cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Andi Sukainah
Contact Email
andi.sukainah@unm.ac.id
Phone
-
Journal Mail Official
redaksijurnalptp@gmail.com
Editorial Address
Department of Agricultural Technology Education, Faculty of Engineering, Universitas Negeri Makassar Kampus UNM Parang Tambung, Jalan Daeng Tata Raya, Makassar, South Sulawesi, Indonesia 90224
Location
Kota makassar,
Sulawesi selatan
INDONESIA
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
 1   2 
Search results for , issue "Vol. 9 No. 2 (2023): Agustus" : 13 Documents clear
Pengaruh Penambahan Tepung Rumput Laut (sargassum sp.) Pada Pakan Terhadap Pertumbuhan dan Sintasan Benih Ikan Nila (oreochromis niloticus) Ahriani, Andi Fifi; Syam, Husain; Patang
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.683

Abstract

Feed in the cultivation of tilapia seeds greatly affects the results of cultivation. The purpose of this study was to determine the effect of adding Sargassum sp. brown seaweed flour. on feed to the value of the food conversion ratio (FCR) of feed on tilapia fry. and Knowing the concentration of addition of Sargassum sp. on the growth and survival of tilapia fry. This study used the ANOVA test to compare the treatment with feeding with the addition of Sargassum sp. different in feed. The dose of feeding is 5% of the weight of the fish for 30 days of maintenance with the frequency of feeding 3 times a day. Parameters observed were weight gain, length, FCR (food conversion ratio) survival and water quality parameters, namely temperature, pH, DO, and ammonia. The results showed that treatment C was the best treatment, namely feed with the addition of Sargassum sp flour. 60g/1kg commercial feed. The highest C treatment experienced better growth and water quality
Kajian Minimum Inhibitor Concentration (MIC) dan Minimum Bactericidal Concentration (MBC) Ekstrak Kulit Terong Ungu (Solanum melongena L) Sebagai Pengembangan Antibakteri Herbal Wahyuni, Sri; Patang, Patang; Putra, Reski Praja
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.686

Abstract

Purple eggplant skin contains flavonoid which are antibacterial compounds, but mostly just becomes waste, even though purple eggplant skin extract has potential to be developed as herbal antibacterial. The purpose was to examine antibacterial activity, Minimum Inhibitor Concentration, and Minimum Bactericidal Concentration purple eggplant skin extract against pathogenic bacteria. Purple eggplant skin is extracted using the maceration method with 70% ethanol. The antibacterial activity test of purple eggplant skin extract was carried out by the method of diffusion using disc paper. Determination of MIC and MBC is carried out by a dense dilution method in a pour plate, with concentrations used 0%, 1.56%, 3.13%, 6.25%, 12.5%, 25%, 50%, and 100%. The results of measuring the diameter of the inhibitory zone are Staphylococcus aureus (7.4 mm), Bacillus cereus (8.8 mm), Salmonella sp. (7.0 mm), Escherichia coli (1.7 mm). These results showed purple eggplant skin extract had a good ability to inhibit pathogenic bacteria, except E. coli (weak inhibitory power). MIC value of eggplant skin purple extract was obtained at 12.5% in each test bacteria. At this concentration, the number of colonies was able to be reduced to 1 Colony log/mL in all three test bacteria. MBC value of eggplant skin purple extract was obtained at 50%, at this concentration, no bacterial growth was found in the three test bacteria.
Pengaruh Lama Fermentasi Alami Terhadap Mutu Kopi Robusta Asal Bantaeng Pratiwi, Putri; Yanto, Subari; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol. 9 No. 2 (2023): Agustus
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i2.687

Abstract

Robusta coffee has a higher caffeine content than Arabica coffee. Coffee farmers in Bantaeng, South Sulawesi, do more post-harvest processing using the dry processing method or a natural process where the coffee that has been picked is immediately dried without removing the mucus first by fermentation, fermentation can reduce the content caffeine in coffee. Excessive caffeine in coffee can be harmful to health. The research aims to determine the effect of fermentation time on the quality of Robusta coffee beans and the decrease in caffeine levels. The research method used an experimental method with a completely randomized design (CRD) to determine the effect of natural fermentation time on the caffeine content of robusta coffee beans from Bantaeng district for 0.24, 48 and 72 hours. Data collection was carried out by testing the total microbes in the fermented liquid (total plate count, total bacteria, yeast count, and total lactic acid bacteria), pH, total titrated acid, water content, and caffeine content. The results of the analysis show that the duration of fermentation affects the decrease in caffeine content in Robusta coffee beans. The best treatment in this study was 48 hours of fermentation which had a caffeine content of 2.65%

Page 2 of 2 | Total Record : 13

 1   2 

Filter by Year

2023 2023


Reset
Filter By Issues
All Issue Vol. 11 No. 2 (2025): Agustus (On Progress) Vol. 11 No. 1 (2025): Februari Vol. 10 No. 2 (2024): Agustus Vol. 10 No. 1 (2024): Februari Vol. 9 No. 2 (2023): Agustus