Jamaluddin P, Jamaluddin P; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (736.857 KB) | DOI: 10.26858/jptp.v1i0.6236

Abstract

This study aims to determine the mechanism of heat transfer and mass on the drying process of grain that uses hot air as a medium of heat conduction. This research is a type of experimental research consisting of two variables namely variable A and variable B. Variable A is a temperature with three levels. They are 40, 50 and 60 °C. While variable B is the thickness of the stock with three levels. They are 5, 10 and 15 cm. The sample is wet grain which is dried using a batch dryer. Its initial moisture content is 20,5 %. To determine the temperature changes that occur during the drying process, the researcher measured the air temperature by using a thermometer. The measurement was carried out before and after drying by measuring the moisture content to determine the changes of grain water level of each treatment used. The result showed that the higher the temperature and the reduction of the pile of materials used, the higher the heat transfer rate and the greater mass transfer. So, it causes the grain water content to decrease
PEMBUATAN ABON DARI JANTUNG PISANG (MUSA PARADISIACA) DENGAN PENAMBAHAN IKAN TONGKOL (EUTHYNNUS AFFINIS) Jusniati Jusniati; Patang Patang; Kadirman Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 3, No 1 (2017): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.891 KB) | DOI: 10.26858/jptp.v3i1.5198

Abstract

This research aims to determine the influence addition mackarel tuna on organoleptic quality and chemical characteristic of the best banana blossom's abon. The research used completely randomized design method.  Parameter that was observed consist of water content,  protein,  fat,  carbohydrate,  crude fibers and organoleptic consist of taste,  colour,  aroma anf texture.  Analysis data using variety analysis. The result of the research was show that banana blossom's abon that really like of panelists is the banana blossom's abon that resulting on A treatment by comparison 50% of the banana blossom anf 50% of the mackarel tuna.

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