Handling Of Raw Materials Research Articles

Pengaruh Rantai Pasok Halal Terhadap Kinerja Produksi Makanan UMKM

The supply chain is a series of overall processes starting from the management, movement, storage and handling of raw materials, inventory of semi-finished goods, which ends with satisfied customers. Researchers use the R-A theory (Resource-Advantage Theory) to explain internal factors and the role of company performance. Researchers use quantitative research with survey methods with data collection techniques, namely questionnaires. The level of potential for the development of MSMEs in Jember Regency is large and continues to increase based on data from the Central Statistics Agency (BPS) Jember Regency also has the largest number of MSMEs in East Java with a total of 647,416. In addition, the market coverage it has is already extensive to various cities and provinces. This is supported by data obtained from media such as Jember radar, detik.com, Tv One, and Kompas Tv. Seeing from these data, its distribution and marketing in Mayang District are areas with the highest production compared to other areas. The population in this study were all Mayang Peanut Cake MSMEs as many as 31 Mayang Peanut Cake MSME business actors in Jember Regency. The results of this study used multiple linear regression analysis by conducting a t-test (partial) and f-test (simultaneous). The results of the analysis indicate that partially the three variables in this study, namely the halal supply chain, HR quality, marketing have a positive and significant influence on production performance. Simultaneously, the three independent variables in this study have a positive and significant influence on the performance of MSME food production.

Factors Associated with the Presence of E.coli in Food: Literature Review

Background: Escherichia coli is a gram-negative bacterium of normal flora of the human and animal digestive tracts, and is important in human digestion. These bacteria can live in the stool, and can cause health problems, such as: diarrhea, vomiting, and other digestive problems. E coli bacteria can be pathogenic if the number of bacteria in the digestive tract increases or is outside the intestine. Food Sanitation Efforts include supervision, protection, and improvement of hygiene and sanitation quality specifically for Ready-to-Eat Processed Foods. Food hygiene and sanitation quality supervision is carried out through: surveillance, laboratory tests, risk analysis, and/or follow-up recommendations. Protection of food hygiene and sanitation quality is carried out through: communication, information, and education; health checks of food handlers; use of personal protective equipment; and/or the development of appropriate technology. Improving the quality of food hygiene and sanitation is carried out through: communication, information, and education; and/or food processing technology engineering Objective: The purpose of this literature review is to find out the factors related to the presence of E.coli in food Method: The research method used is a literature study with a search method in a literature review, which searches for literature that is in accordance with relevant social media such as google scholar, garuda, e-journal in the field of diarrhea incidence. Search the literature as a reference from 2014-2024 and get 10 articles or journals that are relevant in the last 10 years. Results: The results of this literature review explain that factors related to the presence of e.coli in food in public places include: personal hygiene of food handlers, how to wash cutlery, PPE of food handlers are not paid attention to, poor food sanitation, food handlers do not pay attention to controlling environmental conditions from the handling of raw materials to the distribution process, the storage place of cutlery is not considered, and improper serving of food. Conclusion: The conclusion of this literature review article is that there are many factors related to the presence of e.coli in food in public places. And recommend to environmental health workers the need to socialize and supervise the hygiene and sanitation of traders in particular. To the general public to pay attention to the cleanliness of what will be consumed.

Printing Process Quality Control of Bioprinting Medical Devices

This study analyzes the risk points in the quality control of bioink and the main processes of bioprinting, clarifies and explores the quality control and supervision model for bioprinting medical devices, and provides theoretical and practical guidance to ensure the safety and effectiveness of bioprinting medical devices. The quality control risk points throughout the bioprinting process were comprehensively analyzed, with a particular focus on bioprinting materials and key processes. The regulatory model and methods for bioprinting medical devices were examined. This research concentrated on critical technologies such as extrusion, laser-assisted, and in situ bioprinting, assessing their potential for clinical applications and regulatory challenges. Bioink from different sources should meet regulatory requirements. It is essential to ensure aseptic handling of raw materials and to validate sterilization under "worst-case" conditions. As bioprinting technology advances rapidly, corresponding research into materials, processes, and quality risk control should be conducted to ensure the concurrent development of the regulatory system. This will continuously contribute to the orderly progression of the entire industry and human health.

