Judul: HACCP of Pouch-Packed Commercial Sterile Meat Rendang Products and Hazard Analysis of Other Rendang Products
Abstrak: CV CPJ merupakan produsen produk pangan olahan steril komersial, menghadapi tantangan dalam penerapan sistem keamanan pangan yang memadai. Penelitian ini bertujuan mengidentifikasi proses produksi rendang daging steril komersial, menyusun dokumen Hazard Analysis Critical Control Point (HACCP) untuk produk rendang daging, dan menganalisis bahaya pada produk rendang lain menggunakan dokumen HACCP rendang daging sebagai acuan. Penyusunan dokumen HACCP mengikuti standar terbaru Codex CXC 1-1969 General Principle of Food Hygiene revisi 2022. Metode penelitian meliputi observasi proses produksi, wawancara dengan supervisor produksi, serta analisis data primer dan sekunder. Proses sterilisasi ditetapkan sebagai Critical Control Point (CCP) dengan batas kritis pada suhu 110°C selama 86 menit. Sistem pemantauan dilakukan pada proses sterilisasi di ruang produksi menggunakan termometer dan timer oleh operator. Tindakan koreksi dilakukan dengan melebihkan waktu sterilisasi sesuai perhitungan ulang berdasarkan rekomendasi model yang dimiliki, pengecekan alat sebelum pemakaian, dan melakukan perawatan secara berkala. Verifikasi dengan uji validasi kecukupan panas. Sistem dokumentasi dengan membuat logbook suhu dan waktu sterilisasi, dokumen hasil kalibrasi termometer serta hasil uji kecukupan panas. Penelitian ini menunjukkan penyesuaian dokumen HACCP produk rendang daging terhadap produk rendang lain pada parameter bahan saja sehingga belum dinyatakan sepenuhnya dapat diterapkan pada produk rendang lainnya., CV CPJ, a producer of commercially sterile processed food products, faces challenges in implementing an adequate food safety system. This study aims to identify the production process of commercially sterile beef rendang, develop a Hazard Analysis Critical Control Point (HACCP) document for beef rendang, and analyze hazards in other rendang products using this document as a reference. The HACCP preparation follows the latest Codex CXC 1-1969 General Principles of Food Hygiene, revised in 2022. Research methods include production process observation, interviews with production supervisors, primary and secondary data analysis. The sterilization process is designated as the Critical Control Point (CCP) with a critical limit of 110 °C for 86 minutes. Monitoring is conducted during sterilization using thermometers and timers by operators. Corrective actions involve extending sterilization time based on model-recommended recalculations, pre-use equipment checks, and regular maintenance. Verification is done through heat adequacy validation tests. Documentation includes creating sterilization temperature and time logbooks, thermometer calibration documents, and heat adequacy test results. This study shows that adjusting the beef rendang HACCP document to other rendang products only accounts for ingredient parameters; thus, it cannot be fully applied to other rendang products.
Keyword: food safety, HACCP, beef rendang, commercial sterilization

Judul: Application Analysis of GMP and SSOP Principle in Commercially Sterilized Beef “Rendang” Produced and Preparation of HACCP Plan in CV XYZ
Abstrak: Penerapan sistem keamanan pangan dalam produksi pangan merupakan persyaratan wajib yang harus diterapkan oleh pelaku usaha untuk menjamin keamanan produk. CV XYZ merupakan kelompok industri skala kecil yang memproduksi rendang daging sebagai produk komersial. Rendang daging yang dihasilkan merupakan produk berisiko tinggi, karena termasuk kelompok pangan berasam rendah yang memiliki pH>4.6 dan aw>0.85. Persyaratan Cara Produksi Pangan Olahan yang Baik (CPPOB) dan Standard Sanitation Operating Procedure (SSOP) sudah diterapkan pada CV XYZ. Evaluasi penerapan CPPOB dan SSOP yang menjadi Prerequisite Program (PRP) perlu dilakukan untuk dapat mempersiapkan penerapan Hazard Analysis Critical Control Point (HACCP) Produk CV XYZ. Metode penelitian dilakukan dengan cara mengamati langsung di lapangan mengenai proses pembuatan rendang daging,analisis penerapan CPPOB dan SSOP, serta penyusunan manual HACCP. Tahap proses pembuatan rendang daging terdiri dari Penerimaan bahan, thawing, pencucian, pengupasan, penggilingan, penakaran, pemasakan, pengemasan primer, pemvakuman, sterilisasi ,pengemasan sekunder, dan pendistribusian. Analisis penerapan GMP pangan steril komersial menunjuk-kan CV XYZ berada pada level IV. Analisis penerapan SSOP di CV XYZ memiliki persentase penyimpangan 29,5% yang berarti penerapannya kurang memenuhi. Dalam penyusunan manual HACCP yang termasuk tahapan CCP, yaitu pencucian bahan, sterilisasi dan pendinginan., The application of a food safety system in the production of products is a mandatory thing that must be applied to ensure product safety. CV XYZ is a small food enterprise that produces commercially sterilized beef rendang. The beef rendang produced is a high-risk product that has pH>4.6 and aw>0.85. The Good Manufacturing Practices (GMP) and Standard Sanitation Operating Procedure (SSOP) principles have been applied in CV XYZ. Evaluation of the GMP and SSOP principles which is a prerequisite program (PRP) must be fulfilled before Hazard Analysis Critical Control Point (HACCP) is implemented. The research method was carried out by observing the processing of sterilized beef rendang, analysing the application of GMP and SSOP, and preparing the HACCP Plan document. The stage of the process of making beef rendang consisted of receiving materials, thawing, washing, stripping, milling, measuring, cooking, primary packaging, vacuuming, sterilizing, secondary packaging, and distribution. The results showed that GMP application was at level IV. Analysis of the application of SSOP had a deviation percentage of 29.5%, which means that the SSOP implementation was not satisfactorily complied. The critical control point of sterilized beef rendang was in the processing step of material washing, sterilization and cooling after sterilization.
Keyword: Analisis, CPPOB, SSOP, HACCP, rendang daging sapi

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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