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ITS » Paper and Presentation » Teknik Kimia D3
Posted by aprill@is.its.ac.id at 01/03/2016 10:00:44  •  614 Views


PABRIK SUSU TABLET EFFERVESCENT DARI SUSU KAMBING ETAWA DENGAN METODE GRANULASI BASAH

FACTORY OF EFFERVESCENT TABLETS ETAWAS MILK BY WET GRANULATION METHOD

Author :
TARANITA, AMALIA PUTRI ( 2311 030 007 )
KUNHERMANTI, DELITA




ABSTRAK

Pabrik susu tablet effervescent dari susu kambing etawa ini direncanakan beroperasi secara semi kontinyu selama 330 hari operasitahun dengan kapasitas produksi 14.000tontahun dan didirikan didaerah Kaligesing Purworejo-Provinsi Jawa Tengah. Dengan bahan baku segar mentah kadar lemak 42 menggunakan metode granulasi basah. Proses pembuatan tablet susu effervescent terdiri dari 3 tahap. Tahap pertama yaitu memisahkann skim dari cream susu kemudian sterilisasi susu skim dengan cara pateurisasi pada kondisi operasi 65oC selama 15menit setelah itu homogenisasi ukuran globula menjadi 2 mikron. Tahap kedua yaitu untuk memekatkan susu hingga konsentrasi 55 kemudian mengeringkan hingga terbentuk bubuk susu skim. Tahap ketiga yaitu mencampurkan susu bubuk dengan zat addiktif kemudian membentuk tablet effervescent dengan alat tempa hingga didapatkan produk tablet effervescent. Untuk mencapai kapasitas produksi penggunaan susu kambing etawa segar sebagai bahan baku sebesar 151.852364 kghari. Dan untuk bahan adiktif masing-masing dibutuhkan maltodekstrin 893142 kghari sukrosa 8.038277 kghari aspartam 4.465710 kghari asam Sitrat 6.698564 kghari asam tartrat 5.358852 kghari natrium bikarbonat 8.93142 kghari dan PVP 1.786283 kghari.


ABSTRACT

Factory of effervescent tablets of Etawas milk is planned to operate in a semi-continuous operation for 330 daysyear with a production capacity 14.000tonyear and established in areas Kaligesing Purworedjo-Central Java Province. With fresh raw materials 42 fat content using wet granulation method. The process of making milk effervescent tablet consists of 3 stages. The first stage is to separated cream skimmed from milk then skim milk sterilization by means of pasteurisation at 65oC operating conditions for 15 minutes after the homogenization globula size to 2 microns. The second stage is to concentrate the milk to a concentration of 55 and then drying to form a skim milk powder. The third stage is to mix powdered milk with addictive substances then form the effervescent tablets to be obtained by means of wrought products effervescent tablets. To achieve the production capacity the use of fresh Etawa milk as a raw material for 151852.364 kgday. And for each of the addictive ingredient needed maltodextrin 893.142 kgday sucrose 8038.277 kgday aspartame 4465.710 kgday Citric acid 6698.564 kgday tartaric acid 5358.852 kgday sodium bicarbonate 8931.42 kgday and PVP 1786.283 kgday.



KeywordsTablet Effervescent; Susu Kambing Etawa; Metode Granulasi Basah
 
Subject:  Susu tanaman-desain dan konstruksi
Contributor
  1. Ir. Sri Murwanti, MT
Date Create: 01/03/2016
Type: Text
Format: pdf
Language: Indonesian
Identifier: ITS-paper-23121150008538
Collection ID: 23121150008538
Call Number: RSK 660.284 Tar p


Source
Paper and Presentations, Chemical Engineering, RSK 660.284 Tar p, 2016

Coverage
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Rights
Copyright @2016 by ITS Library. This publication is protected by copyright and per obtained from the ITS Library prior to any prohibited reproduction, storage in a re transmission in any form or by any means, electronic, mechanical, photocopying, reco For information regarding permission(s), write to ITS Library




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  1.  ITS-paper-40456-2311030007-2311030043-Presentation.pdf - 1875 KB




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