NaCIA (National Conference on Innovative Agriculture)

About the Conference Proceedings Series

NaCIA (National Conference on Innovative Agriculture) adalah acara tahunan yang diselenggarakan oleh Jurusan Teknologi Pertanian Politeknik Negeri Jember. Acara ini bertujuan untuk meningkatkan pengetahuan terkait inovasi dan pengembangan teknologi pertanian. Selain itu, diharapkan kegiatan ini dapat mempererat hubungan yang baik antara seluruh pemangku kepentingan.

Tema NaCIA ke-3 tahun 2025 mengangkat tema “Smart Agricultural Technology untuk Ketahanan Pangan Global”. Konferensi ini akan membahas berbagai topik, di antaranya: Pertanian Presisi, Rekayasa Pertanian, Pengolahan dan Rekayasa Pangan, Kimia Pangan, Makanan Fungsional, Keamanan Pangan, Kualitas Pangan, Kebijakan Pangan, dan Energi Terbarukan di Bidang Pertanian Pangan.

Pidato Pembukaan:

Saiful Anwar, S.TP., MP. - Direktur Politeknik Negeri Jember.

Pembicara Seminar Nasional:

1. Fariz Prayogi Herlambang, S.T. - PT. Nutrigrain Pangan Industri

(Good Manufacturing Practices untuk mendukung Sustainable Development Goals)

2. Prof. Dr. Mirwan Ushada, S.TP., M.App.Life.Sc. - Universitas Gadjah Mada

(Precision Agriculture on Smart Farming to Enhance Food Inovation Technology)

3. Dr. Silvia Oktavia Nur Yudiastuti, S.TP., M.P. - Politeknik Negeri Jember

(Inovasi Pangan Berkelanjutan untuk Mendukung Ketahanan Pangan)

Current Conference Proceedings Volume

2024: Proceeding The 2nd NaCIA (National Conference on Innovative Agriculture)

Published: 2024-11-28

Conference Dates: November 9 2024

Conference Location: Hotel Grand Valonia Jember Indonesia

Articles

Kajian Analisis Finansial Usaha Kopi Beras “Studi Kasus Industri Rumah Tangga XYZ” di Desa Barat Wetan Kepahiang Study of Financial Analysis of Rice Coffee Business "Case Study of Home Industry XYZ" in West Wetan Village, Kepahiang

Tri Sayekti, Fitri Yuwita S, Meizul Zuki, Damres Uker

1 - 10
- pdf
Karakterisasi Sifat Kimia dan Organoleptik Flakes Substitusi Tepung Kacang Merah (phaseolus vulgaris. L) dan Tepung Pisang Characterization of Chemical and Organoleptic Properties of Flakes Substituted for Red Bean Flour (phaseolus vulgaris. L) and Banana Flour

Adinda Wahyu Safitri, Elly Kurniawati

11 - 24
- pdf
Pembuatan Minuman Jahe Instan: Studi Optimasi Proses dan Kualitas Sensori Production of Instant Ginger Drink: A Novel Approach on Process Optimization and Sensory Quality

Putri Satika Dewi, Lulus Mualimin, Deyla Prajna Anindita Heru

25 - 38
- pdf
Pemanfaatan Google Earth Engine dalam Mengidentifikasi Nilai Indeks Kerapatan Vegetasi (NDVI) Kabupaten Jember Menggunakan Citra Sentinel-2 Utilization of Google Earth Engine in Identifying Vegetation Density Index (NDVI) Values for Jember Regency Using Sentinel-2

Degita Fahmi Brillyansyah, Angga Prasetyo, Fawait Afnani

39 - 46
- pdf
Profil Roasting Kopi Arabika Sidamanik Full Washed Berdasarkan Perbedaan Mesin Tipe Drum Horizontal Roasting Profile of Sidamanik Full Washed Arabica Coffe Based on Difference in Horizontal Drum Type Machines

Annisa Lutfi Alwi, Budi Mulyara, Rizky Nirmala Kusumaningtyas

47 - 53
- pdf
Greenhouse Rooftop Hydroponic Integrated with Ultra Fine Bubbles Technology in Culvating Curly Lettuce as an Effort to Realize Zero Hunger and Sustainable City (Greenhouse Rooftop Hydroponic Integrated with Ultra Fine Bubbles Technology in Culvating Curly Lettuce as an Effort to Realize Zero Hunger and Sustainable City

Imam Ali Syabana, Rizka Sri Hartini, Arum Kurniasari

54 - 60
- pdf
Efektivitas Sonikasi terhadap Aktivitas Antioksidan Ekstrak Daun Rambutan (Nephelium lappaceum L.) The Effectivity of Sonication on Antioxidant Activity of Rambutan Leaves Extract (Nephelium lappaceum L.)

