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PENGARUH TEKNIK PENYIMPANAN TERHADAP PENGENDALIAN AFLATOKSIN JAGUNG (Zea mays L) SELAMA PENYIMPANAN 储存技术对玉米的牛油毒素(Zea mays L)控制的影响
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/JPTP.V5I0.8557
S. HasnaniSHasnani, J. Jamaluddin, R. Fadilah
{"title":"PENGARUH TEKNIK PENYIMPANAN TERHADAP PENGENDALIAN AFLATOKSIN JAGUNG (Zea mays L) SELAMA PENYIMPANAN","authors":"S. HasnaniSHasnani, J. Jamaluddin, R. Fadilah","doi":"10.26858/JPTP.V5I0.8557","DOIUrl":"https://doi.org/10.26858/JPTP.V5I0.8557","url":null,"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.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"456 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127612062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
PENGARUH HABITAT MANGROVE TERHADAP PENURUNAN TINGKAT CEMARAN TIMBAL DI MUARA SUNGAI TALLO
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/JPTP.V5I0.8560
Novita Pangruruk, Subari Yanto, Patang Patang
{"title":"PENGARUH HABITAT MANGROVE TERHADAP PENURUNAN TINGKAT CEMARAN TIMBAL DI MUARA SUNGAI TALLO","authors":"Novita Pangruruk, Subari Yanto, Patang Patang","doi":"10.26858/JPTP.V5I0.8560","DOIUrl":"https://doi.org/10.26858/JPTP.V5I0.8560","url":null,"abstract":"This study aims to determine the effect of mangrove habitat on the level of lead (Pb) contamination and its effect on the quality of water, soil and fish in the waters of the Tallo River estuary. This research is a descriptive type of research using survey methods. This research was carried out by taking samples of water, fish, soil at three stations namely, Station I Mangrove Forest area, Station 2 Tallo River Estuary and Station 3 Port of Paotere. The results of this study indicate that lead (Pb) pollution along the waters of the Tallo River, has exceeded the water threshold of 0.01725 mg /l, fish 0.05615 mg/kg and land as much as 36.113 mg/L according to Rangkuti (2009). In addition, from the linear regression test it was found that lead had a significant effect (F> 0.05) on pH and salinity. However, lead has no significant effect (F <0.05) on temperature, dissolved oxygen, ammonia, nitrite and plankton.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127944739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
PENGARUH PENERAPAN METODE POSTER COMMENT TERHADAP PRESTASI BELAJAR SISWA DALAM MATA PELAJARAN PEMBIAKAN TANAMAN PADA KELAS X AGRIBISNIS TANAMAN DAN HOLTIKULTURA (AG) DI SMK NEGERI 4 GOWA 海报方法应用对学生在美国SMK 4 GOWA地区X级植物农业和园艺(AG)作物培养课程上的学习成绩的影响
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/jptp.v5i0.8567
Waode Nurul Hasanah, Lahming Lahming, Muhammad Rais
{"title":"PENGARUH PENERAPAN METODE POSTER COMMENT TERHADAP PRESTASI BELAJAR SISWA DALAM MATA PELAJARAN PEMBIAKAN TANAMAN PADA KELAS X AGRIBISNIS TANAMAN DAN HOLTIKULTURA (AG) DI SMK NEGERI 4 GOWA","authors":"Waode Nurul Hasanah, Lahming Lahming, Muhammad Rais","doi":"10.26858/jptp.v5i0.8567","DOIUrl":"https://doi.org/10.26858/jptp.v5i0.8567","url":null,"abstract":"The purpose of this class action research was to determine the effect of Poster Comment method on the learning achievement of the X AG class of 4 gowa State Vocational High Schools. This type of research is classroom action research conducted in two cycles. In the first cycle there were two meetings and in the second cycle there were two meetings. The research subjects were all students of class X AG as many as 30 students. Data analysis techniques use quantitative and qualitative data. Based on the results of the study, it can be concluded that the use of Poster Comment method can improve the learning outcomes of class X AG student of State Vocational School 4 Gowa. Improvement of student learning achievement is measured from cycle one evaluation test and cycle two.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132653154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) TERHADAP MUTU KUE CUBIT MOCAF面粉代换对CUBIT蛋糕质量的影响
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/JPTP.V5I0.8559
Muhammad Bima Perkasa Alam, Suardy Suardy, R. Fadilah
{"title":"PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) TERHADAP MUTU KUE CUBIT","authors":"Muhammad Bima Perkasa Alam, Suardy Suardy, R. Fadilah","doi":"10.26858/JPTP.V5I0.8559","DOIUrl":"https://doi.org/10.26858/JPTP.V5I0.8559","url":null,"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.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133102699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma) nnug (Artocarpus hemanallus)配上红姜(Zingiber officinale varrubrum rhizoma)
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/JPTP.V5I0.8566
