Penggandaan Skala dan Penyusunan Prosedur Operasional Baku untuk Produksi Sweet Premix di PT LeGitt Boga Mandiri

Abstract

PT LeGitt Boga Mandiri merupakan usaha perseroan terbatas dalam bidang food and beverage yang memproduksi roti burger, roti sandroll, dan tepung panko (fresh breadcrumb). Perusahaan telah mengembangkan tepung savoury premix untuk tepung salut ayam dan udang. Perusahaan berencana untuk memperluas bisnisnya dengan mengembangkan produk tepung sweet premix. Agar proses yang dikembangkan di laboratorium dapat dijalankan dalam skala besar, maka diperlukan Standard Operating Procedure (SOP) sebagai pedoman serta penggandaan skala produksi. Berdasarkan tahap identifikasi proses, pembuatan sweet premix terdiri dari tahap pengayakan, penimbangan, pencampuran, pengemasan, dan penyimpanan sementara. Proses tersebut dilakukan menggunakan mesin vibrating screen separator (pengayak), planetary mixer, horizontal ribbon mixer, mesin jahit, dan metal detector. Hasil perhitungan neraca massa menunjukkan bahwa loss produksi yang dihasilkan 0,96%. Hasil dari penelitian ini adalah standarisasi proses dalam dokumen SOP serta rancangan penggunaan mesin dan peralatan.

PT LeGitt Boga Mandiri is a limited liability company in the food and beverage sector that produces burger buns, sandroll buns, and panko flour (fresh breadcrumb). The company has developed savoury premix flour for chicken and shrimp salute flour. The company plans to expand its business by developing sweet premix flour products. In order for the process developed in the laboratory to be carried out on a large scale, a Standard Operating Procedure (SOP) is needed as a guideline as well as multiplication of production scale. Based on the process identification stage, the manufacture of sweet premix consists of sieving, weighing, mixing, packaging, and temporary storage. The process is carried out using a vibrating screen separator, planetary mixer, horizontal ribbon mixer, sewing machine, and metal detector. The results of the mass balance calculation show that the resulting production loss is 0.96%. The result of this research is the standardization of the process in the SOP document as well as the design of the use of machinery and equipment.