Kajian Pengaruh Variasi Ukuran Partikel dan Lama Waktu Pengadukan pada Proses Pembuatan Asam Oksalat dari Ampas Tebu

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dc.contributor.authorWulandari R.G, Agustin
dc.contributor.authorYenti Silvia Reni
dc.contributor.authorHerman Syamsu
dc.date.accessioned2013-07-16T06:28:50Z
dc.date.available2013-07-16T06:28:50Z
dc.date.issued2013-07-16
dc.description.abstractBagasse 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.en_US
dc.description.sponsorshipen_US
dc.identifier.otherrio andika
dc.identifier.urihttp://repository.unri.ac.id:80/handle/123456789/4375
dc.language.isootheren_US
dc.subjectBagasseen_US
dc.subjectcelluloseen_US
dc.subjectoxalic aciden_US
dc.subjectsodium hydroxideen_US
dc.titleKajian Pengaruh Variasi Ukuran Partikel dan Lama Waktu Pengadukan pada Proses Pembuatan Asam Oksalat dari Ampas Tebuen_US
dc.typestudent Paper Post Degreeen_US

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