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Analisis Komposisi Kimia Dan Karakteristik Fisik Adonan Pada Tepung Terigu Di Pt

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Analisis Komposisi Kimia Dan Karakteristik Fisik Adonan Pada Tepung Terigu Di Pt ANALISIS KOMPOSISI KIMIA DAN KARAKTERISTIK FISIK ADONAN PADA TEPUNG TERIGU DI PT. INDOFOOD SUKSES MAKMUR Tbk. - BOGASARI DIVISION JAKARTA LAPORAN KERJA PRAKTEK Diajukan untuk memenuhi sebagian syarat-syarat guna memperoleh gelar Sarjana Teknologi Pangan Oleh: STEFANI JESSICA NIM : 15.I1.0064 PROGRAM STUDI TEKNOLOGI PANGAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG 2018 HALAMAN PENGESAHAN ANALISIS KOMPOSISI KIMIA DAN KARAKTERISTIK FISIK ADONAN PADA TEPUNG TERIGU DI PT. INDOFOOD SUKSES MAKMUR Tbk. - BOGASARI DIVISION JAKARTA Oleh: Stefani Jessica NIM : 15.I1.0064 Program Studi : Teknologi Pangan Laporan Kerja Praktek ini telah disetujui dan dipertahankan di hadapan sidang penguji pada tanggal 28 Mei 2018: Semarang, 28 Mei 2018 Fakultas Teknologi Pertanian Universitas Katolik Soegijapranata Pembimbing Lapangan Dekan Fakultas Teknologi Pertanian Heppy Surwadiyanto Dr. Ir. Probo Y. Nugrahedi, S. TP., MSc Pembimbing Akademik Dr. Ir. B. Soedarini MP i KATA PENGANTAR Puji dan syukur penulis panjatkan kepada Tuhan Yang Maha Esa karena kasih dan penyertaan-Nya penulis dapat menyelesaikan Laporan Kerja Praktek dengan judul “Analisis Komposisi Kimia dan Karakteristik Fisik Adonan Tepung Terigu di PT. Indofood Sukses Makmur Tbk. - Bogasari Division Jakarta”. Laporan Kerja Praktek yang penulis buat dengan tujuan untuk memenuhi syarat guna memperoleh gelar Sarjana Teknologi Pangan di Universitas Katolik Soegijapranata Semarang. Selama penulis melaksanakan Kerja Praktek dan menulis laporan Kerja Praktek, penulis mendapatkan pengetahuan, pengalaman, dan kemampuan mulai dari penanganan bahan baku hingga produk akhir. Selesainya laporan ini juga dikarenakan adanya beberapa peran dari berbagai pihak yang telah sabar membimbing dan memberi dukungan kepada penulis. Oleh karena itu, pada kesempatan ini penulis ingin mengucapkan terima kasih kepada: 1. Bapak Dr. Probo Y. Nugrahedi STP, Msc. selaku Dekan Falkutas Teknologi Pertanian Universitas Katolik Soegijapranata Semarang. 2. Ibu Dr. Ir. B. Soedarini MP selaku Dosen Pembimbing Akademik yang telah meluangkan waktunya untuk mengarahkan dan membimbing penulis. 3. Ibu Meiliana, S.Gz., M.S. selaku Koordinator Kerja Praktek Falkutas Teknologi Pertanian Universitas Katolik Soegijapranata Semarang yang telah membantu proses pelaksanaan Kerja Praktek. 4. Bapak Timotius Da Gomez selaku Public Relation di PT. Indofood Sukses Makmur Tbk. - Bogasari Division Jakarta yang telah memberikan kesempatan kepada penulis untuk melaksanakan Kerja Praktek. 5. Bapak Johardi selaku Manager Quality Control Laboratorium yang telah memberikan kesempatan kepada penulis untuk melaksanakan Kerja Praktek di Laboratorium Center PT. Indofood Sukses Makmur Tbk. - Bogasari Division Jakarta. ii 6. Bapak Heppy Surwadiyanto selaku pembimbing lapangan selama penulis melaksanakan Kerja Praktek di Laboratorium Center PT. Indofood Sukses Makmur Tbk. - Bogasari Division Jakarta. 7. Seluruh Staff QC-team di PT. Indofood Sukses Makmur Tbk. - Bogasari Division Jakarta yang tidak dapat penulis sebutkan satu persatu karena telah mau menerima dan banyak membantu dalam memberikan pengajaran dan informasi selama pelaksanaan Kerja Praktek. 8. Orang tua dan keluarga yang telah banyak memberikan doa dan selalu memberikan semangat kepada penulis. 9. Nadya, Katherine, dan Deddy yang merupakan teman seperjuangan penulis dalam melaksanakan Kerja Praktek bersama pada Periode Januari 2018. 10. Elizabeth Gracia dan Theresa Larasati yang selalu memberi semangat kepada penulis. Dalam penyusunan laporan ini penulis menyadari bahwa masih ada banyak kekurangan dan keterbatasan. Oleh karena itu penulis ingin meminta maaf terlebih dahulu apabila ada kesalahan, kekurangan, ataupun hal-hal yang kurang berkenan bagi para pembaca. Penulis menerima kritik dan saran atas Laporan Kerja Praktek yang telah disusun ini. Penulis berharap Laporan Kerja Praktek ini dapat bermanfaat bagi pihak-pihak lain yang membutuhkan, khususnya bagi mahasiswa Falkutas Teknologi Pertanian Universitas Katolik Soegijapranata Semarang. Semarang, 06 Juni 2018 Penulis iii DAFTAR ISI HALAMAN PENGESAHAN ........................................................................................... i KATA PENGANTAR ...................................................................................................... ii DAFTAR ISI ................................................................................................................... iv DAFTAR GAMBAR ....................................................................................................... vi DAFTAR TABEL .......................................................................................................... vii DAFTAR LAMPIRAN ................................................................................................. viii 1. PENDAHULUAN ....................................................................................................... 