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All Journal Jurnal Pengabdian Magister Pendidikan IPA Jurnal Kolaboratif Sains Journal of Food and Agricultural Product
Elya Antariksana Bachmida
Universitas Mataram
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Strategi Peningkatan Keamanan Pangan melalui Penguatan Higiene dan Sanitasi Kantin: Food Safety Improvement Strategy Through Strengthening Hygiene and Sanitation in Canteen Elya Antariksana Bachmida; Nur Afni
Jurnal Kolaboratif Sains (Special Issue) - Jurnal Kolaboratif Sains (JKS) Mei 2026
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v9i5.11145

Abstract

Keamanan pangan di lingkungan perguruan tinggi menjadi isu penting karena kantin kampus merupakan penyedia utama makanan bagi civitas akademika. Meskipun tingkat pengetahuan penjamah makanan terkait higiene dan sanitasi tergolong baik, implementasi praktik di lapangan masih belum optimal. Penelitian ini bertujuan untuk mengembangkan strategi peningkatan keamanan pangan berbasis analisis praktik higiene dan sanitasi di kantin kampus. Penelitian menggunakan pendekatan deskriptif kualitatif dengan analisis konseptual berbasis data sekunder dari studi sebelumnya serta didukung oleh kajian literatur ilmiah. Analisis dilakukan melalui tiga tahapan, yaitu identifikasi masalah, analisis faktor penyebab, dan perumusan strategi intervensi. Hasil penelitian menunjukkan adanya kesenjangan antara pengetahuan dan praktik yang dipengaruhi oleh faktor perilaku, keterbatasan fasilitas sanitasi, serta lemahnya sistem pengawasan. Berdasarkan temuan tersebut, dikembangkan model strategi terpadu yang terdiri dari empat pilar utama, yaitu edukasi, penyediaan fasilitas sanitasi, penguatan monitoring, dan dukungan kebijakan. Model ini menekankan pentingnya pendekatan multidimensional dalam meningkatkan keamanan pangan secara berkelanjutan. Penelitian ini memberikan kontribusi praktis dalam bentuk kerangka intervensi yang dapat diterapkan pada pengelolaan kantin kampus serta memperkaya kajian kesehatan masyarakat di bidang keamanan pangan.
Utilization of food waste as edible coatings to support a circular economy: a systematic literature review Elya Antariksana Bachmida; Nur Afni; Wiharyani Werdiningsih
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7958

Abstract

Food waste represents a global challenge that significantly affects environmental sustainability and the resilience of food systems. Innovative approach to food waste valorization involves its conversion into edible coating materials to extend the shelf life of food products. This study aims to systematically examine the potential of various food waste streams as raw materials for edible coatings in support of circular economy implementation. A systematic literature review (SLR) methodology was employed by identifying 15 relevant research articles published between 2010- 2025 through Google Scholar. The findings indicate that organic residues such as fruit peels (banana, cocoa, jackfruit), starchy wastes (banana pseudostem, durian seeds, potato peels, cassava), and animal-derived waste (crustacean shells) contain essential biopolymers, including pectin, starch, and chitosan. Data synthesis further reveals that the application of modern extraction techniques, such as Microwave-Assisted Extraction (MAE), along with composite formulations enriched with active agents (liquid smoke, herbal extracts, or beeswax), significantly enhances the mechanical and hydrophobic properties of the coatings. Applications on climacteric fruits (tomato, papaya, citrus) and non-climacteric fruits (strawberry, grape, apple) have been shown to effectively reduce respiration and transpiration rates, leading to decreased weight loss and improved vitamin C retention. In animal-based products (fish and sausages), chitosan coatings demonstrated the ability to inhibit lipid oxidation and suppress microbial growth, as indicated by Total Plate Count (TPC) values. Overall, the transformation of food waste into edible coatings not only provides protection against chemical and microbiological deterioration but also generates economic value from organic residues while mitigating environmental impacts. Keywords: Edible coating, food waste, circular economy, shelf life, biopolymer
Pentingnya Tata Letak Fasilitas dan Pengelolaan Limbah pada Agroindustri Tahu untuk Keberlanjutan UMKM Pangan: Kajian Literatur Sistematis: The Importance of Facility Layout and Waste Management in the Tofu Agroindustry for the Sustainability of Food SMEs: A Systematic Literature Review Nur Afni; Elya Antariksana Bachmida
Jurnal Kolaboratif Sains (Special Issue) - Jurnal Kolaboratif Sains (JKS) - November 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i11.8973

