KINETIKA KRISTALISASI LARUTAN GULA (SUKROSA) PADA PEMBUATAN GULA TEBU

Arif Jumari, Dewi Rachmawati, Risqi Kurniawan

Abstract

One of the steps of sugar manufacturing process is crystallization sugar dissolved in sugar cane juice. To able to design the crystallization process properly, crystallization kinetics must be well known. The objectives of this research was to determine the parameters of crystallization kinetic of sugar from sugar solution. These parameters were frequency factor (Kg,o), activation energy (EG) and crystallization orde (g). The experiments were carried out batchwise with temperature range of 30°G and 50°C , and agitation of 200 rpm and 400 rpm. Sugar remained in the solution wass measured using refractometer. The results obtained of Kg.owere 0,0093 memt' for agitation of 200 rpm and 0,0109 menif1 for agitation of 400 rpm, EG was 1,9253 KJ!mol and g was 0,5837

Full Text:

PDF

References

Fadilah, 2002, Pedoman Perkuliahan Operasi Teknik Kimia IV, Universitas Sebelas Maret, Surakarta.

Geankoplis, C. J., 1983, Transport Process and Unit Operation, Allyn and Bacon Inc., Massachusetts.

Hanselman D., and Little 8., 2000, Matlab Bahasa Komputasi Teknis, Penerbit Andi, Yogyakarta.

Kirk & Otmer, 1991 , Encyclopedia of Chemical Technology, John Wiley & Sons, New York.

Moerdokusumo, A., 1993, Pengawasan Kualitas dan Pembuatan Gula di Indonesia, Penerbit 1TB, Bandung.

Nyvlt, J., Sonne, 0., Matuchova, M., and Broul, M., 1985, The Kinetics of Industrial Crystallization, Butterworth-Heinemann, London.

DOI: https://doi.org/10.20961/ekuilibrium.v2i1.49577

Refbacks

  • There are currently no refbacks.