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PERANCANGAN PABRIK KEJU
DENGAN KAPASITAS PRODUKSI 3 TON KEJU/ HARI
Cheese Plant Design With Production Capacity 3 Ton of Cheese/ Day
TUGAS AKHIR
Oleh :
Erickson Hamonangan. P NIM : 08414007
Johannes Martua. H NIM : 08414017
PROGRAM STUDI D-IV TEKNIK KIMIA PRODUKSI BERSIH
JURUSAN TEKNIK KIMIA
POLITEKNIK NEGERI BANDUNG
2012
PERANCANGAN PABRIK KEJU
DENGAN KAPASITAS PRODUKSI 3 TON KEJU/ HARI
Cheese Plant Design With Production Capacity 3 Ton of Cheese/ Day
TUGAS AKHIR
Diajukan untuk memenuhi salah satu persyaratan dalam menyelesaikan program
Diploma IV Teknik Kimia Produksi Bersih Jurusan Teknik Kimia
Oleh :
Erickson Hamonangan. P NIM : 08414007
Johannes Martua. H NIM : 08414017
PROGRAM STUDI D-IV TEKNIK KIMIA PRODUKSI BERSIH
JURUSAN TEKNIK KIMIA
POLITEKNIK NEGERI BANDUNG
2012
iii
ABSTRAK
Keju adalah suatu produk yang dihasilkan dengan memisahkan zat – zat padat dalam susu melalui proses pengentalan atau koagulasi. Tingkat permintaan keju di Indonesia dari tahun ke tahun semakin meningkat. Hal tersebut dapat dilihat dari tingginya nilai impor keju yaitu dari tahun 2002 sebesar 4.062 ton keju sampai tahun 2011 mencapai 11.800 ton keju. Tentunya, pendirian pabrik keju sangat realistis untuk dilaksanakan. Pabrik keju dengan bahan baku susu sapi ini akan didirikan di Desa Langensari Buka Nagara, Kecamatan Lembang, Kabupaten Bandung. Pabrik ini dirancang dengan kapasitas 3 ton keju/ hari dan beroperasi selama 350 hari dalam setahun. Adapun jenis keju yang akan dihasilkan dari pabrik keju ini adalah keju cheddar, mozzarella, dan cottage. Proses yang terlibat dalam produksi keju ini diantaranya : pasteurisasi ; pengasaman atau penambahan starter culture ; pengentalan menggunakan rennet ; pemotongan dadih, cooking, dan drainage ; persiapan sebelum pematangan ; serta pematangan. Peralatan proses yang dirancang dalam perancangan pabrik keju ini dibatasi pada tiga alat yaitu storage tank, cheese vat, dan bak sedimentasi. Pabrik di rancang dengan umur operasi selama 15 tahun dengan investasi awal yang dibutuhkan adalah sebesar Rp 72.106.839.057,41. Besarnya Internal Rate of Return dari pabrik ini adalah 18,26 % dengan nilai Return on Investment sebesar 24,74 %. Waktu yang diperlukan untuk mengembalikan modal yang diinvestasikan yang berasal dari keuntungan yang diperoleh adalah 5,2 tahun. Nilai Break Event Point yang diperoleh adalah 65,25 %. Berdasarkan evaluasi ekonomi yang telah dilakukan, pabrik keju ini layak untuk didirikan. Adapun saran yang kami ajukan sebagai tindak lanjut dari Tugas Akhir, adalah diperlukan perhitungan lebih lanjut neraca massa dan energi serta perancangan alat secara keseluruhan, tidak terfokus hanya pada alat storage tank, cheese vat, dan sedimentation basin. Selain itu, diperlukan juga perancangan detail secara keseluruhan pada unit pengolahan limbah whey.
