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Journal : Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks

Pelatihan Standar Penanganan Pangan Rendang di Sentra Produksi Randang Reinny Patrisina; Prima Fithri; Lusi Susanti; Hilma Raimona Zadry; Difana Meilani; Eri Wirdianto; Jonrinaldi Jonrinaldi; Desto Jumeno; Asmuliardi Muluk; Alexie Herryandie; Feri Afrinaldi; Henmaidi Henmaidi; Alfadhlani Alfadhlani; Insannul Kamil; Dicky Fatrias; Taufik Taufik; Wisnel Wisnel; Alizar Hasan; Rika Ampuh Hadiguna; Ahmad Syafruddin; Nilda Tri Putri; Elita Amrina; Ikhwan Arief; Afri Adnan
Warta Pengabdian Andalas Vol 26 No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.26.2.112-116.2019

Abstract

Nowadays, consumers are getting smarter in choosing products, including food products. Food safety is an important thing that must be considered by the food industry. Unsafe food production can only be done because of food, product needs, lengthy legal process, but can also damage the community. Customer needs demand certainty from the food provided in a way that meets food safety standards, from the garden to the table. To fulfill this reason, all parties involved in the food production process must know and understand well matters related to food procurement standards for the products produced. Rendang is one of the traditional foods of West Sumatra that has begun worldwide. This requires the need to produce rendang with food safety standards is very important. Based on this, within the framework of the Community Service Department of Industrial Engineering UNAND conducts training / technical guidance related to the rendang food procurement standards with training on Good Manufacturing Practices (GMP). This activity was expected to help Small and Medium Enterprises to get business standardization.
Pelatihan Kewirausahaan Berbasis Iptek untuk Membina Ibu Rumah Tangga yang Produktif di Kelurahan Lolong-Belanti, Padang Prima Fithri; Lusi Susanti; Difana Meilani; Suci Rahmawati; Ulfa Nadiatur Rahmi
Warta Pengabdian Andalas Vol 27 No 1 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.1.50-57.2020

Abstract

The polemic of unemployed women is getting worse because in choosing a job, women often think about work that does not interfere with their routine as housewives. In addition, there is also a labor market that does not accept female workers, either single or married, for reasons that are sometimes illogical. Even though the abilities and skills of women are no less good and there are no differences with men. This is also a major factor why many women are unemployed. As a result, it becomes a factor of poverty. Given the importance of this problem, it is necessary to implement ways to overcome them, especially in reducing the number unemployment. The solution to this problem is quite easy, as long as it is given a job, the unemployment problem will be resolved. However, in practice it is not that easy. To open new jobs requires substantial funds, in addition to funds, it is necessary to provide entrepreneurship training for the unemployed so that the unemployed have skills capital in the world of work to be involved. As a scientific discipline, entrepreneurship can be studied and taught, so that every individual has the opportunity to appear as an entrepreneur (entrepreneur). Even to be a successful entrepreneur, having talent is not enough, you also need to have knowledge of all aspects of the business that you will be engaged in. The tasks of entrepreneurship are very many, including the task of making decisions, technical leadership, and leadership, therefore facilities and infrastructure are needed, one of which is education.
Budaya Seiri, Seiton, Seiso, Seiketsu, dan Shitsuke di Industri Kecil Menengah Kerupuk Azizah Dina Rahmayanti; Feri Afrinaldi; Reinny Patrisina; Yumi Meuthia; Hilma Raimona Zadry; Lusi Susanti; Prima Fithri; Desto Jumeno; Luthfi Fakhri Ramadhan
Warta Pengabdian Andalas Vol 30 No 2 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.2.192-200.2023

Abstract

This community service activity was carried out by designing a cabinet for finished products and handing over the cabinet to a small and medium industry producing various types of crackers, namely IKM Kerupuk Azizah. IKM Kerupuk Azizah used open shelves to store packaged finished products. This practice was unhygienic and risky. Animals like rats and insects ate and damaged the materials and products. In addition, the warehouse needed to look more tidy. Moreover, from an aesthetic point of view, it was unattractive. A storage cabinet was designed to solve this problem. In designing the cabinet, available space, the number of piles of finished products, and the dimensions of the packaged finished products were considered. The results showed that, with a storage cabinet for finished products, IKM Kerupuk Azizah improved products’ quality and hygiene so that consumers would have more confidence in purchasing the products. In addition, IKM Kerupuk Azizah also applied the Seiri, Seiton, Seiso, Seiketsu, and Shitsuke (5S) principles in their work environment to create a clean, healthy, and comfortable workplace.