All of the articles in this proceedings volume have been presented at the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022) during November 24-25, 2022, in Hotel Merumatta, Senggigi, Lombok, Indonesia. These articles have been peer reviewed by the members of the...

West Nusa Tenggara is one of the very high sugar apples producing regions every year. Post-harvest handling of sugar apples or srikaya fruits presents several challenges, one of which is judging the quality of the fruit by its ripeness. A lot of research has been done on fruit classification using one...

Bread products including pan bread are widespread as staple food. Wheat flour is the main ingredient used. However, Indonesia must import wheat flour, and demand increases every year. To reduce wheat flour dependency, partial substitution of wheat flour with a local crop e.g., sweet potato might be done....

Clitoria ternatea L. commonly known as butterfly pea contain a great variety of bioactive compounds and its flower petals containing anthocyanins thus it has a potential to be a natural food colorant. Butterfly pea flower is still rarely used in food products because the anthocyanins and the other bioactive...

The efforts to support food security and increase the income of farmers, local chickens have a great potential to be developed into superior breeds, including superior egg production. This study aimed to evaluate the quality and chemical composition of eggs produced from Kampung Unggul Balitbangtan (KUB)...

Banana is a fruit that is ranked the highest of production in Indonesia with complete nutritional value. However, they can undergo rapid deterioration in quality with a relatively short shelf life. Fermentation is considered as an interesting and simple method of reducing post-harvest loss of highly...

Lemongrass (Cymbopogon citratus) is widely recognized for its fragrant qualities and is commonly used as spices in Asian countries. Previous research has proven that lemongrass extract, which contains the polyphenols caffeic acid and kaempferol, can decrease the absorption of glucose in the human intestine...

Inhibition of ACC Oxidase Activity of Mango by Modified Atmosphere Storage is aimed to extend the storage life were carried out at Food Technology Laboratory, University of Mataram from by using Completely Randomized Design and continued with Least Significant Different at five percent significance level....

Mixing cultures due to pluralism and various food processing technologies results in frequent questions about the halalness of a food product. Religiosity level is one of the factors that affect choosing food products to consume. This study aimed to analyze the effect of religiosity level on the perceptions...

Jackfruit (Artocarpus heterophyllus Lam) is in high demand by Asians. It is large and difficult to peel, therefore, consumers prefer to buy jackfruit as a ready to eat product. Jackfruit is highly perishable. It ripens faster during the shelf life, and soon become unfit for eating. Development of colour,...

Mango is a climacteric fruit with high transpiration activity when it reaches physiological maturity due to ethylene gas production. As a result, the quality of mangoes varies from day to day. Mango quality can be determined non-destructively by using gas sensors and machine learning to detect the gas...

Small and Medium Enterprises (SMEs) “Rama” is one of the potato chips producers in Batu City with a production capacity of 210 kg per day with the trademark “Rama Djaya”. Drying of potatoes in SMEs “Rama” is done by drying in direct sunlight. Drying with drying has several disadvantages, including drying...

Palm trees as non-timber forest plants can produce sap after going through the tapping process. Palm sap has been widely consumed by the public as a fermented beverage. However, this palm sap is easy to change in quality. Therefore, the purpose of this study was to analyze the pH value and color of palm...

The problem of agricultural waste is a problem experienced by almost all people in all regions in Indonesia. The increasing population followed by the increasing need for food such as vegetables and fruits from agriculture has an impact on the amount of waste produced. Waste treatment is very necessary...

Maintaining stable temperature and humidity conditions is a crucial part of the plant growth stage. Ignoring the urgency of controlling this parameter causes plant growth to be not optimal. This research was conducted to monitor the temperature and humidity inside and outside the greenhouse and to create...

The post-COVID-19 pandemic shifted public perception to a healthier lifestyle, such as the consumption of herbal tea daily. Herbal tea refers to an infusion of grounded dried parts of the plant, either singular or mixed materials which are reported to contain a beneficial compound that improves human...

The level of greenness or the content of chlorophyll in the leaves is one indicator of plant health, where plants that are fertile and have enough nutrients will look green on their leaves. This indicates that the nitrogen (N) content, which is the constituent of leaf chlorophyll, is fulfilled properly...

The amount of peanut consumption in Indonesia has increased while panut production is still insufficient, so it must be imported. Domestic peanut production is caused by several factors such as seed quality, soil conditions, fullfillment of nutrient need and other. One of strategy to increase peanut...

