Penggunaan Teknologi Ramah Lingkungan Berbasis Kearifan Lokal untuk Food Storage di Industri Katering: Systematic Literature Review

Danish Febrianto Putra

Abstract


Industri katering rentan menimbulkan food loss dan food waste. Studi ini menilai kontribusi teknologi penyimpanan ramah lingkungan berbasis kearifan lokal yang selaras dengan SDGs melalui kajian literatur kualitatif berkerangka PRISMA atas artikel SINTA dan Scopus periode 2020–2025. Temuan mengindikasikan bahwa praktik lokal kendi/gerabah, fermentasi, pengeringan, dan pengemasan alami, serta integrasi teknologi modern, monitoring stok, pendinginan bertenaga terbarukan, dan dry chain, efektif menekan kehilangan pangan, memperpanjang umur simpan, dan meningkatkan efisiensi operasional. Artikel juga menyoroti mekanisme penerapan (standarisasi sanitasi, pelatihan, pencatatan digital) dan potensi hemat energi-emisi. Kami menyimpulkan pentingnya hibridisasi kearifan lokal–inovasi untuk keberlanjutan katering. Penelitian empiris lintas budaya diperlukan guna menguji faktor sosial-budaya yang memengaruhi adopsi.


Keywords


industri katering, kearifan lokal; kehilangan makanan; limbah makanan; teknologi penyimpanan

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DOI: https://doi.org/10.17509/edufortech.v10i2.80927

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