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: Implementasi Sistem Jaminan Halal dan Hygiene Sanitasi di Rumah Makan Waroeng Nasi Djembat
Abstrak: Waroeng Nasi Djembat menyajikan menu masakan Sunda yang belum pernah diuji pemenuhannya terhadap persyaratan hygiene sanitasi dan persyaratan sertifikasi halal HAS 23 000 sehingga keamanan dan kehalalannya belum jelas. Penelitian ini bertujuan untuk mengembangkan manual Sistem Jaminan Halal (SJH) dan uji coba penerapannya di Waroeng Nasi Djembat. Manual ini diperlukan sebagai panduan teknis untuk memenuhi persyaratan hygiene sanitasi dan halal. Manual SJH disusun berdasarkan kondisi nyata Waroeng Nasi Djembat dan berisi kebijakan halal, tim manajemen halal dan prosedur tertulis aktivitas kritis, evaluasi dan perbaikan sistem. Hasil penelitian menunjukkan bahwa manual SJH dapat diimplementasikan kecuali pelatihan eksternal, sebagian persyaratan bahan dan fasilitas. Berdasarkan kelemahan tersebut maka diusulkan perbaikan yaitu mengikuti pelatihan eksternal HAS 23 000, melengkapi dokumen pendukung dan merancang ulang tata letak ruangan.
Keyword: hygiene sanitasi, rumah makan, sistem jaminan halal

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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