Judul: Analisis Titik Kritis Produksi dan Penerapan Prosedur Good Manufacturing Practice(GMP) pada Coconut Aminos untuk Menjamin Keamanan Pangan
Abstrak: SEKAR AYU WULANDARI. Analisis Titik Kritis Produksi dan Prosedur Good Manufacturing Practice (GMP) pada Produk Coconut Aminos di PT Liza Herbal International. Dibimbing oleh ERLIZA HAMBALI dan PURWOKO. Coconut Aminos adalah produk saus penyedap makanan yang dibuat dari gula kelapa melalui proses fermentasi moromi. Produk ini bebas alergen dan gluten yang menjadikannya aman bagi penderita alergi dan diabetes serta sebagai alternatif kecap asin dari kedelai. PT Liza Herbal International selaku mitra menginginkan adanya proses ekspor produk Coconut Aminos ke beberapa negara, seperti Amerika Serikat dan Perancis. Penelitian ini berfokus pada analisis penerapan prosedur keamanan pangan untuk proses ekspor, yaitu Good Manufacturing Practice (GMP) dan Hazard Analysis Critical Control Point (HACCP) yang bertujuan menjamin keamanan produk sampai ke tangan konsumen. Metode analisis GMP dan HACCP didasarkan pada Permerind RI No. 75/M-IND/PER/7/2010 tentang Pedoman Cara Produksi Pangan Olahan yang Baik (CPPOB) atau GMP dan analisis HACCP didasarkan oleh keputusan dari Codex Alimentarius Commission (CAC) 1993. Hasil penelitian menunjukkan bahwa pada ketiga analisis GMP yang terdiri dari analisis kesesuaian penerapan produser, analisis ketidaksesuaian prosedur, dan metode skoring sarana produksi yang menunjukkan hasil “BAIK”. Pada analisis Hazard Analysis Critical Control Point (HACCP), dilakukan pada setiap proses produksi Coconut Aminos dan diperoleh hasil analisis Critical Control Point (CCP) sebanyak 7. Selain CCP, luaran yang diperoleh dari analisis HACCP adalah tindakan pengendalian dan batas kritis pada proses produksi Coconut Aminos. Kata kunci: Analisis Titik Kritis, Cara Pengolahan Pangan Olahan yang Baik (CPPOB), Coconut Aminos, SEKAR AYU WULANDARI. Analysis of Production Critical Points and Good Manufacturing Practice (GMP) Procedures in Coconut Aminos Product in PT Liza Herbal International. Supervised by ERLIZA HAMBALI and PURWOKO. Coconut Aminos is a food flavoring sauce product made from coconut sugar through the moromi fermentation process. This product is allergen and gluten-free which makes it safe for allergy and diabetes sufferers as well as an alternative to soy sauce. PT Liza Herbal International as a partner wants a process to export Coconut Aminos products to several countries, such as the United States and France. This research focuses on the analysis of the implementation of food safety procedures for the export process, namely Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP) which aims to ensure the safety of products to consumers. The GMP and HACCP analysis methods are based on Permerind RI No. 75/M-IND/PER/7/2010 concerning Guidelines for Good Processed Food Production Practices (CPPOB) or GMP and HACCP analysis is based on a decision from the Codex Alimentarius Commission (CAC) 1993. The results of the study show that in the three GMP analyses which consist of an analysis of the suitability of the implementation of the producer, an analysis of the non-conformity of the procedure, and a scoring method of production facilities that show "GOOD" results. In the Hazard Analysis Critical Control Point (HACCP) analysis, it was carried out in each Coconut Aminos production process and the results of the Critical Control Point (CCP) analysis were obtained as many as 7. In addition to CCP, the outputs obtained from HACCP analysis are control measures and critical limits on the production process of Coconut
Keyword: keamanan pangan, Coconut Aminos, Good Manufacturing Practice, Analisis Titik Kritis Produksi

Judul: Analisis Komparatif Metode Perbaikan Proses Pembotolan Coconut  Aminos dengan Roof Cause Analysis untuk Mengurangi Kontaminasi  Khamir Kapang
Abstrak: PT LHI has been experiencing significant product spoilage due to yeast and mold contamination in their Coconut Aminos, with rejection rates ranging from 20% to 50%. The bottling process was identified as a critical point for contamination. This study aimed to determine the optimal bottling method for minimizing yeast and mold growth while considering factors like microbial inactivation efficacy, cost-effectiveness, and production efficiency. A root cause analysis, employing cause-and-effect analysis, Pareto charts, and FMEA, was conducted to pinpoint the underlying causes of contamination within the bottling process. Various alternative methods, including hot filling, autoclave, and water bath canning, were evaluated and compared. The findings revealed that hot filling with a combination of 80°C filling temperature and dry sterilization at 120°C for 2 hours emerged as the most effective approach, significantly reducing contamination rates from 50% to 8.26%., PT LHI menghadapi permasalahan berupa kontaminasi khamir dan kapang pada produk Coconut Aminos, dengan tingkat penolakan mencapai 20% hingga 50%. Proses pembotolan diidentifikasi sebagai titik kritis terjadinya kontaminasi. Penelitian ini bertujuan untuk menentukan metode pembotolan yang optimal untuk meminimalkan pertumbuhan khamir dan kapang, dengan mempertimbangkan faktor-faktor seperti efektivitas inaktivasi mikroba, biaya produksi, dan efisiensi produksi. Analisis akar masalah, menggunakan analisis sebab-akibat, diagram Pareto, dan FMEA, dilakukan untuk mengidentifikasi penyebab mendasar kontaminasi dalam proses pembotolan. Beberapa metode alternatif, termasuk hot filling, autoclave, dan pengemasan water bath, dievaluasi dan dibandingkan. Hasil penelitian menunjukkan bahwa metode hot filling dengan kombinasi suhu pengisian 80°C dan sterilisasi kering pada 120°C selama 2 jam muncul sebagai pendekatan yang paling efektif, yang secara signifikan mengurangi tingkat kontaminasi dari 50% menjadi 8,26%.
Keyword: Bottling process, Coconut Aminos, root cause analysis, Yeast and mold

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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