List of innovation CATEGORY: STUDENT CODE Name E-mail Affiliation Title Student-01 Nabila Khairunisa Azzahra [email protected] Sebelas Maret University, Indonesia Smartwatch for Mommy: Surface Electromyography Sensor-Based Smartwatch for Early Detection of Emergencies in Pregnant Women Student-02 Ni Wayan Ayu Ningsih, Irene Weldinia Armanto, Gusti A,M. Krisna Dewi [email protected] Faculty of Animal Science, Udayana University, Indonesia Fermented Dragon Fruit Peel Juice (Ayu Dewi Juice Product) Student-03 Sheva Amanda, Tasya Reviana Azhari [email protected] Mercu Buana University Laptop standing desk Student-04 Fauzi Ardiansyah, Indah Setyawati, Umi Nurul Solikhah [email protected] Universitas Mercu Buana Environmentally-Friendly Tooth Brush Student-05 Sang Ayu Made Agung Prasetiawati Djelantik, Gusti Ngurah Oka Jiwantara, Anita Eti Bella, Kristina Ratnasari Antu., N iLuh Suariani, Ni Made Ayu Suardani [email protected] Warmadewa University Traditional Food Product "Chicken Urutan" Fermented with Yogurt Student-06 Arsyad Hamidi, Zalna Mustika - Sonya Hasna Hafizah - Sintari Aulia [email protected] Politeknik Negeri Padang Lapak Petani (Moving The World, Shaping Your Needs) Student-07 Varunya Fuangchoom [email protected] Maejo university Long Gun Shot (Encapsulation of crude extract powder from Dimocarpus longan) Student-08 Naruemon Boonmee [email protected] Maejo univesity, Thailand COLDBICA (cold brew coffee with innovative process) Student-09 Gybran Nauval Yuhandika [email protected] Politeknik Negeri Padang, Indonesia Agricultural E-Commerce Application to Improve and Distribute Products from Farmers to Customers First-Hand Student-10 Ranaufal Muha, Alvin Fadli Dwi Mulya, Abdillah Hendra Rahmatullah, Kurnia Adilla [email protected] Politeknik Negeri Padang, Indonesia Application of Internet of Things (IoT) and Artificial Intelligence (AI) Technology in Feeding Automation on Chicken Farms Student-11 Ni Putu Ayu Wijayanti [email protected] Warmadewa University The Quality of innovation in processing shredded catfish (Clarias Sp) Combined with Oyster Mushroom (Pleurotus Ostreatus) Student-12 Afiz Zullah, Iresna Dewi, Rusdianasari [email protected] Politeknik Negeri Sriwijaya Design and Implementation of Solar Power System on Board Pilot Ship in Tropical Setting Student-13 Fauzi Ardiansyah, Indah Setyawati, Umi Nurul Solikhah [email protected] Universitas Mercu Buana Jakarta, Indonesia Eco-friendly toothbrush Student-14 Riztamala Diana, Rusdianasari, Leila Kalsum, [email protected] Politeknik Negeri Sriwijaya, Indonesia Biopellets from Palm Shell and Empty Fruit Bunch for Co-firing Student-15 Nuttapong Saetang [email protected] Maejo University, Thailand Beta-G Plus Student-16 Ms. Chanamon Leknamnarong [email protected] Chiang Mai Rajabhat University Mae-Rim Campus, Saluang Thai indigenous chickens (Pradu Hangdum) fed with naturally fermented silage
subdistrict, Mae -Rim District, Chiang Mai, 50330 Thailand. having probiotics Lactobacillus plantarum CMRU 80 as a creative community Student -17 Najla Rosyadah Chandra Putri [email protected] Food and Agricultural Product Technology. Agricultural Faculty. Andalas University. Indonesia Tanning Lotion With Local Raw Ingredients Gambir (Uncaria Gambir Roxb) Student -18 Afiz Zullah, S.T [email protected] Politeknik Negeri Sriwijaya Design and Implementation of Solar Power System on Board Pilot Ship in Tropical Setting Student -19 Della Afriyanti, Rina Yenrina, Aisman [email protected] Food and Agricultural Product Technology. Agricultural Faculty. Andalas University. Indonesia High Antioxidant and Beautiful Color Syrup Made from a Mixture of Chayote, Butterfly Pea and Lime Fruit Student -20 Arsyad Hamidi [email protected] Politeknik Negeri Padang Lapak Petani (Moving The World, Shaping Your Needs) Student -21 Gybran Nauval Yuhandika - Githani Rizkyka Pasya - Qurhata A'yunin - Siti Nurhaliza Yus [email protected] Politeknik Negeri Padang, Indonesia Agricultural E -Commerce Application to Improve and Distribute Products from Farmers to Customers First -Hand Student - 2 2 Zavira Hayanur Rahmi, Prof. Dr. Ir. Rini, M.P, Neswati, STP. MS.i [email protected] Food and Agricultural Product Technology. Agricultural Faculty. Andalas University. Indonesia A Vitamin A Deficiency