Judul: Evaluasi Penerapan Good Manufacturing Practices (GMP) di Salah Satu UMKM Produk Tempe Telur Mentega di Kabupaten Bandung
Abstrak: Perkembangan industri makanan berskala UMKM makin menjamur di tengah masyarakat Indonesia. Industri pangan perlu mengembangkan sistem keamanan pangan untuk menunjang keamanan produknya. Salah satu dasar yang harus diterapkan pada industri pangan yaitu Good Manufacturing Practices (GMP) yang berisi persyaratan aspek-aspek produksi yang sesuai standar sehingga dapat memproduksi pangan yang aman dikonsumsi. Salah satu produk UMKM yang beredar di pasaran adalah tempe. Penelitian ini bertujuan mengevaluasi penerapan GMP di salah satu UMKM produk tempe telur mentega serta mencari solusi yang dapat diterapkan untuk menjalankan GMP secara penuh. Penelitian dilakukan dengan wawancara, observasi, serta evaluasi penerapan GMP yang merujuk pada Permenperin No. 75 tahun 2010. Hasil analisis penerapan GMP di UMKM produk tempe mentega menunjukkan tingkat penerapan GMP sebesar 87.47%. Penyimpangan yang ditemukan yaitu 7 penyimpangan minor dan 21 penyimpangan mayor sehingga UMKM produk tempe telur mentega dikategorikan level III pada penerapan GMP. Perbaikan yang dapat dilakukan yaitu menerapkan dan memfasilitasi sanitasi karyawan dengan baik, memperbaiki ruang penyimpanan kedelai mentah agar tidak menyentuh dinding dan lantai, wadah untuk distribusi diberikan penutup, membuat catatan produksi, serta memberikan pelatihan kepada karyawan mengenai keamanan pangan., MSME-scale food industry is increasing in Indonesian society. Food industry needs to develop a food safety system to support product safety. One of the basics that must be applied to the food industry is Good Manufacturing Practices (GMP), which contains requirements for manufacturing aspects that comply with food safety standards. MSME products on the market are tempeh. This study aims to evaluate GMP's application in one of the MSMEs of Tempeh egg butter products MSMEs and find a solution to fully implement GMP. The research was conducted by interviewing, observing, and evaluating GMP's implementation, which referring to the 2010 Permenperin No. 75. Results of the GMP application analysis in MSMEs of butter Tempe products show that GMP application rate of GMP is 87.47%. The deviations found were seven minor deviations and 21 significant deviations to categorize MSMEs in GMP as level III. Improvements that can be made include implementing and facilitating proper sanitation for employees, improving storage space for raw soybeans so that they do not touch the walls and floors, providing cover for distribution containers, create production documents, and providing on food safety training to employees.
Keyword: GMP, keamanan pangan, tempe telur mentega, UMKM

Judul: Application of Good Manufacturing Practices by Food  SMEs Dapur Umak in Bogor City
Abstrak: Setiap konsumen berhak atas produk pangan olahan yang aman dan berkualitas. Sayangnya, banyak pelaku usaha pangan olahan yang tidak menerapkan sistem keamanan pangan, termasuk Cara Produksi Pangan Olahan yang Baik (CPPOB) dalam produksinya. Hal tersebut ditunjukkan dengan masih terbatasnya usaha mikro kecil menengah (UMKM) pangan yang memiliki Izin Penerapan CPPOB (IP-CPPOB). IP-CPPOB merupakan persyaratan dasar agar produk pangan memperoleh izin edar makanan dalam (MD) BPOM. UMKM Dapur Umak merupakan UMKM pangan olahan cilok ayam suwir yang belum menerapkan CPPOB dalam proses produksinya. Kegiatan ini bertujuan mengevaluasi dan memperbaiki penerapan CPPOB pada sarana produksi UMKM Dapur Umak hingga memperoleh IP-CPPOB. Kegiatan dilakukan dengan: (1) menganalisis kesenjangan penerapan CPPOB sebelum dan sesudah pendampingan menggunakan checklist dari BPOM; (2) memberikan rekomendasi perbaikan dan mendampingi proses perbaikan; (3) menyusun dokumen CPPOB; serta (4) mendaftarkan IP-CPPOB. Hasil analisis kesenjangan sebelum pendampingan menunjukkan rating sarana produksi UMKM Dapur Umak yaitu D (sangat kurang) dan persentase rata-rata nilai kesesuaian sebesar 46,22%. Setelah dilakukan pendampingan, terjadi peningkatan rating sarana produksi menjadi A (sangat baik) dan persentase rata-rata nilai kesesuaian penerapan CPPOB menjadi 100,00%. Semua dokumen persyaratan pendaftaran IP-CPPOB telah disusun dan siap digunakan untuk pendaftaran MD BPOM dan IP-CPPOB telah berhasil diperoleh, Every consumer has the right to receive processed food products whose safety and quality are guaranteed. Unfortunately, there are still many processed food businesses who do not implement a food safety system, including Good Manufacturing Practice (GMP) in their production processes. This is demonstrated by the limited number of micro and small food enterprises (SME) that obtain Implementation Permit of GMP (IP-GMP). The IP-GMP is a basic requirement for food products to obtain a food distribution permit (MD) from BPOM. UMKM Dapur Umak is an SME producing cilok filled by shredded chicken, which has not fully implemented GMP in its production process. The aim of this research is to evaluate and improve the implementation of GMP in the SME Dapur Umak production facilities to obtain an IP-GMP. The research was conducted by: (1) analyzing gaps in the implementation of GMP before and after mentoring using a checklist from BPOM; (2) provide recommendations for improvement and accompany the improvement process; (3) prepare GMP documents; (4) and register for IP-GMP. The results of the gap analysis before mentoring showed that the rating of the SME Dapur Umak production facility was D (very poor) and the average percentage of compliance value was 46,22%. After mentoring and assistance program, the production facility rating increased to A (very good) and the average percentage of compliance value for implementing GMP became 100,00%. Apart from that, all the required documents for IP-GMP registration have been prepared and are ready to be used for MD BPOM registration. The IP-GMP certificate has been successfully obtained.
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Judul: Construction of Strongly Optimal Binary Linear Code with Minimum Distance 9 and 11
Abstrak: A binary linear code of length n over q F is a subspace of n q F . A code has three parameters that attached to it, namely length, dimension, and minimum distance. A code with length n, dimension k and minimum distance d is often called [n, k, d ]-code. Usually, when two parameters are given, then we want to find a code that has the best value for the last parameter. Based on Gilbert- Varshamov bound, if a [n, k, d ]-code exists and can not be expanded, we call it a strongly optimal code. In this paper, we construct strongly optimal code with minimum distance 9 and 11. In constructing the code, we created a theorem and algorithm based on Gilbert-Varshamov bound before we implement the algorithm to MAPLE programming language. Because of computational limitations, the program can only construct up to k = 10 for d = 9 and k = 12 for d = 11.
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