ANALYSIS AND CHARACTERIZATION OF CITRIC ACID PRECIPITATION WITH SETTLING AGENT CA(OH)2, CACO3, AND CACL2
Many sectors in industry have been used citric acid especially in food industry. Demand of citric acid increases every year, thus there has to be an alternative method to produce and separate citric acid with high purity. Separation process of citric acid is considered consuming 40% of the total pro...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/56215 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Many sectors in industry have been used citric acid especially in food industry. Demand of citric acid increases every year, thus there has to be an alternative method to produce and separate citric acid with high purity. Separation process of citric acid is considered consuming 40% of the total production cost, hence, a more efficient process is needed, one of which is by optimizing precipitation process. This research is aimed to characterize citric acid precipitation process so that the best precipitation process and precipitation agent can be obtained. From the experimental result, CaCl2 is the only agent that can be used to precipitate citric acid in room temperature. The use of pH with the value of 6 showed that citric acid can be precipitated optimally. It can be seen that the relation between amounts of CaCl2 used for precipitating citric acid in aqua DM toward citric acid concentration is directly proportional and showed an approaching liniar trendline. Different result is obtained in precipitation of citric acid in fermentation medium which had a tendency to require a smaller amount of CaCl2. The precipitation of citric acid in fermentation medium had a tendency to take place faster than in aqua DM, so that with the less amount of CaCl2 needed, the time needed to precipitate citric acid is also shorter in fermentation medium. Several variation of concentrations have been able to produce calcium citrate that exceed their theoretical values. The concentration of citric acid resulted from the precipitation processs that’s measured by the marier-boulet method had a tendency to be higher than their initial concentration. The results of this study indicated that both the citric acid in aqua DM and fermentation medium have been able to be precipitated with the help of CaCl2 without using any heat-treatment at an initial pH of 6, the results and the characterization of precipitation conducted is potential to be used and developed further especially to be applied in simultaneous solid state fermentation and separation of citric acid process.
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