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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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ANALISIS KANDUNGAN KIMIA BUAH TERONG BELANDA (Cyphomandra betacea) SETELAH DIOLAH MENJADI MINUMAN RINGAN Anna Suzanna; Mohammad Wijaya; Ratnawaty Fadilah
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 (241.37 KB) | DOI: 10.26858/jptp.v5i0.8555

Abstract

The purpose of this study was to determine changes in the chemical content of the Dutch eggplant (C. betacea) after being processed into soft drinks. The experimental design used was a Completely Randomized Design (CRD) consisting of the concentration of addition of granulated sugar, namely: 0% (Control), 10%, 20% and 30%. The parameters observed in this study were chemical analysis (total sugar, fiber, vitamin C, anthocyanin, pH value) and organoleptic value of soft drinks. The results showed that sugar use affected changes in total sugar, fiber, vitamin C, anthocyanin and the pH value of soft drinks. Likewise the likes or acceptance of the panelists. The best treatment in terms of chemical and organoleptic tests, soft drinks with additional sugar content of 20% with total sugar 5.12%, crude fiber 0.16%, vitamin C 0.0223%, anthocyanin 47.52% and pH 5.67% , aroma value 7.3, taste value 7.5 and color value 5.05.
PENGARUH PENAMBAHAN LENGKUAS MERAH (Alppinia purpurata) TERHADAP KUALITAS DENDENG SAYAT IKAN BANDENG (Chanos chanos) SELAMA PENYIMPANAN Rahmah, Rahmah; Wijaya, Muhammad; Mustarin, Amirah
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 (502.484 KB) | DOI: 10.26858/jptp.v3i2.5707

Abstract

This study aimed to determine the effect of adding red galangal (Alppinia purpurata) to chemical, microbiological, and organoleptic qualities during storage.The type of this research is a quantitative research with experimental approaches and designed using completely randomized factorial design consist of two factors, namely factor A was the addition of galangal (control, 3%, 5%, and 7%) and factor B was the long of storage (0 day,  10 day, 20 day, 30 day) at room temperature. The number of  treatmented was tested  that as much as 16 treatments combinations. Each  treatment combination was repetition at 3 times to obtain 48 units experiment The The parameters observed in this research were water content, fat content, microbial colony count (ALT), sensory test of aroma and  appearance  of hedonic, texture, and  taste of  jerky the fish milkfish. Data were analyzed by  variance analysis techniques (ANOVA) and continued by duncan test. The best treatment was  jerky of milkfish  fish   with the addition of galangal 7% during storage that was the highest addition of galangal treatment. As long as the storage of test parameters decreases with time of storage. The treatment of the addition of galangal 7% was the best of product because it could still maintain the physical properties of the appearance, texture, aroma and taste of jerky the fish milkfish until the storage of the 10 day
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 TEKNOLOGI OTOMATISASI PENGANGKAT JARING PADA BAGAN TANCAP (AOTOKAT JAPER) DI KECAMATAN BACUKIKI KOTAMADYA PARE-PARE Rachmaniar Rachmaniar; Mustari Lamada
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 (415.98 KB) | DOI: 10.26858/jptp.v4i2.6618

Abstract

South  Sulawesi  Province,  Indonesia.  Some  of  the  fishermen  have  a step chart that works with several other fishermen, and the income they receive  will  be  shared  equally. When  the  weather  is  friendly  and moonlight,  the  fisherman  will  get  a  lot  of  fish  in  this  step  chart,  this certainly affects the level of objection in the process of lifting the net. The chart can be made more efficient by automatically creating a net mesh lift tool to make it easier to lift nets so that in the removal of these nets one person can do it. From this automatic netting device, it is expected to help the  fishermen  to  ease  the  work  in  terms  of  lifting  the  net.  This  activity aims to: 1) to make it easier for fishermen to lift a fixed net net; 2) to take the time for fishermen to lift the step chart. 3) to facilitate the fishermen in  the  operation  of  tools  and  methods  for  treating  Aotokat  Japer.  The specific  target  to be  achieved  is  the  creation  of  an  automatic  net  lifting technology and supported by microcontroller technology with a net lifting automation system so as to optimize the process of lifting nets so as to reduce  the  work  of  fishermen  and  not  require  many  people.  The  time measurement  results  that  have  been  carried  out  can  be  concluded  that Aotokat Japer is faster than the manual system.
ANALISIS KELAYAKAN FINANSIAL DAN STRATEGI PENGEMBANGAN USAHA INDUSTRI RUMAHAN GULA SEMUT (PALM SUGAR) DARI NIRA NIPAH DI KELURAHAN PALLANTIKANG Irmawati Irmawati; Husain Syam; Jamaluddin P Jamaluddin P
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 (1298.086 KB) | DOI: 10.26858/jptp.v1i1.5147

Abstract

This research is aim to know a work-development based on the supplying of nira nipah (sap of nipa palm) as a basic ingredient, production, labor, marketing, financial-feasibility, and work-development strategy. The subject of the study were 30 sap-incisor farmers and a palm sugar home industry in Pallantikang village. The feasibility analysis used were Benefit Cost Ration (BCR), Net Present Value (NPV), Internal Rate of Return (IRR), Break Event Point (BEP), and PBP (Pay Back Period) to know the feasibility of the work. SWOT matrices was used to build work-development strategy of the palm sugar home industry. The result of the study showed that the work-development strategy of a basic ingredient, production, labor, and marketing are suitably done in the research location. The financial-feasibility toward palm sugar home industry in Pallantikang village for the BCR, IRR, BEP (Unit), BEP (Rupiah), and PBP criterion is suitably done. Moreover, based on SWOT analysis, it is found a recommendation for this research that are increasing the operating income; work in cooperation with government to get a capital aid, tools, even training for the owner and the labors of palm sugar, and give a development and training for sap-incisors in order to not making ballo or fermented palm wine
DAYA TERIMA TELUR PINDANG DENGAN PENAMBAHAN BUBUK DAUN JAMBU BIJI (Psidium Guajava Linn) Salmanuddin, Salmanuddin; Wijaya, Mohammad; Kadirman, Kadirman
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 (513.161 KB) | DOI: 10.26858/jptp.v5i1.8194

