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All Journal Jurnal Rekayasa Industri (JRI) Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks
Yan Heryandi
Universitas Andalas
Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences Other

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Community Empowerment Through Feed Optimization for Kampung Unggul Balitnak (KUB) Chickens in the Talago Makmur Farmer Women's Group Robi Amizar; Wizna Wizna; Mirzah Mirzah; Ridho Kurniawan Rusli; Zurmiati Zurmiati; Yan Heryandi; Romi Andika; Fitrah Thyasta Ardika
Warta Pengabdian Andalas Vol 32 No 4 (2025)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.32.4.534-542.2025

Abstract

This community service activity aims to optimize the business activities of the Talago Makmur farmer women's group in the Kampung Unggul Balitnak (KUB) Chicken Farming Business. This activity focuses on increasing understanding through optimizing the use of local feed, providing probiotics, and managing maintenance and cultivation. This activity is designed to combine counseling, training, practical demonstrations, monitoring, and evaluation, thereby increasing the percentage of farmers who understand the material. The counseling materials provided include knowledge of feed, ration preparation, and probiotic administration. Feedback from the activity was measured based on questionnaire data to assess the level of knowledge and understanding of group members who participated in the community service activity. The results of this community service activity indicate that the counseling has been carried out effectively, improving farmers' knowledge and practical skills in ration formulation. A new approach focused on optimizing the use of local feed and probiotics was implemented to encourage community empowerment. Twenty group members attended this activity. Activities carried out include counseling sessions, ration preparation training, discussions, data collection from questionnaires, and distribution of assistance for laying hens and feed. Based on the evaluation results, farmers' understanding showed an estimated average increase of around 30% after participating in the counseling and training activities. The conclusion of this community service activity is an increase in understanding of the use of local feed and probiotics, as well as the development of skills among members of the Talago Makmur farmer women's group through the practice of making rations to optimize KUB chicken rations.
Penentuan Halal Critical Control Point pada Rantai Pasok Rendang Daging Redha Yusnil; Rika Ampuh Hadiguna; Alexie Herryandie BA; Yan Heryandi
Jurnal Rekayasa Industri (JRI) Vol. 8 No. 1 (2026): Vol.8 No.1 (2026): Edisi April
Publisher : Program Studi Teknik Industri, Fakultas Sains dan Teknologi, Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/jri.v8i1.1937

Abstract

Sertifikasi halal merupakan faktor penting bagi Usaha Mikro, Kecil, dan Menengah (UMKM) dalam meningkatkan daya saing serta memastikan kepatuhan terhadap standar halal. Sertifikasi ini diperoleh melalui penerapan Sistem Jaminan Produk Halal (SJPH) yang terintegrasi dalam proses produksi. Namun, implementasi Sistem Jaminan Produk Halal (SJPH) masih menjadi tantangan bagi UMKM pengolahan rendang daging suwir, terutama dalam hal kepatuhan terhadap Good Manufacturing Practice (GMP). Penelitian ini bertujuan untuk merancang pohon keputusan dalam penentuan Halal Critical Control Point (HCCP) berdasarkan prinsip SJPH dan GMP. Identifikasi HCCP dilakukan pada tahapan pemilihan bahan baku, proses produksi, dan distribusi produk. Penelitian ini memberikan panduan bagi UMKM dalam menetapkan titik kendali kritis pada rantai pasok rendang daging suwir sehingga dapat memperkuat jaminan halal serta meningkatkan daya saing produk di pasar domestik dan internasional. Hasil penelitian mengidentifikasi 24 HCCP pada rantai pasok halal rendang daging suwir di ISR, yang mencakup aspek fasilitas (alat produksi dan rumah produksi), proses produksi, produk, dan etika kerja. Temuan utama menunjukkan bahwa sebagian besar HCCP didominasi oleh aspek fasilitas rumah produksi yang belum memadai. Risiko yang teridentifikasi meliputi kontaminasi fisik, biologis, kimia, serta potensi kontaminasi najis atau zat haram yang dapat mempengaruhi status kehalalan dan keamanan produk pada seluruh tahapan proses produksi. HCCP yang ditemukan meliputi proses pengiriman daging dari pemasok ke produsen, penyimpanan bahan baku, pencucian bahan baku, proses menyuwir daging, pemasakan rendang, dan pengemasan. Implikasi penelitian ini menunjukkan bahwa perbaikan fasilitas produksi menjadi prioritas dalam mitigasi risiko untuk memperkuat jaminan halal, keamanan produk, dan daya saing UMKM.
Co-Authors Alexie Herryandie BA Fitrah Thyasta Ardika Mirzah Mirzah Redha Yusnil Rika Ampuh Hadiguna Robi Amizar Romi Andika Rusli, Ridho Kurniawan Wizna (Wizna) Zurmiati