Judul: Application of GMP and SSOP in Production Process of Beef Rendang in Rendang Producer Istana Rendang Jambak
Abstrak: Rendang adalah kuliner budaya Minangkabau yang dibuat dari daging yang dimasak dengan santan dan tambahan bumbu selama 4-6 jam menggunakan tungku kayu dan tempat yang semi tertutup, sehingga rendang berpotensi untuk tercemar kontaminasi dari lingkungan tempat produksi. Tujuan penelitian ini untuk mengevaluasi penerapan syarat dasar standar keamanan pangan yaitu GMP dan SSOP selama persiapan bahan hingga penyimpanan produk pada produsen rendang Istana Rendang Jambak. Data diambil berdasarkan observasi dan wawancara pekerja dan pemilik. Penilaian kesesuaian penerapan GMP di produsen rendang Istana Rendang Jambak memperoleh nilai 34,17%-85,00%, dengan nilai penyimpangan 213 dari nilai keseluruhan 468. Penilaian kesesuaian penerapan SSOP memperoleh nilai 0,00%-68,75%, dengan nilai penyimpangan 79 dari nilai keseluruhan 120. Istana Rendang Jambak cukup memenuhi prinsip-prinsip GMP, namun kurang memenuhi ketentuan FDA mengenai SSOP., Rendang is a Minangkabau culinary culture made from meat cooked with coconut milk and additional spices for 4-6 hours using a wood stove and a semi-closed place so that rendang has the potential to be contaminated by contamination from the environment where it is produced. The purpose of this study was to evaluate the application of the basic requirements for food safety standards GMP and SSOP during the preparation of materials to storage of products at Istana Rendang Jambak. The data is taken based on observations and interviews of workers and owner. The assessment of the suitability of the application of GMP in the rendang producer of Istana Rendang Jambak obtained a value 34,17%-85,00%, with a deviation value of 213 from the overall value 468. The assessment of the suitability of the application of SSOP obtained a value 0,00%-68,75%, with a deviation value of 79 from the overall value 120. Istana Rendang Jambak is sufficient to meets the GMP principles, but does not meet FDA requirements regarding SSOP.
Keyword: GMP, Rendang, SSOP

Judul: HACCP of Pouch-Packed Commercial Sterile Meat Rendang Products and Hazard Analysis of Other Rendang Products
Abstrak: CV CPJ merupakan produsen produk pangan olahan steril komersial, menghadapi tantangan dalam penerapan sistem keamanan pangan yang memadai. Penelitian ini bertujuan mengidentifikasi proses produksi rendang daging steril komersial, menyusun dokumen Hazard Analysis Critical Control Point (HACCP) untuk produk rendang daging, dan menganalisis bahaya pada produk rendang lain menggunakan dokumen HACCP rendang daging sebagai acuan. Penyusunan dokumen HACCP mengikuti standar terbaru Codex CXC 1-1969 General Principle of Food Hygiene revisi 2022. Metode penelitian meliputi observasi proses produksi, wawancara dengan supervisor produksi, serta analisis data primer dan sekunder. Proses sterilisasi ditetapkan sebagai Critical Control Point (CCP) dengan batas kritis pada suhu 110°C selama 86 menit. Sistem pemantauan dilakukan pada proses sterilisasi di ruang produksi menggunakan termometer dan timer oleh operator. Tindakan koreksi dilakukan dengan melebihkan waktu sterilisasi sesuai perhitungan ulang berdasarkan rekomendasi model yang dimiliki, pengecekan alat sebelum pemakaian, dan melakukan perawatan secara berkala. Verifikasi dengan uji validasi kecukupan panas. Sistem dokumentasi dengan membuat logbook suhu dan waktu sterilisasi, dokumen hasil kalibrasi termometer serta hasil uji kecukupan panas. Penelitian ini menunjukkan penyesuaian dokumen HACCP produk rendang daging terhadap produk rendang lain pada parameter bahan saja sehingga belum dinyatakan sepenuhnya dapat diterapkan pada produk rendang lainnya., CV CPJ, a producer of commercially sterile processed food products, faces challenges in implementing an adequate food safety system. This study aims to identify the production process of commercially sterile beef rendang, develop a Hazard Analysis Critical Control Point (HACCP) document for beef rendang, and analyze hazards in other rendang products using this document as a reference. The HACCP preparation follows the latest Codex CXC 1-1969 General Principles of Food Hygiene, revised in 2022. Research methods include production process observation, interviews with production supervisors, primary and secondary data analysis. The sterilization process is designated as the Critical Control Point (CCP) with a critical limit of 110 °C for 86 minutes. Monitoring is conducted during sterilization using thermometers and timers by operators. Corrective actions involve extending sterilization time based on model-recommended recalculations, pre-use equipment checks, and regular maintenance. Verification is done through heat adequacy validation tests. Documentation includes creating sterilization temperature and time logbooks, thermometer calibration documents, and heat adequacy test results. This study shows that adjusting the beef rendang HACCP document to other rendang products only accounts for ingredient parameters; thus, it cannot be fully applied to other rendang products.
Keyword: food safety, HACCP, beef rendang, commercial sterilization

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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