Judul: Perancangan dan Implementasi Hazard Analysis Critical Control Point (HACCP) Plan Produk Herbal Capsule (Studi Kasus di PT Liza Herbal International, Kota Bogor)
Abstrak: Large number of foods and drugs poisoning makes a lot of food and drug companies, including PT Liza Herbal International (LHI) as a manufacturer of herbal capsule product, needs to include the products to implementing the Hazard Analysis Critical Control Point (HACCP) system to ensure that the product is safe for consumption. The goal of this research is designing a HACCP Plan of herbal capsule products, implementing the HACCP Plan, and implementing the right method in making traditional medicine by implementing the HACCP Plan. This research using Good Manufacturing Process (GMP) analysis, sanitation analysis, and designing HACCP Plan based on 12 steps of implementing HACCP Plan. Based on hazard analysis and determining the critical control point, there are two Critical Control Points (CCP) in the process of herbal capsule production, that is the drying of raw material and irradiation of product. HACCP team determines the critical limit, monitoring procedure, corrective action, verification prosedure, and documentation procedure of each CCP. PT LHI can implementing the right method in making traditional medicine by implementing the HACCP Plan effectively and supported by all of stakeholder.
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Judul: Evaluasi Sistem Keamanan Pangan Berbasis HACCP dalam Produk Mini Jelly PT XYZ
Abstrak: Keamanan pangan telah menjadi perhatian masyarakat, sehingga untuk memperoleh dan meningkatkannya, diperlukan sistem yang memenuhi standar keamanan pangan di Indonesia. Hazard Analysis and Critical Control Point (HACCP) dianggap sebagai metode paling lengkap dalam mengelola bahaya pada pangan dan dapat diterapkan pada industri pangan. Penelitian ini bertujuan untuk mengevaluasi persyaratan dasar dan sistem HACCP produk mini jelly sehingga ditemukan kesenjangan implementasi dan peningkatan sistem HACCP dapat dilakukan perusahaan. Metode penelitian meliputi peninjauan Pre-Requisite Program (PRP), peninjauan HACCP, dan gap analysis. Hasil penelitian menunjukkan bahwa penerapan Good Manufacturing Practices PT XYZ berada pada level III dengan nilai kesesuaian penerapan cukup memenuhi (79,82%), sehingga perlu dilakukan perbaikan pada aspek tertentu. HACCP yang diterapkan berdasarkan 12 langkah penerapan HACCP menghasilkan 2 Critical Control Point (CCP) yaitu CCP pasteurisasi pada suhu 80±2 oC selama 7 menit untuk mengendalikan bahaya mikrobiologi dan CCP pendeteksi logam dengan pendeteksian minimal Fe 2,0 mm dan stainless steel 3,0 mm untuk mengendalikan bahaya serpihan logam. Ditemukan kesenjangan penerapan HACCP yakni pada jumlah anggota tim HACCP, deskripsi produk, identifikasi kegunaan produk, diagram alir, analisis bahaya, CCP, serta sistem pencatatan dan pembukuan., Food safety has become a public concern, in order to obtain and improve food safety, a system that meets Indonesia’s food safety standards is needed. Hazard Analysis and Critical Control Points (HACCP) is considered a comprehensive method for handling food hazards and can be applied in the food industry. This study aims to evaluate the basic requirements and the HACCP system for mini jelly products, so companies can find implementation gaps and improve the HACCP system. Research methods include Pre-Requisite Program (PRP) review, HACCP review, and gap analysis. The results showed that PT XYZ's Good Manufacturing Practices implementation was at level III with a suitability value of sufficient application (79,82%), thus certain aspects require improvement. HACCP is applied based on the 12 steps of HACCP application produces 2 Critical Control Points (CCP), namely CCP pasteurization at 80±2 oC for 7 minutes to control microbiological hazards and CCP metal detection with a minimum detection of Fe 2,0 mm and stainless steel 3,0 mm to control the metal splinter hazard. Gaps were found in the implementation of HACCP, namely in the number of HACCP team members, product descriptions, identification of product uses, flowcharts, hazard analysis, CCP, and recording and bookkeeping systems.
Keyword: CCP, gap analysis, GMP, HACCP, mini jelly

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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