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DAFTAR ISI

LEMBAR PENGESAHAN. ................................................................................... i


LEMBAR PENGESAHAN. ................................................................................... ii
LEMBAR PERSETUJUAN. .................................................................................. iii
KATA PENGANTAR .......................................................................................... iv
DAFTAR ISI ........................................................................................................ vi
DAFTAR GAMBAR. ............................................................................................ ix
BAB I. PENDAHULUAN . .................................................................................. 1
1.1.Sejarah Pabrik .......................................................................................... 1
1.2.Lokasi Perusahaan .................................................................................... 3
1.3. Struktur Organisasi Perusahaan . .............................................................. 4
1.4. Ketenaga Kerjaan. .................................................................................... 7
BAB II TINJAUAN PUSTAKA. ......................................................................... 10
2.1. Tepung Tapioka ....................................................................................... 10
2.1.1. SNI Tepung Tapioka. ............................................................................ 11
2.2. Singkong ................................................................................................. 11
2.2.1. Jenis-jenis Singkong ............................................................................. 12
2.4. Bahan Penolong . .................................................................................... 13
BAB III. PRODUKSI . ......................................................................................... 16
3.1. Pembuatan Tepung Tapioka ..................................................................... 16
3.2. Proses Produksi........................................................................................ 16
3.3. Kualitas Tepung ...................................................................................... 18
3.4. Diagram Alir . .......................................................................................... 19

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BAB IV.SFPESIFIKASI ALAT. ......................................................................... 20


4.1. Alat Pengupas. ....................................................................................... 20
4.2. Alat Pencuci. .......................................................................................... 20
4.3. Alat pemarut. ......................................................................................... 21
4.4. Sintrik (Saringan Goyang). ..................................................................... 22
4.5. Alat Pengering(oven). ............................................................................ 23
BAB V. LABORATORIUM dan QUALITY CONTROL.................................. 24
5.1. Peran Laboratorium. ............................................................................... 24
5.2. Laboratorium Quality Control. ............................................................... 24
5.2.1. Bahan Baku(singkong). ....................................................................... 24
5.2.2. Air Utilitas. ......................................................................................... 25
5.2.3. Produk(Tepung Tapioka)..................................................................... 26
BAB VI. UTILITS. ............................................................................................... 31
6.1. Unit Penyediaan Air. .............................................................................. 31
6.2. Unit pembangkit Tenaga Listrik. ............................................................ 35
6.3. Unit Penyediaan Bahan Bakar. ............................................................... 36
BAB VII. PENGOLAHAN LIMBAH. ................................................................ 37
7.1. Pengolahan Limbah. ............................................................................... 37
7.2. Proses Pengolahan Ampas (Onggok untuk makanan ternak). .................. 37
7.3. Proses Pengolahan Ampas (tepung onggok). .......................................... 38
7.4. Proses pengolahan limbah dari kulit singkong.. ...................................... 39
7.5. Pengolahan Air Limbah.......................................................................... 40
7.6. Proses Pengolahan Air Limbah............................................................... 41
BAB VIII. KESELAMATAN dan KESEHATAN KERJA(K3). ....................... 45
8.1. Kesejahteraan Karyawan. ....................................................................... 47

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8.2. Jam Kerja. .............................................................................................. 48


8.3. Keselamatan Kerja. ................................................................................ 49
8.4. Kesepakatan Kerja Sama. ....................................................................... 50
BAB IX. KESIMPULAN dan SARAN. ............................................................... 50
9.1. Kesimpulan . .......................................................................................... 50
9.2. Saran. ..................................................................................................... 51
DAFTAR PUSTAKA. .......................................................................................... 52
LAMPIRAN

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