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The Effect of Cholesterol-Lowering Beverage Consumption, Low-Fat Diet, and Physical Activity on Cholesterol Levels in the Elderly in Makassar Megavitry, Rissa
West Science Interdisciplinary Studies Vol. 3 No. 04 (2025): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v3i04.1867

This study investigates the effects of cholesterol-lowering beverage consumption, low-fat diet adherence, and physical activity on cholesterol levels among elderly individuals in Makassar. Using a quantitative research design, 150 elderly participants were surveyed using a Likert scale (1-5), and data analysis was performed using Structural Equation Modeling-Partial Least Squares (SEM-PLS 3). The results show that cholesterol-lowering beverage consumption, low-fat diet adherence, and physical activity all significantly impact cholesterol levels in the elderly. Physical activity was found to have the strongest effect, followed by cholesterol-lowering beverage consumption and low-fat diet adherence. Additionally, indirect effects were found, where cholesterol-lowering beverages and low-fat diet adherence positively influenced physical activity. These findings suggest that a comprehensive approach, combining dietary modifications and increased physical activity, is essential for managing cholesterol levels and promoting cardiovascular health in older adults. The study emphasizes the importance of integrated health interventions targeting diet and exercise for the elderly population.

The Effect of Cholesterol-Lowering Beverage Consumption, Low-Fat Diet, and Physical Activity on Cholesterol Levels in the Elderly in Makassar Megavitry, Rissa
West Science Interdisciplinary Studies Vol. 3 No. 04 (2025): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v3i04.1867

This study investigates the effects of cholesterol-lowering beverage consumption, low-fat diet adherence, and physical activity on cholesterol levels among elderly individuals in Makassar. Using a quantitative research design, 150 elderly participants were surveyed using a Likert scale (1-5), and data analysis was performed using Structural Equation Modeling-Partial Least Squares (SEM-PLS 3). The results show that cholesterol-lowering beverage consumption, low-fat diet adherence, and physical activity all significantly impact cholesterol levels in the elderly. Physical activity was found to have the strongest effect, followed by cholesterol-lowering beverage consumption and low-fat diet adherence. Additionally, indirect effects were found, where cholesterol-lowering beverages and low-fat diet adherence positively influenced physical activity. These findings suggest that a comprehensive approach, combining dietary modifications and increased physical activity, is essential for managing cholesterol levels and promoting cardiovascular health in older adults. The study emphasizes the importance of integrated health interventions targeting diet and exercise for the elderly population.

Revolutionizing the Future: The Importance of Utilizing Food Technology for Sustainable Nutrition and Global Prosperity Megavitry, Rissa; Harahap, Rahma Hayati
West Science Interdisciplinary Studies Vol. 1 No. 09 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i09.210

In the face of escalating global challenges stemming from population growth, climate change, and resource depletion, the imperative to devise sustainable solutions for food production and nutrition has become paramount. This research delves into the pivotal role of food technology in reshaping the future of nutrition and fostering global prosperity. Through an exhaustive review of existing literature, examination of current technological trends, and an exploration of potential future developments, the study aims to elucidate the methods and strategies that can be employed to harness food technology for sustainable nutrition. By comprehending the challenges and opportunities within this sphere, we endeavor to pave the way for a more secure, nutritious, and prosperous global food system.

Food Packaging Innovation to Extend Shelf Life and Reduce Food Waste in a Leading Company in Indonesia Dewi, Irra Chrisyanti; Megavitry, Rissa; Auliani, Restu; Manik, Erba Kalto
West Science Interdisciplinary Studies Vol. 1 No. 10 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i10.276

This research investigates the impact of food packaging innovations on shelf life extension and food waste reduction within a leading Indonesian food company. Employing a quantitative approach, the study incorporates a diverse sample of products subjected to various packaging technologies. Descriptive and inferential statistics reveal a statistically significant increase in shelf life by 50% and a substantial reduction in food waste by 40%. Consumer surveys underscore positive perceptions, with 80% expressing a preference for sustainable packaging. Economically, a 15% reduction in costs associated with product losses supports the business case for innovative packaging. These findings contribute empirical evidence to the discourse on sustainable food systems, emphasizing the practical effectiveness and economic viability of advanced packaging technologies.

