Juliawan, Karil Ari (2019) Perancangan Otomatisasi-PLC Pada Proses Pasteurisasi Santan Yang Dilengkapi Dengan Kontroler On-Off. Sarjana thesis, Universitas Brawijaya.
Abstract
Buah kelapa sangat mudah dijumpai di Indonesia, hal tersebut dikarenakan produksi buah kelapa di Indonesia yang tergolong besar. Buah kelapa merupakan bahan utama dalam pembuatan santan. Di Indonesia santan sering digunakan oleh orang Indonesia untuk menambah rasa makanan mereka. Santan sangat mudah ditumbuhi kapang dan khamir yang menyebabkan bahan masakan yang sering digunakan untuk makanan Indonesia ini mudah basi. Pasteurisasi adalah proses pemanasan untuk memperpanjang umur simpan bahan pangan melalui pemanasan pada suhu dibawah 100℃ yang bertujuan untuk membunuh mikroorganisme seperti bakteri, kapang dan khamir serta menginaktivasi enzim yang terdapat dalam bahan pangan itu sendiri dengan masih mempertimbangkan mutunya. Pasteurisasi pada santan bisa dilakukan dengan cara memanaskan santan pada suhu 75℃ selama 31,2 menit. Penelitian ini difokuskan pada sistem kerja alat pasteurisasi santan menggunakan kontroller on-off berbasis PLC (Programmable Logic Controller). Respon sistem dengan setpoint 75°C dan histeris 4% pada nilai 72°C dan 78°C memiliki lebar fluktuasi 10,19°C dan frekuensi 0,0016 Hz. Hasil uji laboratorium pada santan setelah pasteurisasi didapat santan yang telah terbebas dari kapang dan khamir.
English Abstract
Coconut is easy to find in Indonesia. This is due to the relatively large production of indonesia. coconut is the main ingredient for making coconut milk. This coconut milk is often used by indonesian people to add taste of their food. Coconut milk, the often used ingredient for food in indonesia, is very easy to spoile because the mold and yeast can grow easily on it. Pasteurization is heating process to extend the shelf life of foodstuff like coconut milk. This heating process uses heat under 100℃ in order to kill microorganisms such as bacteria, molds and yeasts. This heating process also inactivates enzymes which contained in the foodstuff. Pasteurization is not only kill the microorganisms but also considering the foodstuff quality. In order to keep the quality of coconut milk, pasteurization is used by heating the coconut milk of temperature 75℃ for about 31,2 minutes. This riset is focused on the tools’s work system for pasteurization of coconut milk using on-off controller based on programmable logic controller (PLC). The system respon with a setpoint of 75℃ and 4% hysteresis at 72℃ and 78℃ has a fluctuation width of 10,19℃ and frequency of 0,0016 Hz. Laboratorium test result show that there was no molds and yeasts on the coconut milk arter a pasteurization process.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FT/2019/634/051905260 |
| Uncontrolled Keywords: | Programmable Logic Controller (PLC), Pasteurisasi, PT100, Suhu, Pasteurization, Progammable Logic Controller (PLC), PT100, Temperature |
| Subjects: | 600 Technology (Applied sciences) > 621 Applied physics > 621.3 Electrical, magnetic, optical, communications, computer engineering; electronics, lighting > 621.38 Electronics, communications engineering > 621.381 Electronics > 621.381 5 Components and circuits > 621.381 53 Printed circuits and circuits for specific functions > 621.381 535 Amplifiers and feedback circuits > 621.381 537 Switching, control, trigger circuits, relays |
| Divisions: | Fakultas Teknik > Teknik Elektro |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:24 |
| Last Modified: | 26 Aug 2020 04:24 |
| URI: | http://repository.ub.ac.id/id/eprint/172771 |
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