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DAFTAR ISI

LEMBAR PERSETUJUAN LAPORAN..............................i


LEMBAR PENGESAHAN LAPORAN...............................ii
KATA PENGANTAR...........................................................iii
RINGKASAN.....................................................................iv
DAFTAR ISI.......................................................................v
DAFTAR GAMBAR............................................................xiii
DAFTAR TABEL................................................................xv
DAFTAR LAMPIRAN.........................................................xvii
BAB I PENDAHULUAN...................................................1
I.1 Latar Belakang............................................................1
I.2 Tujuan.........................................................................2
1.2.1 Tujuan Umum.....................................................2
1.2.2 Tujuan Khusus....................................................2
BAB II TINJAUAN PUSTAKA..........................................4
II.1 Pengendalian Mutu (Quality Control) pada Industri
Susu.............................................................................4
II.2 Pengendalian Mutu Input (Bahan Baku).......................4
II.2.1 Pengujian Cepat dengan Milkoscan............5
II.2.2 Uji Organoleptik...........................................5
II.2.3 Uji Keasaman..............................................5
II.2.4 Uji Alkohol...................................................5
II.2.5 Uji Reduktase (Uji Methylene Blue).............6
II.2.6 Uji Berat Jenis.............................................6
II.2.7 Uji pH Susu.................................................6
II.2.8 Uji Karbonat................................................6
II.3 Pengendalian Mutu Proses..........................................6
III.3.1 Proses Produksi Susu Pasteurisasi...................7
II.4 Pengendalian Mutu Output (Produk Akhir)...................8
BAB III METODE PELAKSANAAN.................................11
III.1 Waktu dan Tempat Pelaksanaan PKL.........................11
III.2 Metode Pelaksanaan PKL...........................................11
III.3 Jadwal Pelaksanaan (Timeline Kerja PKL)..................12
BAB IV HASIL DAN PEMBAHASAN................................14
IV.1 Profil Perusahaan........................................................14
IV.1.1 Sejarah Perusahaan..........................................14
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IV.1.2 Visi dan Misi......................................................15


IV.1.2.1 Visi.......................................................15
IV.1.2.2 Misi......................................................15
IV.1.3 Sertifikasi ..........................................................16
IV.1.4 Struktur Organisasi Perusahaan.......................16
IV.1.5 Klasifikasi Ketenagakerjaan..............................17
IV.1.6 Produk Greenfields............................................19
IV.1.6.1 Produk UHT.........................................19
IV.1.6.1.1 Susu UHT Skimmed Milk....19
IV.1.6.1.2 Susu UHTLow Fat..............20
IV.1.6.1.3 Susu UHT Full Cream.........20
IV.1.6.1.4 Susu UHT Choco Malt........21
IV.1.6.2 Pasteurized Milk..................................21
IV.1.6.2.1 Skimmed Milk Pasteurized
Milk....................................21
IV.1.6.2.2 Low Fat Pasteurized Milk....22
IV.1.6.2.3 Fresh Pasteurized Milk.......23
IV.1.6.2.4 Choco Malt Pasteurized
Milk....................................23
IV.1.6.2.5 Pasteurized Milk
Strawberry..........................24
IV.1.6.3 Produk Whipping Cream......................25
IV.1.6.4 Produk Keju.........................................25
IV.1.6.4.1 Produk Keju Mozarella.......25
IV.1.6.4.2 Produk Keju Bocconcini......26
IV.2 Sistem Produksi..........................................................27
IV.2.1 Alat dan Mesin...................................................27
IV.2.1.1 Tangki..................................................27
IV.2.1.2 Homogenizer.......................................28
IV.2.1.3 Aseptic Filling Machine (AFM).............29
IV.2.2 Bahan Baku.......................................................30
IV.2.2.1 Bahan Baku Utama..............................30
IV.2.2.2 Bahan Tambahan.................................31
IV.2.2.2.1 Air.......................................31
IV.2.2.2.2 Gula Pasir...........................32
IV.2.2.2.3 Cocoa Powder....................33
IV.2.2.2.4 Straberry Flavour................34
IV.2.2.2.5 Skimmed Milk Liquid...........35
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IV.2.2.2.6 Ekstrak Malt Powder...........36


IV.2.2.2.7 Stabilizer.............................37
IV.2.3 Proses Produksi................................................38
IV.2.3.1 Proses Thermisasi...............................38
IV.2.3.2 Proses Separasi..................................38
IV.2.3.3 Proses Blending..................................39
IV.2.3.4 Proses Homogenisasi..........................39
IV.2.3.5 Proses Sterilisasi.................................40
IV.2.3.6 Proses Filling.......................................40
IV.3 Quality Control (Pengendalian Mutu) Produksi Susu...46
IV.3.1 Pengendalian Mutu Bahan Baku.......................46
IV.3.2 Pengendalian Mutu Proses Produksi.................48
IV.3.3 Pengendalian Mutu Produk Akhir (Finished
Goods).............................................................48
IV.4 Quality Assurance (Penjaminan Mutu)........................49
IV.5 PPIC dan Warehouse..................................................52
IV.6 Keju.............................................................................54
IV.6.1 Bahan Baku Produksi Keju................................54
IV.6.1.1 Garam Non Yodium.............................54
IV.6.1.2 Renin...................................................55
IV.6.1.3 Kalsium Klorida....................................55
IV.6.1.4 Asam Sitrat..........................................56
IV.6.1.5 Asam Laktat.........................................57
IV.6.2 Proses Produksi Keju.......................................58
IV.7 Sanitasi.......................................................................63
IV.7.1 Sanitasi Pekerja................................................63
IV.7.2 Sanitasi Ruangan..............................................64
IV.7.3 Sistem CIP (Clean In Place)..............................64
IV.7.4 Pengendalian Hama...............................65
BAB V TUGAS KHUSUS.................................................66
V.1 Spesifikasi Produk Susu Pasteurisasi Greenfields.......67
V.1.1 Pasteurized Skimmed Milk.................................67
V.1.2 Low Fat Pasteurized Milk...................................67
V.1.3 Fresh Pasteurized Milk.......................................68
V.1.4 Choco Malt Pasteurized Milk..............................68
V.1.5 Pasteurized Milk Strawberry...............................69
V.2 Pengendalian Mutu Bahan Baku..................................70
V.3 Pengendalian Mutu Proses Produksi............................73
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V.4 Pengendalian Mutu Proses Filling................................74


V.5 Pengendalian Mutu Proses Packaging.........................77
V.6 Pengendalian Mutu Finished Goods.............................77
V.7 Pengendalian Mutu Proses Stuffing dan Distribusi
Produk.........................................................................79
BAB VI KESIMPULAN DAN SARAN..............................81
VI.1 Kesimpulan ................................................................81
VI.2 Saran..........................................................................82
DAFTAR PUSTAKA...........................................................83
LAMPIRAN........................................................................84

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