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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Food and Culinary
Hesti Khofifah
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Risiko dan Peluang Industri Makanan Rumah Tangga dengan Sistem On-Line dalam Masa Pandemi Covid-19 di DIY Rachmawati Widyaningrum; Khairunisa Ramadhani; Hesti Khofifah; Shaumi Natalia Putri
Journal of Food and Culinary Vol. 4 No. 1 [Juni 2021]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v4i1.4123

Abstract

Dalam masa pandemi Covid-19, sistem pemesanan dan pengantaran online pada industri makanan rumah tangga merupakan sebuah alternatif untuk memenuhi kebutuhan pangan konsumen tanpa harus keluar rumah sekaligus sebagai penggerak ekonomi nasional. Namun demikian, isu keamanan pangan, risiko transmisi virus, dan kehalalan makanan masih menjadi tantangan dalam menjalankan bisnis tersebut dengan banyaknya produk industri makanan rumah tangga yang belum beregistrasi dan bersertifikasi halal. Penelitian ini bertujuan mengkaji tentang bagaimana persepsi stakeholder industri makanan rumah tangga dengan sistem online di masa pandemi Covid-19 terkait: 1) Risiko kesehatan dan kehalalan produk 2) Peluang ekonomi bisnis makanan online 3) Praktik pengelolaan bisnis makanan untuk meminimalisasi risiko dan memaksimalkan peluang penjualan makanan secara online. Penelitian ini adalah penelitian kualitatif dengan desain deskriptif yang dilaksanakan melalui wawancara online pada bulan Januari-Februari di DIY. Responden adalah produsen makanan di DIY, menyelenggarakan produksi makanan komersial skala rumah tangga selama pandemi, melaksanakan sistem penjualan makanan secara online, dan tidak memiliki toko offline. Pengumpulan data dilakukan dengan metode purposive sampling. Metode triangulasi dilakukan dengan melakukan wawancara kepada ahli keamanan dan kehalalan pangan dan konsumen industri makanan rumahan dengan total jumlah responden 8 orang. Industri makanan skala rumah tangga dalam masa pandemi Covid-19 memberikan dampak positif pada penguatan ekonomi rumah tangga dan peluang usaha. Risiko keamanan dan kehalalan pangan muncul dari minimnya pengetahuan produsen tentang keamanan dan kehalalan pangan, keterbatasan sumber daya, serta produk yang dihasilkan belum tersertifikasi. Risiko tersebut dapat diminimalkan dengan kolaborasi antara produsen, konsumen dan pemerintah untuk mewujudkan pangan yang aman dan halal.
Peningkatan Pengetahuan tentang Gizi di Masa Pandemi untuk Pencegahan Covid-19 Sunarti Sunarti; Rachmawati Widyaningrum; Dyah Suryani; Hesti Khofifah
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No Special-1 (2022): 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.v7iSpecial-1.2679

Abstract

Nutritional fulfillment is one of the essential factors to prevent the Covid-19 disease. The term balanced nutrition consists of several points: balanced consumption of staple food, the source of protein, fruit, and vegetables, and also drinking an adequate amount of water. Several specific nutrients are also involved in strengthening the immune system, such as vitamin A, C, E, B6, folic acid, zinc, selenium, and iron. The balanced diet practices are affected by nutrition knowledge and further underlined the importance of an educational approach to knowledge improvement of its principles to prevent Covid-19 disease. The intervention conducted through an online meeting platform with a pre-post test was applied to measure the level of knowledge. There were 92 participants in this international event, with the knowledge score improvement was 25% higher than the pre-test mean score. The highest rose was in the vegetables daily intake recommendation and the highest vitamin C source. In conclusion, sustainable educational intervention is important to improve the community’s knowledge about a balanced diet that plays a role in Covid-19 disease prevention.
Peningkatan Pengetahuan UMKM Pangan tentang Produk Pangan Bergizi, Aman, dan Halal Rachmawati Widyaningrum; Cita Eri Ayuningtyas; Dyah Suryani; Hesti Khofifah; Siti Mutmainah; Shaumi Natalia Putri
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): 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.v7i3.2760

Abstract

As part of Micro, Small, and Medium Enterprises (MSMEs), the Culinary Sector is the sector that has the largest contribution to the National Gross Domestic Product at 32.50%. During the Covid-19 pandemic, the MSME business in the culinary industry showed positive growth with an increase in the number of enterprises and their transactions, especially with the internet-based marketing system (online). However, it still has several problems, such as low nutritional value, safety issues, and the product halalness. Tirtonirmolo, a subdistrict that houses 178 food MSMEs, is also experiencing the same problem with the low number of products certified for their safety and halal status. Educational programs were conducted to increase the knowledge of the household food industry in Tirtonirmolo by the principles of nutrition, food safety, and halalness. Through educational programs, knowledge improvement is carried out through an online meeting platform with three topics: improving nutritional food value, safety, and halal food products. Measurement of the increase in knowledge is done by comparing the results of the pre-test and post-test. The measurement results showed that there was an increase in knowledge scores in three aspects, namely nutrition (9.1 points), food safety (11.4 points), and food halalness (13.1 points), with an average of 11.4 points. From the evaluation results, it was found that most of the participants felt that this activity was valuable and applicable and had expectations for follow-up. This educational program can be designed to be carried out ongoing to obtain a more optimal result of increasing knowledge.
Co-Authors Ayuningtyas, Cita Eri Dyah Suryani Khairunisa Ramadhani Rachmawati Widyaningrum Shaumi Natalia Putri Siti Mutmainah Sunarti Sunarti