DAFTAR ISI

KATA PENGANTAR ............................................................................................ i

DAFTAR ISI ......................................................................................................... iii
DAFTAR GAMBAR ............................................................................................ vi
DAFTAR TABEL ............................................................................................... vii
BAB I PENDAHULUAN
1.1. Latar Belakang ...................................................................................... 1
1.2. Permasalahan ........................................................................................ 2
1.3. Tujuan ................................................................................................... 3
1.4. Bentuk Kegiatan .................................................................................... 3
1.5. Ruang Lingkup ...................................................................................... 3
1.6. Tugas Khusus ........................................................................................ 4
1.7. Waktu Pelaksanaan ............................................................................... 4
1.8. Peserta Kegiatan .................................................................................... 4
BAB II ORIENTASI UMUM
2.1. Sejarah dan Perkembangan Perusahaan ............................................... 5
2.2. Visi dan Misi Perusahaan ..................................................................... 6
2.3. Letak dan Kondisi Geografis Perusahaan ............................................ 6
2.4. Struktur Organisasi Perusahaan dan Ketenagakerjaan ......................... 7
2.5. Bahan Baku Perusahaan ....................................................................... 9
2.6. Produk Perusahaan ............................................................................. 11
2.7. Aliran Proses Produksi ...................................................................... 12
2.8. Proses Fatty Acid ............................................................................... 14
2.8.1. Unit Hidrogenasi ............................................................... 14
2.8.2. Unit fat Splitting (Hidrolisa) ............................................. 17
2.8.3. Unit Destilasi Asam Lemak............................................... 19
2.8.4. Unit Fraksinasi .................................................................. 21
2.8.5. Unit Spray Tower .............................................................. 23
2.9. Proses Gliserin.................................................................................... 24
2.9.1. Unit Pretreatment Sweet Water ......................................... 24
iii
 2.9.2. Unit Evaporasi Sweet Water ............................................. 25
2.9.3. Unit Destilasi Gliserin ....................................................... 26
2.10. Proses Pengolahan Limbah.............................................................27
2.10.1. Screening ........................................................................... 27
2.10.2. Pit Collector ....................................................................... 28
2.10.3. Koagulasi ........................................................................... 29
2.10.4. Flokulasi ............................................................................ 29
2.10.5. Bak Equalisasi ................................................................... 30
2.10.6. Break Tank ........................................................................ 30
2.10.7. Trickling Filter .................................................................. 31
2.10.8. Bak Aerasi ......................................................................... 31
2.10.9. Sedimentasi I ..................................................................... 32
2.10.10. Post Treatment....................................................................33
2.10.11. Water Tank..........................................................................33
BAB III TUGAS KHUSUS
3.1. Pendahuluan ........................................................................................ 34
3.1.1. Latar Belakang ................................................................... 34
3.1.2. Tujuan ................................................................................. 35
3.1.3. Permasalahan ...................................................................... 35
3.1.4. Metode penyelesaian Masalah ............................................ 35
3.1.5. Ruang Lingkup Tugas Khusus ............................................ 36
3.1.6. Manfaat ............................................................................... 36
3.2. Tinjauan Pustaka ................................................................................. 36
3.2.1. Lemak dan minyak (Trigliserida) ....................................... 36
3.2.2. Asam Lemak ....................................................................... 37
3.2.3. Gliserin ................................................................................ 37
3.2.4. Sweet Water ........................................................................ 38
3.2.5. Fat Splitting ......................................................................... 38
3.2.6. Prinsip Kerja Fat Splitting................................................... 39
3.3. Metodologi .......................................................................................... 41
3.3.1. Diagram Alir Evaluasi ........................................................ 41

iv
 3.3.2. Data ..................................................................................... 41
3.4. Hasil dan Pembahasan ........................................................................ 42
3.4.1. Data dan Hasil Perhitungan................................................. 42
3.4.2. Pembahasan ......................................................................... 44
BAB IV PENUTUP
4.1. Kesimpulan ......................................................................................... 48
4.2. Saran.................................................................................................... 48
DAFTAR PUSTAKA
LAMPIRAN

v
 DAFTAR GAMBAR

Gambar 2.1. Alur Produksi Asam Stearat dan Gliserin ....................................... 13

Gambar 2.2. Alur Produksi Palm Wax PT Sumi Asih ........................................ 13
Gambar 2.3. Blok Diagram Unit Hidrogenasi ..................................................... 14
Gambar 2.4. Mekanisme Reaksi Hidrogenasi ..................................................... 15
Gambar 2.5 Blok Diagram Unit Fat Splitting...................................................... 17
Gambar 2.6. Mekanisme Reaksi Hidrolisis ......................................................... 17
Gambar 2.7. Blok Diagram Unit Destilasi Fatty Acid ........................................ 19
Gambar 2.8. Blok Diagram Unit Fraksinasi ........................................................ 21
Gambar 2.9. Blok Diagram Unit Spray Tower .................................................... 23
Gambar 2.10. Blok Diagram Unit Pretreatment .................................................. 24
Gambar 2.11. Blok Diagram Unit Evaporasi .................................................... 25
Gambar 2.12. Blok Diagram Unit Destilasi Gliserin........................................... 26
Gambar 3.1. Mekanisme reaksi hidrolisis ........................................................... 39
Gambar 3.2. Diagram alir proses Uji Performa fat Splitting ............................... 41
Gambar 3.3. Grafik Hubungan Suhu Input fat terhadap SR ................................ 45
Gambar 3.4. Grafik hubungan suhu input air terhadap SR ................................. 46
Gambar 3.5. Grafik hubungan flowrate fat terhadap SR ..................................... 46
Gambar 3.6. Grafik hubungan excess air terhadap SR ........................................ 47

vi
 DAFTAR TABEL

Tabel 2.1. Distribusi Lahan di PT. Sumi Asih ..................................................... 6

Tabel 2.2. Spesifikasi RBD Stearin ...................................................................... 9
Tabel 2.3. Spesifikasi RBD PO ............................................................................ 10
Tabel 2.4. Tipe Produk Asam Stearat PT. Sumi Asih .......................................... 11
Tabel 2.5. Tipe Produk Gliserin PT. Sumi Asih .................................................. 11
Tabel 2.6. Tipe Produk Palm Wax di PT. Sumi Asih .......................................... 12
Tabel 3.1. Karakteristik Gliserin .......................................................................... 37
Tabel 3.2. Range suhu input fat 112 – 116 oC dan suhu input air 85 – 89 oC ...... 42
Tabel 3.3. Komposisi Hydrogenated Fat ............................................................. 42
Tabel 3.4. Neraca massa total fat splitting .......................................................... 43
Tabel 3.5. Kondisi optimum fat splitting ............................................................ 43

vii