Judul: Implementasi Sistem Jaminan Halal dan Hygiene Sanitasi di Restoran Captain Kerang Jambu Dua Bogor
Abstrak: ABSTRAK MUHAMMAD ANDRIYADI. Implementasi Sistem Jaminan Halal dan Hygiene Sanitasi di Restoran Captain Kerang Jambu Dua Bogor. Dibimbing oleh MUSLICH. Restoran Captain Kerang bergerak dibidang panganan laut olahan dengan menu utama olahan kerang, ikan, cumi, dan udang. Restoran Captain Kerang belum pernah diuji pemenuhan persyaratan keamanan pangan dan pemenuhan hygiene sanitasi serta persyaratan sertifikasi HAS 23000 sehingga Restoran Captain Kerang belum bisa menjamin status keamanan dan kehalalan setiap produk yang dihasilkan. Hal ini dikarenakan pemilik restoran belum mengetahui persyaratan status halal dan pemenuhan hygiene sanitasi yang sesuai menurut LPPOM MUI. Penelitian ini bertujuan menyusun dan menerapkan manual Sistem Jaminan Halal (SJH) serta hygiene sanitasi. Manual Sistem Jaminan Halal (SJH) disusun sesuai dengan kondisi Restoran Captain Kerang dan terdiri dari kebijakan halal, tim manajemen halal, prosedur tertulis aktivitas kritis, audit internal, pelatihan, bahan, menu, fasilitas, penanganan produk yang tidak sesuai kriteria, kemampuan telusur dan kaji ulang manajemen. Hasil penelitian menunjukkan masih ada beberapa kriteria yang belum terpenuhi seperti fasilitas bangunan yang terlalu terbuka sehingga tidak rapat serangga dan hama serta apabila hujan air masih bisa membasahi lantai karena bangunan tidak dibuat tertutup sepenuhnya dan dapur yang berbatasan langsung dengan jalan raya yang bisa mengakibatkan tercemarnya bahan dan produk makanan. Pelatihan eksternal dari LPPOM MUI belum pernah dilakukan oleh manajemen restoran namun pelatihan internal sudah dilaksanakan. Berdasarkan hal tersebut maka diusulkan perbaikan diantaranya yaitu mengikuti pelatihan eksternal HAS 23000, renovasi bangunan restoran, merancang ulang tata letak ruangan dan melengkapi fasilitas. Kata Kunci : Restoran, Sistem Jaminan Halal, Hygiene Sanitasi, Captain Kerang, ABSTRACT MUHAMMAD ANDRIYADI. Implementation of Halal Assurance System and Hygiene Sanitation at Captain Kerang Restaurant, Jambu Dua, Bogor. Supervised by MUSLICH. Captain Kerang Restaurant is engaged in processed seafood with processed shellfish, fish, squid, and shrimp as its main menu. Captain Kerang Restaurant has never been tested to meet the compliance requirements for food safety, hygiene sanitation hygiene, as well as HAS 23000 certification. Thus, Captain Kerang Restaurant has not been able to guarantee the safety and halal status of each product. This is due to restaurant owners do not know the halal status compliance requirements and the appropriate hygiene sanitation according to LPPOM MUI. This study aims to develop and implement Halal Assurance System (HAS) manual and hygiene sanitation. Halal Assurance System (HAS) Manual is prepared in based on the conditions of the Captain Kerang Restaurant, consists of halal policy, halal management team, written procedures for critical activities, internal audit, training, materials, menus, facilities, handling products that do not meet criteria, traceability and management review. The results showed that there were still some criteria that had not been met, such as building facilities are too open so that insects and pests can easily enter; rain water can wet the floor because the building is not fully covered, and the kitchen is directly adjacent to the main road which can result in contamination of materials and food product. External training from the LPPOM MUI has never been carried out by restaurant management, but internal training has been carried out. Based on this, the proposed improvements are join the HAS 23000 external training, renovating
Keyword: Restaurant, Halal Assurance System, Hygiene Sanitation, Captain Kerang

Judul: Implementasi Manual Sistem Jaminan Halal dan Higiene Sanitasi di Rumah Makan Angkringan Khas Jogja Mas Bowo Bogor
