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Siber Journal of Advanced Multidisciplinary

SJAM
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Published by Siber Nusantara Publisher

ISSN : 29871018 EISSN : 29871069 DOI : https://doi.org/10.38035/sjam

Core Subject : Economy, Humanities, Health, Science, Social, Engineering,

Humanities Economics, Econometrics & Finance Engineering Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology

Siber Journal of Advanced Multidisciplinary (SJAM) is a journal devoted to the publication of scientific articles published by Siber Nusantara Research and under the umbrella of the Yayasan Sinergi Inovasi Bersama (SIBER) and published 4 times a year, namely April, July, October, and January. SJAM as a scientific journal is expected to be able to show the wider community the wealth of knowledge covering various dimensions of life.

Arjuna Subject : Umum - Umum

Articles 115 Documents

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Sensory Analysis of Steamed Apem With Dragon Fruit Skin Substitution (Hylocereus Polyhizus) Isra Mutia; Anni Faridah; Lucy Fridayati; Riski Gusri Utami
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1004

The Indonesian traditional moist cake industry including putu cake, lapis cake, and apem cake, still relies heavily on synthetic food colorings that pose health risks. Natural colorings are a safer alternative, as they are often derived from plants or food waste, such as suji leaves, beets, and dragon fruit peel. Red dragon fruit peel (Hylocereus polyrhizus) has potential as a natural dye alternative because it contains high levels of betacyanin, which acts as an antioxidant while also providing a rich color. Steamed apem cake is one of Indonesia's traditional cakes that has cultural value and is widely consumed by the community. Color is one of the factors influencing product attractiveness; however, synthetic food colorants are still commonly used and may pose health risks if used improperly. Natural colorants are a safer alternative and can be obtained from various plants, such as carrots, pandan leaves, and dragon fruit. Red dragon fruit peel, a by-product of the fruit processing industry, contains betalain pigments and has the potential to be utilized as a natural food colorant. This study employed an experimental method using a Completely Randomized Design (CRD) with four treatments: 0%, 35%, 50%, and 65% substitution of dragon fruit peel extract. Product quality was evaluated through ranking and hedonic tests using a 7-point scale by 30 semi-trained panelists. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level when significant differences were detected. The results showed that dragon fruit peel extract substitution significantly affected color quality (F = 69.64 > Ftable = 2.71) and texture (F = 23.60 > Ftable = 2.71), but had no significant effect on shape (F = 0.05 < Ftable = 2.71), aroma (F = 0.82 < Ftable = 2.71), or taste (F = 0.48 < Ftable = 2.71). In the hedonic test, the substitution significantly affected panelists' preference for color (F = 23.91 > Ftable = 2.71) and taste (F = 13.91 > Ftable = 2.71), while no significant effects were observed for shape, aroma, and texture. The best treatment was obtained with 65% dragon fruit peel extract substitution, indicating its potential as a natural food colorant while improving the sensory quality of steamed apem cake.

Comparative Analysis of the Quality of Pandan Glutinous Rice Talam Cake and Talam Cake With Dragon Fruit Peel Extract (Hylocereus Polyrhizus) Fitri Wulandari; Anni Faridah; Kasmita; Cici Andriani
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1010

Indonesia's traditional wet cake industry, such as glutinous rice cakes, layer cakes, and putu cakes, still use many synthetic dyes that are risky to health. Natural dyes are a safer alternative, because many are obtained from plants or food waste, such as pandan leaves, sugi leaves, and dragon fruit peels. The skin of the red dragon fruit (Hylocereus polyrhizus) has the potential to be an alternative to natural dyes because it contains high betacyanin which is antioxidant while providing an attractive purplish red color. This study aims to analyze the comparison of the sensory quality of pandan sticky rice talam cake (control) with glutinous rice talam cake with 50 ml of red dragon fruit peel extract. The research method used was a quantitative experiment with a comparative test approach (Independent Samples t-test), involving a rating test and a hedonic test conducted by 30 panelists, and analyzed by comparing the values of |tcalcul| against the table at a significance level of 5% (ttable = 2.00172). The results showed that the addition of dragon fruit peel extract had a significant effect on the quality of color (count 42.115 > table 2.00172) and aroma (count 8.494 > table 2.00172) organolepically, as well as on the level of color, texture, and taste preference (counts 5.220; 2.383; and 2.208 > table 2.00172), but did not have a significant effect on the organoleptic quality of shape, texture, and taste or the level of shape preference. The overall best treatment was sticky rice talam cake with dragon fruit peel extract (X1), although the panelists preferred the aroma of pandan sticky rice cake without extract (X0). This study proves that red dragon fruit peel extract can be used as a natural dye while improving the sensory quality of glutinous rice talam cake. Further research is recommended to examine the shelf life, antioxidant content, and nutritional value of the product.

