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This study aims to critically analyze bioethanol production from water hyacinth (Eichhornia crassipes) based on previous research findings and to develop a project-based learning design for SMA/SMK students. This study employs a qualitative approach using a literature review method by analyzing relevant scientific articles published in the last five years. Data were collected through documentation and analyzed using descriptive qualitative techniques, including data reduction, data display, and conclusion drawing. The findings indicate that bioethanol production efficiency is strongly influenced by pretreatment methods, fermentation conditions, and process control, with yields generally categorized as low to moderate. Previous studies also reveal that project-based learning significantly enhances students’ conceptual understanding and critical thinking skills. Based on the synthesis of these findings, this study proposes a structured project-based learning design that integrates bioethanol production as a contextual learning medium. The implications of this study emphasize the importance of aligning technical feasibility, educational objectives, and sustainability principles in developing science-based learning projects in secondary education.

Vaname shrimp (Litopenaeus vannamei) has a fast growth rate, good tolerance to a wide range of salinity and temperature, and resistance to several common shrimp diseases. Vaname shrimp has an efficient feed conversion making it more economical to cultivate, and its international market demand is high. The research method used four treatments of fermented soybean meal doses, namely 0% (control), 15%, 25%, and 35%, each with 3 replications. The feed was formulated using Pearson’s Square method targeting 35% protein, and the soybean meal was fermented using tempe yeast method. The observed parameters included daily growth rate (%), absolute weight gain (grams), survival rate (%), feed utilization efficiency (FUE), and feed conversion ratio (FCR). The results showed that the treatment with 25% fermented soybean meal dose gave the best results with a daily growth rate of 6.42%, absolute weight gain of 0.22 grams, survival rate of 90.66%, and the highest feed utilization efficiency of 0.66.

The global reliance on wheat flour has prompted the food industry to seek sustainable local substitutes. Sweet potato (Ipomoea batatas L.) emerges as a potential candidate due to its substantial starch content and beneficial bioactive compounds. This study explores innovations in sweet potato flour processing, emphasizing physical, chemical, and enzymatic modifications to enhance its functional properties. The research methods include hydrothermal treatments and fermentation (Modified Sweet Potato Flour/MOSPEF) and their impact on dough rheology and glycemic response. The findings indicate that modified sweet potato flour can effectively replace wheat flour by 30-50% in bakery items and up to 100% in gluten-free formulations without significantly altering sensory traits. This innovation represents a strategic step toward national food sovereignty and improved nutritional quality in the modern food industry, healthier and more nutritious. The use of modified sweet potato flour is expected to strengthen food security and provide economic benefits for local farmers and the domestic food industry.

This study analyzes the strategic role of quality-based marketing models in enhancing the competitiveness of kombucha products, with a specific focus on Rumah SCOBY DBA, produced by the Yayasan Dharma Bintang Akademia. By integrating Total Quality Management (TQM), Quality Assurance (QA), and Quality Control (QC), the research explores how quality-driven frameworks contribute to marketing effectiveness, consumer trust, brand positioning, and sustainable performance in the functional beverage industry. Employing a Systematic Literature Review (SLR) combined with conceptual analysis, the study systematically examined publications from 2015 to 2025 across leading academic databases, focusing on themes of quality management, functional beverage marketing, kombucha production, consumer behavior, and digital strategies. The findings reveal that product quality—characterized by fermentation stability, microbiological safety, and nutritional consistency—serves as the primary driver of consumer purchase intention. Process quality, through standardized SOPs, hygiene protocols, and traceability systems, reinforces credibility, while service quality, including transparent labeling, health education, and digital engagement, strengthens brand trust. Integrating TQM principles into marketing fosters consumer loyalty, differentiates brands in competitive markets, and supports long-term sustainability. This study provides practical guidance for producers, community-based enterprises, and policymakers to adopt quality-driven marketing models, offering a novel conceptual framework tailored to kombucha products and mapping future research directions in functional beverage innovation.