ACCOMPANIMENT IN MAKING HOME INDUSTRY PRODUCTION PERMIT (HIPP) AND PACKAGING DESIGN LABELS OF PROCESSED FOOD PRODUCTS IN THE HOUSEHOLD FOOD INDUSTRY
Food small and medium enterprises (FSME) play an important role and have a very large contribution to the national economy. Packaged processed food SMEs are known as the Food Home Industry (FHI). Food produced by FHI is required to have a distribution permit in the form of the Household Industry Food Permit (HIPP) number listed on the label. Currently, there are still many processed household food products that are found and sold in the market without a Distribution Permit Number (DPN), such as HIPP. The purpose of this community service is to provide intensive guidance to food MSME doers, especially FHIs through technical guidance and assistance on HIPP and packaging label design for processed food products. The target of the service is FHI doers. The activity was carried out in October 2021-January 2022 at Citayam Grande Housing, Citayam Village, Tajurhalang Districts, Bogor Regency with 3 stages of activities including pre-activity stage, implementation stage, and post-implementation stage. The pre-activity stage of the preparatory meeting includes data collection and selection of FHIs to be assisted, discussion of mentoring plans and strategies, and preparation of technical guidance facilities and infrastructure. The implementation stage is carried out by providing assistance to selected FHI doers who plan to take care of marketing permits and plan to improve the packaging design and product labels as well as the implementation of technical guidance with a forum for women FHI doers in Citayam Village. While the post-activity stage is an evaluation of the entire program carried out using a pre-post-program questionnaire related to program implementation accompanied by criticism and suggestions. This activity resulted in the issuance of HIPP to one representative of FHI doers during the mentoring and coaching process, besides that, food label redesign was also produced in accordance with label regulations by NADFC. The results of the pre-post guidance on technology showed that there was an increase in the knowledge score from 62.5 ± 16.6 at the time before being given the technical guidance to 86.7 ± 10.7 after being given the technical guidance. The FHI doers in Citayam Village suggested that more technical guidance and assistance programs be carried out, especially online using complex applications so that food product registration can be successfully published.
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