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Calcium deficiency among Indonesian adolescents remains a nutritional concern that necessitates the development of food products utilizing alternative calcium sources. Eggshell powder has potential as a calcium fortification ingredient due to its high calcium content and abundance as food waste. This study aimed to analyze the effect of eggshell powder substitution on the organoleptic characteristics and acceptability of oatmeal cookies among adolescents aged 10–15 years. This experimental study used a Completely Randomized Design with four substitution levels: 0% (F0), 5% (F1), 6% (F2), and 7% (F3). Organoleptic quality testing was conducted by three trained panelists, while hedonic testing was performed by 30 adolescent panelists on selected formulas (F0, F2, F3), analyzed using the Friedman test (α = 0.05). Organoleptic quality results showed that F2 and F3 had characteristics closest to the control, while F1 showed higher negative attribute intensity in taste and texture parameters. Hedonic test results showed no significant differences between formulas across all parameters (p > 0.05), with mean scores ranging from 3.87 to 4.63 out of a scale of 5 (very much liked). Formula F3 is recommended as the best formula as it demonstrated acceptability comparable to the control while containing the highest calcium substitution level.

The UNS Community Service Program (KKN) Batch 68 was conducted from July to August 2025 in Jaten Village, Karanganyar Regency, Central Java. This program focused on educating the community about the utilization of organic waste, particularly dragon fruit (Hylocereus spp.) peel, which is generally underutilized. Dragon fruit peel has the potential to be developed into functional food products as it contains fiber, vitamins, and pectin. Through the “Dragon Fruit Peel Waste Management into Sauce” workshop, participants were provided with knowledge and skills to process organic waste into value-added products while supporting household food security. The implementation methods included counseling, demonstrations, and hands-on practice. The results showed an increase in community understanding of food waste management, improved skills in processing dragon fruit peel into sauce, and the establishment of communication networks among village cadres for program sustainability. This innovation also holds potential to be developed into micro-enterprises in the healthy food sector.

Wasted food is a global issue that has been around for a long time but has become increasingly serious without realizing it. The resulting impacts negatively affect many sectors, such as the environment, economy and social. Food waste can reduce farmers' income and increase consumer spending. Households can be said to be the biggest contributors to food waste because apart from daily consumption activities, the most dominant livelihood system of the people in Teriak sub-district is farming. The characteristics of farming households that play a major role in meeting household food needs are the socio-economic conditions of farmers, because it can describe the capacity of farmers in meeting their food needs, research was conducted on the causes of food waste behavior by farming households, especially Teriak District. This research aims to determine household consumption behavior towards the emergence of food waste and identify the influence of socio-demographic and socio-economic factors on food waste behavior by households in Teriak District, Bengkayang Regency. The research method used in this research is descriptive statistics with 100 sample respondents representing households. The variables in this study are divided into two, namely socio-demographics and household behavior. The research results show that the behavior of farming households is influenced by socio-demographic and socio-economic characteristics of respondents such as age, length of education, number of family members, income and expenses. Food waste behavior includes several aspects such as the social environment, purchasing, storage, processing and consumption.

Waste is one of the main problems in development, especially in the provision of city facilities and infrastructure. Unorganized and improper waste disposal has caused various serious environmental problems such as loss of natural habitat, air pollution, decreased environmental aesthetic value, and pollution of water bodies. These impacts are felt directly by the community and also affect national development. Kitchen or kitchen is a room filled with equipment Cook from scale small until big For process food that will presented . This term common used in hotel and restaurant industry . Leni's Terrace, a restaurant standing family​ since 2023, born from love three grandchild to figure Grandma they , Oma Leni, who is known Because warmth and deliciousness her cooking . In the past , Grandma Leni often to entertain family and guests with various cuisine typical on the terrace of his house . Leni's Terrace now serve dish with Western, Asian and Indonesian nuances recipe Oma Leni's legacy , accompanied by atmosphere full of nostalgia that gives experience memorable culinary.

