Desain Pabrik Dry Yeast Saccharomyces Dari Molases Melalui Proses Fermentasi Berkapasitas 7.000 Ton/Tahun

Candrasa, Daffa Widia (2026) Desain Pabrik Dry Yeast Saccharomyces Dari Molases Melalui Proses Fermentasi Berkapasitas 7.000 Ton/Tahun. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Dry yeast merupakan produk hasil fermentasi yang digunakan dalam industri pangan khususnya industri bakery. Kebutuhan dry yeast di Indonesia terus meningkat seiring berkembanganya industri pangan, sementara sebagian kebutuhan masih dipenuhi melalui impor. Oleh karena itu, dirancang pabrik dry yeast berbahan baku molases menggunakan proses fermentasi dengan mikrooganisme Saccharomyces cerevisiae sebagai upaya subtitusi impor yang masih dilakukan dalam memenuhi kebutuhan dalam negeri. Pabrik dirancang dengan kapasitas produksi sebesar 7.000 ton/tahun dan berlokasi di Kabupaten Batang, Jawa Tengah, dengan mempertimbangkan ketersediaan bahan baku, utilitas, infrastruktur, serta akses distribusi. Proses produksi meliputi persiapan media, propagasi kultur yeast, fermentasi, pemisahan biomassa menggunakan centrifugal separator, dan rotary vacuum drum filter, ekstrusi, pengeringan menggunakan fluidized bed dryer, serta pengemasan produk. Utilitas yang digunakan meliputi penyediaan steam, listrik, O2, air proses dan sistem pendingin untuk menunjang operasi pabrik. Kebutuhan bahan baku yang diperlukan dalam produksi pabrik ini adalah molase (tetes tebu) dengan basis bahan baku sebesar 3686,4 ton/tahun, sehingga menghasilkan yield produk sebesar 23%. Setelah dilakukan analisa ekonomi didapatkan bahwa produksi dry yeast memiliki IRR (Internal Rate of Return) sebesar 16,76% yang melampaui WACC (Weighted Average Capital of Cost) 10,68% 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 39,49%. Dengan adanya pabrik ini, diharapkan Indonesia dapat meningkatkan kemandirian dalam produksi dry yeast serta membuka peluang ekspor di masa mendatang.
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Dry yeast is a fermentation product used in the food industry, particularly in the baking industry. Demand for dry yeast in Indonesia continues to rise alongside the growth of the food industry, while a portion of this demand is still met through imports. Therefore, a dry yeast plant using molasses as a raw material and employing a fermentation process with the microorganism Saccharomyces cerevisiae has been designed as an effort to reduce reliance on imports to meet domestic demand. The plant is designed with a production capacity of 7,000 metric tons per year and is located in Batang Regency, Central Java, taking into account the availability of raw materials, utilities, infrastructure, and distribution access. The production process includes media preparation, yeast culture propagation, fermentation, biomass separation using a centrifugal separator and a rotary vacuum drum filter, extrusion, drying using a fluidized bed dryer, and product packaging. The utilities used include the supply of steam, electricity, O₂, process water, and a cooling system to support plant operations. The raw material required for production at this plant is molasses (sugarcane juice), with an annual raw material input of 3,686.4 metric tons, resulting in a product yield of 23%. An economic analysis revealed that dry yeast production has an IRR (Internal Rate of Return) of 16.76%, which exceeds the WACC (Weighted Average Cost of Capital) of 10.68%, resulting in an NPV (Net Present Value) > 0. Based on these calculations, it is estimated that the plant will reach its Payout Time (POT) 5 years after production begins, with a Break-Even Point (BEP) of 39.49%. With this plant, it is hoped that Indonesia can increase its self-sufficiency in dry yeast production and open up export opportunities in the future.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Dry yeast, Fermentasi, Molase, Saccharomyces cerevisiae. Dry yeast, Fermentation, Molasses, Saccharomyces cerevisiae
Subjects:	T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions. T Technology > TP Chemical technology > TP248.3 Biochemical engineering. Bioprocess engineering 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:	Daffa Widia Candrasa
Date Deposited:	30 Jul 2026 02:20
Last Modified:	30 Jul 2026 02:20
URI:	http://repository.its.ac.id/id/eprint/139999

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