http://http://repository.i3l.ac.id:80/jspui/handle/123456789/229 Internship Report for Bio Informatics Student Fri, 09 Jan 2026 09:48:20 GMT 2026-01-09T09:48:20Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/365 Title: Quality Control and Nutrition at Gorry Gourmet Authors: Sumarsono, Reyvan Vallian Abstract: Gorry gourmet works as Food and Beverages company, specifically in the healthy catering sector. This company was formed in 2014, led by William Susilo as the CEO, and Herry Budiman as the COO. There are 11 divisions in Gorry Gourmet; two of them are Quality Control (QC) and Nutritionist. QC is responsible for maintaining and keeping all final products to meet the standard. As an internship student, the main projects in Quality Control were maintaining workers' and staffs' hygiene, checking the sample bank's completeness, and filling the final products QC form. The function of the Personal Hygiene form is to check the worker's and staff's condition. The QC division used a sample bank to back up the previous batch production if there were any complaints from the customer. In contrast, the final product QC form is used to maintain the products' high quality by testing the products' sensory properties. While nutritionist is responsible for maintaining all the nutrition aspects in every product, starting from designing the menu cycle, calculating the nutrition facts for every menu, giving consultation for the customers, and being involved directly with the executive chef to develop new recipes. For the internship student, the main projects were to be engaged in intermediate packets preparation and nutrition facts calculation. In comparison, the menu design is handled by the senior nutritionist. During the Internship activity in Gorry Gourmet as QC and Nutritionist, the efficiency of several aspects such as sanitation and production flow could be further improved. The quality of ingredients and products could also be maximized by changing the supplier and improving the cooking recipes. However, the overall company standard operating procedures had already been well developed. Tue, 31 Aug 2021 00:00:00 GMT http://http://repository.i3l.ac.id:80/jspui/handle/123456789/365 2021-08-31T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/364 Title: Sekolah Seniman Pangan: Product Development and Improvement Based on Indonesia’s Local Biodiversity Authors: Christopher, Nicholas Abstract: Sekolah Seniman Pangan is an action-based learning entrepreneurial facility that helps young farmers and entrepreneurs who are interested in the field of food production. The facility is located at Kota Bekasi, Jawa Barat and was founded by Ms. Helianti Hilman. She created Sekolah Seniman Pangan as a helping hand to those small holder farmers in preserving the local commodities by helping them produce culinary products that are derived from the local commodities. The intern is placed in the product development department that is responsible for developing new product ideas which are derived from the local commodities of Indonesia. At the same time, providing solutions to issues that happened in the specific region, such as tackling the use of MSG and wheat flour in snacks. The products made were crispy mushroom snacks, dried products such as mango fruit leather and mushroom broth powder, Tepache pineapple fermentation, and jamu syrup. The trials of each product were found to be acceptable and were in line with the findings of existing literature. In addition to the product development activity, an additional task of teaching food safety and processing was done for the local jamu entrepreneur from Borobudur. Overall, the internship provided great insight and experience in the working field, especially in the field of product development. Aside from the gained experience, the internship also provided a great opportunity. Tue, 31 Aug 2021 00:00:00 GMT http://http://repository.i3l.ac.id:80/jspui/handle/123456789/364 2021-08-31T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/363 Title: Evaluation of Valuation of Production Process on The Quality of Wafer Stick Product at PT GARUDAFOOD PUTRA PUTRI JAYA Gresik Authors: Clementina, Natasha Abstract: PT Garudafood Putra Putri Jaya in Gresik began to operate in 1997, producing biscuit products. The products manufacturing takes place on three different production plants, and Chocolatos wafer stick is produced at Plant Gery A, which was chosen as the product to be focused on by the author. Wafer stick is a sugar wafer; its production started from the making of batter, baking, and packing it before being distributed. Each point of the process has its own parameters to be checked by the QC in the production plant. Besides, microbial analysis was also done routinely, consisting of equipment swab analysis with TPC, yeast and mold, coliform and E. coli being analyzed. Moreover, moisture content is one of the important factors in the wafer stick manufacturing, due to its negative impact on the final product if the amount of moisture exceeds the standard. As an output for the PGA department, an analysis on the Process Capability was conducted to determine the optimum range of baking temperature specific for each machine, in order to make products with standard moisture content. The data obtained was statistically processed with Process Capability analysis and I-MR chart making. The result showed that with the adjusted baking temperature specific for each machine, the machine capability was increased. Tue, 31 Aug 2021 00:00:00 GMT http://http://repository.i3l.ac.id:80/jspui/handle/123456789/363 2021-08-31T00:00:00Z http://http://repository.i3l.ac.id:80/jspui/handle/123456789/362 Title: Gorry Gourmet: Quality Control and Nutrition PT. GORRY GOURMET, INDONESIA Authors: Arif, Michael Varrellino Abstract: Gorry Gourmet is a catering company based in Kembangan, Jakarta; specifically focused on producing healthy foods which are conveniently delivered to consumers. Gorry Gourmet offers a wide selection of 12 packages, with each catered towards a specific need (Weight loss, Ketogenic diet, etc.). Each package on its own offers up to three different menus per day which are all calorie counted, along with other nutrients specific to each package’s needs. One of the packages is the Intermediate package which is even more customized to the specific customer’s needs; available through notes submitted through the website or mobile application. The intern is placed within the Quality Control and Nutrition departments, while also aiding in the Storage division. The QC and Storage departments hold the intern responsible for HACCP forms which document sensory analysis, sampling, and stock opname. The intern is responsible for aiding the lead nutritionist with creating intermediate menus and calculating calories for the nutrition labels. Findings from the internship project discovered that Gorry Gourmet follows its HACCP based protocols well. Even still, physical hazards in leafy greens such as insects and debris are still a major concern and a bottleneck of the production line. Improvements can be made in the form of QC monitoring of raw materials processing, specifically for vegetables. The internship placement has also helped the author grow in terms of soft- and hard skills, along with gaining the chance to apply his studies in i3L in a real working environment. Tue, 31 Aug 2021 00:00:00 GMT http://http://repository.i3l.ac.id:80/jspui/handle/123456789/362 2021-08-31T00:00:00Z