Judul: Pengkajian Pelaksanaan GMP, Penyusunan HACCP Plan dan Sanitasi Instant Tea Mix di PT. Unilever Indonesia Divisi Foods
Abstrak: Pengkajian penerapan HACCP telah dilaksanakan di perusahaan Unilever terhadap dua jenis lini pengolahan produk instant tea mix. Kedua lini proses ini dipilih atas dasar kompleksitas proses produksi, peluang terjadinya pencemaran dan penggunaan akhir produknya. Proses produksi kedua produk instant tea mix ini banyak melibatkan proses manual, bahan bakunya cukup kritis terhadap bahaya cemaran terutama bakteri serta proses produksi dan konsumsinya tidak melibatkan pemanasan yang cukup untuk mendustruksi mikroba patogen. Instant tea mix LJ dipilih mewakili produk-produk sejenis yang proses produksinya kompleks dan langsung digunakan oleh konsumen. Sedangkan instant tea mix SM 233 dipilih karena mewakili produk yang bahan bakunya paling kritis terhadap kontaminasi dan produknya digunakan oleh industri lain. Metode yang digunakan adalah metode 7 prinsip HACCP (Mortimore dan Wallace, 1995) yang dilaksanakan dengan teknik-teknik pengamatan, sampling, pengujian dan partisipasi kerja.
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Judul: Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) dan Statistical Process Control (SPC) dalam Proses Produksi Bumbu Penyedap Rasa di PT Unilever Indonesia Tbk
Abstrak: PT Unilever Indonesia Tbk built new factory, Lion, where new savoury products are produced. As one of big company who give priority to maintaining consistency and quality of products, food quality management sistem and quality control of process is very important to do. The purpose of this research is to apply HACCP system and SPC in monitoring the Aw quality of the product. The HACCP implementation methods used consisted of pre-requisite program HACCP study, and HACCP Plan preparation based on five steps and seven principles of HACCP and The SPC methods used consisted of observation and identification of problems, brainstorming, control chart, fishbone diagram, Pareto diagram and action plan. Based on the identification and determination of CCPs of HACCP, there are four groups material that are categorized as OPRP and one OPRP in the process. There is one CCP on filling process, which the product passed through a metal detector machine to prevent contamination of foreign matter in the form of metal. The conclusion of identification problem brainstorming is Aw out of standard spesification. measurement results of samples 252 batch using i-chart indicating that the process is out of control. Using fishbone diagram, why why analysis and pareto analysis,the causes of Aw problem were analyzed. it was observed that there were four main problems contributed to 82,5% causes of this case includes RH of packing hall outside the standard (25%), semi-finished goods packaging products during the process of filling opened (25%), RH of dehumidifier outside standard (25%), and unloading time (7.5%).The action plan such as material handling monitoring along the process has been implemented to solve the problems.
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Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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