Judul: Evaluation of Good Manufacturing Practices (GMP) as Process Innovation in the Development of Melinjo Chips Agroindustry in Aceh
Abstrak: Kabupaten Pidie in Provinsi Aceh produces more than 6.000 ton melinjo beans annually, which mostly are processed into melinjo chips. In the past, melinjo chips were exported to Malaysia and Singapore, but nowadays its market could only reach the local market. One of the affecting factors is Good Manufacturing Practices (GMP) or CPPB-IRT which allows SMEs to market their product in grocery stores and outside local markets. Therefore, it is needed to evaluate the current GMP of production process and the quality of the products. The research aims to (1) to provide a better understanding of the current melinjo chip SMEs condition, (2) to identify the gap between current production process and GMP standard, (3) to identify the gap between current product quality and SNI, and (4) to provide recommendations that might be acceptable and applied to address the problem. The research was conducted from January 2020 to January 2022. Samples were collected from Pasar Melinjo Beureunun, Pidie Regency, Aceh Province. The exploratory case study methodology is applied in this study. This research was conducted through four stages, which are: (1) Identification of the melinjo chips SMEs profile in Beureunun; (2) Identification of the gap between GMP and current manufacturing process; (3) Identification of gap between SNI and melinjo chip product; and (4) Identification of technology adoption that might be acceptable and applied to address the problem. The results showed that there are still gap between GMP and current manufacturing process at 12 points within 8 categories of GMP. In addition, the products are not matched with SNI criterias, have inconsistency of quality, and the grading systems are not yet standardised. To address these issues, it is recommended to form of a standardised production process, grading table, and FIFO storage system.
Keyword: Good Manufacturing Practice (GMP), melinjo chips, process innovation, Standar Nasional Indonesia (SNI)

Judul: Technology Innovation Adoption to Improve the Performance of Dairy Small-Medium Enterprises: Case Study in Pangalengan-Bandung Regency, West Java, Indonesia
Abstrak: SMEs have an important role as the backbone of the economy in Indonesia. SMEs contribute significantly to the GDP, which amounts approximately to 60 percent and the number of workers absorbed by the sector stood at 97 percent of the total available workforce. However, there are several challenges faced by the SMEs in developing countries, such as sourcing financial capital, human resource competency and technology adoption. The majority of SMEs in Indonesia still apply traditional practices in terms of production processes and marketing, which indicates the low level of technology adopted. This condition is also observed in the Indonesia dairy sector. Pangalengan is a sub-district of Bandung Regency that serves as the centre of milk production in West Java. There are many establishments of SMEs of dairy products producing milk caramel, milk nougat, milk dodol, and milk crackers. Initially, the smallholder dairy farmers’ motivation was to utilize the fresh milk that could not be absorbed by the milk processing plant due to quality issues. Most of dairy SMEs in Pangalengan were lack of technology adoption and GMP implementation, with resulting inconsistency in the quality of the product and limited area of product distribution. This has resulted in the product’s low marketability when compared with the milk candy found in the national market which consists of mainly imported products. This study intends to explore the conditions and the problems of the production and quality of the product faced by the Small Medium Enterprises (SMEs) of dairy products in Pangalengan-Bandung Regency and to propose the technology that might be accepted and adopted to address the problem in the framework of Good Manufacturing Practices (GMP). The outputs of this study are recommendations on the technology adoption to improve the quality of the products and identification of factors that may influence the adoption of technology innovation by the dairy SMEs. The conceptual frameworks that are used in this study consist of Good Manufacturing Practices (GMP) and the perceivable attributes of innovation in the theory of innovation adoption by Rogers (2003). This research takes the form of an exploratory case study because it aims to explore the condition of SMEs of dairy products in Pangalengan-Bandung Regency with the conceptual framework of Good Manufacturing Practices and technology innovation adoption theory. The data were collected by doing literature study, field observations in the SMEs of dairy products and conducting interviews with the five respondents. This research recommends the technology adoption that might be acceptable and adopted by the dairy SMEs to address the problem as follow: (1) Establishing a process control system. A Process control system for the SMEs can be achieved by establishing: the raw material specification, the raw material composition and formulation, SOP of production process, SOP of personal hygiene and SOP of sanitation; (2) Introduction of processing machinery for key processing stage, such as manual mixing to be replaced by the mechanically operated mixer, moulding and cutting machines, and the use of boiling pans equipped with the thermocouple; (3) Improvement of the product’s packaging to enhance protection of the product thus will extend the shelf life.
Keyword: dairy SME, milk caramel, quality improvement, technology innovation adoption

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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