Nabilla, Hasna and Wilangsagari, Tannya (2017) Pabrik Minyak Goreng dari Kedelai dengan Proses Solvent Extraction. Diploma thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pada masa kini, masyarakat semakin peduli akan kesehatan sehingga lebih selektif memilih makanan terutama dalam memilih makanan yang berlemak. Kedelai dengan kandungan lemak tak jenuh yang cukup tinggi menjadi salah satu pemilihan edible oil untuk dikonsumsi selain minyak zaitun. Seperti restoran berantai dari Starbucks sampai Kentucky Fried Chicken kini juga ikut memilih minyak kedelai untuk masakan goreng dan panggang mereka. Selain sumber minyak bermutu tinggi, kedelai juga merupakan sumber protein yang paling murah. Kedelai mengandung 40% protein dan 20% lemak. Kedua komponen itu mempunyai mutu gizi yang sangat tinggi.
Proses pembuatan minyak goreng kedelai ini terdiri dari 3 tahap, yaitu tahap pretreatment, ekstraksi,dan pemurnian. Pada tahap pretreatment kedelai dibersihkan dulu, kemudian dipanaskan dan dipipihkan dengan menggunakan roller mill. Pada tahap ekstraksi, setelah proses pretreatment kedelai yang sudah dipipihkan diekstrak dengan menggunakan pelarut heksana. Pada proses terakhir dilakukan proses pemurnian yaitu degumming, netralisasi alkali, bleaching, dan deodorisasi.
Pabrik ini direncanakan beroperasi secara kontinyu selama 270 hari/tahun. Kapasitas produksi Pabrik Minyak Goreng Kedelai sebesar 15.000 Ton/Tahun. Bahan baku utama pabrik ini adalah kedelai dengan jenis Glcyne max.
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Nowdays, many people are more concerned with their health so they are more selective in choosing fatty foods. Soybean which contain high non saturated fatty acids become one of edible oil options to be consumed beside olive oil. Like chain restaurants from Starbucks to Kentucky Fried Chicken now also choose soybean oil for their fried cooks and grilled. Soybean, as a food with source of nutrients such as protein and fat, which have been known for a long time. In additon to source of fat with high quality, it also one of the cheapest protein source. It cointains 40% protein, and 20% fat. Both components have very high nutrional quality and it’s used in varies food process.
The process of making soybean oil consist of 3 steps, that is pretreatment, extraction, and refining process. On pretreatment process, firstly soybean is cleaned, then conditioned and flaking with the roller mill. On extraction process, after soybean from pretreatment process, continue with extraction using n-Hexane as solvent. On the final process is refining process, there are degumming, neutralization, bleaching, and deodorization.
This factory is planned to operate continously for 270 days/year. Production capacity of Soybean oil Factory is 15.000 ton/year. Main raw material of this factory is soybean with the species is Glycne max
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Minyak goreng kedelai, ekstraksi dengan solvent, pemurnian, Soybean Oil Factory, extraction with solvent, refining |
| Subjects: | Q Science > QD Chemistry T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions. T Technology > TP Chemical technology > TP255 Electrochemistry, Industrial. |
| Divisions: | Faculty of Vocational |
| Depositing User: | Tannya Wilangsagari |
| Date Deposited: | 05 Dec 2017 02:28 |
| Last Modified: | 06 Mar 2019 06:45 |
| URI: | http://repository.its.ac.id/id/eprint/46585 |
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