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All Journal International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) Jurnal Kolaboratif Sains Journal of Food and Agricultural Product Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Nur Afni
Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Other

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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.
LEVERAGING DIGITAL OPPORTUNITY IN THE CULINARY SECTOR: A CASE STUDY OF SEBLAK PRASMANAN'S COMPETITIVE STRATEGY THROUGH SWOT-TOWS ANALYSIS IN LHOKSEUMAWE, ACEH. Miftahul Jannah; Nur Afni; Rauzi Ramazalena; Nova Rianti S
International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) Vol. 6 No. 2 (2026): April
Publisher : CV. Radja Publika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.21152886

Abstract

This study aims to analyze the competitiveness of Seblak Prasmanan, a micro culinary enterprise in Lhokseumawe Aceh, using the SWOT and TOWS Matrix approaches. The SWOT analysis identifies key strengths, including the unique buffet-style concept, consistent product quality, and a loyal local customer base. However, notable weaknesses are limited digital marketing capacity, the absence of professional financial management, and high dependence on the local market. Externally, opportunities arise from the rapid growth of digital platforms, government support for MSME digitalization, and the enduring appeal of traditional culinary culture. Conversely, threats include intense competition, shifting consumer preferences, and economic fluctuations affecting input costs and profit margins. The TOWS Matrix develops four strategic alternatives. The SO strategies recommend leveraging product uniqueness to expand into digital markets through collaboration with food delivery platforms and targeted social media campaigns. The WO strategies highlight internal capacity building through digital training and government assistance. The ST strategies focus on product differentiation and loyalty programs to mitigate competition. Meanwhile, the WT strategies adopt a defensive approach emphasizing operational efficiency and gradual adoption of digital tools. This study underscores the importance of balancing the preservation of local culinary authenticity with the adoption of digital strategies to enhance competitiveness. The findings contribute to the literature on MSME strategic management by providing empirical evidence on the application of the SWOT–TOWS framework in the context of traditional food businesses in emerging markets.
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.
Edukasi Sanitasi dalam Diversifikasi Produk Surimi Menggunakan Air Fryer pada Komunitas Wanita Nelayan Bintaro Nur Afni; Riezka Zuhriatika Rasyda; I Wayan Sweca Yasa; Lingga Gita Dwikasari; Siska Cicilia; Setyaning Pawestri; Satrijo Saloko; Dody Handito; Lalu Unsunnidhal; Sulaemah Sulaemah
Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Vol. 4 No. 4 (2026): Oktober: Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pandawa.v4i4.3075

Abstract

Fish products are highly perishable and may become contaminated when personal hygiene, equipment sanitation, and separation of raw and cooked products are neglected. This community service activity aimed to improve sanitation understanding among 19 members of the Bintaro fishing community, Mataram City, through case-based education, a leaflet, and hands-on diversification of surimi products using an air fryer. Evaluation used a one-group pretest-posttest design with eight negatively worded case statements rated on a 1-5 scale; therefore, lower scores indicated better recognition of unsafe practices. The intervention emphasized handwashing, cleaning and sanitizing, safe water, separation of raw and cooked materials, and sanitation of utensils, worktables, containers, and the air fryer. The aggregate score decreased from 445 at pretest to 152 at posttest, a reduction of 293 points (65.84%). Every posttest item reached the theoretical minimum score of 19. The largest improvement occurred in the case concerning apparently clean hands, followed by misconceptions that cooking could replace sanitation. These descriptive findings indicate stronger immediate understanding after the combined intervention. Follow-up observation is required to determine whether knowledge is consistently translated into safe processing practices.
Co-Authors Dody Handito Elya Antariksana Bachmida I Wayan Sweca Yasa Lalu Unsunnidhal Lingga Gita Dwikasari Miftahul Jannah Nova Rianti S Rauzi Ramazalena Riezka Zuhriatika Rasyda Satrijo Saloko Setyaning Pawestri Siska Cicilia Sulaemah Sulaemah Wiharyani Werdiningsih