Publication Search

Food waste is still a significant problem, affecting food security, the environment, and the global economy. More than 53% of food produced becomes waste. Food waste worldwide totals 1.3 trillion annually. One of the districts with a high food waste rate is Banyumas. The most significant contributor to waste in the Banyumas region in 2021 was food waste, accounting for 39.85%, with much of it generated by restaurants. Restaurants play an essential role in managing food waste, as most food discarded at the preparation stage cannot be reused. This study aims to analyze the relationship between demographics and food waste reduction to support a digital technology approach from a restaurant perspective. This study used quantitative methods. The respondents of this study were 100 restaurants located in Banyumas, including A La Carte, Ramesan, Tegal, and Padang, and the data were analyzed using ANOVA. The results show that demographic factors, including income, age, restaurant opening hours, and the prices of best-selling foods, influence food waste in restaurants. The recommendation is for restaurants to prepare and plan menus. This will affect food prices, opening hours, and revenue. Some restaurants can increase their knowledge of handling food waste.

This community service initiative aims to enhance the knowledge and skills of the residents of Ilih Village, Damer District, Southwest Maluku Regency, regarding the use of banana corms as a nutritious and cost-effective alternative food source. Banana corms have historically been underutilized and generally treated merely as agricultural waste. Through training and mentoring sessions, the community was educated on the nutritional content of banana corms, processing techniques, and business opportunities for home-based banana corm nugget production. The methods employed included outreach, demonstrations, hands-on nugget-making training, and an evaluation of the activity's outcomes. The results indicate a high level of community enthusiasm for the innovation of processing banana corms into nuggets. Following the activity, participants demonstrated increased knowledge regarding the utilization of local food ingredients, hygienic processing techniques, and the economic potential of the processed product. The banana corm nuggets offered a pleasant taste and appealing texture, and were well-received by the community. Furthermore, the product's low production cost suggests it could serve as a source of additional income for villagers. This initiative is expected to support local food security and improve community welfare through the development of food businesses based on local resources.

Typhoid fever is a febrile illness that commonly occurs in urban areas with poor sanitation. It is usually caused by the consumption of untreated water and contaminated food. Because the S. typhi bacterium can survive in water for days, contamination of surface water—such as wastewater, freshwater, and groundwater—serves as the primary cause of typhoid fever. The patient presented to the Emergency Department of Cut Meutia General Hospital with complaints of high fever for approximately 4 days prior to admission, which had worsened over the past 2 days. The fever fluctuated and was accompanied by chills. It worsened at night and was not influenced by weather or temperature. These symptoms were accompanied by vomiting every time the patient tried to eat, nausea, abdominal pain, headache, and weakness. The patient reported vomiting the contents of their meal every time they ate, leading to a loss of appetite. These symptoms began when the patient first developed a fever. The patient also experienced abdominal pain. Spontaneous bleeding was denied. On physical examination, the patient appeared weak but was alert and oriented. On neck examination, palpable enlargement of the thyroid glands was found on the right and left sides of the neck, measuring 2x2 cm, mobile, and soft. On abdominal examination, increased bowel sounds were noted. Vital signs were normal except for the patient’s febrile temperature. Laboratory tests revealed a Tubex blood test result of scale 4 and a positive dengue IgG serology result.

Microplastics are extremely small plastic particles that have become a major concern in public health and environmental studies. This literature review aims to discuss the sources of microplastics, their routes of exposure to the human body, their distribution in organs, and their potential health impacts. The method used was a literature review of scientific articles and reports published from 2021 onward, retrieved from Google Scholar, PubMed, ScienceDirect, and official websites of organizations such as the WHO, OECD, and the World Bank. The review findings show that microplastics originate from plastic waste, synthetic clothing, cosmetics, vehicle tires, and food packaging. These particles have been detected in blood, lungs, the placenta, feces, and various human tissues, indicating that human exposure is widespread. However, evidence from human studies is still limited, so cause-and-effect relationships cannot yet be confirmed with certainty. Based on these findings, further research is needed to better understand the long-term health effects of microplastics. In addition, efforts to reduce single-use plastics, improve waste management systems, and increase public education are essential to reduce exposure and prevent future health risks.

The Food & Beverage industry relies heavily on the availability and quality of fresh raw materials, making inventory management crucial. This study aims to analyze the implementation of the First-In, First-Out (FIFO) method in inventory management at PT K Hospitality Investment. The research design used a case study. Data were collected through interviews, observation, and documentation, then analyzed descriptively and qualitatively to assess the implementation of the FIFO inventory method in inventory management. The results show that PT K Hospitality Investment adopts a strict chronological inventory system and issuance of goods based on the order of entry. The use of FIFO inventory is often supported by the FEFO (First-Expired, First-Out) technique. Integrated inventory control has contributed to the financial stability of PT K Hospitality Investment. When properly implemented, the FIFO method not only helps reduce waste and increase efficiency, but also supports the company's operational sustainability. Although the implementation has been successful, the company still faces challenges such as limited infrastructure, a manual recording system, sudden changes in trends or guest order volumes, and delays in supplier deliveries.

