Judul: Penyusunan Standard Operating Procedure (SOP) Produksi Green Bean untuk Meningkatkan Efisiensi Produksi di Java Halu Coffee
Abstrak: Produksi green bean di Java Halu Coffee memiliki permasalahan yaitu proses produksi yang kurang efisien. Salah satu solusi untuk meningkatkan efisiensi produksi adalah dengan melakukan standarisasi proses melalui penyusunan dokumen SOP. Penelitian ini bertujuan mengidentifikasi proses produksi green bean, menyusun dan mengevalusi hasil uji coba dokumen SOP. Penelitian dilakukan dengan beberapa tahapan yaitu eksplorasi, pendefinisian masalah, ideasi, pengembangan prototipe dan validasi. Produksi green bean terdiri dari beberapa proses yaitu penimbangan, perambangan, penyortiran, pulping, fermentasi, pencucian, penjemuran, hulling, grading dan penyimpanan. Penyusunan dokumen SOP dilakukan dengan menetapkan standar untuk setiap proses. Evaluasi hasil uji coba SOP terhadap tingkat pemahaman karyawan didapatkan hasill yaitu sebanyak 80% jawaban responden dinyatakan sangat paham dan 20% dinyatakan paham. Sedangkan evaluasi uji coba SOP terhadap tingkat rendemen didapatkan hasil berupa peningkatan rendemen sebesar 15,1% untuk proses natural dan 14,7% untuk proses washed.
Keyword: Efficiency, Green bean, Standardization, SOP

Judul: Evaluation of GMP and Implementation of SSOP and Preparation of HACCP Manual for Ground Coffee Production at Cooperative PDM
Abstrak: Perkembangan teknologi dan informasi mengakibatkan semakin meningkatnya persaingan pada produk industri pangan serta tuntutan konsumen terhadap produk pangan yang aman. Koperasi PDM merupakan produsen kopi bubuk yang sedang melakukan sertifikasi SNI dan telah menerapkan GMP untuk menjaga keamanan pangan produk, tetapi belum melaksanakan SSOP sepenuhnya dan belum menerapkan sistem HACCP. Kegiatan magang bertujuan untuk membantu evaluasi penerapan GMP dan pelaksanaan SSOP serta penyusunan manual HACCP yang diperlukan sebagai salah satu syarat sertifikasi SNI. Metode penelitian ini adalah dengan mengamati kondisi di lapangan dan mempelajari proses produksi kopi bubuk, kajian penerapan GMP dan SSOP serta penyusunan manual HACCP. Pengumpulan data dilakukan dengan cara observasi, wawancara dan dokumentasi. Pada awalnya, hasil analisa penerapan GMP di koperasi PDM yaitu sebesar 54,05% dengan 17 elemen yang tidak sesuai, setelah dilakukan evaluasi dan upaya perbaikan selama magang, penerapan GMP menjadi 97,27% dengan satu penyimpangan mayor sehingga Koperasi PDM termasuk ke dalam kategori level I. Pelaksanaan SSOP masih belum terpenuhi semuanya sehingga masih perlu dilakukan upaya perbaikan. Pada penyusunan manual HACCP terdapat tiga tahapan yang ditetapkan sebagai CCP yaitu penerimaan air produksi, pengeringan dan roasting biji kopi., The development of technology and information has resulted in increasing competition in the food industry and consumer demands for safe food products. The PDM Cooperative is a ground coffee producer that is currently conducting SNI certification and has implemented GMP to maintain product food safety, but has not fully implemented the SSOP and has not implemented the HACCP system. The of aims to the internship activity were to help in evaluation of the GMP and SSOP implementation as well as the preparation of the HACCP manual which is required as one of the requirements for SNI certification. The method of this research is to observe conditions in the field and study the process of producing ground coffee, study the application of GMP and SSOP as well as the preparation of the HACCP manual. Data was collected by means of observation, interviews and documentation. At the beginning, the result of analysis on GMP application in PDM cooperatives was 54.05% with 17 elements were not appropriate, after evaluating and taking corrective actions the application of GMP was 97.27% with only one major deviation so that PDM Cooperative is categorized in the level I. The implementation of the SSOP has not yet been fully fulfilled, so improvements still need to be made. In the preparation of the HACCP manual, there are three stages that are designated as CCP, namely acceptance of production water, drying and roasting of coffee beans.
Keyword: food safety, ground coffee, GMP, HACCP manual, SSOP

Judul: Posisi Filogenetik Kura-Kura Carettochelys Insculpta  (Reptillia: Testudinata)
Abstrak: Carettochelys insculpta is an endemic freshwater turtle of southern Papua and northern Australia. Phylogenetic position of this turtle is remain unresolved until now. Most of the research conducted show close relationships of C. insculpta and members of Trionychidae family. However, some of the research show distance between C. insculpta and members of Trionychidae family. This research is conducted to analyze phylogenetic relationship between C. insculpta and other members of Testudinata using 12S rRNA, 16S rRNA, and both gene as markers. DNA samples were obtained from three different organisms of C. insculpta. Two species used as outgroups were Alligator mississippiensis and Iguana iguana. Phylogenetic analysis was carried out using Neighbor-Joining method with Felsenstein 1981 (F81) modeltest. A polytomy tree of Testudinata was produced by using 12S rRNA gene. However, analysis using 16S rRNA and both genes as markers confirmed that C. insculpta was located between the Chelonidae and the Trionychidae family.
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