Judul: Implementation of Halal Assurance System and Good Manufacturing Practices for Home Industry in Cipanas Bread Production House
Abstrak: Rumah Produksi Roti Cipanas merupakan unit usaha yang memiliki kegiatan pokok berupa produksi dan distribusi roti. Dalam menjamin kehalalan dan kemanan produk pangan yang diproduksi, rumah produksi perlu memenuhi kriteria Sistem Jaminan Halal (HAS 23000) dan Cara Produksi Pangan yang Baik Untuk Industri Rumah Tangga (CPPB-IRT). Penelitian ini bertujuan Menyusun Manual Sistem Jaminan Halal dan Standard Operating Procedure (SOP) sebagai bentuk rekomendasi perbaikan dari hasil analisis kesenjangan antara standar yang digunakan dengan kondisi di rumah produksi, dimana baik manual SJH maupun SOP akan digunakan oleh Rumah Produksi sebagai panduan teknis untuk memenuhi persyaratan kehalalan dan keamanan pangan. Manual SJH disusun sesuai kondisi nyata rumah produksi yang berisikan 11 kriteria SJH yang terdiri dari kebijakan halal, tim manajemen halal, pelatihan, bahan, produk, fasilitas, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak sesuai kriteria, audit internal, dan kaji ulang manajemen. SOP yang dibuat terdiri dari SOP Proses Produksi Roti dan SOP Sanitasi Pabrik dan Lingkungan. Hasil implementasi menunjukan masih terdapat kekurangan yakni belum ada karyawan yang mengikuti pelatihan eksternal HAS 23000. Dokumen pendukung lainnya juga dibuat untuk pemenuhan persyaratan Sertifikasi Halal dan SPP-IRT., Cipanas Production House is a business unit which have main activities consist of bread production and distribution. Cipanas Production House has never been assessed due to its performance in fulfilling halal certification requirements HAS 23000 and Good Manufacturing Practices (GMP) for Home Industry. This research is being done to arrange Halal Assurance System Manual and Standard Operating Procedure (SOP) as a form of recommendation for improvement from the results of a gap analysis between the standards used and conditions in the production house, where both the HAS manual and the SOP will be used by the Production House as a technical guidance to fulfill the requirements of halal and food safety. The HAS manual is prepared according to the real conditions of the production house which contains 11 HAS criteria consisting of halal policy, halal management team, training, materials, products, facilities, procedures of critical activities, traceability, handling products that do not meet the criteria, internal audits, and management reviews. The SOPs made consist of SOPs for Bread Production Processes and SOPs for Factory and Environmental Sanitation. The results of the implementation show that there are still shortcomings, namely that there are no employees who have participated in the external HAS 23000 training. Other supporting documents are also made to fulfill the requirements of Halal Certification and SPP-IRT.
Keyword: CPPB-IRT, HAS Manual, SOP

Judul: Good Manufacturing Practices and Halal Assurance System Plan of Cake Products from Home Industry
Abstrak: IRTP perlu didorong untuk dapat memenuhi persyaratan regulasi dan pemenuhan kebutuhan konsumen akan pangan yang bermutu, aman dan halal. Magang tugas akhir ini bertujuan mengevaluasi penerapan CPPB-IRT dan menghasilkan manual secara sederhana dalam menyusun rencana SJH dan implementasinya pada produk cakes. Tahapan magang yang dilakukan di IRTP XYZ terbagi menjadi dua prosedur, yaitu prosedur CPPB-IRT dan prosedur SJH. Hasil kegiatan magang ini menunjukkan IRTP XYZ masuk dalam IRTP level IV dalam penerapan CPPB-IRT. Elemen ketidaksesuaian yang harus diperbaiki adalah elemen kritis dan serius. Elemen ketidaksesuaian kritis diantaranya pengondisian tempat sampah, kebersihan karyawan setelah dari toilet, belum memiliki kode produksi, serta penanggung jawab IRTP XYZ belum memiliki sertifikat PKP dan program pelatihan. Sedangkan, elemen ketidaksesuaian serius antara lain tidak tersedia sarana cuci tangan lengkap, toilet terbuka ke ruang produksi, dan karyawan masih mengenakan perhiasan saat produksi. Selain itu, IRTP XYZ telah memiliki manual SJH dan penerapan SJH sudah diterapkan. Kekurangan yang ditemukan adalah belum mengikuti pelatihan eksternal dan dokumen pendukung kehalalan bahan (sertifikat halal) dari sirup ceri sudah kedaluwarsa. Rekomendasi perbaikan untuk penerapan CPPB-IRT ialah memperbaiki elemen ketidaksesuaian kritis dan serius serta registrasi sertifikasi SPP-IRT. Sedangkan Perbaikan SJH dengan mengikuti pelatihan eksternal dan mengganti bahan baku ceri dengan merek lain., Food home industries (IRTPs) need an encouragement to meet the regulation and consumers’ demand on quality, safe, and halal food. This internship project aimed to evaluate the application of GMP and produce a simple manual in preparing a halal assurance system (HAS) plan and its implementation for cake products. The internship stages at IRTP XYZ were divided into two procedures, namely the GMP procedure and the HAS procedure. The results of this internship showed that IRTP XYZ was categorized as level IV in the implementation of GMP. Elements of non-conformance that must be corrected are critical and serious elements. Critical non-conformities elements were the condition of the rubbish bin, the cleanliness of employees after using the toilet, not having a production code, and the person in charge of IRTP XYZ does not have a food safety personal certificate and training program for the employees. Meanwhile, elements of serious non-conformities were not having complete hand washing facilities, toilets open to the production room, and employees still wearing jewelries during production. In addition, XYZ household food industry already had the HAS manual and the HAS implementation has been implemented. The shortcomings found were that they had not attended external training, and the supporting documents for the halal ingredients (halal certificate) from cherry syrup had expired. Recommendations for improvement for the implementation of GMP are fixing critical and serious non-conformities elements and registration for SPP-IRT certification. Meanwhile, the improvement of HAS is done by participating in external training and replacing the raw cherries with other brands.
Keyword: cake products, GMP, halal assurance system, recommendations for improvement

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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