ENTREPRENEURSHIP, LEADERSHIP, AND BUSINESS

COMMUNICATION

INDIVIDUAL ASSIGNMENT
THE FIELD TRIP REPORT

PAPER
Paper Task Prepared for Task of Entrepreneurship, Leadership, and Business
Communication

By :
Putri Ayu Dwi Lestari

(125020307121011)

INTERNATIONAL PROGRAM IN ACCOUNTING

BRAWIJAYA UNIVERSITY
FACULTY OF ECONOMICS AND BUSINESS
MALANG
2015

On Thursday, August 6 2016, some of the students followed the International Program
Company Visit to PT. Nippon Indosari Corpindo, Tbk that located in Pasuruan, East Java then
continued to the Educational Park Bhakti Alam, and the last towards Repoeblik Telo.
Company Visit is part of an international program in economics and business faculty. Some
students who come not only from Brawijaya University, but there are students who come
from Universiti Malaysia Pahang amounted to 6 people. They came to Indonesia to attend
summer course program organized by Brawijaya University.
VISITED PT NIPPON INDOSARI CORPINDO, TBK

Company Profile
When we visit the factory to Sari Roti, we were given a detailed explanation of the
company profile, products, and see the process of making Sari Roti. PT Nippon Indosari
Corpindo, Tbk was established in 1995. The first factory is located in Block W, Jababeka
Industrial Estate, Cikarang. To meet growing consumer demand, the Company expand its
business by setting up a factory in Pasuruan in 2005. The magnitude of the public demand for
the product Sari Roti make the Company re-build a third factory in 2008 which is also located

at Kawasan Industri Jababeka Cikarang. Followed by the construction of a factory in

Semarang, Medan and Cikarang Barat in 2011. In 2012, the Company build two new plants
located in Palembang and Makassar. The Company was officially listed shares on the
Indonesia Stock Exchange and sold to the public in 2010.
In 2006 the Company received a certificate of HACCP (Hazard Analysis Critical
Control Point) is a food safety assurance certificate as proof of our commitment in promoting
the principle of 3H (Halal, Healthy, Hygienic) on each product Sari Roti. In addition, all
products have been registered through the Sari Roti Indonesia BPOM Agency and obtain
Halal certificate issued by the Indonesian Ulema Council.
As the largest bread producer in Indonesia the Company has won various awards,
including Top Brand and Top Brand for Kids since 2009 until now, the Marketing Award
2010, Original Brand 2010, Investor Award 2012, up to the award of Forbes Asia.
The Factory Location

CIKARANG BARAT (Head Office)

Kawasan Industri MM 2100 Jl. Selayar Blok A No. 9, Desa Mekarwangi, Kecamatan
Cikarang Barat, Bekasi 17530
CIKARANG
o
Kawasan Industri Jababeka, Jl. Jababeka XII A Blok W 40-41, Cikarang,
Bekasi 17530
Kawasan Industri Jababeka, Jl. Jababeka XVII B Blok U 33, Cikarang, Bekasi
17530
o

PASURUAN
Kawasan PIER, Jl. Raya Rembang Industri No. 28, Pasuruan 67152

SEMARANG
Kawasan Industri Wijaya Kusuma, Jl. Tugu Wijaya III No 1, Semarang

MEDAN
Kawasan Industri Medan Star II, Jl. Pelita Raya I No. 8-10 Tanjung Morawa, Deli
Serdang

PALEMBANG
Jl. Kerani Ahmad RT. 38 RW. 8 Sukamoro, Talang Kelapa, Banyuasin, Palembang,
Sumatera Selatan

MAKASSAR
Kawasan Industri Makassar, Jl. Kima 10 Kav A No. 2B, Makassar, Sulawesi Selatan

CIKANDE
Jl. Raya Modern Industri I No. 30 A, Kawasan Industri Modern Cikande, Desa
Barengkok, Kecamatan Kibin, Serang- Banten.

PURWAKARTA
Kawasan Industri Kota Bukit Indah Blok N-V No 1 Desa Wanakerta, Kecamatan
Bungursari, Purwakarta - Jawa Barat.

The History
1995 :
Standing as a Foreign Investment Company under the name PT. Nippon
Indosari Corporation in 1995.
2001 :
Increase production capacity by adding two lines of machines (bread and
sweet bread).
2005

The Company opened a second plant in Pasuruan, East Java.