Kata kunci : Keju, cheddar, mozzarella, cottage, starter culture
iv
ABSTRACT
Cheese is a food product that is resulted from cow milk by separating solid compounts through thickening process or coagulation. The level of demand for cheese in Indonesia is increasing from year to year. This can be seen from the high value of imports of the cheese is from the year 2002 amounted to 4.062 tonnes of cheese until the year 2011 reached 11.800 tons of cheese. Therefore the establishment of cheese factories is realistic to be implemented. Cheese factory with raw cow's milk will be constructed in the village of Langensari Buka Nagara, Lembang, Bandung regency. The factory is designed with a capacity of 3 tons of cheese/ day and operated for 350 days a year. The types of cheese resulted from the cheese plant are cheddar cheese, mozzarella, and cottages. Processes involved in the production of this cheese are : pasteurization ; acidification or the addition of starter culture ; coagulation using rennet ; cutting the curd, cooking, and drainage ; preparation prior to maturation ; and maturation. Process equipment that is designed in this cheese plant design are limited to three devices, there are : storage tank, cheese vat, and sedimentation basin. The plant was designed with operating life of 15 years with the initial investment required is Rp 72.106.839.057,41. Internal Rate of Return of this plant is 18,26 % value of Return on Investment of 24,74 %. The time required to return the invested capital derived from profits obtained 5,2 years. The Break Event Point value was 65,25 %. Based on the economic evaluation, this cheese factory is feasible to be built. The suggestion that we submitted as a follow – up of the final project, it is necessary further calculations of mass and energy balance as well as the overall design of the devices, not focused only on storage tank, cheese vat, and the sedimentation basin. In addition, it is necessary also detail the overall design of the waste whey treatment unit.
Key words : Cheese, cheddar, mozzarella, cottage, starter culture
i
KATA PENGANTAR
Puji dan syukur penyusun panjatkan kehadirat Tuhan Yang Maha Esa
yang senantiasa memberikan rahmat dan karunia – Nya sehingga penulis dapat
menyelesaikan Tugas Akhir beserta laporannya yang berjudul “Perancangan
Pabrik Keju Dengan Kapasitas Produksi 3 Ton Keju/ Hari.”
Tugas Akhir ini merupakan salah satu syarat untuk menyelesaikan
Pendidikan Diploma IV Jurusan Teknik Kimia Politeknik Negeri Bandung.
Pada kesempatan ini penyusun ingin menyampaikan rasa terima kasih
yang sebesar – besarnya atas segala bantuan, dukungan, kerja sama, dan saran
yang telah diberikan antara lain kepada :
1. Ir. Dwi Nirwantoro, M.T selaku ketua Jurusan Teknik Kimia Politeknik
Negeri Bandung.
2. Dr. Ir. Bintang Iwhan Moehady, M.Sc selaku Dosen Pembimbing I Tugas
Akhir yang telah berjasa atas terselesaikannya laporan ini dan selalu bersedia
meluangkan waktu, perhatian, kesabaran, dan bimbingannya.
3. Ir. Yunus Tonapa Sarungu, M.T selaku Dosen Pembimbing II Tugas Akhir
yang telah berjasa atas terselesaikannya laporan ini dan selalu bersedia
meluangkan waktu, perhatian, kesabaran, dan bimbingannya.
4. Dr. Ir. Ahmad Rifandi, M.Sc selaku Koordinator Tugas Akhir Jurusan Teknik
Kimia Prodi Teknik Kimia Produksi Bersih.
5. Semua pihak yang telah banyak membantu namun tidak dapat disebutkan satu
persatu.
ii
Penyusun menyadari bahwa laporan Tugas Akhir ini masih sangat jauh
dari sempurna. Oleh karena itu, penyusun menerima dengan tangan terbuka segala
saran dan kritik yang membangun dari semua pihak demi perbaikan ke depannya.
Akhir kata, penyusun berharap semoga laporan Tugas Akhir ini dapat
memberikan manfaat kepada setiap pembaca.
