Judul: Feasibility Study on Multilayer Polyroll PET LDPE Packaging to Ensure the Quality of Diced Frozen Beef
Abstrak: Beef is the most popular type of red meats and is rich with protein, mineral, vitamin, fat, and other substances needed by the body. To lengthen shelf-life and maintain quality, products are often stored frozen using appropriate packaging. Feasibility study is conducted to see the quality of frozen diced beef packaged in multilayer polyroll PETLDPE to see how the packaging influence its product and its ability to ensure its product’s quality. Assessment is conducted by characterization of packaging where thickness is calculated to be 78 μm with standard deviation 1.8 while density is 1.05 g/cm3 with standard deviation 0.05. As for tensile strength it is 10.09 kgf/cm2 with standard deviation of 0.7 and abrasion resistance is 8.8x10-6 g/cm2 with standard deviation 0.8x10-6. It is then followed by a quality test of product without storing and after a month storing time by examining its color, pH value as well as cooking loss. In this quality test, product without storing is found to have bright red meat color, pale yellow fat color, 5.75 pH value, and 45.18% cooking loss. On the other hand, product after storing period of one month is found to have dark red meat color, pale yellow fat color, 5.17 pH value, and 30.16% cooking loss., Daging adalah jenis daging merah paling popular yang tinggi akan protein, mineral, vitamin, lemak, serta zat lain yang dibutuhkan oleh tubuh. Untuk memperpanjang umur simpan produk, produk diolah menjadi makanan beku dan dikemas menggunakan kemasan yang sesuai. Uji kelayakan ini dilakukan untuk melihat kualitas daging dadu beku yang dikemas menggunakan multilapis polyroll PET LDPE untuk mengetahui pengaruh kemasan dengan produk dan kesesuaiannya. Berdasarkan pengujian yang dilaksanakan, nilai ketebalan adalah 78 μm dengan standar deviasi 1,8 sedangkan densitas adalah 1,05 g/cm3 dengan standar deviasi 0,05. Untuk nilai kekuatan tarik diperoleh 10,09 kgf/cm2 dengan standar deviasi 0,7 dan ketahanan abrasi 8,8x10-6 g/cm2 dengan standar deviasi 0,8x10-6. Selanjutnya kualitas produk dinilai dengan produk tanpa penyimpanan dan setelah penyimpanan satu bulan berdasarkan warna, nilai pH, dan susut masak. Dari pengujian kualitas, produk tanpa penyimpanan memiliki warna daging merah terang dan warna lemak putih pucat, nilai pH 5,75 dan susut masak 45.18%. Setelah produk disimpan satu bulan, diperoleh warna daging menjadi merah gelap, waarna lemak putih pucat, nilai pH 5,17 dan susut masak 30,16%.
Keyword: Feasibility study, packaging, quality, frozen beef

Judul: Evaluation of Quality Control and Design of Food Safety Guidelines for Frozen Meat Products in the Home Food Industry.
Abstrak: Kesadaran konsumen terhadap keamanan pangan yang semakin meningkat telah mendorong produsen, terutama dalam sektor UMK dan industri rumah tangga pangan (IRTP), untuk lebih memperhatikan aspek keamanan dalam produksi pangan mereka. Penelitian ini bertujuan untuk mengevaluasi pengendalian mutu dan standar keamanan pangan yang diterapkan pada produk daging beku, serta menyusun rancangan pedoman terkait Sanitation Standard Operating Procedures (SSOP), Good Manufacturing Practices (GMP), dan Hazard Analysis and Critical Control Points (HACCP). Daging beku salah satu bahan pangan yang tergolong mudah rusak dan mudah terkontaminasi bakteri maupun patogen, sehingga diperlukan penerapan sistem keamanan pangan yang efektif. Metode yang digunakan dalam penelitian ini meliputi observasi langsung, wawancara, dan analisis dokumen untuk mengevaluasi penerapan SSOP, GMP, dan HACCP di IRTP. Hasil penelitian menunjukkan bahwa penerapan ketiga sistem tersebut secara signifikan dapat menjaga kualitas dan keamanan pangan pada produk daging beku. Evaluasi pengendalian mutu menunjukkan adanya peningkatan dalam menjaga kebersihan dan mencegah kontaminasi selama proses produksi. Penelitian ini juga menghasilkan pedoman yang terstruktur untuk penerapan SSOP, GMP, dan HACCP, yang dapat digunakan oleh IRTP sebagai panduan dalam meningkatkan standar keamanan pangan. Penerapan pedoman keamanan pangan ini diharapkan dapat membantu IRTP meminimalisir penyimpangan dalam kegiatan produksi, meningkatkan efisiensi, dan memastikan produk akhir yang aman dan berkualitas bagi konsumen. Kata kunci: daging beku, industri rumah tangga pangan, keamanan pangan, pengendalian mutu, Increasing consumer awareness of food safety has encouraged producers, especially in the MSE and home food industry (IRTP) sectors, to pay more attention to safety aspects in their food production. This research aims to evaluate quality control and food safety standards applied to frozen meat products, as well as draft guidelines related to Sanitation Standard Operating Procedures (SSOP), Good Manufacturing Practices (GMP), and Hazard Analysis and Critical Control Points (HACCP). Frozen meat is a food item that is classified as perishable and easily contaminated with bacteria or pathogens, so it is necessary to implement an effective food safety system. The methods used in this research include direct observation, interviews, and document analysis to evaluate the implementation of SSOP, GMP, and HACCP at IRTP. The research results show that the application of these three systems can significantly maintain the quality and food safety of frozen meat products. Quality control evaluation shows an improvement in maintaining cleanliness and preventing contamination during the production process. This research also produces structured guidelines for implementing SSOP, GMP, and HACCP, which can be used by IRTP as a guide in improving food safety standards. The implementation of these food safety guidelines is expected to help IRTP minimize deviations in production activities, increase efficiency, and ensure safe and quality final products for consumers. Keywords: food safety, frozen meat, home food industry, quality control
Keyword: daging beku, industri rumah tangga pangan, keamanan pangan, pengendalian mutu

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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