Hidayati, Nurul (2017) Optimasi Suhu Dan Lama Waktu Pengeringan Serbuk Kaldu Instan Ceker Ayam Pada Skala Pilot Plant. Sarjana thesis, Universitas Brawijaya.
Abstract
Permintaan pasar akan kebutuhan ayam pedaging di Indonesia yang sangat tinggi menghasilkan ceker ayam sebanyak 65.894 ton/tahun yang hingga saat ini pemanfaatannya masih minim. Ceker ayam yang seringkali dimanfaatkan sebagai kaldu berpotensi diproduksi pada skala industri menjadi bentuk instan sebagai pangan fungsional antiinflamasi. Oleh karena itu, perlu dilakukan optimasi parameter kritis yaitu proses pengeringan. Tujuan penelitian ini adalah untuk menentukan suhu dan lama waktu pengeringan optimum serbuk kaldu instan ceker ayam pada skala pilot plant, untuk mengetahui perbandingan karakteristik produk skala laboratorium dengan skala pilot plant, serta untuk mengetahui kelayakan finansal pada rencana usahanya. Penelitian skala laboratorium menggunakan modifikasi formulasi dari penelitian sebelumnya. Penelitian optimasi skala pilot plant disusun dan dirancang dengan Respon Surface Methodology-Central Composite Design. Faktor yang dioptimasi adalah suhu (55oC, 60oC, 65oC) dan lama waktu (10 menit, 11 menit, 12 menit) pengeringan serbuk kaldu dengan respon kadar air dan kadar kondroitin sulfat. Kondisi optimum yang diperoleh adalah proses pengeringan dengan suhu 60,85oC selama 10,05 menit. Hasil verifikasi menunjukkan kadar air serbuk kaldu instan ceker ayam sebesar 1,90% dan kadar kondroitin sulfat sebesar 0,99% yang berada pada prediction interval. Hasil analisa produk akhir memiliki karakteristik, yaitu kadar air 1,90 ± 0,02%, kadar protein 32,48 ± 0,28%, kadar lemak 12,05 ± 0,80%, kadar abu 28,92 ± 0,09%, kadar karbohidrat 24,64 ± 0,52%, kadar glukosamin 1,26 ± 0,05%, kadar kondroitin sulfat 0,99 ± 0,23%, kelarutan 50,87 ± 1,00%, daya serap uap air 8,59 ± 0,19%, kadar asam lemak bebas 0,37% dan bilangan peroksida 13,66 ± 4,49%. Pengukuran warna menghasilkan nilai L* 60,33 ± 1,24, nilai a* 3,83 ± 0,26 dan nilai b* 21,77 ± 0,42. Analisa kelayakan finansial serbuk kaldu instan ceker ayam menyatakan proyek usaha ini layak untuk dijalankan. Kriteria investasi usaha yaitu net present value sebesar Rp. 5.838.964.104,00; internal rate of return 35,26%, net benefit/cost 2,305, pay back period selama 2 tahun 9 bulan 21 hari, dan break event point sebanyak 1.076.033 unit. Produk serbuk kaldu fungsional dijual seharga Rp. 3.600,00/packs dengan berat 11 g.
English Abstract
The market demand for broiler chickens in Indonesia which is very high produced chicken feets about 65.894 tons/year which the utilization is still minimal until now. Chicken feet which are often used as broths are potentially produced into an instant form as an antiinflammatory functional food on industrial scale. Therefore, it is necessary to optimize the critical parameters of the drying process. The aim of this study was determining the optimal temperature and time of instant powdered chicken feet broth’s drying on pilot plant scale, finding out the characteristics comparison of the laboratory and pilot plant’s product, and knowing financial feasibility of the business plan. The research of the laboratory scale was using modification of formulation from previous research. The optimization of pilot plant scale’s research prepared and designed with Response Surface Methodology-Central Composite Design. The optimized factors were powdered broth’s drying temperature (55oC, 60oC, 65oC) and time (10 minutes, 11 minutes, 12 minutes) with the response of water and chondroitin sulfate content. The optimum condition obtained was drying process with temperature 60,85oC for 10,05 minutes. The verification results showed the instant powdered chicken feet broth’s water content was 1.90% and chondroitin sulfate content was 0.99% which is on prediction interval. The final product were 1,90 ± 0,02% water content, 32,48 ± 0,28% protein content, 12,05 ± 0,80% fat content, 28,92 ± 0,09 % ash content, 24,64 ± 0,52% carbohydrate content, 1,26 ± 0,05% glucosamine content, 0,99 ± 0,23% chondroitin sulfate content, 50,87 ± 1.00% solubility, 8.59 ± 0.19% water vapor absorption, 0.37% free fatty acid content and 13.66 ± 4.49% peroxide number. Color analysis showed the value of L* 60.33 ± 1.24, a* 3.83 ± 0.26 and b* 21.77 ± 0.42. Financial analysis of instant powdered chicken feet broth stated that this business project was feasible to run. Feasibility of this project were net present value of Rp. 5.838.964.104,00; internal rate of return 35,26%; net benefit / cost 2,30; pay back period for 2 years 9 months 21 days, and break event point 1,076,033 units. Functional powdered broth sold for Rp. 3.600,00/packs with weigh of 11 g.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/615/051710072 |
| Uncontrolled Keywords: | analisa finansial, kaldu instan ceker ayam, scale up, response surface methodology |
| 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 > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Oct 2017 07:03 |
| Last Modified: | 16 Nov 2020 13:01 |
| URI: | http://repository.ub.ac.id/id/eprint/3958 |
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