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All Journal Jurnal Penelitian Pertanian Terapan JURNAL PENGABDIAN KEPADA MASYARAKAT Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Indonesian Journal of Life Sciences
Jaka Rukmana
Universitas Pasundan
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Strategi Pemberdayaan UMKM Pangan Dapur Sehat Binaan Baitul Maal Muamalat di Kebon Waru Bandung Lasmanah, Lasmanah; Nurrachmi, Intan; Rukmana, Jaka; Zaeni, Mutiara Refanisa; Fitriyanti, Asti
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 5 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i5.2061

Abstract

Food MSMEs have a strategic role in encouraging local economic growth, increasing food security, and creating jobs. However, many food MSME actors, including the Baitul Maal Muamalat Healthy Kitchen in Kebon Waru Village, Bandung, face challenges in the aspect of product innovation, namely low product durability due to suboptimal food preservation and packaging methods, thus hindering the distribution of products to a wider market. In addition, the lack of halal certification for some members causes limitations in reaching a wider market segment. This program aims to formulate an effective empowerment strategy to increase the capacity and competitiveness of healthy kitchen MSMEs in terms of product preservation and packaging, as well as business sustainability management. The methods used include a qualitative approach with field observations, in-depth interviews with MSME actors and Baitul Maal Muamalat managers, as well as participatory and applicative approaches. The results show that empowerment based on continuous mentoring, product innovation training, and halal certification assistance are able to increase knowledge about product preservation techniques, improve production management and awareness of the importance of halal certification. Based on the results of the pretest conducted before the training, the partner's knowledge of food preservation techniques obtained an average score of 68.9, while the posttest results conducted after the training obtained an average score of 89.4, which shows an increase in ability of 20.5% in terms of knowledge of food preservation and packaging techniques. An empowerment strategy that is integrated with a participatory approach and institutional support can encourage the independence and sustainability of food MSMEs.ABSTRACUMKM pangan memiliki peran strategis dalam mendorong pertumbuhan ekonomi lokal, meningkatkan ketahanan pangan, dan membuka lapangan kerja. Namun, banyak pelaku UMKM pangan, termasuk Dapur Sehat binaan Baitul Maal Muamalat yang berada di Kelurahan Kebon Waru, Bandung, menghadapi tantangan dalam aspek inovasi produk yaitu rendahnya daya tahan produk akibat metode pengawetan dan pengemasan makanan belum optimal, sehingga menghambat distribusi produk ke pasar yang lebih luas. Disamping itu, belum adanya sertifikasi halal bagi sebagian anggota menyebabkan keterbatasan dalam menjangkau segmen pasar yang lebih luas. Program ini bertujuan untuk merumuskan strategi pemberdayaan yang efektif untuk meningkatkan kapasitas dan daya saing UMKM Dapur sehat dalam hal pengawetan dan pengemasan produk, serta manajemen keberlanjutan usaha. Metode yang digunakan meliputi pendekatan kualitatif dengan observasi lapangan, wawancara mendalam terhadap pelaku UMKM dan pengelola Baitul Maal Muamalat, serta pendekatan partisipatif dan aplikatif. Hasilnya menunjukkan bahwa pemberdayaan berbasis pendampingan berkelanjutan, pelatihan inovasi produk, dan pendampingan sertifikasi halal mampu meningkatkan pengetahuan tentang teknik pengawetan produk, memperbaiki manajemen produksi dan kesadaran pentingnya sertifikasi halal. Berdasarkan hasil pretest yang dilakukan sebelum pelatihan bahwa pengetahuan mitra tentang teknik pengawetan makanan didapatkan skor rata-rata 68,9, sedangkan hasil postest yang dilakukan setelah pelatihan didapatkan skor rata-rata 89,4, hal tersebut menunjukkan peningkatan kemampuan sebesar 20,5% dalam hal pengetahuan teknik pengawetan dan pengemasan makanan. Strategi pemberdayaan yang terintegrasi dengan pendekatan partisipatif dan dukungan kelembagaan dapat mendorong kemandirian dan keberlanjutan UMKM pangan.
EDUCATION ON FOOD ADDITIVES IN SCHOOL SNACKS FOR STUDENTS AND TEACHERS AT SMAN 11 BANDUNG Gozaly, Thomas; Rukmana, Jaka; Marthia, Nabila; Mulia, Rizqan Karima; Qhaleed, Shahnaz Naurelia Idhna
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.2945

Abstract

This community service activity aimed to address the high consumption of snacks containing food additives (BTP) among students who lack sufficient understanding of their types, functions, and health impacts. Many school-sold snacks use artificial colors, preservatives, or sweeteners that may exceed the limits set by the Food and Drug Administration (BPOM). To respond to this issue, lecturers from the Department of Food Technology, Universitas Pasundan, conducted educational outreach at SMAN 11 Bandung to enhance food literacy—especially in recognizing and managing the presence of BTP in school snacks. The outreach was delivered interactively through presentations, group discussions, simulations of reading BTP information on packaging labels, and distribution of educational leaflets. Key materials included: types of commonly used food additives, health risks of excessive BTP consumption, BPOM regulations, identification of BTP through E-numbers and packaging labels, and promotion of local foods and healthy snack alternatives. The activity was well-received by students and staff. Participants showed high enthusiasm, demonstrated by active engagement and many questions during discussions. Teacher involvement also suggested potential for ongoing knowledge dissemination within the school community. As tangible outputs, the team produced a final activity report, two popular articles submitted to national media, and video documentation to be used as teaching materials and promotional tools for similar educational initiatives in other schools.
Co-Authors Abdurohim, Dindin Asep Dedi Sutrisno Darniadi , Sandi Eko Hari Purnomo Fitriyanti, Asti Gita Rahayu gozaly, thomas Hari Hariadi, Hari Harjanto, Fariz Hutama Putra Ikrawan, Yusep Intan Nurrachmi Lasmanah, Lasmanah Marthia, Nabila Muhammad Syamaidzar Al-Githrif Mulia, Rizqan Karima Nur Faizah Latuconsina Pramanda, Ihsan Tria Purwiyatno Hariyadi Qhaleed, Shahnaz Naurelia Idhna Qoharisma Salam, Wildan Revo Luwandi Rizki, Fathia Triani, Rini Wildan Qoharisma Salam Wildan Qoharisma Salam Yazid Bindar Yusman Taufik, Yusman Zaeni, Mutiara Refanisa