Judul: Implementasi Sistem Jaminan Halal dan Hygiene Sanitasi di Restoran Captain Kerang Jambu Dua Bogor
Abstrak: ABSTRAK MUHAMMAD ANDRIYADI. Implementasi Sistem Jaminan Halal dan Hygiene Sanitasi di Restoran Captain Kerang Jambu Dua Bogor. Dibimbing oleh MUSLICH. Restoran Captain Kerang bergerak dibidang panganan laut olahan dengan menu utama olahan kerang, ikan, cumi, dan udang. Restoran Captain Kerang belum pernah diuji pemenuhan persyaratan keamanan pangan dan pemenuhan hygiene sanitasi serta persyaratan sertifikasi HAS 23000 sehingga Restoran Captain Kerang belum bisa menjamin status keamanan dan kehalalan setiap produk yang dihasilkan. Hal ini dikarenakan pemilik restoran belum mengetahui persyaratan status halal dan pemenuhan hygiene sanitasi yang sesuai menurut LPPOM MUI. Penelitian ini bertujuan menyusun dan menerapkan manual Sistem Jaminan Halal (SJH) serta hygiene sanitasi. Manual Sistem Jaminan Halal (SJH) disusun sesuai dengan kondisi Restoran Captain Kerang dan terdiri dari kebijakan halal, tim manajemen halal, prosedur tertulis aktivitas kritis, audit internal, pelatihan, bahan, menu, fasilitas, penanganan produk yang tidak sesuai kriteria, kemampuan telusur dan kaji ulang manajemen. Hasil penelitian menunjukkan masih ada beberapa kriteria yang belum terpenuhi seperti fasilitas bangunan yang terlalu terbuka sehingga tidak rapat serangga dan hama serta apabila hujan air masih bisa membasahi lantai karena bangunan tidak dibuat tertutup sepenuhnya dan dapur yang berbatasan langsung dengan jalan raya yang bisa mengakibatkan tercemarnya bahan dan produk makanan. Pelatihan eksternal dari LPPOM MUI belum pernah dilakukan oleh manajemen restoran namun pelatihan internal sudah dilaksanakan. Berdasarkan hal tersebut maka diusulkan perbaikan diantaranya yaitu mengikuti pelatihan eksternal HAS 23000, renovasi bangunan restoran, merancang ulang tata letak ruangan dan melengkapi fasilitas. Kata Kunci : Restoran, Sistem Jaminan Halal, Hygiene Sanitasi, Captain Kerang, ABSTRACT MUHAMMAD ANDRIYADI. Implementation of Halal Assurance System and Hygiene Sanitation at Captain Kerang Restaurant, Jambu Dua, Bogor. Supervised by MUSLICH. Captain Kerang Restaurant is engaged in processed seafood with processed shellfish, fish, squid, and shrimp as its main menu. Captain Kerang Restaurant has never been tested to meet the compliance requirements for food safety, hygiene sanitation hygiene, as well as HAS 23000 certification. Thus, Captain Kerang Restaurant has not been able to guarantee the safety and halal status of each product. This is due to restaurant owners do not know the halal status compliance requirements and the appropriate hygiene sanitation according to LPPOM MUI. This study aims to develop and implement Halal Assurance System (HAS) manual and hygiene sanitation. Halal Assurance System (HAS) Manual is prepared in based on the conditions of the Captain Kerang Restaurant, consists of halal policy, halal management team, written procedures for critical activities, internal audit, training, materials, menus, facilities, handling products that do not meet criteria, traceability and management review. The results showed that there were still some criteria that had not been met, such as building facilities are too open so that insects and pests can easily enter; rain water can wet the floor because the building is not fully covered, and the kitchen is directly adjacent to the main road which can result in contamination of materials and food product. External training from the LPPOM MUI has never been carried out by restaurant management, but internal training has been carried out. Based on this, the proposed improvements are join the HAS 23000 external training, renovating
Keyword: Restaurant, Halal Assurance System, Hygiene Sanitation, Captain Kerang

Judul: Implementasi Manual Sistem Jaminan Halal dan Higiene Sanitasi di Rumah Makan Angkringan Khas Jogja Mas Bowo Bogor
Abstrak: Angkringan Khas Jogja Mas Bowo merupakan rumah makan yang menyajikan beragam makanan tradisional khas daerah Jogja dan Solo. Rumah makan tersebut belum melakukan sertifikasi halal maupun higiene sanitasi sehingga keamanan dan kehalalan produknya belum terjamin. Oleh karena itu, penelitian ini bertujuan untuk menyusun dan menerapkan sebuah manual Sistem Jaminan Halal bagi Angkringan Khas Jogja Mas Bowo berdasarkan kriteria-kriteria yang terdapat pada Halal Assurance System (HAS) 23 000. Manual SJH merupakan dokumen berisi panduan teknis untuk memenuhi sebelas kriteria sistem jaminan halal yang sesuai dengan kondisi rumah makan. Penelitian diawali dengan melakukan analisis terhadap kondisi umum dan proses bisnis Angkringan Khas Jogja Mas Bowo. Setelah data keadaan lapang rumah makan diketahui, selanjutnya dilakukan penyusunan manual SJH dan implementasinya. Hasil penelitian menunjukkan bahwa manual SJH belum dapat diimplementasikan sepenuhnya karena belum terpenuhinya beberapa kriteria. Kriteria yang belum dapat diimplementasikan di antaranya belum adanya pelatihan eksternal bagi karyawan, belum lengkapnya dokumen pendukung bahan, serta fasilitas sanitasi yang belum lengkap. Berdasarkan kelemahan tersebut, usulan perbaikan yang dapat dilakukan yaitu melakukan pelatihan eksternal HAS 23 000 bagi karyawan, melengkapi dokumen pendukung bahan dan pemasok, dan melengkapi fasilitas sanitasi., Angkringan Khas Jogja Mas Bowo is a restaurant that serves a variety of traditional foods typical of the Jogja and Solo regions. This restaurant does not yet have halal and hygiene sanitation certification so that the safety and halalness of the products are not guaranteed. Therefore, this research is being done to develop and implement a manual for Halal Assurance System based on the criteria contained in the Halal Assurance System (HAS) 23 000. The manual is a document that contains technical guidelines to fulfill the eleven criteria of the Halal Assurance System that are following the real conditions of the restaurant. The study begins by analyzing the general condition and business process at Angkringan Khas Jogja Mas Bowo. After knowing the state of the field, the halal assurance system manual was developed and implemented. The results showed that the HAS manual could not be fully implemented because several criteria had not been fulfilled. The criteria that cannot be implemented include the absence of external training for employees, incomplete supporting documents for materials, and incomplete sanitation facilities. Based on these weaknesses, improvements are proposed, namely by participating in an external training of HAS 23 000, completing supporting documents for materials and suppliers, and sanitation facilities.
Keyword: Halal Assurance System, HAS Manual, Hygiene Sanitation, Restaurant

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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