Desain Pabrik MOSOF (Modified Sorghum Flour) dari Grain Sorghum dengan Teknologi Dry Heat Pre-Treatment

Naibaho, Edward Maruli and Raharjo, Nicholas Agung (2026) Desain Pabrik MOSOF (Modified Sorghum Flour) dari Grain Sorghum dengan Teknologi Dry Heat Pre-Treatment. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penelitian ini bertujuan untuk merancang pabrik tepung sorgum termodifikasi (Modified Sorghum Flour, MOSOF) dengan menggunakan biji sorgum sebagai bahan baku utama melalui fermentasi dengan bakteri Lactobacillus bulgaricus. Proses produksi meliputi tahap pre-treatment, fermentasi, pemisahan, pengeringan, dan penggilingan. Fermentasi menggunakan Lactobacillus bulgaricus bertujuan untuk meningkatkan kualitas nutrisi produk dengan cara mengurangi kandungan tanin dan asam fitat serta meningkatkan kadar protein. Selain itu, desain pabrik ini mempertimbangkan aspek teknis, ekonomi, dan lingkungan, termasuk neraca massa dan energi, seleksi peralatan, analisis lokasi, serta dampak sosial dan lingkungan. Pabrik ini diharapkan dapat memenuhi kebutuhan pasar domestik dan ekspor, mendukung ketahanan pangan, serta mengurangi ketergantungan pada impor gandum.
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This research aims to design a Modified Sorghum Flour (MOSOF) plant, using sorghum grains as the primary raw material through fermentation with Lactobacillus bulgaricus. The production process consists of pre-treatment, fermentation, separation, drying, and milling. Fermentation with Lactobacillus bulgaricus is intended to enhance the nutritional quality of the product by reducing tannin and phytic acid content while increasing protein levels. In addition, the plant design takes into account technical, economic, and environmental aspects, including mass and energy balances, equipment selection, site analysis, and social as well as environmental impacts. The plant is expected to meet both domestic and export market demands, support food security, and reduce dependence on wheat imports.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Tepung sorgum termodifikasi, Lactobacillus bulgaricus, fermentasi, kualitas nutrisi, tanin, asam fitat, desain pabrik, ketahanan pangan, Modified sorghum flour, Lactobacillus bulgaricus, fermentation, nutritional enhancement, tannin reduction, phytic acid, plant design, food security
Subjects:	T Technology > TP Chemical technology T Technology > TP Chemical technology > TP370 Food processing and manufacture
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24201-(S1) Undergraduate Thesis
Depositing User:	Edward Maruli Naibaho
Date Deposited:	24 Jul 2026 06:18
Last Modified:	24 Jul 2026 06:18
URI:	http://repository.its.ac.id/id/eprint/136958

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