Training on Hygiene Standards and Halal Certification to Increase The Competitiveness of MSMEs in The Processed Food Industry: Pengabdian

Maria Renata Berhitu; Rabith Madah Khulaili Harsya; Muhammad Nur Arafah; Fadly Irwinsyah; Faiz Muqorrir Kaaffah

doi:10.31004/jerkin.v4i4.6027

Authors

Maria Renata Berhitu Badan Pengawas Obat dan Makanan Indonesia
Rabith Madah Khulaili Harsya UIN Siber Syekh Nurjati Cirebon
Muhammad Nur Arafah Universitas Pancasakti Makassar
Fadly Irwinsyah Universitas Hasanuddin
Faiz Muqorrir Kaaffah UIN Siber Syekh Nurjati Cirebon

DOI:

https://doi.org/10.31004/jerkin.v4i4.6027

Keywords:

UMKM, Sertifikasi Halal, Kebersihan, Daya Saing, Industri Makanan.

Abstract

Industri makanan olahan merupakan pilar penting ekonomi kreatif, namun Usaha Mikro, Kecil, dan Menengah (UMKM) sering menghadapi tantangan terkait standar kebersihan dan kepatuhan sertifikasi halal. Program pengabdian masyarakat ini bertujuan untuk meningkatkan daya saing UMKM makanan olahan di empat kota besar Indonesia: Jayapura, Makassar, Palembang, dan Bandung, melalui pelatihan standar kebersihan dan percepatan sertifikasi halal. Metode yang digunakan adalah Transfer Teknologi Partisipatif melalui pelatihan intensif, bantuan dalam penyusunan dokumen sistem jaminan produk halal, dan pendidikan tentang praktik sanitasi makanan. Hasil program pengabdian masyarakat menunjukkan peningkatan pemahaman peserta sebesar 85% tentang peraturan Jaminan Produk Halal (JPH) dan standar sanitasi operasional. Lebih lanjut, kegiatan ini berhasil memulai pengajuan sertifikasi halal untuk 120 UMKM di empat wilayah tersebut. Implikasi dari kegiatan ini adalah penguatan posisi pasar UMKM lokal dalam menghadapi persaingan di tingkat nasional dan global melalui keamanan produk dan jaminan halal.

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