Judul: Evaluasi Penerapan GMP dan SSOP Produksi Ayam Goreng di Salah Satu Restoran Cepat Saji Kota Bogor
Abstrak: Tujuan magang penelitian ini adalah mempelajari aspek penerapan GMP dan SSOP unit pengolahan produksi ayam goreng dalam rangka memberikan jaminan mutu dan kepuasan kepada konsumen. Kegiatan magang penelitian ini dilaksanakan di salah satu restoran cepat saji kota Bogor unit dapur. Wawancara dan pengumpulan data yang terkait meliputi informasi penerimaan bahan, penggunaan bahan baku dan bahan penunjang, proses produksi, pengemasan, penyimpanan dan penyajian. Informasi tersebut diperoleh dengan cara pengamatan langsung dan pencatatan data yang terdapat di perusahaan. Data yang diperoleh dianalisis untuk penilaian terhadap kesesuaian antara penerapan GMP di lapang dengan acuan menurut Keputusan Menteri Kesehatan Republik Indonesia nomor 715/MENKES/SK/V/2003 tentang Persyaratan Higiene Sanitasi Jasaboga. Uraian penerapan SSOP diambil dari data yang didapat dari restoran yang berhubungan langsung dengan analisis delapan aspek kunci SSOP. Analisis data dilakukan dengan analisis deskriptif kualitatif berdasarkan pengambilan data primer dan data sekunder. ii Penerapan GMP dimulai dari lokasi tempat restoran, desain bangunan, fasilitas yang digunakan, higiene karyawan, peralatan dan perlengkapan masak, pengelolaan limbah, dan proses pengolahan dari penerimaan bahan baku sampai siap disajikan ke konsumen. Penilaian bobot aplikasi GMP di restoran yang sesuai dengan KEPMENKES RI 715/MENKES/SK/V/2003 memenuhi dengan skor 78 dari nilai maksimal 83. Hal ini disebabkan oleh beberapa faktor seperti lokasi belakang restoran yang berbatasan dengan parit yang dapat menimbulkan sarang hama dan berbau busuk; sistem pengaturan udara yang masih terasa panas dalam ruang pengolahan, terutama pada saat penggorengan dilakukan; dan higiene karyawan yang masih perlu mendapat perhatian seperti menggunakan perhiasan saat bekerja, flu dan bersin tanpa memakai masker; kebiasaan cuci tangan yang kurang; mengenakan pakaian kerja dari rumah dan tidak menggunakan hairnet selama bekerja. Pengawasan terhadap penerapan GMP dan SSOP dilakukan secara langsung oleh pihak manajer yang bertugas harian dalam restoran dan pengawasan periodik dilakukan oleh perusahaan pusat. Demikian pula halnya dengan penerapan delapan kunci SSOP yang telah memenuhi standar pelaksanaan. Monitoring terhadap kegiatan pelaksanaan SSOP dilakukan oleh auditor internal kantor pusat secara rutin per tiga bulan.
Keyword: chicken fried product, GMP, SSOP, restaurant, fastfood

Judul: Evaluasi Penerapan GMP dan SSOP Produksi Ayam Goreng di Salah Satu Restoran Cepat Saji Kota Bogor
Abstrak: Consumption trend has moved increase toward ready to eat food, and one of them is fried chicken product. During processing, poultry meat may be contaminated with many different foodborne pathogens. Implementation of Good Manufacturing Practices (GMP) can keep safety condition during the process. The main emphasis of GMP is food plant sanitation. In fact, product that was not appropriate the quality standards can not be sold to consumers. The objective of the research were to analysis the application of GMP and sanitation standard operating procedures (SSOP) on fried chicken production processing unit. This study had done on February-March 2011 with involved production process controlling, interviewed the managers and employee, collecting data and field observed. The result of GMP study, in accordance with Ministry of Health of Republic Indonesia 715/MENKES- /SK/V/2003, got the scores 78 from the maximum value 83. There was caused by several factors like location behind the restaurant, air conditioning systems and personal hygiene of employees. Monitoring of the implementation of GMP and SSOP were done by the manager on duty and periodic surveillance performed by the corporate center.
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Judul: Thermal Characteristics and Dynamics of Tropical Cyclone over Western North Pacific Ocean: A Case Study of Typhoon Songda (Chedeng) 2011
Abstrak: The frequent occasion of Tropical Cyclone (TC) over Western North Pacific (WNP) Ocean lies from 10˚N to 26˚N and 121˚E to 170˚E. Sources of TC development come from warm ocean temperature where latent heat is released during condensation processes and subsequently concentrated in the boundary layer. Relative humidity at 850-700 hPa is responsible to produce the most intense storm. Meanwhile, weak vertical wind shear between 850-200 hPa is one of the dynamical factors that lead to the development of TC. Pressure level of 850-200 hPa is chosen to minimize the thermodynamic effect in the lower troposphere. Typhoon Songda (Chedeng in the Philippines) or TSC lasted from May 18th to 30th, 2011 and strengthened into powerful Super Typhoon stage between May 24th and 27th. Long curving track and the exhibition of all sequences of TC life cycle, TSC is then considered as an ideal case of TC. The objective of the study with case of TSC is to investigate the role of thermal characteristics and dynamics on TC intensity. The research is carried out by using Advanced Research of Weather Research and Forecasting model (WRF ARW model) version 3.3. Two domains are employed in the model. The first domain situate from 02˚N to 40˚N and 118˚E to 149˚E and cover spatial resolution () of 33.1 km. The second domain situate from 09˚N to 27˚N and 119˚E to 132˚E with of 11 km. Timestep of the model () is 120 seconds. The model is supported by the following physical parameterization, i.e., Yonsei University Scheme (YSU) in the boundary layer, Kain-Fritsch scheme (KF) in the cumulus, and WRF Single-Moment 3-class scheme in the microphysics. Initial meteorological condition prior to the formation of the cyclone is generated using WRF ARW standard-release model. Sensitivity of the model output is obtained from a selected single-parameter change scenarios, namely, 10 % to 20 % decrease and increase of wind shear initial data at 850-200 hPa, and by 10 % to 20 % decrease of relative humidity initial data at 850-700 hPa. The result showed that the negative correlations between wind shear and intensity are found in wind shear scenarios. Wind shears of 10 ms-1 which lead to strengthening of the wind intensity in the early period of Typhoon development are found in wind shear scenarios. The effect of wind shear changes on wind intensity is statistically significant in the 20 % wind shear scenarios. During mature stage, weak wind intensity occurred when wind shear increase as given in the WRF standard-release and the 20 % decreasing scenario. Different situation is found in the 20 % increasing scenario where wind shear tend to weak and lead to strong wind intensity at this stage. Meanwhile, the reduction of moisture supply at 850-700 hPa resulting from 20 % decreasing relative humidity play a major role in the weakening of wind intensity and reduces mechanical energy of the cycle process as much as 300 J kg-1.
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