ANALISIS BIBLIOMETRIK PEMANFAATAN SAGU DALAM PENGOLAHAN MAKANAN
Keywords:
Analisis Bibliometrik; Pengolahan Pangan; Scientometric; Sagu; Vos Viewer.
Abstract
Penelitian terkait hasil olahan sagu di Indonesia sudah mulai dikembangkan. Perlu penguatan strategi perencanaan melalui kolaborasi pihak terkait dari hulu ke hilir untuk menciptakan inovasi olahan sagu. Fokus penelitian menganalisis potensi sagu yang diolah dengan dan menerapkan teknologi dan ilmu pengetahuan menjadi sumber karbohidrat yang bebas gluten dan kaya nutrisi di Indonesia. Penelitian ini dianalisis menggunakan Bibliometrik dan Vos Viewer dengan sumber data dari Google Scholar. Penelitian ini mencoba memetakan sejauh mana sagu di Indonesia dikembangkan dan diteliti menjadi berbagai inovasi olahan bernilai ekonomis tinggi dan sehat. Hasil penelitian ini diharapkan menjadi acuan dan motivasi stakeholder terkait sagu untuk mengembangkan sagu sebagai alternatif sumber karbohidrat selain beras.
References
[1] Martina, A., Lestari, W., Linda, T. M., Hasibuan, S., & Wardani, I. (2020, November). Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti. In Unri Conference Series: Community Engagement (Vol. 2, pp. 112-116).
[2] Asriany, A., & Nurlinda, N. (2018). Diversifikasi olahan sagu (Metroxylon sagu) dalam rangka pemberdayaan ekonomi keluarga pra sejahtera. Prosiding, 4(1).
[3] Ernawati, E., Lakare, H., & Diansari, P. (2018). Peranan Makanan Tradisional Berbahan Sagu Sebagai Alternatif Dalam Pemenuhan Gizi Masyarakat. Jurnal Sosial Ekonomi Pertanian, 14(1), 31-40.
[4] Puspita, W., Sulaeman, A., & Damayanthi, E. (2019). Snack bar berbahan pati sagu (Metroxylon sp.), tempe, dan beras hitam sebagai pangan fungsional berindeks glikemik rendah. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), 8(1), 11-23.
[5] Tahir, M. M., Mahendradatta, M., & Mawardi, A. (2018). STUDI PEMBUATAN KUE KERING DARI TEPUNG SAGU DENGAN PENAMBAHAN TEPUNG BLONDO (Study of Making Cookies from Sago Flour With Addition of Blondo Flour). Jurnal Teknologi Pangan, 11(2), 70-80.
[6] Rampisela, D. A., Sjahril, R., Lias, S. A., & Mulyadi, R. (2018, May). Transdisciplinary research on local community based sago forest development model for food security and marginal land utilization in the coastal area. In IOP Conference Series: Earth and Environmental Science (Vol. 157, No. 1, p. 012065). IOP Publishing.
[7] Masitoh, Putri & Latifah, Sri & Saregar, Antomi & Aziz, Abdul & Suharto, & Jamaluddin, Wan. (2021). Bibliometric analysis of physics problem solving. Journal of Physics: Conference Series. 1796. 012009. 10.1088/1742-6596/1796/1/012009.
[8] Zhu, F. (2019). Recent advances in modifications and applications of sago starch. Food Hydrocolloids, 96, 412-423.
[9] Sumardiono, S., & Rakhmawati, R. B. (2017). Physicochemical properties of sago starch under various modification process: An overview. Advanced Science Letters, 23(6), 5789-5791.
[10] Setiawan, B., Fetriyuna, F., Letsoin, S. M. A., Purwestri, R. C., & Jati, I. R. A. (2022). A Sago Positive Character: A Literature Review. Jurnal Ilmiah Kedokteran Wijaya Kusuma, 11(2), 145-155.
[11] Nandiyanto, A. B. D., & Dewi, A. L. (2022). Bibliometric Mapping Analysis of Nanocrystalline Starch in Food Packaging Application using VOSviewer. Advance Sustainable Science Engineering and Technology, 4(2), 0220202.
