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POTENSI EKSTRAK DAGING BUAH ASAM JAWA (Tamarindus indica L.) DAN KOMBINASINYA DENGAN GARAM NaCl SEBAGAI KOAGULAN LATEKS SEGAR SERTA PENGARUHNYA TERHADAP MUTU KARET
This study was motivated by the low quality of Indonesian natural rubber due to the widespread use of non-recommended coagulants that rubber farmers prefer because they are practical, easy to obtain, and affordable compared to quality. This condition encourages the development of alternative coagulants that are not only high quality, but also easy to obtain and affordable. This study aims to evaluate the potential of tamarind fruit pulp extract and its combination with NaCl as alternative coagulants for fresh latex, with the hope of producing rubber with coagulation effectiveness and technical quality equivalent to formic acid coagulated rubber. This study consisted of two coagulant treatments: the treatment of tamarind fruit pulp extract without NaCl (9, 17, 23, 29, and 33%) and a combination treatment of 17% tamarind fruit pulp extract with NaCl variations (0, 2, 5, 7, and 9%), as well as formic acid as a control because it is a recommended coagulant. The best results were obtained in the treatment of 9% tamarind fruit pulp extract without NaCl, with a fast coagulation time of 8 minutes. The technical quality also met the SNI rubber standard, with DRC of 38.08%, P₀ of 35, PRI of 88.57%, Mooney viscosity of 67 MU, dirt content of 0.04%, ash content of 0.30%, and volatile matter content of 0.62%. These results indicate that tamarind fruit pulp extract is quite potential as a natural coagulant for latex processing because the coagulation effectiveness and rubber quality tend to be better than formic acid, but its efficiency is lower than formic acid, as it requires a high dosage.
Inventory Code | Barcode | Call Number | Location | Status |
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2507003036 | T173916 | T1739162025 | Central Library (Reference) | Available but not for loan - Not for Loan |
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