Makanan Sehat, Bisnis Online Kuat: Pelatihan dan Pendampingan Pengolahan Pangan dan Pemilihan Bahan Halal

Abstract

Micro–business food producers in the Pakuan Regency area still face limited knowledge regarding halal and safe raw materials, healthy food processing, appropriate packaging, and the use of digital technology for marketing, which underscores the need for an integrated capacity-building program. This activity aims to enhance participants’ knowledge and skills related to halal-safe ingredients, healthy food processing techniques, environmentally friendly packaging, and digital marketing, while also providing education on halal certification procedures and post-training mentoring to ensure consistent application of the acquired competencies. The program was implemented through a holistic approach combining theoretical instruction, practical training, and mentoring, covering halal material selection, food production techniques, and online business management, supported by interactive and collaborative digital-based learning sessions. The preparation stage included coordination with local stakeholders, development of six training modules, scheduling, promotional outreach, and participant selection through an online survey. Participants were limited to home-based food producers and sellers engaged in the Pakcy Online Market WhatsApp Group (WAG). Initial survey results indicated that only 30% of participants used WhatsApp Business, and most had not yet utilized its full features. The training resulted in an improvement in participants’ knowledge, as reflected in pre- and post-test scores, with an average increase of 10% (ranging from 2.22% to 28.89%). Halal certification mentoring using the self-declare scheme was successfully completed for two food producers. Observations in the Pakcy Online Market WAG demonstrated positive impacts of the training, including clearer and more attractive promotional content, a 7% increase in group membership over six months, and growing awareness of the importance of halal certification. The survey conducted two months after training showed relevant materials, accessible methods, effective practice, improved halal-ingredient understanding, and significant impact, means this program has significantly improved the performance of micro-scale culinary businesses.