DAFTAR ISI

HALAMAN JUDUL.............................................................................................................
HALAMAN PENGESAHAN..........................................................................................
KATA PENGANTAR........................................................................................................
DAFTAR ISI.........................................................................................................................
DAFTAR TABEL...............................................................................................................
DAFTAR GAMBAR..........................................................................................................
BAB I PENDAHULUAN..................................................................................................
1.1 Latar Belakang..................................................................................................
1.2 Tujuan Kegiatan...............................................................................................
1.3 Manfaat Kegiatan............................................................................................
BAB II TATA LAKSANA KEGIATAN.......................................................................
2.1 Waktu dan Tempat Pelaksaanaan Magang.........................................
2.2 Metode Pelaksanaan magang....................................................................
2.3 Jadwal Pelaksanaan Magang.....................................................................
BAB III TINJAUAN PUSTAKA....................................................................................
3.1 Mackerel In Tomato Sauce...........................................................................
3.2 Bahan Baku.......................................................................................................
3.3 Mesin dan Peralatan Produksi...............................................................
BAB IV KEADAAN UMUM PERUSAHAAN......................................................
4.1 Sejarah Perusahaan....................................................................................
4.2 Profil Perusahaan.........................................................................................
4.3 Visi dan Misi Perusahaan..........................................................................
4.4 Struktur Perusahaan..................................................................................
4.5 Ketenagakerjaan..........................................................................................
4.6 Lokasi Pabrik.................................................................................................
4.7 Jenis Produk...................................................................................................
4.8 Kemasan Produk..........................................................................................
BAB V PROSES PRODUKSI.......................................................................................
 5.1 Penerimaan Bahan Baku ..............................................................
5.2 Thawing Ikan .................................................................................
5.3 Weeding (Penyiangan) ..................................................................
5.4 Pencucian Ikan ..............................................................................
5.5 Filing ...............................................................................................
5.6 Exhausting (Precooking) ...............................................................
5.7 Draining (Penirisan) ......................................................................
5.8 Filling Medium ..............................................................................
5.9 Seaming ..........................................................................................
5.10 Pencucian Kaleng ........................................................................
5.11 Sterilisasi ......................................................................................
5.12 Cooling (Pendinginan) ................................................................
5.13 Inkubasi ........................................................................................
5.14 Pengemasan ..................................................................................
5.15 Penyimpanan ...............................................................................

BAB VI KESIPULAN DAN SARAN.........................................................................

6.1 Kesimpulan............................................................................................................
6.2 Saran.........................................................................................................................
DAFTAR PUSTAKA........................................................................................................
LAMPIRAN.......................................................................................................................
 DAFTAR TABEL

Tabel 2.1 Jadwal Pelaksanaan Magang.................................................................................

Tabel 3.1 Deskripsi Produk Mackerel in Tomato Sauce PT. Maya Food Industries
Pekalongan.................................................................................................................
Tabel 3.2 Standar Mutu dan kemanan Ikan (Scombreidae) dalam kemasan kaleng
hasil sterilisasi menurut SNI 2712-2013...........................................................
Tabel 3.3 Presentase Nutrisi Daging Ikan Scomber Japonicus...................................
Tabel 3.4 Standard Ikan Beku (Scombroid) berdasarkan SNI-4110-2014.................
Tabel 3.5 Standar Pasta Tomat Menururt Codex Stan 57-1981..................................
Tabel 3.6 Standar Mutu Sensoris Pasta tomat Menurut SNI 01-4217-1996...........
Tabel 3.7 Syarat Mutu Garam untuk Konsumsi Menurut SNI 01-3556-2000.......
Tabel 3.8 Persyaratan Mutu Xanthan Gum Menurut FAO...........................................
Tabel 3.9 Persyaratan Mutu Guar Gum Menurut FAO..................................................
Tabel 3.10 Syarat Mutu Gula Kristal Putih Menurut SNI 3140-3:2010...................
Tabel 3.11 Rincian Penggunaan Keranjang Berdasarkan Warna................................
Tabel 3.12 Kapasitas Keranjang Berdasarkan Ukuran Kaleng...................................
Tabel 3.13 Rincian alat Seaming pada PT. Maya food Industries..............................
Tabel 3.14 Kecepatan Mesin Seaming pada PT. Maya Food Industries..................
Tabel 3.15 Rincian Kapasitas Mesin Exhausting............................................................
Tabel 4.1 Rincian Tenaga Kerja............................................................................................
Tabel 5.1 Perhitungan Rendemen Pemotongan Sampel Ikan......................................
Tabel 5.2 Standard Berat Filling Berdasarkan Produk..................................................
Tabel 5.3 Penyusutan Berat setelah Pre-cooking dan Suhu Aktual Fish Core.......
Tabel 5.4 Rincian Kecepatan Seamer.................................................................................
Tabel 5.5 Rincian Kecepatan Mesin Pencuci Kaleng....................................................
Tabel 5.6 Waktu Sterilisasi Dan Suhu Sterilisasi Berdasarkan Ukuran Kaleng Dan
Jenis Ikan...............................................................................................................
Tabel 5.7 Suhu dan Waktu Pendinginan Berdasarkan Standard.................................
Tabel 5.8 Standard Penumpukan Karton pada Pallet.....................................................
 DAFTAR GAMBAR

