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ANALISIS TINGKAT PENERIMAAN MAHASISWA PENDIDIKAN TEKNOLOGI PERTANIAN TERHADAP KELASE MENGGUNAKAN TECHNOLOGY ACCEPTANCE MODEL Sukainah, Andi; Putra, Reski Praja
Indonesian Journal of Educational Studies Vol 22, No 1 (2019): Indonesian Journal of Educational Studies
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.579 KB) | DOI: 10.26858/ijes.v22i1.9349

Abstract

Tujuan penelitian ini adalah untuk mengetahui analisis penerapan dan tingkat penerimaan mahasiswa PTP terhadap Kelase, serta korelasi dan linieritas variabel dalam metode Technology Accepted Model (TAM). Hasil menunjukkan tingkat persepsi penerimaan mahasiswa PTP sangat tinggi, yaitu antara 72.25-94.24%. Tingkat penerimaan mahasiswa PTP dipengaruhi oleh variabel persepsi kemudahan penggunaan dan persepsi kebermanfaatan. Variabel Technology Acceptance Model (TAM) memiliki korelasi yang signifikan. Pengaruh variabel persepsi kemudahan penggunaan dan persepsi kebermanfaatan terhadap penerimaan, yaitu 60%. Model persamaan regresi yang dihasilkan memperlihatkan variabel persepsi kemudahan penggunaan (x1) dan persepsi kebermanfaatan (x2) bernilai positif. Hubungan linieritas dari ketiga variabel tersebut menunjukkan bahwa semakin baik persepsi kemudahan penggunaan dan semakin tinggi persepsi kebermanfaatan aplikasi Kelase, maka penerimaan mahasiswa di Program Studi PTP akan semakin meningkat.
ISOLASI PROTEIN DARI AIR DANGKE Sukainah, Andi
HomeEC (Jurnal Teknologi Kerumahtanggaan) Vol 7, No 1 FEB (2009)
Publisher : HomeEC (Jurnal Teknologi Kerumahtanggaan)

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Abstract

The aim of this research was to identify the hydrolize temperature (90˚C, 100˚C), HCl concentration (3M, 4M), and hidrolysis time (8h, 10h) to isolate protein from dangke’s water. The research found the optimum temperature was  90˚C with HCl concentration 4M, and hidolysis time of 10 hours.Key words: Air dangke, Protein, Hidrolisys.
PEMANFAATAN TEPUNG DAUN MANGROVE JERUJU (Acanthus ilicifolius) SEBAGAI PENGAWET ALAMI BAKSO AYAM Jayadi, Faisal; Sukainah, Andi; Rais, Muhammad
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 (693.676 KB) | DOI: 10.26858/jptp.v4i0.6906

Abstract

This study aims to find out the shelf life of chicken meatball with the addition of flour from mangrove leaves jeruju (Acanthus ilicifolius) as a natural preservative.This research is a quantitative research (experiment) which is done with two process stages. The first process of processing mangrove leaves into flour as a preservative and the second process of making chicken meatball. This study used a complete randomized design (RAL), with concentrations of flour (0%, 5%, 10%, and 15%) and storage at; room temperature, cold temperature, and freezing temperature, with observation parameters; Total Plate Count (TPC), Escherichia coli, Salmonella, and pH. The data obtained will be analyzed by variance analysis and advanced Duncan Multiple Rate (DMRT) test. The results showed that the addition of mangrove leaves jeruju 15% at frozen temperature storage is the best concentration as a chicken meatball preservative
EFEKTIVITAS PUPUK KOMPOS DARI HASIL LUBANG RESAPAN BIOPORI TERHADAP TANAMAN SAWI ( Brassica juncea L. ) Akbar, Muhammad Alwi; Sukainah, Andi; Kadirman, Kadirman
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 (100.331 KB) | DOI: 10.26858/jptp.v1i1.6220

Abstract

Compost is organic material, such as leaves, straw, reed, grass, rice bran, stalk corn, tendrils, herbs and manure that has been decomposed by decomposing microorganisms, so it can be utilized to improve soil properties. The purpose of this study is to determine the effectiveness of compost fertilizer from the results of biopori infiltration holes to mustard plants and to determine the compost concentration of biopori most influential on the growth of mustard plants. This type of research is experimental research conducted with two stages, namely composting in biopori infiltration hole and utilization of biopori compost fertilizer on mustard plant to increase the growth and production of mustard plant. This research uses descriptive analysis with 5 treatment of concentration of compost fertilizer. The results of this study indicate that fertilizer from biopori infiltration hole is effective for use and the most influential concentration on the growth of the mustard greens is 150 grams.
PERUBAHAN MASSA AIR, VOLUME, DAN UJI ORGANOLEPTIK KERIPIK BUAH DENGAN BERBAGAI VARIASI WAKTUPADA PENGGORENGAN TEKANAN HAMPA UDARA Ponno, Yahya Zeth; Sukainah, Andi; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 2, No 1 (2016): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.6 KB) | DOI: 10.26858/jptp.v2i1.5148

