Desain Pabrik Margarin Dari Minyak Sawit Dengan Proses Interesterifikasi Enzimatik Berkapasitas 33.000 Ton/Tahun

Putri, Aisyah Fathiya and Ikhsanty, Raisya Dosy Rahadian (2026) Desain Pabrik Margarin Dari Minyak Sawit Dengan Proses Interesterifikasi Enzimatik Berkapasitas 33.000 Ton/Tahun. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Margarin merupakan produk pangan berbentuk emulsi air dalam minyak yang banyak digunakan sebagai pengganti mentega. Margarin dibuat dari minyak nabati yang melalui beberapa proses sehingga menghasilkan karakteristik fisik, kimia, serta sensori yang diinginkan. Salah satu bahan baku dalam pembuatan margarin adalah minyak kelapa sawit yang terdiri atas palm kernel oil (PKO) dan crude palm oil (CPO). Indonesia memiliki potensi besar dalam produksi CPO dengan rata-rata sekitar 45-46 juta ton per tahun selama periode 2018-2022. Konsumsi margarin rata-rata per kapita per tahun di Indonesia adalah sebesar 1,1 kg atau 91,7 gram per bulan atau 22,925 gram per minggu. Margarin kerap digunakan sebagai konsumsi rumah tangga maupun industri pangan seperti bakery. Meskipun ketersediaan bahan baku yang melimpah, sebagian kebutuhan margarin masih dipenuhi melalui impor. Oleh karena itu, pendirian pabrik margarin di Indonesia diharap mampu mengurangi ketergantungan terhadap impor serte meningkatkan nilai tambah produk dalam negeri. Metode yang digunakan adalah interesterifikasi enzimatik dimana metode ini memiliki kelebihan yaitu tidak menyebabkan pembentukan lemak trans pada margarin sehingga margarin yang di. Rencana kapasitas produksi pabrik ini adalah 33.000 ton/tahun. Secara keseluruhan perencanaan pabrik ini dengan umur pabrik 15 tahun dan masa konstruksi 3 tahun dengan total investasi sebesar Rp 2.235.167.256.267 dengan Internal Rate of Return (IRR) sebesar 18,69%, Pay Out Time (POT) selama 8,35 tahun, dan Break Even Point (BEP) sebesar 37,55%.
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Margarine is a food product in the form of a water-in-oil emulsion that is widely used as a substitute for butter. Margarine is produced from vegetable oils through several processing steps to obtain the desired physical, chemical, and sensory characteristics. One of the raw materials used in margarine production is palm oil, which consists of palm kernel oil (PKO) and crude palm oil (CPO). Indonesia has great potential in CPO production, with an average output of approximately 45–46 million tons per year during the period 2018–2022. The average per capita margarine consumption in Indonesia is 1.1 kg per year, equivalent to 91.7 grams per month or 22.925 grams per week. Margarine is commonly used for both household consumption and the food industry, such as bakery products. Despite the abundant availability of raw materials, part of the domestic demand for margarine is still fulfilled through imports. Therefore, the establishment of a margarine plant in Indonesia is expected to reduce dependence on imports and increase the value added of domestic products. The production method applied is enzymatic interesterification, which offers the advantage of preventing the formation of trans fats, resulting in a healthier margarine product. The planned production capacity of the plant is 33,000 tons per year. Overall, the planned plant, with a project lifetime of 15 years and a construction period of 3 years, with a total investment of Rp 2.235.167.256.267. The economic evaluation results show an Internal Rate of Return (IRR) of 18.69%, a Pay Out Time (POT) of 8.35 years, and a Break Even Point (BEP) of 37.55%.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Margarin, CPO, Interesterifikasi, Enzim Margarine, CPO, Interesterification, Enzyme
Subjects:	T Technology > TP Chemical technology > TP370 Food processing and manufacture
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > Food Engineering : 41221-(S1) Undergraduate Thesis
Depositing User:	Raisya Dosy Rahadian Ikhsanty
Date Deposited:	03 Jul 2026 06:24
Last Modified:	03 Jul 2026 06:24
URI:	http://repository.its.ac.id/id/eprint/134247

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