DAFTAR ISI

KATA PENGANTAR.................................................................................... iINTISARI........................................................................................................ iiiDAFTAR ISI................................................................................................... viDAFTAR TABEL........................................................................................... ixDAFTAR GAMBAR...................................................................................... x

BAB I PENDAHULUAN1.1Sejarah Perusahaan.............................................................................. 1

1.1.1Pengelolaan Perusahaan............................................................ 11.1.2Perbaikan dan Pembaharuan yang Telah Dilakukan................ 3

1.2Lokasi dan Tata Letak......................................................................... 41.3Kegiatan Usaha dan Pemasaran........................................................... 6

BAB II TINJAUAN PUSTAKA2.1Tebu (Saccaharum officinarum).......................................................... 9

2.1.1Sejarah Tanaman Tebu............................................................ 92.1.2Morfologi dan Jenis Tebu........................................................ 10

2.1.3Kemasakan Tebu ..................................................................... 122.1.4Komposisi Tebu ...................................................................... 14

2.2Gula Kristal Putih (GKP)..................................................................... 152.3Sukrosa................................................................................................ 202.4Klasifikasi Proses Pabrikasi................................................................. 22

2.4.1Proses Defekasi....................................................................... 222.4.2Proses Sulfitasi........................................................................ 232.4.3Proses Karbonatasi.................................................................. 24

BAB III PROSES PEMBUATAN GULA3.1Bahan................................................................................................... 253.2Proses Pengolahan Gula Kristal Putih (GKP)..................................... 26

3.2.1Stasiun Persiapan Bahan Baku................................................. 273.2.2Stasiun Gilingan........................................................................ 303.2.3Stasiun Pemurnian.................................................................... 343.2.4Stasiun Penguapan.................................................................... 403.2.5Stasiun Masakan....................................................................... 433.2.6Stasiun Putaran......................................................................... 473.2.7Stasiun Penyelesaian................................................................. 50

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BAB IV SPESIFIKASI ALAT4.1 Stasiun Persiapan............................................................................. 594.2 Stasiun Gilingan............................................................................... 604.3 Stasiun Pemurnian............................................................................ 694.4 Stasiun Penguapan........................................................................... 824.5 Stasiun Masakan............................................................................... 874.6 Stasiun Puteran................................................................................. 964.7 Stasiun Penyelesaian ....................................................................... 99

BAB V ANALISA LABORATORIUM 5.1 Analisa Pendahuluan........................................................................ 1035.2 Analisa Proses.................................................................................. 106

5.2.1 Analisa pada Stasiun Gilingan............................................... 1065.2.2 Analisa pada Stasiun Pemurnian............................................ 1095.2.3 Analisa pada Stasiun Penguapan............................................ 1135.2.4 Analisa pada Stasiun Masakan............................................... 1175.2.5 Analisa pada Stasiun Puteran dan Penyelesaian.................... 1225.2.6 Analisa Ketel.......................................................................... 125

5.3 Analisa Air Limbah.......................................................................... 129

BAB VI INSTRUMENTASI DAN PENGENDALIAN PROSES6.1 Instrumentasi Pengendalian Proses.................................................. 133

6.1.1 Stasiun Gilingan...................................................................... 1336.1.2 Stasiun Pemurnian.................................................................. 1346.1.3 Stasiun penguapan.................................................................. 1356.1.4 Stasiun Masakan..................................................................... 1356.1.5 Stasiun Putaran....................................................................... 1366.1.6 Stasiun Penyelesaian............................................................... 136

6.2 Perlakuan/Treatment Pengendalian Proses...................................... 1366.2.1 Emplacement.......................................................................... 1366.2.2 Stasiun Gilingan...................................................................... 1376.2.3 Stasiun Pemurnian.................................................................. 1396.2.4 Stasiun Penguapan.................................................................. 1416.2.5 Stasiun Masakan..................................................................... 1426.2.6 Stasiun Putaran....................................................................... 1426.2.7 Stasiun Penyelesaian............................................................... 143

BAB VII UTILITAS7.1 Pengadaan Air.................................................................................. 1447.2 Pengadaan Uap................................................................................. 1477.3 Pengadaan Listrik............................................................................. 1477.4 Bahan Bakar dan Minyak Pelumas.................................................. 148

BAB VIII PENGOLAHAN LIMBAH8.1 Limbah Cair..................................................................................... 1508.2 Limbah Padat................................................................................... 1538.3 Limbah Gas...................................................................................... 1548.4 Limbah B3........................................................................................ 154

BAB IX ORGANISASI DIREKTORAT PRODUKSI DAN K39.1 Struktur Organisasi........................................................................... 157

