Judul: Penyiapan Kelayakan Persyaratan Dasar (GMP) dan Penyusunan Rencana HACCP (Hazard Analysis Critical Control Point) Untuk Produksi Mi Kering Pada PT Kuala Pangan Di Citeureup, Bogor
Abstrak: The aim of this study was to prepare the prerequisite programs (PRP) and HACCP Plan for dry noodle production in PT Kuala Pangan at Citeureup, Bogor. The methodology of the research was conducted by steps as follows : Data base of the existing conditions related to PRP or GMP implementation of the industry were first evaluated. Second step was to establish HACCP Plan for dry noodle according to Indonesian standard (SNI) 01.4852-1998 and its guideline for implementation, and finally giving recommendation to the company regarding steps needed in developing, implementing and certification of HACCP systems. Observation and inspection on the existing of GMP implementation at the company resulted in good category. There were 13 findings need to be addressed attention before HACCP implementation. The chemical hazards such as (Pb, Cu, Hg and As) come from wheat flour and salt will be controlled by supplier control because there was no elimination step in noodle production; while biological hazards from wheat flour and dry eggs flour (E. coli, coliform group, Salmonella, Staphylococcus) will be controlled by drying process as critical control point or CCP, while from de-mineralized water is controlled by sanitation standard operating procedures (SSOP). The microbiological hazards contamination were also observed during processing steps which come from the equipments and personnel. All these hazards will be controlled by SSOP and GMP (personnel hygiene). Based on the result, it was concluded that PRP programs (GMP) should be improved before implementation and the HACCP Plan should be finalized and implementation before certification.
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Judul: Aplikasi pengawasan mutu GMP SSOP dan hazard analysis critucal control point HACCP plan pada produk puff pastry chicken sausage di PT Ciptayasa pangan mandiri
Abstrak: Hazard Analysis Critical Control Point (HACCP) adalah suatu sistem yang mengindentifikasi bahaya spesifik yang mungkin timbul dalam mata rantai produksi makanan dan tindakan pencegahan untuk mengendalikan bahaya tersebut dengan tujuan untuk menjamin keamanan pangan. Hazard Analysis and Critical Control Point (HACCP) yang didukung dengan pelaksanaan pengawasan mutu, Good Manufacturing Practice (GMP) dan Sanitation Standard Operating Procedures (SSOP) pada produksi puff pastry chicken sausage di PT. Ciptayasa Pangan Mandiri merupakan langkah pengendalian mutu yang berpedoman pada usaha pencegahan. Jenis produk yang diproduksi oleh PT. Ciptayasa Pangan Mandiri adalah produk adonan beku (Frozen dough) yang siap untuk dikembangkan kemudian dibakar dan produk beku siap saji (ready to eat) yang siap untuk dihangatkan dan dihidangkan kepada pelanggan. Kedua produk tersebut dibekukan pada suhu -30°C sampai (-35)°C dan disimpan pada suhu -18°C. Puff pastry chicken sausage merupakan salah satu produk di PT. Ciptayasa Pangan Mandiri yang akan dibuat HACCP plan. Pengawasan mutu yang dilakukan oleh pihak perusahaan hanya merupakan pengawasan mutu fisik. Pengawasan mutu kimia dan mutu mikrobiologi dilakukan oleh pihak eksternal yang telah dipercaya oleh perusahaan. Pihak eksternal tersebut merupakan perusahaan laboratorium yang telah dipercaya dan distandarisasi. Permasalahan pelaksanaan prinsip-prinsip GMP dan SSOP yang ditemukan adalah lokasi pabrik yang dekat dengan pembuangan sampah sementara, bangunan pabrik yang tidak sesuai standar, higiene karyawan dan disiplin kerja karyawan, fasilitas sanitasi yang belum memadai dan laboratorium yang belum tersedia. Semua permasalahan tersebut dapat diatasi dengan perubahan kebijakan dari perusahaan terhadap hal-hal tersebut. HACCP plan terdiri dari 12 langkah kerja yaitu pembentukan tim, identifikasi produk, identifikasi konsumen, penyusunan diagram alir proses, verifikasi diagram alir proses, identifikasi bahaya pada setiap tahapan proses beserta pencegahannya, penetapan CCP, penetapan batas kritis untuk CCP, penetapan tindakan pemantauan bagi CCP, penentuan tindakan koreksi jika terjadi penyimpangan dari batas kritis, pencatatan dan dokumentasi, dan penetapan prosedur verifikasi. ...
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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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