1 1.1.Latar Belakang .............................................................................................................. 1 1.2.Tujuan ............................................................................................................................ 1 1.3.Waktu dan Tempat Pelaksanaan................................................................................. 2 2. PROFIL PERUSAHAAN ............................................................................................ 3 2.1. Sejarah dan Perkembangan Perusahaan ................................................................... 3 2.2. Letak Geografis Perusahaan ...................................................................................... 5 2.3. Struktur Organisasi ..................................................................................................... 5 2.4. Falsafah Perusahaan .................................................................................................... 8 2.4.1. Visi dan Misi ...............................................................................................8 2.4.2. Motto ...........................................................................................................9 2.4.3. Nilai-nilai ....................................................................................................9 2.5. Pelaksanaan Kerja ..................................................................................................... 10 2.5.1. Tenaga Kerja .............................................................................................10 2.5.2. Pembagian Jam Kerja ...............................................................................11 2.5.3. Sisten Non-Shift ........................................................................................11 2.5.4. Sistem Shift ...............................................................................................11 2.6. Fasilitas Perusahaan ......................................................................................... 12 2.7. Jenis-jenis Produk ............................................................................................. 12 2.7.1. Produk Utama ...........................................................................................13 2.7.1.1. Tepung Terigu ...........................................................................13 2.7.1.2. Pasta ...........................................................................................15 2.7.2. Produk Sampingan atau By Product .........................................................16 2.7.2.1. Bran ...........................................................................................16 2.7.2.2. Pollard .......................................................................................17 2.7.2.3. Pellet ..........................................................................................17 2.7.2.4. Tepung Industri ..........................................................................17 3. SPESIFIKASI BAHAN BAKU DAN PROSES PRODUKSI ...................................... 19 3.1. Bahan Baku (Gandum) ..................................................................................... 19 3.2. PROSES PRODUKSI TEPUNG TERIGU ........................................................... 22 3.2.1. Pengemasan ..............................................................................................24 3.2.2. Sanitasi ......................................................................................................25 3.2.3. Pengolahan Limbah ..................................................................................25 4. ANALISIS KADAR AIR, ABU, PROTEIN, GLUTEN, KETAHANAN ADONAN, KEKUATAN ADONAN, DAN ELASTISITAS ADONAN ............................................. 26 4.1. Uji Kadar Air (Moisture) ......................................................................................... 26 4.2. Uji Kadar Abu (Ash) ......................................................................................... 28 4.3. Uji Protein ........................................................................................................ 29 iv 4.4. Uji Gluten ................................................................................................................ 30 4.5. Uji Ketahanan Adonan (Farinograph) ................................................................... 31 4.6. Uji Kekuatan Adonan (Extensograph) ................................................................... 32 4.7. Uji Elastisitas Adonan (Alveograph) .....................................................................
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