Proses pengolahan es krim di PT. Campina Ice Cream Industry Tbk Surabaya

Lukito, Yovita Agung, Prawiro, Melvin and Cristianto, Anthony (2019) Proses pengolahan es krim di PT. Campina Ice Cream Industry Tbk Surabaya. 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 (Unpublished)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

Es krim merupakan salah satu produk pangan beku yang terbuat dari campuran antara susu, lemak, gula, emulsifier, stabilizer, serta dengan atau tanpa bahan tambahan seperti pewarna dan pemanis. Rasa manis, tekstur yang lembut, dan sensasi dingin membuat masyarakat menggemari es krim. PT. Campina Ice Cream Industry Tbk merupakan salah satu perusahaan yang bergerak dibidang produksi es krim, terletak di Jalan Rungkut Industri II No. 15-17, Surabaya, Jawa Timur dengan luas area 8.900 m2 dan luas bangunan 8.000 m2 memiliki jumlah karyawan sejumlah 600 orang.. Jenis produk yang diproduksi oleh PT. Campina Ice Cream Industry Tbk. adalah Happy Cow, Spongebob, Marvel, Fantasy, Petit, Concerto, Tropicana, Hula-Hula, Heart, Olympia, LuVe, Family Pack, Ice Cream Cake, dan Es Krim Potong. Tahapan produksi es krim meliputi: penyiapan bahan baku, penimbangan, mixing, pre-heating, homogenisasi, pasteurisasi, chilling, aging, freezing, hardening, dan pengemasan. PT. Campina Ice Cream Industry Tbk menerapkan metode sanitasi peralatan CIP (Cleaning In Place). Limbah yang dibuang selanjutnya dikelola oleh PT. SIER.

Item Type:	Monograph (Project Report (PKL, PKIPP, Magang D3, Praktik Kerja Profesi Apoteker, Profesi Guru, Profesi Ners dan Profesi Insiyur))
Department:	S1 - Teknologi Pangan
Contributors:	Contribution Contributors NIDN / NIDK Email Thesis advisor Suseno, Thomas Indarto Putut NIDN0707036201 UNSPECIFIED
Uncontrolled Keywords:	Es krim, PT. Campina Ice Cream Industry Tbk
Subjects:	Agriculture and Food Technology
Divisions:	Faculty of Agricultural Technology > Food Technology Study Program
Depositing User:	Users 7691 not found.
Date Deposited:	20 Jan 2020 04:41
Last Modified:	18 Apr 2020 01:57
URI:	http://repository.ukwms.ac.id/id/eprint/20592

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