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The Cavitation (With Plate Transducer) And Non Cavitation (With Knob Transducer) By Manihot Utilissima Fermentation
[The Potential Hydrogen (Ph) Method]
[Full Text]
AUTHOR(S)
Syamsul Arifin, Pestariati, Wisnu Istanto
KEYWORDS
Keyword: Ultrasonic, Cavitation, no Cavitation, Manihot utilissima Fermentation.
ABSTRACT
Abstract: Manihot (M.) utilissima fermentation is popular foods and drinks for Indonesia people, but it fermented foods 24 hours per day will breed fungi and anaerobic bacteriae, so it will make it into acidic foods and alcoholic beverages. Ultrasonic 48 kHz, 5 Vpp, 1 VDC with functional generator and of the two models of transducers, will have two different phenomena on M. utilissima fermentation. Methods: Model-1. Radiation ultrasonic transducer plate or Flat of piezoelectric speakers[2] were applied with transducers M. utilissima dipped in a test tube. Model-2. Knob or small ball ultrasonic transducer (12 balls) were applied with transducers of tin knob which was connected to the copper wire[2] and piezoelectricspeakers were dipped into the media M. utilissima in a test tube. After ultrasonic radiation, fluid (liquid) from two models of transducers measured total acid in M. utilissima fermentation liquid by paper indicators of potential Hydrogen (pH). The conclusion of this study can predict different phenomena, namely: the transducer plate of the initial pH value-acid fermentation M. utilissima can change increases the pH-value end of the base, which means that the transducer plate has a cavitation phenomenon, and media M. utilissima lead to the delicious food, but on transducer knob that the initial pH value-acid fermentation M. utilissima will decrease more acid value, so that have no phenomenon of cavitation, and the media will lead M. utilissima to be alcoholic foods.
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