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All Journal International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) Journal of Engineering Science and Technology Management Jurnal Kendali Teknik dan Sains
Lenggo Geni Katlin Jambak
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering

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CONSUMER PERCEPTION ANALYSIS OF HERBAVITA: A FUNCTIONAL READY-TO-DRINK SPICE BEVERAGE BASED ON LOCAL WISDOM IN SOUTH LAMPUNG Tyasto Prima Ahmadi; Aevita Ainun Niha; Lenggo Geni Katlin Jambak; Yulia Puspita Sari
International Journal of Social Science, Educational, Economics, Agriculture Research and Technology (IJSET) Vol. 4 No. 9 (2025): AUGUST
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/ijset.v4i9.962

Abstract

Ready-to-drink (RTD) herbal drinks are liquid products based on natural ingredients such as spices and medicinal plants that are packaged practically and consumed directly as functional drinks that support health. This study aims to analyze consumer perceptions of Herbavita, a functional ready-to-drink (RTD) herbal drink product based on local wisdom developed in South Lampung. This product is formulated from red ginger and turmeric with varying ratios, then tested using the hedonic method by 20 respondents. The study used a mixed methods approach with quantitative analysis through assessments of taste, aroma, and color, as well as qualitative analysis of criticism and suggestions for product development. The results showed that the sample with a balanced composition (50% red ginger and 50% turmeric) obtained the highest score for all sensory parameters, indicating consumer preference for balanced taste and aroma. Respondent profile analysis revealed that the majority were from the young age group and domiciled in Pasuruan, with a relatively balanced gender distribution. Suggestions from respondents emphasized the importance of attractive, functional, and informative packaging design as a supporting factor for product appeal. These findings demonstrate that product innovations based on traditional ingredients can be well-received if presented in a format that aligns with modern consumer preferences. Therefore, combining traditional values with innovative approaches is key to developing adaptive, competitive, and sustainable RTD spiced beverage products.
Analysis of Utilization of Liquid Smoke from Agroindustry Waste (Coconut Sheels, Palm Oil Bunches, and Palm Shells) Fahlin, Dhisti Khairunnisa; Lenggo Geni Katlin Jambak
Journal of Engineering Science and Technology Management (JES-TM) Vol. 5 No. 2 (2025): September 2025
Publisher : Journal of Engineering Science and Technology Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jestm.v5i2.393

Abstract

The increasing production of oil palm and coconut commodities has intensified environmental challenges associated with agro-industrial solid waste, particularly coconut shells, oil palm fruit bunches, and palm shells. This study aims to analyse the utilization of liquid smoke derived from these agro-industrial wastes and to evaluate their potential applications based on previous research findings. The study was conducted using a descriptive–analytical literature review, in which relevant scientific articles were systematically selected and analysed according to raw material type, pyrolysis process, chemical characteristics, and application of liquid smoke. The results indicate that liquid smoke derived from coconut shells generally exhibits higher phenolic content, making it suitable for antimicrobial, antifungal, and medicinal applications, while liquid smoke from oil palm residues shows strong potential as an organic pesticide, fungal control agent, and natural rubber coagulant due to its organic acid content. These findings demonstrate that agro-industrial waste can be effectively vaporized into value-added products through liquid smoke production, contributing to waste reduction and environmental sustainability. This study provides a comparative framework for selecting appropriate biomass sources for specific liquid smoke applications and supports the development of sustainable waste management strategies.
Perilaku dan Pengelolaan Sampah Makanan dari Rumah Tangga, Sektor Komersial, hingga Skala Kota: Tinjauan Pustaka Lenggo Geni Katlin Jambak; Dhisti Khairunnisa Fahlin; Utama Ladunni Lubis
Jurnal Kendali Teknik dan Sains Vol. 4 No. 3 (2026): Juli Jurnal Kendali Teknik dan Sains
Publisher : International Forum of Researchers and Lecturers

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jkts-widyakarya.v4i3.6634

Abstract

Food waste is a global environmental issue with wide-ranging impacts on the food supply chain, the burden on final disposal sites (landfills), and greenhouse gas emissions, while the composition of urban waste in Indonesia remains dominated by the organic fraction and its management still relies heavily on landfilling. This literature review examines (1) household-level food waste behavior, covering attitude, norm, meal-planning routine, and socio-demographic factors, as well as city-scale food waste management practices in Singapore, South Korea, Denmark, and Norway; (2) the composition of food waste generated by restaurants, hotels, and street vendors in the City of Bandung; and (3) the effect of composting on methane emission reduction and compost production in the City of Probolinggo through a material flow analysis approach. The synthesis shows that source separation is the primary precondition for successful food waste management at the household, commercial, and city scale alike, although the gap between awareness and actual practice remains a consistent challenge, indicating the need for separated-collection infrastructure, consistent transport chains, and policy incentives to encourage sustainable behavioral change.
Co-Authors Dhisti Khairunnisa Fahlin Fahlin, Dhisti Khairunnisa Niha, Aevita Ainun Tyasto Prima Ahmadi Utama Ladunni Lubis Yulia Puspita Sari