hahahahahaha :P

In love,  there are so many complicated things that u will occur on it. For me, it could be said that divided into some steps. Commonly, people are getting make some decision that they should be through this way, they are “approaching” the girl, relationship, and then propose her, finally you choose her as ur destiny (people called as wedding day).  Here there are, i would like to discuss it particularly about “approaching and relationship”

In approaching and realtionship, when women loses attraction and commited to you, so its mean that you have to think twice about her, while comparing you with other guy on how good he is in every way (relationship, sometimes it has happen when you approaching her). Well well for my oppinion, two option for me that you have to do when you are approaching her, first, ya ya ya ya again again and over again you require something called PATIENCE :))) (actually, there are so many tremendous and terrific ways that i couldnt tell one by one), sometimes, girl that you mean always have reason and its difficult for her to forgetting all the things that already happened with her ex boys (literally sux, i confess) thats why you require some patience and bit care to her  :)))).  Second option time for you to leave her better than you found another her HAHA (giggle :D). But it could be different stories when youre on relationship. 1). First you will come off trying too hard. If you try to be the person that she wanted, it won’t work because she already knows you and isn’t attracted to you anymore, so if you suddenly change she might laugh at you because it may be unnatural for her. Therefore, she will less likely appreciate you. Let’s face the fact that perhaps the guy that she likes right now can fill the unsatisfied part in your relationship. 2).  Second, It’s damaging for your character. Anyway you don’t want someone to compare you every time or even sometimes, especially to another guy who is better in her eyes. 3.) You will have no value in her eyes. Even though you have already fallen for her, clearly knowing that she drives us crazy. There won’t be any mutual trust anymore, and the next great line you will hear from her may well be “If you love someone, you gotta let go.  :PP

Indonesian Goverments Target to be Beef Self sufficient in 2014

We realize that livestock sector has important role on whole of our life and it can give good effect for human recources development in Indonesia. We know that livestock sector, if can seen on nutrition aspect that provide protein and another chemical compound which good for our body. So thats why to be beef self sufficient in 2014 is very important. Talking about beef self sufficient, on 2005 President of Indonesia SBY has made policy to launched beef self sufficient. But there were some problem on it so that the implementation that due on 2010 but now it change to be 2014.

           There are some factors that become as obstacle is cattle population itself and the second problem is the unavailability of a national breeding center. To be Indonesian Beef Self Sufficient, the livestock product particularly meat 90% should be derived by local product and for the rest is 10%. Based on departement of agriculture in 2009, the amount of cattle was 12,9 milyon and the goverment expect in 2014 that the amount of it can reach to 15,5 milyon. It can be reach for national meat necessary (90%). Take a look on national breeding center. National breeding center has aim to increase the cattle population. And also national breeding center should be provide many productive cows. So it can conclude that national breeding center will keep stability cattle population.

                Based on that bellow things, so that the goverment make some policies to implement and do beef self sufficient in 2014. First, to reach beef self sufficient in 2014 must be require good cow. But in out there, it was found that some cow have slaughtered, infact the slaguter processing on cow didnt do on slaughter house. These complex things can distract beef self sufficient in 2014, in the other hand, it is can make cow population become less. The goverment should be make some regulations to decrease slaughter processing on productive cow and keep watch, monitoring that slaughter processing should be do on slaughter house particularly on productive cow. Second, another important things that give big affect for beef self sufficient are feed, breed, and maintaning. To actualize these things, its required the expert one. The role of agriculture departement and educational institutions by university is really important so that it can increase the productivity.

                Beef self sufficient undirectly able to influence the economic sector in Indonesia. We know that the goverment always make policy to buy imported cattle so that it could be say waste thing. Based on Sihombing DPR committe, Indonesia as the biggest imported cattle in the world. The goverment must be exploit local livestock. Based on the blue print its written that beed self sufficient directly can save foreign exchange, at the same time also can create job which can influence the breeder welfare and economic activity.

KELOMPOK MHT(PRESENTASI)

kelompok 1:  ALIFAH, AGAM, ANWAR, NITYA, HERMAWAN, DIMAS
kelompok 2: NUR AZIZAH, RESTU, KARDINA, SELLA, RIDHO, GILANG
kelompok 3: IKUL, SELMA, RIZAL, MEDI, NAYLUL, ARIE W
kelompok 4: SIGIT, ALWAN, ICA, HIFNI, FAUZAN, ADINUR
kelompok 5: BUDIMAN, FITRIANI, NENNY, NASRUL, CHRIS, UMI
kelompok 6:  YAF ARIE, MUKTI, FAUZI, GENINDA, SUYADI, META

undeniable thought

The toughest opponent when you were as college student is to be chairman in your class, someone else didn't care to your something that you've done or something that they become rebellion with your decision making. So it would be better that you're be OPEN MINDED and  BE STRONG for anything the circumstance that you face and try to figure it out properly :)

KELOMPOK MHT THT 2008

KLOTER I , HARI RABU 30-11-2011, JAM 14.30 - SELESAI, PERHITUNGAN KAMIS 1-12-2011 JAM 16.00-18.00

kelompok 2:  ALIFAH, AGAM, META, RIDHO (bahan daging food street + daging sapi segar), asisten RIDA;
kelompok 3: HERMAWAN, DIMAS, NUR AZIZAH, RESTU (telur asin + telur mentah), asisten NAWANG;
kelompok 7: KARDINA, SELLA, NITYA, SELMA (susu kental manis + susu segar KUD), asisten NAWANG;