9.1.1 Pemimpin.............................................................................. 1579.1.2 Manager Tata Usaha dan Keuangan (TUK)......................... 1579.1.3 Manager Tanaman................................................................ 1589.1.4 Manager Teknik................................................................... 1599.1.5 Manager Pabrikasi................................................................ 159

9.2 Tenaga Kerja.................................................................................... 1599.3 Keselamatan Kerja Karyawan (K3)................................................. 161

BAB X KESIMPULAN DAN SARAN10.1 Kesimpulan...................................................................................... 16510.2 Saran................................................................................................ 167

DAFTAR PUSTAKA

DAFTAR TABEL

Tabel Teks Halaman

Tabel 2.1 Macam-macam varietas tebu ......................................................... 12Tabel 2.2 Komposisi komponen kimia dalam gula ....................................... 16Tabel 2.3 Syarat mutu Gula Kristal Putih ...................................................... 18 Tabel 2.4 Standar gula untuk konsumsi dalam negeri ................................... 19Tabel 4.1 Spesifikasi unit gilingan ................................................................ 65Tabel 4.2 Spesifikasi heater........................................................................... 69Tabel 4.3 Spesifikasi preliming tank ............................................................. 69Tabel 4.4 Spesifikasi evaporator ................................................................... 84Tabel 4.5 Spesifikasi pompa kondensat ........................................................ 87Tabel 4.6 Spesifikasi palung pendingin ......................................................... 91Tabel 4.7 Spesifikasi talang ulir .................................................................... 93Tabel 4.8 Spesifikasi pompa massachuite ..................................................... 95Tabel 4.9 Spesifikasi palung distribusi .......................................................... 98Tabel 5.1 Data pengamatan analisa % Brix dan % Pol

stasiun putaran dan penyelesaian ................................................... 124Tabel 5.2 Data pengamatan berat gula

stasiun putaran dan penyelesaian ................................................... 125Tabel 5.3 Data pengamatan analisa ketel....................................................... 128Tabel 8.1 Data suhu dan pH pada kolom aerasi ............................................ 151Tabel 9.1 Jumlah karyawan PG. Kebon Agung ............................................ 162

DAFTAR GAMBAR

Gambar Teks Halaman

Gambar 1.1 Peta lokasi PG. Kebon Agung Malang-Jawa Timur .................................................................. 7

Gambar 1.2 Lay out PG. Kebon Agung ....................................................... 8Gambar 2.1 Rumus bangun sukrosa ............................................................. 21Gambar 3.1 Flow sheet Proses produksi....................................................... 52Gambar 3.2 Flow sheet Stasiun Gilingan...................................................... 53Gambar 3.3 Flow sheet Stasiun Pemurnian .................................................. 54Gambar 3.4 Flow sheet Stasiun Penguapan .................................................. 55Gambar 3.5 Flow sheet Unit Talodura.......................................................... 56Gambar 3.6 Flow sheet Stasiun Masakan ..................................................... 57Gambar 3.7 Flow sheet Stasiun Putaran ....................................................... 58Gambar 4.1 Cane cutter ................................................................................ 63Gambar 4.2 Unigrator .................................................................................. 63Gambar 4.3 Dimensi rol gilingan.................................................................. 65Gambar 4.4 Pemanas (heater)....................................................................... 70Gambar 4.5 Preliming tank ........................................................................... 71Gambar 4.6 Bejana sulfitasi .......................................................................... 72Gambar 4.7 Preflloc tower............................................................................ 73Gambar 4.8 Single tray clarifier ................................................................... 74Gambar 4.9 Rotary vacuum filter.................................................................. 76Gambar 4.10 Mesin pelebur kapur.................................................................. 78Gambar 4.11 Dapur belerang .......................................................................... 80Gambar 4.12 Preevaporator ........................................................................... 84Gambar 4.13 Kondensor ................................................................................. 85Gambar 4.14 Evaporator ................................................................................ 85Gambar 4.15 Pan pendahuluan (tipe coil)....................................................... 89Gambar 4.16 Pan masakan (tipe calandria).................................................... 90Gambar 4.17 Kondensor ................................................................................. 91Gambar 4.18 Palung pendingin....................................................................... 92Gambar 4.19 Palung pendingin cepat (rapid cristallyzer).............................. 93Gambar 4.20 Discontinue centrifugal (putaran A) ......................................... 96Gambar 4.21 Continue centrifugal (putaran C dan D) ................................... 97Gambar 4.22 Talang goyang ......................................................................... 98Gambar 4.23 Sugar drayer ............................................................................ 99Gambar 4.24 Saringan gula............................................................................. 100Gambar 8.1 Flow sheet unit pengolahan limbah cair (UPLC)

PG. Keboen Agung ................................................................. 156Gambar 9.1 Struktur organisasi PG. Keboen Agung secara umum.............. 163

Gambar 9.2 Struktur organisasi PG. Keboen agung secara detail ................ 164