The 2nd Biennial International Conference on Safe Community (B-ICSC) is a scientific forum for scholars to disseminate their research and share ideas. This conference was organized by Poltekkes Kemenkes Tanjungkarang, Indonesia. It took place at Emersia Hotel & Resort, Bandar Lampung, Lampung, Indonesia, on 20-21 September 2022. The B-ICSC 2022 theme is Impact of Climate Change on Human Health and Its Implications for Safe Communities. This proceeding consists of 14 papers that have been accepted and presented at the conference. The hope is that scientific attitudes and skills through research will encourage the development of knowledge produced through research from various scholars in various regions. Finally, we would like to express our sincere thanks to all of the steering committee colleagues for their cooperation in organizing the conference. Hopefully, these seminars and conferences can be continued in the coming years with more insightful articles from inspiring research. We would also like to thank the invited speakers for their invaluable contributions and for sharing their visions in their talks.

With both achievements and persistent challenges over the last few decades, ensuring food security remains a priority for policymakers and development efforts in Indonesia. Setting aside some backsliding resulting from the Covid-19 pandemic, Indonesia’s poverty reduction journey has come a long way since the Asian financial crisis to less than 10% by 2019. Likewise, meaningful progress has been seen in daily calorie consumption and a declining stunting rate. But despite these gains, many challenges are evident. On the production side, agriculture struggles to promote productivity, community livelihood, and sustainability—a challenge made more pronounced by increased extreme weather events, climate change, and emissions . Meanwhile, on the consumption side, not everyone enjoys access to food and nutrition security equally. Modernizing agriculture is seen as a potential response to challenges in agriculture. Increased investment in agricultural mechanization and digital technologies provides a critical avenue to transform the sector into a more inclusive, efficient, and sustainable system. With the expected increase in productivity and income—including for smallholder farmers—agricultural modernization will help Indonesia’s economy structurally transform and finally shift off-farm toward higher-paying, higher-productivity sectors outside of agriculture. The challenges facing Indonesia's food security and modernization efforts in agriculture set the broad context for this book. While solutions to food insecurity are complicated and involve many stakeholders, this book focuses on optimizing the private sector’s role in improving food security. The Center for Indonesian Policy Studies (CIPS) has gathered expertise on a range of topics related to improving Indonesian agriculture and food security and the private sector’s contribution. CIPS is an independent, non-profit, non-partisan think tank advocating for practical policy reforms informed by evidence-based policy research and analysis. CIPS presents this book as part of its commitment to empowering Indonesians to lead prosperous and peaceful lives by supporting open food trade and agriculture markets to ensure food security and sustainable livelihoods. This publication was made possible through the support of a grant from the John Templeton Foundation. The opinions expressed in this publication are those of the authors and do not necessarily reflect the views of the John Templeton Foundation. Aditya Alta is the Head of Agriculture and Food Security Research at the Center for Indonesian Policy Studies, Jakarta, Indonesia. Dr. Risti Permani is a senior lecturer in agribusiness at the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia, and a member of the board of directors at the Center for Indonesian Policy Studies, Jakarta, Indonesia. Dr. Maria Monica Wihardja is a visiting fellow at the ISEAS-Yusof Ishak Institute in Singapore and a member of the board of directors at the Center for Indonesian Policy Studies, Jakarta, Indonesia.

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits. Key features: · Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing · Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts · Explores new strategies used for proper valorization of fruit processing residues · Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.

Citrus is an extensively produced fruit crop and is cultivated predominantly in tropical and subtropical regions of the world. The Citrus genus consists of a variable number of species due to the admixture of wide morphological diversity, intra- and interspecific sexual compatibility, apomixis, and spontaneous mutations. Citrus fruits are highly nutritious and beneficial for health due to the presence of bioactive compounds that have antioxidant, antitumor, anti-inflammatory, and blood clot-inhibiting characteristics. This book describes the citrus plant and its nutrients, nutritional value, and nutraceutical applications, as well as related biotic and abiotic challenges in its cultivation. Chapters cover such topics as citrus genealogy, production, and crop management; milestones achieved in citrus improvement; importance of weather conditions in cropping systems; effects of changing climate on citrus; and much more.

Prepared under a resource support agreement with U.S. Agency for International Development, Office of Population.

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.