Praktik Kerja Lapang (PKL) ini bertujuan untuk mengetahui, membandingkan, serta mengevaluasi kesesuaian nilai kadar air (moisture) pada gandum dan tepung terigu Cap Segitiga Biru (SB) di Mill E dan Mill F PT Indofood Sukses Makmur Tbk Bogasari Flour Mills Surabaya. Parameter kadar air memegang peranan krusial dalam industri penggilingan gandum karena memengaruhi stabilitas penyimpanan, umur simpan produk, dan efisiensi proses pengolahan lanjutan. Kegiatan PKL dilaksanakan mulai tanggal 02 Februari hingga 28 Februari 2026 di unit Mill EF. Pengumpulan data kadar air gandum dan tepung dilakukan melalui observasi langsung di lapangan dan pencatatan data harian laboratorium. PDF + 3 Berdasarkan hasil analisis data, rata-rata kadar air gandum di Mill E adalah sebesar 15,92% dengan loss moisture mencapai 1,74%, sedangkan gandum di Mill F menunjukkan rata-rata kadar air sebesar 15,66% dengan loss moisture sebesar 1,56%. Nilai tersebut membuktikan bahwa kadar air gandum pada kedua lini penggilingan masih berada dalam rentang standar internal yang ditetapkan oleh pihak perusahaan, yakni antara 15,50% hingga 16,00%. Sementara itu, hasil pengujian pada produk akhir menunjukkan bahwa rata-rata kadar air tepung terigu Segitiga Biru di Mill E adalah sebesar 14,02% dan di Mill F sebesar 14,11%. Seluruh hasil akhir produk tepung terigu dari kedua mill tersebut terbukti memenuhi regulasi standar internal perusahaan serta memenuhi persyaratan mutu nasional berdasarkan SNI 3751:2018, yang mematok kadar air maksimal sebesar 14,50%. Proses penggilingan di kedua unit menyebabkan penurunan kadar air dari bahan baku gandum menjadi produk tepung jadi. Secara keseluruhan, sistem pengendalian kadar air di Mill E dan Mill F telah berjalan dengan sangat optimal dan efisien, meskipun operasional di Mill F terdeteksi relatif lebih stabil dengan tingkat penguapan atau kehilangan air yang lebih rendah selama proses produksi berlangsung.


Deskripsi Lain

This Field Work Practice (PKL) aims to determine, compare, and evaluate the suitability of moisture content values in wheat and Segitiga Biru (SB) brand wheat flour between Mill E and Mill F at PT Indofood Sukses Makmur Tbk Bogasari Flour Mills Surabaya. Moisture content parameters play a crucial role in the wheat milling industry they directly affect storage stability, product shelf life, and the efficiency of subsequent processing. The internship program was conducted from February 2 to February 28, 2026, within the Mill EF unit. Data collection on the moisture content of wheat and flour was carried out through direct field observations and daily laboratory record-keeping. PDF + 3 Based on the data analysis results, the average moisture content of wheat in Mill E was 15.92% with a moisture loss of 1.74%, while wheat in Mill F showed an average moisture content of 15.66% with a moisture loss of 1.56%. These values prove that the wheat moisture content in both milling lines still falls within the internal standard range established by the company, which is between 15.50% and 16.00%. Meanwhile, final product testing indicated that the average moisture content of Segitiga Biru wheat flour in Mill E was 14.02% and in Mill F was 14.11%. All final wheat flour products from both mills successfully met the companys internal quality standards and complied with national quality specifications based on SNI 3751:2018, which sets a maximum moisture content threshold of 14.50%. The milling process across both units caused a reduction in moisture from the raw wheat to the finished flour product. Overall, the moisture control systems in Mill E and Mill F have operated optimally and efficiently, though Mill Fs operations were detected to be relatively more stable with lower water evaporation loss rates during the production process