PENINGKATAN MUTU PRODUK RENDANG SAPI STERIL DAN PENERAPAN PROGRAM MANAJEMEN RISIKO UKM PANGAN DI KABUPATEN BANDUNG - Pangawikan, Aldila Din; Sukri, Nandi; Nurhadi, Bambang; Syahida, Khonsa Fadia (JMM (Jurnal Masyarakat Mandiri), 2026)
Abstrak: Peningkatan mutu dan keamanan produk pangan merupakan hal strategis untuk mendukung ketahanan pangan dan daya saing UKM, terutama melalui penerapan manajemen risiko serta penggunaan teknologi pengolahan dan sterilisasi yang terstandarisasi. Namun banyak UKM masih terbatas dalam kapasitas teknis dan sarana produksi, sehingga diperlukan pendampingan dan pelatihan berbasis praktik untuk memastikan konsistensi mutu serta keamanan produk olahan pangan. Program pengabdian masyarakat ini bertujuan meningkatkan mutu produk rendang sapi steril dan menerapkan Program Manajemen Risiko (PMR) mitra UKM. Kegiatan dilaksanakan selama tiga hari, meliputi Pra-pelaksanaan, pelaksanaan, serta evaluasi. Pelatihan dilakukan dengan pendekatan learning by doing, mencakup validasi proses sterilisasi, penggunaan peralatan modern seperti automatic can seamer dan high temperature datalogger, serta penyusunan Standard Operating Procedure (SOP). Evaluasi kegiatan dilakukan dengan pendampingan secara berkala serta pemberian post-test setelah pelatihan. Hasil kegiatan menunjukkan bahwa kombinasi pelatihan teknis, teknologi tepat guna, dan manajemen risiko mampu meningkatkan kualitas produk, efisiensi produksi, dan kemandirian mitra secara berkelanjutan yang dapat dilihat dari rata-rata pemahaman 15 peserta meningkat sebesar 80%.Abstract: Improving the quality and safety of food products is strategic for supporting food security and the competitiveness of SMEs, particularly through the implementation of risk management and the use of standardized processing and sterilization technologies. However, many SMEs still have limited technical capacity and production facilities, so practical assistance and training are needed to ensure the consistency of quality and safety of processed food products. This community service program aims to improve the quality of sterilized beef rendang products and implement a Risk Management Program (RMP) for SME partners. The activities were carried out over three days, including pre-implementation, implementation, and evaluation. The training was conducted using a learning-by-doing approach, covering sterilization process validation, the use of modern equipment such as automatic can seamers and high-temperature data loggers, and the development of Standard Operating Procedures (SOPs). The activities were evaluated through periodic mentoring and post-tests after the training. The results of the activity showed that the combination of technical training, appropriate technology, and risk management was able to improve product quality, production efficiency, and the sustainability of partners' independence, as seen from the average understanding of the 15 participants increasing by 80%.