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All Journal Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi (SMIPT) Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat PENGABDI: Jurnal Hasil Pengabdian Masyarakat Jurnal Dedikasi Fruitset Sains : Jurnal Pertanian Agroteknologi Journal Of Human And Education (JAHE) Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Hasil Pengabdian Masyarakat (JURIBMAS) INOVASI: Jurnal Hasil Pengabdian Masyarakat Jurnal Multidisiplin West Science Seminar Nasional Hasil Penelitian LP2M UNM West Science Interdisciplinary Studies International Journal of Environment, Engineering, and Education The Eastasouth Journal of Learning and Educations West Science Interdisciplinary Studies Jurnal Pengabdian Masyarakat dan Riset Pendidikan West Science Nature and Technology West Science Agro Science and Technology: Jurnal Pengabdian Masyarakat
Rissa Megavitry
Fakultas Teknik, Universitas Negeri Makassar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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Journal : West Science Agro

 1 
Utilisation of Agricultural Wastes as Alternative Raw Materials in Fermented Food Production Rissa Megavitry; Eddy Silamat
West Science Agro Vol. 2 No. 03 (2024): West Science Agro
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsa.v2i03.1202

Abstract

The increasing demand for sustainable food production has led to a growing interest in the utilization of agricultural wastes as alternative raw materials in the fermentation industry. This systematic literature review examines the potential of agricultural by-products, such as fruit peels, vegetable scraps, and cereal residues, as substrates for fermented food production. By analyzing a wide range of studies, this review identifies the types of agricultural wastes successfully used, the fermentation processes involved, and the benefits derived from these practices, including waste reduction, cost savings, and nutritional enhancement. The review also highlights the challenges associated with the variability in waste composition, logistical constraints, and consumer acceptance. The findings suggest that the utilization of agricultural wastes in fermented food production not only contributes to environmental sustainability but also offers economic and nutritional benefits. However, further research is needed to optimize fermentation processes, assess economic feasibility, and enhance consumer acceptance. This review provides valuable insights for researchers, industry stakeholders, and policymakers interested in promoting sustainable food production practices.
Innovation in Traditional Food Processing Technology to Enhance Competitiveness of Local Products in the Global Market Rissa Megavitry; Rival Pahrijal; Salwa Aulia Novitasari
West Science Agro Vol. 2 No. 04 (2024): West Science Agro
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsa.v2i04.1454

Abstract

This study examines the role of innovation in traditional food processing technologies to enhance the competitiveness of local products in the global market. A systematic literature review was conducted on 23 peer-reviewed articles indexed in the Scopus database to identify advancements, challenges, and opportunities in this field. The findings reveal that modern processing innovations, such as preservation techniques, automation, and sustainable practices, significantly improve product quality, scalability, and marketability. However, barriers such as high costs, skill gaps, and regulatory challenges hinder widespread adoption. The study emphasizes the importance of balancing technological innovation with cultural authenticity to ensure long-term sustainability. Recommendations include fostering collaborative efforts among producers, policymakers, and researchers to address adoption barriers and capitalize on emerging global consumer trends. This research contributes valuable insights into the integration of technology in traditional food industries, providing a roadmap for achieving competitiveness while preserving cultural identity.
A Systematic Review of Natural Additives for Product Safety and Nutritional Value Megavitry, Rissa; Fachruddin, Ismi Irfiyanti
West Science Agro Vol. 3 No. 01 (2025): West Science Agro
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsa.v3i01.1716

Abstract

The utilization of natural additives in food processing has gained significant attention due to growing consumer demand for safe, nutritious, and clean-label products. This systematic review analyzed 30 studies from the Scopus database to evaluate the types, functions, and impacts of natural additives on food safety and nutritional value. Findings reveal that plant-based, animal-derived, and microbial-derived additives demonstrate strong antimicrobial, antioxidant, and nutrient-enhancing properties. Natural additives such as polyphenols, essential oils, and bioactive peptides effectively improve product safety by inhibiting microbial growth, reducing oxidation, and mitigating mycotoxins. They also contribute to nutritional fortification and functional health benefits. Despite challenges such as cost, regulatory compliance, and sensory acceptance, the adoption of natural additives presents significant opportunities for sustainable and health-focused food innovation. This review underscores the importance of further research to optimize extraction methods, develop synergistic formulations, and enhance consumer education.
Analysis of the Impact of Agroindustry, Packaging Technology, and Local Product Branding on the Value Added of Banana Products in Makassar Megavitry, Rissa
West Science Agro Vol. 3 No. 02 (2025): West Science Agro
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsa.v3i02.1922

