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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 46 Documents
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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
Analisis Kebisingan dan Getaran Mekanis Pengoperasian Mesin Pemipil Jagung pada Kelompok Tani Balagana Amalia, Sri Yeli; Jamaluddin, Jamaluddin; Rauf, Reski Febyanti
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.v10i2.4641

Abstract

Mechanical shelling is by using a corn sheller machine. Where the use of a corn sheller machine produces sounds and vibrations that cause discomfort to the operator. This study aims to analyze the mechanical noise and vibration of the operation of the corn sheller machine at the Balagana Farmers Group. The research method uses an experimental approach, with descriptive data representation in the form of tables and graphs.. The resulting data is primary data. Observation parameters used in this study were noise and vibration. The results showed that the noise level of the corn sheller machine without load at a height of 120 cm obtained a noise level of 98-104.5 dB and at a height of 150 cm the noise level was 97.5-104.5 dB exceeding the NAB (>85 dB SNI). The noise level of the corn sheller machine with a load at a height of 120 cm obtained a noise level of 112.5-119.5 dB and at a height of 150 cm, namely 112-119.5 dB exceeding the NAB (>85 dB SNI). The mechanical vibration level of the corn sheller machine which was carried out at three measurement points was obtained on the machine floor of 5.1 m/s2, the medium vibration level on the upper operator floor was 3.1 m/s2 and the lowest vibration on the lower operator floor was 1.5 m /s2 is below NAV (<6 m/s2).
Kualitas Sale Pisang Goreng Pada Berbagai Tingkat Kematangan Buah Pisang Raja Siem (Musa Acuminata) dan Potensinya Dalam Pendidikan Lingkungan Hidup Diyahwati, Diyahwati; Wiharto, Muhammad
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.v10i2.4646

Abstract

Raja Siem Banana (Musa acuminata) is a type of banana that can be used as a fried banana sale. This study aims to determine the quality of fried banana sale ripeness levels. The method used was a Completely Randomized Design (CRD), the level of ripeness of banana fruit with four levels after picking: 0 day, 1 day, 2 days and 3 days. The parameters observed were water content, total sugar content, oil content, and organoleptic. Analysis of the potential of fried banana sale for environmental management was carried out by reviewing the literature on relevant sources from journals. The study’s proximate water content test results met the standard of 8.79% - 17% (maximum 40%). The lowest total sugar content was 45.11%, and the highest was 70.22%. The lowest oil content was 10%, and the highest was 12.53%, meeting the maximum standard of 30%. The fried banana sales were produced based on the overall preference test. The panellists gave an average score of 4.2 in liking colour, taste, texture, and aroma. Processing Raja Siem bananas into a fried banana sale is one step in seeking optimal environmental conditions due to banana rot to create good environmental conditions.
pH dan Suhu Optimum Aktivitas Enzim Amilase Kapang Termofilik dari Hot Spring Sulili Indrayani, Indrayani; Hambali, Amiruddin; Jusran, Jusran; 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.v10i2.4859

Abstract

Enzyme activity is greatly influenced by several factors including incubation time, temperature, and pH. This study aimed to determine the optimum pH and temperature of amylase enzyme activity of mold PSA 02 (5) isolated from Sulili hot spring, Pinrang Regency, South Sulawesi, Indonesia. This study was conducted in two stages, the first is determining the optimum pH of amylase enzyme activity where enzyme activity testing carried out at pH 4, 5, 6, 7, and 8. After determination of optimum pH, it continued to determine the optimum temperature of amylase enzyme activity at temperatures of 30, 40, 50, 60, 70, and 80oC. Determination of protein content using the Lowry method and determination of amylase enzyme activity using the Dinitrosalicilyc (DNS) method. The results of this study showed that the optimum pH of amylase enzyme activity is pH 4 with an enzyme activity value of 81.37 U/mL and a specific enzyme activity of 57.61 U/mg, while the optimum temperature of amylase enzyme activity is 50oC with a value of 81.44 U/mL and a specific enzyme activity of 57.74 U/mg. It is interesting to note that the amylase enzyme activity remains high up to a temperature of 80oC with a value of 81.20 U/mL. This study indicates that the amylase enzyme of mold isolate PSA 02 (5) is a thermostable enzyme up to a temperature of 80oC.
Pengaruh Penambahan Air Kelapa sebagai Nutrisi Tambahan dalam Budidaya Jamur Tiram Putih (Pleurotus Oustreatus) Nahda, Afiah Tul; Lahming, Lahming; Rahmah, Nur
Jurnal Pendidikan Teknologi Pertanian Vol. 11 No. 1 (2025): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v11i1.2966

Abstract

White oyster mushrooms are a type of woody mushroom that taste delicious and are nutritious so they are very popular with many people. However, growing oyster mushrooms takes a long time and becomes an obstacle for farmers because they cannot meet market demand. One alternative to increase the production of white oyster mushrooms is by adding nutritional growth regulators in the form of coconut water. This research aims 1). To determine the effect of adding coconut water on the growth of white oyster mushrooms (Pleurotus ostreatus) 2) To determine the effect of differences in coconut water concentration on the growth of oyster mushrooms (Pleurotus ostreatus). This type of research is pseudo-quantitative in the form of experimental research. The method used was a completely randomized design (CRD) with 4 treatments and 3 replications so that there were 12 logs. It was found that there was no real effect of the addition of coconut water and the concentration level given on the pinhead emergence time parameters. Because the results show that the average time for control pinheads to appear is not much different from the time for treated pinheads to appear. In contrast to the parameter for the number of caps, the results showed that the addition of coconut water and the concentration level given had a significant effect on the number of mushroom caps. The provision of coconut water is said to have a real effect because there is a large difference between the average number of control hoods and those given treatment. The most obvious treatment was treatment C with the addition of 400 ml of coconut water

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