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All Journal Al Khidma: Jurnal Pengabdian Masyarakat Journal of Community Service (Abdisci)
Muhammad Suhanda
Universitas Swadaya Gunung Jati
Religion Humanities Education Social Sciences Other

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THE ROLE OF HALAL CERTIFICATES IN THE PERSPECTIVE OF CONSUMER PROTECTION ON OYSTER MUSHROOM NUGET PRODUCTS IN BELAWA VILLAGE Hafidz Wahyudin; Yosvania Miranda; Muhammad Suhanda
Jurnal Abdisci Vol 2 No 6 (2025): Vol 2 No 6 Tahun 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v2i6.674

Abstract

Abstract Background. MSME actors are one of the economic forces that contribute significantly to the state of Indonesia, especially food-type MSME products. However, many MSMEs still do not have halal certificates when distributing their products. Belawa Village, Cirebon Regency, has the potential to manage oyster mushrooms that have not been used as ready-to-eat products managed by PKK women in Belawa Village. Aims. The goal is that we, as the Thematic KKN Group 15 of Swadaya Gunung Jati University, will develop this potential into oyster mushroom nuggets products and register halal certificates along with NIB as a form of consumer protection, increase market competitiveness and obtain legality and legal certainty. Methods. The method used in this community service is ABCD (Asset-Based-Community Development). Result. The result of the implementation of this service activity is that the activity of making mushroom nuget products is suitable for sale, and a halal certificate has been made along with NIB in collaboration with the participants of Thematic KKN 15 of Swadaya Gunung Jati University with the PKK Women of Belawa Village. Conclusion. In other words, besides being useful in market competition for MSME actors, halal certificates will also increase consumers' confidence in their consumption of these products because they can guarantee product quality, hygiene, cleanliness, comfort, and safety so that consumer health is maintained. Implication. These activities consist of systematically provided training and education until the product is suitable for distribution to the community.
Peningkatan Nilai Tambah dan Daya Saing Produk UMKM Melalui Inovasi Peyek Udang Rebon Berbasis Daun Jeruk, Varian Pedas, dan Desain Kemasan di Desa Rambatan Wetan Muhammad Suhanda; Dina Citra Kharisma; Nabila Kartika Putri; Rindaris Septiaci; Ziko Gibran
Al Khidma: Jurnal Pengabdian Masyarakat Al Khidma Vol. 6 No. 3 Juli - September 2026
Publisher : Sekolah Tinggi Ilmu Al-Qur'an (STIQ) Amuntai Kalimantan Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35931/ak.v6i3.6560

Abstract

Keterbatasan inovasi produk dan strategi pemasaran menjadi kendala utama dalam meningkatkan daya saing UMKM pangan di tingkat desa. UMKM di Desa Rambatan Wetan yang memproduksi peyek ikan dan sayuran masih mengandalkan satu varian produk, kemasan plastik sederhana, serta pemasaran yang terbatas pada pasar tradisional tanpa adanya branding. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan nilai tambah dan daya saing produk melalui inovasi peyek udang rebon berbasis daun jeruk, pengembangan varian pedas, perbaikan desain kemasan menggunakan ziplock, serta pendampingan pemasaran digital. Metode yang digunakan meliputi pelatihan pembuatan produk sejak tahap awal, uji coba varian rasa, edukasi desain kemasan, serta sosialisasi promosi digital melalui pemanfaatan platform seperti Google Maps. Hasil kegiatan menunjukkan adanya peningkatan pemahaman mitra terhadap inovasi produk dan strategi pemasaran, serta kesiapan dalam mengembangkan usaha secara lebih kompetitif.
Co-Authors Dina Citra Kharisma Hafidz Wahyudin Nabila Kartika Putri Rindaris Septiaci Yosvania Miranda Ziko Gibran