Judul: Implementasi Manual Sistem Jaminan Halal dan Hygiene Sanitasi di Rumah Makan Muara Kapuas Sleman
Abstrak: Rumah Makan Muara Kapuas memiliki menu utama dari olahan ayam dan ikan. Status halal dan hygiene sanitasi dari Rumah Makan Muara Kapuas sendiri belum dapat dipastikan. Hal ini dikarenakan kurangnya pengetahuan dari manajemen Rumah Makan Muara Kapuas mengenai kemanan dan kehalalan pangan menurut LPPOM MUI. Penelitian ini bertujuan untuk memenuhi persyaratan HAS 23000 dan hygiene sanitasi. Penelitian ini dilakukan dengan melakukan indentifikasi primer dan sekunder yang diperlukan untuk menerapkan Manual SJH dan hygiene sanitasi. Manual SJH disusun secara sederhana sesuai kondisi nyata Rumah Makan Muara Kapuas yang berisikan 11 kriteria SJH yang terdiri dari kebijakan halal, tim manajemen halal, pelatihan dan edukasi, bahan, produk, fasilitas, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak sesuai kriteria, audit internal dan kajian ulang manajemen. Hasil penelitian menunjukkan bahwa tidak semua persyaratan Manual SJH dan hygiene sanitasi terpenuhi. Beberapa kekurangan yang terindentifikasi yaitu, terdapat beberapa bahan makanan dan minuman yang belum memiliki dokumen pendukung, belum adanya karyawan yang mengikuti pelatihan eksternal dan fasilitas yang belum lengkap. Berdasarkan kekurangan tersebut maka diusulkan beberapa perbaikan yaitu dengan melakukan audit pada suppiler daging ayam dan ikan, melengkapi dokumen bahan makanan dan minuman yang belum memiliki dokumen pendukung, karyawan harus mengikuti pelatihan eksternal HAS 23000 dan melengkapi fasilitas yang kurang., Muara Kapuas restaurant has the main menu of chicken and fish. The halal status and hygiene sanitation of the Muara Kapuas restaurant itself cannot be ascertained. This is due to the lack of knowledge from the management of the Muara Kapuas restaurant regarding safety and halal food according to LPPOM MUI. This study aims to meet the requirements of HAS 23000 and hygiene sanitation. This research was conducted by identifying the primary and secondary identifications needed to apply the HAS Manual and hygiene sanitation. HAS Manual is prepared thoroughly according to the real conditions of Muara Kapuas restaurant which contains 11 HAS criteria consisting of halal policy, halal management team, training and education, ingredients, products, facilities, written procedures for critical activities, traceability, handling of products that do not meet the criteria, internal audits, and management reviews. The results showed that not all the requirements of HAS Manual and hygiene sanitation were fulfilled. Some of the identified deficiencies, namely, some food and beverage ingredients do not have supporting documents, there are no employees who have attended external training, and incomplete facilities. Based on these shortcomings, several improvements are proposed, namely by conducting audits of suppliers of chicken and fish meat, completing food and beverage material documents that do not have supporting documents, employees must attend HAS 23000 external training, and complete lacking facilities.
Keyword: HAS, restaurant, sanitation hygiene

Judul: Implementasi Manual Sistem Jaminan Halal dan Sistem Hygiene Sanitasi di Warung Sego Bandarlampung
Abstrak: Warung Sego menyajikan menu makanan tradisional yang belum pernah diuji pemenuhannya terhadap persyaratan hygiene sanitasi dan persyaratan sertifikasi halal HAS 23000 sehingga keamanan dan kehalalannya belum terjamin. Penelitian ini bertujuan untuk menerapkan dan memaksimalkan semua kriteria manual Sistem Jaminan Halal (SJH) dan uji coba penerapannya di Warung Sego. Manual ini diperlukan sebagai panduan teknis untuk memenuhi persyaratan hygiene sanitasi dan kehalalan dari produk yang dihasilkan. Manual SJH disusun berdasarkan kondisi nyata rumah makan Warung Sego dan berisi tentang kriteria-kriteria implementasi sistem jaminan halal. Kriteria Sistem Jaminan Halal terdiri dari kebijakan halal, tim manajemen halal, pelatihan, bahan, produk, fasilitasi produksi, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak memenuhi kriteria, audit internal, serta pengkajian ulang manajemen. Hasil penelitian menunjukkan bahwa pada saat pengimplementasian Manual Sistem Jaminan Halal terdapat beberapa kriteria yang belum terpenuhi yakni fasilitas produksi dan sanitasi, persyaratan bahan dan pelatihan eksternal. Terdapat bahan yang belum memiliki dokumen pendukung, serta belum ada karyawan yang mengikuti pelatihan eksternal. Hasil penelitian menunjukkan bahwa manual SJH dapat diimplementasikan kecuali pada fasilitas, audit eksternal dan sebagian persyaratan bahan. Berdasakan hal tersebut maka diusulkan perbaikan yaitu melengkapi dokumen pendukung untuk bahan, mengikuti audit eksternal HAS 23 000 dan merancang ulang tata letak ruangan sehingga dapat dilakukan implementasi secara keseluruhan., Warung Sego serves traditional food menus that have never been tested for compliance with sanitation hygiene requirements and HAS 23 000 halal certification requirements so that safety and halalness are not guaranteed. This study aims to apply and maximize all criteria for the Halal Assurance System (SJH) manual and to test the application at Warung Sego. This manual is needed as a technical guide to meet the sanitation and halal hygiene requirements of the products produced. The HAS Manual is compiled based on the real conditions of the Warung Sego restaurant and contains the criteria for implementing the halal guarantee system. The criteria for the Halal Assurance System consist of halal policy, halal management team, training, materials, products, production facilitation, written procedures for critical activities, traceability, handling of products that do not meet the criteria, internal audits, and management reviews. The results showed that during the implementation of the Halal Assurance System Manual there were several unfulfilled criteria, namely production and sanitation facilities, material requirements and external training. There are materials that do not have supporting documents, and there are no employees who have attended external training. The results showed that HAS manual can be implemented except for facilities, external audits and some material requirements. Based on this, improvements are proposed, namely completing supporting documents for materials, following the HAS 23 000 external audit and redesigning the layout of the room so that the overall implementation can be carried out.
Keyword: halal assurance system, manual, restaurant, sanitation hygiene

Judul: Pengaruh Pairing pada Isotop Sn dengan Menggunakan Pemodelan Sembilan Tingkat Energi
Abstrak: Formation of the neutron-rich tin isotopes (Sn isotopes) is the one of the interesting topics in the field of nuclear reaction, especially regarding the stability of the heavy nuclei. Calculations of total energy using the BCS approach using five energy levels can only calculate the total energy up to Sn50132. On the other hand, the experiment continues and has exceeded the formation of isotopes. Therefore, there is need for a new model to accomadate more neutrons. In this research, Sn isotopes is modelled using nine energy levels and constant interaction potential to explain the pairing phenomenon up to Sn50154. However, to obtain more accurate results, other methods to minimize the differences with the experimental results are clearly needed here.
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