PHOSPHAT ACID AND FLOCCULAN ADDED IN JUICE SUGAR CRYSTAL PROCESS
ABSTRACT: The level of the
requirement would sugar increased continued each year, in line with thegrowth
and the development of the inhabitants as well as technology in Indonesian. To
overcomethis lack, a part from with did import sugar was also done by the
increase in the sugar industrycame from palm juice sugar. Palm juice sugar was
the only main raw material in the productionof crystal sugar for the moment.
For produced clear palm juice with the better quality, then mustbe paid
attention to by the age, the maturity, the kind, the freshness from the sugar
cane croppersonally. The aim of this research was to look for the alternative
to the replacement from theprocess sulfitasi that uptil now was worn the sugar
factory and to know the optimal condition fromclear 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
alkalinecondition and was heated until the temperature 100 oC, After wards was
added by use phosphateacid as the condition that was determined and floculan in
accordance with the variable that wasundertaken. Further was bent, refined and
analysed. Best results were obtained palm juice withthe increase in phosphat
acid the dose 80 mg/l and without floculan that is 91.37 oS; whereas forthe
analysis of the content phosphat, turbidy, the colour and the content of the lime
were 31,8 mg/l,14,8 mg/l, 2749 ICU, 483 mg/l that is in the increase in the
dose of phosphate acid 80 mg/l andfloculan 2 mg/l.
Keywords: Phosphat acid, floculan, palm juice sugar
Penulis: Dyah Suci Perwitasari
Kode Jurnal: jpkimiadd100195
