Desain Pabrik Tepung Sorgum Termodifikasi Dari Biji Sorgum Dengan Penggunaan Lactobacillus Bulgaricus

Fatahillah, Thoriq Arya and Fasya, Rafi Andhika (2025) Desain Pabrik Tepung Sorgum Termodifikasi Dari Biji Sorgum Dengan Penggunaan Lactobacillus Bulgaricus. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Penelitian ini bertujuan untuk merancang pabrik tepung sorgum termodifikasi (Modified Sorghum Flour, MOSOF) dengan menggunakan biji sorgum sebagai bahan baku utama melalui fermentasi dengan bakteri Lactobacillus bulgaricus. Proses produksi meliputi tahap pre-treatment, fermentasi, pemisahan, pengeringan, dan penggilingan. Fermentasi menggunakan Lactobacillus bulgaricus bertujuan meningkatkan kualitas nutrisi produk dengan mengurangi kandungan tanin dan asam fitat serta meningkatkan kadar protein. Selain itu, desain pabrik ini mempertimbangkan aspek teknis, ekonomi, dan lingkungan, termasuk neraca massa dan energi, seleksi peralatan, analisis lokasi, hingga dampak sosial dan lingkungan. Produk akhir berupa tepung sorgum termodifikasi dengan kapasitas produksi sebesar 7952,575 ton/tahun, yang memiliki nilai gizi tinggi dan aplikasi luas dalam produk pangan bebas gluten. Pabrik ini diharapkan dapat memenuhi kebutuhan pasar domestik dan ekspor, mendukung ketahanan pangan, serta mengurangi ketergantungan pada impor gandum
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This plant design aims to produce Modified Sorghum Flour (MOSOF) as a high-value, locally sourced food alternative. The production process integrates pretreatment, anaerobic fermentation using Lactobacillus bulgaricus, separation, drying, and milling, focusing on improving nutritional quality by reducing tannin and phytic acid content while increasing protein levels. The factory is designed with an annual production capacity of 6.592 tons to meet domestic and export demand for gluten-free products. The plant location was selected based on the availability of raw materials in East Nusa Tenggara, efficient distribution, and minimal environmental impact. Economic analysis demonstrates significant profitability by reducing reliance on wheat imports and leveraging sorghum as a sustainable local resource. In addition to supporting national food security, the plant is expected to strengthen Indonesia's agribusiness sector through eco-friendly innovations with high added value

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Tepung Sorgum Termodifikasi, Lactobacillus bulgaricus, Fermentasi, Pangan Bebas Gluten, Desain Pabrik, Modified Sorghum Flour, Lactobacillus bulgaricus, Fermentation, Gluten-Free Food, Plant Design
Subjects:	T Technology > TP Chemical technology > TP370 Food processing and manufacture
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24201-(S1) Undergraduate Thesis
Depositing User:	Thoriq Arya Fatahillah
Date Deposited:	25 Jul 2025 01:50
Last Modified:	25 Jul 2025 01:50
URI:	http://repository.its.ac.id/id/eprint/120359

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