ANALISIS PERPINDAHAN PANAS PADA PROSES PENGOLAHAN LARUTAN KUNYIT MENGGUNAKAN KRISTALISATOR BERJAKET AIR PANAS DAN UJI KUALITAS PRODUK

Instant Turmeric is instant beverage crystal form products with sugar as basic ingredients and turmeric solution as an additive functional compounds. The process of heat transfer during processing of instant turmeric solution and product quality is important information to recognize the success of the treatment process. The research aims to analyze the heat transfer during the processing of turmeric solution with hot water jacketed crystallizer machine as well as the quality of the resulting product. Heat transfer analysis was conducted on the determination of convection heat transfer coefficient value during the process of heating water in the boiler, evaporation, and crystallization of instant turmeric solution. This crystallizer using hot water that flowed from the kettle into the jacket as a heating medium of solution. Variations in solution concentration used were 83.33%, 77.07%, and 66.67%. The results showed that the convection heat transfer coefficient for the water heating process ha1ranged between 183,75 W/m2.oC - 243,20 W/m2. oC and ha2ranged between 45,94 W/m2.oC - 136,19 W/m2.oC, with efficiency of heating water as a heat source in the evaporation process of 18.31% - 25.55% and the value of the convection heat transfer coefficient for the evaporation, and crystallization process he1 ranged between 13,60 W/m2.oC - 302,57 W/m2.oC, he2 ranged between 7,57 W/m2.oC -52,83W/m2.oC, and hk ranged between 36,15 W/m2.oC - 116,37 W/m2.oC, with heat transfer efficiency of 2.94% - 9.36%. Instant turmeric particle sizes obtained ranged from 0.31 mm - 0.69 mm