Frengky Hermawan Hadi Prasetyo, Yulia Rachmawati, Amellia Dwi Rizkyana, Edia Fitri Dwinianti

61 - 68
- pdf
Sensitivity Analysis of Changes in Production Cost and Selling Price in Red Dragon Fruit Peel Fermented Drink Sensitivity Analysis of Changes in Production Cost and Selling Price in Red Dragon Fruit Peel Fermented Drink

Emi Kurniawati, Irene Ratri Andia Sasmita, Putu Tessa Fadhila, Findi Citra Kusumasari, Mohammad Mardiyanto

69 - 78
- pdf
Karakterisasi Edibilitas Kitosan Berdasarkan Pada Derajat Deasetilasinya Characterization of Chitosan Edibility Based on the Degree of Deacetylation

Fawait Afnani, Anes Febri Novia Pramesti Yusfita Ningrum, Prima Agusti Lukis

79 - 87
- pdf
Karakteristik Sensoris Edamame Crunchy Berdasarkan Perbedaan Waktu Pengovenan The Characterize of Sensory from Edamame Crunchy Based on Different Level Time Oven Processing

Mohammad Mardiyanto, Mokhamad Fatoni Kurnianto

88 - 92
- pdf
Perbandingan Kadar Kuersetin dalam Minuman Seduhan Bunga dan Teh sebagai Kandidat Antioksidan Alami serta Analisis Protein Target melalui Pendekatan In Silico Comparison of Quercetin Levels in Brewed Flower and Tea Beverages as Natural Antioxidant Candidates and Target Protein Analysis through In Silico Approach

Nadiyah Zuhroh, Resti Pranata Putri

93 - 101
- pdf
Pengembangan Inovasi Sterilisasi Buah Pir dengan Teknologi Ozon Pasca Panen: Analisis SWOT Innovation Development of Pear Sterilization with Post-Harvest Ozone Technology: SWOT Analysis

Bima Prayoga, Johan Krisbima Abi, Asmiranti, Adi Sucipto, Sholihah Ayu Wulandari

102 - 108
- pdf
SISTEM ATAP OTOMATIS MENGGUNAKAN METODE FUZZY LOGIC MAMDANI TERINTEGRASI DENGAN TELEGRAM AUTOMATIC ROOFING SYSTEM USING MAMDANI'S FUZZY LOGIC METHOD INTEGRATED WITH TELEGRAM

Achmad Baihaqi, Haris Asysyauqi, lya Nurul Ulla, Moh. Ghazy Alghifari, Sholihah Ayu Wulandari, Adi Sucipto

109 - 116
- pdf
Analisis Tingkat Kesukaan Konsumen Terhadap Roti Manis dengan Substitusi Tepung Kentang Metode Hight Moisturizer Temperature (HMT) Consumer Preferense Level Analysis of Sweet Bread Substituted With High Moisturizer Temperature (HMT) Potato Flour

Ade Galuh Rakhmadevi, Muhammad Ardiansyah Suryanegara, Putu Tessa Fadhila, Widya Nusa Christiani

117 - 122
- pdf
Pengaruh Waktu Ekstraksi terhadap Efisiensi Ekstraksi Protein dengan Metode Microwave Assisted Extraction (MAE) : A Review The Effect of Extraction Time on Protein Extraction Efficiency Using Microwave Assisted Extraction (MAE): A Review

Resti Pranata Putri, Annisa'u Choirun, Nadhifah Al Indis, Rusdiarti, Ade Galuh Rakhmadevi

123-130
- pdf
Penerapan Metode FMEA dan RCA untuk Mengurangi Reject pada Proses Pengemasan Mesin Single Line Application of FMEA and RCA Methods to Reduce Rejects in the Single Line Machine Packaging Process

Rizky Zaki Mubarok, Budi Hariono

131-141
- pdf
Analisis Kualitas Produk Bawang Goreng di UKM Sambal Bawang Mbak May dengan Metode Kano dan QFD Analysis of the Quality of Fried Onion Products at the UKM Sambal Bawang Mbak May Utilizing the Kano and QFD Methodologies

Iin Fitriyanti Rosmalia Sholihah, Muhammad Ardiyansyah Suryanegara, Titik Budiati, Wahyu Suryaningsih

