Roficoh, Ainur and Dr. Dodyk Pranowo,, STP., M.Si. (2022) Analisis Kelayakan Teknis Produksi Minuman Sereal Bekatul pada Skala Ganda. Sarjana thesis, Universitas Brawijaya.
Abstract
Bekatul merupakan hasil samping penggilingan padi yang jumlahnya sangat melimpah namun pemanfaatannya masih terbatas. Hal ini disebabkan oleh sifatnya yang mudah rusak dan mengalami ketengikan karena kandungan lemak yang tinggi dan adanya aktivitas enzim lipase yang menghidrolisa lemak menjadi asam lemak bebas. Sehingga, diperlukan pengolahan untuk meningkatkan daya simpan dan nilai tambah bekatul. Salah satu pemanfaatan bekatul dalam bidang pangan adalah dengan diolah menjadi minuman sereal. Pengolahan minuman sereal bekatul sebelumnya telah dilakukan oleh Handoyo (2018) namun masih dalam skala laboratorium. Diperlukan penelitian penggandaan skala untuk memenuhi kebutuhan konsumen apabila produk akan dikomersialkan. Penelitian ini bertujuan untuk mengetahui pengaruh penggandaan skala terhadap kandungan gizi minuman sereal bekatul dibandingkan dengan skala laboratorium. Analisis kelayakan teknis juga dilakukan untuk mengetahui pengaruh penggandaan skala terhadap kebutuhan utilitas, bahan baku, bahan tambahan, bahan pengemas dan peralatan yang digunakan. Penelitian dilaksanakan pada Bulan Mei-Juni 2022, bertempat di UPTI Makanan, Minuman dan Kemasan Disperindag Jatim, Laboratorium Rekayasa Proses Agroindustri dan Laboratorium Kewirausahaan Fakultas Teknologi Pertanian, Universitas Brawijaya Malang. Metode penelitian dibagi dalam penelitian skala laboratorium, penelitian pendahuluan dan penelitian skala ganda. Karena kondisi proses yang sangat berbeda antara skala laboratorium dengan skala ganda, maka dilakukan penelitian pendahuluan dengan membandingkan 2 perlakuan berbeda, yaitu komposisi bekatul dan tepung mocaf pada pembuatan ekstrudat sereal. Perlakuan pertama adalah bekatul dan mocaf dengan proporsi 20%:80% (A20) sedangkan perlakuan kedua adalah 25%:75% (A25). Perlakuan terbaik dipilih menggunakan uji hedonic scale pada analisa organoleptik dan uji indeks efektivitas dengan data tingkat kepentingan. Atribut pengujian organoleptik meliputi rasa, warna, aroma, tekstur dan kenampakan. Analisa fisik dan kimia meliputi kadar air dan daya serap air ekstrudat, kadar kimia minuman sereal bekatul (kadar air, kadar abu, protein, lemak, dan karbohidrat) dan nilai AKG. Minuman sereal bekatul perlakuan terbaik pada proses penggandaan skala adalah dengan proporsi bekatul dan tepung mocaf sebanyak 20%:80% pada pembuatan ekstrudat. Penggandaan skala berpengaruh pada perbedaan kandungan kimia yang terdapat pada minuman sereal bekatul skala laboratorium. Kandungan kimia minuman sereal bekatul skala ganda adalah 3,32% kadar air, 2,47% kadar abu, 7,32% kadar protein, 10,09% kadar lemak dan 71,69% kadar karbohidrat. Kelima parameter kimia tersebut sudah sesuai dengan SNI 01-4270-1996 kecuali kadar air yang masih terlalu tinggi yaitu lebih dari 3%. Sedangkan pada skala labroatorium, parameter kimia yang memenuhi persyaratan mutu hanya kadar protein dan karbohidrat saja. Mengonsumsi 35 gram minuman sereal bekatul dapat memenuhi kebutuhan harian (%AKG) lemak 5%, protein 4% dan karbohidrat 8%. Berdasarkan lokasi produksi, mesin dan peralatan, serta biaya utilitas, tenaga kerja, bahan baku, bahan tambahan dan bahan pengemas, maka produksi minuman sereal bekatul skala ganda telah dinyatakan layak secara teknis dengan biaya produksi per kemasan adalah sebesar Rp 1.706,89,-.
English Abstract
Rice bran is a by-product of rice milling which is very abundant but its use is still limited. This is due to its perishable and rancid nature due to the high fat content and the activity of the lipase enzyme which hydrolyzes fat into free fatty acids. Thus, processing is needed to increase the shelf life and added value of rice bran. One of the uses of rice bran in the food sector is to process it into cereal drinks. The processing of rice bran cereal drinks has previously been carried out by Handoyo (2018) but it still on a laboratory scale. Scaling up research is needed to meet consumer needs if the product is to be commercialized. This study aims to determine the effect of scaling up on the nutritional content of rice bran cereal drinks compared to a laboratory scale. Technical feasibility analysis is also carried out to determine the effect of scaling up on the needs of utilities, raw materials, additional materials, packaging materials and equipment used. The research was conducted in May-June 2022, held in UPTI Makanan, Minuman dan Kemasan Disperindag East Java, Agroindustrial Process Engineering Laboratory and Entrepreneurship Laboratory, Faculty of Agricultural Technology, Brawijaya University Malang. Research methods are divided into laboratory-scale research, preliminary research and scale up research. Due to the very different process conditions between the laboratory scale and the up scale, a preliminary study was conducted by comparing 2 different treatments, namely the composition of bran and mocaf flour in the manufacture of cereal extrudates. The first treatment was rice bran and mocaf with a proportion of 20%:80% (A20) while the second treatment was 25%:75% (A25). The best treatment was selected using a hedonic scale test on organoleptic analysis and an effectiveness index test with data of importance. Attributes of organoleptic testing include taste, color, aroma, texture and appearance. Physical and chemical analysis included water content and water absorption of extrudates, chemical analysis of bran cereal drinks (moisture content, ash content, protein, fat, and carbohydrates) and AKG values. The best treatment of rice bran cereal drink in the scale up process is the proportion of rice bran and mocaf flour as much as 20%:80% in the manufacture of extrudates. Scaling up affects the difference in chemical content found in laboratory scale rice bran cereal drinks. The chemical content of scaling up rice bran cereal drinks is 3.32% water content, 2.47% ash content, 7.32% protein content, 10.09% fat content and 71.69% carbohydrate content. The five chemical parameters are in accordance with SNI 01-4270-1996 except the water content is still too high, which is more than 3%. Meanwhile, on a laboratory scale, the chemical parameters that meet the quality requirements are protein and carbohydrate levels only. Consuming 35 grams of rice bran cereal can meet the daily requirement (%AKG) for 5% fat, 4% protein and 8% carbohydrates. Based on the location of production, machinery and equipment, as well as utility costs, labor, raw materials, additional materials and packaging materials, the scaling up of rice bran cereal drinks production has been declared technically feasible with a production cost per package of Rp. 1,706.89,-.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100200 |
| Uncontrolled Keywords: | Analisis Kelayakan Teknis, Bekatul, Sereal, Skala Ganda,Cereal, Rice Bran, Scale Up, Technical Feasibility Analysis |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 02 Nov 2022 07:06 |
| Last Modified: | 02 Nov 2022 07:06 |
| URI: | http://repository.ub.ac.id/id/eprint/196038 |
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