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Muhammad Rizal
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INDONESIA
Jurnal Pendidikan Teknologi Pertanian
ISSN : 24768995     EISSN : 26147858     DOI : -
Jurnal Pendidikan Teknologi Pertanian adalah publikasi ilmiah hasil penelitian bidang teknologi pertanian dengan No. P-ISSN 2476 -8995 (Print) dan No. E-ISSN 2614-7858 (Online). Jurnal ini diterbitkan oleh Jurusan Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar. Jurnal Pendidikan Teknologi Pertanian diterbitkan dua kali setahun (Februari dan November). Artikel yang dimuat berupa artikel yang merupakan hasil penelitian asli dan belum pernah dipublikasikan di media lain. Ruang lingkupnya mencakup Penelitian Tindakan Kelas (PTK), Ilmu dan Teknologi Pangan, Mekanisasi Pertanian, Teknologi Industri Pertanian, Teknologi Hasil Pertanian, Teknologi Hasil Perikanan, Teknologi Hasil Peternakan, Teknologi Hasil Perkebunan, Pasca Panen, Gizi dan Pangan.
Articles 196 Documents
MODIFIKASI ALAT SORTASI GABAH (ORIZAE SATIVA L) Syasmar, Andi Musawwirul Munir; Lahming, Lahming; Jamaluddin, Jamaluddin
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Original Source | Check in Google Scholar | Full PDF (453.456 KB) | DOI: 10.26858/jptp.v5i0.9079

Abstract

This study aims to modify the grain sorting tool and test the working capacity of the tool. The method of this research is design research, the results of the study were processed using quantitative data analysis techniques with descriptive statistics. The trial in this study is only limited to the tool test, so the data obtained is presented in the form of a table from the results of the trial. The design of grain sorting equipment through several mechanisms including frame making, hopper, sieve, filled grain channel, casing installation, and other components. The grain sorting tool can work ergonomically according to the design and the average capacity is 199.51 kg / hour
MODIFIKASI ALAT TANGKAP RAJUNGAN (Portunus pelagicus) DALAM MENINGKATKAN HASIL TANGKAPAN NELAYAN Irnawati, Irnawati; Yanto, Subari; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Original Source | Check in Google Scholar | Full PDF (397.187 KB) | DOI: 10.26858/jptp.v3i0.5451

Abstract

This study aimed to modify the crab’s fishing device (Portunus pelagicus) in increasing the production of the fisherman. The number of fishing tools was 10 pieces, consists of 5 tools after the modification and 5 tools beforer the modification. This research is a design building. The data was collected through descriptive analysis and comparison analysis. The result of the research stage showed that on the first trip the highest number of catches crab is 10 tails and the second trip the highest number of catches crab is 7 tails, while the highest production of crab during 2 trip is 627 g.
PENGARUH JARAK TANAM PADA BUDIDAYA RUMPUT LAUT (Eucheuma cottonii) TERHADAP SPESIFIKASI MUTU KARAGINAN Ismal. Z, Muhammad; Wijaya, Muhammad; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): Oktober Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Original Source | Check in Google Scholar | Full PDF (372.928 KB) | DOI: 10.26858/jptp.v4i0.7128

Abstract

The purpose this research was to determine the effect of plant spacing on seaweed the quality specifications of carrageenan. This research uses a Completely Randomized Design (CRD). Randomization was carried out using a random table of 3 treatments, namely a distance of 40 cm and a distance of 60 with a control distance of 20 cm and repeated 3 times. The method used in determining the floor plan / place is the lottery method. Parameters observed included water content, ash content, sulfate content and viscosity. The results showed that the best treatment was found in carrageenan Eucheuma with a spacing of 40 cm, the best quality determinant based on the parameters value of water content (11.49), value of ash conten (21.23), value of sulfate conten (32, 40) and value of viscosity (61).
LAJU PERUBAHAN KADAR AIR, KADAR PROTEIN DAN UJI ORGANOLEPTIK IKAN LELE ASIN MENGGUNAKAN ALAT PENGERING KABINET (CABINET DRYER) DENGAN SUHU TERKONTROL Yuarni, Desi; Kadirman, Kadirman; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 1, No 1 (2015): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Original Source | Check in Google Scholar | Full PDF (520.98 KB) | DOI: 10.26858/jptp.v1i1.5139

