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KARAKTERISTIK SIFAT FISIKO-KIMIA TEPUNG SUKUN (Artocarpus altilis) DENGAN VARIETAS TODDO’PULI Masita, Sri; Wijaya, Mohammad; Fadilah, Ratnawaty
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 (235.439 KB) | DOI: 10.26858/jptp.v3i0.5722

Abstract

This study aims to determine the characteristics of physical properties and chemical properties of breadfruit flour Toddo'puli varieties. This research is experimental research, object in this research that is breadfruit flour which are made from varieties of Toddo'puli, with 3 times repeat so as to produce amount of unit trial counted 3 unit. Data of research obtained by way observation, documentation and experiment. files analysis techniques used are descriptive statistics. The results showed that the average value of yield obtained was 17.09%, viscosity 4,960 centipoise, moisture content 6,66%, amylose content 0,65%, amylopectin content 36,38%. While for organoleptic test of flour consist of color, smell and texture in a row get average value equal to 2,75%, 2,88%, 3,41%.
PENGARUH TEKNIK PENYIMPANAN TERHADAP PENGENDALIAN AFLATOKSIN JAGUNG (Zea mays L) SELAMA PENYIMPANAN Hasnani S, Hasnani S; Jamaluddin, Jamaluddin; Fadilah, Ratnawaty
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 (242.17 KB) | DOI: 10.26858/jptp.v5i0.8557

Abstract

The purpose of this study was to determine the method of controlling the levels of aflatoxin corn with storage techniques using plastic sack packaging without base and with pedestal during storage. This research method is in the form of an experiment using a T test with 2 treatments repeated three times. The treatment in this study is shelled corn packaging plastic sacks without base and shelled corn packaging plastic bag with a base. During storage the sample is observed levels of aflatoxin, water content, air humidity and temperature. The results showed that there were differences in levels of aflatoxin and increased with the length of storage. The best treatment is obtained from the shelled corn using a base at 7th day, 14th day, 21st and 28th day storage with an average value of 32.33 ppb, 36.66 ppb, 44 ppb and 49 ppb. Analysis of the levels of aflatoxin in the treatment of piped corn packing plastic bags using a base meets the requirements of corn quality based on Indonesian National Standards.
TERHADAP KUALITAS ORGANOLEPTIK PUDING RUMPUT LAUT (Eucheuma cottonii) Rosalita, Rosalita; Syam, Husain; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (734.079 KB) | DOI: 10.26858/jptp.v4i0.6917

Abstract

This study aims to determine the effect of immersion with orange acid and rice water to organoleptic quality of seaweed pudding (Euchema cottonii). Testing include organoleptics, determining moisture content, ammonia, proteins, carbohydrates and ash levels content contained in seaweed pudding. The research method used Randomized Complete Design (RAL) of 9 treatments and 3 repetitions. The results showed that for the color, taste, aroma, texture most preferred by panelists with was long immersion 36 hours, with the value of each of the color of 5,56%, 5,59% aroma, flavor 5,56 % and texture 5,86%. Treatment was long immersion 36 hours with orange acid has  ammonia content 0,003%, water content 84,4%, protein content 0,111%, carbohydrate content 13,063% and ash content 9,62%.
PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) TERHADAP MUTU KUE CUBIT Alam, Muhammad Gilang Perkasa; Suardy, Suardy; Fadilah, Ratnawaty
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 (227.968 KB) | DOI: 10.26858/jptp.v5i0.8559

Abstract

This study aims to determine the best substitution between mocaf flour substitution and wheat flour and substitution of mocaf flour and breadfruit flour in making cubit cake and find out the best substitution treatment for mocaf flour with flour or mocaf flour substitution with breadfruit flour in making cubit cakes in proximate tests and organoleptic test. This research method uses a completely randomized design (CRD). The results of the study were used using ANOVA variance analysis technique with DMRT further test (Duncan multiple rate). Proximate test analysis results showed that the best treatment of mocaf flour substitution with breadfruit flour in making cubit cake was treatment using 60% mocaf flour and 40% breadfruit flour. And the results of organoleptic test analysis conducted by the panelists showed that the best treatment of substitution of mocaf flour with breadfruit flour in the making of kuecubit was the treatment using 40% mocaf flour and 60% breadfruit flour.
FORTIFIKASI TEPUNG KULIT MELINJO SEBAGAI PEWARNA ALAMI PADA PEMBUATAN KERUPUK SINGKONG Wahyuni, Sri; Rais, Muhammad; Fadilah, Ratnawaty
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 (385.113 KB) | DOI: 10.26858/jptp.v3i2.5710

Abstract

This study aims to identify the enhancement of cassava chips quality after the samples were added with flour made of Gnetum gnemons rind based on the data obtained from a number of panelists. The research employs CRD (Completely Randomised Design) method. The parameters tested were the level of colour, of aroma, of crispness, and of bitterness. It revealed that adding cassava flour affects the water content, the protein, the fiber, and the antioxidant. The most favourable fortification was the treatment A (combining 500gram of manioc flour porridge and 10% GnetumGnemonrind flour) with 2,6 % of water, 4.07% of protein, 6.4% offiber, and 62.73% of antioxidant.
EVALUASI KOMPONEN GIZI PADA PAKAN UDANG FERMENTASI Rahman, Rahmania; Lahming, Lahming; Fadilah, Ratnawaty
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 (509.242 KB) | DOI: 10.26858/jptp.v4i2.6617

