KINETIKA HIDROLISIS PEMBENTUKAN GULA PEREDUKSI DENGAN PENGARUH VARIASI KONSENTRASI HCL DAN TEMPERATUR HIDROLISIS
| ctrlnum |
876 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.polsri.ac.id/876/</relation><title>KINETIKA HIDROLISIS PEMBENTUKAN GULA PEREDUKSI DENGAN PENGARUH VARIASI KONSENTRASI HCL
DAN TEMPERATUR HIDROLISIS</title><creator>SIHOMBING, MARIANI </creator><subject>TP Chemical technology</subject><description>HYDROLYSIS KINETICS OF REDUCING SUGARS FORMATION WITH EFFECT OF HCL CATALYST CONCENTRATION AND
HYDROLYSIS TEMPERATURE VARIATION
(Mariani Sihombing, 2014, 42 Pages, 17 Tables, 32 Pictures, 4 Enclosures)
The purpose of this study is to know hydrolisis kinetics of starch into reducing sugars. Flour tapioca is the material of this study. Variable change is the HCl catalyst concentration (0.01 N, 0.1 N, 0.3 N and 0.5 N) and the hydrolysis temperature (60oC, 70oC, 80oC and 90oC). The hydrolysis results were analyzed using Luff Schoorl method to know the reducing sugars. The result showed that the use of HCl as a catalyst as far as possible be limited to the optimum value for use in hydrolisis reaction. The optimum concentration of HCl used was 0.1 N with the largest amount of reducing sugars as much as 15,672 mg in the 75 minutes and constant value of reaction kinetics was 0,000621774 min-1. The optimum temperature is 90oC which has reducing sugars about 13.237 mg in the 75 minutes reaction, conversion of reducing sugars was 13.7092% and constant value of reaction kinetics was 0,000330957 min-1.
Keywords: kinetics, hydrolysis, reducing sugars</description><date>2014-07</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/1/1.COVER.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/2/2.BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/3/3.BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/4/4.BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/5/5.BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/6/6.BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/7/7.DAFTAR%20PUSTAKA.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/8/8.LAMPIRAN%201.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/9/9.LAMPIRAN%202.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/876/10/10.LAMPIRAN%203.pdf</identifier><identifier> SIHOMBING, MARIANI (2014) KINETIKA HIDROLISIS PEMBENTUKAN GULA PEREDUKSI DENGAN PENGARUH VARIASI KONSENTRASI HCL DAN TEMPERATUR HIDROLISIS. Other thesis, Politeknik Negeri Sriwijaya. </identifier><recordID>876</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
SIHOMBING, MARIANI |
| title |
KINETIKA HIDROLISIS PEMBENTUKAN GULA PEREDUKSI DENGAN PENGARUH VARIASI KONSENTRASI HCL
DAN TEMPERATUR HIDROLISIS |
| publishDate |
2014 |
| topic |
TP Chemical technology |
| url |
http://eprints.polsri.ac.id/876/1/1.COVER.pdf http://eprints.polsri.ac.id/876/2/2.BAB%20I.pdf http://eprints.polsri.ac.id/876/3/3.BAB%20II.pdf http://eprints.polsri.ac.id/876/4/4.BAB%20III.pdf http://eprints.polsri.ac.id/876/5/5.BAB%20IV.pdf http://eprints.polsri.ac.id/876/6/6.BAB%20V.pdf http://eprints.polsri.ac.id/876/7/7.DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/876/8/8.LAMPIRAN%201.pdf http://eprints.polsri.ac.id/876/9/9.LAMPIRAN%202.pdf http://eprints.polsri.ac.id/876/10/10.LAMPIRAN%203.pdf http://eprints.polsri.ac.id/876/ |
| contents |
HYDROLYSIS KINETICS OF REDUCING SUGARS FORMATION WITH EFFECT OF HCL CATALYST CONCENTRATION AND
HYDROLYSIS TEMPERATURE VARIATION
(Mariani Sihombing, 2014, 42 Pages, 17 Tables, 32 Pictures, 4 Enclosures)
The purpose of this study is to know hydrolisis kinetics of starch into reducing sugars. Flour tapioca is the material of this study. Variable change is the HCl catalyst concentration (0.01 N, 0.1 N, 0.3 N and 0.5 N) and the hydrolysis temperature (60oC, 70oC, 80oC and 90oC). The hydrolysis results were analyzed using Luff Schoorl method to know the reducing sugars. The result showed that the use of HCl as a catalyst as far as possible be limited to the optimum value for use in hydrolisis reaction. The optimum concentration of HCl used was 0.1 N with the largest amount of reducing sugars as much as 15,672 mg in the 75 minutes and constant value of reaction kinetics was 0,000621774 min-1. The optimum temperature is 90oC which has reducing sugars about 13.237 mg in the 75 minutes reaction, conversion of reducing sugars was 13.7092% and constant value of reaction kinetics was 0,000330957 min-1.
Keywords: kinetics, hydrolysis, reducing sugars |
| id |
IOS15200.876 |
| institution |
Politeknik Negeri Sriwijaya |
| institution_id |
186 |
| institution_type |
library:university library |
| library |
Perpustakaan Politeknik Negeri Sriwijaya |
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333 |
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Perpustakaan Politeknik Negeri Sriwijaya |
| repository_id |
15200 |
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KOTA PALEMBANG |
| province |
SUMATERA SELATAN |
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IOS15200 |
| first_indexed |
2021-08-25T09:28:17Z |
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2021-08-25T09:28:17Z |
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dc |
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1709058405302272000 |
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17.538404 |