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Andi Sukainah
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Department of Agricultural Technology Education, Faculty of Engineering, Universitas Negeri Makassar Kampus UNM Parang Tambung, Jalan Daeng Tata Raya, Makassar, South Sulawesi, Indonesia 90224
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Jurnal Pendidikan Teknologi Pertanian
Published by Universitas Negeri Makassar
ISSN : 24768995     EISSN : 26147858     DOI : https://doi.org/10.26858/jptp.v9i2
Core Subject : Education, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Other
Jurnal Pendidikan Teknologi Pertanian is published twice in a year (February and August). The articles in this journal are articles from original research and have never been published in another journal. The scope of this journal includes : Classroom Action Research in Agricultural Technology Education, Food Science and Technology, Agricultural Engineering, Agricultural Industry Technology, Agricultural Product Technology, Fisheries and Marine Sciences, Plantation Product Technology, Post-Harvest Technology, Nutrition and Food.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 13 Documents
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Search results for , issue "Vol. 10 No. 2 (2024): Agustus" : 13 Documents clear
Pengaruh Alat Semai Otomatis Berbasis Mikrokontroler Terhadap Pertumbuhan Benih Dalam Sistem Hidroponik Palallo, Muh Mufty Maarif; Patang, Patang; Mukhlis, Andi Muhammad Akram
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.654

Abstract

Seeding is one of the factors that influences plant growth. In general, sowing requires more attention because plant seeds are very sensitive to external factors such as humidity in the planting medium, environmental temperature, exposure to sunlight and pests. In this way, farmers are required to carry out direct control during the sowing process. Therefore, a system or tool is needed in the sowing process to improve the quality of the seeds produced and can reduce the time used to control the seeds during sowing. The purpose of this study was to determine the effect of using automatic seedling tools on seed growth in a hydroponic system. This type of research includes quantitative research with experimental research methods using Completely Randomized Design (CRD). The results of this study indicate that sowing using automatic seedling tools has an effect on the height of mustard greens and pakcoy plants, but has no effect on the number of leaves and root length. Seed yields that had been sown conventionally were better than seed yields on automatic seedling devices because automatic seedling experienced etiolation.
Efektivitas Penerapan Metode Fishbowl Dalam Meningkatkan Hasil Belajar Peserta Didik Di SMK Negeri 4 Gowa Hajar, Sitti; Lahming, Lahming; Ervi Novitasari
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.727

Abstract

The purpose of this study was to determine the improvement of learning outcomes of the basics of plant agribusiness with the implementation of the fishbowl method. The research method used is a quasi-experimental or quantitative approach. The type of test used is hypothesis testing (t-test), which first calculates the requirements of data analysis, namely normality test and homogeneity test. After analyzing the collected data, the average value obtained by experimental group students after the post test was 75.33. While the control group was 52.77. Data analysis used hypothesis testing and obtained a Sig. value in the experimental group of 0.901>0.05. Thus it can be concluded that the implementation of the fishbowl method on the learning outcomes of the basics of plant agribusiness is quite effective.
Karakteristik Produk Olahan Sarabba Bubuk Instan dengan Penambahan Ketumbar (Coriandrum Sativum) Menggunakan Metode Kristalisasi Asni, Andi; Salfiana, Salfiana; Muhanniah, Muhanniah
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.3025

Abstract

Sarabbba is a local drink that is known among the Bugis-Makassar community, South Sulawesi. This drink is popular with many people because it provides a refreshing effect and warms the body. Various modifications need to be made to promote this traditional drink, one of which is by adding spices such as coriander which is also recognized as having several health benefits. The various minerals found in coriander seeds (Coriandrum sativum) function as flavonoids,bone minerals,yield and help maintain proper blood pressure. The aim of this research was to determine the effect of adding coriander to instant sarabba powder on product moisture content metrics and organoleptic tests. In this study, three treatments the addition of five grams, ten grams, and fifteen grams of coriander were used three times each. ANOVA was used to evaluate research data. Duncan's multiple range test is used to ensure that there are real differences between treatments if the analysis shows that there are differences between treatments. Empirical studies show that the water content, yield and color produced are not significantly influenced by instant sarabba powder. The addition of 5 grams of coriander with an average color of 4.12, aroma of 4.11 and taste of 4.07 was the best treatment in terms of organoleptics.
Evaluasi Kinerja Sistem Irigasi Tetes Berbasis Gravitasi dengan Menggunakan Limbah Plastik Rahman, Khaidir; Novitasari, Ervi; Jamaluddin, Jamaluddin; Ilham, Ilham
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.4012