Syahri Fadhila Al-Farid, J. Jamaluddin, Andi Sukainah
{"title":"KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)","authors":"Syahri Fadhila Al-Farid, J. Jamaluddin, Andi Sukainah","doi":"10.26858/JPTP.V5I0.8566","DOIUrl":"https://doi.org/10.26858/JPTP.V5I0.8566","url":null,"abstract":"This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116649630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
KELIMPAHAN BAKTERI PENDEGRADASI MINYAK BUMI DI PT. INDUSTRI KAPAL INDONESIA (Persero) MAKASSAR Makassar 印度尼西亚石油工业(Persero)的丰富细菌
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/jptp.v5i0.8558
Isnada Sulaiman
{"title":"KELIMPAHAN BAKTERI PENDEGRADASI MINYAK BUMI DI PT. INDUSTRI KAPAL INDONESIA (Persero) MAKASSAR Makassar","authors":"Isnada Sulaiman","doi":"10.26858/jptp.v5i0.8558","DOIUrl":"https://doi.org/10.26858/jptp.v5i0.8558","url":null,"abstract":"This research is a descriptive study that aims to determine the abundance of marine bacteria at PT. Indonesian Ship Industry (Persero) in degrading petroleum. Water samples were taken from the territorial waters of PT. Indonesian Ship Industry (Persero) Makassar, with sampling points of 1 to 45.7 meters. Then diluted from 10-1 to 10-4, each dilution (10-1-10-4) was inoculated on a minimal solid medium using the pour cup method, the cup was incubated at 28ºC-30ºC for 48 hours. The data obtained are then analyzed using the Standard Plate Count (SPC) formula and then followed by observations of colonies in the form of colonies, color elevations, and internal structure. The results showed that the difference in bacterial abundance at the sampling point of 1 meter to 45.7 meters was the decrease in bacterial abundance from, taking point 3.6 meters to 45.7 meters while the observation of colonies took the form of edge elevation, color and structure in the colony. The results showed that there were colonies which were round, curly, filamentous, and irregular with convex and convex elevations, jagged edges, wavy, and even with a rough and smooth texture. The inner structure is clear, blurred and slippery and has a yellow and white color.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117148682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
ANALISIS MUTU MINUMAN INSTAN BERBAHAN DASAR BUAH MENGKUDU (Morinda citrifolia L) DAN JAHE MERAH (Zingiber officinale rosc)
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/JPTP.V5I0.8551
Andi Citra Islamiah, Husain Syam, A. Sukainah
{"title":"ANALISIS MUTU MINUMAN INSTAN BERBAHAN DASAR BUAH MENGKUDU (Morinda citrifolia L) DAN JAHE MERAH (Zingiber officinale rosc)","authors":"Andi Citra Islamiah, Husain Syam, A. Sukainah","doi":"10.26858/JPTP.V5I0.8551","DOIUrl":"https://doi.org/10.26858/JPTP.V5I0.8551","url":null,"abstract":"This study aims to determine the chemical properties of instant drinks produced and the best concentration by adding noni and red ginger to the manufacture of instant drinks based on organoleptic test results. This research is an experimental study with an experimental design that is used is Factorial Completely Randomized Design (CRD) which consists of two factors, namely the factor A noni fruit, namely: 100 g, 200 g, 300 g. The red ginger B factor is: 75 g, 100 g, 125 g. The chemical analysis results were the highest water content with the addition of 300 g noni fruit concentration 2,8678 and 125 ginger concentration 2,9456, the highest antioxidant activity with the addition of 300 g noni fruit concentration 71,100 and red ginger concentration 125 g 70,0178, and from the alkaloid test all treatments in instant drinks contain positive alkaloids. The results of organoleptic color, aroma and taste are preferred by panelists with the addition of 100 g of noni fruit and the concentration of red ginger 125 g.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128371857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
PENGARUH METODE DAN LAMA PENGOLAHAN TERHADAP ANALISIS MUTU UBI JALAR ORANGE (Ipomoea batatas L) 《橘子甘薯》(Ipomoea batatas L)对橙甘薯质量分析的方法和长期处理的影响
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/JPTP.V5I0.8563
Rima Purwanti, R. Fadilah, Subari Yanto
