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.
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Judul: Kajian Mutu Produk Susu Pasteurisasi Di Unit Pengolahan Susu Fakultas Peternakan Institut Pertanian Bogor
Abstrak: Food safety is very important point in the food production. Milk is a natural source food with high nutrient content, but has a characteristic as perishable product and a good medium for the growth of microorganism. Pasteurization is one of method for prolong the shelf life time of product. The purpose of pasteurization is to destroy pathogen bacteria without affecting the taste, flavor, and nutritional value. High quality milk product must be considered from farm, during processing up to final product. That can get from quality of raw material and processing of milk pasteurized. The aim of this apprentice concern to study of quality pasteurized milk in processing milk unit PT D-Farm Agriprima. Based on the results of testing raw milk as raw material on processing milk pasteurized showed that had normal color, smale and taste, alcohol test is negative, density 1,030 g/cm3 , fat 3,32% , protein 3,51%, degree of acidity 8,19oSH, TPC 1x103,38 CFU/ml, Salmonella dan E.coli are negative, lead (Pb) <0,048 ppm dan zinc (Zn) 4,18 ppm. The result test of final produk with vanilla flavor showed that had normal color, smale and taste, fat 2,39%, Solid non Fat 13,8%, protein 2,78%, TPC <10 CFU/ml, Coliform <3 MPN/ml, arsen (As) <0,003 ppm, lead (Pb) <0,055 ppm, copper (Cu) 0,04 ppm dan zinc (Zn) 1,75 ppm. Quality of raw milk and final product were analyzed using fishbone diagram (causal diagram) to determine the factors that will influence it. The factors were categorized into four main factors, there are material, human resources, method and environment. From this main factors can be found detailed factors that will be effects the quality of raw milk and pasteurized milk. The great factors that affect the quality of raw milk are the lactation cow (nation, genetic and conditions), food (quality and quantity), milking (procedures and sanitation), employees (sanitation and discipline) and environment hygiene. The great factors that affect the quality of pasteurized milk are the raw material (quality), processing production, testing the quality of final product (physical, chemical, microbiological), employees (sanitation and discipline) and environment hygiene.
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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