Influence of mechanical comminution of raw materials and PEF treatment on the aqueous extraction of phenolic compounds from artichoke wastes

In this study the combined effect of mechanical comminution and pulsed electric fields (PEF) treatments on both cell disintegration and extractability of phenolic compounds during aqueous extraction from artichoke external bracts, was investigated. Different-sized bract discs were treated with varying PEF conditions, namely 0.5–5 kV/cm of electric field strength (E), and 1–20 kJ/kg of total specific energy input (WT). The cell disintegration index (Zp) of bract tissues, as well as the total phenolic content (TPC) and antioxidant activity (FRAP) of the extracts, were assessed.The results showed that increasing the comminution process intensity led to greater cell disintegration, resulting in a peak extraction yield of phenolic compounds (17.61 ± 1.24 mgGAE/100 g FW) achieved with the smallest sample size. Moreover, the application of PEF treatment further increased the Zp value of the bract tissues in a size-dependent manner. The greater the sample size, the stronger the PEF efficiency. Coherently, under optimized PEF conditions (E = 3 kV/cm, WT = 5 kJ/kg), the extracts exhibited higher TPC (+112–361%) and FRAP values (+83–836 %) as compared to the control samples after 120 min of diffusion. The extraction rate of phenolic compounds increased when the comminution degree was increased for both untreated and PEF-treated samples, and this was successfully predicted using Peleg's model.These findings suggest that PEF can be a viable alternative to energy-intensive comminution pretreatment, thus enhancing the extraction of phenolic compounds without requiring finely ground raw material handling.

Comparative life cycle environmental assessment of recycled aggregates concrete blocks using accelerated carbonation curing and traditional methods

Accelerated carbonization curing has been a technically feasible alternative to the conventional curing method in the production of recycled aggregate concrete blocks (RACB). However, the environmental impacts of the curing scenarios on production have not yet been studied. Therefore, the paper evaluated the environmental feasibility of curing methods to produce RACB based on the LCA framework. The system boundary from the cradle to the door was selected to compare the overall influence of accelerated carbonation curing methods (pressurized carbonation curing, wet carbonation curing) and traditional curing methods (standard curing, autoclave curing) on the environmental impact. CO2 absorption was calculated by the Kim and Chae carbonation model combined with experimental carbonation depth. Environmental emission calculated from the inventory database was distributed to ten midpoint indicators and three endpoint indicators by the CML 2016 baseline and ReCiPe endpoint method. The distribution of contributions to the environmental impacts of the four production stages (raw material processing stage, raw material transportation stage, block manufacture stage, and block curing stage) was subdivided to facilitate decision-making and improve the management of the block plant. A sensitivity analysis ultimately complements the effect of curing time on the environmental sustainability of RACB production. The results showed that the traditional curing method had a more significant environmental impact, while accelerated carbonization curing had a relatively lower environmental impact. Compared with standard curing, the GWP value of pressurized and wet carbonization curing decreased by 33.3% and 52.8%, respectively. The 1 m3 RACB showed the lowest GWP value of 254.7 kg CO2-eq under wet carbonization curing and the highest GWP value of 539.5 kg CO2-eq under standard curing. The CO2 absorption capacity of −73.0 kg CO2-eq and −99.3 kg CO2-eq was demonstrated by pressurized and wet carbonization curing, respectively. The ranking from all midpoint and endpoint indicators is standard curing > autoclaved curing > pressurized carbonization curing > wet carbonization curing. Contribution analysis based on midpoint indicators showed that the raw material handling stage has the highest percentage contribution. Cement is still the most significant contributor to the environmental impact, followed by significant energy consumption, while water consumption hardly negatively impacts the environment. The results of sensitivity analysis indicate that accelerated carbonation curing (especially wet carbonation curing) is less relevant to the variation of curing time, while conventional curing methods are strongly influenced by curing time.

Quality Assurance for Frozen Fish (Decapterus sp) Utilizing Fault Tree Analysis at PT XYZ (Fish Freezing Company)

Fish product quality is crucial, and any flaws in frozen fish, such as unpleasant odor, breakage, dents, tears, or texture damage, can negatively impact its overall quality. These defects can lead to reduced customer satisfaction and adversely affect the company's brand reputation. To enhance product quality, the company must establish an efficient quality assurance system and closely monitor the handling of raw materials. The main objective of this practical work is to identify potential risks of damage and develop strategies to prevent such incidents from occurring. The Fault Tree Analysis method is utilized to systematically identify and analyze the root causes of existing errors and find appropriate solutions to address the problem. The FTA results reveal 18 basic event factors that can cause damage to fish, including worker negligence during raw goods placement, inadequate use of plastic protection, lack of rubber carpets in baskets, failure to adjust freezing temperature properly, insufficient inspections, non-compliance with Standard Operating Procedures, improper fish arrangement, excessively hard freezing temperature, employee laziness and carelessness, absence of basket mats, prolonged freezing step, unset temperature checks, mishandling of raw goods due to a rush to finish quickly, and irregular temperature checking schedules. The study aims to understand the step-by-step process of handling flying catfish, identify the factors contributing to fish damage, and analyze the potential damage scenarios.

