PENGARUH JENIS DAN KOMPOSISI PEREKAT TERHADAP KUALITAS BRIKET BATUBARA MUDA
Abstract: It has been tested
qualitybrown coal powderusingproximate analysisandcalorific value analysis.
Powder and briquettes of brown coalmade with jatropha seed starch,
cassavastarch, andstarchas anbinder.Powder and briquettes of brown coalwith
varied jatropha seedstarch, cassavastarchandstarchcompositionof5%, 10% and15%
of thetotalmass sample. Size of brown coalparticle used by 60 mesh.
Samplesprinted in cylindrical mold with diameter 1.52cm and acompactionpressureof100kg/cm2.
Testing the quality of brown coalpowderinclude determiningparameters: moisture
content, volatile matter, ash content, fixed carbon and calorific value.
Testing the quality of brown coal briquettes includedensity,suluttime, andtime
of flame. The results showed caloric testing of mix brown coal powder with
jatropha seed starch, cassava starch and starch binder with composition 5%, 10%
and 15% obtained calorific value between 5573.233 kcal/kg until 5971.028
kcal/kg. Highest calorific value is at cassava starch with composition 10%.
Penulis: Jahiding M., Mashuni
., E.S. Hasan, Gangganora A.S.
Kode Jurnal: jpfisikadd140897
