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All Journal Jurnal Peternakan Indonesia Jurnal Hilirisasi IPTEKS (JHI) Indonesian Journal of Community Services
Rizki Dwi Setiawan
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Engineering Health Professions Public Health Social Sciences Veterinary Other

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Improving Product Quality through the Implementation of Good Manufacturing Practices and Vacuum Packaging in Smoked Catfish Businesses in Pasaman Setiawan, Rizki Dwi; Ananda, Ananda; Sandy, Ikhlas Pratama; Juliyarsi, Indri; Melia, Sri; Vebriyanti, Ely; Sukma, Ade; Aulia, Surya; Putri, Annisa; Rifki, Adam Muhammad; Sari, Deta Yosfa; Salsabila, Andhini Aulia; Farid, Muhammad; Hasanah, Zahratul
Indonesian Journal of Community Services Vol 7, No 1 (2025): May 2025
Publisher : LPPM Universitas Islam Sultan Agung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/ijocs.7.1.85-92

Abstract

The production of smoked catfish in Pasaman Barat faces several challenges, including traditional smoking processes that lack the implementation of Good Manufacturing Practices (GMP), inadequate packaging and labeling, and limited marketing strategies. These conditions result in inconsistent product quality, a short shelf life, and low market competitiveness. This community service program aims to improve the product quality and sustainability of the Gusni Afrida MSME partner through the application of GMP, enhanced packaging techniques, and the development of digital marketing strategies.  The methods employed include training in GMP implementation, vacuum packaging techniques, labeling, replacement of equipment compliant with GMP standards, and mentoring in GMP applications. The program enhances the partner's understanding of GMP, vacuum packaging techniques, labeling, production management, and digital marketing, accompanied by the practical implementation of GMP. This involves the use of equipment that meets GMP standards, employing proper production personnel attributes, vacuum packaging techniques, and attractive product labeling. In addition, e-commerce-based marketing broadens market access.  Implementation of this program is expected to positively impact the quality, efficiency, and competitiveness of the partner's products. The adoption of GMP and modern marketing strategies can serve as models for the development of small businesses in the local food industry.
Perbandingan Karakteristik Fisik dan Sensoris Es Krim Berbasis Susu Rendah Laktosa, Susu UHT, dan Susu Kedelai: Comparison of the Physical and Sensory Characteristics of Ice Cream Made with Low- Lactose Milk, UHT Milk, and Soy Milk Jhunaedy, Roby; Putra, Bintang Aulia; Sukma, Ade; Setiawan, Rizki Dwi
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 27 No 3 (2025): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.27.3.216-223.2025

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan berbagai jenis susu sebagai bahan baku utama pada pembuatan es krim terhadap karakteristik fisik dan sensori. Metode penelitian yang digunakan adalah Rancangan acak lengkap dengan 4 perlakuan (susu sapi rendah laktosa hasil hidrolisis enzimatis, susu sapi rendah laktosa komersial, susu sapi UHT komersial, dan susu kedelai) dan 5 ulangan. Parameter yang diamati yaitu overrun, melting time dan sensori. Penggunaan berbagai jenis susu dalam pembuatan es krim memberikan pengaruh signifikan (P<0.05) terhadap nilai overrun serta sensori warna, aroma tekstur, dan overall es krim, tetapi tidak memberikan pengaruh signifikan (P>0.05) pada sensori rasa. Es krim berbasis susu sapi (UHT, rendah laktosa hidrolisis enzimatis, dan rendah laktosa komersial) memiliki karakteristik overrun dan melting rate yang lebih rendah dibandingkan susu kedelai, tetapi tidak terdapat perbedaan signifikan diantara ketiga sampel tersebut. Walaupun es krim berbasis susu rendah laktosa hasil hidrolisis enzimatis menunjukkan nilai sensori yang lebih rendah pada atribut warna, aroma dan tekstur dibandingkan susu UHT konvensional, namun es krim berbasis susu rendah laktosa tetap layak dikembangkan sebagai alternatif fungsional bagi penderita intoleransi laktosa.
Peningkatan Kapasitas Produksi dan Efisiensi Manajemen pada Usaha Rendang Kemasan di Pasaman Barat melalui Modernisasi Peralatan dan Digitalisasi Pencatatan Produksi Setiawan, Rizki Dwi; Juliyarsi, Indri; Melia, Sri; Aulia H, Surya; sandy, Ikhlas Pratama; Azzahra, Chairilisa
Jurnal Hilirisasi IPTEKS Vol. 8 No. 4 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i4.907

Abstract

Micro, small, and medium-sized food enterprises in Indonesia face persistent challenges related to productivity and digitalization, as many still rely on manual processing and non-digital record-keeping, resulting in low efficiency and competitiveness. This condition is also evident in the Rendang Bu Pit MSME in Pasaman Barat, which operates with traditional equipment and basic bookkeeping. This community engagement program aimed to enhance production capacity and managerial efficiency through equipment modernization and digital digitization. A participatory action approach was employed, consisting of problem identification, technology transfer, production management training, implementation of semi-automated equipment, development of a spreadsheet-based digital dashboard, and continuous mentoring. Evaluation was performed using a before–after comparison of production performance. The results showed substantial efficiency improvements: coconut milk extraction decreased from ±60 minutes to ±15 minutes (75% efficiency gain); beef rendang cooking time decreased from ±6 hours to ±3.5 hours (40%); and clam rendang from ±4 hours to ±2.5 hours (37%). The use of a vacuum sealer increased packaging efficiency by up to 50% while extending product shelf life. The digital dashboard enabled integrated and real-time recording of raw materials, production output, sales, and profit/loss, thereby supporting data-driven decision-making. This program demonstrates novelty through the integration of semi-automated processing technology with an end-to-end digital system at the MSME scale, and its significance lies in strengthening digital transformation among food-sector MSMEs. The model is highly replicable for similar businesses to improve productivity, quality consistency, and competitiveness of the rendang industry at local and regional levels.
Co-Authors Ade Sukma Ananda, Ananda Annisa Putri Aulia H, Surya Aulia, Surya Chairilisa Azzahra Hasanah, Zahratul Ikhlas Pratama Sandy Indri Juliyarsi Jhunaedy, Roby Melia, Sri Melia, Sri Muhammad Farid Putra, Bintang Aulia Rifki, Adam Muhammad Salsabila, Andhini Aulia Sari, Deta Yosfa Vebriyanti, Ely