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All Journal International Journal of Engineering, Science and Information Technology Tulisan Ilmiah Pariwisata (TULIP) Toba: Journal of Tourism, Hospitality, and Destination JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Jurnal Pengabdian Masyarakat Bidang Sosial dan Humaniora Jurnal Pendidikan dan Perhotelan
Bimo Kuncoro Jati
Universitas Negeri Jakarta
Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Transportation Other

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Implementasi HACCP dan SSOP dalam Menjamin Kualitas Produk di Industri Pangan UMKM. Narrative Literature Review Bimo Kuncoro Jati; Putri Viona Amalia; Sheryl Candra Sasi
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 5 No. 1 (2026): Februari 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v5i1.7286

Abstract

Food safety is a critical issue in the food industry, as each stage of production poses potential hazards that may reduce product quality and endanger consumer health, particularly in micro, small, and medium enterprises (MSMEs). Inadequate sanitation practices and weak process control remain major causes of food contamination. This study aims to examine the effectiveness of implementing Hazard Analysis Critical Control Point (HACCP) and Sanitation Standard Operating Procedures (SSOP) in ensuring food quality and safety based on previous research findings. The study employed a Narrative Literature Review approach with qualitative analysis through document review and content analysis of relevant scientific articles published between 2015 and 2025. The literature was analyzed to identify HACCP and SSOP implementation practices, types of food industries, hazard control measures, and challenges in their application. The results indicate that consistent implementation of HACCP and SSOP is effective in reducing microbiological contamination risks, improving product quality, and enhancing production processes. However, several obstacles remain, including limited sanitation facilities, low worker discipline, weak documentation systems, and insufficient internal supervision, particularly among MSMEs and online food businesses. It can be concluded that HACCP and SSOP are fundamental pillars of food safety management systems, yet their effectiveness strongly depends on human resource commitment, hygienic work culture, and continuous training and facility support. Therefore, strengthened assistance, capacity building, and collaboration among stakeholders are essential to achieve effective and sustainable food safety implementation.
RETHINKING THE 4A MODEL IN COASTAL TOURISM: WHY ACCESSIBILITY MATTERS MORE THAN ATTRACTIONS FOR REVISIT INTENTION Bimo Kuncoro Jati; riswano; Rachmadina Rafika Triani; Candra Karismawan
Jurnal Pendidikan dan Perhotelan (JPP) Vol. 6 No. 1 (2026): JURNAL PENDIDIKAN DAN PERHOTELAN
Publisher : Family Welfare Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JPP6i1.07

Abstract

This study reexamines the structural relevance of the 4A tourism supply model (Attraction, Accessibility, Amenities, and Ancillary Services) in explaining revisit intention within emerging coastal destinations. While prior research frequently emphasizes attraction quality as the primary determinant of tourist loyalty, limited empirical attention has been given to the relative dominance of structural supply components in peripheral coastal contexts. This research aims to analyze the influence of the 4A components on revisit intention and identify the most dominant predictor in Ngrenehan Beach, Gunung Kidul Regency, Indonesia. A quantitative explanatory design was employed using a survey of 120 domestic tourists. Data were analyzed through multiple regression and structural modeling procedures to test direct effects among constructs. The findings reveal that although the 4A components collectively influence revisit intention, accessibility is the only variable with a statistically significant positive effect. Attraction, amenities, and ancillary services do not independently predict revisit intention. The model explains 70.4% of the variance in revisit intention, indicating strong explanatory power. These results suggest that in emerging coastal destinations, accessibility functions as a structural enabler that conditions the effectiveness of other tourism supply elements. The study contributes theoretically by refining the 4A framework through contextual dominance analysis and offers practical implications for destination managers to prioritize transportation connectivity and infrastructure development as strategic levers for enhancing tourist loyalty and long term competitiveness.
Implementasi Alat Permainan Edukatif (APE) untuk Menstimulasi Motorik Halus Anak Usia Dini di Kelurahan Srengseng, Jakarta Barat Bimo Kuncoro Jati; Riswano Riswano; Rachmadina Rafika Triani; Candra Karismawan
ABDISOSHUM: Jurnal Pengabdian Masyarakat Bidang Sosial dan Humaniora Vol. 5 No. 1 (2026): Maret 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdisoshum.v5i1.7712

