JURNAL REKRISTALISASI PDF

Garam rakyat di Desa Sanolo saat sudah menggunakan teknologi geomembran, namun perlu ditingkatkan kualitasnya menjadi garam industri baik untuk industri pangan maupun industri non pangan. Kualitas garam utamanya ditentukan oleh kandungan NaCl serta pengotornya seperti kalsium, magnesium, sulfat, barium dan besi. Metode yang digunakan dalam peningkatan kualitas garam yaitu dengan menggunakan metode rekristalisasi. Untuk meningkatkan partisipasi kelompok sasaran akan diberikan pelatihan proses produksi. Adapun langkah-langkah operasional yang dilakukan meliputi analisis bahan baku, proses pencucian garam, proses rekristalisasi dan analisis produk. Berdasarkan hasil kegiatan KKN-PPM yang sudah terlaksana mengindikasikan bahwa masyarakat Desa Sanolo sangat membutuhkan adanya pengetahuan baru dan penerapan teknologi serta pemberdayaan masyarakat.

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Salt in the main need for humans, In the process of shrinkage of salt products become the expected result is always increased because in the islands of Madura who have high salt income can be utilized. Light focus can be used through convex convex lens to increase sea water shrinkage so as to accelerate evaporation as well Get shrinkage of salt water salt raw material quickly. From observations made in May - June can be obtained data focusing light through convex convex lens is by focusing the sun on convex lens that is directed at sea water, so it can shrink the water faster.

So from the shrinkage using a faster tool, the depreciation of sea salt raw materials with convergent convex lenses can be applied directly as a technological reasoning. Skip to main content Skip to main navigation menu Skip to site footer. Keywords: Light focusing, Convergent convex lens, Increased depreciation of seawater. Abstract Salt in the main need for humans, In the process of shrinkage of salt products become the expected result is always increased because in the islands of Madura who have high salt income can be utilized.

Downloads Download data is not yet available. References 1. Zainuri, M. Efendy, M. Jurnal Kelautan, No. Desrosier, N, W. Teknologi Pengawetan Pangan. Universitas Indonesia. Hartanto, R. Universitas Diponegoro, Semarang. Kristanta, A. Sifat-sifat Cahaya. Balai Pustaka, Jakarta.

Rositawati, L, A. Taslim, M, C. Soetrisnanto, D. Jurnal Teknologi Kimia Industri, No. Halaman Sitorus, B, T. Napitupulu, H, F. Ambarita, H.

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