Penerapan Metode Analisis Kimia dalam Pengendalian Mutu Produk Mie Instan di Laboratorium Quality Control PT Indofood CBP Sukses Makmur Tbk Unit Makassar

Abstract

This article aims to examine the application of chemical analysis methods used to evaluate the quality of instant noodles based on the quality parameters and standards applied in the industry. This study is descriptive in nature. Data were obtained through direct observation of the analytical methods applied in the Quality Control laboratory of PT Indofood CBP Sukses Makmur Tbk Makassar Unit, as well as documentation studies of the analytical procedures used. The quality parameters analyzed included moisture content, fat content, free fatty acids (FFA), acid value, ash content, gluten content, iron spot, the chemical quality of process water, and organoleptic evaluation of the finished product. The methods applied included gravimetry, Soxhlet extraction, acid-base titration, furnace ashing, manual gluten washing, colour reactions, electrochemical measurements (pH-metry and conductometry), and sensory evaluation.