142-154
- pdf
Pengaruh Lama Fermentasi Sari Nanas pada Sifat Kimia dan Sensoris dari Bubuk Biji Salak (Salacca Zalacca) Effect Of Duration Of Pineapple Juice Fermentation On The Chemical And Sensory Properties Of Salak Seed Powder (Salacca Zalacca)

Muhammad Ardiyansyah Suryanegara, AE Prasetyo, Wahyu Suryaningsih

155-160
- pdf
Karakteristik Sensori dan Fisik Minuman Sari Kedelai Dengan Penambahan Ekstrak Kurma Menggunakan Pasteurisasi Metode HPEF (High Pulsed Electric Field) Sensory and Physical Characteristics of Soymilk Beverage with Addition of Date Extract Using Pasteurization HPEF (High Pulsed Electric Field) Method

Aulia Brilliantina, Irwanda Hanifa, Pelangi Ananda Rurieanty, Budi Hariono

161-168
- pdf
Uji Mutu Hedonik pada Pengembangan Produk Baru Ikan Lemuru Sambal Hijau dalam Kaleng di TEFA Fish Canning Politeknik Negeri Jember Hedonic Quality Testing on New Product Development of Green Sambal Lemuru Fish in Cans at TEFA Fish Canning Politeknik Negeri Jember

Adhima Adhamatika, Rival Hakim, Dimas Triardianto, Yani Subaktilah, Mohammad Edwinsyah Yanuan Putra, Datik Lestari

169-174
- pdf
Pengujian Akurasi Sensor Ultrasonik HC-SR04 dalam Mengukur Jarak Suatu Benda Accuration Testing of the HC-SR04 Ultrasonic Sensor in Measuring the Distance of an Object

Adhima Adhamatika, Bilqis Addieny Salsabilah, Dimas Triardianto, Destiana Adinda Putri, Sunrixon Carmando Yuansah

175-180
- pdf
Film Antioksidan Berbasis Pati Singkong: Review Sistematis Cassava Starch-based Antioxidant Film: A Systematic Review

A. Sirojul Anam Izza Rosyadi

181-187
- pdf
Pengendalian Kualitas Proses Produksi Pia Kering Menggunakan Statistical Quality Control (Studi Kasus UD. PQR) Quality Control of Dry Pia Production Process Using Statistical Quality Control (Case Study UD. PQR)

Ali Nur Zain, Astri Iga Siska, Karina Meidayanti

188-201
- pdf
Penerapan Metode FMEA dan 5W1H dalam Analisis Kerusakan dan Perencanaan Kegiatan Perawatan pada Mesin Petik Teh Tipe Double di PT XYZ Application of FMEA and 5W1H Methods in Failure Analysis and Maintenance Activity Planning for Double Tea Plucking Machines at PT XYZ

Casilda Aulia Rakhmadina, Dimas Triardianto, Rivaldi Irsyadul Nur Ibad

202-214
- pdf
Peningkatan Kualitas Produk Keripik Kentang UKM X Menggunakan Quality Function Deployment Improving the Quality of Potato Chips Products of UKM X Using Quality Function Deployment

Shinta Widyaningtyas, Rasmiyana, Muhammad Ihsan Alfarizi

215-225
- pdf
Pengaruh Lama Fermentasi terhadap Kualitas Unsur Hara Nitrogen, Fosfor, dan Kalium pada Pupuk Trichokompos Kotoran Hewan Kambing Effect of Fermentation Duration on the Quality of Nitrogen, Phosphorus, and Potassium Nutrients in Goat Manure Trichocompost Fertilizer

Fiko Hidayat, Aldy Bahaduri Indraloka, Sari Wiji Utami

226-237
- pdf
Pengaruh Lama Penggorengan Edamame (Glycine Max Linn. Merrill) Terhadap Kesukaan Produk Edamame Goreng Metode Penggorengan Vakum The Effect of Long Frying Edamame (Glycine Max Linn. Merrill) on the Likes of Fried Edamame Products Vacuum Frying Method

Budi Hariono, Findi Citra Kusumasari, Mokhamad Fatoni Kurnianto, Dimas Triardianto, Frengky Hermawan Hadi Prasetyo, Casilda Aulia Rakhmadina

238-244
- pdf
Tata Letak Perancangan Unit Pengolahan Gula Kristal Xilosa Layout Design for Xylose Crystal Sugar Processing Unit

