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Degradasi Kalsium Oksalat Pada Tepung Porang Menggunakan Kavitasi Microbubble / Mohammad Amirul Muzakki

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Degradasi Kalsium Oksalat Pada Tepung Porang Menggunakan Kavitasi Microbubble / Mohammad Amirul Muzakki

Pengarang
Muzakki, Mohammad Amirul Noor, Erliza (Pembimbing I) Sugiarto, Anto Tri (Pembimbing II)
Jenis bahan
Tesis
Edisi
-
Penerbitan
Bogor : IPB University, 2023
Deskripsi fisik
xi, 50 halaman : Ilustrasi ; 29 cm.
Bahasa
Indonesia
ISBN / ISSN / ISMN
-
Subjek
Teknologi Pertanian-- Teknologi Industri Pertanian Agroindustrial Engineering-- Microbubble-- 2022-- Bogor
Abstrak
Porang flour contains a fairly high calcium oxalate (CO) in which consuming it directly can cause kidney stone disease in humans. The aim of this study was to obtain the optimal operating parameters of the CO degradation process in porang flour using a swirling-flow nozzle hydrodynamic cavitation technique. This study consists of 3 stages; stage 1 determining the particle size, concentration of NaCl solution and ratio (porang flour: NaCl solution: isopropyl alcohol) to the level of viscosity for the cavitation process; the 2 nd stage, determining the limit values on the air flow rate, fluid, and cavitation time to optimize the CO degradation; 3 rd stage, CO degradation process with variable operation on hydrodynamic cavitation technique by swirling-flow nozzle type. The hydrodynamic cavitation tool used in this study had a 7 mm nozzle orifice in a vertical position. The nozzle used is made of Plexiglas with an outer diameter of 80 mm and a height of 160 mm which consists of a vortex chamber and air holes. The
Catatan
Tesis (Magister). -- IPB University, 2023
Akses online
http://repository.ipb.ac.id/handle/123456789/116040
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