SOSIALISASI INFORMASI NILAI GIZI SEBAGAI UPAYA MENINGKATKAN PENGETAHUAN IKM JAWA BARAT

Gina Firgianti; Tia Amina Setiawati

doi:10.31764/jmm.v9i3.31515

SOSIALISASI INFORMASI NILAI GIZI SEBAGAI UPAYA MENINGKATKAN PENGETAHUAN IKM JAWA BARAT

Gina Firgianti, Tia Amina Setiawati

Abstract

Abstrak: Informasi nilai gizi pada produk pangan merupakan elemen penting yang mendukung transparansi, keamanan pangan, dan peningkatan daya saing produk IKM di pasar modern. Namun, mayoritas pelaku Industri Kecil dan Menengah (IKM) di Jawa Barat belum memiliki pemahaman maupun keterampilan teknis dalam menyusun label informasi nilai gizi secara mandiri. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan pelaku IKM melalui sosialisasi, pelatihan, dan workshop penyusunan label informasi nilai gizi berbasis perhitungan komposisi bahan pangan. Metode pelaksanaan mencakup penyuluhan, simulasi, dan pendampingan langsung, yang dilakukan oleh tim Universitas Padjadjaran dan Dinas Perindustrian dan Perdagangan Jawa Barat (Indag Jabar) kepada mitra yaitu IKM Jawa Barat sebanyak 50 IKM. Hasil evaluasi observasi menunjukkan bahwa partisipasi dalam diskusi tergolong sangat tinggi (3,6/4), aspek simulasi penyusunan label gizi cukup tinggi (3,1/4), kemandirian teknis sedang (2,6/4), aspek respon terhadap umpan balik tinggi (3,4/4), dan kemampuan menggunakan alat bantu sederhana sedang (2,8/4). Kegiatan ini menunjukkan bahwa pendekatan edukatif dan aplikatif secara langsung mampu membekali pelaku IKM dengan keterampilan praktis yang relevan dan bermanfaat. Sebagai tindak lanjut, direkomendasikan adanya pendampingan berkelanjutan untuk memperluas dampak kegiatan ini.

Abstract: Nutrition fact on food products is a crucial element that supports transparency, food safety, and enhances the competitiveness of small and medium enterprises (SMEs) in modern markets. However, the majority of SME actors in West Java still lack the understanding and technical skills to independently create nutrition fact labels. This community service activity aimed to improve the knowledge and skills of SME actors through socialization, training, and workshops on preparing nutrition fact labels based on the calculation of food composition. The implementation method included counselling, simulation, and direct mentoring conducted by the team from Universitas Padjadjaran in collaboration with the West Java Office of Industry and Trade to partners, namely 50 West Java IKM. The results of the observational evaluation showed that participation in discussions was categorized as very high (3.6/4), the aspect of nutrition fact simulation was quite high (3.1/4), technical independence was low (2.6/4), responsiveness to feedback was high (3.4/4), and the ability to use simple tools was moderate (2.8/4). This activity demonstrated that an educational and practical approach can effectively equip SME actors with relevant and applicable practical skills. As a follow-up continued mentoring is recommended to broaden the impact of this program.

Keywords

SMEs; Nutrition Fact; Food Labeling; Nutrition Fact Socialisation.

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DOI: https://doi.org/10.31764/jmm.v9i3.31515