Peningkatan Kualitas Produk Minuman IKM melalui Pengendalian Proses Produksi dan Higienitas

Small and Medium Enterprises (SMEs) are the largest business entities in Indonesia. Of this very large number, proportion of SMEs is engaged food beverage production. Unfortunately, with such a awareness to apply safety hygiene standards SME production process still considered low. The results our study found that one factors affect product quality competitiveness control hygiene. research were then applied community service program for Malang Regency form training on good processed methods. statistical tests further observations carried out participants was effective increasing knowledge about methods, hygiene, sanitation as well bringing positive changes their systems which expected improve SMEs.