Abstract

Watering plants by farmers or urban residents who like gardening generally still uses traditional methods such as buckets or hoses directly. This method is less effective because it relies on human power, takes a lot of time, and produces uneven air distribution in each planting medium, so it is necessary to develop sprinklers that can solve this problem. This research aims to design a gravity drip irrigation device and conduct performance tests. The form of this research is engineering research, research data is obtained from the results of equipment testing and observations of the air distribution process and coefficient of variation analysis. The data analysis method used is quantitative with a descriptive statistical approach. As a result of the research, it was obtained that the coefficient of variation value for the emitter of output channel 1 had an overall average value per minute of 0.13%. output channel 2 every minute is 0.11% and the coefficient of variation in the water distribution reservoir has an overall average value every minute of 0.12%. The average percentage value of the uniformity level at each minute is in the medium category but close to the good category.
Isolasi dan Identifikasi Mikroba Amilolitik Selama Fermentasi Spontan Pisang Kepok (Musa paradisiaca) Yasir, Khaerunnisa; Sukainah, Andi; Mustarin, Amirah
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.1046

Abstract

This research is an experimental study that aims to determine the results of microbial isolation during spontaneous fermentation of kepok bananas and to determine the results of amylolytic activity tests during spontaneous fermentation of kepok bananas. The number of microbes that were isolated and identified during spontaneous fermentation of banana kepok were 21 isolates, there were 15 isolates which of were yeast types and 6 isolates from bacteria. Microbes with yeast types have 3 shapes, namely round, oval, and cylindrical. The types of bacteria produced were 4 isolates with Gram-positive characteristics, 2 isolates that produced endospores, and 2 isolates with positive catalase. The test results of the microbial amylolytic activity of yeast and bacterial isolates obtained during the spontaneous fermentation of kepok bananas showed 16 isolates capable of hydrolyzing starch, 14 isolates from yeast, and 2 isolates from bacteria. Of the 16 isolates, AT3I5, AT9I3, and AT9I1 had the ability to hydrolyze starch at 11.2 mm, 10 mm, and 9.4 mm, respectively. It was recommended for further testing.
Pemanfaatan Anggur Laut (Caulerpa racemosa) Sebagai Minuman Fungsional Dengan Penambahan Kayu Manis Sarvika, Devi; Jamaluddin, Jamaluddin; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.1294

Abstract

This study aims to determine whether there is an effect of adding cinnamon powder to the sea grape functional drink produced. The treatment of adding cinnamon powder consisted of 4 levels, namely without adding cinnamon powder (K), adding 1.5g cinnamon powder (A), adding 2g cinnamon powder (B), and adding 2.5g cinnamon powder (C). By repeating 3 times. The observed variables consisted of tests of functional properties (polyphenols and antioxidants) and hedonic quality (color, aroma and taste) of the functional drink produced. It can be concluded that the addition of cinnamon powder concentration affects the functional properties and hedonic quality of the sea grape functional drink produced. The best sea grape functional drink is produced by adding 2.5g cinnamon powder. This concentration has a polyphenol content of 11.36% and an antioxidant content of 31.66%. The resulting sea grape functional drink with the addition of cinnamon also received good acceptance from the panelists.
Pengembangan Metode Evaluasi Pembelajaran Berbasis Quizizz Berbantuan E-Modul dalam Menunjang Kegiatan Pembelajaran di Kelas X APAPL SMKN 9 Makassar Afiifah, Azzah; Sukainah, Andi; Rahman, Khaidir
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.1405

Abstract

In the learning process, the success or failure of the delivery of material carried out is measured in giving tests or evaluations. Evaluation is one of the important aspects of the learning process. One of the evaluation media that can be used is quizizz. This study aims to develop and analyze the results of validation and student responses to the use of evaluation media. The media developed is a quizizz-based evaluation tool with the help of e-modules. This research uses a research and development (R&D) approach with the ADDIE development model. The subjects of the study were 23 class X students majoring in Brackish Water and Sea Fisheries Agribusiness (APAPL) SMKN 9 Makassar, media experts, and material experts. The results showed: (1) The validation assessment of media experts obtained an average value of 3.69 and 3.87. (2) The material expert validation assessment obtained an average score of 4.0 and 4.0. Based on the average validation scores of the two experts, it can be said that the evaluation tool is declared feasible to use because it is in the very valid category. (3) The average result response of 12 small group students amounted to 81.83 who were in the very good category. (4) The average result response of 23 large group students amounted to 84.56 who were in the very good category. Based on the average scores of the two group trials, it can be stated that the development of evaluation tools is declared feasible for use and is in the very good category to be applied.
Uji Efektivitas Bakteri Asam Laktat yang diisolasi dari Cairan Fermentasi Biji Kopi Robusta (Coffea Canephora) Sebagai Kandidat Probiotik Yanti, Devi Novi; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.1710

