Judul: Analisis Perubahan Penerapan GMP-SSOP dan Protokol Kesehatan setelah Pandemi COVID-19 di Restoran Ayam Goreng
Abstrak: Sektor restoran memiliki kewajiban untuk melindungi kesehatan pelanggan maupun karyawan dengan menerapkan praktik keamanan pangan. Penelitian ini bertujuan menganalisis perubahan penerapan keamanan pangan dan protokol kesehatan di restoran waralaba yang menjual produk ayam goreng sebelum dan setelah terjadi pandemi COVID-19. Data diambil dari pengisian kuesioner dan pengamatan. Hasil penelitian menunjukkan bahwa skor penerapan GMP-SSOP untuk Restoran X sebelum dan setelah pandemi adalah 2, sedangkan skor penerapan GMP-SSOP untuk Restoran Y sebelum dan setelah pandemi adalah 4. Semua restoran menerapkan penerapan protokol kesehatan yang mengacu pada Keputusan Menteri Kesehatan Republik Indonesia Nomor HK.01.07/MENKES/382/2020 tentang Protokol Kesehatan bagi Masyarakat di Tempat dan Fasilitas Umum dalam Rangka Pencegahan dan Pengendalian Corona Virus Disease 2019 (COVID-19). Perbedaan skor penerapan protokol kesehatan Restoran X adalah 42,1%, sedangkan perbedaan skor penerapan protokol kesehatan Restoran Y adalah 26,3%., The restaurant sector has an obligation to protect customers’ and workers’ safety by implementing food safety practices. This research was conducted to analyse changes in implementations of food safety and health safety protocols before and after COVID-19 pandemic. Data was taken from questionnaire and observations. The result showed that the GMP-SSOP score for restaurant X before and after COVID-19 pandemic is 2, the GMP-SSOP score for restaurant Y before and after COVID-19 pandemic is 4. All the restaurants implements health safety protocols based on Keputusan Menteri Kesehatan Republik Indonesia Nomor HK.01.07/MENKES/382/2020 tentang Protokol Kesehatan bagi Masyarakat di Tempat dan Fasilitas Umum dalam Rangka Pencegahan dan Pengendalian Corona Virus Disease 2019 (COVID-19). The difference of health safety protocols before and after COVID-19 pandemic for restaurant X is 42.1%, while the difference for restaurant Y is 26.3%.
Keyword: COVID-19, food safety, health safety protocols

Judul: Good Distribution Practices (GDP) Dalam Rantai Distribusi Daging Ayam dan Penanganannya di Masa Pandemi Covid-19
Abstrak: Penanganan daging ayam yang buruk pada rantai distribusi dapat menyebabkan karkas ayam cepat mengalami kerusakan mikrobiologis. Untuk mencegah hal tersebut terjadi, maka prinsip sanitasi dan higienis harus diterapkan, yaitu dengan menerapkan Good Distribution Practices (GDP) dan menerapkan Good Handling Practices (GHP) selama pemasaran. Pada kondisi Pandemi Covid-19 saat ini, penyebaran virus antar manusia sehingga untuk mencegah penularannya maka protokol kesehatan selama distribusi dan pemasaran daging ayam juga harus diperhatikan. Penelitian ini bertujuan untuk mengevaluasi penerapan GDP yang dilakukan oleh distributor karkas ayam di Rumah Potong Hewan Unggas modern (RPHU), Tempat Potong Hewan Unggas Tradisional (TPHU) dan penanganannya oleh pedagang di pasar tradisional dan modern selama pandemi Covid-19. Penelitian dilakukan dengan cara survei responden dan analisis data dilakukan dengan penilaian kualitatif. Penerapan GDP yang dilakukan oleh dua dari tiga distributor di TPHU tradisional belum sepenuhnya memenuhi persyaratan sedangkan penerapan yang dilakukan oleh dua distributor di RPHU sudah memenuhi persyaratan. Penerapan GHP termasuk penerapan protokol Covid-19 yang dilakukan oleh tujuh dari tiga belas responden di pasar tradisional belum sepenuhnya memenuhi persyaratan, sedangkan penerapan yang dilakukan oleh tiga responden di pasar modern sudah memenuhi persyaratan. Berdasarkan pada persentase ketidaksesuaian, RPHU modern termasuk kedalam kategori I (tidak krits), sedangkan untuk TPHU tradisional termasuk kedalam kategori II (sangat kurang kritis) dalam mengimplementasikan prinsip GDP. Sementara itu, berdasarkan pada persentase ketidaksesuaian, maka pasar modern termasuk kedalam kategori I (tidak krits), dan pasar tradisional termasuk kedalam kategori II (sangat kurang kritis) atau III (kurang kritis) dalam menerapkan prinsip GHP., Poor handling of chicken carcasses in distribution chain may cause chicken carcasses quickly experience microbiological spoilage. To prevent this, the principles of sanitation and hygiene must be applied, such as implementing Good Distribution Practices (GDP) during distribution and Good Handling Practices (GHP) in the market. In the current condition of the Covid-19 Pandemic, the virus potentially spreads among humans. To prevent its transmission, health protocol must be implemented during the distribution and marketing of chicken carcasses. This study aims to evaluate the application of good distribution practices carried out by chicken carcass distributors at modern slaughtering house, standard slaughtering house and their handling by merchant in traditional and modern markets during the Covid-19 pandemic. The study was conducted by survey and data analysis was carried out with a qualitative assessment. The implementation of GDP carried out by two of the distributors in the slaughtering house has not fully met the requirements, while in slaughtering house has met the requirements. The implementation of GHP including the implementation of the Covid-19 protocol carried out by seven out of thirteen respondents in traditional markets has not fully met requirements, while the implementation carried out by three respondents in modern markets had met requirements. Based on the percentage of non- conformance, modern slaughtering house was included in category I (not critical), while traditional the traditional ones were grouped as category II (very less critical) in implementing GDP principles. Meanwhile, based on the percentage of discrepancies, modern markets were grouped as category I (not critical), and traditional markets were included in category II (very less critical) or III (less critical) in applying the GHP principle.
Keyword: Chicken carcass, Covid-19, CRPB, GDP, modern slaughtering house, standard slaughtering house

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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