Abstract

The processing of fruits by frying are interesting to be developed. One of the potential fruit processed and fruit chips are developed  papaya (Carica papaya L.). This study aimed to determine changes in water content and volume of papaya chips during frying, and test results hedonic papaya chips. The study was conducted by using the experimental method completely randomized design (CRD) with observation every 15 minutes, for 90 minutes during frying using vacuum fryer. Observations moisture content, volume, and the level of preference (hedonic), performed before and after frying. Analysis of the data by analysis of variance (ANOVA) followed by Tukkey test at 5%. The results showed that the decrease in water content and volume reduction papaya chips tend to stop in a frying for 60 minutes. To test hedonic color and flavor, crispy papaya highly preferred is frying for 60 minutes. As for the hedonic test on the texture, chips are the most preferred frying for 90 minutes
PENERAPAN BERBAGAI SUMBER BAHAN BAKAR DAN KONSENTRASI GARAM PADA PENGASAPAN IKAN LAYANG Sukainah, Andi; Patang, Patang; Yunarti, Yunarti; Yuliadi, Yuliadi
JURNAL GALUNG TROPIKA Vol 3, No 3 (2014)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.098 KB)

Abstract

Ikan asap merupakan salah satu metode pengawetan ikan dengan tujuan memberi rasa dan aroma ikan asap. Tujuan penelitian ini adalah untuk mengetahui pengaruh berbagai bahan  bakar asap dan berbagai dosis garam yang diberikan pada ikan asap terhadap mutu ikan asap Penelitian ini dilaksanakan di Laboratorium Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar. Penelitian berlangsung  Juni-September 2014. Penelitian ini merupakan penelitian eksperimental dengan mengaplikasikan perlakuan berupa penggunaan bahan bakar ikan asap antara tempurung kelapa dan kayu bakar, serta pemberian berbagai dosis garam. Selanjutnya, ikan yang telah diasapi dilakukan uji organoleptik untuk mengetahui mutu ikan asap. Hasil Penelitian menunjukkan penggunaan sumber bahan bakar tempurung kelapa lebih baik dari pada kayu bakar. Semakin tinggi dosis garam, semakin baik hasilnya untuk semua sumber bahan bakar.
PENGARUH PENCUCIAN MENGGUNAKAN JERUK NIPIS TERHADAP KUALITAS SARANG BURUNG WALET Yulianti, Irma; Sukainah, Andi; Caronge, Muhammad Wiharto
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 (393.618 KB) | DOI: 10.26858/jptp.v5i0.9077

Abstract

This research aims to determine of the effect of swallow nest-washing by lime to its quality. This research is experiment research using completely randomized design (CRD) with washing concentration of water and limes are 2%, 4%, and 6%. Observed parameters are nitrite, ammonia, total plate count, Escherichia coli, and Salmonella sp. The results show the best treatment of swallow nest-washing is obtained from lime-washing 6% with nitrite of 0.046 ppm, ammonia of 0.048 ppm, and total plate count of 2.39 Log cfu/g, also E. coli and Salmonella sp are negative
PEMANFAATAN BUAH TOMAT (Solanum Lycopersium) SEBAGAI BAHAN TAMBAHAN DALAM PEMBUATAN PERMEN JELLY Yulianti, Yulianti; Syam, Husain; Sukainah, Andi
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 (645.317 KB) | DOI: 10.26858/jptp.v4i0.6907

Abstract

This study aims to know the concentration the most of panelists preferred  when organoleptik test, knowing the water content and vitamin C content on jelly candy. This research is a quantitative research (experiment) with Completely Randomized Design (RAL) one factor with 3 treatments conducted as many as 3 times replications. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed that for the color, texture, aroma and taste most preferred by the panelist that is on the treatment of A with concentration fruit sari of tomato 200g, the best of treatment at content of water with addition of fruit sari 200g  and vitamin C content with the addition of 300g.
PENGARUH PENGERINGAN MENGGUNAKAN ROOM DRYER TERHADAP KUALITAS TEPUNG SAGU Sudirman, Nurafni Apriani; Sukainah, Andi; Yanto, Subari
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 (660.356 KB) | DOI: 10.26858/jptp.v4i0.6918

Abstract

The purpose of this research is to know the effect of drying using room dryer to the quality of sago flour. This research is an experiment research with Factorial Complete Random Design consisting of two factors, namely: drying type (traditional drying and  room drying) and material thickness treatment (1cm, 2cm and 3cm). The test parameters observed were moisture content, starch content, amylose content, amylopectin content and color test. The analytical technique used in this study is the of analysis of variety using SPSS version 23. The results showed that the best treatment is room drying and 1 cm thickness, water content (10.44%), starch content (53.73%), amylose content (2.27%), amylopectin content (52.42%), color (90.74%) sago resulting.
ANALISIS SIFAT FISIKO KIMIA SAUS CABAI FORTIFIKASI LABU SIAM DAN LABU KUNING Indrawati, Sriwulan; Lahming, Lahming; Sukainah, Andi
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 (668.042 KB) | DOI: 10.26858/jptp.v4i0.6919

Abstract

The purpose of this study was to determine the effect of adding chili and pumpkin concentration to the physicochemistry properties of chili pepper sauce. This research is an experimen research with a complete Randomized  Design of factorial pattern consisting of two factors: flask type (squash siam and yellow squash) and concentration of chili (40%, 50% and 60%). Research variables observed were viscosity, ash content, vitamin C, pH and organoleptic test including color, aroma, taste, and texture. Analyze technique in this research is the of analysis variety by using SPSS version 23. The result of research shows that the best treatment is the use of yellow squash with 60% chili concentration. namely of viscosity (2.54%), ash content (6.41%) , vitamin C (221.67%), pH (2.20%), color (3.95%), flavor (3.65%) and aroma (3.59%) texture (3.52%) the resulting sauce.