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PENGARUH INHIBITOR ALAMI DARI KULIT BUAH COKLAT TERHADAP LAJU KOROSI BAJA KARBON RENDAH DAN SIFAT KEKERASANYA

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Corrosion in low-carbon steels such as ST42 is a serious problem in structural applications, especially in acidic environments. The use of natural inhibitors such as brown fruit peel (Theobroma cacao L.) offers an environmentally friendly solution. This research uses a pure experimental method. ST42 steel specimens are heated to 750°C and soaked in a solution of brown fruit peel extract for 24, 48, and 72 hours. Then, the specimen was soaked in a 3% citric acid solution for 168 hours. Testing includes corrosion rate measurement by weight loss method and hardness testing using the Vickers method. The untreated specimen had the highest hardness of 48,588 kgf/mm², while the lowest specimen after treatment was 31,859 kgf/mm². The lowest corrosion rate was recorded at 0.0000133840 mpy in specimens with a soaking time of 72 hours. Data show a decrease in corrosion as the duration of the inhibitor soaking increases. Brown fruit peel extract is effective in inhibiting the corrosion rate in ST42 steel, but causes a decrease in hardness value. This research contributes to the use of agricultural waste as an environmentally friendly inhibitor material. Follow-up research is recommended to evaluate microstructures and other mechanical properties post-treatment.

Availability
Inventory Code Barcode Call Number Location Status
2507003012T173924T1739242025Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1739242025
Publisher
: Prodi Pendidikan Teknik Mesin, Fakultas Keguruan dan Ilmu Pendidikan Universitas Sriwijaya.,
Collation
xvii, 68 hlm.: Ilus., tab.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
669.07
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
logam
Specific Detail Info
-
Statement of Responsibility
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