Judul: PENGETAHUAN, SIKAP, DAN PERILAKU PENGELOLA  RUMAH MAKAN DI KOTA PELABUHAN RATU SUKABUMI TERHADAP KEAMANAN PANGAN
Abstrak: Keracunan pangan adalah salah satu permasalahan keamanan pangan yang sering terjadi di Indonesia, dengan salah satu penyebabnya adalah industri jasa boga seperti rumah makan. Penelitian ini bertujuan untuk mengkaji pengetahuan, sikap, dan perilaku pengelola rumah makan terhadap keamanan pangan. Penelitian dilakukan di Kota Pelabuhan Ratu Sukabumi dengan metode survei. Rumah makan yang dipilih adalah rumah makan Padang dan Sunda sebanyak 14 dari 16 rumah makan yang ditemukan berdasarkan survei BPS Sukabumi 2021. Hasil penelitian menunjukkan bahwa dari total 11 pemilik dan 30 pekerja, sebagian besar adalah perempuan dengan persentase berturut-turut 81,8% dan 63,3%. Pemilik sebagian besar berusia dewasa (54,5%), tingkat pendidikan SMP (36,4%), lama kerja > 3 tahun (90,9%), dan rumah makan yang dimiliki merupakan jasaboga golongan A1 (81,8%). Sebagian besar pekerja berusia remaja (80%), tingkat pendidikan SMA/SMK (66,7%), masa kerja tergolong baru (46,7%), dan bekerja pada rumah makan yang termasuk jasaboga golongan A2 berdasarkan Permenkes 2011 (53,3%). Pengetahuan, sikap, dan perilaku keamanan pangan pemilik maupun pekerja sebagian besar sudah termasuk dalam kategori cukup. Berdasarkan analisis Chi-Square, usia, jenis kelamin, dan pendidikan tidak berpengaruh terhadap pengetahuan, sikap dan perilaku pemilik maupun pekerja. Lama kerja berpengaruh terhadap perilaku pekerja tetapi tidak pada pemilik, sedangkan golongan rumah makan berpengaruh terhadap perilaku pemilik maupun pekerja. Analisis Spearman menunjukkan bahwa pengetahuan berpengaruh terhadap sikap pemilik tetapi tidak pada pekerja, sedangkan pengetahuan dan sikap tidak berpengaruh terhadap perilaku pemilik maupun pekerja. Perlu adanya upaya untuk meningkatkan pengetahuan, sikap, dan perilaku pengelola makanan melalui pelatihan keamanan pangan terkait higiene sanitasi yang baik dalam penanganan makanan., Food poisoning is one of the food safety problems often occurs in Indonesia, with foods from food service industries such as restaurants as one of the main sources. This study aims to examine the knowledge, attitudes and behavior of restaurant owners and workers regarding food safety. The research was conducted in the Pelabuhan Ratu Sukabumi city using a survey method. Fourteen out of 16 restaurants found based on the 2021 BPS Sukabumi Survei were comprised of Padang and Sundanese restaurants. The results show that of the 11 owners and 30 workers, the majority are women with a percentage of 81.8% and 63.3%, respectively. Most of the owners are adults (54.5%), have a junior high school level of education (36.4%), have worked for > 3 years (90.9%), and own restaurant categorized as class A1 food service industry (81.8%). Most of the workers are teenagers (80%), with high school/vocational school education level (66.7%), had a relatively new working period (46.7%), and work at restaurant categorized as class A2 food service industry according to Permenkes 2011 (53.3%). Most of the knowledge, attitudes and behavior of food safety owners and workers are classified as sufficient. Based on the Chi-Square analysis, age, gender and education have no effect on knowledge, attitudes and behavior of both owners and workers. Length of service affects the behavior of workers but not the owner, while the category of food service industry affects the behavior of both owners and workers. The Spearman's analysis shows that knowledge affects the attitude of the owner but not the workers, while knowledge and attitudes do not affect
Keyword: attitude, behavior, food safety, knowledge, restaurant

Judul: . Analysis of Food Handlers’ Knowledge and Attitude about Food Safety in Enhaii Hotel and Sutan Raja Hotel Bandung
Abstrak: Penelitian ini bertujuan untuk menganalisis pengetahuan dan sikap tentang keamanan pangan penjamah makanan dan komitmen manajemen dalam mengelola keamanan pangan di Enhaii Hotel (EH) dan Sutan Raja Hotel (SRH). Desain penelitian ini adalah Cross-Sectional Study. Penelitian dilaksanakan pada Mei-Juni 2021. Total subjek berjumlah 49 orang penjamah makanan dan pimpinan manajemen kedua hotel. Hasil uji deskriptif menunjukkan sebagian besar penjamah makanan (58,3% pengolah EH, 70% pramusaji EH, 81,8% pengolah SRH, dan 62,5% pramusaji SRH) memiliki pengetahuan yang baik. Sikap subjek mengenai keamanan pangan sebagian besar termasuk dalam kategori sedang (66,7% pengolah EH, 54,5% pengolah SRH, 56,3% pramusaji SRH). Uji korelasi Spearman menunjukkan terdapat hubungan yang signifikan antara pengetahuan dan sikap pengolah SRH (p<0,05). Komitmen pimpinan manajemen terhadap keamanan pangan dibuktikan dengan pengontrolan hama secara rutin, pelatihan-pelatihan tentang keamanan pangan, pengawasan terhadap supplier, dan sertifikasi CHSE., The objectives of this study were to analyze knowledge and attitudes about food safety among food handlers and the commitment of management in supervising food safety management systems in Enhaii Hotel (EH) and Sutan Raja Hotel (SRH). This was a Cross-Sectional Study, conducted in May-June 2021. Subjects are 49 food handlers along with head of management from respective hotels. Descriptive test showed that subject’s knowledge about food safety were mostly in good category (58.3% EH’s chefs, 70% EH’s waitresses, 81.8% SRH’s chefs, dan 62.5% SRH’s waitresses). Subject’s attitude about food safety were mostly in medium category (66.7% EH’s chefs, 54.5% SRH’s chefs, 56.3% SRH’s waitresses. Spearman correlation test result showed that there was a significant correlation between knowledge and attitude in SRH’s chefs (p<0.05). Commitment of top management about food safety was proven by routine pest control, training on food safety, supervision of supplier, and CHSE certification.
Keyword: Attitude, Food safety, Hotel, Knowledge, Management’s commitment

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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