Prevention, Red Palm Oil Sausage Student -23 Ferdino Siski, Rina Yenrina, Tuty Anggraini [email protected] Food and Agricultural Product Technology. Agricultural Faculty. Andalas University. Indonesia Chili sauce with kolang kaling as thickener Student -24 Lathifah Makarim, Hasbullah, Cesar Welya Refdi [email protected] Food and Agricultural Product Technology. Agricultural Faculty. Andalas University. Indonesia Natural Yeast Refreshed Starter Form Cucumber for Helthier Breads Student -25 Zaadah, Novizar Nazir, Novelina,, Fitria Indah, Permatasari, Adila Solana, Ramala Sundari, Brigita Mega Putri, Novita Sari Ulina [email protected] Food and Agricultural Product Technology. Agricultural Faculty. Andalas University. Indonesia Katekin+: Natural Tooth Paste Student -26 Mutiara Eliza, Fitria Indah Permatasari, Zacky Hibatullah Gandidi, Novizar Nazir, Tuty Anggraini [email protected] Food and Agricultural Product Technology. Agricultural Faculty. Andalas University. Indonesia NaturoHoney Kombucha Student -27 Fauzur Rahmat [email protected] Syiah Kuala University, Indonesia. ArrLab: Sophisticated App for predicting food product shelf-life of Micro, Small, and Medium Enterprises (MSMEs) to integrate effective food safety pr Student -28 Joardan Lasop [email protected] Andalas University, Indonesia CAP -RQ: Portable Fresh Chili Storage Based Controlled Atmosphere Student -29 Agristia Erena Imammah Santoso [email protected] Merdeka Madiun University, Indonesia Salur Coffee (with Salak Seeds and Egg Shells) Student -30 Aisyah Shakira Putri, Zahra Abidina Pintaito [email protected] Andalas University, Indonesia Bambutung: Bamboo -Bsed Bioedsorbent
List of innovation CATEGORY: NON-STUDENT CODE Name E-mail Affiliation Title Non-Student-01 Dr.Ir. Pawana Nur Indah.MSi [email protected] UPN"Veteran" Jawa Timur Indonesia Cocoa roasting machine Non-Student-02 Ir. Rully Tuiyo, MSI [email protected] Universitas Negeri Gorontalo Basmingro Seaweed Nutrition: Increasing the Production of Disease-Resistant Seaweed using the Mass Tissue Culture Technology Non-Student-03 Dr. Ir. Endang Yektiningsih, MP [email protected] University of Pembangunan Nasional Veteran Jawa Timur Empowerment of Salt Farmers Through Improving Production Technology Non-Student-04 Dr. Ni Made Ayu Suardani Singapurwa, S.TP.,M.Si [email protected] Warmadewa University, Indonesia Lemuru Fish “Pedetan” without Aspergillus sp. Contamination Non-Student-05 Assoc. Prof. Thitiphan Chimsook, Ph.D. [email protected] Maejo University, Thailand Formulation of Thai Perfume from Damask Rose Non-Student-06 Assoc. Prof. Thitiphan Chimsook, Ph.D. [email protected] Maejo University, Thailand Thai Herbal Yellow Oil from Turmeric and Thai Herbs (KAMIN curcumin oil) Non-Student-07 Dr.Ir.Luluk Sulistiyo Budi, MP [email protected] Universitas Merdeka Madiun Sesame Oil for Skin Care Low carbon Non-Student-08 Siti Suhara Ramli & Tengku Ezzah Binti Tengku Adrnan [email protected] Program Of Food Science & Technology Faculty Of Applied Sciences, Uitm Shah Alam, Selangor, Malaysia Miracle Gummy: Sweetly Enhance and Unlocking the Benefit of Sweet Protein, Miraculin! Non-Student-09 Assit.Prof.Dr.Jirapo rn Inthasan [email protected] Soil Science, Maejo University, Thailand Coffee Substrate Culture Non-Student-10 Antonia Nani Cahyanti, S.Si, M.Si Ir. Anak Agung Sagung Putri Risa Andriani, M.Si. [email protected] [email protected] Department of Agricultural Product Technology, Faculty of Agricultural Technology, Semarang University, Soekarno-Hatta, Tlogosari, Semarang, Indonesia Local Indonesian Salak Fermented Drink : Its Potential for Oxidative Stress Recovery Putri Bali: Three-In-One Product Of A Mixed Culture Of An Effective Decomposer, Biocontrol And Biofertilizer To Solve Organic Waste Problems Non-Student-11 Waeisul Bismi, M.Kom & Prof. Dr. Ir. Dwiza Riana, S.Si, MM, M.Kom, IPU [email protected] Universitas Nusa Mandiri FIGAPP Aplication for Disease Detection on Tin Plant Leaves Base on Android Non-Student-12 Chutima S. Vaddhanaphuti [email protected] .th Faculty of Medicine, Chiang Mai University Coffogenic drink Non-Student-13 Prof. Dr. Ir.Haslina, M.Si [email protected] Semarang University Corn Silk As AntiHypercholesterolemia Functional Foods
