Prose produksi Monosodium Glutamat(MSG)di PT. Ajinomoto Indonesia Mojokerto

Purnama, Elvin Laurenzia Dwi, Christina, Yolanda and Wijaya, Christina (2018) Prose 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 (Unpublished)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 merupakan salah satu jenis bahan tambahan makanan untuk menambah cita rasa dari makanan. Monosodium glutamat dapat diproduksi melalui proses fermentasi menggunakan Brevibacterium lactofermentum. Salah satu perusahaan besar yang memproduksi monosodium glutamat di Indonesia adalah PT. Ajinomoto Indonesia yang berlokasi di Mojokerto, Jawa Timur. Bahan baku yang digunakan yaitu cane molasses, beet molasses, dan tepung tapioka. Tahapan proses produksi meliputi pre-treatment, fermentasi, isolasi, netralisasi, purifikasi, pengeringan, pendinginan, pengayakan, pengemasan dan menggunakan bahan pengemas OPP (Oriented Polypropylene), LDPE (Low Density Poly Ethylene), dan karton double wall. Pengendalian mutu termasuk seksi penerimaan bahan baku, proses produksi hingga produk akhir. Sanitasi yang diterapkan meliputi sanitasi bahan baku dan pembantu, sanitasi lingkungan pabrik, sanitasi peralatan, sanitasi gudang dan sanitasi pekerja yang dilakukan sesuai dengan standar GMP (Good Manufacturing Practice). Pengolahan limbah cair dan padat dilakukan untuk menghindari pencemaran lingkungan.

Item Type: Monograph (Project Report (PKL, PKIPP, Magang D3, Praktik Kerja Profesi Apoteker, Profesi Guru, Profesi Ners dan Profesi Insiyur))
Department: ["eprint_fieldopt_department_Faculty of Agricurtural Technology" not defined]
Uncontrolled Keywords: PT. Ajinomoto Indonesia, monosodium glutamat
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Users 6796 not found.
Date Deposited: 06 May 2019 09:36
Last Modified: 07 May 2019 07:00
URI: http://repository.ukwms.ac.id/id/eprint/18302

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