Laporan Akhir Magang Mandiri PG Kebon Agung Malang

Hedyna, Alia Jasmine (2025) Laporan Akhir Magang Mandiri PG Kebon Agung Malang. Project Report. [s.n]. (Unpublished)

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Abstract

Produk hasil putaran kontinu (continuous centrifuge) pada proses produksi gula masih mengandung molasses sehingga memiliki kadar air yang relatif tinggi, warna kecokelatan, dan belum memenuhi spesifikasi sebagai gula kristal putih. Kondisi tersebut menyebabkan produk ini belum dimanfaatkan secara optimal dan umumnya hanya digunakan sebagai produk antara dengan nilai ekonomi yang relatif rendah. Penelitian ini bertujuan untuk mengembangkan rancangan alur proses pengolahan produk hasil putaran kontinu menjadi brown sugar sebagai salah satu upaya diversifikasi produk dan peningkatan nilai tambah di PT. XYZ. Metode yang digunakan meliputi observasi lapangan, identifikasi permasalahan proses, studi literatur, serta perancangan alur proses berdasarkan karakteristik bahan baku dan kebutuhan operasi pengolahan. Hasil perancangan menunjukkan bahwa proses pengolahan terdiri atas unit sugar silo, bucket elevator, fluidized bed dryer, cooling conveyor, ball mill, vibrating screen, dan unit pengemasan yang disusun secara terintegrasi. Penggunaan fluidized bed dryer mampu menurunkan kadar air produk, sedangkan kombinasi ball mill dan vibrating screen menghasilkan ukuran partikel yang lebih seragam. Rancangan proses yang diusulkan memungkinkan pemanfaatan produk hasil putaran kontinu menjadi brown sugar dengan kualitas yang lebih baik sehingga berpotensi meningkatkan nilai tambah produk, mendukung efisiensi proses produksi, serta memperluas diversifikasi produk pada industri gula.
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The product obtained from the continuous centrifuge stage in the sugar production process still contains molasses, resulting in relatively high moisture content, a brownish color, and failure to meet the specifications of white crystal sugar. Consequently, this product has not been utilized optimally and is generally used only as an intermediate product with relatively low economic value. This study aims to develop a process flow design for converting the continuous centrifuge product into brown sugar as an effort to diversify products and increase added value at PT. XYZ. The research methods included field observations, process problem identification, literature review, and process flow design based on the characteristics of the raw material and processing requirements. The proposed process consists of a sugar silo, bucket elevator, fluidized bed dryer, cooling conveyor, ball mill, vibrating screen, and packaging unit arranged in an integrated system. The use of a fluidized bed dryer effectively reduces the moisture content of the product, while the combination of a ball mill and vibrating screen produces a more uniform particle size. The proposed process design enables the utilization of the continuous centrifuge product to produce higher-quality brown sugar, thereby increasing product added value, supporting production process efficiency, and expanding product diversification in the sugar industry.

Item Type:	Monograph (Project Report)
Uncontrolled Keywords:	Brown sugar, fluidized Bed Dryer, Rancangan Alur Proses Brown sugar, Fluidized bed dryer, Process flow design
Subjects:	T Technology > TP Chemical technology > TP155.7 Chemical processes. T Technology > TP Chemical technology > TP370 Food processing and manufacture T Technology > TP Chemical technology > TP382 Sugar--Analysis.
Divisions:	Faculty of Vocational > 24305-Industrial Chemical Engineering
Depositing User:	Alia Jasmine Hedyna
Date Deposited:	04 Aug 2026 06:04
Last Modified:	04 Aug 2026 06:04
URI:	http://repository.its.ac.id/id/eprint/142687

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