Stragtegi Pengembangan Klaster Industri Keripik Singkong Di Kabupaten Bojonegoro Menggunakan Metode K-Means Clustering dan Fuzzy AHP

Bojonegoro Regency has excellent agro-industry potential, namely cassava. These commodities can be processed into superior regional products, namely cassava chips. The center of the cassava chip industry is in the Gayam sub-district and the Kalitidu sub-district. The problems faced by the cassava chip industry in Bojonegoro Regency are currently in the raw materials, technology, product quality, business capital, marketing, and there is still no cluster division. This study aimed to determine clusters and improvement strategies in each cluster of the cassava chip industry. The method used is the K-means Clustering method and Fuzzy AHP. The study's results determined 2 clusters of cassava chips industry based on the performance of the cassava chips industry and the quality of their products. Cluster 1 consists of 3 cassava chip industries, and cluster 2 consists of 4 cassava chip industries. The strategy for developing the cassava chip industry in cluster 1 is to establish partnerships with raw materials suppliers, plant cassava on private land, and manage the handling and supply of raw materials. The development strategy for cluster 2 is to innovate products, innovate packaging designs and conduct comparative studies in other cassava chips industries.

Scope of Technological Intervention in the Sector of Traditional Indian Milk Products Industry for Sustainable Rural Development

The entrepreneurial activities related to the vast sector of traditional Indian milk products and milk sweets effectuate the holistic development module fulfilling the concept of economic viability, technological feasibility, social obligation, cultural necessity and above all ecological balance. Despite robust growth and plenteous milk production, this informal sector of dairy products and sweetmeats is facing unprecedented challenges on multiple fronts. The major identified problems include non-availability of the packaging system, lack of proper handling and processing of raw material and finished products, inconsistent product quality, shortage of modern equipment, and inadequate arrangement of effluent handling. Milk and traditional Indian milk products are extremely perishable. With the ever-increasing cost of production, this sector being vast and unorganized has become increasingly vulnerable and can have far-reaching prejudicial consequences if protective technological measures are not employed at grassroots level. The pressure driven membrane processing system can bring a sea change to this industry from higher yields to a reduction in the cost of handling, storage and transportation. Modified Atmosphere Packaging (MAP), solar energy and business digitization are ready to open new vistas. The urgent necessity indicates concentrated efforts to pool, evaluate, preserve and motivate traditional practices, knowledge and wisdom coupled with selective uses of modern technological advancement in order to bring paradigm shift and inclusive growth.

Evaluation of Good Manufacturing Practice (GMP), Standard Sanitation Operating Procedure (SSOP) for Traditional Chicken Slaughterhouses In Malang City

Sanitation practices in the process of slaughtering chickens are very influential on the occurrence of contamination of microorganisms so traditional chicken slaughterhouses (RPA) must apply good production practice procedures or Good Manufacturing Practices (GMP) and sanitation procedures or Sanitation Standard Operating Procedures (SSOP) to produce chicken meat that meets microbiological requirements. This study aims to evaluate the implementation of GMP and SSOP and categorize it in Traditional RPA in Malang City. The evaluation was carried out at 75 RPA in 5 sub-districts in the city of Malang where the GMP and SSOP aspects referred to NKV 2005 and SNI 01-6160-1999 with the weighting of each aspect. The evaluation results show that traditional RPA in the city of Malang in terms of fulfilling GMP and SSOP aspects are categorized at level III to level V. In terms of fulfilling GMP aspects, they are categorized as level III (6.6%) and level IV (93.3%). The SSOP aspect fulfillment profile is categorized as level III (15%), level IV (50.6%), and level V (35%). The highest GMP aspects that are not fulfilled by traditional RPA are location and environmental aspects (91%) as well as raw material handling and processing aspects (88%). The highest SSOP aspects that were not fulfilled were the sanitation aspect (79%) and the personal hygiene aspect (71%). Based on the evaluation results of the critical parameter aspects (weighted 2) several recommendations are prepared in order to increase the fulfillment of GMP and SSOP in traditional RPA.

