Judul: Pengembangan Sistem Jaminan Produk Halal dalam Proses Produksi Beras Analog Ubi Jalar Ungu di CV GBA
Abstrak: Sejak diberlakukannya Undang-Undang Jaminan Produk Halal, seluruh produk yang beredar di Indonesia wajib memiliki sertifikat halal, termasuk produk pangan olahan. Pesatnya perkembangan pangan olahan di Indonesia juga turut meningkatkan pentingnya sertifikasi halal. Salah satu bentuk pangan olahan yang beredar di Indonesia adalah beras analog ubi jalar ungu (PSP). Pengolahan PSP menjadi beras analog melibatkan penggunaan berbagai bahan baku yang mampu mengubah status halal PSP yang semula halal. CV GBA merupakan usaha mikro, kecil, menengah (UMKM) yang ingin melakukan sertifikasi halal untuk produk beras analog PSP. Oleh karena itu, CV GBA perlu mengimplementasikan sistem jaminan produk halal (SJPH) di lini produksi beras analog PSP. Penelitian ini bertujuan menyusun manual SJPH dan dokumen lainnya guna mendukung implementasi SJPH di CV GBA, serta mengevaluasi dan memberikan rekomendasi atas implementasi SJPH yang telah dilakukan. Penelitian diawali dengan melakukan observasi kondisi perusahaan, merancang dan menyusun manual SJPH, menerapkan SJPH di seluruh rantai produksi beras analog PSP, dan mengevaluasi penerapan SJPH tersebut. Pasca evaluasi penerapan SJPH, tidak banyak ketidaksesuaian yang ditemukan di CV GBA yang menunjukkan bahwa implementasi SJPH berjalan dengan cukup baik. Namun, peningkatan pelaksanaan SJPH masih perlu dilakukan di CV GBA khususnya pada kriteria proses produk halal. Peningkatan tersebut dapat dilakukan dengan menerapkan pencatatan pada seluruh rantai produksi beras analog PSP., Since the enactment of the Halal Product Assurance Law, all products circulating in Indonesia, including processed food products, must obtain a halal certificate. The rapid growth of processed food in Indonesia further emphasized the importance of halal certification. One of emerging food product in Indonesia is analog rice made from purple sweet potato (PSP). The production process of analog rice from PSP involves the addition of various ingredients that may affect the halal status of the original PSP. CV GBA, a small enterprise, aims to obtain halal certification for their PSP-based analog rice product. To achieve it, CV GBA needs to implement a Halal Product Assurance System (SJPH). This study focuses on constructing a SJPH manual and other necessary documents to support the implementation of SJPH at CV GBA. Additionally, the study aims to evaluate the implementation of SJPH at CV GBA and provide recommendations for improvement. The research involved observing company’s condition, designing and compiling the SJPH manual, implementing SJPH throughout the entire PSP-based analog rice processing chain, evaluating its implementation, and compiling recommendations for enhancing the SJPH implementation. Overall, the implementation of SJPH at CV GBA proceeded smoothly with only a few instances of non-compliance identified. However, improvements are needed in the criteria for ensuring the halal status of the product. These improvements could be achieved by implementing comprehensive recording activities throughout the entire production chain of PSP-based analog rice processing.
Keyword: Halal critical point, SJPH, Processed food

Judul: Evaluasi Penerapan GMP dan SSOP pada Produksi Beras Analog Ubi Jalar Ungu di CV GBA
Abstrak: Sistem keamanan pangan penting untuk diterapkan pada industri pangan untuk menjamin produk pangan yang dihasilkan aman dan layak diterima oleh konsumen. CV GBA merupakan industri kecil yang belum memiliki basis pengetahuan tentang sistem keamanan pangan sehingga penerapan GMP dan SSOP sebagai persyaratan dasar dari sistem keamanan pangan masih sangat minim. Penelitian ini bertujuan untuk mengevaluasi penerapan GMP dan SSOP pada produksi beras analog ubi jalar ungu di CV GBA dengan melakukan analisis kesenjangan serta memberikan rekomendasi renovasi tempat produksi. Metode penelitian diawali dengan pengumpulan data yang dilakukan dengan studi literatur, observasi lapang, dan wawancara. Evaluasi GMP dan SSOP dilakukan sebanyak dua kali yaitu sebelum dan sesudah perbaikan tempat produksi dengan menganalisis kesenjangan antara kondisi lapang dengan kondisi seharusnya menggunakan form checklist penilaian. Pendampingan dilakukan untuk membantu perusahaan dalam perbaikan penerapan GMP dan SSOP. Sebelum dilakukan perbaikan tempat produksi, penerapan GMP pada CV GBA berada di level IV dan D dengan persentase pemenuhan 37,58%. Setelah dilakukan perbaikan tempat produksi, penerapan GMP meningkat menjadi level I dan B dengan persentase pemenuhan 89,93%. Tingkat penyimpangan SSOP menurun dari tingkat sedang sebesar 48,21% menjadi tingkat ringan sebesar 17,86% yang termasuk ke dalam kategori cukup memenuhi. Aspek-aspek GMP dan SSOP yang belum terpenuhi diberikan rekomendasi perbaikan., The food safety system is important in the food industry to ensure the food product is safe and acceptable for consumers. GMP and SSOP are prerequisite programs of the food safety system that need to be implemented. CV GBA is a small industry that does not have basic knowledge of food safety systems and has poor GMP and SSOP implementation. This study aims to evaluate the application of GMP and SSOP in the production of purple sweet potato analog rice at CV GBA by conducting a gap analysis and providing recommendations for renovation of the production site. The research begins with collecting data through literature study, direct observation, and interviews. GMP and SSOP implementation is evaluated twice, before and after taking corrective actions, by analyzing the gap between the actual conditions and the expected conditions using the assessment checklist form. The company is assisted during the improvement of GMP and SSOP implementation. In the beginning, GMP implementation at CV GBA was at level IV and D with a 37.58% compliance rate. After the renovation was done, the implementation of GMP increased to levels I and B with an 89.93% compliance rate. The SSOP deviation rate decreased from a moderate level of 48.21% to a mild level of 17.86% which was considered sufficient. GMP and SSOP aspects that have not been fulfilled are given recommendations for further improvement.
Keyword: analog rice, evaluation, food safety, GMP, SSOP

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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