{"id":358,"date":"2019-01-11T15:28:02","date_gmt":"2019-01-11T15:28:02","guid":{"rendered":"http:\/\/thp.fateta.unja.ac.id\/?p=358"},"modified":"2019-03-25T13:32:53","modified_gmt":"2019-03-25T13:32:53","slug":"prosiding-seminar-nasional-teknologi-pertanian-dan-kemandirian-pangan-2015","status":"publish","type":"post","link":"https:\/\/thp.unja.ac.id\/index.php\/2019\/01\/11\/prosiding-seminar-nasional-teknologi-pertanian-dan-kemandirian-pangan-2015\/","title":{"rendered":"Prosiding Seminar Nasional Teknologi Pertanian dan Kemandirian Pangan 2015"},"content":{"rendered":"\n
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Prosiding Seminar Nasional Teknologi Pertanian dan Kemandirian Pangan : Peranan Teknologi Pertanian dalam Mewujudkan Kemandirian Pangan.<\/p>\n\n\n\n

Sampul<\/a><\/strong><\/p>\n\n\n\n

Lampiran<\/strong><\/a><\/p>\n\n\n\n

Prosiding Lengkap<\/a><\/strong><\/p>\n\n\n\n

Bagian I : <\/strong>Teknologi\nProses dan Produk<\/strong><\/p>\n\n\n\n

Stabilitas Pati Garut HasiJl Modifikasi Hidroksipropilasi dan Taut Silang pada Produk Mayones <\/a>[Stability of Hydroxypropylated and Cross-Linked Arrowroot Starch on Mayonnaise Product] : <\/a><\/em>Rijanti Rahaju Maulani<\/a><\/p>\n\n\n\n

Mempelajari Sifat Fisik Pati <\/a>Dioscorea <\/a><\/em>sp. Asal Provinsi Jambi <\/a>[Study on Physical Characteristic of Starch from <\/a><\/em>Dioscorea<\/a> sp.] : <\/a><\/em>Ulyarti, Lavlinesia, Dewi Fortuna, Surhaini<\/a><\/p>\n\n\n\n

Pengaruh Cara Pengolahanterhadap Sifat Fisik dan Kimia Tepung Uwi Ungu <\/a>(Dioscorea alata <\/a><\/em>L.<\/a>) [The Effect of Processing Method on Physical and Chemical Properties of Purple Yam Flour] : <\/a><\/em>Zoles Purnawati, Lavlinesia, Ulyarti<\/a><\/p>\n\n\n\n

Pengaruh Substitusi Tepung Terigu dengan Tepung Uwi Ungu <\/a>(Dioscorea alata) <\/a><\/em>terhadap Karakteristik <\/a>Cookies <\/a><\/em>Kaya Serat <\/a>[The Effect of Subtitution Wheat Flour with Purple Yam Flour on Characteristic of Fiber Rich Cookies] : <\/a><\/em>Nikmatul Khoriyah, Lavlinesia, Dewi Fortuna<\/a><\/p>\n\n\n\n

Pengaruh Penambahan Pati Umbi Uwi Ungu <\/a>(Dioscorea alata <\/a><\/em>L.<\/a>)<\/a><\/em> terhadap Sifat Fisikokimia dan Organoleptik Saus Tomat <\/a>[The Effect of Purple Yam\u2019s Starch on Physicochemical and Sensory Properties of Tomato Sauce] :<\/a><\/em>Dewi Sartika Saragih, Surhaini, Ulyarti<\/a><\/p>\n\n\n\n

Pengaruh Penambahan Pati Umbi Uwi Kuning <\/a>(Dioscorea alata <\/a><\/em>L.<\/a>)<\/a><\/em> terhadap Kualitas Saus Tomat <\/a>[The Effect of Yellow Yam\u2019s Starch on Quality of Tomato Sauce] :<\/a><\/em>Nuzula, Lavlinesia, Ulyarti<\/a><\/p>\n\n\n\n

Pengaruh Substitusi Tepung Terigu dengan Tepung Uwi Kuning <\/a>(Dioscorea alata)<\/a><\/em> terhadap Kualitas Mi Basah <\/a> [The Effect of Substitution of Wheat Flour with Yellow Yam Flour on Quality of Wet Noodle]<\/a><\/em> : Irwan Kurniadi, Lavlinesia, Ulyarti <\/a><\/p>\n\n\n\n

Pengaruh Substitusi Tepung Terigu dengan Tepung Nipah <\/a>(Nypa fruticans <\/a><\/em>Wurmb) terhadap Kualitas Mi Basah <\/a>[The Effect of Substitution of Wheat Flour with Nypa Flour on Quality of Wet Noodle] :<\/a><\/em>Defry Kurniawan, Surhaini, Silvi Leila Rahmi<\/a><\/p>\n\n\n\n

