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DAFTAR ISI
Halaman
KATA PENGANTAR..............................................................................................i
DAFTAR ISI..........................................................................................................iii
DAFTAR TABEL..................................................................................................vi
DAFTAR GAMBAR.................................................................................. vii
BAB I. PENDAHULUAN.......................................................................................1
A. Latar Belakang..........................................................................................1
1. Tujuan.................................................................................................2
2. Manfaat...............................................................................................2
B. Sejarah Perusahaan..................................................................................3
C. Lokasi dan Tata Letak Perusahaan...........................................................5
D. Struktur Organisasi..................................................................................10
E. Ketenagakerjaan.....................................................................................13
F. Fasilitas dan Kesejahteraan Karyawan...................................................15
BAB II. PROSES PRODUKSI............................................................................17
A. Tinjauan Pustaka.....................................................................................17
1. Ikan Teri (Stolephorus sp)..................................................................17
1.1 Kandungan Gizi Ikan Teri (Stolephorus sp)..................................17
1.2 Morfologi IkanTeri (Stolephorus sp) .............................................18
1.3 Penggolongan Ikan Teri (Stolephorus sp).....................................18
1.4 Habitat Ikan Teri (Stolephorus sp).................................................19
2. Produksi Teri Nasi (Stolephorus sp)...................................................20
3. Proses Pengolahan Teri Nasi (Stolephorus sp) skala ekspor ............20
4. Standar Mutu Ikan Teri Nasi Kering...................................................25
B. Proses Pengolahan Ikan Teri Nasi Kering di PT. Kelola Mina Laut Unit
Lobuk - Sumenep....................................................................................27
1. Persiapan Bahan Baku.....................................................................28
2. Penerimaan Bahan Baku...................................................................28
3. Pencucian..........................................................................................29
4. Perebusan.........................................................................................29
5. Penirisan...........................................................................................30
6. Pengeringan......................................................................................31
7. Penyimpanan dalam Cold Storage....................................................32
8. Sortasi I (sortasi jenis).......................................................................32
9. Penyimpanan dalam Cold Storage....................................................34
10. Pembagian Ukuran(Sizing)................................................................35
11. Penyimpanan dalam Cold Storage....................................................36
12. Sortasi II (Sortasi Benda Asing).........................................................36
13. Penimbangan (Weighing)..................................................................37
14. Penyimpanan dalam Cold Storage....................................................37
15. Pengepakan dan Pelabelan...............................................................38
16. Penyimpanan dalam Cold Storage....................................................40
17. Pengiriman (Stuffing).........................................................................41
BAB III. SPESIFIKASI MESIN DAN PERALATAN.............................................42
A. Macam, Jumlah, Spesifikasi Mesin dan Alat............................................42
1. Boks Styro-foam...............................................................................42

........................................................... Penyediaan Suku Cadang................ Sumber Daya Manusia.....................................46 16..................... Saran.......................................................66 A.................45 12................................................52 c.. Keranjang........................48 1................................................... Mesin Pemisah Ukuran (Sizer).... Kerangka Penirisan..................................................................................51 a................. Sanitasi Mesin...............42 3..................47 19..................................66 B............... Sumber Daya Listrik................................................. Keranjang (Basket).......................................................................45 9.................................... Sarana Transportasi........56 E..................... Sumber Daya Air...............................45 11...........................................56 b.................... Sanitasi dan Penanganan Limbah.......... Penyimpanan dan Penggudangan................................................. Electric Pump............ Kesimpulan...47 18............................................................................ Plastik............. Peralatan..............................................................................................63 BAB VI.............................. Perbaikan Mesin. Blong........................................................... Pencucian (washing).......................... Pengendalian Mutu Ikan Teri Nasi Kering........................................... Perawatan............. Perebusan (mesin Boiler)...........................................................4 2......................................46 14...................................................................................................................60 F..46 15.........47 B... Perawatan Mesin.. Cold Storage.............................................................................46 17..................... Perbaikan.................44 8.....................................................................................................................................54 2.......................................... Pengendalian Mutu Bahan Penolong.... Pengendalian Mutu Bahan Baku Ikan....................................................44 6......................... TUGAS KHUSUS........................................52 b.....68 B....................... dan Area Pengolahan..........................................................................................................................42 4.............44 7..........48 3......... UNIT PENUNJANG PRODUKSI............................... dan Penyediaan Suku Cadang...... KESIMPULAN DAN SARAN.............................................................50 B.............59 2............. Sanoko....................................................................... Landangan......................68 A..............................................55 a................................................... Limbah Padat............................................................................................54 d.................43 5..............................................48 2............... Tujuan. PEMBAHASAN.......................................................... Master Cartoon(MC)...................... Latar Belakang...................... Sarana Penunjang lainnya...................................................... Alat Timbang......50 D................................................................................................ Sanitasi Bahan Baku...........50 C................................................................ Sanitasi........................................ Limbah Cair.......................................59 3.............................................................................61 BAB V.......................... Pengendalian Mutu Ikan Teri Nasi Kering............................... Tempat TimbunKering............................................................................................................................50 A......... Sanitasi Pekerja............... Oven.................... Sanitasi Lingkungan Produksi...................................57 1................49 BAB IV......................51 1..................66 BAB VII............................................45 10........................................................ Penanganan Limbah................46 13....................68 ...............................

........................ F.......83 5.................... D.......................... Sanitasi Pekerja........ Sanitasi Air.87 H................................ Sanitasi Lokasi Pabrik.............................................................................81 3................................. Kesimpulan.......................................................................81 2...88 .................................5 C.................82 4............................................................................ Saran..................87 DAFTAR PUSTAKA......... Manfaat......................................76 Pembahasan..................................................86 G.........................................85 7.......84 6...................... Sanitasi Bahan Baku..................................................... Sanitasi dan Pengolahan Limbah.................... Sanitasi Ruang Pengolahan...........................................................................................81 1.................................................................................................................................................................... E............................................................69 Tinjauan Pustaka.......................69 Hasil Pengamatan................................................................................................ Sanitasi Peralatan.............................................