Abstract

This community service program aims to enhance fine motor skills in early childhood through the utilization of Educational Play Tools (EPT) at PAUD/RA Al Istiqomah, Kembangan District, West Jakarta. The program employed a community-based participatory approach involving 25 children aged 4–6 years, along with teachers and parents. The method consisted of five stages: needs assessment, preparation, intervention implementation, evaluation, and program sustainability. Data were collected using participatory observation with a checklist instrument covering hand-eye coordination, grip strength, object manipulation accuracy, and attention span. The results indicate improvements across all fine motor skill indicators, with the highest increase observed in object manipulation accuracy. In addition, qualitative reflections revealed that teachers and parents gained better understanding and skills in providing developmental stimulation through play-based activities. The collaborative approach between school and family played a significant role in supporting program sustainability. However, these findings should be interpreted cautiously due to the short duration of the intervention and the limited number of participants. Further studies with more rigorous designs are recommended. Overall, the use of educational play tools through play-based learning demonstrates potential as a practical and contextually relevant strategy to support fine motor development in early childhood education settings.
Communication Strategies for Micro, Small, and Medium Enterprises Participation in The Sagarurung Festival, Pali Regency Meisya Anggraini; Esxi Martia Gusma; Bimo Kuncoro Jati; Raty Rusmiana
Tulisan Ilmiah Pariwisata (TULIP) Vol 9, No 1 (2026): Juni
Publisher : Program Studi S1 Pariwisata, Universitas Muhammadiyah Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31314/tulip.9.1.60-78.2026

Abstract

This study aims to analyze communication strategies implemented to enhance Micro, Small, and Medium Enterprises (MSMEs) participation in the Sagarurung Festival in PALI Regency. MSMEs play a significant role in supporting regional economic development, particularly through tourism-based events and creative economy activities. This research applies a qualitative research approach by utilizing in-depth interviews, direct observation, document analysis, and SWOT analysis supported by IFAS and EFAS frameworks. Informants were selected using purposive sampling, involving representatives from the Office of Cooperatives and SMEs of PALI Regency, festival organizers, and MSME participants. Data were analyzed using the interactive model of Miles and Huberman. The findings indicate that the communication strategy implemented in the Sagarurung Festival reflects an Integrated Marketing Communication (IMC) approach, incorporating advertising, sales promotion, public relations, personal selling, and direct and digital marketing. Digital communication and interpersonal communication emerged as the most effective strategies in facilitating MSME participation. WhatsApp and social media became the primary communication channels due to their accessibility, speed, interactivity, and efficiency. Furthermore, free booth facilities reduced participation barriers, while public relations and interpersonal communication strengthened trust and sustainable relationships between organizers and MSMEs.
Optimalisasi Under-Counter Chiller untuk Meningkatkan Higiene dan Sanitasi Operasional Restoran: Studi Pre-Post pada UMKM Pana Roastery Bimo Kuncoro Jati; Shinta Doriza; Rachmadina Rafika Triani; Riswano Rafika Triani; Candra Kharismawan; Shafa Radiva Assyam; Alika Nabila
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 5 No 3 (2026): Juli
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Latar belakang: Peningkatan mutu manajemen operasional dan penerapan higiene serta sanitasi merupakan aspek penting dalam menjamin keamanan pangan dan efisiensi usaha pada UMKM kuliner. Keterbatasan fasilitas penyimpanan bahan baku dan belum optimalnya pemanfaatan under-counter chiller dapat memengaruhi efektivitas pengelolaan bahan pangan dan alur kerja di area produksi. Tujuan: Kegiatan ini bertujuan meningkatkan pengetahuan mitra mengenai higiene dan sanitasi serta mengoptimalkan pemanfaatan under-counter chiller dalam mendukung efisiensi penyimpanan bahan baku dan operasional dapur pada UMKM Pana Roastery. Metode: Program dilaksanakan melalui tahapan persiapan, edukasi manajemen operasional, pelatihan higiene dan sanitasi, serta pendampingan teknis penggunaan dan penataan bahan baku pada under-counter chiller. Evaluasi dilakukan menggunakan desain pre-post untuk mengukur perubahan pengetahuan mitra terkait higiene, sanitasi, dan efisiensi penyimpanan bahan baku. Hasil: Hasil evaluasi menunjukkan peningkatan skor pengetahuan mitra sebesar 31,25 poin atau 21,4% setelah intervensi. Peningkatan pengetahuan tersebut disertai dengan perbaikan penataan penyimpanan bahan baku dan efisiensi alur kerja di area dapur. Kesimpulan: Optimalisasi pemanfaatan under-counter chiller yang disertai edukasi dan pendampingan manajerial dapat meningkatkan pengetahuan higiene dan sanitasi serta mendukung efisiensi operasional UMKM kuliner. Integrasi peningkatan kapasitas sumber daya manusia dengan optimalisasi fasilitas penyimpanan berpotensi memperkuat penerapan keamanan pangan dan profesionalisme pengelolaan usaha. Kata kunci: hygiene, sanitasi, manajemen operasional, UMKM kuliner, under-counter chiller, keamanan pangan __________________________________________________________ Abstract Background: Improving operational management and implementing effective hygiene and sanitation practices are essential for ensuring food safety and operational efficiency in culinary micro, small, and medium-sized enterprises (MSMEs). Inadequate food storage facilities and suboptimal utilization of under-counter chillers may compromise food ingredient management and workflow efficiency in food preparation areas. Objective: This community-based intervention aimed to improve partners’ knowledge of hygiene and sanitation and optimize the use of an under-counter chiller to enhance food storage efficiency and kitchen operations at Pana Roastery, a culinary MSME. Method: The program comprised several stages, including preparation, operational management education, hygiene and sanitation training, and technical assistance in the use and organization of food ingredients within the under-counter chiller. Program effectiveness was evaluated using a pre–post design to assess changes in participants’ knowledge of hygiene, sanitation, and food storage efficiency. Result: The intervention increased participants’ knowledge scores by 31.25 points, equivalent to a 21.4% improvement. This increase was accompanied by improved organization of food ingredients and greater workflow efficiency in the kitchen area. Conclusion: Optimizing the use of an under-counter chiller, combined with targeted education and managerial assistance, can improve knowledge of hygiene and sanitation while supporting operational efficiency in culinary MSMEs. Integrating human resource capacity building with optimization of food storage facilities may strengthen food safety practices and enhance the professionalism of MSME operations. Keywords: hygiene, sanitation, operational management, culinary MSMEs, under-counter chiller, food safety
Effect of Drying Methods on the Organoleptic Properties and Water Activity of Mango Fruit Leather Reno Irwanto; Mulyati Mulyati; Bimo Kuncoro Jati; Jaka Marsita; Nada Fatin; Fatihah Fathinah Angjanina
International Journal of Engineering, Science and Information Technology Vol 6, No 2 (2026)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v6i2.1555