Non-Student-14 Assoc. Prof. Dr Siti Norasmah Surip [email protected] Universiti Teknologi MARA, Malaysia Antimicrobial & Biodegradable Plastic Film Non-Student-15 Dr. Asmawati. S.TP., M.Sc [email protected] Syiah Kuala University Avoca Bar) Made from Low Calory (Tofu Dregs) and Rich in Fiber (Takengon Avocado Flour) Non-Student-16 Prof. Dr. Ratu Safitri, MS [email protected] Padjadjaran University Caesalpinia Sappan L. As an adjuvant to iron chelation therapy for people with thalassemia Non-Student-17 Ir. Teltje Koapaha, MP [email protected] Sam Ratulangi University, Indonesia Innovation in processing coconut shells into natural preservatives Non-Student-18 Prof. Dr. Ir. Lucia Cecilia Mandey, MS [email protected] Universitas Sam Ratulangi, Indonesia & CV Emka Indococo Sejahtera, Indonesia Virgin Coconut Oil "Indococo" Non-Student-19 Assoc. Prof. Thitiphan Chimsook, Ph.D. [email protected] Maejo University, Thailand Formulation of Thai Perfume from Damask Rose Non-Student-20 Antonia Nani Cahyanti [email protected] Department of Agricultural Product Technology, Faculty of Agricultural Technology, Semarang University, Soekarno-Hatta, Tlogosari, Semarang, Indonesia Local Indonesian Salak Fermented Drink : Its Potential for Oxidative Stress Recovery Non-Student-21 Ir. Ni Made Putu Darmadi, Msi [email protected] Aquatic Resources Managemen Study Program, Agriculture Faculty, Warmadewa Univercity Fish Tendon Crackers Non-Student-22 Eksa Rusdiyana, S.P., M.Sc [email protected] Universitas Sebelas Maret, Indonesia Child Farmer Groups as Solutions for Millennial Farmer Regeneration in Indonesia Eksa Rusdiyana, S.P., M.Sc [email protected] Universitas Sebelas Maret, Indonesia Agritainment: Efforts to Increase the Level of Farmers and Agricultural Activities Non-Student-23 Humiras Hardi Purba [email protected] Mercu Buana University, Jakarta Renewable Energy Sources Development Priority of Indonesian Perspective in 2025- 2060 Non-Student-24 Ir. Ni Made Darmadi, M.Si, Dr. Ni Putu Anom Sulistyowati, Made Satya Ade Nugraha, Ni Putu Ayu Wijayanti : [email protected] Warmadewa University. Indonesia Abon Jaen: Innovation in processing shredded catfish (Clarias Sp) Combined With Oyster Mushroom (Pleurotus Ostreatus)
Non-Student-25 Yus Isnainita Wahyu, S.Pi, M.P. [email protected] Politechnic Marine and Fisheries Sidoarjo, Indonesia Jumputan Batik with Natural Dyes From Mangrove (Rhizopora mucronata) Propagules Non-Student-26 Dr. Dew Yunita, S.TP., M.Res [email protected] Universitas Syiah Kuala, Indonesia Frensgurt: A Shake Yogurt with Local Fruits Non-Student-27 Dr. Dewi Yunita, S.TP., M.Res [email protected] Universitas Syiah Kuala, Indonesia The Power of Tempeh Mould in The Production of Biofoam\ \\ Non-Student-28 Dr. Ir. Frangky J. Paat, S.P., M.Si. [email protected] Agrotechnology Study Program, Faculty of Agriculture, Sam Ratulangi University, Manado, Indonesia Mifra Nutmeg Syrup Local North Minahasa Indonesia Non-Student-29 Dr. Ir. Frangky J. Paat, S.P., M.Si. [email protected] Agrotechnology Study Program, Faculty of Agriculture, Sam Ratulangi University, Manado, Indonesia White Milk Insecticides Barringtonia asiatica L. Kurz Local North Sulawesi Indonesia Non-Student-30 Dr. Sophia Dwiratna NP, STP., MT [email protected] Universitas Padjadjaran Smart Watering: Zero electricity automated irrigation Non-Student-31 Humiras Hardi Purba [email protected] Mercu Buana University, Jakarta Renewable Energy Sources Development Priority of Indonesian Perspective in 2025- 2060
SAFE-Network Secretariat - Faculty of Agricultural Technology-Andalas University. Kampus Fateta Limau Manis-Padang. Indonesia 26163. Telp./Fax +62 75172772. Website: http://safe-network.org. E-mail: [email protected]. SAFE-MAEJO UNIVERISTY PRODUCT INNOVATION CONTEST (Online Assessment Form 1 Assessment Stages: 1- Early-Stage Evaluation. Concerning the composition and substance of innovation based on the online form and the poster submitted. This evaluation is conducted by internal evaluators (Online Assessment Form 1) based on 5 justifications as follow: Please justify that your innovation meets User Desirability Weak Very strong 1 2 3 4 5 6 Please justify that your innovation meets Technological Feasibility Weak Very strong 1 2 3 4 5 6 Please justify that your innovation meets Business Viability Weak Very strong 1 2 3 4 5 6 Please justify that your innovation meets Environmentally Friendly Weak Very strong 1 2 3 4 5 6 Please justify that your innovation meets Socially Impactful Weak Very strong 1 2 3 4 5 6 2- Phase II: Evaluation. In this phase, external evaluators evaluate your poster based on the judging criteria and the poster submitted (Assessment Form 2). 