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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/29385

Title: Analisa Pembuatan Kecap Manis Berbahan Baku Hasil Samping Proses Blanching Pengalengan Jamur Kancing (Agaricus bisporus) di PT. Karya Kompos Bagas Mojokerto
Other Titles: Analysis of Soy Sauce Production Using Side Product from Blanching Process for Canned Champignon (Agaricus bisporus) in PT. Karya Kompos Bagas, Mojokerto
Authors: SUNDARI
Keywords: Blanching water
soy sauce
Issue Date: 25-Jun-2011
Abstract: Mushroom is known throughout the world as food ingredient. One way to preserve mushroom is canning. PT. Karya Kompos Bagas Mojokerto is one of them, specially Champignon. The problem is from blanching procces produce a lot of waste which consist full of nutritious substances such as protein, carbohydrate, fat, and vitamin. Therefore, using these substances, soy sauce can possibly be made. The purpose of this research are to obtain the protein, carbohydrate, and fat level contained and lost in the process of making the soy sauce, the energy efficiency consumed throughout the boiling process, and financial value of end product. This research is carried out on December, 2006 to February, 2007 in Laboratory Technique of Processing Agricultural Produce (TPHP), University of Brawijaya, Malang and Laboratory Biochemical, University of Muhammadiyah Malang . The tools used are scale, metering glass, thermocouple, stopwatch, pan, stove, LPG, plastic mesh, knife, and blender. And the ingredients are blanching water, mushroom (Champignon), brown sugar, salt, keluwak, laos, garlic, sereh, salam leave, pehkak, kemiri, and sesame. Calculating mass balance during the production process is conducted to reveal losses that occurs in every single production phase. The initial mass of material is 1035 grams, after mixing is 1711 grams. After boiling came down to 932 grams, and after using the plastic mesh 745 grams. Heat energy efficiency in the process is 25.437%, where heat input from LPG is 4730.9 kJ and the output to heat up the pan is 77.734 kJ, to heat up the material is 101.054 kJ, and the energy to let water evaporate is 1025.158 kJ. Soy sauce produced throughout the process left down to 43.513%, this is influenced by the total sugar consist in the sweet soy sauce. Base seller price for a bottle (@600ml) of this soy sauce
URI: http://elibrary.ub.ac.id/handle/123456789/29385
Appears in Collections:Minor Thesis

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