KLOTER II, KAMIS 1-12-2011, JAM 11.00-15.00, PERHITUNGAN MIKROBA JUMAT 2-12-2011 JAM 13.00-15.00

kelompok 6: IKUL, GILANG, RIZAL, MEDI (telur omega 3 + telur mentah), asisten OKTAVIA
kelompok 5: NAYLUL, ARIE W., SIGIT, ALWAN (fast food + daging segar), asisten OKTAVIA
kelompok 4: ICA, HIFNI, FAUZAN, ABEL (susu cita nasional + susu segar KUD), asisten AYU

KLOTER III, DIGANTI JADI TANGGAL 28 DAN 29 NOVEMBER 2011


Kelompok 1: ADINUR, BUDIMAN, FITRIANI, NENNY (susu UHT + susu segar KUD), asisten CLARENTINE
kelompok 8: NASRUL, CHRIS, UMI, YAF ARIE, MUKTI (sosis + daging sapi segar), asisten RIDA
Kelompok 9: FAUZI, GENINDA, SUYADI, ANWAR (telur rebus + telur mentah), asisten CLARENTINE


JADWAL BELUM FIX, DIKARENAKAN TANGGAL 3 DESEMBER ADA PEMBEKALAN KKN, JADI UNTUK KLOTER YG KE-3 ADA INFORMASI NANTI LAGI,  MOHON MAAF JUGA JIKA ADA PENGGANTIAN NAMA DI KELOMPOK TANPA PEMBERITAHUAN SEBELUM NYA, MAKASIH SEBELUM NYA

Whey as Ingredient for Bakery Factory

Whey is one of livestock product particularly by cow that giving lots of benefit for our health. Commonly people consider whey as waste product but acctually it was wrong. The meaning of whey itself  based on Witt (2001) is kind of liquid which derived from remaining cheese production or removal of fat and casein from milk (protein on milk consist into two, casein 80% and for the rest is whey 20%). The chemical compound on whey are 50% nutrients of milk, its comprising milk sugar (lactose), protein (whey), mineral, small amount of fat, and minor nutrient that soluble on water such as vitamin (A, D, E, and K) (Witt, 2001).

Currently, there are some product that derived and utilize by whey. Backery sector is one of the prodcut such as biscuit, bread, and cake. Generally, bakery as stapple food for the American. So it will make some difference if whey utilize as additive ingredient food on bakery. The benefit of whey as additive ingredient food for bakery are enhance crust browning, improve toasting qualities, enhance crumb structure, thus increasing shelf-life, enhance bread flavor (Burrington, 1999).

Cake is one of bakery product. Usually to make an angel food cake, there are three basic in ingredient, egg white, sugar and flour. Four this an economical reason probably, it could be change the protein on egg white by whey, because based on Witt (2001) bakery product require an optimal interaction between whey protein and flour protein, and this interaction improve by the presence fatty component of whey (to prevent too much browning during baking). In short, whey has functional value as livestock product, its make health if we consume cause contain highly nutrition.

Source:                 

Witt, J. N. 2001. Lecture Handbook of Whey and Whey Product. European 
Whey Products Association, Belgium.

Burrington, K. 1999. Whey Product in Baked Goods. Center for Dairy Research 
University of Wisconsin, USA.

                                                              By WAWAN’  THT ‘08

HACCP Method on food quality

i have got journal and its about HACCP . HACCP is has associated with my internship. So i have made the summary based on HACCP which occured on Turkey.

Dificulties and Barriers for The Implementing of HACCP and Food

Safety Systems in Food Businesses in Turkey

Summary

In Turkey, there are many issues imposing risk on food safety due to emergence of longer and more complex food chains, fast food consumption (growing eating out habits), and growing international trade and tourism are also the likely causes of food safety problems in Turkey whether the food is quite good or vice versa. In this case we got big problem on food safety. Talking about food safety, we noticed that there are some system food manegement to prevent the hazard. They are HACCP, GMP, GHP (Good Hygiene Pratices). For the main point of system food management goes to HACCP, if its running well so theres no hesitation for GMP and GHP, because GMP and GHP are belong to HACCP.

            Hazard Analysis Critical Control Point (HACCP) is a system of food safety management that has became national goverment or international to reduce microbia contamination on food.  To apply it particularly on turkey, we have to see on the human resources itself. There are many problem for HACCP implementation on turkey. Based on this journal, its written that the difficulties of applying HACCP is in retail and catering bussiness and also for smaller food manufactures. Some data has been cited for this research, especially why this system food management didnt quite running well on Turkey. They are,   The turkish (manager) based on journal 63,5% reported that they didnt understand what HACCP is, while 23,5% confess its too complicated, and only 33,0% managers said they had food safety management. And only 31% of employees had received basic food hygiene training. The implementation of food safety management system is not quite good due to plenty of barrirers and its arrise because there some factors, they are lack of knowledge about HACCP (83,5%), lack of time (88,7%), the staff itself (80,9%), lack of employee motivation (83,5%), lack of employee motivation (83,5%),  lack of personal training (91,3%), its all the most common barriers on turkey food company. The majority of managers 91,3% believe that its did it, due to food safety management system. The food safety management system has been gave big affect for the company just because its imrprove for customer confidence. The most trigger for the HACCP didnt quite running well was on the human resources itself. Some advice dedicated for them. The best for them is training program on food safety and HACCP are one of the support implementation for food management system on Turkey. Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis Critical Control Points (HACCP) are used to ensure food safety, and also to support them, enhance the knowledge about system food management.  

source:
Bas, M., M. Yuksel., T. Cavusoglu. Difficulties and Barriers for The Implementing of HACCP and Food Safety System in Food Businesses in Turkey. J. Food Scie. 18: 124-130.