2023: Proceeding The 1st NaCIA (National Conference on Innovative Agriculture) 2023

Articles

• ANALISIS REPAIR MAINTENANCE POLICY dan PREVENTIVE MAINTENANCE POLICY PADA MESIN AYAKAN PTPN XII MALANGSAR (Analysis of Repair Maintenance Policy and Preventive Maintenance Policy on Sieve Machine at PTPN XII Malangsari)

  Abu Khadafi, Budi Hariono

  1-11

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• Pengaruh Penambahan Daging Ikan Kembung (Rastrelliger kanagurta) terhadap Karakteristik Sifat Fisik dan Sensori Bonggolan Effects of the Addiction of Mackerel Fish (Rastrelliger kanagurta) on the Caracteristics of the Physical Properties and Sensory Bonggolan

  Shophiyyah Pharwati, Irene Ratri Andia Sasmita

  12-21

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• PENGEMAS PANGAN BERKELANJUTAN: Memastikan Keamanan dan Mengurangi Limbah SUSTAINABLE FOOD PACKAGING: Ensure Safety and Reduce Waste

  Purwiyatno Hariyadi

  22-28

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• Pengaruh Penambahan Tepung Porang Terhadap Sifat Masak dan Tekstur Mi Berbahan Dasar Tapioka The Effect of Porang Flour on Cooking and Texture Properties of Tapioca Based Noodles

  Dian Anggraeni, Lully Natharina Prasetyani, Tantry Eko Putri Mariastuty, Agus Triputranto, Budiyanto, Eko Bhakti Susetyo

  29-35

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• Analisis Sensorik Pisang Ambon (Musa Acuminata Cavendish) Dengan Kombinasi KMnO4, Tanah Liat dan Zeolite Sebagai Pengoksidasi Etilen Untuk Menunda Pematangan PascaPanen Sensory Analysis of Ambon Banana (Musa Acuminata Cavendish) with Combination of KMnO4, Clay and Zeolite as Ethylene Oxidizer to Delay PostHarvest Ripening

  Deli Silvia, Aditya Arival Kesuma, Rina Ningtyas, Muryeti

  36-43

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• Pendugaan Umur Simpan Ikan dalam Kaleng Metode Arrhenius Estimation of Shelf Life of Fish Canning Arrhenius Method

  Budi Hariono, Mokhamad Fatoni Kurnianto, Aulia Brilliantina

  44-51

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• Rancang Bangun dan Uji Kinerja Sensor Warna Berbasis Mikrokontroller Arduino UNO sebagai Sarana Praktikum Di Laboratorium Rekayasa Pangan Design and Performance Test of Arduino UNO Microcontroller-Based Color Sensor as a Practical Tool in Food Engineering Laboratory

  Angga Herviona Ikhwanudin, Budi Hariono, Jefry Oktanuriawan

  52-67

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• Analisa Warna Mie Kering Bebas Gluten dengan Penambahan Bubuk Daun Kersen (Muntingia calabura) Menggunakan Aplikasi Identifikasi Warna Color Examination of Gluten Free Dried Noodle with Addition of Kersen (Muntingia calabura) Leaves Powder Using Color Identification Application

  Anna Mardiana Handayani, Findi Citra Kusumasari, Lisus Setyowati, Malinda Capri Nurul Satya

  68-73

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• Pengaruh Waktu Pengeringan Terhadap Karakteristik Kimia dan Sensoris Teh Cascara Excelsa Effect of Drying Time on Chemical and Sensory Characteristics of Cascara Excelsa Tea

  Inna Safira, Aulia Brilliantina, Andieny Mashita Putri

  74-82

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• PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS CASCARA TEH EXCELSA Effect of Drying Temperature on the Chemical and Sensory Characteristics of Cascara Excelsa Tea

  Rokhayah Kholifatul , Aulia Brilliantina, Naily Agustin

  82-89

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• Sintesis dan Karakterisasi Mg1-xCuxFOH sebagai Katalis Sintesis Vitamin E Synthesis and Characterization of Mg1-xCuxFOH for Catalyst in Synthesis of Vitamin E

  A. Sirojul Anam Izza Rosyadi, Irmina Kris Murwani

  90-97

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• Pemodelan Matematis Kinetika Pengeringan Lapis Tipis Kunyit Dengan Microwave Pada Berbagai Level Energi Mathematical Modeling of Thin Layer Drying Kinetics of Turmeric with Microwave at Various Energy Levels

