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All Journal Oryza : Jurnal Pendidikan Biologi Agrosaintifika: Jurnal Ilmu-Ilmu Pertanian JUSTER: Jurnal Sains dan Terapan Jurnal Ilmiah Pengabdian dan Inovasi
Adhima Adhamatika
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Physics Social Sciences Other

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Journal : Jurnal Ilmiah Pengabdian dan Inovasi

 1 
Pelatihan Pembuatan Aneka Roti Manis dalam Kemasan kepada Siswa SMK Sunan Drajat Jember Adhima Adhamatika; Dimas Triardianto; Adi Sucipto
JILPI : Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 2 (2022): Desember
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (738.972 KB) | DOI: 10.57248/jilpi.v1i2.62

Abstract

Bread is food product made from wheat Flour which is processed by fermentation dan baking. Bread is very popular in Indonesia with average per capita consumption of bread arround 1.129 ounces per week on 2020. It showed the potential for bread in Indonesia, no exception in Jember. Bread trainong making was conducted for Vocational High School students to improve their competencies. One of Vocational High School in Jember that was focused on bread developing competencies is SMK Sunan Drajat School. It is a private Vocational Education Institution at the biarding school level which also develops several superior schoolproducts like soy milk, bakpia, donuts, and various of bread products at UD. Insyadi Bakery. To improve the students’s competencies at SMK Sunan Drajat, it was necessary to carry out training on making various packaged of breads to support student’s abilities in facing competency test and also preparing their skill.
Pendampingan Sertifikasi Halal pada Produk Kopi Khas Lombok di PT Beriuk Pacu Jaya Destiana Adinda Putri; Andika Ellena Saufika Hakim Maharani; Ni Wayan Putu Meikapasa; Lalu Danu Prima Arzani; Muhammad Nizhar Naufali; Adhima Adhamatika
JILPI : Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 4 (2023): JILPI: Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v1i4.124

Abstract

Halal certification is an effort to protect consumers from consuming non-halal food by providing halal labels on packaging of product. The halal label is one of the requirement that influences decision making by consumers who want to buy the food products especially in Indonesia, one of the country with a high Muslim population. The Community Service Program (PKM) is implemented at coffee processing business actors with the trademark D'Bajangs produced by PT. Beruk Pacu Jaya located in Central Lombok.  The purpose of this activity is to increase the knowledge regarding the importance of Halal Certificatio for Small Micro Enterprise (UMK) and obtain the Halal Certificate. The method used in this activity is the lecture method, discussion and work instruction exercises. The results of this activity were increasing knowledge of the halal quality assurance system and understanding that halal certification is very important for its products. So that public trust in UMK products increases thereby increasing sales. As well as overseeing UMKM PT. Beriuk Pacu Jaya to obtain halal certification for typical Lombok coffee products with the trademark D'Bajangs in the SEHATI22 program initiated by BPJPH.
Sosialisasi Penerapan Halal pada Proses Produksi Es Batu Industri Rumah Tangga Adhima Adhamatika; Dimas Triardianto; Findi Citra Kusumasari; Aldy Bahaduri Indraloka; Astri Iga Siska
JILPI : Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 4 (2024): JILPI: Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i4.395

Abstract

Indonesia is a country with a Muslim population of 207,176,162 people, or reaching 87.21% of the total population, so the need for halal products is quite high. This encourages business actors, especially in the food and beverage sector, to develop products based on halal guarantees. Where the aim is to guarantee the halalness of the products produced as regulated in Law No. 33 of 2014 concerning Halal Product Guarantees. One product that is widely used in the food and beverage industry today is ice cubes. Frozz Jaya Group Home Industry is an ice cube manufacturer that is preparing to apply for halal certification. This activity was carried out using learning service method. In this activity, 3 stages were carried out, namely socialization, observation and discussion to improve partners' preparation in applying for halal certification. This activity's results showed that several minor findings and positive things needed to be maintained. Partners are committed to immediately improving the conclusions of this activity so that they will be ready for halal certification. This was marked by several improvements such as applying for a well drilling permit and using tools and materials that are halal certified.
Co-Authors Adi Sucipto Aldy Bahaduri Indraloka Andika Ellena Saufika Hakim Maharani Astri Iga Siska Brilliantina, Aulia Dimas Triardianto Elok Kurnia Novita Sari Findi Citra Kusumasari Lalu Danu Prima Arzani Muhammad Nizhar Naufali NI WAYAN PUTU MEIKAPASA Nisa Budi Arifiana Prayitno Prayitno Putri, Destiana Adinda Rizza Wijaya Yossi Wibisono