Judul: mempelajari aspek HACCP dalam penanganan susu pasteurisasi di unit pengolahan Fakultas Peternakan IPB, Bogor
Abstrak: The increasing knowledge and awareness of human being to life healty gives a significant impact to industrial world, especialy food industry. Beside having a high nitrition value, consumed foods are expected to be safe for human healt. HACCP system application is useful not only for costumer but also for industry. Those usage are improving consumer reability and product safety assurance; to prevent market loss; to prevent product withdrawal and exceeding cost or to prevent loss by product safety problems. IPB Animal Science Faculty Processing Unit is one of food prcessing industry that focus on raw milk handling and prcessing with pasteurization milk as the main product. With the incresing of its businness scale, there fore it needs a quality standartization wich can fulfill food safety criteria. HACCP is a system made to assure that food safety has been done effectively, so that the concept needs to apply on Dairy Science Processing Unit. The observation activity was caried out in the Milk Processing Unit for two mont, starting from May 15th, Juli 20th, 2006, by using a participation working method, wich include a direct observation and operation in the production, general and personel section. This research showed that the lack of production facilities and employer laowledge has becaome a limitation for processing unit to apply GMP and SSOP correctly as basic requirment of HACCP. Aplication of HACCP plan and system improvement in the processing unit will assure food safety quality. It's need to arrange the best HACCP plan after the GMP and SSOP worked correctly by simplifying the allready present CCP. A more simple CCP implementation process will simplify technical aplication. Keyword: HACCP, pasteurization milk, handling, processing.
Keyword: 

Judul: Evaluation of the Application of Hazard Analysis Critical Control Point (HACCP) at the D'lifa Yoghurt Processing Unit
Abstrak: This study aims to evaluate the application of basic feasibility and develop a Hazard Analysis and Critical Control Point (HACCP) design in the yoghurt processing process from receiving raw materials to product storage in the yoghurt processing industry. This research will be carried out at the D'lifa Yoghurt Processing Unit, Dramaga District, Bogor Regency. The analysis used in this research is descriptive to describe directly the situation in the D'lifa Yoghurt Processing Unit, Dramaga District, Bogor Regency. The data collection method in this study was data collection using observation and interview techniques to determine the yoghurt processing process. Data collection was carried out by looking at the conditions in the D'lifa Yoghurt Processing Unit. The design of this research is non-probability sampling with a scoring technique that determines the sample based on related information at the Livestock Processing Unit, Yoghurt Processing Unit D'lifa, Dramaga District, Bogor Regency. The results obtained in the GMP assessment of the basic feasibility analysis get a good average score. In the processing process there are still deviations that occur due to microbes but can still be controlled, so that it does not cause harm to food safety in yoghurt products.
Keyword: basic feasibility, CCP, GMP, SSOP

Judul: Karakteristik Anatomi Skelet Kepala Buaya senyulong (Tomistoma schlegelii).
Abstrak: Buaya sepit atau senyulong (Tomistoma schlegelii) merupakan jenis buaya asli Indonesia yang berhabitat di sungai-sungai Sumatera, Kalimantan, dan juga pedalaman Sulawesi. Salah satu ciri khas buaya senyulong adalah bentuk moncong yang runcing dan sempit, namun hingga saat ini informasi mengenai struktur skelet kepala buaya senyulong sangat terbatas. Penelitian ini bertujuan untuk mempelajari karakteristik anatomi skelet kepala buaya senyulong yang dikatikan dengan fungsi dan perilakunya. Penelitian dilakukan secara eksploratif dengan melakukan pengamatan, pencatatan, dan pengambilan gambar dari skelet kepala buaya senyulong. Skelet kepala berukuran panjang 70 cm, lebar 29 cm, dan tingggi 17 cm dengan permukaan kasar pada os nasale, os frontale, os maxilla, os mandibula, os lacrimale, os jugale. Jumlah gigi pada buaya ini sebanyak 78 buah, terdiri dari 4 buah gigi premaxila, 16 buah gigi maxila, dan 19 buah gigi mandibula. Pada regio orbitalis ditemukan dua pasang fenestrae temporales yang berkembang baik. Fenestra supratemporale merupakan lubang oval yang membentang di sepanjang os parietale. Fenestra infratemporale berbentuk segitiga dan dibatasi oleh os squamosum, os postorbitale, os jugulare, dan os quadratum. Os mandibula hewan ini mempunyai symphysis mandibularis yang panjang yaitu garis yang melintang di corpus mandibulae. Secara fungsional ukuran symphysis mandibularis berkaitan dengan adaptasi hewan terhadap diet makan.
Keyword: kepala, moncong, Tomistoma schlegelii