Abstract

Drying conditions can affect both consumer acceptance and water activity (aw), which influences fruit leather stability. This study compared direct sun drying, convection oven drying, and food dehydrator drying for Indramayu mango (Mangifera indica L.) fruit leather. A single-factor Completely Randomized Design was applied using three independent production replicates. Mango puree was dried under direct sunlight at approximately 35 °C for 8 h per day, in a convection oven at 50 °C for 9 h, or in a food dehydrator at 55 °C for 8 h. Sensory acceptance of color, aroma, texture, taste, and overall liking was evaluated by 48 untrained panelists using a 4-point hedonic scale. Water activity was measured in triplicate at 25 °C. Data were analyzed using one-way analysis of variance (ANOVA), followed by Duncan’s multiple range test at ? = 0.05. The drying method significantly affected color (F(2,141) = 18.29, p 0.001, ?² = 0.206) and texture (F(2,141) = 15.48, p 0.001, ?² = 0.180), whereas aroma, taste, and overall acceptability did not differ significantly among treatments. The food dehydrator produced the highest scores for color and texture, while oven drying yielded the highest numerical taste score. Water activity also differed significantly among drying methods (p 0.001), with sun drying producing the lowest value (0.520 ± 0.010). Overall, forced-air dehydration favored sensory quality, particularly color and texture, whereas sun drying achieved the lowest aw. These findings indicate that drying-method selection should be based on the intended balance between sensory quality and product stability
Co-Authors Alika Nabila Candra Karismawan Candra Kharismawan Elsty, Kezia Esxi Martia Gusma Fatihah Fathinah Angjanina Jaka Marsita Meisya Anggraini Mulyati Mulyati Nada Fatin Putri Viona Amalia Rachmadina Rafika Triani Raty Rusmiana Reno Irwanto riswano Riswano Riswano Rafika Triani Riswano Riswano Shafa Radiva Assyam Sheryl Candra Sasi shinta doriza