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  • Susu + Skim: Cool Storage

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    andriadistia
    8 views9 pages
    The document outlines the process for making carrot yogurt. It involves the following steps: 1) Measuring and mixing skim milk, sugar, and flavor enhancers. 2) Pasteurizing the milk at 90°C for 15 minutes then cooling it to 40-45°C. 3) Adding starter culture and incubating in plastic basins at 40-42°C for 18 hours to produce plain yogurt. 4) Mixing the plain yogurt with carrot puree and sugar, portioning it into 150ml cups, and freezing the finished yogurt product.

    Original Description:

    menprod susu yoghurt

    Original Title

    Susu

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    The document outlines the process for making carrot yogurt. It involves the following steps: 1) Measuring and mixing skim milk, sugar, and flavor enhancers. 2) Pasteurizing the milk at 90°C for 15 minutes then cooling it to 40-45°C. 3) Adding starter culture and incubating in plastic basins at 40-42°C for 18 hours to produce plain yogurt. 4) Mixing the plain yogurt with carrot puree and sugar, portioning it into 150ml cups, and freezing the finished yogurt product.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views9 pages

    Susu + Skim: Cool Storage

    Uploaded by

    andriadistia
    The document outlines the process for making carrot yogurt. It involves the following steps: 1) Measuring and mixing skim milk, sugar, and flavor enhancers. 2) Pasteurizing the milk at 90°C for 15 minutes then cooling it to 40-45°C. 3) Adding starter culture and incubating in plastic basins at 40-42°C for 18 hours to produce plain yogurt. 4) Mixing the plain yogurt with carrot puree and sugar, portioning it into 150ml cups, and freezing the finished yogurt product.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 9

    Susu + Skim

    Milk Can

    15

    Mesin Pasteurisasi

    15
    Cool Storage

    Skim

    Gula + Penguat Rasa

    Timbangan

    Milk Can

    Timbangan

    Storage Drum

    Air
    Starter
    10
    3

    Gelas ukur

    5
    5

    Pompa air

    Milk Can

    Storage Drum

    Starter
    5

    Gelas Ukur

    Milk can

    Baskom

    18 jam

    Inkubator

    Susu

    Milk can

    Mixing 1

    15

    Pasteurisasi

    15

    Pendinginan 1

    18 jam

    Inkubator

    Pendinginan 2

    15

    Mixing 2

    15s

    12 jam

    Auto sealer cup

    Freezer

    Wortel

    Air

    Timbangan

    20

    Peeler
    and washer

    20

    Pengukus

    15

    10

    Pompa air

    Blender

    Storage Drum

    Storage Drum Mixing

    3.7.4. Multi Product Process Chart (MPPC) Pembuatan Yoghurt Wortel

    Gula dan Penguat Rasa


    3

    Timbangan

    Starter
    5

    Skim
    Gelas ukur 5

    Susu
    Timbangan 5

    Wortel
    Milk can

    Air
    Timbangan 20
    Pompa

    Milk can

    Baskom

    15

    Pasteurisasi

    15

    Pendinginan 1 15

    18 jam

    15

    2 jam

    12 jam

    Mixing 1

    20

    20

    Inkubator

    Pendinginan 2

    Mixing 2

    Auto sealer cup

    Freezer

    Gambar 3.7.4. MPPC Pembuatan Yoghurt Wortel

    Washer

    Pengukus

    Blender

    3.7.3. Diagram Alir Proses Pembuatan Yoghurt Wortel

    Susu BJ 1,026-1,032

    Susu Skim

    Pencampuran 1
    T = 27 C, t = 3 menit

    Pasteurisasi
    T =90C, t = 15 menit

    Pendinginan 1
    T = 40-45C, t = 15 menit

    Starter

    Penambahan Starter
    T = 28C

    Penyimpanan Pada Baskom


    Plastik

    Inkubasi
    T = 40-42C, t = 18 jam

    Plain Yoghurt

    Pendinginan 2
    T = 6-8C, t = 5 menit

    Bubur Wortel dan


    Gula

    Pencampuran 2
    T = 6-8C, t = 15 menit

    Cup 150 ml

    Pengemasan

    Penyimpanan
    T = 10C

    Yoghurt dalam kemasan

    Gambar 3.7.3. Diagram Alir Proses Pembuatan Yoghurt Wortel

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