Judul: Gap Analysis of General and Process GMP Implementation in the Beverage Line of STP IPB Teaching Industry
Abstrak: Teaching Industry Science Techno Park Institut Pertanian Bogor (STP IPB) memproduksi teh melati ready-to-drink yang termasuk kelompok pangan berasam rendah sekaligus pangan olahan risiko tinggi sehingga harus memenuhi persyaratan pangan steril komersial. Sesuai Peraturan BPOM Nomor 10 Tahun 2023 tentang Penerapan Program Manajemen Risiko Keamanan Pangan di Sarana Produksi Pangan Olahan, kelompok pangan ini wajib didaftarkan dalam Program Manajemen Risiko (PMR) Keamanan Pangan sebagai salah satu persyaratan memperoleh izin edar. Persyaratan yang harus dipenuhi dalam PMR pangan steril komersial meliputi Cara Produksi Pangan Olahan yang Baik (CPPOB) Umum dan CPPOB Proses. Persyaratan CPPOB Proses mencakup persyaratan kecukupan proses sterilisasi komersial. Lini beverage Teaching Industry STP IPB menerapkan sistem kontinu yang harus memenuhi ketentuan CPPOB Proses untuk sistem pengolahan dan pengemasan aseptik. Kegiatan magang ini bertujuan menganalisis kesenjangan implementasi CPPOB Umum dan CPPOB Proses pada lini beverage Teaching Industry STP IPB serta menyusun rekomendasi perbaikannya. Metode pada kegiatan magang ini mencakup pengumpulan data, analisis kesenjangan menggunakan checklist yang dibuat berdasarkan peraturan dan dokumen BPOM, evaluasi kecukupan proses termal, rekomendasi perbaikan, dan pendampingan tindakan perbaikan. Hasil analisis kesenjangan implementasi CPPOB Umum dan CPPOB Proses pada lini beverage Teaching Industry STP IPB dikategorikan “sangat kurang” karena terdapat temuan “kritis”, salah satunya nilai F0 proses sterilisasi yang belum sesuai dengan peraturan yang berlaku. Tindakan perbaikan yang sudah dilakukan mencakup perbaikan mesin sterilizer produk sehingga nilai F0 memenuhi persyaratan, serta penyusunan dan perbaikan sebagian dokumen CPPOB. Lini beverage Teaching Industry STP IPB masih memerlukan perbaikan untuk aspek-aspek lainnya sebelum siap untuk mengajukan dan mendapatkan izin penerapan PMR., Science Techno Park Institut Pertanian Bogor (STP IPB) Teaching Industry produces ready-to-drink jasmine tea, which is classified as a low-acid food and high-risk processed food, necessitating compliance with commercial sterility standards. According to BPOM Regulation Number 10 of 2023 on the Implementation of the Food Safety Risk Management Program in Processed Food Production Facilities, this food category must be registered in the Food Safety Risk Management Program (RMP) to obtain distribution permits. To meet the RMP requirements for commercially sterile food, both General Good Manufacturing Practices (GMP) and Process GMP standards must be adhered to. The GMP Process standards specifically address the adequacy of the commercial sterilization process. The beverage line of STP IPB Teaching Industry utilizes a continuous system that must conform to Process GMP standards for aseptic processing and packaging system. This internship program aims to analyze the gaps in the implementation of General GMP and Process GMP in STP IPB Teaching Industry beverage line and to develop improvement recommendations. The methods used in this internship include data collection, gap analysis using checklists based on BPOM regulations and documents, evaluation of thermal process adequacy, improvement recommendations, and corrective actions assistance. The gap analysis results for the implementation of General GMP and Process GMP in STP IPB Teaching Industry beverage line were categorized as “very poor” due to “critical” findings, one of which was the F0 value in the sterilization process not meeting the applicable regulations. Corrective actions that have been taken include the improvement of the product sterilizer machine to ensure the F0 value meets the requirements, as