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This research aim is to know the description of nutrition quality from fermented shrimp feed that has been formulated. This research is divided into two stages. The first stage was the manufacture of flour which continues by analysis of protein levels, fat content, crude fiber levels, carbohydrate levels, moisture content and ash content and the second stage is the manufacture of fermentation shrimp feed. The type of this research is experiment using T test to compare treatment addition of mujair fish and addition of golden snail which is processed by using SPSS version 22. The parameters observed in fermentation shrimp feed include protein levels, fat content, crude fiber content, carbohydrate levels, moisture content and ash content. Based on the results of the best treatment research, it was obtained by addition of mujair fish with protein levels 20,8%, fat content 8,82%, crude fiber content 10,79%, carbohydrate content 45,94%, water content 3,65% and ash content 10,12 %.
ANALISIS PERUBAHAN KOMPONEN KIMIA KERIPIK BAYAM HIJAU (Amaranthus tricolor.L) AKIBAT PROSES PENGGORENGAN Kasmira, Kasmira; Lahming, Lahming; Fadilah, Ratnawaty
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 (701.414 KB) | DOI: 10.26858/jptp.v1i0.6232

Abstract

This study aims to determine changes in the chemical content on green spinach chips processed in a way by frying pan. This research is a quantitative research (experimen) on samples of green spinach and green spinach chips. The analysis technique used is t test one sample which is processed using SPSS version 22.0. Chemical content observed on this study are iron, nitrate, nitrite, oxalate, calcium, antioxidants, and water content. The results showed that chips spinach green contained calcium (0.18%) and antioxidants (32.81%) were high
PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) DAN UBI JALAR UNGU (Ipomoea batatas L) TERHADAP KECEPATAN LELEH ES KRIM YANG DIHASILKAN Nuralizah, Nuralizah; Adam, Asmah; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 2 (2016): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.816 KB) | DOI: 10.26858/jptp.v2i0.5180

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This study aimed to determine the effect of pumpkin and purple sweet potato on the physical properties of ice cream and to find acceptance panelists against the ice cream produced. This research method using a complete randomized design (CRD ). The results showed that the observation of the overrun , melting speed and the results organoleptic (color , aroma, taste and texture) obtained the best results in the addition of 15 % is good on ice cream or ice cream pumpkin purple sweet potato
ANALISIS PERHATIAN WANITA KARIR TERHADAP KEBERHASILAN PENDIDIKAN ANAK DALAM KELUARGA DI DUSUN SAWAGI KECAMATAN PATTALLASSANG KABUPATEN GOWA Nurmila, Nurmila; Fadilah, Ratnawaty
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 (964.189 KB) | DOI: 10.26858/jptp.v3i2.5711

Abstract

This research entitled " Analysis Career woman Attention Of The Success Of Child Education In Family In Sawagi Village Of Pattallassang District Of Gowa Regency." This research aims to know the influence of career woman attention to the success of children education strategy for career woman in dividing time to give attention to education children, the factors that support and inhibit for career women to give attention to children's education. The research method is using qualitative and quantitative approach, the data obtained through interview is processed by using qualitative data, while the data obtained through alternative questionnaire answers are processed by using quantitative descriptive approach, and test the analysis using SPPS.volume 20.0 progaram assistance. The result of the acquisition is that the concern for a mother who has a career in physical bentuik in medium category is mean 0,5 and attention in psychic form is in high category that is mean 3,40. Both forms of attention have a positive effect on the success of children's education. Because one aspect that improves the success of children in education is an external factor that one of them from the family. Similarly, the strategy for career women in dividing the time to give attention to the success of their children's education is for mothers whose career has cooperation with other family, and the factors that support a mother's attention are the talent and intelligence of the child itself, while the inhibiting factor consists of influence environment, media and talent as well as the intelligence of the child itself.
PENGARUH MODIFIKASI TEPUNG JAGUNG PRAGELATINISASI TERHADAP KUALITAS COOKIES Susilawati BS, Susilawati BS; Syam, Husain; Fadilah, Ratnawaty
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (715.151 KB) | DOI: 10.26858/jptp.v4i0.6911

Abstract

This study aims to determine the effect of pragelatinization temperature modification on corn flour quality, and to determine the effect of modified pragelatinized corn flour and the level of consumer acceptance of corn cookies. This research is an experiment research with Completely Randomized Design (RAL). This research is done through two stages. The first stage of making corn flour pragelatinization uses three steaming time. The second stage is the making of corn cookies. The variables observed were analysis of proksimat levels corn flour pragelatinization and corn cookies, starch levels analysis, amylose levels analysis, and hedonic test. The data were processed using SPSS program version 22, with variance analysis method (ANOVA) and continued with DMRT test (Duncan) at level 5%. The results showed corn flour pragelatinization 30 minutes is the best treatment to proceed to the manufacture of cookies products. The result of hedonic test of cookies as a whole is accepted by consumers, especially the comparison treatment of 70% corn flour pragelatinization and 30% wheat flour as the best treatment with water levels of 3.22%, ash levels of 1.20%, protein levels 6.33%, 12.25 % fat levels, and carbohydrates 77%. Overall, proximate analysis, starch levels, and amylosa levels of pragelatinization corn flour and corn cookies have met the established quality requirements.