Rancang Bangun Sistem Pengendalian Tekanan Pada Alat Pengasinan Telur Itik Berbasis Dehidrasi Osmosis dengan Mode Statis dan Pulsed Pressure

Fitri, Nina Zelika (2026) Rancang Bangun Sistem Pengendalian Tekanan Pada Alat Pengasinan Telur Itik Berbasis Dehidrasi Osmosis dengan Mode Statis dan Pulsed Pressure. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Telur itik (Anas javanica) merupakan bahan pangan bergizi tinggi namun mudah mengalami kerusakan, sehingga diperlukan metode pengawetan seperti pengasinan. Akan tetapi, proses pengasinan telur secara tradisional membutuhkan waktu relatif lama, yaitu sekitar 10 -14 hari sehingga kurang efisien untuk produksi dalam skala besar. Oleh karena itu, diperlukan teknologi yang mampu mempercepat proses pengasinan dengan tetap menghasilkan kualitas produk yang dapat diterima oleh pasar. Penelitian ini mengusulkan alat pengasinan telur otomatis yang memanfaatkan prinsip dehidrasi osmosis dengan dua metode tekanan, yaitu tekanan konstan atau mode statis dan mode pulsed pressure. Pada mode pulsed pressure, proses pengasinan dilakukan melalui siklus berulang yang terdiri dari fase tekanan selama 7,5 menit dan fase relaksasi selama 15 menit, sedangkan pada mode tekanan konstan tekanan dipertahankan tetap selama proses pengasinan. Produk yang dihasilkan dievaluasi kadar garamnya menggunakan metode Mohr dan kualitas sensorinya dinilai melalui uji organoleptik. Hasil penelitian menunjukkan bahwa pada mode statis peningkatan tekanan dari 1 bar ke 2 bar selama 2 hari meningkatkan kadar garam dari 0,95% menjadi 1,33%. Sementara itu, mode pulsed pressure memberikan percepatan pengasinan yang lebih signifikan, dengan kadar garam mencapai 1,11% pada tekanan 1 bar dan meningkat hingga 1,62% pada tekanan 2 bar, mendekati hasil pengasinan tradisional selama 10 hari.
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Duck eggs (Anas javanica) are highly nutritious food products but are prone to spoilage, making preservation methods such as salting necessary. However, traditional egg salting requires a relatively long processing time of approximately 10-14 days, making it less efficient for large-scale production. Therefore, a technology capable of accelerating the salting process while maintaining acceptable product quality is needed. This study proposes an automatic egg salting system based on the principle of osmotic dehydration using two pressure methods: constant (static) pressure and pulsed pressure. In the pulsed pressure mode, the salting process is carried out through repeated cycles consisting of a 7.5 minute pressurization phase followed by a 15 minute relaxation phase, whereas in the constant pressure mode, the pressure is maintained at a constant level throughout the salting process. The resulting products were evaluated for salt content using the Mohr method, while their sensory quality was assessed through organoleptic testing. The results showed that, in the static pressure mode, increasing the pressure from 1 bar to 2 bar over a 2-day processing period increased the salt content from 0.95% to 1.33%. Meanwhile, the pulsed pressure mode resulted in a more significant acceleration of the salting process, achieving a salt content of 1.11% at 1 bar and 1.62% at 2 bar, approaching the salt content obtained through traditional salting for 10 days.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Telur Asin, Dehidrasi Osmosis, Kontrol Tekanan, Tekanan Konstan, Pulsed Pressure, Salted Eggs, Osmotic Dehydration, Pressure Control, Constant Pressure, Pulsed Pressure.
Subjects:	T Technology > T Technology (General) T Technology > TP Chemical technology > TP370 Food processing and manufacture
Divisions:	Faculty of Vocational > Instrumentation Engineering
Depositing User:	Nina Zelika Fitri
Date Deposited:	04 Aug 2026 00:55
Last Modified:	04 Aug 2026 00:55
URI:	http://repository.its.ac.id/id/eprint/142632

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