ANALISIS PENGENDALIAN MUTU BAHAN BAKU SUSU PASTEURISASI DI CV. XYZ, KABUPATEN SEMARANG

Abstract

CV. XYZ is a sole proprietorship engaged in the processing of cow's milk which is processed into pasteurized milk with a homogenization process. Pasteurized milk is produced in various flavors such as plain, chocolate, strawberry, vanilla, biscuit, mocha, and orange. Pasteurized milk is also packaged in various forms such as in cup, minipack and purepack packaging. CV. XYZ also produces other products such as yogurt in cup and bottle packaging. Quality control of raw materials plays an important role in determining the quality of the production process to the final product. Raw materials that have good quality and are processed through a controlled process are expected to be able to produce high-quality final products. Therefore, quality control is the main focus of this student internship activity, especially in the cow's milk processing industry into pasteurized milk at CV. XYZ in Semarang Regency.Quality control of raw materials at CV. XYZ, in Semarang Regency includes receiving, checking, and storing raw materials. Organoleptic examination (color, taste, texture, and aroma) is carried out for all raw materials other than milk. Fresh milk (raw milk) is tested in the laboratory by Quality Control through measuring temperature, pH, specific gravity, alcohol, total fat, total solid (TS), solid non-fat (SNF), organoleptic, and adulteration tests to ensure quality and safety until the next process.