PRA DESAIN PABRIK MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PROSES FERMENTASI MENGGUNAKAN BAKTERI Lactobacillus plantarum

Anindita, Brilian Prima and Antari, Atika Tri (2019) PRA DESAIN PABRIK MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PROSES FERMENTASI MENGGUNAKAN BAKTERI Lactobacillus plantarum. Other thesis, INSTITUT TEKNOLOGI SEPULUH NOPEMBER.

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Abstract

Modified Cassava Flour (MOCAF) merupakan produk turunan dari tepung singkong menggunakan prinsip modifikasi sel singkong oleh fermentasi, di mana peran enzim mikroba mendominasi selama fermentasi berlangsung. Proses pembuatan MOCAF dibagi menjadi tiga tahap, yaitu tahap pengolahan bahan baku, fermentasi, dan pengolahan hasil fermentasi. Pembuatan MOCAF pada skala besar, dilakukan pada prarancangan pabrik MOCAF dengan kapasitas 91000 ton/tahun dengan 300 hari kerja selama 24 jam. Pabrik MOCAF ini direncanakan akan didirikan di Kabupaten Wonogiri, Jawa Tengah. Pembuatan MOCAF dilakukan dengan proses fermentasi menggunakan bakteri Lactobacillus plantarum dengan waktu fermentasi selama 120 jam. Tenaga kerja yang dibutuhkan sebanyak 219 orang dengan bentuk badan usaha Perseroan Terbatas (PT) yang dipimpin oleh seorang Direktur Utama yang dibantu oleh Direktur Produksi dan Direktur Keuangan dengan struktur organisasi line and staff. Sumber dana investasi berasal dari modal sendiri sebesar 60% biaya investasi dan modal pinjaman sebesar 40% biaya investasi dengan bunga sebesar 6,20% per tahun. Dari analisa perhitungan ekonomi didapat hasil investasi Rp 420.782.696.977dengan IRR 23,73%, dan BEP 36%.
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Modified Cassava Flour (MOCAF) is a derivative product of cassava flour using the principle of modification of cassava cells by fermentation, where the role of microbial enzymes dominates during fermentation. The process of making MOCAF is divided into three stages, namely the stages of processing raw materials, fermentation, and processing of fermented products. Making MOCAF on a large scale, carried out on the design of the MOCAF factory with a capacity of 91000 tons / year with 300 working days for 24 hours. The MOCAF plant is planned to be established in Wonogiri Regency, Central Java. Making MOCAF is carried out by fermentation using Lactobacillus plantarum with a fermentation time of 120 hours. The workforce needed is 219 people in the form of a Perseroan Terbatas (PT) business headed by a Managing Director who is assisted by the Production Director and Finance Director with line and staff organizational structures. The source of investment funds comes from own capital of 60% investment costs and loan capital of 40% investment costs with interest of 6.20% per year. From the analysis of economic calculations obtained investment returns of Rp 420,782,696,977 with an IRR of 23.73%, and BEP of 36%.

Item Type:	Thesis (Other)
Additional Information:	RSK 660.284 49 Ani m-1 2019
Uncontrolled Keywords:	Fermentasi, Lactobacillus plantarum, Tepung singkong termodifikasi, Singkong
Subjects:	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 > Chemical Engineering > 24201-(S1) Undergraduate Thesis
Depositing User:	Atika Tri Antari
Date Deposited:	21 Jul 2026 01:15
Last Modified:	21 Jul 2026 01:15
URI:	http://repository.its.ac.id/id/eprint/64782

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