BIDANG ILMU : REKAYASA
LAPORAN HASIL PENELITIAN DISERTASI DOKTOR TAHUN ANGGARAN 2010
Judul
Peneliti
: PENGEMBANGAN EKSTRUDER ULIR TUNGGAL SEBAGAI UNIT PENGADUKAN DALAM PEMBUATAN EDIBLE FILM DENGAN PROSES COMPRESSION MOLDING :::: TRIANA LINDRIATI
Dibiayai Oleh Direktorat Jenderal Pendidikan Tinggi, Kementerian Pendidikan Nasional sesuai dengan Surat Perjanjian Penugasan Dalam Rangka Pelaksanaan Penugasan Penelitian Disertasi Doktor Tahun Anggaran 2010 Nomor : 492/SP2H/PP/DP2M/VI/2010, tanggal 11 Juni 2010.
Universitas Brawijaya Malang 2010
RINGKASAN Pengembangan Ekstruder Ulir Tunggal Sebagai Unit Pengadukan dalam Pembuatan Edible film dengan Proses Compression Molding: Triana Lindriati, 0730401058; 2010; 50 Halaman; Program Doktor Ilmu-Ilmu Pertanian; Teknologi Pengolahan Hasil Pertanian: Fakultas Pertanian: Universitas Brawijaya. Aplikasi edible film dalam industri makanan terkendala karena belum tersedianya teknologi untuk produksi sistem kontinyu berskala besar. Compression Molding merupakan teknologi yang telah banyak diaplikasikan dalam pembuatan lembaran polimer sintetis. Beberapa penelitian terdahulu menunjukkan bahwa, edible film dapat dibuat dengan menggunakan teknologi Compression Molding. Akan tetapi diperlukan perlakuan pendahuluan untuk mencampur bahan-bahan dasar penyusun edible film. Geometri ekstruder ulir tunggal dapat dikembangkan dan memberikan efek pengadukan intensif. Penelitian bertujuan untuk mengembangkan ekstruder ulir tunggal sebagai unit pengadukan dalam pembuatan edible film dengan proses Compression Molding, karena geometri dari ekstruder ulir tunggal dapat memberikan efek pengadukan intensif. Penelitian diawali dengan pembuatan ulir ekstruder (variasi compression ratio 1,5; 2,5 dan 3,5) dari stainless steel dengan menggunakan mesin CNC turning. Software GAMBIT 2.2.30 dan ANSYS FLUENT 6.3.26. digunakan untuk menganalisa distribusi gaya geser dan kecepatan alirbahan sepanjang ulir. Penelitian dibagi menjadi dua tahapan. Penelitian Tahap I menggunakan Rancangan Acak Lengkap satu faktor untuk menentukan komposisi isolat protein kedelai (ISP) dan tapioca yang divariasikan 100%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 10%, 0%. Penelitian Tahap II untuk mempelajari pengaruh kecepatan putar ulir (60, 100, 140 rpm) dan compression ratio (1,5; 2,5; 3,5) terhadap karakter adonan dan edible film. Luaran dari penelitian ini diharapkan mampu meningkatkan penggunaan edible film pada industri pangan, sehingga mendukung program food safety dan pelestarian lingkungan. Hasil penelitian menunjukkan adanya pengaruh komposisi ISP : tapioka terhadap Water Holding Capacity (WHC), tekstur dan aktifitas air (aw) adonan dan juga berpengaruh terhadap kekuatan tarik, perpanjangan dan kelarutan edible film. Komposisi yang menghasilkan edible film dengan karakter yang optimum adalah 30%. Pada penelitian Tahap II, hasil penelitian menunjukkan bahwa kecepatan putar dan compression ratio ulir berpengaruh terhadap WHC, tekstur dan aw adonan demikian juga berpengaruh terhadap kekuatan tarik, perpanjangan dan kelarutan edible film. Kondisi operasi yang dapat menghasilkan edible film dengan karakter yang optimum adalah kecepatan putar 60 rpm dan compression ratio 3,5. Dari penelitian ini dihasilkan edible film yang transparan dengan kekuatan tarik 0,619 Mpa, perpanjangan77,500 % dan kelarutan 0,243.
SUMMARY Development of Single Screw Extruder as Mixing Unit in The Production of Compressionmolded Edible Film. Triana Lindriati, 0730401058; 2010; 50 Pages; Agricultural Doctoral Programs; Agriculture Product Technology, Brawijaya University. Much of research in to edible films has involved the production of films from the method of solvent casting. Solvent casting method is not suitable for large scale and continue production. Thermal method such as compression molding has received only limited attention. The advantage of compression molding films compared with solvent casting films is that former requires less processing time and space. The compression molding need post process to make the dough homogeny before pressed. The post process that is possible to develop is dispersive mixing. Geometry of single screw extruder may induce the required of dispersive mixing. The aim of this research is developing single screw extruder as mixing unit in compression-molded edible film formation. Screw in this research varied in compression ratio (1,5; 2,5 dan 3,5) and made from stainless steel. Software GAMBIT 2.2.30 and ANSYS FLUENT 6.3.26. were used to analyze shear stress and flow rate distribution. This research was divide in to two stage. The first stage studied about the effect of dough composition (Isolate soy protein : tapioca : 0%, 10%, 20%, 30%, 40%, 50%) on dough and edible film characters. The second stage, studied about the effect of srew speed (60, 100, 140 rpm) and compression ratio (1,5; 2,5; 3,5) on dough and edible film characters. The measured parameters were water holding capacity, texture, water activity of dough and tensile strength, elongation, solubility of films. The result showed that composition of dough affect on water holding capacity, texture, water activity and tensile strength, elongation, water solubility of film. The optimum composition was 30%. The second stage study showed that screw speed and compression ratio had effect on of all the parameter measured. The operation condition that gave optimum film properties was 60 rpm screw speed and 3.5 compression ratio. The edible films produce from this research have properties: 0.619 Mpa of tensile strength; 77.5 % of elongation and 0.243 of solubility on water.
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