Optimasi Sterilisasi Buah Kelapa Sawit dengan Energi Gelombang Mikro: Faktor-Faktor yang Mempengarhi Generasi Panas
ABSTRAK
Optimasi sterilisasi buah kelapa sawit dengan energi gelombang mikro dilakukan
dengan membuat rancangan percobaan dan melakukan eksperimen di laboratorium.
Eksperimen dilakukan dalam dua tahap, yaitu penyaringan faktor (factorial design)
dan optimasi dengan RSM (response surface methodology). Variabel bebas yang
digunakan adalah massa buah sawit (X1: 500-1000 gram), daya microwave (X2:
240-560 watt), dan waktu sterilisasi (X3: 8-16 menit). Adapun variabel terikat yang
diukur adalah temperatur, moisture loss, dan kadar FFA. Kondisi optimal yang
diperoleh berdasarkan RSM ini adalah temperatur 62,51oC dengan kondisi massa
1000 gram, daya 486,8 watt, dan waktu 13,96 menit; moisture loss 32,07% dengan
kondisi massa 350,7 gram, daya 639,29 watt, dan waktu 18,728 menit; dan kadar
FFA 1,45% dengan kondisi massa 1000 gram, daya 301,19 watt, dan waktu 12,25
menit. Kondisi optimal dari RSM ini berbeda dengan kondisi optimal yang
diperoleh dari eksperimen di laboratorium. Adapun kondisi optimal berdasarkan
eksperimen di laboratorium adalah temperatur 44,2 oC dengan kondisi massa 1000
gram, daya 240 watt, dan waktu 8 menit; moisture loss 19,88% dengan kondisi
massa 330 gram, daya 400 watt, dan waktu 12 menit; dan kadar FFA 0,18% dengan
kondisi massa 750 gram, daya 400 watt, dan waktu 12 menit. Kondisi terbaik secara
keseluruhan yang diperoleh berdasarkan RSM adalah pada massa 330 gram, daya
261 watt, dan waktu 18,73 menit dengan respon yang dihasilkan adalah temperatur
63,2oC, moisture loss 19,11%, dan kadar FFA 0,98%. Sedangkan kondisi terbaik
secara keseluruhan yang diperoleh dari penelitian yang dilakukan adalah massa 330
gram, daya 400 watt, dan waktu 12 menit dengan respon yang dihasilkan adalah
temperatur 63,9oC, moisture loss 19,88%, dan kadar FFA 0,82%. Ketidakakuratan
persamaan model menyebabkan perbedaan hasil antara RSM dan penelitian karena
persamaan model tidak mewakili data.
Kata kunci: asam lemak bebas, moisture loss, optimasi, response surface
methodology, temperatur
vii
Universitas Sumatera Utara
ABSTRACT
Optimization of palm fruit sterilization with microwave energy carried out by
experimental design and laboratories scale experiments. Experiments were
performed in two stages: factor screening (factorial design) and optimization by
RSM (response surface methodology). The independent variables used were palm
fruit mass (X1: 500-1000 grams), microwave power (X2: 240-560 watts), and
sterilization time (X3: 8-16 min). The dependent variables measured were
temperature, moisture loss, and FFA contents. Optimum conditions obtained based
on this RSM were a temperature of 62,51oC with 1000 grams of mass, 486,8 watts
of power, and 13,96 min of time; moisture loss 32,07% with 350,7 grams of mass,
639,29 watts of power, 18.728 min of time; and FFA contents of 1,45% with 1000
grams of mass, 301,19 watts of power, and 12,25 min of time. The optimal
conditions of this RSM differ from the optimal conditions obtained from the
experiments in the laboratory. The optimal conditions based on experiments in the
laboratory were 44,2oC with 1000 grams of mass, 240 watts of power, and 8 min of
time; moisture loss 19,88% with 330 grams of mass, 400 watts of power and 12
min of time; FFA 0,18% with 750 grams of mass , 400 watts of power, and 12 min
of time. The best overall condition obtained based on RSM were 330 grams of mass,
261 watts of power, and 18,73 min of time with the resultant responses were
temperature of 63,2oC, moisture loss 19,11%, and FFA contents 0,98%. While the
best overall conditions obtained from the research conducted were 330 grams of
mass, 400 watts of power, and 12 min of time with the resultant responses were
temperature of 63,9°C, moisture loss of 19,88%, and FFA contents of 0,82%. The
inaccuracy of model equations cause the difference of result between RSM and the
observed because the model equations did not represent the data.
