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: Assistance for Improvement and Implementation of Good Manufacturing Practices in Frozen Karage Production Process at XYZ MSEs Bogor
Abstrak: Keamanan pangan menjadi hal yang sangat krusial untuk diperhatikan dalam melindungi konsumen dari pangan yang tidak aman. Setiap konsumen berhak atas pemenuhan pangan yang aman dan bermutu. Penjaminan pangan dapat dilakukan oleh pelaku usaha dengan menerapkan praktik keamanan pangan yang benar. UMK XYZ dengan produk ayam karage beku belum menerapkan Cara Produksi Pangan Olahan yang Baik (CPPOB). Penelitian ini bertujuan menganalisis kesenjangan penerapan CPPOB, melakukan pendampingan dan perbaikan sarana produksi, penyusunan dokumen CPPOB, dan pendaftaran sertifikasi CPPOB. Pengambilan data dilakukan dengan mengidentifikasi ketidaksesuaian kritis, mayor, dan minor menggunakan checklist pada SK BPOM No. HK.02.02.1.2.01.22.63 Tahun 2022. Penerapan CPPOB di UMK XYZ sebelum pendampingan mendapatkan rating D (sangat kurang) dengan nilai kesesuaian 46,23% dan setelah pendampingan masih terdapat ketidaksesuaian hanya pada klausul lingkungan, air, dan ventilasi sehingga rating meningkat menjadi A (sangat baik) dengan nilai kesesuaian 95,28%. Proses sertifikasi CPPOB dilakukan dengan mengunggah dokumen persyaratan dan sertifikat CPPOB UMK XYZ telah diterbitkan BPOM., Food safety is a crucial factor to consider when protecting consumers from unsafe food. Every consumer has the right to fulfill the safety and quality of food. Food assurance can be carried out by business actors by implementing appropriate food safety practices. XYZ MSEs, which produce frozen karage chicken, have not implemented GMP. This research analyzed the gap in GMP implementation, assisted and improved production facilities, prepared GMP documents, and registered for GMP certification. Data were collected by identifying critical, major, and minor non-conformities using the checklist in BPOM Regulation No. HK.02.02.1.2.01.22.63 of 2022. The implementation of GMP in XYZ MSEs before assistance received a D (very poor) rating with a conformity value of 46,23% and after assistance there were still non-conformities only in the environment, water, and ventilation clauses so that rating increased to A (very good) with a conformity value of 95,28%. The GMP certification is carried out by uploading the required documents and the GMP certificate for XYZ MSEs has been issued by BPOM.
Keyword: GMP, assistance, chicken karage, MSEs

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.
Keyword: