Softskill improvement programs for Food Technology Study Program graduates have been carried out such as various general lectures from industry, industrial internships, lecturers from industry, pre-graduation briefings, student business activities such as Labs Milk, Labs Bakery, and the Kedaireka program which is shaded by the Food Processing Laboratory of FPP UNDIP, can favored to support the achievement of Key Performance Indicators (KPI) 1 and 2 Food Technology Study Program proudly. It is proven that 91% of Food Technology Study Program graduates are able to work with a waiting period of <6 months. However, many of them (34%) are still paid below the minimum wage, so efforts still need to improve the capacity of graduates and approach the industrial world. The number of students who are entrepreneurial is also relatively small (5%) so it needs to be strengthened so that the number and quality of entrepreneurs can increase. The achievement of KPI 2 Food Technology Study Program has received a score exceeding the standard of achievement, but in fact it is only concentrated on the implementation of Independent Learning-Independent Campus or Merdeka Belajar-Kampus Merdeka (MBKM) courses, while the industrial internship program is considered to be very small (4.2%). This is due to the limited ability and willingness of partners to collaborate. Therefore, the PKKM program is intended to establish more programmed collaboration with partners who have a strong will to cooperate with Food Technology Study Program. KPI 3 has been achieved as much as 28.57%, assessed above the achievement target. The figure in KPI 3 is because there are only 4 out of 14 lecturers who have activities outside the campus internationally (with Nottingham University UK) or other campuses in Indonesia. The KPI 4 Food Technology Study Program achievement is considered to qualify the achievement standard, which is 46.8% of the 45% achievement target. The KPI 5 Food Technology Study Program was recorded at 0.61, which is classified as very high and has exceeded almost 3 times the set standard (0.28). This is due to the active participation of Food Technology Study Program lecturers in competing in research grants at universities and at Simlitabmas Kemendikbud.
The achievement of the KPI 6 Food Technology Study Program was recorded at 11.53% which is very far from the standard KPI requirement (57%). This condition is due to the lack of commitment from the partners to carry out activities with Food Technology Study Program. Food Technology Study Program recorded 17 MoUs with partners, but only limited to the field of education, not to sharing funds, research and community service activities, or even product development. This then causes KPI 7 to be far from the target, which is only 21.73% (of the 44% target) because the industry does not provide access to lecturers to be able to carry out learning more intensively using problem based learning and case study methods. As the last KPI, which is KPI 8, Food Technology Study Program got a score of 0% because it was not internationally accredited, but in 2021, Food Technology Study Program was proposed by universities to get ASIIN accreditation, an international accreditation agency recognized by the government. In 2022, ASIIN has made a visitation in February 2022 and the provisional conclusion is that it is absolutely necessary for a teaching industry to be built with strong partners to get closer to the industrial world. This is the background for the planning of this PKKM activity which focuses on obtaining a KPI 6, 7, 8 (because it has a low KPI score). Food Technology Study Program has selected 2 strong partners from national and international levels to achieve high scores above the target in KPI 6, 7, 8, it can also boost the achievement of KPI 1 and 2 which are very close to MBKM activities on pillars 1 and 4.
