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All Journal Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat PELS (Procedia of Engineering and Life Science)
Lailis Sabilah
Universitas Muhammadiyah Sidoarjo
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Engineering Environmental Science Physics

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Optimizing the Legality of MSME Products through Halal Certification Assistance in Jabon, Sidoarjo Poppy Diana Sari; Lukman Hudi; Syarifa Ramadhani Nurbaya; Atik Wahyuni; Muhammad Ainur Rafdiansyah; Lailis Sabilah
SINAR SANG SURYA Vol 10 No 2 (2026): Mei 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i2.5170

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a vital role in the local economy, yet they still face challenges in product legality, particularly regarding halal certification. This community service initiative aims to optimize the legality of MSME products by providing halal certification assistance to bread and cake producers in Kedung Pandan Village, Jabon - Sidoarjo. This program is implemented by a community service team from the Food Technology Study Program at Muhammadiyah University of Sidoarjo, utilizing an educational approach, outreach, and direct assistance in the halal certification application process. The implementation method includes participant identification, education and outreach regarding halal certification regulations and procedures, and technical assistance in processing documents and submitting applications through the applicable system. The results of the activity demonstrated an increased understanding among participants regarding the importance of halal certification and product legality procedures. This was evident in the improved knowledge assessment results after the mentoring activity. This activity also raised awareness among MSMEs to improve the quality and safety of their products. As a form of program sustainability, partners expect continued assistance in obtaining Home Industry Product (P-IRT) permits and other training to improve the business capacity, competitiveness, and sustainability of MSMEs in the region. Thus, the program is expected to go beyond halal certification and contribute to strengthening the legality and overall development of MSMEs.
Analysis of the Implementation of Critical Control Points (CCP) in the Original Mayonnaise Production Process at PT Bumbu Masak Indonesia: Analisis Penerapan Critical Control Point (CCP) pada Proses Produksi Mayonnaise Original di PT Bumbu Masak Indonesia Lailis Sabilah; Al Machfud WDP
Procedia of Engineering and Life Science Vol. 10 No. 1 (2026): Proceedings of the 9th Seminar Nasional Sains 2026
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v10i1.2980

Abstract

General Background Implementing stringent food safety management systems in industrial processing operations is essential to guarantee final product quality and protect consumer health. Specific Background Mayonnaise manufacturing requires rigorous control measures during formulation and packaging due to susceptibility to microbial instability and physical contamination. Knowledge Gap Although Hazard Analysis and Critical Control Point frameworks are widely adopted across food processing sectors, empirical evaluations mapping specific operational critical points in commercial mayonnaise lines under ISO 22000:2018 standards remain limited. Aims This study evaluates the application of Critical Control Points in the original mayonnaise production line at PT Bumbu Masak Indonesia to identify critical boundaries and corrective protocols. Results Operational workflow analysis confirms full system alignment with ISO 22000:2018 standards, identifying two primary Critical Control Points: premix pH regulation during final mixing (CCP 1) and post-packaging electromagnetic metal detection paired with automated rejection (CCP 2). Novelty Systematic mapping demonstrates that maintaining a strict pH threshold below 4.0 prevents pathogenic microbial proliferation and emulsion breakdown while final metal screening eliminates physical hazards. Implications Adhering to these established critical limits ensures consistent product stability, shelf-life integrity, and compliance with industrial food safety standards. Key Findings Highlights ISO 22000 Standardized System Identifies Two Primary Critical Points Premix pH Maintenance Below Threshold Guarantees Emulsion Stability Metal Detection System Eliminates Physical Contamination In Final Packaging Keywords Mayonnaise Production, Critical Control Point, Food Safety Management, Emulsion Stability, Physical Hazard Control
Co-Authors Al Machfud WDP Atik Wahyuni Lukman Hudi Muhammad Ainur Rafdiansyah Poppy Diana Sari Syarifa Ramadhani Nurbaya