Judul: Implementasi Sistem Jaminan Halal dan Higiene Sanitasi di Rumah Makan Bakmi GS Bogor
Abstrak: Bakmi GS merupakan sebuah rumah makan yang belum menerapkan sistem jaminan halal dan higiene sanitasi dalam proses bisnisnya. Oleh karena itu, diperlukan penyusunan manual Sistem Jaminan Halal (SJH) yang berisi panduan teknis bagi perusahaan dalam menerapkan SJH dan terintegrasi dengan persyaratan higiene sanitasi. Penelitian ini bertujuan menyusun dan mengimplementasikan manual SJH di Bakmi GS, serta merumuskan rekomendasi perbaikan terhadap implementasi yang telah dilakukan. Manual SJH yang disusun memuat kebijakan halal, tim manajemen halal, pelatihan dan edukasi, bahan, menu, fasilitas, prosedur, kemampuan telusur, penanganan produk tidak sesuai kriteria, audit internal, dan kaji ulang manajemen. Hasil penelitian menunjukkan bahwa manual SJH dapat diimplementasikan seluruhnya, kecuali kriteria bahan dan fasilitas. Berdasarkan kelemahan tersebut, rekomendasi perbaikan yang diusulkan kepada Bakmi GS adalah melengkapi dokumen pendukung bahan, audit supplier, mengganti bahan yang belum memiliki sertifikat halal, memasang beberapa fasilitas sanitasi, mengikuti kursus higiene sanitasi, dan melakukan pemeriksaan kesehatan karyawan secara rutin.
Keyword: higiene sanitasi, rumah makan, sistem jaminan halal

Judul: Implementasi Sistem Jaminan Halal dan Sistem Higiene Sanitasi di Rumah Makan Sop Ayam Pak Min Klaten di Bogor
Abstrak: Jaminan halal merupakan suatu kebutuhan yang harus dipenuhi oleh pihak rumah makan guna menghasilkan makanan yang baik bagi konsumen. Tujuan penelitian ini adalah untuk mendesain dan mengimplementasikan manual sistem jaminan halal (SJH) pada rumah makan Sop Ayam Pak Min Klaten. Penelitian diawali dengan menganalisis keadaan lapang rumah makan Sop Ayam Pak Min Klaten. Setelah mengetahui keadaan lapang, manual sistem jaminan halal disusun dan diimplementasikan. Manual terintegrasi tersebut berisi penjabaran cara memenuhi dari sebelas kriteria sistem jaminan halal. Dari kesebelas kriteria tersebut, terdapat beberapa kriteria yang belum bisa diimplentasikan di rumah makan Sop Ayam Pak Min Klaten. Kriteria yang belum diterapkan tersebut yaitu, pelatihan dan edukasi, dan fasilitas produksi. Penyebab belum bisa dilakukan implementasi adalah keadaan lapang yang belum memungkinkan untuk diubah atau direnovasi. Selain itu, karyawan belum ada yang pernah mengikuti pelatihan sistem jaminan halal yang diadakan oleh LPPOM MUI. Akibatnya, kritria manual sistem jaminan halal belum bisa diterapkan sepenuhnya pada rumah makan Sop Ayam Pak Min Klaten.
Keyword: Sistem Jaminan Halal, Manual Terintegrasi, Sistem Higiene Sanitasi

Judul: Thermal Characteristics and Dynamics of Tropical Cyclone over Western North Pacific Ocean: A Case Study of Typhoon Songda (Chedeng) 2011
Abstrak: The frequent occasion of Tropical Cyclone (TC) over Western North Pacific (WNP) Ocean lies from 10˚N to 26˚N and 121˚E to 170˚E. Sources of TC development come from warm ocean temperature where latent heat is released during condensation processes and subsequently concentrated in the boundary layer. Relative humidity at 850-700 hPa is responsible to produce the most intense storm. Meanwhile, weak vertical wind shear between 850-200 hPa is one of the dynamical factors that lead to the development of TC. Pressure level of 850-200 hPa is chosen to minimize the thermodynamic effect in the lower troposphere. Typhoon Songda (Chedeng in the Philippines) or TSC lasted from May 18th to 30th, 2011 and strengthened into powerful Super Typhoon stage between May 24th and 27th. Long curving track and the exhibition of all sequences of TC life cycle, TSC is then considered as an ideal case of TC. The objective of the study with case of TSC is to investigate the role of thermal characteristics and dynamics on TC intensity. The research is carried out by using Advanced Research of Weather Research and Forecasting model (WRF ARW model) version 3.3. Two domains are employed in the model. The first domain situate from 02˚N to 40˚N and 118˚E to 149˚E and cover spatial resolution () of 33.1 km. The second domain situate from 09˚N to 27˚N and 119˚E to 132˚E with of 11 km. Timestep of the model () is 120 seconds. The model is supported by the following physical parameterization, i.e., Yonsei University Scheme (YSU) in the boundary layer, Kain-Fritsch scheme (KF) in the cumulus, and WRF Single-Moment 3-class scheme in the microphysics. Initial meteorological condition prior to the formation of the cyclone is generated using WRF ARW standard-release model. Sensitivity of the model output is obtained from a selected single-parameter change scenarios, namely, 10 % to 20 % decrease and increase of wind shear initial data at 850-200 hPa, and by 10 % to 20 % decrease of relative humidity initial data at 850-700 hPa. The result showed that the negative correlations between wind shear and intensity are found in wind shear scenarios. Wind shears of 10 ms-1 which lead to strengthening of the wind intensity in the early period of Typhoon development are found in wind shear scenarios. The effect of wind shear changes on wind intensity is statistically significant in the 20 % wind shear scenarios. During mature stage, weak wind intensity occurred when wind shear increase as given in the WRF standard-release and the 20 % decreasing scenario. Different situation is found in the 20 % increasing scenario where wind shear tend to weak and lead to strong wind intensity at this stage. Meanwhile, the reduction of moisture supply at 850-700 hPa resulting from 20 % decreasing relative humidity play a major role in the weakening of wind intensity and reduces mechanical energy of the cycle process as much as 300 J kg-1.
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