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: Elektrodeposisi Film Tipis Semikonduktor Cu2ZnSnS4 (CZTS) pada Substrat Kaca ITO
Abstrak: Semiconductor Cu2ZnSnS4 (CZTS) thin film that can be used as absorber layers on solar cell module was made via electrodeposition method. CZTS thin film was electrodeposited on the surface of a silicate glass coated with a thin layer of indium tin oxide (ITO). Deposition process was done using potentiostatic mode at room temperature with a potential of 1.05 V for 30, 45, and 60 minutes, followed with annealing the film at 2 different temperatures, 500 ºC using furnace and 180 ºC using hot plate, both treatments for 45 minutes in N2/H2S atmosphere. The X-ray difractograms were analyzed using Match 2 program and showed that the CZTS thin films had kesterit crystalline structure, with a low percentage of CZTS phase. The thin film also contained secondary phases such as Cu2S, ZnS, and SnS. The obtained CZTS thin films had a thickness between 1.039 and 1.676 μm. Absorption study showed that the band gap energy of CZTS thin films which was annealed using furnace ranged from 1.50 to 1.52 eV, whereas that annealed using the hot plate was not observed. The band gap energy value showed that CZTS thin films can be used as sunlight absorber layers on solar cell. The formation of CZTS crystal film on this investigation was effectively performed using furnace annealing process at a temperature of 500 ºC with deposition time of 45 minutes.
Keyword: Thin film, Electrodeposition, Cu2ZnSnS4