Pengaruh Komposisi Kulit Buah Kakao, Ampas Tebu, dan Perekat terhadap Sifat Fisis dan Mekanis Papan Partikel dari Campuran Limbah Kulit Buah Kakao dan Ampas Tebu

Authors

  • Yeni Fathatun Najihah Jurusan Fisika FMIPA Universitas Andalas
  • Dwi Puryanti Jurusan Fisika FMIPA Universitas Andalas
  • Yuli Yetri Jurusan Teknik Mesin, Politeknik Negeri Padang

DOI:

https://doi.org/10.25077/jfu.7.1.8-14.2018

Abstract

Penelitian ini bertujuan untuk mengetahui perlakuan bahan terbaik terhadap sifat fisis dan mekanis papan partikel. Dalam penelitian ini digunakan dua variasi perlakuan bahan, yaitu perbandingan komposisi bahan dan jumlah perekat. Variasi komposisi bahan yang digunakan antara kulit buah kakao dan  ampas tebu adalah 100:0%, 75:25%, 50:50%. Kadar perekat  isosianat  yang digunakan adalah 12%, 14%, dan 16%. Ukuran panjang serat ampas tebu yang digunakan adalah 3 cm. Parameter yang diukur adalah kadar air, kerapatan, daya serap air, keteguhan patah, kuat tekan sejajar permukaan dan kekuatan rekat internal. Didapatkan papan partikel terbaik adalah papan partikel dengan perbandingan komposisi bahan 50:50% dengan kadar perekat 16%. Hasil penelitian menunjukkan bahwa nilai sifat fisis yang dihasilkan memenuhi standar JIS A 5908 (2003), SNI 03-2105-2006, dan FAO (1996). Namun pada pengujian sifat mekanis terdapat beberapa nilai MOR papan partikel yang tidak memenuhi standar.  Berdasarkan persentase densitas papan partikel maka papan partikel yang dihasilkan termasuk jenis medium density particle board hingga high density particle board.

Kata kunci: kulit buah kakao, ampas tebu, perekat isosianat, papan partikel

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Published

2018-01-03

Issue

Vol. 7 No. 1 (2018)

Section

Articles

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Copyright (c) 2018 Yeni Fathatun Najihah, Dwi Puryanti, Yuli Yetri

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