<p><em>Abstrak</em> - <strong>Sertifikasi Halal suatu produk pangan tentu meningkatkan kepercayaan konsumen pada produk pangan tersebut. Akan tetapi, kriteria ‘halal’ tidaklah cukup jika tidak memperhatikan aspek ‘thoyyib’. Masyarakat umumnya mengira bahwa pangan bersertifikat halal sebagai pangan yang ‘thoyyib’. Aspek ‘thoyyib’ yang dimaksudkan adalah aman dikonsumsi dan telah melalui tahapan atau prosedur yang sesuai, sehingga diharapkan tidak menimbulkan efek penyakit bagi konsumen. Penelitian ini bertujuan untuk memperoleh deskripsi mengenai penerapan cara produksi pangan yang baik pada industri kecil menengah produk minuman dan bahan minuman yang telah tersertifikasi halal. Pada penelitian ini metode survei dilakukan dengan teknik purposive sampling. Data yang diamati berupa pengetahuan pemilik mengenai CPPB (Cara Produksi Pangan yang Baik) dan ketercapaian penerapan CPPB, terutama pada fasilitas sanitasi, higienitas proses produksi, serta pengawasan proses produksi. Teknik pengumpulan data dilakukan dengan wawancara dan observasi dengan bantuan kuesioner, panduan wawancara, dan lembar observasi. Data dianalisis dengan teknik analisis deskriptif melalui penyajian berbentuk grafik, tabel dan narasi. Data hubungan penerapan CPPB dan sertifikasi halal diolah menggunakan XLSTAT dengan Principal Component Analysis (PCA). Hasil analisa menunjukkan bahwa sertifikasi halal pada IKM tidak hanya mencerminkan aspek “halal” tetapi dapat pula mencerminkan aspek “thoyyib” produk yang dihasilkan. Sementara itu, tingkat pengetahuan pemilik IKM tidak dapat mencerminkan tingkat keamanan pangan yang diimplementasikan selama proses produksi. Hal ini dapat disebabkan oleh kurangnya kesadaran pemilik dan penanggungjawab IKM dan tidak adanya pengawasan oleh lembaga atau badan yang bertanggungjawab akan kulitas produk.</strong></p><p><em>Abstract</em> – <strong>Consumer trust in food products may increase with halal claims on the product. However, ‘halal’ is different from ‘thoyyib’. People assume that halal food is ‘thoyyib’. ‘Thoyyib’ means good to consume and health for the body. This study aimed to obtain the description of Good Manufacturing Practice (GMP) on Small and Medium Enterprises (SMEs) holding Halal certification. To gain the purpose, the purposive sampling method was applied to this research. The level of IRTP and knowledge level of GMP were observed. Data were collected by interview and observation. Data were analyzed by descriptive analysis using the graph, table, and narration. Correlation of GMP implementation and the halal claim was provided by Principal Component Analysis (PCA) using XLSTAT. Results showed that halal claims on SMEs may reflect the safety of the product. Halal-claimed food might be classified as ‘thoyyib’ food. However, the knowledge level of the owner can not reflect the food safety level of the product.</strong></p><p><em><strong>Keywords</strong><strong> - </strong>CPPB, Halal Certificate, LPPOM MUI, Small and Medium Enterprises (SMEs)</em></p>

<p><strong>The MBKM program is a program to prepare graduates who are ready to work with areas of expertise and the needs of the world of work. The purpose of this study was to determine the perception of students, especially students of the Food Technology Study Program, Al-Azhar University, Indonesia, on the relationship between the MBKM program and the competencies of graduates that must be possessed in the future, or post-lecture period. The data source is obtained from an online survey conducted by the Ministry of Education, Culture, Research, and Technology Directorate General of Higher Education by involving 25 students of the Food Technology Study Program. The perceptions of those students towards the realm of graduate competence after participating in the MBKM program are: (1) the MBKM program is considered very useful, (2) The improvement of soft skills for graduates shows that there is a fairly good improvement, (3) MBKM activities are quite important in preparation for the post-campus period, (4) MBKM activities are by the needs of graduates, (5) Interested and intend to choose internships or work practices as learning activities outside the study program of interest.</strong></p><p><strong><em>Keywords</em> - </strong><em>Food Technology, Graduates, Learning outcomes, MBKM Program, Perception</em></p>

<p><strong>Mung bean (<em>Phaseolus radiatus L</em>.)</strong><strong> </strong><strong>sheet jam is defined as a jam product that is modified into  sheet form. The characteristics of sheet jam are in the form of a compact sheet, plastic, and not sticky when removed from the packaging. Iota carrageenan is used in the manufacture of sheet jam as a texturizer to form a dense sheet texture. This study aimed to determine mung bean sheet jam's chemical and sensory characteristics</strong><strong>.</strong><strong> This study was </strong><strong>experimental </strong><strong>with a completely randomized design (CRD) with</strong><strong> only</strong><strong> one factor, </strong><strong>i.e. </strong><strong>iota carrageenan concentration (0.75%, 1.0%, and 1.25%). </strong><strong>The results showed that t</strong><strong>he formula with the addition of iota carrageenan concentration of 1.25% (F3) was the most preferred by the panelists based on color, aroma, texture, taste, and overall parameters</strong><strong>. </strong><strong>The nutritional content of the mung bean sheet jam product produced from the selected formula was carbohydrate </strong><strong>(</strong><strong>64.97%</strong><strong>)</strong><strong>, protein </strong><strong>(</strong><strong>9.44%</strong><strong>)</strong><strong>, and fat </strong><strong>(</strong><strong>20.80%</strong><strong>)</strong><strong>. The dietary fiber content of the mung bean sheet jam content product was 19.71%. </strong><strong>B</strong><strong>ased on the Recommended Dietary Allowances (RDA) </strong><strong>per serving (100grams) of m</strong><strong>ung bean sheet </strong><strong>provides </strong><strong>the energy needs of 485 kcal, 16% protein, 31% fat, and </strong><strong>20% </strong><strong>carbohydrates </strong><strong>f</strong><strong>or the general group</strong><strong>.</strong><strong></strong></p><p><strong><em>Keywords</em></strong><em> </em>-<strong><em> </em></strong><em>C</em><em>arrageenan</em><em>, Jam, </em><em>Mung bean, </em><em>S</em><em>heet</em></p>