Kajian Food Waste untuk Mendukung Ketahanan Pangan

Hidayat, Syarif Imam; Ardhany, Yonik Hestie; Nurhadi, Eko

doi:10.21107/agriekonomika.v9i2.8787

Cited by 12 publications

(13 citation statements)

References 2 publications

(3 reference statements)

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“…Rata-rata timbulan sampah di street market adalah 23,7 kg per kios, di mana 12,8 kg diklasifikasikan sebagai sampah makanan yang tidak dapat dihindari, 3,6 kg sebagai sampah kemasan, dan 7,4 kg sebagai sampah yang dapat dihindari. Pada penelitian yang kedua dalam (Hidayat et al, 2020)himembahas mengenai fenomena food waste di kota Surabaya dengan dengan lingkup analisis food waste yang telah mecapai tahap konsumsi dan merupakan makanan sisa dapur dengan kategori sayuran menempati persentase terbesar kedua setelah lauk nabati yaitu sebesar 24%.…”

Section: Pendahuluanunclassified

Kuantitas dan Karakteristik Sampah Bahan Pangan : Studi Kasis Surabaya Selatan

Gustannanda,

Hidayah,

Farahdiba

2023

INSOLOGI: Jurnal Sains dan Teknologi

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Food loss can be defined as the reduction of food quantity at each stage of the food supply chain, particularly in the type of food consumed by humans. This study aims to directly measure the amount and composition of food waste in order to provide complete and detailed information, which can also be used as a reference in formulating policies or preventive actions. Measurement of the quantity and composition of waste refers to SNI 19-3964-1994 with a sampling process for seven consecutive days based on the EPA's "A Guide to Conducting and Analyzing a Food Waste Assessment." The sampling results show that the quantity of food waste for one week (7 days) at Wonokromo Market is 1.08 tons and for Mangga Dua Market it is 1.06 tons, with an average food waste produced at Wonokromo Market of 154.6 kg per day and at Mangga Dua Market of 152.7 kg per day. This number includes only the categories of vegetables, fruits, starchy foods, whole grains, oily fruits and grains, and meat. Vegetables are in the category of food waste with the highest percentage. waste characteristics obtained from laboratory tests with test parameters for water content, calorific value, and CHON.

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Section: Pendahuluanunclassified

Kuantitas dan Karakteristik Sampah Bahan Pangan : Studi Kasis Surabaya Selatan

Gustannanda,

Hidayah,

Farahdiba

2023

INSOLOGI: Jurnal Sains dan Teknologi

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“…Food management is a systematic approach that seeks to reduce food and its associated impacts throughout the earth's life cycle, starting with natural resource use, production, distribution, and consumption, and ending with decisions about recovery or final disposal. (Hidayat et al, 2020) Food is a growing problem in modern society and is an untapped source of energy that will mostly just end up rotting in landfills. Food must be managed properly, as d food will become a serious problem that must be faced as it can cause various losses.…”

Section: The Management Of Foodmentioning

confidence: 99%

Food Management in Pesantren based on Integrated Farm Education and Entrepreneurship

Umam,

Janan,

Roslan

2023

JPFS

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Food is one of many global challenges that require significant attention. Indonesia, with the majority Muslim population and the largest number of pesantren in the world, has become the second biggest food contributor in the world. It is inconsistent with the principles of Islam. This research is concerned with the implementation of an integrative approach to food management in pesantren through the integration of agriculture and entrepreneurship education. Pesantren, as a self-sustaining community, provides an ideal medium to explore sustainable practices. This research is a qualitative case using the triangulation method with both observation and documentation techniques. This research involves the implementation of a structured education program within the Pesantren that combines agricultural practices and entrepreneurial skills. The results highlighted that by integrating agriculture and entrepreneurship education, pesantren communities significantly contributed to reducing the number of food. The results of this research demonstrate the effectiveness of integrating agriculture and entrepreneurship education in reduction, honing skills, and fostering a sense of responsibility and sustainable practices among residents. The findings emphasize the importance of integrating education and entrepreneurship for holistic food management in Pesantren. The discussion delved into the social, economic, and environmental implications, highlighting the potential for scalability and adaptation in other similar settings. This integrative approach does more than solve the food problem; instead, it also contributes to developing people skills and sustaining the community in Pesantren.

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“…Adjustments in stock procurement Food waste management (Sakaguchi et al, 2018) (Liang et al, 2021), (Vizzoto et al, 2020) (Hidayat et al, 2020)…”

Section: Q6mentioning

confidence: 99%

Emphasizing Food Expenditure as a Food Waste Mitigation Initiative at Restaurants in Banyumas, Indonesia

Ibtiyah,

Romadlon,

Nurisusilawati

2023

HBT

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Food waste can be defined as waste at the final stage of the food supply chain related to retailers and consumer behavior (distribution and market, consumption). The population expected to increase over the years, will also affect food availability and consumption. The problem can be solved by increasing food production, but it does not help much if the quantity of loss and waste is not minimized. In Indonesia, consumption activities are not only to fulfill hunger but also become a lifestyle such as visiting restaurants. Restaurants have a high potential to create food waste and in Banyumas the restaurant contribute more waste after households. the study aims to find the role of food expenditure at restaurant to reach food waste management initiatives. It relates to how restaurants see food expenditures as a strategy to procure and sell the menu based on portion adjustment. The method used was quantitative and obtained data by distributing questionnaires to 103 restaurants in Banyumas using ANOVA. The result showed the demographics affect food expenditure at restaurants in Banyumas. The restaurants can conduct food waste mitigation initiatives by enhancing restaurant services, adjusting the meal menu with consumers, forecasting procurement quantity, considering storage for raw material, and focusing on food consumption. Furthermore, the restaurant shall consider to manage menu to avoid food waste by adding more refrigerator or utilizing the waste.

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Kajian Food Waste untuk Mendukung Ketahanan Pangan

Cited by 12 publications

References 2 publications

Kuantitas dan Karakteristik Sampah Bahan Pangan : Studi Kasis Surabaya Selatan

Kuantitas dan Karakteristik Sampah Bahan Pangan : Studi Kasis Surabaya Selatan

Food Management in Pesantren based on Integrated Farm Education and Entrepreneurship

Emphasizing Food Expenditure as a Food Waste Mitigation Initiative at Restaurants in Banyumas, Indonesia

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