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PT. YANGO DONUTS

PT. YANGO DONUTS. Agustran N. R 105100704111001 Agung Wiyogo 105100701111022 Dimas Ronggo R B 105100300111052 Mamas Daniyar 105100300111016. Profil P erusahaan.

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PT. YANGO DONUTS

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  1. PT. YANGO DONUTS Agustran N. R 105100704111001 Agung Wiyogo 105100701111022 Dimas Ronggo R B 105100300111052 Mamas Daniyar 105100300111016

  2. ProfilPerusahaan • Namaperusahaankamiadalah PT YANGO DONUTS yang bergerakdibidangpembuatandonut.Perusahaankamiadalahsalahsatuperusahaan yang beradadibawahnaungan YANGO CORPORATION. PT YANGO DONUTS berdirisejak 14 tahun yang lalutepatnyapadatanggal 21 November 1998. Perusahaan kamiterletakdiJalan Papa Kuning II no 10 kota Malang, JawaTimur yang memiliki 3 gedungbangunan yang masing – masingadalahkantorperusahaan, took pemasarandanrumahproduksi

  3. BAHAN BAKU PEMBUATAN KENTANG • 500 grmtepungterigu • 200 grkentang • 11 grfermipan • 50 grgulapasir • 1 sdmsusububuk • 1 sdtgaram • 200 ml air es • 1 butirtelurayam • 50 grmargarin

  4. PROSES PEMBUATAN DONAT KENTANG • 1Campur terigu, kentangfermipan, gulapasir, susububuk, dangaram. • 2Aduk rata dantuangi air essedikitdemisedikitsambildiulenisampaitercampur rata • 3masukkan telurdan margarine. Uleniadonansampaikalis elastic • Buatlahadonandandiamkanselama 50 menitdanadonanmengembang 2x lipatdaribesarnyaadonansemua. • 4. timbangadonanmasing-masing 30 gr • 5. cetakadonanberbentukbulatdanlubangtengahnya • 6. panaskanminyakdan goring donatsampaimatangdanberwarnakecoklatan • 7. angkatdariataswajan, tiriskandantunggusampaidinginbarukemudianhiasanutuktoppingnya.

  5. Lay out produk Tipe yang digunakanadala product Layout, karenapenyusunanmesin-mesindijadikansatudalamruanganproduksidimanapenyusunansesuaidenganaliranbahanprosesproduksi.

  6. AliranBahan

  7. OPC

  8. MPPC

  9. FPC

  10. FTC

  11. Ditimbang • Dihancurkan • pencucian • 2m Dikukus Dikupas • 2m • 2m • 2m • 5m • Di campur • 4m • 2m Diuleni • Dikemas • Dicetak • Digoreng • 2m • storage • 2m • Diberirasa • 2m Flow diagram

  12. TerimaKasih

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