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All Journal Journal of Economic Growth and Development Review Journal of Agro Complex Development Society Journal of Nutrition and Health Care
Mutiarani, Gabriela Vanesa
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Agriculture, Biological Sciences & Forestry Humanities Dentistry Economics, Econometrics & Finance Health Professions Medicine & Pharmacology Veterinary

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Maritime Industry Development and Social Exclusion of Local Communities in Coastal Areas Mutiarani, Gabriela Vanesa; Gotama, Cristian
Journal of Economic Growth and Development Review Volume 3 Issue 1 March 2026
Publisher : Professorline

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Abstract

The development of the maritime industry is one of the important strategies in supporting national economic growth, especially in archipelagic countries such as Indonesia. This development includes the development of ports, coastal industrial estates, and marine infrastructure designed using a marine engineering approach. However, in addition to having a positive impact in the form of increasing economic activity and regional connectivity, the development of the maritime industry also has the potential to cause social exclusion for coastal local communities. Social exclusion can occur due to reduced public access to marine resources, changes in livelihoods, and changes in the coastal environment due to the development of marine infrastructure such as breakwater and reclamation. From the perspective of marine engineering, coastal development not only emphasizes the technical aspects of construction, but must also consider environmental and social impacts through the application of sustainable development concepts and integrated coastal area management. Therefore, the integration of marine engineering planning, environmental protection, and local community empowerment is key in creating sustainable and inclusive maritime industry development.
Optimization of Nutrition Service Planning and Organization for Improving Public Health Mutiarani, Gabriela Vanesa; Salsabila, Nabila
Journal of Nutrition and Health Care Volume 3 Issue 1 March 2026
Publisher : Professorline

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Abstract

Optimization of nutrition services is one of the strategic efforts in improving public health through the provision of effective and efficient nutrition services. This article discusses the importance of careful planning and systematic organization in nutrition services, including in hospitals, health centers, schools, and the food industry. Planning includes identifying people's nutritional needs, prioritizing programs, and developing operational standards, while organization includes task sharing, resource management, and monitoring and evaluation mechanisms. With the implementation of this strategy, nutrition services become more structured, on target, and able to improve the quality of nutrition interventions. Optimizing nutrition service planning and organization also has an impact on reducing the risk of malnutrition, increasing public awareness about healthy eating, and improving overall public health. The results of this study emphasize that the integration between planning and organization is the key to the success of sustainable nutrition services.
Energy Efficiency in the Production Process of the Modern Food Industry Mutiarani, Gabriela Vanesa; Risyana, Karina Indah
Journal of Agro Complex Development Society Volume 3 Issue 1 April 2026
Publisher : Professorline

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62012/agrocomplex.vi.31

Abstract

Energy efficiency in the production process of the modern food industry is an important aspect in supporting industrial sustainability and increasing product competitiveness. The food industry has high energy needs, especially in the process of heating, cooling, drying, and storage. Therefore, the application of energy-saving technologies such as production system automation, renewable energy utilization, and production system integration is a strategic solution to reduce energy consumption and operational costs. In addition, the development of digital technology such as the Internet of Things (IoT) allows for real time monitoring of energy use so that it can identify potential energy waste in the production process. The application of modern technology such as non-thermal processes and heat recovery systems has been proven to be able to increase energy efficiency without reducing the quality of food products. Energy efficiency efforts not only provide economic benefits for the industry, but also contribute to reducing greenhouse gas emissions and supporting the development of environmentally friendly industries. Collaboration between governments, researchers, and industry players is needed to encourage more efficient and sustainable technological innovation in facing future energy demand challenges.                                                                                                
Co-Authors Gotama, Cristian Risyana, Karina Indah Salsabila, Nabila