Pengaruh Variasi Jenis Perekat terhadap Kualitas Biobriket Berbahan Serabut dan Tandan Buah Lontar (Borassus flabellifer L.)

Irvan Adhin Cholilie♥, Larinda Zuari
Program Studi Teknologi Industri Pertanian, Universitas Internasional Semen Indonesia, Gresik
♥Email korespondensi: irvan.cholilie@uisi.ac.id 

Abstract

The main ingredients of biobriquettes and the type of adhesive material greatly determine the quality of biobriquettes. This study aims to determine the effect of the type of adhesive on the quality of Biobriket. In this research, the materials used to make Biobriquette are fibers and bunches of lontar fruit, with the type of adhesive that is tapioca flour, sago flour and cornstarch. An analysis was carried out on biobriquettes using the three types of adhesives. Biobriquette analysis included heat value, moisture content, ash content, volatile matter, fixed carbon and combustion rate. The study was conducted using a completely randomized design method, with 3 treatments and 3 repetitions. The results obtained show that the percentage of tapioca flour produces the highest water content 6.6% and the lowest levels of flying substances 22.17%, sago flour has the highest ash content and the highest heating value is 29.33% and 5015.98 cal/ gram. Meanwhile, cornstarch has the lowest water content and ash content, namely 3.5% and27.33%. Maize flour has the highest levels of flying matter and carbon content of 24.99% and44.18%, and cornstarch has a flammable flame for 292 seconds and has the longest time, whichis 0.147 gram / minute.

Keywords: adhesive; biobriquette; calor value; lontare; proximate

Full Paper: Download Full Paper

Plagiarism Check: Download Check Plagiarism

Peer Review: Download Peer Review