Abstract

Fishing isone of thepotential protein sectorsof Indonesian society. Fishery productsis easilydamagedbecause they have high water content, it make a suitableplaceforbreedingof microorganismsandspoilage bacteria, so it is necessaryto do processing, one of which isprocessed intosalted fish. The purpose of this study was to determine the rate of change in water content, protein content, and organoleptic test catfish by drying using a cabinet dryer with controlled temperature. This study uses acompletely randomized design, which consists ofa singlefactorthat islongerdrying8, 10, 12hours. Data analysis of variance(ANOVA) followed bya further testDMRT. The results showedthat thedrying timesignificantly affected themoisture contentchanges, protein content, andorganoleptic test. Based on the test results, fishery that treatment drying time of 8 hours has a 30,22% moisture content, 48,68% protein content, 10 hours drying time has a 26,62% moisture content, 51,20% protein content, drying time 12 hours had higher levels 19,64% of moisture content, and 55,00% protein content, the organoleptik characteristics and treatments that have the highest level of preference in terms of appearance and odor treatment contained in the drying time of 8 hours, and to sense are in treatment 12 hours drying time, drying time treatment 10 hours is a treatment that has the characteristics and preference level of the highest rated in terms of the texture of salted catfish produced
PENERAPAN TEKNOLOGI FISH CALLER LACUBA (LAMPU CELUP BAWAH AIR) PADA MASYARAKAT NELAYAN DI DESA CILELLANG KABUPATEN BARRU Awalia, Nurul; Lamada, Mustari
Jurnal Pendidikan Teknologi Pertanian Vol 4, No 2 (2018): Agustus
Publisher : Universitas Negeri Makassar

Show Abstract | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v4i2.6610

Abstract

Based on the data obtained, in reality not a few fishermen find it difficult to catch fish. In addition, the lack of their catch is the main impact of the above problems. If this happens continuously then the number of traditional fishermen will decline so that the need for a concept and tools that can help in increasing the catch one of them is the application of technology LACUBA. The purpose of this research is to apply LACUBA technology (Lampu Kecup under water) which can help the income of fisherman community and to know the fisherman's response to LACUBA technology (Water dye underwater lamp) specially on coastal community Cilelang, Kab. Barru. Implementation of this activity is in the village of Cilellang Kab. Barru in May 2018. This research instrument uses LACUBA (Dye underwater light) which is the result of a series of some electronic components such as Aki (Accu), Dimmer Series and Inverter Circuits. From the calculation of the results of the analysis of fishermen's income data in the village of Cilellang, Kab. Barru before and after the use of LACUBA (Submersible underwater lights) changes significantly. From the data obtained shows that before the use of LACUBA Technology, Fishermen Society only get the catch of an average of 21.88 Kg / day. Meanwhile, after the use of LACUBA technology, the average of the acquisition increased to 43.78 kg / day. Based on the results of this study it can be concluded that there is a significant influence on the use of technology LACUBA (Water dye underwater light) to the fishing results in the village of Cilelang Kab. Barru
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 | 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 KONSENTRASI GULA TERHADAP MUTU SELAI KULIT JERUK BALI (Citrus maxima) Gaffar, Rahmah; Lahming, Lahming; Rais, Muhammad
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Original Source | Check in Google Scholar | Full PDF (2103.341 KB) | DOI: 10.26858/jptp.v3i0.5472

Abstract

This research aimed to determine the effect sugar concentration of the quality albedo pummelo jam. This research used method completely randomized design with 3 treatments and 3 repetitions. The parameters observed were water content, sugar content, pectin content, total undissolved solids, and organoleptic include taste, colour,smear,and aroma.The data were analyzed with analysis of variance Anova and continued by Duncan test. The results showed that the best treatment was albedo pummelo jam with sugar concentration 80%.
PERUBAHAN TEKSTUR KERUPUK UDANG MENGGUNAKAN PASIR KALI DAN PASIR GUNUNG SEBAGAI MEDIA PENGHANTAR PANAS PADA PROSES PENYANGRAIAN Rachim, Sudirman; Jamaluddin, Jamaluddin; Kadirman, Kadirman
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 1 (2019): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Original Source | Check in Google Scholar | Full PDF (364.462 KB) | DOI: 10.26858/jptp.v5i1.8195

Abstract

The texture of the food consists of smooth and rough, liquid and solid, hard and soft. Texture greatly affects the image or taste of food that can be felt with pressure and movement of receptors in the mouth. One of the types of food that depends on texture is crackers. The purpose of this study was to determine the changes in texture of crackers using sand kali and mountain sand as heat conductive media for roasting by using temperatures of 120 OC, 140 OC and 160 OC and various  variations of time ie 10, 15, 20 and 25 seconds. The parameters measured are the value of cracker hardness and cracker water content. The results showed that river sand kali and mountain sand can change the texture of crackers through roasting, because of the heat transfer from the heating wall in the sand so that it affects the moisture content and starch content in roasted crackers, in the roasting process, the temperature affects the texture of the crackers produced where good  temperature id use is 140 OC for kali  sand times and 160  OC for mountain sand with a time of 20 and 25 seconds.
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 | 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
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 | 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

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