Bibliometric Analysis of Sustainable Consumption Patterns and Food Waste Reduction Judijanto, Loso; Megavitry, Rissa; Novitasari, Salwa Aulia
West Science Interdisciplinary Studies Vol. 3 No. 02 (2025): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v3i02.1712

Sustainable consumption and food waste reduction have become critical research areas due to their environmental, economic, and social implications. This study employs a bibliometric analysis using Scopus data and VOSviewer to examine research trends, influential publications, and global collaboration patterns in these fields. The findings reveal that sustainable development, food waste, and waste management are central themes, with growing emphasis on consumer behavior, circular economy, and supply chain efficiency. The co-authorship and country collaboration networks highlight strong regional clusters, with Europe and North America leading research efforts, while China and India are emerging as key contributors. The heatmap analysis indicates a transition from traditional environmental impact studies toward policy-driven and behavioral research approaches. Despite this progress, interdisciplinary integration and regional diversification remain key challenges, suggesting opportunities for enhanced collaboration and localized sustainability interventions. This study provides valuable insights for researchers, policymakers, and industry stakeholders to shape future strategies in sustainable food systems, waste management, and circular economy practices.

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

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

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.

Revolutionizing the Future: The Importance of Utilizing Food Technology for Sustainable Nutrition and Global Prosperity Megavitry, Rissa; Harahap, Rahma Hayati
West Science Interdisciplinary Studies Vol. 1 No. 09 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i09.210

In the face of escalating global challenges stemming from population growth, climate change, and resource depletion, the imperative to devise sustainable solutions for food production and nutrition has become paramount. This research delves into the pivotal role of food technology in reshaping the future of nutrition and fostering global prosperity. Through an exhaustive review of existing literature, examination of current technological trends, and an exploration of potential future developments, the study aims to elucidate the methods and strategies that can be employed to harness food technology for sustainable nutrition. By comprehending the challenges and opportunities within this sphere, we endeavor to pave the way for a more secure, nutritious, and prosperous global food system.

Food Packaging Innovation to Extend Shelf Life and Reduce Food Waste in a Leading Company in Indonesia Dewi, Irra Chrisyanti; Megavitry, Rissa; Auliani, Restu; Manik, Erba Kalto
West Science Interdisciplinary Studies Vol. 1 No. 10 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i10.276

This research investigates the impact of food packaging innovations on shelf life extension and food waste reduction within a leading Indonesian food company. Employing a quantitative approach, the study incorporates a diverse sample of products subjected to various packaging technologies. Descriptive and inferential statistics reveal a statistically significant increase in shelf life by 50% and a substantial reduction in food waste by 40%. Consumer surveys underscore positive perceptions, with 80% expressing a preference for sustainable packaging. Economically, a 15% reduction in costs associated with product losses supports the business case for innovative packaging. These findings contribute empirical evidence to the discourse on sustainable food systems, emphasizing the practical effectiveness and economic viability of advanced packaging technologies.

OPTIMASI PROSES PEMBUATAN MAKANAN BERBASIS TEKNOLOGI EKSTRUSI UNTUK MENINGKATKAN KETERSEDIAAN GIZI DAN KUALITAS ORGANOLEPTIK Megavitry, Rissa
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 1 (2024): April
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v12i1.5006

This research investigates the use of extrusion technology in food production to enhance nutritional quality and organoleptic aspects. Through a literature study analysis, it was found that optimizing extrusion process parameters is key to producing products with improved nutritional availability. Organoleptic quality should also be considered to maintain product appeal to consumers. While extrusion technology offers significant potential, challenges and opportunities need to be identified and addressed to realize improvements in the food industry. This research also underscores the importance of interdisciplinary collaboration and attention to sustainability aspects in the development of extrusion-based food products.

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