DAFTAR ISI

Halaman

HALAMAN JUDUL .................................................................................... i

HALAMAN PENGESAHAN ....................................................................... ii

KATA PENGANTAR ................................................................................... iii

DAFTAR ISI.................................................................................................. v

DAFTAR LAMPIRAN ................................................................................. viii

I. PENDAHULUAN ............................................................................. 1

A. Latar belakang .............................................................................. 1

B. Tujuan .......................................................................................... 4

C. Manfaat ........................................................................................ 5

II. PROFIL HOTEL GRAND VICTORIA ............................................ 6

A. Latar belakang Hotel Grand Victoria ........................................... 6

B. Letak Geografis ............................................................................ 8

C. Ketenagakerjaan dan Kesejahteraan Karyawan ........................... 8

III. METODE KEGIATAN ..................................................................... 10

A. Tempat Pelaksanaan PKL ............................................................ 10

B. Materi Kegiatan PKL ................................................................... 10

C. Waktu Pelaksanaan ...................................................................... 10

D. Kegiatan PKL............................................................................... 10

E. Teknik Pengumpulan Data........................................................... 11

IV. HASIL DAN PEMBAHASAN.......................................................... 12

A. Proses Kegiatan PKL ................................................................... 12

B. Bahan Dasar Pembuatan Roti ...................................................... 12

1. Tepung terigu ......................................................................... 12

a. Tepung Terigu Berprotein Tinggi .................................... 13

b. Tepung Terigu Berprotein Sedang(All Purpose) ............. 13

c. Tepung Terigu Berprotein Rendah .................................. 13

2. Bahan Tambahan Pembuatan Roti ......................................... 14

a. Air atau cairan .................................................................. 14

b. Ragi atau yeast ................................................................. 15

c. Garam ............................................................................... 15

d. Gula .................................................................................. 16

e. Susu .................................................................................. 17

f. Telur ................................................................................. 17

g. Bread Improver ................................................................ 18

h. Mentega............................................................................ 19

i. Bahan Filling (isian) bahan Topping (hiasan) untuk Roti 20

C. Proses Pembuatan Roti ................................................................ 20

1. Prinsip Pembuatan Roti.......................................................... 20

2. Alat alat yang di gunakan ...................................................... 24

3. Bahan - bahan yang di gunakan ............................................. 24

4. Cara Pengolahan Roti ............................................................ 24

5. Diagram Alir Pembuatan Roti ............................................... 26

D. Daftar nama roti yang diproduksi di Hotel Grand Victoria ......... 26

E. Sortasi dan grading komoditi Sayur ............................................ 27

1. Sortasi dan Grading Komoditi Sayur ..................................... 27

 F. Pengalaman yang di peroleh selama PKL ................................... 28

V. KESIMPULAN DAN SARAN.......................................................... 31

A. Kesimpulan .................................................................................. 31

B. Saran ............................................................................................ 31

DAFTAR PUSTAKA ................................................................................... 32

LAMPIRAN .................................................................................................. 33
 DAFTAR LAMPIRAN

1. Biodata Mahasiswa ........................................................................... 34

2. Bagan Struktur Organisasi di Hotel Grand Victoria .......................... 35

3. Dokumentasi Proses Pengolahan Roti, Sortasi dan Grading ............ 36

4. Dokumentasi alat dan bahan pembuatan roti ..................................... 40

5. Jadwal kegiatan harian peserta PKL .................................................. 42

6. Daftar hadir Mahasiswa peserta PKL ................................................ 45

7. Surat keterangan seminar PKL .......................................................... 46