Judul: Implementasi Sistem Jaminan Halal dan Hygiene Sanitasi di Rumah Makan Waroeng Nasi Djembat
Abstrak: Waroeng Nasi Djembat menyajikan menu masakan Sunda yang belum pernah diuji pemenuhannya terhadap persyaratan hygiene sanitasi dan persyaratan sertifikasi halal HAS 23 000 sehingga keamanan dan kehalalannya belum jelas. Penelitian ini bertujuan untuk mengembangkan manual Sistem Jaminan Halal (SJH) dan uji coba penerapannya di Waroeng Nasi Djembat. Manual ini diperlukan sebagai panduan teknis untuk memenuhi persyaratan hygiene sanitasi dan halal. Manual SJH disusun berdasarkan kondisi nyata Waroeng Nasi Djembat dan berisi kebijakan halal, tim manajemen halal dan prosedur tertulis aktivitas kritis, evaluasi dan perbaikan sistem. Hasil penelitian menunjukkan bahwa manual SJH dapat diimplementasikan kecuali pelatihan eksternal, sebagian persyaratan bahan dan fasilitas. Berdasarkan kelemahan tersebut maka diusulkan perbaikan yaitu mengikuti pelatihan eksternal HAS 23 000, melengkapi dokumen pendukung dan merancang ulang tata letak ruangan.
Keyword: hygiene sanitasi, rumah makan, sistem jaminan halal

Judul: Implementasi Manual Sistem Jaminan Halal dan Sistem Hygiene Sanitasi di Warung Sego Bandarlampung
Abstrak: Warung Sego menyajikan menu makanan tradisional yang belum pernah diuji pemenuhannya terhadap persyaratan hygiene sanitasi dan persyaratan sertifikasi halal HAS 23000 sehingga keamanan dan kehalalannya belum terjamin. Penelitian ini bertujuan untuk menerapkan dan memaksimalkan semua kriteria manual Sistem Jaminan Halal (SJH) dan uji coba penerapannya di Warung Sego. Manual ini diperlukan sebagai panduan teknis untuk memenuhi persyaratan hygiene sanitasi dan kehalalan dari produk yang dihasilkan. Manual SJH disusun berdasarkan kondisi nyata rumah makan Warung Sego dan berisi tentang kriteria-kriteria implementasi sistem jaminan halal. Kriteria Sistem Jaminan Halal terdiri dari kebijakan halal, tim manajemen halal, pelatihan, bahan, produk, fasilitasi produksi, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak memenuhi kriteria, audit internal, serta pengkajian ulang manajemen. Hasil penelitian menunjukkan bahwa pada saat pengimplementasian Manual Sistem Jaminan Halal terdapat beberapa kriteria yang belum terpenuhi yakni fasilitas produksi dan sanitasi, persyaratan bahan dan pelatihan eksternal. Terdapat bahan yang belum memiliki dokumen pendukung, serta belum ada karyawan yang mengikuti pelatihan eksternal. Hasil penelitian menunjukkan bahwa manual SJH dapat diimplementasikan kecuali pada fasilitas, audit eksternal dan sebagian persyaratan bahan. Berdasakan hal tersebut maka diusulkan perbaikan yaitu melengkapi dokumen pendukung untuk bahan, mengikuti audit eksternal HAS 23 000 dan merancang ulang tata letak ruangan sehingga dapat dilakukan implementasi secara keseluruhan., Warung Sego serves traditional food menus that have never been tested for compliance with sanitation hygiene requirements and HAS 23 000 halal certification requirements so that safety and halalness are not guaranteed. This study aims to apply and maximize all criteria for the Halal Assurance System (SJH) manual and to test the application at Warung Sego. This manual is needed as a technical guide to meet the sanitation and halal hygiene requirements of the products produced. The HAS Manual is compiled based on the real conditions of the Warung Sego restaurant and contains the criteria for implementing the halal guarantee system. The criteria for the Halal Assurance System consist of halal policy, halal management team, training, materials, products, production facilitation, written procedures for critical activities, traceability, handling of products that do not meet the criteria, internal audits, and management reviews. The results showed that during the implementation of the Halal Assurance System Manual there were several unfulfilled criteria, namely production and sanitation facilities, material requirements and external training. There are materials that do not have supporting documents, and there are no employees who have attended external training. The results showed that HAS manual can be implemented except for facilities, external audits and some material requirements. Based on this, improvements are proposed, namely completing supporting documents for materials, following the HAS 23 000 external audit and redesigning the layout of the room so that the overall implementation can be carried out.
Keyword: halal assurance system, manual, restaurant, sanitation hygiene

Judul: Growth, Concentration Chlorophyll-a, and Structure of Macroalgae Gracilaria edulis in the Culture Media Containing Copper
Abstrak: The physiological responses (specific growth rate, concentration of chlorophyll-a, morphological and anatomical structure of the vegetative cells) of the marine macroalga Gracilaria edulis at the different concentrations of copper (0.01 as control, 0.04, 0.06 and 0,5 ppm) delivered continuously for 28 days under controlled laboratory conditions were investigated. Result showed that the degree of copper toxicity depends on both factor the concentration and exposure time. Copper concentration and day of exposure decreased significantly the specific growth rate (SGR) of the Gracilaria edulis but only 0,5 ppm Cu decreased the chlorophyll-a content when compared to control. Of the various physiological end points measured, growth proved to be the most sensitive response than chlorophyll-a with reductions in specific growth rate (SGR). The reason for this could be related to a greater sensitivity of the enzymes involved in growth than those related to chlorophyll-a or a greater energy needs to maintain cellular integrity and metabolic processes under sublethal Cu stress. In all cases, the main effect on vegetative cells were structure changes in cortex and subcortex cells, compared to control, macroalgae exposed to copper showed depigmentation and blending in the lateral branches, heavy staining of the cell wall and severe damage of cell membrane, while the mucilage and the cell walls was densely fibrillar, thick and heavily stained, the cortex cell was clearly vacuolated, the presence of endophytic on the cell wall and endophytic spores in the mucilage. The presence vacuoles should be related to a metal immobilization mechanism, minimizing the Cu toxicity for cells. The epiphytic bacteria can act as a biofilter diminishing the availability of Cu for macroalgae accumulation.
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