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.

OPQ MSMEs is an industry engaged in processed products derived from fresh Etawa goat's milk, namely powdered goat's milk and caramel candy. Evaluation of halal assurance system based on the HAS 23101 standard was done to maintain the sustainability of the halal process, in accordance with the provisions of LPPOM MUI. The purpose of this research is to analyze the conformity of halal assurance system on powdered goat milk products at MSMEs OPQ. The method used in analyzing the problem is interview, literature study, documentation and participatory methods. The results showed that the implementation of the halal assurance system was quite appropriate, but there were several things need to be improved, especially halal policy section, halal management team, training and education, internal audit and management review. Obstacle experienced by MSMES OPQ in extending the halal certificate was hindered by the renewal regulation which has now moved from MUI to BPJH, therefore MSMES OPQ has not yet received the latest information.

High organic pollutant in tofu wastewater (TWW) raises a negative impact on environmental sustainability and health. Therefore, the TWW must be treated before it is discharged into the environment. Microbial electrolysis cell (MEC) is one of the green technologies that can be used to treat wastewater and generate hydrogen as well. This work tries to investigate the performance of MEC based on the decrement of organic pollutants in TWW. Some important parameters of organic pollutants in TWW such as chemical oxygen demand (COD), biological oxygen demand (BOD), total suspended solids (TSS), total dissolved solids (TDS), total solid (TS), and pH were evaluated before and after MEC operation. The results showed that the COD and BOD levels decreased around 56% and 35% while pH increased from 7.90 to 7.16. Additionally, the TSS, TDS, and TS decreased by around 35.0%, 45.5%, and 33.2%. In addition, the optimum hydrogen yield (YH2) and hydrogen production rate (QH2) were obtained at 114 ± 0.1 mL H2/g COD 360 ± 20 mL H2/L/d. Overall, the MEC system could be used to reduce the level of organic pollutants in TWW and generated H2 at the same time.

Susu pateurisasi dapat menjadi media tumbuhnya mikroorganisme ataupun kontaminasi lainnya, apabila proses penanganan, pengolahan, serta penyimpanan kurang baik. Oleh karena itu, perlu dilakukan evaluasi Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT) pada produksi susu pasteurisasi di UMKM X guna mengetahui system jaminan mutu serta kemanan pangan untuk industri pengolahan pangan yang telah ditetapkan oleh peraturam pemerintah. Tujuan dari kerja praktik ini adalah untuk mengetahui penerapan CPPBIRT di UMKM X pada produksi susu pasteurisasi. Data diperoleh dengan metode wawancara, observasi, dokumentasi, studi literatur, dan check sheet. Kemudian data yang diperoleh dikategorikan kesesuaiannya dan dilakukan analisis aspek ketidaksesuaian menggunakan diagram pareto. Berdasarkan analisis yang telah dilakukan diketahui pada proses produksi susu pasteurisasi di UMKM X terjadi penyimpangan penerapan aspek CPPB-IRT pada 11 aspek dari 14 aspek. Dari 11 aspek tersebut terdiri atas 53 ketidaksesuaian. Berdasarkan hasil analisis dengan menggunakan diagram pareto diketahui penyebab masalah ketidaksesuaian CPPB-IRT di UMKM X pada produksi susu pasteurisasi berasal dari aspek bangunan dan fasilitas; fasilitas dan kegiatan higiene; dan pengendalian proses. UMKM X pada produksi susu pasteurisasi berada pada IRTP level IV (empat).

Sanitasi dan higiene merupakan salah satu syarat penting dalam menjaga mutu dan keamanan pangan agar dapat menghasilkan suatu produk yang aman, sehat dan bersih. Oleh karena itu, untuk menjaga mutu dan keamanan produk susu pasteurisasi perlu dilakukan observasi penerapan sanitasi dan higiene karyawan pada pengolahan produk susu pasteurisasi di UMKM X. Metode pengumpulan data yang digunakan untuk menganalisis masalah yaitu menggunakan metode teknik pengumpulan data dengan observasi, wawancara, dan studi pustaka. Metodologi pemecahan masalah menggunakan CPPB-IRT Tahun 2012 dan diagram fishbone. Hasil analisis menunjukkan bahwa penerapan prinsip sanitasi dan higiene karyawan produksi susu pasteurisasi di UMKM X sudah cukup baik. Kemudian setelah diobservasi lebih lanjut maka didapatkan kesimpulan bahwa hal yang menjadi perhatian khusus adalah pada bagian pakaian kerja dan juga pemeliharaan lingkungan. Untuk sanitasi bangunan dan fasilitas hal yang menjadi perhatian adalah dalam hal sampah dan juga konstruksi bangunan seperti lantai, dinding dan ventilasi. Untuk sanitasi peralatan hal yang perhatian adalah pada urutan penempatan alat produksi.  Oleh sebab itu diperlukan perbaikan dan penerapan sanitasi dan higiene lebih baik lagi pada karyawan proses produksi susu pasteurisasi di UMKM X.