Judul: Analysis of Determinant Factors and Management of Food Waste Supermarkets in Asia: Systematic Literature Review
Abstrak: Food waste merupakan masalah global yang secara tidak langsung cukup berpengaruh pada angka kelaparan akibat terjadinya kesenjangan jumlah produksi dan konsumsi pangan. Food waste adalah setiap bagian makanan, baik yang dapat dimakan maupun yang tidak dapat dimakan, dan yang keluar dari rantai pasokan makanan. Salah satu sumber food waste adalah supermarket. Penelitian mengenai food waste di supermarket, khususnya di Asia sangat penting untuk mengidentifikasi masalah dan mencari solusi menangani food waste. Penelitian ini bertujuan mengidentifikasi jenis food waste yang dihasilkan supermarket, serta mempelajari faktor determinan dan langkah manajemen food waste oleh supermarket. Metode penelitian ini mencakup proses perumusan masalah, pencarian literatur, penyaringan berdasarkan judul dan abstrak, penyaringan literatur lengkap, ekstraksi, analisis, dan sintesis data. Hasil penelusuran awal diperoleh total 794 artikel. Setelah melalui proses penyaringan bertahap, diperoleh 8 artikel untuk dianalisis lebih lanjut. Hasil analisis menunjukkan faktor determinan timbulnya food waste dapat ditinjau dari pihak supermarket dan konsumen, seperti standar produk, sistem penjualan, preferensi konsumen dan lainnya. Jenis food waste yang dihasilkan pada umumnya berupa kategori avoidable food waste dan terdiri dari kelompok sayur dan buah, serta daging. Manajemen food waste yang dilakukan meliputi redistribusi makanan, pakan ternak, produksi biogas dan kompos, serta melalui perbaikan sistem penjualan dan pemberian diskon., Food waste is a global problem that indirectly influences hunger rates due to gaps in food production and consumption. Food waste is any part of food, both edible and inedible, and that leaves the food supply chain. One source of food waste is supermarkets. Research on food waste in supermarkets, especially in Asia, is very important to identify problems and find solutions to deal with food waste. This research aims to identify the types of food waste produced by supermarkets, as well as studying the determinant factors and food waste management steps by supermarkets. This research method includes the process of problem formulation, literature search, screening based on titles and abstracts, complete literature screening, extraction, analysis and data synthesis. Initial search results obtained a total of 794 articles. After going through a gradual screening process, 8 articles were obtained for further analysis. The results of the analysis show that the determinants of food waste can be viewed from supermarkets and consumers, such as product standards, sales systems, consumer preferences and others. The type of food waste produced is generally in the avoidable food waste category and consists of vegetables and fruit, as well as meat. Food waste management carried out includes redistribution of food, animal feed, biogas and compost production, as well as through improving sales systems and providing discounts.
Keyword: faktor determinan, food waste, manajemen, studi literatur, supermarket

Judul: Restaurant Food Waste Management Strategy in Asia Using the Restaurant Food Waste Map (RFWM) Approach
Abstrak: Food waste merupakan isu global yang sedang meningkat karena masalah jangka panjang yang ditimbukannya terhadap lingkungan, ekonomi, sosial dan gizi. Salah satu sumber food waste adalah restoran. Khususnya di Asia, penelitian mengenai manajemen strategi food waste restoran masih terbatas. Sebagai langkah awal, dilakukan studi literatur untuk mengintegrasikan informasi mengenai manajemen food waste restoran dengan pendekatan Restaurant Food Waste Map (RFWM) dengan tujuan mengidentifikasi pelaku utama, jenis food waste, dan faktor yang mempengaruhi, serta mengkaji manajemen strategi food waste pada setiap tahap operasional restoran di Asia. Tahapan studi literatur ini meliputi identifikasi research questions, pencarian literatur, penyaringan judul dan abstrak, penyaringan teks secara lengkap, ekstraksi, analisis, dan sintesis data. Berdasarkan penelusuran dari 385 artikel teridentifikasi, melalui proses penyaringan, terpilih 12 artikel untuk ditelaah lebih lanjut. Hasil penelitian dapat diidentifikasi pelaku utama food waste adalah manajer, chef, staf dapur, pramusaji, dan pelanggan/konsumen. Sebagian besar jenis food waste yang dihasilkan berupa avoidable food waste kecuali pada tahap kitchen food preparation berupa unavoidable food waste. Faktor-faktor yang mempengaruhi di antaranya pengelolaan persediaan bahan makanan, serving style dan customer behaviors. Manajemen strategi yang dapat dilakukan yaitu memperbaiki persediaan bahan pangan, menggunakan alat makan lebih kecil, dan berbagai intervensi untuk meningkatkan kepedulian pelanggan terhadap food waste., Food waste is a global issue that is on the rise because of the long-term problems it causes, ranging from environmental, economic and social. One source of food waste is restaurant. Particularly in Asia, research on strategic management of restaurant food waste is still limited. As a first step, literature review was conducted to integrate information on restaurant food waste management using the Restaurant Food Waste Map (RFWM) approach with the aim of identifying the main actors, types of food waste, affecting factors, and reviewing food waste management strategies at each restaurant operational stage in Asia. The stages of this research include identifying research questions, literature search, title and abstract screening, complete text screening, data extraction, analysis, and synthesis. Based on a search of 385 identified articles, 12 articles were selected for further study. The results of the research can identify the main actors of food waste are managers, chefs, kitchen staff, waiters, and customers. Most of the types of food waste generated are avoidable food waste except for the kitchen food preparation stage in the form of unavoidable food waste. The affacting factors include food supply management, serving style and customer behaviors. Strategic management that can be done is to improve food supplies, use smaller plates, and various interventions to increase customer awareness of food waste.
Keyword: food waste restoran, manajemen strategi, studi literatur, management strategy, literature review, restaurant food waste

Judul: Hydrothermal Synthesis of Biphasic Calcium Posphate
Abstrak: Biphasio calsium phosphate (BCP), which was a mixture of hydroxypatite (HA) and tricalcium phosphate (TCP), was synthesized by hydrothermal method followed by sintering process. Hydroxyapatite was produced by using natural calcium source CaO from hen's eggshell and (NH4)2HPO4 as phosphate souce, other hydroxyapatite sample was produce by using synthetic calcium source Ca(OH) and H3PO4 as phosphate source.
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