Desain Pabrik Monosodium Glutamat (MSG) Dari Molases Melalui Fermentasi Dengan Corynebacterium glutamicum

Ruhani, Nurfitri Fauziawati and Fitria, Salsabila Nur (2026) Desain Pabrik Monosodium Glutamat (MSG) Dari Molases Melalui Fermentasi Dengan Corynebacterium glutamicum. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Monosodium glutamat (MSG) merupakan bahan tambahan pangan yang banyak digunakan sebagai penguat cita rasa pada industri makanan. Seiring meningkatnya konsumsi MSG di Indonesia serta tingginya kebutuhan pasar domestik dan ekspor, diperlukan pembangunan industri yang mampu memanfaatkan bahan baku lokal untuk meningkatkan nilai tambah dan mengurangi ketergantungan terhadap impor. Oleh karena itu, dilakukan pra-desain pabrik Monosodium Glutamat (MSG) berbasis fermentasi menggunakan bahan baku molases (tetes tebu). Teknologi fermentasi dipilih sebagai alternatif yang lebih efisien dan ramah lingkungan dibandingkan metode hidrolisis karena mampu menghasilkan produk dengan kemurnian tinggi, kondisi operasi yang lebih ringan, serta limbah yang lebih mudah dikelola. Pabrik dirancang dengan kapasitas produksi sebesar 34.000 ton/tahun. Kapasitas tersebut dipilih untuk memenuhi sekitar 20% kebutuhan MSG nasional pada tahun 2029 berdasarkan proyeksi pertumbuhan pasar. Berdasarkan hasil seleksi menggunakan metode Analytical Hierarchy Process (AHP), proses fermentasi dengan Corynebacterium glutamicum dan sistem reaksi batch dipilih sebagai proses terbaik. Hasil evaluasi lokasi menunjukkan bahwa Pasuruan Industrial Estate Rembang (PIER), Jawa Timur, merupakan lokasi yang paling sesuai karena memiliki ketersediaan bahan baku yang melimpah, infrastruktur industri yang memadai, aksesibilitas yang baik, serta dekat dengan pusat distribusi. Kebutuhan bahan baku molases pada proses produksi sebesar 25.938,51 kg per batch, menghasilkan produk MSG kering sebesar 7.929,55 kg per batch dengan overall yield sebesar 30,57%. Proses produksi meliputi tahap pre-treatment molases, fermentasi, sentrifugasi, dekolorisasi, netralisasi, pertukaran ion, evaporasi, kristalisasi, pengeringan, pengayakan, dan penyimpanan produk. Dengan memanfaatkan molases sebagai produk samping industri gula dan menerapkan teknologi fermentasi, pabrik ini diharapkan mampu menghasilkan MSG berkualitas tinggi, meningkatkan nilai tambah limbah agroindustri, serta mendukung pengembangan industri pangan nasional yang berkelanjutan. Setelah dilakukan Analisa ekonomi, didapatkan bahwa produksi MSG memiliki IRR (Internal Rate of Return) sebesar 27% yang melampaui WACC (Weighted Average Capital of Cost) 8,1%, didapatkan NPV (Net present value) > 0. Setelah dilakukan perhitungan, maka diperkirakan pabrik akan mengalami POT (Pay out time) 5 tahun setelah produksi dimulai dengan BEP (Break Even Point) sebesar 18%.

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Monosodium glutamate (MSG) is a food additive widely used as a flavor enhancer in the food industry. With the increasing consumption of MSG in Indonesia and the high demand in the domestic and export markets, industrial development is needed that can utilize local raw materials to increase added value and reduce dependence on imports. Therefore, a pre-design of a fermentation-based Monosodium Glutamate (MSG) plant using molasses as raw material was conducted. Fermentation technology was chosen as a more efficient and environmentally friendly alternative to hydrolysis methods because it can produce products with high purity, milder operating conditions, and easier waste management. The plant is designed with a production capacity of 34,000 tons/year. This capacity was chosen to meet approximately 20% of the national MSG demand in 2029 based on projected market growth. This plant pre-design includes an analysis of raw material availability, process technology selection, reaction system selection, plant location selection, and preparation of a production process description. Based on the selection results using the Analytical Hierarchy Process (AHP) method, the fermentation process with Corynebacterium glutamicum and a batch reaction system was selected as the best process. The site evaluation results indicated that Pasuruan Industrial Estate Rembang (PIER), East Java, was the most suitable location due to its abundant raw material availability, adequate industrial infrastructure, good accessibility, and proximity to distribution centers. The molasses raw material requirement for the production process is 25,938.51 kg per batch, resulting in 7,929.55 kg of dry MSG per batch with an overall yield of 30.57%. The production process includes molasses pretreatment, fermentation, centrifugation, decolorization, neutralization, ion exchange, evaporation, crystallization, drying, sieving, and product storage. By utilizing molasses as a byproduct of the sugar industry and implementing fermentation technology, this factory is expected to produce high-quality MSG, increase the added value of agro-industrial waste, and support the development of a sustainable national food industry. The economic evaluation demonstrated that the proposed MSG plant is financially feasible. The project achieved an Internal Rate of Return (IRR) of 27%, exceeding the Weighted Average Cost of Capital (WACC) of 8.1%, while the Net Present Value (NPV) was positive (NPV > 0). Furthermore, the plant is projected to reach a Pay-Out Time (POT) of 5 years after the commencement of production and a Break-Even Point (BEP) of 18%

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Monosodium glutamat (MSG), Molases, Fermentasi, Corynebacterium glutamicum., Monosodium glutamate (MSG), Molasses, Fermentation, Corynebacterium glutamicum.
Subjects:	T Technology > TP Chemical technology > TP248.3 Biochemical engineering. Bioprocess engineering
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > Food Engineering : 41221-(S1) Undergraduate Thesis
Depositing User:	Salsabila Nur Fitria
Date Deposited:	27 Jul 2026 07:52
Last Modified:	27 Jul 2026 07:52
URI:	http://repository.its.ac.id/id/eprint/138024

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