Judul: Evaluasi Aplikasi GMP dan SSOP Serta Penyusunan HACCP Plan pada Produksi Yoghurt Drink di PT Indolakto Factory Pandaan, Pasuruan
Abstrak: Sistem keamanan pangan saat ini telah menjadi salah satu unsur yang harus diperhatikan oleh industri pengolahan pangan. Penerapan sistem keamanan pangan dalam proses produksi dapat menjamin keamanan produk pangan yang dihasilkan, sehingga menjadikan konsumen loyal, karena produk yang dikonsumsinya aman dan tidak menyebabkan penyakit. PT Indolakto Factory Pandaan merupakan salah satu industri pengolahan susu yang ada di Indonesia. Produk yang dihasilkannya antara lain susu cair Indomilk, yoghurt set, yoghurt drink dan susu pasteurisasi. PT Indolakto Factory memiliki visi untuk turut mencerdaskan anak bangsa dan memiliki misi untuk menyediakan produk unggul yang halal, menyehatkan, bermutu, aman dan mudah diperoleh. Agar keinginan tersebut dapat diwujudkan diperlukan sistem HACCP sebagai sistem keamanan pangan yang dapat menjamin bahwa keamanan pangan telah dilakukan secara efektif dan terkontrol. Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) merupakan persyaratan dasar yang harus dipenuhi terlebih dahulu sebelum menerapkan HACCP. GMP dan SSOP merupakan suatu sistem mengenai cara memproduksi pangan yang baik dalam mendukung terwujudnya produk yang aman hingga siap dikonsumsi oleh konsumen. Skripsi ini bertujuan untuk mempelajari aplikasi sistem GMP dan SSOP serta penyusunan HACCP plan pada produksi yoghurt drink. Kegiatan magang penelitian ini dilaksanakan selama dua bulan pada bulan Maret dan April 2009 bertempat di PT Indolakto Factory Pandaan, Pasuruan. Magang penelitian ini dilaksanakan dengan cara ikut serta dalam proses produksi, pemeriksaan kualitas, penyimpanan dan juga observasi lapang secara langsung, wawancara, pengumpulan data, analisa data dan studi pustaka serta penetapan Critical Control Point (CCP) pada tahap tertentu dalam proses produksi menggunakan Decision Tree.
Keyword: food safety management system, food industry, GKSI, monitoring system, Critical Control Point

Judul: Study on GFP at Dairy Farm, Application of GMP, SSOP and HACCP Plan on Yoghurt Production at PT D-Farm Agriprima
Abstrak: Food safety is important in ensuring safety and properly food. Safety and quality food can be produced from the kitchen through industry. Therefore, the food industry is one of certain factors that determines the food circulation which is fulfill the safety and quality standard of government assessment. Consumers claim in food safety is increasing, so that need an effort to identify and analyze the food processing HACCP that appropriate with quality manual of food production and sanitation standard. The appropriate technology that could be applied in milk processing, is still attend to the food safety especially in the longer storage capacity by fermentation, i.e. yoghurt. Yoghurt quality was determined from its raw material such as milk. Thus, we need to analyze the GMP and SSOP standards that have been applied in industry, to find out the final product quality. The others reason are to arrange and to evaluate the GMP and SSOP that is appropriate with the standard and to provide the solution of the problem that will be happen during the production process. The percentage rating of GFP application seen from several aspects, namely buildings and livestock facilities, food management, human resources, the process of milking and farming management. The results of the assessment pursuanted the Eco farm of GFP as whole as 65,08% included in the sufficient category. Assessment GFP application in the KWI as whole as 76.25% included in both categories. Implementation of GMP seen from the percentage of deviations that occured in the early stages of, in other hand it sufficient enough and the good result in the end observation. Assessment SSOP deviation on initial observations as whole as can be said to be fitless and at the end of the observation is unfullfill. We should improve sanitation and hygiene in the process of making yogurt from raw material to finished products used to distribute the product, do not forget to have to give attention to correct sanitation employees, how we can do the preparation. HACCP Plan system have been identified six critical control points in yoghurt production of PT D-Farm Agriprima row milk, in addition pasteurization, refrigeration, starter inoculation, mixing, packaging and storage.
Keyword: 

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.
Keyword: