Judul: Development and Implementation of Good Jamu Gendong Production Practice to Improve Its Microbiological Quality and Safety
Abstrak: Jamu gendong is a traditional Indonesian herbal beverage that can be considered as functional beverages because of their flavonoid content and essential oils from its herbs and spices. Although they are believed to help maintain good health, they are often considered low in quality and safety. This study aims to assess the microbiological quality of jamu gendong from two jamu gendong producers in Bogor using parameters such as microbiological quality of utensils, workers, processing and product to be used in developing a Good Jamu Gendong Production Practice (GJGPP) guideline for a home industry scale and implement it to those jamu gendong producers. This study consist of evaluation of production steps through observation, development of GJGPP guidelines by taking into considerations of Good Food Production Practice for home industry issued by The Indonesian National Agency for Drug and Food Control, implement the GJGPP guideline and evaluation of microbiological quality (Total Plate Count, Salmonella sp. and Staphylococcus sp. analysis) of the investigated products (beras kencur and temulawak extract), utensils (bottles) and environment (air sanitation) before and after implementation. The results obtained from this study showed that the number of microorganism in beras kencur and temulawak extract exceeded the maximum recommended standards and that its production did not meet the standard requirements for good production practices. Almost all standard of good production practices was violated. Factors influencing the high microbial content include : poor production practices (poor rhizome sortation and washing) , lack of hygienic practices during processing, no standardized processing procedures and no written standardized formula for both temulawak and beras kencur extract. and are also supported by the characteristic of the product that has a high pH, availability of nutrients, water activity and temperature (processing and storage), but also was inhibited by antimicrobial content. After implementation of the GJGPP, investigated samples show a decrease in microbial load. Product microbial load succeed to decrease near enough the maximum recommended standards and are negative in Salmonella sp. and Staphylococcus sp. Results on air sanitation before and after implementation showed a slight decrease, therefore environmental hygiene practices was not as critical as personnel hygiene. Application of good production practices in jamu gendong production has improved jamu gendong microbiological quality and safety
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Judul: Peningkatan mutu dan penerapan cara produksi pangan yang baikpada industri rumah tangga minuman temulawak instan di Desa Benteng, Ciampea, Bogor
Abstrak: This research was consisted of 5 steps i.e. to study the characteristic of Home Industrial Food Product (HIFP) of temulawak instant drink, to improve formulation and process of temulawak instant drink, to determine chemical characteristic of the product, certification of temulawak instant drink product of home industrial scale, and analyses of business feasibility. The first step was to determine the condition of Home industrial temulawak instant drink. The data of this step was used to improve formula and process to obtain standard formula. Besides, determination of Standarad Operating Procedure of home industrial of temulawak instant drink was carried out as further step of the improvement of formula and production process. The second step of this research was to analyse the chemical characteristic of the standard formula’s product using proximat analyses. The propose of certification of Home Industrial Food Product (HIFP) to was carried out as the fourth step. Finally, business feasibility analyses on home industrial scale was done to determine whether this business are feasible or not. Formula III (the ratio temulawak and sugar amount 1:2) was chosen as the most acceptable formula since it showed highest preference level as result of organoleptic test. This formula also had the shortest rehydration period and highest yield. The chemical and phsycal properties of instant temulawak are 1,06% of water content; 2,84% of ash content; 3,51% of fat content; 2,07% of protein content; 90,53% of carbohydrat content; and 33,09% of total sugar with L= +52,53; a= +3,29; b= +29,16 representating the color. This instant Coro has 0,428% of dissoluble part and 28 second for rehydration time. Home industrial of temulawak instant drink considered to be sufficient in GMP application and has acquired HIFP certificate with serial number of6123201021009 from governmental health department. The feasibility study based on investment criteria showed the production of instant temulawak was feasible to be done.
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Judul: : Persamaan Tunggal sebagai Representasi Kurva Komposit
Abstrak: A mathematical method is introduced to represent a composite curve based on an extension of analytic geometry. The representation is given either with a single equation or with two equations, in the case of parametric representation. This method permits the representation of composite curves in similar manner to the conventional representation of non-composite curves. Some mathematical tools, including Heaviside unit step function and periodizer function, are used in the establishment of a single equation. In this paper, regular equations of regular and irregular polygon, as well as composite curves of two dimensions, are implemented using a computer algebraic system, Mathematica.
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