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All Journal INTERNATIONAL JOURNAL OF SOCIETY REVIEWS (INJOSER) INTERNATIONAL JOURNAL OF ECONOMIC LITERATURE (INJOLE)
Ngurah Kisara Rajarensa Mandala
Udayana University
Religion Humanities Social Sciences

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SCRAP: FAVOURING FROM SHRIMP WASTE (LITOPENAEUS VANNAMEI) AS A SUBSTITUTE FOR MONOSODIUM GLUTAMATE (MSG) TO PREVENT STUNTING IN TODDLERS Ni Putu Jasmin Angelina Savitri; Ida Bagus Widianthara Diaksa; Ngurah Kisara Rajarensa Mandala; Ari Dwarsa Dhyana Yogananda; I Made Agus Upadana; Gede Bayu Rahanatha
INTERNATIONAL JOURNAL OF ECONOMIC LITERATURE Vol. 3 No. 12 (2026): INTERNATIONAL JOURNAL OF ECONOMIC LITERATURE (INJOLE)
Publisher : Adisam Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.21756185

Abstract

Monosodium glutamate (MSG) is widely used as a flavor enhancer but excessive consumption in early childhood has been associated with neurotoxic effects that may impair cognitive development and contribute indirectly to stunting. This study aims to develop SCRAP, a natural seasoning produced from Litopenaeus vannamei shrimp waste, as a nutritious and sustainable substitute for conventional MSG. Shrimp waste was selected because it contains natural glutamic acid, protein, calcium, and phosphorus that support children's growth while reducing organic waste. The research employed proximate analysis to determine nutritional composition and organoleptic testing to evaluate sensory acceptance compared with conventional MSG. Proximate analysis showed that SCRAP contained 3.63% moisture, 43.16% ash, 12.63% protein, 15.62% fat, 24.96% carbohydrates, and 290.99 kcal/100 g. Organoleptic evaluation demonstrated mean scores of 3.81 for taste, 3.95 for aroma, 3.76 for appearance, and 3.43 for texture. Compared with conventional MSG, SCRAP received higher consumer acceptance for taste, aroma, and appearance, while texture showed comparable acceptance. These findings indicate that SCRAP is a safe, nutritious, and environmentally friendly natural seasoning with the potential to replace conventional MSG. Its nutritional value and favorable sensory characteristics suggest that SCRAP can support healthier dietary practices for toddlers while contributing to stunting prevention and sustainable food production.
THE ROLE OF PRODUCT INNOVATION IN MEDIATING THE EFFECT OF MARKET ORIENTATION ON MARKETING PERFORMANCE AMONG HAND ACCESSORY MSMES IN GIANYAR REGENCY Ngurah Kisara Rajarensa Mandala; I Gst. Ayu Kt. Giantari
INTERNATIONAL JOURNAL OF SOCIETY REVIEWS Vol. 3 No. 12 (2026): INTERNATIONAL JOURNAL OF SOCIETY REVIEWS (INJOSER)
Publisher : Adisam Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.22251603

Abstract

This study aims to analyze the role of product innovation in mediating the influence of market orientation on marketing performance among hand accessories MSMEs in Gianyar Regency. The method employs a quantitative causal design with a purposive sampling technique involving 50 artisans, analyzed using Structural Equation Modeling-Partial Least Squares (SEM-PLS). The results indicate that both market orientation and product innovation positively and significantly impact marketing performance, with product innovation serving as a strong partial mediator. Theoretically, these findings strengthen the Resource-Based View (RBV) paradigm in small businesses by proving product innovation acts as a dynamic capability that forms a competitive advantage from market insights. Practically, the study concludes that understanding consumer trends will not optimally boost profit without creative product execution. MSME owners are advised to actively enhance market sensitivity and routinely refresh visual designs, model variations, and material quality to maintain profitability amidst intense competition in Gianyar's creative industry.
Co-Authors Ari Dwarsa Dhyana Yogananda Gede Bayu Rahanatha I Gst. Ayu Kt. Giantari I Made Agus Upadana Ida Bagus Widianthara Diaksa Ni Putu Jasmin Angelina Savitri