SIFAT TERMOFISIK ICE GEL KULIT UBI KAYU

NAHOR, IRMA THERESIA BANJAR and Saputra, Daniel (2021) SIFAT TERMOFISIK ICE GEL KULIT UBI KAYU. Undergraduate thesis, Sriwijaya University.

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Abstract

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).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Sifat Termofisik, Ice Gel, Kulit Ubi Kayu
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	IRMA THERESIA BANJAR NAHOR
Date Deposited:	24 Sep 2021 07:48
Last Modified:	24 Sep 2021 07:48
URI:	http://repository.unsri.ac.id/id/eprint/54862

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