Salatiga, June 18, 2026 — Students of the Food Technology Study Program conducted an industry visit to CV. Cita Nasional, producer of Susu Segar Nasional, in Salatiga, Central Java. This activity aims to broaden students’ understanding of the milk processing, pasteurization, yoghurt production, and the implementation of quality control and food safety systems in the dairy industry.
During the visit, students received an explanation regarding the production system implemented by the company, namely purchase order (PO), whereby the production process is adjusted to the amount of requests from each region. Fresh milk that arrived using the transport truck first underwent a series of tests by the laboratory team to ensure its quality and safety before entering the production stage.
In the production room, students observed the milk processing flow which involved five main tanks. Fresh milk that had passed the laboratory test was accommodated in tank T.301, then pasteurized at a temperature of 80–90°C for 15 seconds. Next, the milk was transferred to tank T.201 for the mixing process with other ingredients, including food additives (BTP). The semi-finished product was then accommodated in tank T.202 to be tested again by the laboratory team before being transferred to tanks T.401 and T.402 as the final product storage place.
Students also had the opportunity to visit the homogenization room and learn about the yoghurt production process. In this process, the milk was added with good bacteria culture and incubated at a temperature of 43°C for 4–5 hours until the desired yoghurt characteristics were obtained. The Susu Segar Nasional product was marketed in various packaging types, such as plastic and cup, and was distributed using a cold chain system with the help of an ice block to maintain product quality during delivery.
To ensure product safety before distribution, CV. Cita Nasional implemented 11 testing methods for raw materials and final products. Through this activity, students are expected to understand the implementation of dairy processing technology, the importance of quality control, and the implementation of food safety systems in the milk-based beverage industry.
