AL FARIZ, RIZKI (2024) PENGARUH SUHU KALSINASI CANGKANG TELUR TERHADAP SIFAT FISIK DAN MEKANIK PAPAN KOMPOSIT. S1 thesis, Fakultas Teknik Universitas Sultan Ageng Tirtayasa.
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Abstract
Eggshell waste is often seen not only in households, but also in food selling places that use eggs as the main ingredient. Thus, one of the efforts that can be made to overcome the negative impact on the environment is to develop a product that involves increasingly innovative technological advances in the management of sengon wood, betung bamboo, and eggshell waste. To be able to increase the high selling value and economical, the steps that can be taken are to make it in composite-based products. This study aims to determine and analyze the difference in eggshell calcination temperature on the physical and mechanical properties of particle board composites in accordance with SNI 03- 2105-2006 standards. The material composition consists of 25% sengon wood powder, 25% betung bamboo, 10% epoxy resin, 25% PVAc glue, and 15% chicken eggshell with temperature variations of 100oC, 500oC, and 850oC. The compaction process was carried out within 2 hours with a pressure of 50 bar and a single punch cold press method. Based on the results of the tests that have been carried out, eggshell calcination treatment produces changes in physical and mechanical properties that are more ideal for particleboard. However, eggshell calcination at higher temperatures actually restores its original physical properties. With a calcination temperature of 500oC, it gives better physical and mechanical properties in terms of density of 0.815 g/cm3 , porosity of 33.88%, water absorption of 51.21%, thickness development of 7.57%, volumetric coefficient development of 14.68%, hardness of 47.50 HD, and flexibility of 9.18 Kgf/cm2 . Macro structural observations that have an evenly distributed matrix and filler so that there is little porosity are owned by the 500oC sample.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Limbah cangkang telur sering terlihat tidak hanya di rumah tangga, tetapi juga di tempat-tempat penjualan makanan yang menggunakan telur sebagai bahan utamanya. Dengan demikian, salah satu upaya yang dapat dilakukan untuk mengatasi dampak negatif pada lingkungan yaitu dengan mengembangkan suatu produk yang melibatkan kemajuan teknologi yang semakin inovatif dalam pengelolaan limbah kayu sengon, bambu betung, dan cangkang telur. Untuk dapat meningkatkan nilai jual yang tinggi dan ekonomis, langkah yang dapat dilakukan adalah dengan membuatnya dalam produk berbasis komposit. Penelitian ini bertujuan untuk mengetahui serta menganalisis perbedaan suhu kalsinasi cangkang telur terhadap sifat fisik dan mekanik pada komposit papan partikel sesuai dengan standar SNI 03-2105-2006. Komposisi bahan terdiri dari serbuk kayu sengon 25%, bambu betung 25%, resin epoxy 10%, lem PVAc 25%, dan cangkang telur ayam 15% dengan variasi suhu 100oC, 500oC, dan 850oC. Proses kompaksi dilakukan dalam waktu 2 jam dengan tekanan 50 bar dan metode cold press single punch. Berdasarkan hasil dari pengujian yang telah dilakukan perlakuan kalsinasi cangkang telur menghasilkan perubahan sifat fisik dan mekanik yang lebih ideal pada papan partikel. Akan tetapi kalsinasi cangkang telur pada suhu yang lebih tinggi justru mengembalikan sifat fisiknya semula. Dengan suhu kalsinasi 500oC memberikan hasil sifat fisik dan mekanik yang lebih baik dalam hal densitas sebesar 0,815 g/cm3, porositas 33,88%, daya serap air 51,21%, pengembangan tebal 7,57%, pengembangan koefisien volumetrik 14,68%, kekerasan 47,50 HD, dan kelenturan 9,18 Kgf/cm2. Pengamatan struktur makro yang memiliki matriks dan filler yang terdistribusi secara merata sehingga porositasnya sedikit dimiliki oleh sampel 500oC. | |||||||||
| Subjects: | T Technology > T Technology (General) T Technology > TJ Mechanical engineering and machinery |
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| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 21201-Jurusan Teknik Mesin |
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| Depositing User: | Mr Rizki Al Fariz | |||||||||
| Date Deposited: | 22 Mar 2024 15:16 | |||||||||
| Last Modified: | 22 Mar 2024 15:16 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34463 |
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