Judul: Evaluation of Good Manufacturing Practices (GMP) as Process Innovation in the Development of Melinjo Chips Agroindustry in Aceh
Abstrak: Kabupaten Pidie in Provinsi Aceh produces more than 6.000 ton melinjo beans annually, which mostly are processed into melinjo chips. In the past, melinjo chips were exported to Malaysia and Singapore, but nowadays its market could only reach the local market. One of the affecting factors is Good Manufacturing Practices (GMP) or CPPB-IRT which allows SMEs to market their product in grocery stores and outside local markets. Therefore, it is needed to evaluate the current GMP of production process and the quality of the products. The research aims to (1) to provide a better understanding of the current melinjo chip SMEs condition, (2) to identify the gap between current production process and GMP standard, (3) to identify the gap between current product quality and SNI, and (4) to provide recommendations that might be acceptable and applied to address the problem. The research was conducted from January 2020 to January 2022. Samples were collected from Pasar Melinjo Beureunun, Pidie Regency, Aceh Province. The exploratory case study methodology is applied in this study. This research was conducted through four stages, which are: (1) Identification of the melinjo chips SMEs profile in Beureunun; (2) Identification of the gap between GMP and current manufacturing process; (3) Identification of gap between SNI and melinjo chip product; and (4) Identification of technology adoption that might be acceptable and applied to address the problem. The results showed that there are still gap between GMP and current manufacturing process at 12 points within 8 categories of GMP. In addition, the products are not matched with SNI criterias, have inconsistency of quality, and the grading systems are not yet standardised. To address these issues, it is recommended to form of a standardised production process, grading table, and FIFO storage system.
Keyword: Good Manufacturing Practice (GMP), melinjo chips, process innovation, Standar Nasional Indonesia (SNI)

Judul: Design Process Production of Emping Melinjo
Abstrak: Emping melinjo merupakan komoditi yang potensial di daerah Pandeglang, Banten. Namun emping melinjo di Pandeglang belum memiliki nilai tambah yang signifikan sehingga diperlukan rancangan proses emping melinjo dari sekedar emping melinjo mentah menjadi emping melinjo siap makan. Penelitian ini bertujuan untuk merancang proses emping melinjo dua varian rasa, yaitu asin original dan pedas manis. Perancangan dilakukan pada dua proses utama, yaitu proses penggorengan dan formulasi bumbu. Penggorengan dilakukan dengan metode open frying. Penggunaan minyak goreng selama proses penggorengan diuji nilai Free Fatty Acid (FFA) untuk mengetahui tingkat kerusakan minyak. Proses penggorengan sebanyak maksimum 15 dengan minyak goreng yang sama, masih layak digunakan berdasarkan uji FFA (kurang dari 3%). Penambahan bumbu dilakukan menggunakan bumbu kering, dengan formula terpilih rasa asin original (C21) dan rasa pedas manis (S22) berdasarkan uji organoleptik. Pengemasan dilakukan dalam kemasan standing pouch berbahan aluminium foil dengan desain yang informatif dan menarik bagi konsumen., Emping melinjo is a potential commodity in Pandeglang, Banten. However, emping melinjo in Pandeglang does not have a significant added value, so it is necessary to make the design process of emping melinjo from just raw emping melinjo to ready-to-eat emping melinjo. This research aims to design a process of emping melinjo two variants of taste, salted original and sweet spicy. The design is performed on two main processes: frying and seasoning formulations. Frying is done using the open frying method. The use of cooking oil during the frying process tests the Free Fatty Acid (FFA) value to determine the degree of oil damage. A maximum of 15 frying processes with the same cooking oil are still viable based on the FFA test (less than 3%). The addition of seasoning is done using dried seasoning, with the selected formula salted original (C21) and sweet spicy (S22) based on organoleptic tests. Packaging is done in an aluminum foil standing pouch package with a design that is informative and attractive to consumers.
Keyword: design process, emping melinjo, FFA cooking oil

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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