Zoechriba, Devita Aprila (2019) Penilaian Kepuasan dan Efektivitas Pelatihan Sertifikasi Halal Menggunakan Model Kirkpatrick (Studi Kasus di Industri Olahan Pangan Skala Kecil). Sarjana thesis, Universitas Brawijaya.
Abstract
Kota Malang menjadi kota tujuan berwisata bagi masyarakat luar maupun dalam kota. Sebagian besar wisatawan yang kerkunjung membeli oleh-oleh khas yang banyak diproduksi oleh Industri Kecil di Malang. Kepala Divisi Mamin Dinas Perindustrian Kota Malang mengatakan bahwa baru sedikit industri kecil yang melakukan sertifikasi halal yaitu kurang dari 25% dari jumah industri olahan pangan. Banyak industri kecil belum menerapkan Sistem Jaminan Halal (SJH) dapat dibantu dengan pelatihan sertifikasi halal. Tujuan dari penelitian ini adalah untuk mengetahui kepuasan peserta terhadap pelatihan, perubahan pengetahuan, keterampilan, dan sikap, serta tingkah laku dalam mengimplementasikan hasil pelatihan di tempat usaha. Penelitian ini dilakukan dengan memberikan pelatihan sertifikasi halal kemudian dievaluasi menggunakan model Kirkpatrick level 1 hingga 3. Model Kirkpatrick adalah evaluasi pelatihan yang didasarkan pada empat level penilaian yaitu level 1 (reaction), level 2 (learning), level 3 (behaviour), dan level 4 (hasil). Kuesioner digunakan untuk pengambilan data level 1 dan 2, sedang formulir checklist untuk level 3. Peserta pelatihan sebanyak 12 orang dari 4 industri kecil terpilih. Jenis penelitian yang digunakan adalah penelitian deskriptif. Analisis data menggunakan uji non parametris Wilcoxon Match Pairs Test untuk data pada level 2. Pada level 1 dan 3 data dianalisis dengan metode analisis deskriptif. Hasil penelitian menunjukkan reaksi kepuasan peserta terhadap pelaksanaan pelatihan yaitu 70 persen setujuvi terhadap kesesuaian isi dan desain pelatihan, fasilitator, dan fasilitas pelatihan. Learning menunjukkan hasil untuk post-test dan pre-test berbeda signifikan. Masing-masing pre-test dan post-test untuk pengetahuan yaitu 3,1 dan 3,6, keterampilan yaitu 3,2 dan 3,7, dan sikap yaitu 3,1 dan 3,6. Pelatihan sertifikasi halal meningkatkan pengetahuan dan sikap responden dalam aspek bahan baku, produk, produksi, fasilitas produksi, dan penyimpanan dan penanganan bahan dan produk serta meningkatkan keterampilan secara keseluruhan. Observasi level behaviour peserta pelatihan pada bulan Mei minggu ke 1 dan 2 menghasilkan observasi 1 dan observasi 2 berbeda signifikan. Pelatihan sertifikasi halal dapat mengubah tingkah laku peserta dalam kebutuhan persyaratan produksi halal. Bahan yang digunakan semua industri kecil sudah diganti sehingga memenuhi persyaratan sesuai LPPOM MUI sehingga siap dan sudah diajukan sertifikasi halal.
English Abstract
Malang City is a destination city for tourists from outside and inside the city. Most of the tourists who often buy typical souvenirs are produced by many small industries in Malang. The Head of the Mamin Division of the Department of Industry in Malang City said that only a small number of small-scale industries have made halal certification, which is less than 25% of the number of food processing industries. Many small industries have not implemented the Halal Assurance System (SJH) which can be helped by training in halal certification. The purpose of this study was to determine participant satisfaction with training, changes in knowledge, skills, and attitudes, and behavior in implementing the results of training in the business place. This research was conducted by providing halal certification training and then evaluated using Kirkpatrick's model level 1 to 3. Kirkpatrick's model is training evaluation based on four levels of assessment, namely level 1 (reaction), level 2 (learning), level 3 (behavior), and level 4 (results). The questionnaire was used for data collection level 1 and 2, while the checklist form for level 3. The trainees were 12 people from 4 selected small industries. The type of research used is descriptive. Data analysis using Wilcoxon Match Pairs Test nonparametric test for data on level 2. At level 1 and 3 data were analyzed by descriptive analysis method. The results of the study showed a reaction of participants' satisfaction with the implementation of theviii training, namely 70 percent agreed on the suitability of the content and design of the training, facilitators, and training facilities. Learning shows the results for post-test and pretest significantly different. Each pre-test and post-test for knowledge is 3.1 and 3.6, skills are 3.2 and 3.7, and attitudes are 3.1 and 3.6. Halal certification training increases respondents' knowledge and attitudes in aspects of raw materials, products, production, production facilities, and storage and handling of materials and products as well as improving overall skills. Behavior was observed in May 1 and 2 weeks resulting in observation 1 and observation 2 significantly different. Halal certification training can change participants' behavior in the needs of halal production requirements. The materials used by all small industries have been replaced so that they meet the requirements according to LPPOM MUI so that they are ready and have already been submitted for halal certification.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/337/052002411 |
| Uncontrolled Keywords: | Industri Kecil, Knowledge, Pelatihan Sertifikasi Halal, Small Industry, Knowledge, Halal Certification Training |
| Subjects: | 600 Technology (Applied sciences) > 658 General management > 658.3 Personnel management (human resource management) > 658.31 Elements of personnel management > 658.312 Conditions of employment, performance rating, utilization of personnel > 658.312 4 Education and training > 658.312 404 Development and administration of training programs |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 06:41 |
| Last Modified: | 10 Mar 2022 03:26 |
| URI: | http://repository.ub.ac.id/id/eprint/181215 |
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