Laporan Ganep - Haris

June 16, 2019 | Author: haris876 | Category: N/A
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LAPORAN MAGANG INDUSTRI KEAHLIAN GANDA 2 DI ROTI GANEPS TRADISI SOLO...

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BAB I PENDAHULUAN

A. Latar Belakang

Sejalan dengan pertumbuhan dunia usaha dan industri di Indonesia, permintaan tenaga terampil lulusan Sekolah Menengah Kejuruan (SMK) menjadi semakin meningkat. Oleh karena itu, SMK perlu membekali peserta didiknya dengan  pengetahuan dan keterampilan yang dibutuhkan dunia usaha dan industri. industri. Ditetapkannya Peraturan Presiden Nomor 8 Tahun 2012 tentang Kerangka Kualifikasi Nasional Indonesia makin menegaskan bahwa SMK harus semakin lebih mendekatkan diri dengan kebutuhan dunia kerja. Salah satu upaya yang harus dilakukan adalah dengan menyelenggarakan program keahlian yang sesuai dengan kebutuhan dunia usaha dan industri agar penyelenggaraan pendidikan di SMK menjadi efektif. Program Sertifikasi Keahlian dan Sertifikasi Pendidik Guru SMA/SMK (Keahlian Ganda) yang selanjutnya disebut Program Keahlian Ganda merupakan  program pemberian tambahan kewenangan mengajar bagi guru SMA/SMK yang mengajar mata pelajaran tertentu menjadi guru mata pelajaran produktif di SMK pada kompetensi keahlian tertentu yang berbeda dengan kompetensi keahlian sebelumnya. Oleh karena itu, guru peserta Program Keahlian Ganda perlu dibekali dengan  pengetahuan dan keterampilan yang dibutuhkan dunia usaha dan industri terkait dengan kompetensi yang dipilih. Praktek kerja industri (prakerin) dilaksanakan untuk memberikan pengalaman kepada guru peserta keahlian ganda tentang dunia kerja di industri yang relevan dengan kompetensi keahlian ganda peserta. 1

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B. Tujuan Dan Manfaat Praktik Kerja Industri Tujuan:

Kegiatan praktek kerja industri bagi guru peserta Program Keahlian Ganda bertujuan untuk: 1. Mempelajari organisasi, menerapkan dan membandingkan antara teori maupun  praktik sesuai kompetensi keahlian yang diperoleh setelah setelah mengikuti On Service Training (ON) dan (ON) dan mempelajari materi modul kompetensi keahlian saat In saat  In ServiceTraining (IN) dengan (IN) dengan pekerjaan sebenarnya yang ada dilingkungan DU/DI. 2. Membekali guru peserta Program Keahlian Ganda untuk lebih meningkatkan  pengalaman dan pengetahuan keterampilannya secara se cara professional, sehingga dapat diterapkan di sekolah tempat bertugas. Manfaat:

Dengan adanya kegiatan magang industri banyak manfaat yang dapat diambil, antara lain: 1. Guru peserta Program Keahlian Ganda dapat meningkatkan pengetahuan dan keterampilan dalam pengolahan terutama dalam pengolahan serealia menjadi  produk rerotian. 2. Menambah wawasan kegiatan di industri pengolahan rerotian untuk meningkatkan mutu pembelajaran/praktek di sekolah.

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BAB II. GAMBARAN UMUM PERUSAHAAN / INDUSTRI

A. Sejarah Perusahaan Roti Ganep’s

Perusahaan Roti Ganep’s Tradisi Ganep’s Tradisi Solo adalah perusahaan keluarga yang berdiri sejak tahun 1881 oleh pasangan Tjang Tiang San dan Auw Like Nio (Nyah Ganep’s). Ganep’s). Sampai saat ini sudah generasi ke 5 yang mewarisi perusahaan ini yaitu Oh Lioe Nio atau Cecilia Maria Purnadi. Nama Ganep’s  Ganep’s  diberikan oleh Raja Surakarta Sinuhun Pakubuwono X dan telah dipatenkan pada tanggal 25 November 1948. Nama Ganep’s mempunyai filosofi: pemilik perusahaan pertama memiliki banyak anak yang sehat, utuh dan lengkap ( dalam bahasa jawa “genep” genep”). Perusahaan Roti Ganep’s mempunyai Ganep’s mempunyai visi dan misi, yaitu: yang sehat, menyediakan tempat dan sarana belajar dan Visi : Menjadi perusahaan yang  berkarya bagi karyawan serta masyarakat luas. Misi : Mempersembahkan

