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 Hygiene Sanitasi di Rumah Makan Muara Kapuas Sleman
Abstrak: Rumah Makan Muara Kapuas memiliki menu utama dari olahan ayam dan ikan. Status halal dan hygiene sanitasi dari Rumah Makan Muara Kapuas sendiri belum dapat dipastikan. Hal ini dikarenakan kurangnya pengetahuan dari manajemen Rumah Makan Muara Kapuas mengenai kemanan dan kehalalan pangan menurut LPPOM MUI. Penelitian ini bertujuan untuk memenuhi persyaratan HAS 23000 dan hygiene sanitasi. Penelitian ini dilakukan dengan melakukan indentifikasi primer dan sekunder yang diperlukan untuk menerapkan Manual SJH dan hygiene sanitasi. Manual SJH disusun secara sederhana sesuai kondisi nyata Rumah Makan Muara Kapuas yang berisikan 11 kriteria SJH yang terdiri dari kebijakan halal, tim manajemen halal, pelatihan dan edukasi, bahan, produk, fasilitas, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak sesuai kriteria, audit internal dan kajian ulang manajemen. Hasil penelitian menunjukkan bahwa tidak semua persyaratan Manual SJH dan hygiene sanitasi terpenuhi. Beberapa kekurangan yang terindentifikasi yaitu, terdapat beberapa bahan makanan dan minuman yang belum memiliki dokumen pendukung, belum adanya karyawan yang mengikuti pelatihan eksternal dan fasilitas yang belum lengkap. Berdasarkan kekurangan tersebut maka diusulkan beberapa perbaikan yaitu dengan melakukan audit pada suppiler daging ayam dan ikan, melengkapi dokumen bahan makanan dan minuman yang belum memiliki dokumen pendukung, karyawan harus mengikuti pelatihan eksternal HAS 23000 dan melengkapi fasilitas yang kurang., Muara Kapuas restaurant has the main menu of chicken and fish. The halal status and hygiene sanitation of the Muara Kapuas restaurant itself cannot be ascertained. This is due to the lack of knowledge from the management of the Muara Kapuas restaurant regarding safety and halal food according to LPPOM MUI. This study aims to meet the requirements of HAS 23000 and hygiene sanitation. This research was conducted by identifying the primary and secondary identifications needed to apply the HAS Manual and hygiene sanitation. HAS Manual is prepared thoroughly according to the real conditions of Muara Kapuas restaurant which contains 11 HAS criteria consisting of halal policy, halal management team, training and education, ingredients, products, facilities, written procedures for critical activities, traceability, handling of products that do not meet the criteria, internal audits, and management reviews. The results showed that not all the requirements of HAS Manual and hygiene sanitation were fulfilled. Some of the identified deficiencies, namely, some food and beverage ingredients do not have supporting documents, there are no employees who have attended external training, and incomplete facilities. Based on these shortcomings, several improvements are proposed, namely by conducting audits of suppliers of chicken and fish meat, completing food and beverage material documents that do not have supporting documents, employees must attend HAS 23000 external training, and complete lacking facilities.
Keyword: HAS, restaurant, sanitation hygiene

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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