By Brian Fu Tjung
A Bachelor’s Thesis Submitted to the Faculty of
LIFE SCIENCE
in partial fulfillment of the requirements for the Degree of
BACHELOR OF SCIENCES
WITH A MAJOR IN PHARMACEUTICAL ENGINEERING
SWISS GERMAN UNIVERSITY Campus German Centre Bumi Serpong Damai – 15321
Island of Java, Indonesia www.sgu.ac.id
July 2009
STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Brian Fu Tjung____________________________ _________________
Student’s Name Date
Approved by:
Mr. Irvan Kartawirya, MSc___________________ __________________
Advisor Date
Mr. Tutun Nugraha, Ph. D___ ________________ __________________
Co-advisor Date
_________________________________________ _________________
Chairman of the Examination Steering Committee Date
Brian Fu Tjong
ABSTRACT
Low Temperature Oxygen Removal Process of Coconut Water for Isotonic Drink By
Brian Fu Tjung
SWISS GERMAN UNIVERSITY Bumi Serpong Damai
Mr. Irvan Kartawiria, MSc, Thesis Advisor Mr. Tutun Nugraha, Ph. D, Thesis Co-advisor
Current deaeration process employed in the production of coconut water as isotonic drinks involves heating process that is detrimental to its natural flavor, resulting in a less than satisfactory product in terms of its organoleptic properties. Alternative low-temperature methods are investigated using vacuum pressure-reduction and inert gas sparging using nitrogen. A lab-scale deaerator model is developed to investigate these alternative methods. It is discovered that inert gas sparging is a viable alternative method, resulting in a comparable dissolved oxygen level of between 1 to 1.5ppm compared to the product treated with conventional heat-based method which has a dissolved oxygen level of 1.2ppm while retaining better organoleptic properties, namely in color and flavor based on sensory analysis, compared to the commercial product. This research is performed at a temperature of between 10°C to 20°C. It is confirmed that the dearation process follows the kinetics of first-order reaction and the coefficient varies with gas flow rate and volume of coconut water. The research found that the model fits with a value of R2 above 0.96.
Brian Fu Tjung
DEDICATION
For a better tomorrow.
Brian Fu Tjung
ACKNOWLEDGMENTS
The author woud like to offer a deeprest gratitude to Mr. Irvan Kartawiria as the advisor of this paper. This research would not be able to be completed if not due to his patience and enthusiasm.
The author would also like to thank the following individuals for their supports, in one way or another, to the completion of this thesis:
1. The author’s parents and family who have lent their relentless support in this tumultuous times.
2. Mr. Tutun Nugraha for the constant helps and advices he gave during the research.
3. Mr. Sudirman Liswanto who have provided his economics-related insights to this research.
4. Mr. K.K. Lim for the constant pep-talks and morale support.
5. Mr. Dede Saputra for that obscure tid-bits of information whom only he knows.
6. Mr. Tabligh Permana who never gives up helping the author at any time, any where.
7. The DotA crew (Mario Ardhiyanto, Jeremiah Suryatenggara and others) for keeping the author’s sanity in check whenever needed.
8. Alisa Marliyani for the insights in areas of Statistics.
9. Henry Kho for providing critical helps in times of emergency.
10. All people who have contributed the knowledge and time to help and complete this research.
Brian Fu Tjung
TABLE OF CONTENTS
STATEMENT BY THE AUTHOR...2
ABSTRACT...3
DEDICATION...4
ACKNOWLEDGMENTS ...5
CHAPTER 1 – INTRODUCTION...10
1.1. Research Background...10
1.2. Research Purpose ...11
1.3. General Statement of Problem Area...11
1.4. Significance of Study ...11
1.5. Hypothesis...12
CHAPTER 2 – LITERATURE REVIEW ...13
2.1. Coconut Water Characteristics as Isotonic Beverage ...13
2.2. Coconut Water Production in Industries ...15
2.3. Dissolved Oxygen and its Role in Beverage Preservation...17
2.4. Thermodynamic Aspects of Dissolved Oxygen...18
2.5. Oxygen Removal...21
CHAPTER 3 – METHODOLOGY ...24
3.1. Overview ...24
3.2. Purchasing Coconuts ...26
3.3. Coconut Water Extraction...26
3.4. Preliminary Analysis ...26
3.5. Construction of Lab-Scale Deaerator Unit...27
3.6. Deaeration – Vacuum...30
Brian Fu Tjong
3.7. Deaeration – Gas Sparging...31
3.8. Performance Analysis ...32
3.9. Modeling ...33
CHAPTER 4 – RESULT & DISCUSSION...34
4.1. Results and Discussions ...34
4.2. Economic Consideration and Industry Implementation...49
CHAPTER 5 – CONCLUSION AND RECOMMENDATION ...50
5.1. Conclusion...50
5.2. Recommendatios ...50
GLOSSARY...51
REFERENCES...52
APPENDICES ...55
CURRICULUM VITAE...71
Brian Fu Tjung
