Hal
Hal
Tabel 1. Daftar produk di PT Yummy food Utama ……………………... 14
Tabel 2. Jadwal kerja karyawan di PT Yummy Food Utama ……………. 16
Tabel 3. Standar mutu yogurt ……………………………………………. 37
Tabel 4. Persyaratan mutu susu sapi segar ……………………………….. 38
Tabel 5. Spesifikasi kemasan yogurt fruit strawberry di PT Yummy
Food Utama …………………………………………………….. 43
Tabel 6. Standar mutu air dalam kemasan ……………………………….. 56
Tabel 7. Standar mutu air produksi ………………………………………. 59
DAFTAR GAMBAR
Hal
Gambar 1. Struktur organisasi PT Yummy Food Utama ………………… 10
Gambar 2. Struktur organisasi departemen Quality Control di
PT Yummy Food Utama ……………………........................ 13
Gambar 3. Proses rekruitmen di PT Yummy Food Utama …………….... 17
Gambar 4. Proses pembuatan yogurt …………………………………….. 33
DAFTAR LAMPIRAN
Hal
Lampiran 1. Denah lokasi PT Yummy Food Utama ……………………. 70
Lampiran 2. Desain fasilitas di PT Yummy Food Utama ………………... 71
Lampiran 3. Desain fasilitas laboratorium QA/QC ……………………... 72
Lampiran 4. Formulir penerimaan susu di PT Yummy Food Utama ……. 73
.
Lampiran 5 Formulir CoA yogurt fruit strawberry ……………………… 74
Lampiran 6. Denah peletakan cawan di ruang produksi
PT Yummy Food Utama …………………………………… 75
DAFTAR ISI
Halaman
HALAMAN JUDUL............................................................................................ i
HALAMAN PENGESAHAN.............................................................................. ii
KATA PENGANTAR.......................................................................................... iii
DAFTAR ISI........................................................................................................ iv
DAFTAR TABEL................................................................................................ v
DAFTAR BAGAN……………………………………………………………. vi
BAB I PENDAHULUAN................................................................................................ 1
1.1. Latar Belakang........................................................................................... 1
1.2. Tujuan........................................................................................................
1.3. Kegunaan.................................................................................................... 3
3
BAB II KEADAAN UMUM PERUSAHAAN................................................................ 4
2.1 Lokasi......................................................................................................... 4
2.2 Sejarah Perusahaan ...................................................................................
2.3 Visi dan Misi ............................................................................................ 4
2.4 Struktur Organisasi.................................................................................... 4
2.5 Tenaga Kerja.............................................................................................
2.6 Sarana dan Prasarana................................................................................. 5
2.7 Produk dan Pemasaran...............................................................................
6
7
9
BAB III PROSES PEMBUATAN YOGHURT………………………………………. 11
3.1. Persiapan Bahan Mentah........................................................................... 12
3.2. Proses Produksi Set Yoghurt.....................................................................
3.3. Proses Produksi Stirred Yoghurt………………………………………. 14
3.4. Proses Produksi Drinking Yoghurt............................................................ 17
18
BAB IV PENGENDALIAN MUTU YOGHURT 20
………………………………………..
4.1. Standarisasi Bahan Baku (Susu)………………………………………. 21
4.2 Pengendalian Mutu Organoleptik.............................................................. 27
4.3. Pengendalian Mutu Fisik...........................................................................
31
4.4. Pengendalian Mutu Mikrobiologi..............................................................
34
BAB V PEMBAHASAN................................................................................................. 35
5.1. Keadaan Umum Perusahaan...................................................................... 35
5.2. Proses Pembuatan Yoghurt.......................................................................
5.3. Pengendalian Mutu Yoghurt..................................................................... 36
37
BAB VI PENUTUP........................................................................................................... 38
6.1. Kesimpulan............................................................................................. 38
6.2. Saran.......................................................................................................
38
DAFTAR PUSTAKA 39
LAMPIRAN 42
Tabel
Halaman
1. Bahan Mentah Yoghurt............................................................................................... 14
2. Tabel Hasil Pengujian Susu Sapi Segar Taurus Dairy Farm (TDF)……….............. 24
3. Tabel Hasil Uji Organoleptik...................................................................................... 30
4. Tabel Hasil Uji Fisik Drinking Yoghurt..................................................................... 33
5. Tabel Standar Uji Organoleptik Berdasarkan SNI dan Standar Perusahaan………... 41
6. Tabel Standar Uji Fisik Drinking Yoghurt SNI dan Standar Perusahaan………….. 42
7. Tabel Standar Mikrobiologi Berdasarkan SNI dan Standar Perusahaan.................... 43
DAFTAR TABEL
DAFTAR BAGAN
Bagan
Halaman
1. Struktur Organisasi Perusahaan............................................................................... 6
2. Proses Pembuatan Yoghurt………………………………………………………... 11
3. Proses Pengendalian Mutu Yoghurt.......................................................................... 21