Bandung, Juli 2012
Penyusun
v
DAFTAR ISI
HALAMAN JUDUL
LEMBAR PENGESAHAN
KATA PENGANTAR ............................................................................................ i
ABSTRAK ............................................................................................................ iii
ABSTRACT .......................................................................................................... iv
DAFTAR ISI .......................................................................................................... v
DAFTAR TABEL .............................................................................................. xiv
DAFTAR GAMBAR ......................................................................................... xvii
DAFTAR LAMPIRAN ...................................................................................... xix
BAB I PENDAHULUAN .................................................................................. 1
1.1 Latar Belakang ................................................................................ 1
1.2 Tujuan Perancangan Pabrik ............................................................ 4
1.3 Ruang Lingkup Perancangan Pabrik ............................................... 4
1.4 Pemilihan Lokasi Pabrik ................................................................. 5
1.5 Metode Perancangan ....................................................................... 7
1.5.1 Tahap Pendahuluan .............................................................. 7
1.5.2 Tahap Dasar Perancangan .................................................... 7
1.5.3 Tahap Tinjauan Pustaka ....................................................... 7
1.5.4 Tahap Perhitungan Neraca Massa dan Energi ..................... 8
1.5.5 Tahap Perancangan Peralatan dan Spesifikasi Peralatan ..... 8
vi
1.5.6 Tahap Penetapan Sistem Utilitas ......................................... 8
1.5.7 Tahap Pertimbangan Keselamatan dan Lingkungan ............ 9
1.5.8 Tahap Pengolahan Limbah ................................................. 9
1.5.9 Tahap Perancangan Tata Letak Pabrik ................................ 9
1.5.10 Tahap Pembuatan Sistem Manajemen dan Operasi .......... 10
1.5.11 Tahap Analisis Kelayakan Ekonomi ................................. 10
1.5.12 Tahap Kesimpulan dan Saran ........................................... 11
BAB II DASAR PERANCANGAN ................................................................ 12
2.1 Spesifikasi Bahan Baku ............................................................... 12
2.1.1 Susu Segar ......................................................................... 12
2.1.2 CaCl2.................................................................................. 15
2.1.3 Rennet ............................................................................... 16
2.1.4 Starter ................................................................................ 16
2.1.5 Garam ................................................................................ 17
2.2 Spesifikasi Produk ....................................................................... 17
2.2.1 Keju Cheddar .................................................................... 18
2.2.2 Keju Mozzarella ................................................................ 19
2.2.3 Keju Cottage ...................................................................... 20
2.3 Pelaksanaan Proses ...................................................................... 23
2.4 Rona Lingkungan ......................................................................... 23
2.4 Kode dan Standar ......................................................................... 23
vii
BAB III TINJAUAN PUSTAKA ..................................................................... 25
3.1 Kandungan Gizi Keju................................................................... 25
3.1.1 Lemak ............................................................................... 25
3.1.2 Protein ............................................................................... 25
3.1.3 Mineral .............................................................................. 26
3.1.4 Vitamin ............................................................................. 26
3.1.5 Laktosa .............................................................................. 26
3.2 Jenis – Jenis Keju ......................................................................... 27
3.2.1 Berdasarkan Tekstur .......................................................... 27
3.2.2 Berdasarkan Proses Pematangan ....................................... 28
3.2.3 Berdasarkan Kulit ............................................................. 29
3.2.4 Berdasarkan Jenis Susu Yang Digunakan ......................... 30
