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All Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
Michael Ricky Sondak
Sekolah Tinggi Ilmu Ekonomi Ciputra Makassar
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THE INTEGRATION OF LOCAL FOOD AND TOURISM: A STRATEGIC APPROACH FOR ECONOMIC WELFARE AND SUSTAINABILITY Michael Ricky Sondak; Sinar Dharmayana Putra; Kellen Feivel Wijaya; Khalia Vista Alaskania; Julia
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 4 No. 3 (2024): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v4i3.3593

Abstract

Indonesia’s long-term development strategies emphasize the crucial role of agriculture in ensuring food security and promoting economic growth. This study examines how a rural area in South Sulawesi can enhance its economy and foster sustainable food production by leveraging its abundant agricultural resources, including strawberries and various vegetables. By integrating local food systems with tourism, the region can reduce food waste and create value-added products, such as strawberry jam, fruit peel flour, and canned vegetables, thereby supporting economic resilience and sustainability. Although local rural businesses often face challenges such as limited access to finance and technology, they can benefit from sustainable, green economy-focused practices. This research highlights the importance of incorporating agricultural by-products and eco-friendly products into agritourism to promote local prosperity while preserving the environment. Using a qualitative approach, the study explores how combining food systems and tourism can generate new income, promote a circular economy, and encourage the use of locally sourced, sustainable products. The findings suggest that this rural area could serve as a model for sustainable tourism, where local food production boosts both economic vitality and environmental stewardship.
INNOVATIVE USE OF BANANA PEEL FLOUR IN BROWNIES PRODUCTION: NUTRITIONAL AND SENSORY IMPACTS Natalia Angel Auwdinata; Nazwa Nakiyah Nabila; Khadijah Raihana Putri Nufrianto; Michael Ricky Sondak
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 2 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i2.3726

Abstract

This study examines the innovative application of banana peel flour as a partial substitute for wheat flour in brownie production, with a focus on its nutritional benefits and sensory impact. As banana peels are a commonly discarded agricultural by-product despite their rich composition of dietary fiber, antioxidants, and minerals, their transformation into flour presents a valuable approach to waste reduction and functional food development. The research involved formulating brownies with varying concentrations of banana peel flour at 10%, 25%, and 50%. Each formulation was evaluated based on proximate composition and sensory attributes, including color, aroma, taste, and texture. Results indicated that substitution levels of up to 25 percent improved nutritional value, particularly in terms of fiber and mineral content, without significantly compromising consumer acceptability. The 10 percent formulation achieved the highest scores across all sensory parameters, while the 50 percent formulation exhibited reduced palatability due to increased bitterness and changes in texture. These findings highlight the potential of banana peel flour as a sustainable and nutritious ingredient in baked products when used in optimal proportions.
REVALORISING FOOD PROCESSING WASTE: CONSUMER PERCEPTION OF SEAFOOD- AND VEGETABLE-ENRICHED NOODLES Hartono Thios; Diva Andhiny Jato; Valencia Manggala; Michael Ricky Sondak
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 2 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i2.3727

Abstract

This study examines the sensory acceptability of noodles enriched with shrimp shell powder, fish bone powder, and mustard stalk extract as part of a sustainable food waste valorization strategy. By assessing color, taste, aroma, and texture across different substitution levels, the research highlights the trade-offs between enhanced nutritional profiles and consumer acceptance. Results indicate that while lower inclusion levels maintain desirable sensory qualities, higher levels can lead to less appealing color, more pungent fishy odors, and bitter or mineral-like tastes that may limit market success. These findings underscore the need for careful formulation and advanced processing to strike a balance between functionality and palatability. The outcomes offer practical insights for food producers seeking to develop functional foods that align with the principles of a circular economy. Furthermore, this study contributes to ongoing discussions about the revalorization of seafood and agricultural by-products, especially in regions with high seafood consumption and waste generation. Future research should focus on optimizing ingredient treatment, exploring taste-masking strategies, and engaging consumers through education to increase the acceptance of novel, sustainable ingredients in staple foods.
THE INFLUENCE OF ENTREPRENEURIAL MARKETING ON THE LOCAL CULINARY UMKM INDUSTRY IN MAKASSAR CITY Muh Syulhasbiullah; Michael Ricky Sondak
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 2 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i2.3863

Abstract

The purpose of this research is to examine how certain aspects of entrepreneurial marketing (EM) affect the success of MSMEs in the food service industry in Makassar City. Data were analyzed using Structural Equation Modeling (SEM) with Smart-PLS. The study approach included administering a questionnaire using a five-point Likert scale. One hundred sixty-seven culinary MSMEs were chosen at random for the study. From what we can see, EM has a significant and positive impact on the production, market, inventive, and financial performance of MSMEs in the culinary industry. The analysis's T-statistic and P-value demonstrate that EM boosts performance in producing (O=0.931, T=78.263, P=0.000), selling (O=0.897, T=52.661, P=0.000), coming up with new ideas (O=0.885, T=38.155, P=0.000), and managing money (O=0.622, T=10.792, P=0.000). To be clear, neither market performance nor innovation performance has a statistically significant impact on financial outcomes. Findings suggest that MSMEs in the culinary industry in Makassar City would fare better if they make good use of EM. For these micro, small, and medium-sized enterprises (MSMEs) to thrive, they must be creative, aggressive, opportunistic, risk-taking, and focused on their customers. To further investigate the potential effects of EM activities on different performance metrics in culinary MSMEs, future studies should gather data from a broader range of locales. Furthermore, it is essential to study how big culinary enterprises use EM and to find out what techniques culinary MSMEs use that work.
Co-Authors Diva Andhiny Jato Hartono Thios Julia Kellen Feivel Wijaya Khadijah Raihana Putri Nufrianto Khalia Vista Alaskania Muh Syulhasbiullah Natalia Angel Auwdinata Nazwa Nakiyah Nabila Sinar Dharmayana Putra Valencia Manggala