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Nur Aini Fauziyah
Universitas Pembangunan Nasional “Veteran” Jawa Timur
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Journal : Journal of Science and Social Development

 1 
Penguatan Good Manufacturing Practices (GMP) pada CV. Pawon Ibun dalam rangka Mempersiapkan Sertifikasi pangan. Shafira Enri Shalsabiella; Yulistiani, Ratna; Fauziyah, Nur Aini
Journal of Science and Social Development Vol. 7 No. 1 (2024): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v7i1.1240

Abstract

Currently, there are many problems regarding the quality and safety of products that can endanger consumers. GMP (Good Manufacturing Practices) is a fun way in the form of application in the food processing industry to guarantee and ensure the safety and quality of the products produced. The purpose of this community service is to conduct training application (Good Manufacturing Practices) of GMP on CV. Pawon Ibun in order to prepare for Food certification CV. Pawon Ibun is a business engaged in food processing that specifically produces MPASI for baby and toddlers. In addition to the aim of obtaining food certification, another objective of the training and assistance provided to workers is to provide an understanding of the importance of GMP and be able to apply it during the production process, so that CV. Pawon Ibun is able to produce safe and quality processed food. The research method used is a qualitative approach and survey methods are also used in data collection. Implementation starts from training, mentoring and also evaluation. Based on the survey results, it can be seen that the employees of CV. Most of Pawon Ibun did not know about and had not received training on GMP. And after receiving training, they are able to understand the concepts, objectives, and benefits of GMP and are able to apply them during the production process. That way, CV. Pawon Ibun is eligible to get GMP food certification.
Edukasi HACCP Pada UMKM CV. Pawon Ibun Dalam Meningkatkan Daya Saing Industri Global Awanda Winar Fitriana; Yulistiani, Ratna; Fauziyah, Nur Aini; Misbach, Moch. Harits Pradana
Journal of Science and Social Development Vol. 7 No. 1 (2024): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v7i1.1241

Abstract

Education on HACCP conducted at CV. Pawon Ibun Tuban, East Java aims to provide basic capital in the implementation of HACCP. The activity was carried out from August to November with several stages of implementation. The methodology of implementing this training activity is by using a qualitative analysis in the form of a quiz given to CV. Pawon Ibun employees to measure the success rate of education that has been conducted. The steps taken to facilitate the implementation of educational activities on HACCP start from the preparation stage, implementation stage, evaluation stage and mentoring stage. The results of the methodology stages carried out in the form of questionnaire are the need for assistance in the intensive implementation of HACCP because there are several aspects that still need to be improved.
Penguatan Good Manufacturing Practices (GMP) pada CV. Pawon Ibun dalam rangka Mempersiapkan Sertifikasi pangan. Shafira Enri Shalsabiella; Yulistiani, Ratna; Fauziyah, Nur Aini
Journal of Science and Social Development Vol. 7 No. 1 (2024): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v7i1.1240

Abstract

Currently, there are many problems regarding the quality and safety of products that can endanger consumers. GMP (Good Manufacturing Practices) is a fun way in the form of application in the food processing industry to guarantee and ensure the safety and quality of the products produced. The purpose of this community service is to conduct training application (Good Manufacturing Practices) of GMP on CV. Pawon Ibun in order to prepare for Food certification CV. Pawon Ibun is a business engaged in food processing that specifically produces MPASI for baby and toddlers. In addition to the aim of obtaining food certification, another objective of the training and assistance provided to workers is to provide an understanding of the importance of GMP and be able to apply it during the production process, so that CV. Pawon Ibun is able to produce safe and quality processed food. The research method used is a qualitative approach and survey methods are also used in data collection. Implementation starts from training, mentoring and also evaluation. Based on the survey results, it can be seen that the employees of CV. Most of Pawon Ibun did not know about and had not received training on GMP. And after receiving training, they are able to understand the concepts, objectives, and benefits of GMP and are able to apply them during the production process. That way, CV. Pawon Ibun is eligible to get GMP food certification.
Edukasi HACCP Pada UMKM CV. Pawon Ibun Dalam Meningkatkan Daya Saing Industri Global Awanda Winar Fitriana; Yulistiani, Ratna; Fauziyah, Nur Aini; Misbach, Moch. Harits Pradana
Journal of Science and Social Development Vol. 7 No. 1 (2024): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v7i1.1241

Abstract

Education on HACCP conducted at CV. Pawon Ibun Tuban, East Java aims to provide basic capital in the implementation of HACCP. The activity was carried out from August to November with several stages of implementation. The methodology of implementing this training activity is by using a qualitative analysis in the form of a quiz given to CV. Pawon Ibun employees to measure the success rate of education that has been conducted. The steps taken to facilitate the implementation of educational activities on HACCP start from the preparation stage, implementation stage, evaluation stage and mentoring stage. The results of the methodology stages carried out in the form of questionnaire are the need for assistance in the intensive implementation of HACCP because there are several aspects that still need to be improved.
Co-Authors A.R Yelvia Sunarti Abdan Syakura Amelia Putri Annisa Bella Aruan, Nenni Mona Awanda Winar Fitriana Ayunda Wulan Ayunda Wulan Permatasari Bintang Arya Sena Dewa, Krisna Kumara Dian R, Nadia Dira Ernawati Dona Avrilia Kristanti Dyah Suci Perwitasari Dyah Suci Perwitasari Dyah Suci Perwitasari Dyah Suci Perwitasari Dyah Suci Perwitasari, Dyah Suci Dyah, Meiska Euis Nurul Hidayah Fadly, Teuku Andi Faizah, Anif Usni Fina Nidha Ulmu Fidha Hafidah, Lailatul hardiantati, hamizatul Hasan, Nailul Ima Putriana Indah Dwi Asti Issafira, Radissa Dzaky Iszakiyah, Nur Iva N, Cantika Kindriari Nurma Wahyusi Kristanti, Dona Avrilia Kristian T, Kristian T Kusuma Wardhani Mas’udah Kusuma Wardhani Mas’udah Kusumaningtyas, Putri Catur Kuzzairi, Kuzzairi Marzuqi, Muhammad Hilmi Mas'udah, Kusuma Wardhani Mas’udah, Kusuma Wardhani Mei Syella Kurnia Putri Cahyo Meiska Diah Kusumawardani Misbach, Moch. Harits Pradana Moch.Syaifuddin Mohamad Nur Mohammad Iqbal Mohammad Iqbal Nabilla Nabilla Nailul Hasan Nugraha, Reva Edra Nugraha, Satria Kirdha Pardi Sampe Tola Permatasari, Ayunda Wulan Pujiani, Honesty Putri Catur Kusumaningtyas Putriana, Ima Rahman, Hilmah Noviandry Rahman Ratna Yulistiani Reva Edra Nugraha Riskiarna, Reffany Choiru Sakinah Sakinah Santika, Arum Sinda Sari, Agoesta Pralita Shafira Enri Shalsabiella Sintha Soraya Santi Suhendro, Prastomo SULIYANAH SULIYANAH Suprihatin Suprihatin Suryadi A, Edy Syahrul Munir Tanjung, Riadhi Fairuz Teuku Andi Fadly timur, fajar Ummi Muashomah Wulan, Widya Rachma Yuliana W, Rahayu