produk

dan

pelayanan

terbaik

dengan

tetap

mempertahankan tradisi, konsen pada budaya, pendidikan dan kesehatan. Perusahaan Roti Ganep’s Tradisi Ganep’s Tradisi Solo, sejak awal berdirinya perusahaan sudah memproduksi roti kecik ( roti kering yang berbahan baku tepung ketan) yang merupakan produk unggulan dan ciri khas yang sudah dipatenkan oleh Perusahaan Roti Ganep’s. Ganep’s. Seiring berkembangnya perusahaan diiringi juga dengan perkembangan  produk selain roti kering, juga roti basah, jajan pasar dan berbagai menu katering. Adapun produk  –   produk dari perusahaan tersebut antara lain: Roti Kecik, Smeer Kering, Soes Kering aneka rasa, Kue Garut, Bolu Kering, Stick Crackers, Kastengel,

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Mandarin, Brownies, Blackforest, Roti Blouder dan masih banyak variasi produk olahanya. Perusahaan Roti Ganep’s  Ganep’s  juga menyediakan aneka keleman / jajan pasar diantaranya : Kroket, Resoles, Timlo Goreng, Keju Pan, Martabak, Klepon, Semar Mendem, Arem  –   Arem, Lemper dan lain - lain. Perusahaan ini juga menyediakan oleh  –   oleh khas Solo seperti ampyang, intip, karak, rambak, peyek, criping, abon, grubi dan lain- lain. Seiring perkembangan perusahaan, perusahaan Roti Ganep’s  Ganep’s  menyediakan ruang pertemuan yang berada di lantai 2 yang biasa digunakan untuk pertemuan, rapat, arisan, presentasi atau acara  –   acara lain seperti bakery visit dan baking class yang  pesertanya mulai dari anak –  anak –  anak  anak usia PAUD, TK, SD, UMKM, BLK sampai dengan  purna tugas. Perusahaan roti Ganep’s menyediakan Ganep’s menyediakan baking class bagi siapa saja yang ingin belajar membuat roti. B. Struktur Organisasi Perusahaan

Struktur Organisasi Perusahaan Roti Ganep’s adalah Ganep’s adalah sebagai berikut:

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C. Kedudukan dan Letak Perusahaan

Lokasi Induk Perusahaan Roti Ganep’s  Ganep’s  terletak di Jl. Sutan Syahrir No. 176 Tambaksegaran, Solo. Seiring berkembangnya perusahaan, perusahaan Roti Ganep’s membuka beberapa cabang , diantaranya: 1. Ganep’s Sukoharjo: Ganep’s Sukoharjo: Jl. Veteran No: 39 Jetis Sukoharjo ( Barat alfamidi atau depan SMPN 2 Sukoharjo. 2. RS.Moewardi: Jl. Kolonel Sutarto No: 132 Jebres Surakarta. 3. RSUD Ngipang: Jln. Lettu No: 1 Kadipiro Banjarsari Surakarta. 4. RS Brayat: Jl. Setiabudi No: 106 Surakarta. D. Prosedur Pelayanan Perusahaan

1. Secara Online: Perusahan Roti Ganep’s  Ganep’s  melayani pemasaran secara online melalui toko online Ganep’s  Ganep’s  dengan cara menjadi member terlebih dahulu di toko online Ganep’s. Ganep’s. Pelayanan pengiriman barang di perusahaan ini meliputi ke berbagai daerah di seluruh Indonesia melalui JNE atau ISE. 2. Secara langsung: Belanja langsung produk Ganep’s dapat Ganep’s dapat dilakukan di berbagai Toko Ganep’s baik Ganep’s baik di toko pusat, atau di berbagai cabang Toko Ganep’s. Ganep’s.

