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All Journal INTERNATIONAL JOURNAL OF ECONOMIC LITERATURE (INJOLE)
Ari Dwarsa Dhyana Yogananda
Udayana University

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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 COMPETITIVE ADVANTAGE IN MEDIATING THE EFFECT OF PRODUCT INNOVATION ON THE MARKETING PERFORMANCE OF BALINESE TRADITIONAL ATTIRE MSMES Ari Dwarsa Dhyana Yogananda; I Gst. Ayu Kt. Giantari
INTERNATIONAL JOURNAL OF ECONOMIC LITERATURE Vol. 4 No. 1 (2026): INTERNATIONAL JOURNAL OF ECONOMIC LITERATURE (INJOLE)
Publisher : Adisam Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.23094099

Abstract

This study aims to analyze the effect of product innovation on marketing performance with competitive advantage as a mediating variable among traditional Balinese clothing MSMEs in Gianyar Regency. This research employs a quantitative approach with an associative design based on the Resource-Based View (RBV) perspective. The sample consists of 50 respondents selected using purposive sampling technique. Data were collected through Likert-scale questionnaires and analyzed using Structural Equation Modeling based on Partial Least Squares (SEM-PLS). The results indicate that product innovation has a positive and significant effect on marketing performance. Product innovation also has a positive and significant effect on competitive advantage. Furthermore, competitive advantage has a positive and significant effect on marketing performance and is proven to partially mediate the relationship between product innovation and marketing performance. These findings suggest that the ability of MSMEs to develop product innovation and transform it into competitive advantage is a key factor in enhancing marketing performance more effectively. Theoretical implications of this study reinforce the role of product innovation in creating competitive advantage that enhances marketing performance, while practically, MSMEs should focus on developing unique designs and motifs, improving product quality, and leveraging local cultural values to avoid price-based competition and increase market attractiveness.
Co-Authors Gede Bayu Rahanatha I Gst. Ayu Kt. Giantari I Made Agus Upadana Ida Bagus Widianthara Diaksa Ngurah Kisara Rajarensa Mandala Ni Putu Jasmin Angelina Savitri