KAJIAN PEMBUATAN SKALA LABORATORIUM SUSU SKIM DARI SUSU SAPI SECARA TEKNIK ELEKTROFORESIS

• Main Author: ROSYIDI, IMRON
• Format: Theses
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/2102
• Institution: Institut Teknologi Bandung

The aims of this research is to study several experimental parameters which determine in electrophoresis process from dairy milk in order to make skimmed milk in laboratory scale with physical process parameter that is field strength and current density, and chemical process parameter is natural pH, pH < natural pH by adding acetic acid, and pH > natural pH by adding calcium hydroxide. The separation process of skimmed milk from other components in dairy milk was carried out by using electrophoreses cell which was designed by component of the structured of the carbon rod with difference in the electrode configuration, dairy milk as sample is stripping in the morning, and the samenumber of sampling. Wet product of skimmed milk was dried with spray drying at opera-ting temperature of ± 60°C, which was analyzed in terms of percentage of fats, proteins, calcium. and phosphorus by means of soxhlet extractions, Buchi-Kjeldahl, complexometric titration by using EDTA, and UV-VIS spectroscopic methods, respectively. The testing to determine the experiment parameters of used was analysis toward experimental data with the design of analysis of variances with cluster of little example, with quality test used comparison of the products to be analyzed between the products of the electrophoresis technique and product available in the market as well as spray dried samples. The conclusion of this research is that the difference in the electrode configuration of the electrophoresis cells is largely affect the product of fats separation from dairy milk, with the best quality of which was obtained at field strength of 2.29 V.cm-1, current density of 0.26 A.cm-`'. and pH of 6.55 with product weight average of 6,67 g for every 250mL of dairy milk for 135 minutes separation, fats percentage of 42%, employing average energy of 8,2 kWh/kg of skimmed milk. The amount of the product vary but becoming the same at pH of 11.05 with product average weight of 11.04 g for every 250mL of dairy milk, fats percen-tage of 43%, requiring average energy of 4.95 kWh/kg of skimmed milk. The amount of the product vary but becoming the same too at pH of 4,11 with product average weight of 8,39 g for every 250mL of dairy milk, fats percentage of 53%, requiring average energy of 6,51 kWh/kg of skimmed milk. The minimum products this process will obtained at field strength of 1.595 V.cm-', current density of 0,18 A.cm-2, and natural pH of 6,55 with product average weight of 5,57 g for even' 250mL of