Suzana, 196509271992032002 and H.Sugijanto, 195406211980021001 and Noor Erma, 195211281980022001
(2010)
PELATIHAN CARA PEMBUATAN MAKANAN MINUMAN YANG BAlK (CPMB), HYGIENIS DAN HALAL BAGI USAHA KECIL DI SURABAYA.
UNIVERSITAS AIRLANGGA, Surabaya.
(Unpublished)
Abstract
Has done community service on trammg the way of making good food, hygienic and halal for Small Business in Surabaya. Evaluation of post test results showed no change has been a very significant and encouraging in terms of participants' knowledge about ways of making good food, hygienic and halal, and therefore should be given a positive appreciation. The post test results obtained lor food additives that are prohibited for food showed that 46% of participants already know that the dye rhodamine B is not allowed for food coloring, borax is prohibited pengenyal added to the diet of 86% among the participants already know. Food is clean and healthy participants who answered correctly is that meet nutritional requirements as much as 18%. Meaning of safe food is not contaminated with harmful materials 82% of participants answered correctly after being given training, food for Muslims than four of five perfectly healthy there must be another requirement that is lawful, and not excessive thoyyib has been answered correctly by 96% of participants after training. In this community service activity there are several participants (5 participants) who have received kosher certification from MUI LPPOM East Java but its certification had expired. By working together with MUI LPPOM East .lava then assisted the participant funding for the extension of halal certification in order to attract other participants to take care of halal certification for the business. Keep in mind to do a more comprehensive development of entrepreneurs in food production, for example with the model of TOT (Training of the Trainer) with figures equip them as trainers, to distribute to each group.
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