Judul: Development of Guidelines (Code of Practice) for Inspection of Processing Facilities for Palm Cooking Oil
Abstrak: Minyak goreng sawit merupakan minyak pangan yang berasal dari buah kelapa sawit dan biasa digunakan sebagai bahan menggoreng bagi sebagian besar masyarakat Indonesia. Produksi minyak goreng sawit harus mempertimbangkan aspek keamanan pangan agar aman sampai di tangan konsumen. Meninjau Permenperin Nomor 46 tahun 2019 dan PerBPOM Nomor 22 tahun 2021 mengenai Pemberlakuan SNI wajib minyak goreng sawit dan Izin CPPOB sarana produksi. Implementasi tersebut dengan adanya pengawasan keamanan pangan berbasis risiko telah menjadi tugas BPOM untuk menyusun pedoman pemeriksaan yang efektif sehingga dapat memenuhi tugas pengawasan post-market dan penerbitan izin CPPOB. Kegiatan magang ini bertujuan mengkaji rancangan pedoman inspeksi sarana pengolahan minyak goreng sawit dengan melakukan pengembangan terhadap regulasi dan informasi yang mendukung dalam penyusunan pedoman inspeksi. Hasil analisis perbandingan terhadap aturan yang ada di Indonesia dan internasional seperti Codex dan FAO (Food and Agriculture Organization) memiliki persamaan maupun perbedaan dalam spesifikasinya serta kemiripan antara SNI (Standar Nasional Indonesia) dan MS (Malaysian Standard). Standar internasional tersebut digunakan untuk mengisi kekosongan regulasi dengan mengadopsi beberapa peraturan nasional. Studi pustaka terhadap aspek proses dan pengendalian dilakukan untuk melengkapi informasi terkait pengolahan dan aspek pengendalian khusus terhadap minyak goreng sawit yang harus dipertimbangkan saat pengawasan sarana produksi minyak goreng sawit., Refined palm oil is a food oil derived from oil palm fruit and is commonly used as a frying ingredient for most Indonesians. The production of palm cooking oil must consider aspects of food safety so that it reaches consumers safely. Reviewing Permenperin number 46 of 2019 and PerBPOM number 22 of 2021 concerning Enforcement of mandatory SNI for palm cooking oil and CPPOB permits for production facilities. This implementation with risk-based food safety supervision has become the task of BPOM to develop effective code of practice so that they can meet national standards. This internship activity aims to review the draft guidelines for inspection of palm cooking oil processing facilities by developing regulations and supporting information in the preparation of inspection guidelines. The results of the comparative analysis of existing regulations in Indonesia and internationally such as Codex and FAO have similarities and differences in their specifications and the similarity between SNI (Standar Nasional Indonesia) and MS (Malaysian Standard). These international standards are used to fill the regulatory gap by adopting several national regulations. Literature study on process and control aspects was conducted to complete information related to processing and specific control aspects of palm cooking oil that must be considered when supervising palm cooking oil production facilities.
Keyword: food safety, palm cooking oil, risk-based supervision, state regulations, code of practice

Judul: Application of Good Manufacturing Practices by Food  SMEs Dapur Umak in Bogor City
Abstrak: Setiap konsumen berhak atas produk pangan olahan yang aman dan berkualitas. Sayangnya, banyak pelaku usaha pangan olahan yang tidak menerapkan sistem keamanan pangan, termasuk Cara Produksi Pangan Olahan yang Baik (CPPOB) dalam produksinya. Hal tersebut ditunjukkan dengan masih terbatasnya usaha mikro kecil menengah (UMKM) pangan yang memiliki Izin Penerapan CPPOB (IP-CPPOB). IP-CPPOB merupakan persyaratan dasar agar produk pangan memperoleh izin edar makanan dalam (MD) BPOM. UMKM Dapur Umak merupakan UMKM pangan olahan cilok ayam suwir yang belum menerapkan CPPOB dalam proses produksinya. Kegiatan ini bertujuan mengevaluasi dan memperbaiki penerapan CPPOB pada sarana produksi UMKM Dapur Umak hingga memperoleh IP-CPPOB. Kegiatan dilakukan dengan: (1) menganalisis kesenjangan penerapan CPPOB sebelum dan sesudah pendampingan menggunakan checklist dari BPOM; (2) memberikan rekomendasi perbaikan dan mendampingi proses perbaikan; (3) menyusun dokumen CPPOB; serta (4) mendaftarkan IP-CPPOB. Hasil analisis kesenjangan sebelum pendampingan menunjukkan rating sarana produksi UMKM Dapur Umak yaitu D (sangat kurang) dan persentase rata-rata nilai kesesuaian sebesar 46,22%. Setelah dilakukan pendampingan, terjadi peningkatan rating sarana produksi menjadi A (sangat baik) dan persentase rata-rata nilai kesesuaian penerapan CPPOB menjadi 100,00%. Semua dokumen persyaratan pendaftaran IP-CPPOB telah disusun dan siap digunakan untuk pendaftaran MD BPOM dan IP-CPPOB telah berhasil diperoleh, Every consumer has the right to receive processed food products whose safety and quality are guaranteed. Unfortunately, there are still many processed food businesses who do not implement a food safety system, including Good Manufacturing Practice (GMP) in their production processes. This is demonstrated by the limited number of micro and small food enterprises (SME) that obtain Implementation Permit of GMP (IP-GMP). The IP-GMP is a basic requirement for food products to obtain a food distribution permit (MD) from BPOM. UMKM Dapur Umak is an SME producing cilok filled by shredded chicken, which has not fully implemented GMP in its production process. The aim of this research is to evaluate and improve the implementation of GMP in the SME Dapur Umak production facilities to obtain an IP-GMP. The research was conducted by: (1) analyzing gaps in the implementation of GMP before and after mentoring using a checklist from BPOM; (2) provide recommendations for improvement and accompany the improvement process; (3) prepare GMP documents; (4) and register for IP-GMP. The results of the gap analysis before mentoring showed that the rating of the SME Dapur Umak production facility was D (very poor) and the average percentage of compliance value was 46,22%. After mentoring and assistance program, the production facility rating increased to A (very good) and the average percentage of compliance value for implementing GMP became 100,00%. Apart from that, all the required documents for IP-GMP registration have been prepared and are ready to be used for MD BPOM registration. The IP-GMP certificate has been successfully obtained.
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Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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