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Kifayati Rosiyanti Dewi
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INDONESIA
Jurnal Inovasi Pangan dan Gizi
Published by Institute for Advanced Science, Social, and Sustainable Future
ISSN : -     EISSN : 30628881     DOI : https://doi.org/10.61511/jipagi.v1i2
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science
Aims JIPAGI aims to advance knowledge in the fields of food science and nutrition through the publication of high-quality, evidence-based research. The journal seeks to provide insights that improve dietary practices, enhance public health, and support the development of innovative solutions to nutritional challenges. Focus The journal focuses on research that integrates evidence-based approaches to address critical issues in food science and nutrition. It emphasizes studies that inform dietary guidelines, promote healthy eating habits, and support the development of sustainable food systems. The journal aims to offer actionable insights that contribute to improving individual and community health through informed food and nutrition practices. Scope This journal seeks to publish a broad range of scholarly articles, including: 1. Nutritional Science: Research on the role of nutrients in health and disease, including studies on nutrient requirements, metabolism, and the impact of dietary patterns on health outcomes. 2. Food Safety and Quality: Studies on food safety practices, quality control, and the impact of food processing and handling on nutrient preservation and safety. 3. Dietary Interventions and Clinical Trials: Research on the effectiveness of dietary interventions and clinical trials aimed at managing chronic diseases, improving health outcomes, and supporting evidence-based dietary guidelines. 4. Public Health Nutrition: Research on nutrition-related public health issues, including dietary assessments, nutrition education, and the development of policies and programs to address nutritional deficiencies and promote healthy eating. 5. Food Systems and Sustainability: Studies on sustainable food systems, including the environmental impact of food production, food security, and strategies to enhance the sustainability of food supply chains. 6. Consumer Behavior and Nutrition: Research on consumer attitudes and behaviors related to food choices, dietary habits, and the factors influencing food selection and consumption patterns. 7. Functional Foods and Bioactive Compounds: Investigations into the health benefits of functional foods and bioactive compounds, including their role in disease prevention and health promotion.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Makanan
Articles 5 Documents
 1 
Search results for , issue "Vol. 1 No. 1: (February) 2024" : 5 Documents clear
Food security adaptation analysis to climate change in Bekasi District Iswarani, Ni Putu Diva; Ismail Masjud, Yunita
Jurnal Inovasi Pangan dan Gizi Vol. 1 No. 1: (February) 2024
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v1i1.716

Abstract

Background: Global climate change is a natural outcome of rising greenhouse gas concentrations in the atmosphere brought on by people's continued pursuit of activities that will meet their demands for food in order to support their lives (Wilis R., 2014). Food security is negatively impacted by climate change. Agricultural productivity will be hampered and food security disrupted by too much or too little rainfall. One of the region that indicated to have a crisis in food securtity in climate crisis. Bekasi is one of the city that located in West Java. Methods: This study tried to employ a methodical literature review approach and analysis to the data that get from the literature review approach. Finding: There are some changes in the data from the rainfall averge, and the productions of the plants commodity. Conclusion: The grown in food security that occurred was also influenced by the climate crisis that occurred in Bekasi Regency, where the average rainfall experienced increased and decreased. In the reality the development that is happening in Bekasi is also the driving force behind the crisis in the food security, because the land to grow the plant is already changing to factory and others.
Tujuan pembangunan berkelanjutan ke-17: Kemitraan untuk mencapai tujuan dan implikasinya pada lembaga bidang pangan Indonesia (studi di Badan Pangan Nasional) Fauzia, Assyifa; Mustafa, Annisa Fitri
Jurnal Inovasi Pangan dan Gizi Vol. 1 No. 1: (February) 2024
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v1i1.717

