TERNYATA BEGINI PROSES PRODUKSI PEMBUATAN MENTEGA DARI SUSU | MENTEGA VS MARGARIN
Summary
TLDRThe video script discusses the differences between margarine and butter, highlighting butter's superior taste and nutritional benefits, especially when made from grass-fed cow's milk. It details the butter-making process supported by Amul factory in India, from sourcing milk to final packaging. The script emphasizes the impact of cow feed on butter's nutrients, the pasteurization process, and quality checks including fat, water, and salt content, ensuring the butter meets production standards.
Takeaways
- 🧈 Butter and margarine may look similar but have different bases and compositions.
- 🐄 Butter is made from animal fat, typically from cow's milk, while margarine is made from plant oils like canola, palm, and others containing unsaturated fats.
- 🍰 Margarine is suitable for frying food, whereas butter is ideal for baked goods like cookies and frostings due to its richer taste.
- 🌿 The diet of the cows affects the nutrition in the butter; grass-fed cows produce butter with higher levels of vitamin K2, CLA, and omega-3.
- 🥛 Amul, an Indian dairy company, empowers local milk producers by collecting milk from small farms for processing.
- 🔬 The company tests raw milk for color, smell, and consistency before processing.
- 🚜 After collection, milk is pasteurized and processed to separate the butter cream from the liquid, known as skim milk.
- 🧊 The butter-making process involves mixing butter cream with salt in a vacuum blender to ensure consistency and flavor.
- 🔍 Quality control checks are performed in the lab to ensure butter meets the company's standards for moisture, fat, salt, and other contents.
- 🛍️ The final product is packaged, checked for weight, and passed through a metal detector to ensure no contamination before being wrapped and sent to storage.
- 🚚 Amul distributes various packaging variants of butter throughout India and to international consumers.
Q & A
What are the main differences between margarine and butter?
-The main differences between margarine and butter are their base ingredients and content. Butter is made from animal fat, typically from cow's milk, while margarine is made from plant oils like canola, palm, and other oils containing unsaturated fats.
What is the ideal use for butter in cooking?
-Butter is ideal for baking, especially for pastries, cookies, and frostings, because it has a richer flavor compared to margarine.
How does the diet of cows affect the nutritional content of butter?
-Butter made from milk of cows that are fed grass can contain vitamin K2, CLA, and omega-3 fatty acids, which can improve bone health. However, butter made from milk of cows fed with silage contains fewer nutrients compared to grass-fed cows.
What is the role of Amul company in the production of butter as mentioned in the script?
-Amul company in India empowers dairy farming communities by collecting milk from small farms. They receive raw cow's milk daily and process it into butter.
How much raw cow's milk does Amul company receive daily?
-Amul company can receive up to 3 million liters of raw cow's milk every day.
What is the purpose of the separator machine in butter production?
-The separator machine spins to separate the raw cream from the remaining liquid, with the cream being called butter cream and the remaining liquid being called skim milk.
What is the fat content percentage of butter cream?
-Butter cream has a fat content of 38%.
How is the butter cream processed after separation?
-After separation, butter cream is mixed with a specific amount of salt in a vacuum blender according to the required measurements.
What checks are performed on the butter in the laboratory?
-In the laboratory, butter is checked for water content, fat content, salt content, and other contents to ensure it meets the company's production standards.
How is the color of the butter checked?
-The color of the butter is checked using a photo sensor to ensure the product never changes from its original content to color.
What is the packaging process for butter after production?
-The production process begins with wrapping paper being pulled into the cutting area, where butter is shaped and cut into 100-gram portions, wrapped with paper, and then folded by a machine. It is then taken to the packaging room, checked for weight, passed through a metal detector for contamination, and finally wrapped with outer wrapping paper and packed into boxes.
Where is the butter distributed after packaging?
-The butter is distributed throughout India and to consumers abroad in various packaging variants.
Outlines
🧈 Butter vs. Margarine: Differences and Production
This paragraph discusses the differences between butter and margarine, highlighting their base ingredients and uses. Butter is made from animal fat, typically from cow's milk, whereas margarine is made from plant oils like canola, soybean, and palm oil, which contain unsaturated fats. Butter is ideal for baking cookies and frosting due to its richer taste compared to margarine, which is better for frying. The script then transitions to discuss the production process of butter, supported by Amul's factory in India. The base ingredient for butter in the video is cow's milk, and the diet of the cows affects the nutrition in the butter. Butter from grass-fed cows contains vitamin K2, CLA, and omega-3, while butter from cows fed with silage contains fewer nutrients. Amul empowers small dairy farmers by collecting their milk, which is then tested for color, smell, and consistency. The milk is pasteurized and processed to separate the butter cream from the liquid, which is then mixed with a small percentage of skim milk. The butter cream, containing 38% fat, is the key ingredient in butter production.
