Jurnal Pendidikan Teknologi Pertanian

Pengaruh Alat Semai Otomatis Berbasis Mikrokontroler Terhadap Pertumbuhan Benih Dalam Sistem Hidroponik

Muh Mufty Maarif Palallo — 2024-08-31

Seeding is one of the factors that influences plant growth. In general, sowing requires more attention because plant seeds are very sensitive to external factors such as humidity in the planting medium, environmental temperature, exposure to sunlight and pests. In this way, farmers are required to carry out direct control during the sowing process. Therefore, a system or tool is needed in the sowing process to improve the quality of the seeds produced and can reduce the time used to control the seeds during sowing. The purpose of this study was to determine the effect of using automatic seedling tools on seed growth in a hydroponic system. This type of research includes quantitative research with experimental research methods using Completely Randomized Design (CRD). The results of this study indicate that sowing using automatic seedling tools has an effect on the height of mustard greens and pakcoy plants, but has no effect on the number of leaves and root length. Seed yields that had been sown conventionally were better than seed yields on automatic seedling devices because automatic seedling experienced etiolation.

Efektivitas Penerapan Metode Fishbowl Dalam Meningkatkan Hasil Belajar Peserta Didik Di SMK Negeri 4 Gowa

Sitti Hajar — 2024-08-31

The purpose of this study was to determine the improvement of learning outcomes of the basics of plant agribusiness with the implementation of the fishbowl method. The research method used is a quasi-experimental or quantitative approach. The type of test used is hypothesis testing (t-test), which first calculates the requirements of data analysis, namely normality test and homogeneity test. After analyzing the collected data, the average value obtained by experimental group students after the post test was 75.33. While the control group was 52.77. Data analysis used hypothesis testing and obtained a Sig. value in the experimental group of 0.901>0.05. Thus it can be concluded that the implementation of the fishbowl method on the learning outcomes of the basics of plant agribusiness is quite effective.

Evaluasi Kinerja Sistem Irigasi Tetes Berbasis Gravitasi dengan Menggunakan Limbah Plastik

Khaidir Rahman — 2024-09-02

Watering plants by farmers or urban residents who like gardening generally still uses traditional methods such as buckets or hoses directly. This method is less effective because it relies on human power, takes a lot of time, and produces uneven air distribution in each planting medium, so it is necessary to develop sprinklers that can solve this problem. This research aims to design a gravity drip irrigation device and conduct performance tests. The form of this research is engineering research, research data is obtained from the results of equipment testing and observations of the air distribution process and coefficient of variation analysis. The data analysis method used is quantitative with a descriptive statistical approach. As a result of the research, it was obtained that the coefficient of variation value for the emitter of output channel 1 had an overall average value per minute of 0.13%. output channel 2 every minute is 0.11% and the coefficient of variation in the water distribution reservoir has an overall average value every minute of 0.12%. The average percentage value of the uniformity level at each minute is in the medium category but close to the good category.

Karakteristik Produk Olahan Sarabba Bubuk Instan dengan Penambahan Ketumbar (Coriandrum Sativum) Menggunakan Metode Kristalisasi

Andi Asni — 2024-09-05

Sarabbba is a local drink that is known among the Bugis-Makassar community, South Sulawesi. This drink is popular with many people because it provides a refreshing effect and warms the body. Various modifications need to be made to promote this traditional drink, one of which is by adding spices such as coriander which is also recognized as having several health benefits. The various minerals found in coriander seeds (Coriandrum sativum) function as flavonoids,bone minerals,yield and help maintain proper blood pressure. The aim of this research was to determine the effect of adding coriander to instant sarabba powder on product moisture content metrics and organoleptic tests. In this study, three treatments the addition of five grams, ten grams, and fifteen grams of coriander were used three times each. ANOVA was used to evaluate research data. Duncan's multiple range test is used to ensure that there are real differences between treatments if the analysis shows that there are differences between treatments. Empirical studies show that the water content, yield and color produced are not significantly influenced by instant sarabba powder. The addition of 5 grams of coriander with an average color of 4.12, aroma of 4.11 and taste of 4.07 was the best treatment in terms of organoleptics.

Pemanfaatan Anggur Laut (Caulerpa racemosa) Sebagai Minuman Fungsional Dengan Penambahan Kayu Manis

Devi Sarvika — 2024-10-16

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.

Uji Efektivitas Bakteri Asam Laktat yang diisolasi dari Cairan Fermentasi Biji Kopi Robusta (Coffea Canephora) Sebagai Kandidat Probiotik

Devi Novi Yanti — 2024-10-17

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

Pengembangan Metode Evaluasi Pembelajaran Berbasis Quizizz Berbantuan E-Modul dalam Menunjang Kegiatan Pembelajaran di Kelas X APAPL SMKN 9 Makassar

Azzah Afiifah — 2024-10-18

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.

Isolasi dan Identifikasi Mikroba Amilolitik Selama Fermentasi Spontan Pisang Kepok (Musa paradisiaca)

Khaerunnisa Yasir — 2024-10-19

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.

Fortifikasi Jamur Tiram Putih (Pleurotus Ostreatus) dalam Pengembangan Produk Roti Tawar

Rahmatulwasyiah Rahmatulwasyiah — 2024-10-20

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

Djihan Ramadhani — 2024-10-21

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

Sri Yeli Amalia — 2024-10-25

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 — 2024-11-09

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 — 2024-11-21

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 80^oC. 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 50^oC 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 80^oC 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 80^oC.