Syahra Nakita Dewi, Silvia Oktavia Nur Yudiastuti

245-254
- pdf
Pengaruh Penambahan Gula Terhadap Percepetan Proses Fermentasi Pada Sauerkraut Effect of Sugar Addition on Accelerating the Fermentation Process in Sauerkraut

Mentari Sekar Arum, Lulus Mualimin

255-261
- pdf
Implementasi Sistem Deteksi Otomatis pada Tanaman Cabe Rawit Menggunakan Convolutional Neural Network (CNN) Berbasis TensorFlow untuk Optimasi Pertanian Modern Implementation of an Automatic Detection System for Chili Plants Using a TensorFlow-Based Convolutional Neural Network (CNN) for Modern

Adi Sucipto Adi Sucipto, Diaz Nuraji, Mochammad Enrique Lazuardi Ramadany, Junia Vitasari, Rifqi Aji Widarso

262 - 269
- pdf
Pengaruh Teknologi Pengolahan melalui Proses Pembekuan, Pengorengan dan Ekstraksi pada Kedelai Edamame terhadap Indeks Glisemik Effect of Processing Technology by Freezing, Frying and Extraction on Edamame Soybeans on Glycemic Index

Elly Kurniawati, Rinda Nurul Karimah; Resti Pranata Putri; Agung Wahyono

270-276
- pdf

View All Conference Proceedings Volumes

NaCIA (National Conference on Innovative Agriculture)

About the Conference Proceedings Series

Current Conference Proceedings Volume

Articles

Kajian Analisis Finansial Usaha Kopi Beras “Studi Kasus Industri Rumah Tangga XYZ” di Desa Barat Wetan Kepahiang Study of Financial Analysis of Rice Coffee Business "Case Study of Home Industry XYZ" in West Wetan Village, Kepahiang

Karakterisasi Sifat Kimia dan Organoleptik Flakes Substitusi Tepung Kacang Merah (phaseolus vulgaris. L) dan Tepung Pisang Characterization of Chemical and Organoleptic Properties of Flakes Substituted for Red Bean Flour (phaseolus vulgaris. L) and Banana Flour

Pembuatan Minuman Jahe Instan: Studi Optimasi Proses dan Kualitas Sensori Production of Instant Ginger Drink: A Novel Approach on Process Optimization and Sensory Quality

Pemanfaatan Google Earth Engine dalam Mengidentifikasi Nilai Indeks Kerapatan Vegetasi (NDVI) Kabupaten Jember Menggunakan Citra Sentinel-2 Utilization of Google Earth Engine in Identifying Vegetation Density Index (NDVI) Values for Jember Regency Using Sentinel-2

Profil Roasting Kopi Arabika Sidamanik Full Washed Berdasarkan Perbedaan Mesin Tipe Drum Horizontal Roasting Profile of Sidamanik Full Washed Arabica Coffe Based on Difference in Horizontal Drum Type Machines

Efektivitas Sonikasi terhadap Aktivitas Antioksidan Ekstrak Daun Rambutan (Nephelium lappaceum L.) The Effectivity of Sonication on Antioxidant Activity of Rambutan Leaves Extract (Nephelium lappaceum L.)

Sensitivity Analysis of Changes in Production Cost and Selling Price in Red Dragon Fruit Peel Fermented Drink Sensitivity Analysis of Changes in Production Cost and Selling Price in Red Dragon Fruit Peel Fermented Drink

Karakterisasi Edibilitas Kitosan Berdasarkan Pada Derajat Deasetilasinya Characterization of Chitosan Edibility Based on the Degree of Deacetylation

Karakteristik Sensoris Edamame Crunchy Berdasarkan Perbedaan Waktu Pengovenan The Characterize of Sensory from Edamame Crunchy Based on Different Level Time Oven Processing

Pengembangan Inovasi Sterilisasi Buah Pir dengan Teknologi Ozon Pasca Panen: Analisis SWOT Innovation Development of Pear Sterilization with Post-Harvest Ozone Technology: SWOT Analysis

SISTEM ATAP OTOMATIS MENGGUNAKAN METODE FUZZY LOGIC MAMDANI TERINTEGRASI DENGAN TELEGRAM AUTOMATIC ROOFING SYSTEM USING MAMDANI'S FUZZY LOGIC METHOD INTEGRATED WITH TELEGRAM

Analisis Tingkat Kesukaan Konsumen Terhadap Roti Manis dengan Substitusi Tepung Kentang Metode Hight Moisturizer Temperature (HMT) Consumer Preferense Level Analysis of Sweet Bread Substituted With High Moisturizer Temperature (HMT) Potato Flour