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BAB III PELAKSANAAN PRAKTIK KERJA INDUSTRI

A. Waktu dan Tempat Pelaksanaan Praktik

Waktu pelaksanaan kegiatan Praktik Industri adalah mulai hari Rabu, 02 Mei 2018 sampai dengan hari Senin, 14 Mei 2018 di perusahaaan Roti GANEP’S  GANEP’S  Jl. Sutan Syahrir no 176 Tambaksegaran Solo. B. Bahan Dan Alat

Proses Produksi 1. Roti Manis (Bakery) Bahan: 

Tepung terigu protein tinggi

: 1000 gram



Ragi instan/ fermipan/gish basah

: 30 gram



Garam

: 15 gram



Kuning telur ayam

: 5 butir



Gula pasir

: 200 gram



Susu bubuk

: 50 gram



Air es

: 500 ml



Mentega

: 100 gram



Rum butter

: 50 gram

Prosedur Kerja:

1. Mencampur semua bahan  –   bahan kering ( tepung terigu, ragi instan, garam, gula pasir, susu bubuk ) menjadi satu sampai rata.

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3. Menambahkan mentega dan rum butter dan diaduk sampai dengan kalis. 4. Mendiamkan adonan / fermentasi I + 25 menit 5. Mengempiskan adonan sampai udara dalam adonan keluar. 6. Memotong adonan sesuai ukuran yang dikehendaki (20g, 30g, 40g) 7. Mengisi adonan, membentuk adonan dan menata diloyang yang sudah dioles mentega putih. 8. Mengolesi adonan yang sudah di bentuk dengan susu cair kemudian difermentasi yang ke 2, + 40 menit. 9. Oven roti dengan suhu 180 0 C sampai kuning kecoklatan + 15 menit. 10. Setelah roti matang, oles dengan susu supaya mengkilap. 11. Mengangkat roti, mendinginkan dan mengemas roti.

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2. CARA MEMBUAT DONAT

1. Adonan roti manis yang sudah fermentasi 1 x kemudian dibentuk bulat  berlubang tengah, kemudian istirahatkan ± 10 10 menit. 2. Panaskan minyak goreng dengan api kecil. 3.

Goreng adonan dengan bantuan sumpit untuk membentuk bulatan.

4. Tiriskan donat yang sudah kuning kecoklatan 5. Dinginkan donat lalu oles mentega dan taburi messes. 6. Mengemas donat. 3. Butter Cake Bahan: 

Margarin

: 100 gram



Gula pasir halus

: 100 gram



Vanilli

: 1/2 sdt



Baking Powder

: ¼ sdt



Tepung terigu

: 100 gram



Telur

: 100 gr (4 Butir)

Prosedur Kerja:

1. Kocok Margarin dan gula pasir, vanilli sampai lembut

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Gambar 2: Adonan Butter Cake Sukade Siap Oven C. Hasil Praktik Kerja Industri di Perusahaan Perusahaan Roti Ganep’s

1.

Mampu mengenal komoditas pertanian yang digunakan dalam pengolahan hasil  pertanian dalam hal ini di perusahaan Roti Ganep’s. Ganep’s. Bahan baku hasil komoditas pertanian yang digunakan di perusahaan ini selain tepung terigu adalah tepung ketan untuk bahan roti kecik dan tepung garut untuk bahan pembuatan roti garut dan brownis kukus.

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Penggunaan bahan tambahan makanan sesuai dengan takaran atau resep yang telah ditentukan, sedangkan untuk produksi roti manis di perusahaan roti ganep’s tidak menggunakan pengawet  pengawet   kimia, sehingga roti manis produk ganep’s mempunyai masa layak jual selama dua hari dan masa layak makan tiga hari.

Gambar 6 : Contoh BTP 4.

Mampu menerapkan keselamatan kerja, kesehatan kerja dan lingkungan hidup ( K3LH). Di dalam ruang produksi tersedia APAR, para pekerja menggunakan APD yang  berupa celemek, tutup kepala, dan sarung tangan untuk pekerja yang menangani  produk roti yang sudah matang serta masker. Tersedia juga tempat sampah  basah (organik) dan kering (non organik), serta jadwal sanitasi peralatan, jadwal

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5.

Mengetahui prinsip –  prinsip –  prinsip  prinsip mutu dalam pengolahan. Setiap pengolahan produk sesuai resep yang telah ditentukan, apabila dibutuhkan pengolahan lebih dari satu resep maka teknik pengolahan tidak sekaligus banyak tapi bertahap.

6.

Mengetahui perlakuan pendahuluan terhadap bahan hasil pertanian sebelum digunakan dalam proses pengolahan. Perlakuan pendahuluan bahan seperti pengayakan tepung, pencucian beras ketan, penyangraian beras ketan, penghancuran beras ketan yang telah disangrai menjadi tepung (selep), dan pengayakan tepung beras ketan. Seperti terlihat  pada foto proses pembuatan roti kecik (terlampir) yang merupakan produk  perusahaan roti ganep’s yang telah dipatenkan.

