Judul: Evaluasi Efektivitas Sanitasi pada Area Pendinginan dan Pengemasan Pada Produksi Mi Instan di PT. X Ciawi –Bogor
Abstrak: The research objectives were to evaluate the sources of recontamination product on cooling and packaging areas, the effectiveness of sanitation programs and personnel hygiene implemented in the cooling and packaging areas. The study was conducted at PT. X Ciawi, Bogor, from August through October 2011. The results of application of the basic requirements or CPMB indicated 5 deviations, ie, 4 minor nonconformances and 1 major nonconformance in the category rating of A (excellent). Employee understanding of hygiene and sanitation was good, showed by the questioners distributed to all employees. Microbiological recontamination sources of cooling area were found in the equipments such as conveyors, fans, and chains of cooling chamber unit. However the average number of TPC and mold were still under the internal standard (1.0 X 102 CFU/ml/cm2) established by the company. Contamination of yeast, E.coli and coliform were not found. On packaging area at the part of a tool such as conveyors, seasoning buckets and seal machine, the microbial contamination (TPC) was also found under the internal standard (1.0 X 102 CFU/ml/cm2). However other microbial contaminants such as mold, yeast, E.coli and coliform were negatives. Based on these findings, it can be concluded that the application of sanitation programs on the equipments of cooling and packaging areas were quite effective. Observation of air microbiological quality in the areas of cooling and packaging showed that contamination of TPC, molds and yeasts were under the internal standard (1.0 X 102 CFU/ml/cm2). Similar results were obtained from the cooling and packaging areas where the density of TPC, molds and yeasts were found, the values were under the internal standard (1.0 X 102 CFU / 15 minutes / 100cm2). The implementation of personnel hygine around cooling and packaging areas were effective shown by the data of equalize staphylococcus aureus and coliform were all negatives. The average amount of TPC contamination on the hands of employees were under the internal standard (1.0 CFU/ml/cm2 X 102), which indicated that personnel hygiene programs that had been implemented by the company were effective. In general it can be concluded that the implementation of GMP on particular areas of cooling and packaging at least as a basic requirements of the food industry had been met by PT. X
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Judul: Evaluasi Penerapan GMP dan Peluang Cross Contamination Area Packing pada Produksi Mi Instan di PT XYZ.
Abstrak: PT XYZ is a ready-to-eat food industry that produces instant noodles. Quality assurance and food safety are essential aspects for businesses to compete effectively. PT XYZ implements the Good Manufacturing Practice (GMP) system to ensure product safety. The implementation of the GMP system is evaluated based on checklists from the Directorate General of Agro Industry Regulation No. 30/IA/Per/12/2011 on Technical Guidelines for the Assessment of the Application of Good Processed Food Production and the Indonesian National Agency of Drug and Food Control (BPOM) Regulation No. 22 of 2021 on Good Processed Food Processing Methods (CPPOB). Based on the checklist of Directorate General of Agro Industry Regulation No. 30/IA/Per/12/2011, PT XYZ is rated at Level I. Level I indicates that the number of deviations found in the minor category is between 0- 6, major deviations are 0-5, and critical deviations are 0. One minor finding from the Directorate General of Agro Industry checklist is the slippery condition of the floor surface. This finding does not affect the quality of the final product but should be considered for the safety of employees and is thus categorized as minor. On the other hand, based on the BPOM Regulation No. 22 of 2021 checklist, PT XYZ is rated at Level A (excellent). Level A indicates that the number of deviations found in the minor category is between 0-6, major deviations are 0-5, critical deviations are 0, and there are no serious deviations. The sanitation and hygiene in the area where complementary seasonings are packed, both on the packaging and among workers, have been done well and effectively, as evidenced by the Total Plate Count test results which are below the company's internal standards. However, sanitation regarding the air in the packing area needs to be improved to maintain product quality and safety. The use of automatic air sanitation equipment can be implemented or used in the complementary seasoning packing area.
Keyword: GMP, food safety, instant noodles, sanitation

Judul: Karakteristik Anatomi Skelet Kepala Buaya senyulong (Tomistoma schlegelii).
Abstrak: Buaya sepit atau senyulong (Tomistoma schlegelii) merupakan jenis buaya asli Indonesia yang berhabitat di sungai-sungai Sumatera, Kalimantan, dan juga pedalaman Sulawesi. Salah satu ciri khas buaya senyulong adalah bentuk moncong yang runcing dan sempit, namun hingga saat ini informasi mengenai struktur skelet kepala buaya senyulong sangat terbatas. Penelitian ini bertujuan untuk mempelajari karakteristik anatomi skelet kepala buaya senyulong yang dikatikan dengan fungsi dan perilakunya. Penelitian dilakukan secara eksploratif dengan melakukan pengamatan, pencatatan, dan pengambilan gambar dari skelet kepala buaya senyulong. Skelet kepala berukuran panjang 70 cm, lebar 29 cm, dan tingggi 17 cm dengan permukaan kasar pada os nasale, os frontale, os maxilla, os mandibula, os lacrimale, os jugale. Jumlah gigi pada buaya ini sebanyak 78 buah, terdiri dari 4 buah gigi premaxila, 16 buah gigi maxila, dan 19 buah gigi mandibula. Pada regio orbitalis ditemukan dua pasang fenestrae temporales yang berkembang baik. Fenestra supratemporale merupakan lubang oval yang membentang di sepanjang os parietale. Fenestra infratemporale berbentuk segitiga dan dibatasi oleh os squamosum, os postorbitale, os jugulare, dan os quadratum. Os mandibula hewan ini mempunyai symphysis mandibularis yang panjang yaitu garis yang melintang di corpus mandibulae. Secara fungsional ukuran symphysis mandibularis berkaitan dengan adaptasi hewan terhadap diet makan.
Keyword: kepala, moncong, Tomistoma schlegelii