3- Confirmation. The evaluation of phase III is based on the poster presentation and product exhibition during the conference. Judges can explore and discuss with innovators until finally making a decision! (Assessment Form 3). Hint: The judges are free to use the Judging Criteria to determine the merits of submitted innovations. This evaluation is based on data provided by innovators in the form of online questionnaires and posters.
SAFE-Network Secretariat - Faculty of Agricultural Technology-Andalas University. Kampus Fateta Limau Manis-Padang. Indonesia 26163. Telp./Fax +62 75172772. Website: http://safe-network.org. E-mail: [email protected]. SAFE-MAEJO UNIVERISTY PRODUCT INNOVATION CONTEST Assessment Form 2 (Based on Poster in Book of Innovation) CODE: A-Judging Criteria All Innovation will be judged based on the following criteria: originality, level of inspiration, and overall creativity. Judging will be conducted by a panel of Product Innovation Contest. 1-Originality (15%) Entries must indicate being one-of-a-kind, new, and fresh in some demonstrable way. They may draw inspiration or derive from existing objects, but they would be an iteration or unique improvement Weak Very strong 1 2 3 4 5 6 2-Usefulness (15%) An interest should inspire entries in solving a problem identified locally or in one's immediate community. Judges will look for inventions that demonstrate the potential to make a positive difference in the lives of others. The intent behind the design and the benefit of using the invention should be detailed in the poster. Weak Very strong 1 2 3 4 5 6 3-Degree in Inventiveness (20%) The degree of inventiveness refers to the relative degree of modifications made to the previous system or solution due to solving an inventive problem1. There are five levels of inventiveness, ranging from routine design problems solved by well-established methods to highly inventive solutions. Inventiveness can also refer to displaying or possessing new and unique ideas. Consequently, the degree of inventiveness is defined as the degree to which a solution or system differs from the prior one as a result of solving an inventive problem. It is a measurement of the solution's creativity and originality. We place a premium on innovations that are supported by research, development, and publication!. Weak Very strong 1 2 3 4 5 6
SAFE-Network Secretariat - Faculty of Agricultural Technology-Andalas University. Kampus Fateta Limau Manis-Padang. Indonesia 26163. Telp./Fax +62 75172772. Website: http://safe-network.org. E-mail: [email protected]. 4-Meets Sustainability Aspect (20%) Please justify that the innovation meets Environmentally Friendly, meets Impactful, and Business Viability Weak Very strong 1 2 3 4 5 6 5-Commercial Viability/Readiness for Commercialization (20%) Weak Very strong 1 2 3 4 5 6 6-The creativity of Design & Presentation (10%) The innovation should be original, intelligent, useful, well-designed, and presented cleverly. Make the poster presentation explicit and engaging, innovator should rehearse and possibly even script it. The Poster will factor into the judgment process, so practice and ensure that it is a creative and accurate representation of the incredible invention Weak Very strong 1 2 3 4 5 6 SAFE-MAEJO UNIVERSITY PRODUCT INNOVATION CONTEST Assessment Form 3 (Based on Poster and Product Exhibition during the Conference) CODE: The evaluation of phase III is based on the poster and product exhibition during the conference. This stage assessment is useful to confirm the innovations displayed by innovators. Judges can explore and discuss with innovators until finally making a decision! Recommendation based on poster quality, displayed product, commercialization ready, researchbased innovation, impact on social, economy and environment, after depth exploration and discussion with innovator Weak Very strong 1 2 3 4 5 6