Judul: Implementasi Sistem Jaminan Halal dan Hygiene Sanitasi di Kafe Studente Bogor
Abstrak: Kafe Studente penyedia jasa makanan dan minuman harus memastikan produk yang dibuatnya halal, mulai dari persiapan bahan, proses produksi dan proses pascaproduksi. Selain itu hygiene sanitasi juga harus diperhatikan agar produk yang dihasilkan aman dikonsumsi. Penelitian ini bertujuan menyusun manual Sistem Jaminan Halal (SJH) dan mengimplementasikan di Kafe Studente. Penelitian dilakukan dengan mengidentifikasi data primer, proses bisnis, hygiene sanitasi, menyusun manual SJH, implementasi dan menyusun perbaikan. Manual SJH berisi kebijakan halal, tim manajemen halal, pelatihan, bahan, produk, fasilitas produksi, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak memenuhi kriteria, audit internal dan kaji ulang manajemen. Hasil penelitian menunjukkan bahwa Kafe Studente belum memenuhi persyaratan SJH seperti dokumen pendukung untuk bahan baku dan bahan tambahan pangan, pelatihan dan edukasi, serta fasilitas hygiene sanitasi. Perbaikan yang dapat dilakukan yaitu dengan melengkapi dokumen pendukung untuk bahan baku dan bahan pendukung, mengikuti pelatihan eksternal HAS 23 000, dan meningkatkan fasilitas hygiene sanitasi.
Keyword: hygiene sanitasi, manual SJH, Kafe Studente

Judul: Implementasi Manual Sistem Jaminan Halal dan Sistem Hygiene Sanitasi di Warung Sego Bandarlampung
Abstrak: Warung Sego menyajikan menu makanan tradisional yang belum pernah diuji pemenuhannya terhadap persyaratan hygiene sanitasi dan persyaratan sertifikasi halal HAS 23000 sehingga keamanan dan kehalalannya belum terjamin. Penelitian ini bertujuan untuk menerapkan dan memaksimalkan semua kriteria manual Sistem Jaminan Halal (SJH) dan uji coba penerapannya di Warung Sego. Manual ini diperlukan sebagai panduan teknis untuk memenuhi persyaratan hygiene sanitasi dan kehalalan dari produk yang dihasilkan. Manual SJH disusun berdasarkan kondisi nyata rumah makan Warung Sego dan berisi tentang kriteria-kriteria implementasi sistem jaminan halal. Kriteria Sistem Jaminan Halal terdiri dari kebijakan halal, tim manajemen halal, pelatihan, bahan, produk, fasilitasi produksi, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak memenuhi kriteria, audit internal, serta pengkajian ulang manajemen. Hasil penelitian menunjukkan bahwa pada saat pengimplementasian Manual Sistem Jaminan Halal terdapat beberapa kriteria yang belum terpenuhi yakni fasilitas produksi dan sanitasi, persyaratan bahan dan pelatihan eksternal. Terdapat bahan yang belum memiliki dokumen pendukung, serta belum ada karyawan yang mengikuti pelatihan eksternal. Hasil penelitian menunjukkan bahwa manual SJH dapat diimplementasikan kecuali pada fasilitas, audit eksternal dan sebagian persyaratan bahan. Berdasakan hal tersebut maka diusulkan perbaikan yaitu melengkapi dokumen pendukung untuk bahan, mengikuti audit eksternal HAS 23 000 dan merancang ulang tata letak ruangan sehingga dapat dilakukan implementasi secara keseluruhan., Warung Sego serves traditional food menus that have never been tested for compliance with sanitation hygiene requirements and HAS 23 000 halal certification requirements so that safety and halalness are not guaranteed. This study aims to apply and maximize all criteria for the Halal Assurance System (SJH) manual and to test the application at Warung Sego. This manual is needed as a technical guide to meet the sanitation and halal hygiene requirements of the products produced. The HAS Manual is compiled based on the real conditions of the Warung Sego restaurant and contains the criteria for implementing the halal guarantee system. The criteria for the Halal Assurance System consist of halal policy, halal management team, training, materials, products, production facilitation, written procedures for critical activities, traceability, handling of products that do not meet the criteria, internal audits, and management reviews. The results showed that during the implementation of the Halal Assurance System Manual there were several unfulfilled criteria, namely production and sanitation facilities, material requirements and external training. There are materials that do not have supporting documents, and there are no employees who have attended external training. The results showed that HAS manual can be implemented except for facilities, external audits and some material requirements. Based on this, improvements are proposed, namely completing supporting documents for materials, following the HAS 23 000 external audit and redesigning the layout of the room so that the overall implementation can be carried out.
Keyword: halal assurance system, manual, restaurant, sanitation hygiene

Judul: Thermal Characteristics and Dynamics of Tropical Cyclone over Western North Pacific Ocean: A Case Study of Typhoon Songda (Chedeng) 2011
Abstrak: The frequent occasion of Tropical Cyclone (TC) over Western North Pacific (WNP) Ocean lies from 10˚N to 26˚N and 121˚E to 170˚E. Sources of TC development come from warm ocean temperature where latent heat is released during condensation processes and subsequently concentrated in the boundary layer. Relative humidity at 850-700 hPa is responsible to produce the most intense storm. Meanwhile, weak vertical wind shear between 850-200 hPa is one of the dynamical factors that lead to the development of TC. Pressure level of 850-200 hPa is chosen to minimize the thermodynamic effect in the lower troposphere. Typhoon Songda (Chedeng in the Philippines) or TSC lasted from May 18th to 30th, 2011 and strengthened into powerful Super Typhoon stage between May 24th and 27th. Long curving track and the exhibition of all sequences of TC life cycle, TSC is then considered as an ideal case of TC. The objective of the study with case of TSC is to investigate the role of thermal characteristics and dynamics on TC intensity. The research is carried out by using Advanced Research of Weather Research and Forecasting model (WRF ARW model) version 3.3. Two domains are employed in the model. The first domain situate from 02˚N to 40˚N and 118˚E to 149˚E and cover spatial resolution () of 33.1 km. The second domain situate from 09˚N to 27˚N and 119˚E to 132˚E with of 11 km. Timestep of the model () is 120 seconds. The model is supported by the following physical parameterization, i.e., Yonsei University Scheme (YSU) in the boundary layer, Kain-Fritsch scheme (KF) in the cumulus, and WRF Single-Moment 3-class scheme in the microphysics. Initial meteorological condition prior to the formation of the cyclone is generated using WRF ARW standard-release model. Sensitivity of the model output is obtained from a selected single-parameter change scenarios, namely, 10 % to 20 % decrease and increase of wind shear initial data at 850-200 hPa, and by 10 % to 20 % decrease of relative humidity initial data at 850-700 hPa. The result showed that the negative correlations between wind shear and intensity are found in wind shear scenarios. Wind shears of 10 ms-1 which lead to strengthening of the wind intensity in the early period of Typhoon development are found in wind shear scenarios. The effect of wind shear changes on wind intensity is statistically significant in the 20 % wind shear scenarios. During mature stage, weak wind intensity occurred when wind shear increase as given in the WRF standard-release and the 20 % decreasing scenario. Different situation is found in the 20 % increasing scenario where wind shear tend to weak and lead to strong wind intensity at this stage. Meanwhile, the reduction of moisture supply at 850-700 hPa resulting from 20 % decreasing relative humidity play a major role in the weakening of wind intensity and reduces mechanical energy of the cycle process as much as 300 J kg-1.
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