Purpose This paper aims to identify the hazards in the production process and designing standard operational procedure (SOP) in producing beef jerky (dendeng Lambok). This SOP is designed with the application of hazard analysis critical control point (HACCP) that aimed to be a standard guideline for producing dendeng lambok products that are safe for consumption. Design/methodology/approach Problems that are generally found in the food industry are that there are many products, which do not meet food safety standards so that these products are not safe for consumption. The method can be used in dealing with these problems is to apply HACCP and design the SOP for the production of dendeng lambok. The initial data used are a flow diagram of the dendeng lambok production process. Flowchart of dendeng lambok production process is needed to identify hazards in each process. Based on the identification of hazards in each process, a process is included in the critical control point (CCP). Furthermore, SOP is designed for processes that enter CCPs. Findings Based on the application of HACCP, there are four processes that are included in the CCP consisting of boiling beef, beef frying, chili frying and packaging. SOP is designed for processes included in the CCP so that they can be used as standard guidelines in the dendeng lambok production process in producing products that are safe for consumption. Research limitations/implications HACCP is a method that is widely applied to ensure the products produced are safe for consumption. Based on previous research studies, the application of HACCP can reduce the hazard to food and the resulting product is safe for consumption. The application of HACCP can also improve the safety and quality of products, thereby causing a decrease in overall costs and increasing company revenue. Practical implications This research can only be useful for one of the small and medium food-industries in West Sumatra, Indonesia. It is, namely, Asal Seiya Sekata (ASESE), Ltd. This is because the SOP is designed in accordance with the conditions and problems in the dendeng lambok production process at ASESE, Ltd. Social implications This research is expected to help ASESE, Ltd. in maintaining the quality and safety of the produced dendeng lambok products. HACCP is applied in the production process dendeng lambok done to minimize the hazards of each production process dendeng lambok. The SOP is given as a standard guideline in the production process of dendeng lambok in producing products that are safe for consumption. Originality/value SOP designed can be used as a reference or guideline in the production process of dendeng lambok to reduce hazards in the process that included in the CCP. SOP designed for boiling beef, beef frying, chili frying and packaging.
Service quality is a determining factor for the success of an e-commerce business serving its customers, which has an impact on customer satisfaction and loyalty. Therefore, this study aims to measure the service quality of several online e-commerce market-places on customer satisfaction and loyalty in Indonesia. This study focuses on the four most visited e-commerce application providers, namely Lazada, Tokopedia, Bukalapak, and Shopee. The concept of e-servqual and the SEM-PLS analysis method are used in this study. The results show that the variables that have significant effect on customer satisfaction are responsiveness, personalization, and reliability. While the variables that have no significant effect are website usability, information quality, and assurance. Furthermore, the variables that affect customer loyalty and satisfaction are assurance and website usability. Meanwhile, the variables of reliability, information quality, personalization, and responsiveness have no significant effect on customer loyalty. Kualitas layanan merupakan faktor penentu kesuksesan suatu usaha e-commerce melayani konsumennya yang berdampak pada kepuasan dan loyalitas pelanggan. Oleh karena itu, penelitian ditujukan untuk mengukur kualitas layanan beberapa e-commerce market-place daring terhadap kepuasan dan loyalitas pelanggannya di Indonesia. Penelitian ini fokus pada empat penyedia aplikasi e-commerce yang paling banyak dikunjungi yaitu Lazada, Tokopedia, Bukalapak, dan Shopee. Konsep e-servqual dan metode analisis SEM-PLS digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa variabel yang berpengaruh nyata terhadap kepuasan pelanggan adalah daya tanggap, personalisasi dan keandalan. Sedangkan variabel yang tidak berpengaruh nyata adalah kegunaan website, kualitas informasi, dan jaminan. Selanjutnya, variabel yang mempengaruhi loyalitas dan kepuasan pelanggan adalah jaminan (assurance), dan kegunaan website (website usability). Sementara itu, variabel keandalan (reliability), kualitas informasi (information quality), personalisasi (personalization), dan daya tanggap (responsiveness) tidak berpengaruh nyata pada loyalitas pelanggan.
Saat ini, konsumen sudah semakin cerdas dalam memilih produk, termasuk produk pangan. Keamanan pangan menjadi hal penting yang harus diperhatikan oleh industri pangan. Produksi makanan yang tidak aman tidak hanya dapat mengakibatkan keracunan makanan, penarikan produk, proses hukum yang panjang, tapi juga dapat merusak reputasi publik. Persyaratan pelanggan menuntut adanya kepastian bahwa makanan diproses dengan cara yang memenuhi standar keamanan pangan, mulai dari kebun sampai ke meja. Untuk memenuhi hal tersebut maka semua pihak yang terlibat dalam proses produksi pangan harus memiliki pengetahuan dan memahami dengan baik hal terkait standar penanganan pangan untuk produk yang diproduksi. Rendang merupakan salah satu makanan tradisional Sumatera Barat yang sudah mulai mendunia. Hal ini mengakibatkan kebutuhan untuk memproduksi rendang dengan standar keamanan pangan menjadi suatu hal yang sangat penting. Berdasarkan hal tersebut, maka dalam rangka Pengabdian Masyarakat Jurusan Teknik Industri UNAND melakukan pelatihan/bimbingan teknis terkait standar penanganan pangan rendang dengan melatih tentang Good Manufacturing Practices (GMP). Kegiatan ini diharapkan dapat membantu IKM untuk mendapatkan standarisasi usaha.
Sikap kurang pedulinya masyarakat terhadap protokol kesehatan berbanding lurus dengan jumlah peningkatan masyarakat yang terdampak virus Covid-19. Kondisi ini semakin memburuk saat fasilitas umum seperti alat cuci tangan yang tersedia cenderung kurang higienis karena masih adanya kontak fisik selama proses pencucian tangan, sehingga memiliki potensi resiko yang besar untuk terjadinya penularan wabah Covid-19 di lingkungan masyarakat secara massal. Oleh karena itu dibuatlah sebuah inovasi berupa alat cuci tangan tanpa sentuh yang dilengkapi dengan sensor-sensor untuk menggantikan fungsi dari keran air dan wadah sabun cair manual. Khalayak sasaran dari kegiatan ini adalah masyarakat yang ada di lingkungan rumah sakit Kota Padang. Kegiatan ini dilaksanakan dalam dua tahap, yaitu tahap pertama untuk mendesain alat dan tahap kedua berupa pengadaan alat sekaligus sosialisasi kepada masyarakat Kota Padang yang berkunjung ke rumah sakit terkait pengenalan dan cara penggunaan alat cuci tangan tanpa sentuh sekaligus memperagakan kepada masyarakat dengan dibantu oleh pihak rumah sakit tentang cara cuci tangan yang baik dan benar sesuai protokol kesehatan.
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