Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Abdimas Bina Bangsa

PENDAMPINGAN PENERAPAN CARA PRODUKSI PANGAN YANG BAIK (CPPB) PADA PRODUKSI KERUPUK RAMBAK TAPIOKA DI UD MEKAR KOTA SEMARANG Zulhaq Dahri Siqhny; Sri Budi Wahjuningsih; Dian Indudewi; Amerti Irvin Widowati
Jurnal Abdimas Bina Bangsa Vol. 4 No. 2 (2023): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v4i2.732

Abstract

This community service method includes discussion and observation, formulating recommendations, and socialization along with assistance in implementing good food production methods (CPPB) at UD Mekar which produces tapioca rambak crackers. The data collected includes understanding and application of CPPB in various aspects of cracker production, including raw material selection, processing, sanitation, and product labeling. The results of this service show that UD Mekar has a limited understanding of CPPB. These findings indicate the importance of increasing awareness and education about CPPB at UD Mekar. The implementation of CPPB in cracker production by UD Mekar still has many challenges. However, with increased awareness, training and proper support, UD Mekar can improve product quality and safety. Apart from that, the recommendation for implementing CPPB at UD Mekar can be a reference for future improvements so that food safety for consumers is guaranteed and can improve the quality of tapioca rambak cracker products.  
PENDAMPINGAN PENGAJUAN SPP-IRT UNTUK PENINGKATAN KEAMANAN PANGAN DI UKM KERUPUK SEMARANG Siqhny, Zulhaq Dahri; Wahjuningsih, Sri Budi; Indudewi, Dian
Jurnal Abdimas Bina Bangsa Vol. 6 No. 1 (2025): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v6i1.1293

Abstract

Tapioca rambak crackers are the flagship product of UD Mekar, a small industry in Semarang. However, up to this point, the product has not yet obtained the SPP-IRT certification, which is essential to ensure food safety and enhance competitiveness. This community service aims to assist UD Mekar in the SPP-IRT application process, from document preparation to socialization and implementation of Good Manufacturing Practices (GMP). The methods employed include training, administrative assistance, and post-certification monitoring. The results of this activity indicate an increased understanding of food safety among workers and improvements in production facilities. With the acquisition of the SPP-IRT number, UD Mekar can legally market its products, increase consumer trust, and expand its market.