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SIFAT TERMOFISIK ICE GEL KULIT UBI KAYU

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This research aims to determine the thermophysical properties of cassava peel ice gel for the continued process of transportation of agricultural products. This research was conducted on August until December 2019 at the Laboratory of Agricultural Chemistry and Laboratory of Biosystem, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, South Sumatera. This research uses descriptive method with presentation in the form of table. The parameters used in this study are the water content, density, specific heat, thermal conductivity, and heat diffusivity. The results showed that the water content in the cassava peel ice gel had to be low, namely the G2T2 sample with a value of 82,19%. For the best treatment density value was in sample G1T1, with a density of 2,2940 grams/m3. Sample G2T2 was the sample with the best specific heat value, namely 3,58953 J/goC (Siebel’s method) and 3,65182 J/goC (Fernandez’s method). The best treatment for thermal conductivity parameters was found in the G2T2 sample with a value of 0,47977 Watt/moC. For the best heat diffusivity value for ice gel was in the sample G2T3 (Siebel method) with a value of 0,0515 m2/s and sample G3T3 with a value of 0,0513 m2/s (Fernandez’s method).

Availability
Inventory Code Barcode Call Number Location Status
2107003294T54862T548622021Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T548622021
Publisher
Inderalaya : Prodi Teknik Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
viii, 28 hlm,: ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
631. 07
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Jurusan Teknologi Pertanian
Teknik Khusus tentang Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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