Tamura, Ghea Devi, Natalia, Fratisca and Naftali, Ineke (2019) Proses produksi monosodium glutamat (MSG) di PT. Ajinomoto Indonesia Mojokerto. Project Report (PKL, PKIPP, Magang D3, Praktik Kerja Profesi Apoteker, Profesi Guru, Profesi Ners dan Profesi Insiyur). Faculty of Agricultural Technology, Surabaya. (Unpublished)
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Abstract
Monosodium Glutamat (MSG) merupakan bahan tambahan pangan yang berfungsi sebagai penguat rasa (flavor enhancer). Salah satu perusahaan besar yang memproduksimonosodium glutamat di Indonesia adalah PT. Ajinomoto Indonesia yangberlokasi di Mojokerto, Jawa Timur. MSG terbuat dari tetes tebu melalui proses fermentasi dengan menggunakan bakteri Brevibacterium lactofermentum. Bahan baku yang digunakan yaitu cane molasses, beet molasses, tepung tapioka dan raw sugar.Tahapan proses produksi meliputi pre-treatment, fermentasi, isolasi, purifikasi, pengeringan, pendinginan, pengayakan, pengemasan dan menggunakan bahan pengemas OPP (Oriented Polypropylene), LDPE (Low Density Poly Ethylene), dan karton double wall. PT. Ajinomoto Indonesia menerapkan sanitasi mulai dari bahan baku, produk akhir, mesin dan alat yang digunakan serta pekerja.PT. Ajinomoto Indonesia juga telah menerapkan sistem jaminan mutu seperti GMP, HACCP, dan ISO.Pengolahan limbah cair dan padat dilakukan untuk menghindari pencemaran lingkungan. Pemasaran MSG dilakukan diseluruh wilayah Indonesia.
Item Type: | Monograph (Project Report (PKL, PKIPP, Magang D3, Praktik Kerja Profesi Apoteker, Profesi Guru, Profesi Ners dan Profesi Insiyur)) |
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Department: | S1 - Teknologi Pangan |
Contributors: | Contribution Contributors NIDN / NIDK Email Thesis advisor Srianta, Ignatius NIDN0726017402 srianta2601@gmail.com |
Uncontrolled Keywords: | PT. Ajinomoto Indonesia, monosudium glutamat, fermentasi, Brevibacterium lactofermentum |
Subjects: | Agriculture and Food Technology |
Divisions: | Faculty of Agricultural Technology > Food Technology Study Program |
Depositing User: | Users 7932 not found. |
Date Deposited: | 27 Jan 2020 05:54 |
Last Modified: | 18 Apr 2020 19:30 |
URI: | http://repository.ukwms.ac.id/id/eprint/21065 |
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