Food waste is becoming an increasingly significant global issue along with food loss and waste, consumers throw away 31% of the food they have purchased, a third of the total food produced globally or around 1.3 billion tons of food that can be consumed including fresh vegetables, fruit. , meat, bread and dairy products are lost along the supply chain. Food waste has many negative social, economic and environmental impacts. The household sector is one area that contributes to a significant amount of food waste. Household behavior is considered the biggest contributor to food waste. wasted (Food Waste), behavior shows significant differences in producing food waste produced by households, Sanggau Regency also experiences problems with food waste, this cannot be separated from the geographical conditions of the area which borders directly with the Malaysian region which makes the mobility of goods difficult. easier, thus making the community's consumptive factor increase as evidenced by the continued increase in public demand for food products produced by the people of Sanggau Regency every year. This research aims to identify household consumption behavior regarding the behavior of throwing away food (food waste) in border areas of the Regency. Sanggau and determine the influence of socio-demographic, socio-economic factors and household consumption behavior on food waste behavior in the border areas of Sanggau Regency. The research method used in this research is descriptive statistics. The sample in this study was 100 respondents representing households. The variables in this research are divided into two, namely respondent characteristics and household behavior. The results of the research show that the average food waste behavior in households refers to the characteristics of respondents such as age, gender, occupation, income, expenditure and number of family members as well as tendencies or behavioral patterns of household members in producing, managing and using food. causes food to be wasted in an inefficient manner. Food waste behavior covers various aspects, including purchasing, storing, preparing and consuming food.

This study aims to analyze the implementation of circular economy in Micro, Small, and Medium Enterprises (MSMEs) in the Food & Beverage (F&B) sector. The focus of the research is on the implementation of circular economy practices that include waste management, use of sustainable raw materials, environmentally friendly packaging, energy and water efficiency, and food waste reduction strategies. The research method used a descriptive quantitative approach with a research instrument in the form of a questionnaire distributed through Google Form.

Patient satisfaction is one of the benchmarks for assessing a hospital's success in providing services. Quality targets in nutrition services based on hospital Minimum Service Standards include three indicators, namely timeliness of food distribution, food waste and the absence of errors in diet administration. The aim of this research is to determine the relationship between minimum nutritional service standards and the level of satisfaction of inpatients at the Muhammadiyah Islamic Hospital Sumberrejo, Bojonegoro Regency. This type of research is cross-sectional. The sample in this study was patients in classes 2 and 3 of the Shafa and Marwah inpatient rooms, totaling 135 patients. The data measured are the level of patient satisfaction, timeliness of food distribution, accuracy of diet and food waste. Bivariate analysis used the Spearman's Rank test. The results of data analysis showed that food distribution timeliness was 92.5%, diet accuracy was 98%, food waste was 15.1%, while patient satisfaction levels were very satisfied (52%), satisfied (44%), dissatisfied (2%) and very dissatisfied (1%). The results of the study showed that the timeliness of distribution of breakfast (p=0.864>0.05), afternoon (p=0.853>0.05), evening (p=0.864>0.05) and the level of satisfaction, while the accuracy of the diet and the level of satisfaction patients (p=0.112>0.05), for food waste and level of patient satisfaction (p=0.311>0.05). From this research it can be concluded that statistically there is no significant relationship between minimum service standards (timeliness of food distribution, accuracy of diet and food waste) and the level of patient satisfaction. Suggestions that can be given in this research are that hospital efforts are needed to maintain the quality of food services by paying more attention to the accuracy of diet for patients.

Hydroponic plant cultivation is booming, but stock and sales are hard to predict. Poor prediction can cause farmers to overstock and lose money. This study suggests a framework that uses several machine learning models, including Linear Regression (LR), Random Forest (RF), Decision Tree (DT), and Extreme Gradient Boosting. "Ensemble Learning," which combines these models, should yield more accurate and generalizable results than a single model. This framework is assessed using historical hydroponic plant sales data and related factors like price, weather, and market trends. The model's performance is measured by the difference between predictions and actual values using RMSE and MAE metrics. This framework should improve hydroponic plant stock and sales predictions. Farmers can make better production, inventory, and harvest distribution decisions. Besides reducing financial losses, this reduces food waste and improves food security.

In the rapid development of the food and beverage industry, overproduction and unsold food have led to a high amount of food waste, making Indonesia one of the largest food waste producers in the world. Data from the Central Bureau of Statistics (BPS) in 2021 shows that Indonesia produces 23-40 million tons of food waste annually, which negatively impacts the environment, natural resources, and the economy. This research aims to create a website that serves as a platform for selling leftover food to reduce food waste issues in Indonesia. The method used in designing this website is the Design Thinking method, which consists of five stages: Empathize, Define, Ideate, Prototype, and Test. Data for this method is collected through surveys and interviews with respondents. By creating this website, it is hoped to connect food business operators, such as restaurants, cafes, and bakeries, with consumers, allowing them to interact and providing an effective solution to reduce food waste in Indonesia. Additionally, it is expected that this website can minimize the waste of still-edible food for everyone. By ordering through this online platform, customers can get food at half the normal price.

