Laporan Magang 01 Agustus 2025 - 31 November 2025 di PT Indofood CBP Sukses Makmur Tbk. Noodle Division - East Java Branch

Wintara, Ellen Septia (2026) Laporan Magang 01 Agustus 2025 - 31 November 2025 di PT Indofood CBP Sukses Makmur Tbk. Noodle Division - East Java Branch. Project Report. [s.n]. (Unpublished)

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Abstract

PT Indofood CBP Sukses Makmur Tbk. Noodle Division merupakan salah satu perusahaan industri pangan terkemuka di Indonesia yang bergerak dalam produksi mi instan dengan menerapkan standar mutu, keamanan pangan, dan efisiensi proses yang tinggi. Pelaksanaan magang di perusahaan ini bertujuan untuk mempelajari proses produksi, sistem pengendalian mutu, utilitas, keselamatan dan kesehatan kerja (K3), serta penerapan penyelesaian masalah (troubleshooting) di lingkungan industri. Kegiatan magang meliputi pengamatan terhadap proses produksi mi instan, identifikasi bahan baku, proses kontrol kualitas, pengelolaan utilitas, dan pengolahan limbah. Selain itu, dilakukan studi kasus mengenai penurunan tekanan (pressure drop) pada sistem distribusi steam yang memengaruhi kinerja proses penggorengan mi instan. Analisis dilakukan menggunakan perhitungan teoritis dan simulasi Aspen HYSYS untuk mengevaluasi pengaruh friksi pipa dan fitting terhadap besarnya pressure drop serta dampaknya terhadap temperatur steam. Hasil analisis menunjukkan bahwa peningkatan pressure drop menyebabkan penurunan tekanan dan temperatur steam sehingga efisiensi perpindahan panas pada proses penggorengan menurun. Perbaikan desain perpipaan dan pengurangan kehilangan tekanan terbukti mampu meningkatkan distribusi steam sehingga proses pemanasan berlangsung lebih efektif dan efisien. Pelaksanaan magang memberikan pemahaman mengenai penerapan ilmu teknik kimia dalam industri pangan, khususnya pada aspek proses, utilitas, pengendalian mutu, keselamatan kerja, dan penyelesaian masalah berbasis rekayasa.
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PT Indofood CBP Sukses Makmur Tbk. Noodle Division is one of Indonesia’s leading food manufacturing companies specializing in the production of instant noodles while maintaining high standards of product quality, food safety, and process efficiency. The internship program was conducted to gain a comprehensive understanding of the production process, quality control system, utility management, occupational health and safety (OHS), and engineering-based troubleshooting in an industrial environment. The internship activities included observations of the instant noodle production process, raw material handling, quality control procedures, utility systems, and wastewater treatment. In addition, a case study was carried out to investigate the pressure drop in the steam distribution system, which affects the performance of the noodle frying process. The analysis was performed using theoretical calculations and Aspen HYSYS simulation to evaluate the effects of pipe and fitting friction on pressure drop and its impact on steam temperature. The results indicated that an increase in pressure drop reduced both steam pressure and temperature, thereby decreasing the efficiency of heat transfer during the frying process. Improvements in pipeline design and the reduction of pressure losses were found to enhance steam distribution, resulting in a more effective and efficient heating process. Overall, the internship provided valuable insights into the application of chemical engineering principles in the food industry, particularly in process engineering, utility management, quality control, occupational health and safety, and engineering-based problem solving.

Item Type: Monograph (Project Report)
Uncontrolled Keywords: mi instan, proses penggorengan, tekanan uap instant noodle, frying process, vapour pressure
Subjects: T Technology > TP Chemical technology > TP370 Food processing and manufacture
Divisions: Faculty of Vocational > 24305-Industrial Chemical Engineering Technology
Depositing User: Ellen Septia Wintara
Date Deposited: 17 Jul 2026 06:16
Last Modified: 17 Jul 2026 06:16
URI: http://repository.its.ac.id/id/eprint/135095

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