Prarancangan Pabrik Pembuatan Saus dari Campuran Cabai Rawit dan Tomat dengan Proses Fermentasi: Kapasitas 2.250 Ton/Tahun dan Tugas Khusus Rancangan Keteknikan Detail Evaporator

Abstract

Pre-designed of sauce manufacturing plant from a mixture of cayenne peppers and tomatoes using a fermentation process it has a production capacity of 2,250 tons/year and operates for 3 batches in 1 day or 320 days a year. The main process in this pre-design consists of four stages, namely the raw material preparation stage, pulping stage, fermentation stage, and drying stage. The fermentation stage lasts for 15 days using lactic acid bacteria (LAB) in the form of Lactobacillus plantarum. Meanwhile, in the drying stage, a double effect evaporator is used where the operation is carried out at a temperature of 75°C with a pressure of 0.3 atm in the first effect and a temperature of 60°C with a pressure of 0.15 atm in the second effect. The amount of cayenne pepper and tomatoes required to reach annual production capacity is 1,891,693 kg/batch and 859,860 kg/batch. The factory for making sodium lignosulfonate surfactant from coconut fiber is planned to be established in Karo Regency, North Sumatra Province, with a total area of 20.970 m2 . The planned form of company organization is a Limited Liability Company (PT) with a total of 179 employees. The results of the economic analysis of this pre-design are as follows: 1. Capital Investment (CI) = Rp249.491.658.324 2. Total Cost (TC) = Rp170.894.162.551 3. Profit Margin (PM) = 31,53% 4. Break Even Point (BEP) = 43,91% 5. Return on Investment (ROI) = 21,14% 6. Return on Network (RON) = 35,23% 7. Pay Out Time (POT) = 4 year 9 month 8. Internal Rate of Return (IRR) = 23,962% Based on economic analysis, it can be concluded that the design of a mixed sauce factory from cayenne pepper and tomatoes using a fermentation process is feasible to be established.