Pra Rancangan Pabrik Pembuatan Margarin melalui Proses Interesterifikasi Enzimatik dengan Kapasitas 20.000 Ton / Tahun dan Tugas Khusus Rancangan Keteknikan Detil Tangki Netralisasi

Abstract

Margarine is an emulsion product with a type of water in oil emulsion, semi-solid and plastic. The oil used in making margarine usually comes from animal fats such as pork or beef, and vegetable fats such as soybeans and corn. This factory pre-design uses palm oil as raw material. The stages used in this factory pre-design consist of: 1. Degumming Stage 2. Netralization Stage 3. Bleaching Stage 4. Enzymatic Interesterification Stage 5. Emulsification Stage 6. Solidification stage 7. Packaging Stage This margarine factory is planned to produce with a capacity of 20,000 tons/year with 330 working days a year. The location of the factory is planned in the East Rumbai District, Pekanbaru City, Riau Province, with an area of 15,000 m2, the required workforce is 120 people with the form of a Limited Liability Company (PT) led by a Director with a line system organizational structure. The results of the economic analysis of the Margarine Manufacturing Plant with the Enzymatic Interesterification process are as follows: - Total Investment Capital : Rp 253.895.432.181 - Total Cost Production : Rp 357.200.599.171 - Sales Results : Rp 454.768.916.472 - Net Profit : Rp 68.011.333.001 - Profit Margin (PM) : 21,35% - Break Even Point (BEP) : 30,63% - Return on Investment (ROI) : 26,79% - Pay Out Time (POT) : 3,73 years - Internal Rate of Return (IRR) : 25,49% From the results of this economic analysis, it is found that this margarine making plant from palm oil is feasible to establish