Studi Penambahan Pektin pada Pembuatan <\/a>Fruit Leather <\/a><\/em>Nipah <\/a>(Nypa fruticans <\/a><\/em>Wurmb) <\/a>[The Study of Pectin Addition on Producing Nypa Fruit Leather]:<\/a><\/em>Oki Dahwanu, Emanauli, Surhaini<\/a><\/p>\n\n\n\n

Teknologi Nozel Sebagai Pengganti Homogenizer dalam Pembuatan Minuman Emulsi dari Minyak Sawit Merah ( <\/a>Nozzle Technology as a homogenizer substitued in Making Process of Emulsion Drinks from Red Palm Oil<\/a><\/em>) : Mursalin, Surhaini, Ade Yulia<\/a> <\/p>\n\n\n\n

Aktivitas Antibakteri Kompleks Kitosan Monosakarida terhadap Bakteri <\/a>Pseudomonas aeruginosa [Antimicrobial Activity of Chitosan Monossacharides Complex toward Pseudomonas aeruginosa] :<\/a><\/em>Ace Baehaki, Shanti Dwita Lestari, Selly Ratna Sari<\/a><\/p>\n\n\n\n

Aktivitas Antimikroba Ekstrak Daun Gambir <\/a>(Uncaria gambir <\/a><\/em>Roxb.<\/a>) <\/a><\/em>terhadap Mikroba <\/a>Salmonella typhii <\/a><\/em>dan <\/a>Aspergillus flavus [Antimicrobial Activities of Gambier Extract on Salmonella thypii and Aspergillus flavus] : <\/a><\/em>Sahrial, Viny Suwita, Dewi Fortuna<\/a><\/p>\n\n\n\n

Pengaruh Perbandingan Kayu Manis dan Gambir terhadap Karakteristik Permen Jelly <\/a> [The Effect of Ratio Cinnamon and Gambier on Characteristic of Jelly Candy] :<\/a><\/em>Denny Gustiyandra, Dodi Deswandi, Dian Romadani, Yernisa<\/a><\/p>\n\n\n\n

Pengaruh Konsentrasi Gula Aren <\/a>(Arenga pinnata) <\/a><\/em>terhadap Sifat Fisik, Kimia, dan Organoleptik Sirup Kulit Kayu Manis <\/a>(Cinnamomum burmanni) <\/a><\/em>sebagai Minuman Fungsional <\/a>[The Effect of Palm Sugar Concentration toward Physical, Chemical, and  Sensory Properties of Cinnamon Bark Syrup as a Functional Beverage] : <\/a><\/em>Minati Putri Mulya, Viny Suwita, dan Yernisa<\/a><\/p>\n\n\n\n

Pengaruh Penambahan Kaldu Ikan Tenggiri terhadap Mutu Empek-Empek dari Ikan Nila <\/a>(Oreochromis niloticus) <\/a><\/em>dan Ikan Pari <\/a>(Trygon kuhlii) [The Effect of Adding Tenggiri Broth on Quality of <\/a><\/em>Empek-Empek from Nila and Pari Fish<\/a>] :<\/a><\/em>Ace Baehaki dan Budi Purwanto<\/a><\/p>\n\n\n\n

Pengaruh Suhu dan Lama Pemanasan terhadap Tingkat dekafeinasi Kopi Liberika Tungkal Komposit <\/a>[The Effect of Warming Time and Tempeture on Decaffeination Level of <\/a><\/em>Litukom <\/a>Coffee] :<\/a><\/em>Siti Nuraeni, Mursalin, dan Dewi Fortuna<\/a><\/p>\n\n\n\n

Pengaruh Konsentrasi Ekstrak Kecambah Kacang Hijau <\/a>(Phaseolus radiatus<\/a><\/em> L.<\/a>)<\/a><\/em> terhadap Sifat Fisik, Kimia, dan Organoleptik <\/a>Nata de Riza [The Effect of Mung Bean Sprouts Extract on Physical, Chemical, and Sensory Properties of Nata de Riza] : <\/a><\/em>Irawan, Emanauli, Surhaini<\/a><\/p>\n\n\n\n

Pemanfaatan Daun Jeruju <\/a>(Acanthus ilicifolius <\/a><\/em>L.<\/a>) <\/a><\/em>Menjadi Sirup yang Berpotensi sebagai Minuman Fungsional <\/a>[Study of Producing Syrup Using <\/a><\/em>Acanthus ilicifolius <\/a>L. Leaves and Its Prospect as Functional Beverage] :<\/a><\/em>Muhammad Guntur, Surhaini, Yernisa<\/a><\/p>\n\n\n\n

