TECHNICO-ECONOMIC ANALYSIS : ANTIOXIDANT-RICH NATURAL DYES PRODUCTION FROM DRAGON FRUIT PEEL

• Main Author: Rizqi, Fariz
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/50606
• Institution: Institut Teknologi Bandung

Indonesia is a big producer of dragon fruit and continues to increase every year. The use of dragon fruit is currently only limited to the flesh of the fruit, namely as raw material for juice, while the peel of the dragon fruit has not been utilized and disposed of as waste. Dragon fruit skin contains pigments that function as natural dyes with high levels of antioxidants. Natural coloring products have high water content, short shelf life. Therefore, drying using either a spray dryer or freeze dryer is done to minimize the problem. Increasing the effectiveness of the drying process can be done by adding maltodextrin as a carrier agent that can increase product acquisition. In this study, the economics of the production of natural dyes will be evaluated, specifically related to the effect of the drying process, spray drying temperatures of 140, 170, and 1900C, and the addition of carrier agents 0%, 20%, and 40%. Variables in this techno-economic analysis are DPBP (Discounted Pay Back Period), NPV (Net Present Value), PVR (Present Value Ratio), and IRR (Internal Rate Ratio). Production and transportation costs of liquid extract, powder spray spray and freeze drying were respectively USD 6,01/kg, USD 28,89/kg and USD 56,6/kg total solid. So that the total cost of powder is smaller than liquid extract. Spray drying operating conditions that produce powder with a minimum production cost, namely at the inlet temperature of 1700C with the addition of maltodextrin by 40%. The economic parameters of powder production using the most economical spray drying method are found in production variations with an inlet temperature of 1700C and with variations without the addition of maltodextrin with NPV, DPBP, PVR, and IRR respectively amounting to USD 1,989,412.68, 4.3 years, 3.31 and 20.6%. The economic parameters of powder production using the most economical freeze drying method are found in the production variations without the addition of maltodextrin with NPV, DPBP, PVR and IRR respectively for 7.27 years, 2,156,866.29, 1.78 and 8%.