2008

The company opens third factory in Cikarang, West Java

2010 :
The Company's Initial Public Offering on June 28, 2010 in the Indonesia
Stock Exchange under the issuer code BREAD.
2011 :
Company to build three factories in Semarang (Central Java), Medan (North
Sumatra) and Cikarang Barat (West Java).
2012 :
Company to build two new factories in Palembang (South Sumatra) and
Makassar (South Sulawesi), as well as adding one line each machine on the three existing
plant in Pasuruan, Semarang and Medan.
2013 :
Company to build two new plants (double capacity) in Cikande (Banten) and
Purwakarta (West Java)
Vision and Mission

Vision
Grow and maintain its position as the largest bakery company in Indonesia through
variation and product diversification, as well as market penetration is deeper and broader
through a distribution network that reaches consumers across the Indonesian archipelago.
Mission
Always producing a halal bread, quality, hygienic and affordable by Indonesian
consumers.
Technology

A.

PREPARATION STAGE

To manufacture quality products, one of the critical factors is the selection of quality
raw material. Raw materials are selected through a stringent selection process in accordance
with the company's guidelines. Appearance, texture, aroma, and taste determine the quality of
the products. Additionally, the raw materials to be use must meet the halal standards in order
to ensure its suitability for consumption. Raw material from suppliers must pass through a
rigorous process. The objective of this process is to ensure that each conforms to the high
standard required in our procurement process. The next phase would be to store the raw
materials in the warehouse under proper conditions demanded by each raw material.
Production operators on duty must ensure that each raw material be weighed accurately in
accordance to the prescribed formulation to ensure consistency of the bread quality being
produced.
B.

PRODUCTION PROCESS

The bread production process involves several stages. Starting from the mixing of
materials once for example 'straight dough' mixingand 'no time dough' mixing, up to the bread
production process which requires mixing the process twice i.e sponge and dough mixing.
Each method has its own advantages and disadvantages. In terms of bread production
process, SARI ROTI employs sponge and dough mixing method. While this method requires

longer processing time, the best bread quality in terms of texture, softness, aroma, and taste
will be produced.
During the first mixing process or sponge mixing, some of the raw materials are
premixed to produce the dough starter. These premixed materials are then kept on a dedicated
container for further storage in fermentation room. During this fermentation process, the
existing yeast on the dough will dissolve the carbohydrates content as well as other materials
on the wheat flour and turn it into alcohol and several types of acids. Alcohol and acids will
play greater roles toward the final aroma and unique taste of the dough.
The fermentation process will also produce CO2 gas which is trapped inside the dough
resulting in the dough expanding several times from the original volume of the dough starter.
The fermentation process takes between 3 to 4 hours in a dedicated room where the
temperature and humidity are carefully maintained to allow for a perfect fermentation
process. Upon completion of the fermentation process, the dough will be added to the mixer
for the second mixing process known as dough mixing. During this process raw materials
such as sugar, salt, milk and other ingredients will also be added. This will produce the
unique taste on each of the dough produced.
During this second mixing process, the resulting dough will be soft and pliable. These
are the primary indicators that the dough has been properly prepared and ready for the next
stage of production process. After the dough temperature has stabilized, the dough will be cut
into standard weight as prescribed for each product using a specific cutting machine (divider),
and then automatically transformed into a round shape using a device known as rounder.
The cut and rounded dough are then conveyed into the next process called intermediate
proofer. The purpose of this process is to turn the dough into a 'relaxed' form to allow it to be
softer and easily shaped in the subsequent process. In order to obtain the dough with
uniformed size of pores, the dough will be flattened first and the gas trapped inside the air
pockets will be discharged resulting in dough that is soft with uniform pores. The dough is
then formed into the prescribed shapes. These could be round, oval, tubular, or any other
possible shapes. For sweet breads, the filling will be inserted into the dough prior to being
shaped.
Upon the completion of the shaping process, the next process will be to stack the
dough, placed in trays, in shelves and stored in the final fermentation room. The final
fermentation process (final proofing) adheres to the same principle as the first fermentation
process, however it requires less time. Once the dough expands and the desired volume of
the dough is achieved, the dough is then removed. They are then ready for the baking
process. Baking process will be accomplished in the tunnel oven measuring up to 12 meters.
It takes between 10 to 30 minutes, depending on the types of bread being produced. The
temperature is strictly monitored to allow the baking process to reach perfection.
When the dough is baked to perfection the right color will appear. Similarly the unique
aroma of the bread will be released during this baking process. Once the baking process is
completed, the bread will go through a de-panning process followed by a cooling process.
The cooling process will take place at the cooling tower before the packaging process. The
purpose of this process is to allow the steam trapped inside the breads to discharge; packaging
breads without proper cooling will cause the bread to easily develop mold.

