Sosialisasi Penerapan Prinsip Good Manufacturing Practice (GMP) dalamMeningkatkan Daya Saing Produk Olahan Ikan yang Unggul di KelurahanMallawa, Kabupaten Barru, Sulawesi Selatan

Abstract

The community service activities carried out in Mallawa Village, Barru Regency, aimed to increase public understanding of the importance of implementing Good Manufacturing Practices (GMP) in food processing. The program was implemented in several stages, namely preparation, implementation, and evaluation. The implementation stage included educational or socialization activities as well as training/hands-on practice in making fish floss and packaging techniques. During the evaluation stage, questionnaires were distributed to obtain feedback from participants. A series of activities were provided, including: (1) education on the principles and procedures of good food handling; (2) basic training in accounting for determining the cost of fish processing; (3) strengthening marketing aspects through training in marketing strategies for processed fish products; and (4) training in processing fish waste into liquid organic fertilizer as an effort to minimize waste. The main product produced from the practical session was fish floss. To achieve these objectives, a series of activities were provided, including: (1) education on the principles and procedures of good food handling; (2) basic accounting training in determining the cost of production of processed fish; (3) strengthening marketing aspects through training in marketing strategies for processed fish products; and (4) training in processing fish waste into liquid organic fertilizer as an effort to minimize waste. The main product produced from the practical session was fish floss. The evaluation of the feedback questionnaire showed that out of 35 participants, around 80% expressed satisfaction with the series of education and training provided. Through the mentoring process, several participants have begun to practice fish floss production and packaging of various other products such as anchovies and several other local products that are characteristic of the partners, such as turmeric powder, banana chips, and mango tamarind.Overall, the results of the activities show that a combination of educational, hands-on, and participatory approaches is effective in helping participants achieve the program's objectives, particularly in improving fish processing skills to produce value-added products through the application of Good Manufacturing Practice (GMP) principles. To ensure the sustainability of these practices at the community level, support, active involvement, and consistent guidance from the government and relevant institutions are needed.