PHOSPHAT ACID AND FLOCCULAN ADDED IN JUICE SUGAR CRYSTAL PROCESS

Dyah Suci, Perwitasari (2010) PHOSPHAT ACID AND FLOCCULAN ADDED IN JUICE SUGAR CRYSTAL PROCESS. Jurnal Teknik Kimia, 4 (2). pp. 318-325. ISSN 1978-0419

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    Abstract

    The level of the requirenment would sugar increased continued each year, in line with the' growth and the development of the inhabitans as well as technology in ndonesian. To overcome' this lack, a part form with did import sugar, was also done by the increase in the came from palm juice sugar. Palm juice 'Sugar was the only main raw material in the production of crystal sugar for the moment. For produced clear palm, juice with the better quality, then must he paid attention to by the age, the mat wily, the kind, the sugar cane crop personally, The aim of this research was to look for the alternative to the replacement from the process Sulfitasi that uptil now was worn the sugar factory and to know the optimal condition from clear palm juice by seeing the dose' floculan in accordance with the condition that was undertaken The process of his research of being raw palm juice was increased lime milk until the alkaline condition Limit was heated until the temperature 100 c, After wards was added by use phosphate acid as the condition that was determined and floculan in accordance with the variable that was undertaken. Further was bent, refined and analysed Best results were obtained palm juice with the increase in phosphat acid dose 80mg.l and without floculan that is 91.37 S whereas for the analysis of the content phosphat turbidy the colour. and the content of the lime were 31,8 Ing l, 14,8 mg l, 2749 ICU

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP155 Chemical engineering
    Divisions: UNSPECIFIED
    Depositing User: Users 2 not found.
    Date Deposited: 02 Apr 2012 15:04
    Last Modified: 02 Apr 2012 15:04
    URI: http://eprints.upnjatim.ac.id/id/eprint/3069

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