Judul: Effectiveness assessment of food quality and safety Inspection Program for Household Food Industry (HFI) in Cianjur District.
Abstrak: Improving food quality and safety of household food industry (HFI) to improve the competitiveness of food products, public health, and the regional economy, is depends on the effectiveness of Cianjur District Government to provide guidance and controlling the food quality and safety of HFI. LIPI surveys in 2003 - 2005 for small, micro and medium industries in four provinces, one of which is the West Java regency with one of the location was Cianjur District, stating that the implementation of food quality and safety management system by food small-micro-medium industries has not been fully carried out due to lack of awareness and the quality of the human resources. With a different emphasis, required a new assessment of the food quality and safety extension and supervision program of HFI in Cianjur. The general objective of this study is to evaluate the effectiveness of food quality and safety extension and inspection programs of HFI held by Cianjur Government cq. Cianjur District Health Office. The specific aims of this study were: 1) to obtain information regarding regulatory, program and budget, 2) to obtain information regarding the suitability of the Good Manufacturing Practices by HFI in Cianjur, and 3) to provide recommendations for improving the effectiveness of food quality and safety extension and inspection programs in the Cianjur District. The study was conducted in Cianjur, from January 2012 until November 2012. Stages of research include the identification of food safety regulations are referred to by the Government of Cianjur, identification of programs and budgets in food safety education, application of GMP for HFI surveys, analysis of the results of the study, development of recommendations. Data were obtained from the various Government documents and trough surveys. Number of samples surveyed were 10% (71 HFI), taken by purposive sampling of the total population of HFI participant in food quality dan safety improvement program between 2008 - 2011. The regulations referred to in the food safety extension material was sufficient but not complete, because not all regulations related to HFI were not socialized. Cianjur District Government has not developed local regulations related to food quality and safety inspection. Programs and activities were designed output and outcome oriented. Performance evaluation programs and activities based on the impact resulting from activities (outcomes) with Logic Model approach. Output of food quality and safety extension and inspection program showed 82% HFI meets the basic prerequisites. There were 11% do not have a certificate of HFI production and the certificate of food safety extension, and 7% who already have certificate of HFI production but can not show their certificate of food safety extension. The budget allocation for the five-year program (2006 - 2011), and its realization in 2007, 2008 and 2009 to support program to improve food quality and safety was still limited and focused only on extension and certification of HFI activities. Controlling and supervision was not included in the budget structure. Realization of the budget for food quality and safety of HFI program in Cianjur is still lacking. Nearly six in ten (58.94 %) respondents have implemented several parameters of GMP for
Keyword: effectiveness, food quality and safety inspection, regulatory, program, budget.

Judul: Evaluasi Sistem Keamanan Pangan Berbasis HACCP dalam Produk Mini Jelly PT XYZ
Abstrak: Keamanan pangan telah menjadi perhatian masyarakat, sehingga untuk memperoleh dan meningkatkannya, diperlukan sistem yang memenuhi standar keamanan pangan di Indonesia. Hazard Analysis and Critical Control Point (HACCP) dianggap sebagai metode paling lengkap dalam mengelola bahaya pada pangan dan dapat diterapkan pada industri pangan. Penelitian ini bertujuan untuk mengevaluasi persyaratan dasar dan sistem HACCP produk mini jelly sehingga ditemukan kesenjangan implementasi dan peningkatan sistem HACCP dapat dilakukan perusahaan. Metode penelitian meliputi peninjauan Pre-Requisite Program (PRP), peninjauan HACCP, dan gap analysis. Hasil penelitian menunjukkan bahwa penerapan Good Manufacturing Practices PT XYZ berada pada level III dengan nilai kesesuaian penerapan cukup memenuhi (79,82%), sehingga perlu dilakukan perbaikan pada aspek tertentu. HACCP yang diterapkan berdasarkan 12 langkah penerapan HACCP menghasilkan 2 Critical Control Point (CCP) yaitu CCP pasteurisasi pada suhu 80±2 oC selama 7 menit untuk mengendalikan bahaya mikrobiologi dan CCP pendeteksi logam dengan pendeteksian minimal Fe 2,0 mm dan stainless steel 3,0 mm untuk mengendalikan bahaya serpihan logam. Ditemukan kesenjangan penerapan HACCP yakni pada jumlah anggota tim HACCP, deskripsi produk, identifikasi kegunaan produk, diagram alir, analisis bahaya, CCP, serta sistem pencatatan dan pembukuan., Food safety has become a public concern, in order to obtain and improve food safety, a system that meets Indonesia’s food safety standards is needed. Hazard Analysis and Critical Control Points (HACCP) is considered a comprehensive method for handling food hazards and can be applied in the food industry. This study aims to evaluate the basic requirements and the HACCP system for mini jelly products, so companies can find implementation gaps and improve the HACCP system. Research methods include Pre-Requisite Program (PRP) review, HACCP review, and gap analysis. The results showed that PT XYZ's Good Manufacturing Practices implementation was at level III with a suitability value of sufficient application (79,82%), thus certain aspects require improvement. HACCP is applied based on the 12 steps of HACCP application produces 2 Critical Control Points (CCP), namely CCP pasteurization at 80±2 oC for 7 minutes to control microbiological hazards and CCP metal detection with a minimum detection of Fe 2,0 mm and stainless steel 3,0 mm to control the metal splinter hazard. Gaps were found in the implementation of HACCP, namely in the number of HACCP team members, product descriptions, identification of product uses, flowcharts, hazard analysis, CCP, and recording and bookkeeping systems.
Keyword: CCP, gap analysis, GMP, HACCP, mini jelly

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