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Erwan Adi Saputro
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Journal of Sustainable Environment and Society (JSES)
Published by Universitas Pembangunan Nasional Veteran Jawa Timur
ISSN : -     EISSN : 31245439     DOI : https://doi.org/10.33005/jses.v1i1.7
Core Subject :
The Journal of Sustainable Environment and Society (JSES) is an international, open-access, peer-reviewed scholarly journal that places emphasis on advancing scientific knowledge, fostering technological innovation, and formulating research-based policies to promote environmental sustainability and ecologically conscious societal development. The scope of the journal includes: Environmental management and ecology Biodiversity Ecotourism Environmental toxicology and remediation Local wisdom and traditional ecological knowledge Environmental economics Environmental health Environmental law Environmental biotechnology, clean and renewable energy Climate change and environmental mitigation Sustainable agriculture and food security Sustainable infrastructure As an international standard journal, JSES facilitates the dissemination of research findings to researchers, academics, practitioners, and policymakers worldwide who are committed to improving the environment and ensuring its sustainability for future generations.
Arjuna Subject : -
Articles 7 Documents
 1 
PESTICIDE HAZARDS AND SAFE APPLICATION TECHNIQUES FOR FARMERS AND THE ENVIRONMENT IN SUSTAINABLE AGRICULTURE Joshua Theo Anugerah Siahaan; Felisa Rizky Amalia; Muhammad Ashfal Ashfiya; Darren Shevandra Syamsir; Amalia Azzahroh; Muhammad Bagas Ikmal Rifki; Sani
jses Vol. 1 No. 1 (2025): JSES
Publisher : Magister Ilmu Lingkungan, Fakultas Teknik dan Sains, UPN Veteran Jawa Timur.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jses.v1i1.6

Abstract

The unsafe and improper use of pesticides among farmers can pose various health and environmental risks. In order to increase farmers’ awareness and understanding of the dangers as well as the safe use of pesticides, a community service program was carried out in Giripurno Village, Bumiaji District, Batu City. This program included socialization and training involving 17 local farmers. The activities covered the delivery of materials on types of pesticides, their negative impacts, and correct and safe application techniques. An evaluation was conducted through pre-tests and post-tests to measure the improvement in participants’ knowledge. The results showed a significant increase in farmers’ understanding of pesticide hazards and their safe usage. This program is expected to help farmers adopt safer and more sustainable agricultural practices, while also protecting their health and the surrounding environment.
APPLICATION OF ACCELERATED SHELF LIFE TEST (ASLT) METHOD FOR SHELF LIFE DETERMINATION OF PINEAPPLE HONEY JUICE: A SUSTAINABLE APPROACH TO ENHANCE FOOD SECURITY Boni Mulia Putra; Adila Silmi Nuraini; Wahyu Qur’ani Nufus; Farhah Kamilatun Nuha; A.R Yelvia Sunarti
jses Vol. 1 No. 1 (2025): JSES
Publisher : Magister Ilmu Lingkungan, Fakultas Teknik dan Sains, UPN Veteran Jawa Timur.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jses.v1i1.7

Abstract

Abstract - Pineapple is a highly perishable horticultural commodity, generally consumed fresh and prone to spoilage within five days at room temperature. To reduce post-harvest losses and support sustainable food availability, processing into value-added products such as juice is required. Shelf life information is essential before commercialization to ensure product safety, quality, and consumer trust. This study determined the shelf life of pineapple juice using the Accelerated Shelf Life Test (ASLT) method. Pineapple juice was processed, packaged, and stored at chilling temperature (5 °C) and room temperature (30 °C). Sensory attributes, including color, taste, and aroma, were evaluated as critical parameters. The ASLT method accelerates quality changes under controlled conditions to estimate shelf life more efficiently. Results indicated that pineapple juice stored at 5 °C maintained acceptable quality for up to seven days, whereas storage at 30 °C significantly reduced shelf life. Findings highlight the importance of appropriate storage and processing in extending product shelf life, minimizing food waste, and supporting sustainable food security.
Green Biotechnology and Environmental Law: Synergy for Ecological and Social Resilience Laili Mabrur Rohma; Andry Daniel Dethan; Brayan Multirizky Pradana; Dinda Permata Sari; Cindy Marta Tilana; Vailen Laurens Hiariej; Muhammad Royhan Syahru Ramadhan
jses Vol. 1 No. 1 (2025): JSES
Publisher : Magister Ilmu Lingkungan, Fakultas Teknik dan Sains, UPN Veteran Jawa Timur.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jses.v1i1.15

Abstract

The accelerating pace of environmental degradation and growing demand for food call for innovative solutions that integrate science and policy. Green biotechnology offers sustainable approaches through genetic engineering of crops, bio fertilizers, bioremediation, and waste management, all of which have proven effective in reducing pollution and enhancing productivity in environmentally friendly ways. However, the application of these technologies in Indonesia faces ethical, social, and legal challenges, including community resistance, regulatory uncertainty, and limited institutional capacity. This study aims to review the interconnection between green biotechnology and environmental law, with analytical scope covering ecological, social, and policy dimensions. A qualitative approach based on literature review and Indonesian case studies was employed to identify potential synergies and major obstacles. The findings indicate that the successful integration of green biotechnology is strongly influenced by regulatory consistency, community participation, and sustained research support. Key recommendations include strengthening environmental governance, enhancing public education to increase technology acceptance, and harmonizing policies in line with sustainable development goals. In conclusion, the synergy between green biotechnology and environmental law forms a crucial foundation for building both ecological resilience and social resilience in the face of global challenges.
Enhancing Food Safety Standards in Kuah Kuwi Noodle MSMEs through Evaluation and Scoring : Enhancing Food Safety Standards in Kuah Kuwi Noodle MSMEs through Evaluation and Scoring AR Yelvia Sunarti; Adinda Rizky Prasetya; Cinta Ananda Gustika; Latifa Chusnul Primadhani; Erwan Adi Saputro
jses Vol. 1 No. 1 (2025): JSES
Publisher : Magister Ilmu Lingkungan, Fakultas Teknik dan Sains, UPN Veteran Jawa Timur.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jses.v1i1.16

