Why This Program is Important to Take?

Through this training program, participants can carry out the process of handling and processing food based on livestock products, and can produce ASUH (Safe, healthy, whole, halal) meat. This competency is required in slaughtering and food processing occupations (7511.99 KBJI 2014).

Participants need to take this program because they will be equipped with the knowledge and practical skills needed to be able to cut chicken and process several kinds of livestock products, so that they have added value to the products, such as processing beef into meatballs, sausages, and shredded meat.

What Will be Taught Through This Program?​

In this program, participants will learn about the principles of hygiene and halal in slaughtering chicken, the process of handling and parting of chicken meat, as well as techniques for processing various foods made from beef such as meatballs, sausages, and shredded meat. The achievements of the training process include aspects of knowledge, skills, and attitudes.

What are The Targeted Competencies in This Program and The Urgency of These Competencies?​

In this training program the targeted competency units are:

C.10IDO05.001.1 Preparing Raw Materials, Auxiliary Materials and Packaging

C.10IDO05.003.1 Operating the Grinder

C.10IDO05.004.1 Operate Bowl Cutter (Chopper) Machine

C.10IDO05.022.1 Operating the Stuffing/Filling Machine

C.10IDO05.029.1 Manually Cutting Sausage Products

The competency unit is based on SKKNI Number 57 of 2018 regarding Processing and Preservation of Meat Products, the attitude competencies targeted include discipline, carefulness, and thoroughness.


Currently, the consumption of animal protein in people in Indonesia is still relatively low when compared to other countries in Asia and Southeast Asia. Through the provision of food and animal protein-based foods, it is hoped that this per capita consumption rate will increase. Broiler chicken meat is a source of animal protein that is relatively easy to obtain and inexpensive. So it is necessary to master the competence to produce quality and nutritious chicken meat for the community. In addition, further processing carried out on beef is expected to increase purchasing power and public interest in consuming meat products at relatively cheaper prices compared to pure beef. The high public interest in processed products such as meatballs, sausages, and shredded meat has become a great opportunity for the food processing profession to produce delicious, quality, and nutritious meatballs, sausages and shredded meatballs.

Characteristics of Participants

This training can be attended by participants who have an interest in the field of processing/cooking, suitable for participants who are graduates of the culinary arts vocational school. General participants can also take part in this program, because the difficulty level of this training is the basic/beginner level. Suitable for professionals (food processing) in the food / catering industry, restaurants, fast food, food entrepreneurs, or prospective food entrepreneurs. Participants need to have a kitchen/cooking utensil to take part in this training.

Teaching Method

The teaching method used in this program is Self-paced Learning. Submission of material with training modules and demonstrations via video, as well as quizzes, practical assignments, discussions or brainstorming, and post tests for the evaluation process.

About the Facilitator​

Danang Priyambodo (Main Facilitator) was born in Palembang, November 8, 1987. His current job is as a lecturer at the Animal Technology and Management study program, Vocational School of IPB from 2011 until now. The facilitator is the Coordinator of the Abatoar Course (Slaughtering livestock), the teaching team for the meat and egg handling and processing course in 2016/2017. Trainers on food processing training for livestock products in Depok City: 2016 and 2017, and trainers on Capacity Building activities for Poultry SMEs in Bogor City in the Chicken Slaughter Business in 2020.

LinkedIn profile link: https://id.linkedin.com/in/danang-priyambodo-85908720b

Dudi Firmansyah was born in Bogor on August 09, 2019. 2011-present: Lecturer of the IPB Vocational School at the Animal Technology and Management Study Program, Teaching Team (Slaughterhouse, handling and processing of meat and eggs). In addition, the facilitator is active in the following activities:

  • Trainer in Poultry UKM Capacity Building activities in Bogor City in the Chicken Slaughter Business (Year 2020)
  • Trainer on food processing training for livestock products (Processing Milk, Meatballs, Shredded, Lung Chips, and Intestines Chips) in Depok City (2016 and 2017)
  • Trainer in Pilot Training Poultry Abattoir Hygiene and Broiler Management, Cooperation of IPB Aeres Training Center International and PTC+ Netherland (Year 2017)
  • Trainer of Agricultural Product Processing Training in the Agribusiness-Based Agro Eco Tourism Area Development Program: Cooperation of the Faculty of Animal Husbandry IPB with the Regional Government of South Central Timor Regency, NTT (Year 2011-2013)
  • Training Trainer for Making Meatballs and Sausages in the Community in Cooperation between IPB and Dompet Duafa (Year 2012)

LinkedIn profil link: https://id.linkedin.com/in/dudi-firmansyah-3184391a2

Fariz Am Kurniawan lahir di Padang, 5 Februari 1986. Memiliki pengalaman sebagai:

  • 2012-Sekarang menjadi Dosen Sekolah Vokasi IPB pada Program Studi Teknologi dan Manajemen Ternak, 
  • Trainer pada pelatihan pengolahan pangan produk hasil peternakan di Kota Depok  : tahun2017
  • Trainer pada kegiatan Poultry Hygine and Broiler Management  : Tahun 2017

LinkedIn profil link: https://id.linkedin.com/in/fariz-am-kurniawan-005bb212a

Alamat & Kontak

KAMPUS BOGOR – Jl. Raya Pajajaran, Kota Bogor, Jawa Barat 16128

KAMPUS SUKABUMI – Jl. Sarasa No. 45, Babakan, Kec. Cibeureum, Kota Sukabumi, Jawa Barat 43142