Sosialisasi Proses Produk Halal dan Aspek Kemanan UMKM Ikan Bakar
DOI:
https://doi.org/10.36312/sasambo.v6i2.1966Keywords:
Produk Halal, Keamanan Pangan, UMKM, Sertifikasi Halal, Daya SaingAbstract
Kegiatan Pengabdian kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan pengetahuan dan pemahaman pengusaha UMKM dalam mengelola aspek halal dan keamanan pangan. Mitra yang terlibat dalam kegiatan ini adalah UMKM Ikan Bakar di Rukun Tetangga 06, Perumahan Lingkar Permai, dengan jumlah mitra yang terlibat sebanyak 10 orang. Metode Pelaksanaan PKM ini adalah Participatory Rapid Appraisal (PRA) atau penilaian secara partisipatif dan Participatory Learning and Action (PLA) atau proses belajar/praktik secara partisipatif. Hasil dari kegiatan ini menunjukkan bahwa mayoritas peserta merasakan manfaat signifikan dari pelatihan yang diberikan. Sebanyak 95% responden sangat setuju bahwa materi pelatihan sangat bermanfaat dan relevan bagi usaha mereka, sementara 5% lainnya setuju. Selain itu, pelatihan ini membantu para peserta memahami proses produk halal secara mendalam dengan 90% responden sangat setuju dan 10% lainnya setuju. Setelah mengikuti pelatihan, 85% peserta merasa lebih siap untuk menerapkan aspek keamanan dalam pengolahan ikan bakar. Rekomendasi dari kegiatan ini adalah perlunya pelatihan lanjutan untuk memperdalam pengetahuan dan keterampilan pengusaha UMKM dalam aspek halal dan keamanan pangan. Diharapkan, program ini dapat meningkatkan daya saing UMKM di pasar lokal dan nasional serta membangun kepercayaan konsumen terhadap produk yang dihasilkan.
Socialization of the Halal Product Process and Financial Aspects of Grilled Fish UMKM
The objective of this Community Service Activity (PKM) was to enhance the knowledge and understanding of SMEs entrepreneurs in managing halal and food safety aspects. The partners involved in this activity were 10 SMEs specializing in grilled fish, located in Neighborhood Association 06, Lingkar Permai Housing. The PKM implementation method used Participatory Rapid Appraisal (PRA) and Participatory Learning and Action (PLA) approaches. The results indicated that the majority of participants experienced significant benefits from the training provided. Specifically, 95% of respondents strongly agreed that the training material was highly beneficial and relevant to their businesses, while the remaining 5% agreed. Moreover, the training helped participants gain an in-depth understanding of halal product processes, with 90% strongly agreeing and 10% agreeing. After the training, 85% of participants felt more prepared to implement safety aspects in their grilled fish processing. The recommendations from this activity include the necessity for further training to deepen the knowledge and skills of SMEs entrepreneurs in halal and food safety aspects. It is hoped that this program will enhance the competitiveness of SMEs in local and national markets and build consumer trust in the products produced
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