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: Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) dan Statistical Process Control (SPC) dalam Proses Produksi Bumbu Penyedap Rasa di PT Unilever Indonesia Tbk
Abstrak: PT Unilever Indonesia Tbk built new factory, Lion, where new savoury products are produced. As one of big company who give priority to maintaining consistency and quality of products, food quality management sistem and quality control of process is very important to do. The purpose of this research is to apply HACCP system and SPC in monitoring the Aw quality of the product. The HACCP implementation methods used consisted of pre-requisite program HACCP study, and HACCP Plan preparation based on five steps and seven principles of HACCP and The SPC methods used consisted of observation and identification of problems, brainstorming, control chart, fishbone diagram, Pareto diagram and action plan. Based on the identification and determination of CCPs of HACCP, there are four groups material that are categorized as OPRP and one OPRP in the process. There is one CCP on filling process, which the product passed through a metal detector machine to prevent contamination of foreign matter in the form of metal. The conclusion of identification problem brainstorming is Aw out of standard spesification. measurement results of samples 252 batch using i-chart indicating that the process is out of control. Using fishbone diagram, why why analysis and pareto analysis,the causes of Aw problem were analyzed. it was observed that there were four main problems contributed to 82,5% causes of this case includes RH of packing hall outside the standard (25%), semi-finished goods packaging products during the process of filling opened (25%), RH of dehumidifier outside standard (25%), and unloading time (7.5%).The action plan such as material handling monitoring along the process has been implemented to solve the problems.
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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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