The Effect of Type of Vibration to the Quality of Concentrate Latex on the Creaming Process

Abstract

So far, the manufacture of concentrated latex still requires expensive equipment investment if using the centrifugation method and requires a long time if using the creaming method. Therefore, two prototypes of creaming equipment with orbital and horizontal vibrations have been designed, which are expected to produce concentrated latex with a fast creaming time using simple equipment. This study aimed to obtain a type of vibrator that can produce concentrated latex according to the ISO 2004 quality standard. The experimental design used a nonfactorial, Completely Randomized Design, namely the treatment of orbital vibrators and horizontal vibrators. This equipment worked at a speed of 114 rpm for 6 hours and a creaming time of 63 hours. The results showed that the concentrated latex produced using a horizontal vibration had a better quality when compared to using a linear vibration with a DRC value of 66.67%, pH 10.8, TSC 67, 61% and MST 1078, 2 seconds. This value has entered the ISO 2004 quality standard.