Abstract

Industri tahu memiliki peran strategis dalam penyediaan protein nabati, namun efisiensi tata letak fasilitas dan pengelolaan limbahnya masih rendah. Kajian ini bertujuan menganalisis keterkaitan keduanya dalam mendukung keberlanjutan UMKM pangan melalui metode Systematic Literature Review (SLR) terhadap 25 publikasi (2016–2025) dari Scopus, MDPI, ScienceDirect, dan SINTA. Hasil menunjukkan bahwa penerapan Systematic Layout Planning (SLP) dan hygienic zoning menurunkan jarak perpindahan bahan hingga 50% dan meningkatkan efisiensi kerja hingga 40%, sementara pengolahan limbah tahu melalui fermentasi, pengeringan, dan ekstraksi superkritis menghasilkan produk bernilai tambah seperti tempeh okara, minuman probiotik, dan pakan tinggi protein. Integrasi efisiensi layout dan waste valorization membentuk model Circular Agroindustry agar meningkatkan efisiensi sumber daya lebih dari 40%. Penelitian ini menegaskan bahwa tata letak efisien dan pengelolaan limbah terintegrasi merupakan strategi utama menuju industri tahu berkelanjutan. Keterbatasan penelitian ini mencakup minimnya studi empiris khusus UMKM tahu dan belum adanya validasi lapangan, sehingga riset lanjutan perlu menguji model integratif ini secara praktis.
Pendekatan Participatory Action Research (PAR) untuk Meningkatkan Praktik Sanitasi Pengolahan Makanan Dan Peralatan di Kantin Elya Antariksana Bachmida; Sri Widyastuti; Baiq Rien Handayani; Wiharyani Werdiningsih; Moegiratul Amaro; Mutia Devi Ariyana; Tri Isti Rahayu; Firman Fajar Perdhana; Yesica Marcelina Romauli Sinaga; Afniza Nurul Suci; Rizqika Ramadhani
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 3 (2026): Juli-September 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i3.16319

Abstract

Food processing sanitation and proper management of food-contact equipment are essential for preventing cross-contamination in institutional food service settings. This community service program aimed to improve food processing and equipment sanitation practices in canteens at the University of Mataram through direct workplace-based mentoring. The program was conducted in three canteens and involved seven food handlers using a Participatory Action Research (PAR) approach. The activities were implemented through four meetings, consisting of an initial socialization session and baseline observation, the installation of educational media, and three weekly mentoring cycles following an observation–action–reflection process. The assessment focused on the availability and cleanliness of equipment-washing facilities, washing utensils with clean water and soap, proper storage of cleaned equipment, separation of raw and cooked foods, washing food ingredients under running water, and protecting prepared foods in hygienic, covered containers. The results showed gradual improvements in sanitation practices, particularly in the consistent storage of cleaned equipment in protected areas and the proper protection of prepared foods after processing. Practices related to equipment washing, separation of raw and cooked foods, and maintenance of clean work areas were also strengthened through micro-coaching and direct feedback. Repeated mentoring, supported by educational posters as visual reminders, helped food handlers translate sanitation principles into routine workplace practices. The program demonstrated that participatory workplace-based mentoring can strengthen food processing and equipment sanitation practices and support the development of more consistent hygienic practices in university canteens.
Co-Authors Afniza Nurul Suci Baiq Rien Handayani, Baiq Rien Firman Fajar Perdhana Moegiratul Amaro Mutia Devi Ariyana Nur Afni Rizqika Ramadhani Sri Widyastuti Tri Isti Rahayu Wiharyani Werdiningsih Yesica Marcelina Romauli Sinaga