Penelitian ini dilatar belakangi oleh banyaknya limbah makanan di Indonesia serta kurangnya kesadaran dan pemahaman masyarakat mengenai pengelolaan limbah makanan. Sampah makanan akan selalu menjadi masalah lingkungan yang berkepanjangan jika tidak dilakukan upaya mengatasinya. Penelitian ini bertujuan untuk melakukan analisis terhadap berbagai metode manajemen sampah makanan (food waste) agar dapat meningkatkan kesadaran masyarakat mengenai food waste. Metode penelitian yang diterapkan adalah systematic literature review dengan menggunakan diagram PRISMA sebagai alat untuk seleksi data dari literatur yang telah terkumpul. Data diambil dari database Google Scholar dan dipilih serta dianalisis sesuai dengan kriteria yang telah ditentukan. Proses pengumpulan data dilakukan dengan mencari sumber yang relevan menggunakan kata kunci "food waste management". Hasil analisis literatur menunjukkan Implementasi metode seperti Bank Makanan, literasi sampah, dan program 3R (Reduce, Reuse, dan Recycle) diharapkan dapat menciptakan lingkungan yang sehat, ramah, dan berkelanjutan. Implementasi dan keberlanjutan pengelolaan limbah dapat berjalan baik apabila melibatkan partisipasi aktif dari berbagai pihak, mulai dari pemerintah, masyarakat sipil, dan kolaborasi antar berbagai pihak. Peran masyarakat sangat diperlukan dalam mendukung pengelolaan limbah makanan, melalui literasi, edukasi, dan implementasi konsep 3R, masyarakat dapat lebih sadar akan dampak lingkungan dari pemborosan makanan dan akumulasi sampah.

In this study, bibliometric analysis using VOSviewer and Publish or Perish was employed to identify dominant trends in the analysis of community behaviors related to food waste. The analysis results indicate an increasing interest among researchers in understanding and addressing the social, cultural, and psychological factors influencing food waste behaviors within communities. There has been a paradigm shift in research emphasis from individual factors towards a more comprehensive understanding of the social and cultural contexts that affect food waste behaviors. This research focuses more on developing effective and sustainable food waste reduction strategies at the community level through promoting supportive policies, public education, social campaigns, and participatory approaches. In conclusion, this study contributes significantly to understanding the dominant trends in community behavior analysis related to food waste. The findings provide valuable insights for researchers and practitioners in further research development and assist in formulating policies and strategies for more effective community-level interventions against food waste, with a focus on the social and cultural factors influencing food waste behaviors.    

The World Food and Agriculture Organization (FAO) said that  one third of the food produced each year, amounting to 1.3 billion tonnes, is food waste. Food waste is food that is fit to be eaten before or after it has expired. Food waste is classified into two: food losse and food waste. food waste based on probability is probably avoidable waste, avoidable food waste, unavoidable food waste. Sampel for probably avoidable waste is breadcrump. But sampel for unavoidable food waste is solid  tofu waste. The problem of food waste that has a negative impact on health and the environment can be reduced by utilizing it through the right processing process so that. Reusing food waste will also provide economic value. One of the wastes that can be consumed again but must use a different processing   process is probably avoidable waste is the edge of bread that can be made into breadcrumbs, which is flour made from mashed dry bread and waste with the Unavoidable food waste category, for example, is tofu dregs that are reprocessed into tofu dregs flour.

The remaining food waste in Indonesia reaches around 46.35 million tons, with economic losses reaching 23 million to 48 million tons per year. This condition has led to various campaigns to reduce food waste from people concerned about the problem of food waste. However, the increase in food waste campaigns has yet to be accompanied by a decrease in the volume of food waste in Indonesia. This research aims to determine public sentiment toward food waste campaigns on Instagram social media and determine the accuracy of the methods used in data classification. The method used is the Naïve Bayes Classifier method. The results obtained were from a total of 118 data regarding the food waste campaign; 79% data showed that the public had a positive sentiment, and 21% other data had a negative sentiment. The accuracy results of using sentiment analysis were 78.94%; this shows that the performance of the Naïve Bayes method in classifying data is quite good.

A shipyard company in Surabaya, which is one of the major industries, generates a large amount of organic waste, including food waste, vegetables, fruits, leaves, and wood. Although this organic waste is a potential source of humus and essential nutrients for the soil, most of it has not been optimally managed. Composting is an effective method to process organic waste into compost, which can reduce the negative impact of toxic compounds and pathogens on the environment. This research aims to evaluate the effectiveness of using two types of activators, namely PROMI and ecoenzymes, in accelerating the composting process and improving compost quality in accordance with SNI 19-7030-2004 standards. PROMI activator, which contains various microorganisms such as Trichoderma Harzianium, Pseudokoningii, and Aspergilus sp., and ecoenzymes, which is produced through fermentation of organic materials, were applied to shredded organic waste. The results showed that the use of both activators could accelerate the decomposition process of organic materials and produce high-quality compost within 21 days. With the final measurement results of both composts, both with PROMI and ecoenzymes treatment, the same pH and temperature values were obtained, namely pH 7 and temperature 30℃. Parameters such as pH, temperature, colour, smell, and texture of the compost are recorded periodically to ensure the composting process is going well. Thus, the use of PROMI and ecoenzymes activators not only increases composting efficiency but also provides a sustainable solution for organic waste management in the shipyard industry.