Abstract

This study investigates the impact of agroindustry, packaging technology, and local product branding on the value added to banana products in Makassar. Using a quantitative approach, data was collected from 145 banana producers in Makassar, with responses measured using a Likert scale. The study employed Structural Equation Modeling - Partial Least Squares (SEM-PLS 3) for data analysis. The results revealed that agroindustry development, packaging technology, and local product branding all have significant positive impacts on the value added to banana products. Agroindustry showed a moderate positive relationship, while packaging technology had a stronger influence. Local product branding, although important, showed a weaker effect. The study emphasizes the importance of integrating advanced agroindustry practices, modern packaging technologies, and effective branding strategies to enhance the competitiveness and economic viability of banana products in Makassar. This research offers practical insights for stakeholders seeking to improve the value addition of agricultural products and provides a foundation for further studies in the agroindustry sector.
Innovation in Traditional Food Processing Technology to Enhance Competitiveness of Local Products in the Global Market Megavitry, Rissa; Pahrijal, Rival; Novitasari, Salwa Aulia
West Science Agro Vol. 2 No. 04 (2024): West Science Agro
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsa.v2i04.1454

Abstract

This study examines the role of innovation in traditional food processing technologies to enhance the competitiveness of local products in the global market. A systematic literature review was conducted on 23 peer-reviewed articles indexed in the Scopus database to identify advancements, challenges, and opportunities in this field. The findings reveal that modern processing innovations, such as preservation techniques, automation, and sustainable practices, significantly improve product quality, scalability, and marketability. However, barriers such as high costs, skill gaps, and regulatory challenges hinder widespread adoption. The study emphasizes the importance of balancing technological innovation with cultural authenticity to ensure long-term sustainability. Recommendations include fostering collaborative efforts among producers, policymakers, and researchers to address adoption barriers and capitalize on emerging global consumer trends. This research contributes valuable insights into the integration of technology in traditional food industries, providing a roadmap for achieving competitiveness while preserving cultural identity.
A Systematic Review of Natural Additives for Product Safety and Nutritional Value Megavitry, Rissa; Fachruddin, Ismi Irfiyanti
West Science Agro Vol. 3 No. 01 (2025): West Science Agro
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsa.v3i01.1716

Abstract

The utilization of natural additives in food processing has gained significant attention due to growing consumer demand for safe, nutritious, and clean-label products. This systematic review analyzed 30 studies from the Scopus database to evaluate the types, functions, and impacts of natural additives on food safety and nutritional value. Findings reveal that plant-based, animal-derived, and microbial-derived additives demonstrate strong antimicrobial, antioxidant, and nutrient-enhancing properties. Natural additives such as polyphenols, essential oils, and bioactive peptides effectively improve product safety by inhibiting microbial growth, reducing oxidation, and mitigating mycotoxins. They also contribute to nutritional fortification and functional health benefits. Despite challenges such as cost, regulatory compliance, and sensory acceptance, the adoption of natural additives presents significant opportunities for sustainable and health-focused food innovation. This review underscores the importance of further research to optimize extraction methods, develop synergistic formulations, and enhance consumer education.
Co-Authors Adiansyah Syarifuddin Adiba , Fhatiah Agung Zulfikri Alifya NFH Amelia S. Sarungallo Amir, Sakinah Amran Laga Andi Akram Nur Risa Apriyanto, Apriyanto Asep Supriadi Atiqa, Ulfa Diya Ayu Saputri Bahar Besse Qurani Besse Qur’ani Dhaniswara, Erwin Dyan Triana Putra Eddy Silamat Erba Kalto Manik Erba Kalto Manik Fachruddin, Ismi Irfiyanti Fathahillah Fathahillah Febrian, Wenny Desty Feri Sanjaya Fildansyah, Rully Gawarti Gawarti Gawarti, Gawarti Haerani Haerani Haerani Haerani Haerani Haerani2, Haerani Hamidah Suryani Hamsar, Israwati Harahap, Rahma Hayati Haslinah, Andi Hersiyati Palayukan Hj.Gawarti, Dra. Idam Wahyudi Imam Widodo Imam Widodo Imanirubiarko, Sabda Irmayanti Irmayanti, Irmayanti Irmayanti, Irmayanti Irra Chrisyanti Dewi Iwan Harsono Izmi Burhanuddin Jaswan, Jaswan Judijanto, Loso Kadir, Dalimawaty Khoironi Fanana Akbar Loso Judijanto Lubis, Anwar Madaling Madaling Maida, A. Nur Marlina Marlina Marlina Marlina Mas'ud Muhammadiah Muchamad Sobri Sungkar Muh. Aniar Hari Swasono Muhammad Yahya Muhammad Yahya Muliani Muliani, Muliani Nahriana, Nahriana NFH, Alifya Nove, Albertus Hengka Novitasari, Salwa Aulia Nur Kurniasari Nurhijrah, Nurhijrah Pahrijal, Rival Pangestuti, Dheni Dwi Pertiwi, Triani Patra Rahma Hayati Harahap Ratna Novita Punggeti Ratnawati T Restu Auliani Rival Pahrijal Riwayani, Rika Rully Fildansyah Sabril , Aulia Saifullah Saifullah Salwa Aulia Novitasari Salwa Aulia Novitasari Santos , Hezron Alhim Dos Sarungallo, Amelia S. Slamet Widodo Slamet Widodo Soelistianto, Farida Arinie St Rahmah Syamsidah, Syamsidah Syamsuriah Taryana Taryana Vandan Wiliyanti Yana Priyana Zulfiah Larisu Zulfikri, Agung