Judul: Rancangan Sistem Pengendalian Keamanan Pangan dengan Analisis Bahaya pada Proses Pergantian Produk Minuman Serbuk di PT XYZ
Abstrak: Keamanan pangan merupakan aspek penting yang perlu diperhatikan oleh industri manufaktur pangan agar mampu memproduksi pangan yang tidak berisiko terhadap kesehatan konsumen. Industri manufaktur pangan PT XYZ memproduksi minuman serbuk dengan beragam variasi jenis dan rasa minuman serbuk yang memiliki perbedaan bahan baku dan karakteristik produk, sehingga diperlukan prosedur pergantian produk yang tepat untuk menjaga keamanan dan kualitas produk. Proses pergantian produk di lini produksi menggunakan metode pembersihan kering agar produk terbebas dari kontaminasi silang antar produk. Analisis bahaya dilakukan untuk mengidentifikasi bahaya signifikan dan mengetahui tindakan pengendalian keamanan pangan untuk proses pergantian produk yang menunjukkan bahwa pengendalian dapat dilakukan melalui kombinasi penerapan Pre-Requisite Program (PRP) dan Operational Pre-Requisite Program (oPRP). Penerapan PRP dapat memelihara lingkungan produksi saat proses pergantian produk yang dapat mencegah dan meminimalisir bahaya keamanan pangan secara umum, sedangkan penerapan oPRP dapat mengontrol bahaya kimia berupa alergen kontaminan yang berasal dari produk sebelumnya. Selain itu, dilakukan optimasi PRP berupa evaluasi dan pengembangan metode pembersihan pada proses pergantian produk dengan menambah tahap-tahap pembersihan mesin agar mampu menjangkau bagian mesin yang sulit dibersihkan dan melakukan pengecekan visual mesin setelah proses pembersihan. Optimasi tersebut dapat meningkatkan efektivitas pembersihan mesin di lini produksi dan mengurangi sebanyak 40% penggunaan maltodekstrin sebagai bahan pembilas mesin., Food safety is an important aspect to be considered by the food manufacturing industry to produce food without risking consumer health. PT XYZ produces powdered drinks with a wide variety of types and flavors that have differences in raw materials and product characteristics, thus requiring appropriate changeover process to maintain the safety and quality of the products. The changeover process uses dry-cleaning method to prevent cross-contamination between products. Hazard analysis is conducted to identify significant hazards and determine food safety control measures for the changeover process, indicating that control can be achieved through the combination of Pre-Requisite Program (PRP) and Operational Pre-Requisite Program (oPRP) implementation. Implementing PRP will maintain production conditions that can prevent and minimize the introduction of general food safety hazards, while implementing oPRP will control chemical hazards in the form of contaminant allergen from the previous product. In addition, PRP optimization is performed through evaluation and development of cleaning methods in the changeover process, including adding cleaning stages for machine parts that are difficult to clean and performing visual machine inspections after the cleaning process. Such optimization can improve the effectiveness of machine cleaning in the production line and reduce maltodextrin usage as a machine flushing material by 40%.
Keyword: changeover process, food safety, hazard analysis, powdered drink, PRP

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: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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