Pengolahan keju gouda dan mozzarella di PT. Bukit Baros Cempaka, Sukabumi

Angkadjaja, Anita, Hartono, Monica and Saputrajaya, William (2013) Pengolahan keju gouda dan mozzarella di PT. Bukit Baros Cempaka, Sukabumi. Project Report (PKL, PKIPP, Magang D3, Praktik Kerja Profesi Apoteker, Profesi Guru, Profesi Ners dan Profesi Insiyur). Widya Mandala Catholic University Surabaya. (Unpublished)

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Abstract

Keju merupakan produk awetan susu berupa gumpalan (curd) dari proses koagulasi kasein susu dengan menggunakan enzim renin dan asam laktat, selanjutnya diikuti dengan proses pematangan. PT. Bukit Baros Cempaka merupakan salah satu perusahaan keju lokal yang memproduksi keju asli yang memiliki kualitas yang setara dengan keju import. PT. Bukit Baros Cempaka berkantor pusat di Jl. Slamet Riyadi No. 7, Jakarta Timur, sedangkan pabrik utama terletak di Kampung Cihuis, Desa Sasagaran, Kecamatan Kebon Pedes, Kabupaten Sukabumi, Jawa Barat. Struktur organisasi yang diterapkan PT Bukit Baros Cempaka, Sukabumi adalah struktur organisasi secara linear. Jabatan tertinggi dipegang oleh kepala pabrik. Hasil produksi utama pabrik ini berupa keju Gouda serta keju Mozzarella dengan merek dagang “Natura“. Susu segar merupakan bahan baku utama dalam pembuatan keju di PT. Bukit Baros Cempaka Sukabumi sedangkan bahan baku lain yang digunakan selama pengolahan adalah kultur starter, enzim rennet, CaCl2, pewarna alami, dan NaCl. Proses pengolahan keju di PT. Bukit Baros Cempaka Sukabumi dilakukan secara batch yang meliputi pasteurisasi, pencampuran, penggumpalan, pemotongan gumpalan, pengepresan, penggaraman, coating, dan pemeraman hingga diperoleh variasi keju. Kata kunci: keju, susu, pengolahan keju, PT. Bukit Baros Cempaka Sukabumi. Monica Hartono (NRP. 6103010029), Anita Angkadjaja (NRP. 6103010031), William Saputrajaya Gunawan (NRP. 6103010032). Processing of Gouda and Mozzarella Cheese at PT. Bukit Baros Cempaka, Sukabumi. Advisory Committee: Netty Kusumawati, M.Si., STP. ABSTRACT Cheese is a preserved dairy product in the curd form from milk casein coagulation process using the renin enzyme and lactic acid, followed by ripening process. PT. Bukit Cempaka Baros is one of the local cheese company that produces original cheese that has same quality with imported cheeses. The main office of PT. Baros Bukit Cempaka is located at Jl. Slamet Riyadi No.7, East Jakarta, while the main factory located at Kampung Cihuis, Sasagaran Village, District Kebon Pedes, Sukabumi, West of Java. PT Bukit Cempaka Baros, Sukabumi has organizational structure with linear system. The holder of highest office is the chief of factory. The main product of this factory was Gouda cheese and Mozzarella cheese which is known by the brand of “Natura”. Fresh milk is the main raw material in this manufacture of cheese in PT. Baros Bukit Cempaka Sukabumi, whereas supporting materials which used during process is starter culture, rennet enzyme, CaCl2, natural dyes, and NaCl. Cheese processing in PT. Bukit Baros Cempaka Sukabumi in batch process which consist of pasteurising, mixing, coagulation, cutting clots, pressing, salting, coatings, and ripening to obtain variation of cheese.

Item Type: Monograph (Project Report (PKL, PKIPP, Magang D3, Praktik Kerja Profesi Apoteker, Profesi Guru, Profesi Ners dan Profesi Insiyur))
Uncontrolled Keywords: cheese, milk, cheese processing, PT. Bukit Baros Cempaka Sukabumi.
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Thomas Aryanatan Lena
Date Deposited: 14 Sep 2017 04:11
Last Modified: 14 Sep 2017 04:11
URI: http://repository.ukwms.ac.id/id/eprint/12552

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