Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Nusantara Science and Technology Proceedings
Nur Hapsari
Department of Industrial Engineering, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Surabaya, East Java, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Increase the Sugar Concentration of the Solution Sugar by Reverse Osmotic Membrane Sri Redjeki; Nur Hapsari; Iriani
Nusantara Science and Technology Proceedings International Seminar of Research Month Science and Technology in Publication, Implementation and Co
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sugar is one of the basic needs of people and food and drink industry. As technology advances and the demand for efficient usage of sugar rises, crystal sugar is seen as less advantageous than liquid sugar. If sugar is always dissolved in water before use, then it will be more efficient and practical for consumers to use sugar in liquid form than in crystal form. Other than that, liquid sugar is also attractive to consumers because it is economical, hygienic, instantly soluble in hot and cold water, fresher and longer-lasting, able to thicken and enrich the texture of foods and drinks, and functions as sweetener, syrup, and flavor enhancer. Liquid sugar is also more beneficial for sugar producers because of simpler production process, cheaper production cost, and similar yield with no extra cost. In sugar production, separation process is found in most of its stages and therefore the use of membrane technology for separating solute and water content has a good potential. In this research, water content reduction of sugar solution was done in order to increase the sugar concentration of the solution. The parameters of this research were 4%, 5%, and 6% starting concentration of sugar solution; 20, 40, and 60 minutes of process time; and 85 and 60 PSI ?P. The best result was acquired on 4% starting concentration, 60 PSI ?P, and 60 minutes process time.
Co-Authors Iriani Sri Redjeki