Livestock has an important role in supporting the availability of animal protein in the community. CV. Cahaya Mario as one of the livestock businesses has also established an animal feed factory to meet the internal needs of animal feed. This study aims to analyze the mass and energy balance of the CV...

Briquettes can be used as an alternative fuel to replace fuel oil. The method of making briquettes can be done in several ways, one of which is using the hydraulic system compression force method. The physical characteristics resulting from this method have advantages and disadvantages. Therefore, this...

Food hygiene is carried out by controlling location, equipment, personnel, and food products factors that can cause health problems. One of the foodstuffs that quickly deteriorate so that it requires strict hygiene control is Hairtail fish. The “X” fish processing industry performs freezing to prevent...

This study utilizes Logitec HD webcam C270 as a computer vison-based precision monitoring system to optimize the performance of cassava chips drying machines. Cassava chips processed from optimal drying is later utilized as raw material for quality modified cassava flour (MOCAF). The purpose of this...

Demand for functional foods has increased nowadays. Utilization of local food material may play an important role in functional food development. This paper presents the potential role of pumpkin flour in improving the quality of shirataki noodles. This research was carried out in laboratorial trial...

Rarang chicken is one of the mainstay culinary products of West Nusa Tenggara. Canning is the choice of processing technology to extend the shelf life of products with stable quality and expand market reach. The heat adequacy for canning rarang chicken has been determined, but tests on changes in texture...

Organic waste from porang flour production in the form of calcium oxalate dust from Pilot Plant Faculty of Agricultural Technology, University of Brawijaya reaches 400-600 kg per ton porang chips milling. Combined with household and restaurant waste in Malang, which can reach 689 tons per day in organic...

This study aims to try and examine the potential utilization of mushroom baglog waste into block compost, with research parameters namely consistency, hardness, water absorption, pH value and Electrical Conductivity. The materials used are baglog waste, granulated sugar, EM4, and water. Before being...

Brown sugar is commonly made with palm sap (Arenga pinnata sap) as its primary raw source. The punic (first time the branch was tapped) of a palm tree was tapped in this study to test the effectiveness of kayu purut (Dysoxylum parasiticum) stems as a natural preservative (antimicrobial). The study involved...

This research aims to determine the effect of sterilization time on the organoleptic quality of vacuum packaged rarang chicken in retort pouch. The method used in this research is an experimental method carried out in the laboratory. The experimental design used in this research was a Randomized Block...

The purpose of this study was to determine the effect of adding yellow sweet potato and telang flower juice on antioxidants and other nutrients in cookies. The method used was an experimental method with experiments in the laboratory. The design used was a single factor with completely randomized design...

Yogurt, substituting other ingredients, such as honey pineapple, will affect the quality of the final quality produced. Yogurt quality will be determined by organoleptic parameters, product acidity, and the number of probiotics contained in yogurt. This study aimed to determine the effect of using a...

This study aims to determine the best formulation of corn starch: moringa flour with the addition of mocaf and porang flour to produce the best quality sausage. The method used was an experimental method carried out in the laboratory using a Completely Randomized Design (CRD) with one factor, namely...

The objectives of this research was investigated a proper proportion of red rice flour and corn starch in the formulation of vermicelli as a functional food. The experiment was arranged with Randomized Completely Block Designs (RCBD) of a single factor with three replications. The proportion of red rice...

This study aims to determine the effect of the combination of polishing and dry-milling method on the characteristics of black glutinous rice flour (BGRF) it produced. The observed parameters were total anthocyanin content, total phenolic content, DPPH and FRAP antioxidant activity, proximate content,...

Rembiga Satay is a culinary specialty originating from Lombok Island, characterized by the use of beef as the main ingredient and a unique blend of spices that impart a distinctively spicy and sweet flavor profile. Rembiga satay is a popular choice among tourists. Nevertheless, it is not a great option...

Rembiga satay is a local culinary product of Lombok Island which is in high demand by tourists. The development of sate rembiga into a product with high shelf life that is practical and efficient to carry has the potential to increase the market reach. To achieve this goal, the development of rembiga...

Terasi products are one of the home industry products in Indonesia. Shrimp paste is produced from fermented small shrimp (called rebon) and small fish (called teri). As a food product marketed to the public, shrimp paste also has the potential to be contaminated with pathogens, both during production...

Fat is a material that is widely utilized as a raw material in various industries including pharmaceutical, cosmetic, and food industries. One of the concerns is the ability of fat to form crystals. Cooling and agitation rates play an important role in fat crystallization. Variables such as temperature,...