Judul: Application of GMP and SSOP in Production Process of Beef Rendang in Rendang Producer Istana Rendang Jambak
Abstrak: Rendang adalah kuliner budaya Minangkabau yang dibuat dari daging yang dimasak dengan santan dan tambahan bumbu selama 4-6 jam menggunakan tungku kayu dan tempat yang semi tertutup, sehingga rendang berpotensi untuk tercemar kontaminasi dari lingkungan tempat produksi. Tujuan penelitian ini untuk mengevaluasi penerapan syarat dasar standar keamanan pangan yaitu GMP dan SSOP selama persiapan bahan hingga penyimpanan produk pada produsen rendang Istana Rendang Jambak. Data diambil berdasarkan observasi dan wawancara pekerja dan pemilik. Penilaian kesesuaian penerapan GMP di produsen rendang Istana Rendang Jambak memperoleh nilai 34,17%-85,00%, dengan nilai penyimpangan 213 dari nilai keseluruhan 468. Penilaian kesesuaian penerapan SSOP memperoleh nilai 0,00%-68,75%, dengan nilai penyimpangan 79 dari nilai keseluruhan 120. Istana Rendang Jambak cukup memenuhi prinsip-prinsip GMP, namun kurang memenuhi ketentuan FDA mengenai SSOP., Rendang is a Minangkabau culinary culture made from meat cooked with coconut milk and additional spices for 4-6 hours using a wood stove and a semi-closed place so that rendang has the potential to be contaminated by contamination from the environment where it is produced. The purpose of this study was to evaluate the application of the basic requirements for food safety standards GMP and SSOP during the preparation of materials to storage of products at Istana Rendang Jambak. The data is taken based on observations and interviews of workers and owner. The assessment of the suitability of the application of GMP in the rendang producer of Istana Rendang Jambak obtained a value 34,17%-85,00%, with a deviation value of 213 from the overall value 468. The assessment of the suitability of the application of SSOP obtained a value 0,00%-68,75%, with a deviation value of 79 from the overall value 120. Istana Rendang Jambak is sufficient to meets the GMP principles, but does not meet FDA requirements regarding SSOP.
Keyword: GMP, Rendang, SSOP

Judul: Application Analysis of GMP and SSOP Principle in Commercially Sterilized Beef “Rendang” Produced and Preparation of HACCP Plan in CV XYZ
Abstrak: Penerapan sistem keamanan pangan dalam produksi pangan merupakan persyaratan wajib yang harus diterapkan oleh pelaku usaha untuk menjamin keamanan produk. CV XYZ merupakan kelompok industri skala kecil yang memproduksi rendang daging sebagai produk komersial. Rendang daging yang dihasilkan merupakan produk berisiko tinggi, karena termasuk kelompok pangan berasam rendah yang memiliki pH>4.6 dan aw>0.85. Persyaratan Cara Produksi Pangan Olahan yang Baik (CPPOB) dan Standard Sanitation Operating Procedure (SSOP) sudah diterapkan pada CV XYZ. Evaluasi penerapan CPPOB dan SSOP yang menjadi Prerequisite Program (PRP) perlu dilakukan untuk dapat mempersiapkan penerapan Hazard Analysis Critical Control Point (HACCP) Produk CV XYZ. Metode penelitian dilakukan dengan cara mengamati langsung di lapangan mengenai proses pembuatan rendang daging,analisis penerapan CPPOB dan SSOP, serta penyusunan manual HACCP. Tahap proses pembuatan rendang daging terdiri dari Penerimaan bahan, thawing, pencucian, pengupasan, penggilingan, penakaran, pemasakan, pengemasan primer, pemvakuman, sterilisasi ,pengemasan sekunder, dan pendistribusian. Analisis penerapan GMP pangan steril komersial menunjuk-kan CV XYZ berada pada level IV. Analisis penerapan SSOP di CV XYZ memiliki persentase penyimpangan 29,5% yang berarti penerapannya kurang memenuhi. Dalam penyusunan manual HACCP yang termasuk tahapan CCP, yaitu pencucian bahan, sterilisasi dan pendinginan., The application of a food safety system in the production of products is a mandatory thing that must be applied to ensure product safety. CV XYZ is a small food enterprise that produces commercially sterilized beef rendang. The beef rendang produced is a high-risk product that has pH>4.6 and aw>0.85. The Good Manufacturing Practices (GMP) and Standard Sanitation Operating Procedure (SSOP) principles have been applied in CV XYZ. Evaluation of the GMP and SSOP principles which is a prerequisite program (PRP) must be fulfilled before Hazard Analysis Critical Control Point (HACCP) is implemented. The research method was carried out by observing the processing of sterilized beef rendang, analysing the application of GMP and SSOP, and preparing the HACCP Plan document. The stage of the process of making beef rendang consisted of receiving materials, thawing, washing, stripping, milling, measuring, cooking, primary packaging, vacuuming, sterilizing, secondary packaging, and distribution. The results showed that GMP application was at level IV. Analysis of the application of SSOP had a deviation percentage of 29.5%, which means that the SSOP implementation was not satisfactorily complied. The critical control point of sterilized beef rendang was in the processing step of material washing, sterilization and cooling after sterilization.
Keyword: Analisis, CPPOB, SSOP, HACCP, rendang daging sapi

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.
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