Palembang's kemplang panggang is one of Palembang's original foods that is populer both inside and outside of Palembang. Kemplang is widely sold and produced in Palembang. The number of baked kemplang products makes consumers confused in choosing baked kemplang products which later became the basis for this research. This study was purposed to determine the level of consumer/panelist preference for baked kemplang sold in markets around Palembang. Kemplang Panggang Palembang of this study was purchased from three different markets and different trade names. This study was divided into two stages, namely the preparation stage and the implementation stage of hedonic testing carried out by 25 semi-trained panelists with four parameters such as aroma, color, taste, and texture. The highest results on the parameters of aroma, color, taste, and texture were found in the sample with code 303 with a “like” level. Based on these results, it can be concluded that sample 303 is the most preferred baked kemplang compared to other baked kemplang samples

Pelaku Usaha (UMKM) harus memperhatikan persyaratan keamanan di sepanjang rantai pasok agar masyarakat terjamin kesehatan dan keamanannya saat mengkonsumsi produk.  Setiap konsumen muslim akan memperhatikan kehalallan suatu produk sebelum dikonsumsi, bahkan menjadi kebutuhan yang wajib. Salah satu permasalahan yang membuat daya saing UMKM masih rendah terbatasnya kemampuan para pelaku usaha terdaftar dalam BPOM dan Halal pada kemasan produk. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan Standar Keamanan Produk komersil bersertifikasi BPOM dan Halal. Kegiatan pelatihan dilakukan di Kampus C universitas Sumatera Selatan, Jakabaring, Banyuasin, Sumatera Selatan. Hasil dari Kegiatan yang dilakukan adalah pelatihan pendaftaran dalam mengurus izin edar BPOM dan pelatihan persyaratan untuk mendapatkan sertifikasi Halal pada produk para pelaku UMKM. Kegiatan yang dilaksanakan pada saat pelatihan dihadiri 50 peserta yang terdiri dari Dosen Universitas Sumatera Selatan, anggota pohlaksar rule athallah dan mahasiswa Universitas Sumatera Selatan. Kesimpulan yang diperoleh adalah kegiatan pelatihan sertifikasi BPOM dan sertifikasi Halal dapat menambah pengetahuan para pelaku usaha Poklasar Rule Athallah, serta mengetahui tentang produk yang diproduksi tidak boleh menyerupai sesuatu yang berbau haram, baik penamaan maupun bahan yang digunakan.

South Sumatra has a fairly large swamp area and has the potential for rice and fish cultivation activities. Swampland has a fairly low or acidic pH content so that before using it fairly large for fish and rice cultivation processes, it is necessary to treat the land, one of which is liming so that it can increase the pH value. The main purpose of this study was to determine the optimal pH value of water after liming for Minapadi in tidal swamp areas. The benefit is to know the changes in the pH of the water after liming the Minapadi land in the tidal swamp area, so that it is hoping that later it will be able to find out the pH value that is suitable and suitable for Minapadi activities, including the pH of the water that is suitable for the type of fish to use. This research was carried out from October to December 2020. The water samples collected directly on the land of Sungai Dua in Banyuasin Regency. Sampling water, pH during the study was carried out at several points on the rice field plots. The conclusion obtained during the observation of the pH value of the water before and after the observation of the pH value in the mina padi land of Sungai Dua Village which has been liming is that the pH value of the pH value increases and falls into the appropriate range for mina padi activities in Sungai Dua Village. Observing the pH value of water before and after observing the pH value in the Mina Padi land in Sungai Dua Village which has been limed, namely the pH value, the pH value increases and falls into the appropriate range for Mina Padi activities in Sungai Dua Village.

Persyaratan keamanan produk harus dipenuhi oleh pelaku usaha pangan (UMKM) di sepanjang rantai pasok agar masyarakat terjamin kesehatan dan keamanannya saat mengkonsumsi produk. Kehalallan suatu produk menjadi kebutuhan wajib bagi setiap konsumen muslim. Salah satu permasalahan yang membuat daya saing UMKM masih rendah terbatasnya kemampuan para pelaku usaha terdaftar dalam BPOM dan Halal pada kemasan produk. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan Standar Keamanan Produk komersil bersertifikasi BPOM dan Halal. Kegiatan pelatihan dilakukan di Kampus C universitas Sumatera Selatan, Jakabaring, Banyuasin, Sumatera Selatan. Kegiatan yang dilakukan adalah pelatihan dalam Pendaftaran dalam mengurus izin edar BPOM dan pelatihan persyaratan untuk mendapatkan sertifikasi Halal pada produk para pelaku UMKM. Kegiatan yang dilaksanakan pada saat pelatihan dihadiri 50 peserta yang terdiri dari Dosen Universitas Sumatera Selatan, anggota pohlaksar rule athallah dan mahasiswa Universitas Sumatera Selatan. Kata kunci: BPOM, halal, keamanan pangan ABSTRACT Product safety requirements must filled by business actors (Micro, Small and Medium Enterprises) along the supply chain so that people are guaranteed health and safety when consuming products. The halalness of a product is a mandatory need for every Muslim consumer. One of the problems that makes the competitiveness of Micro, Small and Medium Enterprises is still low, the limited ability of business actors to be registered in BPOM and Halal on product packaging. This community service activity purposed to improve the Safety Standards of commercial products certified by BPOM and Halal. The training activities were carried out at Campus C of the University of South Sumatra, Jakabaring, Banyuasin, South Sumatra. The activities carried out are training in registration in managing BPOM distribution permits and training on the requirements to obtain Halal certification on the products of Micro, Small and Medium Enterprises actors. The activity carried out during the training was attended by 50 participants consisting of Lecturers at the University of South Sumatra, members of the pohlaksar rule athallah and students University of South Sumatra. Keywords: BPOM, halal, food safety