Meningkatkan Kualitas dan Kepercayaan: Pendampingan Keamanan Pangan untuk UMKM Kuliner

Krisnawati Setyaningrum Nugraheni; Dyah Palupiningtyas; Maria Corazon Lay Corbafo; Intan Aprillia Antaragiva

doi:10.61132/pandawa.v3i2.2373

Authors

Krisnawati Setyaningrum Nugraheni STIEPARI Semarang
Dyah Palupiningtyas STIEPARI Semarang
Maria Corazon Lay Corbafo STIEPARI Semarang
Intan Aprillia Antaragiva STIEPARI Semarang

DOI:

https://doi.org/10.61132/pandawa.v3i2.2373

Keywords:

Culinary SMEs (Small and Medium-sized Enterprises), Food Safety, Hygiene, Sanitation

Abstract

Food safety is a fundamental aspect in the culinary industry that plays a direct role in consumer health and business sustainability. However, culinary Micro, Small, and Medium Enterprises (MSMEs) often lack understanding of the importance of food safety standards and good sanitation practices. This community service activity aims to increase the awareness, knowledge, and skills of culinary MSME actors in implementing food safety principles as a whole. The methods used include theoretical and practical training, intensive assistance, and improvements to hygiene supporting facilities and infrastructure. A participatory and comprehensive approach is applied to ensure the active involvement of MSME partners in every stage of activities. This activity has significantly improved partner understanding, with pre-test and post-test scores showing an increase of 35%. As many as 90% of partners are able to demonstrate hygiene practices that meet standards, such as the use of personal protective equipment, raw material management, and sanitation of the work environment. In addition, the consumer satisfaction survey showed that 85% of respondents felt an improvement in the quality of culinary products after business actors implemented food safety principles. These results reflect the success of activities in forming a sustainable hygiene culture among culinary MSME actors. The holistic approach applied has proven to be effective in changing behavior and improving hygiene practices of business actors. This activity not only has an impact on improving product quality and consumer trust, but also strengthens the competitiveness of culinary MSMEs in a market that increasingly demands high quality standards. Thus, this community service makes a real contribution to strengthening the capacity of culinary MSMEs through the implementation of sustainable food safety.

Downloads

Download data is not yet available.

References

Aftara, D., & Firmanto, A. (2023). Manajemen risiko UMKM pangsit mie ayam dalam implementasi sertifikasi halal. Prosiding: Seminar Nasional Ekonomi dan Teknologi, 45–51. https://doi.org/10.24929/prosd.v0i0.2363

Aji, J. S., Pahlevi, R. W., & Hayati, K. (2024). Peningkatan kapasitas penjualan UMKM mie ayam ‘Mas Dono’ Desa Trihanggo, Kecamatan Gamping. Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat, 6(1), 140–148. https://doi.org/10.24036/abdi.v6i1.641

Amanah, F. A., & Fahimah, M. (2021). Minat pembelian ulang di rumah makan saat pandemi Covid-19. Jurnal Ekonomi dan Perkembangan Bisnis, 5(1), 50–63. https://ejournal.unwaha.ac.id/index.php/margin/article/view/1865%0Ahttps://ejournal.unwaha.ac.id/index.php/margin/article/download/1865/794

Apandi, N. A. M., Azis, A. S. A., Rahmat, N., & ... (2024). Impact of hygiene practices by street stall hawkers on customer repurchase intention. Asian Journal of Research in Education and Social Sciences. https://doi.org/10.55057/ajress.2024.6.s1.23

Atmaja, I. M. P. D., Kartini, L. P., Kristiana, N. I., Winata, G. A. S., & Trisdayanti, N. P. E. (2024). Sinergi kuliner dan pariwisata: Pelatihan pengolahan hasil laut di Desa Bugbug, Karangasem. Jurnal Pengabdian Kepada Masyarakat: MAKARDHI (Manganjali Karya Werdhi), 4(1), 47–54. https://ejournal.ppb.ac.id/index.php/makardhi

Attarin, S., & Attaran, M. (2020). Food printing: Evolving technologies, challenges, opportunities, and best adoption strategies. Journal of International Technology and Information Management, 29(1), 25–55. https://doi.org/10.58729/1941-6679.1442

