CD Skripsi

Pengaruh Suhu Dan Waktu Pengarangan Terhadap Kualitas Briket Arang Dari Kulit Buah Kolang-Kaling

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ABSTRACT
Aren is one type of NTFP (Non-timber Forest Products) that has high economic value and is one of the main sources of income for rural communities. This study is to determine the effect of variations in temperature and charring time on the quality of charcoal briquettes made from kolang-kaling fruit peel waste in order to obtain charcoal briquettes that are technically appropriate according to the SNI 01-6235-2000 wood charcoal briquette standard. The utilization of kolang-kaling peel waste as raw material for briquettes is an alternative effort in waste management and the provision of renewable energy that is environmentally friendly. The purpose of this research is to analyze the quality of charcoal briquettes from kolang-kaling skin. The method used is an experimental method using a completely randomized design (CRD) which has a factorial experimental pattern. The quality of briquettes was tested based on the parameters of mass density, moisture content, ash content, volatile matter, bound carbon content, calorific value determination, and combustion rate. This study showed significant results between temperature and charring time on charcoal briquette quality test parameters. The quality of charcoal briquettes from kolang-kaling peel has a mass density value of 0.925-1.050 g/cm³, moisture content of 4.8˗12%, ash content of 3.3-8.4%, volatile matter content of 10.67-33.33%, bound carbon content of 51.33-77.50%, calorific value of 2538.02-3888.21 cal/g, burning rate of 0.28-0.46 g/mi.
Keywords: Charcoal briquette, Kolang-kaling peel, NTFP

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906110967

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – KEHUTANAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906110967

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KEHUTANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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