Priyambodo, Angelica Apnia (2023) Proses Produksi Sosis Ayam Merek ‘So Nice Sedaaap’ di PT. So Good Food Manufacturing Tangerang - Banten. Project Report (Praktek Kerja Lapang). UPN Veteran Jawa Timur. (Unpublished)
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Abstract
Sausage is a food product obtained from a mixture of finely ground meat and flour or starch with the addition of seasonings, and food additives that are put into sausage casings. One company that produces sausages is PT. So Good Food Manufacturing in Cibadak, Cikupa, Tangerang. The expected goals of the Field Work Practice at PT. So Good Food Manufacturing, Tangerang is to find out firsthand the process of processing So Nice 'Sedaaap' brand chicken sausages from raw materials to ready-to-consume and compare the theory that has been received while studying at the UPN “Veteran” Food Technology Study Program in East Java with its application. at the factory. The results of the implementation of fieldwork practices found that in general, the So Nice 'Sedaaap' sausage production process was carried out at PT. SGFM is in accordance with the literature. There are several differences in the process, namely in the process of making chicken sausages at PT. So Good Food Manufacturing, Tangerang has a drying stage after cooking which also takes place in the smokehouse. Another difference is in the process of making chicken sausage at PT. SGFM, namely there is a freezing and secondary packaging process due to distribution, whereas in the literature it only reaches the packaging stage because it is a chicken sausage processing process in general without distribution.
| Item Type: | Monograph (Project Report (Praktek Kerja Lapang)) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Angelica Apnia Priyambodo | ||||||||
| Date Deposited: | 31 Mar 2023 06:55 | ||||||||
| Last Modified: | 31 Mar 2023 06:55 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/12487 |
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