Dewantoro, Alan Darmawan (2026) Evaluasi Kinerja Pembersihan Clean in Place (CIP) pada Unit Pasteurisasi Susu Menggunakan Analisis Real-Time Parameter pH, Total Dissolved Solids (TDS), dan Turbidity. Other thesis, Institut Teknologi Sepuluh Nopember.
![[thumbnail of 2042221020-Undergraduate_Thesis.pdf]](http://repository.its.ac.id/style/images/fileicons/text.png) |
Text
2042221020-Undergraduate_Thesis.pdf Restricted to Repository staff only Download (8MB) | Request a copy |
Abstract
Risiko kontaminasi pascapasteurisasi pada plant pengolahan susu relatif tinggi, terutama akibat terbentuknya biofilm pada permukaan peralatan proses yang berpotensi menjadi sumber cemaran mikrobiologis. Clean in Place (CIP) merupakan metode pembersihan internal yang umum diterapkan di industri susu untuk mengatasi permasalahan tersebut tanpa pembongkaran unit. Penelitian ini bertujuan untuk merancang sistem monitoring parameter pH, Total Dissolved Solids (TDS), dan kekeruhan pada proses CIP guna menentukan jumlah siklus optimal pembersihan, serta memvalidasi efektivitasnya melalui pengujian bakteri coliform dan Escherichia coli sebelum dan sesudah proses pembersihan. Sistem monitoring dibangun menggunakan sensor pH SEN0161-V2, sensor TDS SEN0244, dan sensor turbidity SEN0189 yang terintegrasi dengan LabVIEW untuk pemantauan secara real-time. Proses CIP terdiri dari lima tahap, yaitu pre-rinsing, alkaline detergent, rinse, acidic detergent, dan post-rinsing. Dua metode CIP diuji, yaitu metode berbasis siklus berulang dan metode berbasis durasi. Metode berbasis siklus memerlukan tujuh siklus untuk mencapai kondisi higienis dengan nilai akhir pH 6,78, TDS 213,41 ppm, dan kekeruhan 11,48 NTU. Sementara itu, metode berbasis durasi dengan waktu kontak alkaline dan acid masing-masing 10 dan 5 menit memerlukan lima siklus post-rinsing hingga parameter higienitas berada pada batas aman, dengan nilai akhir pH 6,85, TDS 239,99 ppm, dan kekeruhan 9,69 NTU. Tahap akhir, untuk memverifikasi keberhasilan sistem pembersihan dalam mewujudkan kondisi plant yang higienis melalui pengujian laboratorium mikrobiologi dengan sampel diambil dari aliran pembilasan pada tahap pre-rinse yang masih tercampur dengan residu susu, serta dari aliran post-rinse pada bilasan kelima proses Clean in Place (CIP). Hasil uji lab menunjukkan nilai bakteri coliform dan e-coli yang terkandung dalam unit sebelum dibersihkan dari angka lebih dari 80.000 CFU/100mL telah tereduksi menjadi kurang dari 10 CFU/100mL.
============================================================
========================================================================
The risk of post-pasteurization contamination in milk processing plants is relatively high, mainly due to the formation of biofilm on the surface of processing equipment, which has the potential to become a source of microbiological contamination. Clean in Place (CIP) is an internal cleaning method commonly used in the dairy industry to address this problem without dismantling the unit. This study aims to design a monitoring system for pH, Total Dissolved Solids (TDS), and turbidity parameters in the CIP process to determine the optimal number of cleaning cycles and validate its effectiveness through coliform and Escherichia coli testing before and after the cleaning process. The monitoring system was built using a SEN0161-V2 pH sensor, a SEN0244 TDS sensor, and a SEN0189 turbidity sensor integrated with LabVIEW for real-time monitoring. The CIP process consists of five stages, namely pre-rinsing, alkaline detergent, rinse, acidic detergent, and post-rinsing. Two CIP methods were tested, namely the cycle-based method and the duration-based method. The cycle-based method required seven cycles to achieve hygienic conditions with a final pH value of 6.78, TDS of 213.41 ppm, and turbidity of 11.48 NTU. Meanwhile, the duration-based method with alkaline and acid contact times of 10 and 5 minutes, respectively, requires five post-rinsing cycles until the hygiene parameters are within safe limits, with a final pH value of 6.85, TDS of 239.99 ppm, and turbidity of 9.69 NTU. The final stage was to verify the success of the cleaning system in achieving hygienic plant conditions through microbiological laboratory testing with samples taken from the rinse flow at the pre-rinse stage, which was still mixed with milk residue, and from the post-rinse flow at the fifth rinse of the Clean in Place (CIP) process. The lab test results showed that the coliform and E. coli bacteria contained in the unit before cleaning, which were more than 80,000 CFU/100mL, had been reduced to less than 10 CFU/100mL.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Kontaminasi Pascapasteurisasi, Clean in Place (CIP), Sanitasi, Sistem Monitoring, Susu |
| Subjects: | Q Science > QC Physics > QC100.5 Measuring instruments (General) Q Science > QC Physics > QC271.8.C3 Calibration Q Science > QR Microbiology Q Science > QR Microbiology > QR74.8 Bacteria T Technology > TD Environmental technology. Sanitary engineering > TD375 Turbidity--Measurement. T Technology > TD Environmental technology. Sanitary engineering > TD433 Water treatment plants T Technology > TS Manufactures > TS183 Manufacturing processes. Lean manufacturing. |
| Divisions: | Faculty of Vocational > Instrumentation Engineering |
| Depositing User: | Alan Darmawan Dewantoro |
| Date Deposited: | 24 Jul 2026 01:52 |
| Last Modified: | 24 Jul 2026 01:52 |
| URI: | http://repository.its.ac.id/id/eprint/136922 |
Actions (login required)
 |
View Item |