Sodium is a necessary nutrient for regulating extracellular fluid and transferring molecules around cell membranes with essential functions. However, the prevalence of some diseases is related to unnecessary sodium intake. As a result, a particular problem for the food industry remains a matter of sodium content in foods. It is considered that customer acceptance is associated with salt perception dynamics related to the evolution of food production. It is a significant challenge and technique to minimize the salt content of various foods and provide replacement products with substantial reductions in salt levels. This review summarizes salt reduction strategies related to health problems based on traditional review methodology, with practical and methodological screening performed to determine the appropriate reference sources. Various technological (salt replacement, food reformulation, size and structural modifications, alternative processing, and crossmodal odor interaction) and behavioral strategies (memory process, gradual salt reduction, and swap) are identified in this work, including a deeper understanding of the principles for reducing sodium content in foods and their effect on food characteristics and potential opportunities for the food industry. Thereby, the food industry needs to find the proper combination of each strategy’s advantages and disadvantages to reduce salt consumption while maintaining product quality.

Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims to determine the formulation of fermented cheese whey and cassava peel waste starch, resulting in an antimicrobial composite edible film with the best physical, mechanical, and water vapour permeability (WVP) properties, as well as with high antimicrobial activity. This research was conducted using experimental methods with nine composite edible film formulation treatments with three replications. Three variations in the fermented cheese whey and cassava peel starch ratio (v/v) (1:3, 1:1, 3:1) were combined with variations in the addition of glycerol (20%, 33%, 45%) (w/w) in the production of the composite edible film. Then, the physical characteristics such as elongation at break, tensile strength, WVP, colour, and antimicrobial effect of its film-forming solution were observed. The results showed that 24 h of whey fermentation with Candida tropicalis resulted in an 18.50 mm inhibition zone towards Pseudomonas aeruginosa. The best characteristic of the film was obtained from the formulation of a whey:starch ratio of 1:3 and 33% glycerol, which resulted in a thickness value of 0.21 mm, elongation at break of 19.62%, tensile strength of 0.81 N/mm2, WVP of 3.41 × 10−10·g/m·s·Pa at a relative humidity (RH) of 100%–35%, and WVP of 9.84 × 10−10·g/m·s·Pa at a RH of 75%–35%, with an antimicrobial activity towards P. aeruginosa of 5.11 mm.

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Kegiatan marketing promotion yang dilaksanakan di SMKN 2 Subang memiliki jangkauan pasar yang terbatas karena hanya dilakukan dengan penjualan langsung (personal selling) di internal sekolah. Tidak adanya media komunikasi yang dapat diakses pelanggan sehingga keberadaan produk teaching factory tidak diketahui, sehingga pangsa pasar dan potensi untuk mendapatkan konsumen dari luar menjadi terbatas. Oleh karena itu penelitian ini bertujuan untuk mengetahui tahapan dan kelayakan media komunikasi berbasis website untuk pemasaran produk teaching factory. Prosedur penelitian ini menggunakan metode ADDIE yaitu, (1) Analysis berisi analisis masalah, kebutuhan, dan potensi, (2) Design berisi perancangan halaman, (3) Development berisi penghimpunan informasi dan pembuatan story board, (4) Implentation berisi perealisasian story board menjadi website menggunakan site builder layanan Wix yang sudah dapat diakses secara online,dan (5) Evaluation berisi kegiatan validasi yang dilakukan oleh ahli website dan ahli pemasaran, serta penilaian kelayakanwebsite pemasaran produk teaching factory oleh responden. Hasil validasi ahli website dan ahli pemasaran terhadap media yang dikembangkan memperoleh persetase 98,13% dan 87,5% termasuk kedalam kategori “Layak”. Kemudian media yang dikembangkan direvisi sesuai dengan saran dari ahli website dan ahli pemasaran. Selanjutnya dilakukan penilaian kelayakan media yang dikembangkan oleh responden, hasil kelayakan pada aspek perangkat lunak dan aspek pemasaran memperoleh persentase kelayakan sebesar 78,83% dan 76,38% termasuk kedalam kategori “Layak”. Secara keseluruhan dapat disimpulkan bahwa media komunikasi berbasis website untuk pemasaran produk teaching factory layak untuk digunakan pada kegiatan marketing promotion.