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Uju., Ibrahim B, Trilaksani W, Nurhayati T. Optimasi dan Pemodelan Proses Recover Flavor Dari Limbah Cair Industri Pengolahan Rajungan Dengan Reverse Osmosis. J. Ilmu. Pertan. Indones. [Internet]. 2013Mar.14 [cited 2024Mar.28];14(1):50-4. Available from: https://journal.ipb.ac.id/index.php/JIPI/article/view/%20%3Cp%20class%3D%22MsoNormal%22%20style%3D%22margin-bottom%3A.0001pt%3Btext-align%3Ajustify%3Bline-height%3Anormal%3B%22%3EThe%20waste%20water%20of%20blue%20crab%20pasteurization%20has%20potential%20in%20environmental%20pollution.%20It%20contained%20TSS%20of%20206.5mg%201%3Csup%3E-1%3C%2Fsup%3E%2C%20BOD%207%2C092.6mg.1%3Csup%3E-1%3C%2Fsup%3E%20and%20COD%20of%2051%2C000mg.1%3Csup%3E-1%20%3C%2Fsup%3E%3Cspan%20style%3D%22font-size%3A9pt%3B%22%3Eon%20the%20other%20hand%2C%20it%20also%20contains%20an%20interesting%20flavor%20compound%2C%20which%20composed%20of%200.23%C2%B0%2Fo%20non%20protein%20nitrogen%20and%2017%20amino%20acids%20where%20the%20highest%20was%20glutamic%20acid%20one.%20In%20this%20study%2C%20pre-filtration%20step%20using%20filter%20size%200.3%20%3C%2Fspan%3E%3Cspan%20style%3D%22font-size%3A9.5pt%3B%22%3E1J%20%3C%2Fspan%3E%3Cspan%20style%3D%22font-size%3A9pt%3B%22%3Efollowed%20by%20reverse%20osmosis%20has%20been%20used%20to%20reduce%20these%20pollutions%20load%20and%20flavor%20compound%20recovery.%20During%20pre-filtration%20steps%2C%20TSS%20was%20reduced%20to%2074.8%C2%B0%2Fo%20so%20turbidity%20decrased%20reased%20until%2031%C2%B0%2Fo.%20After%20reverse%20osmosis%20process%2C%20BOD%2C%20and%20COD%20decreased%20more%20than%2099%C2%B0%2Fo%2C%20and%20there%20was%20no%20amino%20acids%20detected%20in%20permeate%20stream.%20Factors%20that%20affect%20performance%20of%20reverse%20osmosis%20were%20transmembrane%20pressure%2C%20temperature%20and%20pH.%20The%20higher%20transmembrane%20pressure%2C%20temperature%20and%20pH%20resulted%20the%20higher%20the%20flux%20permeate.%20The%20use%20of%20higher%20temperature%20make%20flux%20increasing%2C%20eventually%20increasing%20transmembrane%20pressure%20make%20the%20flux%20increased%20only%20at%20transmembrane%20pressure%20less%20than%20716%20kPa.%20The%20protein%20rejection%20was%20influenced%20unsignifanctly%20by%20transmembrane%20pressure%2C%20temperature%20and%20pH.%20During%20concentrating%20flux%20declined%20exponentially%20by%20time%20function.%20At%20concentration%20factor%202.75%20resulted%2079%C2%B0%2Fo%20and%2012%C2%B0%2Fo%20of%20increasing%20protein%20and%20NPN%2C%20respectively.%20The%20amino%20acids%20content%20can%20be%20increased%202-23%20times%20of%20the%20origin.%20Even%20arginin%20and%20sistin%2C%20the%20amino%20acids%20that%20were%20undetectable%20initially%2C%20but%20they%20can%20bedetected%20at%20concentration%20of%200.0360%20and%200.0250%20%28w%2Fv%29%20respectively%20at%20the%20end%20of%20the%20process.%20Hidrolysis%20and%20fermentation%20process%20can%20increase%20the%20amino%20acid%20content%2031-45%20times.%3C%2Fspan%3E%3C%2Fp%3E%20%3Cp%20class%3D%22MsoNormal%22%20style%3D%22margin-bottom%3A.0001pt%3Btext-align%3Ajustify%3Bline-height%3Anormal%3B%22%3E%3Cspan%20style%3D%22font-size%3A9pt%3B%22%3EKeywords%20%3A%20Blue%20crab%2C%20flavor%2C%20recovery%2C%20reverse%20osmosis.%3C%2Fspan%3E%3C%2Fp%3E%20