Fitriyani, E., Suwandi, A., Aziz, F., Nabila, F., & Saputra, R. W. (2024). Pemberdayaan kelompok ekonomi kreatif dalam peningkatan literasi bisnis digital sebagai upaya pembangunan pariwisata berkelanjutan. Jurnal Pengabdian dan Pemberdayaan Nusantara (JPPNu), 6(2), 151–165. https://doi.org/10.28926/jppnu.v6i2.319

Gunawan, M. M., Tutik, T., Nugraheni, K. S., & Octafian, R. (2022). Trust in corporate image and its impact on customers’ loyalty. Kontigensi: Jurnal Ilmiah Manajemen, 10(2), 217–221. https://doi.org/10.56457/jimk.v10i2.270

Hamsiati, A., Hasbi, M., Arif, M., & Suni, N. S. (2024). The role of sanitation, hygiene, and safety education in enhancing economic efficiency in the food service industry. Journal of Economic Education and Entrepreneurship Studies, 5(4), 631–643. https://doi.org/10.62794/je3s.v5i4.4530

Indrawati, T., Rizqiawan, H., Argo Permana, G., & Candra Wahyudi, A. (2024). PPM UMK kue pastel di Manukan Kulon Surabaya. Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR), 7, 2655–3570. https://www.prosiding-pkmcsr.org/index.php/pkmcsr/article/view/2499

Kee, W. H., Amin, U. U., Sulong, S. N., Arifin, A., & ... (2024). The influence of food quality, hygiene, price, and revisit intention towards street food in Dannok, Thailand. Asian Journal of Research in Education and Social Sciences. https://doi.org/10.55057/ajress.2024.6.s1.31

Mistriani, N., Mansur, A., Tutik, T., & Octafian, R. (2023). Green economy program: Mempersiapkan perempuan wirausaha melalui pemanfaatan tanaman obat biodiversitas sebagai wisata edukasi. JMM (Jurnal Masyarakat Mandiri), 7(6), 5791. https://doi.org/10.31764/jmm.v7i6.19183

Mistriani, N., Maria, A. D., Prayitno, P. H., Tutik, T., Helyanan, P. S., Maharani, L. J., Zulfa, B. K., Permatasari, D. A., & Saputra, M. R. E. (2022). Pengemasan tari kreasi Iswara sebagai welcome dance melalui partisipasi masyarakat di Desa Kedungboto Kendal. Seminar Nasional Pengabdian Kepada Masyarakat 2021, 1(1), 1114–1127. https://doi.org/10.33086/snpm.v1i1.928

Oktavia, C. W., Hendratmo, A., & Wahyudi, N. (2022). Pelatihan dan pendampingan yang strategis bagi UMKM makanan dan minuman skala rumah tangga. Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR), 5, 1–10. https://doi.org/10.37695/pkmcsr.v5i0.1651

Palupiningtyas, D., & Yulianto, H. (2020). Peningkatan kemampuan penerapan CHSE bagi pengelola homestay. JMM (Jurnal Masyarakat Mandiri), 5(2), 539–547. http://journal.ummat.ac.id/index.php/jmm

Palupiningtyas, D., Hadi, G. S., & Octafian, R. (2022). Pemberdayaan UMKM Ibu PKK menuju perintisan desa di wilayah Desa Jembrak Kecamatan Pabelan Kabupaten Semarang. Jurnal Pengabdian Masyarakat Waradin, 2(3), 12–17. https://doi.org/10.56910/wrd.v2i3.292

Palupiningtyas, D., Mistriani, N., & Wijoyo, T. A. (2020). Analisis lingkungan internal dan eksternal pariwisata dalam meningkatkan ekonomi masyarakat lokal di Kabupaten Demak Jawa Tengah. Jurnal Manajemen STIE Muhammadiyah Palopo, 6(1), 43–49. https://doi.org/10.35906/jm001.v6i1.496

Parvez, M. O., Eluwole, K. K., & Lasisi, T. T. (2024). Robotic safety and hygiene attributes: Visitors’ intention to receive robot-delivered hospitality services. Journal of Hospitality and Tourism Technology, 15(5), 808–824. https://doi.org/10.1108/JHTT-10-2023-0307