7.

Mengetahui persyaratan GMP yang harus diterapkan dalam perusahaan. Penerapan GMP pada perusahaan ini pada umumnya telah berjalan dengan  baik. Diawali dari lokasi perusahaan berada di tengah –  tengah  –  tengah   tengah kota tapi ruang  produksi terletak terlet ak dibagian diba gian belakang dan tertutup t ertutup sehingga terhindar dari polusi yang berasal dari lingkungan sekitar. Kemudian tata ruang dalam ruang  produksi rapi dan bersih, meskipun tidak tersekat tersek at –   –  sekat  sekat tapi ruangan produksi terbagi atas beberapa bagian yaitu, tempat mengerjakan roti manis, tempat

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terjalin rasa kekeluargaan yang erat. Tempat penyimpanan bahan mentah terpisah dari tempat penyimpanan produk roti, untuk menyimpan bahan mentah tersedia dua gudang yang dilengkapi dengan sarana pendingin semacam exhaust-pan, sementara untuk produk roti langsung ditaruh di outlet / toko yang  berada di bagian depan perusahaan. Di bagian paling paling depan (teras) tersedia meja kursi semacam kafe tempat istirahat pengunjung atau masyarakat umum.

Gambar 8: Kafe

8.

Gambar 9: Outlet/Toko

Gambar 10: Produksi Roti Manis

Mampu menggunakan hasil mikroorganisme dalam proses pengolahan/ fermentasi. Proses fermentasi di perusahaan ini tidak menggunakan proofer tetapi hanya

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9.

Mampu menerapkan pengendalian air dalam pengolahan. Air yang digunakan untuk membuat adonan roti manis adalah air dalam bentuk es (cetakan kecil  –  kecil),   kecil), yang diterima dari suplayer, sehingga bobotnya pun  juga sudah tertentu sesuai takaran resep.

10.

Mengetahui teknik konversi bahan dalam pengolahan, antara lain: 

Teknik pengecilan ukuran dan bentuk produk/forming.



Pencampuran



Emulsifikasi



Filtrasi



Kristalisasi

Proses pencampuran bahan  –   bahan dalam pembuatan adonan roti manis dilakukan sekaligus, bahan kering maupun bahan basah. Pencampuran menggunakan mixer dengan kapasitas sekali pencampuran 18 Kg tepung, mixer ini setting nya secara digital. Namun mixer yang digunakan tidak hanya

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12.

Menerapkan teknik pemanasan tidak langsung dalam pengolahan.

13.

Mengoperasikan peralatan pengolahan hasil pertanian. Dalam mengoperasikan peralatan pengolahan hasil pertanian seperti mixer dan oven, sifatnya hanya mengamati kinerja dari karyawan perusahaan roti.

14.

Mengoperasikan proses pengolahan hasil pertanian. Pada proses pengolahan kami hanya mengamati proses penimbangan dan  pencampuran, serta ikut andil membantu dalam menyiapkan bahan isian, toping, poles dan belajar ikut serta membentuk roti sesuai varian produk roti yang sedang dibuat. Misalnya, roti pisang, roti semir, roti krumpul dan lain –  lain – lain. lain.

15.

Mengemas bahan hasil pertanian dan produk olahannya. Kegiatan mengemas roti biasanya diikuti setelah proses produksi selesai dalam membentuk dan mengisi adonan, setelah semua roti masuk ke tempat fermentasi. Bahan pengemas roti yang digunakan adalah plastik berperekat,

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 proses produksi selesai yang petugasnya adalah seluruh karyawan bagian  produksi ikut terlibat. 17.

Mengelola limbah perusahaan pengolahan hasil pertanian. Limbah produksi seperti kulit pisang, plastik, batang seledri dan lain  –   lain semua dibuang ketempat sampah yang telah disediakan, yaitu terpisah antara sampah organik dan anorganik.

18.

