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

Published: 2024-06-05

Conference Location: Hotel Grand Valonia Jember Indonesia

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

Purwiyatno Hariyadi

22-28
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
Poghum Cookies sebagai Makanan Selingan untuk Mencegah Hipertensi Poghum Cookies As Snack To Prevent Hypertension

Fina Azizaturrahmah, Rindiani

131-146
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf
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
- pdf

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)

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

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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.)

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

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

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

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)

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)

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

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

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

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

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

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

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

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

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