Efisiensi Heat Exchanger pada Pabrik Minyak Goreng Kedelai dengan Metode Solvent Extraction

Lorensa, Shania and Ramadhani, Devianti Anggraini (2021) Efisiensi Heat Exchanger pada Pabrik Minyak Goreng Kedelai dengan Metode Solvent Extraction. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Masyarakat semakin peduli akan kesehatan sehingga lebih selektif memilih makanan terutama dalam memilih makanan yang berlemak. Kedelai dengan kandungan lemak tak jenuh yang cukup tinggi menjadi salah satu pemilihan edible oil untuk dikonsumsi selain minyak zaitun. Seperti restoran berantai dari Starbucks sampai Kentucky Fried Chicken kini juga ikut memilih minyak kedelai untuk masakan goreng dan panggang mereka. Selain sumber minyak bermutu tinggi, kedelai juga merupakan sumber protein yang paling murah dibandingkan dengan minyak nabati lain. Kedelai mengandung 40% protein dan 20% lemak. Kedua komponen itu mempunyai mutu gizi yang sangat tinggi. Proses pembuatan minyak goreng kedelai ini terdiri dari 3 tahap, yaitu tahap pretreatment, ekstraksi dan pemurnian. Pada tahap pretreatment kedelai dibersihkan dulu, kemudian dipanaskan dan dipipihkan dengan menggunakan roller mill. Pada tahap ekstraksi, setelah proses pretreatment kedelai yang sudah dipipihkan diekstrak dengan menggunakan pelarut heksana. Pada proses terakhir dilakukan proses pemurnian yaitu Degumming, netralisasi alkali, Bleaching, dan deodorisasi. Pabrik ini direncanakan beroperasi secara kontinyu selama 280 hari/tahun dengan basis 24 jam/hari. Kapasitas produksi Pabrik Minyak Goreng Kedelai sebesar18.578,4 kg/hari, dengan bahan baku kedelai 89.285,76 kg/hari, dan pelarut heksan 73.928,64 kg/hari. Dengan analisa ekonomi yang didapatkan yaitu Internal Rate of Return (IRR) sebesar 13,5 %, Pay Out Time (POT) selama 6,06 tahun. Net Present Value (NPV) sebesar Rp 104.225.513.523 dan Break Event Point (BEP) sebesar 50,7%.
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People are increasingly concerned about health so they are more selective in choosing food, especially in choosing fatty foods. Soybean with high content of unsaturated fat is one of the choices of edible oil for consumption besides olive oil. As chain restaurants from Starbucks to Kentucky Fried Chicken are now also choosing soybean oil for their fried and grilled dishes. Besides being a source of high quality oil, soybean is also the cheapest source of protein compared to other vegetable oils. Soybeans contain 40% protein and 20% fat. Both components have very high nutritional quality. The process of making soybean cooking oil consists of 3 stages, namely the pretreatment, extraction and purification stages. In the pretreatment stage, soybeans are cleaned first, then heated and flattened using a roller mill. At the extraction stage, after the pretreatment process, the flaked soybeans were extracted using hexane as a Solvent. In the last process, a purification process is carried out, namely Degumming, alkali neutralization, Bleaching, and deodorization. This plant is planned to operate continuously for 280 days/year on a 24 hour/day basis. The production capacity of the Soybean Cooking Oil Factory is 18,578.4 kg/day, with soybean raw materials 89,285.76 kg/day, and hexane Solvent 73,928.64 kg/day. With the economic analysis obtained, namely the Internal Rate of Return (IRR) of 13.5%, Pay Out Time (POT) for 6.06 years. Net Present Value (NPV) of IDR 104,225,513,523 and Break Event Point (BEP) of 50.7%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Minyak goreng kedelai, ekstraksi dengan Solvent, pemurnian, Soybean cooking oil, Solvent extraction, purification
Subjects:	T Technology > TP Chemical technology T Technology > TP Chemical technology > TP155.5 Chemical plants--Design and construction T Technology > TP Chemical technology > TP669 Oils, fats, and waxes
Divisions:	Faculty of Vocational > 24305-Industrial Chemical Engineering Technology
Depositing User:	Shania Lorensa
Date Deposited:	24 Aug 2021 06:39
Last Modified:	24 Aug 2021 06:39
URI:	http://repository.its.ac.id/id/eprint/90264

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