  Didik Hermanuadi , Dewi Ratna Dwita, Mohamad Ridwan Nur Alam , Muhammad Alfi Wijdan

  98-109

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• Studi Kandungan Vitamin C pada Limbah Kulit Jeruk Pamelo (Citrus maxima Merr) Study of Vitamin C Content in Pamelo Orange Peel Waste (Citrus maxima Merr)

  Findi Citra Kusumasari, Putu Tessa Fadhila, Eva Aulia Audia

  109-114

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• Sifat Fisiko-kimia dan Organoleptik Bolu Terigu-Mocaf dengan Penambahan Temulawak dan Baking Powder Physico-chemical Properties and Organoleptic of Flour-Mocaf Cake with the Addition of Curcuma and Baking Powder

  Febriawan Adiyatmoko, Dwiyati Pujimulyani, Ichlasia Ainul Fitri

  115-130

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• Poghum Cookies sebagai Makanan Selingan untuk Mencegah Hipertensi Poghum Cookies As Snack To Prevent Hypertension

  Fina Azizaturrahmah, Rindiani

  131-146

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• Cookies Bananoya sebagai Makanan Selingan Sumber Kalium Untuk Mencegah Hipertensi Bananoya Cookies as a High Potassium Snack To Prevent Hypertension

  Aldila Fitriana Sari, Rindiani

  147-160

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• Smoothies Beverage dari Pisang Raja dan Jeruk Manis sebagai Makanan Selingan Sumber Kalium untuk Mencegah Hipertensi Beverage Smoothies from Plantains and Sweet Oranges as a Sanck of Potassium Source to Prevent Hypertension

  Febyola Ghaniana Nur Azizi, Riandini

  161-178

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• Pengaruh Variasi Suhu Pengeringan Terhadap Karakteristik Sensoris Teh Herbal Daun Berenuk (Crescentia cujete L.) Effect of Dried Temperature Variation to Sensory Characteristics Berenuk Leaf Herbal Tea (Crescentia cujete L.)

  Cantika Duta Priyangka, Aulia Brilliantina, Anes Febri Novia Pramesti Yusfita Ningrum, Syaiful Bachri

  179-186

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• Pengaruh Suhu Pengeringan Terhadap Karakteristik Kimia dan Sensoris Cascara Kopi Excelsa Effect of Drying Temperature on the Chemical and Sensory Characteristics of Excelsa Coffe Cascara

  Rokhayah Kholifatul, Aulia Brilliantina, Eva Mariska, Syaiful Bachri

  187-195

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• Cookies “Fibite” Tepung Kelapa dan Tepung Kacang Hijau sebagai Makanan Selingan Sumber Serat bagi Penderita Obesitas Fibite Cookies from Coconut Flour and Mung Bean Flour as a Source of Fiber Snack for Obesity

  Annisa Nurrahma Kamilia, Riandini

  196-213

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• Kajian Sensoris Nugget Tempe dengan Penambahan Antimikroba Kecombrang (Nicolaia speciosa Horan) Bubuk Sensory Study of Tempe Nugget with the Addition of Antimicrobial Kecombrang (Nicolaia speciosa Horan) Powder

  Putu Tessa Fadhila, Yani Subaktilah, Findi Citra Kusumasari

  214-221

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• Analisis Mutu Hedonik Cookies Substitusi Okara dengan Variasi Penambahan bubuk Kayu Manis (Cinnamomum) Hedonic Quality Analysis of Okara Substitution Cookies with Variations in the Addition of Cinnamon Powder (Cinnamomum)

  Ade Galuh Rakhmadevi, Putu Tessa Fadhila, Nurwahyuningsih, Mohammad Mardiyanto

  222-231

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• Potensi Mocaf pada Pembuatan Beras Analog Sebagai Pangan Fungsional untuk Menurunkan Kadar Gula Dalam Darah (Hipoglikemik) THE POTENTIAL OF MOCAF IN ANALOG RICE PRODUCTION AS A FUNCTIONAL FOOD FOR REDUCING SUGAR LEVELS IN THE BLOOD (HYPOGLYCEMIC)