Abstract

This study aims to know the guava leaf powder concentration and level of panelist acceptance on the quality of pindang eggs produced. The research used Completely Randomized Design (CRD) with treatment of guava leaf powder solution concentration of 30%, 45% and 60%. The parameters observed in this research were water content, protein content, and hedonic value of pindang eggs. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed the chemical quality of the pindang egg with the addition of guava leaf powder which was used in a very significant effect on the reduction in water content and the resulting protein  egg pindang  content. Organoleptic test results on color, texture, aroma and taste most preferred by the panelist that is on the of treatment C with concentration of guava leaf powder addition 60%
PERUBAHAN KADAR AIR UBI KAYU SELAMA PENGERINGAN MENGGUNAKAN PENGERING KABINET Ardianto, Ardianto; Jamaluddin P, Jamaluddin P; Wijaya, Mohammad
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 (454.807 KB) | DOI: 10.26858/jptp.v3i0.5471

Abstract

This research aims to find out the changes in cassava water content during the drying process with drying cabinet. Drying cassava is done at temperature from 40OC to 60OC with various length of drying from 2 hours to 6 hours. During the drying process, the changes in water content of the sample were obseved at various temperatures and drying lengths. The resulth research shows that there are changes in cassava water content which is dried using drying cabinet at various temperatures and drying lengths. The longer the time and the higher the drying temperature, the quicker the decrease of water content in the dried cassava sample based on statistic analysis using IBM SPSS 2.1 version, it is described that the best drying process is obtained at 60OC drying temperature an 2 hours drying length
STRATEGI PENGEMBANGAN KUALITAS KULINER ITIK PALEKKO DI RUMAH MAKAN KHAS BUGIS DI KABUPATEN SIDRAP Fatmawaty, Fatmawaty; Nuddin, Andi; Halimah, Andi Sitti
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 (311.708 KB) | DOI: 10.26858/jptp.v5i0.9086

Abstract

Business continuity that provides a home meal especially palekko menu can not be predicted so that business owners are required to develop appropriate strategies to develop the quality of the product in maintaining their business. This study aims to determine the strategy for developing the culinary quality of palekko ducks in Sidenreng Rappang Regency using SWOT analysis. The results of the matrix show the strategies that can be applied by the business owner is to open a business branch, promote, maintain and improve the quality of products, services, and HR by compiling a Standard Operating Procedure (SOP), working with suppliers with a work contract system to ensure availability of materials raw.
PENGARUH PERSENTASE DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH Ca(OH)2TERHADAP KUALITAS KERIPIK PEPAYA (Carica papaya L.) DENGAN VACUUM FRYING Yunus, Ridhayani; Syam, Husain; Jamaluddin P, Jamaluddin P
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 (303.649 KB) | DOI: 10.26858/jptp.v3i0.5721

Abstract

This research aims to know the effect of percentage dan long of submersion of solution of whiting Ca(OH)2   towards water level, organoleptic, texture, and colour. This research method using  Completely Randomized Design (RAL) factorial with the two factors those are factor of percentage of whiting solution (percentage 0,05%,0,10%, and 0,15%) and factor of long of submersion (10 minutes adn 15 minutes) by 3 repetitive . The research result was processed by using ANOVA variety analysis techniques with DMRT (Duncan Multiple Rate) advanced test. The research result indicated that percentage the solution of whiting of  that varied had affect on water content,colour, aroma, texture, taste, hardness , crispness and ΔE * colour alteration.  the long of submersion  had effect on water content, colour, aroma, texture, taste, hardness, crispness and ΔE * colour alteration. The interaction between percentage of whiting solution and long submersion only influence towards water content, crispness, and ΔE *  colour alteration. And no effect on colour, aroma, texture, taste and hardness. Based on the chemical result test, organoleptic test, texture test, and colour test were obtained that the best product with 0.15% whiting solution percentage with  15 minutes the long of submersion
PEMANFAATAN LIMBAH PULP KAKAO MENJADI NATA DE CACAO Nurfaillah Nurfaillah; Masri Masri; Eka Ratna Sari; Patang Patang
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 (434.36 KB) | DOI: 10.26858/jptp.v4i2.6609

Abstract

This community service aims to empower the unproductive community in Wonosari Village through the utilization of cocoa pulp waste into Nata De Cacao. This method of community service is divided into three stages: preparation stage, implementation stage, and final stage. The result of community service is the community has handled the utilization of cocoa bean pulp waste into Nata De Cacao. The society's understanding of the making of Nata De Cacao is quite high. But after we do the evaluation, people still need guidance in making Nata De Cacao. People love the Nata De Cacao that we make when conducting training on the utilization of cacao bean pulp waste. After we deliver the training, the community is well received and their thinking starts to open with the utilization of cacao pulp waste into Nata De Cacao can reduce environmental pollution and can be used as an opportunity for entrepreneurship. Therefore, with the utilization of this pulp waste can change the behavior of unproductive communities to be productive.

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