3.2.5 Keju Proses ....................................................................... 31
3.2.6 Keju Segar ......................................................................... 31
3.2.7 Pasta Filiata ...................................................................... 31
3.2.8 Keju Krim Asam ............................................................... 31
3.2.9 Keju Vegetarian ................................................................ 32
3.3 Peran Bakteri Dalam Pembuatan Keju ........................................ 32
3.4 Proses Pembuatan Keju ................................................................ 33
3.4.1 Pasteurisasi ........................................................................ 36
3.4.2 Pengasaman Atau Penambahan Starter Culture ............... 36
viii
3.4.3 Pengentalan ...................................................................... 38
3.4.4 Pemotongan Dadih, Cooking, dan Drainage .................... 39
3.4.5 Persiapan Sebelum Pematangan ....................................... 40
3.4.6 Pematangan ....................................................................... 44
3.5 Peralatan Yang Dirancang ........................................................... 45
3.5.1 Tangki Penyimpanan (Storage Tank) ............................... 45
3.5.2 Tangki Koagulasi (Cheese Vat) ........................................ 46
3.5.3 Bak Pengendapan (Sedimentation Basin) ......................... 51
BAB IV NERACA MASSA DAN ENERGI ................................................... 53
4.1 Neraca Massa ............................................................................... 53
4.1.1 Tangki Storage .................................................................. 53
4.1.2 Cheese Vat Cheddar ......................................................... 54
4.1.3 Cheese Vat Mozzarella ..................................................... 55
4.1.4 Cheese Vat Cottage .......................................................... 56
4.1.5 Bak Sedimentasi ............................................................... 57
4.2 Neraca Energi .............................................................................. 58
4.2.1 Storage Tank ..................................................................... 58
4.2.2 Cheese Vat ....................................................................... 59
BAB V SPESIFIKASI ALAT ......................................................................... 60
5.1 Tangki Penyimpanan Susu (Storage Tank) .................................. 60
5.1.1 Gambaran Storage Tank .................................................. 60
ix
5.1.2 Hasil Perhitungan Spesifikasi Alat ................................... 61
5.2 Tangki Penggumpalan (Cheese Vat) ............................................. 63
5.2.1 Gambaran Umum Cheese Vat ........................................... 63
5.2.2 Hasil Perhitungan Spesifikasi Alat ................................... 63
5.3 Bak Sedimentasi (Sedimentation Basin) ...................................... 65
5.3.1 Gambaran Umum Sedimentation Basin ............................ 65
5.3.2 Hasil Perhitungan Spesifikasi Alat ................................... 65
5.4 Plate Heat Exchanger................................................................... 67
5.5 Intermediate Storage Tank ........................................................... 68
5.6 Unit Filter .................................................................................... 69
5.7 Starter, CaCl2, dan Rennet Tank .................................................. 70
5.8 Holding Tank ................................................................................ 70
5.9 Peralatan Keju Cheddar ............................................................... 71
5.9.1 Cheddaring Machine For Cheddar .................................. 71
5.9.2 Block Former .................................................................... 72
5.9.3 Vacum Packaging Chamber ............................................. 72
5.10 Peralatan Keju Mozzarella ........................................................... 73
5.10.1 Cheddaring Machine For Mozzarella .............................. 73
5.10.2 Screw Conveyor ................................................................ 73
5.10.3 Stretcher ............................................................................ 74
5.10.4 Dry Salting ........................................................................ 75
x
5.10.5 Multi Moulding ................................................................. 75
5.10.6 Hardening Tunnel ............................................................. 76
5.10.7 Mould Washing ................................................................. 76
5.10.8 Brine Tank ......................................................................... 77