Abstract

This study aims to evaluate food safety practices and scoring mechanisms in micro, small, and medium enterprises (MSMEs), with a focus on a noodlebased culinary business, Bakmi Kuah Kuwi. The research adopts a qualitative approach through direct observation and interviews with business owners to examine production activities from raw material procurement to final product presentation. The assessment emphasizes the role of Prerequisite Programs (PRPs) as the foundational support for implementing the Hazard Analysis and Critical Control Points (HACCP) system. Results show that the majority of hazards can be controlled effectively through PRPs and Operational Prerequisite Programs (OPRPs), including sanitation, temperature regulation, and supplier management. However, several Critical Control Points (CCPs) were identified—specifically in the noodle boiling, gyoza steaming, and cooling stages—which require strict monitoring due to their high biological risk. The findings underscore the importance of structured food safety practices in MSMEs and recommend continuous improvement through formal documentation, regular training, and systematic hazard control to ensure product quality and consumer protection.
Cultural Character in the Digital Era: A SWOT Study of the Tenggerese Indigenous Community Awaluddin Hidayat Ramli Inaku; Besse Syaharani Ziadah; Chalista Devi Lestari; Duma Putnama Gradety Sihite; Lasma Barbara Naibaho; Meliana Yosepha Hutajulu; Erwan Adi Saputro
jses Vol. 1 No. 1 (2025): JSES
Publisher : Magister Ilmu Lingkungan, Fakultas Teknik dan Sains, UPN Veteran Jawa Timur.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jses.v1i1.17

Abstract

An ethnic group is a community of people connected by similarities in race, religion, national origin, or a combination of these elements, and bound by a shared cultural value system. According to the Encyclopedia of the Indonesian Language, an ethnic group refers to a social group within a society or cultural context that holds specific meanings or positions due to lineage, customs, religion, language, and other factors. This study aims to identify the processes of interreligious harmony occurring among the Tenggerese indigenous community through their existing intellectual and social capital, and to examine the structure of social capital within the indigenous community in fostering social harmony. The research employs an analytical method with data collected through literature review and fieldwork. The findings demonstrate that the Tenggerese indigenous community preserves its local wisdom through values upheld in the process of harmonization, and that such wisdom is sustained within society largely through the influence of prevailing myths.
TRADITIONAL ECOLOGICAL KNOWLEDGE AND VERTICAL FARMING PRACTICES IN SUSTAINABLE HIGHLAND AGRICULTURE: A CASE STUDY OF THE TENGGER COMMUNITY IN TOSARI VILLAGE, EAST JAVA Agus Lintang Widodo; Ali Al Fagit; Lukmanul Hakim; Muhammad Arvangga Aditya; Nasrul Sidiq; Amani Salsabil Husodo
jses Vol. 1 No. 2 (2025): JSES
Publisher : Magister Ilmu Lingkungan, Fakultas Teknik dan Sains, UPN Veteran Jawa Timur.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jses.v1i2.26

Abstract

Agriculture is an attempt to establish an artificial ecosystem in charge of providing food for humans. The location of this research was conducted in Tosari Village, Tosari District, Pasuruan Regency. Tosari District is one of the areas located on the slopes of Mount Bromo. This research was conducted for 2 days, starting from October 29 to October 30, 2022. The data used in this study were primary and secondary data. The Tengger indigenous people who live in Tosari Village almost 90% depend on agricultural land for their lives. The geographical condition of the Tengger Tribe which is located in a mountainous area forces them to still be able to utilize the land into agricultural land using a profitable vertical cropping pattern (Larian). Potato is one of the main commodities produced by the local community. In addition, leeks, cabbage, carrots, corn and wheat are also plants that are often planted by the community
LOCAL FOOD TRADITIONS AND STAPLE FOOD CONSUMPTION: A STUDY OF NASI ARON IN TOSARI VILLAGE Alifah Nur Aini Fajrin; Muhamad Gunawan Ashari; Novfit Frima Akbar; Roshidan; L. Abdi Zaljalaliwal Ikrom
jses Vol. 1 No. 2 (2025): JSES
Publisher : Magister Ilmu Lingkungan, Fakultas Teknik dan Sains, UPN Veteran Jawa Timur.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jses.v1i2.28

Abstract

This journal is the result of direct research in the field, the Tengger tribe is an indigenous people who inhabit the highlands around the Bromo mountain area to be precise in Tosari Village, Pasuruan District, East Java Province. The purpose of making this journal is: to be able to find out the origins of the consumption of "aron rice" as a culinary food of the Tengger tribe. This food is usually served with a variety of vegetables and side dishes such as tempeh, tofu and chicken. Nasi Aron has a distinctive taste and is rich in spices. This food has its own uniqueness because the spices used use natural and traditional ingredients such as tamarind, cayenne pepper, galangal, and shallots. Nasi Aron is also a food that is part of the cultural identity of the Tengger tribe and is one of the favorite foods for the people in the area. Nasi Aron can also be a way to maintain the culture of the Tengger tribe which is unique and rich in cultural values.

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