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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA Rengganis Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Berita Kedokteran Masyarakat Jurnal Riset Rumpun Ilmu Tanaman Journal of Food and Agricultural Product Jurnal Teknologi Pangan dan Ilmu Pertanian
Elya Antariksana Bachmida
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Public Health Social Sciences Other

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Inovasi Pengolahan Pangan Berkelanjutan untuk Meningkatkan Kesehatan Masyarakat: Kajian Literatur Elya Antariksana Bachmida; Nur Afni
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 3 (2025): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i3.5647

Abstract

This study aims to analyze various sustainable food processing innovations that contribute to improving public health in Indonesia. The research was conducted through a literature review of 13 scientific articles published between 2015 and 2025 that discussed aspects of nutritional innovation, environmentally friendly processing technology, social empowerment, and food waste management. The analysis results indicate that the use of local food ingredients such as moringa leaves, snakehead fish, and soybeans plays a significant role in improving nutritional literacy, preventing stunting, and strengthening family food security. Meanwhile, the application of appropriate technologies such as oil draining machines, energy-efficient dryers, and waste processing into organic fertilizer contributes to production efficiency and reduced environmental impact. Furthermore, social innovation through the empowerment of MSMEs and women's groups can strengthen the local economy and foster environmental awareness. Thus, the synergy between nutritional, technological, and social innovations forms the basis for developing a healthy and sustainable food system to support the achievement of SDGs 2 and 3 in Indonesia.  
Co-Authors Afni, Nur' Ahmad Alamsyah Amaro, Moegiratul Amuddin Amuddin Amuddin Baiq Rien Handayani, Baiq Rien Cicilia, Siska Diah Ajeng Setiawati, Diah Ajeng Dody Handito, Dody Dona Ulpa Fakhrul Irfan Khalil Fatimatuzzahrah, Baiq Shofi Firman Fajar Perdhana Fuad Sauqi Isnain Guyup Mahardhian Dwi Putra Hanifah Ayu Hary Kurniawan Hidayat, Agriananta Fahmi Ince Siti Wardatullatifah S Isnaini Puspitasari Joko Sumarsono Kencanadewi, Baiq Citra M. Azhar Mustafid M.Azhar Mustafid Miraj Fuadi Mi’raj Fuadi Moegiratul Amaro Murad, Murad Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Neyla Vista Maramy Rahmat Sabani Reza Kusuma Nurrohman Rossy Fortuna Saparudin Saparudin Satrijo Saloko Setyaning Pawestri Sri Widyastuti Sri Widyastuti Sukmawaty Sukmawaty Surya Abdul Muttalib Titik Nuryastuti Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Wahyudi Zulfikar Wayan Sweca Yasa Wiharyani Werdiningsih Wiwin Apriyanditra Yesica Marcelina Romauli Sinaga Yuhendra AP Yusrizal Djam’an Saleh Zulfiana Jayanti