5.11 Peralatan Keju Cottage ................................................................ 78
5.11.1 Cooling and Washing Tank ............................................... 78
5.11.2 Dressing Tank ................................................................... 78
5.11.3 Creamer Tank ................................................................... 79
5.11.4 Filling Machine ................................................................. 79
BAB VI SISTEM UTILITAS ........................................................................... 81
6.1 Sistem Penyediaan Steam.............................................................. 81
6.2 Sistem Penyediaan Refrigerant ................................................... 82
6.3 Sistem Penyediaan Air ................................................................. 82
6.3.1 Air Pemanas ...................................................................... 82
6.3.2 Air Umpan Boiler ............................................................. 83
6.3.3 Air Pendingin .................................................................... 85
6.3.4 Air Pencuci ........................................................................ 85
6.3.5 Air Domestik ..................................................................... 86
6.4 Sistem Penyediaan Listrik ............................................................. 88
6.4.1 Kebutuhan Listrik Untuk Peralatan Proses ....................... 89
6.4.2 Kebutuhan Listrik Untuk Penerangan ............................... 91
xi
BAB VII KEAMANAN DAN KESELAMATAN KERJA ............................ 93
7.1 Proses dan Bahan Berbahaya ....................................................... 93
7.1.1 Bahaya Yang Berasal Dari Proses Yang Digunakan ........ 93
7.1.2 Bahaya Yang Berasal Dari Bahan Yang Digunakan ........ 94
7.2 Alat Pelindung Diri dan Keselamatan Kerja ............................... 99
7.3 Tanda – Tanda Peringatan dan Bahaya ..................................... 105
BAB VIII PENGOLAHAN LIMBAH ........................................................... 107
8.1 Limbah Cair .............................................................................. 107
8.2 Pengolahan Limbah Whey ......................................................... 109
8.2.1 Bak Penampung Whey ................................................... 110
8.2.2 Bak Ekualisasi ................................................................ 111
8.2.3 Bak Anaerobik ............................................................... 112
8.2.4 Bak Lumpur Aktif .......................................................... 113
8.2.5 Sedimentasi .................................................................... 114
8.2.6 Bak Koagulasi ................................................................ 115
8.2.7 Bak Flokulasi ................................................................. 116
8.2.8 Bak Filtrasi ..................................................................... 116
8.2.9 Bak Stabilisator .............................................................. 117
BAB IX TATA LETAK ................................................................................. 118
9.1 Tata Letak Pabrik ....................................................................... 118
9.1.1 Area OSBL ..................................................................... 118
xii
9.1.2 Area ISBL ...................................................................... 119
9.2 Tata Letak Peralatan................................................................... 120
BAB X SISTEM MANAJEMEN DAN OPERASI .................................... 126
10.1 Master Schedule ........................................................................ 126
10.2 Struktur Organisasi ................................................................... 128
BAB XI ANALISIS EKONOMI ................................................................... 133
11.1 Biaya Investasi Total ................................................................ 134
11.1.1 Perhitungan Purchase Equipment Cost ....................... 135
11.1.2 Perhitungan Total Capital Investment ......................... 139
11.1.3 Sumber Modal .............................................................. 140
11.2 Biaya Produksi Total ................................................................ 140
11.2.1 Biaya Manufaktur ........................................................ 140
11.2.2 Perhitungan Manufacturing Cost ................................. 143
11.2.3 Biaya Umum ................................................................ 143
11.2.4 Perhitungan Biaya Produksi Total ............................... 145
11.3 Perhitungan Bunga dan Pengembalian Pokok Pinjaman ........ 146
11.4 Analisis Kelayakan .................................................................. 148
