Penanganan Limbah Buah

Pokok Bahasan
Buah Limbah yang dihasilkan Penanganan limbah

Buah
Bagian buah : 1. Daging buah 2. Biji 3. Kulit

 Teknologi pengolahan limbah yang berasal dari pertanian biasanya dianggap tidak berbahaya Limbah dapat dibakar, digunakan untuk pakan hewan dan digunakan kembali untuk diolah menjadi berbagai kebutuhan manusia Terdapat beberapa limbah dr tumbuhan yang berbahaya (Bekesi and Pandi, 2001)
Filter Asbestos and silica filters digunakan di industri minuman Blue precipitate dihasilkan dari blue clasification di industri wine dapat digunakan untuk produksi asam tartar tetapi pada sistem pembuangannya mengandung senyawa sianida.

Peluang untuk memanfaatkan limbah dari industri makanan dan produk sampingnya
Pemanfaatan komponen berharga dari bahan baku yang dapat diubah menjadi produk samping tergantung pada faktor berikut
Sifat dan kualitas bahan baku Jenis, karakteristik dan kriteria dari produk samping Proses teknologi Tingkat teknis dan kondisi mesin Faktor manusia

Waste and by product of food processing

Organic and decompose Large in volume with high water concentration They tend to deteriorate depend on storage period (temperature, controlled humidity, places condition)

Certain by product can used as resource of valuable nutrition for human

Precooling technique Solid state production Gas chromatic evaluation The beneficial effect of grinding, soaking, and cooking on the degradation of dangerous matters in fruit waste

Example : Pectin form apple pomace Aromas and coloring from fruit waste Oils from seeds Tartaric acid from wine making Compos Biogas

 Further processing of by product can transfer their valuable compound into new product :
Distillery wastes can be added to feed after appropriate treatment Household and gardening wastes are utilized for soil improvement All organic product can use as profitable product, such as compos, biogas

Pollution prevention and Control in food processing (1)

Use clean raw fruit, reducing the concentration of dirt and organics in the effluent Use dry methode such as vibration and air jet to clean raw fruit Separate and recirculate processed wastewater Use counter current system where washing is neccessary

Pollution prevention and Control in food processing (2)

Use steam instead of hot water to reduce waste water Remove solid waste Reuse concentrated wastewater and solid waste for production of by product

Water usage in fruit processing industry (Anon, 1998)

Product Category Water Use (cubic meter per metric ton of products) 2,5 4,0 5,0 -6,0 6,5 6,0 6,0 9,0

Canned fruit Frozen fruit Fruit juices Jams Baby food

Processing fruit produce 2 kind waste :

Solid waste (peel, seeds and stone) Waste should be process in same day that they become available. Some preliminary separation during process : a. Peel and waste pulp in one bin b. Moldy part, leaves, soil, in second bin c. Stone and seed in second bin Liquid waste (wash water)

Possible product from fruit waste (1)

Candied peel
Peel from citrus fruit (orange, lemon and grapefruit) can used in baked food, snack food (marmaled)

Oils
The stones some fruit (ex. mango, apricot, and peach) contain oil or fat

Pectin A gelling agent used in jams and some sweet and occur in ost of fruit. Commercially pectin produced from citrus peel and apple pomace

Possible product from fruit waste (2)

Re-formed fruit pieces Fruit pulp can be recovered and formed into fruit pieces Enzymes ex.: papain (papaya), broumelin (pinneaple) Vinegar

Manfaat pengelolaan sampah organik

Pengisi tanah Sumber pupuk organik Sumber humus Media penanaman jamur Penyubur plankton Bahan pembuat biogas Media produk PST Media produksi vitamin Bahan makanan ternak

Kompos
Oksigen Mikroorganisme Protein Asam Amino Lipida Karbohidrat Selulosa Lignin Abu N organik Siklus N Kelembaban

CO2, H2O Metabolit intermediat

Massa sel baru

Humus atau kompos

Energi

Panas

Manfaat pengomposan :
Bidang kebersihan sampah yang berserakan di pekarangan rumah akan menyebabkan gangguan kesehatan Bidang kesehatan Sampah yang berserakan akan menimbulkan bau dan gangguan kesehatan

Air pencucian buah

Air hasil pencucian buah dapat digunakan kembali setelah melalui : a. Netralisasi pH b. Aerasi c. Penyaringan d. Pelunakan air sadah e. Sedimentasi f. Koagulasi g. Disinfeksi h. Pemanasan