Food waste is an important indicator in evaluating the effectiveness of food service management, especially in institutional settings such as Islamic boarding schools. High levels of food waste can be influenced by several factors, including food taste and satisfaction with food service. This study aimed to analyze the relationship between food taste and food service satisfaction with food waste among students at Al-Hasyimi Islamic Boarding School Sukolilo Bancar. This research used a quantitative method with a cross-sectional design. The population consisted of 127 female students, with 98 respondents selected using stratified random sampling. Data were collected using the Comstock form to measure food waste and questionnaires to assess food taste and food service satisfaction. Data analysis was conducted using univariate and bivariate analysis with the Spearman Correlation test. The results showed a significant relationship between food taste and food waste (p=0.000), as well as between food service satisfaction and food waste (p=0.000).

Household food security and nutrition are crucial determinants of public health, especially in regions with limited access to high-quality animal protein. This study aims to analyze the impact of organic chicken farming and maggot utilization on household food security and family nutrition in Jayapura, Papua. An exploratory case study with a mixed-method approach was used, involving observation, in-depth interviews, and documentation. The findings revealed that maggot-based feed significantly improved chicken growth, health, and egg production while reducing feed costs. Families experienced improved protein intake, reduced food expenditure, and additional income from the sale of eggs, maggots, and compost. Furthermore, the integration of maggot farming into organic poultry systems supported waste management and environmental sustainability through a circular economy model. This research implies that maggot-based organic farming can be replicated as a sustainable community food security strategy in similar regions across Papua and Indonesia.

Food waste is a global issue that has a major impact on the economy, environment, and food security. The high rate of food waste is directly influenced by food waste behavior. Also, food waste behavior does not just appear, but it is supported by other factors such as food waste knowledge and food preferences. As an effort to prevent the increase in food waste, it is important to know the relationship between these two factors and the occurrence of food waste behavior. The method used is a literature review of open access scientific articles with English language used and published in the period 2015–2025 through the Google Scholar databases. The results of the review show that most studies found a significant relationship between food waste knowledge and food preferences with food waste behavior. However, some studies also showed inconsistent results. Although many studies support the relationship between food waste knowledge and food preferences with food waste behavior, the difference in results also indicates that there are still other factors that are strongly related to food waste behavior, so more comprehensive efforts are needed to reduce the occurrence of food waste behavior.

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.

Ngabuburit has grown into a cultural tradition that is deeply embedded in Indonesian society during Ramadan, including among the student demographic. This study investigates the relevance of the ngabuburit tradition to the level of consumer economic literacy and the application of Islamic consumption ethics among university students in the city of Bandung. Employing a quantitative descriptive approach, data were gathered through an online questionnaire distributed to students from various universities across Bandung. The analysis aims to determine whether the pre-iftar waiting activity stimulates impulsive purchasing behavior more strongly than awareness of Islamic consumption principles particularly the avoidance of wasteful spending (tabzir) and extravagance (israf). The study also examines several factors shaping students' consumption patterns, including social environment, lifestyle tendencies, and access to food and beverage products throughout Ramadan. The results are expected to shed light on how students behave as consumers within a local cultural framework and to what degree their economic literacy can moderate consumption behaviors that contradict Islamic principles, while providing an evaluative foundation for cultivating more prudent consumption habits.

The management of expired medications in community health centers (Puskesmas) is crucial because it directly relates to the quality of healthcare services, patient safety, and environmental impact. Medications that have passed their expiration date no longer guarantee effectiveness and safety, and therefore require proper handling in accordance with applicable regulations. Furthermore, improper management can lead to waste and the risk of misuse. This study was conducted to describe the expired medication management system in community health centers (Puskesmas) in Pemalang Regency, specifically regarding separation, recording, reporting, and destruction. This study used a descriptive method with a cross-sectional approach to describe the conditions in the field. The data used were primary data obtained through direct observation and interviews with pharmacists at the community health centers. Sampling was conducted using purposive sampling at five community health centers: Losari, Purwoharjo, Sarwodadi, Rowosari, and Kebandaran. The instrument used was an observation sheet as an interview guide, while the collected data was analyzed descriptively to provide an overview of the implementation of expired medication management. The study results indicate that all community health centers (Puskesmas) have properly separated, recorded, and reported expired medications in accordance with regulations. Overall, the management of expired drugs in health centers in the Pemalang Regency area has been running well and in accordance with the guidelines of the Indonesian Food and Drug Supervisory Agency (BPOM) Regulation Number 20 of 2025 concerning Good Distribution Practices for Medicines (CDOB), reaching 100%.