Analysis of The Factors Influencing Tourists’ Decisions To Stay In Homestays in The Tanah Datar Regency Area Salsabilla Wilda Alifia; Retnaningtyas Susanti
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1052

This study aims to identify and analyze the factors influencing tourists’ decisions to stay in homestays in Tanah Datar Regency. The research employed a qualitative research design. The data sources consisted of primary data obtained directly from homestay owners or managers, tourists who had stayed in homestays, and the Department of Tourism, Youth, and Sports of Tanah Datar Regency. The results of the analysis indicate that tourists’ decisions to stay in Tanah Datar Regency are influenced by a combination of several factors, namely price, location, facilities, service quality, and the attractiveness of the tourist destination. The findings also show that tourists’ decisions to stay in Tanah Datar Regency are influenced by the integration of accommodation quality and destination quality. Competitive pricing, strategic locations, adequate facilities, and good service have been able to provide satisfaction to tourists. However, to increase the number of tourists staying overnight and to extend their length of stay, the local government, together with tourism business operators, needs to develop new tourist attractions, organize more cultural activities and events, improve digital promotion, enhance accessibility, and raise homestay management standards so that Tanah Datar Regency becomes a destination that is not only attractive to visit but also appealing as a place to stay for a longer period.

Analisis Pengaruh Subtitusi Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Pewarna Alami Terhadap Kualitas Pinukuik Fadhilah Adinda Ghassani; Anni Faridah; Lucy Fridayati; Rahmi Holinesti
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1053

Pinukuik merupakan salah satu makanan tradisional khas Minangkabau yang berbahan dasar tepung beras, tape, air dan kelapa parut, dengan cita rasa manis serta tekstur yang berpori serta lembut yang digemari masyarakat. Namun, inovasi warna dalam pengolahan pinukuik masih terbatas, sehingga perli dilakukan inovasi agar pinukuik mempunyai warna yang lebih menarik dengan memanfaatkan bahan alami yang bernilai tambah seperti kulit buah naga merah yang kaya akan pigmen alami dan senyawa betasianin. Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi ekstrak kulit buah naga merah terhadap kualitas organoleptik pinukuik serta menentukan tingkat subtitusi yang paling optimal dan dapat diterima oleh panelis. Metode yang digunakan adalah penelitian eksperimen dengan variasi perlakuan subtitusi ekstrak kulit buah naga merah sebesar 0%, 30%, 45%, 60%, serta pengujian kualitas berdasarkan aspek bentuk, warna, aroma, tekstur, rasa dan daya terima melalui uji organoleptik oleh 30 panelis tidak terlatih. Data dianalisis dengan menggunakan uji ANAVA untuk mengetahui pengaruh terhadap perlakuan produk. Apabila hasil analisis menunjukkan bahwa nilai Fhitung > Ftabel, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) untuk mengetahui perbedaan pada tiap perlakuan. Hasil penelitian menunjukkan bahwa subtitusi ekstrak kulit buah naga memberikan pengaruh terhadap kualitas warna dan tingkat kesukaan terhadap warna serta aroma, namun tidak berpengaruh signifikan terhadap kualitas bentuk, aroma, tekstur, dan rasa. Perlakuan terbaik secara keseluruhan adalah X2 (45%). Penelitian ini membuktikan bahwa ekstrak kulit buah naga merah dapat dapat dimanfaatkan sebagai pewarna alami pada pinukuik untuk mengingkatkan kualitas serta nilai gizi dan nilai tambah produk.

Mapping Research Trends in Digital Marketing and Electronic Word of Mouth in the Hospitality Industry: A Bibliometric Analysis Bunga Indah Zaletri; Elida
Siber Journal of Advanced Multidisciplinary Vol. 4 No. 2 (2026): Siber Journal of Advanced Multidisciplinary (July - September 2026)
Publisher : Siber Nusantara Research & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sjam.v4i2.1080

The rapid development of digital technology has transformed marketing strategies in the hospitality industry. Digital marketing and electronic word of mouth (e-WOM) have become widely discussed topics due to their influence on consumer perceptions and behavior. This study aims to map research trends in digital marketing and electronic word of mouth within the hospitality industry during the period 2015–2026. A bibliometric approach was employed using publication data retrieved from the Scopus database. A total of 35 relevant articles were analyzed using Bibliometrix and Biblioshiny to identify publication growth, leading sources, productive authors, highly cited documents, dominant keywords, and research topic trends. The findings reveal a significant increase in publications after 2020, with the highest number of publications recorded in 2025. The International Journal of Contemporary Hospitality Management and the Journal of Hospitality and Tourism Technology emerged as the most productive publication sources. Keyword analysis indicates that digital marketing, online reviews, social media, and electronic word of mouth are the most dominant research themes. Furthermore, recent studies have expanded toward topics such as artificial intelligence, big data, consumer trust, brand reputation, and customer satisfaction. The results suggest that research in this field has evolved from focusing on digital promotional tools to a broader understanding of consumer behavior and digital technologies in the hospitality industry. This study contributes to the literature by providing an overview of research developments and identifying opportunities for future research.

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Siber Publisher

Contact Email siberpublisher.info@gmail.com

Phone +6281188062006

Journal Mail Official siberpublisher.info@gmail.com

Editorial Address Jalan Marina Indah Raya No. 1 Pantai Indah Kapuk, Kamal Muara, Penjaringan, Jakarta Utara, Indonesia

Location Kota adm. jakarta utara, Dki jakarta INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Siber Publisher

Contact Email
siberpublisher.info@gmail.com

Phone
+6281188062006

Journal Mail Official
siberpublisher.info@gmail.com

Editorial Address
Jalan Marina Indah Raya No. 1 Pantai Indah Kapuk, Kamal Muara, Penjaringan, Jakarta Utara, Indonesia

Location
Kota adm. jakarta utara,

Dki jakarta

INDONESIA