KAJIAN MATEMATIS PENGGUNAAN CONTINUOUS DAN BATCH STEAM AGGLOMERATOR TERHADAP KARAKTERISTIK FISIK BUBUK MINUMAN KAKAO INSTAN DENGAN PEMANIS GULA SEMUT

EVA FADMAH D, Arifin Dwi S., S.T.P., M.Sc., Ph.D;Dr. Ir. Nursigit Bintoro, M.Sc

2020 | Skripsi | S1 TEKNIK PERTANIAN

Minuman kakao merupakan produk berbahan dasar bubuk kakao yang paling banyak diminati terutama bila disajikan dalam kondisi dingin. Bubuk kakao memiliki ukuran partikel yang sangat halus serta kadar lemak yang cukup tinggi sekitar 10% - 20% sehingga dapat menimbulkan masalah dalam proses penanganan. Proses aglomerasi dengan pemberian steam dapat dilakukan untuk memodifikasi struktur partikel. Tujuan penelitian ini yaitu mengkaji karakteristik bubuk minuman kakao yang diproduksi menggunakan continuous dan batch steam agglomerator sebagai akibat dari variasi durasi pengeringan dan proporsi gula semut. Durasi pengeringan divariasi pada 4, 5, 6, 7, dan 8 jam. Bubuk kakao dipermanis dengan variasi proporsi gula semut 15%, 30%, dan 45%. Karakteristik bubuk minuman kakao instan yang dievaluasi meliputi karakteristik fisik bahan (kadar air, warna, density, fineness modulus, dan diameter rata-rata), karakteristik alir bahan (flowability dan cohesiveness), serta kelarutan bahan (solubility dan dispersibility). Bubuk minuman kakao instan yang diproduksi menggunakan continuous steam agglomerator memiliki kadar air setelah proses aglomerasi (%db) sekitar 9,59 - 16,45, kadar air produk akhir (%db) 0,74 - 2,75, L* 22,74 - 28,36, bulk density (g/ml) 0,35 - 0,56, tapped density (g/ml) 0,42 - 0,64, fineness modulus 1,06 - 1,58, CI (%) 11,98 - 15,97, HR 1,14 - 1,19, dan solubility (%) 60,65 - 79,72. Penggunaan batch steam agglomerator menghasilkan bubuk minuman kakao instan dengan kadar air setelah proses aglomerasi (%db) sekitar 6,05 - 7,23, kadar air produk akhir (%db) 1,74 - 2,82, L* 23,80 - 28,06, bulk density (g/ml) 0,33 - 0,45, tapped density (g/ml) 0,38 - 0,48, fineness modulus 1,19 - 1,24, CI (%) 5,98 - 13,99, HR 1,06 - 1,20, dan solubility (%) 55,68 - 71,04. Pada penggunaan continuous steam agglomerator, bubuk minuman kakao instan terbaik ditunjukkan pada durasi pengeringan 6 jam dan proporsi gula 45%. Bubuk kakao yang diproduksi menggunakan batch steam agglomerator memiliki hasil terbaik pada durasi pengeringan 5 jam dan proporsi gula 45%.

Cocoa beverage is a product made from cocoa powder which is most in demand, especially when served cold. Cocoa powder has a very fine particle size and a fairly high fat content of around 10% - 20%, so it can cause problems in the handling process. The agglomeration process by giving steam can be done to modify the particle structure. The purpose of this study is to examine the characteristics of cocoa powder produced using continuous and batch steam agglomerators as a result of variations in drying duration and proportion of palm sap sugar. The duration of drying varies at 4, 5, 6, 7, and 8 hours. Cocoa powder is sweetened with variations in the proportion of ant sugar 15%, 30%, and 45%. The characteristics of instant cocoa powder evaluated include physical characteristics (moisture content, color, density, fineness modulus, and average diameter), flow characteristics and cohesiveness, and solubility and dispersibility. Instant cocoa powder produced using continuous steam agglomerator had a moisture content after the agglomeration process (% db) around 9.59 - 16.45, moisture content of final product (% db) 0.74 - 2.75, L * 22.74 - 28.36, bulk density (g/ml) 0.35 - 0.56, tapped density (g/ml) 0.42 - 0.64, fineness modulus 1.06 - 1.58, CI (%) 11.98 - 15.97, HR 1.14 - 1.19, and solubility (%) 60.65 - 79.72. The use of batch steam agglomerator produced instant cocoa powder resulted moisture content after agglomeration (% db) around 6.05 - 7.23, moisture content of final product (% db) 1.74 - 2.82, L * 23.80 - 28.06, bulk density (g/ml) 0.33 - 0.45, tapped density (g/ml) 0.38 - 0.48, fineness modulus 1.19 - 1.24, CI (%) 5, 98 - 13.99, HR 1.06 - 1.20, and solubility (%) 55.68 - 71.04. In the use of continuous steam agglomerator, the best instant cocoa powder was shown in the drying duration of 6 hours and the proportion of sugar 45%. Cocoa powder produced using a batch of steam agglomerators had the best resulted in a 5 hours drying duration and a 45% sugar proportion.

Kata Kunci : bubuk minuman kakao instan, gula semut, continuous steam agglomerator, batch steam agglomerator, durasi pengeringan,instanised cocoa beverage powder, palm sap sugar, continuous steam agglomerator, batch steam agglomerator, duration of drying