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...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/56288 |
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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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