Pra Desain Pabrik Tepung Porang dengan Metode Microwave Assisted Extraction (MAE)

Putri, Sekar Langit Widya and Pangestu, Zen Maulana (2023) Pra Desain Pabrik Tepung Porang dengan Metode Microwave Assisted Extraction (MAE). Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pra Desain Pabrik Tepung Porang (Amorphophallus oncophyllus) ini direncanakan mulai beroperasi tahun 2027 dengan kapasitas produksi sebesar 1000 ton/tahun. Lokasi pendirian pabrik ini direncanakan di Kabupaten Nganjuk, Jawa Timur. Kabupaten Nganjuk dipilih menjadi lokasi pendirian pabrik karena menghasilkan bahan baku umbi porang sebesar 8704,09 ton/tahun dengan luas lahan 1544 Ha dan dalam rencana pengembangan hingga 60.000 Ha pada 2022. Dalam pemenuhan kapasitas tahunan, pabrik akan beroperasi kontinyu 24 jam per hari selama 330 hari. Dengan bahan baku sebesar 1067,79 kg/jam dapat dihasilkan produk glukomanan sebesar 126,26 kg/jam. Proses produksi glukomanan dari umbi porang dapat diuraikan menjadi 3 tahapan proses. Proses pertama adalah pembuatan tepung porang dari umbi porang. Umbi porang dari gudang bahan baku dialirkan ke mesin penyortir untuk memisahkan berdasarkan ukuran porang. Kemudian dikirim menuju chipper untuk dikecilkan hingga ketebalan 3-4 mm. Chips kemudian dicuci untuk dihilangkan pengotornya. Setelah itu dilakukan proses perendaman dengan larutan NaCl 5% untuk menghilangkan kandungan oksalat yang berada dalam umbi porang. Kemudian chips porang basah dicuci dan dibawa ke rotary dryer untuk menghilangkan kadar airnya hingga 14,2%. Kemudian chips porang dihancurkan menjadi powder dengan hammer mill. Tahap kedua yaitu proses pemurnian tepung porang menjadi tepung glukomanan. Tepung porang yang dihasilkan selanjutnya dikirim menuju ke proses pemurnian dengan Microwave Assisted Extraction. Kemudian dilakukan proses perendaman dengan bisulfit agar glukomanan berwarna putih seperti tepung konjak glukomanan yang beredar di pasar. Setelah itu dilakukakan pemisahan fase cair dan padat dengan centrifuge. Padatan Glukomanan basah kemudian dikeringkan hingga kadar air mencapai 10,3 % dengan tunnel dryer. Kemudian glukomanan dibawa menuju hammer mill untuk dihaluskan hingga mencapai mesh 80. Setelah itu Glukomanan dibawa ke Gudang penyimpanan. Tahap ketiga adalah tahap peningkatan kadar protein. Karena untuk menjangkau mutu tepung terigu sebesar 7% sehingga diperlukan untuk meningkatkan kadar protein pada tepung porang. Pra Desain Pabrik Tepung Porang ini dirancang sebagai perusahaan yang berbadan hukum Perseroan Terbatas (PT) dengan sistem organisasi garis dan staff. Untuk dapat mendirikan pabrik dengan kapasitas produksi sebesar 1000 ton/tahun, maka diperlukan total modal investasi sebesar Rp 203.492.064.329,34 dan total biaya produksi sebesar Rp 106.617.904.393,09 dengan estimasi hasil penjualan sebesar Rp 200.000.000.000,00 per tahun. Estimasi umur pabrik ini adalah 12 tahun dengan Internal Rate of Return (IRR) sebesar 21,26%, Pay Out Time (POT) 4,27 tahun, dan Break Even Point (BEP) sebesar 25,62%.
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Pre-Design of the Glucomannan Plant from Porang Tubers (Amorphophallus oncophyllus) is planned to start operating in 2027 with a production capacity of 1000 tons/year. The location for the establishment of this factory is planned in Nganjuk Regency, East Java. Nganjuk Regency was chosen as the location for the establishment of the factory because it produces raw material for porang tubers of 8704,09 tons/year with a land area of 1544 Ha and planned to develop up to 60,000 Ha by 2022. In fulfilling its annual capacity, the factory will operate continuously 24 hours per day for 330 days. With raw materials of 1067,79 kg/hour, glucomannan products of 126,26 kg/hour can be produced. The production process of glucomannan from porang tubers divided into 3 stages of the process. The first process is making porang flour from porang tubers. Porang tubers from the raw material warehouse are sent to a sorting machine to separate based on the size of the porang. Then sent to the chipper to be reduced to a thickness of 3-4 mm. The chips are washed to remove impurities. After that, the soaking process was carried out with 5% NaCl solution to remove the oxalate content in the porang tubers. Then the wet porang chips were washed and taken to a rotary dryer to remove the moisture content up to 12.3%. Then the porang chips are crushed into powder with a hammer mill. The second process is the process of refining porang flour into glucomannan flour. The resulting porang flour is then sent to a purification process with Microwave Assisted Extraction. Then the process of soaking with bisulfite is carried out so that the glucomannan is white like konjac glucomannan flour commercial. After that, the liquid and solid phases were separated using a centrifuge. The wet glucomannan solid was dried until the moisture content reached 14,2% using a yunnel dryer. Then the glucomannan is brought to the hammer mill to be pulverized until it reaches a mesh of 80. After that, the glucomannan is taken to the warehouse.
The third process is is the stage of increasing protein levels. Because to reach the quality of wheat flour by 7%, it is necessary to increase the protein content in porang flour. The Pre-Design of the Glucomannan Flour Factory from Porang Tubers is designed as a company incorporated as a Perseroan Terbatas (PT) with a line and staff organization system. To be able to build a factory with a production capacity of 1000 tons/year, a total investment capital of Rp 203.492.064.329,34 is required and a total production cost of Rp 106.617.904.393,09 with an estimated sales result of Rp 200.000.000.000,00 per year. The estimated age of this plant is 12 years with an Internal Rate of Return (IRR) of 21,26%, Pay Out Time (POT) of 4,27 years, and a Break Even Point (BEP) of 25,62%.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Umbi porang, tepung porang, microwave assisted extraction Porang tubers, porang flour, microwave assisted extraction
Subjects:	Q Science > QD Chemistry > QD547 Flocculation, precipitation, adsorption, etc. T Technology > TP Chemical technology > TP370 Food processing and manufacture T Technology > TX Home economics > TX349 Nutrition. Foods and food supply
Divisions:	Faculty of Industrial Technology > Chemical Engineering > 24201-(S1) Undergraduate Thesis
Depositing User:	SEKAR LANGIT WIDYA PUTRI
Date Deposited:	27 Jul 2023 06:53
Last Modified:	27 Jul 2023 06:53
URI:	http://repository.its.ac.id/id/eprint/98889

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