Hospital nutrition services are an integral component of improving the quality of patient health. This descriptive observational study aims to evaluate the achievement of Minimum Service Standards (MSS) for nutrition at RSUD Dr. H. Slamet Martodirdjo Pamekasan, specifically focusing on the accuracy of diet types, timeliness of food distribution, and patient food waste. Data were collected over a single menu cycle (10 days) from November 24 to December 4, 2025, involving 44 patients per day. Research instruments included observation sheets and the Comstock visual method, with data analyzed based on the Decree of the Minister of Health (Kepmenkes) No. 129 of 2008. The results indicated that the timeliness of food distribution reached 96% and the accuracy of diet types reached 100%, both of which met the MSS requirements (≥ 90% and 100%, respectively). However, the average patient food waste was 25%, which does not yet meet the maximum standard of ≤ 20%. In conclusion, while logistical aspects have fulfilled the established standards, the hospital needs to conduct further evaluations regarding food flavor factors and patients' clinical conditions to reduce food waste in accordance with the applicable standards.

Health education at the elementary school level represents a long-term investment in developing a stronger and more capable generation. By fostering a proper understanding from an early age, children are expected to build a resilient defense against various health threats. This community service program aims to broaden the knowledge and awareness of students at SDN 054945 Dogang Village, Gebang District, Langkat Regency, North Sumatra, regarding Clean and Healthy Living Behavior (known as PHBS). As a promotive and preventive strategy, PHBS is essential to instill from childhood to cultivate healthy habits and prevent various health disorders. This study utilizes a qualitative approach, applying the Miles and Huberman interactive analysis model. The activity, conducted on July 20, 2024, involved 77 fourth and fifth-grade students and followed three main stages: preparation, implementation, and evaluation. Socialization was carried out interactively through handwashing tutorial videos, physical exercises, PHBS-themed songs and rhythmic clapping, and Q&A sessions. The results indicated an improvement in students' understanding of various PHBS indicators, including handwashing habits, waste management, healthy food consumption, physical activity, growth monitoring, avoiding tobacco smoke, maintaining toilet cleanliness, and eradicating mosquito larvae. The active participation shown by the students reflects a heightened awareness of practicing PHBS within the school environment. In conclusion, this educational initiative has delivered a positive impact on student knowledge and holds the potential to foster a sustainable culture of clean and healthy living, both at school and in their daily lives.

This community service program aims to utilize Balinese orange peel waste into marketable jelly candy in Battu Winangun Village, Lubuk Raja District, Ogan Komering Ulu Regency. The implementation method included socialization, 2-day practical training, and production mentoring involving 30 participants from women's farmer groups, PKK mothers, and youth youth organizations. The results of the activity showed an increase in participants' knowledge from 15% to 92% about the economic potential of Balinese orange peel waste, with 85% of participants successfully producing good-quality jelly candy that met the criteria of chewy texture, balanced sweet-sour taste, and attractive bright color. This program successfully processed orange peel waste rich in natural pectin (18-25%) into a functional low-calorie product with a shelf life of 2-4 weeks. The program's impacts included the formation of independent business groups, a 25-30% reduction in organic waste, and increased public awareness of a sustainable circular economy. The final evaluation showed a 90% level of participant satisfaction, with 87% of participants interested in continuing independent production. In conclusion, this program effectively increases the added value of local agricultural products, empowers the community's economy, and creates social transformation toward a self-sufficient and environmentally conscious village.

This study aims to identify and minimize waste in the process of procuring Food & Beverage raw materials at Hotel PXY Jasa Bali using the Lean Inventory Management approach. Observations over one month showed that the total procurement cost reached 47% of the total revenue, exceeding the ideal limit of 35%. One of the main causes is the inefficient and lack of synchronization between divisions in the Rhapsody platform, which causes waste in the form of defects, delays, over-processing, and transportation. This study uses the Value Stream Mapping (VSM) method to map actual conditions and Process Activity Mapping (PAM) to identify the type of activity based on the waste category. In addition, root cause analysis is carried out using the Root Cause Analysis (RCA) approach. The mapping results showed that out of the total lead time of 598.44 minutes, only 278.49 minutes or 46.54% were value-added activities. This finding indicates that the procurement process is not yet efficient and needs optimization. Several recommendations were given to minimize waste, such as clearer division of tasks, improved communication with vendors, and the procurement of supporting facilities to reduce physical movement between divisions. The implementation of this lean service is expected to be able to increase the efficiency of the logistics process and reduce the company's overall operational costs.

