Judul: Rantai Pasok Hasil  Samping Produk Roti Tawar
Abstrak: Penelitian ini bertujuan untuk mengetahui aliran material pada hasil samping produk roti tawar dalam pemanfaatannya pada ternak. Pendekatan riset yang digunakan dalam penelitian yaitu deskriptif dengan jenis data kualitatif dan kuantitatif. Penelitian menggunakan metode pengumpulan data dengan wawancara, observasi, dan pengambilan sampel. Sumber data yang digunakan yaitu primer dan sekunder. Data primer didapatkan dari hasil observasi dan wawancara. Data sekunder didapatkan dari mengikuti tahap analisis data kualitatif berdasarkan model Miles dan Huberman (1984). Hasil penelitian menunjukkan kondisi rantai pasok by-product roti dimulai dari pabrik roti, diolah menjadi produk pangan dan dihasilkan produk samping. Roti diolah kembali menjadi tepung atau pellet dengan memperhatikan karakteristiknya, kemudian menuju penyuplai by-product, atau secara langsung menuju produsen ternak dan pabrik pakan. Di pabrik pakan, roti dicampur terlebih dahulu dengan bahan pakan lain dan dikomersilkan pada pelaku usaha peternakan., This study aims to determine the flow of material in the by-product of white bread products in its utilization in livestock. The research approach used in this research is descriptive with qualitative and quantitative data types. The study used data collection methods by interviewing, observing, and taking samples. Sources of data used are primary and secondary. Primary data obtained from observations and interviews. Secondary data was obtained from following the qualitative data analysis phase based on the Miles and Huberman (1984) model. The results showed that the condition of the bread by-product supply chain started from the bakery, processed into food products and produced by-products. Bread is reprocessed into flour or pellets by taking into account its characteristics, then to suppliers of by-products, or directly to livestock producers and feed factories. In the feed factory, bread is first mixed with other feed ingredients and commercialized to livestock business actors.
Keyword: by-product, material supply chain, white bread

Judul: Evaluation of Burger Bread Production Process in Order to Reduce Product Defects at PT Indo Primafood Abadi
Abstrak: Roti burger Gaspol merupakan salah satu produk utama di PT Indo Primafood Abadi. Mutu produk menjadi indikator yang sangat penting bagi perusahaan supaya dapat bersaing di pasar. Untuk mempertahankan mutu produk roti yang sesuai dengan spesifikasi dan regulasi perusahaan, diperlukan sistem produksi yang terstandarisasi dengan baik. Mutu produk yang buruk dapat menyebabkan penurunan mutu produk dan profitabilitas perusahaan. Penelitian ini bertujuan untuk mengidentifikasi dan menganalisis jenis kerusakan yang terjadi beserta faktor penyebabnya dan mengevaluasi sistem proses produksi melalui audit internal perusahaan. Data kerusakan produk diperoleh melalui observasi lapang, pengumpulan data, dan analisis data menggunakan empat dari tujuh alat bantu pengendalian mutu yang terdiri dari: lembar periksa, stratifikasi, diagram pareto, dan diagram Ishikawa. Hasil pengamatan menunjukkan terdapat lima jenis kerusakan produk yaitu bantat (38%), terpotong (31%), pecah (28%), gosong (2%), dan tidak terjadi kerusakan lainnya pada produk. Fokus perbaikan kerusakan roti bantat dilakukan dengan penyempurnaan metode pengadukan adonan dan pembuatan SOP peletakan adonan, perawatan alat, serta penambahan operator pada proses panning dan proofing. Hasil uji coba menunjukkan terjadi pengurangan jumlah kerusakan produk sebesar 48,57%., Gaspol burger bread is one of the main products at PT Indo Primafood Abadi. Product quality is a crucial indicator for the company to compete in the market. To maintain the quality of bread products in accordance with the company's specifications and regulations, a well-standardized production system is required. Poor product quality can lead to decreased product quality and company profitability. This research aims to identify and analyze the types of damage that occur during the factors that cause it and evaluate the production process system through the company's internal audit. Data on product damage were obtained through field observations, data collection, and data analysis using four out of seven quality control tools consisting of check sheets, stratification, pareto diagrams, and Ishikawa diagrams. The results of the observations indicate five types of product damage: flattened (38%), sliced (31%), broken (28%), burnt (2%), and there is no other damage to the product. The focus on repairing damage to bantat bread was carried out by improving the dough mixing method and preparation of SOP for laying dough, equipment maintenance, and adding operators to the panning and proofing processes. The test results showed a reduction in product defects by 48.57%.
Keyword: Defect Product, product quality, quality control, burger bread, flattened

Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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