Proses pengolahan mie keringdi PT. Surya Pratista Hutama (SUPRAMA)Sidoarjo

Bianda, Raissa and Nadya, . and Yohanes Alfian H., . (2013) Proses pengolahan mie keringdi PT. Surya Pratista Hutama (SUPRAMA)Sidoarjo. Project Report (PKL, Magang D3, Praktek Kerja Profesi Apoteker). Widya Mandala Catholic University Surabaya. (Unpublished)

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Abstract

Mie kering merupakan mie yang dikeringkan hingga kadar air mencapai 8-10% dengan menggunakan udara panas. PT. SUPRAMA, Sidoarjo merupakan industry pengolahan mie kering yang telah berpengalaman dalam bisnis mie kering sejak tahun 1972. Perusahaan ini berlokasi di DesaSuko, Jalan Raya Sidoarjo-Wonoayu km-3, Sidoarjo. Struktur organisasi tertinggi dijabat oleh President Director yang turun secara linier pada bagian-bagian dibawahnya. PT. SUPRAMA memiliki hasil produksi utama berupa mie kering dengan merek Burung Dara. Bahan baku utama berupa tepung terigu, air dan garam karbonat, sedangkan bahan pembantu yang digunakan selama pengolahan adalah garam Kristal dan tartrazine Cl 19140. Proses pengolahan mie kering yang dilakukan meliputi mixing (pencampuran), resting adonan, pengepresan, pemipihan, slitting (pemotongan), pengukusan, cutting (pemotongan), dan pengeringan. Pengemas yang digunakan adalah plastik PP (propilen). Pengendalian mutu dimulai dari penerimaan bahan baku, proses produksi hingga produk jadi.

Item Type: Monograph (Project Report (PKL, Magang D3, Praktek Kerja Profesi Apoteker))
Uncontrolled Keywords: PT. Suprama, tepung terigu, pengolahan mie kering.
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Thomas Aryanatan Lena
Date Deposited: 14 Sep 2017 08:44
Last Modified: 14 Sep 2017 08:44
URI: http://repository.wima.ac.id/id/eprint/12553

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