Abstrak: Angkringan Khas Jogja Mas Bowo merupakan rumah makan yang menyajikan beragam makanan tradisional khas daerah Jogja dan Solo. Rumah makan tersebut belum melakukan sertifikasi halal maupun higiene sanitasi sehingga keamanan dan kehalalan produknya belum terjamin. Oleh karena itu, penelitian ini bertujuan untuk menyusun dan menerapkan sebuah manual Sistem Jaminan Halal bagi Angkringan Khas Jogja Mas Bowo berdasarkan kriteria-kriteria yang terdapat pada Halal Assurance System (HAS) 23 000. Manual SJH merupakan dokumen berisi panduan teknis untuk memenuhi sebelas kriteria sistem jaminan halal yang sesuai dengan kondisi rumah makan. Penelitian diawali dengan melakukan analisis terhadap kondisi umum dan proses bisnis Angkringan Khas Jogja Mas Bowo. Setelah data keadaan lapang rumah makan diketahui, selanjutnya dilakukan penyusunan manual SJH dan implementasinya. Hasil penelitian menunjukkan bahwa manual SJH belum dapat diimplementasikan sepenuhnya karena belum terpenuhinya beberapa kriteria. Kriteria yang belum dapat diimplementasikan di antaranya belum adanya pelatihan eksternal bagi karyawan, belum lengkapnya dokumen pendukung bahan, serta fasilitas sanitasi yang belum lengkap. Berdasarkan kelemahan tersebut, usulan perbaikan yang dapat dilakukan yaitu melakukan pelatihan eksternal HAS 23 000 bagi karyawan, melengkapi dokumen pendukung bahan dan pemasok, dan melengkapi fasilitas sanitasi., Angkringan Khas Jogja Mas Bowo is a restaurant that serves a variety of traditional foods typical of the Jogja and Solo regions. This restaurant does not yet have halal and hygiene sanitation certification so that the safety and halalness of the products are not guaranteed. Therefore, this research is being done to develop and implement a manual for Halal Assurance System based on the criteria contained in the Halal Assurance System (HAS) 23 000. The manual is a document that contains technical guidelines to fulfill the eleven criteria of the Halal Assurance System that are following the real conditions of the restaurant. The study begins by analyzing the general condition and business process at Angkringan Khas Jogja Mas Bowo. After knowing the state of the field, the halal assurance system manual was developed and implemented. The results showed that the HAS manual could not be fully implemented because several criteria had not been fulfilled. The criteria that cannot be implemented include the absence of external training for employees, incomplete supporting documents for materials, and incomplete sanitation facilities. Based on these weaknesses, improvements are proposed, namely by participating in an external training of HAS 23 000, completing supporting documents for materials and suppliers, and sanitation facilities.
Keyword: Halal Assurance System, HAS Manual, Hygiene Sanitation, Restaurant

Judul: Elektrodeposisi Film Tipis Semikonduktor Cu2ZnSnS4 (CZTS) pada Substrat Kaca ITO
Abstrak: Semiconductor Cu2ZnSnS4 (CZTS) thin film that can be used as absorber layers on solar cell module was made via electrodeposition method. CZTS thin film was electrodeposited on the surface of a silicate glass coated with a thin layer of indium tin oxide (ITO). Deposition process was done using potentiostatic mode at room temperature with a potential of 1.05 V for 30, 45, and 60 minutes, followed with annealing the film at 2 different temperatures, 500 ºC using furnace and 180 ºC using hot plate, both treatments for 45 minutes in N2/H2S atmosphere. The X-ray difractograms were analyzed using Match 2 program and showed that the CZTS thin films had kesterit crystalline structure, with a low percentage of CZTS phase. The thin film also contained secondary phases such as Cu2S, ZnS, and SnS. The obtained CZTS thin films had a thickness between 1.039 and 1.676 μm. Absorption study showed that the band gap energy of CZTS thin films which was annealed using furnace ranged from 1.50 to 1.52 eV, whereas that annealed using the hot plate was not observed. The band gap energy value showed that CZTS thin films can be used as sunlight absorber layers on solar cell. The formation of CZTS crystal film on this investigation was effectively performed using furnace annealing process at a temperature of 500 ºC with deposition time of 45 minutes.
Keyword: Thin film, Electrodeposition, Cu2ZnSnS4