Abstract

Background: The 17th goal of sustainable development emphasizes on strengthening global partnerships encompassing human development, including food aspects. The institutional sector is the sector that supports food security. Integration and collaboration between sectors are highly necessary to ensure food security from food provision to distribution to consumers because supporting food security requires the involvement of cross-sectoral participation and is the duty and responsibility of the state involving the entire society. The National Food Agency (Bapanas) assists the Indonesian Ministry of Agriculture in managing food with the main tasks involving policy coordination, supply and price stabilization, food vulnerability, diversification of consumption, and food security. This article analyzes the systematic and integrated partnerships of Bapanas. Methods: This was done through literature review and unstructured interviews from open discussions with the Deputy of Food Vulnerability Field of Bapanas. Finding: International institutions in the global context, such as FAO, WFP, and WHO, play a crucial role in food policies, and Indonesia partners with FAO and WFP. Bapanas collaborates with various parties, including international institutions, universities, and food industry associations, and involves local partnerships, such as Food Guardians, to support consolidation programs and diversification of consumption as well as food security in Indonesia. Conclusion: Synergy between food supply, handling, and distribution sectors is needed to support food security, with the key role of institutional and sectoral coordination in governance.
Analisis kinerja sistem produksi pada industri produsen tahu bandung dengan pendekatan simulasi event diskrit: Studi kasus pada Tahu Bandung ALN Okatria, Luqy Afifah; Kusumastuti, Ratih Dyah
Jurnal Inovasi Pangan dan Gizi Vol. 1 No. 1: (February) 2024
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v1i1.741

Abstract

Background: This study aims to analyze the performance of the production system currently implemented by Tahu Bandung ALN and propose alternative improvements that can make the performance of the production system more efficient. Methods: This study uses a discrete-event simulation approach, and the parameters of performance used are total production time and total production costs. Finding: The results of the base case scenario simulation found that there are several production processes that have waiting times which indicate the bottlenecks. Therefore, two alternative of improvements are proposed, namely the first scenario (adding more resources in the production processes that have waiting times) and the second scenario (combination of adding more resources in the production processes that have waiting times and implementing the inventory policy of certain raw material). Conclusion: The first alternative scenario is the better one as it can provide an improved performance, in which the total production time is reduced by 22,40% and the total production cost is reduced by 40,57%.
Perencanaan dan penghitungan pengolahan limbah tahu di Pabrik Tahu Banggle, Jombang Palevi, Muhammad Raynaldi Reza; Noerhayati, Eko; Rahmawati, Anita
Jurnal Inovasi Pangan dan Gizi Vol. 1 No. 1: (February) 2024
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v1i1.742

Abstract

Background: The soybean processing industry into tofu has environmental impacts. This industry generates waste in the form of wastewater, which if discharged without prior management will cause damage and pollution to the environment. One of them is the Banggle tofu factory in Jombang. This study aims to create a plan and calculation of wastewater treatment installations at the factory. Methods: The research method is laboratory testing to determine the quantity of wastewater and direct observation to determine field conditions so that appropriate plans can be made according to the field conditions. Finding: This study found that the largest wastewater discharge is 18,000 L/day or 18 m3/day. Therefore, pipes are buried underground to avoid leakage. This research also produces the sizes that must be met by the wastewater treatment tank as a result of calculations. Conclusion: These sizes need to be considered in the installation of wastewater treatment facilities.
Karakteristik nutrisi dalam yoghurt pada susu sapi, kambing dan oat Zahra, Cheryl Dwi Nur; Leonita, Lastri; Alyasa, Rahadian Rasyid; Surtikanti, Hertien Koosbandiah; Priyandoko, Didik
Jurnal Inovasi Pangan dan Gizi Vol. 1 No. 1: (February) 2024
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/jipagi.v1i1.968

Abstract

Background: Yogurt is a dairy product produced by fermenting milk using starter cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. The use of these bacteria is due to their role in producing lactic acid. With the involvement of these bacteria, the liquid milk coagulates and develops a distinctive acidic taste. Methods: The research method employed in this article is qualitative research using a literature review approach. Finding: Based on the study results, it was found that cow's milk undergoes an increase in protein and carbohydrate levels after being transformed into yogurt. Goat's milk experiences an increase in carbohydrate and calcium levels post-yogurt production. Meanwhile, oat milk shows an increase in ash concentration and protein levels. Conclusion: The comparative results indicate that each yogurt from different sources offers distinct nutritional advantages. Therefore, it is important to consider the body's nutritional needs before consumption.

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