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All Journal 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 Vol. 9 No. 5: 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
Co-Authors Nur Afni Wiharyani Werdiningsih