Keyword: CPPOB, minuman RTD, pangan olahan risiko tinggi, Program Manajemen Risiko Keamanan Pangan, sistem aseptik

Judul: Evaluasi Penerapan GMP dan SSOP serta Penyusunan Rencana  HACCP pada Produksi Minuman Sari Tebu di PT XYZ
Abstrak: Penerapan sistem keamanan pangan sangat diperlukan untuk menjamin pangan aman dikonsumsi. PT XYZ merupakan industri minuman sari tebu yang telah menerapkan GMP dan SSOP sebagai prerequisite program (PRP). Namun, PT XYZ belum menerapkan sistem HACCP. Penelitian ini bertujuan mengevaluasi penerapan GMP dan SSOP serta menyusun rencana HACCP pada produksi minuman sari tebu di PT XYZ. Metode penelitian ini adalah deskriptif kualitatif yang terdiri atas mempelajari proses produksi minuman sari tebu, evaluasi penerapan GMP dan SSOP, menentukan rekomendasi perbaikan, dan kajian penyusunan rencana HACCP. Pengumpulan data dengan cara studi literatur, observasi, wawancara, dan dokumentasi. Tahap pembuatan minuman sari tebu di PT XYZ meliputi pengupasan, penimbangan, pemotongan, pencucian, blansir, ekstraksi, penyaringan, penjernihan, pasteurisasi, pencampuran, hot filling, sealing, pendinginan, pengemasan sekunder, dan penyimpanan dingin. Evaluasi GMP menunjukkan bahwa divisi minuman sari tebu PT XYZ termasuk dalam kategori penerapan GMP level III. Evaluasi penerapan SSOP pada produksi minuman sari tebu memiliki persentase penyimpangan 41,07% yang artinya dalam kategori kurang memenuhi. Tahap produksi yang termasuk dalam CCP pada rencana HACCP yaitu filtrasi air, pasteurisasi, pendinginan, penyimpanan dingin, dan distribusi., The implementation of a food safety system is needed to ensure that food is safe for consumption. PT XYZ is a sugarcane beverage industry that has implemented GMP and SSOP as a prerequisite program (PRP). However, PT XYZ has not implemented the HACCP system. This study aims to evaluate the application of GMP and SSOP and develop a HACCP plan for sugarcane juice production at PT XYZ. This research method is descriptive qualitative which consists of studying the sugarcane juice production process, evaluating the implementation of GMP and SSOP, determining recommendations for improvement, and reviewing the preparation of the HACCP plan. Collecting data by means of literature study, observation, interviews, and documentation. The stages of making sugarcane juice at PT XYZ include stripping, weighing, cutting, washing, blanching, extraction, filtering, purification, pasteurization, mixing, hot filling, sealing, cooling, secondary packaging, and cold storage. GMP evaluation show that the sugarcane juice beverage division of PT XYZ is included in the category of applying GMP level III. Evaluation of the application of SSOP in the production of sugarcane juice has a deviation percentage of 41.07%, which means that it is included in the less fulfilling category. The production stages included in the CCP in the HACCP plan are water filtration, pasteurization, cooling, cold storage, and distribution.
Keyword: Evaluasi, GMP, HACCP, Minuman Sari Tebu, SSOP

Judul: Penentuan Nilai Eigen dan Vektor Eigen dari Matriks Tridiagonal 2-Toeplitz dengan Pendekatan Polinomial Chebyshev
Abstrak: The eigenvalues and eigenvectors of a matrix can be determined by finding its characteristic polynomials. The characteristic polynomials of a tridiagonal 2-Toeplitz matrix is shown to be closely connected to polynomials which satisfy the Chebyshev recurrence relationship. If the order of the matrix is odd, then the eigenvalues are found explicitly in terms of the Chebyshev zeros and the eigenvectors are found in terms of the polynomials satisfying the recurrence relationship. For even ordered matrices, the situation is more complicated. The problem in these cases is that although the Chebyshev recurrence formula is still applied, its initial values are not generating Chebyshev polynomials
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