11.4.1 Perhitungan Break Even Point ..................................... 148
11.4.2 Perhitungan IRR dan ROI ............................................ 153
11.4.3 Perhitungan Pay Back Periode .................................... 157
xiii
BAB XII KESIMPULAN DAN SARAN ....................................................... 159
12.1 Kesimpulan .............................................................................. 159
12.2 Saran ........................................................................................ 159
xiv
DAFTAR TABEL
Tabel 1.1 Pertumbuhan Industri Makanan dan Minuman .................................. 1
Tabel 1.2 Data Penawaran dan Permintaan Bahan Baku Susu .......................... 2
Tabel 1.3 Perkembangan Impor Keju Ke Indonesia Dari Tahun 2002 – 2006 .. 4
Tabel 2.1 Komposisi Susu Murni .................................................................... 12
Tabel 2.2 Komposisi Keju Cheddar ................................................................. 19
Tabel 2.3 Komposisi Keju Mozzarella ............................................................. 20
Tabel 2.4 Komposisi Keju Cottage .................................................................. 21
Tabel 2.5 Spesifikasi Keju Cottage Menurut USDA ....................................... 22
Tabel 3.1 Waktu Pengendapan Untuk Berbagai Ukuran Partikel .................... 52
Tabel 4.1 Neraca Massa di Tangki Storage ..................................................... 53
Tabel 4.2 Neraca Massa di Cheese Vat Cheddar ............................................. 54
Tabel 4.3 Neraca Massa di Cheese Vat Mozzarella ......................................... 55
Tabel 4.4 Neraca Massa di Cheese Vat Cottage .............................................. 56
Tabel 4.5 Neraca Massa di Bak Sedimentasi ................................................... 57
Tabel 4.6 Neraca Energi di Storage Tank ........................................................ 58
Tabel 4.7 Neraca Energi di Cheese Vat ........................................................... 59
Tabel 5.1 Kondisi Operasi Storage Tank ......................................................... 61
Tabel 5.2 Construction Design Storage Tank .................................................. 62
Tabel 5.3 Kondisi Operasi Cheese Vat ............................................................ 63
xv
Tabel 5.4 Construction Design Cheese Vat ..................................................... 64
Tabel 5.5 Kondisi Operasi Bak Sedimentasi .................................................... 65
Tabel 5.6 Construction Design Bak Sedimentasi ............................................ 66
Tabel 6.1 Penyediaan Steam ............................................................................ 81
Tabel 6.2 Penyediaan Refrigerant .................................................................... 82
Tabel 6.3 Kualitas Air Umpan Boiler .............................................................. 84
Tabel 6.4 Kebutuhan Air Pendingin ................................................................. 85
Tabel 6.5 Kebutuhan Air Pencuci .................................................................... 86
Tabel 6.6 Kebutuhan Listrik Peralatan Proses ................................................. 89
Tabel 6.7 Kebutuhan Listrik Untuk Penerangan .............................................. 91
Tabel 7.1 MSDS Starter Culture ..................................................................... 95
Tabel 7.2 MSDS Rennet ................................................................................... 96
Tabel 7.3 MSDS CaCl2 .................................................................................... 97
Tabel 7.4 MSDS NaCl ..................................................................................... 98
Tabel 8.1 Karakteristik Limbah Whey ........................................................... 108
Tabel 8.2 Baku Mutu Limbah Cair Industri Keju .......................................... 109
Tabel 9.1 Luas Area Proses ............................................................................. 122
Tabel 9.2 Luas Area Pabrik ............................................................................. 124
Tabel 10.1 Project Master Schedule of Cheese Plant ...................................... 128
Tabel 10.2 Rincian Jumlah Karyawan ............................................................. 130
Tabel 11.1 CE Index ........................................................................................ 135
xvi
Tabel 11.2 Daftar Harga Tiap Satuan Alat ....................................................... 137
Tabel 11.3 Harga Alat Tahun 2013 .................................................................. 138
Tabel 11.4 Total Capital Investment ................................................................ 139
