Judul: Perancangan Standar Prosedur Operasi Sistem Manajemen Alergen dalam Industri Perisa di PT.Givaudan Indonesia
Abstrak: Each year, millions of people have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening. There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences. Materials used in this study were secondary data from suppliers in regards with allergen information of material supplied to PT. Givaudan Indonesia based on Codex Alemanterius Commission WHO/FAO guidelines. There were 56 out of 964 materials used at PT. Givaudan Indonesia which had been identified as allergen. The allergen type in descending order were dairy (24), soybean (21), fish (11), crustacean (4), sulfites (3), egg (1) and cereal (1). Seven out of 56 materials had allergen combinations such as cereal and soybean; crustacean and soybean; dairy, fish and soybean; dairy and soybean; fish and soybean. These allergen information then furtherly studied at Focus Group Discussion was conducted to identify which processes need to monitor and control of the allergens. Focus Group Discussion members consists of related departments starts from Regulatory, Logistic, Production and Quality Control, led by Quality Assurance. Processed which had been identified as potential to have allergen contamination were purchasing, receiving material, materials storage, prebatching, production, finished good warehouse and distribution. Standard Operation Procedures were designed for each process on how to label, store, cleanse after production, packing and send to customer. The scope also cover the training and audit as well as customer communication.
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Judul: Kajian Aspek Manajemen Pengendalian Mutu dan Keamanan Pangan pada Produksi Liquid Flavour di PT Givaduan Indonesia
Abstrak: PT Givaudan Indonesia rnerupakan perusahaan swasta yang bergerak di bidang flavor dan fragrance. Perusahaan ini berstatus Penanaman Modal Asing (PMA) dan rnerupakan bagian integral dari jaringan perusahaan Givaudan Internasional. Dalam upaya untuk rnernpertahankan rnutu produk dan rnenjamin kearnanan dan kepuasan konsumen, PT Givaudan Indonesia rnenerapkan sis tern pengendalian rnutu dan kearnanan pangan yang berkesinambungan. Pelaksanaan sistern pengendalian rnutu dan keamanan pangan yang berkesinambungan ini didukung dengan penerapan Good Manufacturing Practice (OMP) dan Sanitation Standard Operation Procedure (SSOP) yang tertuang dalam Standard Operation Procedure (SOP) yang telah terdokurnentasi dengan baik. Kegiatan pengendalian rnutu yang sinambung di PT Oivaudan i dikendalikan bleh departernen Quality Control (QC) yang sekaligus berfungsi sebagai departernen Quality Assurance (QA). Pengendalian rnutu yang dilakukan di PT Oivaudan Indonesia adalah dengan rnelakukan pengujian dan inspeksi pada bahan rnentah dan produk akhir dengan tujuan untuk rnenjamin dan rnernastikan bahwa produk yang dihasilkan sesuai dengan standar dan persyaratan yang telah ditentukan. Uji yang dilakukan departernen QC ini terdiri dari uji sensori dan uji analitik. Uji sensori meliputi uji aroma dan uji warna, serta uji analitik rneliputi pengukuran Refraktif Index (RI) dan Specijlk Gravity (SO). Dalam upaya untuk rnenerapkan sistern jaminan keamanan pangan yang diakui, baik secara nasional maupun intemasionaI saat ini, PT Oivaudan Indonesia sedang berupaya untuk rnenerapkan dan rnernperoleh sertifikasi sistern Hazard Analysis Critical Control Point (HACCP). Proses ini sudah di mulai pada akhir tahun 2003 dan sampai sekarang telah mernasuki tahapan Gap Assesment, yaitu suatu tahapan dalam rangkaian proses sertifikasi HACCP berupa kcgiatan perneriksaan kelengkapan dan kesesuaian dokurnen oleh instansi pebk sana sertifikasi HACCP.
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Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology