Mita Nurul Azkia, Erwin Nofiyanto, Haslina Haslina

Sosialisasi Titik Kritis Keamanan Pangan dan Pembuatan Produk Saus Tomat Di SMK N 4 Kendal

Introduction

Sosialisasi titik kritis keamanan pangan dan pembuatan produk saus tomat di smk n 4 kendal. Tingkatkan pemahaman siswa SMK N 4 Kendal tentang titik kritis keamanan pangan & keterampilan memproduksi saus tomat aman. Sosialisasi efektif, siap industri pangan.

Abstract

Program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pemahaman siswa SMK N 4 Kendal terkait titik kritis keamanan pangan dan keterampilan memproduksi saus tomat yang aman serta berkualitas. Kegiatan dimulai dengan menjalin kemitraan dengan pihak sekolah dan menyusun media komunikasi berupa leaflet yang berisi informasi keamanan pangan dan tahapan pembuatan produk. Sosialisasi dilakukan melalui ceramah interaktif, menitikberatkan pada aspek kebersihan bahan baku, peralatan, serta proses pengolahan. Evaluasi sebelum dan sesudah program menunjukkan peningkatan signifikan pada pemahaman siswa, dengan rata-rata pemahaman meningkat dari 60-70% menjadi di atas 80-90%. Metode yang diterapkan terbukti efektif dalam menyampaikan materi secara praktis dan aplikatif. Selain memahami konsep teoretis, siswa mampu mempraktikkan keamanan pangan dalam pembuatan saus tomat, termasuk memilih bahan alami tanpa tambahan berbahaya. Program ini diharapkan berkontribusi pada peningkatan kesadaran dan kesiapan siswa untuk terlibat di industri pangan.

Review

This manuscript details a commendable community engagement program aimed at enhancing food safety understanding and practical skills in tomato sauce production among students at SMK N 4 Kendal. The program effectively established partnerships, developed informative communication materials, and employed interactive lectures and practical application sessions. The core objectives—improving critical food safety knowledge and fostering the ability to produce safe, quality products—are highly relevant for vocational students aspiring to enter the food industry. The approach, which blends theoretical instruction with hands-on experience, appears well-conceived and directly addresses a critical need for practical food safety education. A significant strength of the program lies in its demonstrated impact, as evidenced by a substantial increase in student comprehension, moving from an average of 60-70% to over 80-90% post-intervention. This quantitative improvement strongly supports the claim that the applied methods were effective in delivering practical and applicable content. The abstract highlights the dual benefit of the program, where students not only grasped theoretical concepts but also successfully applied food safety principles in the hands-on production of tomato sauce, including the selection of natural ingredients. This practical component is crucial for building competency and directly aligns with industry readiness, making the program a valuable contribution to vocational education. While the abstract provides a strong overview of a successful program, for a more comprehensive journal submission, it would benefit from further elaboration in certain areas. Details regarding the specific methodologies used for pre- and post-program evaluation, beyond just percentage scores (e.g., the nature of the assessment, statistical significance of the improvement), would strengthen the empirical claims. Additionally, a discussion of any challenges encountered during the implementation and how they were addressed would add valuable insights. Future work could also explore the long-term retention of knowledge and skills, as well as the potential for scalability or replication of this successful model in other vocational schools, further solidifying its broader impact and contribution to the field of food education.

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