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Rosa Winda, Febrina
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Agriculture, Biological Sciences & Forestry Chemistry Education Mathematics Physics

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EFFECT OF LIQUID DENSITY FROM TAPIOCA STARCH ON FLUID FLOW AJ, Suharli; Cahyati, Nilam; Cahyani Putri, Dwi; Risva, Risva; Rosa Winda, Febrina
Jurnal Pendidikan Matematika dan IPA Vol. 17 No. 3 (2026): September 2026
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jpmipa.v17i3.111525

Abstract

This study aims to investigate the effect of variations in the liquid density of tapioca starch on fluid flow characteristics, particularly flow velocity and fluid jet distance, and to examine the relationship between fluid density and flow dynamics. The research used an experimental method. Density, flow velocity, and jet distance were measured and analysed using fluid equations based on Bernoulli's Principle and Torricelli's Law, while density was calculated from the ratio of the mass of tapioca flour to its volume. The results demonstrate that increasing fluid density through the addition of tapioca starch, from 1066.67 to 1333.33 kg/m³, progressively reduced both flow velocity and fluid jet distance. Specifically, the flow velocity decreased from 1.33 to 1.09 m/s, while the fluid jet distance decreased from 0.22 to 0.15 m across the investigated density range. Furthermore, the density of the tapioca starch suspension is also influenced by the granule size and the arrangement of particles within the suspension. These findings confirm that density is a key factor governing the flow characteristics of fluids.
Co-Authors Cahyani Putri, Dwi Cahyati, Nilam Risva Risva Suharli AJ