🏭 The Production Process of Butter at Amul
This paragraph details the production process of butter at Amul's factory. After the butter cream is separated, it is processed in a vacuum blender where it is mixed with salt according to the required measurement. Samples are then taken for laboratory testing to check for moisture, fat, salt content, and other standards. The color of the butter is also checked using a photo sensor to ensure consistency. The production process continues with the butter being shaped and cut into 100-gram portions, wrapped, and folded by machines. The butter then goes through a metal detector to ensure there is no metal contamination before being wrapped in outer packaging. Finally, the butter is arranged, 50 at a time, into cardboard boxes, which are then folded and sent to storage. The butter is distributed in various packaging options throughout India and to international consumers.
Mindmap
Keywords
💡Margarine
💡Butter
💡Dairy
💡Vitamin K2
💡CLA (Conjugated Linoleic Acid)
💡Omega-3
💡Amul
💡Pasteurization
💡Separator
💡Butter Cream
💡Vacuum Blender
Highlights
Margarin and butter may look similar but have different basic ingredients.
Butter is made from animal products, typically from cow's milk.
Margarine is made from plant-based oils like canola, palm, and others containing unsaturated fats.
Margarine is used for frying food, while butter is ideal for pastries and frostings due to its richer taste.
Butter made from grass-fed cow's milk contains vitamin K2, which is beneficial for bone health.
Butter from grass-fed cows also contains CLA, Pati, and omega-3 fatty acids.
Butter made from cows fed with silage contains fewer nutrients compared to those fed with fresh grass.
Amul company in India empowers dairy farming communities by collecting milk from small farms.
The company can receive up to 3 million liters of raw cow's milk daily.
Raw milk is tested for color, smell, and consistency before processing.
Milk is pasteurized and pumped into a separator to separate cream from the liquid.
Butter cream, containing 38% fat, is the key ingredient in butter production.
Butter cream is mixed with a small percentage of whole milk to adjust the consistency.
The milk is churned in a vacuum blender with salt added according to the required measurement.
Samples of butter are tested in the lab for water, fat, salt, and other content to meet production standards.
The color of the butter is checked with a photo sensor to ensure consistency.
Butter is packaged in 100-gram portions, wrapped, and folded by machines.
The weight of the butter is checked randomly to ensure the cutting machine is calibrated correctly.
Butter passes through a metal detector to ensure there is no metal contamination.
The final packaged butter is arranged, wrapped in a cardboard box, and sent to storage.
Various packaging variants of butter are distributed throughout India and to international consumers.
Transcripts
[Musik]
karena bentuk dan warnanya yang mirip
kita mungkin sering keliru ataupun
tertukar dengan dua jenis bahan ini
margarin dan mentega memang tampak
serupa bila dilihat sekilas
namun dilihat dari bahan dasar dan
kandungannya dua bahan makanan ini
sangat berbeda
salah satu perbedaan mendasar dari kedua
bahan ini adalah bahan dasar
pembuatannya
mentega terbuat dari bahan hewani yang
umumnya terbuat dari susu sapi
sementara itu margarin terbuat dari
minyak nabati seperti minyak kanola buah
sawit dan minyak lainnya yang mengandung
lemak tak jenuh
sedangkan dari penggunaannya margarin
baik digunakan untuk memanggang bahan
makanan
[Musik]
sementara itu mentega sangat ideal untuk
makanan seperti kue kering dan frostting
pasalnya mentega memiliki rasa yang
lebih gurih dibanding margarin
[Musik]
pada video kali ini rekayasa produksi
akan membahas tahapan proses pembuatan
mentega yang didukung oleh pabrik Amul
di India
[Musik]
[Musik]
bahan dasar pembuatan mentega pada video
