LEMBAR PENGESAHAN

LAPORAN PRAKTEK KERJA LAPANGAN

PROSES PEMBUATAN BAKSO AYAM CHAMP

DI PT. CHAROEN POKPHAND INDONESIA FOOD DIVISION UNIT NGORO
MOJOKERTO JAWA TIMUR

Disusun oleh:

Desita Isna Nuramy

NPM 1633010055

Telah diperhatikan dihadapan dan diterima oleh Tim Penguji pada

Tanggal, bulan 2019

Tim Penguji: Pembimbing:

1. 1.

Dr. Ir. Sri Winarti, M.P

NIP NIDN. 0008076302

2.

NIP

Mengetahui
Dekan Fakultas Teknik
Universitas Pembangunan Nasional
“Veteran” Jawa Timur

Dr. Dra. Jariyah, M.P

NIP. 19650403 1999103 2 001
 UNIVERSITAS PEMBANGUNAN NASIONAL “VETERAN” JAWA TIMUR
FAKULTAS TEKNIK
PROGRAM STUDI TEKNOLOGI PANGAN
KETERANGAN REVISI
Mahasiswa di bawah ini,
Nama : Desita Isna Nuramy
N.P.M : 1633010055
Program Studi : Teknologi Pangan
Telah mengerjakan (revisi/tidak revisi) Laporan Praktek Kerja Lapang judul :

PROSES PEMBUATAN BAKSO AYAM CHAMP

DI PT. CHAROEN POKPHAND INDONESIA FOOD DIVISION UNIT NGORO
MOJOKERTO JAWA TIMUR

Surabaya,

Pembimbing I Pembimbing II

1. 1.

Dr. Ir. Sri Winarti, MP

NIDN. 0008076302 NIP

2.

NIP

Mengetahui,
Koordinator Program Studi Teknologi Pangan

Dr. Ir. Sri Winarti, MP

NIDN. 0008076302
 DAFTAR ISI

KATA PENGANTAR ..........................................................................................i

DAFTAR ISI .......................................................................................................ii
DAFTAR TABEL ................................................................................................iii
DAFTAR GAMBAR ............................................................................................iv
BAB I. PENDAHULUAN.....................................................................................1
A. Latar Belakang ...............................................................................1
B. Sejarah Perusahaan .......................................................................2
C. Jumlah Produksi .............................................................................6
D Pemasaran Produksi ......................................................................7
E. Lokasi dan Tata Letak Perusahaan ................................................7
F. Struktur Organisasi .........................................................................11
G. Ketenagakerjaan ............................................................................14
BAB II. PROSES PRODUKSI ............................................................................18
A. Tinjauan Pustaka ............................................................................18
B. Uraian Proses di Perusahaan .........................................................31
BAB III. PERALATAN DAN SPESIFIKASINYA ..................................................35
BAB IV. UNIT PENUNJANG PRODUKSI ..........................................................41
A. Sumber Air .....................................................................................41
B. Sumber Tenaga Listrik ....................................................................41
C. Sanitasi dan Penanganan Limbah ..................................................42
D. Pengendalian Mutu.........................................................................49
E. Gudang...........................................................................................50
BAB V. PEMBAHASAN .....................................................................................52
BAB VI. KESIMPULAN DAN SARAN.................................................................57
BAB VII. TUGAS KHUSUS ................................................................................59
A. Latar Belakang ...............................................................................59
B. Tinjauan Pustaka ............................................................................59
C. Pembahasan ..................................................................................72
D. Kesimpulan dan Saran ...................................................................75
Daftar pustaka................................................................................76
Lampiran ........................................................................................
 DAFTAR TABEL

Tabel 1. Jam Kerja Non Produksi ......................................................................15

Tabel 2. Jam Kerja Bagian Produksi ..................................................................15
Tabel 3. Kriteria Mutu Sensoris Bakso ...............................................................19
Tabel 4. Persyaratan Bakso Daging sesuai SNI ................................................19
Tabel 5. Hasil Analisis Proksimat Ayam Broiler ..................................................24
Tabel 6. Komposisi Kimia Tapioka .....................................................................25
Tabel 7. Kriteria Umum yang digunakan sebagai batas kritis .............................68
Tabel 8. Deskripsi Produk Bakso Ayam .............................................................69
 DAFTAR GAMBAR

Gambar 1. Lokasi PT. CPI Ngoro Mojokerto .....................................................8

Gambar 2. Tata Letak PT. CPI Ngoro Mojokerto................................................10
Gambar 3. Struktur Organisasi PT. CPI Ngoro Mojokerto ..................................11
Gambar 4. Struktur Organisasi Sausage PT. CPI Ngoro Mojokerto ...................13
Gambar 5. Diagram Alir Pembuatan Bakso Secara Umum ................................30
Gambar 6. Diagram Alir Pembuatan Bakso di PT. CPI Ngoro Mojokerto ...........31
Gambar 7. Meat Mincer .....................................................................................35
Gambar 8. Bowlcutter ........................................................................................36
Gambar 9. Hopper .............................................................................................36
Gambar 10. Boiling Tank ...................................................................................37
Gambar 11. Vacum Packaging Machine ............................................................37
Gambar 12. Metal Detector ................................................................................38
Gambar 13. Mesin IQF ......................................................................................38
Gambar 14. Meat Cart .......................................................................................39
Gambar 15. Keranjang Plastik ...........................................................................39
Gambar 16. Pallet ..............................................................................................40
Gambar 17. Forklift Hydraulic ............................................................................40
Gambar 18. Diagram Alir Penetapan CCP dan CP ............................................71
j. Purchasing
Bagian yang bertugas untuk pembelian bahan baku produksi dan
pengadaan barang.
k. P&GA (Personal And General Affair)
Bagian personal (kepersonaliaan) baik mulai recruitment hingga
pengadaan training untuk karyawan. Sedangkan General Affair
merupakan bagian umum yang akan melayani dan memenuhi
kebutuhan produksi.
l. Utility & Maintenance
Bagian yang bertugas dalam mensupport alat mesin.

Struktur organisasi Saussage Production di PT. Charoen

Pokphand Indonesia – Food Division Unit Ngoro dapat dilihat pada
gambar berikut:

Supervisor

Admin

Foreman Foreman Foreman

KR KR KR

(MP, Packing, (MP, Packing, (MP, Packing,

Sanitasi) Sanitasi) Sanitasi)

Chekker Chekker Chekker

Worker

Gambar 4. Struktur Organisasi Sausage Production di PT. Charoen Pokphand

Indonesia – Food Division Unit Ngoro

Tugas masing-masing bagian adalah sebagai berikut:

a. Supervisor