Evaluation of Good Manufacturing Practice (GMP), Standard Sanitation Operating Procedure (SSOP) for Traditional Chicken Slaughterhouses In Malang City

Sanitation practices in the process of slaughtering chickens are very influential on the occurrence of contamination of microorganisms so traditional chicken slaughterhouses (RPA) must apply good production practice procedures or Good Manufacturing Practices (GMP) and sanitation procedures or Sanitation Standard Operating Procedures (SSOP) to produce chicken meat that meets microbiological requirements. This study aims to evaluate the implementation of GMP and SSOP and categorize it in Traditional RPA in Malang City. The evaluation was carried out at 75 RPA in 5 sub-districts in the city of Malang where the GMP and SSOP aspects referred to NKV 2005 and SNI 01-6160-1999 with the weighting of each aspect. The evaluation results show that traditional RPA in the city of Malang in terms of fulfilling GMP and SSOP aspects are categorized at level III to level V. In terms of fulfilling GMP aspects, they are categorized as level III (6.6%) and level IV (93.3%). The SSOP aspect fulfillment profile is categorized as level III (15%), level IV (50.6%), and level V (35%). The highest GMP aspects that are not fulfilled by traditional RPA are location and environmental aspects (91%) as well as raw material handling and processing aspects (88%). The highest SSOP aspects that were not fulfilled were the sanitation aspect (79%) and the personal hygiene aspect (71%). Based on the evaluation results of the critical parameter aspects (weighted 2) several recommendations are prepared in order to increase the fulfillment of GMP and SSOP in traditional RPA.

Strategi rantai nilai untuk keberlangsungan usaha industri rumah cokelat di Kota Palu

The purpose of this study was to determine the strategic value chain for the sustainability of the Chocolate House Industry business in the city of Palu, which is located on Jalan Setia Budi, East Palu, Central Sulawesi. The number of respondents was 4 people consisting of 1 leader, 1 head of production and 2 employees. Data analysis technique uses descriptive qualitative.The value chain strategy at Rumah Coklat can be seen from the supporting (secondary) activities which include Infrastructure, HR Management, Technology Development and Procurement activities. Primary (primary) involvement includes raw material handling, production process, service and marketing. The Value Chain Strategy activities as a whole support each other to create chocolate products. The results of the assessment of the value chain strategy in the continuity of the Chocolate House Industry business are 3, namely: (1) Competitive advantage, namely by utilizing the original taste of the original cocoa beans, Utilizing the original cocoa butter as a raw material for making chocolate to give a distinctive taste from chocolate so that it is preferred the community, continue to maintain and improve product quality so that it becomes a superior product for the Palu city government. (2) Differentiation Strategy, namely by paying attention to the quality of the ingredients used and always maintaining the taste produced, (3) Cost advantage strategy, namely producing authentic chocolate from Central Sulawesi which is processed into chocolate with levels of 56 percent, 80 percent and 90 percent. Thus producing premium chocolate, not compound chocolate. The value chaos strategy all synergizes to shape, support and support the chocolate manufacturing process in order to gain margins/profits. Optimal margin provides the sustainability of the chocolate house industry in maintaining existence and maintaining business (Going Concern).

Quality Control Analysis Using Flowchart, Check Sheet, P-Chart, Pareto Diagram and Fishbone Diagram

SP Aluminum is engaged in the manufacturing industry by producing cooking utensils. In its application, SP Aluminum has tried to produce quality products to satisfy consumers. However, there are still defects that appear in its products. Another problem is the product defects have not been handled seriously by the company. Based on these problems, this study utilizes 5 quality control methods from seven tools: flowchart, check sheets, p-chart, Pareto diagram, and fishbone diagrams. This research is a quantitative qualitative with direct data collection through observation and interviews. The data taken is the product defect in Super Wok Number 12. There are 49 defects data that have been processed. From the results of the check sheet analysis, it was found that the intensity category of the product defects occurrence was obtained. Furthermore, control chart analysis show that there are some data that are out of control. Then, Pareto diagram analysis show the most dominant types of defects are holes, dregs, and pores. Finally, the factors of the absence of written SOPs, less thorough and less competent employees, poor working environment, lack of machine maintenance, poor handling of raw materials and inappropriate material handling processes were common causes of product defects.

