Browsing by Author "Wulandari R.G, Agustin"

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    Kajian Pengaruh Variasi Ukuran Partikel dan Lama Waktu Pengadukan pada Proses Pembuatan Asam Oksalat dari Ampas Tebu
    (2013-07-16) Wulandari R.G, Agustin; Yenti Silvia Reni; Herman Syamsu
    Bagasse is a by-product from the processing of sugar cane into sugar. The growing number of bagasse quantitatively into environmental problems that require attention and special handling. Bagasse contains cellulose, hemicellulose and lignin. Cellulose which contained in bagasse can be processed into useful products, such as oxalic acid by means of fusion with sodium hydroxide. Oxalic acid will be produced with the addition of calcium chloride and sulfuric acid. This research was conducted to study the effect of variations of the particle size and the length of time under stirring. Based on the results of the research that has been done using bagasse as much as 15 grams, 4N NaOH concentration, the melting time is 105 minutes, the melting temperature is 180 °C, stirring speed is 300 rpm, highest product yield (%) obtained was 4,333% at particle size 40 mesh and time under stirring for 20 minutes, as much as 0,65 grams.