KAJIAN KONDISI PROSES DELIGNIFIKASI TEPUNG SOHUN DENGAN METODE TAGUCHI

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Publication Type:

Journal Article

Source:

Jurnal Teknologi, Volume 7, Number 2 (2014)

Keywords:

Delignifikasi, NaOH., Setting Level, Taguchi

Abstract:

Sohun flour production in the village Daleman Tulung, Klaten district average of 200 tons / year, and generate waste in the form of fibers as much as 2.19 tons / day. Be discharged into the environment or river so negative impact on the environment and so interfere with the functioning of the river as rainwater and irrigation channels (Purnawan, 2014). In research can address these problems in an effort utilization of waste into products that can be utilized and have beneficial economic value. The study was conducted in a laboratory scale by adding reagents such as nitric acid solution in the flask containing the fiber volume and concentrations were determined. By determining the conditions of flour vermicelli delignification process using Taguchi method. The results obtained for the determination of starch vermicelli delignification process, namely: control factor consists of four factors: NaOH process of soda, NaOH Nitrate process, time and speed the process. Each factor has a different level of control. While uncontrollable factors include the type of solution used were categorized water and distilled water. Water is H2O that is not pure or contain minerals while distilled water is pure or distilled H2O. Setting Level best in research after the experiment is level 1 to NaOH soda process while NaOH nitrate process in level 3.

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