Judul: Dampak Program Pangan Aman Goes to Campus terhadap Pengetahuan Mahasiswa dan Penerapan CPPOB di UMK Pangan
Abstrak: Usaha mikro dan kecil (UMK) pangan di Indonesia menghadapi tantangan besar terkait keamanan pangan. Salah satu usaha Badan Pengawas Obat dan Makanan (BPOM) untuk mendorong UMK menghadapi tantangan tersebut adalah meluncurkan program Pangan Aman Goes to Campus (PAGC) bersama Kementerian Pendidikan, Budaya, Riset, dan Teknologi (Kemendikbudristek). Program PAGC melibatkan mahasiswa sebagai agen perubahan untuk membantu pelaku usaha memahami dan menerapkan praktik keamanan pangan. Penelitian ini bertujuan mengukur pengetahuan mahasiswa peserta program PAGC mengenai cara produksi pangan olahan yang baik (CPPOB), mengukur efektivitas program PAGC dalam penerapan CPPOB pada UMK pangan olahan, serta menyusun rekomendasi untuk program PAGC. Populasi penelitian ini sebanyak 114 mahasiswa peserta program PAGC batch 4 dan UMK pangan olahan yang bersangkutan. Penelitian yang dilakukan merupakan penelitian kuantitatif dengan desain quasi-experimental one group pre test post test. Metode analisis data menggunakan analisis bivariat dan uji N-Gain, dengan uji normalitas terlebih dahulu. Hasil analisis menunjukkan bahwa program PAGC mampu meningkatkan pengetahuan mahasiswa peserta dan penerapan CPPOB pada UMK pangan olahan. Berdasarkan uji N-Gain, persentase efektivitas program PAGC terhadap pengetahuan mahasiswa peserta mencapai 79% untuk tahap pembekalan dan 90% untuk tahap pelatihan Penyuluh Keamanan Pangan (PKP). Penerapan CPPOB pada UMK pangan olahan sesudah pendampingan mengalami peningkatan bila dibandingkan dengan sebelum pendampingan yang ditunjukkan dari peningkatan kelas UMK pangan olahan dari D ke A sebesar 36%., Food micro, and small, enterprises (MSEs) in Indonesia face a major challenge related to food safety. To address this issue, one of BPOM's efforts was to launch the pangan aman goes to campus (PAGC) program in collaboration with the Ministry of Education, Culture, Research, and Technology (Kemendikbudristek). PAGC involved students as agents of change to help business actors understand and implement food safety practices. This research aimed to measure the knowledge of PAGC participants regarding Good Manufacturing Practices for Processed Food (CPPOB), measure the effectiveness of the PAGC program in fulfilling CPPOB in food MSEs, and develop recommendations for the PAGC program. The research population consisted of 114 PAGC program participants and the related MSEs. The research was conducted using a quantitative method with a quasi-experimental one group pre-test post-test design. The data analysis method used bivariate analysis and N-Gain test, preceded by a normality test. The results of the analysis showed that PAGC improved participant knowledge and had a positive impact on the implementation of CPPOB in food MSEs. Based on the N-Gain test, the percentage of the PAGC program's effectiveness on participant knowledge reached 79% for the briefing stage and 90% for the Food Safety Counselor (PKP) training stage. The application of CPPOB in processed food MSEs after assistance has increased compared to before assistance, as shown by the increase in processed food MSEs class from D to A by 36%.
Keyword: CPPOB, PAGC, Pelatihan PKP, Pembekalan, UMK pagan olahan

Judul: Application of Good Manufacturing Practices by Food  SMEs Dapur Umak in Bogor City
Abstrak: Setiap konsumen berhak atas produk pangan olahan yang aman dan berkualitas. Sayangnya, banyak pelaku usaha pangan olahan yang tidak menerapkan sistem keamanan pangan, termasuk Cara Produksi Pangan Olahan yang Baik (CPPOB) dalam produksinya. Hal tersebut ditunjukkan dengan masih terbatasnya usaha mikro kecil menengah (UMKM) pangan yang memiliki Izin Penerapan CPPOB (IP-CPPOB). IP-CPPOB merupakan persyaratan dasar agar produk pangan memperoleh izin edar makanan dalam (MD) BPOM. UMKM Dapur Umak merupakan UMKM pangan olahan cilok ayam suwir yang belum menerapkan CPPOB dalam proses produksinya. Kegiatan ini bertujuan mengevaluasi dan memperbaiki penerapan CPPOB pada sarana produksi UMKM Dapur Umak hingga memperoleh IP-CPPOB. Kegiatan dilakukan dengan: (1) menganalisis kesenjangan penerapan CPPOB sebelum dan sesudah pendampingan menggunakan checklist dari BPOM; (2) memberikan rekomendasi perbaikan dan mendampingi proses perbaikan; (3) menyusun dokumen CPPOB; serta (4) mendaftarkan IP-CPPOB. Hasil analisis kesenjangan sebelum pendampingan menunjukkan rating sarana produksi UMKM Dapur Umak yaitu D (sangat kurang) dan persentase rata-rata nilai kesesuaian sebesar 46,22%. Setelah dilakukan pendampingan, terjadi peningkatan rating sarana produksi menjadi A (sangat baik) dan persentase rata-rata nilai kesesuaian penerapan CPPOB menjadi 100,00%. Semua dokumen persyaratan pendaftaran IP-CPPOB telah disusun dan siap digunakan untuk pendaftaran MD BPOM dan IP-CPPOB telah berhasil diperoleh, Every consumer has the right to receive processed food products whose safety and quality are guaranteed. Unfortunately, there are still many processed food businesses who do not implement a food safety system, including Good Manufacturing Practice (GMP) in their production processes. This is demonstrated by the limited number of micro and small food enterprises (SME) that obtain Implementation Permit of GMP (IP-GMP). The IP-GMP is a basic requirement for food products to obtain a food distribution permit (MD) from BPOM. UMKM Dapur Umak is an SME producing cilok filled by shredded chicken, which has not fully implemented GMP in its production process. The aim of this research is to evaluate and improve the implementation of GMP in the SME Dapur Umak production facilities to obtain an IP-GMP. The research was conducted by: (1) analyzing gaps in the implementation of GMP before and after mentoring using a checklist from BPOM; (2) provide recommendations for improvement and accompany the improvement process; (3) prepare GMP documents; (4) and register for IP-GMP. The results of the gap analysis before mentoring showed that the rating of the SME Dapur Umak production facility was D (very poor) and the average percentage of compliance value was 46,22%. After mentoring and assistance program, the production facility rating increased to A (very good) and the average percentage of compliance value for implementing GMP became 100,00%. Apart from that, all the required documents for IP-GMP registration have been prepared and are ready to be used for MD BPOM registration. The IP-GMP certificate has been successfully obtained.
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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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