Laporan Praktek Quality Control Penerapan Quality Control di Sentra Industri Kecil Pembuatan Brem Padat
Penulis Utama
:
Putri Pamungkas Septianingrum
NIM / NIP
:
H3108019
×The implementation of quality control was done to find out the process of
manufacturing brem padat and controlling the quality of brem padat manufacturing process
from raw material, production process, and final product. In addition, it also makes the
quality control and Hazard Analysis Critical Control Point (HACCP) concepts applied to the
brem padat manufacturing home-industries center. The implementation of Quality Control
practice employed direct observation method on the process of manufacturing brem padat in
MEKAR SARI home-industries center and direct analysis on final product test compared
with the quality parameter according to SNI Number 01-2559-1992. The parameters of test
analysis used included: water level, ash level, reduction sugar, sweetener, acid degree, and
insolvable part.
The result of quality control practical implementation shows that the brem padat
manufacturing process begins from the raw material receiving process including white
glutinous rice, NKL fermentation yeast, and water. Furthermore, the process of washing,
submerging overnight, draining, steaming up to semi-ripe, washing (pengaruan), steaming up
to ripe, cooling-down, yeast mixing, fermentation for 5-6 days, pressing, filtering, steaming at
100oC, stirring with mixer, molding, drying in the sun, and packaging. Quality control applied
includes specifying the raw material used, controlling each stage of production process, and
controlling the brem padat final product storage. The result of analysis on brem padat final
product shows that the water level, ash level, sweetener, acid degree, and insolvable part do
not distort from the quality parameter of SNI number 01-2559-1992. Meanwhile the result on
reduction sugar analysis is 86,2604% affecting the texture and organoleptics of product
yielded. The HACCP concept is made to minimize the danger emerging and to keep the
safety of brem padat product yielded. The process stage considered as CCP and need to be
controlled are yeast mixing, fermentation, filtering, molding, and packaging.
Keywords: Quality Control, Home-industries, Brem Padat.
×
Penulis Utama
:
Putri Pamungkas Septianingrum
Penulis Tambahan
:
-
NIM / NIP
:
H3108019
Tahun
:
2011
Judul
:
Laporan Praktek Quality Control Penerapan Quality Control di Sentra Industri Kecil Pembuatan Brem Padat
Edisi
:
Imprint
:
Surakarta - F. Pertanian - 2011
Program Studi
:
D-3 Teknologi Hasil Pertanian
Kolasi
:
Sumber
:
UNS-F. Pertanian Jur. Teknologi Hasil Pertanian-H.3108019-2011
Kata Kunci
:
Jenis Dokumen
:
Laporan Tugas Akhir (D III)
ISSN
:
ISBN
:
Link DOI / Jurnal
:
-
Status
:
Public
Pembimbing
:
1. Ir. MAM Andriani, M.S. 2. Lia Umi Khasanah, S.T., M.T.
Penguji
:
Catatan Umum
:
Fakultas
:
Fak. Pertanian
×
File
:
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