Gambar 3.1 Scomber Japonicus………………………………………………………..

Gambar 3.2 Pasta Tomat...................................................................................................
Gambar 3.3 Pisau Potong Ikan.......................................................................................
Gambar 3. 4 Meja Pemotongan dan pengisian..........................................................
Gambar 3.5 Neraca Digital..............................................................................................
Gambar 3.6 keranjang.......................................................................................................
Gambar 3.7 Keranjang Kaleng.......................................................................................
Gambar 3.8 Pallet...............................................................................................................
Gambar 3.9 Hand palle.....................................................................................................
Gambar 3.10 Forklift.........................................................................................................
Gambar 3.11 Trolley...........................................................................................................
Gambar 3.12 Mesin seaming...........................................................................................
Gambar 3.13 Ice Crusher.................................................................................................
Gambar 3.14 Mesin Pencuci Kaleng Kosong............................................................
Gambar 3.13 Rotary Drum Washer...............................................................................
Gambar 3.14 Cold Storage...............................................................................................
Gambar 3.15 Mesin Exhausting.....................................................................................
Gambar 3.16 Alat Draining.............................................................................................
Gambar 3.17 Alat Pengsian Medium............................................................................
Gambar 3.18 Alat Pencuci Kaleng................................................................................
Gambar 3.19 Retort............................................................................................................
Gambar 3.20 Mesin Print Code......................................................................................
Gambar 3.21 Alat Pemberi Lakban...............................................................................
Gambar 3.22 Conveyor belt.............................................................................................
Gambar 4.1 Struktur Perusahaan PT. Maya Food Industries.................................
Gambar 4.2 Denah PT. Maya Food Industries...........................................................
Gambar 4.2 Produk PT. Maya Food Industries (Maya Group).............................
Gambar 4.3 Produk Botan................................................................................................
Gambar 4.4 Produk Yang Diproduksi Oleh PT. Maya Food Industries..............
Gambar 5.1 Diagram Alir Proses Produksi Mackerel in Tomato Sauce.............
Gambar 5.2 Diagram alir Thawing.................................................................................
Gambar 5.3 Thawing ikan.................................................................................................
Gambar 5.4 Diagram Pemotongan Ikan.......................................................................
Gambar 5.5 Penyiangan ikan...........................................................................................
Gambar 5.6 Diagrm Alir Pengisian (filling) Ikan......................................................
Gambar 5.7 Proses Draining............................................................................................
Gambar 5.8 Pengisian Medium.......................................................................................
Gambar 5.9 Penutupan Double Seam............................................................................
Gambar 5.10 proses penutupan kaleng.........................................................................
Gambar 5.11 Pencucian Kaleng......................................................................................
Gambar 5.12 Bak Penampungan Kaleng.....................................................................
Gambar 5.13 Proses Sterilisasi........................................................................................
Gambar 5.14 Pendinginan di Dalam Retort.................................................................
Gambar 5.15 Pendinginan Kaleng pada Bak Pendingin..........................................
Gambar 5.16 Proses Inkubasi Produk Jadi..................................................................
Gambar 5.17 Digaram Alir Proses Pengemasan........................................................
Gambar 5.18 Print Code pada Maya Food Industries..............................................
Gambar 5.19 Pengemasan Kedalam Karton................................................................
Gambar 5.19 Layout Gudang Barang Jadi II..............................................................
Gambar 5.20 Layout Barang pada Pallet......................................................................