[12] Kamdem, J. P., Duarte, A. E., Lima, K. R. R., Rocha, J. B. T., Hassan, W., Barros, L. M., ... & Tsopmo, A. (2019). Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976–2016). Food chemistry, 294, 448-457.
[13] Zhong, Q., Wang, L., & Cui, S. (2021). Urban food systems: a bibliometric review from 1991 to 2020. Foods, 10(3), 662.
[14] Şahin, A., & Yılmaz, G. (2022). Local food research: a bibliometric review using Citespace II (1970–2020). Library Hi Tech, 40(3), 848-870.
[15] Mayr, P., & Walter, A. K. (2007). An exploratory study of Google Scholar. Online information review, 31(6), 814-830.
[16] Mikki, S. (2009). Google scholar compared to web of science. A literature review. Nordic Journal of Information Literacy in Higher Education, 1(1).
[17] Husain, T. (2019). Analisis Layanan Google Scholar Sebagai Bahan Referensi Terhadap Kepuasan Mahasiswa. Ultima Infosys: Jurnal Ilmu Sistem Informasi, 10(1), 69-75.
[18] Niknejad, N., Ismail, W., Bahari, M., Hendradi, R., & Salleh, A. Z. (2021). Mapping the research trends on blockchain technology in food and agriculture industry: A bibliometric analysis. Environmental Technology & Innovation, 21, 101272.
[19] Cheng, P., Tang, H., Dong, Y., Liu, K., Jiang, P., & Liu, Y. (2021). Knowledge mapping of research on land use change and food security: A visual analysis using CiteSpace and VOSviewer. International Journal of Environmental Research and Public Health, 18(24), 13065.
[20] Castillo-Vergara, M., Quispe-Fuentes, I., & Poblete, J. (2021). Technological innovation in the food industry: A bibliometric analysis. Engineering Economics, 32(3), 197-209.
[21] Gorzeń-Mitka, I., Bilska, B., Tomaszewska, M., & Kołożyn-Krajewska, D. (2020). Mapping the structure of food waste management research: A co-keyword analysis. International Journal of Environmental Research and Public Health, 17(13), 4798.
Xie, H., Wen, Y., Choi, Y., & Zhang, X. (2021). Global trends on food security research: a bibliometric analysis. Land, 10(2), 119
[2] Asriany, A., & Nurlinda, N. (2018). Diversifikasi olahan sagu (Metroxylon sagu) dalam rangka pemberdayaan ekonomi keluarga pra sejahtera. Prosiding, 4(1).
[3] Ernawati, E., Lakare, H., & Diansari, P. (2018). Peranan Makanan Tradisional Berbahan Sagu Sebagai Alternatif Dalam Pemenuhan Gizi Masyarakat. Jurnal Sosial Ekonomi Pertanian, 14(1), 31-40.
[4] Puspita, W., Sulaeman, A., & Damayanthi, E. (2019). Snack bar berbahan pati sagu (Metroxylon sp.), tempe, dan beras hitam sebagai pangan fungsional berindeks glikemik rendah. Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), 8(1), 11-23.
[5] Tahir, M. M., Mahendradatta, M., & Mawardi, A. (2018). STUDI PEMBUATAN KUE KERING DARI TEPUNG SAGU DENGAN PENAMBAHAN TEPUNG BLONDO (Study of Making Cookies from Sago Flour With Addition of Blondo Flour). Jurnal Teknologi Pangan, 11(2), 70-80.
[6] Rampisela, D. A., Sjahril, R., Lias, S. A., & Mulyadi, R. (2018, May). Transdisciplinary research on local community based sago forest development model for food security and marginal land utilization in the coastal area. In IOP Conference Series: Earth and Environmental Science (Vol. 157, No. 1, p. 012065). IOP Publishing.
