Judul: Strategi Peningkatan Mutu Keamanan Produk Roti Industri Kecil Menengah Melalui Penerapan Good Manufacturing Practices (GMP)
Abstrak: The role of processing industry sector is great enough, its contribution is reached 26.8% of national GDP. Among processing industry sectors, the food industry gives the second largest contribution at least 27%. The same situation occurred in Bogor. Processing industry contributed the second largest, reached 19.72% of the Gross Regional Domestic Product in 2010, where the sub sectors of the food industry play a part. The structure of the food industry in Bogor is dominated by small enterprise (96%). One of the problems on small medium enterprise is the emergency of food safety issues due to low sanitation and hygiene practices. Based on the data from outbreaks (epidemics) of Indonesia in 2001-2006 is known that the major cause of poisoning is due to microbes and are common in food products produced by small-medium enterprise and catering. The objective of this research is to formulate strategy of improving food safety base on implementation Good Manufacturing Practices (GMP’s). This research presents I’SWOT analysis regarding the implementation GMP’s on bakery at small-medium enterprises in Bogor. I’SWOT is an expert choice justification model which is used for structural analysis model by taking several elements for the strategic environmental factors. SWOT analysis for the strategic environmental factors has identified the significant aspect of the supporting elements, constraints and, the groups of the alternative strategy. Interpretive Structural Modelling (ISM) is used to find out the principal sub-elements of each strategy and stakeholders elements have been analysed to enrich the formulate strategy. Complete analysis of this research has built five alternative formulation strategy for improving food safety base on implementation GMP’s, with considering respective limitation.
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Judul: The Implementation of Good Manufacturing Practices at MSME XYZ Bogor City
Abstrak: There are many Micro, Small, and Medium Enterprises (MSME) in Bogor, especially those producing processed food. Thus, these MSMEs have yet to implement Good Manufacturing Practices (GMP) to produce processed food. Pasta is a food product made from semolina or durum wheat flour as main material and other food ingredients which go through an extrusion process to be molded into a certain shape and dried. This study aims to evaluate the implementation of GMP in MSME, which produces beef lasagna products, and assist them in implementing appropriate suggestions for improvement so that MSME can implement GMP properly. The research utilized interviews, observations, and evaluation of the implementation of GMP referring to the assessment form from the Decree of the Head of the POM Agency Number HK 02.02.1.2.01.22.63 of 2022. The analysis results produced during the GMP implementation improvement assistance at MSME XYZ showed an increase from a D (Poor) rating to an A (Very Good) rating. The originally found non-conformances were 14 minor non-conformances and 22 major non-conformances. After that, only one minor non-conformance founded. After this, MSME XYZ can continue to improve and apply GMP consistently to obtain IP-CPPOB.
Keyword: antagonistic activity, endophytic bacteria, extract, Thalassia hemprichii

Judul: Embriogenesis ikan buta (Astyanax fasciatus)
Abstrak: Ikan buta Astyanax fasciatus adalah spesies ikan unik dari famili Characidae yang menempati perairan dalam gua di Wilayah La Cueva Chica-San Luis Potasi-Mexico. Ikan ini memiliki mata yang tereduksi (Blind Cavefish) dan warna kulit merah muda, pucat serta mengkilap.
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