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All Journal DiH : Jurnal Ilmu Hukum PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Integrated Agribusiness
Hastati, Dwi Yuni
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Geographical Indications and Legal Protections for Indonesian Livestock Products: A Critical Analysis of Policy and Enforcement Listiasari, Faranita Ratih; Kuntari, Wien; Hastati, Dwi Yuni; Nuraeni, Ani
DiH: Jurnal Ilmu Hukum Volume 21 Nomor 1 Februari 2025
Publisher : Doctor of Law Study Program Faculty of Law, Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/dih.v0i0.11346

Abstract

As an agricultural country, Indonesia has considerable potential for livestock products such as meat, eggs, milk, and processed products. Indonesia's biodiversity and vast territory produce livestock products with distinctive characteristics and uniqueness that differ from similar products made in different regions. To protect against counterfeiting of the origin of livestock products, these products are given markers known as Geographical Indications. This study aims to determine the criteria for livestock products to be registered for Geographical Indications and the benefits of protection of these Geographical Indications. The research method used is normative legal research, which analyzes laws, regulations, and other data to answer this research problem. Livestock products registered for Geographical Indications must be proven to have specific characteristics because of the conditions where the livestock products are produced. Climate, latitude, rainfall, and other factors can affect livestock products. The correlation between regional factors and livestock products brings products with specific characteristics that are different from similar products. Livestock products registered with Geographical Indications benefit consumers by avoiding livestock products not produced from the Geographical Indication area. For producers of livestock products, Geographical Indications are a promotional tool that can increase sales of their products. In addition, Geographical Indications help preserve the environment of the area where livestock products are produced so that the products do not change in quality or characteristics.
Pelatihan Sanitasi dan Higiene pada Karyawan Produksi Beras Organik di Agro Edu Wisata Organik Mulyaharja, Bogor: Sanitation and Hygiene Training for Worker at Organic Rice Production at Mulyaharja Organic Agro Edu-Tourism Anggarkasih, Made Gayatri; Fatimah, Ai Imas Faidoh; Hastati, Dwi Yuni; Febrinda, Andi Early; Adzkiya, Muhammad Agung Zaim; Mariyani, Neny; Trianawati, Mrr. Lukie; Sarastani, Dewi; Hapsari, Rianti Dyah; Suhaima, Nurafi Razna; Fajri, Aulia Irhamni; Salshabila, Lintang Putri; Madania, Kanaya Fatimah; Fidella, Aliya
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8600

Abstract

One of the flagship products of Mulyaharja Organic Agro Edu-Tourism (AEWO) is organic rice. Organic rice has very high-quality standards, including cleanliness and food safety. To increase the interest of visitors to the AEWO, organic rice producers must be able to maintain the quality of their products to remain superior to similar products. The process of producing organic rice, from planting to processing, has the potential for contamination from various sources, such as soil, water, equipment, and workers. Training is crucial to align all workers' understanding of the importance of maintaining a sanitary and hygienic work environment. The purpose of this training is to increase awareness, knowledge, and sanitary hygiene practices among workers in organic food production at AEWO Mulyaharja. This training uses an integrated method, namely lectures, demonstrations, and hands-on practice. The training begins with a pre-test and ends with a post-test to measure changes in participants' knowledge and skills. The entire series of community service activities has been carried out successfully. The training focused on sanitation and hygiene in organic rice production has been successfully implemented and had a positive impact on participants. Evaluation results show an increase in participants' knowledge of good sanitation practices in the organic rice production process so that they can produce safe organic rice products for consumption.
Persepsi Konsumen dan Strategi Masuk Pasar untuk Produk Tepung Bumbu Serbaguna Berbasis MOCAF yang Inovatif: Consumer Perception and Market Entry Strategy for a Novel MOCAF-Based All-Purpose Seasoning Hastati, Dwi Yuni; Fajri, Aulia Irhamni; Febrinda, Andi Early; Anggarkasih, Made Gayatri; Trianawati, Mrr Lukie; Fatimah, Ai Imas Faidoh; Sarastani, Dewi; Mariyani, Neny; Adzkiya, M Agung Zaim; Suhaima, Nurafi Razna; Hapsari, Rianti Dyah; Nurwitri, Caecillia Chrismie; Ladystia, Syakilah Nawal; Prananingrum, Disty Isbiyanti
Journal of Integrated Agribusiness Vol 7 No 1 (2025): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v7i1.6270

Abstract

This study aims to analyze consumer perceptions and preferences regarding a novel all-purpose seasoning based on Modified Cassava Flour (MOCAF) and to formulate an effective market entry strategy. A descriptive quantitative research design was employed, combining sensory evaluations and structured consumer surveys. Sensory evaluation involved 35 panelists who compared the MOCAF-based seasoning with two commercial brands, assessing attributes including taste, aroma, texture, and overall appearance. Results from the consumer survey indicated positive perceptions of the MOCAF-based seasoning, with respondents rating it favorably in terms of taste (74%), aroma (75%), and overall appeal (70%). However, price sensitivity emerged as a significant concern, with approximately 23% of respondents highlighting affordability as an issue. Demographic factors, especially education level and occupation, significantly influenced consumer perceptions. Housewives, in particular, showed greater awareness and familiarity with the product. Based on these findings, an integrated market entry strategy was developed, emphasizing market segmentation, targeting health-conscious households, particularly mothers and homemakers, and positioning the product as a healthier, gluten-free alternative to conventional seasonings. The study further recommends the implementation of educational campaigns, partnerships with influencers, and product sampling programs to enhance product awareness and build consumer trust. This research contributes to the existing body of literature on functional foods, particularly regarding sustainable local food innovations in emerging markets. The results provide practical insights for producers aiming to introduce MOCAF-based products to broader markets.
Co-Authors Andi Early Febrinda Ani Nuraeni Dewi Sarastani Fajri, Aulia Irhamni Fatimah, Ai Imas Faidoh Fidella, Aliya Hapsari, Rianti Dyah Kuntari, Wien Ladystia, Syakilah Nawal Listiasari, Faranita Ratih M. Agung Zaim Adzkiya Madania, Kanaya Fatimah Made Gayatri Anggarkasih Mariyani, Neny Prananingrum, Disty Isbiyanti Salshabila, Lintang Putri Suhaima, Nurafi Razna Trianawati, Mrr Lukie Trianawati, Mrr. Lukie