DOI: 10.36347/sjet.2019.v07i02.002

Pages: 41-47

The objectives of this research are to study factors contributing in the formation of sugar color, affecting sugar quality and study of chemicals used such as bleaching agents in order to reduce sugar color in Assalaya sugar Factory. International Commission for Uniform Method of Sugar Analysis (ICUMSA) reference method book was used to determine color, RS, ash, pH, Brix, and turbidity. The results of analysis obtained showed that one of the most significant factors affecting color is the pH. However, the state of agglomeration of the precipitate, which directly influences the filterability, depends upon the nature of the impurity. But, as shown, the increase in pH from 7.00 to 8.06 resulted in an increase in color from 55 to 735. Also, the result indicated that when ash increased from 0.10 to 0.17 colors increased from 50 to 727, and this was observed in all examined solutions. It is clear that raw sugar and melt liquor have a quantity of color 727, 641which decreased when ash decreased from 0.17 to 0.14 by ion exchange resins process. The high amount of reducing sugars (RS) could increase the color, when, RS was increased from 0.25 to 0.77 the color increased from 45 to 776 ICUMSA. Thus, detailed studies of colorants removal across refinery processes assist in the understanding of the behavior of individual colorants and potential refinability issues.