Abstract

This research is an experimental study that aims to determine the lactic acid bacteria (LAB) isolated from the fermented liquid of robusta coffee beans as probiotic candidates. Parameters observed in the probiotic potency test of LAB isolates were antimicrobial activity, tolerance to pH conditions of gastric, intestinal and bile salts as well as autoaggregation and coaggregation. The results showed that from 10 isolates of lactic acid bacteria, 3 isolates were obtained, namely BT0I5, BT3I7 and BT48I1 which have the potential to be probiotic candidates because they meet the criteria as probiotics, namely having antimicrobial activity against pathogenic bacteria (Bacillus cereus and Salmonella), able to survive in gastric acid pH conditions, intestinal pH and bile salts and has positive autoaggregation ability against Lactobacillus casei and Lactobacillus plantarum and positive coaggregation against test bacteria, namely Bacillus cereus and Salmonella by forming a precipitate at the bottom of the tube and the supernatant looks clear
Fortifikasi Jamur Tiram Putih (Pleurotus Ostreatus) dalam Pengembangan Produk Roti Tawar Rahmatulwasyiah, Rahmatulwasyiah; Sukainah, Andi; Lahming, Lahming
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.4598

Abstract

Oyster mushrooms can be used as a substitute for other sources of calcium, phosphorus and iron, and can be used as a nutrient-rich food. Processing of white bread is one of the foods that is easily accepted by Indonesian people. This study aims to determine the effect of oyster mushroom fortification on the chemical and organoleptic properties of the resulting white bread. This study used an experimental methodology with a completely randomized design with three replications. The resulting normality test shows that the data is normally distributed with the Shapiro-Wilk value obtained, which is >0.05 and the homogeneity test shows a significant value, which is >0.05. The results of this study indicate that the best treatment is white bread using the addition of 25% oyster mushrooms with a moisture content of 29.02%, ash content of 2.36, protein content of 8.55%), fat content of 8.05%, carbohydrate content of 51, 99%, calcium level 3743.13 mg/kg), phosphorus level 1258.85 mg/kg), and iron level 8.83 mg/kg). The color organoleptic test value on white bread with the best treatment was the addition of 25% oyster mushrooms, the color value was 3.56%, the aroma value on white bread was 3.36%, the texture value on white bread was 3.5%, and the taste value on white bread bargain 3.54%.
Seleksi Bakteri Asam Laktat Pada Fermentasi Spontan Biji Kopi Robusta dan Karakterisasi Enzim Ramadhani, Djihan; Patang, Patang; Putra, Reski Praja
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 2 (2024): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i2.4608

Abstract

Lactic Acid Bacteria (LAB) are natural bacteria that play an important role in the fermentation process. These bacteria can produce cellulase and pectinase enzymes. This study aims to examine isolates of lactic acid bacteria involved in the spontaneous fermentation of amylolytic robusta coffee beans and to examine the effect of incubation time, pH and temperature on the activity of the amylase enzyme produced. This study used the experimental method with a completely randomized design (CRD). The stages in this study were the preparation of equipment and media, selection of amylolytic LAB, determination of the optimum incubation time, and characterization of the amylase enzyme. The results showed that there were 2 isolates capable of producing clear zones, namely isolates BT2411 and BT2412. The clear zone indicates the presence of amylolytic LAB in the tested isolates. BT24I1 isolate is a LAB isolate which produced the highest clear zone with a diameter of 2.43 mm. Testing the incubation time showed that isolate BT24I1 produced the optimum amylase enzyme at 48 hours of incubation with a specific amylase activity value of 0.64 U/ml. The characteristics of the amylase enzyme produced by BAL BT24I1 isolate are optimum at pH 4.5 with enzyme activity of 19.89 U/ml and optimum at 45℃ with enzyme activity of 19.79 U/ml

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