  Sisca Diani Rosalina

  232-244

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• Pengaruh Waktu Bongkar dan Suhu Penerimaan Ikan Tuna Skipjack Fresh Terhadap Kadar Histamin Studi Kasus PT. XYZ THE EFFECT OF UNLOADING TIME AND TEMPERATURE OF RECEIVING FRESH SKIPJACK TUNA ON HISTAMIN LEVELS STUDY CASE PT XYZ

  Syahra Nakita Dewi, Silvia Oktavia Nur Yudiastuti, Abdul Halim

  245-253

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• Pengaruh Perbandingan Medium Vegetable Broth dan Non Vegetable Broth Terhadap Drain Weight Ikan Tuna Studi Kasus di PT XYZ The Effect Of Comparison Of Vegetable Broth Medium And Non Vegetable Broth On Drain Weight Of Tuna Fish Study case at PT XYZ

  Remita Anggraini Permatasari, Silvia Oktavia Nur Yudiastuti, Abdul Halim

  254-261

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• Pengaruh Substitusi Tepung Tapioka Dengan Tepung Talas Terhadap Karakteristik Fisik, Sensori, Dan Kimia Bakso Sapi The Effect Of Substitution Of Tapioca Flour With Taro Flour On The Physical, Sensoric And Chemical Characteristics Of Beef Meatball

  Septelia Dwijayanti, Yossi Wibisono

  262-273

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• Pengaruh Penambahan Bubuk Curcuma xanthorrhiza Roxb. dan Baking Powder Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Cookies Sagu-Mocaf The Additional Effect of Javanese Turmeric Curcuma xanthorrhiza Roxb. Powder and Baking Powder on The Physical, Chemical Properties and Preference Level of Sagu-Mocaf Cookies

  Lu'lu Ulma'nun, Dwiyati Pujimulyani, Bayu Kanetro

  274-294

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• Pengaruh Tepung Tape Singkong dan Tepung Jamur Tiram Terhadap Tekstur dan Daya Kembang Cookies The Effect of Cassava Tape Flour and Oyster Mushroom Flour on the Texture and Growth Power of Cookies

  Yani Subaktilah, Mulia Winirsya Apriliyanti, Irene Ratri Andia Sasmita, Rusmiatin

  295-300

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• Karakteristik Fisik, Kimia, dan Tingkat Kesukaan Bolu Kukus dengan Variasi Bubuk Curcuma xanthorrhiza Roxb. dan Lama Pengukusan Physical and Chemical Characteristics, and Preference Level of Steamed Cake with Variations in Curcuma xanthorrhiza Roxb. Powder and Steaming Duration

  Arif Rahman, Dwiyati Pujimulyani, Siti Tamaroh

  301-321

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• Multigrain rice instan sebagai pangan fungsional dengan tinggi protein dan serat pangan Multigrain Rice Instant as fungsional food with high protein and dietary fiber

  Afrillia Vita Nur Rochmah, Elly Kurniawati

  322-334

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• Uji Aktivitas Antioksidan Cookies Berbasis Tepung Beras Black madras sebagai Pangan Fungsional Antioxidant Activity Test of Black madras Rice Flour Based Cookies as a Functional Food

  Najhan Yulia Iswindari, Putra Wibowo Manshurin, Rintan Setyo Minarti, Liana Anindhita Mahandi, Indi Amorsa Febriyanti, Mohammad Mardiyanto

  335-339

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• Pengujian Mutu Hedonik Ikan Lemuru Bumbu Kuning dalam Kaleng serta Pengujian Mikrobiologi Selama Periode Penyimpanan Produk Hedonic Quality Testing of Yellow Seasoned Lemuru Fish in Cans and Microbiological Testing During the Product Storage Period

  Adhima Adhamatika, Rizza Wijaya, Elok Kurnia Novita Sari

  340-348

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• Pengaruh Penambahan Bubuk Temulawak (Curcuma xanthorrhiza Roxb) dan Variasi Lama Pemangganggan Terhadap Sifat Fisik, Kimia dan Kesukaan Bolu Effect of Javanese Turmeric (Curcuma xanthorrhiza Roxb.) Powder Addition and Baking Duration on the Physical, Chemical, and Preference Characteristics of Sponge Cake

  Ginanjar Priyo Suparno, Dwiyati Pujimulyani, Lilis Suryani

  349 - 362

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