Analyzing Rheological Parameters of Soy Lecithin and Its Impact on Biscuit Production

Abstract

The internship tasks assigned by the Quality Control department in PT Mayora Indah Tbk of the biscuit division was divided into different sections of the department: QC-PM (Quality Control Packaging Material), QC-RM (Quality Control Raw Materials), QC Microbiology Lab (Quality Control Microbiology Laboratory), and QC ChemPhys Lab (Quality Control Chemistry-Physical Laboratory). These tasks incorporate the main activities done in the department, which were the quality inspection of supplies or materials to the final products whether they have met the company’s standard or not. As such, the inspections were done visually or physically in the incoming supplies section (QC-PM and QC RM) and laboratory analysis in the Quality Control Laboratory section.