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All Journal Eksakta : Berkala Ilmiah Bidang MIPA Jurnal Teknologi dan Manajemen Industri Terapan
Desniarti
Andalas University
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering

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Tren Riset Batiah dalam Konteks Sistem dan Manajemen Agroindustri: Kajian Bibliometrik Desniarti; Rahmayani
Jurnal Teknologi dan Manajemen Industri Terapan Vol. 2 No. 2 (2023): Jurnal Teknologi dan Manajemen Industri Terapan
Publisher : Yayasan Inovasi Kemajuan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55826/jtmit.v4i2.646

Abstract

Penelitian ini bertujuan untuk menganalisis tren riset Batiah dalam konteks sistem dan manajemen agroindustri menggunakan pendekatan bibliometrik. Data dikumpulkan dari Google Scholar dan Science Direct menggunakan aplikasi Publish or Perish dengan kata kunci “batiah”, “rengginang”, dan “puffed rice”. Sebanyak 104 publikasi diperoleh dan diseleksi menggunakan Mendeley, lalu dianalisis secara visual menggunakan VOSviewer. Hasil penelitian menunjukkan bahwa tren riset Batiah meningkat sejak 2011, dengan puncak pada tahun 2017. Analisis kata kunci menunjukkan bahwa fokus riset Batiah masih terbatas pada aspek pengolahan dan kemasan, sementara topik manajemen rantai pasok, hilirisasi produk, dan teknologi produksi skala industri masih jarang dikaji. Studi ini mengidentifikasi adanya gap dalam pengembangan Batiah dari perspektif agroindustri yang sistemik. Oleh karena itu, pendekatan sistem dan manajemen perlu diterapkan dalam riset dan pengembangan produk Batiah ke depan untuk meningkatkan daya saingnya sebagai produk unggulan lokal
Production, Characterization, and Application of Palm Fruit (Arenga pinnata Merr.) Flour in Boba Pearls Fauzan Azima; Desniarti Desniarti; Muhammad Iqbal; Bunga Silvana Khaira
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 26 No. 04 (2025): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/eksakta/vol26-iss04/628

Abstract

Widely consumed food products can be strategically fortified with dietary fiber to enhance population-level fiber intake. This study examined the physicochemical and functional properties of palm fruit flour to determine its potential as a dietary fiber-enhancing substitute in tapioca-based boba. Initially, palm fruit flour was characterized for its physicochemical and functional properties. Afterwards, it was substituted for 20% of the tapioca in tapioca-based boba pearls and compared to a control (100% tapioca). Analyses of both the raw flour and the boba included its physicochemical and functional properties. Characterization of palm fruit flour showed a high water absorption capacity (8.79 mL/g) and whiteness degree (92.12%). Substituting 20% of the tapioca with palm fruit flour resulted in a product with a high dietary fiber content (20.73%), increased moisture content (68.46 ± 1.25), and a lowered caloric value (2.24 kcal). In conclusion, palm fruit flour is an effective ingredient for fortifying boba nutritionally, though it changes the texture, producing a softer product. Thus, it presents a potentially valuable approach for formulating novel functional foods for healthy consumers, offering a redefined sensory experience. This study is the first to evaluate palm fruit flour as a partial tapioca substitute for fiber-enriched boba production.
Co-Authors Bunga Silvana Khaira Fauzan Azima Muhammad Iqbal Rahmayani