Skripsi
PENGARUH VARIASI WAKTU AKTIVASI DAN KONSENTRASI ASAM SULFAT SERTA JENIS PEREKAT TERHADAP KARAKTERISTIK BIOBRIKET AMPAS KOPI
This research analyzed the effect of activation time and concentration of sulfuric acid and type of adhesive on the characteristics of coffee grounds biobriquettes, by determining the quality parameters of biobriquettes according to SNI 01-6235-2000. Coffee grounds charcoal was activated using sulfuric acid with variations in activation time and concentration of sulfuric acid. Variations in activation time were carried out for 8, 16 and 24 hours while for variations in sulfuric acid concentrations using 1.0, 1.5 and 2.0 N. The adhesives added were kepok banana skin adhesive and tapioca. The characterization of coffee grounds biobriquettes was carried out by analyzing the values of moisture content, ash content, volatile matter content, carbon content and heating value. The best biobriquette characteristics were obtained from activated charcoal for 8 hours using 2 N sulfuric acid, with a moisture content of 5.06 %, ash content of 3.09 %, volatile matter content of 12.42 %, carbon content of 79.41 % and a value of heat 14.90 kcal/g. Based on the data obtained from the characteristics of the biobriquettes, the calorific value increases the less adhesive is added. Biobriquettes with kepok banana peel adhesive produced better characteristics but the result was less shape and slightly crushed. The results of the analysis of the characteristics of the biobriquettes using the best composition, it was found that all grades tested met the quality requirements according to SNI 01-6235-2000.
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Mengambil data. Tunggu beberapa detik dan cobalah memotong atau menyalin lagi. | T87831 | T878312023 | Central Library (Referens) | Available |
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