Pengaruh Jumlah Penambahan Air Imbibisi pada Stasiun Gilingan terhadap Kehilangan Gula dalam Ampas di Pabrik Gula Kwala Madu PTPN II

Abstract

In industry of sugar production from raw materials is sugar reed, exerted as much as possible the juice must be extracted from sugar reed, so that will be more great the sugar product was produced. The method that used for sugar extraction in bagasse is by given an imbibition water, where the work result of imbibition effected by milling is cut and pressing.The imbibition that gived by sprayed and the mount of water is regulated by imbibition water flow. With gived the optimal imbibition, sugar reed that had been cut and pressed will be more easier extracting sugar that had resisted in bagasse. To know the work result of imbibition can see from the concentrate of bagasse pol which final milling.