A company budget is a structured and logical plan. In business management, a budget serves as a planning, control, and decision-making tool, enabling the company to achieve effective and efficient goals. Furthermore, a company budget aims to regulate cash flow, preventing waste. This article discusses the budgeting process in the culinary business "Seblak" and the importance of proper budgeting for culinary businesses. Budgeting enables companies to effectively manage their businesses and achieve their financial goals. Seblak is a traditional Indonesian dish originating from West Java, particularly the Bandung area. Initially, seblak was a simple dish made from raw crackers, boiled until soft, mixed with spices, and topped with various toppings such as sausage, chicken, and frozen food. Seblak is derived from the word "segak" and "nyegak," two Sundanese words meaning "pungent" or "invigorating." The name is quite synonymous with seblak, which is characterized by its spicy flavor and the use of galangal (galangal) for its strong aroma.

The Tapal Kuda Air Salobar Food Court is one of the culinary areas that plays an important role in supporting tourism and social activities in Ambon City. This area offers a variety of local culinary specialties from Maluku which are an attraction for the community and tourists. However, the increase in the number of visitors and the activities of traders have not been fully balanced by the conditions of adequate spatial planning, facilities, and area management systems. This study aims to analyze the existing condition of the Tapal Kuda Air Salobar Food Court from the aspects of spatial planning, waste management, supporting facilities, as well as the potential and challenges of its development as a culinary tourism destination. This study uses a descriptive qualitative approach with data collection methods in the form of field observations and in-depth interviews with key informants, namely area managers, traders, and visitors. The data obtained are analyzed thematically to identify the main problems and potential development of the area. The results of the study indicate that the spatial planning of the Tapal Kuda Air Salobar Food Court has not been able to accommodate the increase in visitor and trader activities due to the lack of clear zoning, limited circulation routes, and spatial planning that develops without integrated planning. Furthermore, waste management in this area is not yet systematic and sustainable, as evidenced by limited trash bins, a lack of waste sorting, and poorly scheduled waste collection. Limited supporting facilities, such as seating and sanitation facilities, also impact the comfort and quality of the visitor experience, especially during peak visitor periods. Nevertheless, the Tapal Kuda Air Salobar Food Court has significant potential as a culinary tourism destination based on local cuisine and a social space, which can be developed through spatial planning, facility improvements, and more integrated area management. This study concludes that the revitalization of the Tapal Kuda Air Salobar Food Court requires a comprehensive approach, emphasizing spatial planning improvements, strengthening waste management, and enhancing the quality of facilities and area management to support the sustainability of culinary tourism and the quality of public spaces in Ambon City.

Focusing on Yuli Bakery, this study aims to examine in depth how production planning budgets and cost effectiveness influence business profitability, particularly in the food and bakery industry sector. This research is based on the assumption that effective production planning can optimize the utilization of available resources, minimize raw material waste, and establish more efficient and structured business operational performance. The study explores the implementation of labor management, raw material management, and production process control oriented toward cost efficiency without reducing product quality, thereby enabling sustainable profitability improvement. The results of the analysis show that Yuli Bakery successfully reduced its cost of goods sold (COGS) by IDR 12,800,000, which directly contributed to an increase in operating profit and gross profit. This cost reduction did not affect overall production volume nor generate additional expenses in other cost components. These findings indicate that even in the absence of significant revenue growth, cost optimization through proper production planning can make a substantial contribution to improving Yuli Bakery’s profitability.

Banana blossoms are often considered waste and rarely utilized by the community, even though this material is easily obtained, has nutritional value, and has the potential to be processed into economically valuable food products. This community service activity was carried out in Melati II Village, Pasar 6, Pala Hamlet, Perbaungan District, with the aim of providing assistance to the community in processing banana blossoms into chips as an alternative snack. The implementation method included a brief counseling on the potential and benefits of banana blossoms, training in processing techniques, hands-on practice in making chips, and a simple evaluation of the quality of the resulting product. The results of the activity showed that the community was able to process banana blossoms into chips with a crispy texture, acceptable taste, and an attractive appearance. In addition to improving community skills and creativity, this activity also helped reduce organic waste and opened up sustainable household-scale business opportunities for the local community.

UMKM BPK Legend Batam is a Batak culinary business that serves Karo Roast Pork (BPK) as its main dish along with side dishes such as soup, saksang, and fried Indomie B2. In its operational activities, food product inventory management is still done manually and based on estimates, which can potentially lead to excess or shortages of ready-to-sell products. This situation can result in a decline in product quality, wasteful spending, and lost sales opportunities when demand increases. The objective of this community service activity is to design a more effective and efficient food product inventory control system through the application of the EOQ and ROP methods. The methods used include observation, interviews, and analysis of sales data and product availability per period. The results of the activity show that the application of EOQ is able to determine the optimal product inventory quantity, while ROP provides guidelines for the right time to replenish products. The product inventory control system that was designed helps BPK Legend MSMEs in reducing inventory costs, maintaining product availability, and supporting smooth service to customers.