Bagian II : Peralatan dan Mesin Pertanian<\/strong><\/p>\n\n\n\n

Desain Pengering Mi Jagung Tipe <\/a>Fluidizer Bed Drier [Fluidizer Bed drier Design for Corn Noodle Drying] :<\/a><\/em>Tjahja Muhandri, Subarna, dan Purwiyatno Hariyadi<\/a><\/p>\n\n\n\n

Studi Pengeringan Ikan Patin (Pangasius pangasius) Menggunakan
Alat Pengering Tenaga Surya Tipe Efek Rumah Kaca Hibrida [<\/a>Study of Drying Pangasius Fish Using Greenhouse Effect-Hybrid Solar Dryer Type<\/a><\/em>]
Mangara Pandapotan, Sahrial<\/a><\/p>\n\n\n\n

Evolusi Mesin Perontok Padi di Indonesia <\/a>[Evolution of Paddy Thresher in Indonesia] :<\/a><\/em>Kiki Suheiti<\/a><\/p>\n\n\n\n

Analisis <\/a>Critical Downtime <\/a><\/em>pada Mesin Pengolahan Karet Basah SIR20 di PT Angkasa Raya Djambi sebagai Aplikasi Awal Penerapan <\/a>Total Productive Maintenance [Analysis of Critical Downtime of Processing Machine Wet Rubber SIR20 as Initial Application of Total Productive Maintenance at<\/a><\/em> PT Angkasa Raya Djambi<\/a>] <\/a><\/em>: Rianto Gultom, Mursalin, dan Silvi Leila Rahmi<\/a><\/p>\n\n\n\n

Evaluasi Kinerja Stasiun Perebusan di Pabrik Kelapa Sawit <\/a>[Performance Evaluation of Sterilizer Station on Palm Oil Mills] :<\/a><\/em> Sahrial <\/a><\/p>\n\n\n\n

Bagian III : Sistem dan Sosial Ekonomi Pertanian<\/strong><\/p>\n\n\n\n

Skenario Pengembangan Wilayah Berbasis Daerah Irigasi (Studi Kasus di Cihea, Kabupaten Cianjur) <\/a>[Scenario for Regional Development based on Irrigation Area in Cihea, Cianjur Regency]  :<\/a><\/em>Endang Purnama Dewi, M. Yanuar J. Purwanto, dan Asep Sapei<\/a><\/p>\n\n\n\n

Modal Sosial dan Pembangunan Ketahanan Pangan Berkelanjutan <\/a>[Suntainable Food Security Development and Social Capital] :<\/a><\/em>Suandi<\/a><\/p>\n\n\n\n

Peran Perguruan Tinggi dalam Mendukung Pencapaian Swasembada Pangan untuk Kemandirian Pangan [<\/a>The Role of Higher Education in Supporting the Achievement of Food Suffiency<\/a><\/em>] : Bambang Pujiasmanto<\/a><\/p>\n\n\n\n

Faktor-Faktor yang Mempengaruhi Petani dalam Penerapan Benih Padi Varietas Ciherang di Desa Pudak Kecamatan Kumpeh Ulu <\/a>[Factors that Affected Farmers in Applying Rice Seed Ciherang Variety in Pudak Village of Kumpeh Ulu District] : <\/a><\/em>Ratnawati Siata, Fendria Sativa, dan Elisa Putri Simanjuntak<\/a><\/p>\n\n\n\n

Kajian Proses dan Analisis Finansial Produksi Alkali Treated Cottonii pada Industri Skala Rumah Tangga [<\/a>Study of Processing and Financial Analysis of Alkali Treated Cottonii on Home Industry<\/a><\/em>] :  Sitti Nurmiah, Irfani Baga, La Paturusi La Sennung, Rahmawati Saleh<\/a><\/p>\n\n\n\n

Bagian IV : Teknologi Budidaya Pertanian<\/strong><\/p>\n\n\n\n

Keragaman Beberapa Varietas Kedelai dalam Upaya Peningkatan Produksi Kedelai di Lahan Pasang Surut Provinsi Jambi <\/a>[Performance of Soybean Varieties to Improving Soybean Production on Tidal Land in Jambi Province] : <\/a><\/em>Yardha dan Araz Meilin <\/a><\/p>\n\n\n\n

Urgensi Penerapan Agroteknologi Konservasi pada Usahatani Sayuran Dataran Tinggi di Kayu Aro Barat Kabupaten Kerinci [<\/a>Urgency of Implementation of Agrotechnology Conservation on Vegetable Farming in the Highland at Kayu Aro Barat, Kerinci Regency<\/a><\/em>] :  Henny H, Itang Ahmad Mahbub<\/a><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Prosiding Seminar Nasional Teknologi Pertanian dan Kemandirian Pangan : Peranan Teknologi Pertanian dalam Mewujudkan Kemandirian Pangan. Sampul Lampiran Prosiding Lengkap Bagian I : Teknologi Proses dan Produk Stabilitas Pati Garut HasiJl …
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