Pendergast, D. (2021). Food safety and hygiene. In Tourist health, safety and wellbeing in the new normal (pp. 145–165). https://doi.org/10.1007/978-981-16-5415-2_6

Purnamayudhia, O., Subaderi, S., & ... (2021). Pemberdayaan masyarakat UMKM pohong keju di Surabaya Barat. Prosiding. http://prosiding.unirow.ac.id/index.php/SNasPPM/article/view/594

Putri, K. A., Wijayanti, R., Hardini, Y. T., & Pradipta, R. (2023). Pendampingan brand positioning UMKM Cireng Bu Sukarni Desa Pasir Lor Kecamatan Karanglewas Kabupaten Banyumas. Jurnal Pengabdian UMKM, 2(1), 34–46. https://doi.org/10.36448/jpu.v2i1.24

Ratasuk, A. (2024). The importance of food hygiene in building customer trust and repurchase intentions in Bangkok street food for sustainable development. Akaraphun Ratasuk NIDA Development Journal, 64(2). https://so04.tci-thaijo.org/index.php/NDJ/article/view/267654

Reddy, J. V., & Reddy, J. B. M. (2024). Healthy eats - Online food delivery that urge to eat healthy and live more. In HORA 2024 - 6th International Congress on Human-Computer Interaction, Optimization and Robotic Applications, Proceedings. https://doi.org/10.1109/HORA61326.2024.10550769

Rohaenah, S. H., Wijayanti, S. W., Munawar, W., Ekoresti, S. N., Rubyasih, A., & Komarudin, M. (2023). Pemberdayaan ekonomi melalui inovasi bisnis kopi Bumdes Jaya Laksana di Desa Wates Jaya. ALMUJTAMAE: Jurnal Pengabdian Masyarakat, 3(1), 93–98. https://doi.org/10.30997/almujtamae.v3i1.5421

Saputri, S. R., Setyaningrum, K., & Ainan, M. (2023). The influence of sanitation, hygiene, and menu variations on guest satisfaction at Kapolagha Restaurant Hotel Grandhika Pemuda Semarang. In International Conference on Digital Advance Tourism, Management and Technology (Vol. 1, Nomor 1). https://doi.org/10.56910/ictmt.v1i1.78

Sravanthi, B., Singh, S. V., Rao, A. K., Vyas, M., Sethi, V. A., Anandhi, R. J., & Lafta, A. M. (2023). AquaLives: Navigating the interplay of water, sanitation, and hygiene for global health. E3S Web of Conferences, 453. https://doi.org/10.1051/e3sconf/202345301041

Suprianti, L., Puspitosari, H., & Perwitasari, R. (2024). Peningkatan produktivitas UMKM PO ARF dengan penerapan teknologi dan manajemen produksi. JMM (Jurnal Masyarakat Mandiri), 8(5), 5328–5339. https://journal.ummat.ac.id/index.php/jmm/article/view/26650

Suwarti, S., Mistriani, N., & ... (2023). Pemberdayaan masyarakat melalui penguatan kelembagaan dan ekonomi mewujudkan Kampung Pancasila sebagai kampung wisata. Masyarakat, 4(4), 8292–8297. http://journal.universitaspahlawan.ac.id/index.php/cdj/article/view/19490%0Ahttp://journal.universitaspahlawan.ac.id/index.php/cdj/article/download/19490/14230

Tolentino, C. F., Alindugan, D. G., Castillo, P. B., De Sagun, L. M., Macalindong, J. N., Rivera, C. R., & Mangarin, J. A. (2024). Be aware mga suki: Practices of food safety and appropriate hygiene among sidewalk vendors in Balayan, Batangas. Guild of Educators in Tesol International Research Journal, 2(1). philpapers.org. https://philpapers.org/rec/TOLBAM

Trisdayanti, E. (2023). Hygiene and sanitation in ARTNE coffee in Tabanan Regency, Bali. International Journal of Multidisiplinary Educational Research, 8(7). http://ijmer.s3.amazonaws.com/pdf/volume8/volume8-issue8(7)-2019/9.pdf

Yu, S. X. (2021). From sanitation to soybeans: Kitchen hygiene and nutritional nationalism in Republican China, 1911–1945. Asia Pacific Perspectives, 6, 17(1). https://www.usfca.edu/journal/asia-pacific-perspectives/v17n1/yu