Mengelola usaha pengolahan hasil pertanian. Analisa dan strategi pemasaran perusahaan roti ganep’s meliputi: ANALISA PASAR 

1. Kebiasaan orang Indonesia 2. Banyaknya konsumen mencari produk terbaik 3. Banyaknya konsumen ingin hal –  hal  –  hal  hal praktis dan pelayanan bersahabat 4. Daya tarik kota Solo STRATEGI

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usia 41 –  41 –  65  65 th Jenis kelamin

= pria , wanita

Status sosial ekonomi

=ABC

Pekerjaan

= pelajar, mahasiswa, karyawan swasta,

wiraswasta, ibu rumah tangga 

Positioning

1. Toko roti & oleh –  oleh  –  oleh  oleh yang mengoptimalkan kenyamanan konsumen 2. Camilan sehat, berkualitas tinggi dapat bertahan dari generas i ke generasi Positioning Statement Statement / Tagline = Traditional Snacks Target = Ibu RumahTangga, wiraswasta, karyawan swasta, mahasiswa. 

EKSEKUSI ( Melakukan Marketing mix )

1. Product - Fokus pada Q S C & V - Inovasi produk dan kemasan dengan sentuhan lokal dan budaya.

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- Bekerjasama dengan ritel besar seperti Giant, Hypermart, Luwes, dll - Inovasi distribusi dengan belanja online - Memperluas area distribusi 4. Promotion & Marketing a. Kegiatan Humas

- Bakery Visit & Cooking Class - Donor Darah - Ganep Peduli Posyandu - Yoga &Aerobik

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D. Faktor Pendukung dan Penghambat Pelaksanaan Praktik Kerja Industri

1. Faktor Pendukung

Ada beberapa faktor pendukung yang membantu saya selama melaksanakan kegiatan Prakerin diantaranya: a. Lingkungan kerja yang bersih Lingkungan kerja yang bersih membuat kami merasa nyaman dalam melaksanakan Prakerin.  b. Karyawan yang baik dan ramah Karyawan yang baik dan ramah membuat kami tidak membutuhkan banyak

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Ada beberapa peralatan yang belum kami kuasai, misalnya oven skala industri yang berbeda dengan pengetahuan ketika pembelajaran di PPPPTK, sehingga kami harus meluangkan waktu untuk berlatih terlebih dahulu. d. Teori dan praktek yang tidak sesuai Kurang sesuainya antara teori dan praktek yang diterima dengan pelaksanaan atau praktek pekerjaan yang sesungguhnya di lapangan menyebabkan hasil yang dicapai kurang maksimal dalam pelaksanaannya. E. Laporan Kegiatan Harian

JURNAL PRAKERIN

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3.

Jumat, 04 Mei 2018

4.

Sabtu, 05 Mei 2018

Mengikuti - Menyiapkan bahan Yogi H.S.  produksi roti dan peralatan santan - Melakukan  pencampuran bahan - Melakukan  pencetakan - Melakukan  pengovenan - Melakukan  pendinginan Mengikuti - Menyiapkan Yogi H.S.  produksi roti  peralatan dan bahan kecik - Melakukan  penimbangan bahan  baku - Melakukan  pencampuran bahan - Menggiling /

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 penimbangan bahan  baku - Melakukan  pencampuran telur dan gula dengan mixer - Melakukan  pencampuran bahan kering kedalam adonan telur dan gula yang sudah mengembang hingga kalis - Memasukkan mentega - Mencetak dengan  bentuk huruf “S” ditata rapi dalam

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9.

Sabtu, 12 Mei 2018

- Melakukan fermentasi II - Melakukan baking - Melakukan  pendinginan - Melakukan  pengemasan Memproduksi - Menyiapkan Yogi H.S. Sus kering  peralatan dan bahan

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BAB IV KESIMPULAN DAN SARAN A. Kesimpulan

Kegiatan Praktik industri bagi guru program keahlian ganda sangat penting

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DAFTAR PUSTAKA

Kemendikbud. 2017.  Panduan Praktek Kerja Industri Program Keahlian Ganda Tahap 2. 2. Dirjen GTK. Jakarta.

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LAMPIRAN 1: Data Pendukung Company Profile Jl. Sutan Syahrir No 176 Tambaksegaran, Solo 57133 Telp

: (0271) 647559

Fax

: (0271) 631612

SMS Online

: 0813 2904 1881

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3. Keleman / Jajan Pasar Diantaranya :Kroket, Resoles, Timlo goreng, Keju Pan, Martabak, Klepon, Semar mendem, Arem – arem, Lemper dll. 4. Oleh – oleh khas daerah Diantaranya : Abon, Srundeng, Kripik Paru, Grubi, Geti, Intip, Karak,dll,

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