DAFTAR ISI

Halaman

KATA PENGANTAR ................................................................................. ........ vii

DAFTAR ISI ....................................................................................................... ix

DAFTAR TABEL ................................................................................................. x

DAFTAR GAMBAR …................................................................................ ........ xi

I. PENDAHULUAN ..................................................................................... ........ 1

A. Latar Belakang ............................................................................................ 1

B. Tujuan ................................................................................................. ........ 2

II. TINJAUAN PUSTAKA ............................................................................. ..... 3

A. Mie ............................................................................................................. 3

B. Tepung terigu ............................................................................................. 5

C. Telur............................................................................................................ 6

D. Air............................................................................................................... 7

E. Garam ..........…………………………………………………………...... 8

F. Pengolahan Mi Instan ………………………………………………….... 9

G. Pendugaan Umur Simpan Mie …………………………………………... 11

III. PELAKSANAAN PRAKTEK LAPANGAN ................................................. 13

A. Tempat dan Waktu .................................................................................... 13

B. Metode Praktek Lapangan ........................................................................ 13

IV. TINJAUAN UMUM PERUSAHAAN ................................................... ........ 14

A. Sejarah Singkat dan Perkembangan Perusahaan ....................................... 14

B. Lokasi dan Tata Letak Perusahaan ............................................................ 15

 C. Struktur Organisasi dan Ketenagakerjaan ................................................. 18

D. Fasilitas Perusahaan .................................................................................. 19

V. HASIL DAN PEMBAHASAN ………………………………………......... 20

A. Proses Pengolahan Mi Instan ................................................................... 20

1. Pembuatan Larutan Alkali ................................................................ 20

2. Pengayakan Tepung Terigu ke Screw Conveyer............................... 20

3. Pencampuran (Mixing)....................................................................... 21

4. Pengepressan (Pressing).................................................................... 21

5. Pembentukan Lembaran dan Untaian Mi (Slitting).......................... 22

6. Pengukusan (Steaming) .................................................................... 24

7. Pemotongan dan Pelipatan Mi (Cutting and Folding) .................... 25

8. Penggorengan (Frying) ................................................................... 25

9. Pendinginan (Cooling) ..................................................................... 28

10. Pengemasan (Wrapping).................................................................... 29

11. Penyimpanan (Storage)...................................................................... 33

B. Pendugaan Umur Simpan........................................................................... 34

A. Kadar Air Awal (Moisture Initial, Mi) ................................................ 36

B. Kadar Air Kritis (Moisture Critical, Mc).............................................. 36

C. Kadar Air Kesetimbangan (Moisture Equilibrium, Me)....................... 37

D. Parameter Pendukung .......................................................................... 39

VI. KESIMPULAN DAN SARAN ..................................................................... 42

A. Kesimpulan ................................................................................................ 42

B. Saran .......................................................................................................... 42
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