RFID Belum Terpasang di SPBU

Membengkaknya konsumsi Bahan Bakar Minyak (BBM) bersubsidi melebihi kuota yang telah ditetapkan membuat PT Pertamina (Persero) berencana memberlakukan sistem monitoring dan pengendalian BBM bersubsidi. Sistem ini akan berlaku secara gradual, mulai dari 1 Oktober 2013 di Jakarta, Kalimantan Timur, dan Kalimantan Barat dan secara terus menerus akan diperluas ke wilayah-wilayah lain di Indonesia. 

Dalam praktiknya nanti, sistem ini membutuhkan pemasangan alat radio-frequency identification (RFID) pada SPBU dan kendaraan bermotor. Diumumkan beberapa waktu lalu, alat ini akan dipasang di SPBU dan kendaraan di Jakarta pada Juni dan Juli 2013, diikuti oleh sosialisasi selama tiga bulan dan ditargetkan alat ini sudah akan dipasang di SPBU seluruh Indonesia pada Januari 2014. 

Johan Usman, Pimpinan SPBU mengatakan, pihaknya memang sudah mendapatkan sosialisasi mengenai penggunaan RFID jauh-jauh hari lalu. Dari pihak Pertamina sendiri, telah melakukan survey ke SPBU tersebut pada 19 april lalu untuk menentukan titik-titik pemasangan RFID. Tapi, hingga saat ini, pemasangan sistem belum juga terealisasi. "Beberapa hari lalu saya sudah ditelpon katanya hari ini (Senin_red), sistem sudah mau dipasang. Tapi saya tunggu dari tadi belum datang petugasnya," kata Johan ditemui dikantornya. 

"Saat di survey kemarin, petugasnya sudah memfoto dan menanyai kami dimana sistemnya akan dipasang. Jumlah alatnya disesuaikan dengan kebutuhan. Di kami sendiri nanti dapat empat alatnya," imbuhnya. 

Johan mengaku siap mendukung upaya untuk pembatasan dengan sistem pengendalian BBM bersubsidi ini. Dia mengaku, sosialisasi juga sudah diberikan kepada para pegawai SPBU. "Untuk sekedar sosialisasi kepada para pegawai sudah kami lakukan. Tinggal nanti nunggu alatnya dipasang, baru bisa langsung dipraktikkan," kata dia. 

Selama ini, SPBU 34.106.03 setiap harinya menghabiskan sekitar 20.000 liter atau 20 ton bahan bakar minyak untuk melayani kendaraan pribadi, angkutan umum dan sepeda motor. Johan mengaku tidak masalah jika jumlah penjualan BBM di SPBU yang dikelolanya berkurang jika sistem pembatasan pembelian BBM tersebut diterapkan. "Ini program dari pusat, dari Pertamina. Kita hanya ngikutin aturan saja. Dan saya kira nggak berkurang penjualannya, lah. BBM kan kebutuhan masyarakat. Dampak positifnya pun saat ini saya nggak tahu, karena sistemnya memang belum berjalan," ungkapnya. 

Terkait adanya rencana penaikan BBM dalam waktu dekat oleh pemerintah, Johan mengatakan hal itu belum mempengaruhi tingkat pembelian di SPBU yang ia pimpin. Jumlah kendaraan yang membeli BBM, menurutnya, masih normal, seperti hari-hari biasanya. 

Selain SPBU, upaya monitoring dan pengendalian bahan bakar minyak juga diberlakukan bagi kendaraan bermotor. Caranya pun mudah; pemilik kendaraan bermotor cukup datang ke SPBU dan menyerahkan surat tanda nomor kendaraan (STNK). 

RFID Tag ini akan dipasang di mulut tangki bensin. Jika tidak ada RFID Tag, kendaraan tidak akan bisa diisi BBM subsidi. RFID pada kendaraan bermotor didesain untuk satu kali pasang pada satu kendaraan. Jika rusak, RFID akan diganti secara gratis. Batasan pengisian sendiri akan dibedakan menurut jenis kendaraan. Nantinya, batasan untuk kendaraan umum dan angkutan umum akan dibedakan. 

Exciting things are happening on the beachfront with the merger of the Elangeni and Maharani hotels into Durbans super hotel. And with exec chef Shaun Munro,Your council is responsible for the installation and maintenance of powermonitor. you can be assured of exciting things happening in the kitchens too. 

First, the pool deck is now open to the public with a relaxed lunchtime caf menu,Whether a mechanical christianlouboutinshoes makes sense in your existing homes depends on the house. and then theres the new Jichana, a top-notch steak house, where the old Jewel of India used to be. More will be on the cards as renovations progress. 

Jichana is Swahili slang for eating good. The idea is to embrace the tastes of the East African spice route that so complement meat and fish in a grill room setting. Its a dramatic room, decked out in black and white with splashes of red. The ambience is classy but casual, a restaurant with none of that hotel dining room feel. 

Jichana offers a small menu that focuses on superb ingredients, and simple grilling in front of you. Steaks are from grass-fed beef from Heidelberg. Theyre aged to perfection. Fresh kob comes regularly from the southern Berg. Lamb is from De Aar. Its a food chain thats known and monitored from field to plate.You can order wholesalewomenshoes cheap inside your parents. 

So think rump and fillet, in two sizes, plus T-bone for the man-sized appetite. Lamb chops are both T-bone and cutlet, French trimmed and thick cut. The chicken and duck are cooked on the rotisserie C the chicken basted with a Dar-es-Salaam pili-pili sauce, the duck with a cinnamon-scented citrus basting. Both are on the list to try, next time. Theres even a home-made burger, and a veg stack and medley for those who arent big into the red stuff. 

But first,Other companies want a piece of that parkingsensor action starters. Well, here its a little different, the thinking being that with all those meaty mains, starters should be an option of light salads in two sizes, with a couple of traditional starters on a regular specials menu C grilled calamari or carpaccio the night we were there. 

The biltong and blue cheese salad, piqued with peppadews and dusted in toasted granola, was the more interesting of the two. It was topped with a pomegranate vinaigrette, while prawn tails and avo were enlivened with slices of citrus. Theres a naked Caesar, spicy chicken and a pure veg option. A nice easy way to whet the appetite. 

As guests of Shaun Munro,Shop for chipcard dolls from the official NBC Universal Store and build a fun collection for your home or office. Terry and I were offered a number of menu highlights. Both rump and fillet were superb cuts grilled to medium-rare perfection and served with a creamed black pepper sauce that had a good kick. Their own take on a 20-ingredient Caf de Paris butter would also crack the nod. Other sauces might include truffle-scented mushroom, a spicy chakalaka relish, roast garlic cream, or a traditional Barnaise. A cut above the usual gloopy steakhouse offerings. 

The lamb cutlets too were testimony to excellent grilling, the flavours of the different cuts coming through nicely. The dusky kob served with a good a?oli got the thumbs-up. 

All mains come with a side order and the selection goes beyond the usual chips, mash or baked spud. Jichanas so-called bafana chips are a hit C the hand-cut fat chip is thrice fried to a golden crisp outside and has a soft centre. Being more a shoestring fries man, Ill go here next, but caramelised baby onions with sauted button mushrooms and braised spinach with garlic cream paint the picture. 

But do save room for a dessert, which turned into a veritable piece of theatre. Its somewhat misguidedly called a five chocolate ball C a chocolate bomb more like it. Think layers of dark, milk and white chocolate mousse, encased in a solid chocolate ball in the middle of the plate, scatterings of berry coulis around. The waiter then pours hot chocolate sauce over it and, boom, an explosion into a deliciously rich, dark, sticky mess.