Pengaruh Waktu Ekstraksi terhadap Efisiensi Ekstraksi Protein dengan Metode Microwave Assisted Extraction (MAE) : A Review The Effect of Extraction Time on Protein Extraction Efficiency Using Microwave Assisted Extraction (MAE): A Review

Penerapan Metode FMEA dan RCA untuk Mengurangi Reject pada Proses Pengemasan Mesin Single Line Application of FMEA and RCA Methods to Reduce Rejects in the Single Line Machine Packaging Process

Analisis Kualitas Produk Bawang Goreng di UKM Sambal Bawang Mbak May dengan Metode Kano dan QFD Analysis of the Quality of Fried Onion Products at the UKM Sambal Bawang Mbak May Utilizing the Kano and QFD Methodologies

Pengaruh Lama Fermentasi Sari Nanas pada Sifat Kimia dan Sensoris dari Bubuk Biji Salak (Salacca Zalacca) Effect Of Duration Of Pineapple Juice Fermentation On The Chemical And Sensory Properties Of Salak Seed Powder (Salacca Zalacca)

Karakteristik Sensori dan Fisik Minuman Sari Kedelai Dengan Penambahan Ekstrak Kurma Menggunakan Pasteurisasi Metode HPEF (High Pulsed Electric Field) Sensory and Physical Characteristics of Soymilk Beverage with Addition of Date Extract Using Pasteurization HPEF (High Pulsed Electric Field) Method

Uji Mutu Hedonik pada Pengembangan Produk Baru Ikan Lemuru Sambal Hijau dalam Kaleng di TEFA Fish Canning Politeknik Negeri Jember Hedonic Quality Testing on New Product Development of Green Sambal Lemuru Fish in Cans at TEFA Fish Canning Politeknik Negeri Jember

Pengujian Akurasi Sensor Ultrasonik HC-SR04 dalam Mengukur Jarak Suatu Benda Accuration Testing of the HC-SR04 Ultrasonic Sensor in Measuring the Distance of an Object

Film Antioksidan Berbasis Pati Singkong: Review Sistematis Cassava Starch-based Antioxidant Film: A Systematic Review

Pengendalian Kualitas Proses Produksi Pia Kering Menggunakan Statistical Quality Control (Studi Kasus UD. PQR) Quality Control of Dry Pia Production Process Using Statistical Quality Control (Case Study UD. PQR)

Penerapan Metode FMEA dan 5W1H dalam Analisis Kerusakan dan Perencanaan Kegiatan Perawatan pada Mesin Petik Teh Tipe Double di PT XYZ Application of FMEA and 5W1H Methods in Failure Analysis and Maintenance Activity Planning for Double Tea Plucking Machines at PT XYZ

Peningkatan Kualitas Produk Keripik Kentang UKM X Menggunakan Quality Function Deployment Improving the Quality of Potato Chips Products of UKM X Using Quality Function Deployment

Pengaruh Lama Fermentasi terhadap Kualitas Unsur Hara Nitrogen, Fosfor, dan Kalium pada Pupuk Trichokompos Kotoran Hewan Kambing Effect of Fermentation Duration on the Quality of Nitrogen, Phosphorus, and Potassium Nutrients in Goat Manure Trichocompost Fertilizer

Pengaruh Lama Penggorengan Edamame (Glycine Max Linn. Merrill) Terhadap Kesukaan Produk Edamame Goreng Metode Penggorengan Vakum The Effect of Long Frying Edamame (Glycine Max Linn. Merrill) on the Likes of Fried Edamame Products Vacuum Frying Method

Tata Letak Perancangan Unit Pengolahan Gula Kristal Xilosa Layout Design for Xylose Crystal Sugar Processing Unit

Pengaruh Penambahan Gula Terhadap Percepetan Proses Fermentasi Pada Sauerkraut Effect of Sugar Addition on Accelerating the Fermentation Process in Sauerkraut

Implementasi Sistem Deteksi Otomatis pada Tanaman Cabe Rawit Menggunakan Convolutional Neural Network (CNN) Berbasis TensorFlow untuk Optimasi Pertanian Modern Implementation of an Automatic Detection System for Chili Plants Using a TensorFlow-Based Convolutional Neural Network (CNN) for Modern

Pengaruh Teknologi Pengolahan melalui Proses Pembekuan, Pengorengan dan Ekstraksi pada Kedelai Edamame terhadap Indeks Glisemik Effect of Processing Technology by Freezing, Frying and Extraction on Edamame Soybeans on Glycemic Index

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