Rozana, Ferial (2019) Analisis Pengaruh Suhu Pada Proses Evaporasi Terhadap Perubahan Karakter Fisik Susu Sapi Menggunakan Evaporator Vakum. Sarjana thesis, Universitas Brawijaya.
Abstract
Susu segar merupakan cairan yang berasal dari ambing sapi sehat dan bersih, yang kandungan alaminya tidak dikurangi atau tidak ditambah sesuatu apapun dan belum mendapat perlakuan apapun kecuali pendinginan (Standar Nasional Indonesia, 2011). Susu sapi yang berasal dari pemerahan sangat mudah terkontarninasi oleh mikroorganisme patogen yang dapat merusak kualitas susu. Salah satu metode pengolahan yang dapat dilakukan yaitu dengan evaporasi yang bertujuan mengurangi kandungan air dengan failing film, yaitu pemanas yang memungkinkan penguapan terjadi secara tepat, sehingga waktu kontak dengan medua pemanasan menjadi singkat. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi suhu evaporasi vakum terhadap karakteristik susu evaporated (pH, viskositas, densitas dan kadar air) tekanan, nerasa massa serta konsumsi bahan bakar. Penelitian ini dilaksanakan mulai bulan Januari 2019 – April 2019 bertempat di Laboratorium Lastrindo di Jalan Rajekwesi No.11, Gading Kasri, Kota Malang. Penelitian ini dilakukan dengan 3 variasi suhu evaporasi yaitu 45oC, 50oC dan 55oC dan di analisa dengan metode Rancangan Acak Kelompok (one way ANOVA) dengan perlakuan sebanyak 3 kali dan pengulangan 3 kali (3x3). Berdasarkan hasil penelitian yang telah dilakukan, diperoleh hasil bahwa perlakuan terbaik terdapat pada proses evaporasi dengan suhu 55oC (T3) dengan hasil kadar air 72,843%, viskositas 6,380 cp, densitas 1,073 kg/m3 dan pH 6,067, tekanan 69,67 cmHg, susu evaporated yang dihasilkan sebanyak 0,84 liter, uap air sebesar 1,13 liter dan konsumsi bahan bakar (LPG) sebesar 1,935 gr/menit.
English Abstract
Fresh milk is the fluid part of derived from the udder clean and healthy cattle, that its natural content not reduced or no waxing anything too hard or it has not yet received anything but cooling treatment (Standar Nasional Indonesia, 2011). Cow milk that is derived from reddening of away possession far too easily contaminated by pathogenic microorganisms that can undermine the quality of milk. One method the processing that can be done is by evaporation whose aim is to reduce water content with failing film, the heater that allow a proper. The purpose of this study was to determine the effect of vacuum evaporation temperature variations on the characteristics of evaporated milk (pH, viscosity, density and moisture content) pressure, mass mass and fuel consumption. The research was conducted from January - April 2019 at the Lastrindo Laboratory at Rajekwesi No.11 road, Gading Kasri, Malang City. This research was conducted with 3 variations of evaporation temperature, namely 45oC, 50oC and 55oC and analyzed using the Randomized Block Design method (one way ANOVA 3x3). Based on the results of the research that has been done, the expected results obtained in the evaporation process with a temperature of 55oC (T3) with 72.843% water content, 6.380 cp viscosity, 1.073 kg / m3 density and pH 6.067, pressure 69.67 cmHg, evaporated milk produced as much as 0.84 liters, water vapor at 1.13 liters and fuel consumption (LPG) 1.935 gr/minute
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/274/052002287 |
| Uncontrolled Keywords: | Susu, Evaporasi, Vakum, Karakteristik Fisik, Evaporation, Vacuum, Physical Characteristics |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques > 664.028 4 Drying and dehydrating |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 24 Aug 2020 07:34 |
| Last Modified: | 24 Aug 2020 07:34 |
| URI: | http://repository.ub.ac.id/id/eprint/181583 |
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