Judul: Gap Analysis On The Quality And Food Safety Management System With ISO 22000 at PT. Indesso Aroma : Green Tea Extract As A Model
Abstrak: The aim of the present work was to do a gap analysis on the quality and food safety management system with ISO 22000 at PT. Indesso Aroma using green tea extract as a model. Gap analysis was initiated by analysis of potential hazards of raw material, processing steps and equipments, end product (green tea extract); assessment on existing quality and food safety management system and its implementation; gap analysis of the company existing condition vs. ISO 22000. Based on these assessments, strategy development of food safety management system based on ISO 22000 and its implementation was recommended to the company. The potential hazards of raw material i.e. green tea are pathogen bacteria, heavy metals, arsen and residue pesticide. These hazards have to be controlled as CCP. Beside hazard associated with green tea, pathogen bacteria E. coli was also identified as hazard from demineralized water. This hazard is controlled by OPRP. The processing steps potential to harbor hazards are preparation of extraction unit, transfer of green tea leaf, extraction, evaporation, filtration, concentration, blending and packing. These hazards are controlled by OPRP. The potential hazards of green tea extract is pathogen bacteria, heavy metals, arsen and residue pesticide. Pathogen bacteria is controlled by checking at every production batches, while heavy metals, arsen and residue pesticide are controlled by checking at every three months. Implementation of GMP shows that the company classified as very good. They were three major finding and one minor finding need to be addressed before ISO 22000 implementation. Gap analysis on the company existing condition vs. ISO 22000 shows that the company has implemented 42 out of 52 ISO 22000 requirements. Based on this study the company is recommended to assemble food safety team, establish food safety policy and related objectives, establish emergency preparedness and response, withdrawal and validation procedures, and include food safety aspect in the company existing ISO 9001 procedures as the necessary steps to be taken to implement ISO 22000.
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Judul: Harmonisasi sistem jaminan mutu ISO 9001:2000 dan sistem HACCP ke dalam Sistem Manajemen Keamanan Pangan ISO 22000:2005 di PT Indoeskrim Dairy Food
Abstrak: Since food safety has become an important issue, every food tried their best effort to implement food safety management system to protect not only their customer but also the company's life. IS0 22000:2005 food safety management system was a latest system submitted by IS0 which is recognized world wide. Therefore many food industries that had already implemented HACCP and IS0 9001 made efforts to transfer their system to IS0 22000:2005 to simplify the system. The aim of this work was to develop a harmonization between IS0 9001:2000 aid HACCP system with IS0 22000:2005. Taken place at PT. Indoeskrim Dairy Food, this work presented a special discussion on analysis between the above three management systems, implementaton of a better sanitation program, development a proper coding system to establish a system with a good traceability for every product produced. To integrate both system a gap analysis was carried out and the gap was then fulfilled with OPRP, PIP, modified quality manuals, HACCP Table Plan and traceability system. According to IS0 22000:2005, a company had to fulfill certain sanitation programs which is required by the system. Company must also monitor the implementation of GMP and monitoring on OPRPS Traceability system is also required as a tool for the organization to solve and overcome problems from costumer. The basic principles for the system are easy to verified, consistent, result oriented, cost efficient and easy to apply.
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Judul: Karakteristik Anatomi Skelet Kepala Buaya senyulong (Tomistoma schlegelii).
Abstrak: Buaya sepit atau senyulong (Tomistoma schlegelii) merupakan jenis buaya asli Indonesia yang berhabitat di sungai-sungai Sumatera, Kalimantan, dan juga pedalaman Sulawesi. Salah satu ciri khas buaya senyulong adalah bentuk moncong yang runcing dan sempit, namun hingga saat ini informasi mengenai struktur skelet kepala buaya senyulong sangat terbatas. Penelitian ini bertujuan untuk mempelajari karakteristik anatomi skelet kepala buaya senyulong yang dikatikan dengan fungsi dan perilakunya. Penelitian dilakukan secara eksploratif dengan melakukan pengamatan, pencatatan, dan pengambilan gambar dari skelet kepala buaya senyulong. Skelet kepala berukuran panjang 70 cm, lebar 29 cm, dan tingggi 17 cm dengan permukaan kasar pada os nasale, os frontale, os maxilla, os mandibula, os lacrimale, os jugale. Jumlah gigi pada buaya ini sebanyak 78 buah, terdiri dari 4 buah gigi premaxila, 16 buah gigi maxila, dan 19 buah gigi mandibula. Pada regio orbitalis ditemukan dua pasang fenestrae temporales yang berkembang baik. Fenestra supratemporale merupakan lubang oval yang membentang di sepanjang os parietale. Fenestra infratemporale berbentuk segitiga dan dibatasi oleh os squamosum, os postorbitale, os jugulare, dan os quadratum. Os mandibula hewan ini mempunyai symphysis mandibularis yang panjang yaitu garis yang melintang di corpus mandibulae. Secara fungsional ukuran symphysis mandibularis berkaitan dengan adaptasi hewan terhadap diet makan.
Keyword: kepala, moncong, Tomistoma schlegelii