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All Journal Journal of Agri-Food Science and Technology (JAFoST) Borobudur Communication Review Journal of Halal Science and Research
Sirajuddin, Muhammad Mar'ie
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Languange, Linguistic, Communication & Media Social Sciences Other

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Bibliometric Analysis of Trends Publications in Scopus Databased themed inulin sausages using R Studios Sirajuddin, Muhammad Mar'ie; Abdullah, Syukri; Setyanto, Barry Nur
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.6473

Abstract

Inulin is a dietary fiber that can improve the quality of food products, such as texture, product nutrition, or as a disease-preventing functional food. Inulin has begun to be studied in various studies and applied to meat and poultry, but there have not been many studies assessing whether research on the application of inulin to sausage products is still relevant to be carried out and is still good novelist research, one way to assess the novelty of a research theme. Is to use bibliometric analysis. This study examines the publications in the Scopus database from 2001 to 2022 to measure the number of existing publications using the R method. Studied several aspects, namely 1. Annual Scientific Production 2. Most Relevant Author who has researched inulin sausage, 3. Country Production 4. Most Relevant Sources 5. Most Frequent Words 6. Word cloud related to inulin sausage. The results of the bibliometric analysis show that annual scientific publications show that article production growth has increased every year from 2001 to 2022; the highest was in 2019 with 11 articles. The most relevant Author who has written the most publications is Pollonio Mar, with six articles. Brazil is the country that produces the most articles, namely 28 articles, while the most relevant sources are the journal Meat science which produces six articles, and the most frequent words are inulin with 45 occurrences. Conclusions based on the analyzed data, research on inulin in sausages is still limited. And still very worthy of further research.
Encapsulated aromatic citronella extract (Cymbopogon nardus) and its responses to protein content, solubility, and water holding capacity of catfish bone powder Khairi, Amalya Nurul; Nuraisyah, Fatma; Sirajuddin, Muhammad Mar'ie; Mufrodi, Zahrul; Khasanah, Aulia Ushwatun
Journal of Halal Science and Research Vol. 5 No. 1 (2024): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i1.10061

Abstract

Aromatic citronella contains highly bioactive components that are easily degraded during processing and storage. Their stability decreases due to heat, light, and oxygen exposure. Encapsulation is one method to maintain the stability of bioactive components. This study aims to determine the content of protein, solubility, and water holding capacity (WHC) of aromatic citronella extracted and encapsulated by various maltodextrin concentrations and foam mat drying temperatures of catfish bone powder. The experimental design in this study used a completely randomized design (CRD) with two factors. Temperature variations in this study were 70°C and 80°C, and maltodextrin concentrations were 10% and 15%. Statistical analysis was performed with two-way ANOVA and continued with the DMRT (Duncan's Multiple Range Test) test at the significance level α = 5%. Total protein of encapsulated aromatic citronella extract on catfish bone powder ranged from 17.24-27.34%, solubility ranged from 34.53-55.64%, and WHC ranged from 4.49 – 43.03%. Maltodextrin concentration significantly affected protein content and WHC. Drying temperatures significantly affected the solubility of catfish bone powder with the addition of encapsulated aromatic citronella.
Strategi Pemasaran melalui Platform Digital serta Diversifikasi Produk Beras Kelompok Tani Ngudi Makmur untuk meningkatkan daya saing di era digital Sari, Eka Anisa; Sirajuddin, Muhammad Mar'ie; Hafni, Diska Arliena; Tribuwana, Mohammad Endy; Kamal, Refal Mustafa; Puspita, Amanda Dela; Khoirunissa, Khoirunissa; Erviana, Vera Yuli
Borobudur Communication Review Vol 5 No 2 (2025): Borobudur Communication Review
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/bcrev.14814

Abstract

This community service activity aims to increase the capacity of the Ngudi Makmur farmer group in Seyegan, Sleman, Yogyakarta through digital marketing training and rice product diversification. The training materials covered digital marketing, branding, communication, and rice flour processing. The methods used included counseling, interactive training, and evaluation through pre- and post-tests. The evaluation results showed an increase in the average score of participants from 0.57 in the pre-test to 0.89 in the post-test. The level of understanding of participants before the training was still low, especially in the aspects of communication (15 participants) and rice product diversification (10 participants). After the training, there was a significant and even increase in all aspects, namely digital marketing (33 participants), branding (35 participants), communication (29 participants), and rice product diversification (27 participants). Thus, this activity has proven effective in increasing the knowledge and skills of farmer groups, both in utilizing digital platforms for marketing and in developing innovative rice-based products. This program is expected to strengthen the competitiveness and economic independence of farmer groups in a sustainable manner.
Co-Authors Abdullah, Syukri Diska Arliena Hafni, Diska Arliena Fatma Nuraisyah, Fatma Kamal, Refal Mustafa Khairi, Amalya Nurul Khasanah, Aulia Ushwatun Khoirunissa, Khoirunissa Puspita, Amanda Dela Sari, Eka Anisa Setyanto, Barry Nur Tribuwana, Mohammad Endy Vera Yuli Erviana Zahrul Mufrodi, Zahrul