DAFTAR ISI

Halaman
KATA PENGANTAR....................................................................................... i
DAFTAR ISI..................................................................................................... ii
DAFTAR TABEL............................................................................................. v
DAFTAR GAMBAR........................................................................................ vi
DAFTAR LAMPIRAN..................................................................................... vii
BAB 1 PENDAHULUAN................................................................................ 1
1.1. Latar Belakang........................................................................................... 1
1.2. Tujuan........................................................................................................ 2
BAB 2 TINJAUAN PUSTAKA....................................................................... 3
2.1. Ikan............................................................................................................ 3
2.2. Tepung Tapioka.......................................................................................... 3
2.3. Air.............................................................................................................. 4
2.4. Garam........................................................................................................ 4
2.5. Telur........................................................................................................... 5
2.6. Garam........................................................................................................ 6
2.6.1. Komposisi Pempek................................................................................. 8
2.6.2. Proses Pembuatan Pempek..................................................................... 8
2.7. Gelatinisasi................................................................................................ 9
BAB 3 PELAKSANAAN PRAKTEK LAPANGAN...................................... 10
3.1. Tempat dan Waktu..................................................................................... 10
3.2. Metode Praktek Lapangan......................................................................... 10
3.3. Jadwal Kegiatan......................................................................................... 10
BAB 4 KEADAAN UMUM PERUSAHAAN................................................. 12
4.1. Sejarah Perusahaan.................................................................................... 12
4.2. Visi dan Misi Perusahaan........................................................................... 13
4.3. Letak Geografis Perusahaan...................................................................... 13
4.4. Manajemen Perusahan............................................................................... 14
4.5. Ketenagakerjaan dan Kesejahteraan Karyawan......................................... 14
BAB 5 HASIL DAN PEMBAHASAN............................................................ 16
5.1. Keadaan Umum Perusahaan...................................................................... 16

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5.1.1. Sejaran Perusahaan................................................................................. 16
5.1.2. Lokasi Perusahaan.................................................................................. 17
5.2. Ketenagakerjaan........................................................................................ 17
5.3. Penyediaan Bahan Baku............................................................................ 17
5.3.1. Sumber Bahan Baku dan Penanganannya.............................................. 17
5.3.2. Spesifikasi Bahan Baku dan Bahan Pembantu....................................... 18
5.3.2.1. Tepung Tapioka.................................................................................... 18
5.3.2.2. Ikan...................................................................................................... 19
5.3.2.3. Garam.................................................................................................. 20
5.3.2.4. Penyedap Rasa..................................................................................... 20
5.3.2.5. Air........................................................................................................ 20
5.3.2.6. Telur..................................................................................................... 21
5.3.2.7. Santan.................................................................................................. 21
5.3.2.8. Bawang Merah..................................................................................... 22
5.3.2.9. Kulit Ikan............................................................................................. 22
5.3.2.10. Pengemasan....................................................................................... 22
5.4. Penanganan Mutu Bahan Baku.................................................................. 23
5.4.1. Pengangkutan Bahan Baku..................................................................... 23
5.4.2. Penyimpanan........................................................................................... 24
5.5. Proses Pengolahan..................................................................................... 24
5.5.1. Kapasitas Produksi.................................................................................. 24
5.5.2. Proses Pembuatan Pempek..................................................................... 25
5.5.2.1. Persiapan Bahan................................................................................... 25
5.5.2.2. Penimbangan........................................................................................ 25
5.5.2.3. Pencampuran........................................................................................ 26
5.5.2.4. Pembentukan Adonan.......................................................................... 26
5.5.2.5. Perebusan dan Penggorengan.............................................................. 26
5.5.3. Mesin dan peralatan................................................................................ 26
5.5.3.1. Mixer.................................................................................................... 27
5.5.4. Tata Letak Mesin dan Peralatan.............................................................. 27
5.6. Produk Akhir.............................................................................................. 28
5.7. Utilitas........................................................................................................ 29

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5.7.1. Pengadaan Air......................................................................................... 29
5.7.2. Pengadaan Listrik................................................................................... 29
5.7.3. Pengadaan Bahan Bakar......................................................................... 29
5.8. Sanitasi....................................................................................................... 29
5.8.1. Sanitasi Bahan Dasar.............................................................................. 29
5.8.2. Sanitasi Lingkungan Produksi................................................................ 30
5.8.3. Sanitasi Ruang Produksi......................................................................... 31
5.8.4. Sanitasi Peralatan.................................................................................... 32
5.8.5. Sanitasi Pekerja....................................................................................... 32
5.8.6. Penanganan Limbah................................................................................ 33
BAB 6 KESIMPULAN DAN SARAN............................................................ 34
6.1. Kesimpulan................................................................................................ 34
6.2. Saran.......................................................................................................... 34
DAFTAR PUSTAKA........................................................................................ 35
Lampiran........................................................................................................... 38

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 DAFTAR TABEL

Halaman
Tabel 1. Komposisi kimia tepung tapioka........................................................ 3
Tabel 2. Syarat mutu garam konsumsi.............................................................. 5
Tabel 3. Syarat mutu telur sebagai bahan makanan.......................................... 6
Tabel 4. Syarat mutu pempek ikan rebus beku................................................. 7

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 DAFTAR GAMBAR

Halaman
Gambar 4.1 Lokasi ........................................................................................... 13
Gambar 4.2 Denah............................................................................................ 14
Gambar 5.1 Mixer............................................................................................. 27

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 DAFTAR LAMPIRAN

Halaman
Lampiran 1. Proses Pencampuran Bahan......................................................... 38
Lampiran 2. Syarat mutu garam konsumsi....................................................... 39
Lampiran 3. Proses Perebusan.......................................................................... 40
Lampiran 4. Proses Penggorengan................................................................... 41
Lempiran 5. Produk Akhir................................................................................ 41
Lampiran 6. Bahan-bahan yang digunakan...................................................... 42
Lampiran 7. Foto-foto saat Praktek Lapangan................................................. 43

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