Find your competitive advantage through custom buffer formulations for CAR-T manufacturing

You will learn about:     How to create a competitive advantage by choosing to create your own custom buffers     Where in the CAR-T process buffers play a key role     How to use Xuri™ Media Designer System to create the buffer that perfectly matches your processBenito Delgado is a Cell Biologist by background and has 20+ years of Field Applications experience from Sigma, Thermo Fisher Scientific, Cytiva’s HyClone portfolio and is currently part of Cytiva’s Cell & Gene Therapy Team as a Field Applications Scientist. Benito’s experience includes cell culture techniques, cell line development, handling of raw materials, spent media analysis, and best practices in liquid manufacturing & dry powder media (DPM).

EVALUATION OF THE MICROBIOLOGICAL QUALITY AND PUBLIC HEALTH RISK OF COMMONLY USED COSMETICS BRANDS IN KADUNA STATE, NIGERIA

Cosmetics are substances that are used to enhance the physical aspect of humans. Because it can result in both product and financial losses, the cosmetics industry takes microbial contamination very seriously. The objective of the present investigation was to assess the microbiological quality and risk to public health of commonly used cosmetics in Kaduna State. A sterile swab was used to collect forty (40) distinct used cosmetics. Using standard protocol, the samples were inoculated onto nutrient agar, macConkey agar, and sabourad dextrose agar for the isolation and identification of bacteria and fungi. The prevalence of the isolates revealed that Staphylococcus aureus (35.3%) and E. coli (29.4%) were present in the samples, while Bacillus and Micrococcus sp. each accounted for 4.8%. Aspergillus and Rhizopus sp. had the greatest incidence rates, at 47.6% and 23.8%, respectively, while Botriytis and Alternaria account for 4.8% each. The percentage occurrence of both bacterial and fungal isolates was statistically significant, P 0.05, among the brands of cosmetics analysed. The percentage of bacteria and fungi found in the study clearly indicates the degree to which the cosmetics were contaminated during production, packaging, or use. Numerous bacteria and fungi, including Escherichia coli, Staphylococcus aureus, Bacillus sp., Micrococcus sp., Pseudomonas aeruginosa, Rhizopus, Penicillium, Fusarium, Aspergillus, Botriytis, and Alternaria species, were found to be contaminating a variety of cosmetic products that were analysed. Microbes may contaminate personal care products during production due to the handling of raw materials, or after repeated use by consumers. The necessity

Prevalence and characterisation of Bacillus cereus in cooked rice retailed in Ilara-mokin, Nigeria

Bacillus cereus is widely distributed in different food products and causes a variety of symptoms associated with food poisoning. Rice has been suggested as a vehicle for contamination and being involved in B. cereus intoxication. Based on the aforementioned risks, studies of Bacillus cereus incidence along with its isolation and characterization are essential to establishing the safety of cooked rice. Using the selective culture technique, pure isolates of Bacillus cereus strains were characterized and identified based on cultural, and biochemical features. Characterization was done on the ability of the bacterial strains to hydrolyse casein and starch, ferment lactose, and lyse red blood cells (haemolysis). Out of the 47 samples screened, 45 isolates were detected in 14 samples. Antibiotic susceptibility testing revealed that all isolates showed resistance to Ampicillin (10 μg), but were susceptible to Erythromycin (15 μg), Vancomycin (30 μg), Tetracycline (30 μg), Ampicillin (10 μg), Gentamicin (10 μg), and Chloramphenicol (30 μg). 62.2%, 64.4%, 0% and 46.7% were capable of producing amylase, protease, ferment lactose and lyse red blood cells respectively. This study shows that 14 samples out of 47 samples of cooked rice in this work has the possible risk of foodborne infections/ intoxication that occurs as a result of the possibility of the development of B. cereus in favourable conditions and consumption of these products. Basically, prevention is by proper handling of raw materials, controlling the temperature of cooking and storing rice, and personal hygiene of food handlers.

Quality Control Analysis of Black Tea Raw Ingredients (Camellia sinensis) PT ABC

One of the companies that produce black tea in Indonesia is PT ABC. In PT ABC, the processing system Orthodox Rotorvane produces black tea powder according to market demand, which has a small particle size (broken tea) and quick brewing by applying SNI 01-1902-2016 as a reference for production activities and monitoring the production process. This study contribution to investigate the quality of tea leaf shoots used as production raw materials, especially in the flow of raw material handling, the quality control of raw materials, and the value of the proportion of damage to raw materials. The method used is an analysis based on data Tops Not Eligible/Pucuk Tidak Memenuhi Syarat (PTMS) obtained from each plantation block. The output results obtained show that the value of the proportion of damage to raw materials is still within the control limits where there are only one of the six plantation blocks, namely the Kembang plantation block, produces a value of the proportion of damage outside the control limits with the main factors causing it from human factors, equipment, raw materials and working method used. This research contributes to knowing the value of the proportion of shoot damage for each plantation block at PT ABC.

