Judul: Rancangan Sistem Pengendalian Keamanan Pangan dengan Analisis Bahaya pada Proses Pergantian Produk Minuman Serbuk di PT XYZ
Abstrak: Keamanan pangan merupakan aspek penting yang perlu diperhatikan oleh industri manufaktur pangan agar mampu memproduksi pangan yang tidak berisiko terhadap kesehatan konsumen. Industri manufaktur pangan PT XYZ memproduksi minuman serbuk dengan beragam variasi jenis dan rasa minuman serbuk yang memiliki perbedaan bahan baku dan karakteristik produk, sehingga diperlukan prosedur pergantian produk yang tepat untuk menjaga keamanan dan kualitas produk. Proses pergantian produk di lini produksi menggunakan metode pembersihan kering agar produk terbebas dari kontaminasi silang antar produk. Analisis bahaya dilakukan untuk mengidentifikasi bahaya signifikan dan mengetahui tindakan pengendalian keamanan pangan untuk proses pergantian produk yang menunjukkan bahwa pengendalian dapat dilakukan melalui kombinasi penerapan Pre-Requisite Program (PRP) dan Operational Pre-Requisite Program (oPRP). Penerapan PRP dapat memelihara lingkungan produksi saat proses pergantian produk yang dapat mencegah dan meminimalisir bahaya keamanan pangan secara umum, sedangkan penerapan oPRP dapat mengontrol bahaya kimia berupa alergen kontaminan yang berasal dari produk sebelumnya. Selain itu, dilakukan optimasi PRP berupa evaluasi dan pengembangan metode pembersihan pada proses pergantian produk dengan menambah tahap-tahap pembersihan mesin agar mampu menjangkau bagian mesin yang sulit dibersihkan dan melakukan pengecekan visual mesin setelah proses pembersihan. Optimasi tersebut dapat meningkatkan efektivitas pembersihan mesin di lini produksi dan mengurangi sebanyak 40% penggunaan maltodekstrin sebagai bahan pembilas mesin., Food safety is an important aspect to be considered by the food manufacturing industry to produce food without risking consumer health. PT XYZ produces powdered drinks with a wide variety of types and flavors that have differences in raw materials and product characteristics, thus requiring appropriate changeover process to maintain the safety and quality of the products. The changeover process uses dry-cleaning method to prevent cross-contamination between products. Hazard analysis is conducted to identify significant hazards and determine food safety control measures for the changeover process, indicating that control can be achieved through the combination of Pre-Requisite Program (PRP) and Operational Pre-Requisite Program (oPRP) implementation. Implementing PRP will maintain production conditions that can prevent and minimize the introduction of general food safety hazards, while implementing oPRP will control chemical hazards in the form of contaminant allergen from the previous product. In addition, PRP optimization is performed through evaluation and development of cleaning methods in the changeover process, including adding cleaning stages for machine parts that are difficult to clean and performing visual machine inspections after the cleaning process. Such optimization can improve the effectiveness of machine cleaning in the production line and reduce maltodextrin usage as a machine flushing material by 40%.
Keyword: changeover process, food safety, hazard analysis, powdered drink, PRP

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: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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