KATA PENGANTAR

Puji syukur kehadirat Tuhan Yang Maha Esa karena

berkat rahmat dan anugerah-Nya penulis dapat menyelesaikan
Proposal Praktek Kerja Lapang yang berjudul Proses Produksi
Minuman Mengandung Susu EMD (Economic Milk Drink) Choco
di PT Frisian Flag Ciracas, Jakarta Timur dengan baik. Penulis
ingin menyampaikan terima kasih kepada :
1. Orang tua dan segenap keluarga yang telah
memberikan dukungan kepada penulis.
2. Indria Purwantiningrum, STP, M.Si selaku dosen
pembimbing PKL.
3. Agustina Krisna Wardani, STP, M.Si, PhD selaku
ketua Jurusan Teknologi Hasil Pertanian Fakultas
Teknologi Pertanian Universitas Brawijaya.
4. Teman-teman THP 2011 yang memberikan saran
dan masukan dalam pembuatan proposal umum ini.
Penulis juga mengucapkan terima kasih kepada semua
pihak yang telah memberikan kritik dan saran demi
kesempurnaan penulisan proposal PKL ini. Semoga proposal
PKL ini dapat memberikan penjelasan lengkap tentang proses
PKL yang akan dilakukan kelak.
Malang, 11 Desember 2014
Penulis

ABSTRAK
PROSES PRODUKSI MINUMAN MENGANDUNG SUSU EMD
(Economic Milk Drink) CHOCO DI PT FRISIAN FLAG
INDONESIA
CIRACAS, JAKARTA
Oleh :
Yuninda Triyani
NIM : 115100407111014
Susu EMD (Economic Milk Drink) Choco adalah
minuman mengandung susu yang diproduksi oleh PT Frisian
Flag Indonesia plant Ciracas, Jakarta Timur. Produk susu UHT
EMD Choco ini menggunakan kemasan alumunium foil
berbentuk bantal atau pillowflex.
Tujuan Khusus dari Praktik Kerja Lapang ini adalah
untuk mengetahui proses produksi susu yang ada di PT Frisian
Flag Indonesia plant Ciracas, Jakarta Timur.
Dalam hal susu UHT; konsep utamanya adalah pada
proses aseptis; faktor kritis yang bisa mempangaruhi
tercapainya tingkat sterilitas dan keamanan produk susu UHT;
adalah (a) kualitas susu mentah dan proses sterilisasinya; (b)
kualitas bahan pengemas dan proses sterilisasinya, serta (c)
kebersihan peralatan di zona aseptis dan proses sterilisasi;
serta (d) kondisi sanitasi seluruh peralatan yang kontak dengan
susu selama pengolahan.
Kata Kunci : Susu EMD, Susu UHT, Proses Produksi

DAFTAR ISI
KATA PENGANTAR...................................................................i
ABSTRAK..................................................................................ii
DAFTAR ISI...............................................................................iii
DAFTAR TABEL........................................................................vi
DAFTAR GAMBAR....................................................................vii
DAFTAR LAMPIRAN.................................................................ix
BAB I PENDAHULUAN.............................................................1
I.1 Latar Belakang.....................................................................1
I.2 Tujuan...................................................................................2
I.2.1 Tujuan Umum .............................................................2
I.2.2 Tujuan Khusus.............................................................2
BAB II TINJAUAN PUSTAKA.....................................................4
II.1 Susu Segar..........................................................................4
II.2 Susu UHT (Ultra High Temperature)....................................6
II.3 Diagram Alir Proses Produksi Susu UHT (Ultra High
Temperatur).........................................................................8
II.4 Proses Produksi Susu Cair UHT (Ultra High Temperature...9
II.4.1 Penerimaan Susu Segar.............................................9
II.4.2 Clarification.................................................................9
II.4.3 Standarization...........................................................10
II.4.4 Pasteurisasi...............................................................10
II.4.5 Mixing........................................................................11
II.4.6 Sterilisasi...................................................................11
II.4.7 Homogenisasi...........................................................12
II.4.8 Fortification................................................................13
II.4.9 Filling and Packaging................................................14
II.4.10 Storing.....................................................................15
BAB III METODE PELAKSANAAN ..........................................16
III.1 Tempat dan Waktu PKL ....................................................16
III.2 Metode Pelaksanaan PKL ................................................16
III.3 Jadwal Pelaksanaan.........................................................17
BAB IV HASIL DAN PEMBAHASAN........................................21
IV.1 Tentang Pabrik..................................................................21
IV.1.1 Sejarah Perusahaan ...............................................21
3