Hedonic Test of Pegagan Chocolate Products at PT XYZ

Handling of raw materials for cocoa beans is an important process to maintain the quality of the processed chocolate. There are several stages carried out in the post-harvest cocoa process including fruit picking, fruit breaking, cocoa bean fermentation, drying cocoa beans and storage. The purpose of this study was to determine whether or not a sensory assessment of the preference for pegagan chocolate was made, and to analyze the panellists’ level of acceptance of pegagan chocolate. Pegagan leaf chocolate is produced with the aim of providing good nutrition, brain multivitamins and memory enhancers. Sensory assessment of the hedonic test using 20 untrained panellists from the parameters measured were color, taste, texture, aroma and shape. The panellists’ acceptance of chocolate with the addition of pegagan leaves was that the majority liked the chocolate on all parameters.

PENERAPAN STATISTICAL QUALITY CONTROL DAN FAILURE MODE AND EFFECT ANALYSIS GUNA MENGURANGI KECACATAN PRODUK (STUDI KASUS: UMKM QUEEN PIE)

Milk pie cake is the most popular product in MSME Queen Pie, but the number of orders is directly proportional to the resulting defect. Statistical Quality Control (SQC) and Failure Mode and Effect Analysis (FMEA) methods are used to optimize this. In the study there are defects in milk pie cake is charred, immature, broken, bubbling and sticky. In the check sheet, the average defect per month is 8.6%. Furthermore, the flowchart in the production process consists of 3 parts, namely raw material handling, production and packaging. From the results of the Scatter Diagram shows that between production variables and defects are interconnected. Then on the histogram, the biggest defect is the rupture product with defect 844. In pareto seen dominant defect type rupture by 34.7%. Furthermore, the attribute map contains data out of control in February. The results of fishbone diagram analysis of the causes of defect factors are human, machine, method, material and environment. Based on the analysis of FMEA further improvement proposals are made that perform regular maintenance, give workers adequate rest periods, check the temperature of the oven periodically, more thorough in choosing flour with good quality and ensure the mold has been smeared with margarine before given the dough.
 Keywords : Quality Control, Defect, Failure Mode and Effect Analysis, Statistical Quality Control

Peningkatan Pengetahuan Kelompok Tani Aren melalui Pelatihan Usaha Gula Aren di Kabupaten Maros, Sulawesi Selatan

Palm sugar as one of the non-timber forest products commonly used by communities around the forest area to be processed into palm sugar that can be sold to make ends meet. Community service activities is carried out in one of the villages adjacent to the Hasanuddin University Educational Forest Village Rompegading Cenrana Maros District of South Sulawesi province. The purpose of the implementation of this activity is to increase the quality of palm sugar processers who are part of the Palm Sugar Farmer Group through training and mentoring. This is based on the problems faced by the group, namely the low knowledge of the community in the processing of palm sugar, production process, product diversification, packaging and marketing. The number of trainees as many as 20 people who are the target partners of the group Tani Moncong Jai. The implementation of the activity is carried out through several stages, namely the preparation stage, introduction of activities, implementation of training and evaluation stage. The external target that has been achieved is the improvement of participants' knowledge of the materials submitted. The results of the pre-test and post-test showed that there was a 30% increase in the knowledge of farm group members related to the handling of raw materials, 53% product diversification, and 34% marketing. In addition, there is a design of printed palm sugar that can be used to market their products.

Halal supply chain industrial park conceptual model

The supply chain network process for food or non-food need to comply with the Shariah principles start from stage of storage management, handling of raw materials, procurement, and until the stage of transportation. The purpose of this article is to understand the issues encountered in halal supply chain industrial parks (HSCIP) and propose a model for HSCIP in particular needed to acknowledge their practices conducted according to Shariah. The data collected based on interviews (preliminary data) and secondary data from academic journal articles, online magazines and websites based on selected keywords. The study contributes toward halal logistics operation areas especially in halal supply chain management. The results were also validated to be genuinely discussed for the aids and future practices of halal concept. The study sheds light into the model of halal logistics practices and the boundaries of halal parks.