Ekstraksi Protein Bungkil Inti Sawit sebagai Sumber Protein Alternatif

Abstract

Bungkil inti sawit (BIS) merupakan hasil samping dari proses ekstraksi minyak inti sawit di industri kelapa sawit, PT. XYZ salah satu perusahaan sawit yang menjual BIS untuk pakan ternak. Sementara itu, BIS memiliki kandungan protein yang cukup tinggi, sekitar 17–20% yang berpotensi dikembangkan sebagai bahan baku pangan alternatif. Proyek ini bertujuan merancang proses ekstraksi protein BIS. Metode yang digunakan meliputi ekstraksi basa menggunakan NaOH dengan variasi waktu 3,4, dan 5 (jam) dan penggunaan metode ekstraksi bertingkat single extraction, double extraction, dan triple extraction. Hasil terbaik menunjukkan bahwa ekstraksi selama 4 jam menghasilkan kadar protein tertinggi sebesar 47,79% dengan rendemen 7,16%. Rendemen tertinggi diperoleh pada metode triple extraction dengan rendemen sebesar 12,49%, dengan penurunan kadar protein yang signifikan menjadi 39,10%. Iterasi 1 dengan rasio solvent 1:50 dihasilkan kadar protein 59,74% dengan rendemen 4,46%, iterasi 2 dilakukan dengan rasio solvent 1:20 diperoleh kadar protein 54,46% dengan rendemen 7,47%. Berdasarkan karakterisasi kadar lemak, serat kasar, dan kadar air tidak memenuhi standar, dan kadar protein masih dibawah 50%, sehingga produk tergolong sebagai tepung protein.

Palm kernel cake (PKC) is a by-product of palm kernel oil extraction in the palm oil industry. PT. XYZ is one of the palm oil companies that markets PKC primarily as animal feed. However, PKC contains a relatively high protein content, approximately 17–20%, making it a potential raw material for alternative food sources. This project aims to design a protein extraction process from PKC. The method used involves alkaline extraction using NaOH with varying extraction times of 3, 4, and 5 hours, and the application of sequential extraction methods: single, double, and triple extraction. The best result was achieved with a 4-hour extraction, yielding the highest protein content of 47.79% and a yield of 7,16%. The highest yield was obtained from the triple extraction method at 12,49%, although with a significant decrease in protein content to 39.10%. In the first iteration, using a solvent ratio of 1:50, the protein content reached 59.74% with a yield of 4,46%. In the second iteration, using a solvent ratio of 1:20, the protein content was 54.46% with a yield of 7,47%. Based on the characterization of fat, crude fiber, and moisture content, the product did not meet the standard criteria, and the protein content remained below 50%, thus classifying the product as a protein flour rather than a protein isolate.