Tabel 11.5 Operating Labor Cost .................................................................... 140
Tabel 11.6 Direct Production Cost .................................................................. 142
Tabel 11.7 Fixed Charges ................................................................................ 143
Tabel 11.8 Plant Overhead Costs .................................................................... 143
Tabel 11.9 Total Manufacturing Cost .............................................................. 143
Tabel 11.10 Sales Revenue ................................................................................. 144
Tabel 11.11 General Expenses ........................................................................... 144
Tabel 11.12 Total Production Cost .................................................................... 145
Tabel 11.13 Perhitungan Bunga dan Pengembalian Pokok Pinjaman ............... 146
Tabel 11.14 Biaya Produksi Dari Tahun Ke – 1 Sampai Tahun Ke – 15 .......... 149
Tabel 11.15 Perhitungan Break Even Point ....................................................... 151
Tabel 11.16 Perhitungan IRR dan ROI .............................................................. 154
Tabel 11.17 Perhitungan Pay Back Periode ...................................................... 158
xvii
DAFTAR GAMBAR
Gambar 1.1 Peta Lokasi Pabrik Keju .................................................................. 6
Gambar 3.1 Diagram Blok Proses Produksi Keju ............................................. 35
Gambar 3.2 Direct Expansion Cooling Unit ..................................................... 45
Gambar 3.3 Ice Bank Cooling Unit ................................................................... 46
Gambar 3.4 Tangki Vat ..................................................................................... 47
Gambar 3.5 Tetra Tabel OST ............................................................................ 48
Gambar 3.6 Tetra Damrow Double O – Vat ..................................................... 49
Gambar 3.7 Tetra Scherping Horizontal Cheese Vat........................................ 50
Gambar 3.8 Tetra Scherping Yield Master Vat ................................................. 51
Gambar 3.9 Bak Pengendapan Jenis Segi Empat.............................................. 52
Gambar 3.10 Bak Pengendapan Jenis Lingkaran ................................................ 52
Gambar 8.1 Diagram Alir Pengolahan Limbah Whey .................................... 110
Gambar 8.2 Bak Penampung Whey ................................................................. 111
Gambar 8.3 Bak Ekualisasi ............................................................................. 111
Gambar 8.4 Sistem Lumpur Aktif ................................................................... 114
Gambar 8.5 Bak Sedimentasi .......................................................................... 115
Gambar 8.6 Bak Filtrasi .................................................................................. 117
Gambar 9.1 Lay Out Pabrik Keju .................................................................... 125
Gambar 10.1 Struktur Organisasi di Pabrik Keju ............................................. 129
xviii
Gambar 11.1 Plant Cost Index .......................................................................... 136
Gambar 11.2 Kurva Pay Back Period ............................................................... 158
xix
DAFTAR LAMPIRAN
LAMPIRAN A PERHITUNGAN NERACA MASSA DAN ENERGI
A.1 Perhitungan Neraca Massa
A.2 Perhitungan Neraca Energi
LAMPIRAN B SPESIFIKASI PERALATAN
B.1 Storage Tank
B.2 Cheese Vat
B.3 Bak Sedimentasi
B.4 Plate Heat Exchanger – 101
B.5 Plate Heat Exchanger – 102
B.6 Plate Heat Exchanger – 103
B.7 Intermediate Storage Tank
B.8 Unit Filter
B.9 Holding Tank
B.10 Starter, CaCl2, dan Rennet Tank
B.11 Peralatan Keju Cheddar
B.12 Peralatan Keju Mozzarella
B.13 Peralatan Keju Cottage
LAMPIRAN C PERHITUNGAN UTILITAS
C.1 Perhitungan Kebutuhan Air Pemanas Pada PHE – 101
C.2 Perhitungan Boiler
C.3 Perhitungan Kebutuhan Air Pendingin Pada PHE – 102
C.4 Perhitungan kebutuhan air pendingin pada PHE – 103
xx
LAMPIRAN D PFD DAN P&ID
LAMPIRAN E FORM BIMBINGAN
LAMPIRAN F FORM PERBAIKAN SIDANG TUGAS AKHIR
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CURRICULUM VITAE
Tempat Tanggal Lahir : Jakarta, 6 Oktober 1990
SD Lulus Tahun : 2002 di SD Strada Bhakti Wiyata II
SMP Lulus Tahun : 2005 di SMPN 13 Bekasi
SMA Lulus Tahun : 2008 di SMAN 12 Bekasi
Nama : Erickson Hamonangan. P
NIM : 08414007
Tempat Tanggal Lahir : Majalengka, 4 Januari 1989
SD Lulus Tahun : 2001 di SDN 4 Majalengka Wetan
SMP Lulus Tahun : 2004 di SMPN 3 Majalengka
SMA Lulus Tahun : 2008 di SMAK Bogor
Nama : Johannes Martua. H
NIM : 08414017