{"title":"PENGARUH METODE DAN LAMA PENGOLAHAN TERHADAP ANALISIS MUTU UBI JALAR ORANGE (Ipomoea batatas L)","authors":"Rima Purwanti, R. Fadilah, Subari Yanto","doi":"10.26858/JPTP.V5I0.8563","DOIUrl":"https://doi.org/10.26858/JPTP.V5I0.8563","url":null,"abstract":"This study aims to determine the effect of the method and duration of processing on the analysis of the quality of orange sweet potatoes (Ipomoea batatas L). The study used a randomized block design consisting of two factors, namely the processing method and the duration of processing carried out three times. The treatments in the study were processing methods (steaming and frying) and duration of processing (5 minutes, 10 minutes, and 15 minutes) with a heating temperature of 100 ° C. Observation data were analyzed using Variety Analysis (ANOVA) then continued with Duncan Test. The results of the study showed that the interaction of the processing method variables and the duration of processing were not significantly affected. Beta-carotene, anthocyanin, fiber content, color and taste are only influenced by processing methods and duration of processing, while texture and aroma are only influenced by duration of processing . The best treatment of the method and duration of processing of orange sweet potato (I. batatas L) was by steaming method for 15 minutes with beta-carotene (0.07%), anthocyanin (8.99%), fiber content (0.93%) , color and aroma (rather like), and texture and taste (likes).","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129503509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
ANALISIS KANDUNGAN KIMIA BUAH TERONG BELANDA (Cyphomandra betacea) SETELAH DIOLAH MENJADI MINUMAN RINGAN 将荷兰茄子(Cyphomandra betacea)用于软饮料的化学成分进行分析
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/JPTP.V5I0.8555
A. Suzanna, Mohammad Wijaya, Ratnawaty Fadilah
{"title":"ANALISIS KANDUNGAN KIMIA BUAH TERONG BELANDA (Cyphomandra betacea) SETELAH DIOLAH MENJADI MINUMAN RINGAN","authors":"A. Suzanna, Mohammad Wijaya, Ratnawaty Fadilah","doi":"10.26858/JPTP.V5I0.8555","DOIUrl":"https://doi.org/10.26858/JPTP.V5I0.8555","url":null,"abstract":"The purpose of this study was to determine changes in the chemical content of the Dutch eggplant (C. betacea) after being processed into soft drinks. The experimental design used was a Completely Randomized Design (CRD) consisting of the concentration of addition of granulated sugar, namely: 0% (Control), 10%, 20% and 30%. The parameters observed in this study were chemical analysis (total sugar, fiber, vitamin C, anthocyanin, pH value) and organoleptic value of soft drinks. The results showed that sugar use affected changes in total sugar, fiber, vitamin C, anthocyanin and the pH value of soft drinks. Likewise the likes or acceptance of the panelists. The best treatment in terms of chemical and organoleptic tests, soft drinks with additional sugar content of 20% with total sugar 5.12%, crude fiber 0.16%, vitamin C 0.0223%, anthocyanin 47.52% and pH 5.67% , aroma value 7.3, taste value 7.5 and color value 5.05.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129063483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
PROFIL KERAGAMAN VEGETASI EKOSISTEM MANGROVE DI DESA TAMUKU KABUPATEN LUWU UTARA
Jurnal Pendidikan Teknologi Pertanian Pub Date : 2019-03-01 DOI: 10.26858/JPTP.V5I0.8564
Suhendra Purnawan, Subari Yanto, Ernawati S. Kaseng
{"title":"PROFIL KERAGAMAN VEGETASI EKOSISTEM MANGROVE DI DESA TAMUKU KABUPATEN LUWU UTARA","authors":"Suhendra Purnawan, Subari Yanto, Ernawati S. Kaseng","doi":"10.26858/JPTP.V5I0.8564","DOIUrl":"https://doi.org/10.26858/JPTP.V5I0.8564","url":null,"abstract":"This study aims to describe the profile of vegetation diversity in the mangrove ecosystem in Tamuku Village, Bone-Bone-Bone District, North Luwu Regency. This research is a qualitative research using survey methods. The data collection technique uses the Quadrant Line Transect Survey technique. The data analysis technique uses the thinking flow which is divided into three stages, namely describing phenomena, classifying them, and seeing how the concepts that emerge are related to each other. The results of this study are the profile of mangrove vegetation in Tamuku Village, which is still found 16 varieties of true mangrove vegetation and 7 varieties of mangrove vegetation joined in the coastal area of Tamuku Village, Bone-Bone District, North Luwu Regency, South Sulawesi. The condition of mangrove vegetation in Tamuku Village is currently very worrying due to human activities that cause damage such as the project of normalization of flow, opening of new farms, disposal of garbage, water pollution due to chemicals, and exploitation of mangrove forests for living needs. The impact is ecosystem damage and reduced vegetation area as a place to grow and develop mangroves.","PeriodicalId":416159,"journal":{"name":"Jurnal Pendidikan Teknologi Pertanian","volume":"106 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124814977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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