Judul: Application of Good Manufacturing Practices by Food  SMEs Dapur Umak in Bogor City
Abstrak: Setiap konsumen berhak atas produk pangan olahan yang aman dan berkualitas. Sayangnya, banyak pelaku usaha pangan olahan yang tidak menerapkan sistem keamanan pangan, termasuk Cara Produksi Pangan Olahan yang Baik (CPPOB) dalam produksinya. Hal tersebut ditunjukkan dengan masih terbatasnya usaha mikro kecil menengah (UMKM) pangan yang memiliki Izin Penerapan CPPOB (IP-CPPOB). IP-CPPOB merupakan persyaratan dasar agar produk pangan memperoleh izin edar makanan dalam (MD) BPOM. UMKM Dapur Umak merupakan UMKM pangan olahan cilok ayam suwir yang belum menerapkan CPPOB dalam proses produksinya. Kegiatan ini bertujuan mengevaluasi dan memperbaiki penerapan CPPOB pada sarana produksi UMKM Dapur Umak hingga memperoleh IP-CPPOB. Kegiatan dilakukan dengan: (1) menganalisis kesenjangan penerapan CPPOB sebelum dan sesudah pendampingan menggunakan checklist dari BPOM; (2) memberikan rekomendasi perbaikan dan mendampingi proses perbaikan; (3) menyusun dokumen CPPOB; serta (4) mendaftarkan IP-CPPOB. Hasil analisis kesenjangan sebelum pendampingan menunjukkan rating sarana produksi UMKM Dapur Umak yaitu D (sangat kurang) dan persentase rata-rata nilai kesesuaian sebesar 46,22%. Setelah dilakukan pendampingan, terjadi peningkatan rating sarana produksi menjadi A (sangat baik) dan persentase rata-rata nilai kesesuaian penerapan CPPOB menjadi 100,00%. Semua dokumen persyaratan pendaftaran IP-CPPOB telah disusun dan siap digunakan untuk pendaftaran MD BPOM dan IP-CPPOB telah berhasil diperoleh, Every consumer has the right to receive processed food products whose safety and quality are guaranteed. Unfortunately, there are still many processed food businesses who do not implement a food safety system, including Good Manufacturing Practice (GMP) in their production processes. This is demonstrated by the limited number of micro and small food enterprises (SME) that obtain Implementation Permit of GMP (IP-GMP). The IP-GMP is a basic requirement for food products to obtain a food distribution permit (MD) from BPOM. UMKM Dapur Umak is an SME producing cilok filled by shredded chicken, which has not fully implemented GMP in its production process. The aim of this research is to evaluate and improve the implementation of GMP in the SME Dapur Umak production facilities to obtain an IP-GMP. The research was conducted by: (1) analyzing gaps in the implementation of GMP before and after mentoring using a checklist from BPOM; (2) provide recommendations for improvement and accompany the improvement process; (3) prepare GMP documents; (4) and register for IP-GMP. The results of the gap analysis before mentoring showed that the rating of the SME Dapur Umak production facility was D (very poor) and the average percentage of compliance value was 46,22%. After mentoring and assistance program, the production facility rating increased to A (very good) and the average percentage of compliance value for implementing GMP became 100,00%. Apart from that, all the required documents for IP-GMP registration have been prepared and are ready to be used for MD BPOM registration. The IP-GMP certificate has been successfully obtained.
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Judul: Assistance for Improvement and Implementation of Good Manufacturing Practices in Frozen Karage Production Process at XYZ MSEs Bogor
Abstrak: Keamanan pangan menjadi hal yang sangat krusial untuk diperhatikan dalam melindungi konsumen dari pangan yang tidak aman. Setiap konsumen berhak atas pemenuhan pangan yang aman dan bermutu. Penjaminan pangan dapat dilakukan oleh pelaku usaha dengan menerapkan praktik keamanan pangan yang benar. UMK XYZ dengan produk ayam karage beku belum menerapkan Cara Produksi Pangan Olahan yang Baik (CPPOB). Penelitian ini bertujuan menganalisis kesenjangan penerapan CPPOB, melakukan pendampingan dan perbaikan sarana produksi, penyusunan dokumen CPPOB, dan pendaftaran sertifikasi CPPOB. Pengambilan data dilakukan dengan mengidentifikasi ketidaksesuaian kritis, mayor, dan minor menggunakan checklist pada SK BPOM No. HK.02.02.1.2.01.22.63 Tahun 2022. Penerapan CPPOB di UMK XYZ sebelum pendampingan mendapatkan rating D (sangat kurang) dengan nilai kesesuaian 46,23% dan setelah pendampingan masih terdapat ketidaksesuaian hanya pada klausul lingkungan, air, dan ventilasi sehingga rating meningkat menjadi A (sangat baik) dengan nilai kesesuaian 95,28%. Proses sertifikasi CPPOB dilakukan dengan mengunggah dokumen persyaratan dan sertifikat CPPOB UMK XYZ telah diterbitkan BPOM., Food safety is a crucial factor to consider when protecting consumers from unsafe food. Every consumer has the right to fulfill the safety and quality of food. Food assurance can be carried out by business actors by implementing appropriate food safety practices. XYZ MSEs, which produce frozen karage chicken, have not implemented GMP. This research analyzed the gap in GMP implementation, assisted and improved production facilities, prepared GMP documents, and registered for GMP certification. Data were collected by identifying critical, major, and minor non-conformities using the checklist in BPOM Regulation No. HK.02.02.1.2.01.22.63 of 2022. The implementation of GMP in XYZ MSEs before assistance received a D (very poor) rating with a conformity value of 46,23% and after assistance there were still non-conformities only in the environment, water, and ventilation clauses so that rating increased to A (very good) with a conformity value of 95,28%. The GMP certification is carried out by uploading the required documents and the GMP certificate for XYZ MSEs has been issued by BPOM.
Keyword: GMP, assistance, chicken karage, MSEs

Judul: Hamiltonian formulation for linear waves motion in two layers fluid
Abstrak: The surface wave could be considered as a wave that separates two fluids, namely water and air. Based on this assumption, it is introduced the interfacial wave, a wave between two layers of fluid with different density. The formulation of interfacial waves motion begins with deriving the base equation of irrotational ideal fluid. Furthermore, according to irrotational fluid assumption, the base equation can be stated in velocity potential. In this derivation, the fluids domain is assumed to be restricted by rigid lid boundary conditions, both at the upper and lower limit. Therefore, the interfacial waves motion can be explained in a hamiltonian formulation. In the hamiltonian formulation, total energy is defined as the sum of kinetic and potential energy. The hamiltonian system is obtained from reduction of kinetic energy by using the Dirichlet Neumann Operator. The resulted kinetic energy equation is nonlinear. Therefore, this form is linearized by first part of the Taylor expansion. This linearization gives a dispersion relation of linear wave. Based on this dispersion relation, the phase speed of the linear wave depends on the density ratio of the two layers fluid.
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