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Lampiran 1. Penelitian Komposisi Produk Choco Kids…………………..48 Lampiran 2. .Perhitungan pembulatan bahan baku gula .............................. 54 Lampiran 3. Perhitungan settingan dorongan air pada proses produksi…...55 Lampiran 4. Rumus tipping adjustment…………………………………….57 Lampiran 5. Perhitungan untuk adjustment produk yang memiliki ketidaksesuaian dengan spesifikasi ………………………………………………………….58