Judul: The Availability, Consumer Knowledge, and Willingness to Buy GMP-Applying Tempe in Jabodetabek
Abstrak: Tempe merupakan makanan dengan banyak manfaat gizi dan kesehatan yang harganya terjangkau. Produksi tempe relatif sederhana, namun umumnya kurang higienis sehingga berpotensi memiliki mutu dan keamanan yang tidak konsisten serta menurunkan minat konsumen. Secara umum, persyaratan dasar produksi pangan adalah diterapkannya Cara Produksi Pangan yang Baik (CPPB). Di Indonesia, CPPB merupakan pedoman untuk industri pangan, termasuk industri tempe, dalam menghasilkan produk pangan aman. Belum diketahui ketersediaan tempe yang diproduksi sesuai CPPB khususnya di wilayah Jabodetabek dan kaitannya dengan kesediaan konsumen dalam membelinya. Penelitian ini bertujuan mengetahui ketersediaan tempe CPPB di Jabodetabek, serta menganalisis pengetahuan, persepsi, dan kesediaan konsumen Jabodetabek untuk membeli tempe CPPB. Metode penelitian meliputi pengamatan ketersediaan tempe CPPB, serta survei terhadap pengetahuan dan kesediaan konsumen membeli tempe CPPB dengan kuesioner google form. Analisis data menggunakan uji deskriptif dan korelasi Spearman. Hasil penelitian menunjukkan bahwa tempe CPPB tersedia pada hampir setengahnya (38%) dari sampel pasar di Jabodetabek. Tempe CPPB tersedia di sebagian kecil (1%) pasar tradisional dan sebagian besar (72%) supermarket. Sebagian besar responden (54%) terbiasa mengonsumsi tempe berkualitas baik. Hampir seluruh responden (78%) sangat memahami keunggulan tempe CPPB. Sebagian besar responden (67%) bersedia membeli tempe CPPB dengan kenaikan harga maksimal 20% dari harga tempe reguler., Tempe is a nutritious, healthy, and affordable food. Tempe production is simple, but less hygienic generally, therefore can have inconsistent quality, safety, and reduce consumer interest. In Indonesia, Good Manufacturing Practices (GMP) implementation is basic requirement for food industries, including tempe industries, in producing safe food products. It is yet unknown how the availability of GMP-applying tempe, especially in Jabodetabek area and how it relates to consumers' willingness to buy. This study aims to determine the availability of GMP-applying tempe in Jabodetabek and to analyze the knowledge, perceptions, and willingness of Jabodetabek consumers to buy GMP-applying tempe. The research method included observing the GMP-applying tempe availability and surveying consumers' knowledge and willingness to buy GMP-applying tempe using google form questionnaire. Data analysis used descriptive and Spearman correlation test. The results showed that GMP-applying tempe was available in almost half (38%) of market sample in Jabodetabek. GMP-applying tempe is available in small number (1%) of traditional markets and most (72%) supermarkets. Most of the respondents (54%) are used to consuming good quality tempe. Almost all respondents (78%) understand the advantage of GMP-applying tempe. Most respondents (67%) are willing to buy GMP-applying tempe with maximum price increase of 20% from regular tempe.
Keyword: availability, CPPB tempe, knowledge level, Spearman correlation, willingness to buy

Judul: Evaluasi Penerapan Good Manufacturing Practices (GMP) di Salah Satu UMKM Produk Tempe Telur Mentega di Kabupaten Bandung
Abstrak: Perkembangan industri makanan berskala UMKM makin menjamur di tengah masyarakat Indonesia. Industri pangan perlu mengembangkan sistem keamanan pangan untuk menunjang keamanan produknya. Salah satu dasar yang harus diterapkan pada industri pangan yaitu Good Manufacturing Practices (GMP) yang berisi persyaratan aspek-aspek produksi yang sesuai standar sehingga dapat memproduksi pangan yang aman dikonsumsi. Salah satu produk UMKM yang beredar di pasaran adalah tempe. Penelitian ini bertujuan mengevaluasi penerapan GMP di salah satu UMKM produk tempe telur mentega serta mencari solusi yang dapat diterapkan untuk menjalankan GMP secara penuh. Penelitian dilakukan dengan wawancara, observasi, serta evaluasi penerapan GMP yang merujuk pada Permenperin No. 75 tahun 2010. Hasil analisis penerapan GMP di UMKM produk tempe mentega menunjukkan tingkat penerapan GMP sebesar 87.47%. Penyimpangan yang ditemukan yaitu 7 penyimpangan minor dan 21 penyimpangan mayor sehingga UMKM produk tempe telur mentega dikategorikan level III pada penerapan GMP. Perbaikan yang dapat dilakukan yaitu menerapkan dan memfasilitasi sanitasi karyawan dengan baik, memperbaiki ruang penyimpanan kedelai mentah agar tidak menyentuh dinding dan lantai, wadah untuk distribusi diberikan penutup, membuat catatan produksi, serta memberikan pelatihan kepada karyawan mengenai keamanan pangan., MSME-scale food industry is increasing in Indonesian society. Food industry needs to develop a food safety system to support product safety. One of the basics that must be applied to the food industry is Good Manufacturing Practices (GMP), which contains requirements for manufacturing aspects that comply with food safety standards. MSME products on the market are tempeh. This study aims to evaluate GMP's application in one of the MSMEs of Tempeh egg butter products MSMEs and find a solution to fully implement GMP. The research was conducted by interviewing, observing, and evaluating GMP's implementation, which referring to the 2010 Permenperin No. 75. Results of the GMP application analysis in MSMEs of butter Tempe products show that GMP application rate of GMP is 87.47%. The deviations found were seven minor deviations and 21 significant deviations to categorize MSMEs in GMP as level III. Improvements that can be made include implementing and facilitating proper sanitation for employees, improving storage space for raw soybeans so that they do not touch the walls and floors, providing cover for distribution containers, create production documents, and providing on food safety training to employees.
Keyword: GMP, keamanan pangan, tempe telur mentega, UMKM

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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