Training on Halal Certification Preparation for Dairy Processed Products in Farmer Groups in Pasuruan Regency

Faculty of Animal Husbandry, Brawijaya University (Fapet UB) lecturers participating in the community service team visited Tutur Subdistrict, Pasuruan Regency. The community service team is led by Dr. Khothibul Umam Al Awwaly as the chairperson, and members include Dr. Aris Sri Widati, Dr. Abdul Manab, Firman Jaya, MP, and Dr. Premy Puspitawati Rahayu.

The community service activity took place on November 19, 2023, in preparation for halal certification application. There were 50 participants from the farming group in Gunung Kawi V Subdistrict, Tutur, Pasuruan Regency. Among them, 27 actively participated in micro, small, and medium enterprises (UMKM). The objectives of the community service include: 1) Enhancing the knowledge and skills of the farming group regarding the requirements and procedures for halal certification of dairy products; 2) Improving the quality and safety of processed dairy products in accordance with halal standards; 3) Increasing the added value and competitiveness of dairy products in the domestic and international markets; 4) Enhancing the welfare of the farming group through increased income from the sale of processed dairy products. Additionally, the objective is to improve the knowledge and skills of the farming group regarding the requirements and procedures for halal certification of dairy products.

The implementation of the community service activity went smoothly. 90% of the training participants successfully gained a deep understanding of the preparation and halal certification process. This achievement reflects a high level of participation from the farming group members. The training participants demonstrated a significant improvement in their understanding of halal certification requirements, necessary documentation, and application procedures. This was evident from the pre-and post-training evaluation results, showing an average increase in participants’ understanding by 25%. The organizing committee’s efforts, such as providing questionnaires related to halal certification preparation, contributed to this success. The 27 participants actively involved in UMKM filled out the questionnaire to facilitate future assistance. The products produced by the participants include various dairy products (dodol, milk sticks, yogurt, pasteurized milk, and ice cream) as well as agricultural products such as banana chips, cassava chips, bote, and others.

The positive impact of halal certification implementation on the dairy products of the farming group is evident in the product image and marketing. After the training, most participants described an improvement in the quality of their products, reflected in increased consumer demand. This indicates that halal certification not only enhances market access but also encourages product quality improvement. In group discussions, some participants stated that understanding the principles of halal certification had given them confidence to innovate in the production process. Some of them have created new processed dairy products that meet halal certification standards and have the potential to receive positive responses in the market. (team/hfd)