Desain Proses Ekstraksi Jahe dan Proses Produksi Golden Shot di PT Serambi Botani Indonesia

Abstract

PT Serambi Botani Indonesia mengembangkan Golden Shot sebagai minuman fungsional untuk pasar ekspor Korea Selatan, namun belum memiliki proses ekstraksi yang terstandarisasi sehingga konsistensi mutu ekstrak dan produk akhir belum terjamin. Penelitian ini bertujuan merancang desain proses produksi, menentukan kondisi proses ekstraksi terbaik, menyusun standar mutu ekstrak, dan melakukan scale-up proses produksi Golden Shot. Penelitian menggunakan pendekatan desain keteknikan yang meliputi fase eksplorasi, pendefinisian, ideasi, pengembangan prototipe, dan validasi. Penentuan kondisi terbaik dilakukan secara bertahap menggunakan metode Sequential Single Factor Optimization melalui optimasi suhu ekstraksi, rasio jahe terhadap air, dan waktu maserasi dengan parameter rendemen, pH, total padatan terlarut, viskositas, dan warna. Hasil penelitian menunjukkan bahwa proses ekstraksi merupakan Critical Process Point yang paling menentukan mutu ekstrak. Kondisi optimum diperoleh pada suhu 30°C, rasio jahe:air 1:1, dan waktu maserasi 0 menit. Penelitian ini menghasilkan desain proses produksi yang telah tervalidasi, standar mutu ekstrak sebagai bahan baku, serta rancangan scale-up yang siap diterapkan sebagai dasar penyusunan prosedur operasi standar untuk mendukung produksi Golden Shot secara konsisten pada skala industri. Kata kunci: desain proses, ekstraksi, jahe merah, Golden Shot, scale-up.

PT Serambi Botani Indonesia is developing Golden Shot as a functional beverage for the South Korean export market. However, the extraction process has not yet been standardized, resulting in inconsistent extract quality and final product characteristics. This study aimed to design a standardized production process, determine the optimum extraction conditions, establish quality standards for red ginger extract, and develop a production scale-up strategy for Golden Shot. The study employed an engineering design approach consisting of the exploration, definition, ideation, prototype development, and validation phases. The optimum extraction conditions were determined using the Sequential Single Factor Optimization method by evaluating extraction temperature, ginger-to-water ratio, and maceration time based on extraction yield, pH, total soluble solids, viscosity, and color. The results identified the extraction stage as the Critical Process Point that most significantly affected extract quality. The optimum extraction conditions were 30°C, a ginger-to-water ratio of 1:1, and 0 min of maceration. This study produced a validated production process design, quality standards for red ginger extract as the primary raw material, and a production scale-up design that can serve as the basis for developing standard operating procedures and supporting consistent industrial-scale production of Golden Shot. Keywords: extraction, process design, red ginger, Golden Shot, scale-up