PENGARUH PENGENDALIAN PROSES PROOFING TERHADAP KESERAGAMAN UKURAN ROTI MANIS DI PT MIROTA INDAH INDONESIA, SLEMAN, DIY

MAYLANI LISDIANTI, Iman Sabarisman, S.T.P,M.Si; Sri Wijanarti, S.T.P,M.Sc

2019 | Tugas Akhir | D3 AGROINDUSTRI

PT Mirota Indah Indonesia merupakan salah satu perusahaan bakery di Yogyakarta yang memiliki brand produk yaitu Manna Bakery. Salah satu produk yang dihasilkan yaitu roti manis. Roti manis adalah roti yang mempunyai cita rasa manis yang menonjol, bertekstur empuk, dan terdapat berbagai macam isi. Selain rasa, daya tarik roti istimewa tersebut terletak pada bentuk yang menarik. Selama periode magang, ditemui empat jenis kerusakan pada produk roti manis diantaranya yaitu permukaan gosong, bantat, bagian alas berongga, serta ukuran roti tidak seragam. Intensitas kerusakan yang sering terjadi ialah pada ukuran roti yang tidak seragam. Kualitas keseragaman ukuran roti manis dipengaruhi oleh pengendalian selama proses proofing. Adapun tujuan penulisan laporan magang meliputi mengetahui tahapan proses produksi roti manis di PT Mirota Indah Indonesia, mengetahui faktor yang harus dikendalikan selama proses proofing, serta mengetahui akar permasalahan pada proses proofing. Dari hasil pengamatan yang dilakukan serta pengkajian berbagai teori diperoleh bahwa kurangnya pengendalian proses proofing dipengaruhi oleh tiga akar permasalahan yaitu suhu ruangan kurang optimal, terjadinya bottleneck pada proses proofing, serta kurang tepatnya penerapan manual process proofing di perusahaan. Rekomendasi untuk menyelesaikan akar permasalahan tersebut yaitu dengan memasang thermohigrometer pada ruang proofing, melakukan modifikasi formula melalui penambahan bread improver untuk meningkatkan laju pengembangan adonan, serta menambah variasi sistem proofing yaitu melalui manual process proofing dan sistem otomatis (mesin proofer).

PT Mirota Indah Indonesia is one of the bakery companies in Yogyakarta that has a product brand namely Manna Bakery. One of the products produced is sweet bread. Sweet bread is bread that has a sweet taste that stands out, soft textured, and there are various kinds of contents. In addition to taste, the appeal of the special bread lies in an attractive shape. During the internship period, there were found four types of damage to sweet bread products including the burnt surface, slat, hollow bottom, and the size of the bread was not uniform. The intensity of damage that often occurs is the size of bread that is not uniform. The quality of uniform size of sweet bread is influenced by control during the proofing process. The purpose of the internship report writing includes knowing the stages of the sweet bread production process at PT Mirota Indah Indonesia, knowing the factors that must be controlled during the proofing process, and knowing the root causes of the proofing process. From the results of observations made and the study of various theories, it was found that the lack of proofing process control was influenced by three root causes, namely the room temperature was less optimal, the bottleneck in the proofing process, and the lack of manual process proofing in the company. Recommendations for resolving the root cause of the problem are installing a thermohigrometer in the proofing room, modifying the formula through adding bread improvers to increase the rate of development of the dough, and adding variations to the proofing system through manual process proofing and automatic systems (proofer machines).

Kata Kunci : keseragaman ukuran, proofing, PT Mirota Indah Indonesia, roti manis