Judul: Evaluation of the Application of Hazard Analysis Critical Control Point (HACCP) at the D'lifa Yoghurt Processing Unit
Abstrak: This study aims to evaluate the application of basic feasibility and develop a Hazard Analysis and Critical Control Point (HACCP) design in the yoghurt processing process from receiving raw materials to product storage in the yoghurt processing industry. This research will be carried out at the D'lifa Yoghurt Processing Unit, Dramaga District, Bogor Regency. The analysis used in this research is descriptive to describe directly the situation in the D'lifa Yoghurt Processing Unit, Dramaga District, Bogor Regency. The data collection method in this study was data collection using observation and interview techniques to determine the yoghurt processing process. Data collection was carried out by looking at the conditions in the D'lifa Yoghurt Processing Unit. The design of this research is non-probability sampling with a scoring technique that determines the sample based on related information at the Livestock Processing Unit, Yoghurt Processing Unit D'lifa, Dramaga District, Bogor Regency. The results obtained in the GMP assessment of the basic feasibility analysis get a good average score. In the processing process there are still deviations that occur due to microbes but can still be controlled, so that it does not cause harm to food safety in yoghurt products.
Keyword: basic feasibility, CCP, GMP, SSOP

Judul: Study on GFP at Dairy Farm, Application of GMP, SSOP and HACCP Plan on Yoghurt Production at PT D-Farm Agriprima
Abstrak: Food safety is important in ensuring safety and properly food. Safety and quality food can be produced from the kitchen through industry. Therefore, the food industry is one of certain factors that determines the food circulation which is fulfill the safety and quality standard of government assessment. Consumers claim in food safety is increasing, so that need an effort to identify and analyze the food processing HACCP that appropriate with quality manual of food production and sanitation standard. The appropriate technology that could be applied in milk processing, is still attend to the food safety especially in the longer storage capacity by fermentation, i.e. yoghurt. Yoghurt quality was determined from its raw material such as milk. Thus, we need to analyze the GMP and SSOP standards that have been applied in industry, to find out the final product quality. The others reason are to arrange and to evaluate the GMP and SSOP that is appropriate with the standard and to provide the solution of the problem that will be happen during the production process. The percentage rating of GFP application seen from several aspects, namely buildings and livestock facilities, food management, human resources, the process of milking and farming management. The results of the assessment pursuanted the Eco farm of GFP as whole as 65,08% included in the sufficient category. Assessment GFP application in the KWI as whole as 76.25% included in both categories. Implementation of GMP seen from the percentage of deviations that occured in the early stages of, in other hand it sufficient enough and the good result in the end observation. Assessment SSOP deviation on initial observations as whole as can be said to be fitless and at the end of the observation is unfullfill. We should improve sanitation and hygiene in the process of making yogurt from raw material to finished products used to distribute the product, do not forget to have to give attention to correct sanitation employees, how we can do the preparation. HACCP Plan system have been identified six critical control points in yoghurt production of PT D-Farm Agriprima row milk, in addition pasteurization, refrigeration, starter inoculation, mixing, packaging and storage.
Keyword: 

Judul: Karakteristik Anatomi Skelet Kepala Buaya senyulong (Tomistoma schlegelii).
Abstrak: Buaya sepit atau senyulong (Tomistoma schlegelii) merupakan jenis buaya asli Indonesia yang berhabitat di sungai-sungai Sumatera, Kalimantan, dan juga pedalaman Sulawesi. Salah satu ciri khas buaya senyulong adalah bentuk moncong yang runcing dan sempit, namun hingga saat ini informasi mengenai struktur skelet kepala buaya senyulong sangat terbatas. Penelitian ini bertujuan untuk mempelajari karakteristik anatomi skelet kepala buaya senyulong yang dikatikan dengan fungsi dan perilakunya. Penelitian dilakukan secara eksploratif dengan melakukan pengamatan, pencatatan, dan pengambilan gambar dari skelet kepala buaya senyulong. Skelet kepala berukuran panjang 70 cm, lebar 29 cm, dan tingggi 17 cm dengan permukaan kasar pada os nasale, os frontale, os maxilla, os mandibula, os lacrimale, os jugale. Jumlah gigi pada buaya ini sebanyak 78 buah, terdiri dari 4 buah gigi premaxila, 16 buah gigi maxila, dan 19 buah gigi mandibula. Pada regio orbitalis ditemukan dua pasang fenestrae temporales yang berkembang baik. Fenestra supratemporale merupakan lubang oval yang membentang di sepanjang os parietale. Fenestra infratemporale berbentuk segitiga dan dibatasi oleh os squamosum, os postorbitale, os jugulare, dan os quadratum. Os mandibula hewan ini mempunyai symphysis mandibularis yang panjang yaitu garis yang melintang di corpus mandibulae. Secara fungsional ukuran symphysis mandibularis berkaitan dengan adaptasi hewan terhadap diet makan.
Keyword: kepala, moncong, Tomistoma schlegelii