Khair, Abdul (2021) Pengaruh Suhu dan Waktu Destilasi Terhadap Karakteristik Alkohol Nira Aren Murni dan Penambahan Durian Menggunakan Pemanas Elektrik. Other thesis, STIPER.
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Abstract
This research aims to determine the volume of yield and yield, effect of temperature and distillation time, characteristics of the quality of alcohol from the distillation of pure palm sap and palm sap with the addition of durian. From the result of the research, the data collection parameters include, (Alcohol content (%), Sugar Content (% Brix), pH, Copper content Cu (ppm), and Chlor content Cl (ppm)). The results of the research of pure palm sap and palm sap with the addition of durian, from tests that have been carried out in the laboratory, from the distillation process of pure palm sap at a temperature of 95-100 0 C generate yield volume 590 ml, yield 18.67 % 51.0697%, sugar 1594714.3, pH 6.56, Cu 0.23, CI 302.25, at a temperature of 101-105 0 C generate yield volume 660 ml, yield 22.00 % obtained an alcohol content of 33.0411 %, sugar 1031747.1 Ph, 4.53 Cu 0.31 CI 573.5 and at a temperature of 106-110 0 C generate yield volume 780 ml, yield 24.33 % obtained an alcohol content of 10.0932%, sugar 315172.5 pH 4.35, Cu 0.54, CI 246.32. Meanwhile, from the distillation process of palm sap with the addition of durian at a temperature of 95-100 0 C generate yield volume 560 ml, yield 19.67 %, obtained the highest alcohol content 65.3578%, sugar 2040876.6, Ph 7.2, Cu 0.12, CI 405.3 %, at a temperature of 101-105 0 C generate yield volume 660 ml, yield 2033 % obtained an alcohol content of 48.6240 %, sugar 1518341.4 pH, 6.53 Cu 0.35 CI 342.34 and at a temperature of 106-1100C generate yield volume ml 730 yield 26.00% the alcohol content was 15.1338%, sugar 472571.2, pH 4.30, Cu 0.41, CI 243.26. Effect of temperature and time on pure palm juice and palm sap with the addition of durian that. The lower the temperature used, the higher the alcohol content will be. while the high temperature used will produce a small alcohol content. The alcohol content produced in pure palm sap and palm sap with the addition of durian produces an alcohol content of Group C. That is liquor containing alcohol content between 20% s / d 50%. Keywords : Distillation, palm sap, durian, alcohol.and Electrical Heating Element
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | S1 Teknik Pertanian |
| Depositing User: | Perpustakaan Pusat STIPER KUTAI TIMUR |
| Date Deposited: | 23 Dec 2022 01:10 |
| Last Modified: | 23 Dec 2022 01:10 |
| URI: | https://repositori.stiperkutim.ac.id/id/eprint/175 |
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