Recovery Protein Blondo Sebagai Hasil Samping Pengolahan VCO :: Pembuatan Tepung Blondo Melalui Perlakuan Pendahuluan Fisis dan Mekanis

APRIYANTO, Mulono, Prof.Dr.Ir. Sutardi

2007 | Tesis | S2 Teknologi Hasil Perkebunan

Tujuan penelitian ini adalah untuk optimasi proses pembuatan tepung blondo dan untuk mempelajari sifat fisis dan kimia tepung blondo kering yang dihasilkan. Blondo segar dipersiapkan dari blondo sebagai hasil samping pembuatan virgin coconut oil. Blondo diberi perlakuan pendahuluan sentrifugasi, pengempaan hidrolik dan kombinasinya, dan selanjutnya dikeringkan dengan fluidized bed dryer pada berbagai variasi suhu bertuturturut 40, 60, dan 80 °C. Analisa dilakukan untuk penentuan kadar air, residu minyak, asam lemak bebas, angka peroksida, angka iod, kadar protein dan profil asam amino. Hasil penelitian menunjukan bahwa kombinasi perlakuan sentrifugasi dan pengempaan hidrolik menghasilkan tepung blondo kering terbaik yang ditunjukan oleh kadar air 3,63 %, residu minyak 12,10 % dan berkadar protein 79,27 %.

The aim of this research was to optimize the process of dried blondo powder production, and to study the physical and chemical properties of dried blondo powder. Fresh Blondo was prepared from blondo as byproduct of virgin coconut oil production. The blondo was pre-treated by using centrifugation, hydraulic pressed and its combination and subsequently it was dried in fluidized bed dryer at various of drying temperature i.e. 40, 60, and 80 °C, repectively. Analysis was conducted to determine moisture content, oil residue, free fatty acid, peroxide number, iod number protein content and asam amonino profile. The result showed that combination between centrifugation and hydraulic pressed produce the best quality of dried blondo powder and it was significantly indicated by 3,63 % moisture, 79,27 % protein and 12,10 % oil residue.

Kata Kunci : Pengolahan Pangan,Tepung Blondo, Virgin Coconut Oil, Blondo, Fluidized Bed Dryer