Floods can contaminate water sources and damage sanitation systems, including drinking water systems and basic sanitation facilities such as sewers. If hygiene is compromised, the risk of disease transmission, including diarrhea, can increase significantly. The purpose of this study was to determine the relationship between hygiene status and the incidence of diarrhea in Pasar 3 Tembung Village, Percut Sei Tuan District, Deli Serdang District. This type of research is a research method with a qualitative descriptive research approach, where data collection techniques include observation, interviews and documentation. The conclusion of this study is that flooding can be an important risk factor that increases the incidence of diarrheal disease. Floods often disrupt waterways and sanitation systems, increasing drinking water and environmental pollution. Pollution of water and food waste can cause the spread of diseases such as diarrhea in the community  

Fenomena food waste di Indonesia mencapai 300 kg sampah makanan per orang setiap tahun, sehingga menempatkan Indonesia pada posisi peringkat kedua di dunia dalam jumlah food waste kategori besar. Keadaan tersebut  menjadi sangat memprihatinkan, karena akan memicu kontra produktif dimana satu sisi terjadi ketersediaan makanan yang berlebih, sementara di sisi lain masih didapatkan kondisi sebagian masyarakat yang masih kekurangan makanan, sehingga terkesan ada indikasi perilaku yang menyia-nyiakan makanan. Oleh karena itu melalui penelitian ini berdasarkan pendekatan kebijakan yang ada, bagaimana membangun pengelolaan sampah yang baik dan efektif, khususnya sampah makanan dengan cara melakukan perubahan gaya hidup (life style) terhadap makanan yang dikonsumsi secara bijak yang ramah lingkungan namun tidak membebani dengan sampah makanan (food waste) yang berlebihan sebagai dampak dari perilaku hidup konsumtif masyarakat dengan kebiasaan-kebiasaan yang tidak memberikan daya dukung terhadap penguatan ketahanan pangan dan kelestarian lingkungan yang berkelanjutan. Penelitian ini menggunakan pendekatan yuridis normatif (normative legal research), serta dengan mengkaitkan sikap dan perilaku masyarakat terhadap kebiasaan-kebiasaan dalam keseharian. Hasil penelitian menunjukkan adanya kecenderungan inefisiensi pada pola konsumsi dan produksi bahan makanan telah melahirkan timbunan sampah makanan yang mengakibatkan pemborosan sumberdaya dan pencemaran lingkungan.

Durian adalah tumbuhan tropis yang berasal dari wilayah Asia Tenggara, nama durian diambil dari ciri khas kulit buahnya yang keras dan berlekuk lekuk tajam menyerupai duri. Pohon durian merupakan pohon tahunan, yang berarti memiliki musim tertentu untuk berbuah. Pada musim raya durian pohon ini akan menghasilkan buah yang berlimpah, terutama sentra-sentra perkebunan di Indonesia. Pada 3 tahun terakhir tercatat rata-rata permintaan buah durian di Indonesia sebanyak 227,73 juta kg dan semakin meningkat pada tiap tahunnya. Pada umumnya masyarakat hanya memanfaatkan daging dan biji buahnya, dan membuang kulitnya begitu saja. Hal ini menyebabkan penumpukan limbah kulit durian. Dalam upaya mengoptimalkan pemanfaatan limbah kulit durian ini, perlu dibuat inovasi produk pangan berbasis kulit durian yang banyak diminati oleh berbagai kalangan. Kulit durian mengandung banyak lignin, selulosa, dan pati. Dengan adanya kandungan pati di dalam kulit buah durian, kulit buah ini dapat dijadikan tepung. Tepung inilah yang akan dijadikan bahan dasar dalam pengolahan pangan dan diharapkan dapat mendukung program diversifikasi pangan serta penurunan impor terigu. Salah satu inovasi olahan pangan kreatif dari buah durian ini, yaitu Makaroni Kulit Durian yang merupakan makanan ringan dengan berbagai rasa yang unik, membuat Makaroni Kulit Durian menjadi lebih populer dikalangan masyarakat sehingga dapat dijadikan alternatif buah tangan. Makaroni Kulit Durian juga memiliki masa simpan yang baik sehingga dapat meningkatkan nilai ekonomi dari kulit durian serta meminimalkan food waste.