Kajian Pengaruh Jumlah Seed, Kualitas Liquor Dan Waktu Pemasakan Di Batch Vacuum Pan Terhadap Distribusi Ukuran Kristal Gula Putih

Halomoan, Halomoan (2023) Kajian Pengaruh Jumlah Seed, Kualitas Liquor Dan Waktu Pemasakan Di Batch Vacuum Pan Terhadap Distribusi Ukuran Kristal Gula Putih. Masters thesis, Institut Teknologi Sepuluh November.

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Abstract

Distribusi ukuran kristal merupakan parameter yang digunakan untuk menunjukan kualitas kristal gula yang didapatkan dari proses kristalisasi. Semakin baik distribusi ukuran kristal, maka semakin baik kualitas kristal gula yang dihasilkan. Kualitas kristal gula yang baik memberikan dampak pada semakin mudahnya proses pemisahan yang akan terjadi di mesin sentrifugal, serta dapat mengurangi kehilangan gula baik yang terjadi pada mesin sentrifugal ataupun pada alat pengayak gula (sugar grader). Tujuan penelitian ini yaitu untuk mengetahui pengaruh dari jumlah bibit gula (seed), kualitas mother liquor dan lama waktu yang digunakan dalam proses kristalisasi serta mendapatkan perlakuan terbaik dari faktor-faktor yang digunakan, terhadap kualitas kristal gula putih yang dihasilkan di Batch vacuum pan. Penelitian ini menggunakan rancangan faktorial tiga faktor. Faktor pertama, jumlah bibit gula (3 m3, 5 m3, 10 m3, dan 15 m3). Faktor kedua, kualitas mother liquor yang digunakan (fine liquor + 0 m3 molases, fine liquor + 5 m3 molases, fine liquor + 10 m3 molases dan fine liquor + 15 m3 molases). faktor ketiga, lama waktu yang digunakan dalam proses kristalisasi (1 jam, 1 jam 15 menit, 1 jam 30 menit dan 2 jam). setiap perlakuan dilakukan dua kali. Pengamatan dilakukan terhadap karakteristik material penyusun masakan (brix, pol, dan purity) dan karakteristik gula produk yang dihasilkan yaitu ukruran rata-rata kristal dengan standar nilai 0,8 mm – 12 mm dan koeffisien variasi ukuran kristal dengan standar nilai 28 - 32. serta Seed yang digunakan memiliki ukuran 0,3 mm. Pengukuran karakteristik gula produk dilakukan dengan pengayakan dengan menggunakan granulometer yang kemudian dihitung dengan mengggunakan metode ICUMSA GS2-37. Pengaruh dari masing-masing faktor dan intraksi antar faktor dianalisa dengan menggunakan analisis varian pada taraf nilai p ≤ 0,05. Uji lanjut terhadap masing-masing faktor dan intraksi antar faktor dilakukan dengan menggunakan Duncan Multiple Range Test (DMRT). Distribusi ukuran kristal gula terbaik diperoleh pada pemakaian bibit gula (seed) dengan taraf 3 m3, 5 m3, dan 10 m3 yang diintraksikan dengan kualitas mother liquor (fine liquor + 0 m3 molases), serta waktu pemasakan 2 jam. Dimana hasil dari intraksi faktor ini menghasilkan persentase gula dengan ukuran besar dari 0,8 mm sebanyak 80%.
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Crystal size disribution is a parameter used to indicate the quality of sugar crystals obtained from the crystallization process. The better the crystal size distribution, the better the quality of the sugar crystals produced. The good quality of sugar crystals has an impact on the easier separation process that will occur in the centrifugal machine and can reduce sugar loss both in the centrifugal machine and in the sugar grader. The purpose of this study is to determine the effect of the number of sugar seeds, the quality of mother liquor and the length of time used in the crystallization process and to get the best treatment of the factors used, on the quality of white sugar crystals produced in the Batch Vacuum Pan. This study used a three-factor factorial design. The first factor is the number of sugar seeds (3 m3 , 5 m3 , 10 m3 , and 15 m3 ). The second factor is the quality of the mother liquor used (fine liquor + 0 m3 molasses, fine liquor + 5 m3 molasses, fine liquor + 10 m3 molasses, and fine liquor + 15 m3 molasses). the third factor is the length of time used in the crystallization process (1 hour, 1 hour 15 minutes, 1 hour 30 minutes and 2 hours). Each treatment was carried out twice. Observations were made on material characteristics (brix, pol, and purity) and the characteristics of the resulting product sugar, namely the average crystal size with a standard value of 0.8 mm - 12 mm and the coefficient of variation of crystal size with a standard value of 28 - 32. And the seeds used have a size of 0.3 mm. Measurement of the characteristics of sugar using a sieving (granulometer) which is then calculated using the ICUMSA GS2-37 method. The influence of factor’s main effect and intraction were analyzed using analysis of variance at the level of p value ≤ 0.05. Further tests for each factor’s main effect and intraction with p values ≤ 0.05 were carried out using the Duncan Multiple Range Test (DMRT). The best distribution of sugar crystal size was obtained from the interaction of sugar seed factors with levels of 3 m3 , 5 m3 , or 10 m3 which interacted with the quality factor of mother liquor (fine liquor + 0 m3 molasses), and 2 hours of cooking time, Where the results of the interaction of this factor produce a percentage of sugar with a size larger than 0.8 mm as much as 80%.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Distribusi, Gula, Koeffisien Variasi, Kristalisasi, Tiga Faktor; Crystallization, Coefficient of Variation, Distribution, Sugar, Three Factor
Subjects:	T Technology > TP Chemical technology T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions.
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Chemical Engineering > 24101-(S2) Master Thesis
Depositing User:	Halomoan Halomoan
Date Deposited:	31 Aug 2023 02:40
Last Modified:	31 Aug 2023 02:40
URI:	http://repository.its.ac.id/id/eprint/101953

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