Keywords: free fatty acid, moisture loss, optimization, response surface
methodology, temperature
viii
Universitas Sumatera Utara
Optimasi sterilisasi buah kelapa sawit dengan energi gelombang mikro dilakukan
dengan membuat rancangan percobaan dan melakukan eksperimen di laboratorium.
Eksperimen dilakukan dalam dua tahap, yaitu penyaringan faktor (factorial design)
dan optimasi dengan RSM (response surface methodology). Variabel bebas yang
digunakan adalah massa buah sawit (X1: 500-1000 gram), daya microwave (X2:
240-560 watt), dan waktu sterilisasi (X3: 8-16 menit). Adapun variabel terikat yang
diukur adalah temperatur, moisture loss, dan kadar FFA. Kondisi optimal yang
diperoleh berdasarkan RSM ini adalah temperatur 62,51oC dengan kondisi massa
1000 gram, daya 486,8 watt, dan waktu 13,96 menit; moisture loss 32,07% dengan
kondisi massa 350,7 gram, daya 639,29 watt, dan waktu 18,728 menit; dan kadar
FFA 1,45% dengan kondisi massa 1000 gram, daya 301,19 watt, dan waktu 12,25
menit. Kondisi optimal dari RSM ini berbeda dengan kondisi optimal yang
diperoleh dari eksperimen di laboratorium. Adapun kondisi optimal berdasarkan
eksperimen di laboratorium adalah temperatur 44,2 oC dengan kondisi massa 1000
gram, daya 240 watt, dan waktu 8 menit; moisture loss 19,88% dengan kondisi
massa 330 gram, daya 400 watt, dan waktu 12 menit; dan kadar FFA 0,18% dengan
kondisi massa 750 gram, daya 400 watt, dan waktu 12 menit. Kondisi terbaik secara
keseluruhan yang diperoleh berdasarkan RSM adalah pada massa 330 gram, daya
261 watt, dan waktu 18,73 menit dengan respon yang dihasilkan adalah temperatur
63,2oC, moisture loss 19,11%, dan kadar FFA 0,98%. Sedangkan kondisi terbaik
secara keseluruhan yang diperoleh dari penelitian yang dilakukan adalah massa 330
gram, daya 400 watt, dan waktu 12 menit dengan respon yang dihasilkan adalah
temperatur 63,9oC, moisture loss 19,88%, dan kadar FFA 0,82%. Ketidakakuratan
persamaan model menyebabkan perbedaan hasil antara RSM dan penelitian karena
persamaan model tidak mewakili data.
Kata kunci: asam lemak bebas, moisture loss, optimasi, response surface
methodology, temperatur
vii
Universitas Sumatera Utara
ABSTRACT
Optimization of palm fruit sterilization with microwave energy carried out by
experimental design and laboratories scale experiments. Experiments were
performed in two stages: factor screening (factorial design) and optimization by
RSM (response surface methodology). The independent variables used were palm
fruit mass (X1: 500-1000 grams), microwave power (X2: 240-560 watts), and
sterilization time (X3: 8-16 min). The dependent variables measured were
temperature, moisture loss, and FFA contents. Optimum conditions obtained based
on this RSM were a temperature of 62,51oC with 1000 grams of mass, 486,8 watts
of power, and 13,96 min of time; moisture loss 32,07% with 350,7 grams of mass,
639,29 watts of power, 18.728 min of time; and FFA contents of 1,45% with 1000
grams of mass, 301,19 watts of power, and 12,25 min of time. The optimal
conditions of this RSM differ from the optimal conditions obtained from the
experiments in the laboratory. The optimal conditions based on experiments in the
laboratory were 44,2oC with 1000 grams of mass, 240 watts of power, and 8 min of
time; moisture loss 19,88% with 330 grams of mass, 400 watts of power and 12
min of time; FFA 0,18% with 750 grams of mass , 400 watts of power, and 12 min
of time. The best overall condition obtained based on RSM were 330 grams of mass,
261 watts of power, and 18,73 min of time with the resultant responses were
temperature of 63,2oC, moisture loss 19,11%, and FFA contents 0,98%. While the
best overall conditions obtained from the research conducted were 330 grams of
mass, 400 watts of power, and 12 min of time with the resultant responses were
temperature of 63,9°C, moisture loss of 19,88%, and FFA contents of 0,82%. The
inaccuracy of model equations cause the difference of result between RSM and the
observed because the model equations did not represent the data.
Keywords: free fatty acid, moisture loss, optimization, response surface
methodology, temperature
viii
Universitas Sumatera Utara