Razak, Athallah Ihza and Dr. Ir. Anang Lastriyanto, M.Si (2024) Uji Performansi Mesin Pasteurisasi Terintegrasi Vacuum Cooling Pada Proses Pasteurisasi Madu Akasia dan Hutan. Sarjana thesis, Universitas Brawijaya.
Abstract
Madu merupakan satu-satunya produk cair yang secara alami diproduksi oleh satu spesies yaitu lebah. Di Indonesia madu merupakan salah satu komoditas yang paling dicari dan diminati karena kandungan serta manfaatnya bagi manusia, oleh karena itu banyak industri yang melakukan budidaya dan pengolahan terhadap madu. Salah satu proses pengolahan untuk madu ialah pasteurisasi yang bertujuan untuk membunuh mikroorganisme di dalamnya dan mencegah proses fermentasi, akan tetapi interaksi madu dengan panas juga berisko untuk merusak kandungan dari madu. Vacuum cooling merupakan metode untuk mempercepat proses pendinginan dengan menurunkan tekanan dan menguapkan kadar air di bawah suhu didih normal, sehingga cocok untuk diintegrasikan dengan proses pasteurisasi pada madu. Tujuan dari penelitian ini adalah untuk mengetahui performansi alat pasteurisasi terintegrasi vacuum cooling meliputi laju penetrasi panas pasteurisasi, laju pendinginan vacuum cooling dan sifat fisik madu hutan pasca pasteurisasi-vacuum cooling. Selain itu, juga bertujuan untuk mengetahui pengaruh variasi volume madu saat proses pasteurisasi-vacuum cooling terhadap laju penetrasi panas pasteurisasi, laju pendinginan vacuum cooling dan kualitas fisik madu hutan pasca pasteurisasi-vacuum cooling. Tekanan maksimal yang digunakan pada penilitan ini adalah -75 cmHg dan suhu akhir madu pasca vacumm cooling sebesar 35°C. Penelitian ini memiliki variabel terikat berupa adalah laju penetrasi panas pasteurisasi madu, laju pendinginan vacuum cooling, dan kualitas fisik madu pasca pasteurisasi-vacuum cooling, yaitu kadar air, viskositas, warna dan total padatan terlarut. Lalu variabel bebas berupa 2 perlakuan terhadap madu yaitu jenis madu dan suhu maksimum pasteurisasi. Untuk jenis madu terdapat 3 variasi yaitu akasia, hutan dahan dan hutan batu sedngaknan untuk suhu maksimum pasteurisasi terdapat 3 variasi yaitu 70°C, 90°C dan 90°C. Sementara variabel kontrol berupa suhu air pendingin dan tekanan maksimal vacuum cooling. Kemudian uji performansi terhadap alat pasteurisasi terintegrasi vacuum cooling dilakukan dengan mengamati laju penetrasi panas pasteurisasi madu, laju pendinginan vacuum cooling, dan kualitas fisik madu pasca pasteurisasi-vacuum cooling madu.
English Abstract
Honey is the only liquid product that is naturally produced by one species, namely bees. In Indonesia, honey is one of the most sought after and sought after commodities because of its contents and benefits for humans, therefore many industries cultivate and process honey. One of the processing processes for honey is pasteurization which aims to kill the microorganisms in it and prevent the fermentation process, however, the interaction of honey with heat also risks damaging the contents of the honey. Vacuum cooling is a method to speed up the cooling process by reducing pressure and evaporating the water content below the normal boiling temperature, making it suitable for integration with the pasteurization process for honey. The aim of this research is to determine the performance of the integrated vacuum cooling pasteurization equipment including the penetration rate of pasteurization heat, the cooling rate of vacuum cooling and the physical properties of forest honey after pasteurization-vacuum cooling. Apart from that, it also aims to determine the effect of variations in honey volume during the pasteurization-vacuum cooling process on the penetration rate of pasteurization heat, the cooling rate of vacuum cooling and the physical quality of forest honey after pasteurization-vacuum cooling. The maximum pressure used in this research was -75 cmHg and the final temperature of the honey after vacuum cooling was 35°C. This research has dependent variables in the form of honey pasteurization heat penetration rate, vacuum cooling cooling rate, and the physical quality of post-pasteurization-vacuum cooling honey, namely water content, viscosity, color and total dissolved solids. Then the independent variables are 2 treatments of honey, namely the type of honey and the maximum pasteurization temperature. For types of honey, there are 3 variations, namely acacia, branch forest and stone forest, while for the maximum pasteurization temperature there are 3 variations, namely 70°C, 90°C and 90°C. Meanwhile, the control variables are cooling water temperature and maximum vacuum cooling pressure. Then the performance test of the integrated vacuum cooling pasteurization tool was carried out by observing the heat penetration rate of honey pasteurization, the cooling rate of vacuum cooling, and the physical quality of postpasteurization-vacuum cooling honey.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100232 |
| Uncontrolled Keywords: | Pendinginan Vakum, Pasteurisasi, Madu-Vacuum Cooling, Pasteurization, Honey |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 13 Nov 2024 07:37 |
| Last Modified: | 13 Nov 2024 07:37 |
| URI: | http://repository.ub.ac.id/id/eprint/228610 |
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