A business strategy formulation for commercializing university-created technology: A university spin-offs AIP Conference Proceedings 1931, 030020 (2018) yuniaristanto@gmail.comAbstract. Sari Murni (SM) is one of the SME that produces tofu in Krajan Surakarta. In the process of marketing, The SM sells their product to traditional market and has made an attempt to enter modern market. One of the requirement of tofu product to enter the modern market is that tofu product must have a GMP licence (household industry licence). A benchmarking is conducted to compare the production process of SM with other established tofu producer intern of good manufacturing practice (GMP). The basic aim of GMP is concern with the precaution needed to ensure all quality and safety basic requirement (Rotaru dkk, 2005). In addition, the halal licence is also an important requirement for a product to enter the modern market. To obtain the halal licence it is necessary to first assess the performance of halal assurance of the SME. If the grade of performance halal of halal assurance system is below the B level then the SME will not be able to get halal licence. Based on the result, the level of the non-conformity of good manufacturing practice (GMP) in SM is 4 and the result of halal assurance system for SM is C.so according to the result, SM needs to make some improvement to reduce the level of non-conformity of the GMP and improve the performance of halal assurance system in order to obtain a minimum grade. To start the improvement then the analysis of HACCP (hazard analysis critical control point) is performed to determine the location of critical point which has the possibility to contaminate the tofu product so after mapping the location of critical control point then the SM can make improvement intern of equipment process and environment.

The covid-19 pandemic had the greatest impact on public health. The pandemic period has not ended and is still haunting the community. To maintain life, people must continue to do activities in meeting the nutritional needs of their families to be healthy so as to avoid the covid-19 virus. The impact of covid-19, more than 20% of children under five are malnourished. The pandemic condition has stirred and stirred the hearts of the research team to try out today’s nutritious processed food for children to improve their health. It is suspected that the provision of food can contribute to the protein sufficiency of children under five years old. Hope that adequacy consumption of nuggets can improve health because they are used as snacks or side dishes. Therefore, the quality test of nugget products is very necessary. The research objectives were to: 1) study the quality of nuggets, and 2) determine the health level of children under five. Completely randomized design (CRD) method for product quality. Pure experiment with randomized control trial design on children under five in Gunungpati area purposively on nugget intervention was done. Anamnesis method was carried out to explore children’s health and anthropometry with TB/U index to determine nutritional status. The study used 10 semi-expert panellists and 30 children under five years old. The results showed that nuggets were widely liked by children. Catfish nuggets can improve the health of children (p<0.05).