Judul: The Implementation of Good Manufacturing Practices at MSME XYZ Bogor City
Abstrak: There are many Micro, Small, and Medium Enterprises (MSME) in Bogor, especially those producing processed food. Thus, these MSMEs have yet to implement Good Manufacturing Practices (GMP) to produce processed food. Pasta is a food product made from semolina or durum wheat flour as main material and other food ingredients which go through an extrusion process to be molded into a certain shape and dried. This study aims to evaluate the implementation of GMP in MSME, which produces beef lasagna products, and assist them in implementing appropriate suggestions for improvement so that MSME can implement GMP properly. The research utilized interviews, observations, and evaluation of the implementation of GMP referring to the assessment form from the Decree of the Head of the POM Agency Number HK 02.02.1.2.01.22.63 of 2022. The analysis results produced during the GMP implementation improvement assistance at MSME XYZ showed an increase from a D (Poor) rating to an A (Very Good) rating. The originally found non-conformances were 14 minor non-conformances and 22 major non-conformances. After that, only one minor non-conformance founded. After this, MSME XYZ can continue to improve and apply GMP consistently to obtain IP-CPPOB.
Keyword: antagonistic activity, endophytic bacteria, extract, Thalassia hemprichii

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: Karakteristik Suara Song Burung Kenari (Serinus canaria) Postur Besar dan Kecil.
Abstrak: Burung kenari (Serinus canaria) memiliki nyanyian yang sangat bervariasi dengan durasi yang panjang dan merupakan tipe burung bernyanyi open learners. Penelitian ini bertujuan menganalisis karakteristik suara song burung kenari (Serinus canaria). Penelitian dilakukan pada bulan April sampai Juni 2017 di Bogor, Jawa Barat. Perekaman suara song terhadap 12 ekor burung kenari jantan dilakukan dengan menggunakan mikrofon Sennheiser ME66 dan alat perekam Sony PCM-D50. Burung kenari yang digunakan merupakan burung yang pernah mengikuti kontes burung kicau dan memiliki predikat juara kontes burung. Amplitudo, durasi suara, frekuensi, dan volume suara burung dianalisis dengan menggunakan software Raven Pro 1.4. Data tersebut selanjutnya dianalisis deskriptif. Hasil analisis suara menunjukkan bahwa burung kenari memiliki banyak syllable, suara song rapat dan tidak terputus-putus, tempo yang cepat, dan adanya pengulangan suku kata pada setiap suara song. Burung kenari postur kecil memiliki rataan durasi lebih panjang dibandingkan dengan kenari postur besar, tetapi burung kenari besar memiliki rataan max amplitudo, average power, max power, min amplitudo, peak amplitudo, dan peak frekuensi.
Keyword: karakteristik suara (song), kenari, syllable