kali ini adalah susu sapi sehingga pakan
sapi yang digunakan akan berpengaruh
terhadap nutrisi yang dikandung oleh
mentega
misal saja mentega yang dibuat dari susu
sapi yang diberi makan rumput akan
mengandung vitamin K2 vitamin yang dapat
memperbaiki kesehatan tulang
selain vitamin K2 mentega dari susu sapi
yang diberikan makan rumput juga
mengandung asam lemak cla Pati write dan
omega 3
akan tetapi mentega yang terbuat dari
susu sapi yang diberi pakan dedak
nutrisi yang terkandung lebih sedikit
dibanding yang diberi makan rumput segar
perusahaan Amul di India memperdayakan
peternakan susu masyarakat
dimana susu dari peternakan kecil akan
dikumpulkan
dan setelah terkumpul satu tangki penuh
susu akan segera dikirimkan ke
perusahaan
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setiap hari perusahaan dapat menerima 3
juta liter susu sapi mentah
[Musik]
susu ini kemudian akan diuji untuk warna
bau dan konsistensinya
[Musik]
setelah hasil sampel keluar pekerja
segera mengirim sinyal untuk segera
mengolah susu tersebut
kemudian pekerja akan memompa susu
mentah ke dalam tabung sterilisasi
dimana susu akan dimurnikan dari bakteri
yang selanjutnya susu dipompa masuk ke
mesin yang disebut dengan separator
[Musik]
pada separator mesin akan berputar untuk
memisahkan lemak susu mentah dari sisa
cairan
lemak dari susu sapi disebut dengan
butter cream sedangkan sisanya disebut
dengan susu scan
dan bahan penting yang digunakan dalam
pembuatan mentega adalah butter cream
butter cream memiliki warna putih pucat
dengan kandungan 38% lemak
seorang pekerja menyesuaikan katup untuk
memasukkan kembali beberapa ke dalam
susu game dua persen susu yang
dihasilkan lebih encer daripada butter
cream dan berwarna putih
[Musik]
kemudian susu sapi akan dimasukkan ke
dalam tangki curah di mana susu sapi
akan diaduk untuk menjaga konsistensinya
setelah susu di pasteurisasi kemudian
susu didiamkan selama 8 jam pada suhu 14
derajat Celcius
setelah itu para pekerja memindahkan ke
mesin corner di tangki ini bekerja
mempertahankan suhu antara 6 hingga 14
derajat Celcius di ruangan susu akan
diaduk dengan putaran 1000 hingga 1100
RPM untuk memisahkan butter cream dan
buttern
Kemudian dari mesin corner butter cream
akan disalurkan ke proses selanjutnya di
tangki vacuum blender pada vacuum
blender mentega akan dicampurkan dengan
garam sesuai dengan takaran yang
diperlukan
setelah pengadukan selesai pekerjaan
akan mengambil sampel mentega untuk
diperiksa di laboratorium
di lab ini mentega akan dicek kandungan
air kandungan lemak kandungan garam dan
kandungan lainnya Sesuai dengan standar
produksi perusahaan
[Musik]
kemudian warna mentega juga dicek dengan
sensor foto untuk memastikan produk
mentega tidak pernah berubah dari
kandungan hingga warnanya
setelah hasil lap terbit akan dikirim ke
ruang produksi dan mentega akan dipompa
ke ruang pengemasan
proses produksi dimulai dengan kertas
pembungkus mentega yang ditarik memasuki
ruang pemotongan
[Musik]
mentega akan dibentuk dan dipotong dalam
potongan 100 gram
[Musik]
kemudian dibungkus dengan kertas dan
mesin dengan segera melipat setiap ujung
pembungkus mentega
mentega ini kemudian dibawa oleh
conveyor menuju ke ruang pengemasan
seorang pekerja akan memeriksa secara
acak berat mentega untuk memastikan
Kapan perlu mengkalibrasi mesin pemotong
mentega
[Musik]
sebelum diberi pembungkus luar mentega
ini akan melewati mesin metal detector
untuk memastikan tidak ada kontaminasi
logam di dalam mentega
akhirnya mentega ini akan dibungkus
dengan kertas pembungkus luar di mesin
ini
[Musik]
mentega akan disusun per 50 mentega dan
dibungkus dengan kotak kardus
[Musik]
dan kardus ini akan dilipat oleh mesin
dan menuju ke gudang penyimpanan
[Musik]
selanjutnya beberapa varian kemasan
mentega ini akan didistribusikan ke
seluruh India dan konsumen luar negeri
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[Musik]
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