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All Journal Indonesian Food Science and TechnologyJournal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Hariry, Amelia
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Effect of Soaking Time on the Physicochemical Characteristics, Antioxidant Activity, and Glycemic Index of Parboiled Local Cultivar Black Rice from West Sumatra Nasution, Saidah Nauli; Nazir, Novizar; Wellyalia, Wellyalina; Azmi, Aida Firdaus Muhammad Nurul; Hariry, Amelia
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30897

Abstract

Black rice, originating from Sariak Alahan Tigo in Solok Regency, is one of the indigenous rice varieties found in West Sumatra. Black rice is a cereal variety that has a low glycemic index and is rich in phytochemical substances called anthocyanins. These compounds act as antioxidants, helping to prevent diabetes and preserve the cardiovascular system. The procedure of parboiling involves varying the period of grain soaking in order to maximize the health advantages of anthocyanins found in black rice. The study utilized a completely randomized design (CRD) consisting of 5 treatments and 3 duplicates. The treatment protocol utilized in this experiment consisted of A (control), B (grain immersion for 2 hours), C (grain immersion for 3 hours), D (grain immersion for 4 hours), and E (grain immersion for 5 hours). The data acquired were evaluated using analysis of variance (ANOVA) and subsequently subjected to Duncan's Multiple Range (DNMRT) analysis at a significance level of 5%. The study findings indicate that the duration of grain soaking has a notable impact on various factors, including water content, starch levels, amylose and amylopectin levels, antioxidant activity, starch digestibility (in vitro), glycemic index values, taste, and texture. Nevertheless, the duration of grain soaking does not have any discernible impact on the physical hue, sensory hue, or fragrance of parboiled black rice. The treatment that is most favored according to the results of the sensory study is treatment D, which has a color rating of 3.86 (like), a fragrance rating of 3.91 (like), a taste rating of 3.91 (like), and a texture rating of 3.81 (like).
Nanocellulose Research Trends from Pineapple Plant Waste in Indonesia: Bibliometric Analysis Using VosViewer Hariry, Amelia; Mardawati, Efri; Masruchin, Nanang
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.247

Abstract

The application of sustainable industry is carried out by utilizing pineapple plant waste by bibliometric and exploratory descriptive analysis using VOSviewer 1.6.18 software using a database of Scopus-indexed journal publishers. This study aimed to determine research trends on the utilization of pineapple plantation industry waste for nanocellulose production in Indonesia. The Scopus database collected information regarding Nanocellulose Research Trends From Pineapple Plant Waste. To obtain search results, subject categories with titles, keywords, and abstract criteria from Nanocellulose Research Trends From Pineapple Plant Waste were used as a reference. Using VOSviewer, search result extraction was performed. The results of bibliometric mapping were then further evaluated. The findings of the bibliometric study demonstrate through network visualization, overlay visualization, and density visualization that nanocellulose research in Indonesia has increased over the past seven years, beginning in 2015.
Research Trends on the Use of Avocado Starch for Biofilm Production: Bibliometric Analysis Using VOSviewer Nazir, Novizar; Hariry, Amelia; Widiyastuti, W.; Panatarani , Camelia; Praseptiangga, Danar; Aziz, Rizki; Syamani, Firda Aulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.359

Abstract

Avocado starch has gained attention as a potential bio-based material due to its unique features that make it suitable for forming biofilms. This work thoroughly examines the changing field of research focused on using avocado starch for biofilm applications. It uses VOSviewer, a tool for analyzing bibliometric data, to uncover important insights using a database of Scopus-indexed journal publishers. This study aimed to determine research trends on the use of avocado starch for biofilm production. The Scopus database collected information on research trends in the use of avocado starch for biofilm production. To obtain search results, subject categories with titles, keywords, and abstract criteria from the use of avocado starch extraction, biofilm/bioplastic production, and biocomposite were used as a reference. Using VOSviewer, search result extraction was performed. The results of bibliometric mapping were then further evaluated. The findings of the bibliometric study are demonstrated through network visualization, overlay visualization, and density visualization. The findings indicate that starch produced from avocados has the potential to be a viable resource for manufacturing biofilms. However, further investigation is required to enhance the overall quality of the produced biofilm.
Research Trends on Acrylamide Formation and Mitigation in Coffee Processing over Last Ten Years: A Comprehensive Bibliometric Study Nazir, N; Syukri, Daimon; Anggraini, Tuty; Fadri, Rince Alfia; Afriliana, Asmak; Kusnadi, Joni; Putri, Annisyia Zarina; Hariry, Amelia; Ito, Nobutaka
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.606

Abstract

Acrylamide, a potentially carcinogenic compound, forms during high-temperature food processing and has garnered significant attention in the coffee industry due to its implications for public health and food safety. This study analyzes research trends on acrylamide formation and mitigation in coffee processing over the past decade, utilizing bibliometric methods and VOSviewer software. A dataset of publications from 2014 to 2024 was examined to uncover key research themes, leading contributors, and collaborative networks in the field. The analysis reveals a growing body of research focused on understanding the mechanisms of acrylamide formation, developing mitigation strategies, and balancing quality preservation with regulatory compliance. Emerging trends, such as metabolomic approaches and advanced roasting techniques, highlight a shift towards more targeted and sustainable solutions. Additionally, the findings emphasize notable international collaborations, though further interdisciplinary research is needed to address existing gaps and enhance practical applications. This bibliometric study provides valuable insights into the scientific landscape of acrylamide research in coffee processing, offering a foundation for future studies and innovations aimed at ensuring food safety while maintaining coffee quality.  
Beyond Soft Power: A Critical Review of Inequality, Authenticity, and Sustainability in Food Diplomacy Nazir, Novizar; Putri, Annisyia Zarina; Putri, Aisyah Shakira; Hariry, Amelia
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.856

Abstract

Food diplomacy has increasingly attracted scholarly attention as a potent form of soft power used to shape national images and influence foreign publics. However, while much of the existing literature celebrates food diplomacy as an effective and benign instrument of cultural exchange, fewer studies critically interrogate its limitations, power dynamics, and long-term implications. This critical literature review evaluates key academic contributions by examining dominant theoretical perspectives, assessing empirical case studies, and identifying significant conceptual gaps. Moving beyond the standard narrative of "winning hearts and minds" , this paper argues that food diplomacy functions as a site of political contestation where authenticity is constructed and regulated for state interests. The review identifies critical tensions, including the commodification of culinary heritage, the marginalization of local producers in favor of elite actors, and the conflict between export-oriented diplomacy and domestic food security. Furthermore, it highlights the lack of robust empirical evidence linking gastrodiplomacy to measurable diplomatic outcomes and questions the superficial use of sustainability narratives. The paper concludes by proposing a future research agenda that integrates political economy, ethics, and rigorous impact evaluation to provide a more holistic understanding of food’s role in international relations. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 10: Reduced InequalitiesSDG 12: Responsible Consumption and Production.SDG 17: Partnerships for the Goals
Co-Authors Afriliana, Asmak Azmi, Aida Firdaus Muhammad Nurul Daimon Syukri Danar Praseptiangga Efri Mardawati Fadri, Rince Alfia Ito, Nobutaka Joni Kusnadi Nanang Masruchin Nasution, Saidah Nauli Nazir, N Novizar Nazir Panatarani , Camelia Putri, Aisyah Shakira Putri, Annisyia Zarina Rizki Aziz Syamani, Firda Aulya Tuty Anggraini Wellyalina, Wellyalina Widiyastuti, W.