IV.1.2 Visi dan Misi ...........................................................22

IV.1.2.1 Visi Perusahaan.........................................22
IV.1.2.2 Misi Perusahaan.........................................23
IV.1.3 Produk yang Dihasilkan ...........................................23
IV.1.4 Lokasi Pabrik............................................................24
IV.2 Manajemen.......................................................................26
IV.2.1 Struktur Organisasi..................................................26
IV.2.2 Sistem Pengadaan Bahan.......................................26
IV.2.3 sistem Pemasaran...................................................27
IV.3 Utilitas ..............................................................................28
IV.3.1 Pengadaan Air ........................................................28
IV.3.2 Pengadaan Listrik ...................................................29
IV.3.3 Pengadaan Steam
.................................................................................................
29
IV.3.4 Pengadaan Pendingin ............................................30
IV.3.5 Pengadaan Bahan Bakar .......................................30
IV.4 Sanitasi ............................................................................31
IV.4.1 Sanitasi Lingkungan Produksi ................................31
IV.5 Pengolahan Limbah .........................................................34
IV.5.1 Limbah Padat .........................................................34
IV.5.2 LImbah Gas ............................................................35
IV.5.3 Limbah Cair ............................................................35
IV.6 Kegiatan Trouble Shooting di Bagian Produksi ................35
BAB V TUGAS KHUSUS.........................................................37
V.1 Bahan Baku ......................................................................37
V.1.1 Susu Segar .............................................................37
V.1.2 Air ............................................................................41
V.1.3 Cocoa Powder .........................................................42
V.1.4 Skim Milk Powder (SMP) .........................................42
V.1.5 Demin Whey Powder ...............................................42
V.1.6 Whey Permeate ......................................................43
V.1.7 Lemak Nabati ..........................................................43
V.1.8 Gula Kristal ..............................................................43
V.2 Bahan Tambahan ..............................................................43
V.2.1 Stabilizer .................................................................43
V.2.2 Vitamin ....................................................................44
V.2.3 Mineral ....................................................................44
4

V.2.4 Flavour ....................................................................44

V.3 Proses Produksi Susu Cair UHT EMD...............................45
V.3.1 Penerimaan Susu Segar..........................................45
V.3.2 Dumping Process.....................................................46
V.3.3 Mixing Process.........................................................47
V.3.4 UHT Processing.......................................................49
V.3.5 Filling and Labelling .................................................51
V.3.6 Seal Checker ...........................................................51
V.3.7 Packaging ...............................................................52
V.3.8 Storing .....................................................................52
V.4 Kapasitas Produksi ...........................................................53
V.5 Produk Akhir ......................................................................53
V.4.1 Spesifikasi Produk Akhir ..........................................53
V.4.2 Penanganan Mutu Produk Akhir ..............................54
BAB VI KESIMPULAN DAN SARAN .......................................55
VI.1 Kesimpulan ......................................................................55
VI.2 Saran ...............................................................................55
DAFTAR PUSTAKA .................................................................56
LAMPIRAN

DAFTAR TABEL
Tabel II.1 Komposisi Susu Sapi Segar ......................................5
Tabel II.2 Kandungan Mineral Rata-rata dalam Susu dan abu...5
Tabel II.3 Kandungan Vitamin Rata-rata Susu Segar.................5

DAFTAR GAMBAR
Gambar II.1 Diagram Alir Pembuatan Susu Cair UHT...............8
Gambar IV.1 Peta Lokasi PT Frisian Flag Indonesia plant
Ciracas................................................................25
Gambar IV.2 Struktur Organisasi PT Frisian Flag Indonesia
plant Ciracas .....................................................26

DAFTAR LAMPIRAN
Lampiran 1 Sumber Bahan Baku dan Bahan Tambahan..........56
Lampiran 2 Foto Produk EMD (Economic Milk Drink) Choco...57