OPTIMASI DAN PEMODELAN PROSES RECOVER FLAVOR DARI LIMBAH CAIR INDUSTRI PENGOLAHAN RAJUNGAN DENGAN REVERSE OSMOSIS
ABSTRACT: The waste water of
blue crab pasteurization has potential in environmental pollution. It contained
TSS of 206.5mg.1-1, BOD 7,092.6mg.1-1 and COD of 51,000mg.1-1. on the other
hand, it also contains an interesting flavor compound, which composed of 0.23%
non protein nitrogen and 17 amino acids where the highest was glutamic acid
one. In this study, pre-filtration step using filter size 0.3 ยต followed by
reverse osmosis has been used to reduce these pollutions load and flavor
compound recovery. During pre-filtration steps, TSS was reduced to 74.8% so
turbidity decrased reased until 31%. After reverse osmosis process, BOD, and
COD decreased more than 99%, and there was no amino acids detected in permeate
stream. Factors that affect performance of reverse osmosis were transmembrane
pressure, temperature and pH. The higher transmembrane pressure, temperature
and pH resulted the higher the flux permeate. The use of higher temperature
make flux increasing, eventually increasing transmembrane pressure make the
flux increased only at transmembrane pressure less than 716 kPa. The protein
rejection was influenced unsignifanctly by transmembrane pressure, temperature
and pH. During concentrating flux declined exponentially by time function. At
concentration factor 2.75 resulted 79% and 12% of increasing protein and NPN,
respectively. The amino acids content can be increased 2−23 times of the
origin. Even arginin and sistin, the amino acids that were undetectable
initially, but they can bedetected at concentration of 0.0360 and 0.0250 (w/v)
respectively at the end of the process. Hidrolysis and fermentation process can
increase the amino acid content 31−45 times.
Penulis: Uju, Bustami Ibrahim,
Wini Trilaksani, Tati Nurhayati
Kode Jurnal: jppertaniandd090084
