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All Journal Andalasian International Journal of Social and Entrepreneurial Development
Arif Ravi Wibowo
Universitas Andalas
Decision Sciences, Operations Research & Management Social Sciences Other

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Strengthening MSME Capacity in The Implementation of Good Manufacturing Practices (GMP) Through Workshops and Interactive Discussions Wellyalina Wellyalina; Reinny Patrisina; Arif Ravi Wibowo; Daimon Syukri; Faldiyo Alghifary; Inayah Nur Mahdiyyah; Rahmat Hidayah
Andalasian International Journal of Social and Entrepreneurial Development Vol. 6 No. 02 (2026): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.6.02.40-46.2026

Abstract

Good Manufacturing Practices (GMP) are important guidelines for ensuring the safety, quality, and competitiveness of food products, particularly for micro, small, and medium enterprises (MSMEs). This community engagement program aimed to improve food MSME operators’ understanding of Good Manufacturing Practices (GMP), particularly in relation to hygiene, sanitation, process control, contamination prevention, and regulatory readiness. The activity was held on June 18, 2026, at the Tahir Foundation Building, Faculty of Law, Andalas University, Padang, in the form of a workshop, material presentation, interactive discussion, question-and-answer session, and sharing session. The activity was attended by 100 participants consisting of food MSME operators, academics, the community service team, and related stakeholders. The results showed that participants gained an understanding of the importance of GMP as a basis for food safety control, particularly in preventing physical, chemical, and biological contamination, maintaining product quality, and improving business readiness for food certification and legality. The discussion also identified several common problems faced by MSMEs, such as sanitation of production facilities, worker hygiene, equipment cleanliness, raw material control, and production process documentation. This activity served as an initial step in strengthening the capacity of food MSMEs to implement GMP gradually and sustainably
Co-Authors Daimon Syukri Faldiyo Alghifary Inayah Nur Mahdiyyah Rahmat Hidayah reinny patrisina Wellyalina, Wellyalina