This study aims to analyze sustainability index and status of technological dimension in dairy agribusiness in Batu City. Research methods applied were analysis Multidimensional Scaling (MDS) analysis, termed Rapuse, and Descriptive analysis. Study result was expressed in sustainability index and status. Moreover, to examine attributes sensitively affected sustainability index and status also the effect of error, analysis of Leverage and Monte Carlo was performed, followed with descriptive analysis. Data were obtained from key respondent and field observation. Four villages from three sub-districts in Batu City were purposively selected as research site, namely Village of Pesanggrahan, Tlekung, Oro-oro Ombo and Gunungsari. Sustainability analysis resulted in technological dimension of 60.40 or moderately sustainable condition and three leverage factors of AI breeding, adlibitum water application, and chopper use. Other factors in technological dimension should be taken care immediately since they sensitively have an effect on the increasing sustainability index and status with small error at confidence level of 95%. Factors included biogas installation, provision of dry concentrate, fresh milk handling, and cage cleanliness should be improved to increase sustainability index of technological dimension through role and support improvement of stakeholder consisted of milk cooperation, IPS, government institution related, and cattle farmers.

ABSTRAKTujuan kegiatan pengabdian ini adalah memberikan pelatihan produksi bersih dan manajemen usaha kepada kelompok usaha garam rakyat di Desa (Gampong) Kuala Idi Cut Kecamatan Darul Aman Kabupaten Aceh Timur. Prosedur pelaksanaan kegiatan teridiri dari; koordinasi kegiatan, sosialisasi, pelatihan, dan pendampingan. Kelompok masyarakat yang menjadi mitra pada kegiatan ini adalah Kelompok Putik Meulu.  Kelompok tersebut merupakan salah satu kelompok usaha garam rakyat, dengan anggota kelompok terdiri dari inong balee (janda) yang kehidupan ekonominya serba kekurangan. Kelompok ini telah menjalankan usahanya sejak tahun 2000 dan mampu memproduksi garam setiap hari sekitar 200 kilogram dari lima dapur dengan aset sekitar Rp 23.500.000. Hasil yang didapatkan, dengan adanya pelatihan produksi bersih garam dan berbagai macam manajemen pengelolaan usaha mampu merubah pola pikir mitra terkait dengan proses produksi garam. Dimana dapur garam dibuat permanen, diberi pagar keliling sehingga terhindar dari hewan yang masuk ke dapur garam. Dari aspek produksi, rata-rata produksi garam meningkat menjadi 90 kg/hari. Selain itu, garam yang dihasilkan juga berwarna putih dan bebas dari kotoran. Kesimpulan, dengan adanya pelatihan produksi bersih garam dan berbagai macam manajemen pengelolaan usaha diharapkan dapat membuka pola pikir petani garam mitra untuk menggunakan teknologi yang maju agar produktivitas garamnya meningkat.Kata kunci: garam rakyat, manajemen usaha, produksi bersih garam ABSTRACTThe purpose of this service activity is to provide training in clean production and business management to the people's salt business group in Kuala Idi Cut Village, Darul Aman Sub-District, East Aceh District. The procedure for implementing activities consists of; coordination of activities, socialization, training, and mentoring. The community group that is a partner in this activity is the Putik Meulu Group. The group is one of the people's salt business groups, with group members consisting of inong balee (widows) whose economic life is completely deprived. This group has been running its business since 2000 and is able to produce around 200 kilograms of salt every day from five kitchens with assets of around Rp 23,500,000. The results obtained, with training in clean salt production and various kinds of business management, are able to change the mindset of partners related to the salt production process. Where the salt kitchen is made permanent, it is given a fence around so as to avoid animals entering the salt kitchen. From the production aspect, the average salt production increased to 90 kg/day. In addition, the resulting salt is also white and free from impurities. In conclusion, with training in salt clean production and various kinds of business management, it is hoped that it will open the mindset of partner salt farmers to use advanced technology to increase their salt productivity.Keywords: people's salt, business management, clean salt production