DAFTAR ISI

DAFTAR ISI.....................................................................................................................i

DAFTAR GAMBAR.......................................................................................................ii

DAFTAR TABEL...........................................................................................................iii

BAB I PENDAHULUAN

1.1..............................................................................................Latar Belakang 1
1.2....................................................................Tujuan Praktek Kerja Lapang 2
1.3.................................................................Manfaat Praktek Kerka Lapang 3
1.4..............................................................................................Nama Kegiatan 3
1.5..................................Peserta Pertanian Universitas Widyagama Malang 4

BAB II TINJAUAN PUSTAKA

2.1 Susu....................................................................................................................5
2.1.1 Pengertian Susu......................................................................................5
2.1.2 Susu Sapi Perah......................................................................................6
2.2 Yogurt................................................................................................................7
2.2.1 Proses Pembuatan Yogurt.....................................................................9
2.2.2 Manfaat Yogurt....................................................................................11
2.3 Gula.................................................................................................................13
2.4 Perisa (Flavor)................................................................................................14
2.5 Starter (Bibit).................................................................................................15

BAB III METODELOGI PELAKSANAAN

3.1 Tempat Pelaksanaan......................................................................................17
3.2 Alat – Alat Produksi.......................................................................................17
3.3 Pengadaan Bahan Baku.................................................................................17
3.4 Pengambilan Data..........................................................................................17

BAB IV HASIL DAN PEMBAHASAN

4.1 Sejarah Berdirinya Perusahaan....................................................................19
4.2 Lokasi Perusahaan.........................................................................................20
4.3 Hak dan Kewajiban Karyawan....................................................................20
4.4 Penyediaan Bahan Baku................................................................................21
4.5 Proses Produksi atau Pengelolaan Yogurt...................................................21
4.5.1 Penerimaan Bahan Baku.....................................................................21
4.5.2 Sterilisasi Alat.......................................................................................22
4.5.3 Pasteurisasi Susu..................................................................................23
4.5.4 Pendinginan..........................................................................................24
4.5.5 Penyaringan Lemak Susu....................................................................24
4.5.6 Penambahan Starter (Inokulasi)........................................................25

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 4.5.7 Fermentasi............................................................................................25
4.5.8 Penyaringan..........................................................................................26
4.5.9 Pencampuran........................................................................................27
4.5.10 Pengemasan dan Penyimpanan........................................................27
4.6 Peralatan dan Mesin yang digunakan..........................................................28
4.7 Analisis Biaya Produksi.................................................................................29
4.8 Perincian Biaya...............................................................................................30

BAB V KESIMPULAN DAN SARAN

5.1 Kesimpulan.....................................................................................................31
5.2 Saran................................................................................................................31

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 DAFTAR GAMBAR

Gambar 1 Susu Sapi (Dokumen Pribadi)..........................................................22

Gambar 2 Pasteurisasi.........................................................................................23
Gambar 3 Pendinginan........................................................................................24
Gambar 4 Penyaringan........................................................................................25
Gambar 5 Fermentasi..........................................................................................26
Gambar 6 Penyaringan........................................................................................26
Gambar 7 Pencampuran.....................................................................................27
Gambar 8 Pengemasan........................................................................................28
Gambar 9 Frezeer................................................................................................28

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 DAFTAR TABEL

Tabel 1 Kandungan Gizi........................................................................................7

Tabel 2 Biaya Tetap.............................................................................................29
Tabel 3 Biaya Variabel........................................................................................29
Tabel 4 Biaya Tenaga Kerja................................................................................30

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