[7] Masitoh, Putri & Latifah, Sri & Saregar, Antomi & Aziz, Abdul & Suharto, & Jamaluddin, Wan. (2021). Bibliometric analysis of physics problem solving. Journal of Physics: Conference Series. 1796. 012009. 10.1088/1742-6596/1796/1/012009.
[8] Zhu, F. (2019). Recent advances in modifications and applications of sago starch. Food Hydrocolloids, 96, 412-423.
[9] Sumardiono, S., & Rakhmawati, R. B. (2017). Physicochemical properties of sago starch under various modification process: An overview. Advanced Science Letters, 23(6), 5789-5791.
[10] Setiawan, B., Fetriyuna, F., Letsoin, S. M. A., Purwestri, R. C., & Jati, I. R. A. (2022). A Sago Positive Character: A Literature Review. Jurnal Ilmiah Kedokteran Wijaya Kusuma, 11(2), 145-155.
[11] Nandiyanto, A. B. D., & Dewi, A. L. (2022). Bibliometric Mapping Analysis of Nanocrystalline Starch in Food Packaging Application using VOSviewer. Advance Sustainable Science Engineering and Technology, 4(2), 0220202.
[12] Kamdem, J. P., Duarte, A. E., Lima, K. R. R., Rocha, J. B. T., Hassan, W., Barros, L. M., ... & Tsopmo, A. (2019). Research trends in food chemistry: A bibliometric review of its 40 years anniversary (1976–2016). Food chemistry, 294, 448-457.
[13] Zhong, Q., Wang, L., & Cui, S. (2021). Urban food systems: a bibliometric review from 1991 to 2020. Foods, 10(3), 662.
[14] Şahin, A., & Yılmaz, G. (2022). Local food research: a bibliometric review using Citespace II (1970–2020). Library Hi Tech, 40(3), 848-870.
[15] Mayr, P., & Walter, A. K. (2007). An exploratory study of Google Scholar. Online information review, 31(6), 814-830.
[16] Mikki, S. (2009). Google scholar compared to web of science. A literature review. Nordic Journal of Information Literacy in Higher Education, 1(1).
[17] Husain, T. (2019). Analisis Layanan Google Scholar Sebagai Bahan Referensi Terhadap Kepuasan Mahasiswa. Ultima Infosys: Jurnal Ilmu Sistem Informasi, 10(1), 69-75.
[18] Niknejad, N., Ismail, W., Bahari, M., Hendradi, R., & Salleh, A. Z. (2021). Mapping the research trends on blockchain technology in food and agriculture industry: A bibliometric analysis. Environmental Technology & Innovation, 21, 101272.
[19] Cheng, P., Tang, H., Dong, Y., Liu, K., Jiang, P., & Liu, Y. (2021). Knowledge mapping of research on land use change and food security: A visual analysis using CiteSpace and VOSviewer. International Journal of Environmental Research and Public Health, 18(24), 13065.
[20] Castillo-Vergara, M., Quispe-Fuentes, I., & Poblete, J. (2021). Technological innovation in the food industry: A bibliometric analysis. Engineering Economics, 32(3), 197-209.
[21] Gorzeń-Mitka, I., Bilska, B., Tomaszewska, M., & Kołożyn-Krajewska, D. (2020). Mapping the structure of food waste management research: A co-keyword analysis. International Journal of Environmental Research and Public Health, 17(13), 4798.
Xie, H., Wen, Y., Choi, Y., & Zhang, X. (2021). Global trends on food security research: a bibliometric analysis. Land, 10(2), 119
Published
2023-01-01
How to Cite
Suroto, A., & Suwandojo, D. P. E. H. (2023). ANALISIS BIBLIOMETRIK PEMANFAATAN SAGU DALAM PENGOLAHAN MAKANAN. Jurnal Inovasi Penelitian, 3(8), 7455-7466. https://doi.org/10.47492/jip.v3i8.2481
Issue
Section
Articles
Copyright (c) 2023 Jurnal Inovasi Penelitian
This work is licensed under a Creative Commons Attribution 4.0 International License.
