Judul: Penerapan Keamanan Pangan dari Kalangan Usaha Mikro dan Kecil di sekitar Kampus IPB Dramaga
Abstrak: Food safety based on Government Regulations are conditions and efforts needed to prevent food from being contaminated by biological, chemical, and other objects that can interfere, harm, and endanger human health. Application such as Good Manufacturing Practices (GMP) explain the requirements that must be met by the food industry, including businesses such as MSMEs starting from processing raw materials to final products to ensure food safety. Food Safety has a big role among MSMEs to increase competitiveness. Some of the MSME players do not fully understand how to implement food safety to prevent harm to the products they produce. This research aims to find out how well MSE players have been implementing Food Safety in their business and to analyze diefferent factors that influence the implementation. The research method consisted of preparing questionnaires, finding, and assigning respondents around the IPB University Dramaga campus, collecting data by filling out questionnaires and analyzing data. The results show that 99% of respondents already heard about food safety but there are still problems in implementing the food safety according to Perka BPOM Guideline to GMP in Home Industries. Result also show that MSEs characteristics may influence food safety implementation.
Keyword: Application, Food Safety, MSME

Judul: Application of Good Manufacturing Practices by Food  SMEs Dapur Umak in Bogor City
Abstrak: Setiap konsumen berhak atas produk pangan olahan yang aman dan berkualitas. Sayangnya, banyak pelaku usaha pangan olahan yang tidak menerapkan sistem keamanan pangan, termasuk Cara Produksi Pangan Olahan yang Baik (CPPOB) dalam produksinya. Hal tersebut ditunjukkan dengan masih terbatasnya usaha mikro kecil menengah (UMKM) pangan yang memiliki Izin Penerapan CPPOB (IP-CPPOB). IP-CPPOB merupakan persyaratan dasar agar produk pangan memperoleh izin edar makanan dalam (MD) BPOM. UMKM Dapur Umak merupakan UMKM pangan olahan cilok ayam suwir yang belum menerapkan CPPOB dalam proses produksinya. Kegiatan ini bertujuan mengevaluasi dan memperbaiki penerapan CPPOB pada sarana produksi UMKM Dapur Umak hingga memperoleh IP-CPPOB. Kegiatan dilakukan dengan: (1) menganalisis kesenjangan penerapan CPPOB sebelum dan sesudah pendampingan menggunakan checklist dari BPOM; (2) memberikan rekomendasi perbaikan dan mendampingi proses perbaikan; (3) menyusun dokumen CPPOB; serta (4) mendaftarkan IP-CPPOB. Hasil analisis kesenjangan sebelum pendampingan menunjukkan rating sarana produksi UMKM Dapur Umak yaitu D (sangat kurang) dan persentase rata-rata nilai kesesuaian sebesar 46,22%. Setelah dilakukan pendampingan, terjadi peningkatan rating sarana produksi menjadi A (sangat baik) dan persentase rata-rata nilai kesesuaian penerapan CPPOB menjadi 100,00%. Semua dokumen persyaratan pendaftaran IP-CPPOB telah disusun dan siap digunakan untuk pendaftaran MD BPOM dan IP-CPPOB telah berhasil diperoleh, Every consumer has the right to receive processed food products whose safety and quality are guaranteed. Unfortunately, there are still many processed food businesses who do not implement a food safety system, including Good Manufacturing Practice (GMP) in their production processes. This is demonstrated by the limited number of micro and small food enterprises (SME) that obtain Implementation Permit of GMP (IP-GMP). The IP-GMP is a basic requirement for food products to obtain a food distribution permit (MD) from BPOM. UMKM Dapur Umak is an SME producing cilok filled by shredded chicken, which has not fully implemented GMP in its production process. The aim of this research is to evaluate and improve the implementation of GMP in the SME Dapur Umak production facilities to obtain an IP-GMP. The research was conducted by: (1) analyzing gaps in the implementation of GMP before and after mentoring using a checklist from BPOM; (2) provide recommendations for improvement and accompany the improvement process; (3) prepare GMP documents; (4) and register for IP-GMP. The results of the gap analysis before mentoring showed that the rating of the SME Dapur Umak production facility was D (very poor) and the average percentage of compliance value was 46,22%. After mentoring and assistance program, the production facility rating increased to A (very good) and the average percentage of compliance value for implementing GMP became 100,00%. Apart from that, all the required documents for IP-GMP registration have been prepared and are ready to be used for MD BPOM registration. The IP-GMP certificate has been successfully obtained.
Keyword: 

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