The oven fresh bread is soft. White bread in particular should not be cut immediately.
Slicing the bread while it is still warm will ruin the shapes and fail to meet the required
standard. Once the desired temperature level is achieved, it is then time for the bread
packaging process. White bread, in particular, will pass through the slicing process before
proceeding to the next process. In addition, there is a sorting process to ensure that all breads
going through the packaging process have passed all the stringent quality control standards.
The production code, price and date of expiry are printed on every SARI ROTI package
wrapper. For SARI ROTI white bread, the date of expiry is imprinted on the 'kwiklok' or
plastic closure clip. Upon completion of packaging process, the breads will be led through
a metal detector. The purpose of this measure is to ensure that all breads are free from
physical contaminants and safe for consumption. This quality control action by leading the
products through metal detecting process is also one of the HACCP (Hazard Analysis and
Critical Control Point) system implementation during the manufacturing process of SARI
ROTI. Breads that pass the metal detector test are then arranged in a special crate. They will
then be handed over to the Finished Goods warehouse and ready for distribution.
C.

DISTRIBUTION

The distribution of SARI ROTI products takes place within 24 hours. Once the
production process of a particular batch of SARI ROTI products is completed, they are
immediately distributed to the consumers. SARI ROTI products are distributed through
the traditional marketchannel as well as modern market channel. SARI ROTI today operates
8 production plants located in Bekasi (West Java), Pasuruan (East Java), Semarang (Central
Java), and Medan (North Sumatra), Palembang (South Sumatera), Makassar (South
Sulawesi) Consequently, SARI ROTI products are sold throughout Java, Bali, Lampung,
Sumatera, and Sulawesi regions.
Awards
As the leading bread manufacturer for the past 17 years in Indonesia, PT. NIC has won
many accolades for the Sari Roti brand, namely:

Products

VISITED EDUCATIONAL PARK BHAKTI ALAM

Bhakti nature a tourist spot located in Nongkojajar, Pasuruan and has a lot of fruit trees
of various kinds. For example Durian fruit, dragon fruit, guava, Longan, melons, and other
fresh fruit. However, not only is it because every time you come with your family and buy
tickets. There you will find several facilities and include that has been given as around by
train, gets tester fruit juice, milk tester and tester ripe fruit by size is not too large, 15-20 cm
in diameter.

Bhakti Alam travel is in the cool mountain region. The road to get there smoothly,
although a bit cramped; but also not so crowded. Once until you can simply buy a ticket.
After that, visitors can go across the suspension bridge, toward the parking lot rabbit carriage
accompanied by a guide who explained the various collections of existing plants.
Durian become a mainstay of Bhakti Nature Tourism, and made an icon of this tourist
spot. Therefore, durian Ngebal well known. If you are traveling Surabaya-Malang, along the
road between Pandaan until Lawang can be found durian trader. Therefore, natural Bhakti
Travel pasuruan uses icons Durian as tourist attractions. And when you get down to the
location of the ATV. So, there you'll find an icon labeled "I Love Bhakti Alam". And most

visitors together taking photos at this place because the icons look very nice to be made to
take pictures.

In the districts where Bhakti Alam stand, has been known as the center of cow's milk
industry. No less than 100 dairy cows kept here. Everything is superior cows with an average
weight of 700 kg. Results of milking cows, then processed into pasteurized milk. In Milking
tour, visitors will be invited to tour at the dairy farm land. Because a lot of greenery there, so
that makes managers do not need to feel difficulty when having to take care of a lot of cows.
And on the nature of bhakti travel pasuruan there are packages that participants can educate
milking cows. What a pleasant tourist place, because there are only a few facilities for
vacation. However, there is also a cottage inn as Bhakti Alam and also barracks that could be
occupied by many groub or family.

VISITED REPOEBLIK TELO

Our final trip before heading back to UB is to RepoeblikTelo. RepoeblikTelO is central

souvenirs typical and very unique, located on Jalan Raya Purwodadi, Pasuruan, Malang. Very
easy to find the center by this, because in addition to its location was on the edge of the
highway, where he is also quite extensive. The parking lot is also broad enough so that buses
which kutumpangi easily park there. The dominant color purple eyes greet the next.
RepoeblikTelO is not only a center of souvenirs, but also there is his cafe. Although not
overly spacious, but comfortable enough to hang out with friends, or relax with friends when
he was traveling to the city of Malang. We can relax there while enjoying a variety of
processed foods from Telo, moreover there is a free hotspot facility too.

Interestingly all the food that was derived from the basic material Telo or yams with the
presentation of a varied and inviting taste to give it a try. Telo is usually known as the food of
the village with a very simple presentation that is steamed or fried, do not appear there.
Instead Telo was processed into a variety of foods such as steamed Telo Brownies, Nugget
Telo, Pizza Telo, Ice Cream Telo, Sandwich-Telo hotdogs, buns Telo and much more. Various
types of cakes are also there like cake donuts, cake sludge, cupcakes and more.

REFERENCE LISTS
http://www.sariroti.com/content/pt-nippon-indosari-corpindo-tbk/